How to Make Best Soup Recipes

When I learn how to make my best soup recipes and stews, I found that some of these are the oldest forms of cooking. Many centuries ago European peasants were living on one dish meals of meat and vegetables cooked together.


Fishermen’s wives made chowder and bouillabaisse from their share of the catch spared for home consumption. Gypsy cooks threw into a pot whatever the countryside had to offer. It is one way of cooking that most of us would not want to do without. Some of these wives learned how to make the best soup recipes out of the wild game or fish and with the addition of wild rice. Some of these recipes are still recorded and popular today in our history. 


If you are learning how to make soup recipes today you will find they are valued for their taste and aroma but also for the vitamins and minerals that they contain. Homemade soup rates high among the most nourishing, delicious and economical of all foods. It makes an excellent appetizer or served with crusty bread, an ideal lunch or supper. Nothing taste so good and makes you feel so much better than a bowl of chicken noodle soup when you have a cold. Nothing warms you up so quickly on a cold day like a bowl of hot soup recipes.


Thin, light, savory clear soups give an edge to the appetite. They were designed to precede elaborate formal dinners. Their purpose is different and thin soups can never replace the hardy chowders, stews and other soups of substance.


Very popular homemade soup recipes today are the cream soups, made with milk or heavy creams with the addition of vegetables or fish. These are seasoned and always thickened. Bisques are generally made from shell fish, milk and seasonings and served with diced fish; made similar to purees.

How to Make Soup Recipes and the Terms

SOUP TERMS: The following are some soup terms to help in the making of your homemade soup recipes.

  • BISQUE- A rich cream or pureed soup often made with shellfish, poultry or game.
  • BORSCHT-A soup made primarily of beets and served hot or cold with sour cream.
  • BOUILLON-A seasoned broth in concentrated form.
  • BOUQUET GARNI-A small bundle of herbs, usually wrapped together, added during cooking for flavor and removed before serving.
  • BROTH-The liquid obtained by simmering meat or poultry, bones and/or vegetables in water. Broth is usually seasoned, strained and degreased for use as the base for soups, stews and sauces. The terms broth and stock are used interchangeably.
  • BRUNSWICK-A stew typically featuring two meats such as chicken and game plus vegetables.
  • BURGOO-A stew generally made from several kinds of meat, a variety of vegetables and highly spiced.
  • CASSOULET-A French-inspired meaty bean stew usually containing sausage and poultry. It is typically flavored with garlic.
  • CHILI CON CARNE-A highly seasoned Mexican-American dish of beef, tomatoes and often beans. Quite often called chili, there are many variations.
  • CHOWDER-milk based thick soup made from fish, shellfish or vegetables and usually containing diced potatoes.
  • CIOPPINO-A tomato based fish stew containing many kinds of seafood.
  • CONSOMME-A clear soup made by straining, reducing and clarifying broth.
  • CROUTONS-Small hand toasted pieces of bread used for garnish.
  • FRICASSEE-A dish of small pieces of meat like chicken or veal, stewed in stock and served in a white sauce.
  • GUMBO-A thick Creole soup containing a combination of poultry, game, fish, seafood and vegetables. It is thickened with okra pods or gumbo file’, powdered dried sassafras leaves.
  • MINESTRONE-A thick vegetable soup usually with dried beans and pasta.
  • RAGOUT-A well seasoned meat and vegetable stew in a thick sauce.
  • STEW-A combination of meat or fish, vegetables and a small amount of liquid that is simmered or slowly boiled in a covered container. It is characterized by tender meat and well-mingled flavors.
  • STOCK-A liquid in which meat, fish, poultry, bones or vegetables have been cooked. (Same as broth)

BEEF SAUSAGE AND BARLEY SOUP RECIPE

How to Make Best Soup Recipes like this Beef, Sausage and Barley Soup RecipeHow to Make Best Soup Recipes like this Beef, Sausage and Barley Soup Recipe
  • 1 Pound leftover roast beef
  • ½ Pound stuffed Italian sausage 
  • 8 Cups chicken broth
  • 1 Small diced onion
  • 1 Small chopped green pepper
  • 1 Diced carrot
  • 3 Cloves garlic finely chopped
  • 1 Tablespoon dried basil
  • 1 Quart canned tomatoes
  • ¾ Cup barley

Cut sausage in 1 inch pieces; place meat in pot with chicken broth over high heat.

Add onion, pepper, carrot, garlic and dried basil to pot.

Add the can of tomatoes; when mixture begins to boil add the barley.

Reduce heat, cover and simmer about 45 to 50 minutes.

Season with salt and pepper as desired; serve hot.


MULLIGATAWNY RECIPE 

This homemade soup recipe comes from the Tamil people of East India. The word meaning “pepper water” is deliciously seasoned with many spices besides the pepper; turmeric, ginger, garlic, ginger, coriander and cumin.


  • 1 Stewing chicken (4 pounds) cut in pieces
  • 2 Sliced onions
  • 6 Tablespoons butter
  • 1 Cup yogurt
  • 2 Quarts water
  • 4 Whole cloves
  • 3 Tablespoons fresh lemon juice
  • Salt
  • 4 Teaspoons finely chopped onion
  • 1 Teaspoon turmeric
  • 1 Teaspoon cayenne pepper
  • ½ Teaspoon ground ginger
  • 1 Clove minced garlic
  • ½ Teaspoon ground coriander
  • ¼ Teaspoon ground cumin

Combine 4 teaspoons chopped onion, turmeric, cayenne pepper, ginger, garlic, coriander, cumin.
Pound ingredients together to make a curry seasoning paste and set aside.
Brown onion slices and chicken pieces in large saucepan in 4 tablespoons melted butter.
Stir in the curry seasoning paste, yogurt and a little salt.
Cook until juices turn to a brownish crust on bottom of pan; watch so it does not burn.
Pour in water and let cook over low heat.
Melt remaining butter in a small pan with whole cloves for a couple minutes.
Crush the cloves with a wooden spoon; pour in the lemon juice and mix well.
Pour this mixture into the large pan with the chicken.
Cover and stew the chicken soup for 1 hour or until the meat is very tender.
Remove meat from bones and return meat to pan; discard bones.
Adjust the seasoning to taste; serve with a bowl of hot cooked rice and bowl of chopped apples.


SOPA AZTECA (a Mexican tortilla soup recipe)

  • 3 Tablespoons vegetable oil
  • 1/3 Cup chopped onion
  • 1 ½ Cups peeled chopped tomato
  • 1 Teaspoon garlic powder
  • 1 Quart rich chicken broth
  • 2 Tablespoons chopped fresh dill
  • 2 Chili peppers
  • 4 Soft corn tortillas
  • ½ Medium ripe avocado cubed
  • 4 Tablespoons sour cream
  • ½ Cup shredded Monterey Jack cheese

Heat 2 tablespoons oil in large saucepan; sauté onion, tomato and garlic until onion is tender.
Add chicken broth and dill weed; cover and simmer 20 minutes.
Remove seeds and stems from chili peppers; cut each into 2 pieces lengthwise.
Cut tortillas into ½ inch strips; heat remaining oil in skillet.
Fry peppers for 5 seconds; remove to paper towels.
Fry tortilla strips until golden brown stirring; drain on paper towels.
Divide chili peppers, tortillas strips and avocado cubes between 4 soup bowls.
Pour hot chicken broth into the bowls; garnish each with a spoonful of sour cream and Monterey Jack cheese.

› Terms

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