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30 Delicious Soup Recipes

Updated on November 7, 2014

Beefy Corn Black Bean Chili
Serves 6


1 pound ground round
2 teaspoons salt free chili powder blend
1 14-ounces package season corn and black beans
1 14-ounces can fat free, low sodium beef broth
1 15-ounces can season tomato sauce for chili
reduced-fat sour cream (optional)
Slice green onions (optional)

Mix beef and chili powder in Dutch oven. Brown meat over medium-high heat while stirring. Drain and return to pain. Stir in corn, broth and tomato sauce. Bring to a boil and cover, simmer for 10 minutes. Uncover and continue simmering for 5 minutes. Ladle chili into bowls. Top with sour cream and onions, if desired.


Turkey Sausage-Gnocchi Soup
Serves 7

1 4.5 ox link hot turkey Italian sausage
2 cups water
1 16-ounces package gnocchi
1 14-ounces can beef broth
1 14.5-ounces can stewed tomatoes, chopped
1/2 cup (2 ounces) grated fresh Parmesan

Remove outer layer from sausage. Brown over medium high heat, stirring. Add the 2 cups water and gnocchi, beef broth and tomatoes. Simmer until gnocchi float to top of pan. Ladle soup into bowls, sprinkle with cheese.


Southwestern Chicken and White Bean Soup
Serves 6

2 cups shredded cooked chicken
1 tablespoon taco seasoning (e.g. El Paso)
Cooking Spray
2 14-ounces cans of chicken broth
1 16-ounces can white beans, drained
1/2 cup green salsa
Sour cream (optional)
Cilantro, chopped (optional)

Mix chicken and taco seasoning. Heat a medium saucepan over medium heat; coat with cooking spray. Add chicken and sauté until lightly browned. Add brother. Mash beans in a small bowl. Add beans and salsa to chicken mixture and boil. Reduce heat and simmer until thickened. Serve with sour cream and cilantro, if you’d like.


Chicken-Escarole Soup
Serves 4

1 14.5-ounces can stewed tomatoes, chopped
1 14-ounces can chicken broth
1 cup cooked and chopped chicken
2 cups chopped escarole
2 teaspoons extra-virgin olive oil

Mix tomatoes and broth in a large saucepan. Cover and boil over high heat. Reduce heat and simmer for 6 minutes. Add chicken, escarole and oil; cook for 5 more minutes.


Sausage and Barley Soup
Serves 4

Cooking Spray
6 ounces turkey breakfast sausage
2.5 cups bell pepper stir-fry
2 cups water
1 14.5-ounces stewed tomatoes, chopped
1/4 cup uncooked quick cook or instant barley
1 cup chopped baby spinach

Heat a large saucepan over high heat. Spray pan with cooking spray. Brown sausage in pan, remove from heat. Meanwhile, place stir-fry and 2 cups of water in blender. Blend until smooth. Add puree, tomatoes and barley to sausage in pan. Bring to a boil, reduce heat and simmer for 10 minutes. Last, stir in spinach and cook until it wilts.


Sweet Potato, Leek, and Ham Soup
Serves 4

Cooking Spray
1 cup diced pre-cooked ham
1,5 cups sliced leek
2 tablespoons water
3 cups refrigerated cubed peeled sweet potato
1 cup fat-free chicken broth
2 cups water
1 5-ounces can evaporated fat-free milk
1/4 teaspoons freshly ground black pepper
thinly sliced leek, for garnish
thinly sliced green onions, for garnish

Heat a large pan over medium heat. Spray with cooking spray, brown ham while stirring frequently. Remove ham from pan and move off of heat.

Add leek to pan and cook until very tender, stirring occasionally. Add 2 teaspoons water if needed to prevent over browning.

Add sweet potato, broth, water and fat free milk. Bring to a boil. Cover, reduce heat and simmer until sweet potato is very tender. Place half of potato mixture and blend until smooth, being careful to avoid splatters. Pour puree into bowl; do the same with second half of mixture. Return to pan, mix in ham. Ladle soup into bowls. Garnish with leeks and onions, if you’d like.


Corn and Bacon Chowder
Serves 6

2 bacon slices
1/2 cup chopped celery, onion and bell pepper mix
2 16-ounces package baby white corn, thawed
2 cups low-fat milk
1/2 teaspoons salt
1/4 teaspoon pepper
3/4 cup (3-ounces) shredded cheddar cheese

Cook bacon in pan until crisp. Remove and crumble. Add celery mixture and 1 package corn to pan, sauté 5 minutes.

Place other package of corn and 1 cup milk in blender and blend until smooth. Add pureed mixture to pan mixture; stir in remaining milk, salt, pepper and cheese. Ladle into bowls. Top with bacon.


Serves 4

cooking spray
1 1 pound pork tenderloin, diced
2 teaspoons salt-free Southwest seasoning
1 15.5-ounces can white hominy
1 14.5-ounces can Mexican-style stewed tomatoes with jalapeno and spices
1 cup water
1/4 cup cilantro

Heat a large saucepan; coat pan with cooking oil. Sprinkle pork evenly with chipotle seasoning, coating even with cooking spray. Add pork, cook until brown. Stir in hominy, tomatoes and water. Bring to a boil, cover. Reduce heat and simmer until pork is tender. Lastly, stir in cilantro.


Spicy Poblano and Corn Soup
Serves 4

1 16-ounces package white corn, thawed
2 cups, fat free milk
4 poblano peppers, seeded and diced
1 cup chopped onion, any kind
1 tablespoon water
3/4 teaspoon salt
1/2 cup (2 ounces) shredded cheddar

Place 1 cup corn and 1 1/2 cups milk in pan. Bring to a boil. Combine chopped poblano, onion and 1 tablespoon water in a microwaveable bowl. Cover and microwave on high for 4 minutes.
While it’s microwaving, place 2 cups corn and 1/2 cup milk in a blender, blend until smooth. Add blended corn to pan mixture. Stir in chili and salt, cook for 7 minutes over medium heat. Ladle into bowls and top with cheddar cheese, if you like.


Creamy Broccoli and Spinach Soup
Serves 4

2 chopped leeks
4 tablespoons butter
salt and pepper
6 cups vegetable broth
1 bunch broccoli, chopped
1 small potato, peeled and chopped
5 ounces fresh spinach
sour cream (optional)

Cook the leeks in butter with 3/4 teaspoon salt and 1/4 teaspoons pepper. Stir occasionally until softened, about 5 minutes. Add the vegetable broth, broccoli and potato. Simmer until all are tender, about 20 minutes. Stir in the spinach, cook until wilted. Transfer mixture into a blender and puree until smooth, being careful to avoid splashes. Top with sour cream if desired before serving.


Cauliflower Soup with Toasted Garlic
Serves 4

3 cloves garlic, thinly sliced
2 tablespoons extra virgin olive oil
1 small head cauliflower, diced
5 cups chicken broth
1 tablespoon thyme leaves
salt and pepper

Cook the garlic in the olive oil until golden and fragrant, about 2 minutes. Remove from pan and reserve. Add cauliflower, chicken broth, thyme, 1 teaspoons salt, and 1/3 teaspoons pepper. Simmer until everything is tender, about 17 minutes.

Pour mixture in blender, puree until very smooth. Top with garlic. Garnish with drizzle of olive oil and thyme, if desired.


Asian Noodle Soup
Serves 4

6 cups chicken broth
1/2 jalapeno, thinly sliced
2 tablespoons soy sauce
1/4 small head Napa cabbage, diced
2 ounces wonton wrappers, cut into thin strips
1/2 pound medium shrimp, peeled and deveined
1 cup chopped snow peas
1 tablespoon rice vinegar
1/2 cup basil leaves

Bring the chicken broth, jalapeno and soy sauce to a boil. Add the cabbage, wrappers and shrimp. Simmer until shrimp are pink and opaque and noodles are tender, about 3 minutes. Throw in vinegar and snow peas. Top with basil leaves.


Chickpea, Vegetable and Pesto Soup
Serves 4

2 tablespoons extra virgin olive oil
2 stalks celery
2 carrots sliced
1 onion, diced
salt and pepper
2 tablespoons tomato paste
6 cups vegetable broth
1/2 pound green beans, halved
1 15.5-ounces can chickpeas, drained and rinsed
1 cup peas
1/4 cup pesto

Heat the olive oil over medium heat. Cook celery, carrots, onion, 1/2 teaspoons salt and 1/4 teaspoon pepper and cook until vegetables are softened, about 6 minutes. Stir in tomato paste and cook an additional minute. Add the vegetable broth, green beans, chickpeas and peas. Reduce heat if necessary and cook until vegetables are tender, about 17 minutes. Top with pesto.


Split Pea Soup with Chorizo
Serves 4

4 ounces cured chorizo, chopped
1 teaspoon extra virgin olive oil
1 onion, diced
8 cups chicken broth
1 1/2 cups dried split peas
salt and pepper

Brown the chorizo in the oil over medium heat for about 3 minutes. Add the onion and cook until softened, about 5 minutes. Add the chicken broth, split peas, 1/2 teaspoon salt and 1/4 teaspoons pepper. Simmer, covered, until the peas and tender all the way through, about 1 hour and 15 minutes.


Curried Squash Soup
Serves 4

1 onion, diced
2 tablespoons canola oil
2 tablespoons Thai red curry paste
1 butternut squash, peeled and cut into 1-inch pieces
4 cups chicken broth
1 14-ounces can coconut milk
2 tablespoons lime juice
Asian chili-garlic sauce

Cook the onion with 3/4 teaspoons salt over medium heat in the canola oil until softened and glistening. Add the curry paste, butternut squash, chicken broth, and coconut milk. Simmer until tender, about 17 minutes. Pour the mixture into a blender and puree until smooth, being careful to avoid any splatter. Stir in lime juice. Drizzle with the Asian chili-garlic sauce, if you like.


Tomato Soup with Parmesan and Croutons
Serves 4

2 onions, diced
2 tablespoons olive oil
1 28-ounces can whole peeled tomatoes
4 cups chicken broth
1 teaspoons dried oregano
1 cup garlic croutons
2 ounces freshly shaved parmesan

Cook the onions in oil with 1/2 teaspoons salt over medium heat, until softened and glistening. Add the tomatoes, chicken broth, and oregano. Simmer until mixture thickens, about 13 minutes. Pour into a blender and puree until smooth, being careful to avoid any hot splatter. Top with croutons and Parmesan.


Mushroom Barley Soup
Serves 4

2 tablespoons olive oil
1 pound mushrooms sliced
4 cups carrot, peeled and chopped
2 cloves garlic, thinly sliced
2 sprigs thyme
salt and pepper
6 cups vegetable broth
3/4 cup pearl barley
1 tablespoon chopped parsley

Heat the oil in a large saucepan over medium-high heat. Add mushrooms, carrots, garlic, thyme, and 3/4 teaspoon each salt and pepper. Cook until carrots are tender, stirring occasionally, about 9 minutes.

Add the vegetable broth and barley. Simmer, with a loose or partial cover, until barley is tender, above half an hour. Top with the parsley before serving, if you like.


Spicy Chicken and Hominy Soup
Serves 4

1 onion, chopped
2 celery stalks, chopped
1 clove garlic, thinly sliced
2 tablespoons olive oil
5 cups chicken broth
3 cups shredded cooked chicken
1 15-ounces can hominy, drained and rinsed
1 tablespoon chipotle in adobo
tortilla chips
fresh salsa

Cook the onion, celery and garlic in oil and 1/2 teaspoon in large saucepan over medium heat, until softened, about 5 minutes. Add the chicken broth, chicken, hominy and chipotles. Simmer for 5 minutes.

Serve the serve with tortilla and chips and salsa, if you like.


Peanut and Squash Soup
Serves 6

1 1/2 teaspoons peanut oil
4 cups cubed peeled butternut squash
1 cup diced onion
2 tablespoons thinly sliced garlic
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon coriander
4 cups chicken broth
3/4 cup creamy peanut butter
2 tablespoons tomato paste
1/2 teaspoon crushed red pepper
1/4 cup chopped cilantro

Heat oil in a large pan over medium-high heat. Add squash, onion, garlic, salt, cumin and coriander; sauté until onion is tender. Add broth, peanut butter, tomato paste, and pepper; stirring well to combine. Bring to a boil. Reduce heat and simmer until squash is tender. Sprinkle with cilantro.


Hot-and-Sour Soup
Serves 8

2 tablespoons peanut oil
2 garlic cloves, thinly sliced
1 tablespoon grated fresh ginger
8 ounces shiitake mushrooms, stemmed and chopped
8 cups chicken broth
1 8-ounces can sliced bamboo shoots, cut into slivers
3/4 cup soy sauce
1/2 cup seasoned rice vinegar
1 teaspoon sesame oil
1/2 to 1 teaspoon cracked pepper
1 1/2 teaspoon chili paste
1 1/2 pounds peeled and deveined shrimp
1 cup snow peas
2 tablespoons cornstarch mixed with 2 tablespoons water
1 large egg, lightly beaten

Heat oil in a saucepan over medium heat. Add garlic and ginger, sauté until fragrant. Add mushrooms, sauté for an additional minute. Stir in broth, bamboo shoots, soy sauce, rice vinegar, sesame oil, cracked peppers and chili paste and bring to a boil. Stir in shrimp and snow peas; cook 2 to 3 minutes or until shrimp turn opaque. Add cornstarch and simmer until thickened. Remove from heat. Slowly pour in egg and stir.


Tuscan White Bean Soup with Prosciutto
Serves 4

2 teaspoons extra virgin olive oil
1/2 cup chopped prosciutto or ham
1 cup chopped onion
3/4 chopped celery
3/4 chopped carrot
1 garlic clove thinly sliced
1 cup water
2 19-ounces cans white beans
2 bay leaves
1 15.75-ounces can chicken broth
2 tablespoons minced parsley
2 tablespoons sherry (optional)
1/4 teaspoon pepper

Heat the oil in a large saucepan over medium heat. Add the ham or prosciutto and sauté for 2 minutes. Add celery, onion, carrot and garlic, sauté for 2 minutes until tender. Add water, beans, bay leaves, and broth; bring to a boil. Partially cover, reduce heat and simmer soup for about 18 minutes.

Add the parsley, sherry if you like, and pepper, cook for 1 minute. Discard bay leaves before serving.


Castilian Garlic Soup
Serves 4

1 1/2 teaspoons olive oil
4 crushed garlic cloves
1 1/2 ounces Spanish ham, diced
1 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon pepper
1/8 teaspoons crumbled saffron
3 (15.75-ounces) cans chicken broth
3 cups garlic croutons
4 large eggs

Heat olive oil in a large stockpot over medium heat. Add garlic cloves, sauté until fragrant, about 1 minute. Add ham and paprika, sauté 30 seconds. Stir in cumin, pepper, saffron, and broth; bring to a boil. Cover, reduce heat, and simmer for about 18 minutes.
Break 1 egg each into 4 ovenproof bowls or ramekins. Divide brother mixture evenly among bowls. Place bowls on baking sheet. Bake at 450 for 15 minutes or until eggs are set. Top generously with croutons.


Creamy Ginger-Parsnip Soup
Serves 5

2 pounds parsnips
1 sweet potato
1 chopped onion
1 2-inch piece peeled fresh ginger
1 quart chicken broth
1 cup heavy whipping cream
1/2 teaspoons salt
1 cup chopped and toasted walnuts
1/4 minced chives

Peel the parsnips and sweet potatoes and cut into 1-inch pieces. Combine parsnips, potatoes, the onion, fresh ginger, and chicken broth in a stockpot. Bring to a boil, reduce heat and simmer for 24 minutes. Pour mixture into a blender, puree with heavy cream. Return to saucepan and add in 1/2 cup water and salt. Season with pepper. Serve topped with toasted walnuts and chives, if you like.


Spicy Pumpkin Soup
Serves 8

2 tablespoons vegetable oil
1 large diced onion
2 tablespoons minced ginger
1 small jalapeno seeded and chopped
3 garlic cloves
1 teaspoon lime zest
1 15-ounces can pumpkin puree
1 13.5-ounces can light coconut milk
4 cans chicken broth

In large saucepan, warm oil over medium heat. Sauté onion and ginger until soft, about 5 minutes. Don’t let them get brown. Add jalapeno and garlic, cook for 3 additional minutes. Stir in lime zest, pumpkin, coconut milk and broth. Bring to a boil, reduce heat and simmer for 20 minutes uncovered. Season with salt. Let cool slightly and then puree in a blender.


Mashed Potato Soup
Serves 6

4 baking potatoes
4 slices bacon
4 tablespoons butter
1/3 cup flour
4 cups milk
4 ounces shredded Monterey Jack
Salt and pepper
4 ounces sour cream
2 tablespoons chopped scallions or chives

Prick potatoes with a fork. Microwave on high for 14 minutes, turn once. Scoop out flesh once cool. Mash potatoes. Cook bacon until crisp in skillet. Let cool, then crumble with fingers.

Melt butter in a large stockpot. Add flour and whisk until light golden and thick. Slowly whisk in milk and cook until thickened, about 6 minutes. Stir in cheese, mashed potatoes, and 1/2 teaspoon salt and pepper. Cook until cheese melts and soup is hot. Whisk in sour cream. Spice further as desired. Divide among bowls and sprinkle with bacon and scallions.


Texas Stew
Serves 8

2 pounds cubed beef tips
1 (14.5 ounces) can stewed tomatoes
1 (10.5 ounces) can beef broth concentrated
1 (8 ounces) jar mild picante sauce
1 (10 ounces) package whole kernel corn
3 carrots, peeled and cut into wedges
1 onion, diced
2 crushed garlic cloves
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 cup water
1/4 cup flour

Mix beef, tomatoes, brother, picante sauce, corn, carrots, onion, garlic, cumin, pepper and salt in a 5-quart slow cooker. Cover and cook on high until meat is tender (3 or 4 hours).

Mix water and flour in a bowl; stir into meat mixture. Cover and cook on high for another hour.


Hearty Chicken and Wild Rice Soup
Serves 6

1 box long grain and wild rice mix
2 cans (10.75 ounces each) condensed cream of chicken and mushroom soup
3 cups milk
2 packages (6 ounces) precooked grill chicken strips
2 cups blended veggies, thawed
3/4 cup garlic and herb cream cheese

Prepare rice mix according to package using a large saucepan. Stir in all remaining ingredients until heated throughout and mix well.


Hearty Minestrone Recipe
Serves 6

1 pound ground pork
1/2 cup chopped celery
1/2 cup diced onion
1/2 teaspoon minced garlic
1 can (28 ounces) crushed tomatoes
1 can (16 ounces) kidney beans, drained and rinsed
1 can (15 ounces) chickpeas, rinsed and drained
2 cups tomato juice
1 can (15 ounces) tomato sauce
1 can (14.5 ounces beef broth)
3 medium carrots
1 medium zucchini, thinly slice
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon pepper
1/2 cup water
1 cup uncooked ziti

Cook the pork, onion and celery over heat until meat is no longer raw in a Dutch oven. Add garlic, cook another minute. Drain. Stir in beans, tomatoes, tomato juice, tomato sauce, broth, carrots zucchini, Italian seasoning, salt, sugar and pepper. Boil; reduce heat and then cover and simmer for 32 minutes.

Add water and pasta. Bring to a boil and cook until pasta is tender.


Cucumber Soup
Serves 6

3 cucumbers
2 cups chicken broth
3 cups sour cream
3 tablespoons cider vinegar
2 teaspoons salt
1 garlic clove
2 medium tomatoes, diced
3/4 cup sliced and toasted almonds
1/2 cup chopped scallions
1/2 cup minced parsley

Peel, halve and deseed cucumbers. Cut into chunks, puree in blender with brother.
Transfer to a bowl; stir in sour cream, vinegar, garlic and salt. Chill for at least 4 hours. Garnish with tomatoes, onions, almonds and parsley.


Vegetable Meatball Soup
Serves 6

1 package (12 ounces) precooked meatballs
2 cans (14.5 ounces each) beef broth
2 cups Italian vegetables
1 can (14.5 ounces) diced tomatoes
1 1/2 cups water
1/3 cup small pasta shells
Shredded parmesan

Combine broth, vegetable blend, tomatoes, water, pasta and meatballs in a Dutch oven. Bring to a boil. Reduce heat and simmer for 11 minutes, or until pasta is al dente. Garnish with cheese, if you like.


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