Soup Recipes 

When the weather is cold, the snow is falling, and the wind is howling, there is nothing more soothing then sitting down to a nice bowl of warm soup. 

Here are a few soup recipes you might want to consider trying.  Some are plain and simple, and some are a little more fancy. 

Bean Soup 

  • 1 lb dry great northern beans
  • 2 teas hot sauce 
  • 6-12 oz cubed ham
  • 1 teas Cajun seasoning 
  • 1 15oz can diced tomatoes
  • 4 potatoes, cubed 
  • 1 large onion, chopped
  • 8 cups water 
  • 4 stalks chopped celery
  • 4 carrots chopped 
  • Salt and pepper to taste 

Prepare beans as directed on the package   Place the 8 cups of water into a soup pot or a Dutch oven and add the beans, ham, onion, celery, carrots and potatoes.  Cook at a rolling boil for ½ hour.  Add hot sauce, Cajon seasonings and salt and pepper.  Simmer until beans and vegetables are tender. 

Scotch Broth 

  • 1 lb lamb, mutton or beef
  • 6 cups water 
  • 2 oz barley
  • 1 medium turnip, diced 
  • 2 carrots, diced
  • 1 leek, chopped 
  • 1 medium onion, chopped
  • ¼ cup dried peas soaked overnight to soften 
  • 1 cup cabbage, kale or winter greens 

Put water into a large pan and add the meat and the washed barley.  Bring to a boil and then add the turnip, carrots, leek, onion and peas.  Reduce heat and simmer for about 1 ½ hours.  Then add the cabbage and simmer few more minutes.  Before serving, remove meat and dice it and return the diced meat to the soup. 

Chicken Corn Soup 

  • 1 chicken
  • 2 Tbs parsley 
  • 12 cups water
  • 1 Tbs salt 
  • 1 can corn
  • ¼ teas pepper 
  • 1 chopped carrot
  • 3 diced hard boiled eggs 
  • ¼ cup chopped celery
  • 1 cup medium egg noodles 
  • 4 medium potatoes, slicedchicken bouillon to taste 

Place chicken in water, bring to boil and continue cooking chicken until done.  Remove chicken from water, take off skin and discard, debone chicken and return chopped chicken meat to broth.  Add corn, carrot, celery, potatoes, parsley, salt, pepper and bouillon to broth.  Cook on low heat for 1 hour.  Add hard-boiled eggs and egg noodles and cook for ½ hour. 

Lobster Bisque 

  • 2 lb boiled lobsters
  • 2 ½ cups fish or chicken stock 
  • 1 sliced onion
  • 4 stalks celery with leaves  
  • 2 cloves garlic, whole
  • 1 bay leaf 
  • ¼ cup soft butter
  • ¼ cup flour 
  • 3 cups heated milk
  • ¼ teas nutmeg 
  • 1 cup cream, hot, not boiling
  • 2 Tbs sherry 
  • 1/8 teas minced parsley
  • 1/8 teas paprika 

From the boiled lobsters remove and dice the meat and set aside.   Crush the shells and add to the stock together with the onion, celery, cloves and bay leaf.  Simmer this for approximately 30 minutes and then strain the stock. 

In small saucepan combine the flour and soft butter and cook for about 5 minutes.  Do not allow the flow to begin to color.  Gradually pour the heated milk into this mixture and whisk to combine thoroughly.  Add the nutmeg.  Stir into the strained stock.  When the soup is smooth, and boiling add the lobster and simmer the bisque, add the sherry and cover for 5 minutes.  Turn off the heat.  Stir in the cream and season to taste.  Serve with the minced parsley and paprika. 

You can serve any of these delicious soups with hot biscuits or warm crusty bread.  Nice warm soup is comfort food for a cold winter night.