Best School Soup Recipes

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OLD-SCHOOL BALTIMORE CRAB SOUP



Old-School Baltimore Crab Soup image

This crab soup recipe mirrors the traditional crab soups made by Baltimore women over the last 50 years. It is a milder-flavored, lighter-colored soup than the ones typically served in modern seafood restaurants. Homemade crab soup is a staple at most Maryland cookouts and family gatherings. Serve with crackers.

Provided by FoodJunkie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 4h25m

Yield 12

Number Of Ingredients 19

3 carrots, sliced
1 ham bone
⅔ cup barley
2 tablespoons salt, or more to taste
2 tablespoons ground black pepper, or more to taste
4 cups water
1 small head cabbage, shredded
2 (14.5 ounce) cans diced tomatoes
3 potatoes, peeled and cubed
1 cup water
3 (15 ounce) cans white corn, drained
1 pound green beans, cut into 1 inch pieces
1 (10 ounce) package frozen lima beans
1 (6 ounce) package frozen peas
2 tablespoons seafood seasoning (such as Old Bay®), or more to taste
4 female blue crabs
4 slices bacon
1 cup water
2 (6 ounce) cans lump crabmeat, drained

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.

Nutrition Facts : Calories 349.7 calories, Carbohydrate 64.3 g, Cholesterol 33.6 mg, Fat 3.5 g, Fiber 14.3 g, Protein 21.1 g, SaturatedFat 0.8 g, Sodium 2079.4 mg, Sugar 10.6 g

OLD-SCHOOL BEAN SOUP WITH WHEAT BERRIES



Old-School Bean Soup with Wheat Berries image

Southern bean soup with wheat berries for added texture. Add cheese, hot sauce, lime juice, or fresh minced red onion for more of a kick.

Provided by Jessica Collin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 17h20m

Yield 12

Number Of Ingredients 15

1 ham bone
water to cover
8 ounces dried navy beans
8 ounces cranberry beans
8 ounces wheat berries
1 tablespoon celery salt
1 tablespoon dried thyme
1 tablespoon dried oregano
2 dashes Worcestershire sauce, or to taste
fresh cracked black pepper to taste
8 ounces dried lentils
salt and ground black pepper to taste
2 ripe tomatoes, diced
1 ripe avocado, diced
2 green onions, sliced, or more to taste

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.

Nutrition Facts : Calories 721.5 calories, Carbohydrate 144.7 g, Fat 5.7 g, Fiber 35.2 g, Protein 33.1 g, SaturatedFat 0.9 g, Sodium 398.2 mg, Sugar 2.5 g

SCHOOL SOUP RECIPE - (4.3/5)



School Soup Recipe - (4.3/5) image

Provided by lindaauman

Number Of Ingredients 10

1 (48-ounce) can tomato juice
1 pound fresh lean ground beef
1 bag frozen mixed vegetables
1 (8.5-ounce) can lima beans or great northern beans
1 (14-ounce) can whole peeled tomatoes, mashed and with juice or a can of Ro-tel tomatoes
2 potatoes, diced
2 medium onions, diced
2 teaspoons salt
1 teaspoon pepper
1 teaspoon Worcestershire sauce

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.

OLD SCHOOL VEGETABLE BEEF SOUP



Old School Vegetable Beef Soup image

Reminds me of that awesome soup we used to get at school with PB&J or grilled cheese sandwiches.

Provided by CallMeBubbles

Categories     Beans

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

1/2 lb ground chuck
2 (28 ounce) cans diced tomatoes
4 cups water
14 1/2 ounces green beans, drained
15 1/4 ounces canned corn, drained
15 ounces English peas, drained
2 carrots, peeled and chopped
3 potatoes, peeled and chopped
1/4 cup rice, uncooked
black pepper
red cayenne pepper
salt
garlic powder

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.

Nutrition Facts : Calories 283.6, Fat 6, SaturatedFat 2.1, Cholesterol 19.6, Sodium 57.2, Carbohydrate 47.6, Fiber 9.7, Sugar 12.8, Protein 13.7

HUNGARIAN "OLD SCHOOL" CHICKEN SOUP



Hungarian

This soup recipe has been in my family for well over 100 years. My mother who is now 94 yrs old has made this for me as long as I can remember. This recipe is straight from Hungary. And when ever my little girl gets sick she looks at me with her big blues and asks me to please make her some "Healing" soup.She always feels better...

Provided by Trish Christopher

Categories     Chicken Soups

Number Of Ingredients 11

1 whole chicken cut up
1 bunch parsnip greens- tied together with thread
10 clove fresh garlic peeled
6 lg-med. carrots peeled and cut up
1 large whole onion- only skin removed and ends cut off
4 celery stalks- cleaned and chopped
3 parsnips-peeled and chopped
2 small potatoes peeled and left whole
salt to taste
pepper to taste
hungarian red paprika- for color and taste

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



Vegetable Soup from High School image

This is a very old soup recipe. Libby is 97 so that tells you. Recipe has no meat in it. This recipe is just a lot of veggies; could be cooked in a crockpot.

Provided by Dienia B.

Categories     Vegetable

Time 2h

Yield 10 serving(s)

Number Of Ingredients 14

1 cup cabbage, chopped
1 cup carrot, chopped
1 cup onion, chopped
2 cups potatoes, cubed
1 cup baby lima beans, cooked
1 cup celery, chopped
2 1/2 cups tomato juice
1 cup peas
1 cup corn
1/2 cup alphabet pasta
1/4 cup butter
2 1/2 teaspoons salt
1/8 teaspoon pepper
6 cups water

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.

Nutrition Facts : Calories 180.1, Fat 5.2, SaturatedFat 3, Cholesterol 12.2, Sodium 828.2, Carbohydrate 29.1, Fiber 5.2, Sugar 5.9, Protein 6.1

VEGETABLE BEEF SOUP (SCHOOL)



VEGETABLE BEEF SOUP (SCHOOL) image

Categories     Soup/Stew     Beef     Kid-Friendly

Yield 4

Number Of Ingredients 13

1 pound ground beef
1 (6 oz) can tomato paste
2 ½ cups water
1 beef boullion cube
3-4 drops Tabasco sauce
2 tablespoons dry onions
2 teaspoons salt
1 (14 oz) can sliced potatoes
1 (14 oz) can mixed vegetables
1 (14 oz) can green beans
1 (14 oz) can corn
1 tablespoon plus 1 teaspoon flour
1 tablespoon plus 1 teaspoon water

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"



Chicken Soup

This traditional chicken soup recipe may not be able to cure a cold, but it cure your winter blues!!

Provided by Lauren Popkoff

Categories     Stocks

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 13

4 lbs chicken
8 cups water
1 large onion, sliced
5 teaspoons lowry's seasoning salt
1 1/2 teaspoons pepper
1 tablespoon sugar
celery
1 lb carrot
1 bunch dill
1 bunch parsley
1 parsnip, peeled
2 -3 leeks, well cleaned and sliced
1 lb noodles, if desired

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.

Nutrition Facts : Calories 758.6, Fat 36.9, SaturatedFat 10.5, Cholesterol 218, Sodium 223.2, Carbohydrate 52.9, Fiber 4.3, Sugar 7, Protein 51.4

SCHOOL SOUP



School Soup image

This is a recipe for soup I had growing up as a child in the school cafeteria. I KNOW it sounds strange, but it was always served with milk and a peanut butter and jelly sandwich. There is something about the combinatiion of the salty and sweet that is magical. It sounds gross together, but it is sooooo amazing. Anyone that tries it seems to love it. If you aren't daring enough to try it with the PB and J sandwich, don't bother. =)

Provided by RachelRX

Categories     Clear Soup

Time 35m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 4

1 lb ground beef
2 cups Veg-All (large package frozen mixed vegetables)
2 cups diced tomatoes (canned)
salt and pepper

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!

Nutrition Facts : Calories 185.2, Fat 11.5, SaturatedFat 4.5, Cholesterol 51.4, Sodium 238.7, Carbohydrate 5.5, Fiber 1.2, Sugar 3.2, Protein 14.7

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