Soups That are Quick & Easy to Make

Homemade Soups and Stew Recipes

Fragrant, steaming soups or stew recipes like these can be features of the meal for lunch or supper. There's nothing better than a hot bowl of soup or stew.

Wild Rice Soup

• 6 T. margarine or butter
• 1 T. minced onion
• 1/2 c. flour
• 3 c. chicken broth
• 2 c. COOKED wild rice
• 1/2 c. finely grated carrots
• 1/2 c. minced ham
• 3 T. chopped slivered almonds
• 1/2 tsp. salt
• 1 c. half-and-half (I use one 12-oz. can evaporated skim milk in lieu of half and half)

Melt margarine in saucepan; saute onion until tender. Blend in flour; gradually add broth. Cook stirring constantly until mixture comes to a boil; boil 1 minute.

Stir in rice, carrots, ham, almonds and salt; simmer about 5 minutes. Blend in half-and-half; heat to serving temperature. Garnish with parsley or chives. Yield: 6 cups.

Southwest Stew

• 2 lbs. ground beef
• 1 can tomatoes
• 1 jar med. picante sauce or salsa (thick and chunky)
• 1 can pinto beans
• 1 can corn (or frozen)
• 1 tsp. garlic powder
• 1/2 tsp. cumin
• 1 tsp. black pepper

Brown ground beef. Add onions. Add the rest of the ingredients. Cook until until hot. I use crockpot. Serve with tortilla chips and grated cheese or crackers or cornbread.

Swiss Broccoli Soup

• 2 T. minced onions
• 1 T. butter
• 1 (12-oz.) jar Heinz home-style chicken gravy
• 1 1/4 c. milk
• 1 c. shredded Swiss cheese
• Dash salt
• Dash pepper
• 1 (10-oz.) pkg. frozen chopped broccoli, cooked and drained

In 2-quart saucepan, saute onion in butter until tender. Stir in gravy, milk and broccoli, heating slowly and stirring occasionally. Add cheese, salt and pepper. Heat until cheese is melted, stirring frequently. Makes about 4 servings.

Split Pea Vegetable Soup

• 1 1/2 c. dry split peas, rinsed
• 2 1/2 qt. water
• 1/2 tsp. allspice
• 2 tsp. salt
• 1/2 tsp. pepper
• 6 lg. potatoes, peeled and cubed
• 6 carrots, peeled and chopped
• 2 med. onions, peeled and chopped
• 1/2 head med. cabbage, sliced thin
• 2 c. ham, cooked and cubed

Combine peas, water and seasonings in large pot and bring to a boil. Reduce heat and simmer, covered, for 1 hour. Stir in all remaining ingredients. Cover and simmer 30-40 minutes, stirring occasionally until vegetables are tender. Makes a large batch, about 18 servings. Really hearty!

French Market Soup

• 2 c. French Market soup mix or 1 (1-lb.) bag 15 beans
• 2 qt. water
• 2 ham hocks (smoked)
• 1/4 tsp. black pepper
• 1 1/4 tsp. salt
• 1/4 tsp. cayenne pepper
• 1 (16-oz.) can chopped tomatoes
• 1 lg. onion (chopped)
• 1 clove or 1 tsp. minced garlic
• 1/4 c. lemon juice

Wash beans; place in Dutch oven pot. Cover with water 2 inches above beans and soak overnight. Drain water off beans. Add 2 quarts water and next 3 ingredients. Cover and bring to a boil; reduce heat and simmer 11/2 hours or until beans are tender.

Add remaining ingredients. Simmer 30 minutes to 1 hour, stirring occasionally to make sure beans don't stick to bottom of pot. Remove ham hocks from soup and remove meat from bones and return to soup. Yields about 2 quarts.

Or, if you use a 21/2- to 4-quart crockpot, put everything in there and cook all day on high and then turn down on low till you serve.

Eight Can Soup

• 1 can tomatoes
• 1 can Ro-Tel tomatoes
• 1 can Bryan chili without beans (do not drain)
• 1 can Bryan chili with beans (do not drain)
• 1 can tomato soup (do not drain)
• 1 can vegetable soup with beef stock (do not drain)
• 1 can Veg-All
• 1 can corn
• 1 lb. ground beef with onions

Brown ground beef with onions. Drain. Add all ingredients into slow cooker; simmer. Good to the last drop.

Cream Tomato Soup

• 1 pt Tomato juice; strained
• 2 tb Flour
• 2 tb Butter
• 1 qt Milk

Cream flour and butter together, add to hot juice. Stir quickly or use egg beater to smooth. Cook until it thickens. Heat milk until slight foam forms; lower heat, add tomato mixture slowly, stirring constantly. Salt to taste. Serve hot with crackers. Serves: 1

Garden Fresh Tomato Soup

• 6 medium tomatoes
• 1 onion, chopped
• 1 rib celery, chopped
• 2 cups chicken broth
• 1 Tbs. tomato paste
• 1/4 tsp. pepper
• 1/2 tsp. salt
• 1/2 tsp. basil

Cut tomatoes into wedges and place in a saucepan with all ingredients. Simmer uncovered for 30 minutes. Strain and remove tomato skins and seeds. Adjust seasonings. Garnish with fresh herbs. Serves 4

Chicken Noodle Soup

• 4 lb Chicken
• 3 qt Cold Water
• 1 Onion, Sliced
• 1 Carrot, Sliced
• 1 Bay Leaf
• 1 t. Parsley
• Salt and Pepper
• 2 cups noodles

Wash and clean chicken, cut in pieces. Cover with the cold water. Add the vegetables and seasoning and let simmer for 3 hours or until chicken is tender. Skim off fat. Remove the chicken and add 2 cups of noodles and cook 15 minutes.

Simple Chicken Noodle Soup

• 1 broiler-fryer chicken -- cut up
• 6 Cups water
• 1 Cup finely chopped onion
• 3/4 Cup finely chopped celery
• 2 Teaspoons salt
• 2 Teaspoons fresh chopped parsley
• 1/2 Teaspoon pepper
• 2 Cups uncooked egg noodles

Place chicken in a large saucepan or Dutch oven. Add water, onion, celery, salt, parsley and pepper. Cover and simmer over low temperature about 1 hour or until fork can be inserted in chicken with ease.

Remove chicken from broth. When cool enough to handle, remove chicken from bones, discarding skin and bones; cut chicken into bite-size pieces.

Break noodles into small pieces and cook according to package directions; drain. Skim fat from broth and discard. Bring broth to a boil; add chicken and cooked noodles to broth and simmer about 5 minutes.

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