6 Best Soup Recipes for Soup Lovers

Soups are good sources of vitamins, minerals.

Not only that- studies shows that eating soup before lunch helped people naturally cut 134 calories out of their entire meal. So adding a soup before lunch won’t be a bad choice.

1.Wild Rice Soup

Original recipe is made with uncooked wild rice, but this recipe use a quick-cooking rice blend.

INGREDIENTS:

  • 1 pound ground beef
  • 2 cups chopped celery
  • 2 cups chopped onion
  • 1 can chicken broth(14-1/2 ounces)
  • 1 can condensed cream of mushroom soup, undiluted(10-3/4 ounces)
  • 1 package (6.75 ounces) quick-cooking long grain and wild rice mix
  • 5 bacon strips, cooked and crumbled

HOW TO MAKE:

  1. In a large saucepan, cook the beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain.
    • Add the water, broth, soup, rice and contents of the seasoning packet.
    • Bring to a boil.
  2. Reduce heat; cover and simmer for 5 minutes.
  3. Garnish with bacon.

And SERVE!

for 8 servings

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2.Sausage Pizza Soup

Here’s a healthy take on ooey-gooey sausage pizza. You won’t believe how delicious this soup really is.

INGREDIENTS:

  • 1/2 pound Italian turkey sausage links(casings removed)
  • 1 medium zucchini, sliced
  • 1 cup sliced fresh mushrooms
  • 1 small onion, chopped
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes
  • 1 cup reduced-sodium chicken broth
  • 1 tsp dried basil
  • 1/4 tsp pepper

HOW TO MAKE:

  1. In a large saucepan, cook the sausage, zucchini, mushrooms and onion over medium heat until meat is no longer pink; drain.
  2. Add the tomatoes, water(1 cup), broth, dried basil and pepper.
  3. Bring to a boil. Reduce heat; simmer, uncovered, for 15 mins.
  4. Sprinkle with fresh basil and pepper flakes if desired.

for 4 servings.

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3.French Onion Soup

It cooks on low for 3 to 4 hours.

INGREDIENTS:

  • 1/4 cup butter, cubed
  • 4 large onions, sliced
  • 1/4 cup sugar
  • 2 tbsp all-purpose flour
  • 2 cans reduced-sodium beef broth(29 ounces)
  • 2 cans condensed French onion soup(21 ounces)
  • 1/2 cup grated Parmesan cheese
  • 9 slices French bread (1/2 inch thick)
  • 9 tbsp shredded part-skim mozzarella cheese

HOW TO MAKE:

  1. In a Dutch oven over medium-high heat, melt butter.
    • Add onions; saute until tender.
    • Add sugar; cook and stir until lightly browned. Stir in flour until blended; gradually add the broth, soup and water.
  2. Bring to a boil. Reduce heat; cover and simmer for 10 mins.
    • Stir in Parmesan cheese.
  3. Meanwhile, place bread on a baking sheet. Broil 4 in. from the heat for 2 mins on each side or until toasted.
    • Sprinkle with mozzarella; broil for 2 mins on each side or until toasted.
    • Sprinkle with mozzarella; broil for 2 mins or until cheese is melted.
  4. Ladle soup into bowls; top each with a cheese toast.

DRESS UP CANNED SOUP You can up the nutrition and make any soup feel special by adding these homemade touches:

  • Microwave or boil your favorite vegetables until tender; add to beef, vegetable or chicken soup
  • Cut tortillas into thin strips and stir them into soup for an instant noodle effect
  • Add cubed cooked sausage to bean or potato soup
  • Stir cooked tortellini and your favorite herbs into tomato soup

for 9 servings

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4.Bacon-Beef Barley Soup

Served over creamy mashed potatoes, this quick, comforting soup will really hit the spot.

INGREDIENTS:

  • 4 bacon strips, chopped
  • 1-1/2 pounds beef stew meat, cut into
  • 1/2-inch pieces
  • 1 medium onion, chopped
  • 4 medium red potatoes, cut into
  • 1/2-inch cubes
  • 1-1/2 cups fresh baby carrots, cut in half lengthwise
  • 1 cup frozen corn
  • 1/4 cup medium pearl barley
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
  • 1 jar (12 ounces) home-style beef gravy
  • 1/2 tsp pepper

HOW TO MAKE:

  1. In a large skillet, cook bacon over medium heat until crisp.
  2. Using a slotted spoon, remove to paper towels to drain.
  3. In the drippings, cook beef until meat is no longer pink; drain. In a 5-qt. slow cooker, layer the potatoes, carrots, corn and barley.
  4. Top with beef mixture and bacon.
  5. Combine the broth, tomatoes, gravy and pepper; pour over top (do not stir).
  6. Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Stir before serving.
  7. Serve over mashed potatoes if desired.

for 7 servings

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5.Scotch Brothy

Heat the frozen soup in a saucepan on low all morning. By lunchtime, it’s hot and ready to serve!

INGREDIENTS:

  • 2 pounds meaty beef soup bones (beef shanks or short ribs)
  • 6 whole peppercorns
  • 1 cup chopped carrots
  • 1 cup chopped turnips
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/4 cup medium pearl barley
  • 1-1/2 tsp salt

HOW TO MAKE:

  1. In a Dutch oven, combine soup bones, water, peppercorns and salt.
  2. Cover and simmer for 2-1/2 hours or until the meat comes easily off the bones.
  3. Remove bones. Strain broth; cool and chill. Skim off fat.
  4. Remove meat from bones; dice and return to broth along with remaining ingredients.
  5. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.

Serve!

for 6-8 servings

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6.Beef Vegetable Soup

INGREDIENTS:

  • 1 pound ground beef
  • 1-1/2 cups frozen mixed vegetables, thawed
  • 1-1/4 cups frozen corn, thawed
  • 1/2 cup chopped onion
  • 1 can (15 ounces) tomato sauce
  • 1-1/4 cups beef broth
  • 1 tbsp soy sauce
  • 1 tbsp molasses

HOW TO MAKE:

  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  2. Stir in remaining ingredients.
  3. Bring to a boil.
    • Reduce heat; cover and simmer for 10 mins or until hot and bubbly.

for 4 servings

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SOURCES:

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