Easy Soup Recipes For Winter Meals

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Few foods are as comforting on a cold winter's night as a hot bowl of thick, delicious soup. Filling and healthy, you can easily make a pot of soup that will warm you up while providing soothing relief from the stress of the day.

Serve your soup with a green salad and thick, crusty bread for a nourishing meal that will feed your soul as well as your body.

Meat-Based Soups

Vegetable Beef

Easy and delicious, you can make this vegetable beef soup even tastier by crumbling a few crackers on top.


  • 1 pound ground beef
  • 1 onion, diced
  • 6 red potatoes, diced
  • 5 carrots, peeled and sliced
  • 1/2 cup water
  • 1 (10 ounce) package frozen corn kernels
  • 1 (12 ounce) package frozen green beans
  • 1 (46 ounce) bottle tomato-vegetable juice
  • 1 cup water
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

1. In large pot, cook beef, onion and potatoes over medium heat until beef is browned and potatoes are tender, approximately 15 minutes.

2. Meanwhile, put carrots and 1/2 cup water in a bowl, and microwave on full power for 5 minutes, until carrots are tender.

3. Drain beef, and return to pot with carrots, corn, green beans, tomato-vegetable juice, 1 cup water, salt and pepper. Mix.

4. Simmer over low heat for 30 minutes, stirring occasionally.

Ready for Planting Finished Product

Potato Gnocchi And Chicken Soup

Look for potato gnocchi in the frozen food section of your supermarket. These small potato dumplings are mouth-watering, and when combined with spinach and chicken, make a hearty pot of soup.


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and shredded
  • 1 pound chicken breast, cooked and cubed
  • 4 cups chicken broth
  • 1 (16 ounce) bag mini potato gnocchi
  • 1 (6 ounce) bag spinach leaves
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 2 cups half-and-half cream
  • Salt and pepper to taste

1. Heat olive oil in large pot. Cook onion, celery, garlic and carrots in oil until onion is translucent, about 5 minutes.

2. Mix in chicken and chicken broth, bring to a simmer.

3. Stir gnocchi into soup and cook until they float, around 4 minutes.

4. Add spinach, cook until wilted, around 3 more minutes.

5. Whisk cornstarch in cold water until smooth. Stir into soup.

6. Stir in half-and-half, mixing well.

7. Cook until soup thickens, about 5 minutes.

8. Add salt and pepper to taste.

Beef Noodle Soup

Everyone will enjoy this soup made with stew meat, egg noodles and vegetables.


  • 1 pound beef stew meat
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 1/4 teaspoon dried parsley
  • 3 carrots, peeled and chopped
  • 5-3/4 cups beef broth
  • 2-1/2 cups dry egg noodles
  • Black pepper to taste

1. In large saucepan, sauté meat, onion and celery until meat is browned.

2. Stir in beef broth, parsley and carrots. Bring to a boil, then reduce heat and simmer for 45 minutes.

3. Add dried egg noodles, cook for 10 to 15 minutes longer, until noodles are tender.

4. Add pepper to taste.

Vegetable-Based Soups

Lentil Soup

Healthy and delicious, this thick lentil soup will fill you up with its savory goodness. Cornbread makes the perfect accompaniment.


  • 1 onion, chopped
  • 1/4 cup olive oil
  • 2 carrots, peeled and diced
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1 (14 ounce) can crushed tomatoes
  • 2 cups dry lentils, rinsed
  • 8 cups water
  • 1/2 cup spinach, rinsed and torn to small pieces
  • 2 tablespoons apple cider vinegar
  • Salt and black pepper to taste

1. In a large pot, heat oil over medium heat. Add onions, carrot and celery; cook until onion is tender.

2. Stir in garlic, bay leaf, oregano and basil, cook for 2 minutes to release flavors.

3. Add lentils, water and tomatoes. Bring to a boil.

4. Reduce heat, and simmer for at least 1 hour.

5. Right before serving, stir in spinach and mix until it wilts.

6. Stir in vinegar, and add salt and pepper to taste.

Black Bean Soup

So quick and easy, you can have this satisfying soup on the table in less than half an hour.


  • 2 (15 ounce) cans black beans, drained and rinsed
  • 1-1/2 cups vegetable broth
  • 1 cup chunky salsa
  • 1 teaspoon ground cumin
  • 4 tablespoons sour cream
  • 2 green onions, thinly sliced

1. Add beans, broth, salsa and cumin to a food processor or blender, blend until mostly smooth.

2. Heat the mixture in a saucepan over medium heat.

3. Ladle soup into serving bowls, and top each with a tablespoon of sour cream and a garnish of green onions.

Tomato and Basil Soup

Rich and thick, with heavy cream and plenty of butter, this is the tomato soup you will turn to whenever it is stormy outside.


  • 4 tomatoes, seeded and diced
  • 4 cups tomato juice
  • 14 leaves fresh basil
  • 1 cup heavy cream
  • 1/2 cup butter
  • Salt and pepper to taste

1. Add tomatoes and juice in a large pot over medium heat. Simmer for 30 minutes.

2. Puree the mixture in a food processor or blender along with the basil leaves. Return to the pot.

3. Mix in cream and butter, heat over medium flame. Stir until the butter is melted. Do not boil.

4. Season with salt and pepper to taste.

All of these soups are easy to make, healthy and filling. Next time the weather forecast calls for stormy skies, whip up a big pot of soup and enjoy the comforting warmth and delicious flavor.

Last Updated: December 19, 2011
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About Michelle Ullman Michelle Ullman has lived and gardened in Southern California since childhood. A freelance writer, she covers topics ranging from gardening to home improvement to health issues. She also has experience as a catalog copywriter and poet. Michelle has trained and worked as a respiratory therapist and surgical technologist, but prefers to spend her time gardening, and walking with her dog. Michelle holds a Bachelor's Degree from Redlands University in Business Management. 

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