Last Updated on January 30, 2025 by Brenda

Listen to Podcast Episode Here Soup-er Simple

Is there anything more comforting than a warm bowl of soup on a chilly day? Our recent podcast episode delved into the wonderful world of soup, exploring why it’s more than just a meal – it’s a culinary superhero!

There are many benefits to soups.  Beyond being flavor packed, soups can be nutritious.  Soup is incredibly versatile. It’s the perfect vehicle for using up leftover vegetables, experimenting with new flavors, and incorporating a variety of healthy ingredients.  Soups are often budget-friendly, especially when you utilize pantry staples and seasonal produce.  Many soups can be made in advance, making them ideal for busy weeknights.  Packed with nutrients, soups can provide a significant portion of your daily vegetable intake.

Some tips shared during the episode include:

• Don’t Fear the Flavor: Experiment with different broths, spices, and herbs to create unique flavor profiles.
• Embrace the Slow Cooker: Utilize your slow cooker to create flavorful soups with minimal effort.
• Reduce Food Waste: Use up leftover vegetables and herbs in your soups.
• Get the Family Involved: Encourage your children to help with the cooking process.

Soups are also a comfort food.  Many of us have emotional connections to soup as a source of comfort and nostalgia.  A pot of soup with friends and family  is great for a cozy and communal meal.  Soup is delicious and rewarding culinary adventure for an inexperienced cook as it is forgiving and often made without recipes. So grab your pot and get cooking!

Here are a few of our recipes to get you started

Green Chile Chicken Stew

• 1 tsp. Olive or Canola Oil
• 3 cloves garlic, minced
• 1/2 white onion, finely diced
• 1 1/2 lbs. chicken breast fillets (skinless/boneless) cut in 1/2″ cubes
• 3 cups chicken broth
• 1 13 oz container frozen chopped green chile
• 2 carrots, thinly sliced (1/8″ thick)
• 2 med potatoes, peeled and diced into 1/2″ cubes
• 1/4 tsp black pepper

In a non-stick Dutch oven add oil and heat 2 – 3 minutes.  Add minced garlic and onion and sauté until translucent.  Remove to separate bowl.  Add chicken; Cook, stirring until pieces turn white, approximately 7 minutes. Add chicken broth, sautéed garlic, onion, and remaining ingredients. Simmer over medium heat until chicken and vegetables are tender, approximately 25 minutes. Serving size 1 cup. Yield 7 servings.

Chicken Tortilla Soup

• 2 tsp oil (divided)
• 1 1/2 lbs. boneless chicken breast
• 1 small onion, chopped
• 4 to 5 cloves of garlic, minced
• 1 can tomatoes with green chile
• 4 cups chicken broth (2 cups if using a slow cooker)
• 1 can drained and rinsed black beans
• 1 cup frozen corn
• 2 Tbsp chili powder
• 1 Tbsp cumin
• 1/2 tsp oregano
• 1/2 tsp ground pepper
• Salt to taste
• 1 cup shredded cheese (Cheddar, Colby, Monterey, or Blend)
• Tortilla chips or strips
• Cilantro – optional

Stove Top: In a large pot brown chicken in 1 tsp oil and cook on each side about 5 minutes.  Remove from pot.  Cut the breasts into approximately 1-inch pieces.  Sauté onion and garlic in pan with additional tsp oil.  Return chicken to the pan, add chicken broth and tomatoes with green chile.  Simmer for 10 minutes.  Add beans, corn and spices.  Simmer 10 minutes.  Top each serving with shredded cheese, tortilla chips, and cilantro.  Serves 4 to 6.

Slow Cooker Method: place thawed chicken, onion, garlic, tomatoes and green chile and 2 cups of chicken broth in slow cooker.  Cook on high for 4 hours or low for 6 hours.  Remove chicken and shred.  Return chicken to pot and add black beans, corn and spices.  Cook for an additional 30 minutes on high.

Lentil Soup

• 3 qts chicken or vegetable broth
• 1 lb lentils, washed and drained
• 1/2 cup brown rice
• 4 Tbsp olive oil
• 1 1/3 cups onion, chopped medium
• 2 stalks celery, chopped
• 2 cups potatoes, peeled and cubed small
• 3 cloves garlic, chopped
• 1 qt hot water
• 1 15 – oz can crushed tomatoes
• 1/4 tsp paprika
• 1//3 tsp dried parsley
• 1/4 tsp dried basil
• Salt and pepper to taste

In a large stockpot place the chicken broth, lentils and rice.  Simmer the ingredients on low heat for 1 1/2 hours.  In another large pot place the oil and heat it on medium until it is hot.  Add the onions, celery, carrots, potatoes, and garlic.  Sauté them 5 minutes or until the onions are tender.  Add the hot water and stir it in.  Reduce the heat to low and simmer the vegetables for 15 minutes.  Add to the lentil and rice mixture.  Add tomatoes, paprika, parsley, basil, salt and pepper.  Simmer the soup for an additional 10 minutes or until everything is hot.  Serves 8.

Creamy Corn Chowder

• 1/2 large onion, chopped
• 2 ribs celery, chopped
• 2 medium carrots, peeled and chopped
• 2 cloves garlic, minced
• 1/4 tsp ground cayenne pepper
• 4 slices bacon, coarsely chopped
• 1/4 cup all-purpose flour (substitute cornstarch)
• 4 cups chicken or vegetable broth
• 3 medium potatoes, peeled and chopped
• 3 cups frozen corn kernels
• 1 cup heavy cream, warmed to room temperature or half and half
• 2 tsp fresh thyme, chopped or 1 tsp dried
• Salt and pepper to taste

Cook the bacon in a large Dutch oven until brown and crispy.  Remove from pan.  In the bacon grease, sauté the onion, celery, and carrots.  Cook over medium heat until the onions and celery are tender.  Add minced garlic and cayenne pepper, cooking for 1 minute while stirring.  Sprinkle the flour over the vegetables and stir continuously for 2 minutes.  Gradually pour in the broth while stirring to prevent lumps.  Add chopped potatoes, corn, and most of the cooked bacon.  Bring to a boil and then reduce heat and simmer until the potatoes are tender.  Remove from heat and stir in the cream or half and half.  Add the thyme and season with salt and pepper.  Garnish each bowl with bacon and thyme.  Serve hot.  Serves 6

Cabbage Roll Soup

• 1 pound lean ground beef
• 1 medium onion, chopped
• 2 medium carrots, or more to taste, peeled and sliced
• 2 stalks celery, chopped
• 1 (14.5 ounce) can diced tomatoes
• 2 tablespoons tomato paste
• 3 cloves garlic, chopped
• salt and ground black pepper to taste
• 4 cups beef broth
• 1 cup long grain rice
• 1 medium head cabbage, coarsely chopped
• 2 large bay leaves
• 1 Tablespoon Italian Seasoning

Cook and stir ground beef in a Dutch oven over medium-high heat until browned and crumbly, 5 to 7 minutes. Use a slotted spoon to remove ground beef to a bowl. Drain and discard all but 2 tablespoon grease.  Add onion, carrots, and celery to the Dutch oven and cook over medium heat until softened, 3 to 5 minutes. Stir in tomatoes, tomato paste, garlic, salt, and pepper until well blended. Add cooked beef, beef broth, and rice and bring to a soft boil. Stir in cabbage bay leaf and Italian seasoning. Cover and simmer until cabbage is tender, 20 to 30 minutes.

Finnish Summer Vegetable Soup

• 1 qt water
• 1Tbsp salt
• 1 cup fresh or frozen green beans (sliced)
• 2 cups sliced carrots
• 2 cups cubed potatoes
• 1 1/2 cup fresh or frozen green peas
• 2 cups cauliflower buds
• 2 cups chopped spinach or baby spinach
• 1/2 cup chopped celery
• 3 Tbsp flour
• 1 quart milk
• 1 Tbsp pepper
• 3 Tbsp butter
• 1/4 cup chopped fresh parsley or 2 Tbsp dried

Bring water and salt to a boil in a deep pot.  Add green beans, carrots, and potatoes.  Boil for 10 minutes.  Add peas, cauliflower and spinach and cook 10 minutes or until the vegetables are just tender.  Do not overcook.  Mix flour and pepper with a little cold milk and mix until a smooth paste.  Stir into the hot soup.  Add remaining milk and simmer for 10 minutes.  Remove from the heat and stir in butter and parsley.  Serve Immediately. Makes 6 to 8 servings.

French Onion Soup

• 1/4 cup butter
• 2 Tbsp Olive oil
• 4 cups sliced onions (approx. 4 large)
• 4 cups beef stock
• 1 beef bouillon cube
• 1 cup water
• 3 Tbsp white wine (optional)
• 1 Tbsp Worcestershire sauce
• 1 tsp dried thyme
• Pepper to taste
• 4 slices of French bread (dried)
• 4 slices of provolone or Swiss cheese

Place bread slices of 200 degree oven about 20 minutes to dry out if they are not already dry.   Melt butter with olive oil in large pot.  Add the onion and sauté until tender and translucent.  Do not brown.  Add stock, bouillon, water, wine,  Worcestershire, thyme and pepper.  Simmer for 30 minutes.  Makes 4 servings but can easily be doubled.

When ready to serve turn on oven broiler.  Ladle a serving of soup into an oven proof bowl.  Place a slice of bread and top with cheese.  Place bowls on a cookie sheet and broil until the cheese bubbles and browns slightly, 2 to 3 minutes.

Split Pea Soup

• 1 tbsp butter
• 1 medium onion diced
• 1 pkg. cubed ham (hambone or small ham shank end)
• 1 pkg washed, quick-cooking dried split peas
• ½ tsp celery salt
• 1 tbsp salt
• ½ tsp pepper
• 7 cups water
• 2 cups milk
• 1 pkg baby carrots, sliced into rounds

In soup pot melt butter. Add onions sauté until tender. Add cubed ham and the next 5 ingredients. Cover, simmer until peas mash easily when pressed against pot side. Add warm milk and carrots. Cook until carrots are tender.