Works For Me: Fabulous Soups

I’m not a winter girl, generally speaking.  I’d much rather frolic by a swimming pool than curl up by a fire.

(Frolic?  Did I just say frolic?  I don’t know where that came from; I haven’t frolicked in 20 years.)

If winter brings one redeeming quality (and it is only one), it is that I am justified in fixing soup.  I love soup.  I’d fix it year-round if the temperature of an Oklahoma summer didn’t hover around 294 degrees.

But there is nothing easier (or cheaper, or tastier) than a big pot of soup on a cold day.  Throw in some easy cornbread, and you have an entire meal.  I love this.

All winter long, I fix soup at least one night a week, and it’s usually one of these two.  Please note that the ingredients in these recipes are approximations; I make them a little different every time.  (Which is another thing I love about soup, actually: it’s almost impossible to ruin it.  Unless you forget and leave your plastic stirring spoon in the pot and it melts into the broth, turning the whole thing into plastic sludge, forcing you dump the whole pot in the backyard for the wildlife to eat, and making you hope all the squirrels don’t end up with cancer.  Hypothetically speaking, of course.)


4 cups beef broth (I make mine with bouillon cubes, usually)
1 can diced tomatoes
2 cans tomato soup (undiluted)
1 lb ground beef, browned
1/4 cup Worcestershire sauce
1/4 cup sugar
1 tbsp parsley
1 tsp basil
1 tsp oregano
salt and pepper to taste
1 onion, chopped
4-5 potatoes, chopped
4-5 stalks celery chopped
2 cups green beans (frozen or fresh)
2 cups carrots (frozen or fresh)
2 cups corn (frozen or fresh)

Mix all ingredients together in a large pot.  Cook over low heat (or in crock pot) for at least four hours.  Experiment with it, substituting other veggies.  Serves about 12.


3 cups chicken broth
2 cans cream of mushroom soup
2 cups milk
8 potatoes, chopped into cubes (I leave the skin on)
about 2 cups diced ham
3-4 stalks of celery, diced
1 small onion, diced
8 oz sour cream
1/2 tsp garlic
salt and pepper to taste

Mix all ingredients together in a large pot.  Simmer over low heat, stirring often, so the milk won’t scorch!  Pour into bowls for serving, and sprinkle some grated cheddar cheese over the top.  Serves 8-10.

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68 thoughts on “Works For Me: Fabulous Soups

  1. angela =^) says:

    Thanks for the soup recipes! I’m always on the lookout for something yummy that doesn’t require a bunch of odd ingredients. And, I just have to tell you, while I was working on my WFMW post, my oldest son saw your cell phone post. “Mom, I think that’s a really good idea. Mom, did you read that! Mom, Christmas is almost here. Mom…” He’s 12, and will probably not have one for at least another year. But we struggle with the same thing because it would make life SO much easier right now! Ugh. What to do? And now I’ve left you a book. Merry Christmas, and thanks once again for doing WFMW.

  2. Raise Them Up says:

    Winter was made for Beef Stew, I’m certain of it.
    Your recipe has some things I didn’t think to put in it–like the tomatoes and tomato soup. I’ll have to try it!
    Thanks for hosting WFMW. I’m enjoying all the great ideas!

  3. Laurie says:

    I know this is unrelated… but i was going to AntiqueMommy’s site and it’s down. Has been for a few days I think. Do you know if that’s just me or what?

  4. debbie says:

    I am a soup gal too.
    I forgot to add the description on my first link. (number 65) Feel free to delete that. I corrected in on 66. As always, thanks for doing this. We love it.

  5. Marvyn says:

    I did not know that soup making could be so easy. My pregnant wife and I have been playing Russian roulette lately with Taco Bell, McDonald’s and Burger King lately — not exactly a healthy diet. She works late, and my culinary skills stop at making cereal and scrambling eggs. But your soup recipes look so easy that even a caveman can do it. Thanks! (Not that I am a caveman)

  6. Karen says:

    Uh-huh. My family loves that first recipe, only they call it Garbage Soup. I think it got its name because we open the fridge and throw in whatever we have left over. And I’m with you on the frolicking by the pool thing.

  7. Luanne says:

    I lurve me some hot soup when it’s cold outside too! I just seems snuggly to me. My family will enjoy the new recipes. Thanks!
    BTW…I LOVE WFMW! Thanks again.

  8. pam says:

    Soups are my best friends this time of year. I’m definitely trying both of yours soon. I may wait until after Christmas ham for the second one, but they sound delicious.
    My favorite thing about making soups is they are so forgiving when you don’t have all the ingredients. Substitution is my middle name when it comes to making soup. Paired with yummy cornbread or fresh biscuits . . . comfort food extraordinaire.

  9. pam says:

    BTW, you are way overdue for a frolic. Wait ’til you’re over 40, then frolicking comes easier. You just don’t give a darn what anyone else thinks about it. : )

  10. Kara says:

    I laughed at your post til I hurt!!! I love making soup too. For me its easy to make in the crockpot and great to warm us on cold nights.
    I left my first “Works For Me” post. Thanks for the opportunity! Kara

  11. 'Becca says:

    Try adding a handful of kale to those soups! 🙂
    Thanks for WFMW–I’ve found lots of great ideas here!
    Your concern about squirrel cancer made me laugh, but I know just what you mean–I want to avoid wasting anything AND avoid hurting anything, and sometimes it’s hard to figure out what to do.

  12. Liz C says:

    Our household standby:
    Baked Potato Soup.
    Basically: nuke one potato for each person in the family, plus one for the pot. Squash them slightly to speed the cooling, and mostly pull off the peels. Puree’ in a blender with chicken or veggie broth and water (about half and half) into a thick soup. Heat through on the stove. Serve with stuff you’d put on a stuffed baked potato, and let everyone decorate their own.
    My husband calls it “Liquid Lead”–very filling. If you don’t have chicken broth, use plain chicken bouillon cubes from the Mexican food aisle–they don’t taste nasty of celery like the American chicken bouillon does.

  13. se7en says:

    The whole blog world seems to be all about Christmas so I thought I would pop something different out there. Here is a page full of kids party tips from invitation to party packs… its in there somewhere.

  14. Sharon M. says:

    I was wondering the same thing about Antique Mommy’s Blog. It’s been disabled for days now. Anyone know what’s going on?
    Also, thanks for the soup recipe’s. I’m going to try both of them.

  15. Everyday Mommy says:

    I wanted to make your beef stew because I had some ground beef on hand. However, I didn’t have tomato soup, celery or the frozen veggies. So, I substituted what I had which was canned veggies (including creamed corn instead of kernel corn), cream of celery soup and fresh carrots and potatoes. It was a huge hit! Absolutely dee-lish. And, it couldn’t have been easier.

  16. Eyvonne says:

    Don’t mean to rain on the parade, but I have a question. Does the beef stew recipe really call for 1/4 cup of sugar?
    I made this tonight and the soup is way to sweet. It looks wonderful, but the sugar seems to be a bit much. I believe I followed the recipe to the letter…. anyone else experience this?

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