Soup Archives - Page 3 of 12 - Foodgasm Recipes

Slow Cooker Ham and Lentil Stew

I love recipes that I can throw together in my crockpot and forget about until dinner. This Slow Cooker Ham and Lentil Stew is exactly that.

Very good! Especially with the addition of the spinach. A great idea for those cold winter days!

This recipe is a delightfully pleasant change to the usual ham-and-potato dishes commonly found. The lemon juice is REALLY great in this.

The flavor improves, as do many soups, after a night in the ‘fridge.

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Slow Cooker Ham and Lentil Stew

Prep Time

15 mins

Cook Time

5 hrs

Total Time

5 hrs 15 mins

Nothing beats a good slow cooker stew and this ham and lentil is the best.

Course: Soup

Cuisine: American

Keyword: Slow Cooker Ham and Lentil Stew

Servings: 6

Calories: 365 kcal

Ingredients

3 cups ham diced
2 cups dried lentils
2 cups carrots diced
2 cups celery diced
1 cup onion chopped
1 tablespoon garlic minced
4 cups water
2 10 1/2 ounce cans chicken broth
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 6-ounce bag baby spinach leaves
2 tablespoons fresh lemon juice
lemon slice garnish

Instructions

In a 3 1/2-quart or larger crockpot mix all the ingredients together, except the spinach and lemon juice.
Cover pot and cook on high for 4 to 5 hours or low for 7 to 9 hours or until lentils are tender.
Add spinach and stir, cover, and cook the final 5 minutes or until tender.
Stir in lemon juice, mix well, and serve.

Enjoy!

Up Next:

Split Pea & Ham Chowder – Slow Cooker

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Recipe based on one by lauralie41
Photo by Bayhill

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The Ultimate Slow Cooker Corn Chowder Recipe!

This is The Ultimate Slow Cooker Corn Chowder Recipe and one of my favorite comfort foods. One of the tastiest ways to eat corn!

Its absolutely the best corn chowder you will ever find! I have used this recipe for years.

Actually it’s a recipe with adjustments to a recipe I found years ago. The original recipe called for water which I changed to stock. I also added the heavy cream.

This is a wonderful meal that everyone in my house enjoys! All in all this is a great base recipe to take on a host of flavors that you can be creative with!!

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The Ultimate Slow Cooker Corn Chowder Recipe!

Ingredients

6 slices bacon sliced
1/2 cup onion chopped
2 cups potatoes diced, peeled
20 ounces frozen whole kernel corn broken apart
16 ounces cream-style corn
1 tablespoon sugar
1 teaspoon Worcestershire sauce
1 teaspoon seasoning salt
1/4 teaspoon pepper
2 cups chicken stock
1 cup heavy cream

Instructions

In skillet or microwave, fry bacon until crisp; remove and reserve.
Add onion and potatoes to bacon drippings and saute' for about 5 minutes; drain well.
Combine all ingredients except the heavy cream in Crock pot. Stir well.
Cover and cook on LOW setting for 6 - 7 hours.
Towards the end of the cooking time add the heavy cream.

Enjoy This Slow Cooker Corn Chowder Recipe!

Up Next:

Lasagna Soup

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Old Fashioned Vegetable Beef Soup

This is Old Fashioned Vegetable Beef Soup! I really like the touch of spice from the hot sauce. Better than Campbell’s but just as comforting!

Loosely based on a gourmet cooking magazine’s recipe for Beef Barley soup.

It turned out to be the best soup I’ve ever made! Everybody that has tried it keeps coming back for more.

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Old Fashioned Vegetable Beef Soup

Prep Time

30 mins

Cook Time

1 hr 40 mins

Total Time

2 hrs 10 mins

Everybody that has tried this keeps coming back for more.

Course: Soup

Cuisine: American

Keyword: Old Fashioned Vegetable Beef Soup

Servings: 6

Calories: 365 kcal

Ingredients

1 lb beef stew meat
1 onion
3 celery ribs
10 baby carrots or a couple regular carrots
2 potatoes peeled if you like
1 cup frozen corn
1 cup frozen peas
2 14 ounce cans diced tomatoes (I use salt-free)
3 1/2 cups broth or 2 14-oz cans
2 small bay leaves
2 teaspoons garlic powder
2 tablespoons olive oil or any cooking oil
4 cups water
2 teaspoons hot pepper sauce

Instructions

Cut meat into small, bite-size (1/2") pieces.
In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown. Set aside on a plate.
Chop celery, onion, potatoes, and carrots into bite-size pieces. Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic. Bring to a boil.
Reduce heat and simmer uncovered until beef is almost tender, about an hour.
Add peas and hot sauce to soup.
Cover and simmer until beef is tender, about 30 minutes longer.
Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.

Enjoy!

Enjoy This Old Fashioned Vegetable Beef Soup!

Up Next:

Amish Cabbage Patch Stew

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Recipe based on one by Marla Swoffer
Photo by anniesnomsblog

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Amish Cabbage Patch Stew – Delicious

This delicious Amish Cabbage Patch Stew recipe sneaks cabbage into a flavorful combination of beef, tomatoes, and beans for a deliciously satisfying dish.

This is a meal that will have even cabbage-haters asking for seconds.

Vitamin-packed cabbage rarely gets the attention it deserves. This simple and satisfying main dish came from an Amish friend and it is one of my favorite meals.

We loved the hearty texture and comforting flavor, but what we really like about this dish is its simplicity.

With just a few basic ingredients you can have a warm, filling, and delicious dinner on the table in less than an hour.

Can’t argue with that!

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Amish Cabbage Patch Stew

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

The Amish know good food and this cabbage patch stew is proof.

Course: Soup

Cuisine: Amish

Keyword: Amish Cabbage Patch Stew

Servings: 6

Calories: 365 kcal

Ingredients

1 -2 lb extra lean ground beef
1 chopped onion
1 cup diced celery
2 cups diced cabbage
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
2 tablespoons salt
2 tablespoons sugar
1 14 1/2 ounce can stewed tomatoes
1 8 ounce can kidney beans
2 cups water

Instructions

Brown the meat in a dutch oven and drain.
Add the onions, celery and cabbage and cook until wilted.
Add the water Worcestershire sauce, chili powder, salt and sugar. Add the tomatoes and beans.
Cover and simmer 30 minutes.

Enjoy!

Up Next:

Slow Cooker Split Pea & Ham Chowder

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Recipe based on one by GingerlyJ
Photo by Charlotte J

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Split Pea & Ham Chowder – Slow Cooker

This slow cooker split pea & ham chowder is absolutely delicious. It makes me wonder how something so easy could be sooo good!

I had never had corn in split pea soup before, but it gives a nice flavor in addition to the other veggies. Good stuff!

A nice chowder for a cool day. Great spices along with the vegetables.

I’m sold on adding the corn! It adds a nice contrast of texture and taste.

TASTE is what it’s all about!

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Slow Cooker Split Pea & Ham Chowder

Prep Time

15 mins

Cook Time

8 hrs

Total Time

8 hrs 15 mins

This is really too easy to be so good!

Course: Soup

Cuisine: American

Keyword: Split Pea & Ham Chowder

Servings: 6

Calories: 5 kcal

Ingredients

1 medium potato cut into small cubes
2 cups diced cooked ham
1 16 ounce bag split peas, rinsed
1 11 ounce can whole kernel corn with peppers
1 14 ounce can chicken broth
2 carrots sliced
2 celery ribs diagonally sliced
1 tablespoon dried onion flakes
1 teaspoon dried marjoram
1 teaspoon seasoning salt

Instructions

Cut potatoes into small cubes, and add to slow cooker sprayed with vegetable cooking spray.
In a slow cooker, combine all remaining ingredients, plus 3 cups water, and 1 teaspoon salt.
Cover and cook on low for 6-8 hours.

Enjoy!

Up Next:

Spanish Rice With Ham

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Recipe based on one by weekend cooker
Photo by PaulaG

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Creamy Turkey Soup – Great Leftover Turkey Recipe

Great soup! I made this Creamy Turkey Soup with Thanksgiving leftovers and loved it so much that I made it again with chicken.

Then I made it again with Christmas turkey leftovers. It’s fabulous!

Sooooo good! Nice and flavorful. It tastes just like a homemade chicken noodle soup but creamy!

I can really see how this would be amazing as well by adding in dumplings instead of noodles for chicken and dumplings.

While eating this soup it was so comforting but was a soup that I could see making/eating when someone is under the weather.

This goes together in a flash and is really flexible for using ingredients on hand. Add or delete as you like. You can even leave out the noodles if you like

Great comfort food! Eating this soup is so comforting. Its that type of soup that would make you feel better when you’re sick.

Just tear apart a crusty loaf of bread and dive head first into this creamy turkey soup to welcome Fall.

(Be sure to use Grandma’s Homemade Egg Noodles for best results!)

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Creamy Turkey Soup From Leftover Turkey

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Thank goodness for leftover turkey. This Creamy Turkey Soup is that good!

Course: Soup

Cuisine: American

Keyword: Creamy Turkey Soup

Servings: 6

Calories: 265 kcal

Ingredients

1/4 cup butter
1 cup chopped green onion
2 cups frozen sliced carrots thawed and drained
1/4 cup flour
5 cups turkey broth divided (or chicken bouillon)
2 cups milk or 2 cups cream
2 teaspoons salt
1/2 teaspoon white pepper
1/8 teaspoon cayenne pepper
1 teaspoon dried parsley
3 cups chopped leftover cooked turkey
8 ounces noodles fusilli, rotini or similar

Instructions

Saute onions and carrots in butter until soft, not brown. Add flour and mix well.
Gradually add 2 cups broth and milk. Cook and stir until it thickens.
Stir in remaining 3 cups broth, and all remaining ingredients.
Simmer 10-12 minutes until noodles are tender, stirring occasionally.

Enjoy this Creamy Turkey Soup recipe!

This Enameled Cast Iron Dutch Oven is the ideal vessel for making this soup. Or any soup for that matter! Sooo many uses.

Next Up:

Chunky Turkey Barley Soup – Turkey Carcass Soup

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Recipe based on one by Kaarin
Photo by *Parsley*

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Thanksgiving Leftover Turkey Soup! I Make This Every Year And It’s Almost As Big A Hit As The Holiday Dinner Itself!

This is a DELICIOUS recipe, literally BURSTING with flavor. I hate to sound like a commercial, but it’s true.

Excellent soup and the seasonings are spot on. I will use this recipe over and over.

I also added leftover fresh thyme and sage from Thanksgiving.

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Turkey Soup

Ingredients

2 cups diced cooked turkey
1 yellow onion, chopped
1 cup celery, diced
1 cup carrot, diced
1 cup fresh sliced mushrooms
1 teaspoon dried basil
1⁄2 teaspoon dried rosemary
1 garlic clove (smashed or finely diced)
2 teaspoons butter
3 cups chicken broth
2 cups diced potatoes
1 cup whole milk
1⁄2 cup sour cream
parsley flakes (to garnish)

Directions

Sauté the vegetables (with the exception of the potatoes), basil, garlic and rosemary in the 2 tsp butter until lightly browned.

Add potatoes, turkey and broth.

Simmer approximately 15 minutes.

Reduce heat; add milk, salt and pepper to taste.

Simmer 20 minutes.

Remove from heat and serve hot with a hearty dab of sour cream and a sprinkle of parsley for garnish.

Enjoy!

Next Up:

Leftover Turkey Goulash

This dish makes quick work of any leftover bird you have lying around and tastes delicious to boot! Chances are you already have all the other ingredients on hand to make this comforting egg noodle dish. If you make it…

Leftover Turkey Noodle Soup

This Leftover Turkey Noodle Soup is such good soup. I made it after Thanksgiving for my family. They raved about it — I got many compliments!

Easy, economical, and excellent. I enjoyed preparing the soup and I had many curious inquiries in the kitchen where I work as to what I was heating up for my lunch. Yummy!

This simple recipe helps utilize the inevitable turkey leftovers. Enjoy!

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Leftover Turkey Noodle Soup

Prep Time

40 mins

Cook Time

1 hr 25 mins

Total Time

2 hrs 5 mins

A great way to use leftover turkey!

Course: Soup

Cuisine: American

Keyword: Leftover Turkey Noodle Soup

Servings: 8

Calories: 325 kcal

Ingredients

5 quarts water
1 cup celery chopped
1/2 cup celery leaves chopped
1 cup onion chopped
7 chicken bouillon cubes
1 tablespoon salt
1/4 teaspoon black pepper ground
1 bay leaf
1/2 cup fresh parsley chopped (see notes)
1 cup fresh peas or 1 cup frozen peas
1 cup carrot sliced
1 cup cut green beans fresh or frozen
4 cups fine egg noodles 8 Oz
1/4 cup butter
1/4 cup flour
turkey carcass from a 15-20 pound turkey

Instructions

In an eight quart kettle or Dutch oven place turkey bones, water -- down through to and including the bay leaf.
Heat to boiling; reduce heat, cover and simmer for 1 hour.
Remove the bones to a platter and let cool.
Add the parsley through to green beans. Heat to boiling; reduce heat and simmer for 10 minutes.
Meanwhile, scrape meat from the carcass and return meat to the soup pot. Add liquid if required. Heat to boiling; add noodles and cook uncovered for 10 minutes.
Melt butter in a small frying pan; stir in flour. Cook over low heat, stirring constantly, until the flour browns. Stir into boiling soup.
When the soup returns to a boil; reduce heat and simmer for 5 minutes.

Recipe Notes

Serve hot in large bowls - as if there were any other kind!

Enjoy.

Up Next:

Leftover Ham Quiche

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Recipe based on one by Frank Butcher
Photo by Delicious as it Looks

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The Best Leftover Turkey Gumbo

This Best Leftover Turkey Gumbo is my favorite way to use leftover turkey. Must give credit where due….this is my modification to one of Emeril’s recipes – his was to boil a turkey specifically for gumbo – mine is to use up those leftovers!

This is an excellent use of leftover turkey. I’m going to make this from our leftover turkey every Thanksgiving from now on.

It’s so good and I love the smell while it’s cooking. It does take a while but worth it in the end.

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The Best Leftover Turkey Gumbo

Ingredients

1 1/2 pounds torn/shredded leftover turkey meat
8 cups turkey broth or 8 cups chicken broth
1 cup water
1 1/2 cups canola oil
1 1/2 cups flour
2 cups chopped yellow onions
1 cup chopped green bell pepper
1 cup chopped celery
1/2 pound smoked sausage finely chopped (I use food processor)
1 lb smoked sausage sliced 1/4 inch thick
1 tablespoon salt
1 teaspoon cayenne pepper or a little more if you like
2 tablespoons chopped green onions green part only
2 tablespoons chopped fresh parsley leaves

Instructions

Make the roux.
In a large Dutch oven, over medium heat, combine the oil and flour. Cook, stirring constantly until dark brown (chocolate colored) for 20-30 minutes.
Add all the chopped veggies to the roux, along with the chopped sausage. Cook, stirring occasionally, until the veggies are very soft, about 10 minutes. Add the salt and cayenne pepper.
Add the broth and water, combining well. Bring to a boil, then reduce heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hrs.
Add the turkey and sliced sausage to the gumbo.
Cook 15 minutes more.
Remove from heat, let sit for 5 minutes, then skim any fat that has risen to the surface.
Stir in green onions and parsley.

Recipe Notes

Serve over rice, with hot french bread!

Enjoy!

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Up Next:

Leftover Turkey Noodle Soup

This was such a good soup. I made it after Thanksgiving for my family. They raved about it — I got many compliments! Easy, economical, and excellent. I enjoyed preparing the soup and I had many curious inquiries in the…

Leftover Turkey Chili – White Chili Recipe

I used this Leftover Turkey Chili recipe tonight for our leftover Thanksgiving turkey. It tastes great and is so easy to make.

This is a white chili, using leftover cooked turkey or chicken, with a nice spicy kick.

This turns out really good! I serve it with Cornbread. The family was surprised to see a “white” chili and were pleasantly surprised by the taste. They enjoyed the “kick” aspect.

This is strictly a white chili, no tomatoes, red beans, or chili powder of any kind.

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Leftover Turkey Chili

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

This Turkey Chili is so good that you'll want to make it a regular.

Course: Soup

Cuisine: American

Keyword: Leftover Turkey Chili

Servings: 4

Calories: 295 kcal

Ingredients

1 tablespoon vegetable oil
1 onion chopped
3 cloves garlic crushed
1 4 ounce can diced jalapeno peppers
1 4 ounce can chopped green chili peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 14 1/2 ounce cans chicken broth
2 cups chopped cooked turkey breast or 2 cups cooked chicken breasts
2 15 ounce cans white beans (cannellini, chickpea, great northern, etc)
1 cup shredded Monterrey jack cheese

Instructions

Heat the oil in a large saucepan over medium-low heat.
Slowly cook and stir the onion until tender.
Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne.
Continue to cook and stir the mixture until tender, about 3 minutes.
Mix in the chicken broth, turkey or chicken and white beans.
Simmer 15 minutes, stirring occasionally.
Remove the mixture from heat; slowly stir in the cheese until melted.

Enjoy!

Up Next:

Bisquick Turkey Club Squares

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Recipe based on one by KelBel
Photo by SharonChen

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