Editor's Note: This article was originally published on January 18, 2017.
January is National Soup Month, a great time to make a big pot of hot, hearty soup to chase away the winter chill.
Whether your soup is creamy or broth-based, chock-full of chicken, ham or seafood, or bursting with beans or vegetables, it makes a great appetizer, sandwich accompaniment or even main dish on a cold night.
We asked our readers to submit their soup recipes, and our tureen overflowed with their submissions. Here is just a sampling of them — many for traditional varieties such as ham and bean or chicken corn soups.
Because of their abundance, we will run additional soup recipes from our readers on upcoming LNP food pages.
Sally Jarvis, of Lancaster, submitted this recipe for soup she used to serve at the annual get-together she and her late husband, John, held the Saturday before Christmas at their Charlotte Street home. The menu for the come-as-you-are gathering for “everyone in a four-block radius” was just soup and bread. Guests brought their own soup mugs.
CHARLOTTE STREET SOUP
• 1 1/2 pounds lean hamburger
• 2 cans consomme, undiluted
• 1 can onion soup undiluted
• 1 can (about 1 pound, 13 ounces) whole peeled tomatoes, chopped
• 4 cans water from the cans you opened
• 4 carrots, pared and cut into 1/4-inch pieces
• 1/4 cup chopped celery tops
• 1/4 chopped parsley
• 1 bay leaf
• 1/4 teaspoon Italian seasoning
• 10 whole black peppercorns
• 1/2 cup barley
• 1/2 bottle or more Gallo Hearty Burgundy or similar wine
Brown hamburger, drain. Place in soup kettle.
Add all other ingredients except wine. Simmer 45 minutes. Remove from heat.
Remove peppercorns and bay leaf. Add wine.
Refrigerate for at least 24 hours, to allow flavors to mellow.
Skim any fat off top, reheat and serve..300
Gloria Dougherty, of Akron, offers this soup featuring chicken, spinach and pasta.
SPINACH TORTELLINI SOUP
• 2 chicken thighs
• Pinch of salt
• Pinch of pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon minced onion or 1/4 cup fresh chopped onion
• 1 cup fresh or 1/2 box frozen spinach
• 1/4 cup chopped carrots
• 1/4 cup corn
• 1/4 cup peas
• 1/4 cup chopped celery
• 1/4 pound cheese tortellini
• 2 eggs
• 1 cup Parmesan cheese
Cook the chicken thighs until tender. Remove and set aside.
To the broth, add all the other ingredients except the eggs and cheese.
Cook soup 20 minutes or until vegetables are soft. Don’t make the soup too thick.
Take 1 cup broth out of pot and put in saucepan on top of stove and bring to boil. Scramble the eggs in a bowl, add cheese and stir until pasty.
Add this mixture to saucepan on stove. Stir and cook 1-2 minutes. Put egg and cheese mixture into soup. Debone chicken and add to the soup. Heat for 2-3 minutes or until heated through.
Katy Lemmer, who lives in York and works in Lancaster, submitted this recipe for a soup that she says is “hearty, warming, comforting and fantastic.”
• 1/2 pound ground beef
• 3/4 cup chopped onion
• 3/4 cup shredded carrots
• 3/4 cup chopped celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 4 tablespoons butter, divided
• 3 cups chicken broth
• 4 cups cubed potatoes (Lemmer uses a bag of plain Ore-Ida diced hash brown potatoes from the freezer section.)
• 1/4 cup all-purpose flour
• 2 cups cubed or shredded cheddar cheese (sharp or mild)
• 1 1/2 cups milk (whole milk preferred; 2 percent milk can make the soup runny)
• 1/4 cup sour cream
• Pickles, ketchup and mustard to top
In large pot, melt 1 tablespoon butter over medium heat; stir in vegetables and beef until beef is browned.
Stir in basil and parsley.
Add broth and potatoes.
Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
In a small saucepan, melt remainder of butter and stir in flour. Add the milk, stirring until smooth to make a roux. Do not burn or scald milk.
Gradually add the roux to the soup, stirring constantly. Bring to a boil, then reduce heat and simmer about 20 minutes.
Stir in cheese until melted, and then stir in sour cream and heat through. Do not boil.
Serve in bowls topped with ketchup and mustard swirls and cut up dill or bread-and-butter pickles.
Serve with warm crusty bread or rolls.
• I always make a double batch as this is even more fantastic the next day. If soup is too thick, add a splash of milk.
• The ketchup/mustard/pickles sound weird but taste great. The warm soup with the cool condiments and pickles are top-notch. I like bread-and-butter, but my husband loves the dill pickles in it..300
Karen Kreider, of Millersville, submitted this recipe that’s made in a slow cooker.
SLOW COOKER HAM AND POTATO SOUP
• 8 cups russet potatoes, diced
• 1 yellow onion, diced
• 2 large carrots, peeled and chopped
• 1/2 cup celery, chopped
• 16 ounces ham, chopped (Kreider prefers slices from a bone-in ham.)
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper
• 4 cups chicken broth
• 1/4 cup flour
• 1 1/2 cups heavy cream
• 1/2 cup sour cream
Put the first 8 ingredients in a crock pot and cook on low for 7-8 hours or on high for 4-5 hours.
Using a potato masher, mash about 1/3 of the potatoes in the soup.
Then add the flour, heavy cream and sour cream to the mashed potatoes and stir together. Pour mixture into the slow cooker.
Cover and cook on high an additional 15 minutes before serving..300
Amy Soule, of Lititz, says that her mother, the daughter of two northern Italian immigrants, made wonderful beef-pork-veal ravioli. She used it in an easy ravioli soup that’s “satisfying on a cold winter evening.”
For the soup, Soule says, her mother brought 1 can of Campbell’s tomato soup, 1 can of Campbell’s beef consomme — no other broth is the same, she says — and 2 cans of water to a boil to make the broth. Then her mother added her small ravioli to the broth.
These days, Soule uses dried tortellini in place of her mother’s ravioli. She suggests adding cannellini beans, though her mother used red kidney beans.
She also suggests tossing in a handful of baby spinach before serving, topping the soup with freshly grated Parmesan or Romano cheese and serving it with a crusty slice of Italian bread.
Debra Knox, of Lancaster, submitted a recipe for a soup she says both children and adults will enjoy.
HOT DOG SOUP
• 1 pound all-beef hot dogs, cut into 1/2-inch pieces (Other types of hot dogs can be used, but beef hot dogs are the best choice.)
• 1 (32-ounce) carton beef broth or homemade stock
• 1 (14-ounce) can diced tomatoes
• 1 large can of baked beans (Knox uses Bush’s Home Style Baked Beans for their level of sweetness.)
• l (16-ounce) bag of frozen mixed vegetables
• 1 small yellow onion, diced
• 1 bay leaf
• 1/2 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/4 teaspoon of granulated garlic
• 1 tablespoon of olive oil
• Cooking spray
• Fresh parsley or parsley flakes
Spray the bottom of a large soup pot with cooking spray. Add olive oil and diced onion and saute until translucent. Add hot dogs and saute over medium heat until very lightly browned, stirring frequently to avoid burning.
Add frozen vegetables and continue to stir over low heat, breaking up the vegetables. Add diced tomatoes, bay leaf, salt and pepper and garlic.
Add baked beans and stir well. Add beef broth and stir well. Increase heat to a low boil, stirring to mix all ingredients.
If the soup is too thick, add additional broth or water to reach the consistency you want. Reduce heat to low and cook soup for about 15 minutes. Remove bay leaf. Sprinkle with parsley. Serve with crispy bread for dunking.
Larry Lavenberg of Columbia says if you see parsnips in the store and wonder what you can do with them, “be adventurous” and try this soup.
CREAMY ROASTED PARSNIP SOUP
• 4 large parsnips, chopped into 1-inch pieces
• 2 potatoes, peeled and chopped into 1-inch pieces
• 1 large yellow onion, peeled and cut into 4 to 6 large pieces
• 1 teaspoon olive oil
• 5 cups no-salt or low-salt vegetable or chicken stock
• 1 teaspoon dried rosemary
• 4 to 6 whole cloves of garlic, peeled
• 1/2 teaspoon crushed red pepper flakes (can use more or less, to taste)
• Salt and pepper, to taste
Preheat the oven to 400 degrees.
In a bowl, place the olive oil, all the vegetables, garlic, red pepper flakes, rosemary, salt and pepper; toss until all veggies are well covered with the oil.
Place vegetables on a large, well-oiled baking sheet and roast in the oven for 20-40 minutes, tossing the vegetables about halfway through cooking. Vegetables should be fork tender.
Remove the roasted veggies from the oven and place in a large soup pot.
Add stock and bring to a boil. Reduce the heat to a low simmer for about 10 minutes, then turn off. Puree the soup, using an immersion or regular blender.
Add more salt and pepper, if needed. Serve with crusty bread, toasted and slathered with butter.
Lisa Polonchak says she and her husband bought her grandmother’s home in Salunga after she died in 1986.
“I still feel her presence in my kitchen,” Polonchak says.
She submitted this recipe for a soup she says is even better reheated on the second day.
SAUSAGE, KALE AND BEAN SOUP
• 2 tablespoons olive oil
• 1 pound Italian sweet sausage
• 1 medium onion, finely chopped
• 2 large carrots, finely diced
• 1 large potato, finely diced
• 2 cloves garlic, minced
• 1 or 2 (15-ounce) cans of cannellini beans (or other beans you choose), drained
• 2 bunches kale, stems removed and roughly chopped
• Large can (about 52 ounces) chicken broth
In a large pot, heat olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes.
Add onion, carrots, and potato. Season with salt and pepper and cook, stirring occasionally, until vegetables begin to soften — about 10 minutes.
Add garlic and beans and cook for another 2-3 minutes. Add kale and cook until it becomes slightly wilted.
Add chicken broth and cover the pot with lid. If you like, add a tub of Knorr homestyle stock — chicken or vegetable variety — for more flavor.
Bring soup to a boil, reduce heat and keep at a simmer for about 45 minutes. The soup will thicken as the potatoes begin to release their starch.
Denise Finger of Lancaster says she got this mushroom soup recipe from her daughter-in-law, Chelsie Finger.
Finger suggests drizzling this soup with sherry before serving.
HUNGARIAN MUSHROOM SOUP
Makes 6-8 servings.
• 4 tablespoons unsalted butter
• 2 cups chopped onion
• 1 1/2 pounds fresh mushrooms, sliced
• 2 teaspoons dried dill weed
• 1 tablespoon hot smoked paprika
• 1 tablespoon soy sauce
• 2 cups chicken broth
• 1 cup milk
• 3 tablespoons flour
• 1 teaspoon salt
• Ground pepper, to taste
• 2 teaspoons lemon juice
• Fresh parsley
• 1/2 cup sour cream or yogurt
Melt the butter in a large pot over medium heat. Saute onions for 5 minutes; add mushrooms and saute 5 minutes. Stir in dill, paprika, soy sauce and broth.
In separate bowl, whisk together milk and flour
Reduce heat. Cover and simmer 15 minutes. Add milk-and-flour mixture and simmer 15 more minutes, stirring occasionally (covered). Stir in salt, pepper, lemon juice, parsley and sour cream or yogurt.
Mix together and allow to heat through over low heat, 3-5 minutes. Do not boil. Serve immediately.
Gail Miller of Millersville offers this recipe she says dates back many years in her family.
You can use cauliflower instead of broccoli in the soup, Miller says, or a combination of broccoli and cauliflower.
GOLDEN CREAM OF BROCCOLI SOUP
Makes about 6 cups.
• 1 (10-ounce) package frozen broccoli
• 2 cups water, divided
• 1/2 cup chopped onion
• 1/4 cup butter or margarine
• 1/2 cup flour
• 2 tablespoons powdered chicken bouillon or 6 bouillon cubes
• 2 cups shredded mild cheddar cheese
• 2 cups whole milk (may substitute another type if desired)
• 1/8 to 1/4 teaspoon ground nutmeg
• Paprika for garnish, optional
Cook broccoli in 1 cup water until tender. Drain, but reserve the liquid.
Remove 1 cup of the cooked broccoli and set aside. Place the reserved cooking liquid and the remaining broccoli in a blender and puree. Set aside.
Melt the butter and saute onion until golden and soft. Stir in the flour. Blend well then gradually stir in the additional 1 cup water and the bouillon. Stir continuously until thickened.
Add the pureed mixture and stir to blend well. Add the reserved broccoli pieces and the shredded cheese. Stir until cheese is melted. Add the milk and nutmeg. Cook over medium heat (do not scorch mixture) until it reaches serving temperature. Garnish in bowls with a dash of paprika, if desired.
From the seafood side of the soup realm, Donna Carr, of Lancaster, offers this recipe.
CREAM OF CRAB SOUP
Makes 6-8 servings, or 2 quarts
• 1/2 cup butter
• 1/2 cup flour
• 1 to 2 tablespoons Old Bay seasoning
• 1 teaspoon salt
• 1/2 teaspoon curry powder
• 4 cups milk (Carr says she often substitutes 2 cups half and half and 2 cups milk)
• 1 (1-pound) can of good crab meat
• Chopped parsley, to taste, for garnish
Melt butter in a heavy pan.
Stir in flour and spices, and cook to make a paste.
Stir in milk.
Cook over low to medium heat, stirring often, until thickened.¶
Here’s an interesting soup, inspired by a sandwich, the recipe for which was submitted by Nick Siragusa of Reinholds.
• 2 1/2 cups veal stock (beef stock may be substituted)
• 2 cups chicken stock
• 1 tablespoon caraway seed
• 1 teaspoon celery seed
• 1/4 cup Thousand Island dressing
• 1/4 to 1/2 cup sauerkraut, rinsked and drained well
• 1 1/2 cups corned beef
• Freshly ground pepper, to taste
• 3 cups rye bread, cut into 1/2-inch cubes
• 3 tablespoons melted butter
• 1 1/2 cups Swiss cheese
Preheat oven to 350 degrees
Combine the stocks in a large pot. Add the caraway and celery seed and bring to a simmer over medium heat.
Whisk in the Thousand Island dressing. Add the sauerkraut — to your taste — and the corned beef.
Cover and simmer for at least 20 minutes. Season to taste with pepper
Toss the bread with the melted butter and arrange the cubes in a single layer on a baking tray. Bake until the bread is lightly browned, about 8 to 10 minutes
Preheat the broiler. Ladle the soup into six heatproof bowls and top each bowl with 1/2 cup rye croutons and 1/4 cup Swiss cheese.
Lois J. Zimmerman of Lititz submitted this recipe for a rice and vegetable soup.
WILD RICE SOUP
• 1½ cups celery, sliced
• 2 carrots, sliced
• ½ cup onion, chopped
• 1 small green pepper, chopped
• 2 tablespoons butter
• 3 tablespoons flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups cooked wild rice
• 1 cup water
• 1 (14.5-ounce) can chicken broth
• 1 cup half and half
• ¼ cup fresh parsley
• 1/3 cup slivered almonds
Cook and stir celery, onion, carrots and green pepper in butter until crisp-tender.
Stir in flour, salt and black pepper. Add rice and water and chicken broth.
Heat to boiling and simmer for 5 minutes. Add half and half and parsley and cook just until heated.
Add almonds before serving.