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Cooking from Scratch - Soups

Posted by on May. 13, 2012 at 4:49 PM
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by on May. 13, 2012 at 4:49 PM
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michiganmom116
by Group Owner on May. 13, 2012 at 4:52 PM

Cheesy Broccoli Soup

  • 2 Tbsp. finely chopped onion
  • 2 Tbsp. margarine or butter
  • 3 Tbsp. flour
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 2 c. milk
  • 1 c. shredded Velveeta or American cheese
  • 2 chicken bouillon cubes or 2 tsp. instant chicken bouillon
  • 1 bay leaf
  • 1 1/2 c. water
  • 10 - 16 oz. pkg frozen chopped broccoli

In large pan, cook onion in margarine until tender.  Stir in flour, salt and pepper until well blended.  Add milk slowly at first, whisking until smooth; after you've reached a thin paste then add all at once.  Cook until thickened, stirring constantly.  Add cheese and stir until melted.  Remove from heat.  In another pan, dissolve bouillon in water.  Add bay leaf.  Bring to a boil; add broccoli and cook about 5 minutes.  Do not drain.  Add broccoli and cooking liquid to cheese mixture; stir until blended. Remove bay leaf.  Makes 5 to 6 cups.

michiganmom116
by Group Owner on May. 13, 2012 at 4:52 PM

Taco soup

  • 1 28 oz. can diced tomatoes
  • 1 10 oz can Rotel tomatoes and diced chilies
  • 1 cup sweet corn kernels
  • 2 cans pinto beans or 1 lb. ground beef
  • 1 pkt. taco seasoning
  • 1 pkt. ranch dressing mix

Mix all together, bring to a boil, then serve. OR you can cook it in your crock pot for 4 hours on low.

michiganmom116
by Group Owner on May. 13, 2012 at 4:52 PM

Creamy Broccoli Soup:

  • 1 1/2 lbs fresh broccoli OR 16 oz. bag frozen broccoli;
  • 2 cups water;
  • 1 large stalk celery, chopped;
  • 1 medium onion (about 1/2 cup) chopped;
  • 2 Tbsp. margarine or butter;
  • 2 Tbsp. all purpose flour;
  • 2 1/2 c. water;
  • 1 Tbsp OR 3 cubes instant chicken boullion;
  • 3/4 tsp. salt;
  • 1/8 tsp. pepper;
  • 1/2 c. whipping cream, evaporated milk or milk.

Cut up fresh broccoli into flowerets and bits of stalk. Heat 2 cups water to boiling in saucepan. Add broccoli, celery and onion. Cover and boil until tender about 10 minutes, do not drain. If you prefer, put vegetables and some liquid in blender and blend until desired consistency (I don't do this step). Heat margarine in large saucepan over medium heat until melted. Add flour, salt and pepper. Cook, stirring constantly, for about 45 seconds. Gradually stir in 2 1/2 c. water, whisking or stirring constantly to prevent lumps. Add boullion and stir to dissolve. Add vegetables and cooking water, heat back to boiling, then remove from heat and stir in cream or milk. Serve.

michiganmom116
by Group Owner on May. 13, 2012 at 4:53 PM

Crockpot Bean Soup

  • 1 lb. navy beans
  • 8 cups water
  • 1 meaty ham bone, smoked ham hock or 2 cups diced cooked ham
  • 1 cup finely chopped celery
  • 1 onion, finely chopped
  • 2 Tbsp. parsley
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 bay leaf

Heat beans in water in a large pot. Boil gently for 2 minutes; turn off heat and let stand 1 hour. Pour into crockpot. Add remaining ingredients. Cover and cook on low for 12 to 14 hours until beans are very soft. Remove bay leaf and ham bone. Cut meat off bone; return meat to beans. Serve hot.

michiganmom116
by Group Owner on May. 13, 2012 at 4:53 PM

Potato Soup

  • 4 to 6 potatoes, peeled and diced
  • 6 - 8 cups water
  • 6 - 8 tsp. instant chicken boullion or 6 to 8 boullion cubes
  • diced ham
  • 1 small onion, diced and sauteed
  • 1 cup milk, evaporated milk or cream
  • salt and pepper to taste

Cook potatoes in water until just fork tender. Add rest of ingredients and season to taste.

michiganmom116
by Group Owner on May. 13, 2012 at 4:53 PM


 This is a very thick stew. You can add more water if you like, but be careful to not dilute the flavor too much. If you don't eat meat, meatballs can be omitted.

Meatball Mushroom Soup

  • 1/2 lb. ground beef or turkey
  • 2 cans cream of mushroom soup
  • 1 1/3 c. water (I used 1 1/2 c.)
  • 1 1/3 c. milk (I used 1 1/2 c.
  • 1 tsp. Italian seasoning
  • 1 tsp. dried minced onion
  • 1/2 tsp. dried minced garlic
  • 1/4 c. quick-cooking barley
  • 1/4 c. uncooked elbow mac (I'll leave this out)
  • 1/4 c. uncooked long grain rice
  • 1 medium carrot, shredded
  • 1 (4 oz.) can mushrooms
  • 2 Tbsp. grated Parmesan cheese
  • salt, pepper, beef bouillon if desired, to taste

Shape ground meat into 1 inch balls; set aside.

In a large saucepan, combine soup, milk and water; bring to a boil. Add Italian seasoning, onion, garlic, barley, macaroni and rice. reduce heat; simmer uncovered for 15 minutes.

Meanwhile brown meatballs in a nonstick skillet (I put mine in a 350° oven for 15 minutes) until no longer pink. Stir carrot into soup; cover and simmer for 5 minutes. Use a slotted spoon to transfer meatballs to soup. Stir in mushrooms and Parmesan cheese; season to taste and heat through.

michiganmom116
by Group Owner on May. 13, 2012 at 4:53 PM

Italian Sausage and Spinach Soup

  • 4 c. chicken broth or bouillon
  • 10 oz. frozen spinach
  • 1/3 c. diced onion or 1 1/2 Tbsp. dried minced onion
  • 1/2 lb. hot or sweet Italian sausage, crumbled, cooked and drained
  • grated parmesan cheese for garnish

Combine all ingredients in saucepan except for cheese.  Bring to a boil.  Simmer 15 minutes if you can wait that long.  Sprinkle Parmesan cheese on top.

michiganmom116
by Group Owner on May. 13, 2012 at 4:54 PM

In my quest to find healthy summer meals that don't heat the kitchen, I found a gazpacho recipe on www.allrecipes.com and tweaked it. It's easy, there is NO cooking involved, and my kids even like it! I must say, it is better after chilling for 24 hours; the flavors blend nicely.



Quick Gazpacho

  • 2 15 oz. cans diced tomatoes, undrained
  • 1/2 c. water
  • 1 cucumber, preferably seedless, diced into 1/4 inch cubes (I use my food dicer for this one...so easy!)
  • 1 small bell pepper (green, red, yellow...whatever color), diced into 1/4 inch cubes
  • 1 small onion, diced
  • 2 medium garlic cloves, minced (1 tsp.)
  • 2 Tbsp. white vinegar
  • 1 Tbsp. dried parsley
  • salt and pepper to taste

Process 1/2 can of tomatoes with the water in a blender or food processor until pureed. Add to remaining ingredients. Season with salt and pepper. Chill until ready to serve.

michiganmom116
by Group Owner on May. 13, 2012 at 4:54 PM

Cheeseburger soup

  • 1/2 lb. ground beef (I used 1 lb. because I didn't read the recipe that well before putting the beef in the pot)
  • 3/4 c. chopped onion
  • 3/4 c. shredded carrot
  • 3/4 c. diced celery
  • 1 tsp. dried basil
  • 4 Tbsp. butter, divided
  • 3 c. chicken broth
  • 4 c. diced peeled potatoes
  • 1/4 c. all purpose flour
  • 2 c. (8 oz.) shredded or finely cubed Velveeta cheese
  • 1 1/2 c. milk
  • 3/4 tsp. salt
  • 1/4 to 1/2 tsp pepper
  • 1/4 c. sour cream

In a 3 quart sauce pan, brown the beef; drain and set aside.  In the same saucepan, saute the onion, carrots, celery, and basil in 1 Tbsp. butter until veggies are tender (I just browned them with the meat).  Add the broth, potatoes and beef; bring to a boil.  Reduce heat; cover and simmer until potatoes are tender.

Meanwhile, in a small skillet, metl remaining butter.  Add flour; cook and stir for a minute until bubbly. Add about 2 c. liquid from the soup slowly and whisk until smooth.  Add mixture to the soup and bring soup to a boil.  Cook and stir for 2 minutes.  Reduce heat to low.  Add the cheese, milk, salt and pepper; cook and stir until cheese melts.  Remove from heat and blend in sour cream.

Yield:  8 servings (about 2 1/4 quarts)

michiganmom116
by Group Owner on May. 13, 2012 at 4:54 PM

Chicken Gumbo

  • 6 chicken breasts, cubed
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. cayenne pepper
  • 3 Tbsp. butter
  • 1/2 lb. fully cooked smoked sausage, sliced
  • 14 oz. can or 2 cups chicken broth
  • 3 c. water
  • 1/2 c. uncooked long grain rice
  • 2 8 oz. or 15 oz. can tomato sauce
  • 15 oz. can diced tomatoes
  • 15 oz. can whole kernel corn, drained
  • 1 medium green pepper, diced

Shake chicken in a container or plastic bag with the salt and peppers.   Brown in a large pan with melted butter.  Add sausage, chicken broth, water and rice.  Bring to a boil, cover and reduce heat.  Simmer for 15 minutes, stirring occasionally, until rice is tender.  Add rest of ingredients and bring to a boil; boil 5 minutes.  Serve.

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