There's no better way to transition into the chilly season of fall than with a warm bowl of homemade soup. The great thing about soup is it's a quick meal that can easily be prepared ahead of time. You can whip up a batch on Sunday afternoon, before the hectic week starts, and have it readily available to feed you and your family on those days when schedule's become chaotically busy. The next time you have some free time, try out one of the delicious homemade soup recipes provided by members of the DoItYourself.com community fourms.
Minestrone Soup
Ingredients:
- 3 diced carrots
- 3 stalks diced celery
- 2 medium onions diced
- 3 potatoes cubed
- ½ lb fresh green beans
- ½ lb. Escarole shredded
- 1 clove garlic diced
- ¼ cup olive oil
- 1 Tbl margarine or butter
- 3 (13¾oz) cans Beef Broth
- 1½ cups water
- 1 can diced tomatoes
- ½ tsp. rosemary
- ½ tsp. salt and pepper
- 1½ tsp. fresh basil (or ½ tsp. dried)
- 1 bay leaf
- 1 (1lb) can white or red kidney beans, drained
- ½ cup dry elbows - set aside
Directions:
Heat oil and margarine. Add onions and cook until golden. Then add carrots and potatoes; cook for 5 minutes. Add celery and green beans; cook for 5 minutes. Add escarole and garlic; cook for 1 minute.
Add broth, water and tomatoes with liquid. Add salt, pepper, basil, rosemary and bay leaf. Stir. Bring to a boil, then lower heat and simmer for ½ hour. Add dry pasta and simmer for 1 hour. Drain and rinse beans well and then add to soup. Mix well and serve.
Chicken, Shrimp, and Sausage Gumbo
Ingredients:
- 1/2 cup all purpose flour
- 1/2 cup canola or light vegetable oil
- 3 stalks celery, chopped
- 1 green bell pepper, chopped
- 1 large onion, chopped
- 3 chicken breasts, cut into pieces
- 1 lb shrimp, heads removed
- 1 lb sausage, cut in half slices
- 2 bay leaves
- 3 tsps cayenne pepper
- 1 bottle cold IBC Root Beer
- salt to taste
- crushed red pepper (optional)
Directions:
Add the oil and flour to a medium to large sized dutch oven, and cook to make a dark brown roux, about 25-30 minutes, stirring constantly. Add the vegetables, season with salt and part of the cayenne, and cook until the onions are clear, 4-5 minutes. Add the bay leaves and sausage and cook for another 3 mintes. Add the water, and dissolve the roux in the water until it is incorporated. Season the chicken and shrimp with the remaining cayenne and add to the pot. Bring to a boil, and lower the heat and simmer for 2 hours, stirring occasionally. After two hours is up, add the root beer, and stir until the carbonation had stopped. Bring back up to a boil, and simmer for another hour, stirring occasionally.
Recommended served over a bed of brown rice and garnished with fresh parsley and some chopped green onion
Dutch Potato Soup
Ingredients:
2 c. diced potatoes
1 stalk diced celery
1 c. water
2 tbsp. onion (optional)
2 tbsp. margarine or butter
2 tbsp. flour
2 c. milk
1/8 tsp. celery salt
salt & pepper to taste
1 hard cooked egg, chopped
Directions:
Boil potatoes and celery in water for 15 minutes or until tender. Brown onion in margarine; blend in flour. Add 1/2 cup milk. Add flour mixture, seasonings and remaining milk to potatoes. Cook, stirring occasionally, until thick. Garnish with egg. Yield 4 servings.
Santa Fe Apple Pumpkin Soup
Estimated Times
Preparation time: 5 mins
Cooking time: 15 mins
Ingredients
- 1 can (11.5-oz.) Apple KERNS from LIBBY'S All Nectar
- 1 can (14.5-oz.) chicken broth
- 1 cup heavy whipping cream
- 1 can (15-oz.) Pure Pumpkin
- 1/4 cup firmly packed dark brown sugar
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/8 teaspoon ground nutmeg
- 1/2 cup shredded cheddar cheese
Directions:
COMBINE nectar, broth and cream in medium saucepan. Bring to a boil; add pumpkin, sugar, cumin chili powder, coriander and nutmeg. Reduce heat to low; cook for 10 to 15 minutes or until slightly thickened. Season with salt and ground black pepper. Garnish with cheese.
Serving Size: 4
Beef Stew with Parsley Dumplings
Ingredients:
4 pounds boneless beef chuck, cut into 1-inch cubes
Salt and freshly ground pepper to taste
2 tablespoons vegetable oil
4 bacon slices, chopped
2 medium onions, chopped
3 garlic cloves, finely minced
1 teaspoon dried thyme
1 bay leaf
5 1/2 cups beef broth, divided
1 (14 1/2-ounce) can crushed tomatoes with added puree *
6 medium carrots, peeled, cut diagonally into 1-inch pieces
4 medium potatoes, peeled and cut into 1-inch cubes *
3 tablespoons cornstarch
Directions:
Sprinkle beef with salt and pepper. Heat oil in heavy Dutch oven over medium-high heat. Working in batches, cook beef until browned, stirring occasionally and scraping up browned bits, about 8 minutes. Transfer meat to bowl.
Add bacon to same pot. Fry until crisp; add onions, garlic, thyme and bay leaf. Cover and cook until onions are tender, stirring occasionally, about 10 minutes. Return beef and any accumulated juices to pot.
Add 5 cups beef broth and crushed tomatoes with puree. Bring to a simmer; cover and cook until beef is just tender, stirring occasionally, about 1 1/2 hours.
Add carrots and potatoes and season with salt and pepper to taste. Cover and continue simmering until vegetables are tender, about 30 minutes. Whisk remaining 1/2 cup beef broth and cornstarch in small bowl to blend. Gradually stir cornstarch mixture into stew.
Return stew to simmer, stirring until sauce thickens.
Spoon dumpling batter in 12 dollops atop simmering stew.
Cover tightly; simmer until dumplings are puffed, about 12 to 15 minutes. Do not lift lid during the first 12 minutes of cooking, as this will cause the dumplings to be heavy, rather than light and fluffy.
Parsley Dumplings:
Ingredients:
- 2/3 cup whole milk
- 2 large eggs
- 1/2 teaspoon onion powder
- 2 tablespoons minced fresh Italian parsley
- 2 1/2 cups all purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
Directions:
Whisk milk and eggs in medium bowl to blend. Stir in onion powder and parsley. Let stand at room temperature 30 minutes. Combine flour, baking powder and salt into large bowl. Add milk mixture and stir just until blended.
Potato Soup: Kielbasa Sausage OR Bacon
Ingredients:
2 Cups Onion -- chopped
3 Carrots -- chopped
1/4 Cup Butter
3 Large Baking Potatoes (or 4)
6 Cups Chicken Broth
3/4 Pound Polska Kielbasa -- chopped OR 1/2 bacon papckage: cook,cool,crumbled
2 Cups Milk
Directions:
In a Dutch oven, saute onion and carrots in butter till onion is tender. Add potatoes and broth. Bring to a boil.
Reduce heat; simmer till vegetables are tender, about 25 minutes. Remove from heat.
Puree at least half of mixture in blender (more blended makes creamier soup). Return to saucepan.
Add milk and sausage/bacon. Cook over low heat till sausage is heated through.
Leek-n-Onion Potato Soup
Ingredients:
- 1/4 cup Butter
- 2 Leeks,white part,chopped
- 1 Onion,chopped
- 1 Garlic clove,minced
- 3 cups Chicken stock
- 1 1/2 pounds of Potatos (boiled, peeled, diced)
- 1 1/2 cups Heavy cream
- 1 teaspoon Sage,dried
- 1/2 teaspoon Salt
- White pepper
- 2 Tablespoons minced Sage
Directions:
Melt butter over low heat, add leek, onion & garlic & cook, covered w/buttered wax paper & lid, stir occasionally 15-20min, until onion softens.
Add stock & potato, simmer, covered 15min, until potato is tender, & puree in blender/processor.
Return puree to pan, stir in cream, dried sage, salt & white pepper to taste & reheat over low heat. put in bowls & top with fresh
sage.
Cheddar Potato Soup
Ingredients:
- 8 cups Potatoes -- peeled and Cubed
- 2 cups Chopped onion
- 4 cups Chopped celery
- 2 teaspoons Salt or less (opt.)
- 4 cups Water
- 4 cups Half-and-half
- 6 Tablespoons Butter or margarine
- 1 cup Shredded sharp cheddar cheese
Directions:
Place potatoes, onions, celery, and salt in the 4 c of water in a large pot.
Simmer about 15 minutes until vegetables are tender.
Put in blender and puree until chunky. Return soup to pot and add half-and-half, butter, and cheese. Simmer until hot. Do NOT Boil.
Potato-Broccoli Soup
Ingredients:
- 4 cups Chopped potatoes (about 5 to 6)
- 4-6 slices Bacon, cut into pieces
- 1 large Onion, chopped
- 2 1/2 cups Water
- 2 Chicken bouillon cubes
- 1/2 teaspoon Curry powder
- 1 1/2 To 2 cups frozen broccoli, chopped small
- 1 Tablespoon Worcestershire sauce
- 3/4 cup Lowfat or nonfat milk
- Salt and pepper to taste
Directions:
Peel and chop the potatoes and set aside.
Saute the onion and bacon together, then add the potato, water, bouillon cubes, and curry powder. Bring to a boil, cover, and reduce heat to a slow boil.
Cook for about 15 to 20 minutes, until potatoes are tender and slide off a fork when tested. Put the soup into a blender and blend until smooth.
Return soup to Dutch oven, mix in milk and Worcestershire sauce and broccoli.
Simmer slowly, stirring occasionally, for about 15 to 20 minutes. Add salt and pepper to taste.
Ham-n-Potato Soup
Ingredients:
- 1 cup potatoes -- diced
- 1/4 cup onion -- diced
- 1/2 cup celery -- diced
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 2 cups water
- 3 tablespoons butter, -- melted
- 1 1/2 tablespoons flour
- 2 cups milk
- 1 cup ham -- diced
Directions:
Combine first six ingredients. Simmer until vegetables are tender.
Combine flour and melted butter. Add butter, milk and diced ham to vegetables. Heat just to boiling. Let set a couple of hours to allow flavors to blend.
Chicken Potato Soup
Ingredients:
- 2 chicken breasts
- garlic and onion
- chicken stock
- 12 small yellow potatoes, cut in halves
- 2 ears of corn, cut in halves(or 1 15 ounce can whole kernel corn, drained)
- 8 medium potatoes, peeled and cut into thin slices
- 1 bunch scallions
- 1 bunch cilantro
- 1 small can drained chilies (minced....the "heat" you like)
- 1 cups of heavy cream
- salt
Directions:
The night before marinate the chicken breasts with garlic, onion and salt. In a heavy 4-liter casserole, put the breasts, add water, cover and cook until the chicken is tender. Transfer the chicken to a platter. Remove the skin from the chicken and discard.
Cut the chicken breasts into strips. Cook the yellow potatoes in the casserole with the chicken stock until they start to disintegrate. Add more chicken stock to taste.
At this point the soup should be thick and fairly smooth. Add the bunch of scallions, the bunch of cilantro, the sliced potatoes, the chilies, and the corn.
When cooked, remove the bunch of cilantro and the bunch of scallions. Serve the chicken on soup bowls and pour the soup into the bowls.
Roasted Squash Soup
Preparation time: 20 mins
Cooking time: 1 hr, 5 mins
Ingredients
- 1 1/2 pounds butternut squash, halved lengthwise, seeds removed
- 1 1/2 pounds spaghetti squash, halved lengthwise, seeds removed
- 1 acorn squash, halved lengthwise, seeds removed
- 3 tablespoons butter or olive oil
- 1 large onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 tablespoon minced gingerroot
- 1 teaspoon curry powder
- 2 Granny Smith apples, peeled, cored and cut into 1/2 inch cubes
- 2/3 cup apple cider
- 5 cups vegetable stock
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
Directions:
Preheat oven to 400°F. Spray a jelly-roll pan with vegetable cooking spray (or brush with olive oil).
Season squash with salt and pepper to taste. Lay squash halves, cut-side down on prepared baking sheet (may need more than one). Roast for 45 minutes, or until flesh is soft (spaghetti squash may take a bit longer). When cool enough to handle, scoop out flesh into a bowl set aside.
Heat butter in a medium saucepan over medium heat. Add onion and cook for 5 minutes, or until soft. Add garlic, ginger and curry powder; cook, stirring, for 1 minute. Add apples and cider and bring to a boil. Simmer for 10 minutes, or until apples soften.
Meanwhile, purée reserved squash with stock in batches in a blender or food processor. Transfer to a large pot.
When apples are tender, purée in blender or food processor and add to squash. Heat soup over medium heat and season with salt, pepper and cayenne. Serve warm.
Serving Size: 6
For more great fall recipes check out these other articles:
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