Best 3 School Soup Recipes

When the weather outside is cold and dreary, there's nothing quite like a hot bowl of soup to warm you up. And when it comes to comfort food, few things are as satisfying as a classic school soup. This hearty and flavorful soup is typically made with a broth base, vegetables, and meat or beans. It's a great way to use up leftover vegetables and meat, and it's also a budget-friendly meal that can be easily customized to your liking.

Here are our top 3 tried and tested recipes!

OLD-SCHOOL BALTIMORE CRAB SOUP

Old-School Baltimore Crab Soup image

This crab soup recipe mirrors the traditional crab soups made by Baltimore women over the last 50 years. It is a milder-flavored, lighter-colored soup than the ones typically served in modern seafood restaurants. Homemade crab soup is a staple at most Maryland cookouts and family gatherings. Serve with crackers.

Provided by FoodJunkie

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 4h25m

Yield 12

Number Of Ingredients 19

Ingredients

3 carrots, sliced
1 ham bone
⅔ cup barley
2 tablespoons salt, or more to taste
2 tablespoons ground black pepper, or more to taste
4 cups water
1 small head cabbage, shredded
2 (14.5 ounce) cans diced tomatoes
3 potatoes, peeled and cubed
1 cup water
3 (15 ounce) cans white corn, drained
1 pound green beans, cut into 1 inch pieces
1 (10 ounce) package frozen lima beans
1 (6 ounce) package frozen peas
2 tablespoons seafood seasoning (such as Old Bay®), or more to taste
4 female blue crabs
4 slices bacon
1 cup water
2 (6 ounce) cans lump crabmeat, drained

Steps:

Bring a large pot of lightly salted water to a boil. Add the carrots, and cook uncovered until tender, about 5 minutes. Drain well, and set aside.
Place the ham bone, barley, salt, and pepper in large stock pot with 4 cups of water. Simmer over medium heat for 30 to 45 minutes. Add cabbage and tomatoes; continue simmering for 15 more minutes. Stir in the potatoes and carrots. Simmer until the potatoes are tender and easily pierced with a fork, 20 to 30 minutes. Stir in 1 cup of water, corn, green beans, lima beans, and peas. Simmer for 20 minutes.
While the soup is simmering, clean the crabs by opening it and discarding the lungs and mouth. Remove the yellowish-brown tomalley and set aside. Break the crabs in half and add to the soup along with the seafood seasoning. Simmer for 20 minutes, stirring occasionally.
Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cook and stir the reserved tomalley in the remaining bacon grease over low heat until the mixture becomes gravy-like. Stir the cooked tomalley into the soup with 1 more cup of water. Continue simmering for 45 minutes, then add the lump crabmeat. Season with additional salt, pepper, and seafood seasoning, if necessary. Simmer for 1 hour and 15 minutes, stirring occasionally. Reduce heat to low, until ready to serve.

Nutrition Facts : Calories 349.7 calories, Carbohydrate 64.3 g, Cholesterol 33.6 mg, Fat 3.5 g, Fiber 14.3 g, Protein 21.1 g, SaturatedFat 0.8 g, Sodium 2079.4 mg, Sugar 10.6 g

SCHOOL SOUP RECIPE - (4.3/5)

School Soup Recipe - (4.3/5) image

Provided by lindaauman

Number Of Ingredients 10

Ingredients

1 (48-ounce) can tomato juice
1 pound fresh lean ground beef
1 bag frozen mixed vegetables
1 (8.5-ounce) can lima beans or great northern beans
1 (14-ounce) can whole peeled tomatoes, mashed and with juice or a can of Ro-tel tomatoes
2 potatoes, diced
2 medium onions, diced
2 teaspoons salt
1 teaspoon pepper
1 teaspoon Worcestershire sauce

Steps:

Bring tomato juice to a boil. Slowly add crumbled ground beef. Cook until beef is separated. Add onions, mixed vegetables, potatoes, salt and Worcestershire sauce. Cook over medium heat until vegetables are tender, stirring occasionally. Add more salt if desired.

OLD SCHOOL VEGETABLE BEEF SOUP

Old School Vegetable Beef Soup image

Reminds me of that awesome soup we used to get at school with PB&J or grilled cheese sandwiches.

Provided by CallMeBubbles

Categories Beans

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lb ground chuck
2 (28 ounce) cans diced tomatoes
4 cups water
14 1/2 ounces green beans, drained
15 1/4 ounces canned corn, drained
15 ounces English peas, drained
2 carrots, peeled and chopped
3 potatoes, peeled and chopped
1/4 cup rice, uncooked
black pepper
red cayenne pepper
salt
garlic powder

Steps:

Brown meat in a Pam-sprayed stockpot. Remove and rinse meat and wipe pot clean.
Return meat to pot. Add tomatoes and water. Simmer for 20 minutes.
Add remaining ingredients and simmer for 1 more hour.

Nutrition Facts : Calories 283.6, Fat 6, SaturatedFat 2.1, Cholesterol 19.6, Sodium 57.2, Carbohydrate 47.6, Fiber 9.7, Sugar 12.8, Protein 13.7

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around in the middle of cooking.
Use fresh, seasonal ingredients: Fresh ingredients will always taste better than frozen or canned ingredients. When possible, try to use ingredients that are in season. This will ensure that they are at their peak flavor.
Don't be afraid to experiment: Soup is a great way to experiment with different flavors and ingredients. Try adding different vegetables, herbs, and spices to your soup to create a unique and flavorful dish.
Season to taste: Always taste your soup before you serve it and adjust the seasonings accordingly. This will help you ensure that the soup is perfectly seasoned to your liking.
Let the soup cool slightly before serving: This will help prevent the soup from burning your mouth.

Conclusion:

Soup is a delicious and versatile dish that can be enjoyed all year round. With so many different recipes to choose from, there is sure to be a soup that everyone will enjoy. So next time you're looking for a quick and easy meal, reach for a bowl of soup. You won't be disappointed!