Soup Recipes

Cheesy Ham Potato Soup

2-1/4 cups cubed potatoes
1-1/2 cups water
1-1/2 cups cubed fully cooked lean ham
1 large onion, chopped
2 teaspoons canola oil
1/4 cup nonfat dry milk powder
3 tablespoons all-purpose flour
1/4 teaspoon pepper
3 cups milk
1-1/2 cups (6 ounces) finely shredded cheddar cheese
1 cup frozen broccoli florets, thawed and chopped

In a saucepan, bring potatoes and water to a boil. Cover and cook for 10-15 minutes or until tender. Drain, reserving 1 cup cooking liquid. In a blender or food processor, process reserved liquid and 1/4 cup cooked potatoes until smooth; set aside. Set remaining potatoes aside.

In a large saucepan, saute ham and onion in oil until onion is tender. In a bowl, combine milk powder, flour, pepper, milk and processed potato mixture until smooth. Stir into ham and onion. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat to low. Add the cheese, broccoli and reserved potatoes; cook and stir over low heat until cheese is melted and heated through. Serve immediately. Makes 7 servings.

Minestrone Soup

6 cups chicken broth
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 medium potatoes, peeled and cubed
1 cup cubed deli ham
1/3 cup chopped onion
1 small carrot, chopped
1 celery rib, chopped
2 tablespoons minced fresh parsley
1/2 teaspoon minced garlic
1/2 cup uncooked elbow macaroni
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook for 6-8 hours or until vegetables are almost tender.

During the last 30 minutes of cooking, stir in the macaroni. Cover and cook until macaroni is tender. Stir in the tomatoes and spinach; heat through. Makes 10 servings.

Hearty Beef Stew

2 pounds beef stew meat
6 to 7 medium potatoes, peeled and cut into 1-1/2-inch pieces
2 medium onions, cut into wedges
8 medium carrots, cut into 1-inch pieces
4 to 5 celery ribs, cut into 1-inch pieces
1 can (4 ounces) sliced mushrooms, drained
1/3 cup quick-cooking tapioca
1-1/2 teaspoons salt
1 beef bouillon cube
1 teaspoon sugar
2 bay leaves
1-1/2 teaspoons dried thyme
3 cups tomato juice

In a 4-qt. Dutch oven or baking dish, layer the first 12 ingredients; pour tomato juice over all. Cover and bake at 300° for 3 hours, stirring occasionally, or until the meat and vegetables are tender. Remove bay leaves before serving. Makes 6-8 servings.

Oodles of Noodles Soup

3/4 pound boneless skinless chicken breasts, cubed
2 medium carrots, sliced
1 small onion, chopped
2 celery ribs, sliced
1 garlic clove, minced
5 cups water
1/4 teaspoon pepper
2 packages (3 ounces each) chicken ramen noodles

In a large saucepan coated with nonstick cooking spray, saute the chicken, carrots, onion, celery and garlic until chicken is no longer pink. Add water, pepper and contents of seasoning packets from the noodles.

Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until carrots are tender. Break noodles into pieces and add to soup; cover and cook for 3 minutes or until tender. Makes 6 servings.

Potato Bacon Chowder

2 cups cubed peeled potatoes
1 cup water
8 bacon strips
1 cup chopped onion
1/2 cup chopped celery
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-3/4 cups milk
1 cup (8 ounces) sour cream
1/2 teaspoon salt
Dash pepper
1 tablespoon minced fresh parsley

In a large saucepan, cover and cook potatoes in water until tender. Meanwhile, in a large skillet, cook bacon until crisp; remove to paper towels to drain and set aside.

In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in soup, milk, sour cream, salt and pepper.

Cook over low heat for 10 minutes or until heated through (do not boil). Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon. Makes 6 servings.

Ravioli Soup

1 pound ground beef
2 cups water
1 can (28 ounces) crushed tomatoes
1 can (14-1/2 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
1-1/2 cups chopped onion
1/4 cup minced fresh parsley
2 garlic cloves, minced
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon onion salt
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 package (9 ounces) refrigerated cheese ravioli
1/4 cup grated Parmesan cheese

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, tomato paste, onion, parsley, cloves and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes.

Meanwhile, cook ravioli according to package directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. Makes 10 servings (2-1/2 quarts).

Three-Bean Chili

1 pound lean ground beef
1/2 cup chopped onion
1 cup chopped fresh mushrooms
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 garlic cloves, minced
2 cups water
1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained
1 envelope taco seasoning
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
8 tablespoons shredded cheddar cheese, divided

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the mushrooms, peppers and garlic; cook and stir 3 minutes longer or until vegetables are almost tender. Stir in the water, tomatoes and taco seasoning.

Bring to boil. Reduce heat; simmer, uncovered, for 30 minutes. Add beans; simmer 30 minutes longer. Sprinkle each serving with 1 tablespoon cheese. Makes 8 servings (2 quarts).

Zippy Potato Soup

3/4 pound sliced bacon, diced
1 medium onion, chopped
8 to 10 potatoes, peeled and cut into chunks
1 medium carrot, grated
5 cups water
1 can (12 ounces) evaporated milk
2 tablespoons butter
4-1/2 teaspoons minced fresh parsley
2 teaspoons Worcestershire sauce
1/2 teaspoon ground mustard
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper

In a large skillet, cook bacon and onion; drain and set aside. In a soup kettle or Dutch oven, cook the potatoes and carrot in water for 20 minutes or until tender (do not drain).

Stir in the remaining ingredients and the bacon mixture. Cook for 10 minutes or until heated through. Makes 14 servings (3-1/2 quarts).

Zucchini Sausage Soup

12 ounces uncooked breakfast sausage links
1 cup chopped celery
1/2 cup chopped onion
1 pound zucchini, sliced
3 cans (14-1/2 ounces each) stewed tomatoes
1 can (14-1/2 ounces) chicken broth
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon Italian seasoning
1/2 teaspoon sugar
1/4 teaspoon dried basil
1 medium green pepper, chopped

Cut sausage into 1/4-in. slices; brown in a Dutch oven or soup kettle. Add celery and onion; saute until tender. Drain. Stir in the next nine ingredients. Bring to a boil; reduce heat and simmer for 35 minutes. Add green pepper and simmer for 10 minutes. Makes 6-8 servings (2 quarts).

Delicious Chicken Soup

1-1/4 pounds boneless skinless chicken breasts
4 cups water
1 medium onion, chopped
2 celery ribs, chopped
4 garlic cloves, minced
1 tablespoon canola oil
1 can (14-1/2 ounces) Mexican diced tomatoes
1 can (14-1/2 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 cup medium salsa
3 medium zucchini, halved and sliced
2 medium carrots, sliced
1 cup frozen white corn
1 can (4 ounces) chopped green chilies
3 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon dried basil
Shredded cheddar cheese and tortilla chips, optional

Place chicken in a Dutch oven or soup kettle; add water. Bring to a boil; reduce heat. Cover and simmer for 10-15 minutes or until chicken juices run clear. Remove chicken; cut into 1/2-in. cubes. Return to cooking liquid.

In a large skillet, saute onion, celery and garlic in oil until tender; add to the Dutch oven. Stir in the tomatoes, tomato sauce, salsa, zucchini, carrots, corn, chilies, cumin, chili powder and basil. Bring to a boil.

Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Garnish with cheese and tortilla chips if desired. Soup may be frozen for up to 3 months. Makes 10 servings (3-3/4 quarts).

Turkey Vegetable Soup

1 pound lean ground turkey
1 cup chopped celery
1/2 cup chopped onion
2 to 3 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium beef broth
2-1/2 cups reduced-sodium tomato juice
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup sliced fresh mushrooms
3/4 cup frozen French-style green beans
1/2 cup sliced carrots
1-1/2 teaspoons Worcestershire sauce
1 teaspoon dried parsley flakes
1 teaspoon dried thyme
1/2 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 bay leaf

In a Dutch oven coated with nonstick cooking spray, saute turkey, celery, onion and garlic until meat is no longer pink and vegetables are tender; drain. Stir in remaining ingredients.

Bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. Discard bay leaf. Makes 4 servings.

Taco Bean Soup

1 pound bulk pork sausage
1 pound ground beef
1 envelope taco seasoning
4 cups water
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15 ounces each) garbanzo beans, rinsed and drained
2 cans (14-1/2 ounces each) stewed tomatoes
2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
1 jar (16 ounces) chunky salsa
Sour cream, shredded cheddar cheese and sliced ripe olives, optional

In a soup kettle, cook sausage and beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the water, beans, tomatoes and salsa.

Bring to a boil. reduce heat; simmer, uncovered, for 30 minutes or until heated through, stirring occasionally. Garnish with sour cream, cheese and olives if desired. Makes 12-14 servings.

White Bean Barley Soup

1-1/2 cups dried great northern beans
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
4 cups chicken or vegetable broth
4 cups water
3 medium carrots, sliced
2 medium sweet red peppers, chopped
2 celery ribs, chopped
1/2 cup medium pearl barley
1/2 cup minced fresh parsley, divided
2 bay leaves
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 can (28 ounces) diced tomatoes, undrained

Place beans in a Dutch oven or soup kettle; add enough water to cover beans by 2-in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.Drain and rinse beans, discarding liquid.

In a Dutch oven, saute onion and garlic in oil. Add the broth, water, beans, carrots, red peppers, celery, barley, 1/4 cup parsley, bay leaves, salt, thyme and pepper. Bring to a boil.

Reduce heat; cover and simmer for 1 hour or until beans are tender. Add tomatoes; heat through. Discard bay leaves. Sprinkle with remaining parsley. Makes 9 servings.

Cheddar Broccoli Soup

4 cups water, divided
4 teaspoons chicken bouillon granules
2 packages (10 ounces each) frozen chopped broccoli
4 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1/2 cup all-purpose flour
1-1/4 cups (5 ounces) shredded Swiss cheese
3/4 cup shredded cheddar cheese

In a large saucepan, combine 3 cups water and bouillon; heat until bouillon is dissolved. Add broccoli; cover and cook over low heat until tender, about 8 minutes. stir in milk, salt, pepper and nutmeg.

Combine flour and remaining water; stir into soup. Cook and stir over medium heat for 3 minutes or until thick and bubbly. Remove from the heat. Add cheeses; stir until melted. Makes 8 servings (2 quarts).

Clam Chowder

6 bacon strips, diced
1/2 cup finely chopped onion
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
1-1/2 cups milk
3 cans (6-1/2 ounces each) minced clams, undrained
1 tablespoon lemon juice
1/4 teaspoon dried thyme
1/4 teaspoon pepper
Minced fresh parsley

In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. drain, reserving 1 tablespoon drippings.

In the drippings, saute onion until tender. Stir in soup and milk. Add the clams, lemon juice, thyme, pepper and bacon; heat through. Garnish with parsley. Makes 5 servings.

Garden Chowder

1/2 cup chopped green pepper
1/2 cup chopped onion
1/4 cup butter or margarine
1 cup diced potatos
1 cup celery
1 cup cauliflower
1 cup carrot
1 cup broccoli
3 cups water
3 chicken bouillon cubes
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
2 cups milk
1 tablespoon minced fresh parsley
3 cups (12 ounces) shredded cheddar cheese

In a Dutch oven or soup kettle, saute green pepper and onion in butter until tender. Add vegetables, water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender.

Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes. Add the parsley. Just before serving, stir in the cheese until melted. Makes 6-8 servings (2 quarts).

Swiss Potato Soup

5 bacon strips, diced
1 medium onion, chopped
2 cups water
4 medium potatoes, peeled and cubed
1-1/2 teaspoons salt
1/8 teaspoon pepper
1/3 cup all-purpose flour
2 cups milk
1 cup (4 ounces) shredded Swiss cheese

In a large saucepan, cook bacon until crisp; remove to paper towels with a slotted spoon. Drain, reserving 1 tablespoon drippings.

Saute onion in drippings until tender. Add water, potatoes, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 12 minutes or until potatoes are tender.

Combine flour and milk until smooth; gradually stir in potato mixture. bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in cheese until melted. Sprinkle with bacon. Makes 4 servings.

Black Bean Soup

2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes or Mexican stewed tomatoes, cut up
1 can (14-1/2 ounces) diced tomatoes or diced tomatoes with green chilies
1 can (14-1/2 ounces) chicken broth
1 can (11 ounces) Mexicorn, drained
2 cans (4 ounces each) chopped green chilies
4 green onions, thinly sliced
2 to 3 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried minced garlic

In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-5 hours or until heated through. Makes 8 -10 servings (about 2-1/2 quarts).

Vegetable Cheese Soup

2 tablespoons chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
3 cups milk
1-1/2 cups chicken broth
1 package (16 ounces) frozen California-blend vegetables, thawed
1-1/2 cups (6 ounces) shredded cheddar cheese
3/4 cup process cheese sauce

In a large saucepan, saute onion in butter until tender. Stir in the flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in broth and vegetables. Reduce heat; cover and simmer for 15-20 minutes until vegetables are crisp-tender. Stir in cheddar cheese and cheese sauce; cook until heated through and cheese is melted. Makes 7 servings.

Lima Bean Soup

1 pound dry lima beans
1 large meaty ham bone or 2 ham hocks
2-1/2 quarts water
5 celery ribs, cut into chunks
5 medium carrots, cut into chunks
1 garlic clove, minced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
Pinch paprika
1 cup cold water
1 can (14-1/2 ounces) stewed tomatoes

Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid; return beans to pan.

Add ham bone and the 2-1/2-qt. of water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Debone ham and cut into chunks; return to pan. Add celery and carrots. Cover and simmer for 1 hour or until beans are tender.

In a skillet, saute garlic in butter for 1 minute. Stir in flour, salt, pepper and paprika. Add cold water; bring to ab oil. Reduce heat; cook and stir for 2 minutes or until thickened. Add to the soup with tomatoes; simmer for 10 minutes. Makes 14 servings (3-1/2 quarts).

Broccoli Wild Rice Soup

1 package (6 ounces) chicken and wild rice mix
5 cups water
1 package (10 ounces) frozen chopped broccoli, thawed
1 medium carrot, shredded
2 teaspoons dried minced onion
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) cream cheese, cubed
1/4 cup slivered almonds, optional

In a large saucepan, combine rice, contents of seasoning packet and water; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring once.

Stir in the broccoli, carrot and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese. Cook and stir until cheese is melted. Stir in almonds if desired. Makes 8 servings (about 2 quarts).

Wild Rice Soup

3 cans (10-1/2 ounces each) condensed chicken broth
2 cups water
1/2 cup uncooked wild rice
1/2 cup sliced green onions
1/2 cup butter or margarine
3/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
2 cups light cream
2 cups cubed cooked chicken
1 jar (2 ounces) chopped pimientos, drained

In a large saucepan combine the broth, water and rice; bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender. In a medium saucepan, saute onions in butter over low heat. Stir in flour, salt, poultry seasoning and pepper.

Cook, stirring constantly, until bubbly and thickened. Stir in cream; cook for 6 minutes or until mixture thickens slightly, stirring constantly. Stir into rice mixture. Add chicken and pimientos; heat through. Makes 6-8 servings (about 2 quarts).

Vegetable Crab Soup

1 can (19 ounces) ready-to-serve clam chowder
1 can (11 ounces) condensed cheddar cheese soup, undiluted
2-1/2 to 3 cups half-and-half cream, divided
1/4 cup white wine
1 tablespoon Worcestershire sauce
1 package (16 ounces) frozen stir-fry vegetable blen
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 medium tomato, seeded and chopped
2/3 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
1/4 to 1/2 teaspoon pepper

In a large saucepan, combine the chowder, soup, 2-1/2 cups cream, wine and Worcestershire sauce. Bring to a boil. Stir in vegetables; return to a boil. Reduce heat; cover and simmer for 6-8 minutes or until vegetables are crisp-tender.

Stir in the crab, tomato, cheese, parsley and pepper. Cook and stir until heated through, adding remaining cream if desired. Makes 8 servings.

Hamburger Minestrone

1/2 cup small uncooked pasta shells
1 pound ground beef
1/2 cup chopped onion
3 cans (14-1/2 ounces each) beef broth
1 package (16 ounces) frozen mixed vegetables
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
3 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon pepper

Cook pasta according to package directions. Meanwhile, in a soup kettle or large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain.

Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain pasta and add to the pan. Cook 5 minutes longer or until heated through. Makes 6 servings.

Tortellini Minestrone

1-1/4 pounds Italian turkey sausage links, casings removed
1 large onion, chopped
2 garlic cloves, minced
6-1/2 cups reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cups thinly sliced carrots
1 cup thinly sliced celery
1 cup ketchup
1 teaspoon Italian seasoning
2 cups sliced zucchini
1 medium green pepper, chopped
2 cups frozen cheese tortellini
1/4 cup minced fresh parsley
2 tablespoons grated Parmesan cheese

In a Dutch oven or large saucepan, cook the sausage, onion and garlic over medium heat until meat is no longer pink; drain. Add the broth, tomatoes, carrots, celery, ketchup and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender.

Add the zucchini and green pepper; cook 5-7 minutes longer or until green pepper is tender. Stir in tortellini and parsley. Bring to a boil. Reduce heat to medium; cook, uncovered, for 5 minutes or until tortellini is tender. Sprinkle with Parmesan cheese just before serving. Makes 9 servings.