Looking for Delicious Homemade Soup Recipes
- Thread starter hugosilva
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connorbird
New member
CROCK POT CHICKEN AND NOODLES
Ingredients
* 4-5 cups chopped cooked chicken
* 1 onion diced
* 2 cans cream of chicken soup 10.5 oz each
* 6 cups low sodium chicken broth
* 1/2 teaspoon each black pepper and dried thyme leaves
* 2 cups frozen mixed vegetables
* 24 oz frozen egg noodles such as Reames
* 2 tablespoons fresh parsley
Instructions
1. Place onion and chicken in a slow cooker. Top with broth, cream of chicken soup and seasonings.
2. Cook 3 hours on high or until onions are tender.
3. Add mixed vegetables and frozen noodles.
4. Cook an additional 60-90 min or until noodles are cooked through, stirring after 30 minutes. Do not overcook.
5. Stir in parsley and serve.
Ingredients
* 4-5 cups chopped cooked chicken
* 1 onion diced
* 2 cans cream of chicken soup 10.5 oz each
* 6 cups low sodium chicken broth
* 1/2 teaspoon each black pepper and dried thyme leaves
* 2 cups frozen mixed vegetables
* 24 oz frozen egg noodles such as Reames
* 2 tablespoons fresh parsley
Instructions
1. Place onion and chicken in a slow cooker. Top with broth, cream of chicken soup and seasonings.
2. Cook 3 hours on high or until onions are tender.
3. Add mixed vegetables and frozen noodles.
4. Cook an additional 60-90 min or until noodles are cooked through, stirring after 30 minutes. Do not overcook.
5. Stir in parsley and serve.
@connorbird sounds like my grandma's chicken noodle soup 
phideltbeers
New member
1pkg Stew beef
1 onion
4 carrots
4 large stalks celery plus leaves
Salt pepper bay leaf, beef stock.
2 large potatoes
1/2 rutabaga
1/2 head cabbage
1 can diced tomatoes
1 large can stew tomatoes
Add whatever veggies you like
1 onion
4 carrots
4 large stalks celery plus leaves
Salt pepper bay leaf, beef stock.
2 large potatoes
1/2 rutabaga
1/2 head cabbage
1 can diced tomatoes
1 large can stew tomatoes
Add whatever veggies you like
samanthaanastasia
New member
CABBAGE SOUP WITH HAMBURGER
Ingredients:
2-3 pounds of hamburger (can substitute ground turkey)
1 head of cabbage, chopped
2 cup celery, diced
2 cup white or yellow onion, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
5-6 cups beef broth
2 - 14 oz can basil, oregano, garlic diced tomatoes
2 teaspoon oregano
2 teaspoon basil
½ teaspoon red pepper flakes
few shakes of black pepper
½ teaspoon salt (optional)
Directions:
Brown your hamburger before adding to crock pot.
Put all the ingredients in the crock pot, stir it around
Cook on high between 5-6 hours
or cook on low between - 6-8 hours
Enjoy!
Ingredients:
2-3 pounds of hamburger (can substitute ground turkey)
1 head of cabbage, chopped
2 cup celery, diced
2 cup white or yellow onion, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
5-6 cups beef broth
2 - 14 oz can basil, oregano, garlic diced tomatoes
2 teaspoon oregano
2 teaspoon basil
½ teaspoon red pepper flakes
few shakes of black pepper
½ teaspoon salt (optional)
Directions:
Brown your hamburger before adding to crock pot.
Put all the ingredients in the crock pot, stir it around
Cook on high between 5-6 hours
or cook on low between - 6-8 hours
Enjoy!
adriandwor
New member
Following
feerberncig
New member
following
Broccoli Cheese Soup for the Crock Pot!!!
1/2 cup onion, chopped
2 tablespoons butter or 2 tablespoons margarine
1 (10 ounce) can cream of chicken soup
1 1/2 cups milk 1 lb Velveeta cheese, cubed
1 (10 ounce) package frozen chopped broccoli
Directions: 1 Sauté onion and in butter. 2 Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt.
1/2 cup onion, chopped
2 tablespoons butter or 2 tablespoons margarine
1 (10 ounce) can cream of chicken soup
1 1/2 cups milk 1 lb Velveeta cheese, cubed
1 (10 ounce) package frozen chopped broccoli
Directions: 1 Sauté onion and in butter. 2 Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt.
I made this one last week - was yummy! https://2sistersmixitup.com/glu.../cheesy-ranch-potato-soup/
reneesinz45
New member
Copycat Zuppa Toscana (Olive Garden soup)
Zuppa Toscana
1/2 lb Bacon
1 lb Italian sausage
3 Garlic cloves
2 cups Kale, fresh
1 1/2 lbs Russett potatoes
1 Yellow onion, medium
4 cups Chicken broth
1 1/2 tsp Kosher salt
1/2 tsp Pepper
1 tbsp Olive oil
1 cup Heavy cream
1 Parmesan cheese
2 cups Water
I personally don’t like Italian sausage so I substitute it for smoked sausage and if you’re trying to do low-carb you can sub the potatoes for cauliflower
Zuppa Toscana
1/2 lb Bacon
1 lb Italian sausage
3 Garlic cloves
2 cups Kale, fresh
1 1/2 lbs Russett potatoes
1 Yellow onion, medium
4 cups Chicken broth
1 1/2 tsp Kosher salt
1/2 tsp Pepper
1 tbsp Olive oil
1 cup Heavy cream
1 Parmesan cheese
2 cups Water
I personally don’t like Italian sausage so I substitute it for smoked sausage and if you’re trying to do low-carb you can sub the potatoes for cauliflower
tamaralynn
New member
@reneesinz45 i second this!!
Taco soup
Ingredients
• 2 lb ground beef
• 1 small onion, diced
• 1 bell pepper, diced (any color will work well!)
• 2 garlic cloves, minced
• 24 oz beef broth
• 28 oz can diced tomatoes (crushed tomatoes or another kind will work too)
• 4 oz salsa
• 2 store-bought taco seasoning packets
• 4 oz cream cheese, softened
• 1 cup heavy cream
• 2 cup cheddar cheese
Instructions
1. Saute ground beef, onion, and bell pepper over medium heat until meat is done.
2. Add garlic cloves, beef broth, tomatoes, salsa, and taco seasoning. Set pot to High pressure, 2 minutes. Once the cooking cycle is complete, allow pressure to release naturally.
3. Slowly add softened cream cheese, heavy cream, and cheddar cheese to the pot. Stir until cheeses are melted and soup is blended.
4. Serve and garnish with your favorite taco toppings.
Notes
• Always use freshly grated cheese! Pre-grated cheese in packages is coated with cellulose (a wood pulp) that absorbs moisture and prevents sticking of the cheese. Unfortunately, this also keeps the cheese from melting properly.
Ingredients
• 2 lb ground beef
• 1 small onion, diced
• 1 bell pepper, diced (any color will work well!)
• 2 garlic cloves, minced
• 24 oz beef broth
• 28 oz can diced tomatoes (crushed tomatoes or another kind will work too)
• 4 oz salsa
• 2 store-bought taco seasoning packets
• 4 oz cream cheese, softened
• 1 cup heavy cream
• 2 cup cheddar cheese
Instructions
1. Saute ground beef, onion, and bell pepper over medium heat until meat is done.
2. Add garlic cloves, beef broth, tomatoes, salsa, and taco seasoning. Set pot to High pressure, 2 minutes. Once the cooking cycle is complete, allow pressure to release naturally.
3. Slowly add softened cream cheese, heavy cream, and cheddar cheese to the pot. Stir until cheeses are melted and soup is blended.
4. Serve and garnish with your favorite taco toppings.
Notes
• Always use freshly grated cheese! Pre-grated cheese in packages is coated with cellulose (a wood pulp) that absorbs moisture and prevents sticking of the cheese. Unfortunately, this also keeps the cheese from melting properly.
Ingredients
°1 1/2 pounds beef bouillon
°2 1/2 tablespoons of olive oil, divided
°Salt & freshly ground black pepper
°1 3/4 c chopped yellow onion (1 large)
°1 1/4 cups peeled and shredded carrots (3 medium)
°1 c chop celery (3 medium)
°1 1/2 tsp minced garlic (4 cloves)
°8 cups low-sodium beef broth or chicken broth
°2 (14 ounce) tomatoes, diced
°1 1/2 teaspoons dried basil
°1 teaspoon dried thyme
°1/2 teaspoon dried thyme
°1 pound red or yellow potatoes, cut into 3/4-inch cubes
°1 1/2 cups (5 ounces) chopped green beans (trimming ends first)
°1 1/2 cups frozen corn
°1 cup frozen peas
°1/3 c chopped parsley
*How to make:
Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat.
Dry the beef with paper towels, season with salt and pepper, then add half of the beef to the pot and let it sear for about 4 minutes, flipping halfway through.
Transfer the mixture to a plate, add another 1/2 tablespoon of oil to the pot, and repeat with the remaining half of the beef.
Add another 1 tablespoon of oil to the empty pot, then add the onions, carrots, and celery, then sauté for 3 minutes, add the garlic, sauté for 1 minute.
Stir in the broth, tomatoes, corned beef, basil, oregano, and thyme, and season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer, stirring once or twice all the time, for 30 minutes.
Add the potatoes and continue to simmer for about 20 minutes (you can also add green beans with the potatoes if you like them extra soft).
Add the green beans and simmer 15 minutes or until all the vegetables and beef are tender.
Adding corn and peas also simmer to heat through, about 5 mn. Stir in the parsley and serve hot.
Veggie soup
°1 1/2 pounds beef bouillon
°2 1/2 tablespoons of olive oil, divided
°Salt & freshly ground black pepper
°1 3/4 c chopped yellow onion (1 large)
°1 1/4 cups peeled and shredded carrots (3 medium)
°1 c chop celery (3 medium)
°1 1/2 tsp minced garlic (4 cloves)
°8 cups low-sodium beef broth or chicken broth
°2 (14 ounce) tomatoes, diced
°1 1/2 teaspoons dried basil
°1 teaspoon dried thyme
°1/2 teaspoon dried thyme
°1 pound red or yellow potatoes, cut into 3/4-inch cubes
°1 1/2 cups (5 ounces) chopped green beans (trimming ends first)
°1 1/2 cups frozen corn
°1 cup frozen peas
°1/3 c chopped parsley
*How to make:
Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat.
Dry the beef with paper towels, season with salt and pepper, then add half of the beef to the pot and let it sear for about 4 minutes, flipping halfway through.
Transfer the mixture to a plate, add another 1/2 tablespoon of oil to the pot, and repeat with the remaining half of the beef.
Add another 1 tablespoon of oil to the empty pot, then add the onions, carrots, and celery, then sauté for 3 minutes, add the garlic, sauté for 1 minute.
Stir in the broth, tomatoes, corned beef, basil, oregano, and thyme, and season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer, stirring once or twice all the time, for 30 minutes.
Add the potatoes and continue to simmer for about 20 minutes (you can also add green beans with the potatoes if you like them extra soft).
Add the green beans and simmer 15 minutes or until all the vegetables and beef are tender.
Adding corn and peas also simmer to heat through, about 5 mn. Stir in the parsley and serve hot.
Veggie soup