How to Make Easy
Homemade Soups Recipes

Here it is winter again, and hot soup after being out in the cold is quite good. I try to keep a pot of soup going all winter, along with some easy stews and Chowder and Cream soups. If you have time, make some cornbread, easy muffins or biscuits. Also see Chili

Mushroom Potato Soup (Recipe circa 1977)

1/2 lb mushrooms, chopped
1 sm. onion, minced
3 tablespoons flour
2 teaspoons Worcestershire sauce
2 teaspoons salt
1 tablespoon butter
2 med. potatoes, peeled and cubed
dash of pepper
Chopped chives

In a large heavy Dutch oven cook mushrooms and onion in margarine 5 minutes. Stir in flour and cook 2 minutes more. Gradually add 5 cups of water. Cook stirring until mixture thickens and boils.

Add remaining ingredients except the chives. Cover and simmer 45 minutes or until the potatoes are tender. Garnish with chives. Tip: To make potato soup omit the mushrooms. Makes 8 servings.

Potato Soup (church cookbook 1963)

Sauté 3 tablespoons chopped onion in 6 tablespoons butter.
Add 1 1/2 tablespoons salt
3/4 teaspoons celery seed
1/2 tsp. pepper
3 to 4 cups mashed potatoes
Stir in 6 cups hot milk (part potato water)
Add cooked carrots and sliced celery leaves

Chicken Vegetable Bean Soup (My own Recipe)

1 or 2 chicken breasts sliced in strips
2 carrots sliced
2 celery sliced
1/2 onion chopped
3 med. potatoes, peeled, then diced or sliced.
1 tomato chopped (optional)
1 can green beans drained
1 can small white beans, drained (optional)
several thin slices of cabbage (optional)
salt and pepper to taste

Put it all in a pot, fill with water to 1 inch above veggies. Bring to a boil, stir, simmer for 1 hour. Turn off till dinner time. Reheat and serve with a dollop of sour cream. You can make this soup as thick or as thin as you want.

Homemade Chicken Vegetable Soup Recipe

2 cans chicken broth
1 whole chicken breast, deboned and cut up
2 sliced carrots
2 sliced celery
1/2 of a onion chopped
1 cup water
1/2 cup dry egg noodles

Combine ingredients in a saucepan and simmer 30 minutes. Stir in noodles and simmer 15 more minutes. Serves 4 to 6

Cheesy Brocolli Soup

1/2 cup finely chopped celery
3 tablesp onion
1/4 cup butter
1/4 cup flour
1 1/2 dup milk
2 pkg "cup a broth chicken flavor"
18 oz pkg frozen chopped brocolli cooked
1/4 tsp salt
3/4 cup grated cheddar cheese

Saute celery and onion in butter until tender. Stir in flour until smooth, add milk and broth in gradual amounts. Stir after each addition until smooth. Heat and stir until thicken slightly, add broccolli and seasoning. Heat stirring frequently for 10 minutes. Do not boil. Stir in cheese until melted. Serves 4.

Also see Cream Soups and Chowders

Split Pea Soup (1963 church cookbook)

2 quarts water
1 carrot (cut up)
1 onion (cut up)
2 stalks of celery (cut up)
3 whole cloves
1 hambone
1 cup split peas (quick cooking)

Cook everything together about 2 hours or until vegetables are soft. Remove bone and put liquid and vegetables through sieve. Salt to taste.

Cooking Tip: If you have a pressure cooker, pork or beef will cook quicker.

Navy Bean Soup

7 cups water
1 lb dried navy or pea beans (about 2 cups)
2 cups cubed cooked smoked ham
1 ham bone
1 small onion, finely chopped (about 1/4 cup)
1/2 tsp. salt
1 bay leaf
Dash of pepper

Heat water and beans to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer, skimming off foam occasionally, until beans are tender, about 1-1/4 hours (do not boil or beans will burst). Add water during cooking if necessary. Remove ham bone; trim ham from bone and stir into soup. 7 servings (about 1 cup each)

Sergei's Soup (from upstate New York)

1 LB lean pork cut into chunks
2 onions - chopped
4 potatoes peeled and diced
2 cans drained pinto beans
sour cream or dill vegetable dip
water to boil
Salt to taste

Cook the pork and the two chopped onions in large pot of water. When tender, add the diced potatoes and 2 drained cans of pinto beans. Cook till potatoes are done. Add salt to taste. Serve with a dollop of sour cream or dill vegetable dip.

Hamburger Soup

1 lb ground beef
1 c. chopped onion
1 c. diced raw potatoes
1 c. sliced carrots
1 c. shredded cabbage
1 c. sliced celery
4 c. tomatoes
1/4 cup rice
3 c. water
4 tsp. salt
1/4 tsp. basil
1/4 tsp. thyme
1 bay leaf

Brown meat and onion, drain. Add all remaining ingredients and bring to a boil. Cover and simmer for 1 hour. Makes 9 cups.

Scandinavian Brown Cabbage Soup

1 large head cabbage, shredded
1/4 cup butter
2 tablesp brown sugar
1 quart bouillion or more
2 tsp salt
1/2 tsp pepper
1/4 tsp allspice

Brown cabbage in butter until light brown in a large kettle, stir occasionally. Add brown sugar, add rest of ingredients. Simmer 1 hour. Serves 6 to 8

Czechoslovakian Good Friday Soup

1/4 cup margarine or butter
3 medium carrots, sliced
2 medium onions, thinly sliced
1 1/2 cups cabbage, shredded
1/4 cup parsley
1/2 tsp. salt
2 cans chicken broth
1 pkg. frozen french cut green beans
shredded cheese

Melt butter in skillet. Cook carrots, onions, cabbage, parsley and salt in margarine 20 minutes. Add broth and green beans. Heat to a boil. Reduce heat to low; cover pot and simmer 15 minutes, or until vegetables are fork tender. To serve place desired amount of shredded cheese in bowls and ladle hot soup over the cheese.

Noodles (Fanny Farmer Recipe 1893)

1 egg
1/2 teaspoon salt
Flour

Beat egg slightly, add salt, and flour enough to make very stiff dough; knead, toss on slightly floured board, and roll thinly as possible, which may be as thin as paper. Cover with towel, and set aside for twenty minutes; then cut in fancy shapes, using sharp knife or French vegetable cutter; or the thin sheet may be rolled like jelly-roll, cut in slices as thinly as possible, and pieces unrolled. Dry, and when needed cook twenty minutes in boiling salted water; drain, and add to soup.

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How to Make Easy Homemade Soups Recipes