Soup Recipes

Meatball Soup

1 egg
1/4 cup dry bread crumbs
2 teaspoons dried thyme, divided
1/2 teaspoon salt
1-1/2 pounds ground beef
1 small onion, chopped
2 medium carrots, chopped
3/4 pound fresh mushrooms, sliced
1 tablespoon olive oil
1-1/2 pounds red potatoes, cubed
2 cans (14-1/2 ounces each) beef broth
1 can (14-1/2 ounces) stewed tomatoes

In a large bowl, combine egg, bread crumbs, half of the thyme and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a Dutch oven or soup kettle, brown meatballs; drain and set aside.

In the same pan, saute onion, carrots and mushrooms in oil until onion is tender. Stir in the potatoes, broth, tomatoes, meatballs and remaining thyme. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until potatoes are tender. Makes 12 servings.

Mexican Bean Soup

2 pounds ground beef
1 medium onion, chopped
1 quart water
3 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (15-1/2 ounces each) hominy, drained
2 cans (15 ounces each) ranch-style or chili beans
1 can (15 to 16 ounces) kidney beans, rinsed and drained
1 can (4 ounces) chopped green chilies
2 envelopes taco seasoning mix
1 envelope (1 ounce) original ranch dressing mix
2 tablespoons brown sugar
1/4 teaspoon cayenne pepper
Shredded cheddar cheese and sour cream, optional

In a Dutch oven or soup kettle, brown beef and onion; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese and sour cream if desired. Makes 14-16 servings (4 quarts).

Chili Verde

2 cups cubed cooked pork (about 1 pound)
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) chili with beans, undrained
1 can (14-1/2 ounces) stewed tomatoes
1-1/2 to 2 cups green salsa
1 large onion, chopped
2 cans (4 ounces each) chopped green chilies
2 garlic cloves, minced
1 tablespoon minced fresh cilantro
2 teaspoons ground cumin

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Makes 8 servings.

Roast Pepper Soup

2 pounds ground beef
1/2 medium onion, chopped
6 cups water
8 teaspoons beef bouillon granules
2 cans (28 ounces each) diced tomatoes, undrained
2 cups cooked rice
2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon pepper
3 medium green, sweet red or yellow peppers, seeded and chopped

In a large Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add the water, bouillon, tomatoes, rice and seasonings.

Bring to a boil. Reduce heat; simmer, covered, for 1 hour. Add peppers; cook, uncovered, for 10-15 minutes or until peppers are just tender. Makes 14-16 servings (4 quarts).

Steak Vegetable Soup

1 pound boneless beef sirloin steak, cut into 1/2-inch cubes
1 cup chopped onion
2 teaspoons canola oil
2 cups cubed red potatoes
1 cup chopped carrots
1 cup frozen peas
1 can (14-1/2 ounces) beef broth
1 cup water
2 tablespoons balsamic vinegar
1 tablespoon minced fresh parsley
1 tablespoon minced chives
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3/4 teaspoon salt
1/4 teaspoon pepper

In a large saucepan, cook beef and onion in oil until meat is no longer pink; drain. Stir in the potatoes, carrots and peas.

Add the broth, water, vinegar, parsley, chives, basil, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until meat and vegetables are tender. Makes 6 servings.

Meatballs Split Pea Soup

1 pound dry green split peas
3 medium carrots, cut into 1/2-inch pieces
3/4 cup diced celery
1 medium onion, diced
8 cups water
3 medium potatoes, cut into 1/2-inch cubes
2-1/2 teaspoons salt
1/4 teaspoon pepper

Meatballs
3/4 cup finely chopped celery
1 medium onion, finely chopped
4 tablespoons vegetable oil, divided
1 pound ground pork
1-1/2 cups soft bread crumbs
2 tablespoons water
1 teaspoon salt
1/2 teaspoon dried sage, crushed
1 egg

In a Dutch oven or soup kettle, combine peas, carrots, celery, onion and water; bring to a boil over medium heat. Reduce heat; cover and simmer for 1 hour.

Add potatoes, salt and pepper; cover and simmer for 30 minutes. Meanwhile, in a large skillet, saute celery and onion in 2 tablespoons oil until tender; transfer to a large bowl. Add pork, bread crumbs, water, salt, sage and egg; mix well. Form into 3/4-in. balls.

In the same skillet, brown meatballs in remaining oil until no longer pink inside. Add to soup; cover and simmer for 15 minutes. Makes 10-14 servings (3-1/2 quarts).

Spinach Bisque

1/2 cup chopped onion
2 tablespoons butter or margarine
1/3 cup all-purpose flour
1/2 to 1 teaspoon salt
1/8 teaspoon ground nutmeg
2-1/2 cups milk
1 cup water
3/4 cup cubed process American cheese
1 package (10 ounces) frozen chopped spinach, thawed and drained
Oyster crackers, optional

In a 3-qt. saucepan, saute onion in butter until tender. Stir in the flour, salt and nutmeg until smooth. Gradually whisk in milk and water.

Add cheese; cook and stir over medium heat until melted. Add spinach; cover and simmer for 4-5 minutes or until heated through. Serve with oyster crackers if desired. Makes 5-6 servings.

South of the Border Soup

1 egg
1/4 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound ground beef
1 jar (16 ounces) picante sauce
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/4 cups water

In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls.

In a large saucepan, brown meatballs; drain. Add the picante sauce, corn, beans, tomatoes and water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the meat is no longer pink. Makes 8 servings (2 quarts).

To make dry bread crumbs, arrange bread slices, on a baking sheet. Bake at 300° until completely dry and golden; cool. Place in a resealable plastic bag; crush with a rolling pin. Season with salt, pepper and dried herbs if desired. One slice of bread yields about 1/3 cup dry crumbs.

Chuck-Wagon Soup

2 tablespoons all-purpose flour
1 tablespoon paprika
1 teaspoon plus 1 tablespoon chili powder, divided
2 teaspoons salt
1 teaspoon garlic powder
1 boneless beef chuck roast (3 pounds), cut into 1-inch pieces
1/4 cup vegetable oil
2 medium onions, chopped
1 can (28 ounces) stewed tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 bay leaf
1/4 to 1/2 teaspoon cayenne pepper
5 medium red potatoes, cubed
4 medium carrots, sliced
1 can (11 ounces) whole kernel corn, drained

In a large resealable plastic bag, combine the flour, paprika, 1 teaspoon chili powder, salt and garlic powder. Add beef, a few pieces at a time, and shake to coat.

In a large soup kettle, brown beef in oil in batches. Stir in the onions, tomatoes, broth, bay leaf, cayenne and remaining chili powder. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.

Add potatoes and carrots. Cover and simmer 35-40 minutes longer or until meat and vegetables are tender. Add corn and heat through. Discard the bay leaf before serving. Makes 10 servings (4 quarts).

Seafood Bisque

1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
4 cups chicken broth
3 cups tomato juice
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon Worcestershire sauce
1 teaspoon seafood seasoning
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
1/4 teaspoon cayenne pepper
1 bay leaf
1/2 cup uncooked small shell pasta or elbow macaroni
1 pound uncooked medium shrimp, peeled and deveined
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed

In a large saucepan, saute the onion and celery in butter until tender. Add broth, tomato juice, tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Discard bay leaf. Add pasta to the soup; cook, uncovered, until tender. Add shrimp and crab; simmer 5 minutes longer or until the shrimp turn pink. Makes 10-12 servings (about 3 quarts).

Salmon Chowder

2 cups cubed peeled potatoes
1-1/2 cups frozen mixed vegetables
1 large onion, chopped
1/2 teaspoon celery seed
2 cups water
6 plum tomatoes, peeled, seeded and chopped
3 tablespoons butter
3 tablespoon all-purpose flour
1/4 teaspoon salt
Dash pepper
2 cups milk
2 cups cubed cooked salmon

In a Dutch oven or soup kettle, combine the potatoes, vegetables, onion, celery seed and water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Add the tomatoes; simmer 5 minutes longer.

In ;large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to the vegetable mixture with salmon; heat through. Makes 8 servings.

Chicken Meatball Soup with Pasta

1 tbsp extra-virgin olive oil
1 onion, chopped
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp each salt and pepper
1 28 oz can diced tomatoes
2 cups chicken stock
2 tbsp tomato paste
1/2 cup farfalline, tubetti or other tiny pasta
1 cup frozen peas
1/4 cup grated parmesan cheese

Chicken Meatballs:
1 egg yolk
2 tbsp dry bread crumbs
1 tbsp dijon mustard
1 green onion, thinly sliced
1 clove garlic, minced
1/2 tsp hot pepper sauce
Pinch each salt and pepper
8 oz lean ground chicken

Chicken Meatballs: In large bowl, beat egg yolk; stir in bread crumbs, mustard, green onion, garlic, hot pepper sauce, salt and pepper. Mix in chicken. Roll by 1 tbsp into balls. Bake on foil-lined rimmed baking sheet in 375° oven until no longer pink inside, about 15 minutes.

Meanwhile, in large saucepan, heat oil over medium heat; fry onion, garlic, oregano, salt and pepper, stirring occasionally, until onion is softened, 5 minutes. Add tomatoes, stock, 1 cup water and tomato paste; bring to boil. Reduce heat, cover and simmer for 10 minutes.

Add chicken balls and pasta; cover and simmer until pasta is tender but firm, about 10 minutes. Add peas; heat through. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days.) Sprinkle with Parmesan. Makes 4 servings

Split Pea Soup with Ham

1 pound dried split green peas, picked over and rinsed
2 russet potatoes, peeled and diced
1 medium-size onion, chopped
2 garlic cloves, minced
2 ham hocks
3 large vegetable bouillon cubes
8 cups water
1 bay leaf
1/4 teaspoon salt
3 small carrots, diced
3 ribs celery, sliced
1/2 teaspoon dried thyme
1/4 teaspoon black pepper

Combine peas, potatoes, onion, garlic, ham hocks, bouillon cubes, water, bay leaf and 1/4 teaspoon salt in slow cooker, stirring to break up cubes. Cover and cook on high for 2 hours or low for 3 hours.

Remove cover and stir in carrots, celery and thyme. Cook 2 hours more on high or 3 hours more on low or until peas and potatoes are very tender.

Remove ham hocks and bay leaf from slow cooker and discard. Carefully puree soup in batches in a blender until completely smooth. Stir black pepper into soup and serve. Makes 8 servings

Spicy Kielbasa Soup

1/2 pound reduced-fat smoked turkey kielbasa, sliced
1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib with leaves, thinly sliced
4 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 small zucchini, sliced
1 medium carrot, shredded
1 tablespoon dried parsley flakes
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper

In a nonstick skillet, cook kielbasa over medium heat until lightly browned. Add the onion, green pepper, celery and garlic. Cook and stir for 5 minutes or until vegetable are tender.

Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-9 hours. Makes 5 servings.

Hearty Corn Chowder

1/2 pound sliced bacon
1 cup chopped celery
1/2 cup chopped onion
2 cups diced peeled potatoes
1 cup water
2 cups frozen corn
1 can (14-3/4 ounces) cream-style corn
1 can (12 ounces) evaporated milk
6 ounces smoked sausage links, cut into 1/4-inch slices
1 teaspoon dill weed

In a large saucepan, cook the bacon until crisp. Remove to paper towels; crumble and set aside. Drain all but 2 tablespoons of the drippings. Saute celery and onion in drippings until onion is lightly browned. Add potatoes and water.

Cover and cook over medium heat for 10 minutes. Stir in corn, milk, sausage, dill and bacon. Cook until the potatoes are tender, about 30 minutes. Makes 4-6 servings (1-1/2 quarts).

Garlic Potato Soup

8 medium potatoes, peeled and cut into 1/2-inch cubes
1 large carrot, peeled and chopped
2 garlic cloves, peeled
1/2 pound bulk Italian sausage
1 small onion, chopped
1/4 cup butter or margarine
1/4 cup all-purpose flour
8 cups milk
2 teaspoons minced fresh parsley
1-1/2 teaspoons salt
1 teaspoon chicken bouillon granules
1/2 teaspoon seasoned salt
1/4 teaspoon pepper

Place potatoes, carrot and garlic in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Place 3 cups potato mixture in a bowl and mash. Set aside mashed potatoes and remaining potato mixture.

In a skillet, cook sausage and onion over medium heat until meat is no longer pink; drain and set aside. In a soup kettle, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until soup is thickened.

Add the parsley, salt, bouillon, seasoned salt and pepper; mix well. add the mashed potato mixture; cook and stir until heated through. Add the reserved potato and sausage mixtures. Heat through. Makes 12 servings (about 3 quarts).

Bacon Corn Soup

4 bacon strips
1 cup chopped onion
2 cups water
1-1/2 cups diced peeled potatoes
1 teaspoon chicken bouillon granules
1/4 cup all-purpose flour
2 cups milk, divided
1 cup half-and-half cream
1 package (16 ounces) frozen corn
8 ounces process American cheese, cubed
Salt and pepper to taste

In a large saucepan, cook bacon until crisp. Remove bacon; crumble and set aside. In the drippings, saute onion until tender. Add water, potatoes and bouillon; cover and simmer until potatoes are tender. In a small bowl, combine flour and 1/4 cup milk until smooth.

Add flour mixture, cream, corn and remaining milk to soup; bring to a boil. Cook and stir for 2-3 minutes or until thickened. Reduce heat; add cheese and bacon. Cook and stir until cheese is melted. Season with salt and pepper. Makes 6-8 servings (about 2 quarts).

Cheesy Wild Rice

1 package (6.2 ounces) fast-cooking long grain and wild rice mix
4 cups milk
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
8 ounces process cheese American, cubed
1/2 pound sliced bacon, cooked and crumbled

In a large saucepan, prepare rice according to package directions. Stir in the milk, soup and cheese. Cook and stir until cheese is melted. Garnish with bacon. Makes 8 servings.

Chicken Corn Soup with Rivels

1 cup chopped carrots
1 celery rib, chopped
1 medium onion, chopped
2 teaspoons canola oil
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cups fresh or frozen corn
2 cups cubed cooked chicken breast
1/2 teaspoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon dried tarragon
1/4 teaspoon pepper
3/4 cup all-purpose flour
1 egg, beaten

In a large saucepan, saute the carrots, celery and onion in oil until tender. Add the broth, corn, chicken, parsley, salt, tarragon and pepper. Bring to a boil.

Meanwhile, for rivels, place the flour in a bowl; cut in egg with a fork until crumbly. Drop dough by teaspoonfuls into boiling soup, stirring constantly. Cook and stir for 1-2 minutes or until rivels are cooked through. Makes 6 servings.

Chinese Chicken Soup

3 cans (14-1/2 ounces each) chicken broth
1 package (16 ounces) frozen stir-fry vegetable blend
2 cups cubed cooked chicken
1 teaspoon minced fresh gingerroot
1 teaspoon soy sauce
1/4 teaspoon sesame oil

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through. Makes 6 servings.

Corny Chili

1 pound ground beef
1 small onion, chopped
1 can (16 ounces) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (11 ounces) whole kernel corn, drained
3/4 cup picante sauce
1 tablespoon chili powder
1/4 to 1/2 teaspoon garlic powder
Corn chips, sour cream and shredded cheddar cheese, optional

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker.

Stir in the beans, tomatoes, corn, picante sauce, chili powder and garlic powder. Cover and cook on low for 3-4 hours or until heated through. Serve with corn chips, sour cream and cheese if desired. Makes 4-6 servings.

Creamy Onion Soup

1 pound yellow onions (about 3 medium), sliced
2 tablespoons butter or margarine
4 cups chicken broth
Dash each pepper and dried thyme
1/4 teaspoon salt, optional
2 cups milk, divided
1/3 cup all-purpose flour

In a 3-qt. saucepan over medium heat, saute onions in butter. Add broth, pepper, thyme and salt if desired; bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Add 1-2/3 cups milk. Stir flour into remaining milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes or until thickened. Makes 6 servings (1-1/2 quarts).

Cream of Curried Peanut Soup

2 tablespoons butter or margarine
1 small onion, minced
3 celery ribs, minced
1 garlic clove, minced
2 tablespoons all-purpose flour
2 tablespoons curry powder
1/8 to 1/4 teaspoon ground red pepper
3 1/2 cups chicken broth
1 cup creamy peanut butter
2 cups half-and-half
Garnish: chopped peanuts

Melt butter in a large saucepan over medium heat; add onion and celery, and sauté 5 minutes. Add garlic; sauté 2 minutes. Stir in flour, curry powder, and red pepper until smooth; cook, stirring constantly, 1 minute. Add broth, and bring to a boil; reduce heat to low, and simmer 20 minutes.

Stir in peanut butter and half-and-half; cook, stirring constantly, 3 to 4 minutes or until thoroughly heated. Cool slightly. Process mixture, in batches, in a food processor or blender until smooth. Garnish, if desired. Serve immediately. Makes 6 cups

Potato Minestrone

2 cans (14-1/2 ounces each) chicken broth
1 can (28 ounces) crushed tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or 15 ounces chickpeas, rinsed and drained
1 can (14-1/2 ounces) beef broth
2 cups frozen cubed hash brown potatoes, thawed
1 tablespoon dried minced onion
1 tablespoon dried parsley flakes
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1 package (10 ounces) frozen chopped spinach, thawed and drained
2 cups frozen peas and carrots, thawed

In a slow cooker, combine the first 13 ingredients. Cover and cook on low for 8 hours. Stir in the spinach, peas and carrots; heat thorough. Makes 12 servings (about 3 quarts).

Cream of Spinach Soup

1 package (1.8 ounces) leek soup and dip mix
1 package (10 ounces) frozen leaf spinach, thawed, drained and chopped
1 cup (8 ounces) sour cream
1/4 teaspoon ground nutmeg
Lemon slices

Prepare soup mix according to package directions. Stir in spinach. Cover and simmer for 2 minutes. Remove from the heat; stir in sour cream and nutmeg. Garnish with lemon slices. Makes 4 servings.