Best School Soup Recipes

OLD-SCHOOL BALTIMORE CRAB SOUP

Steps:

• Bring a large pot of lightly salted water to a boil. Add the carrots, and cook uncovered until tender, about 5 minutes. Drain well, and set aside.
• Place the ham bone, barley, salt, and pepper in large stock pot with 4 cups of water. Simmer over medium heat for 30 to 45 minutes. Add cabbage and tomatoes; continue simmering for 15 more minutes. Stir in the potatoes and carrots. Simmer until the potatoes are tender and easily pierced with a fork, 20 to 30 minutes. Stir in 1 cup of water, corn, green beans, lima beans, and peas. Simmer for 20 minutes.
• While the soup is simmering, clean the crabs by opening it and discarding the lungs and mouth. Remove the yellowish-brown tomalley and set aside. Break the crabs in half and add to the soup along with the seafood seasoning. Simmer for 20 minutes, stirring occasionally.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cook and stir the reserved tomalley in the remaining bacon grease over low heat until the mixture becomes gravy-like. Stir the cooked tomalley into the soup with 1 more cup of water. Continue simmering for 45 minutes, then add the lump crabmeat. Season with additional salt, pepper, and seafood seasoning, if necessary. Simmer for 1 hour and 15 minutes, stirring occasionally. Reduce heat to low, until ready to serve.

OLD-SCHOOL BEAN SOUP WITH WHEAT BERRIES

Steps:

• Place ham bone in a slow cooker. Pour in enough water to cover. Cook on Low until you have a fragrant stock, 12 to 15 hours.
• Place navy beans, cranberry beans, and wheat berries in a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
• Remove ham bone from stock. Add beans and wheat berries. Stir in celery salt, thyme, oregano, Worcestershire sauce, and black pepper. Cook on High until beans are tender yet firm to the bite, about 4 hours.
• Stir lentils into the slow cooker. Cook on High until tender, about 1 hour. Season with salt and black pepper. Serve soup topped with diced tomatoes, avocado, and green onions.

OLD SCHOOL VEGETABLE BEEF SOUP

Steps:

• Brown meat in a Pam-sprayed stockpot. Remove and rinse meat and wipe pot clean.
• Return meat to pot. Add tomatoes and water. Simmer for 20 minutes.
• Add remaining ingredients and simmer for 1 more hour.

SCHOOL SOUP RECIPE - (4.3/5)

Steps:

• Bring tomato juice to a boil. Slowly add crumbled ground beef. Cook until beef is separated. Add onions, mixed vegetables, potatoes, salt and Worcestershire sauce. Cook over medium heat until vegetables are tender, stirring occasionally. Add more salt if desired.

HUNGARIAN "OLD SCHOOL" CHICKEN SOUP

Steps:

• 1. Set up a large pot of water to boil chicken in once it's cut up. I do not use the wings. Add chicken to water and bring to a rapid boil for about a good 30 mins. Skim the foam off of the top of the soup broth and discard. Keep doing this til the chicken stops produceing the foam.
• 2. Once the foam is gone, add the parsnip greens,garlic,paprika,onion,salt and pepper to taste. Bring down to a slow boil for about 1 1/2 hours.
• 3. Once the onion starts getting soft, add the carrots, parsnips and celery and continue to slow boil until veggies start to get soft, then add the potatoes, this is when I remove the chicken from the soup and debone and skin the meat. You can add all the meat back to the soup when the potatoes are done and serve over large noodles or the small thin soup noodles, which ever you prefer. *NEVER ADD NOODLES TO SOUP TO COOK* Please boil them in a different pot. Keep noodles seperate in a bowl. Enjoy!!

VEGETABLE SOUP FROM HIGH SCHOOL

Steps:

• Mix cabbage, carrot, onion, potatoes, lima beans, celery, tomato juice, peas, corn, alphabet pasta, butter, salt and pepper in a stock pot.
• Add water; simmer for 90 minutes or cook in crockpot.

VEGETABLE BEEF SOUP (SCHOOL)

Steps:

• Brown ground beef and drain. Add tomato paste, water and seasonings. Cook 30-45 minutes to make stock. Add vegetables and simmer until vegetables are hot. Add thickening and stir until cooked.

CHICKEN SOUP "OLD SCHOOL"

Steps:

• Clean the chicken, removing the extra fat and the skin in you would like a leaner soup.
• Clean entire buch of dill and parsley, tie bunch together tightly with white thread, and cut off the root ends.
• Place chicken, leeks and onions in cold water.
• Add seasonings and bring to a boil.
• Reduce heat to a simmer.
• Add carrots, celery, and parsnips to the water.
• Place the dill and parsley bunches on top of the soup, and gently push them under the water.
• After 1 hour, remove dill, parsely, and parsnips ( if desired, you may cool the parsnip, mash them and put them back in the soup.).
• Remove chicken after 1 1/2 hours. let cool, and add small pieces of the meat to the soup.
• If desired, cook the pasta and add to the soup.

SCHOOL SOUP

Steps:

• Brown ground beef.
• Add tomatoes and vegetables. Add water to the desired soup consistency.
• Cook for about 30 minutes until veggies and meat are tender.
• Add salt and pepper to taste.
• Serve with PB and Js and milk!