Reader’s Recipes–Soups & Stews

This month I am looking for recipes for Soups & Stews. They may include meat or not, as you like. Since I am avoiding meat right now I will be less likely to personally try recipes that include meat, but many readers use and enjoy meat and poultry and I’m sure they will enjoy recipes for these things too. Recipes should be tried and true and written in the comment section of this post. Thank you everyone for sharing. I look forward to seeing what cha’ got.



Filed under Reader Recipes

31 responses to “Reader’s Recipes–Soups & Stews

  1. Quick and Easy Vegetable Bean Soup

    credit: KML

    1 can white beans (15 oz) (or use 2 cans for a more beany soup)

    1 bag frozen vegetables (I like using a corn-pea-red peppers mix)

    3 tbsp pasta sauce or a big squirt of ketchup

    3 hot dogs chopped (optional)

    half an onion chopped

    2 large bouillion cubes, any flavor

    1) Bring 6 cups of water to a boil, add bouillion cubes.

    2) Add beans, pasta sauce, hotdogs, onion, and vegetables. Mix well.

    3) Bring soup to a ‘raging’ boil and then turn onto low heat, simmer for about 30 minutes.

    This soup serves 6. It tastes great with biscuits or crackers!


    I use this recipe with any types of vegetables, it’s a soup that goes with anything. I use Wok mix if I want an Asian flare for the soup.

    Meat is too expensive overseas so we use beans in place of meat. Hubby is picky about his soups but he liked this. Hotdogs are optional, they mimic the traditional Finnish “summer soup”.

  2. Looks yummy Katrina 🙂 Thanks for sharing.

  3. 1lb dry white beans
    2 beef bouillon cubes
    1 can italian tomatoes
    a few diced zucchini (optional)
    bag mixed frozen veggies (peas, carrots, green beans, corn)
    2-3 potatoes cut into small bite size cubes
    2 T olive oil
    2 T italian seasoning (I like Mrs. Dash , garlic & herb or tomato basil garlic, since the bouillon has salt already)
    left over pot roast or thin sliced beef (optional)
    minced garlic (depends on personal preference. I like allot, DH likes a little so I go in between about a rounded tablespoon)
    and 1 onion diced

    I like to soak the beans over night, then get up and throw everything into the crock-pot. Then cover with water and cook on low all day. Low cause it keeps the potatoes from cooking away and they stay in that perfect bite size shape. 😉 We usually eat this with Mrs Maggie’s Baking Powder Biscuits or home made french bread or sour dough. 🙂

  4. forgot to mention, I’ve also thrown some TVP in this before and its great. 🙂

  5. Nummy Amanda! The crock pot idea is good too. I’m trying to use mine more often ’cause it’s so perfect for beans and beans are so deliciously cheap!

  6. Laurie

    Minestrone Soup
    16 oz. pasta
    2 tins carrots or 2 chopped
    2 tins potatoes or 2 chopped
    2 tins kidney beans
    2 tins tomatoes
    1 large tin of tomato juice
    italian seasoning
    chop 2 onions or 1 envelope onion soup mix
    garnish: parmesan cheese/parsley flakes
    Prepare pasta, drain, add some butter. If you are using tins pour all them into your stock pot. Shake on the onion soup mix. Heat. Add pasta and italian seasoning before serving. Garnish
    Prepare pasta, drain, add some butter. Heat tomato juice, kidney beans, and italian seasoning in your stock pot. Saute all your vegetables. Add to stock pot. Garnish

    Delicious on a rainy day served with garlic cheese bread.

    Sometimes I’ve added chopped pepperoni sauteed with the vegetables. The men in my family seem to like it both ways.

    God bless you and your home.

  7. Thanks Laurie. I especially like the way you give alternatives to so many of the ingredients, so each cook can adapt it to her own ingredient situation. Looks good. 🙂

  8. I thought I would share. We use TVP often and I found a store online ( and I just ordered a 10# can off dry TVP for 10 dollars (well 9 something). I thought I would share cause I know how far TVP stretches and having a bulk amount like that for a decent price is exciting. 🙂

  9. engracia

    Hi Maggie-
    here are some soup/stew recipes that I have developed. Like you I do not eat meat or poultry. I do eat fish on occasion, so I consider myself a Pescatarian as well.
    thanks engracia

    Watercress Soup

    1 lrg onion chopped
    1-2 cloves garlic opt
    3 tbsp olive oil
    2-3 small bunches of watercress, wash and cleaned, sliced fine, roll the bunches up tight in a cigar shape then slice fine
    ¼ to 1/2 brown rice, barley or old fashion rolled oats or combo of all three
    Black pepper or red pepper flakes to taste
    Salt to taste
    3 bay leaves
    2-3 potatoes, peeled and chopped, opt or ½ to 1 cup instant mashed potato flakes
    1-2 bouillon cubes veggie or chicken opt.
    2 ½ liters of water
    May add one 15 oz can of vegetable broth or chicken opt


    Sauté onion and garlic (if used) in olive oil about 5-6 minutes in a large saucepan. Add water, bouillon cubes; add brown rice, oats or barley, & bay leaf. Simmer 10 minutes; add watercress, potato and spices. Cook about 20 minutes to ½ hour till potatoes are done. Take pot off the stove and using a hand blender, puree the soup, leave some chucks of potatoes if desired. Serve hot with crusty bread.

  10. engracia

    Hi Maggie-
    here is another soup recipe to try.

    Winter Soup/Vitamin A Soup

    1 small butternut squash, peeled & diced or (1 lb frozen)
    1 small pumpkin squash, peeled & diced or (1 lb frozen)
    1 med to lrg onion peeled & diced
    1 TBSP olive oil or canola oil
    2 vegetarian bullion cubes or chicken (if you prefer)
    6 cups water
    3 cups evaporated skim milk or nonfat soy milk (unflavored)
    2 carrots, scrubbed & chopped
    2 parsnips, scrubbed & chopped
    1 tsp ground ginger
    1tsp ground cinnamon
    ½ tsp ground nutmeg
    or use 2-3 tsp pumpkin pie spice (I make my own)
    sliced fresh ginger, sliced to 1/8 “ opt (decorative)
    ½ cup old fashioned oatmeal


    In a 5 quart Dutch oven (I use cast iron) or saucepan, sauté onion in oil 5-7 minutes till they are soft and lightly browned. May, add a tbsp or so of brown sugar at this point, your choice, it is fine without it. Add water, chopped vegetables, and cook till forkable, (I don’t think that is a word.) approx. 20 minutes or so. Remove the pan from the heat, puree with a hand blender, add milk, spices, and fresh ginger if used. Simmer for an additional 10 minutes or so. Top with cooked chopped apples or raw, raisins, or your favorite chopped nuts.

  11. Dawn Noble

    Lentil Soup with tomato

    1 cup rinsed lentils
    1 15 ounce canned tomato of any kind
    8 ounce package whole grain pasta of any kind
    Broth of any kind or water from beans
    onions if you want-throw in with beans
    Spices of your own choosing
    Shredded cheese of your choosing

    Cook lentils until almost cooked, drain and set aside.
    Cook pasta until tender, drain and add to lentils
    Open can of tomato, do not drain, break up if large pieces, add to pasta and lentils. add enough extra liquid to make it soupy. Cook until hot and beans are cooked. Sprinkle with cheese.
    My kids loved this! More importantly, my husband raved about it and he does not like whole wheat pasta.
    I used diced tomato with spices already added.

  12. Quick Bean Soup

    1 pound hot ground sausage
    4 cans beans (any variety, I usually use navy and pinto)
    1-2 quarts water
    1 chopped onion
    1 clove garlic, minced or garlic powder to taste

    Brown sausage, onion and garlic together. Drain very well. Add canned beans and water. Can replace part of the water with stock or broth.

    The hot sausage perfectly seasons the beans. It is a good, filling, quick bean soup. If you use mild sausage, or can’t find hot turkey sausage you can add cayenne and black pepper near the end of the cooking time.

  13. Mmm, Maggie, nummy. I have some veggie sausage that I might try it with. With extra cayenne and black pepper for zip!

  14. Miss Maggie I posted this recipe on my blog and just pasted it here–hope that’s ok, it can be hard to type with a baby in the lap. This is for a family of 8 with 2 teenage boys that wants some for tomorrow too.

    Potato Broccoli Cheese Soup

    Potatoes – peel & dice about as many as your family uses for mashed potatoes. I use about 4 -5 lbs.

    Onion – one diced

    1 can evaporated milk

    Broccoli – at least one package frozen. I use about 2 ½ pounds.

    Instant mashed potatoes

    Canned Cheese* – ½ block of Velveeta shredded. I use ¼ can or so of commercial canned Nacho Cheese (those huge cans in the Walmart aisle).

    Salt – to taste when finished.

    Pepper – Good amount.

    Garlic – Amount your family likes plus a bit more. We use amounts that would make most people blanch. From a jar of chopped our has 2 or 3 heaping soupspoon full which loosely estimated is at least 5 Tbls. We don’t fear vampires around here.

    Put the potatoes and onions in a large size stock pot and barely cover with water. Heat until the water boils and the potatoes are nearly done. Check for dons by poking with a fork. If the fork goes in easily & the potato feels very soft it is done we want nearly done so not quiet that soft. Not a problem if these get too done thought.

    Stir in garlic & add the frozen broccoli. Stir and cook until water returns to a boil. Pick out one clump and check to see if it is hot enough. If the water is boiling it should be, but checking never hurts.

    At this point add the can of evaporated milk. You could add regular milk until it reaches what you consider ‘soup’ in terms of ‘broth’ amounts. OR you could add some powdered milk until the ‘broth’ looks milky.

    Add small amounts of mashed potatoes and stir until it is thicken to your family tastes. We like a bit thicker so my amount was about ½ c. or so. OR take about ¼ of the potatoes out, mash well and return to pot. This will thicken things up nicely.

    Add cheese & pepper. Heat & stir often until everything is nicely melted.


    This soup takes very little time to make. This recipe is very loose because it is a very forgiving soup. I tend to use the amounts we have on hand—sometimes more, less, or none of some of the ingredients—and it turns out fine each time.

    *Yes some call this ‘FrankenCheese’ oh well, right now the real stuff in the amounts we need is a budget buster. Sometimes this particular kind of cheesy goodness just hits the spot. I buy the commercial size can of Nacho cheese instead of Velveeta. This is made to have water or milk added to it which makes it a good buy. It can be used for anything melted Velveeta is used for however; we have not used it to make grilled cheese. The boys like to use it to make nachos for snacks. I have used it on baked potatoes, vegetables, and homemade macaroni & cheese. A caution: if you be careful to get a plainer brand unless your family really likes spicy. Our olders do but not the younger ones. The spicy does make a nice soup.

    In the future I’d like to try dividing up the cheese into jars and then canning them. This would save room in the fridge and would give smaller amounts for future use. There are times when that is a lot of cheese even in a family our size. It would also give us some stores for emergency times—open and use food.

    Anyway—there is one cheesy goodness for a cold day

  15. sweetcaroline

    Taco Soup

    1 can (or 16 oz prepared) black beans
    1 can corn
    1 can diced ‘maters
    1 lb groud meat(we use venison)
    1 pkg taco seasoning

    Brown meat and add taco seasoning. Blend well. Add remaining ingredients. When adding black beans, add liquid as well. Simmer until beans are soft. Eats like chili, good on a cold day.

    My husband’s favorite chili

    1lb spicy sausage(again, we use venison)
    1 lb ground meat
    1 jar Pace Picante Sauce, Mild
    2 cans chili hot beans

    Brown meat. Drain grease, if using lean meat you might need to add some water. When browned well, add remaining ingredients and simmer until beans are soft.

  16. Stephanie,
    “Cheesy goodness for a cold day”, drooool, gurgle (Homer Simpson-esque) Cheesy Goodness, Mmmmmmm 😀

    Sweet Caroline, Looks delish and especially easy too!

    🙂 Miss Maggie–not signed in.

  17. Honey Moon

    chicken chowder soup.
    1 lb chicken, cheapest you can get. My daughter allways uses chicken breast. Or you can use left over chicken. I use 1 cup of plain tvp.
    chicken broth cubes or powder to make about 10 cups, half a pan full.
    celery, a few stalks.
    one onion-1/2
    one green peper or 1/2 ( this is my daughters versin, I don’t usually add this)
    1 carrot or so
    Garlic powder, onion powder, seasoning salt, paprika, parsley and I also add a bit of cumin to this if i mke it with TVP, all to taste. Maybe a dash of red pepper or pepper
    1 small bag of those star noodles you can find in the ethnic section, mexican food, or the plain noddles. Or you can make homemade noodles. I use what I have on hand.
    1 can of evaporated milk. or milk of choice
    1 can of creamed corn or regular
    Put chicken in the pan and add the chicken or tvp and the broth. You can use homemade broth too. bring to a simmer. chop up your veggies. Cook the chicken according to what kind you used. If on the bone it may take a while, if boneless breast or leftovers, it will only take like a half hour if you cut the boneless meat up. Add the chopped veggies and the spices and the noddles. cook for about a half hour to an hour, depending on the chicken. TVP will be done in a half hour. Add the milk ( I use soy milk or evap milk, but i have used plain milk too), and the corn. You will need to make it a little more spicy if you use TVP.

  18. Here’s an easy one, makes homemade beans more satisfying:


    -Gather lentils (red or brown) OR Beans (2/3 black beans and 1/3 pink)-enough for the size pot you are making

    -Presoak the lentils or beans overnight, adding a couple tablespoons of apple cider vinegar to the water (a trick from Nourishing Traditions). In the morning/afternoon “wash” them by rinsing them in water and putting back in the pot with some new water only.

    -Chop one half an onion; Or (a trick i use a lot due to an injury) use a whole onion punctured or cut in half, and bury it in the soup)
    -half to full teaspoon of Chicken or Fish “Better than Broth” (or use broth of choice instead of the water)
    -spices (i tend to use dried oregano and dill)
    (-optional diced potato)
    (-optional bay leaves)

    Cook till almost done. Fish out the non-chopped onion/bay if it was used. Add these for the last bit if cooking:

    -mustard to taste ( i use a couple tablespoons of stone ground mustard)
    -canned tomatoes/paste/sauce to taste, or fresh chopped tomatoes
    -some sort of cut up green like: parsley, kale, collard greens, or fresh herbs like dill or basil or oregano.

    -Now add clam chowder (homemade if you have it but canned works fine) to the soup…. i use about one part chowder to four parts of the bean/lentil soup, just enough to make it nice and creamy… but blend to your preferred taste. (Any leftover clam chowder can be put in baggie/container and frozen for future.)

    Use the finished soup up by the next day, or freeze what’s left (in usable portions). Another option is to skip mixing in the chowder and keep the bean soup in the fridge all week… opening/adding the clam chowder as you heat up the soup portions. The point is simply that once the clam chowder is opened/added then the soup needs to be eaten by the next day (at least i’m assuming it does).

    The other neat thing about this soup is if you make it without the chowder and freeze portions of it, you then you have a base for whatever sort of bean/lentil soup you’d like as your mood varies. When you take a portion(s) out of the freezer you can add fish chowder, or a traditional (or pasta filled) chicken broth/soup, or tomatoes and meatballs, or smoked salmon, or Alfredo sauce, etc etc. Of course you can also add one of these choices (like done above) from the beginning when you make up the beans too…

    Here’s another “tried and true” one…


    Into the pot:

    -whatever veggies you have, chopped
    -onion (use one half an onion chopped fine; Or use a whole onion punctured or cut in half, and bury it in the soup)
    -broth of choice (i just add Better than Broth to the soup water)
    (-optional tomatoes or tomato paste/sauce (fresh or canned))
    (-optional sliced potato)
    (-optional spices of choice, and optional bay leaves)

    -when its cooked take out the onion halves/bay leaves (if used), then blend the soup in the pot with a stick blender till its smooth but still pretty thick
    -stir in a half cup or more of fresh or frozen soft goat cheese
    (affordable if you an get it directly from a local goat farmer and freeze up small containers of it; other cheeses may work too, but i haven’t tried them)
    -stir in sour creme (about 16 oz of it for a typical soup pot, but its to taste really)
    -when that’s all been melted in nicely then squeeze in the juice of either a lemon or orange or lime (depending on what goes best w/your veggies;
    note: if you ever have a bunch of fruit it can be juiced and portions frozen ahead for this purpose)
    -optionally adding fresh tomatoes or greens or herbs at the end here, or when reheating or serving

    Keeps in the fridge about a week it seems, freeze any left.

    Note: some say milk products in a soup curdle, but it doesn’t seem to affect them much here. Neither have i found it a problem you freeze it/reheat it.

  19. Mandy

    I don’t know if you call this a recipe, because it never tastes the same way twice.

    Black Bean Soup

    1 lb dry black beans (rinsed and soaked overnight)
    1 can tomato paste
    1 7 oz can of mexican tomatoes (ro-tel type) or salsa
    garlic powder
    chili powder
    curry powder
    onion powder
    cajun seasoning

    Take soaked beans and water, put in pan (or crockpot) and add enough water to cover 2 inches (or so). Add tomatoes, tomato paste, and seasonings to taste. Let simmer for a couple of hours (until beans are tender). This can be mild or spicy. After cooking, leftovers can be frozen. My middle son loves this soup with bread and corn.

  20. maria

    Swedish-Style Spinach soup

    1 bunch fresh spinach, picked over and washed
    1 bunch watercress picked over and washed (optional)
    1 onion, minced
    minced garlic to taste
    chicken broth, about 1/2 liter (more if necessary)
    yoghurt, or sour cream to garnish

    First, let’s get my rant about chicken broth out of the way.
    I refuse to buy store broths because they taste like garbage, are really expensive and relatively full of bad things like excess sodium and flavor enhancers. I won’t substitute bouillion cubes, either.
    What I do is this – when there’s enough money around for a nice big roasting chicken (once or twice a month if I economise on something else) I will roast one (yay!) and bone it out all fancy for serving. The meat usually lasts us for two full suppers with lunches for my husand thrown in because we’re really not big meat eaters and for us it’s all about the side dishes, anyway.
    The trimmings and bones go in my stockpot along with the contents of the giblet bag, one onion, a clove or two of garlic and enough water to cover. You can add other soup stock vegetables like carrot, parsnip or celery if you like.This all simmers together until the broth tastes “right”- not too watery, not too rich, about an hour and a half.

    Then I strain out the solids and refill the pot for a “second stock” (identical to Japanese tradition of making broth from precious and expensive dried fish – first boil=prime stock for soups and other dishes that depend on the strong broth for most of its flavor, secondboil=a workhorse stock for dishes which require stock as a liquid ingredient, but will ultimately take on other flavors.)

    Now you have two pots of stock. De-fat them by using a skimmer or simply chilling them long enough so the fat congeals on top and can be easily lifted off.

    You can keep your stocks separated for different uses or mix them depending on how rich a flavor you want. I like to freeze my excess stock. Combined, you should have enough for two nice big pots of soup, or four gravy boats’ worth of gravy.

    Now to the recipe. Sautee the onion and garlic until soft but not brown in your choice of fat EXCEPT bacon fat or lard, which are too heavy. Add in the greens, and allow to wilt. Add in the stock, which should just cover the greens. Bring to a boil and simmer until the greens are very well cooked, mushy even.
    Whiz the soup up in a processor or blender (be careful when whizzing hot liquids, though) or even pass it through a food mill if you are “off the grid”.
    Return the soup to heat and adjust the sesoning and consistency, which shouldn’t be too thick.

    Serve with a nice blob of sour cream or yoghurt floating in the center of each bowl.
    We all love this soup. it freezes well and goes great with open faced sandwiches and a salad for lunch.

  21. Lisa

    Ahh-Good Old Fashioned Chicken Soup for What Ails YA!

    I made chicken legs ($4.90 for 10 lb bag a Wal-Mart) with rice and mixed veggies tonight so because we are all down with something I will take the rest of the chicken and make chicken soup with salad and home made bread!!! Also for those who are sick make sure you drink LOTS of tea it has as much antioxidants as fruit and veggies so drink up!

  22. A friend of my fiance cans salmon himself and gifted us with some recently… so is born a really easy and good soup:

    Miz a small can of canned salmon with Trader Joes (or what brand you have) Corn Chowder , and oregano and dill (optiomal). Heat through, then mix in sour cream. Yuuuuuum!!!

  23. whhops, should say optional there : )

  24. I’m almost embarrassed to post this after all of the wonderful “scratch” recipes already listed, but there is also a place in this world for fast and easy. 🙂 I made this in college whenever I wanted a veggie kick.

    V-8 juice (store brand), 6-8 oz or so
    Frozen vegetable blend (peas, corn, green beans,limas), a big handful
    1 bouillion cube, any flavor

    Microwave or heat on the stove until bubbly.

  25. Mandy

    You know, Carol, my husband thinks I’m crazy cuz I always heat up my “V8” and then add salt and pepper. This would be really yummy. I have some vegetable broth that has no MSG (autolized yeast extract) or anything bad. I bet that would be tasty!!!

  26. I take a 22 qt. stock pot ,2 good sized venison tip roasts,an onion,better than beef bouillon and cook till it falls off the bone( I start this about 8 or 9 in the morning).Remove from pot and chop up,return to pot.Add 4- 5 qts tomatos,carotts,corn,green beans(I usually have a good sized tub of leftovers in the freezer)cook until about 3 in the afternoon,add 2 or 3 big handfuls of pearled barley.Serve for supper,let cool overnight,can in the morning for 3 hrs.To reheat-open can add a qt of tomatoes for every 2 qts soup,simmer 20 mins or more.

  27. Ida

    (made with just 5 cans)
    1 can[680 ml/20 oz?] lentils drained
    2 can [14 oz/398ml] potatoes drained
    1 can[680 ml/20 oz?]tomato sauce (not pasta sauce)
    1 small can (14 oz/398ml) prepared chili
    Just open, mix and heat. Serves 4 nicely!

  28. Shoshana

    I have a great stew recipe that is super easy and can be prepared in the crcokpot OR on the stovetop.
    Hearty Stew
    1 can of tomato juice
    1 can of kidney beans, or 2. soaked dry beans
    1 to 2c. lentils
    1 can of crushed tomatoes or diced tomatoes
    couple of chopped carrots
    onion flakes to taste
    salt and pepper
    1 t. chili powder
    pinch of cumin

    Put all of this in a crcokpot, stir it up and then throw in a brick of frozen spinach. Stir as needed as it thaws. Cook on low all day. or put everything in a stockpot and cook until the lentils are done. Add water if needed, but the thawed spinach does a good job with the liquid.
    This is the only way I get my hubby to eat lentils. He likes this with shredded cheese and tortilla chips and sometimes we make quesadillas to eat with it.

  29. AKM

    I think that I invented this one, but I’m not sure! Anyway, I call it Spicy-Sweet Bean Soup.

    1 can baked beans or pork ‘n’ beans
    1 can black-eyed peas (or any kind of bean)
    1 can tomatoes w/ green chilies
    1 can chicken broth (could use veggie broth)
    Garlic and onion powders to taste

    Mix all together, simmer for about 30 minutes, and eat! It sounds really basic and simple, but it really does have a unique taste to it!

  30. peachy_pie

    Sweet and Spicy Root Vegetable Soup

    1 onion, chopped
    1 sweet potato, peeled and chopped
    4 carrots, peeled and chopped
    1 green apple, peeled and chopped
    1 tbsp curry powder of choice
    1/2 pumpkin, peeled and chopped

    Saute the onion and curry powder in a little water until sweating. Add the vegetables and apple and cover with water. Bring to the boil and simmer for 30 minutes or so, depending on the size of the veggie chunks. They should be soft enough to poke easily through with a fork.

    Blend all ingredients in the blender in batches and return to the pan. Taste and add salt and pepper if desired.

    If you use a good curry powder, and enough of it, this soup can be very low in sodium, as it will have enough flavour without adding salt or stock cubes. It also packs in at least 2 vegetable and fruit servings for the day, depending on how much of it you eat. This recipe should serve about 4 people, as long as there is bread and maybe a side dish.

    Spicy Tomato Soup

    My favourite recipe for an after school snack… especially good with hot buttered toast or grilled cheese on toast!

    1 large can tomato or V8 juice
    2 cups hot water
    1 beef stock cube
    1 bay leaf
    2 cloves
    dash of tabasco sauce to taste

    Heat all ingredients in a saucepan or microwave until boiling. Take off the heat and rest for 5 minutes. Pour into mugs, removing the cloves and bay leaf before serving.

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