You know what frost on the ground means? It means cooks around the world can finally break out their soup and stew recipes! I know I have already busted out the soups a few times. Nothing warms the body more peacefully than a bowl of rich and savory soup. Try out some of these classic recipes to warm your body and soul.

Here, have some recipes!

broccoli cheddar

Broccoli and Cheddar Cheese Soup

Cook time: 35 minutes


1 pound Broccoli
1 can of evaporated milk
1 1/2 cups shredded cheddar cheese
1/2 teaspoon black pepper
1 tablespoon olive oil
1 onion, chopped finely
1 celery stalk, chopped finely
2 tablespoons of flour
1/4 teaspoon nutmeg
1 can of chicken broth
Salt to taste


Wash your broccoli throughly to remove any excess germs or pesticides that came home for the grocery with it. Trim off and peel the broccoli stems. Cut the broccoli heads into small sized chunks. Blanch the broccoli pieces (Blanching is boiling until slightly tender then shocking the pieces by putting them in cold water.)

Chop up your onion and celery and set aside.


Heat oil in sauce pan and saute the onion and celery until soft. Whisk in flour and let cook for one minute.

Add the chicken broth and evaporated milk. Stir constantly until the mixture simmers and thickens, this should take about 5 minutes.

Add chopped broccoli, cheese, pepper, nutmeg, and salt. Stir until the cheese melts and the soup is heated.

corn chowder

Corn Chowder

Cook Time: 30 minutes


4 cups of corn
4 cups of chicken stock
4 cups of water
1 cup heavy cream
1 cup of ground turkey, cooked
1 cup diced onion
1 1/2 cups diced celery
4 large potatoes, peeled and cubed
1/2 teaspoon dried oregano
2 tablespoons of olive oil
2 tablespoons butter
Salt and Pepper to taste


Cut up celery, onion, and potatoes and set aside. Cook ground turkey and set aside. Now we need to make a stock for the soups to give it s rich corny flavor. Add 2 cups of corn to the chicken stock, water, potatoes and add the oregano. reduce until about 2/3's of the original amount of liquid is left.


Heat oil and butter in a saucepan until butter is melty, cook the celery and onion and add the remaining corn after they are done. Puree your corn stock with a hand blender until smooth. Combine the stock with the other ingredients and let cook for ten minutes. Add you cream and season with salt and pepper.

beef stew

Beef Stew

Cook Time: 2 hours


3 pound beef roast cut into 3 inch cubes
1 cup diced onion
1 clove of garlic
4 tablespoons of olive oil
1/3 cup of flour
3 cups of beef broth
4 sliced carrots, or a handful of baby carrots
10 mushrooms, halved
1/2 teaspoon of thyme
salt and pepper to taste


Cube your beef roast and keep refrigerated until use. Halve your mushrooms, slice your carrots, dice your onion, dice your garlic and set aside.


Heat the oil in a saucepan and saute onions and garlic. remove them from the pan. Mix together you flour and season it with salt and pepper. Dredge the meat in the flour mix and brown in the oil. Return the onion and garlic and add the carrots, beef broth, and thyme. Simmer with a cover for about 1 1/2 hours. Saute mushrooms with butter and add in around the last 10 minutes. Serve by itself or over rice.

tortilla soup

Tortilla Soup

Cook Time: 40 minutes


1 1/2 cups vegetable oil
6 tortillas
4 Jalapeno peppers
1 red bell pepper
1 green bell pepper
4 cloves of garlic
20 oz of canned tomatoes
4 cups of chicken stock
1 package of shredded cheddar cheese


Remove the stems and the seeds from the peppers and either blacken them over an open flame or bake them until tender. Cut your peppers into hearty chunks and set aside.  Dice your garlic cloves and set aside. You can either dice your canned tomatoes, or just give them a hard squeeze before you place them in the pan. Whatever you choose, set them aside.


Put your vegetable oil in a shallow pan and heat up. Place the tortilla into the oil and cook them on both sides until crispy and golden. Remove the tortillas and cut them into strips.

In a saucepan pour in the canned tomatoes, then add stock, peppers and salt and pepper to taste. Bring these ingredients to a boil. Puree the soups or leave as is for extra texture. Top with cheddar cheese and serve over tortilla strips in a bowl.

potato soup(118864)

Loaded Potato Soup

Cooking time: 45 minutes


whole package of bacon, cooked and chopped.
6 large potatoes, cubed
4 cups of chicken stock
2 cups of milk
1/4 cup of flour
1/2 stick of butter
1 onion, diced
1 clove of garlic, diced
1 cup of sour cream
1 package of cheddar cheese


preparation of this recipe is pretty simple. Cube the potatoes, dice your onion, dice your garlic, cook and chop your bacon and set aside. Make sure you save your bacon grease from cooking the bacon.


Cook onions and garlic in bacon fat in a saucepan. Cook until the onions become translucent then add butter. Let the butter melt then whisk in the flour. Cook for a few minutes before adding the chicken stock and bringing the pot to a boil. Do not for get to scrap all the good stuff off the bottom of the pan so it can mix in.

Add milk and potatoes. Stir constantly to avoid lumps. Cook until potatoes are cooked. Remove from heat and mix in sour cream. If your soup somehow got all lumpy, do not be afraid to puree it a little. It makes it much creamier. Top with liberal amounts of shredded cheese.