Type what you have

Ingredients

• ✓ water
• dashi kombu

Instructions

1. 1 Wipe kombu with a damp cloth to clean it. Cut into 1-inch pieces and place in a saucepan with water. Bring to a boil; reduce the heat to medium-low and simmer for 20 minutes. Remove from the heat and let stand for a few minutes. Strain through a mesh strainer before using.

By Rachael S

Ingredients

• ✓ water
• zucchini
• chicken bouillon
• cream cheese

Instructions

1. 1 Stir water, zucchini, and bouillon cubes together in a stockpot; bring to a boil. Reduce the heat to medium, then cover and simmer, stirring occasionally, until zucchini is tender, about 20 minutes.
2. 2 Carefully drop cream cheese into the stockpot. Cook and stir until melted, about 5 minutes. Blend soup with an immersion blender until smooth.

By Jilly Bean

Ingredients

• ✓ water
• cream style corn
• chicken broth
• cornstarch
• egg

Instructions

1. 1 Combine corn and chicken broth in a saucepan. Bring to a boil over medium-high heat.
2. 2 Mix together cornstarch and water in a small bowl or cup; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened.
3. 3 Gradually add beaten egg while stirring the soup. Remove from heat and serve.

By Liz

Ingredients

• ✓ water
• salt beef
• yellow split pea
• carrot
• turnip
• black pepper

Instructions

1. 1 Place beef into a large container and cover with water. Soak in the refrigerator to remove excess salt, 8 hours to overnight. Drain, rinse, and cut beef into small cubes.
2. 2 Bring cubed beef, 10 cups water, and peas to a boil in a large pot over high heat. Reduce heat to medium-low, cover, and simmer until peas have softened and mostly dissolved, about 30 minutes. Stir or whisk frequently to help peas dissolve and to keep soup from burning on the bottom of the pot.
3. 3 Stir in carrots, turnips, and black pepper. Continue simmering until vegetables have softened, about 15 minutes more.

By Allrecipes Member

Ingredients

• ✓ water
• tomato juice
• mixed vegetable
• oregano
• salt
• pepper

Instructions

1. 1 Combine tomato juice, water, mixed vegetables, oregano, and salt in a large pot over medium heat; simmer for 30 minutes. Season with pepper to taste.

By Jessica S

Ingredients

• ✓ water
• chicken
• celery
• carrot
• onion
• basil

Instructions

1. 1 Place chicken, water, celery, carrots, onion, and basil in a slow cooker.
2. 2 Cook on Low for 8 to 10 hours. Strain and discard vegetables. Chicken meat may be removed from bones and used in soup.

By Micki Stout

Ingredients

• ✓ water
• dashi kombu
• bonito flake
• tofu
• wakame
• miso paste
• green onion

Instructions

1. 1 Heat water in a large pot over low heat. Add kombu and cook until just simmering. Stir in bonito flakes, then remove dashi stock from the heat. Let dashi sit, uncovered, for 5 minutes. Strain and set aside.
2. 2 Heat 3 1/2 cups dashi in a pot over medium heat. Add tofu and wakame and stir to combine. Remove 1 cup warmed dashi to a small bowl and whisk in miso paste. Pour miso mixture back into the pot with remaining dashi. Stir until warmed through. Serve garnished with chopped green onions.

By Allrecipes

Ingredients

• ✓ water
• ✓ water
• chicken breast
• butter
• salt
• pepper
• all-purpose baking mix
• milk
• all-purpose flour

Instructions

1. 1 In a large pot over medium heat, simmer chicken in 6 cups water until no longer pink. Remove chicken, cool and shred.
2. 2 Return shredded chicken to pot and stir in butter, salt and pepper. Cook until chicken reaches desired tenderness, 15 to 60 minutes.
3. 3 In a bowl, stir together baking mix and milk until smooth. In a separate bowl, stir together flour and 1/2 cup cold water until smooth. Stir flour mixture into soup; bring soup to a rolling boil.
4. 4 Drop baking mix mixture by tablespoonfuls into the boiling water, neatly around the chicken. Reduce heat to a simmer and cook, uncovered, 10 minutes. Then cover and cook 10 minutes more. (Sneak a spatula under the dumplings to prevent chicken from sticking to the bottom of the pot.) Serve hot.

By Carri

Ingredients

• ✓ water
• navy bean
• chicken stock
• margarine
• carrot
• onion
• bacon

Instructions

1. 1 Clean and sort beans. Place them in a large bowl with water to cover and soak for 3 hours.
2. 2 Combine beans and chicken stock in a large pot over medium heat and allow to simmer.
3. 3 Meanwhile, melt margarine in a large skillet over medium heat. Add carrots and onion and sauté until onion is caramelized, about 10 minutes. Add this mixture to the pot.
4. 4 Sauté bacon in the same skillet over medium-high heat until crisp, 10 to 15 minutes. Drain grease and add bacon to the pot. Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened.

By Patty Long

Ingredients

• ✓ water
• navy bean
• ham
• potato
• carrot
• celery
• onion

Instructions

1. 1 Cover beans with several inches of cool water in a large container. Let soak, 6 hours to overnight.
2. 2 Drain beans and place into a slow cooker. Add enough water to cover, then mix in ham, potatoes, carrots, celery, and onion.
3. 3 Cover and cook on High for 3 1/2 hours. Switch to Low and continue cooking for at least 6 1/2 hours. The longer it cooks the more flavorful it becomes.

By RENEE R

Ingredients

• ✓ water
• sweet sausage
• tomato
• basil
• onion soup mix
• tomato
• cheese tortellini
• cabbage

Instructions

1. 1 Sauté sausage in a large pot over medium high heat until browned and crumbly, about 5 minutes. Pour in water, stewed tomatoes, basil, onion soup mix, and fresh tomatoes.
2. 2 Bring just to a boil, reduce heat to low and simmer for 15 minutes. Stir in the tortellini and cabbage. Simmer for 10 more minutes.

By Julie

Ingredients

• ✓ water
• tomato puree
• green onion
• red pepper flake
• long grain white rice
• catfish fillet
• salt
• pepper

Instructions

1. 1 In a large pot, combine the tomato puree, water and green onions. Season with red pepper flakes. Set over medium heat and bring to a boil. Add rice and cook until tender, about 30 minutes. Add fish and simmer for 20 minutes. Season with salt and pepper.

By KIRSTIANNA

Ingredients

• ✓ water
• potato
• onion
• parsley
• cod
• lemon
• salt
• pepper

Instructions

1. 1 Put water in a large saucepan and bring to a boil over high heat. Add the potatoes, onion and parsley. Heat for 10 to 15 minutes and add the fish. Heat for 10 more minutes, then squeeze in lemon juice and season with salt and pepper to taste.

By Byakin

Ingredients

• ✓ water
• chicken stock
• cornstarch
• thai seasoning blend
• white pepper
• egg
• chicken-flavored ramen noodle

Instructions

1. 1 Pour chicken stock and water into a large pot and bring to a boil.
2. 2 Stir cornstarch and the 1 tablespoon cold water together in a cup to make a slurry. Remove about 1 cup of the boiling liquid and stir in the cornstarch slurry until dissolved. Add back into the pot and season with Thai seasoning and white pepper.
3. 3 While the liquid is boiling, start stirring it in one direction quickly. When the liquid is moving in one direction, without you stirring it, pour in the eggs.
4. 4 Reduce heat to a simmer and add ramen noodles. Discard flavor packets unless you want extra seasoning. In that case, season to taste with as much of flavor packet as you like. Simmer until noodles are soft and eggs have cooked through, 2 to 3 minutes.

By Katie Willett

Ingredients

• ✓ water
• pumpkin
• vegetable stock
• sour cream
• butter
• green curry paste
• coriander
• garlic

Instructions

1. 1 Put pumpkin in a saucepan. Pour vegetable stock over the pumpkin and add enough water so the pumpkin is completely covered; bring to a boil and cook until pumpkin is tender, about 20 minutes.
2. 2 Drain pumpkin, reserving liquid, and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan.
3. 3 Stir sour cream, butter, curry paste, coriander, and garlic into the pumpkin until the butter melts and the mixture is smooth; heat the mixture on low until warmed through, stirring small amounts of the reserved liquid into the mixture until you reach your desired consistency, at least 10 minutes.

By Grifstar

Ingredients

• ✓ water
• ✓ water
• long-grain white rice
• ground beef
• pasta sauce
• tomato soup
• cabbage
• onion
• salt
• black pepper
• hot pepper sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Bring converted rice and 3 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
3. 3 Heat a large soup pot over medium-high heat. Cook and stir beef in the hot pan until browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. 4 Stir 2 cups water, cooked rice, pasta sauce, tomato soup, cabbage, onion, salt, black pepper, and hot sauce into beef. Bring soup to a boil, reduce heat to medium-low, and cover.
5. 5 Simmer until cabbage is soft and tender, stirring occasionally, about 20 to 30 minutes.

By Lillian S

Ingredients

• ✓ water
• chicken bouillon granules
• broccoli
• onion
• milk
• cream cheese
• margarine
• all-purpose flour
• cheddar cheese

Instructions

1. 1 Bring water and chicken bouillon granules to a boil in a large pot. Add broccoli and onion; cook at a boil until tender, 10 to 12 minutes.
2. 2 Combine milk, cream cheese, margarine, and flour in a second large pot over medium heat. Cook and stir until margarine melts and mixture begins to thicken, about 5 minutes. Stir in Cheddar cheese until melted completely.
3. 3 Pour broccoli mixture into cheese mixture; stir well.

By CARAMOMMY

Ingredients

• ✓ water
• ✓ water
• chicken
• onion
• celery
• carrot
• salt
• clove
• egg

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken parts, onion, celery, carrot, salt, and cloves in a large soup pot or Dutch oven.
3. 3 Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
4. 4 Remove chicken and vegetables.
5. 5 Strain stock.
6. 6 Skim fat off the surface.
7. 7 To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method: Separate egg white from egg yolk and reserve the shell.
8. 8 Combine 1/4 cup cold water, egg white, and crushed eggshell in a small bowl.
9. 9 Add to strained stock and bring to a boil. Remove from heat and let stand for 5 minutes.
10. 10 Strain again through a sieve lined with cheesecloth.

By Logan

Ingredients

• ✓ water
• beef chuck roast
• beef bouillon
• onion
• tomato sauce
• pearl barley
• salt
• pepper

Instructions

1. 1 In a slow cooker, combine beef, water, bouillon, onion, tomato sauce, barley, salt and pepper.
2. 2 Cover, and cook on Low for 5 hours.

By RUSTEE

Ingredients

• ✓ water
• sweet potato
• chicken stock
• vegetable stock
• ginger
• lime
• milk
• cream

Instructions

1. 1 Gather all ingredients.
2. 2 Combine sweet potatoes, stock, water, and ginger in a large saucepan; bring to a boil. Reduce heat to medium-low, cover, and simmer until sweet potatoes have softened, about 30 minutes.
3. 3 Puree sweet potato mixture with lime juice using an immersion blender or food processor until smooth.
4. 4 Return soup to the saucepan and stir in cream or coconut milk; reheat gently over low heat until warmed through.
5. 5 Serve and enjoy!

By S Mcc

Ingredients

• ✓ water
• chicken breast
• cream of mushroom soup
• onion
• celery
• carrot
• baby bell pepper
• onion soup mix

Instructions

1. 1 Mix together chicken, water, condensed soup, onion, celery, carrots, baby bell peppers, and onion soup mix in a slow cooker until well combined.
2. 2 Cook on Low for 6 to 8 hours. Shred chicken using 2 forks and stir soup well before serving.

By Tara Harrison

Ingredients

• ✓ water
• yellow onion
• carrot
• cashew
• garlic
• salt
• black pepper
• red lentil
• lemon

Instructions

1. 1 Combine water, onion, carrot, cashews, garlic, salt, and pepper in a high-speed blender; blend until completely smooth.
2. 2 Pour the blended mixture into a multi-functional pressure cooker (such as Instant Pot). Stir in red lentils. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in lemon juice.

By Deb C

Ingredients

• ✓ water
• tomato
• tomato soup
• milk
• gorgonzola cheese
• garlic
• basil
• onion powder

Instructions

1. 1 Combine diced tomatoes, tomato soup, milk, and water in a large saucepan over medium heat; stir in Gorgonzola cheese, garlic, basil, and onion powder. Reduce heat to low; simmer 15 to 20 minutes, stirring often.

By MichelleR

Ingredients

• ✓ water
• ✓ water
• white pea bean
• chorizo sausage
• beef soup bone
• cabbage
• kale
• potato
• salt
• pepper

Instructions

1. 1 Soak beans in twice their volume of water 8 hours or overnight.
2. 2 In a large pot, place drained beans, chorizo, soup bones and 1 quart water (or more as needed to cover). Cook over medium heat until beans are just beginning to be tender, 1 hour.
3. 3 Stir in cabbage, kale, potatoes and enough hot water to cover. Cook until potatoes are tender, 20 minutes. Season with salt and pepper.

By John J Pacheco

Ingredients

• ✓ water
• baby portobello mushroom
• onion
• carrot
• celery
• salt
• bay leaf

Instructions

1. 1 Combine mushrooms, onion, carrot, celery, salt, and bay leaf in a multi-functional pressure cooker (such as Instant Pot). Pour in water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 30 minutes. Allow 30 minutes for the pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes.
3. 3 Unlock and remove the lid. Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.

By Soup Loving Nicole

Ingredients

• ✓ water
• chicken
• onion
• celery
• carrot
• bay leaf
• ginger
• salt

Instructions

1. 1 Place the chicken in a large pot over high heat. Add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour.
2. 2 Remove chicken from pot. Leave water in pot. Cool chicken. Remove skin and bones from meat. Return bones and skin to pot. Add onions, carrots, celery, bay leaf, ginger, and salt. Continue simmering for 3 to 4 hours.
3. 3 Strain and cool the stock, uncovered.
4. 4 Use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. After stock has been defatted, use or freeze immediately. I freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.

By Margaret Price

Ingredients

• ✓ water
• potato
• onion
• celery
• salt
• pepper
• half-and-half
• margarine
• cream of cheddar cheese soup

Instructions

1. 1 In a large stock pot add water, potatoes, onion, celery and season with salt and pepper. Bring to a boil, cover and simmer until potatoes and vegetables are tender.
2. 2 Once tender, mash soup with a potato masher, and add butter and cream.
3. 3 Gradually bring mixture to a simmer. Add condensed cheese soup and blend. Serve while hot.

By Thyra

Ingredients

• ✓ water
• carrot
• chicken broth
• onion
• garlic
• thyme
• tarragon
• heavy cream

Instructions

1. 1 Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon.
2. 2 Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes.
3. 3 Remove pot from heat; carefully puree soup with an immersion blender until smooth.
4. 4 Return pot to medium heat and cook until warmed through, about 5 minutes. Stir cream through the soup.

By Lee Crowell

Ingredients

• ✓ water
• cauliflower
• olive oil cooking spray
• olive oil
• onion
• garlic
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Soak cauliflower florets in a large bowl of lightly salted water for 20 minutes. Drain well, then pat dry. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with heavy-duty aluminum foil.
3. 3 Arrange cauliflower in a single layer on the prepared baking sheet; spray evenly with cooking spray.
4. 4 Broil in the preheated oven until browned, 20 to 30 minutes.
5. 5 Heat oil in a large soup pot over medium heat. Add onion and sauté until translucent, about 5 minutes. Stir in roasted cauliflower and garlic. Pour in water, season with salt and pepper, and simmer until all vegetables are tender, about 30 minutes.
6. 6 Purée soup with an immersion blender until smooth.

By estkay

Ingredients

• ✓ water
• pork sausage
• long grain rice
• wild rice
• seasoning packet
• black-eyed pea
• tomato
• chicken broth
• salt

Instructions

1. 1 Crumble sausage into a skillet over medium heat and cook until evenly brown.
2. 2 Mix cooked sausage, rice mix with seasoning packet, black-eyed peas, tomatoes, broth and water. Bring to a boil. Reduce heat to low, cover and simmer 20 minutes, or until rice is tender. Season to taste with salt.

By ThoHug