Satisfy Your Hunger with These Delicious Soup Recipes

Soup has always been a popular dish throughout the world. Whether it is a hot and hearty soup or a light and refreshing soup, there is a soup for everyone to enjoy. Here are 5 delicious and easy soup recipes for you to try.

1. Potato Soup

Ingredients:

• 1 lb. potatoes
• 1 large onion
• 4 cups chicken or vegetable stock
• 2 tablespoons butter
• salt and pepper to taste
• chopped parsley, for garnish

Instructions:

1. Peel and chop the potatoes into small pieces.
2. Dice the onion.
3. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onions and potatoes and season with salt and pepper, stirring frequently until the vegetables are soft.
4. Add enough stock to cover the vegetables, bring to a simmer, then reduce the heat to low and cook until the potatoes are very tender, about 20 minutes. Garnish with chopped parsley before serving.

2. Black Bean Soup

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 can of black beans, drained and rinsed
• 1 can corn, drained
• 4 cups vegetable broth
• 2 tablespoons chopped fresh cilantro

Instructions:

1. Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the cumin and chili powder and cook for 1 minute more. Stir in the black beans, corn, and vegetable broth. Bring to a simmer and cook until heated through about 10 minutes.
3. Stir in the cilantro and serve hot.

3. Butternut Squash Soup

Ingredients:

• 1 butternut squash, peeled and diced
• 1 onion, diced
• 2 cups chicken or vegetable stock
• 1 sprig of thyme
• 1 bay leaf
• Sea salt and black pepper, to taste
• Toasted pumpkin seeds (optional)

Instructions:

In a large pot, sauté the onion and butternut squash in olive oil until softened. Add the chicken or vegetable stock, thyme, bay leaf, salt, and black pepper. simmer for 30 minutes. Serve hot with toasted pumpkin seeds, if desired.

4. Cabbage Soup Diet

Ingredients:

• 1 head of cabbage
• 1 onion
• 3 carrots
• 3 potatoes
• 1 can of diced tomatoes (14 oz)
• 1 bouillon cube
• 1 tablespoon olive oil
• salt and pepper to taste

Instructions:

1. Start by boiling the potatoes and carrots until they are soft.
2. Dice the cabbage and onion. Add them to the pot with the potatoes and carrots.
3. Add the can of diced tomatoes and bouillon cube. Season with salt and pepper to taste. Let simmer for 30 minutes.
4. In a separate pan, heat the olive oil over medium heat. Add the cabbage and onion mixture, and simmer for another 10 minutes until everything is cooked through. Serve hot!

5. Cauliflower Soup

Ingredients:

• 1 head cauliflower
• 1 onion
• 3 cloves garlic
• 3 cups chicken or vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Parsley or chives for garnish (optional)

Instructions:

1. Preheat the oven to 400 degrees F. Chop the cauliflower into bite-sized pieces and spread it out on a baking sheet. Bake in preheated oven for 15 minutes, or until slightly softened.
2. Meanwhile, dice the onion and garlic. In a large pot, bring the broth to a boil over high heat. Add the diced onion and garlic, cauliflower, and thyme. Season with salt and pepper to taste. Simmer for 10 minutes, or until the vegetables are cooked through. Serve hot garnished with parsley or chives if desired.

6. Cheeseburger Paradise Soup

Ingredients:

• 1 lb ground beef
• 1 can of black beans, rinsed and drained
• 1 can corn, rinsed and drained
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz shredded cheddar cheese
• 8 oz diced tomatoes
• 2 cups chicken broth

Instructions:

1. Preheat the oven to 350 degrees F. Grease a baking dish with cooking spray.
2. In a large bowl, mix ground beef, black beans, corn, chili powder, cumin, salt, and black pepper. Form into 8 patties. Place burgers in the baking dish and top with shredded cheese and diced tomatoes. Bake in preheated oven for 20 minutes or until cheese is melted and burgers are cooked through.
3. Pour chicken broth over the cheeseburger paradise soup and enjoy!

7. Chicken and Rice Soup

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 cup uncooked white rice
• 2 cups chicken broth
• 1/2 onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 garlic clove, minced
• 1 teaspoon dried thyme leaves
• Salt and pepper, to taste

Instructions:

1. In a large pot or Dutch oven, over medium heat, cook the chicken breasts in oil until browned and cooked through. Remove from heat and let cool slightly.
2. Add the rice to the pot and stir to coat with oil. Cook for 2 minutes until warmed through.
3. Add the chicken broth, onion, carrot, celery stalk, garlic clove, thyme leaves, and salt and pepper to taste. Bring to a boil over high heat then reduce heat to low and simmer for 20 minutes until the rice is tender and cooked through.

8. Chicken Noodle Soup

Ingredients:

• 1 lb. of chicken wings
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 can of tomato soup (14oz)
• 1/2 cup water
• 1 bouillon cube
• salt and black pepper to taste
• 8 oz. of egg noodles
• 1 cup frozen peas

Directions:

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with cooking spray.
2. In a large pot or Dutch oven, sauté onions and garlic in olive oil until softened. Add the chicken wings and cook until browned. 
3. Add the tomato soup, water, bouillon cube, salt, and black pepper to taste. Bring to a boil over medium heat. 
4. Reduce heat and simmer for 30 minutes, or until the chicken is cooked through. 
5. Serve the soup hot with egg noodles and frozen peas.

9. Chicken Tortilla Soup

Ingredients:

• 1 chicken breast, chopped into 1″ cubes
• 1 onion, diced
• 1 green pepper, diced
• 1 red pepper, diced
• 1 can (15 oz) of black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• 8 corn tortillas

Instructions:

1. In a large pot or Dutch oven over medium heat, cook the chicken cubes in batches until browned. Remove with a slotted spoon to a plate.
2. Add the onion, green pepper, red pepper, black beans, and tomatoes to the pot.
3. Stir in the chicken broth and chili powder and season with salt and pepper, to taste.
4. Bring to a simmer and add the corn tortillas. Cook until warm, about 5 minutes.

10. Chicken Wild Rice Soup

Ingredients:

• 1 pound cooked, shredded chicken
• 1 cup uncooked wild rice
• 3 cups chicken stock
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/4 cup diced green bell pepper
• 1 teaspoon dried thyme leaves
• 1/4 teaspoon dried basil leaves
• Sea salt and freshly ground black pepper, to taste

Directions:

In a large saucepan, combine the chicken, wild rice, chicken stock, and onion. Bring to a boil over high heat. Reduce the heat to low and simmer for 15 minutes. Add the celery, bell pepper, and herbs; simmer for 5 minutes longer. Season with salt and pepper, to taste.

11. Cream of Mushroom Soup

Ingredients:

• 1 cup sliced mushrooms
• 1/2 cup diced onion
• 1/4 cup flour
• 1 cups milk
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter
• 1 can (14.5 ounces) cream of mushroom soup

Instructions:

1. In a large saucepan over medium heat, cook the mushrooms and onion in the flour until tender.
2. Add the milk and bring it to a boil. Reduce heat and simmer for 10 minutes.
3. Add salt and pepper to taste. Remove from heat and stir in the butter. Serve hot with the cream of mushroom soup.

12. French Onion Soup

Ingredients:

• 1 onion
• 4 cups beef broth
• 1 teaspoon sugar
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 6 tablespoons flour
• 3 cups half and half
• Salt and freshly ground black pepper to taste

Instructions: 

1. Peel and chop the onion. Heat the oil in a large pot over medium heat. Add the onions and sauté until softened, about 10 minutes. 
2. Stir in the flour and cook for 1 minute. Gradually add the broth, whisking constantly to prevent lumps from forming. Bring to a simmer and cook until thickened, about 5 minutes. 
3. Remove from heat and let cool slightly. Scoop into chilled bowls, top with crumbled cheese, and serve with a sprinkle of parsley, if desired.

13. Ham and Bean Soup

Ingredients:

• 1 pound ham, diced
• 1 can (15 ounces) of black beans, drained and rinsed
• 1 cup frozen corn
• 1 cup diced onion
• 1 tbsp. chili powder
• 1 tsp. ground cumin
• Salt and pepper, to taste

Instructions:

1. In a large soup pot, combine the ham, black beans, corn, onion, chili powder, cumin, salt, and pepper.
2. Bring the soup to a simmer over medium heat. Cook until the vegetables are tender, about 10 minutes. Serve hot.

14. Hot and Sour Soup

Ingredients:

• 1 onion
• 2 cloves garlic
• 1 green bell pepper
• 1 red bell pepper
• 1-quart vegetable stock
• 1 tablespoon soy sauce
• 1 teaspoon honey
• 1 teaspoon black vinegar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground white pepper
• 3 tablespoons cornstarch
• 3 tablespoons cold water

Instructions:

1. Chop the onions, garlic, and peppers into small pieces.
2. In a large pot, sauté the onions, garlic, and peppers in a little oil until they’re soft.
3. Add the vegetable stock, soy sauce, honey, vinegar, and spices.
4. Bring to a boil and then reduce heat to low.
5. In a small bowl, whisk together the cornstarch and cold water until the mixture is smooth.
6. Add this mixture to the soup pot and stir until it’s dissolved.
7. 7. Serve hot!

15. Italian Wedding Soup

Ingredients:

• 1-quart chicken broth
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1 (14.5 ounces) can of diced tomatoes, undrained
• 1 (6 ounces) can of tomato paste
• 3 cups water
• 1 cup white wine
• Salt and freshly ground black pepper to taste

Instructions:

In a large pot over medium heat, bring the chicken broth, onion, garlic, oregano, thyme, and black pepper to a simmer. Add the diced tomatoes and tomato paste and simmer for 30 minutes. Add the water and white wine and season with salt and black pepper to taste. Serve hot.

16. Mushroom Soup

Ingredients:

• 1 lb. fresh mushrooms
• 1 onion, diced
• 2 carrots, diced
• 1 stalk celery, diced
• 4 cups chicken or vegetable broth
• 1 cup plain yogurt
• 1 tbsp. Dijon mustard
• Kosher salt and fresh ground black pepper
• Fresh parsley leaves for garnish

Instructions:

1. In a large pot, sauté onions, carrots, and celery in olive oil over medium heat until softened. Add the mushrooms and continue to cook until they are soft.
2. Add the broth and bring it to a simmer. reduce heat and let simmer for 10 minutes. 
3. Remove from heat and let cool slightly before pureeing with an immersion blender or in a regular blender. Return to pot and stir in yogurt, mustard, salt, and pepper to taste. Garnish with parsley before serving hot.

17. Rustic Italian Tortellini Soup

Ingredients:

• 1 lb. ground beef
• 1 onion, chopped
• 1 can of diced tomatoes
• 1 can of tomato paste
• 1 tsp. dried oregano
• 1 tsp. salt
• 1/2 tsp. black pepper
• 6 cups chicken broth
• 8 oz. tortellini 

Instructions:

In a large pot, cook the ground beef until browned. Add the onion and cook until softened. Stir in the tomatoes, tomato paste, oregano, salt, and pepper. Add the chicken broth and bring it to a boil. Reduce heat to low and simmer for 30 minutes.

Meanwhile, cook the tortellini in a large pot of boiling water until al dente. Drain well and add to the soup pot.

18. Simple Taco Soup

Ingredients:

• 1 can of black beans
• 1 can corn
• 1 can of diced tomatoes
• 1 package of taco seasoning
• 1 cup water
• 1 lime

Instructions:

1. Preheat the oven to 350 degrees.
2. Spread a layer of black beans on the bottom of a baking dish.
3. Spread a layer of corn over the beans.
4. Spread a layer of diced tomatoes over the corn.
5. Sprinkle with taco seasoning and then top with water and a lime slice, if desired.
6. Bake for 15 minutes or until heated through and bubbly.

19. Split Pea Soup

Ingredients:

• 1 cup split peas
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 cups chicken broth
• 1 tsp. dried thyme
• 1/2 tsp. black pepper
• Sea salt or kosher salt to taste

Instructions:

In a soup pot, combine the split peas, onion, garlic, chicken broth, and thyme. Season with pepper and salt to taste. Bring to a boil over medium heat and then reduce to a simmer. Simmer for 30 minutes, or until the peas are cooked through. Serve hot.

20. Stuffed Pepper Soup

Ingredients:

• 1 onion, diced
• 1 red pepper, diced
• 6 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 cup cooked white rice
• 1/2 cup long-grain white rice flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil or butter
• 8 oz ground beef or turkey
• 8 oz shredded cheese (queso blanco, queso fresco, cheddar, swiss, etc.)

Instructions:

In a large pot over medium heat, sauté onions and red pepper in olive oil or butter until softened. Add ground beef or turkey. Add the diced tomatoes and bring them to a boil. Reduce heat to low and simmer for 30 minutes. Stir in the cooked white rice and continue simmering for 10 minutes.

In a small bowl, whisk together rice flour, salt, and black pepper. Stir into soup until blended. Serve hot with shredded cheese on top.

21. Tom Yum Soup

Ingredients:

• 6-8 cloves garlic, chopped
• 1 onion, chopped
• 1 lemongrass stalk, white and light green parts only, chopped
• 6 kaffir lime leaves
• 1-inch piece of ginger, peeled and bruised
• 1 tablespoon ground coriander
• 2 tablespoons fish sauce
• 4 cups chicken stock
• 2 tablespoons fresh Thai basil leaves
• Fresh cilantro leaves for garnish

Instructions:

Heat the oil in a large saucepan over medium heat. Add the garlic and onion and cook until softened, about 5 minutes. Add the lemongrass, kaffir lime leaves, ginger, coriander, and fish sauce and cook for 1 minute.

Add the chicken stock and bring it to a boil. Reduce the heat to low and simmer for 10 minutes. Stir in the Thai basil leaves and cilantro before serving.

22. Zuppa Toscana Soup

Ingredients:

• 1 pound Italian sausage
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 teaspoon dried oregano
• Kosher salt and freshly ground black pepper, to taste
• 6 cups chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Pecorino Romano cheese

Instructions:
In a large pot over medium heat, cook the sausage, stirring frequently, until it is no longer pink; drain. Add the onion and garlic and cook until the onion is soft about 5 minutes.

Add the tomatoes and oregano. Season with salt and pepper, and stir in the broth. Bring to a boil over high heat, reduce the heat to low, and simmer for 30 minutes. Stir in the cream and cheese. Serve hot.

Conclusion

Soup is a great meal to make because it is simple, affordable, and customizable. There are endless possibilities when it comes to soup recipes, so everyone can find one they enjoy.

Whether you are looking for a quick and easy meal or something more complex, soup is the perfect option. So why not give it a try?

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