Homemade Soup Day 2025 is on Tuesday, February 4, 2025: Homemade Soup?

Tuesday, February 4, 2025 is Homemade Soup Day 2025. Soup Recipe‎ Let Us Help Find That Perfect Soup To Warm You On A Cool Day!

Soup is an usual meal in lots of countries and possibly goes back to the innovation of the earliest food preparation pots. today it's easy to open a can and heat some premade soup, but soup ares far better when it's made in the house. Soup is very easy, low-cost and generally quick to make and could be packed full of healthy vegetables. When far better to appreciate a scrumptious dish of soup than Homemade Soup Day?

The origins of Homemade Soup Day are lost in time but you do not have to know exactly how it started to celebrate the day. Particular soups are traditional to particular areas, such as Borsht in Eastern Europe or the widely known Italian soup, Minestrone. Unusually, the popular Spanish meal Gazpacho, is generally eaten cool, making it excellent for summer.

The web is full of recipes for soup so find one you like the audio of and acquire cooking!

Simple Pumpkin Soup

1/2 cup onion

3 tbsp. butter

2 cups mashed cooked pumpkin

1 tsp. salt

1 tbsp. sugar

1/4 tsp. nutmeg

1/4 tsp. ground pepper

3 cups chicken broth

1/2 cup half and half or fat free half and half.

Chop the onions and gently brown in the butter in a pan. Put mashed pumpkin into onions in pan with the salt, sugar, nutmeg and pepper. Slowly add chicken broth and heat thoroughly, but do not boil. To serve, pour into a tureen and add the cream. Makes 4 to 6 small servings.

Hearty Chicken Soup

Ingredients

1 tablespoon vegetable oil

2 medium onions, cut into medium dice

1 whole chicken (about 4 pounds), breast removed and split; remaining chicken cut into 2-inch pieces

Salt

1 large carrot, peeled and sliced 1/4-inch thick

1 celery stalk, sliced 1/4-inch thick

1/2 teaspoon dried thyme leaves

2 cups (3 ounces) hearty egg noodles

Ground black pepper

1/4 cup minced fresh parsley leaves

Instructions

Heat oil over medium-high heat in a large soup kettle. Add half of chopped onions and all chicken pieces (reserve breast). Saute until chicken is no longer pink, 5 to 7 minutes. Reduce heat to low, cover and simmer until chicken releases its juices, about 20 minutes. Increase heat to high; add 2 quarts water along with whole chicken breast, 1 teaspoon salt and bay leaves. Bring to a simmer, then cover, reduce heat to low and barely simmer until chicken breast is cooked and broth is rich and flavorful, 20 minutes longer.

Remove chicken breast from kettle; set aside. When cool enough to handle, remove skin from breast, then remove meat from bones and shred into bite-size pieces; discard skin and bones. Strain broth into a large bowl and discard any remaining chicken pieces and bones. Skim fat from broth and reserve 2 tablespoons. (Broth and meat can be covered and refrigerated for up to 2 days.)

Return soup kettle to medium-high heat. Add reserved chicken fat. Add remaining onion, along with carrot and celery, Saute until softened, about 5 minutes. Add thyme, broth and shredded chicken. Simmer until vegetables are tender and flavors meld, 10 to 15 minutes. Add noodles and cook until just tender, about 5 minutes. Adjust seasonings, adding salt, if necessary, and pepper, stir in parsley and serve.

Yield: about 3 quarts; 6 to 8 servings

Chicken Tortellini Soup Recipe

Ingredients

6 large chicken breasts, boned and cooked

3 (10-1/2 ounces) cans chicken broth

1 cup chopped celery

1 large onion, chopped

2 cans cream of chicken soup

1 (16 ounces) package frozen chopped broccoli

1 (9 ounces) package fresh cheese tortellini

1/2 tsp black pepper

1 tsp basil

1/2 tsp Italian seasoning

1/4 tsp garlic powder

1 (8 ounces) carton sour cream

Instructions

Save the chicken broth that the chicken was cooked in; you might want to thin the soup.

In a large stockpot, combine canned chicken broth, celery and chopped onion, cook until tender, about 15 minutes. Add the chicken soup, broccoli, cheese tortellini, pepper, basil, Italian seasoning and garlic powder. Bring to boiling point, turn heat down and simmer 15 minutes. Stir in the sour cream. This makes a fairly thick soup so if you want it thinner, add a cup of the chicken broth that the chicken was cooked in.

Yield: 8 to 10 servings

Mom's Veggie Beef Soup.

INGREDIENTS:

Roast, steak or stew meat

1 can diced tomatoes

1 cup shredded cabbage

1 teaspoon oregano

1 basil leaf

1 teaspoon thyme

1 teaspoon salt

1 teaspoon celery seed

1 tablespoon sugar

pepper to taste

3 potatoes

3 carrots

1 stalk of celery

1 onion

PREPARATION:

You can use roast, steak, or stew meat to make stock and meat for this soup. Roast meat for at least 1 hour in a 325 degree oven with onion, celery and carrot in 2 cups of water (I do, this in my Slow Cooker overnight).

While meat is roasting, in a Dutch oven, add 1 can of diced tomatoes and 1 cup of shredded cabbage and add seasonings.

Finally add 1/2 cup each of your favorite veggies.

We use corn, limas, peas, greanbeans and sometimes add barley

Simple Onion Soup

From Ganymeder

Easy, simple, and tasty.

INGREDIENTS:

2 chopped onions

a stick of margarine,

some herbs de Provence

4 cups of veggie broth

1/2 cup red wine (I like to use Port)

PREPARATION:

Saute 2 chopped onions in a stick of margarine, with some herbs de Provence, for about 20 minutes til translucent.

Add about 4 cups of veggie broth and 1/2 cup red wine (I like to use Port).

Boil for 10 more minutes til alcohol burned off and reduced a bit

and yes you can freeze all soups upto 6 months

What is the best kind of homemade soup for a cold day?

Taco Soup!!

I made it last night, it was freezing here and IT WAS AWESOME!!

TACO SOUP

2 lbs. hamburger

1 onion, chopped

1 sm. can green chilies, chopped

1 tsp. pepper

1 pkg. taco seasoning

1 pkg. ranch dressing

1 can hominy or corn, undrained

1 can kidney beans, undrained

1 can pinto beans, undrained

3 cans tomatoes

1 1/2 c. water

Brown the first three ingredients together in large kettle. ****read the note that follows.

Stir in 1

teaspoon pepper, taco seasoning and dry ranch dressing. Add hominy, kidney

beans and pinto beans, tomatoes and water. Bring to boil and simmer 1

hour.

****I drained the hamburger well, then added more onions and the green chiles then...didn't want a greasy soup!!*****

I used only 2 cans of tomatoes, one being "chili ready" and the other being stewed, and added an extra 1/2 cup water.

I also added a can of black olives, chopped of course, and put it over Fritos....I forgot the sour cream to top it with, but nonetheless, it was AWESOME!!