Soup Recipes

 

 

  Click on the link below for my collection of warm, comforting soup recipes. It will take you to my Facebook Sandwiches/Soups/Sauces album page. Click on the desired photo, and then click on the recipe link to take you to the corresponding blog page. I hope you find some savory favorites! 🥣

 

Soup Recipes 

Pressure Cooker Ham & Beans

Ham and beans ready to eat in little over an hour with no adding water or tending to the pot?  Depending on what method you choose...absolutely.

Water not shown.

Pressure Cooker Ham & Beans

Yield:  6-8 servings

Approximate Total Time:  
Soak Method: Soaking: 8-12 hours Cooking/Finishing: 1 hour, 20 minutes
Quick-Soak Method: 1 hour, 50 minutes
No-Soak Method: 2 hours

Electric Pressure Cooker Size:  6 quarts

Soak/Quick Soak Method

1 pound dried pinto beans
Water
1 tbsp. Crisco, lard, or vegetable oil
1 1/2 cups of cooked, diced ham*
Salt and pepper to taste

Soak Method: At least 8 hours before cooking, sort the pinto beans, removing broken beans, stones, and dirt. Rinse the beans, and put them into a large container. Add 8 cups (2 quarts) of water. Let the beans soak for 8-12 hours. Finish with Cooking Method described below.

Quick-Soak Method: Sort the pinto beans, removing broken beans, stones, and dirt. Rinse the beans, and put them into the pressure cooker pot. Add 6 cups of water. Lock the pressure cooker lid in place and set steam vent to Sealing.  Select PRESSURE COOK (Manual) and cook for 2 minutes on High pressure. Once the 2-minute cooking cycle is complete, allow the pressure to release naturally for 10 minutes, and then open the steam vent to release the remaining pressure (Quick Release). Finish with Cooking Method described below.

Cooking Method: Drain the pinto beans, rinse, and add to the pressure cooker pot. Pour in 5 cups of water, and stir in the Crisco. Lock the pressure cooker lid in place and set steam vent to Sealing.  Select PRESSURE COOK (Manual) and cook for 20 minutes on High pressure. Once the 20-minute cooking cycle is complete, allow the pressure to release naturally, which will take about 24 minutes.

Remove lid. Stir in ham. If broth is too thin for your liking, select CANCEL, then select SAUTE, and adjust so it's on the "More" or "High" setting.  Cook and stir until broth is the desired consistency. Select CANCEL, and then select KEEP WARM. Salt and pepper to taste.

No-Soak Method

1 pound dried pinto beans
Water
1 tbsp. Crisco, lard, or vegetable oil
1 1/2 cups of cooked, diced ham
Salt and pepper to taste

Sort the pinto beans, removing broken beans, stones, and dirt. Rinse the beans, and put them into the pressure cooker pot. Add 6 cups of water, and stir in the Crisco. Lock the pressure cooker lid in place and set steam vent to Sealing.  Select PRESSURE COOK (Manual) and cook for 70 minutes on High pressure. Once the 70-minute cooking cycle is complete, allow the pressure to release naturally, which will take about 20 minutes.

Remove lid. Stir in ham. If broth is too thin for your liking, select CANCEL, then select SAUTE, and adjust so it's on the "More" or "High" setting. Cook and stir until broth is the desired consistency. Select CANCEL, and then select KEEP WARM. Salt and pepper to taste.

Click here for printable format

*If I don't have leftover ham in the freezer, I use Farmland Smoked Spiral Ham Slices and Pieces.  I cut off any fat or rind and then dice enough to make 1 1/2 cups.   The remaining ham can be frozen for the next pot of beans.  :)

Cornbread is the perfect side for ham and beans, and I have an easy, delicious recipe for it that can be made while your beans are cooking!

Cornbread: http://easyaspiecanbe.blogspot.com/2014/02/cornbread.html

Why should you soak beans?  An article published by The New York Times tells you everything you need to know about storing and cooking beans.  "Soaking your beans helps them cook faster and more evenly, and it can also make them easier to digest."

Adding a fat not only adds flavor, but it will keep the foam from clogging the vent.  To read the whole article, click on this link:  https://cooking.nytimes.com/guides/21-how-to-cook-beans?regi=1&join_cooking_newsletter=true&register=google

Pressure Cooker White Chicken Chili

This recipe for white chicken chili is our favorite by far. Besides tasty, it is so fast and easy and tastes like it's been simmering on the stove for hours.

Pressure Cooker White Chicken Chili

Yield:  4 generous servings

Approximate Total Time:  1 hour

Electric Pressure Cooker Size:  6 quarts

1 pound boneless, skinless chicken breasts (about 3 medium or 2 large), cut into bite-sized cubes

2 (15.5 oz.) cans great northern beans, drained and rinsed

1 1/2 cups chicken broth

1 cup chopped onion (about 1 medium)

2 (4 oz.) cans mild or hot diced green chilies

2 medium garlic cloves, peeled and minced or 1 tsp. jarred minced garlic

2 tsp. dried oregano

2 tsp. ground cumin

1/4 cup heavy cream or half and half

2 tbsp. yellow cornmeal

Salt to taste

Shredded Monterey Jack, Colby, or white Cheddar cheese (about 1/4 cup per serving)

Sour cream (optional)

Mix the chicken, beans, broth, onion, chilies, garlic, oregano, and cumin in the pot.  Lock pressure cooker lid in place and set steam vent to Sealing. Select PRESSURE COOK (Manual) and cook for 7 minutes on High pressure.

After the 7 minutes have passed, open the steam vent to release pressure (Quick Release).  Carefully remove lid. Select SAUTE and bring chili to a simmer. Stir in the cream and cornmeal.  Cook, stirring constantly, until the chili thickens somewhat, about 3 minutes. Select CANCEL, and then select KEEP WARM.  Salt to taste and serve with shredded cheese and sour cream if desired.

Click here for printable format

*Recipe posted with permission from author Bruce Weinstein.

Recipe from Weinstein, Bruce and Mark Scarbrough.  The Instant Pot Bible. New York, New York: Little, Brown and Company, 2018:  p. 126

Instant Pot Detox and Weightloss Cabbage Soup

Once I tried this cabbage soup recipe, I tossed out the one I'd used for almost 40 years!  Flavorful and low in calories (107 per large serving), you can use this recipe for the infamous cabbage soup diet, to detox, or to substitute for a few meals to help speed weight loss.

Instant Pot Detox and Weightloss Cabbage Soup

Yield:  6 servings

Approximate Total Time:  1 hour 

Electric Pressure Cooker Size:  6 quarts

Adventures of a Nurse features some really good recipes...and this is one of them!  😀

https://www.adventuresofanurse.com/instant-pot-detox-and-weightloss-cabbage-soup/

Instant Pot Detox and Weightloss Cabbage Soup 101:

*I chop the onion and slice the carrots and celery into bite-size pieces. I chop the cabbage into smaller pieces than is called for in the recipe, as I like cabbage more tender, and larger pieces will be firmer.

*I use regular chicken broth--not low sodium.

Click here to print!

Rootitoot Beef Stew

With a pressure cooker, you can whip up a hearty beef stew in half the time it takes on top of the stove.  This recipe is to-die-for and is comfort food at its finest...YUM!

Rootitoot Beef Stew

Yield:  4 generous servings

Approximate Total Time:  1 hour, 35 minutes using thawed stew meat

Ruth "Rootitoot" McCusker created this recipe so that it is perfect for everyone including beginners. The recipe can be found on Ruth’s website Rootitoot:  https://rootitoot.com/recipes-and-cooking/meats/beef-stew-(with-fresh-or-frozen-beef)/

Rootitoot Beef Stew 101:

*I halve the amount of brown sugar, vinegar, and pepper.

*To ensure tender beef, I increase the cook time to 30 minutes.

*I salt to taste before serving.

*I use a 6-qt pressure cooker and often increase the ingredients by 1.5 so that we have leftovers.  Approximate total time will increase to 1 hour, 50 minutes.

Click here to print!

Hot and Sour Soup

This hot and sour soup recipe is fantastic.  It's quick, easy to make, doesn't call for a lot of difficult-to-find ingredients, and the best part--easily rivals any hot and sour soup found at a restaurant.  I also include a link on how to make your own crispy Chinese noodles!

Kosher salt is shown, but table salt is fine to use.  You will only need half of a 16 oz. carton of tofu.

Hot and Sour Soup

This recipe for Hot and Sour Soup, along with a video showing how to make the soup, can be found on the The Gimme Some Oven website:  https://www.gimmesomeoven.com/hot-and-sour-soup-recipe/

Hot and Sour Soup 101:

*About an hour before the soup preparation, drain the water from the tofu.  Then wrap the tofu in several layers of paper towels and put a cutting board on top of it weighted down with a small bowl like a cereal bowl.  You want enough weight to express water from the tofu but not enough weight to crush it. Change paper towels after about 30 minutes.  After tofu has completely drained, cut it into 1/2-inch cubes.

*I use 1 1/4 tsp. chili garlic sauce and 1/2 cup rice vinegar.

*All of these ingredients can be found at Wal-Mart or other major grocery chains. Toasted sesame oil is a delicate oil and once opened, should be stored in the refrigerator.  http://www.stilltasty.com/fooditems/index/17807

Crispy Chinese Noodles:  http://easyaspiecanbe.blogspot.com/2018/02/crispy-chinese-noodles-and-tutorial.html

Click here to print!

Crispy Chinese Noodles and Tutorial

Crispy Chinese Noodles are the perfect topping for your Hot and Sour or Egg Drop Soup--and so easy to make at home!

A 16 oz. package of egg roll wraps is shown, but you will only use 6 sheets.

Crispy Chinese Noodles

The recipe for Crispy Chinese Noodles by vlogger Makenna Gott can be found on YouTube:  https://www.youtube.com/watch?v=4Id9zA7ef8s

Notes:  

*I will often fry a whole package of egg roll wraps and after they cool, freeze them for future batches of soup.  They will keep for quite a while in the freezer.

Crispy Chinese Noodles 101:

Using a pizza cutter, cut 6 egg roll wraps into strips:

Heat 1/2 inch of oil in a 10-inch skillet until oil reaches 350 degrees:

Fry 2-6 strips at a time turning once.  Strips will fry VERY quickly.  Remove strips from skillet just as they start to turn brown as they will finish browning after being removed:

Place on a plate lined with paper towels to absorb the oil.  Repeat until all strips are fried:

Serve with your favorite Chinese soup!

White Chicken Chili

How about serving up something different from traditional chili made with beef and tomatoes? White Chicken Chili is a flavorful blend of tender chunks of chicken, white beans, and just enough zip.

White Chicken Chili

3 tbsp. olive oil
3 pounds boneless, skinless chicken breasts, cubed
3/4 cup chopped onion
3 cups chicken broth
3 (4 oz.) cans chopped green chilies, undrained
1 tbsp. garlic powder
1 tbsp. ground cumin
1 1/2 tsp. dried oregano leaves
1 1/2 tsp. dried cilantro leaves
1/2 tsp. ground red pepper
3 (14.5 oz.) cans great northern beans, undrained
Salt to taste
Garnishes:  sour cream, Monterey Jack cheese

Heat oil in a 5 qt. sauté pan over medium heat.  Add cubed chicken, stirring often, until chicken is cooked through.  Remove chicken to a 5 qt. or larger Dutch oven.  Cover, and keep warm.  Add onion to the drippings in the sauté pan, and cook over medium heat for 5 minutes.  Stir in broth, green chilies, garlic powder, ground cumin, oregano leaves, cilantro leaves, and ground red pepper.  Simmer uncovered for 30 minutes.  Pour this over the chicken that's in the Dutch oven, and add the beans.  Cover and simmer for at least an hour.  Salt to taste.  Garnish with sour cream and Monterey Jack cheese if desired.  Serve with corn bread or corn chips.

Click here for printable format

Cornbread is a good side for this chili, and I have an easy, delicious recipe for it!

Cornbread:  http://easyaspiecanbe.blogspot.com/2014/02/cornbread.html

I adapted this recipe from the original recipe shared with me by my friend Lori.

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7-Can Soup

7-Can Soup combines Velveeta with 7 cans of beans and vegetables to create a pot of piping hot, delicious soup in minutes!

A 16 oz. package of Velveeta is shown but you only need 8 oz.  Use a 15 oz. can of meat-only chili.  Cilantro not pictured.

7-Can Soup

Ree Drummond of The Pioneer Woman Cooks is one of my favorite food bloggers.  Her recipes are outstanding!  The recipe for 7-Can Soup can be found here:  http://thepioneerwoman.com/cooking/seven-can-soup/

Cornbread is a good side with this soup, and I have an easy, delicious recipe for it!

Cornbread:  http://easyaspiecanbe.blogspot.com/2014/02/cornbread.html

Senate Bean Soup

Navy beans, ham, celery, and butter make Senate Bean Soup rich and delicious. 

Senate Bean Soup

Christy Jordan of Southern Plate has many mouth-watering, simple recipes.  The recipe for Senate Bean Soup can be found on Christy's website:  http://www.southernplate.com/2010/01/shortcut-senate-bean-soup-and-mary-poppins-visits-bountiful.html

Notes:

*I use 1 1/2 to 2 cups of cooked, diced ham.  If I don't have leftover ham in the freezer, I use Farmland Smoked Spiral Ham Slices and Pieces.  I cut off any fat or rind and then dice enough to make 1 1/2 to 2 cups.   The remaining ham can be frozen for the next batch of soup. 

*Use 4 (15.5 oz.) cans navy beans

*Cornbread is a good side with this soup, and I have an easy, delicious recipe for it!

Cornbread:  http://easyaspiecanbe.blogspot.com/2014/02/cornbread.html  

Click here to print! 

From Wikipedia:  "Senate bean soup is a soup made with navy beans, ham hocks, and onion. It is served in the dining room of the United States Senate every day, in a tradition that dates to the early 20th century. The original version included celery, garlic, parsley, and mashed potatoes as well."

Cooking Tip:  For years, I wasted leftover celery, because I didn't know how to store it properly.  I finally stumbled across this technique that will keep celery crisp and fresh for up to 4 weeks!   Wash and dry the celery, trim the edges with a sharp knife, and store it wrapped in a paper towel inside a zippered storage bag in the refrigerator.

 

Mike's Chili

This chili, alone, was reason enough to marry my husband.  After tasting Mike's, he was in charge of the chili-making from then on. ♥

Salt not pictured.

Mike's Chili

2 lbs. ground beef

1 cup chopped onions

2 (8 oz.) cans tomato sauce

1 (2 oz.) pkg. Williams Original Chili Seasoning (seasons 4 lbs. meat)

2-4 tsp. (to taste) chopped, canned green chilies

1 (14.5 oz.) can diced tomatoes, undrained

1 (14.5 oz.) can whole tomatoes, undrained

2 (15 oz.) cans black beans, undrained

2 (15.5 oz.) cans kidney beans, undrained

2 (15.5 oz.) cans pinto beans, undrained (or 1 30 oz. can)

Salt to taste

In a large stock pot (We use an 8-qt.), brown ground beef and onion over medium heat; drain.  Stir in tomato sauce, chili seasoning (to taste--we use the whole package, but less can be used with more added later), green chilies (We use 2 tsp.), diced tomatoes, and whole tomatoes (break up slightly before adding).  Simmer for about an hour on medium-low.  Add beans and simmer for 2-4 hours.  Salt to taste.

Click here for printable format

Slow Cooker Pasta Fagioli

Slow Cooker Pasta Fagioli gives Olive Garden's version a run for its money.  This is so easy...and so good!

Salt and shredded Parmesan cheese not pictured.

Slow Cooker Pasta Fagioli

Christy Jordan of Southern Plate has many mouth-watering, simple recipes.  The recipe for Slow Cooker Pasta Fagioli can be found on Christy's website:  http://www.southernplate.com/2013/04/slow-cooker-pasta-fagoli-small-batch-finding-clovers.html

Notes:

*Matchstick carrots are sometimes called shredded carrots.

*I always add additional salt (to taste) before serving and also top the soup with shredded or grated Parmesan cheese.

*The pasta will absorb a lot of the liquid, so if the soup is too thick for your taste, you can add additional beef broth or stock at the end. 

Click here to print! 

 

Slow Cooker Easy Potato Soup

 When a friend shared this recipe with me, I couldn't believe that something so easy rivaled many homemade and restaurant potato soups I've had.  It is so good!

Slow Cooker Easy Potato Soup

3 (10.5 oz.) cans condensed cream of potato soup, undiluted
3 soup cans of milk
2 (15 oz.) cans diced potatoes, drained
1(14.5 oz.) can sliced carrots, drained
1 1/2 cups diced ham*
salt and pepper to taste
1 cup instant mashed potato flakes 
Optional toppings:  sour cream, cheddar cheese, bacon bits

In a 6 qt. slow cooker, combine the first 5 ingredients.  Add salt and pepper to taste.  Cover, and cook on low for 3-4 hours.  Right before serving, add the instant mashed potato flakes and stir.  Serve with toppings if desired. 

 Click here for printable format

*If I don't have leftover ham in the freezer, I use Farmland Smoked Spiral Ham Slices and Pieces.  I cut off any fat or rind and then dice enough to make 1 1/2 cups.   The remaining ham can be frozen for the next batch of soup.  :)

Cornbread is a good side with this soup, and I have an easy, delicious recipe for it!

Cornbread:  http://easyaspiecanbe.blogspot.com/2014/02/cornbread.html

I adapted this recipe from the original recipe shared with me by my friend Constance.