Category: Soup

The Bestest Hamburger Soup

I think this Hamburger Soup is my #1 all-time favorite quick and easy soup! It’s a very delicious and adaptable recipe! It’s the bestest!!!

 

I’ve even had requests to bring this soup to birthday dinners.

It’s adaptable because any leftovers you have in the fridge can be thrown in. You can also adjust it in almost any manner to suit your family’s tastes!

Leftovers are even better. The soup freezes well so you can make up a big batch and have it available for those days when you’re just to busy to cook!

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Hamburger Soup
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The Bestest Hamburger Soup
Prep Time
30 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 55 mins
 

My little Nephew calls this soup “the bestest” and I agree with him!

Course: Soup
Cuisine: American
Keyword: Hamburger Soup
Servings: 6
Calories: 385 kcal
Ingredients
  • 2 lbs ground beef
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon oregano
  • 1/4 teaspoon basil
  • 1/2 teaspoon seasoning salt
  • 1 2 ounce package onion soup mix (for 3 or 4 servings)
  • 6 cups boiling water
  • 1 8 oz can tomato sauce
  • 1 tablespoon soy sauce
  • 1 cup celery sliced
  • 1/4 cup celery leaves
  • 1 cup sliced carrot
  • 1/3 cup dried split peas
  • 1 cup elbow macaroni
  • grated Parmesan cheese
Instructions
  1. In a large saucepan or Dutch Oven, brown the meat and drain any excess fat.
  2. Add the salt, pepper, oregano, basil, seasoned salt, and onion soup mix. Stir in the boiling water, tomato sauce, and soy sauce. Cover and simmer for about 15 minutes.
  3. Meanwhile, prepare the celery, celery leaves, and carrots; Then add to simmering mixture with split peas and continue to cook for 30 minutes.
  4. Add the macaroni and simmer for 30 minutes longer, adding more water if necessary and stirring occasionally.
  5. Serve sprinkled with Parmesan cheese over individual servings.
Recipe Notes

To freeze: place soup in a rigid container and freeze. To reheat: remove from freezer and thaw. Place soup in saucepan and heat, stirring, until hot.

 

Enjoy!

Up Next:

Crock Pot Italian Wedding Soup

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Recipe based on one by Hey Jude
Photo by Veggie Girl Kacey

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Basic Cabbage Soup – Delicious

This is a basic cabbage soup recipe that’s really simple, and very tasty! It uses ingredients that most will already have on hand.

 

The addition of potatoes adds more substance. A highly adaptable recipe to which you can add other ingredients that you have on hand or that the whim of the moment inspires you to add.

I like to add kielbasa. Pasta works well instead of potatoes.

I doubled the recipe – some for the freezer!

Very versatile soup! Perfect for a cold winter evening.

If you don’t want to use the crockpot you can simmer this in a heavy pot on the stove for an hour instead.

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Basic Cabbage Soup
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Basic Cabbage Soup
Prep Time
25 mins
Cook Time
3 hrs
Total Time
3 hrs 25 mins
 

Cabbage soup is one of my childhood memories. I make this a lot!

Course: Soup
Cuisine: American
Keyword: Basic Cabbage Soup
Servings: 6
Calories: 325 kcal
Ingredients
  • 1 small cabbage chopped
  • 6 cups chicken broth
  • 4 slices bacon
  • 1/2 cup minced onion
  • 1 1/2 cups diced potatoes frozen are okay, as are O'Brien potatoes
  • salt and pepper to taste
  • sour cream for garnish
Instructions

  1. Put the chopped cabbage and the broth in the crockpot, on high; simmer for 1 1/2 hours.

  2. In a sauté pan, cook the bacon slices until crisp; remove, chop roughly, and set aside.

  3. Sauté the onion in the bacon drippings until soft.

  4. Add the chopped bacon, onion, potato, and salt and pepper to the crockpot.

  5. Cook on high for an additional 1 to 1 1/2 hours until the cabbage reaches the texture you prefer.

  6. Serve with a dollop of sour cream.

 

Enjoy!

Up Next:

Slow Cooker Meatball Subs

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Recipe based on one by Julesong
Photo by Julesong

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Real Texas Chili – Tried and True

YEE-HA! Totally chili, totally awesome, totally a Real Texas Chili. Even though I don’t live in Texas I used to! Can’t forget those Texans!

 

I can appreciate greatness.

There are a million variations on chili, but only one true Texas-style chili. Once you eat this you’ll find it difficult to eat the others.

You can add pinto beans at the end if you must, but you know Texans don’t do that!

This is very close to what is cooked in chili cook-offs.

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Real Texas Chili
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Real Texas Chili
Prep Time
30 mins
Cook Time
1 hr 40 mins
Total Time
2 hrs 10 mins
 

The best chili ever. Even if you aren't from Texas!

Course: Main Course
Cuisine: American
Keyword: Real Texas Chili
Servings: 8
Calories: 395 kcal
Ingredients
  • 2 1/2 lbs top round beef trimmed and cut into 1/2-inch cubes or ground
  • 1 tablespoon olive oil
  • 2 cups beef broth
  • 1 cup chicken broth
  • 1 cup tomato sauce
  • 1 beef bouillon cube
  • 1 chicken bouillon cube
First Seasoning Dump
  • 1 tablespoon onion flakes
  • 1/2 teaspoon cayenne
  • 4 tablespoons chili powder
Second Seasoning Dump
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin
  • 2 1/2 tablespoons chili powder
  • 1/4 teaspoon cayenne
  • 1 1/4 oz packet sazon goya
Third Seasoning Dump
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon garlic powder
Instructions

  1. Brown the beef in oil until beef is gray, do not drain.

  2. Add the broths, tomato sauce, and bouillon cubes and bring to a boil. Add the First Dump and reduce the heat to a slow simmer. Cover and simmer for one hour.
  3. Add the Second Dump and adjust liquid with more broth if necessary. You don't want it too thin, you want a nice thick "gravy" to your chili. Cover and cook another 30 minutes.
  4. Add the Third Dump, cook about 5-10 minutes longer and serve.
Recipe Notes

Note: Sazon Goya is a seasoning made from coriander and annato and adds flavor and color. You can find it in the Mexican section of most grocery stores. Sazon is the seasoning, Goya the brand; Accent brand also makes a Sazon seasoning.

 

Enjoy!

Up Next: 

Easy Chili Mac – Great At Potlucks

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Recipe based on one by Feisty
Photo by Feisty

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Easy Loaded Baked Potato Soup for The Crock Pot

This Easy Loaded Baked Potato Soup is a great recipe!! Everyone’s favorite comfort foods join forces in this Baked Potato Soup recipe!

Very simple and versatile. It can all be prepped the night before so it’s super easy! Perfect for weeknight craziness around your house!

If you’ve got any leftover mashed potatoes this baked potato soup is a good place to use them up!

I love being able to have the entire mess cleaned up way before supper!

 

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Easy Loaded Baked Potato Soup
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Easy Loaded Baked Potato Soup for The Crock Pot
Prep Time
20 mins
Cook Time
8 hrs
Total Time
8 hrs 20 mins
 

A really easy potato soup that's absolutely delicious. Just throw the ingredients in the slow cooker and you're good to go! Don't leave off the toppings!!! 

Course: Soup
Cuisine: American
Servings: 6
Calories: 385 kcal
Ingredients
  • 6 large baking potatoes peeled, cut in 1/2-inch cubes
  • 1 large onion chopped
  • 1 quart chicken broth
  • 3 garlic cloves minced (or pressed)
  • 1/4 cup butter
  • 2 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 cup cream or 1 cup half-and-half cream
  • 1 cup sharp cheddar cheese shredded
  • 3 tablespoons fresh chives
Topping
  • 1 cup sour cream optional
  • 8 slices bacon fried and crumbled
  • cheese for sprinkling
Instructions
  1. Combine the baking potatoes, onion, chicken broth, garlic, butter, salt and pepper in a large crock pot.
  2. Cover and cook on HIGH for 4 hours or LOW for 8 hours (potatoes should be tender).
  3. Mash the mixture until the potatoes are coarsely chopped and the soup is slightly thickened.
  4. Stir in the cream, cheddar cheese and chives.
  5. Top with sour cream (if using); sprinkle with bacon and more cheese.

Enjoy This Easy Loaded Baked Potato Soup!

 

Up Next:

Creamy Chicken Rice Soup Recipe By Paula Deen

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Recipe based on one by AngiR
Photo by Lavender Lynn

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Chuck Wagon Stew – Hearty and Delicious

This Chuck Wagon Stew Recipe makes a thick, hearty and delicious stew with a Southwestern flair. It’s so good on a fall day! Warms you up fast!

 

If you prefer a thinner stew just add some additional water or broth.

I love it, it’s easy and super great! Leftovers for lunch or whenever I want is great too!

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Chuck Wagon Stew
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Chuck Wagon Stew
Prep Time
35 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 50 mins
 

Chuck Wagon Stew is a hearty beef dish that really fills empty bellies!

Course: Soup
Cuisine: American
Keyword: Chuck Wagon Stew
Servings: 4
Calories: 325 kcal
Ingredients
  • 1 lb stew meat
  • 1 onion chopped
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon salt please adjust to your taste
  • 1 1/2 teaspoons pepper
  • 1 tablespoon chili powder
  • 2 cups tomatoes chopped
  • 2 cups beef broth
  • 2 cups water
  • 4 potatoes peeled and cubed
  • 1 carrot peeled and sliced
Instructions
  1. Heat a little oil in a large pot or dutch oven. Just enough oil to keep food from sticking. Add the meat, onion, potatoes, carrots, cumin, salt, pepper, and chili powder to hot oil. Saute until the onions turn clear and the meat has browned on all sides. This will infuse the seasonings deeply into the meat and vegetables.
  2. Add the broth and water to the pan along with the tomatoes and their liquid and stir/scrape well to get any browned bits off the bottom.
  3. Bring to a rolling boil.

  4. Cover and reduce to simmer, stirring once or twice. Cook at least one hour and taste. Adjust seasoning if needed adding more chili powder if you want it spicier.

  5. Uncover and continue to simmer until meat and veggies are tender and done to your liking.
  6. Taste and adjust seasoning if desired.
Recipe Notes

Great with some warm crusty bread.

 

Enjoy this Chuck Wagon Stew!

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Crock Pot Red Beans & Rice – Crescent City Style

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Recipe based on one by Mama’s Kitchen
Photo by Mama’s Kitchen

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Easy Slow Cooker Potato Corn Chowder

This Easy Slow Cooker Potato Corn Chowder uses ingredients that I almost always have on hand, so it is quick and easy to throw together before work, and come home to on a nice fall evening.

Easy Slow Cooker Potato Corn Chowder

It’s relatively easy to double as well for extra large families or get togethers.

Love this chowder! The flavor is delicious and with a salad and some crusty bread it’s a complete meal.

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Easy Slow Cooker Potato Corn Chowder
Ingredients
  • 1 16 ounce bag frozen hash brown potatoes, thawed
  • 1 15 1/4 ounce can whole kernel corn, undrained
  • 1 14 3/4 ounce can cream-style corn
  • 1 12 ounce can evaporated milk
  • 1 1/2 cups chicken broth
  • 1 medium onion chopped
  • 8 slices bacon cooked and crumbled
  • 1/2 teaspoon salt
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon pepper
Instructions
  1. Mix all ingredients together in the crock pot and cook for 6-8 hours on low.
Recipe Notes

Serving Suggestion: Top bowls of chowder with a little extra crumbled bacon and a little shredded cheese. Yum!

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Recipe based on one by iewe
Photo by sydsmama

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Slow-Cooker Hoisin Beef Stew

This Slow-Cooker Hoisin Beef Stew is really easy and so delicious! Really different for a beef stew. Serve it over jasmine rice.

 

I like to garnish it with sliced green onions.

Sometimes I like to add mushrooms or bamboo shoots and possibly bean sprouts.

With an overnight marinade and all day cooking, this warm and hearty stew is an aromatic welcome after a long day.

A side of steamed edamame or sauteed snow peas is a nice addition to the meal.

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Slow-Cooker Hoisin Beef Stew
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Slow-Cooker Hoisin Beef Stew
Prep Time
20 mins
Cook Time
8 hrs
Marinade
8 hrs
Total Time
16 hrs 20 mins
 

A really different slant for beef stew!

Course: Main Course
Cuisine: Oriental
Keyword: Slow-Cooker Hoisin Beef Stew
Calories: 365 kcal
Ingredients
  • 1/2 cup beef broth
  • 1 8 ounce bottle hoisin sauce
  • 1 teaspoon hot sauce
  • 3 fresh garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 1 1/2 pounds beef round steak cubed or 1 1⁄2 lbs beef chuck stew meat
  • 2 yellow onions cut in large dice
  • 1 cup baby carrots
  • 2 celery ribs cut into 3/4-inch chunks
Instructions
  1. The night before, whisk together the broth, hoisin, hot sauce, garlic and ginger.
  2. Add the beef, onions, carrots and celery. Toss to coat well.
  3. Cover and refrigerate overnight.
  4. In the morning, transfer meat mixture into the slow cooker.
  5. Cover and cook on a low setting 6-8 hours (or on high setting 3 hours).

 

Enjoy!

Up Next:

French Dip Crock Pot Recipe

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Recipe based on one by SusieQusie
Photo by *Parsley*

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Weight Watchers Kielbasa & Bean Soup

It’s hard to believe that this Weight Watchers Kielbasa & Bean Soup is actually waist line friendly! Delicious soup.

The recipe is easy and the soup is very filling. Perfect for a cool weather dinner. Very enjoyable!

Sooo easy! Toss the ingredients into a slow cooker in the morning, and you’ll be eating this delicious, almost effortless homemade soup for dinner.

Serve with WW Gluten Free Cornbread for a complete waist friendly meal!

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Weight Watchers Kielbasa & Bean Soup
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Weight Watchers Kielbasa & Bean Soup
Prep Time
15 mins
Cook Time
6 hrs 15 mins
Total Time
6 hrs 30 mins
 

Not only is this soup delicious but it's also WW friendly!

Course: Main Course
Cuisine: American, Cajun
Keyword: Weight Watchers Kielbasa & Bean Soup
Servings: 6
Calories: 195 kcal
Ingredients
  • 58 ounces fat-free chicken broth four 14 . 5 oz cans
  • 16 ounces low-fat smoked sausage
  • 15 ounces canned pinto beans rinsed and drained
  • 15 ounces canned black beans rinsed and drained
  • 4 medium carrots chopped
  • 3 stalks celery chopped
  • 1 large onion chopped
  • 1 teaspoon thyme
  • 14 1/2 ounces diced tomatoes undrained
Instructions
  1. Mix all ingredients, except the tomatoes, in a 5 to 6-quart slow cooker (crockpot). Cover and cook on low-heat setting at least 6 hours or until the vegetables are tender.
  2. Stir in the tomatoes; cover and cook on high-heat setting until heated through, about 15 minutes more.
  3. Yields about 1 heaping cup per serving with a WW points value of 3.

Enjoy!

Up Next: 

Weight Watchers Gluten Free Cornbread

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Recipe based on one by Iam4ever29
Photo by Marg

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Broccoli Cheese Soup

I love this Broccoli Cheese Soup, and I like that it does not include Velveeta. Broccoli and cheese is a great soup and a deli classic but this homemade version is just as good.

Broccoli Cheese Soup

Steaming the broccoli first preserves the bright green of the broccoli and makes it look so much more appetizing than the gray-green color it fades to after extended cooking.

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Print
Broccoli Cheese Soup
Ingredients
  • 1/4 cup onion chopped
  • 1/4 cup margarine or 1⁄4 cup butter
  • 1/4 cup flour
  • 1 teaspoon salt or to taste
  • 1/4 teaspoon white pepper or to taste
  • 1 cup chicken broth
  • 2 1/2 cups milk
  • 2 cups chopped broccoli cooked crisp-tender
  • 1 -2 cup shredded cheddar cheese
  • 1/4 cup chopped celery
Instructions
  1. Saute the onion and celery in butter in saucepan over medium heat until tender.
  2. Add the flour, and salt and pepper, cooking and stirring until mixture is smooth and bubbly.
  3. Add the broth and milk (all at once), stirring constantly until the mixture comes to a boil and begins to thicken.
  4. Add the cooked broccoli (I like to steam mine then cool in cold water to preserve color), stirring until all is heated through.
  5. Remove from the heat and stir in the cheese until melted and smooth (place back on heat briefly if necessary).

Enjoy!

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Recipe based on one by Sue Lau
Photo by *Parsley*

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Bavarian Pork Tenderloin Stew

This Bavarian Pork Tenderloin Stew is so quick, tasty and easy to do on the stove that even you won’t believe it. The German in me loves the flavors.

Pork tenderloins are one of my favorites and this recipe is exceptionally good. There are so many different layers to the flavors.

It’s my go-to every year for the last couple years when it gets cold. My family absolutely loves it!

It’s great the day you make but even better the next day as most stews are.

I like to serve it over noodles with a hearty German rye bread. Reminds you of fall and Oktober fest!

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Pork Tenderloin Stew
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Bavarian Pork Tenderloin Stew
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

The part of my heritage that's German loves this stew. Well, so does the rest of me!!!

Course: Main Course
Cuisine: Eastern European
Keyword: Pork Tenderloin Stew
Servings: 4
Calories: 395 kcal
Ingredients
  • 2 1 lb pork tenderloin
  • 2 tablespoons butter
  • 1 large onion chopped
  • 1 garlic clove minced
  • 1 cup chicken broth
  • 2 tablespoons cider vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon dried thyme leaves crushed
  • 1/2 pound mushrooms sliced
  • 2 cups new potatoes peeled cubed
  • 1 cup sliced carrot
  • 1 cup sliced celery
  • 1 1/2 cups half-and-half
  • 2 tablespoons flour
  • 3/4 cup light sour cream
Instructions
  1. Cut the pork tenderloins into 1-inch cubes.
  2. Melt 2 tablespoons butter in a 5-quart Dutch oven. Stir in the pork, onions and garlic; cook until pork is browned.
  3. Stir in the broth, vinegar, sugar, seasonings and vegetables. Bring to a boil. Cover; reduce heat and simmer 30 minutes or until meat and vegetables are tender.
  4. In a medium bowl, slowly add light cream to flour; mixing until well blended. Stir into pork mixture.
  5. Heat until thickened, stirring constantly.
  6. Just before serving, stir in the sour cream. Heat until warm.

Enjoy!

Up Next: 

Marinated Pork Tenderloin – Easy and Delicious!

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Recipe based on one by LAURIE
Photo by yogiclarebear

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