Fourteen Tantalizing and Comforting Soup Recipes

Fall is upon us. Winter will be here before we know it. In my household, this time of year means SOUP. I've complied some of my favorite and most-popular soup recipes from Joyously Domestic. Some are for the slow cooker. Some are vegetarian. A few are cream-based soups. A handful of them are more-healthful and good-for-you versions. Basically, there's something here for everyone.  

 

 

Just follow the links to check out the recipes for each soup. And, if you'd like to browse through all of my soup recipes, you can visit my RECIPES page here and look through the SOUPS, STEWS AND CHOWDERS section.

Ribollita {Tuscan Soup}

Ribollita is a hearty Tuscan soup. There are many variations, but most recipes include beans, vegetables and bread. I've, basically, declared it my new favorite comfort food recipe of 2016. I think you'll find that it's a great new soup recipe for you to try out this year ... and one that you'll come back to time and time again once you've tried it.

What makes this soup so amazing?

For starters, it's bitter cold here in Michigan right now and well, soup is warm. Pretty self-explanatory.

Secondly, I like that this is a vegetarian soup. My twenty-three year old daughter has been a vegetarian for years and I've come to follow a mostly vegetarian diet most days. This is a pretty healthy soup ... perfect for kicking off the new year.

Lastly, the ingredient list is a budget-friendly one. Grab some dried beans, water, a few veggies, a tiny bit of marinara sauce and some bread ... and you've got yourself the makings of a big pot of heavenly soup. (Splurge a little on some real-deal Parmigiano-Reggiano, though ... totally worth it and it really finishes the soup perfectly!)

Serves 4 - 6.

Ham and Bean Soup

I grew up eating a lot of Ham and Bean Soup. It was always served with a big pan of cornbread. It's pure comfort food for me - one that takes me back to my childhood and one that I love still to this day. This recipe is an excellent one to make to use up leftover holiday ham. (A leftover ham bone can be used, too. See note at bottom of post.)

I tend to prepare this the way that my Kentucky-born Grandmother did. I start with just basic ingredients, then taste and "doctor" as needed towards the end of cooking time. (Salt should only be added once the soup is about done - if needed - since you never know how salty your ham is.) The recipe requires only a short list of ingredients, but the amounts may vary depending on your preference. For example, I like a strong vinegar taste in my bean soup, but you may prefer only a faint vinegar taste.

Yields 6 servings.