Tag Archives: soup

Venison Cheeseburger Soup

This Venison Cheeseburger Soup Recipe is delicious! It’s easy to make and a guaranteed belly warmer.
By Raschell Rule
Serves: 4
Prep time: 10 minutes
Cook time: 35 minutes


1 cup diced potatoes, peeled
2 pounds ground venison
1/2 cup finely chopped green bell pepper
1/2 cup jalapeño peppers, finely chopped (wear gloves)
1 tablespoon homemade Italian seasoning
1 teaspoon freshly ground black pepper
1 1/2 pounds white American cheese, sliced
1/2 cup canola oil
1 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1 cup flour
1 teaspoon kosher salt
1 1/2 quarts homemade beef broth
1/4 cup chopped scallions


In a large saucepan, add the potatoes and enough water to cover them by about 2 inches. Bring to a boil over high heat. Lower the heat to medium and simmer, uncovered, until fork-tender, about 15 minutes. Drain and return to the pan. Cover and keep warm.

In a large stockpot, heat the oil over medium-high heat. When hot, add the venison burger and cook, breaking up the meat slightly with a wooden spoon, until the burger begins to brown, 6 to 10 minutes.

Add the onion and the bell peppers and cook, stirring, for another minute or two. Add the jalapeños and then the flour, herb blend, salt, and black pepper. Cook, stirring until mixed well and thickened, 3 to 4 minutes.

Add the broth, lower the heat to medium, and cook, stirring, until heated through, taking care not to break the meat up too much. You may also use 1 pound of ground venison and 1 pound of ground beef if you wish.

Remove the pan from the heat, add the slices of cheese, one at a time, and stir gently until the cheese melts into the soup and the soup becomes creamy. Add the scallions and the potatoes and cook just until heated through.

Serve hot with garlic bread (or cheese bread).

Chicken Parm Soup

by Lindsay Funston
4 – 6 Servings


1 tbsp. extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
3 tbsp. tomato paste
1 tsp. crushed red pepper flakes
1 (15-oz.) can diced or crushed tomatoes
6 c.
8 oz. penne
3/4 lb. cooked chicken breast (about 2 breasts)
1 1/2 c. shredded mozzarella
1 c. freshly grated Parmesan
1 tbsp. freshly chopped parsley
Kosher salt
Freshly ground black pepper


In a large pot over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Stir in tomato paste and red pepper flakes. Add tomatoes and broth and bring to a simmer.

Add penne and cook until al dente, 8 to 10 minutes.

Add chicken, mozzarella, Parmesan, and parsley and season generously with salt and pepper. Let cheese melt, then ladle into bowls.

Turkey Noodle Soup

By Makinze Gore
6 Servings


2 tbsp. extra-virgin olive oil
2 medium carrots, peeled and chopped
2 stalks celery, sliced
1 medium yellow onion, chopped
1 leek, cleaned and chopped, whites and light green parts only
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
4 c. turkey stock (or low-sodium chicken broth)
3 c. water
small bunch thyme
Small bunch rosemary
1 bay leaf
1 tsp. dried oregano
Pinch crushed red pepper flakes
1 (12-oz.) package egg noodles
3 c. cooked shredded turkey


In a large pot over medium heat, heat oil. Add carrots, celery, onion, and leek and cook until soft, 5 minutes. Season with salt and pepper. Add garlic and cook until fragrant, 1 minute more.

Add broth, water, thyme, rosemary, bay leaf, oregano, and pinch red pepper flakes. Bring to a boil, then add egg noodles. Cover and cook until pasta is cooked through, 7 minutes. Discard thyme, rosemary, and bay leaf.

Add turkey and simmer until warmed through, 5 minutes. Season with more salt and pepper.

Chicken Meatballs in Spring Vegetable Broth

For this soup recipe, we skipped browning the meatballs and poached them instead. This will keep them very tender and their flavor light, which is ideal for this seasonal dish.



4 scallions, finely chopped
1 large egg
1 large egg yolk
1 1 1/2″ piece ginger, peeled, finely grated
1 garlic clove, finely grated
1 Tbsp. soy sauce
1 tsp. ground coriander
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 lime
1 lb. ground chicken

Broth and Assembly

2 Tbsp. vegetable oil
1 3″ piece ginger, peeled, thinly sliced
3 garlic cloves, thinly sliced
1/2 tsp. freshly ground black pepper
1 Tbsp. soy sauce
Kosher salt
2 celery stalks, thinly sliced
10 oz. thinly sliced snow peas or sugar snap peas
2 scallions, thinly sliced
1 cup coarsely chopped cilantro



Mix scallions, egg, egg yolk, ginger, garlic, soy sauce, coriander, salt, and pepper in a large bowl. Finely grate zest from lime into bowl. Add chicken and gently mix with your hands until evenly distributed.

Gently roll chicken mixture into 1 1/2″-diameter balls (about the size of a golf ball; you should have about 20) and place on a baking sheet. Chill until ready to use.

Do Ahead: Meatballs can be formed 2 months ahead; freeze until firm, about 2 hours, then transfer to a resealable plastic freezer bag and keep frozen.

Broth and Assembly

Heat oil in a large saucepan over medium. Add ginger, garlic, and pepper and cook, stirring often, until garlic is golden brown, about 4 minutes. Add 6 cups cold water, increase heat to medium-high, and bring to a simmer.

Working with 1 meatball at a time, reroll to ensure it’s round and gently add to broth. Reduce heat to medium-low and add soy sauce; season with salt. Cook meatballs until cooked through, 10–12 minutes. Add celery and snow peas and cook until peas are bright green and tender, about 3 minutes.

Divide soup among bowls. Top with scallions and cilantro.

– Bon Appétit

Cabbage Roll Soup

yield: 8 servings
Cabbage Roll Soup gives you all those classic flavors of a cabbage roll, but in a hearty and comforting soup. Minimal prep required to make this hearty cabbage soup.


4 cups cabbage, roughly chopped
1 lb. ground beef
1 tsp Worcestershire sauce
1 tsp salt
1 tsp paprika
1 onion, chopped
3 cloves garlic, minced
1/2 cup water
1 tsp oregano
1/2 tsp basil
2 cans (about 3 cups) tomato sauce
3 cans (about 4 cups) canned diced tomatoes
1 cup rice, uncooked


Add onion, garlic, Worcestershire sauce, paprika, ground beef and salt to a skillet on medium heat. Cook until the ground beef is browned (about 7 to 10 minutes).

In a 6 quart slow cooker, add cabbage, oregano, basil, tomato sauce, diced tomatoes, water and ground beef mixture and stir to combine. Cover and cook on low heat for 8 to 10 hours.

In last half hour of cooking, cook the rice according to package directions. Add the cooked rice to the slow cooker and stir to combine.

– Simply Stacie

Roasted Tomato Soup

Servings: 4 people


1 (28 oz) can whole peeled tomatoes drained, but save the juice!
1 yellow onion sliced
4-6 cloves garlic peeled, but kept whole
1/4 cup olive oil
1/2 teaspoon brown sugar
2 tablespoons butter omit or sub with vegan butter if vegan
1/2 tablespoon dried basil
1 bay leaf
1 1/2 cup stock chicken or vegetable
Heavy cream optional for topping
Sour cream optional for topping


Preheat oven to 375 degrees F.

Drain the tomatoes, reserving the juices, and cut them in half.

Slice the onion and peel the cloves of garlic.

Toss the tomatoes, onion, and garlic in olive oil, salt, and brown sugar.

Roast on an unlined baking pan for 30 mins, stirring half way through.

Pour the roasted vegetables, butter, dried basil, bay leaf, reserved tomato juices, and chicken stock into a medium sized sauce pan.

Bring to boil over medium high heat. Then reduce heat and let simmer for 5 minutes.

Remove bay leaf

Blend until smooth.

Serve with optional ad-ins and a grilled cheese sandwich.

Slow-Cooker Shiitake-Noodle Hot & Sour Soup

Serves: 8 Cook time: 7 hrs 30 min


24 dried shiitake or black Chinese mushrooms (2 to 3 ounces)
2 carrots, cut into 1/2-by-2-inch sticks
2 (8-ounce) cans bamboo shoots, rinsed
2 (14-ounce) packages extra-firm water-packed tofu, drained and cut into ½-inch pieces
1 teaspoon ground white pepper
4 cups thinly sliced green cabbage
4 1/3 cups water, divided
4 cups mushroom or vegetable broth
1/4 cup white vinegar or rice vinegar
1/4 cup red-wine vinegar
1/4 cup reduced-sodium soy sauce, plus more to taste
1 tablespoon chile-garlic sauce, plus more to taste
1 tablespoon minced fresh ginger
3 tablespoons cornstarch
1 tablespoon toasted sesame oil
3 cups cooked lo mein noodles (about 6 ounces dry)
1 cup sliced scallions


Discard mushroom stems and cut the caps into ½-inch pieces. Spread the mushroom pieces in a 6-quart (or larger) slow cooker. Add carrots, bamboo shoots and tofu to slow cooker; sprinkle with white pepper. Top with cabbage.

Combine 4 cups water, broth, white (or rice) vinegar, red-wine vinegar, soy sauce, chile-garlic sauce and ginger in a bowl; add to the slow cooker.

Cover and cook for 4 hours on High or 7 to 8 hours on Low.

Whisk the remaining 1/3 cup water, cornstarch and sesame oil in a bowl. Stir into the soup. If using the Low setting, turn to High. Cover and cook for 20 minutes. Stir in noodles, cover and cook for 10 minutes more. Serve topped with scallions and with more soy sauce and chile-garlic sauce, if desired

Author Notes: Dried mushrooms rehydrate as you slow-cook this classic Chinese soup, giving the broth deep umami flavor. With the addition of cooked noodles at the end, it’s a satisfying vegetarian meal.



1 lb lean ground beef
1 lb bulk pork sausage (or Italian sausage)
2 zucchini squash — thinly sliced and halved
2 summer (yellow) squash — thinly sliced and halved
1 T. onion flakes OR 1/2 an onion diced
1 T. Italian seasoning
1/2 t. cayenne pepper
1/2 t. garlic powder
1/2 t. sea salt
2 14.5 oz. cans of Southwestern Diced tomatoes (with cilantro and lime)
1 14.5 oz. can of water


In a very large, deep skilled (or stock pot) brown the ground beef, sausage, and onion until the meats are no longer pink. Be especially sure the pork is cooked all the way through. Use medium-high heat to brown the meat.

As the meat is cooking add the spices and stir.

Once the beef and pork are cooked, add the zucchini and yellow squash. You may need to reduce the heat at this point.

Stir frequently and allow the squash to become somewhat tender.

Add the cans of tomatoes (juice included).

Add a can of water.

Continue to stir and cook the vegetables for about another ten minutes on med-low heat.

Reduce heat to a simmer and allow the squash to cook to your level of tenderness. DO NOT over cook or you’ll have a mushy mess.

Plate and enjoy.

Add a sprinkle of black pepper or a shot of Worcestershire sauce for extra flavor.


(Yield: 10 servings)


4 cups tomato juice
1 onion, minced
1 green pepper, minced
1 cucumber, chopped
2 cups tomatoes, chopped
2 green onions, chopped
1 clove garlic, minced
3 Tbs. fresh lemon juice
2 Tbs. red wine vinegar
1 tsp. dried tarragon or 1 Tbs. fresh tarragon
1 tsp. dried basil or 1 Tbs. fresh basil
1/4 cup chopped flat-leaf parsley
1 tsp. white sugar
Salt and freshly ground black pepper, to taste
1 avocado, diced, (optional)


In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt and pepper.

Blend until well-combined but still slightly chunky.

Chill at least 2 hours before serving

Sweet Potato and Black Bean Chili

Serves 6


1/4 cup olive oil
3 sweet potatoes, about 3 1/2 lb. total, cut into 1/2-inch dice
1 onion, diced
2 garlic cloves, chopped
2 Tbs. chili powder
1 tsp. cumin
1/8 tsp. cayenne pepper
2 tsp. salt
1/2 tsp. black pepper
2 cups dried black beans, rinsed, soaked overnight in water to cover and drained
1 can (28 oz.) diced tomatoes
4 cups (32 fl. oz.) vegetable stock
Avocado slices for garnish


In a Dutch oven over medium heat, warm the olive oil. Add the sweet potatoes and onion and cook, stirring occasionally, until the onion is translucent and the sweet potatoes are slightly soft, 5 to 7 minutes. Add the garlic and cook for 30 seconds more. Stir in the chili powder, cumin, cayenne pepper, salt and black pepper, then stir in the black beans, tomatoes and vegetable stock.

Bring to a simmer, then reduce the heat to medium-low. Cover the pot and cook the chili, stirring occasionally, for 45 minutes. Remove the lid and continue cooking until the beans are soft and the chili is thickened slightly, 5 to 10 minutes. Ladle into individual bowls, garnish with the avocado and serve immediately.

Serve with your choice of sliced green onions, chopped fresh cilantro, sour cream and grated cheddar cheese,