Homemade soup is a weekly staple in our household. You could go as far as saying that we are soup addicts. When we began cooking soups from scratch a few years ago, we turned into overnight believers.
We have found that the savory taste of homemade soup cannot be captured in canned varieties. You also can’t beat the minimal cost per serving most home-cooked soups offer. While some soups take a bit of time and effort to make, if you cook up large batches over the weekend, you will have quick and easy re-heats during the week—one of the perks I love. And, during the chilly winter months, nutritious soups help to warm our souls, fill our bellies and protect our immune systems from nasty bugs. Soup is not only delicious, it is practical, cost-effective, usually healthy and the perfect complement to winter weather. I even find it to be a satisfying, creative cooking outlet.
So, stay toasty with these recipes, all of which can be adjusted according to your taste. If you prefer more or less of a particular vegetable or spice, feel free to adjust. Gather your family or friends, have fun in the kitchen and most importantly, kick back with a warm, aromatic, uplifting bowl of goodness.
Chicken Barley Soup
- 1 whole chicken
- 2 cups pearled barley
- 3-4 cups cubed potatoes
- 2 cups cut carrots
- 2 cups cut celery
- 2 cups corn
- 1 diced red onion
- 1 whole bulb of pressed garlic
- 2 bay leaves
- 4 tablespoons olive oil
- salt and pepper to taste
This recipe makes a large batch of soup. Enjoy its heartiness and the simplicity of having a couple nights of leftovers. Our family of six can typically get about two nights out of this recipe. We go for a whole bulb of garlic for an immune system boost and add cayenne pepper to taste for an extra kick and a natural way to clear a wintery stuffy nose.
After removing the innards, place the chicken and half a bulb of garlic in a crockpot, cooking on low for 10 to 12 hours.
Toward the end of the chicken’s cooking time, combine all of the vegetables, the remaining garlic and the bay leaves in a large bowl or pot, top with 3 tablespoons of olive oil and a tablespoon of salt, and toss. Roast the veggies in a large, greased baking dish for 1 to 1½ hours at 400 degrees, or until they become caramelized on the outside. Stir every half hour.
Salt and season 5 cups of water and bring to a boil. Add barley, bring to a boil, cover and reduce to a simmer, cooking on low heat for 40 to 50 minutes. Fluff the slightly al dente barley with a fork.
While your veggies and barley are cooking, remove the chicken from the crockpot and place on a large tray or pan to cool for 5 to 10 minutes. Save the juice from the chicken to add into the soup. Remove all meat from the bones and be sure to store the remaining carcass in the refrigerator or freezer to use at a later date as a base for a nutritious soup stock.
Combine all of the ingredients in an extra large soup pot, along with the chicken juice, and add 10 cups of water. Use more or less water depending on whether you like a brothy soup or a chunky soup. Salt and season to taste. Serve hot.
Pulled Pork Tortilla Soup
- 2 to 3 pounds pork roast
- 4 cups roasted tomatoes
- 2 to 3 cups corn
- 1 bell pepper
- 2 chopped red onions
- 5 garlic cloves
- 2 cups cooked white beans (follow the directions on the package)
- 8 ounces of cheese, shredded
- tortilla chips
- olive oil
- 2 tablespoons cumin
- salt and pepper to taste
- a dash of cayenne pepper
- 10 cups water
- lime and avocado garnishes (optional)
This large batch of tortilla soup is a favorite recipe at my house and one that offers a few nights of leftovers. Served over tortilla chips and cheese, this fun, flavorful meal is a crowd pleaser. Both the adults and kids in our family get exceptional joy out of the gooey cheese that hangs off of the spoon and accompanies each delicious bite. If you are like me and love spicy foods, add more cayenne pepper to taste.
Place pork roast, one chopped onion, 3 cloves of garlic and diced tomatoes in a crockpot, and cook on low for about 12 hours.
Add 2 tablespoons of olive oil to a pan on medium heat. When the pan is heated, add the second chopped onion, sprinkle with salt and cook until clear. Add the remaining garlic, chopped peppers and corn. Sauté on medium heat for about 10 minutes or until the peppers just become tender.
When the pork is finished cooking, remove from the crockpot and place on a large pan. Shred the pork into small pieces with two forks, if needed. Remove any large chunks of fat (which also can be saved for stock).
Combine the pork and its broth with the vegetables in an extra large soup pot. Pour 12 cups of water into the pot; add the cumin, salt, pepper and cayenne pepper; and bring to a slight boil. Reduce to a slight simmer and let cook for 5 to 10 minutes.
Place a small handful of chips in the bottom of each serving bowl, sprinkle the shredded cheese to the top of the chips and add a generous helping of hot soup. For additional flair, top with a lime wedge and several pieces of avocado.
Acorn Squash and Kale Soup
- 4 acorn squashes
- 8 cups chopped kale
- 1 chopped onion
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 tablespoon raw sugar or maple syrup
- salt to taste
Here is a hearty and delicious option for vegans. The acorn squash is rich and echoes flavors of fall, with the kale adding a delightful texture and taste to the soup. While this is a vegan recipe, I have seen similar recipes that call for a garnish of crumbled bacon, for those who prefer a meaty flavor. You can also garnish with the seeds from the acorn squash. Just roast and chop them and sprinkle on top.
Preheat oven to 400 degrees. Slice acorn squash in half, scoop out the seeds and place the halves cut-side down on a baking sheet. Bake for 1 hour 15 minutes. Let cool.
Scoop out the flesh and puree in a blender or food processor, with nutmeg, cinnamon and salt.
Add 2 tablespoons of olive oil to a pan on low heat. When the pan is heated, add the chopped onion, sprinkle with salt and cook until clear. Add the chopped kale and cook until soft.
Combine the squash puree, onions and kale in a large pot on medium to low heat. Add the raw sugar or maple syrup and 2 cups of water. Stir and let the soup heat.
Black Bean Coconut Soup
- 1 bag of dry black beans (16 ounces)
- 3 cups of coconut milk
- 2 cups water
- 1 bunch cilantro
- 5 garlic cloves, chopped
- 2 chopped onions
- coconut oil
- 1 tablespoon cumin
- 1 bay leaf
- salt
- pepper
Eating beans is an inexpensive way to fill your belly. Always on a search for interesting recipes, I discovered a variation of this one online, published by recipe author Ian Knauer, and tweaked it a bit to my taste. The hearty, rich flavor of this recipe makes for a unique and delightful winter comfort soup, with an extra creamy treat provided by the coconut milk.
Soak the beans for 8 hours or overnight in a large soup pot to soften before cooking (most bags will give specific instructions).
After the beans have soaked, add 1 tablespoon of salt and the bay leaf to the pot, and place on the stove, covered with a tilted lid. Bring to a gentle simmer. Cook for 1 to 1½ hours or until tender.
In a large pot, heat oil on medium heat and stir in the chopped onions, garlic, 1 teaspoon salt and ¾ teaspoon pepper. Cook for about 6 minutes, or until golden.
Add the cilantro stems, water, beans and their liquid, cumin and coconut milk. Bring to a simmer and cook for about 5 minutes, or until the cilantro stems are tender.
Puree the soup in batches. Finish by seasoning with salt and pepper. Garnish with cilantro leaves.
