10 Easy Soup Recipes

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Soup is one of the easiest, fastest meals that you can make. Put a few ingredients in a pot, simmer for a while, and you have a tasty, filling meal that can also be a good part of a healthy diet plan. Soup doesn't have to include simmering stock on a stove for hours. Soups can take as little as half an hour if you buy prepared ingredients, such as chopped frozen vegetables and canned stock.

Chicken Noodle

  • Cube cooked and cooled chicken breast meat, either leftover or precooked, to total two cups. Heat two quarts of chicken stock. Add 1/2 cup of chopped carrots, one chopped onion, and two chopped ribs of celery. Simmer for 20 minutes or until vegetables are softened. Add chicken, adjust seasoning, and serve with egg noodles.

Tortilla

  • Heat two cups of chicken broth, add one jar of your favorite commercial salsa, one can of rinsed sweet corn, and two cups of chopped chicken breast meat. Simmer for 15 minutes. Serve over crumbled tortilla chips and topped with shredded Monterey Jack cheese.

Cheese

  • Melt one stick of butter in pan, add six tbs. flour. Cook briefly until just beginning to brown. Slowly stir in two cups of milk. Simmer for 5-10 minutes until slightly thickened. Add two cups of the shredded cheese of your choice. Stir until smooth and serve.

Broccoli

  • Melt one stick of butter in pan, add six tbs. flour. Cook briefly until just beginning to brown. Slowly stir in two cups of milk. Simmer for 5 to 10 minutes until slightly thickened. Add two cups of chopped broccoli. Cook five minutes or until broccoli is beginning to soften, and then serve.

5-can Soup

  • Mix together one can of refried beans, one can of rinsed and drained black beans, one can of rinsed corn, one can of chicken broth, and half a jar of your favorite commercial salsa. Heat and simmer for five minutes, then serve.

Vegetable Beef

  • Pour two quarts of beef stock into a heavy pan, add a variety of your favorite chopped vegetables, such as green beans, peas, carrots, tomatoes, or potatoes. Simmer until vegetables have softened, then serve.

Pepperoni Pasta

  • Pour two quarts of beef stock into a heavy saucepan. Add one cup of chopped green beans, one cup of chopped carrots and one tbs. of Italian seasoning. Simmer until vegetables have softened. Add 1/2 cup of chopped pepperoni and two cups of rotini noodles. Cook until noodles are done, then serve.

Potato

  • Melt one stick of butter in pan, add six tbs. of flour. Cook briefly until just beginning to brown. Slowly stir in two cups of milk. Simmer for 5 to 10 minutes until slightly thickened. Add two cups of chopped potatoes, simmer for another 10 minutes. Add 1/2 cup of crumbled bacon and served topped with chopped chives.

Broccoli-ham-cheese

  • Melt one stick of butter in pan, add six tbs. of flour. Cook briefly until just beginning to brown. Slowly stir in two cups of milk. Simmer for 5 to 10 minutes until slightly thickened. Add two cups of chopped broccoli, one cup of chopped leftover ham, and one cup of shredded cheddar cheese. Simmer 10 minutes and serve.

Butternut Squash

  • Microwave one package of butternut squash cubes until softened. Melt one stick of butter in pan, add six tbs. of flour. Cook briefly until just beginning to brown. Slowly stir in two cups of milk. Simmer for 5 to 10 minutes until slightly thickened. Add squash, 1 1/2 tsp. of cinnamon, 1/2 tsp. of ginger, and salt to taste. Simmer for 10 minutes, blend in food processor until smooth, and serve topped with a dollop of sour cream.

References

  • Photo Credit Photo courtesy of SXC
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