Category: Soup

Simple, Quick and Easy Cincinnati Chili

Cincinnati Chili is not the chili you’d get in Texas, but I’m really glad I gave it a try! This recipe is super simple to make, and everyone really enjoyed it.

Cincinnati Chili

It’s a simple recipe without a long list of ingredients, but it produces a rich, satisfying chili. Kiddies love this chili better than regular chili!!!

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Simple, Quick and Easy Cincinnati Chili
Ingredients
  • 1 lb ground beef
  • 1 1 1/4 ounce package mild chili seasoning mix
  • 1 teaspoon ground cinnamon
  • 1 15 ounce can tomato sauce
  • 1 15 ounce can kidney beans, drained and rinsed
  • 8 ounces about 4 cups cooked spaghetti cooked
Garnish
  • shredded cheddar cheese
  • chopped onion
Instructions
  1. Cook ground beef in large saucepan until no longer pink; drain. Add the chili seasoning, cinnamon, beans and tomato sauce.
  2. Add the water to bring to correct consistency. Bring to a boil. Reduce the heat and simmer 10 minutes.
  3. Serve over spaghetti, topped with cheddar and onions.

Enjoy!

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Recipe based on one by Charmie777
Photo by SharonChen

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Italian Sausage and Tortellini Soup

This Italian Sausage and Tortellini soup is a wonderfully filling soup that is a complete meal in one dish. Beautiful, Easy and Delicious.

Italian Sausage and Tortellini soup

Perfect with some rustic garlic french bread. Everyone I serve it to makes a point to tell me what great soup it is.

I like to use hot Italian sausage, Italian diced tomatoes (with garlic, oregano, and basil), and rainbow colored 5-cheese tortellini. Very colorful and delicious soup.

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Italian Sausage and Tortellini soup
Ingredients
  • 1 lb Italian sausage casings removed
  • 1 cup chopped onion
  • 3 garlic cloves minced
  • 5 cups beef broth
  • 2 cups chopped tomatoes
  • 1 8 ounce can tomato sauce
  • 1 large zucchini chopped or sliced
  • 1 large carrot sliced
  • 1 green bell pepper chopped
  • 1/2 cup dry red wine
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 10 ounces cheese tortellini
  • salt and pepper
  • fresh grated Parmesan cheese
Instructions
  1. In a large saucepan, saute and crumble Italian sausage until no longer pink.
  2. Drain sausage well on paper towels and pour off all but 1 tablespoon of drippings from saucepan.
  3. Add onion and garlic to saucepan. Saute until translucent.
  4. Return sausage to pan; add beef broth, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil, and oregano.
  5. Simmer until vegetables are tender, 40-60 minutes.
  6. Add tortellini and cook until tender.
  7. Season to taste with salt and pepper.
  8. Ladle into individual soup bowls and sprinkle with Parmesan cheese.

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Recipe based on one by Shuzbud
Photo by Lavender Lynn

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Heartwarming Beef-Barley Soup and 7 Up Biscuits

This Beef-Barley Soup  is a perfectly named soup! On a cold, damp day, the hearty flavors and textures really hit the spot, without doing any damage to my waistline. Especially good with 7 Up biscuits.

Beef-Barley Soup

(Link for 7 Up Biscuits at the bottom of this recipe.)

Pure comfort food. My grandmother made a version of this quite often when I was a kid, and it was always my favorite.

I like everything about this recipe. It is indeed heartwarming, healthy and flavorful.

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Heartwarming Beef-Barley Soup
Ingredients
  • 1 1/2 pounds boneless beef chuck
  • 4 cups water
  • 2 cups low sodium beef broth
  • 2 cups sliced celery
  • 2 cups sliced fresh mushrooms
  • 1 cup sliced carrot
  • 1 cup chopped onion
  • 1 teaspoon salt
  • 1 teaspoon dried rosemary crushed
  • 1/2 teaspoon pepper
  • 1 garlic clove minced
  • 1 6 ounce can tomato paste
  • 1 cup quick-cooking barley or regular barley, precooked

Enjoy!

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7 Up Biscuits

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Recipe based on one by Annacia
Photo by Shannon 24

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Crock-Pot Ground Beef Stew

This Crock-Pot Ground Beef Stew is yummy and simple and makes for a perfect dinner! I really like how super easy this goes together.

 

It’s really a sort of comfort food without being high in fat.

What a great twist on a can of tomato soup! Don’t be concerned about this soup being to tomato-y. It’s a subtle taste and it blends well with the onion soup mix.

A quick and easy crock-pot meal.

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Crock-Pot Ground Beef Stew
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Crock-Pot Ground Beef Stew
Prep Time
20 mins
Cook Time
6 hrs 15 mins
Total Time
6 hrs 35 mins
 

A quick and easy crock-pot meal.

Course: Main Course
Cuisine: American
Keyword: Crock Pot Ground Beef Stew
Servings: 6
Calories: 345 kcal
Ingredients
  • 1 lb ground beef
  • 6 medium potatoes peeled and cubed
  • 1 16 ounce package baby carrots
  • 3 cups water
  • 2 tablespoons dry onion soup mix
  • 1 garlic clove minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 10 3/4 ounce can condensed tomato soup, undiluted
  • 1 6 ounce can Italian tomato paste
Instructions
  1. In a large skillet, cook the ground beef over medium heat until it's no longer pink and drain.

  2. In a crock-pot, combine the potatoes, carrots, water, onion soup mix, garlic, Italian seasoning, salt, garlic powder, and pepper. Stir in the cooked beef. Cover and cook on high for 4 to 5 hours.

  3. Stir in the tomato soup and tomato paste.

  4. Cover and cook for 1 hour longer or until heated through.

 

Enjoy!

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Cajun Meatball Stew Recipe – Basic Cajun Cooking

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Recipe by bmcnichol
Photo by Annacia

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Homemade Italian Wedding Soup

This is an extremely good Homemade Italian Wedding soup. I got interested in this soup when I tried a commercial canned version.

I felt that if I liked a canned version a homemade one had to be better. I was so right!

Great hearty and warming soup…. Simple flavors combined to make a wonderful dish.

This is a nice example of a recipe you can play with!

I have made this with Italian sausage. The longer you let it simmer the better the flavor. Wonderful taste.

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Homemade Italian Wedding soup.
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Homemade Italian Wedding Soup
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
 

You can buy very good canned Italian Wedding Soup but homemade is so much better.

Course: Soup
Cuisine: Italian
Keyword: Homemade Italian Wedding Soup
Servings: 4
Calories: 295 kcal
Ingredients
  • 1/2 pound lean ground beef
  • 1 egg slightly beaten
  • 2 tablespoons breadcrumbs
  • 1 tablespoon parmesan cheese
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon onion powder
  • 5 3/4 cups chicken broth
  • 2 cups chopped escarole or 2 cups chopped spinach
  • 1/2 cup orzo pasta uncooked
  • 1/3 cup finely chopped carrot
  • grated Parmesan cheese
Instructions
  1. In a medium bowl combine the meat, egg, bread crumbs, Parmesan cheese, basil and onion powder; shape into 3/4" balls.
  2. In large sauce pan, heat the broth to boiling; stir in the spinach, orzo, carrot and meatballs. Return to boil; reduce heat to medium.
  3. Cook at slow boil for 10 minutes or until orzo is tender. Stir frequently to avoid sticking.
  4. Serve with additional Parmesan cheese sprinkled on top.

Tips and Tidbits

These are beef meatballs but you can also use pork or even turkey or chicken! The secret to meatballs in a soup is that they need to be bite-sized. Small enough to not only fit on your spoon but also into your mouth.

My method for manageable meatballs that are small and uniform in size is a mini ice cream/cookie scoop.

Enjoy!

Up Next:

Italian Melt-In-Your-Mouth Meatballs

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Recipe based on one by LikeItLoveIt
Photo by Chef*Lee

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Hoppin’ John Soup – Delish Anytime

This Hoppin’ John Soup is one of my favorite recipes, and it’s super quick and easy. Now, in the South Hoppin’ John is a New Years day dish. But this soup is so good I eat it all winter. If it brings good luck eating it one day many days has to be better!

Hoppin' John Soup

It couldn’t be easier to make. Very little prep work. Just kinda’ throw everything in the pot and get it good and hot. Serve it up with a salad a big hunk of cornbread.

Goooood groceries!

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Hoppin' John Soup
Prep Time
25 mins
Cook Time
11 mins
Total Time
36 mins
 

This Hoppin' John Soup is not just for New Years. It's great year around and I make it often! 

Course: Main Course
Cuisine: Creole
Keyword: Hoppin' John Soup
Servings: 6
Calories: 325 kcal
Ingredients
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 1/2 pound kielbasa I use turkey kielbasa
  • 2 16 ounce cans black-eyed peas, drained
  • 1 16 ounce can navy beans, drained
  • 1 cup brown rice cooked
  • 2 14 ounce cans chicken broth
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon thyme
Instructions
  1. In a soup pot, heat the oil over medium-high heat. Add the onion and cook until translucent. Add the kielbasa, peas, beans, rice, broth, and seasoning. Stir well to blend and heat. Mash the beans slightly to help thicken soup. Serve when hot.

This works well served with corn bread and a salad.

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Recipe based on one by Jakralto
Photo by breezermom

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Chicken and Baby Dumpling Soup

I make this Chicken and Baby Dumpling Soup regularly. It is from an old Richard Simmons cookbook. It is easy to make, tastes sinful, and is very hearty. This soup is proof that your comfort food faves don’t have to be calorie-crazy.

Chicken and Baby Dumpling Soup

Don’t be fooled by this creamy concoction’s sinful flavor, it’s still able to hold the key to our healthy little hearts. Go crazy.

Chicken and Baby Dumpling Soup Recipe

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Chicken and Baby Dumpling Soup
Ingredients
  • 4 skinless chicken breast halves or 4 chicken thighs
  • 1 1/4 cups all-purpose flour
  • 3 cups chicken stock
  • 1/2 cup coarsely chopped onion
  • 1 cup sliced carrot
  • 1 cup sliced leek in a pinch, I have used a white onion and it works fine too
  • 1 1/2 cup quartered mushrooms
  • 2 teaspoons baking powder
  • 1/4 cup finely chopped fresh parsley
  • 1/2 teaspoon poultry seasoning
  • 1/2 cup nonfat milk
Instructions
  1. This recipe calls for poached chicken breasts, but I like to put 3 cups of water on the stove to simmer, and add my chicken to cook while I mix and chop everything else. Add salt, pepper, and anything else you like if you would like to use this simmering liquid as your chicken stock later. Otherwise, quickly poach the chicken and use the canned stock.
  2. While the chicken is cooking (and don't overdo it -- it's better to leave it slightly undercooked rather than overcooked at this stage). Prepare all of your veggies. chopping, quartering, etc.
  3. By the time the chopping is done, the chicken should be ready to come out of the pot (15 minutes or so -- I am a slow chopper though). Take it out and let it cool while proceed to the next step.
  4. Mix 1/4 cup flour with 1/2 cup chicken stock. Add the liquid slowly to avoid lumps.
  5. Heat 2-1/2 cups chicken stock, if it isn't hot already. Add all your chopped veggies and cover. Keep on medium heat.
  6. While the veggies are cooking a bit, start pulling your chicken breasts apart. It should be in chunky shreds when you are done with it. Discard any bones.
  7. Stir in the flour/stock mixture to the pot of broth and veggies. It will start to thicken.
  8. In a medium bowl, combine 1 cup flour with baking powder, parsley, poultry seasoning, and milk. Stir just enough to moisten.(Keep in mind, you can do this step at any point in the recipe. I do what ever it takes to save time).
  9. Add the chicken shreds to the stock.
  10. Use a wet teaspoon and scoop up little bits of the dough you made in step 9. Drop them gently into the simmering broth. Reduce heat, cover tightly, and let simmer for an additional 15 minutes. The little dough balls will puff up significantly during cooking.
Recipe Notes

Right before I serve this, I like to sprinkle generously with black pepper, but the original recipe doesn't call for this.

Enjoy this Chicken and Baby Dumpling Soup!

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Recipe based on one by hollygollygee
Photo by Swirling F.

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Weight Watchers Broccoli Cheese Soup

What could be better than a 2-point soup that doesn’t skimp on the cheese? Weight Watchers Broccoli Cheese Soup is a spoon-ready main that only requires four ingredients! Don’t know how this green dream defies the impossible, but not going question it!

Weight Watchers Broccoli Cheese Soup

I got this recipe from someone who says she got it at a Weight Watchers meeting. I don’t know where the original recipe came from.

I do know that it’s very low points and can be eaten every day without getting tired of it.

This recipe freezes and refrigerates well. Just make a large recipe at the beginning of the week and use it to snack on when you’re in danger of breaking your diet.

You can have a large bowl and some crusty bread with it and still be under 5 points.

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Weight Watchers Broccoli Cheese Soup
Ingredients
  • 3 14 1/2 ounce cans chicken broth
  • 2 1 lb bags frozen broccoli
  • 1 10 1/2 ounce can rotel brand tomatoes and green chilies
  • 10 ounces Velveeta reduced fat cheese product
Instructions
  1. Mix the chicken broth, frozen broccoli and tomatoes and chilies together. Simmer for 25 minutes or until  the veggies are tender.
  2. Cube the Velveeta and put into the soup pot. Simmer just until the cheese is melted.

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Recipe based on one by ChloeBowie
Photo by SashasMommy

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Family Favorite Healthy Minestrone Soup

What a delicious soul warming soup. This is definitely a family favorite Healthy Minestrone Soup recipe. I’ve tried others and keep coming back to this one, because it’s usually healthier (no oil) and I usually have the ingredients on hand.

Healthy Minestrone Soup

It’s such a healthy filling meal. I’m not sure where the recipe came from, but it’s been on a piece of paper that is falling apart so I must have had it for a while.

Yes it takes a little time to chop the vegetables but that’s about all there is to it. I really don’t mind… a lot of times I find it relaxing.

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Family Favorite Healthy Minestrone Soup
Ingredients
  • 4 cups vegetable stock or 4 cups vegetarian chicken stock
  • 2 14 1/2 ounce cans stewed tomatoes
  • 1 large potato cubed
  • 1 onion chopped
  • 2 celery ribs chopped
  • 2 carrots chopped
  • 1 large cabbage finely chopped
  • 2 tablespoons Italian seasoning
  • 1 15 ounce can kidney beans
  • 3 cups fresh corn kernels or canned will work
  • 1 large zucchini sliced
  • 1 cup pasta uncooked
  • salt to taste
  • pepper to taste
Instructions
  1. In a large soup pot combine the stock, the undrained tomatoes, potato, onion, celery, carrot, cabbage, and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.
  2. Stir in the beans, corn, zucchini, and pasta. Simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.

Up Next: 

Panera Broccoli Cheese Soup

Recipe based on one by Enjolinfam
Photo by lazyme

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Slow Cooker Split Pea Soup

This Slow Cooker Split Pea Soup is absolutely wonderful and so easy! The consistency is perfect. I would have to say this is the best split pea soup I have ever had.

Slow Cooker Split Pea Soup

Great with left over spiral sliced ham and throw in the bone too.

Place the ingredients in the crock pot and head to work – yummy dinner will be ready and waiting for you.

This is a thick soup and will become thicker when cooled. However it’s easy to thin with extra water or broth near the end of cooking or when reheating. The only thing of concern is that if the soup is cooked to long it will come out dark.

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Slow Cooker Split Pea Soup
Ingredients
  • 1 16 ounce package dried split peas, rinsed
  • 2 cups diced ham
  • 3 carrots peeled and sliced
  • 1 medium onion chopped
  • 2 stalks celery plus leaves, chopped
  • 2 garlic cloves minced
  • 1 bay leaf
  • 1/2 teaspoon seasoning salt
  • 1/2 teaspoon fresh pepper
  • 1 1/2 quarts hot water or 1 1⁄2 quarts broth
Instructions
  1. Layer ingredients in crockpot. Pour in water, so don't stir. Cover and cook on high 4-5 hours or on low for 8-10 hours. Remove Bay leaf.
Recipe Notes

Serve with some nice crusty bread or buns.

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Easy Chicken Noodle Soup

Recipe based on one by Chelle_N
Photo by Andi of Longmeadow Farm

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