Soup Recipes

Lima Bean Soup

3 cans (14-1/2 ounces each) chicken broth
2 cans (15-1/4 ounces each) lima beans, rinsed and drained
3 medium carrots, thinly sliced
2 medium potatoes, peeled and diced
2 small sweet red peppers, chopped
2 small onions, chopped
2 celery ribs, thinly sliced
1/4 cup butter
1-1/2 teaspoons dried marjoram
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1 cup half-and-half cream
3 bacon strips, cooked and crumbled

In a Dutch oven or soup kettle, combine the first 12 ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 25-35 minutes or until vegetables are tender. Add cream; heat through but do not boil. Sprinkle with bacon just before serving. Makes 10-12 servings (3 quarts).

Creamy Turkey Soup

1 large onion, chopped
3 celery ribs with leaves, cut into 1/4-inch pieces
6 tablespoons butter
6 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon each dried thyme, savory and parsley flakes
1-1/2 cups milk
4 cups cubed cooked turkey
5 medium carrots, cut into 1/4-inch pieces
1 to 2 cups turkey or chicken broth
1 package (10 ounces) frozen peas

In a large kettle, saute onion and celery in butter until tender, about 10 minutes. Stir in the flour and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and carrots. Add enough broth until soup is desired consistency. Cover and simmer for 15 minutes. Add peas; cover and simmer for 15 minutes or until vegetables are tender. Makes 6-8 servings (2 quarts).

Sausage Lentil Soup

1/2 pound bulk Italian sausage
1 large onion, finely chopped
1 small green pepper, finely chopped
1 small carrots, finely chopped
1 large garlic clove, finely minced
1 bay leaf
2 cans (14-1/2 ounces each) chicken broth
1 can (14-1/2 to 16 ounces) diced tomatoes, undrained
1 cup water
3/4 cup dried lentils, rinsed
1/4 cup country-style or regular Dijon mustard

In a Dutch oven, cook sausage over medium heat until no longer pink. Drain fat and crumble sausage; return to Dutch oven along with remaining ingredients except mustard. Simmer, covered, 1 hour or until lentils and vegetables are tender. Stir in mustard. Remove and discard bay leaf before serving. Makes 6 servings.

Beef Barley Soup

2 pounds bone-in beef short ribs
5 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1 to 1-1/2 teaspoons salt, optional
1/8 teaspoon pepper
2 cups sliced carrots
1 cup sliced celery
1 cup chopped cabbage
2/3 cup quick-cooking barley
1/4 cup minced fresh parsley

In a soup kettle, combine ribs, water, tomatoes, onion, salt if desired and pepper; bring to a boil over medium heat. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. Remove ribs; cool. Skim fat.

Remove meat from bones and cut into bite-size pieces; return to broth. Add carrots, celery and cabbage; bring to a boil. Reduce heat; cover and simmer 15 minutes. Add barley; return to a boil. Reduce heat; cover and cook 10-15 minutes or until barley and vegetables are tender. Add parsley. Makes 8 servings (2 quarts).

Curried Acorn Squash Soup

3 medium acorn squash, halved and seeded
1/2 cup chopped onion
3 to 4 teaspoons curry powder
2 tablespoons butter or margarine
3 cups chicken broth
1 cup half-and-half cream
1/2 teaspoon ground nutmeg
Salt and pepper to taste
Crumbled cooked bacon, optional

Place the squash, cut side down, in a greased shallow baking pan. Bake at 350° for 35-40 minutes or until the squash is almost tender. In a saucepan, saute onion and curry powder in butter until onion is tender. Remove from the heat; set aside. Carefully scoop out squash; add pulp to saucepan. Gradually add broth.

Cook over medium heat for 15-20 minutes or until squash is very tender. In a food processor or blender, process the squash mixture until smooth; return to saucepan. Stir in cream, nutmeg, salt and pepper. Cook over low heat until heated through (do not boil). Garnish with bacon if desired. Makes 4-6 servings.

Broccoli Barley Soup

2 medium onions, chopped
2 garlic cloves, minced
4 ounces sliced fresh mushrooms
3 tablespoons butter
3 cups chicken broth
3 cups vegetable broth
3/4 cup uncooked medium pearl barley
1/4 to 1/2 teaspoon dried rosemary, crushed
1 pound fresh broccoli, cut into florets
2 tablespoons cornstarch
1/4 cup cold water
2 cups half-and-half cream
Salt and pepper
Grated Parmesan cheese

In a large saucepan or Dutch oven, saute the first three ingredients in butter until tender. Add the chicken and vegetable broths, barley and rosemary. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until barley is tender. Add broccoli; cover and cook for 10 minutes or until broccoli is tender.

In a small bowl, combine cornstarch and cold water until smooth; stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cream, salt and pepper (do not boil). Sprinkle with Parmesan cheese. Makes 8 servings (about 2 quarts).

Trout Chowder

1 medium onion, chopped
1 tablespoon butter
2 cups milk
1 cup ranch salad dressing
1 pound boneless trout fillets, skin removed
1 package (10 ounces) frozen broccoli cuts, thawed
1 cup cubed or shredded cheddar cheese
1 cup cubed or shredded Monterey Jack cheese
1/4 teaspoon garlic powder
Paprika, optional

In a skillet, saute onion in butter until tender. Transfer to a slow cooker; add milk, dressing, fish, broccoli, cheeses and garlic powder.

Cover and cook on high for 1-1/2 to 2 hours or until soup is bubbly and fish flakes easily with a fork. Sprinkle with paprika if desired. Makes 6 servings.

Hearty Jambalaya

1 pound fully cooked kielbasa or 1 pound smoked Polish sausage, cut into 1/2-inch slices
1 pound boneless skinless chicken breasts, cubed
1 large onion, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
4 garlic cloves, minced
2 tablespoons butter
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/2 teaspoon hot pepper sauce
1/4 to 1/2 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon white pepper
1/8 teaspoon pepper
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice, optional

In a Dutch oven or large saucepan, saute the sausage, chicken, onion, celery, green pepper and garlic in butter until chicken is browned. Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until chicken is no longer pink.

Stir in shrimp; cover and simmer for 4 minutes or until shrimp turn pink. Serve over rice if desired; or cool, cover and freeze for up to 2 months. Makes 8 servings.

Spicy Steak Stew

2 cups cubed beef flank steak (1/2-inch cubes)
1 medium onion, sliced
1 garlic clove, minced
1 tablespoon vegetable oil
1 can (14 ounces) onion-seasoned or regular beef broth
1 can (14-1/2 ounces) Italian stewed tomatoes
2 cups diced peeled potato
1 cup coarsely chopped fresh broccoli
1 celery rib, thinly sliced
1/2 cup minced fresh parsley
2 teaspoons Worcestershire sauce
1/4 teaspoon each salt, pepper and crushed red pepper flakes
1 tablespoon cornstarch
1 tablespoon cold water

In a pressure cooker, cook steak, onion and garlic in oil until meat is no longer pink; drain. Add broth; simmer for 10 minutes. Add the vegetables, parsley, Worcestershire sauce and seasonings.

Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium; cook for 3 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.)

Remove from the heat. Immediately cool accordingly to manufacturer's directions until pressure is completely reduced. In a small bowl, combine cornstarch and water until smooth; stir into stew. Bring to a boil over medium heat; cook for 2 minutes or until thickened. Makes 6 servings.

Turkey Minestrone

2/3 cup chopped onion
2 tablespoons vegetable oil
1/2 pound ground turkey
1/2 pound hot Italian turkey sausage links, casings removed
1/2 cup minced fresh parsley
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
2 cans (14-1/2 ounces each) Italian stewed tomatoes
6 cups chicken broth
1 medium zucchini, sliced
1 package (10 ounces) frozen mixed vegetables
1 can (16 ounces) kidney beans, rinsed and drained
1-1/2 cups cooked elbow macaroni
2 tablespoons cider vinegar
1/2 teaspoon salt, optional
Pinch pepper

In a large kettle over medium heat, saute onion in oil until tender, about 4 minutes. Add the next six ingredients; cook until meat is no longer pink. Add tomatoes, broth, zucchini and mixed vegetables; cover and cook on low heat for 5 minutes.

Add beans, macaroni, vinegar, salt if desired and pepper; simmer for 3-4 minutes or until heated through. Makes 16 servings (4 quarts).

Old-Fashioned Beef Stew

1 boneless chuck roast (2 pounds), cut into 1/2-inch cubes
1 tablespoon cooking oil
1 large onion, chopped
5 cups water
1 teaspoon seasoned salt
1/2 teaspoon pepper
2 to 3 teaspoons salt, optional
5 to 6 medium potatoes, peeled and cut into 1/2-inch cubes
5 medium carrots, cut into 1/4-inch slices
1 medium rutabaga, peeled and cut into 1/2-inch cubes
1 cup sliced celery (1/2-inch pieces)
1/2 medium head cabbage, finely sliced
1/4 cup all-purpose flour
3/4 cup cold water
2 teaspoons browning sauce, optional

In a Dutch oven over medium-high heat, brown meat in oil. Add onion, water, seasoned salt, pepper and salt if desired; bring to a boil. Reduce heat; cover and simmer for 2 hours.

Add the vegetables; cover and simmer for 30 minutes or until the meat and vegetables are tender. Combine flour, cold water and browning sauce. Stir into stew; bring to a boil, stirring constantly. Boil for 1 minute. Makes 8 servings.

Potato Chowder

8 cups diced potatoes
1/3 cup chopped onion
3 cans (14-1/2 ounces each) chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
1/2 pound sliced bacon, cooked and crumbled, optional
Minced chives, optional

In a 5-qt. slow cooker, combine the first five ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese; stir until blended. Garnish with bacon and chives if desired. Makes 12 servings (3 quarts).

Bacon Potato Chowder

12 bacon strips, diced
2 medium onions, chopped
6 celery ribs, sliced
12 medium potatoes, peeled and cubed
2/3 cup butter or margarine
1 cup all-purpose flour
2 quarts milk
2 medium carrots, shredded
1 tablespoon salt
1 teaspoon pepper

In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Saute onions and celery in the drippings until tender; drain.

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain; set potatoes aside. In the same pan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.

Reduce heat; add onion mixture, potatoes, carrots, salt and pepper. Cook for 10 minutes or until heated through. Sprinkle with bacon. Makes 12-14 servings.

Spicy Cajun Stew

1 package (16 ounces) smoked Polish sausage or kielbasa
2 cans (10 ounces each) diced tomatoes and green chilies, undrained
1 can (14-1/2 ounces) chicken broth
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 to 3/4 cup uncooked instant rice

In a large skillet, saute sausage until lightly browned; drain. Add tomatoes and broth. Bring to a boil. Stir in spinach. Return to a boil; cook for 2 minutes. Stir in the rice. Cover and remove from the heat. Let stand for 5 minutes. Stir with a fork. Makes 5 servings.

Baked Potato Soup

4 large baking potatoes
4 slices bacon
6 cups milk
1/2 cup all-purpose flour
4 green onions, sliced
5 oz. (1 1/4 cups) shredded sharp Cheddar cheese
3/4 teaspoon salt
1/4 teaspoon pepper
1 (8-oz.) container sour cream

Pierce potatoes with fork; place on microwave-safe paper towel or roasting rack in microwave. Microwave on high for 15 to 20 minutes or until tender, turning once halfway through cooking. Cool slightly.

Meanwhile, cook bacon in Dutch oven over medium heat until crisp. Remove from Dutch oven; drain on paper towels. Crumble; set aside.

In same Dutch oven, combine milk and flour; blend well. Cook over medium heat about 15 minutes or until bubbly and thickened, stirring frequently. Remove from heat.

Cut cooked potatoes in half. Scoop out cooked potato from skins; place in medium bowl. Discard skins. Mash potatoes well.

Add potatoes, bacon, 2 tablespoons of the onions, 1 cup of the cheese, salt and pepper to milk mixture. Cook and stir until cheese is melted. Add sour cream; cook and stir until soup is thoroughly heated. To serve, spoon soup into individual bowls. Sprinkle each with remaining onions and cheese. Makes 6 (1 1/2-cup) servings

Orzo Shrimp Stew

2-1/2 cups reduced-sodium chicken broth
5 cups fresh broccoli florets
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup uncooked orzo
1 pound uncooked medium shrimp, peeled and deveined
3/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dried basil
2 tablespoons butter

In a large nonstick skillet or saucepan, bring broth to a boil. Add the broccoli, tomatoes and orzo. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally.

Add the shrimp, salt and pepper. Cover and cook for 4-5 minutes or until shrimp turn pink and orzo is tender. Stir in basil and butter. Makes 4 servings.

Asparagus Soup

2 medium leeks (white portion only), sliced
12 green onions, chopped
2 tablespoons olive oil
1 tablespoon butter
2-1/2 pounds fresh asparagus, cut into 1-inch pieces
4 cups chicken broth
1 cup half-and-half cream
1/2 teaspoon salt
1/8 teaspoon pepper

In a large saucepan, saute leeks and onions in oil and butter until tender. Add the asparagus and broth. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender. Remove from the heat. Set aside 1 cup of asparagus pieces.

In a blender, process the remaining asparagus mixture in batches until smooth; return to the pan. Stir in the cream, salt and pepper. Cook over low heat until heated through. Garnish with reserved asparagus pieces. Makes 6 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 7 servings.

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.

Creamy Tomato Soup

1 medium onion, chopped
2 tablespoons butter
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1-1/2 cups milk
1 teaspoon sugar
1/2 to 1 teaspoon dried basil
1/2 to 1 teaspoon paprika
1/8 to 1/4 teaspoon garlic powder
1 package ( 8 ounces) cream cheese, cubed

In a large saucepan, saute onion in butter until tender. Stir in tomatoes, soup, milk, sugar, basil, paprika and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in cram cheese until melted. Serve immediately. Makes 8 servings (2 quarts).

Egg Drop Soup

3 cups chicken broth
1 tablespoon cornstarch
2 tablespoons cold water
1 egg, lightly beaten
1 green onion, sliced

In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion. Makes 4 servings.

Green Chili Stew

1 pound ground beef
2 cans (14-1/2 ounces each) chicken broth
2 cups cubed peeled potatoes
1/2 cup chopped onion
3 garlic cloves, minced
1 can (15 ounces) pinto beans, rinsed and drained
1 cup frozen corn, thawed
1 can (4 ounces) chopped green chilies
Optional toppings: shredded lettuce, sour cream, diced tomatoes, shredded cheddar cheese

In a skillet, cook beef over medium heat until no longer pink. Meanwhile, in a large saucepan, combine broth, potatoes, onion and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.

Add the beans, corn and chilies. Drain beef; add to soup. Simmer for 15 minutes or until heated through. Garnish with your choice of toppings. Makes 6 servings. To give Green Chili Stew a tasty flavor twist, substitute beef broth for the chicken broth.

Shrimp Chowder

1 pound red potatoes, peeled and cubed
2-1/2 cups reduced-sodium chicken broth
3 celery ribs, chopped
8 green onions, chopped
1/2 cup chopped sweet red pepper
1-1/2 cups milk
1/4 cup all-purpose flour
1/2 cup evaporated milk
1-1/2 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons minced fresh parsley
1/2 teaspoon paprika
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper

In a large saucepan, bring potatoes, broth, celery, onions and red pepper to a boil. Reduce heat; cover and simmer for 13-15 minutes or until vegetables are tender. Stir in milk. Gently mash vegetables with a potato masher, leaving some chunks of potatoes.

Combine flour and evaporated milk until smooth; gradually stir in potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients. Return to a boil. Cook and stir for 2-3 minutes or until shrimp turn pink. Makes 8 servings.

Creole Fish Soup

1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1/2 cup chopped onion
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/4 teaspoon dried thyme
1/8 to 1/4 teaspoon cayenne pepper
2 bay leaves
1 package (16 ounces) frozen mixed vegetables
1 pound fresh or frozen cod, cut into 3/4-inch pieces

In a soup kettle, combine the first eight ingredients; cover and simmer for 10 minutes. Add vegetables; cover and simmer for 10 minutes. Add fish; cover and simmer for 8-10 minutes or until the fish flakes easily with a fork. Discard the bay leaves. Makes 8 servings (2 quarts).

Golden Squash Soup

3 cups coarsely chopped onion
2 tablespoons cooking oil
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon dried thyme
2 bay leaves
1-1/2 cups water
2 celery ribs, chopped
1 medium carrot, chopped
2 cups mashed cooked butternut squash, divided
1-1/2 cups tomato juice, divided
1 cup apple juice, divided
1 cup orange juice, divided
Salt and pepper to taste

In a large saucepan or Dutch oven, saute onion in oil with nutmeg, cinnamon, thyme and bay leaves until onion is tender. Add water, celery and carrot; cover and simmer until carrot is tender. Discard bay leaves.

In a blender container, place half of the squash and half of the tomato, apple and orange juices; add half of the vegetable mixture. Puree; return to pan. Repeat with the remaining squash, juices and vegetable mixture; return to pan. Add salt and pepper. Heat through. Makes 6-8 servings (2 quarts).