Passionate About Des Moines
and the Moms Who Live Here

These Are a Few of My Favorite Soup Recipes

favorite soup recipes

During the cold months especially, our family cooks and eats a lot of soup! There are so many soup options, and they are so easy and good to enjoy on a wintery Iowa night.

These are a few of my favorite soup recipes. Try them out – there’s one meatless, one chicken and one beef from which to choose. 

Disclaimer: I don’t use actual recipes for these soups. I just throw things in without measuring, so feel free to take liberties with the amount of liquids and spices. Please comment if you have suggestions!

Black Bean Soup

4 servings

This recipe is so fast and easy. It’s also meatless. So, if you’re a vegetarian or are cutting back on meat, this is a good option. Meatless is usually a tough sell to my husband, but once I started pairing this soup with cheesy quesadillas for dipping, he was on board.

black bean soup

  • 1 tablespoon olive oil
  • 1/2 medium onion, chopped
  • 1 clove garlic, chopped
  • 1/2 green bell pepper, chopped
  • 1 jalapeno, seeded and chopped
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 3 cups low-sodium chicken or vegetable broth
  • 2 cans low-sodium black beans, drained

Heat the olive oil in a large pot over medium-high heat. Saute onion and garlic for 3 minutes or until translucent. Add green peppers and jalapeno to saute for one minute. Add the spices, broth, and beans. Bring to a boil. Reduce heat and cover, simmering for 10-15 minutes and stirring occasionally. Turn heat to low. Using an immersion hand blender, carefully blend the soup until it is mostly pureed. If you don’t have an immersion hand blender, feel free to leave beans whole. Let thicken on low for another five minutes.

To serve, top the bowls of soup with shredded cheddar cheese and sour cream. Stir in the sour cream for ultimate creaminess!

Picky Kid Alternative: Give them the quesadillas with a serving of fruit on the side.


Chicken Noodle Soup

4-6 servings

Whenever I’m tired or sick or cold… or it’s a day that ends in “y”, you can bet this soup is a comfort! Sure you can open a can of chicken noodle soup, but it doesn’t hold a candle to making it from scratch.

chicken noodle soup

  • 3/4 pound chicken breast, cooked and cubed (we boil ours until cooked through, cool and cube)
  • 1 tablespoon butter
  • 1/2 cup onion, chopped
  • 1/2 cup celery, chopped
  • 1 clove garlic, chopped
  • 2 – 32 oz. containers of low-sodium chicken broth
  • 1 ½ cups Amish-style egg noodles
  • 1 cup carrots, cut into coins
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon black pepper

Heat the butter in a large pot over medium-high heat. Saute onion, celery, and garlic for 3 minutes or until tender. Add broth, chicken, vegetables, and spices. Heat to boiling. Add noodles. Cover and reduce heat. Simmer for 20 minutes or until you can’t wait any longer and must eat it!

Serve it up with crackers or on its own.

Picky Kid Alternative: Give them chunks of chicken and noodles with baby carrots and crackers on the side.


Beef Stir Fry Soup

4-6 servings

This is recipe I invented when we were first married. Now, it’s something we like to make as a way to use up our garden veggies right before it frosts each fall. If you like Chinese or Vietnamese food, this is “stir-fry meets pho”.

beef stir fry soup

  • 1 tablespoon sesame oil (or substitute)
  • 1 teaspoon ginger
  • 1/2 teaspoon coriander
  • 1 pound flank steak or chuck roast, sliced into thin one-inch strips
  • 1 clove garlic, chopped
  • 1/2 medium onion, thinly sliced
  • 6 cups beef broth or 6 cups water and equivalent beef bouillon cubes 
  • 1/2 bell pepper, chopped
  • 1 ½ cups broccoli florets
  • 1/2 cup carrots, cut into coins
  • 1/2 cup green beans, cut
  • 1 teaspoon fish sauce or soy sauce
  • 2 teaspoons stir fry sauce
  • 8 ounces rice noodles

Heat oil in a large pot over medium-high heat. Saute the beef with ginger and coriander. When the beef is nearly browned, add garlic and onion. Cook for 3 minutes or until translucent. Add broth or bouillon and stir. Add all vegetables and sauces. Heat to boiling. Reduce heat and cover, simmering for 10-15 minutes or until vegetables are tender. Drop rice noodles into soup and stir. Remove from heat.

I love sriracha sauce, so I usually top this masterpiece off with a swirl of the yummy sauce!

Picky Kid Alternative: Cut up small chunks of the beef, pull out some noodles, and serve with fruit and yogurt on the side.


That wraps up a few of my favorite soups. May they keep your tummy full and your heart warm through the winter!

What’s your favorite soup recipe?

Save

, , , , , ,

4 Responses to These Are a Few of My Favorite Soup Recipes

  1. Jennifer
    Jennifer December 14, 2016 at 3:41 pm #

    Those look amazing!

    • Summer December 14, 2016 at 5:52 pm #

      Thanks, lady! I hope I got the measurements right:)

  2. Shay
    Shay December 14, 2016 at 4:34 pm #

    I love soup! I could probably eat it every day, no matter the season. But of course, it’s especially best in the Fall/Winter months. These look so delicious- makes me want to cook one up right now!!

    • Summer December 14, 2016 at 5:52 pm #

      I agree! Soup is the best:)

Leave a Reply