Soups ...
A great selection
of homemade, tasty soup recipes.
Vegetable Beef Soup
1 lb. ground beef
1 c. sliced carrots
1 c. potatoes, diced
1/4 t. salt and pepper
1 can lima beans, drained
1 can whole kernel corn, drained
1 large can whole tomatoes
1 can tomato soup
1 small onion, chopped
2 c. water
1 t. garlic powder
1 T. Worcestershire sauce
Cook potatoes, carrots and onion until tender in 2 cups of water. Add lightly browned and drained ground beef. Then add remaining ingredients. Simmer until done, about 30 minutes.
1 lb. ground beef
1 c. sliced carrots
1 c. potatoes, diced
1/4 t. salt and pepper
1 can lima beans, drained
1 can whole kernel corn, drained
1 large can whole tomatoes
1 can tomato soup
1 small onion, chopped
2 c. water
1 t. garlic powder
1 T. Worcestershire sauce
Cook potatoes, carrots and onion until tender in 2 cups of water. Add lightly browned and drained ground beef. Then add remaining ingredients. Simmer until done, about 30 minutes.
added March 3, 2011
Loaded Potato Soup
4 c. boiling water
4 chicken bouillon cubes
6 medium potatoes, cubed
2 cans cheddar cheese soup
1 soup can milk
bacon, cooked and crumbled
shredded cheese
green onions
Boil water and dissolve cubes. Add potatoes, salt and pepper to taste. Cook until potatoes are tender. Add cheddar cheese soup and milk. Bring to a boil, stirring constantly. Top each bowl with bacon, cheese and green onions. (Recipe may be doubled.)
4 c. boiling water
4 chicken bouillon cubes
6 medium potatoes, cubed
2 cans cheddar cheese soup
1 soup can milk
bacon, cooked and crumbled
shredded cheese
green onions
Boil water and dissolve cubes. Add potatoes, salt and pepper to taste. Cook until potatoes are tender. Add cheddar cheese soup and milk. Bring to a boil, stirring constantly. Top each bowl with bacon, cheese and green onions. (Recipe may be doubled.)
added March 3, 2011
Tomato Soup
1 can tomatoes or 6 fresh tomatoes, cooked with 1 c. water
2 T. oil
2 T. flour
1 t. onion powder
3 c. water
1 bay leaf
1 T. basil
1 T. sugar
salt and pepper to taste
2 c. milk
Cream oil, flour and onion powder; slowly add, while stirring, water. Add tomatoes and other seasonings. Cook for 20 minutes; stir and add 2 cups milk. Serve with croutons or crackers.
1 can tomatoes or 6 fresh tomatoes, cooked with 1 c. water
2 T. oil
2 T. flour
1 t. onion powder
3 c. water
1 bay leaf
1 T. basil
1 T. sugar
salt and pepper to taste
2 c. milk
Cream oil, flour and onion powder; slowly add, while stirring, water. Add tomatoes and other seasonings. Cook for 20 minutes; stir and add 2 cups milk. Serve with croutons or crackers.
added March 3, 2011
Clam Chowder
1/2 lb. bacon
1/2 onion, chopped
4 stalks celery, minced
1 can minced clams with juice
2 cans cream of potato soup
dot of butter
salt and pepper to taste
Cube and fry bacon. Sauté onion and celery in bacon drippings. Mix milk with soup; add clams and juice, onion, celery, bacon, butter, salt and pepper. Simmer for 20 minutes.
1/2 lb. bacon
1/2 onion, chopped
4 stalks celery, minced
1 can minced clams with juice
2 cans cream of potato soup
dot of butter
salt and pepper to taste
Cube and fry bacon. Sauté onion and celery in bacon drippings. Mix milk with soup; add clams and juice, onion, celery, bacon, butter, salt and pepper. Simmer for 20 minutes.
added March 3, 2011
Creole Shrimp Gumbo
1 1/2 lb. small shrimp, cleaned and raw
1 can tomato sauce
1 heaping T. flour
2 quart water
2 stalks celery, chopped
1/2 bell pepper, chopped
4 sprigs parsley, chopped
2 onions, chopped
3 t. melted shortening
salt and pepper
3 green onions, chopped
5 cloves garlic, minced
4 c. okra, sliced and boiled 10 minutes
Brown flour and shortening to make bubbly sauce. Add onions and simmer slowly; covered. Add tomato sauce; add shrimp and simmer. Add water, salt and pepper. When shrimp is almost done, add remaining ingredients. Cook 10 to 15 minutes longer.
1 1/2 lb. small shrimp, cleaned and raw
1 can tomato sauce
1 heaping T. flour
2 quart water
2 stalks celery, chopped
1/2 bell pepper, chopped
4 sprigs parsley, chopped
2 onions, chopped
3 t. melted shortening
salt and pepper
3 green onions, chopped
5 cloves garlic, minced
4 c. okra, sliced and boiled 10 minutes
Brown flour and shortening to make bubbly sauce. Add onions and simmer slowly; covered. Add tomato sauce; add shrimp and simmer. Add water, salt and pepper. When shrimp is almost done, add remaining ingredients. Cook 10 to 15 minutes longer.
added March 3, 2011
Creole Jambalaya
1 1/2 lb. whole shrimp, cleaned and raw
2 T. butter
1/2 c. onion, chopped
1/4 c. celery, chopped
1 c. raw rice
3 bay leaves
1 c. water including tomato liquid
1 c. ham, diced
1/4 c. green bell pepper
2 cloves of garlic, minced
2 c. canned tomatoes, chopped (drain and reserve juice)
salt and cayenne pepper to taste
Sauté onion, green pepper, celery, and garlic in melted butter. Add shrimp and ham; fry about 5 minutes. Stir in tomato and cook 10 minutes. Stir in rice; add seasonings and liquid. Bring to a boil. Cover; simmer until rice is done, about 30 minutes.
1 1/2 lb. whole shrimp, cleaned and raw
2 T. butter
1/2 c. onion, chopped
1/4 c. celery, chopped
1 c. raw rice
3 bay leaves
1 c. water including tomato liquid
1 c. ham, diced
1/4 c. green bell pepper
2 cloves of garlic, minced
2 c. canned tomatoes, chopped (drain and reserve juice)
salt and cayenne pepper to taste
Sauté onion, green pepper, celery, and garlic in melted butter. Add shrimp and ham; fry about 5 minutes. Stir in tomato and cook 10 minutes. Stir in rice; add seasonings and liquid. Bring to a boil. Cover; simmer until rice is done, about 30 minutes.
added March 3, 2011
Corn Chowder
1/2 lb. bacon
1 medium onion, chopped
1/2 c. celery, chopped
2 T. flour
4 c. milk
1 can cream style corn
1 can whole potatoes, diced
1/2 t. salt
1/8 t. pepper
Fry bacon until crisp. Remove from pan and drain well. Pour all but 3 T. of drippings out of pan. Add onion and celery to dripping in pan. Cook and stir till onion is tender. Remove from heat; blend in flour and cook over low heat, stirring until mixture is bubbly. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in corn and potatoes. Add salt and pepper; heat thoroughly. Crumble bacon and stir in. Garnish with parsley flakes and paprika.
1/2 lb. bacon
1 medium onion, chopped
1/2 c. celery, chopped
2 T. flour
4 c. milk
1 can cream style corn
1 can whole potatoes, diced
1/2 t. salt
1/8 t. pepper
Fry bacon until crisp. Remove from pan and drain well. Pour all but 3 T. of drippings out of pan. Add onion and celery to dripping in pan. Cook and stir till onion is tender. Remove from heat; blend in flour and cook over low heat, stirring until mixture is bubbly. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in corn and potatoes. Add salt and pepper; heat thoroughly. Crumble bacon and stir in. Garnish with parsley flakes and paprika.
added March 3, 2011
Savory Onion Soup
4 large yellow onions, sliced
3 T. butter
1 T. sugar
2 quarts chicken broth
1 c. brandy (optional)
salt and pepper to taste
1 loaf French bread, sliced and toasted
4 oz. grated romano cheese
Melt butter in large saucepan that holds at least four quarts. Add onions; slowly cook over medium-low heat for 20 minutes or until tender. Stir often. Add sugar and cook, stirring for one minute. Add broth; cover and bring to a boil. Reduce heat; simmer for 12 minutes. If desired, add brandy; cook for two minutes. Season with salt and pepper. To serve, ladle soup into bowl; float toast on soup and sprinkle with cheese.
4 large yellow onions, sliced
3 T. butter
1 T. sugar
2 quarts chicken broth
1 c. brandy (optional)
salt and pepper to taste
1 loaf French bread, sliced and toasted
4 oz. grated romano cheese
Melt butter in large saucepan that holds at least four quarts. Add onions; slowly cook over medium-low heat for 20 minutes or until tender. Stir often. Add sugar and cook, stirring for one minute. Add broth; cover and bring to a boil. Reduce heat; simmer for 12 minutes. If desired, add brandy; cook for two minutes. Season with salt and pepper. To serve, ladle soup into bowl; float toast on soup and sprinkle with cheese.
added March 3, 2011
Hearty Chicken Chowder
3 T. extra virgin olive oil
1 sweet onion, diced
2 carrots, peeled and diced
2 c. shredded hash browns
2 cans cream of chicken soup
2 c. milk
1 can corn, drained
1 (10 oz.) can chicken, drained
salt and pepper to taste
Heat oil in large skillet over medium heat. Add onions and carrots and sauté, stirring occasionally. Add hash browns and cook 3-4 minutes, stirring occasionally. Add soup and milk; bring to a boil. Reduce heat and add corn, chicken and seasonings. Cook until thoroughly heated.
3 T. extra virgin olive oil
1 sweet onion, diced
2 carrots, peeled and diced
2 c. shredded hash browns
2 cans cream of chicken soup
2 c. milk
1 can corn, drained
1 (10 oz.) can chicken, drained
salt and pepper to taste
Heat oil in large skillet over medium heat. Add onions and carrots and sauté, stirring occasionally. Add hash browns and cook 3-4 minutes, stirring occasionally. Add soup and milk; bring to a boil. Reduce heat and add corn, chicken and seasonings. Cook until thoroughly heated.
added March 3, 2011
