Category: Soup

This Bacon Potato Chowder is an excellent! Hearty enough for a soup only meal main dish along with a salad. Excellent flavor, easy to make and very filling. It’s also very budget-friendly.

It’s hard for me to think of chowder without seafood coming to mind. Seafood chowder, clam chowder, lobster chowder, etc…

These are all dishes popular in the New England area and they are delicious! However you don’t have to have seafood to make a chowder.

This Bacon Potato Chowder is a basic chowder and it’s ingredients would be included in any respectable New England seafood chowder. Bacon and potatoes!

It’s exceedingly satisfying, and needs no seafood or shellfish to justify its existence. Plus it’s extremely budget friendly!

For best results, buy a good, very smokey bacon from a butcher shop.

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Bacon Potato Chowder Recipe

Ingredients

• 6 slices bacon very smokey local bacon is better
• 1 cup onion chopped
• 1 garlic clove minced
• 3 cups potatoes diced
• 3 cups water
• 3 chicken bouillon cubes
• 3 tablespoons flour
• 1 can evaporated 2% milk

Instructions

1. Fry the bacon until crisp, and chop. Drain and use paper towel to soak up excess fat.
2. In a large pot saute the onion and garlic with 2 tbsp bacon drippings. Add the potatoes, water, bouillon cubes to pot.
3. Heat to boiling, then cover and simmer until potatoes are cooked, then add bacon.
4. Mix the flour with a small amount of evaporated milk, making a paste. Gradually stir in remaining milk. Add to the potato mixture.
5. Cook over medium heat until the mixture comes to a boil and thickens. Stir often to ensure the soup doesn't burn on the bottom of the pot.

Enjoy!

You might need chowder bowls! These are a true bright white color which goes with everyday plates. Good big size for soup or chili. Great bowls if you are looking for something substantial.

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Recipe based on one by Kat
Photo by Marg

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Outstanding! This Sausage Red Bean Stew is really, really easy to prepare with off the shelf ingredients. A nice zippy flavor!

Even better the next day after all the flavors have had time to mix and mingle! Great recipe!!!

A big bowl of this and a hunk of crusty bread and I’m in heaven!

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Sausage Red Bean Stew

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Great stew. The sausage and beans are a super combo.

Course: Soup

Cuisine: American

Keyword: Sausage Red Bean Stew

Servings: 6

Calories: 395 kcal

Ingredients

• 1 lb Italian sausage link sweet or hot
• 1 teaspoon cayenne pepper
• 1/4 onion minced
• 2 15 ounce can kidney beans
• 1 15 ounce can pinto beans
• 1 14 1/2 ounce can diced tomatoes
• 1 15 ounce can minestrone soup (I use 19 ounce can of Progresso brand)

Instructions

1. Cut the sausages into 1-inch slices and place in a 6-quart stockpot. Cook over medium-high heat for 5-10 minutes, or until brown. Season with cayenne pepper to taste.

2. Reduce heat to low, add the onions and saute' 5 more minutes or until the sausage is cooked through.

3. Drain well, add the remaining ingredients and stir.

4. Simmer for 10-15 minutes.

Enjoy!

Up Next: 

Secret Sirloin Steak – It’s The Marinade

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Recipe based on one by GaylaJ
Photo by GaylaJ

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Garden Vegetable Soup is an excellent recipe not only for people watching their calories and fat, but for anyone that loves a good vegetable soup.

This is a wonderfully fresh soup that is very comforting to eat.

For a little extra I have added pieces of chicken, mushrooms and celery. Usually whenever I make soup I double the recipe for a batch to freeze.

This is a five star recipe in my book.

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Garden Vegetable Soup

Ingredients

• 2/3 cup sliced carrot
• 1/2 cup diced onion
• 2 cloves garlic minced
• 3 cups fat free broth beef, chicken or vegetable
• 1 1/2 cups diced green cabbage
• 1/2 cup green beans
• 1 tablespoon tomato paste
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/2 cup diced zucchini

Instructions

1. Spray a large saucepan with non-stick cooking spray. Saute the carrot, onion and garlic over low heat until softened, about 5 minutes.
2. Add the broth, cabbage, green beans, tomato paste and simmer, covered about 15 minutes or until beans are tender.
3. Stir in the zucchini and heat 3-4 minutes.
4. Serve hot.

Enjoy!

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Recipe based on one by Kannwilson
Photo by Delicious as it Looks

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I like a nice hearty, chunky soup and this Hearty Hamburger Soup fills the bill. It’s a great one. Everybody that I’ve served it to agrees. Another one to go in the tried and true folder.

Good ole comfort food!

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Hearty Hamburger Soup

Ingredients

• 2 lbs lean ground beef
• 1 white onion peeled and diced
• 1/4 teaspoon ground black pepper more to taste
• 1/2 teaspoon dry oregano more to taste
• 1/2 teaspoon dry basil more to taste
• 1/4 teaspoon seasoning salt
• 1 1 1/2 ounce envelope onion soup mix
• 6 cups water more to desired consistency
• 1 8 ounce can tomato sauce
• 1 tablespoon soy sauce
• 1 15 ounce can diced tomatoes, undrained
• 1 15 ounce can corn drained
• 1 cup celery sliced
• 1/4 cup celery leaves coarsely chopped
• 1 cup fresh carrot sliced
• 1 cup white potato peeled and cut into small cubes
• garlic salt to taste
• shredded parmesan cheese to serve
• sour cream to serve

Instructions

1. Brown the ground beef and onion in a large pot. Drain if needed. Add the spices and onion soup mix.
2. Stir in the water, tomato sauce and soy sauce. Bring to a boil; then reduce heat, cover, and simmer for 15 minutes.
3. Add the rest of the ingredients up to the potatoes bring to a boil; reduce heat, and simmer uncovered until potatoes and carrots are tender about 30 minutes. (Add more water if needed).
4. Season to taste with garlic salt.

Recipe Notes

Serve with shredded Parmesan cheese and sour cream.

Enjoy!

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Crock Pot Italian Wedding Soup

Recipe based on one by Engrossed
Photo by Swirling F.

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Don’t let the sparse ingredient list fool you. This Unbelievably Easy Potato Soup is not only easy to make but also super delicious.

Everybody just inhales this soup!

My mother served this soup to us often. It was cheap and easy and healthy. Mom knew what she was doing in the kitchen!

To this day smelling the aroma of this soup cooking is the most comforting, delicious aroma imaginable.

You can also make it non-fat if you use skim milk. (But I like half-and-half, myself!)

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Unbelievably Easy Potato Soup

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

This Unbelievably Easy Potato soup is not only unbelievably easy but also unbelievably delicious!

Course: Soup

Cuisine: American

Keyword: Unbelievably Easy Potato Soup

Servings: 4

Calories: 265 kcal

Ingredients

• 1 large potato per person
• 1/4 cup chopped celery per person (include leaves)
• 1/4 cup chopped onion per person
• 1/4 - 1/2 cup milk
• salt and pepper to taste

Instructions

1. Peel and cube the potatoes. Put in a saucepan along with the onions and celery. Add water, but don't quite cover the vegetables.
2. Bring to a boil, lower the heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender.
3. Using a potato masher, coarsely crush the potatoes, but don't mash them--you want chunks left. Add enough milk or cream to thin to desired thickness and add salt& pepper to taste.

Recipe Notes

(It will take a lot of salt!).

Enjoy!

Up Next:

Easy Chicken Tortilla Soup Recipe

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Recipe based on one by Vina
Photo by Dine & Dish

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Can I first just say “WOW”!!! Tortellini Tomato Spinach Soup is a really healthy soup, good to use when there’s no time to spend in the kitchen! This soup is delicious.

Very healthy, simple, quick, and easy. Perfect for soup and salad night paired with this Quick and Easy Mixed Greens Salad. (link below)

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Tortellini Tomato Spinach Soup

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

This Tortellini soup is perfect for a soup and salad night.

Course: Soup

Cuisine: Italian

Keyword: Tortellini Tomato Spinach Soup

Servings: 4

Calories: 325 kcal

Ingredients

• 1 tablespoon olive oil
• 1/2 cup minced onion about 1/2 small onion
• 1 garlic clove minced
• 4 -6 cups chicken broth or 4 -6 cups vegetable broth
• 1 14 ounce can whole tomatoes, coarsely chopped
• 1 9 ounce package fresh tortellini or 1 (9 ounce) package dried tortellini
• kosher salt
• cracked black pepper
• 10 ounces fresh spinach or 10 ounces frozen spinach defrosted and chopped
• 1/4 cup freshly grated Parmesan cheese optional

Instructions

1. In a soup pot, heat the olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.
2. Add the broth and tomatoes, turn the heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions.
3. When the tortellini is almost done, add the spinach and taste, adjusting seasonings with salt and pepper.
4. Garnish each serving with a sprinkling of Parmesan. Serve immediately.

Enjoy!

Up Next: 

For a complete meal perfect for weeknights serve with this Quick and Easy Mixed Greens Salad.

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Recipe based on one by spatchcock
Photo by anniesnomsblog

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Outstanding! I was searching for a “cozy” soup and this Broccoli-Cheddar Cheese Soup is it. Creamy and easy and yummy! I think this will become my favorite blanket and PJ’s comfort food!

The soup has just a little background kick/tingle from the cayenne…but wonderfully offset by the sharp cheddar…

Definitely I will make this again.

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Wisconsin Broccoli-Cheddar Cheese Soup

Ingredients

• 3 teaspoons butter
• 3 teaspoons all-purpose flour
• 4 cups milk
• 3/4 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon cayenne pepper
• 1 10 ounce package chopped frozen broccoli, thawed, drained
• 1/2 cup finely chopped red bell pepper
• 6 ounces sharp cheddar cheese or 6 ounces extra-sharp cheddar cheese shredded
• 2 teaspoons chopped chives or 2 teaspoons chopped green onion tops

Instructions

1. Melt the butter in a large saucepan over medium heat. Add the flour; cook and stir 30 seconds or until bubbly.
2. Add the milk, salt, mustard, and cayenne pepper; bring to a simmer over high heat, stirring frequently. Add the broccoli and red pepper; return to a boil.
3. Reduce the heat to low; simmer uncovered 5 minutes, stirring occasionally.
4. Add the cheese; stir over low heat just until cheese melts (do not boil).
5. Ladle into four soup bowls; top with chives or green onions.

Enjoy!

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Recipe based on one by chris brossard
Photo by mommyluvs2cook

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