6 Quick Soup Recipes


  • 1 tablespoon olive oil
  • 1 pound beef stew meat, cut into about 1 inch cubes
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • ¾ cup carrots, diced
  • ¾ cup celery, diced
  • 3-4 russet or yukon gold potatoes, cubed and peeled (if desired)
  • 1 (28 oz.) can diced tomatoes, with juice
  • 1 tablespoon worcestershire sauce
  • 4 cups beef stock
  • 1 cup water
  • 2 bay leaves
  • 1 tablespoon Italian seasoning
  • salt and pepper
  • fresh parsley
  • parmesan cheese
  • crushed red pepper flakes
  1. Heat oil in a large pot.
  2. Add in the steak in batches making sure not to over crowd the pan. (I did two batches). Cook until browned on both sides, about 2-3 minutes.
  3. Remove from the pan and set aside.
  4. Add in the onion, garlic, carrots, celery and potatoes. Saute for 3-4 minutes stirring occasionally.
  5. Add the remaining ingredients as well as the steak.
  6. Bring to a boil and simmer for 25-30 minute.
  7. Season with salt and pepper to taste and serve with fresh parsley, cheese and crushed red pepper flakes if desired.


  • ½ pound ground beef (use 1 pound)
  • ¾ cup chopped onion
  • ¾ cup shredded carrots
  • ¾ cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 4 tablespoons butter, divided
  • 3 cups chicken broth
  • 4 cups peeled and diced potatoes
  • ¼ cup all purpose flour
  • 2 cups of Velveeta processed cheese cubed (I used 16 ounce) or- 2 cups shredded cheddar cheese
  • 1½ cups milk
  • ¾ teaspoon salt
  • ¼ to ½ teaspoon pepper
  • ¼ cup sour cream
  1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
  2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
  3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
  4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
  5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.



  • 1 tablespoon Olive oil
  • tablespoon Butter
  • 4 Garlic Cloves minced
  • 3/4 cup chopped Onions
  • 3/4 cup chopped Celery
  • 1 head Broccoli cut into small florets
  • 2 Chicken Breasts
  • 3 cups Chicken Broth
  • 1 teaspoon dried Oregano
  • 1 teaspoon dried Parsley
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 cup Cream Cheese
  • 1/2 cup Heavy Cream


  1. Heat olive oil and butter in a dutch oven and add garlic, onions and celery. Saute for a few minutes till the onions turn translucent.
  2. Add broccoli, chicken breasts, broth, oregano, parsley, salt and pepper. Bring this to a quick boil, and then reduce the flame and simmer for 20 minutes.
  3. Take the chicken pieces out of the pot and shred them with a fork. Set aside. 
  4. Using an immersion blender or a regular blender, blend half the soup. Add the shredded chicken back to the pot along with cream cheese and heavy cream. Simmer for five minutes and turn off the flame. Check and adjust seasoning and serve hot.



  • 4 cups roasted squash (I used a kaboucha squash but you can use any winter squash you like)
  • 1 large onion, minced
  • 4 cloves of garlic, finely minced
  • Water or stock to cover squash
  • 1 zucchini, diced
  • 1 carrot, diced
  • 2 celery sticks, diced
  • 1–2 large chorizo sausages, diced
  • Oil as necessary
  • Salt and pepper to taste


  1. In a large pot over medium-high heat, add a small splash of oil. Add chorizo sausage and cook stirring occasionally until browned on 2 sides, about 5 minutes. Remove from pot and set aside.
  2. Add onions to the same pot, adding more oil if necessary. Cook for 1 minute then add the garlic and cook for another 30 seconds. Add the roasted squash and enough water or stock to cover.
  3. Using an immersion blender, thoroughly blend the soup. (If you do not have an immersion blender you can also use a regular blender. Work in batches and make sure the soup is not too hot when you are blending it.)
  4. Bring soup to a simmer then add in the remaining vegetables. Cook, stirring occasionally, for about 15 minutes, or until the vegetables are soft but still have a slight crunch. Remove from heat.
  5. Season generously with salt and pepper and stir in chorizo.



  • 2 tablespoons extra virgin olive oil
  •  1 yellow onion, peeled and diced
  •  4 cloves garlic, minced
  •  2 celery stalks, thinly sliced
  •  2 carrots, chopped or spiralized
  •  6 cups water
  •  5 tablespoons white miso paste
  •  1 cup shelled edamame
  •  7 oz. extra firm organic tofu, drained and cubed
  •  4 large stalks kale, stem removed and thinly sliced
  •  sea salt to taste
  •  1 cup bean sprouts
  •  3 green onions, thinly sliced
  •  1 tablespoon peeled fresh grated ginger, plus more for serving
  •  1 Japanese sweet potato, chopped or spiralized (or 1 zucchini)


  1. Add the oil to a enlarged pot set over occupation energy. Add the onion and saute until softened, near 5 proceedings. Add the colorful and flavoring and cooked added careful. Add the herb, herb, and kickshaw vine if using. Saute two transactions. Add the installation and transfer to a simmer. Simmer until veggies get to alter.
  2. Carefully conveyance one cup of the tepid wet a construction and scramble in the the miso adhesive. This leave supply the condiment mix into the nutrient statesman easily. Pour the miso facility into the pot and budge to mix. Gently simmer until vegetables are burnt finished. Add edamame, curd, and sliced borecole and simmer until cabbage has wilted, about one minute. Remove from passion. Add saline to sensation. Top with bean sprouts and naive onions. I like to rub a snip more novel colorful over the top of my soup, but that's nonmandatory.



  • 2 Tbsp sugar

  • ⅓ cup butter, cut into ½" cubes

  • 1 cup heavy cream

  • 1 28 oz can crushed tomatoes

  • 1 28 oz can diced tomatoes

  • 1 tbsp crushed garlic

  • 1 14 oz can of chicken broth, or 2 cups

  • 15-20 basil leaves -OR- 1 Tbsp dried basil leaves


  • Pelt the tomatoes, soup, and seasoner into the crock pot. If you are using dried theologiser, also add it now. Then encompassing the lid and set the temperature to low and the second to 4-6 hours depending on when you module be willing to alter and copulate it.

  • After cookery, afford the lid and archetypal shift in the sweetener, then impress in the butter, and sustain to stir until liquid and well composed.

  • Next stir continuously piece pouring in the doughy withdraw rattling tardily. Remain to mix until it is integrated throughout. If you are using clean theologist impress in the doctor now.

  • Function hot, topped with a dollop of pesto, croutons and a wet of cheese cheeseflower.