Try these easy and delicious homemade soup recipes! Soup is an easy way to use leftovers and get meals on the table fast and so wonderful when it’s cold!
Here are some “healthy” soups that you can simmer all day if you like. They are easy to make, to freeze or to use for 2-3 days after you make them at mealtime or in lunches. Don’t be afraid to experiment with them and add your own favorite spices.
You can use canned soups if you like. On a cool winter’s day, a nice hot bowl of canned chicken noodle soup can really be good when served with crackers, fruit and mom’s love. Add some of your own ingredients to make it seem more homemade, like that small container of frozen cooked chicken, or add that leftover ham to canned split pea soup. Any leftover veggies can be added to canned vegetable soup. You can add your own spices to canned soup, too.
I’m not sure why, but sometimes gently simmering canned soup in a pan for 5-10 minutes somehow adds to the flavor a little, rather than just nuking it in the microwave.
- Tie up your onion peels, carrot peels and celery tops in a cheese cloth to cook and make vegetable, beef or chicken stock. (Or use your old panty hose! LOL Just Kidding…)
- When using canned soup, don’t be afraid to add things like fresh, canned or frozen vegetables.
- Add some mushrooms, onions, celery or carrots to canned soup.
- Keep a container of leftover vegetables in the freezer for something like this.
- Think out of the box. Add the vegetables or chunks of beef to tomato soup for a different taste.
- Spice it up. Adding just a few of your own spices will totally change the taste of canned soup.
Tasty Soup Recipes
This first recipe calls for barley. For years I didn’t know what barley was until I had this soup. Don’t be afraid to try it. It is good for you and tastes good too, even to a picky eater like me. 😉 This soup is about as low-cal, healthy, and filling as they come. You can find it easily in any grocery store in with the rice. It’s a nice change to barley from rice and noodles.
Chicken Barley Soup
1/2 cup barley
1 stalk celery, sliced
1/2 carrot, diced
1/4 cup onion, chopped
4 cups chicken broth
1 cup chicken
1/4 tsp. turmeric (optional)
salt and pepper (to taste)
Rinse and cook barley in broth as instructed on package. Halfway through, add vegetables, chicken and seasonings. Makes 2 quarts.
Here’s a basic vegetable soup. You can add to it or take away according to what different vegetables you have on hand or what your family prefers. Certain vegtables take longer to cook than others so you will need to adjust the time when you throw them into the pot to cook. For example, potatoes and carrots will need to start cooking an hour or hour and half before serving while peas can go in 30 minutes before.
Don’t be afraid if you have to dump everything (except rice and noodles) in to simmer all day. I find that most stews and soups can handle it all going in together and simmering for several hours.
You are basically making soup stock in this step. If you have canned or frozen stock, you can use that and skip this step.
1 beef soup bone
2 quarts water
2 Tbsp. salt
pepper, to taste
1 tsp. garlic powder
2 bay leaves
1/4 tsp. allspice
Simmer 2 hours. Remove bone, cool and skim fat.
3-4 medium potatoes, peeled and cut into cubes
2 carrots, peeled and sliced
2 stalks of celery, sliced
1 medium onion, chopped
2 (16 oz.) cans whole peeled tomatoes*
Simmer 2 more hours. Remove bay leaves. You can throw in a handful or two of rice, noodles or barley that last hour of cooking and add any leftover veggies like corn, peas or green beans.
To “spice” up your life and this soup add:
2 tsp. Worcestershire sauce
1/2 tsp. hot pepper sauce
1/2 tsp. oregano, dried
1/2 tsp. basil, dried
1/4 tsp. chili powder
*If you are out of canned tomatoes add tomato juice or V-8 instead.
Egg Flower Soup
1 green onion, chopped (top included)
2 eggs, slightly beaten
3 cups chicken broth
1/4 tsp. salt
Stir onion into eggs. Heat broth to boiling in a 3-quart saucepan. Add salt and pepper. Pour egg mixture slowly into broth, stirring constantly with a fork. Boil about 5 minutes until eggs are done. Serves 4-6.
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