Main Content

Soup Recipes

11 delicious recipes to keep you warm.

Share this Article
Share on Pinterest
| January 18, 2022
First article
Soup just kind of feels like a season, doesn’t it? Now that we’re in Washington’s traditionally coldest month of the year, we thought it’d be a great time to dig out some hearty soup recipes. From a classic creamy chicken noodle soup to more unique options, these soups can serve as a starter, side, or a whole meal in and of themselves.

From Foodie Crush

4-5 slices bacon roughly sliced into bite size pieces
1 small onion chopped
1 cup chopped carrots
2/3 cup chopped leeks white part only
2/3 cup chopped celery
3 quarts beef stock 12 cups
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2-3 chunks of Parmesan cheese rind
1 1/2 cups potatoes
1 cup small macaroni
1 15- ounce can diced tomatoes
1 15- ounce can red kidney beans rinsed and drained
2/3 cup frozen peas thawed
1 1/2 cups grated Parmesan cheese

Add the bacon to a large dutch oven or soup pot over medium-high heat and cook until browned but not crispy. Add the onion, carrots, leeks and celery then reduce the heat to medium and cook until the vegetables soften, about 5 minutes, stirring occasionally. Add the beef stock, kosher salt, pepper, and cheese rinds. Bring to a boil then reduce to a gently rolling simmer and cook for about 15 minutes, partially covered with a lid. Add the potatoes, macaroni, and tomatoes, then partially cover with the lid, and simmer for 20 to 25 minutes more. Add the kidney beans and peas, and simmer until warmed through. Taste for seasoning and adjust to your taste. Just before serving, add the grated Parmesan cheese.


Don’t feel like making this soup from scratch? Try Bear Creek Minestrone Soup Mix, available at Bartell’s.

Broccoli Cheddar
From The Pioneer Woman

1 lb. Frozen Broccoli Florets
1 whole Medium Onion, Diced
2 whole Carrots, Finely Diced
5 c. Low Sodium Chicken Broth
2 cans Cream of Celery Soup
1/4 tsp. Seasoned Salt
1/4 tsp. Salt, More to Taste
1/2 tsp. Black Pepper
1/8 tsp. Cayenne Pepper
1 1/2 lb. Velveeta
2 c. Grated Sharp Cheddar Cheese

Add the broccoli, onion, carrots, chicken broth, cream of celery soup, seasoned salt, salt, black pepper, and cayenne pepper to the slow cooker. Stir, place on the lids, and set the slow cooker on high for 4 hours. After 4 hours, use an immersion blender or masher to puree 3/4 of the soup. (If you use a regular blender, blend only 1 cup at a time and use extreme caution.) Add the cheese, turn the slow cooker to low, and place on the lid for 15 minutes. Stir to melt the cheese and mix it in. Taste the soup and add more salt and pepper as needed.


Don’t feel like making this soup from scratch? Try Bear Creek Broccoli Cheddar Soup Mix, available at Bartell’s.

Chicken Enchilada
From The Modern Proper

2 tsp Olive oil
1 Yellow onion, chopped
4 Cloves garlic, minced
3 cups Shredded chicken (from a rotisserie chicken)
1 (16 oz) can Green enchilada sauce
1 (4 oz) can Diced green chilis
2 (15.5) can Great northern white beans, drained and rinsed
4 cups Chicken stock
2 Small zucchinis, ½” slices
2 Green bell peppers, diced
1 tbsp Ground cumin
1 tsp Salt
½ tsp Ground pepper

Optional toppings: Avocado, Green or purple onions, Fresh cilantro, Cheese, Corn chips, Sour cream, Radishes

Heat the olive oil in a medium sized pot over medium heat. Add the onions and sauté until translucent, about 5 minutes. Add in the garlic and cook for 2 more minutes. Add in all remaining ingredients and bring to a simmer. Allow to cook for 20-30 minutes until vegetables are soft. Adjust seasoning as needed and serve warm topped with garnishes of your choice.

Image from The Modern Proper

Don’t feel like making this soup from scratch? Try CanterBury Naturals White Chicken Chili soup mix, available at Bartell’s.

From The Modern Proper

1 tbsp Sesame oil
2 tbsp Fresh ginger
4 Garlic cloves, minced
6 cups Chicken stock
3 tbsp Soy sauce
1/2 bunch Green onions, thinly sliced
2 Large carrots, julienned (or 1 cup if using precut)
1/2 tsp Salt
1.5 lb. bag Frozen dumplings (potstickers or mini potstickers)
2 cups Fresh spinach, packed
1 tsp Sesame seeds, optional

Heat sesame oil in a soup pot set over medium heat. Add the garlic and ginger and sauté until fragrant, about 3 minutes. Add chicken stock, soy sauce, green onions, carrots and salt to the pot and bring to a boil. Add the dumpling (potstickers) to the pot and bring back up to a boil. Cook for 4 minutes. Remove from heat and stir in spinach. Serve topped with sesame seeds and fresh green onions.

Image from The Modern Proper

Italian Chicken
From The Pioneer Woman

1 box Ditalini Pasta (very Short Macaroni-type Pasta Noodles)
1 tbsp. Olive Oil
1 whole Cut Up Fryer Chicken
8 c. Low Sodium Chicken Broth
1 whole Medium Onion, Diced
2 whole Green Bell Peppers, Diced
2 stalks Celery, Diced
2 whole Fresh Jalapenos, Diced
1 tbsp. Olive Oil
1 can (28-ounce) Can Whole Tomatoes
2 c. Heavy Cream
1/3 c. Extra Virgin Olive Oil
4 tbsp. Minced Fresh Oregano
Salt and Freshly Ground Pepper, To Taste
Parmesan Cheese Shavings, For Serving

Cook pasta in a pot according to package directions, being sure not to overcook it. Drain and rinse in cold water to cool. Toss in 1 tablespoon olive oil and set aside. Place chicken in a large pot or dutch oven and cover in chicken stock. Bring to a boil, then simmer chicken, covered, for 30 minutes. Turn off heat and leave covered for 30 minutes. Remove chicken from pot and shred meat. Discard bones and set meat aside. Dice canned tomatoes and return them to their juice. Set aside. Heat a small skillet over medium high heat. Add olive oil and oregano and turn off heat, stirring over the next minute to keep oregano from burning. Set this aside. Either pour off chicken broth into a separate container or use a new pot to sauté onion, green pepper, celery, and jalapenos in 1 tablespoon olive oil over medium heat until tender and golden brown, about 10 minutes. Add chicken broth, shredded chicken, and tomatoes with their juice. Bring to a boil, then reduce to a simmer. Add cooked pasta, cream, and all the oregano and olive oil from the small skillet. Stir to combine. Turn off heat. Serve with lots of Parmesan sprinkled on the top–the more the better! Crusty Italian bread is good, too.

Image from The Pioneer Woman

Don’t feel like making this soup from scratch? Try Canterbury Naturals Chicken Noodle soup mix, available at Bartell’s.

Veggie Loaded Lentil
From Life Made Simple Bakes

2 tbsp olive oil
2 cup carrots – julienned, (about 1 1/2 inches long)
1 cup celery – diced
3/4 cup onion – diced
8 cloves garlic – minced
10 cup low-sodium chicken broth – OR vegetable stock
1 tbsp herbs de provence
1 1/2 tsp kosher sea salt
1/4 tsp ground black pepper
1/4 tsp paprika
1 sprig rosemary
2 tsp white vinegar – or red wine vinegar
1/2 cup yellow split peas
1/2 cup green split peas
1 cup green lentils
2 cup butternut squash – cubed
1 cup potatoes – cubed
1 cup celery root – cubed
1/4 cup olive oil
2 cup kale – chopped
1/4 cup fresh parsley – chopped
1/4 cup parmesan cheese – grated or shaved, optional

In a large stock pot or Dutch-oven set over medium heat, add the olive oil. When the oil is hot, add the celery, onion and carrots, sauté until tender, about 3-4 minutes. Add the garlic and cook until fragrant, about 1 minute. Pour in the chicken broth, turn heat to medium-high and bring to a boil. Add the herbs, salt, pepper, paprika, rosemary, vinegar, split peas, and lentils. Reduce heat and simmer uncovered for 30 minutes. Add the butternut squash, potatoes and celery root, simmer for an additional 30 minutes or until the veggies and the peas/lentils are tender. Place 4 cups of soup in a blender with 1/4 cup of olive oil. Pulse until smooth and creamy. Pour back into the pot and stir to combine. Add chopped kale, parsley and parmesan, simmer for an additional 5-8 minutes. Remove from the heat and allow to rest for 5 minutes before serving.


Don’t feel like making this soup from scratch? Try Pacific Vegetable Lentil & Roasted Red Pepper Soup, available at Bartell’s.

Slow-Cooker Spanish Lentil Stew
From Bartell’s Staff

2 cups of water
3 cups of chicken broth
¾ lb. boneless, trimmed pork shoulder, cut into 1-inch cubes
1 Tbs. olive oil
1 medium sweet or yellow onion, chopped (about 1-1/2 cups)
1 cup sliced carrots, thinly sliced
3/4 cup chopped celery
1-1/2 tsp. finely chopped garlic
1-1/2 lb. Yukon Gold potatoes, peeled and cut into 1-inch pieces
8 oz. (or more) cured chorizo – cut into ¼ in. slices
1/2 tsp. dried oregano
1/2 tsp. Spanish smoked paprika (dulce)
2 cups pardina lentils, rinsed (Brown/Green lentils can be substituted)
1 lb. diced tomatoes – fresh or canned in its juice
½ tsp. fine sea salt

Add water, broth, and sea salt to the slow cooker. Set to high and stir until salt dispersed. Add lentils, celery, carrots, and potatoes.

In a medium saute pan, add oil, onion, and pork shoulder. Saute over medium-high heat until just browned. Lower heat to medium, add garlic, oregano, and paprika, stirring frequently until fragrant. Add tomatoes and stir until combined. Transfer to slow cooker. Add chorizo slices. Stir to combine. Cook 3 ½ to 4 hours, until lentils are soft.

French Onion Beef Noodle
From Bon Appetit

2 Tbsp. vegetable oil
3 lb. English-style bone-in beef short ribs, cut into 2″ segments
Kosher salt
6 scallions, white and dark green parts separated
8 garlic cloves
1 4”-piece ginger, scrubbed, thinly sliced
6 star anise pods
2 3″ cinnamon sticks
8 whole cloves
2 tsp. black peppercorns
2 tsp. coriander seeds
1 cup dry white wine
½ cup (or more) low-sodium soy sauce
3 Tbsp. unsalted butter
5 lb. onions (about 10 medium), thinly sliced
2 Tbsp. (or more) unseasoned rice vinegar
30 oz. fresh or 18 oz. dried ramen noodles

Heat oil in a large Dutch oven or other heavy pot over medium-high. Season short ribs with salt and, working in batches, cook, turning occasionally, until well browned on all sides, 12–14 minutes. Transfer to a platter as you go. Carefully pour off fat left behind in pot until there is just enough to cover bottom of pot; discard. Return pot to medium heat. Cook whole white scallion parts, garlic, and ginger, stirring occasionally, until they are starting to brown, about 4 minutes. Add star anise, cinnamon, cloves, peppercorns, and coriander seeds and cook, stirring often, until fragrant and oil is sizzling, about 1 minute. Add wine, scraping up any browned bits from bottom of pot with a wooden spoon. Simmer until almost completely evaporated, about 3 minutes. Return beef to pot and add soy sauce and 12 cups water. Bring to a boil, then reduce heat and cover partially with a lid. Simmer until meat is not quite falling off the bone, about 1½ hours. Meanwhile, heat butter in another large pot or Dutch oven over medium-high until foaming subsides. Add onions, season with salt, and cook, stirring often, until they begin to take on some color, about 15 minutes. (If they don’t fit in your pot, add as much as you can, cover, and steam 5 minutes. Stir in remaining onions and continue cooking.) Reduce heat to medium-low and cook, stirring occasionally, until onions are deep golden and softened but not mushy, 30–45 minutes. Using tongs, remove beef from broth and let cool until you can handle. Tear meat into bite-size pieces, discarding any bone and excess fat as you go. Strain broth through a fine-mesh sieve into a large bowl; discard solids. Add meat and broth to pot with onions. Bring to a boil, reduce heat to low, and simmer until liquid is reduced a bit and flavors have melded, about 30 minutes. Add vinegar; taste and add more vinegar and/or soy sauce if needed. Thinly slice remaining scallion greens. Cook noodles according to package directions. Divide among bowls. Ladle soup over noodles, making sure each bowl gets some meat and plenty of onions. Top with scallion greens and serve.


Don’t feel like making this soup from scratch? Try Beef Top Ramen, available at Bartell’s.

Creamy Chicken Noodle
From Two Peas & Their Pod

3 tablespoons unsalted butter
1 yellow onion, chopped
2 carrots, chopped
2 celery ribs, chopped
3 cloves garlic, minced
1 cup whole milk
3 tablespoons all-purpose flour
4 cups chicken broth
3 cups cooked shredded chicken
1 teaspoon fresh thyme
1 teaspoon kosher salt
½ teaspoon black pepper
2 cups wide egg noodles
½ cup heavy cream
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley

In a large pot, heat the butter over medium-high heat. Add the onion, carrots, and celery. Cook until vegetables are tender about 5 minutes. Add the garlic and cook for 2 more minutes. In a small bowl, whisk together the milk and flour. Pour the mixture into the soup pot and stir, making sure there are no lumps of flour. Stir in the chicken broth. Add the shredded chicken and thyme. Season with salt and pepper. Bring the soup to a low boil and stir in the egg noodles. Cook for 10 minutes, stirring occasionally, or until noodles are soft. Stir in the heavy cream, lemon juice, and parsley. Taste and add additional salt and pepper, if necessary.


Loaded Baked Potato
From The Chunky Chef

3 lbs. red potatoes
Chicken stock – (enough to cover potatoes)
1/4 cup butter
1/4 cup flour
4 cups half-and-half
4 cups milk
16 oz Velveeta cheese – melted
3 cans Campbell’s Cheddar Cheese soup
2 tsp Black pepper – more or less, to taste
2 tsp Garlic powder – more or less, to taste
1 1/2 – 2 tsp hot sauce
1/2 lb. bacon – cooked and crumbled
1 cup cheddar cheese – shredded
Fresh chives – chopped

Wash and scrub potatoes. Dry, and dice into 1/2″ cubes. Place potatoes in a large pot, cover with chicken stock, bring to a boil. Boil for approximately 10 minutes, or until they are 3/4 of the way cooked. Drain and set aside. In a large dutch oven or stock pot, melt butter over medium heat. Add flour and whisk until smooth. Let flour mixture cook about 1-2 minutes. Carefully pour in half and half and milk, whisking constantly. Continue whisking until liquid is smooth and starts to thicken slightly. Add in melted Velveeta cheese and whisk to combine. Add in the cans of cheddar cheese soup and whisk until everything is smooth. Stir in hot sauce, pepper and garlic powder. Add in boiled potatoes, stir, and place lid on pot. Cook over LOW heat for 30 minutes, stirring occasionally.

To Serve: Top individual servings with a sprinkling of cheddar cheese, crumbled bacon and fresh chives.

Hamburger Stew
From Taste of Home

2 pounds ground beef
2 medium onions, chopped
4 cans (14-1/2 ounces each) stewed tomatoes, undrained
8 medium carrots, thinly sliced
4 celery ribs, thinly sliced
2 medium potatoes, peeled and cubed
2 cups water
1/2 cup uncooked long-grain rice
3 teaspoons salt
1 teaspoon pepper

In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, carrots, celery, potatoes, water, rice, salt, and pepper; bring to a boil. Reduce heat; cover and simmer 30 minutes or until vegetables and rice are tender. Uncover and simmer 20-30 minutes longer or until thickened to desired consistency.