Creole-Style Bean Soup

You had me at ‘okra’. I love okra. Grilled, fried, sauteed, roasted… or tossed into this Creole-style bean soup. The okra helps thicken up the broth and adds such a great flavor. All the flavors of a gumbo, along with some hearty beans to boot. Easy to make and fantastic on a cold day.
Creole-Style Bean SoupI don’t add the shrimp to the entire pot of soup if I’m not going to eat the entire batch at once. Reheated shrimp are not my favorite thing. They get too tough. Instead, I transfer some of the soup (just enough for dinner) to a separate pot and then add the shrimp. It’s a bit more trouble but I think it’s worth it. I could leave out the shrimp entirely and still have a great soup, but it wouldn’t be the same, that’s for sure.

Also try my smoked turkey and file gumbo pie.

Creole-Style Bean Soup

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 -8 servings
Author Mike

Ingredients

  • 3 15 ounce cans beans, rinsed and drained (I used kidney, red and cannellini)
  • 3 cups chicken broth
  • 14 ounces smoked sausage sliced thin, browned first if desired
  • 2 stalks celery diced
  • 1 onion chopped
  • 1 clove garlic minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • A few shakes of hot sauce
  • A few pinches of dried red pepper flake
  • 1 teaspoon Worcestershire sauce
  • 1 28 ounce can diced tomatoes
  • 1 6 ounce can tomato paste
  • 1 tablespoon dry mustard
  • 1 pound frozen sliced okra
  • 1 cup small medium shrimp shelled and deveined

Instructions

  • Place all ingredients except the okra and shrimp into a large pot or Dutch oven.
  • Bring to a boil then reduce to a simmer and let simmer for 45 minutes.
  • Add the okra and shrimp.
  • Return to a boil and boil for 5 minutes then reduce again to a simmer and simmer until the shrimp are done.

Cream of Mushroom Soup

This is quite easily and most definitely the best cream of mushroom soup we’ve ever had. Eating it was an absolute pleasure. Packed with mushroom flavor and velvety smooth, it’s divine. Perfect on a cool fall day with flurries coming down.
Cream of Mushroom SoupIt’s hard to take a great picture of what is essentially a brown soup, but I tried. The picture definitely does not do the flavor of this cream of mushroom soup justice. No picture could.

To get such great mushroom flavor, this soup is packed with mushrooms, both fresh and dried that have been reconstituted. If you really, really love meaty mushrooms, then you’ll love this soup right out of the pot. If you love mushrooms but don’t prefer a lot of them, serve the creamy soup with a few spoonfuls of the mushrooms added in at the end.

Also try my delicious cream of celery soup and my creamy cheddar soup.

Cream of Mushroom Soup

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 -6 servings

Ingredients

  • 4 ounces dried Porcini mushrooms
  • 4 cups chicken stock
  • 1/2 pound unsalted butter
  • 1 small onion diced
  • 3 stalks celery diced
  • 8 ounces baby Portobello mushrooms sliced thin
  • 8 ounces Shitake mushrooms sliced thin
  • 1 cup all-purpose flour
  • 1 cup heavy cream
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Place the dried porcini mushrooms into a small bowl and cover with hot water. Set aside to allow to reconstitute until soft. Reserve the liquid and slice the mushrooms.
  • Meanwhile, warm the chicken stock in a small pot.
  • Melt the butter in a medium pot over medium-high heat.
  • Add the onion and celery and saute for 5 minutes.
  • Add the sliced mushrooms and cook another 10 minutes.
  • Add the flour and stir. The mixture will get thick.
  • Reduce heat to low and cook for 10 minutes.
  • Stir in the warmed chicken stock, the liquid from the reconstituted porcini mushrooms, and the heavy cream..
  • Season with salt and pepper to taste.
  • Bring to a simmer and let simmer for 30 minutes, stirring occasionally.
  • Serving: There are a lot of mushrooms in this soup. They are needed to give it such a fantastic mushroom flavor, but if you find them to be too much in the soup, just serve the creamy liquid portion with as little or as much of the mushroom 'meat' as you wish. We enjoyed the soup served both ways, with or without the mushrooms.

Roasted Tomato Soup

I make what I think is a mighty fine spicy tomato soup. Lately, I’ve been concentrating more on using roasted tomatoes in my dishes, so I decided to give this roasted tomato soup a try. It definitely came out chock full of great roasted tomato flavor. Just perfect. A little herb-y, and a little creamy. And a lot tomato-y.
Roasted Tomato SoupThe tomatoes took about an hour to roast. They came out looking and smelling absolutely fantastic. If it would’ve been a nicer day out I would’ve tossed them on the grill, but the weather just wasn’t cooperating.

Roasted TomatoesWhat a fantastically tomato-y soup!

Also try my delicious roasted chicken noodle soup.

Roasted Tomato Soup

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6 servings
Author Based on a recipe from Tiffani Thiessen

Ingredients

  • 4 pounds plum tomatoes halved, seeds removed
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/4 teaspoon sugar
  • 2 teaspoons dried thyme
  • 1 large onion diced
  • 3 cloves garlic minced
  • 3 cups vegetable stock
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1/2 cup heavy cream
  • Fresh chives chopped and croutons, for garnish, optional

Instructions

  • Preheat your oven to 400 F. Line a baking sheet with parchment paper or use a Silpat,
  • Place the tomatoes cut-side up in a single layer on the baking sheet.
  • Drizzle the tomatoes with 1/4 cup of the olive oil. Sprinkle with salt, pepper, sugar, and thyme.
  • Roast the tomatoes until they are wrinkled and soft, about 1 hour. Remove from the oven and let cool until cool enough to handle. Remove skins.
  • Heat remaining 2 tablespoons of olive oil and a large pot or Dutch oven over medium heat.
  • Add the onions and a pinch of salt, stir, and cook until starting to soften.
  • Add the garlic, stir, and cook another minute.
  • Add the tomatoes, vegetable stock, bay leaf and the basil. Bring to a boil then reduce to a simmer and simmer, partially covered, for 30 minutes.
  • Add the cream.
  • Using an immersion blender to puree the soup until smooth. If you do not have an immersion blender you can transfer the soup to a blender, but let it cool first or it will explode in the blender. You have been warned!
  • Serve warm garnished with chives and croutons if desired.

Slow Cooker Tortellini Soup

I thought this slow cooker tortellini soup was absolutely fantastic. The sauce was perfect. Nice and tomato-y. But the big hit for me was the tortellini. It absorbed some of the great sauce and became great little scrumptious bites. I used fresh tortellini, but frozen would work just as well. So would ravioli.

Sprinkled with a bit of freshly grated Parmesan, this soup was the ideal dish on a cool day.
Slow Cooker Tortellini SoupFennel can be a little too strong (that licorice flavor can drown out everything!), so use as much or as little as you like. Or not. And don’t be afraid to add a few splashes of hot sauce or a good amount of dried red pepper flake for some kick.

Also try my slow cooker spicy kielbasa cabbage soup. Perfect on a cool day.

Slow Cooker Tortellini Soup

Course Main
Cuisine American

Ingredients

  • 1 pound extra lean ground beef or substitute ground Italian sausage
  • 1/2 cup yellow onion chopped
  • 2 cloves garlic minced
  • 1 can 28 ounces crushed tomatoes
  • 1 can 14.5 ounces petite diced tomatoes
  • 1 can 6 ounces tomato paste
  • 1 can 10.75 ounces tomato condensed soup
  • 1 teaspoon white sugar
  • 1 and 1/2 teaspoon dried basil
  • 1/2 teaspoon fennel seeds optional
  • 1 teaspoon Italian seasoning
  • 1/2 tablespoon salt adjust to preference
  • 1/4 teaspoon pepper
  • 3 cups beef broth
  • 1 package 16 ounces or 1 pound frozen cheese filled tortellini
  • 4 tablespoons fresh parsley optional
  • Toppings: freshly grated Parmesan cheese large spoonful of ricotta cheese

Instructions

  • In a large skillet over medium heat, crumble and brown the ground beef until cooked through. Add the onion and garlic in the last few minutes of the cooking. They don't need to cook or get all the way tender, I just like them to have a little bit of that "skillet-cooked" flavor.
  • While the beef is cooking, pour the crushed tomatoes, petite diced tomatoes, tomato paste, and tomato condensed soup in the slow cooker. No need to drain any of the cans!
  • Add in the sugar and seasonings - the dried basil, fennel, Italian seasoning, salt, and pepper.
  • I loved the amount of seasoning in this soup, but definitely adjust these seasonings to your personal preference. You can always start with less seasoning and add more.
  • Stir in the cooked ground beef with onions and garlic. Add in the beef broth (I dissolved beef bouillon cubes into boiling water).
  • Cover the slow cooker and cook on high for 3-4 hours or low for 5-7 hours.
  • About 15-20 minutes before you are ready to serve, pour the frozen tortellini's into the soup. Turn the slow cooker up to high (or leave it if it was already on high) and let the tortellini cook.
  • Serve in bowls with freshly grated Parmesan cheese, a large spoonful of ricotta cheese (I love stirring these cheeses in - SO good), any extra seasonings you want, and some freshly chopped parsley.

Cheddar Cheese Soup

I’ve never been to Epcot. I really want to go, if for nothing else but the foods from the various places around the world. I might take in a few rides too, but I’m all about the food first. So since I haven’t been there I can’t really say for sure that this cheddar cheese soup is a copycat of the Canadian cheese soup you can get at the Le Cellier Steakhouse. I do know that this soup is crazy good, though. Heavenly good. Creamy. A bit smoky thanks to the bacon. A just a slight kick of heat.
Cheddar Cheese SoupI used the best white cheddar I could find, and although you can go with a cheap brand, I think a quality cheese can really make this dish, while a lesser one can just make it ‘ok’. So splurge on a good cheese and you’ll be glad you did.

Also try my creamy pimento cheese soup.

Cheddar Cheese Soup

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 -10 servings
Author Mike

Ingredients

  • 1/2 pound bacon chopped into 1/2-inch pieces
  • 1 medium red onion chopped fine
  • 3 ribs celery chopped fine
  • 4 tablespoons unsalted butter
  • 1 cup all-purpose flour
  • 3 cups chicken stock
  • 4 cups whole milk
  • 1 pound grated white cheddar cheese
  • 1 tablespoon hot sauce
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup warm beer
  • Kosher salt and freshly ground black pepper to taste
  • Green onions chopped, for garnish

Instructions

  • Add bacon to a large pot over medium-high heat. Cook, stirring often, until the bacon starts to brown, about 5 minutes.
  • Add the red onion, celery, and butter. Sauté until the onion softens, about 5 minutes.
  • Add the flour. Stir, and continue stirring for 4-5 minutes until the flour is cooked over medium heat.
  • Whisk in the chicken stock and bring to a boil. Boil for 1 minute then reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
  • Add milk. Bring to a simmer and continue to simmer slowly for 15 minutes.
  • Remove pot from the heat and stir in cheese, hot sauce, Worcestershire sauce, and salt and pepper to taste until the cheese is melted.
  • Stir in warm beer.
  • Serve garnished with chopped green onions if desired.

Slow Cooker Spicy Kielbasa Cabbage Soup

It was one of those days. Too much to do, and just not enough time to put together a complicated meal. And worse, it was mighty cold out. And snowing. The best solution to my problems? This slow cooker spicy kielbasa cabbage soup. Yes, three ingredients. That’s it. Great Campbell’s spicy V8 flavor (you could substitute any V8 flavor that you love!), with yummy kielbasa sausage. Oh, and cabbage. It’s deceptively good, actually, and not what you might expect from something so easy. It’s perfect for a busy day.
Slow Cooker Spicy Kielbasa Cabbage SoupI prefer to brown most meats before adding them to the slow cooker. It adds a bit of texture and color and better flavor, in my opinion. But you don’t have to brown the kielbasa for this slow cooker spicy kielbasa cabbage soup first.

Don’t let the ‘spicy’ part scare you. For us, at least, this soup did not come out overly spicy at all. The flavors mellow a bit as the soup cooks throughout the day.

Also try my slow cooker tortellini soup.

Slow Cooker Spicy Kielbasa Cabbage Soup

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8 -10 servings
Author Mike

Ingredients

  • 1/2 head green cabbage shredded
  • 1 64 ounce can V8 Spicy Hot
  • 2 14 ounce packages Kielbasa sausage cut into 1/2" rounds (lightly browned in a skillet with a splash of oil, if desired)

Instructions

  • Add cabbage to bottom of slow cooker.
  • Add juice, followed by the sausage.
  • Cook on low for 8 hours, stirring every hour or so.

Spicy Tomato Soup

Wow. Talk about the perfect bowl of soup for a cold day. This spicy tomato soup is just fantastic. Super tomato flavor, with a hint of basil, and a really, really nice spicy kick. Perfect by itself and beyond perfect when paired with a simple grilled cheese sandwich.
Spicy Tomato Soup
I used a few cans of San Marzano tomatoes to make this spicy tomato soup, which I’ve heard about before as being great tomatoes. Apparently they are a favorite of many a pizza joint for making top-notch sauce. Well, they truly are great tomatoes. They aren’t cheap, but now I understand why. You can use ‘regular’ canned tomatoes and you’ll still be very, very pleased with this soup. But if you can find San Marzano tomatoes, I definitely recommend them.

Spicy Tomato Soup

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 -6 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 small sweet onion halved, sliced thin
  • 1 teaspoon more, or less, to taste dried red pepper flakes
  • 2 28 ounce cans whole tomatoes, not drained (I used San Marzano)
  • 1 1/2 cups water
  • 1/4 cup loosely packed fresh basil leaves or 1 tablespoon dried
  • Kosher salt and freshly ground black pepper
  • Crème fraîche for garnish (optional)

Instructions

  • Heat oil in large saucepan.
  • Add the onion and pepper flakes and cook until translucent, about 10 minutes.
  • Add the tomatoes and their juices along with the water.
  • Stir and bring to a boil then reduce heat to a simmer and simmer for 30 minutes.
  • Add the basil and salt and pepper to taste.
  • Remove from heat and let cool slightly.
  • Transfer to a blender and puree until smooth. Alternatively, use a stick blender to blend the soup.
  • Pour blended soup through a sieve to remove any solids. Push liquid through as best you can, but remove any large chunks in the liquid.
  • Return liquid to the saucepan and warm through.
  • Serve garnished with Crème fraîche if desired.

Classic Hot and Sour Soup

I found this classic hot and sour soup to be so fantastic I couldn’t stop eating it. The broth is insanely tasty despite being so easy to make. There’s a great contrast between the woodsy mushroom and citrus lime flavors.

Anita loved the soup but said the mushrooms were too thick and that I should’ve cut them much thinner. I liked them thick since they added a bit of texture to the soup, but thin or thick, it’s great stuff!

Classic Hot and Sour SoupI added chicken to our soup, but tofu is probably more common. Or leave it out and you’ll still have the perfect bowl of soup for a cold day.

Also try my chicken chow mein.

Classic Hot and Sour Soup

Course Side
Cuisine Chinese
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8

Ingredients

  • 2 ounces dried shiitake mushrooms
  • 10 cups low-sodium chicken chicken broth divided
  • 2 tablespoons vegetable oil
  • 1/3 cup chopped fresh ginger
  • 2 tablespoons minced garlic
  • 3/4 teaspoon crushed red pepper
  • 1/2 pound chicken cut into small bite-size strips or chunks
  • 1/4 cup fresh lime juice
  • 3 tablespoons cornstarch
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • Green onions sliced, for garnish

Instructions

  • Place 3 cups of the chicken broth in a saucepan and bring to a simmer.
  • Add the mushrooms then remove from heat and let sit for 30 minutes until the mushrooms are tender.
  • Cut off any of the stems and slice the mushroom caps.
  • Strain the chicken broth into a bowl and set aside.
  • Heat oil in a medium saucepan over medium-high heat.
  • Add the ginger, garlic, and red pepper flakes and cook 2 minutes.
  • Add the remaining chicken stock, mushroom broth, and chicken.
  • Bring to a boil and reduce to a simmer and simmer for 30 minutes.
  • In a small bowl whisk together the lime juice and cornstarch. Slowly add to the soup while whisking to combine. Bring soup back to a boil then reduce to a simmer and let simmer for 5 minutes.
  • Add soy sauce and sesame oil and serve garnished with green onions.

Lentil Soup with Smoked Turkey

I love smoked turkey wings. They have an incredible flavor (and they smell so insanely good too). You can smoke your own, or grab a pack or two of already-smoked wings from your grocery store. In ours, the smoked turkey wings can be found near the smoked hocks in the meat department. The smoked turkey adds just the right something to this Lentil soup. The soup could stand on its own without it, it’s just that good, but add in the turkey and oh yes, soup happiness!

Lentil Soup with Smoked TurkeyI made an extra big batch of this lentil soup with smoked turkey and froze some in single serve containers. It’s the perfect winter-time lunch.

Also try my smoked turkey and file gumbo pot pie.

Lentil Soup with Smoked Turkey

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4 -6

Ingredients

  • 1 tablespoon olive oil
  • 2 ribs celery chopped
  • 2 carrots peeled, chopped
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 1 16- ounce can petite diced tomatoes
  • 1 bay leaf
  • 1 cup lentils
  • 3/4 pound smoked turkey wing the entire thing, not cut up or skin removed
  • 4 small red potatoes peeled, sliced 1/4" thick
  • 1/4 cup chopped flat-leaf parsley
  • Salt and freshly ground pepper
  • Freshly grated Parmesan cheese optional, for serving

Instructions

  • Heat the oil in a large pot over medium high heat.
  • Add the celery, carrots and onion and cook until starting to soften, about 5 minutes.
  • Add the garlic and cook another minute.
  • Add the tomatoes, bay leaf, lentils, smoked turkey and 2 quarts of water.
  • Bring to a boil, then reduce to a simmer and cover. Let simmer for about an hour, until the lentils are tender.
  • Add the potatoes and continue simmering until tender, about 10 minutes.
  • Remove the turkey wing from the pot. Let cool until you can handle it, then remove the meat from the bones and shred or chop slightly. Return the meat to the pot.
  • Stir in parsley and salt and pepper to taste.
  • Serve with grated Parmesan for sprinkling if desired.

Southwestern Turkey Soup

I always make too much turkey at Thanksgiving. I’m not complaining, not at all. It means I get to find new and great ways to use leftover turkey. Like this southwestern turkey soup. It’s easy, it’s fast, and it is absolutely packed with great flavors. And it doesn’t matter how you cooked your turkey, whether it be smoked, fried, baked or roasted.

Southwestern Turkey SoupFor a little extra zing in your southwestern turkey soup, skip the Rotel and add a small can of diced tomatoes along with a small can of La Victoria Fire-Roasted Diced Green Chiles.

Also try my Mexican corn soup and my great chicken noodle soup.

Southwestern Turkey Soup

Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 14 1/2 ounce can chicken broth
  • 1 large jalapeno seeded and diced
  • 2-3 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon or more cayenne pepper
  • 3 cups cubed cooked turkey
  • 1 15 ounce can black beans, rinsed, drained
  • 1 10 ounce can diced tomatoes with green chilies (such as Rotel), undrained
  • 1 1/2 cups frozen corn
  • Tortilla strips sour cream, cheese, etc for garnish

Instructions

  • Heat the oil in a large saucepan over medium-high heat.
  • Add the onion and saute until tender.
  • Add the remaining ingredients except the garnishes.
  • Bring to a boil and reduce to a simmer and simmer, covered, for 20-30 minutes.
  • Serve with desired garnishes.