Free ebooks ==> www.Ebook777.

com

Best

Homemade Soups

By

Sarah J. Larson

Copyright 2012

www.Ebook777.com
 Free ebooks ==> www.Ebook777.com

Best Homemade Soups is a collection of favorite soup recipes that are repeatedly requested by family
members and/or enjoyed and remembered by friends. Several friends have suggested or requested a
collection of the soups they’ve enjoyed, and it is finally available.

You will find great soups from two different chicken noodle soup recipes to three different ways to
make taco soup.

Some of the recipes are quick, some can cook all day. Some are easy to put together while others take a
little more work. Some of the best soups are for one or two people but many are for several people or
large appetites.

A couple recipes are great for using up leftover turkey. Many of the recipes are economical and can be
used as the main entrée for dinner.

Out of the 26 recipes included in this book, you are sure to find some new favorite soups for your table.

www.Ebook777.com
 Free ebooks ==> www.Ebook777.com

Table of Contents

Baked Beef Stew ........................................................................................................................................... 4

Broccoli Soup ................................................................................................................................................ 5
Quick Taco Soup............................................................................................................................................ 6
Old-Fashioned Chili Soup .............................................................................................................................. 7
Easy Tomato Beef Soup ................................................................................................................................ 8
Cheesy Chicken Rice Soup............................................................................................................................. 9
Quick Cream of Broccoli Soup ..................................................................................................................... 10
Cheese Chowder ......................................................................................................................................... 11
Better Cream of Broccoli Soup.................................................................................................................... 12
Chicken Noodle Soup .................................................................................................................................. 13
Easy Chili ..................................................................................................................................................... 14
Cheddar Chowder ....................................................................................................................................... 15
Taco Soup II ................................................................................................................................................. 16
Chicken Rice Soup ....................................................................................................................................... 17
Corn Chowder ............................................................................................................................................. 18
Turkey and Dumplings Soup ....................................................................................................................... 19
Turkey and Noodles .................................................................................................................................... 20
Easy Stuffed Peppers (Soup) ....................................................................................................................... 21
Taco Soup III ................................................................................................................................................ 22
Lasagna Soup .............................................................................................................................................. 23
Creamy Chicken Noodle Soup ..................................................................................................................... 24
Easy Vegetable and Beef Soup .................................................................................................................... 25
Potato Chowder Supreme........................................................................................................................... 26
Creamy Tomato Soup.................................................................................................................................. 27
Salsa Chicken Soup...................................................................................................................................... 28
Pap Soup ..................................................................................................................................................... 29

www.Ebook777.com
 Free ebooks ==> www.Ebook777.com

Baked Beef Stew

2 pounds stew meat (about 1 inch cubes)

1 can (about 15 ounces) tomatoes, cut up and undrained

6 carrots, cut into strips

3 medium potatoes, peeled and quartered

½ cup thickly sliced celery

1 medium onion, sliced and separated into rings

3 tablespoon quick tapioca

1 slice of bread, crumbled

1 cup water

Combine everything in a large bowl. Spoon into a greased 3-quart casserole. Cover and bake at 325˚ for
3 ½ hours.

www.Ebook777.com
Broccoli Soup

3 cups or 2 cans (14 ounces each) chicken broth

1 large bunch broccoli, chopped (about 5 cups)

1 ½ cup onion, chopped

3 bay leaves

6 tablespoons butter

7 tablespoons flour

3 cups milk

Salt and pepper to taste

Bring chicken broth to a boil in a saucepan. Add broccoli, onion, and bay leaves. Reduce heat and
simmer until broccoli is tender. Remove bay leaves. Melt butter in a different saucepan. Stir in flour to
make a smooth paste. Slowly stir in milk. Cook over medium heat until mixture is thickened—stir
frequently. Add about 1 cup of broccoli mixture to milk mixture. Stir until well blended. Slowly add
remaining broccoli mixture to milk mixture. Heat and stir until well-blended. Season with salt and
pepper.
Quick Taco Soup

1 to 1 ½ pounds ground beef

1 envelope (1/4 cup) taco seasoning

2 cans (about 15 ounces each) whole kernel corn, undrained

2 cans (about 15 ounces each) ranch-style or chili beans, undrained

2 cans (about 15 ounces each) diced tomatoes, undrained

Crushed tortilla chips

Shredded cheddar cheese

Sour cream

Cook beef in a skillet or Dutch oven until no longer pink. Drain off grease. Transfer to a Dutch oven or
large saucepan (if not already using one) and stir in taco seasoning, corn, beans, and tomatoes. Cover
and simmer for 15 minutes or until heated through, stirring occasionally. Ladle soup into bowls and add
chips, cheese, and/or sour cream as desired.

I love to make this soup when I need something hot and quick. The great taste doesn’t give away how
easy it is to make.
Old-Fashioned Chili Soup

1 pound ground beef

Onion to taste

1 can (about 15 ounces) kidney beans, rinsed and drained

1 can (about 15 ounces) chili beans

1 bean can of water

5 cups tomato juice

½ - ¾ teaspoon chili powder (to taste)

2/3 cup uncooked macaroni

Cook beef and onion until meat is no longer pink. Add everything except macaroni. Cook slowly, if
desired. About 20 minutes before serving, add macaroni.

This is the chili soup recipe that my mom used when I was growing up. Macaroni is unusual in chili soup,
but adds a nice extra touch. I usually use more than 2/3 cup, sometimes as much as one cup because I
like pasta!
Easy Tomato Beef Soup

1 pound ground beef

1 quart tomato juice

3 cups water

¾ cup uncooked macaroni

1 envelope onion soup mix

1/4 teaspoon chili powder

Cook beef until no longer pink. Drain. Place all ingredients in a large saucepan or Dutch oven, bring to a
boil. Reduce heat, simmer uncovered for 15-20 minutes or until macaroni is tender.
Cheesy Chicken Rice Soup

2 cubes chicken bouillon

2 cups boiling water

½ cup diced celery

½ cup sliced carrots

1 ½ cups cooked rice

1 ½ cups cooked chicken, chopped

1 small can chicken broth

1 can (4 ounces) sliced mushrooms, drained

¾ pound Velveeta-type cheese, cubed

Dissolve bouillon cubes in boiling water, add celery and carrots. Cover and simmer 20-25 minutes or
until vegetables are tender. Add remaining ingredients, stirring until cheese melts. Serve immediately
or simmer until ready to serve.
Quick Cream of Broccoli Soup

4 tablespoons butter

1 pound American cheese – grated

½ cup milk

1 can cream of mushroom soup

1 can cream of celery soup

1 box (10 ounces) frozen broccoli

Melt butter in large saucepan. Add milk and cheese. Stir until cheese is melted. Add soups and mix
well. Add broccoli. Heat to almost boiling, but don’t let it boil.
Cheese Chowder

2 cups boiling water

2 cups potatoes, cubed

½ cup carrot slices

½ cup celery slices

¼ cup onion, chopped

1 ½ teaspoon salt

¼ cup butter

¼ cup flour

2 cups milk

1 cup Velveeta-type cheese

1 cup cheddar cheese

1 cup cooked ham cubes

¼ teaspoon pepper

Combine water, potatoes, carrot and celery slices, onion, and salt in a saucepan. Simmer for 10
minutes. In a large saucepan, melt butter and make a sauce with the butter, flour, and milk. Add
cheeses to sauce. Heat and stir until melted. Add ham and pepper. Add cooked vegetables, undrained.
Heat thoroughly but do not boil.
Better Cream of Broccoli Soup

2 tablespoons butter

1 medium onion, chopped

3 tablespoons flour

½ teaspoon salt

½ teaspoon pepper (or less if desired)

1 can (14.5 ounces) chicken broth

1 package (10 ounces) frozen broccoli

2 cups milk

Melt butter and sauté onions until clear. Blend in flour, salt, and pepper. Stir constantly and cook for
about 2 minutes. Add broth, then broccoli and bring to a boil. Simmer 15 minutes stirring frequently.
Put mixture in a blender and puree. Put back in saucepan. Add milk. Bring soup to a simmer.
Chicken Noodle Soup

5 cups chicken broth

2 to 3 cups cooked chicken, cubed

1 tablespoon chopped onion

½ teaspoon salt

1/8 teaspoon pepper

1 bay leaf

Chicken bouillon to taste

1 ½ cups fine noodles

Measure broth into medium saucepan. Add chicken, onion, salt, pepper, bay leaf, and bouillon. Heat to
boiling. Stir in noodles. Reduce heat and simmer until noodles are tender, about 10 minutes. Remove
bay leaf before serving.
Easy Chili

1 pound ground beef

Onion, chopped (to taste)

Green pepper, chopped (to taste)

1 can tomato soup

1 can (about 15 ounces) tomatoes

1 can (about 15 ounces) kidney beans

3 whole cloves

Cook ground beef, onion, and green pepper until meat is no longer pink and vegetables are tender.
Place all ingredients in a large saucepan and simmer for about 45 minutes. Remove cloves before
serving.
Cheddar Chowder

2 cups boiling water

2 cups chopped potatoes

½ cup sliced carrots

½ cup celery slices

¼ cup chopped onion

1 ½ teaspoon salt

¼ teaspoon pepper

1 cup ham cubes

¼ cup butter, melted

2 cups milk

¼ cup flour

2 cups cheese (pick your favorite)

Combine water, vegetables, seasonings, and ham. Cover and simmer 10 minutes or until vegetables are
tender. Make a sauce with melted butter, milk, and flour. Add cheese to sauce and stir until melted.
Stir cheese sauce into vegetables and ham mixture. Heat until almost bubbly.

1 to 2 packages of frozen stew vegetables can be used in the place of potatoes, carrots, celery, and
onion, but the flavor won’t be as good.

This is my husband’s favorite and a frequent request for Christmas Eve dinner.
Taco Soup II

1 pound ground beef

1 medium onion, chopped (more if desired)

3 cups water

2 cans (about 15 ounces) tomatoes, undrained

2 cans (about 15 ounces) chili beans

2 cans (8 ounces each) tomato sauce

1 envelope (1/4 cup) taco seasoning

Tortilla chips

Sour cream

Shredded cheese

Avocado

Cook meat and onion until meat is no longer pink. Drain. Combine water, tomatoes, chili beans, tomato
sauce, and taco seasoning mix. Add to meat mixture. Simmer in a large saucepan or Dutch oven for ½
hour or more. Ladle into bowls and garnish with toppings as desired.
Chicken Rice Soup

6 cups chicken broth

½ cup diced carrots

1 small onion, quartered

½ bay leaf

½ cup uncooked rice

½ cup diced celery

1 to 2 cups cooked chicken, cubed

Salt

Pepper

Mix all ingredients together in a medium saucepan and simmer until rice and vegetables are tender.

This doesn’t make a lot and it isn’t very filling for teenage boys, so I normally double the recipe for my
family.
Corn Chowder

1 cup thinly sliced onion

2 tablespoons butter

1 cup diced potatoes, cooked

1 cup cooked ham

1 can (about 15 ounces) cream style corn

1 can cream of mushroom soup

2 ½ cups milk

¾ teaspoon salt

Dash of pepper

Butter, if desired

Parsley, if desired

Cook onion in butter until tender in a large saucepan. Do not brown the onion or the butter. Add
everything except the last two ingredients of butter and parsley. Heat to boiling. Place a pat of butter in
the bottom of each bowl and fill the bowl with chowder. Sprinkle with chopped parsley, if desired.
Turkey and Dumplings Soup

1 can (15 ounces or 2 cans of 8 ounces each) tomato sauce

1 can diced tomatoes, undrained

1 ¾ cups water

1 envelope chili seasoning

3 cups cooked turkey or chicken, diced

1 can (about 15 ounces) kidney beans, rinsed and drained

1 can (about 15 ounces) black beans, rinsed and drained

1 can (about 15 ounces) whole kernel corn, drained

1 ½ cups baking mix (Bisquick® or similar)

½ cup cornmeal

¾ cup shredded cheddar cheese, divided

2/3 cup milk

Combine the tomato sauce, tomatoes, water, chili seasoning, and meat in a large saucepan or Dutch
oven. Bring to a boil. Reduce heat. Cover and simmer for about 10 minutes. Stir occasionally. Add
both cans of beans and the can of corn. Combine biscuit mix, cornmeal, and ½ cup of cheese in a bowl.
Stir in milk. Drop cornmeal mixture by large spoonfuls onto hot soup mixture. Cover and continue
cooking for about 15 more minutes or until dumplings are firm. Sprinkle with remaining cheese. Cover
and simmer for a short time until cheese is melted. Serve immediately.

This recipe and the next one are great ways to use up leftover turkey during the holidays. The next one
is especially a family favorite, and I love being able to put wonderful turkey broth to good use.
Turkey and Noodles

9 cups turkey and/or chicken broth

4 medium carrots, shredded

3 celery ribs, sliced

1 medium onion, chopped

1 teaspoon sage

½ teaspoon pepper

3 whole cloves

1 bay leaf

2 cups cooked turkey, diced

1 cup uncooked macaroni

¼ cup chopped fresh parsley (or dried parsley to taste)

Combine broth, carrots, celery, onion, sage, and pepper in a large saucepan or Dutch oven. Add cloves
and bay leaf to kettle by one of three ways—tie them in a cheesecloth bag, put them in a closed tea
strainer, or add to mixture and remove before serving. Bring mixture to a boil. Reduce heat, cover, and
simmer for about 1 hour (less is okay if need be, but flavor is better if it simmers longer). Add the
turkey, macaroni and parsley. Cover and simmer for 15-20 minutes or until macaroni is tender.

By using leftover turkey and broth, this is a very economical and hearty soup to serve to your family.
Easy Stuffed Peppers (Soup)

2 pounds ground beef

2 quarts water

28 ounces diced tomatoes, undrained

28 ounces tomato sauce

2 cups cooked rice (I like thicker soup, so I use about 1 ½ cups uncooked rice and let it absorb the soup
liquid as it cooks)

2 cups chopped green pepper

2 beef bouillon cubes

¼ cup brown sugar

2 teaspoons salt

1 teaspoon pepper

Brown beef; drain. Put all ingredients in a large saucepan or Dutch oven and bring them to a boil.
Reduce heat, cover, and simmer for about 30-40 minutes or until peppers are tender (and rice is
cooked).
Taco Soup III

1 pound ground beef

1 medium onion, chopped

2 garlic cloves, minced (or ½ teaspoon garlic powder)

2 cans (about 14 ounces each) beef broth

1 can (about 15 ounces) diced tomatoes, undrained

1 ½ cups picante sauce

1 cup uncooked pasta (small shells or rotini)

1 medium green pepper, chopped

2 teaspoons chili powder

1 teaspoon dried parsley flakes

Tortilla chips

Shredded cheddar cheese

Cook beef, onion, and garlic until meat is no longer pink. Drain. Place all ingredients except for the
chips and cheese in a large saucepan or Dutch oven. Bring to a boil, stirring occasionally. Reduce heat,
cover, and simmer for 10-15 minutes or until pasta is tender. Add chips and cheese to bowls of soup as
desired.
Lasagna Soup

1 pound ground beef

1 cup onion, chopped

2 packages lasagna dinner mix

10 cups water

2 cans (about 15 ounces each) diced tomatoes, undrained

1 can (about 15 ounces) whole kernel corn

¼ cup grated Parmesan cheese

2 small zucchini, chopped

Brown beef and onion until meat is no longer pink. Drain. Place meat mixture, lasagna dinner sauce mix
(not the pasta), water, tomatoes, corn, and Parmesan cheese in a very large saucepan—at least 5 quarts.
Bring to a boil. Reduce heat, cover, and simmer for 10 minutes, stirring occasionally. Add the pasta
from the lasagna dinner mix and zucchini. Cover and simmer for 10 more minutes or until noodles are
tender.

This soup is the #1 requested soup at our house. I like to mix all but the noodles and zucchini in a large
crockpot and let it cook on low for hours. I add the noodles and zucchini in the last half hour before
serving. If I don’t have zucchini readily available, I will make the soup anyway but it is better with the
zucchini.
Creamy Chicken Noodle Soup

2 quarts water

8 cubes chicken bouillon

6 ½ cups uncooked wide noodles

2 cans cream of chicken soup

3 cups cooked chicken, cubed

1 cup sour cream

Minced fresh parsley, if desired

Bring water and bouillon cubes to a boil in a large saucepan or Dutch oven. Add noodles. Cook,
uncovered, until tender, about 10 minutes. Do NOT drain. Add cream of chicken soup and chicken.
Heat through. Remove from heat and stir in sour cream. Sprinkle serving bowls with parsley, if desired.
Easy Vegetable and Beef Soup

1 pound ground beef

4 cups water

2 cans (about 15 ounces each) diced tomatoes, undrained

20 ounces frozen mixed vegetables (more or less depending on preference)

2 cans (8 ounces each) tomato sauce

2 envelopes onion soup mix

1 teaspoon sugar

Cook beef until meat is no longer pink. Drain. Place all ingredients in a large saucepan or Dutch oven
and bring to a boil. Reduce heat. Cover and simmer for about 15 minutes or until the vegetables are
tender.
Potato Chowder Supreme

4 cups potatoes, peeled and diced

½ cup chopped onion

1 cup grated carrots

1 teaspoon salt

¼ teaspoon pepper

1 tablespoon dried parsley flakes

4 chicken bouillon cubes

6 cups milk, scalded

4 tablespoons butter

½ cup flour

Combine potatoes, onion, carrots, salt, pepper, parsley flakes, and bouillon cubes in a large saucepan or
Dutch oven. Add enough water to cover vegetables. Cook until vegetables are tender. Do NOT drain.
Scald milk in a separate saucepan. Remove about 1 ½ cups milk. Add butter and flour to the removed
milk. Stir with wire whisk until smooth. Add the rest of the hot milk to the vegetable mixture. Stir in
thickened milk mixture until blended. Simmer until heated through.
Creamy Tomato Soup

1 medium onion, chopped

2 tablespoons butter

2 cans (about 15 ounces each) diced tomatoes, undrained

2 cans tomato soup

1 ½ cups milk

1 teaspoon sugar

½ to 1 teaspoon dried basil

½ to 1 teaspoon paprika

¼ teaspoon garlic powder

1 package (8 ounces) cream cheese, cubed

In a large saucepan or Dutch oven, sauté onion in butter until tender. Stir in tomatoes, soup, milk,
sugar, basil, paprika, and garlic powder. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes.
Stir in cream cheese until melted.
Salsa Chicken Soup

½ pound chicken breasts, cubed (boneless, skinless chicken)

1 can (14.5 ounces) chicken broth

1 ¾ cups water

1 to 2 teaspoons chili powder, to taste

1 cup frozen corn

1 cup salsa (mild, medium, or hot as desired)

Shredded cheese, of choice, if desired

Combine chicken, broth, water, and chili powder in a large saucepan or Dutch oven. Bring to a boil.
Reduce heat, cover, and simmer for 5 minutes. Add corn and return to a boil. Reduce heat, simmer
uncovered for 5 minutes or until chick is no longer pink and corn is tender. Add salsa. Heat through.
Top soup bowls with cheese as desired.
Pap Soup

1 cup milk

¼ cup milk

2 tablespoons flour

8 teaspoons sugar

Cinnamon to taste

Heat 1 cup milk. Thicken ¼ cup milk with flour. Add thickened mixture to hot milk. Stir until thick. Add
sugar. Serve with cinnamon.

Pap soup is a very old-style soup from the Great Depression days. It was usually served over bread. As a
kid, I liked this soup for its sweetness or as a substitute for hot cocoa. Sometimes I added instant
chocolate to make “thick hot cocoa”.

This recipe only makes enough for 1 or 2 servings.

Other Books by the same author include:

Best Pie Recipes

Family Favorite Desserts

Family Favorite Slow Cooker Meals

Family Dinners

The Best Cookie Recipes