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Craving Soup

I'm somewhat incapacitated these days because of recent surgery, and my husband has taken over some of the cooking duties. Although he's okay at following verbal directions, he has no patience for following recipes on his own. I'm thinking that if I can come up with a soup recipe that's yummy and relatively easy, I can walk him through it, and he won't have to follow directions from a book. Any suggestions?

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  1. This tomato-orange soup is really easy and absolutely delicious. It's one of my favorites, great with a grilled cheese:


    1. Almost Instant Corn & Clam Chowder
      Category: Soup
      Preparation Level: easy

      Almost Instant Clam Chowder
      Amazingly fast and delicious. The corn is a fantastic complement to the clams.

      1 teaspoon butter
      2 green onions, chopped
      1 - 15 1/2 oz can cream-style corn
      2 -6 1/2 oz cans chopped clams
      l/2cup milk
      1 1/2 cups frozen hash brown potatoes
      3 oz cream cheese
      salt and pepper to taste

      Melt the butter in a medium saucepan and sauté the green onions for one minute. Drain the clams, reserving the juice. Add the corn, clam juice, and milk to the saucepan stir and simmer until hot. Add the potatoes and simmer until tender, about 5 minutes. Add the clams. Break the cream cheese into bits and stir into the soup until melted. Season with salt and pepper to taste.

      Yield: 4 servings.

      1. Fast Fiesta Soup Fast Fiesta Soup
        2 cans (10 ounces each) diced tomatoes
        1 can (15 1/4 ounces) whole kernel corn, drained
        1 can (15 ounces) black beans, rinsed and drained
        shredded cheddar cheese and sour cream, optional
        In a bowl, combine tomatoes, corn and beans. Chill and garnish with cheese and sour cream if desired. Heat through
        Cooked chicken is a really good addition to this.

        1. In the same vein as MzMaggie's, I love this corn and chicken soup because it's so easy and quick and delicious.

          1 lb boneless, skinless chicken breast
          1 tablespoon butter
          2 cloves garlic, minced
          3 tablespoons chili powder
          1 onion, diced
          2 cups frozen corn
          1/2 cup jarred roasted red bell peppers, diced
          3 jalapenos, seeded and diced
          chicken broth
          salt and pepper
          ~1/4 cup half and half if desired

          Cook the seasoned chicken breast in butter the bottom of a large pot until browned and cooked through. Remove from pot and set aside. Add onion, garlic and chili powder (more butter if necessary), and cook until softened. Pour in corn, jalapenos and bell peppers, and cook for another 3-5 minutes, until warmed and fragrant. Add chicken broth to desired volume (I usually do 4 cups broth and 4 cups water, since it seems kind of dumb to use that much chicken broth in a soup that has actual chicken in it), and bring to a simmer. Allow to cook for about 10 minutes. If desired, blend the soup at this point. Chop the chicken breast and add to the soup to simmer for 3-5 minutes more. Season with salt, pepper, and additional chili powder to taste. Lower the heat to below boiling if adding half and half.

          I love serving this with either tortilla chips or corn bread (he could do pre-mixed) on the side. De-lish and really rather healthy. Oregano might be a good addition, or cumin.

          1. Bacon and Bean Soup
            Makes 8 servings

            3 slices bacon
            3 ribs celery, chopped
            2 med carrots, chopped
            1 med onion, chopped
            1 c chopped turnip
            3 c beef broth
            1 bay leaf
            1/2 tsp thyme
            1 19 oz can kidney or pinto beans, drained and rinsed

            Cut bacon into thin slivers.
            In a 12 c saucepan, combine bacon,celery, carrots, onion, turnip, beef broth, bay leaf and thyme.
            Bring to boil; reduce heat, cover and simmer 15 minutes or until vegetables are tender.
            Add beans and continue to simmer 5-10 minutes or until hot, and flavors are blended.
            Remove the bay leaf.

            1. Corn Chowder
              1/4 pound bacon chopped
              1 large onions chopped
              1/2 cup celery chopped
              2 tablespoons flour
              3 larges potatoes diced
              1 15-ounce can cream style corn
              1 cup half and half
              1 14 1/2-ounce can chicken broth
              1 tablespoon butter
              Salt and pepper

              Optional: You can add either seafood or ham to change flavor of chowder.

              In large Dutch oven cook bacon over medium heat until crisp.
              Using oil in pan, add onions and celery and cook over low until soft.
              Stir in flour.
              Cook, stirring 3 minutes.
              Stir in potatoes and chicken broth.
              Bring to a boil; simmer 20 minutes until potatoes are cooked.
              Stir in corn, half and half, and bacon.
              Cook on low until hot.
              Add butter.
              Add salt and pepper to taste.

              1. Hearty Vegetable Beef Soup
                Makes 8 servings

                2 lb stew beef, cubed
                1 1/2 c corn
                3 1/2 qt water
                2 onions, sliced
                1 onion, chopped
                1 large potato, cubed
                1 tbs salt
                1 c spinach, chopped
                1/2 tsp thyme
                1 c green beans, chopped
                1/2 c split peas
                1 c green peas
                6 carrots, sliced
                1 c lima beans
                3 c celery, diced
                1 c ketchup
                1 bell pepper, diced
                2 tbs parsley, chopped
                3 med tomatoes, cubed

                In large kettle, cover beef with water and add chopped onion, salt, thyme.
                Bring to boil.
                Skim fat.
                Add split peas, cover and simmer over low heat, 3-4 hours.
                Add all remaining ingredients.
                Cover and simmer 30 minutes.
                Adjust seasoning.

                1. Ruth's Potato Soup
                  Makes 4 servings

                  1 tablespoon butter
                  1 medium onions finely chopped
                  4-6 large potatoes diced
                  1 cup chicken broth
                  2-3 cups milk
                  2 tablespoons butter
                  Salt and pepper

                  Saute onions in the butter until softened.
                  Add potatoes and chicken broth.
                  Season with salt.
                  Bring to a boil; cover and reduce heat to simmer.
                  Simmer until potatoes are tender, about 15 minutes.
                  Add the milk, remaining butter, salt and pepper to taste.
                  Continue to cook over medium heat until hot; do not boil.

                  1. Cauliflower Cheese Soup
                    1 medium cauliflower (cut into pieces)
                    1/4 c butter
                    2/3 c chopped onion
                    3 tbs flour
                    2 c chicken broth
                    2 c milk
                    2 tbs Worcestershire sauce
                    1/2 lb sharp cheddar cheese, shredded

                    Cook cauliflower; drain and reserve 1 c liquid.
                    Saute onions in butter; blend in flour.
                    Add broth.
                    Cook stirring constantly until boils.
                    Add saved liquid.
                    Add milk and Worcestershire.
                    Salt and pepper to taste.
                    Add cauliflower.
                    Heat to boiling.
                    Stir in cheese just before serving.

                    1. Deluxe Chicken Bisque

                      Makes 6 servings

                      1/4cup onionsminced
                      3 tablespoons butter
                      1/4 cup flour
                      3 cups chicken broth or bouillon
                      1 tablespoon tomato paste
                      1/2 teaspoon salt
                      1 1/2 cups half and half
                      1 cup chicken diced cooked
                      1/4 cup liquid*
                      Dash nutmeg ground
                      Dash mace ground
                      1 tablespoon parsley minced
                      1 tablespoon parmesan cheese grated
                      1 teaspoon chives thinly sliced (optional)

                      Saute onion in butter 3 minutes.
                      Stir in flour.
                      Cook and stir over medium heat 1 to 2 minutes.
                      Add broth or bouillon, tomato paste and salt.
                      Stirring, bring to a boil and boil until thickened.
                      Add half-and-half, chicken, liquid, nutmeg and mace.
                      Cook and stir until heated through (do not boil).
                      In a small bowl, mix parsley, Parmesan cheese and chives.
                      Pour soup into serving bowls; sprinkle with parsley mixture and serve.

                      *Use dry vermouth, dry sherry, water, additional chicken broth or bouillon, or half-and-half for the 1/4 c liquid.

                      1. Creamy Chicken Noodle Soup
                        1 tbs butter
                        6 carrots, diced
                        1 large onion, chopped
                        1 tsp poultry seasoning
                        3 c cooked, chopped chicken
                        1 tsp pepper
                        5 c chicken broth
                        1 tsp grated lemon rind
                        1 can cream of mushroom soup, undiluted
                        2 c milk
                        1 can cream of chicken soup, undiluted
                        2 c 8 oz shredded sharp cheddar
                        7 celery ribs, diced

                        Melt butter in dutch oven over medium heat add onion and sauté until tender.
                        Stir in chicken and next 9 ingredients, bring to boil.
                        Reduce to simmer and cook 45 minutes.
                        Stir in milk and return to simmer.
                        Remove from heat and let stand 10 minutes.
                        Sprinkle with cheese.

                        1. Navy Bean Soup II

                          1 lb dry navy beans
                          2 1/2 qt water
                          3/4 c celery, diced
                          3/4 c carrots, diced
                          1 med onion, chopped
                          1 meaty ham bone or 3 ham hocks
                          1/2 c ketchup
                          1/4 lb bacon pieces
                          1/4 tsp pepper
                          1/4 tsp celery salt
                          dash of vinegar just before serving

                          Soak beans overnight.
                          Next day: add remaining ingredients(except vinegar) and bring to a rolling boil.
                          Turn down heat and simmer 2-4 hours, until beans reach desired tenderness.
                          Add additional water, if necessary, as it simmers.
                          Just before serving, add dash of vinegar to soup and stir in.

                          1. Ruth's Clam Chowder
                            Makes 2 servings

                            1 can campbells select potato soup with roasted garlic
                            1 can minced clams with juice;
                            1 cup heavy cream
                            4 slices bacon, fried crisply
                            1 can cream of celery soup

                            Mix all and heat thoroughly.

                            1. Ruth's Split Pea Soup
                              8 c chicken broth
                              2 c green split peas
                              1 c ham, finely chopped
                              1 rib celery, chopped
                              1 carrot, chopped
                              1 small onion, chopped
                              1/4 tsp thyme
                              1 bay leaf
                              Tony Chachere's Creole Seasoning
                              Black, white pepper to taste

                              Place broth, peas, celery, carrot, onion, thyme, Tony's, peppers and bay leaf in large pot.
                              Boil 20 minutes, reduce heat, cover, and simmer until peas are tender.
                              Press soup through sieve and reheat just to boiling.
                              Serve with croutons.

                              1. Avgolemono...very fast, and just four ingredients:

                                1 cup cooked white rice
                                3 cups chicken broth
                                Juice of one lemon
                                2 large eggs

                                Heat the chicken broth to a boil. While the broth is heating, beat together the lemon juice and eggs in a small bowl or glass measuring cup until uniform in color. While the broth is boiling, stir in the cooked rice. Remove from heat and stir briskly while slowly pouring the egg/lemon mixture into the pot from about a foot in the air. The soup should end up resembling a cream soup and there should be no large visible threads of egg.

                                (If there's some leftover chicken around, add some bits of that as well.)

                                1. Quick and Dirty Kale Soup:

                                  Olive oil
                                  One large yellow onion, skinned and chopped medium or fine
                                  A pound of linguica or chourico (Portuguese sausages), sliced not too thick; if they are not available, you could try smoked kielbasa instead and add some crushed red pepper or cayenne to add a bit of spicyness to your preference
                                  One quart carton of Swanson organic low sodium chicken broth
                                  A few smallish Yukon Gold potatoes, chopped (peeled if you like; I prefer to keep the peel)
                                  Optional seasonings: fresh thyme, fresh marjoram and bay.
                                  2 cans of white beans (I like to use cannellini and butter beans), rinsed well
                                  A couple of bunches of kale (I prefer the lacinato kale at Whole Foods for thise), sliced thinly

                                  Salt and freshly ground pepper, to taste

                                  In a heavy pot, coat the bottom with a thin layer of olive oil. Sweat the onions over medium heat, adding some salt to assist the sweating process, until translucent. Add the sausage and cook a few minutes until it starts to render some fat. Add the quart of broth, optional seasonings, then the potatoes. Bring to a simmer. After about ten minutes, add the beans. After another ten minutes, stir in the kale. Cover and cook over low heat at a bare simmer until kale is tender. Mash up some of the potatoes with a masher or fork against the side of the pot. Add water if you prefer a more soupy soup. Correct for salt and pepper. Serve in warmed soup bowls (scald them with hot water and dry them). To garnish, you may drizzle extra virgin olive oil and/or grated parmigiano or romano cheese.

                                  The quantities are entirely adjustable to your preference. You can really make this up as you go along.