Best Granny Soup Recipes

GRANNY'S OKRA SOUP

Steps:

• Combine tomatoes, lima beans, okra, potatoes, corn, green beans, carrots, and tomato paste in a large soup pot. Pour chicken stock over mixture and bring to a boil over medium heat. Reduce heat and simmer until vegetables begin to soften, about 15 minutes.
• Season ground beef with garlic powder, celery salt, and onion powder. Set aside.
• Heat butter in a skillet over medium-high heat. Add onion and garlic when butter stops bubbling; cook and stir for 1 minute. Spread ground beef evenly in the pan. Cook until it has a nice brown sear, stirring minimally to end up with mostly medium-sized chunks, 5 to 7 minutes. Drain skillet and add beef, onions, and garlic to the soup pot.
• Bring soup mixture to a boil; reduce heat to simmer, cover, and cook until vegetables and beef have cooked down, 1 to 2 hours.

GRANNY'S OLD FASHIONED VEGETABLE SOUP

Steps:

• Cut meat off soup bone; cut in small chunks.
• Brown in 1 or 2 tablespoons hot fat in large kettle.
• Add water and bone; simmer, cover for 1 1/2 to 2 hours.
• Remove bone and skin fat from top of soup. Add vegetables and seasonings and cook an additional 20 to 30 minutes or until vegetables are tender.

GRANNY'S HOMEMADE SOUP

Steps:

• Wash chicken.
• Put in large pot and cover above chicken with hot water about 1 inch.
• Open tomatoes and drain juice into pot.
• Crush tomatoes with hands and add to pot.
• Wash celery and carrots, then slice and add to pot.
• Bring to a boil and then cover and lower temp to a low boil and cook 1 hour.
• Watch to make sure liquid doesn't boil out. If it gets low add a little more water.
• Remove chicken, set aside and let cool.
• Add potatoes and cook 30 more minutes.
• After potatoes are done, take 3 or 4 chunks and smash them on the side of the pan. This will help to thicken the soup.
• Add onion, tomato SOUP (or sauce), corn and butter beans and cook about 10 minutes.
• Pull the chicken off the bone and add to pot.
• Salt and Pepper to taste now or in your own bowl. I personally think salt is a must in this soup.
• Stir and serve.
• Delicious!

FAT GRANNY'S MINESTRONE SOUP

Steps:

• Combine Italian seasoning, onion powder, garlic powder, celery seed, parsley, thyme, basil, oregano, salt, black pepper, and bay leaf in a small bowl.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Heat olive oil and butter together in a large saucepan over medium-high heat; cook and stir carrot, celery, and onion until heated through, 2 to 3 minutes. Add garlic, green bell pepper, red bell pepper, zucchini, and Italian seasoning mixture; stir to combine.
• Stir tomatoes and their juice, tomato sauce, three bean salad, green beans, and chicken stock into seasoned vegetable mixture. Bring to a boil, reduce heat, and simmer, stirring occasionally, until flavors are blended, about 30 minutes. Stir in elbow macaroni before serving.

GRANNY'S TATER SOUP

Steps:

• Place all ingredients, except chives and milk, in a 4 quart slow cooker.
• Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours.
• Stir in milk and chives during last hour of cooking.

GRANNY'S HOMEMADE VEGETABLE BEEF SOUP WITH HOT WATER CORNBREAD

Steps:

• In a 10 quart pot, pour the V-8 juice, tomato juice, tomato paste, boullion cubes, soy sauce and water. Adjust the water so the soup is not thin and watery. You may need more or you may need less. Bring to a boil and reduce heat to a simmer. Add the beef, onions and celery. Let them simmer until they are almost done about 1 hour on low heat. Stir occassionaly to be sure the liquids do not evaporate and leave a consentrated soup. Add the vegetables and potatoes at this point and continue to simmer until all are tender and done. Salt and pepper to taste, but remember the boullion cubes and soy sauce has a salt content so taste before adding additional salt. I find that some hot water cornbread goes very well with this soup. Fall and Winter can be easily tamed with this soup in your tummy. Hot Water Cornbread Mix all the dry ingredients in a large mixing bowl blending them tgether by stirring. Make a well in the center and add the eggs. mix slightly until mixter is lumpy. Add hot water a little at a time until you get a mixter the consistency of cake batter. Heat a cast iron skillet or griddle to cook the cornbread. You can spray it with a non-stick spray, but only the oil kind. NO buttery or baking powder sprays. Ladle the mixture onto the skillet or griddle about a good serving spoon size for each cake. when it starts to bubble on the top, flip it over, cook until done and place it on a serving plate. Repeat until all the batter is cooked. This should yield about 12 to 15 nice size cakes. If you want smaller cakes just ladle on a smaller amount. Serve with the soup while hot and enjoy.

KABOCHA SQUASH SOUP WITH CREME FRAICHE, CARAMELIZED GRANNY SMITH APPLE AND MADRAS CURRY COTTON CANDY

Steps:

• Preheat the oven to 450 degrees F.
• Roast kabocha squash whole for approximately 45 minutes or until soft. Remove from oven and set aside until cool. Peel skin and discard seeds keeping only the flesh. Combine flesh in a medium sauce pot with the chicken stock and heavy cream and bring to a simmer. Remove from heat. With an immersion blender, blend mixture until smooth. Place mixture back on stove and keep simmering for 30 minutes. Remove from heat and add honey, cinnamon sticks and star anise and allow to steep for 1 hour. Strain and keep warm.
• Peel apple and cut it into 12 equal size cube shapes. Sprinkle 1 tablespoon superfine sugar among the apple cubes and broil or brulee until golden brown.
• Put a dollop of creme fraiche on the bottom of a soup bowl, and top with 1 caramelized apple cube.
• In a household or commercial cotton candy maker, add 1 tablespoon of superfine sugar and make 12 equal size balls of cotton candy. Dust curry powder equally on the cotton candy.
• To serve: Pour soup tableside and then spoon cotton candy onto soup.

GRANNY'S BEEF AND BARLEY VEGETABLE SOUP

Steps:

• Put 12 cups of water into large stock pot. Add meat, bay leaves, salt, pepper, and onion powder.
• Simmer covered for 2 hours.
• Add tomatoes and simmer for another hour.
• Remove meat, take out bones, and cut up.
• Add barley and frozen vegetables. Simmer for another 45 minutes.
• Return meat to pot and add corn. Simmer another 30 minutes.
• Add sugar and check seasonings. Adjust salt and pepper if necessary.

ACORN SQUASH AND GRANNY SMITH APPLE SOUP

Steps:

• Pierce acorn squash with a fork, and place on a paper towel in the microwave for 8-10 minutes. Pierce with tip of knife to see if it's tender. Carefully remove from microwave.
• Allow to cool, then halve the acorn squash lengthwise.
• Scoop out seeds and fibers.
• Meanwhile, heat oil in a medium pot or Dutch oven. Sauté onions and apples for 5 minutes, until softened. Sprinkle curry powder and stir well.
• Scoop the flesh of the acorn squash from the skin and add to pot. Discard skin.
• Pour in chicken or vegetable broth. Bring to a boil, then cover and simmer for 15 minutes.
• Using a hand blender or a regular blender, puree the soup until smooth. Serves 4
• Per Serving: Calories 145, Calories from Fat 2.8g (sat 0.2g), Cholesterol 0mg, Sodium 37mg, Fiber 4.3g, Protein 2.6g.

GRANNY'S SPICY SOUP

Steps:

• Place chicken and water in a large soup kettle. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours or until chicken falls off bone. , Strain broth; return to kettle. Allow chicken to cool; debone and cut into chunks. Skim fat from broth. Return chicken to broth along with celery, carrots and onion. , Place pickling spices in a tea ball or cheesecloth bag; add to soup. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove spices; add salt if desired, bouillon, pepper and noodles. Cook for 10-15 minutes or until noodles are tender.

GRANNY'S POTATO SOUP

Steps:

• 1. In your favorite soup pot cook Italian sausage. When done remove the meat but leave the drippings
• 2. then on med heat add 2 tablespoons of butter or margarine, diced onion, finely diced garlic and chicken bullion saute until onions are transparent.
• 3. add your thinly sliced potatos, cook untill tender then add the cooked Italian sausage, bacon, milk, water, and sour cream mix well.
• 4. ENJOY!! You can also top it with some scallions or crumbled cheese crackers...Delicious

GRANNY'S GARDEN SOUP

Steps:

• 1. Open two large cans or whole or crushed tomatoes and pour into a large soup pot.
• 2. rinse to cans with 1/2 cup of water each and add to the soup pot. Add one heaping tablespoon of beef soup base or bullion. Set pot on the stove and set to low heat,
• 3. clean core and chop the cabbage, peel the onion and carrots
• 4. chop the carrots, celery, cabbage and onions thick or thin depending on how you like it, (I like big spoon-sized pieces)and add to the soup pot
• 5. start cooking on medium-high heat until the soup starts to boil.
• 6. add frozen mixed vegetables, pepper, basil and oregano, return to a boil, cover and allow to simmer for up to two hours. (I like my veggies crispier so I don't cook quite as long)

ALYA'S GRANNY'S LENTIL SOUP

Steps:

• chop onion and crush garlic, chop celery and carrots, courgettes and parsnips into smallish bits, sweat the whole lot in a pan until softish. (sorry, I cook by eye. recipes a bit useless). Make up some meatballs as you like them. Brown to seal. Place onto the vegetables. Add good amount of tomato puree, salt (not too much), mixed spice, turmeric, cayenne pepper to taste, ground pepper and pour in stock. For extra authenticity, crush and put in one dried lime. Two - three cups of red lentils. Simmer until lentils done and meatballs firm. Keep tasting.

GRANNY SOUP

Steps:

• 1. In a medium saucepan add 3 cups water and the bouillon cubes. Bring to a simmer. Break off small pieces of the ground beef into the water. When all of the ground beef has been added add onion and tomatoes. Simmer 30 minutes.
• 2. Taste broth and season as needed. Add pasta and cook until aldente.

GRANNY FRASER'S LENTIL SOUP

Steps:

• Boil the water, add the stock cubes.
• Once they have dissolved, add the lentils and simmer.
• Whilst the lentils are simmering, chop the potatoes first and add to the lentils, then the carrots and lastly the leek.
• Cook until the vegetables are soft, usually 20-30 mins depending on the size of the veg.
• Variations-
• *add ham/bacon.
• *fry the leeks in butter before adding to the soup.
• *keep it chunky or whiz with a hand-held blender.
• Once pureed this soup freezes. To defrost simply cover the bottom of a pot with water, put the frozen soup in it and gently heat until the soup is warmed through.
• I always make double to freeze and it rarely sees the freezer.

CHEDDAR SOUP WITH GRANNY SMITH APPLES

Steps:

• Melt butter in large pan over medium het. Add onions and saute til tender and aromatic, 5 to 7 minutes.
• Sprinkle flour and dry mustard over onions and stir to evenly coat.
• Continue cooking, stirring often for 1 to 2 minutes. Add broth, stirring til well blended.
• Peel, quarter and core 1 of the apples and finely chop it. Add apple to the soup, cover, reduce the heat to low and simmer til soup is thickened and the apple is tender, about 10 minutes.
• Stir in cider and grated cheese and cook a few minutes longer, stirring constantly, til cheese is fully melted. Puree soup in a blender. Stir in a few drops of hot pepper sauce and salt and pepper to taste.
• Quarter and core the remaining apple and cut in 1/2 inch dice. Ladle soup into warmed bowl, sprinkle with diced apple and serve at once. Serves 4 to 6

FAT GRANNY'S MINESTRONE SOUP

Steps:

• Combine Italian seasoning, onion powder, garlic powder, celery seed, parsley, thyme, basil, oregano, salt, black pepper, and bay leaf in a small bowl.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Heat olive oil and butter together in a large saucepan over medium-high heat; cook and stir carrot, celery, and onion until heated through, 2 to 3 minutes. Add garlic, green bell pepper, red bell pepper, zucchini, and Italian seasoning mixture; stir to combine.
• Stir tomatoes and their juice, tomato sauce, three bean salad, green beans, and chicken stock into seasoned vegetable mixture. Bring to a boil, reduce heat, and simmer, stirring occasionally, until flavors are blended, about 30 minutes. Stir in elbow macaroni before serving.

GRANNY'S OKRA SOUP

Steps:

• Step 1 Combine tomatoes, lima beans, okra, potatoes, corn, green beans, carrots, and tomato paste in a large soup pot. Pour chicken stock over mixture and bring to a boil over medium heat. Reduce heat and simmer until vegetables begin to soften, about 15 minutes. AdvertisementStep 2 Season ground beef with garlic powder, celery salt, and onion powder. Set aside.Step 3 Heat butter in a skillet over medium-high heat. Add onion and garlic when butter stops bubbling; cook and stir for 1 minute. Spread ground beef evenly in the pan. Cook until it has a nice brown sear, stirring minimally to end up with mostly medium-sized chunks, 5 to 7 minutes. Drain skillet and add beef, onions, and garlic to the soup pot.Step 4 Bring soup mixture to a boil; reduce heat to simmer, cover, and cook until vegetables and beef have cooked down, 1 to 2 hours.Source: allrecipes.com

GRANNY'S HEARTY POTATO SOUP

Steps:

• In a large stock pot over medium-high heat, cook bacon until crispy, then transfer to a separate, paper towel-lined plate. Drain all but 3 tablespoons bacon fat and return pot to heat. Add diced potatoes and cook for 10 minutes, then add onions and celery and sauté for 6-8 minutes, or until softened. Season generously with salt and pepper, dried parsley and red pepper flakes, if using. Add garlic and cook for another 1-2 minutes, or until fragrant. Pour in chicken broth (and water, if thinner consistency is desired) and bring mixture to a boil, then reduce heat to a simmer and cook for 15 minutes. Season with salt and pepper. In a small bowl, whisk cornstarch into 2 tablespoons water, then pour slurry into soup. Cook for 5 minutes, then stir in sour cream, cream cheese and half-and-half. Stir until cream cheese and sour cream melt smoothly, and cook for another 5 minutes, taste and adjust seasoning, if necessary, then transfer to serving bowls. Top with crumbled bacon and freshly ground pepper and enjoy!