I know everyone has a favorite, quick and easy soup to make out of supplies kept on hand for those awful weather days when going out just isn't the best idea. I'm hoping y'all will share your Pantry Soup (or Freezer Soup) recipes!

This in one of my favorites:

ITALAIAN VEGETABLE PANTRY SOUP

1 can chicken broth OR chicken noodle soup
1 can water
1 can whole kernel corn with juice
1 can diced or stewed tomatoes (spiced or plain)
1 can small white beans (RINSE VERY WELL)
1 small can mushrooms with juice
small amount grated Parmesan Cheese
Italian spices to taste

This wonderfully hearty soup goes together very fast and cooks up into a satisfying fare for bad weather days. It smells good, looks pretty in the bowl, and is YUMMY!

About the diced tomatoes and spices. If I am using plain diced tomatoes, I will add my own spices... oregano, garlic, maybe some celery seed. If I am using Italian Stewed Tomatoes, I usually will only add extra garlic powder.

When the soup is in the bowls and ready to be eaten, sprinkle on the Parmesean Cheese.

This is 6 small servings or 4 very large servings, and it also keeps well in the fridge.

Merme

Ohh My favorite is Chicken and Rice Soup

2 cups of Cooked chopped up chicken
1 cup chopped carrots
1 cup chopped Celery
1/2 cup chopped onions
1/2 cup White or brown rice
1/4 cup barley (if you like)
Large can of Chicken Broth
1/2 tsp Thyme
Salt and Pepper to taste
Add it all to a pot and cook till vegies are done to your liking..If you use instant rice add that about 20 minutes before serving!

I usually make chili on those kinds of days. It goes in the crock pot in the morning and stays in there until we're ready to eat in the evening. I will try to give you the recipe, although I don't have it written down, I just throw things into the pot!

2-3 pounds ground beef or turkey cooked through
1 large green pepper diced
1 large onion diced
1-15oz can crushed tomatoes
1-60oz can red kidney beans, rinsed until water runs pretty clear
1 jar Tostitoes salsa (your favorite level of hotness)
2-3 tablespoons garlic powder
1/4-1/2 cup chili powder

Put cooked ground meat into cooker. Sautee peppers and onions until tender; add to slow cooker and mix with meat. Add crushed tomatoes, beans, and salsa; mix well. Add garlic powder and chili powder to taste.

We ususally don't eat dinner until around 7:00, so the cooker is usually on low for a good 8-10 hours. Our cooker flips over to "warm" after 10 hours. I usually bowl the chili and then put a hand full of shredded cheese....whatever we have on hand....on the top. I've served it in bread bowls before also, but we don't eat alot of bread, so that doesn't happen often.

I'm going to "feature" this one,
so it stays at the top....

I just a do a verrrrry quick soup,
with some Herb~Ox Beef Bouillion Cubes
and some fine noodles...

Serve it with some crackers and butter...

In my winter pantry, I like to keep a wide variety of pasta products. Among our favorites are Pastina (those itty bitty stars), Ziti (the long wide tubes with stripes), Bow Ties, Elbows and Spaghetti.

And of course, a nice selection of dried beans, split peas, lentils, etc. There are some really nice multi-bean dry mixes as well.

Rice is a must.

I also like to keep several cans of broths: chicken, beef and fish.

With an assortment of vegetables on hand (canned, dried or frozen), the possibilities are nearly endless even when meat itself is in short supply.

I also prefer to keep white flour, corn meal, wheat flour and one of those self-rising flours such as Bisquick.

Simple soup can be jazzed up with dumplings, or a real crust rolled to enclose a heavy stew, or corn bread/muffins made to go with one of the bean mixtures.

One can almost never run out of options with just these few staples on hand, even when the weather is too foul to attempt a trip to the store to pick up something "fresh".

Merme

Merme, I love dumplings !!!!!
The only complaint I have with your post is that you didn't say what time dinner is !!!

I love dumplin's too..

*(Deb, I didn't get the time for dinner either... )*

I'm gonna print this page! Yum Merme, that sounds great!

Here's one of mine I just did a couple of days ago...

CREAM OF POTATO WITH BACON

6 - 8 strips of regular bacon (I get mine at the deli) - cooked then broken up into bits
6 potatoes any variety, I use yukon usually - diced small

1/2 sweet onion OR red onion Or 4 to 6 bunching onions - chopped finely

3 small carrots - diced

6 sprigs of parsley - diced

2 cups of water

1 cup of sour cream OR plain yogurt

1 tsp of garlic powder OR two garlic cloves

1 tsp salt

1 tsp pepper

To save time I cook the bacon while chopping potatoes and every thing else.

Put diced potatoes, carrots, 2 cups of water, onion and spices in a large pot, like 2 quarts maybe... just so the water covers the potatoes, bring to a boil and simmer on medium for 20 minutes.

After veggies are cooked, add the bacon bits, stir, add 1/2 to 1 more cup more water, stir, add the 1 cup of sour cream, stir until smooth (your desired consistancy), let simmer on low for another 10 to 15 minutes and serve! Add bits of parsley on top for decoration. This soup just gets better as the flavors blend

For a different twist, try using leeks instead of onions.

For reheating, don't forget to add some water or milk so you don't scorch the soup:)

Lorena

Lorena ~ your recipe is very similar to my Specialty Potato Chowder.

For mine, just omit the garlic, parsley and carrots. I add a package of frozen corn or a can of corn. I prefer to use pretty red potatoes for this recipe and leave the peels on.

Also, when the potatoes and everything are completed and the bacon has been added, I use nearly an entire quart of Half & Half. Once that is heated through, I add the sour cream or yoghurt.

The addition of the Half & Half and sour cream or yoghurt mixture is what makes it a Chowder instead of a soup.

This is rather hearty! And much beloved by all whenever I make it.

Oh, Deborah and Weezie ~ Dinner is whenever you arrive!

Merme

a great soup that's easy to make with stuff that's easy to keep on hand is ravioli soup.

one large can of chicken broth, one package of the frozen mini ravioli, one 10 oz package frozen chopped spinach, one cup of locatelli cheese (can use parmesan also).

everything but the cheese goes in the pot, bring to a boil and cook until the ravioli are done (about 10 minutes) and then stir hard and sprinkle in the cheese (if you pour it in too quickly, or don't stir enough, it just sinks to the bottom).

this is a good rib-stickin' soup!

I LOVE soup! I make soups all the time!

Lorena..I love your recipe! All natural..no cans..I don't trust anything that comes out of a can. Will be using your recipe soon!

Christina

Joclyn ~ That recipe sounds wonderful! Maxi and I both enjoy Ravioli, but I never make it at home because I don't really know what to do with it. Yet this soup recipe sounds easy enough for even me. I know Maxi will be pleased! Thanks for sharing it.

Merme

Thanks, Merme ! LOL !

you're so welcome, merme!!! it's a great soup and SO easy to make!! and i'm sure you'll both enjoy it!!

ravioli are a great meal...so easy to cook (about 12 minutes for the regular size) and you just heat some tomato sauce to top them off with! nowadays, there are a really good variety of fillings available, too. the usual meat or cheese as well as shrimp or lobster or spinach. i've even seen chicken and mushroom fillings too! most of the 'gourmet' type fillings are available from places like bj's wholesale, costco or sam's club. i have seen some of them at the regular supermarkets...in my area they've started to carry such things to compete with the big 'clubs'.

geez, the one with the lobster filling even comes with the sauce...can't get much easier than boiling the water, dumping the ravioli in and putting the sauce packet in (to defrost/heat) too! meal is ready and being eaten within 30 minutes!!

ha! rachel ray even did a lasagna casserole using ravioli!! gotta try that one - sounds good and with all these different varieties available, you can come up with some really interesting versions!!

those two versions of potato soup/chowder BOTH sound delicious...gonna try both versions (or some combo of both)!!

and taking off on merme's post about pasta...

progresso makes a tomato basil soup...which is delicious all by itself!

i 'beef' it up sometimes with wide egg noodles and chicken breast. i just cut the cutlets into small/bite-size pieces and lightly brown in a pan while the noodles are cooking in a seperate pot. then i combine the soup and chicken and bring that to a simmer and let it cook a bit so that the chicken is cooked through then i add in the noodles and serve. 1 can of the soup, 1 breast of chicken and 2 handfuls (uncooked) of noodles are more than enough for two people...just double up according to how many more people you are feeding...more or less noodles depending on whether you like more or less. thinner noodles can be used too...i just like the wide ones for this particular dish.

Joclyn ~

Thanks for the good information on ravioli. I am going to have to shop for some now.

And I also appreciate your suggestion of how to "beef up" the Progresso Tomato Basil soup. THAT recipe is going to the top of my list to be done ASAP.

Another pasta variation we enjoy is spaghetti pasta under red clam sauce. It makes a lighter sauce than traditional spaghetti sauce and is easier for my son and I to manage. That's another appealling reason for us to try your tomato basil soup recipe... we seem to do better with tomato dishes that are thinner than what one usually sees.

Thanks again.

Merme

We put ravioli in chicken soup to give it a little more substance.

Kielbasa Stew

5 strips bacon (optional)
1 medium onion, chopped
2 lbs cooked kielbasa (you can usually buy it cooked)
1 or 2 large cans of great northern beans, undrained
2 (8 oz) cans tomato sauce
1 (4 oz) can chopped green chilis (optional)
2 medium carrots, thinnly sliced
1/2 green pepper, chopped
1/2 tsp. Italion seasoning
1/2 tsp. dried thyme
1/8 tsp. pepper

In a 12-in. skillet, cook bason strips until crips; remove to paper towel to drain. In drippings, cook onion and sausage until onion is tender; drain. Stir in remaining ingredients; bring to boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender, stirring occassionally. Crumble bacon and sprinkle on top.


I have found it easer to cook if I use a pot instead of a pan. Also, I don't use the chilis or the bacon. ....and I drain about half of the liquid out of the beans. Its one of those things that are sooo easy and makes alot so you have it for leftovers.......and the 2nd day is always better than the 1st!

That sounds so yummy Jenn~~~!!

Although this isn't a true "Pantry Soup" as it requires ground beef and optional celery, this is still a good recipe for most things "on hand". It is actually the way to make Pasta E Fagioli, as recommended by the American Heart Association. It is a sort of "pared down" version.

1/2 to 1 lb quality ground beef
1 medium onion
2 or 3 carrots sliced thin or one can
2 stalks celery, if available, sliced thin
2 cans diced tomatoes -- plain or flavored or even stewed if you like them
2 cans beef broth
3/4 cup Ditalini noodles (short tubes like cut elbows that have been chopped smaller)
1 can Cannelli beans or any small white bean WELL DRAINED AND RINSED!

Brown up ground beef and put into a deep sauce pan. Add all other ingredients except for the noodles. Allow to simmer for a while. 20 minutes before serving, turn up the heat, bring to a boil, add noodles. Cook (stir occasionally) until noodles are tender.

Merme

Merme, I have been looking for a creamy corn soup recipe, I'll use your hints for sure! I froze some corn from my garden for the first time this year, that would be a fun recipe to try

Thank you!

Lorena

I've been really wanting to
*but being a reallllll chicken about doing it*
make Cream of Broccoli Soup..
*I Love that stuff,
and I do go to McDonald's in the winter time and get there's..
I really like how creamy theres' is.*
~~~~~>It's probably only about 1,000 calories,
but it's very tasty....

McDonalds sells soup? I loved all your ideas. I'm not much of a soup person so I have nothing to share but I look forward to trying some of these recipes. One soup that I've been wanting to try to make because the whole family loves it is french onion soup. Can't seem to find bowls that are the right size and depth though. I'll keep looking, there's gotta be some out there somewhere.

Do you have a local restaurant you go to?
Maybe they'll sell you some crocks' at cost???

anybody know a good recipe for butternut squash soup... i used one once then lost the recipe, i do know it had red peppers in it and tasted delicious!

here's a couple i found when someone gave me some white and butternut squash...

cooks.com

foodnetwork.com

i made this one with the white

jfolse.com

that wasn't bad - you could probably use the butternut instead of the white.

We also like keilbasa soup in cold weather.

2 cans chicken broth
1 keilbasa sliced thinly
1 small onion, diced fine
4 medium to large potatoes, diced
3 or 4 carrots, sliced thin
1/2 head cabbage, shredded
A fistful of spaghetti noodles.

In a large saucepan, combine all the ingredients except the spaghetti noodles. Bring to a boil and allow to simmer for about 1/2 an hour. While the soup is simmering, break up the spaghetti noodles into strands about 1 1/2 to 2 inches long. Return the soup to a hard boil and add the spaghetti noodles. Cook until noodles are ready. Serve immediately.

Merme

PUMPKIN SOUP

2 cans chicken broth
1 can pumpkin
1 can evaporated milk
small onion, diced fine
a clove or two of garlic

Dice onion and crush garlic; put in chicken broth and allow to simmer until onion is cooked. Add pumpkin and stir. When thoroughly mixed, add evaporated milk, stirring constantly until well blended and heated through.

Merme

Does that ever sound good Merme! I love the use of the evaporated milk rather than heavy cream. I love pumpkin..pumpkin anything and everything! Yum!

CREAMED TUNA ON TOAST OR TUNA TETRAZINI

2 cans tuna
1 can peas
1 small can mushrooms stems & pieces
1 small onion, diced fine (optional)
evaporated milk
2 tablespoons flour + mug of hot water

prepared spaghetti noodles, elbows or toast.

In a saucepan, combine peas and mushrooms, including the liquid. Add tuna after it has been drained. Add diced onion if using it.

When simmering nicely, combine the flour with the mug of hot water until smooth and pour into the simmering pan, stirring constantly. As it thickens, begin to pour evaporated milk, adding as much as you care to in order to achieve the thickness you prefer.

Serve immediately over elbows, spaghetti, or toast cut into diagonal pieces.

You and also substitute canned chicken for this recipe.

Merme

Weezie, cream of broccoli soup is super-easy to make--and it is soooo good to not have to leave your nice warm house to go get it!! I make it several times each winter. Unfortunately, my hubby hates soup, says it's a beverage not a meal so we don't have soup anywhere near as often as I like. Although this isn't a true pantry soup, this is one of my all-time favorites:

Toscana Soup (Olive Garden)
2 3/4 Cups Chicken stock/broth
1/4 Cup Heavy Cream
1 Medium Russet potato
2 Cups chopped kale
1/2 lb spicy italian sausage (I use de-skinned brauts)
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes

Combine the stock and cream in a saucepan over meidum heat.
Slice the unpeeled potato into 1/4-inch slices, then quarter the slices and add to soup
Add the kale
Grill or saute the sausage. When cooked and cooled, cut the sausage at an angle into slices about 1/2 inch thick. Add the sausage to the soup.
Add the spices and let the soup simmer for about 2 hours. Stir occassionally.

Wow! I am going to print this and make some of these soups! I love soup and all of you have some fabulous recipes!!!

Ummmmmmmm , did you leave me a recipe ?????

Ummmmmmmm , did you leave me a recipe ?????

Well, it depends on what kind of broccoli soup you like, but here is one I use:

Cream of Broccoli Soup
4 Cups Chicken Broth
1 Large Bunch broccoli, chopped (3 cups) (can use frozen but not as yummy)
1/2 Cup Diced Onion
1 Bay Leaf
1/4 teaspoon salt
Dash ground pepper
1/4 Cup all-purpose flour
2 ounces ham (1/3 cup diced)
1/2 Cup Heavy Cream

Combine the chicken broth, broccoli, onion, bay leaf, salt and pepper in a large saucepan on high heat. When it starts to boil, simmer, covered, for 30 minutes (or until veggies are tender).
Put about half the veggie/broth mixture into the foodprocessor and process until pureed. Pour this back into the soup. Turn heat to low and whisk in the flour until all lumps are dissolved.
Add the ham and cream and simmer for 10-15 additional minutes or until soup reaches the thickness you enjoy.

This recipe, and the one I listed earlier, serves 2.

If this recipe doesn't tickle your fancy, you might try one from here

After reading these soups again...I am going to make one today;-) now to decide which one,I think the 1st one of merme's sounds yummy...I did not see the speciality potato chowder you mentioned,merme..can you post please.Thanks

Chenno ~ the discussion of the potato soups were on page one, but I'll reorganize it for you here.

SPECIALTY POTATO CHOWDER

1/2 to 1 lb. bacon, fried crisply
6 good sized potatoes, diced small. I really like using red potatoes for this recipe, leaving the skin on, but they can be expensive and I do not always have them on hand. "6 good sized" means a hefty Russet or something like that -- for red potatoes it would be more.
1 medium onion, finely chopped
1 package frozen corn or canned corn
1 quart Half & Half
1 lg container Sour Cream OR plain yoghurt

Directions:
Fry the bacon until nice and crispy. I do mine on a cookie sheet in the oven to save time.
While that is cooking, peel and dice the potatoes if using ordinary ones, just dice if you are using red.
Chop the onion.

Put the potatoes on to cook in a good sized soup pot, with just enough water to cover, really, but not too much; add the onion. Allow to cook. When the potatoes are nearly done, add the corn and allow it to heat through. Crumble the bacon into bite sized bits and stir in. Add the Half and Half. Add the Sour Cream or Yoghurt, stirring thoroguhly to incorporate.

If I am making this for company, I will cook the potatoes and onions in my big pot and when they are finished, will put them into my crock pot. Then I build the recipe from there right inside the crock. This is especially helpful if I got carried away adding water to the cooking potatoes because I can drain off the extra while adding the potatoes to the crock. The crock pot keeps it nice even if the meal gets delayed and you don't have to worry about the Half and Half scorching by being left on the stove or needing to be reheated if you've shut it off.

This is a very simple but hearty and elegant recipe people beg me to make frequently.

Merme

Thank you!Sorry I missed it;-) I am going to make,I hope it will be ok with turkey bacon? as I do not eat red meat.

Thanks again;-)

Chenno ~ You can eat any kind of bacon you desire, truly. But just so's you know... bacon ISN'T "red meat". It is a product of pig and pig is technically a white meat.

However, even more specifically, bacon -- of any kind -- is usually classified as a "fat" and should be counted as such in any diet. You really can't add it to a meal as the "protein" all by itself. When added to beans, it calculates differently.

Merme

Thanks Merme...I just do not care for meat much...
Even poultry and seafood, a few times a month. get most protein from beans,nuts,soy etc..
I do thank you for your info;-)

Merme, I made your Kielbasa soup and I have to say that that was the BEST soup I have ever eaten. The kielbasa really makes the soup taste great & flavors the veges too. I used a whole package of spaghetti noodles, for my hungry boys. Thank you for a wonderful recipe I will use for years to come!