Best 3 School Soup Recipes

**Indulge in a Delightful Culinary Journey with School Soup: A Symphony of Comfort and Nostalgia**

Embark on a culinary adventure with School Soup, a heartwarming and comforting dish that evokes memories of childhood and simpler times. This versatile soup is a staple in many cultures, offering a delightful symphony of flavors and textures that will tantalize your taste buds. Whether you prefer a classic tomato-based soup, a creamy chicken and rice variation, or a hearty vegetable-packed broth, our collection of School Soup recipes has something for everyone. Let the aromas of savory broth, tender vegetables, and herbs fill your kitchen as you create a meal that is both nostalgic and utterly delicious.

**Featured Recipes:**

1. **Classic Tomato School Soup:** Relive the nostalgic flavors of your childhood with this timeless recipe. Fresh tomatoes, aromatic basil, and a touch of sweetness from carrots and onions come together in a vibrant and flavorful soup that is sure to warm your heart.

2. **Creamy Chicken and Rice School Soup:** Indulge in a comforting bowl of creamy chicken and rice soup, brimming with tender chicken, fluffy rice, and a medley of vegetables. The creamy broth, enriched with milk or cream, adds a velvety texture that makes this soup irresistibly satisfying.

3. **Healthy Vegetable School Soup:** For a lighter and healthier take on School Soup, try this vegetable-packed recipe. An array of colorful vegetables, such as carrots, celery, peas, and corn, simmer in a flavorful broth, creating a nutritious and wholesome soup that is perfect for a quick and easy meal.

4. **Italian-Inspired School Soup:** Experience the vibrant flavors of Italy with this delightful soup. Featuring a rich tomato broth infused with aromatic herbs and spices, this soup is brimming with tender pasta, hearty beans, and a variety of vegetables. The addition of Parmesan cheese adds a touch of umami and richness that will leave you craving more.

5. **Mexican-Style School Soup:** Embark on a culinary journey to Mexico with this flavorful soup. A spicy tomato broth is complemented by a medley of vegetables, tender chicken, and the smoky warmth of chipotle peppers. Topped with fresh cilantro and a dollop of sour cream, this soup is a fiesta of flavors that will transport you to the heart of Mexico.

Let's cook with our 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:

Use a variety of vegetables. This will give your soup a more complex flavor and texture. Some good options include carrots, celery, onions, potatoes, and tomatoes.
Don't be afraid to experiment with different herbs and spices. This is a great way to add your own personal touch to the soup. Some good options include thyme, basil, oregano, garlic powder, and onion powder.
If you don't have any fresh vegetables on hand, you can use frozen or canned vegetables instead. Just be sure to rinse them well before adding them to the soup.
Add some protein to your soup. This will make it more filling and satisfying. Some good options include beans, lentils, ground beef, or chicken.
Don't overcook the soup. This will make the vegetables mushy and the soup will lose its flavor. Simmer the soup for just until the vegetables are tender.
Serve the soup with a side of bread or crackers. This will help to soak up the broth and make the meal more complete.

Conclusion:

School soup is a delicious, easy-to-make meal that is perfect for a cold winter day. With a few simple ingredients, you can create a soup that is both hearty and flavorful. So next time you're looking for a quick and easy meal, give school soup a try!