Best Super Soup Recipes

SUPER EASY HASH BROWNS POTATO SOUP

Steps:

• Saute onion in butter or oil until transparent.
• Add broth, bring to boil.
• Add hash browns, bring to boil.
• Add soups (don't dilute) and milk, bring to boil.
• Add Cheese and Heat until cheese melts. Optional, serve with bacon bits on top.

"SUPER-TUSCAN" WHITE BEAN SOUP

Steps:

• Cook the beans: Rinse the beans, place in a saucepan, and add cold water to cover by 2 inches. Bring to a boil, cover, and remove from the heat. Let stand for about 20 minutes, then drain.
• Return the beans to the saucepan along with the prosciutto, onion, celery, carrot, garlic, and bay leaf. Pour in the chicken stock and then add water as needed to cover the beans by 2 inches. Slowly bring to a simmer over medium-low heat. (If you heat them too fast, the skins may break.) Adjust the heat to maintain a bare simmer and cook, uncovered, until the beans are almost tender, 20 minutes or longer, depending on the age of the beans. Add salt, to taste, and continue cooking until the beans are tender but not mushy, about 20 minutes longer. Remove from the heat and let the beans cool in the liquid.
• Meanwhile, make the bruschetta: Preheat a stove-top grill pan. Place the bread slices in a single layer on the grill pan and toast until each side is crisp and has grill marks, about 6 minutes. (You can also toast the bread in a 500 degrees F oven on a baking sheet.) Remove from the pan and lightly brush the bread slices on both sides with olive oil, then season lightly with salt. Let cool.
• Strain the cooled beans and other solids through a sieve, reserving the liquid. In a food processor, puree the beans and solids in batches with 3 1/2 cups of the cooking liquid and 2 tablespoons olive oil. Using a rubber spatula, push the solids through a fine mesh sieve into a clean large saucepan (you should have about 6 cups of soup in the saucepan). Season, to taste, with salt and pepper, then bring to a simmer over medium heat, stirring occasionally.
• Meanwhile, in a small skillet over high heat, warm the 1/4 cup olive oil. Turn on the fan above your stove. Add the garlic to the skillet and cook, stirring occasionally, until it begins to turn brown. Add the red pepper flakes and cook for a few seconds, then add the basil. Cook until basil wilts.
• To serve, ladle the hot soup into warmed bowls. Top the soup with the basil mixture. Serve bruschetta with each bowl, adding Parmesan, if desired.

SUPER EASY KIELBASA BEAN SOUP

Steps:

• 1. slice sausage links in half lengthwise then cut into 1/2 inch chunks
• 2. slice onion as indicated in ingredient list
• 3. spray either crockpot or medium to large saucepan or soup pot with cooking spray; add sausage and onion
• 4. pour in the beans, liquid included; add vinegar and mustard- stir to combine (if this is too sour, you can add a tiny bit of sugar to take the edge off); stir in Montreal or other seasonings
• 5. add just a bit of water to make more 'stew' like but not like a brothy soup- just enough to separate the ingredients a little bit- DO NOT cover the mixture with water
• 6. turn crockpot on (low if you'll be gone all day, high if you need it in a couple hours) or cook on stove-once it gets to a boiling point, turn heat down and let simmer until flavors blend...re-season to taste
• 7. ** if you prefer a thicker stock once its done cooking, add a bit of cornstarch/water or use Wondra/gravy flour to thicken....Enjoy!

EASY AND SUPER DELICIOUS BLACK BEAN SOUP

Steps:

• Thoroughly mash black beans in a small bowl. Stir salsa into the beans; transfer mixture to a small saucepan and place over medium heat. Pour vegetable broth into the saucepan; stir. Bring the liquid to a simmer and cook until the liquid reduces slightly and thickens to your preferred texture, 10 to 15 minutes.
• Season the soup with salt. Sprinkle Cheddar cheese over the soup and stir to melt. Continue to cook until heated through, 1 to 2 minutes more. Divide between 2 bowls and top each portion with a dollop of sour cream.

SUPER EASY CHICKEN NOODLE SOUP

Steps:

• Measure water into a large pot, and add chicken and chicken bouillon. Boil until chicken is fully cooked.
• Remove chicken from the broth. Chop into small pieces, and return meat to the pot.
• Add egg noodles, and cook until tender.

SUPER EASY TACO SOUP

Steps:

• Do not drain the cans!
• Put in slow cooker until warm.
• That's pretty much it.
• Top with sour cream, chives, tomatoes, etc. or eat with blue corn tortillas.

SUPER FAST MEXICAN SOUP

Steps:

• In a large saucepan, heat oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Stir in taco seasoning., Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes to allow flavors to blend. Skim fat before serving.

SUPER HOT AND SOUR SHRIMP SOUP

Steps:

• Combine the shrimp stock, lemon zest and lime zest in a large pot and bring to a boil. Reduce heat to medium and simmer for about 5 minutes. Add mushrooms and shrimp and cook until shrimp have heated through, about 5 minutes. Stir in the fish sauce, lime juice, green onion, cilantro and chile pepper. Taste and adjust salt and pepper if needed. Soup should be sour, salty, spicy and hot.

EASY SUPER-GREENS SOUP

Steps:

• Heat oven to 375°F. Line rimmed baking pan with foil.
• In 5-quart Dutch oven, heat 2 teaspoons of the oil over medium heat. Cook onions, carrot and celery in oil 9 to 12 minutes, stirring occasionally, until carrots are just tender. Stir in garlic, salt, dried herbs and pepper; cook about 1 minute or until garlic is fragrant. Add beans and broth. Increase heat to high; heat to simmering. Cover; reduce heat to medium-low, and simmer 15 minutes. Stir in baby greens; simmer 4 to 5 minutes or until greens are tender.
• Meanwhile, place baguette slices on pan; brush with remaining 4 teaspoons oil. Bake 8 to 9 minutes or until crispy and lightly browned.
• To serve, divide soup among bowls; top with Parmesan cheese, and serve with baguette.

SUPER EASY SLOW COOKER SPLIT PEA AND HAM SOUP

Steps:

• My slowcooker holds about 12 cups, so adjust the recipe as necessary for the size of your slowcooker. First, rinse the peas. My grocery store sells the peas in 16 oz bags, so I use about half a bag and a little. I simply rinse them by pouring them into a strainer and running them under cold water for a few seconds while I shake. Place the rinsed peas on the bottom layer of the slow cooker. Then dice the ham, and place on the peas. Same with the onion, and add the bay leaf. Here's the secret. Shred the celery and carrot. This will result in a smooth and delicious soup. Once shredded, add to the slowcooker. Chop the garlic, add and then add the salt and pepper (as the soup cooks you can always add more to taste. Finally, add the chicken stock, and then fill the rest of the slowcooker with water until you are about 1/2 inch from the top.
• My slow cooker has 3 setting, high, low and auto. I cook this soup on high for 3 hours, then switch to low for another 5. Frankly I don't trust my slow cookers auto setting. I mean, really? How does it know how I want my soup cooked? This recipe will make a very thick soup, which is how I like it. If you like a thinner soup, then add less peas. What I do is make the thick soup, and when I reheat it I add water to thin it out.

CAULIFLOWER STALK PUREE WITH SPINACH - THE SUPER SOUP

Steps:

• Combine cauliflower stems and leaves, chicken broth, garlic, and shallots in a 4-quart pot; add enough water to cover the leaves. Cover pot and bring liquid to a simmer.
• Heat bacon drippings in a skillet over medium heat. Cook and stir onion in the hot bacon drippings until translucent, 5 to 10 minutes. Add onion to the soup and continue to simmer until stems soften, about 2 hours.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to pot and stir spinach, salt, and pepper into soup; simmer for 5 minutes.

SUPER EASY SPICY BEEF MINESTRONE SOUP

Steps:

• Cook ground beef in a stock pot.
• Season to taste.
• I add a little pepper and dried minced onion.
• Add the rest of the ingredients, undrained.
• (Sometimes I put the tomatoes in a blender first because my husband hates tomato chunks.) Simmer, covered, about an hour until flavors blend.
• Stir occasionally.

SUPER CREAMY PUMPKIN SOUP

Steps:

• Set broth boiling, chop skinned pumpkin into pieces, toss into broth.
• Skin carrots, chop, toss inches.
• Follow with red pepper, onion, and chili.
• Boil until very soft (usually about half an hour).
• If veg is still floating, drain off some broth (you can't drain too much as you can always add back, but can't take more out if it's not thick enough :).
• Either use hand blender or upright, blend til smooth.
• Add cream, butter, coconut, and garlic.
• Salt and pepper to taste.
• Eat then, simmer for a while, or freeze. It all works with this one.

SUPER-QUICK & EASY VEGETABLE (MINESTRONE-INSPIRED) SOUP

Steps:

• Sautee onion & carrot in stock pot over medium heat in vegetable oil until onion starts to soften, but is not limp. Stir in Italian Seasoning and red pepper flakes, then add white wine and allow to evaporate. Stir in broth and tomatoes, bring to boil, reduce and simmer 5-10 min. Add celery 5 min. more, then cabbage and zucchini. Simmer unil vegetables are soft to pierce with a fork, but not over-cooked. Add black pepper to taste. Remove from heat and stir in fresh baby spinach.

SUPER-GRAIN SOUP WITH WATERCRESS AND MUSHROOMS

Steps:

• Heat oil in a pot over medium-high. When it shimmers, add mushrooms and onion; season with salt and pepper. Cook, stirring occasionally, until tender and golden brown in places, 10 to 12 minutes. Add grains and cook, stirring a few times, until toasted and nutty, 2 to 3 minutes.
• Add broth; bring to a boil, then reduce heat to medium-low and simmer until grains are just cooked, 12 to 15 minutes. Remove from heat. Stir in Pecorino and lemon juice; season with salt and pepper. Serve with watercress, a drizzle of oil, more cheese, and lemon wedges.

SUPER LEFTOVER SPIRAL HAM AND BEAN SOUP

Steps:

• Heat oil in a pot over medium heat. Add carrots, celery, and onion; cook and stir until onion is translucent, about 5 minutes. Add chicken broth, great Northern beans, kidney beans, and ham. Stir in water and rosemary. Season with salt and white pepper. Simmer, stirring occasionally, until vegetables are soft, about 30 minutes.

SUPER SIMPLE AND SPEEDY CHICKEN SOUP

Steps:

• In a saucepan over high heat, bring the broth to a boil.
• Add the chicken, carrots, peas and scallions.
• Reduce the heat and simmer for 5 minutes, or until the carrots are tender.
• Season with salt and pepper, if desired (there should be enough flavor in the broth).
• Serve, or freeze for later.

HEALTHY AND HEARTY GREEN SUPER SOUP RECIPE BY TASTY

Steps:

• Make the spiced seeds and nuts: In a small bowl, combine the hazelnuts, nigella seeds, sesame seeds, cinnamon, turmeric, crushed coriander, cayenne pepper, garlic powder, ground ginger, salt and pepper. Mix together and set aside for garnish. These seeds and nuts will keep in an airtight container for up to 1 week.
• Make the soup: Heat the olive oil in a large pot over medium hight heat. Add the carrot, onion, celery, parsnip, garlic, salt, and pepper. Stir and cook until the vegetables are fully softened, about 10 minutes.
• Add the broccoli, asparagus, and vegetable broth. Bring to a boil. add the lemon juice, kale, spinach, and stir to wilt the greens in the hot soup. Do not cook the greens for longer than about 3 minutes.
• Once the greens have wilted, puree the soup to your desired consistency.
• Serve immediately. Top with coconut cream, chia seeds, avocado, and the spiced seeds and nuts.
• Enjoy!

SUPER HEALTHY 'GREEN' SOUP

Steps:

• Place a large pot over medium heat on the stove. Add some olive oil, the garlic, chilli and leek (or onion, if using). Saute gently for 2 minutes. Do not allow leek to change colour; remember the soup is a 'green' soup so the vegetables should stay as green as possible - we don't want them browned!
• Add the celery and saute gently for another 2 minutes.
• Add broccoli, zucchini and capsicum, stirring all ingredients together. Saute gently for approximately 10-15 minutes, stirring regularly. Use your best judgement at this point; vegetables should be softened but not mushy, and they should not be changing colour.
• Add chicken stock, water and lemon juice and seeded mustard. Cover pot and bring to boil. Allow to simmer for 20-30 minutes, or until vegetables are soft but not disintegrating.
• Puree the soup well, using either a stick blender or carefully blending batches in a food processor. If soup is too thick, add more water until you achieve the consistency you prefer.
• Once pureed, transfer soup back to pot and add lentils (if using). Bring to boil and simmer gently for another 5 minutes. Taste and adjust seasoning as necessary (I never add salt but some might feel it is necessary to put some in).
• Enjoy!

SUPER EASY SLOW COOKER CHICKEN TORTILLA SOUP

Steps:

• Dump all ingredients into slow-cooker (chicken can be frozen and whole) (corn is optional). Cook for 6-8 hours Cut up now tender chicken, serve with tortilla chips.