In my opinion, almost any recipe can be transformed into soup, often with just a simple tweak or two. For Sloppy Joe Soup, I take an old favorite and replace the bun with broth for a hearty bowlful of sloppy goodness. It couldn’t be easier!
In a Dutch oven or soup pot, brown the ground beef, onion and celery over medium-low heat until beef is cooked and vegetables are soft - about 7 minutes
Drain fat
Add mustard, sugar, Worcestershire, vinegar and ketchup and mix well
Pour in beef broth and bring mixture to a boil
Reduce heat and let simmer for 10 to 15 minutes, stirring occasionally
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Looking for the perfect pot to cook up your next batch of soup? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors and is an excellent value for the price.
Looking for a bulletproof soup that’s quick and easy to make?
One that has depth of flavor but doesn’t take all day to create?
This Easy Chicken Salsa and Corn Soup can be put together and on the table in 45 minutes.
It’s the perfect go-to on a busy weeknight when you want something hearty and delicious. Even better – leftovers for tomorrow’s lunch.
If you have boneless chicken breasts, thighs or tenders, then you’re on your way. Is there a jar of salsa in the cupboard? A carton of chicken broth or stock? A can of corn?
I bet you have onions and garlic – you better!
Excellent! Pull out your soup pot and start chopping.
15-ounce can whole kernel corn, drained and rinsed in cold water
2 cups green salsa
Instructions
Heat the olive oil over medium in a Dutch oven or soup pot
Add the onions and cook 5 minutes
Stir in the garlic and cook 2 minutes
Drop in chicken and sprinkle with chili powder
Pour in the broth, corn and salsa and mix well
Bring to boil; reduce and simmer for 25 minutes until chicken is done
Notes
This soup is great garnished with cheese, cilantro, sour cream and/or jalapeno peppers
3.2.2925
Looking for the perfect pot to cook up your next batch of soup? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors and is an excellent value for the price.
Rich, creamy and slightly decadent, this cheesy broccoli cauliflower soup is nonetheless absolutely delicious and sure to impress your family and friends. If you like broccoli or cauliflower, then you’ll need no convincing here. But if not everyone shares your love of cruciferous vegetables, this is the soup to bring them on board. Serve this to those who say, “I don’t like broccoli,” or “Cauliflower is gross,” and get ready for a change of attitude!
You can use fresh or frozen broccoli and cauliflower with equally excellent results. Don’t worry about chopping the vegetables too fine if you plan to blend them later as this recipe suggests. The salmon seasoning might seem like an odd thing to include in a non-seafood soup, but it goes very well with cauliflower and rich, cheesy dishes. If you don’t have any on hand, feel free to substitute an equal amount of Old Bay, Cajun or creole seasoning. The lemon juice, added right at the end, helps temper the richness of the cheese and gives the finished dish a nice bit of brightness.
½ teaspoon Chef Paul Prudhomme’s Salmon Magic Seasoning
½ teaspoon black pepper
⅛ teaspoon cayenne pepper
2 cups half-and-half
10.75-ounce can condensed cream of chicken soup
10.75-ounce can condensed cream of celery soup
1 tablespoon Tabasco sauce
8 ounces sharp cheddar cheese, shredded
2 teaspoons lemon juice
Instructions
In a large Dutch oven or stock pot melt the butter over medium heat
Stir in the onions and cook 5 minutes
Add the garlic, salmon seasoning, black pepper and cayenne pepper and cook 2 minutes
Drop in the broccoli and cauliflower and give everything a good stir
Pour in the broth, bring to a boil
Reduce heat and simmer 5 to 10 minutes, until vegetables are tender
With an immersion blender, puree some of the vegetables, breaking up the larger pieces (this creates a more interesting texture and makes the soup easier to eat)
Pour in the half-and-half and cans of soup
Stir well to fully incorporate
Add the tabasco sauce and cheese
Keep stirring until cheese has melted into the soup
Pour in lemon juice and serve
3.2.2925
Looking for the perfect pot to cook up your next batch of soup? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors and is an excellent value for the price.
Lemony soups are very popular in Greece, where a basic broth is often padded with orzo or rice along with lemon juice to make a fresh-tasting soup with a citrus tang. Pieces of cooked chicken are a common protein add-on, but I wanted to do something a little different. For this Greek-influenced soup, I use a package of heat-and-eat frozen meatballs and bring them to life by quickly “cooking” them in a bed of sautéed onions before assembling the rest of the soup. You can increase the tartness of this soup with extra lemon juice; however, I recommend starting with 1/8 cup lemon juice and tasting before adding more.
In a large Dutch oven or soup pot, heat the olive oil over medium heat
Drop in the onions and cook for 5 minutes
Add the meatballs and continue cooking for 2 minutes
Stir in the rice and mix well
Add ½ cup parsley and lemon zest
Pour in broth and bring to a boil
Reduce heat, cover and let simmer for 20 to 25 minutes
Add lemon juice and taste
Stir in remaining ¼ cup parsley and stir
Taste for seasoning and top with grated Pecorino Romano
3.2.2925
Looking for the perfect pot to cook up your next batch of soup? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors and is an excellent value for the price.
This Hot and Sour Chinese Vegetable soup can be prepared entirely in a wok, taking advantage of the cookware’s quick-cooking capabilities and wide sides to keep anything from jumping out. A wok is really a versatile tool, and I love using mine for stir-frying as well as for making soups on the quick. If you don’t own a wok, it’s a worthy investment. I purchased a 14-inch Carbon Steel Wok from the Wok Shop two years ago and have been very happy with it.
So with wok on the burner, I set out on a busy Wednesday night to make a tasty vegetable soup with ingredients I had on hand and that wouldn’t take long to prep and cook. I started with tofu, Napa cabbage, carrots and garlic. Deep in the back of one cupboard I found a package of Ramen noodles and decided to add those, minus the seasoning packet, for some extra body. And for more speedy convenience, some Swanson’s Chinese-style Hot and Sour broth. This was my first soup using a packaged hot-and-sour broth, and it added plenty of flavor out of the gate. I was suspect that it would be more sour than hot, but that’s not the case. One of the broth’s primary ingredients is cayenne pepper, and this liquid does have a bite. My wife thought it was quite spicy, so you might want to cut the broth with some water if you’re not a spice lover. I, on the other hand, drizzled some Sriracha sauce over mine for a final burst of heat. Verdict? A very nice Asian-style veggie soup that came together quickly, was fun to make and had plenty of contrasting textures. Most importantly, it was a very flavorful soup.
1 Napa cabbage, cut into thin strips, washed and rinsed thoroughly
1 quart Swanson Chinese Hot & Sour broth
2 tablespoons peanut oil
1 package extra firm Tofu, drained and cut into ½-inch cubes
2 cloves garlic, minced
2 carrots, peeled and sliced thin
1 package Ramen noodles, any flavor (save spice packet for another use)
Salt and black pepper
Instructions
Drain liquid thoroughly from tofu and cut into ½-inch cubes
Put the peanut oil into a wok and heat over high
Add the tofu and cook until browned, about 4 to 5 minutes
Remove tofu and let drain on paper towels
Add the garlic and carrots and stir-fry for 2 minutes
Stir in the cabbage, reduce heat to medium and cook 2 minutes
Pour in the broth and increase heat
Break the Ramen noodles into smaller pieces, add to the wok and cook until tender
Taste for seasoning and add salt and freshly ground black pepper as desired
Put the tofu back into the wok and mix everything together
3.2.2925
Looking for the perfect pot to cook up your next batch of soup? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors and is an excellent value for the price.
Hungarian goulash is one of that country’s best-known and loved dishes and one we generally think of as a stew, but originally goulash was closer to a soup than a stew and this Goulash Soup Recipe version reflects those origins. Stew meets soup in this rich Goulash Soup full of the flavors of Hungary.
Drop the lard into a Dutch oven or soup pot and melt it over medium heat
Add onions and saute for 5 minutes or until translucent
Add beef and sprinkle paprika and caraway over the meat and onions
Pour in ¼ cup water and stir until mixture begins to bubble
Pour in 2 quarts beef broth and add bell pepper, carrots and potatoes
Let the mixture simmer until beef and vegetables are tender
Taste for seasoning and add salt, pepper and additional paprika as desired
Pour into bowls and top with chopped fresh parsley or your favorite herbs
3.2.2925
Looking for the perfect pot to cook up your next batch of soup? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors and is an excellent value for the price.
This simple oyster soup recipe calls for canned oysters, which are always in season, and can be put together in a flash. For canned oysters, I recommend Crown Prince Whole Boiled Oysters. Here in northern Wisconsin, fresh raw oysters can be difficult to find, but if you have access to fresh oysters use them. If you want to turn this soup into chowder; first, dice a large potato and cook it in the water mixture before adding the oysters, cream and crackers.
2 cups canned oysters (packed in water), drained and rinsed
1 tablespoon unsalted butter
1½ teaspoons salt
¼ teaspoon black pepper
¼ cup cream
6 saltine crackers crumbled
Additional saltine or oyster crackers for serving
Fresh parsley sprigs
Instructions
In a small Dutch oven or soup pot, add the water, butter, salt and pepper and bring to a boil
Add the oysters, crackers and cream and give everything a good stir
As soon as the mixture returns to a boil, take off heat and let sit for a minute, covered
Serve soup piping hot topped with some chopped fresh parsley, additional crackers and a dash of hot sauce, if desired
3.2.2925
Looking for the perfect pot to cook up your next batch of soup? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors and is an excellent value for the price.
This Italian Chickpea Soup Recipe is based on one found in Luigi Carnacina‘s Great Italian Cookbook: La Grande Cucina Inernazionale. It is one of the most amazing cookbooks I’ve ever seen and an education in the classic ways of cooking Italian food. Carnacina’s recipe for Chickpea Soup Romana calls for 2 cups dried chickpeas, first soaked in cold water overnight before cooking.
Cooking with Canned Chickpeas
I use canned chickpeas here, as they are already cooked and ready to eat out of the can – almost. The problem with canned chickpeas is textural. You can’t achieve the creamy texture that you get when cooking dried chickpeas, but you can get closer by actually “cooking” the canned version for a while. And that’s what I do here. The key to using canned chickpeas is to first thoroughly rinse them with cold water to get rid of any canning solution and possible tinny flavors. Put the chickpeas in a colander and run cold water over them until no more “foamy” water bubbles are present on the beans. You will see these bubbles gradually disappear as the water removes any residue from the peas.
Chickpeas vs Garbanzo Beans – Are they different?
If you didn’t know, chickpeas and garbanzo beans are one in the same legume, but are just called a different name depending on where you are. In Italy, chickpeas are called “ceci” (pronounced chetch-ee).
Anchovy Fillets add Flavor not “Fishiness”
This humble soup is a lot of fun to make and relies on olive oil, rosemary, garlic and some anchovies to flavor a large amount of chickpeas and pasta. The broth ends up tasting rich and meaty – almost like chicken broth – but not overwhelming with any one flavor. Whatever you do, don’t skip the anchovy fillets. This isn’t an anchovy pizza – the salty fish serve to enrich this soup and give it extra backbone without tasting fishy. My wife hates anchovies, but liked this soup very much. If you don’t have anchovy fillets, you can substitute anchovy paste. This recipes calls for 3 anchovy fillets, and 1/2 teaspoon of anchovy paste is equal to 1 anchovy fillet, so just add 1 & 1/2 teaspoons paste instead.
Three 15-ounce cans chickpeas, drained and rinsed thoroughly
3 quarts water
4 sprigs rosemary
5 cloves garlic (1 cut in half, the other 4 crushed or ground with a mortar and pestle)
2 teaspoons salt
½ cup olive oil
3 anchovy fillets (or 1½ teaspoons anchovy paste)
½ pound elbow macaroni
¼ teaspoon freshly ground black pepper
½ cup Parmesan cheese, grated
Instructions
Pour 3 quarts water into a large Dutch oven or soup pot
Add the chickpeas, 1 rosemary sprig, 1 garlic clove cut in half and the salt
Bring to a boil, reduce heat to simmer and cover for 30 minutes
Meanwhile, put the remaining garlic cloves and a bit of Kosher salt into a mortar and grind with a pestle until smooth
Take the remaining rosemary sprigs and tie into a bundle with kitchen string
In a small saucepan, pour in the olive oil, season with a few cracks of black pepper, add the garlic and rosemary and heat over medium until garlic turns golden - be careful not to burn
Take the saucepan off heat and discard the rosemary
Add the anchovies and crush with a pestle or fork
After chickpeas have simmered for 30 minutes, remove the rosemary with a slotted spoon
Pour the anchovy mixture into the soup and stir to incorporate
Raise the heat to high and bring soup to a boil
Drop in the pasta and cook until al dente
Add the black pepper and serve with the grated Parmesan cheese
3.2.2925
Looking for the perfect pot to cook up your next batch of soup? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors and is an excellent value for the price.
This Romanian Bean with Bacon Soup and Dill brings together components from several different Romanian Bean Soup Recipes into a hearty and creamy dish that tastes familiar yet slightly exotic. Many Romanian dishes feature a sour component, and this soup is no exception with sour cream and vinegar used to sharpen the flavors and a bit of fresh dill to finish it off. However, this is not an overly sour soup. If you like basic ham and bean soup and want to branch out and try something a little different, here’s your chance. Just give yourself enough time to enjoy the process. This is best made on a weekend or when you have a day off to cook with leisure – the best way!
1 head red leaf lettuce, rinsed, dried and chopped (you could also use Romaine lettuce or greens such as mustard, collard or turnip)
2 egg yolks
¾ cup sour cream
1 tablespoon vinegar
1 bunch dill
Freshly ground black pepper
Instructions
Drop the beans in a medium-sized saucepan and cover with cold water
Let beans sit overnight, then drain and rinse again
Into a large Dutch oven or soup pot, drop in the bacon and onion and cook over medium-high heat for 5 to 6 minutes
Add the carrots and celery and continue cooking for another 5 minutes
Stir in the flour and paprika and mix well
Add some water as needed to deglaze the pot
Add the beans and pour in the remaining water
Bring to a boil, reduce heat to simmer and cover and let cook for about 2 hours, or until the beans are tender
After 1 hour of cooking add the tomato sauce and salt
Add the lettuce and let cook for another 10 minutes
Meanwhile, in a small saucepan stir together the sour cream, vinegar and egg yolks
Pour a ladle of the soup into this mixture and stir to blend together
Add the egg mixture to the soup and stir well
Finish the soup by topping with a few sprigs of fresh dill and cracked black pepper.
3.2.2925
Looking for the perfect pot to cook up your next batch of soup? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors and is an excellent value for the price.
This Lentil Chorizo Soup Recipe was born like many of my soups – by opening the refrigerator door and seeing what’s available to throw in the soup pot. From there, it’s a matter of matching up ingredients that work well together. This should not be a complicated affair. You should choose things that you like and go with it. Do not look back! Part of the fun of making soup is cooking without a written recipe, just winging it. This Lentil Chorizo Soup is one of those recipes from the wing. And you know what? It turned out great. This is what I did.
1 red bell pepper, chopped (feel free to use a green or yellow bell pepper here)
1 large potato, diced
2 carrots, diced
½ teaspoon salt
1 tablespoon lime juice
Chopped avocado
Instructions
Heat the olive oil in a Dutch oven or soup pot over medium heat
Add the Mexican chorizo and cook for 2 minutes, stirring constantly
Drop in the onion, bell pepper, potato and carrots and cook for about 6 minutes, until veggies start to soften
Stir in the lentils and cook for another minute
Pour in the beef broth and salt and bring to a boil
Reduce to a simmer cook until vegetables are completely cooked, about 45 minutes
Pour in the lime juice and stir
Serve with diced avocado pieces on top and extra lime juice if desired
3.2.2925
Looking for the perfect pot to cook up your next batch of soup? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors and is an excellent value for the price.
