National Homemade Soup Day Recipes & Tips

National Homemade Soup Day is just around the corner, so it seemed like a great time to share some of our favorite homemade soup recipes! This cold weather call for a good batch of soup. Our crew will be enjoying a selection of homemade soups next week and these are two that we will be enjoying! We think you will too!

Beef or venison chili comes together in a snap if you’re using your pressure canned browned beef/venison or cubed beef/venison.

Of these soups, the chili could be frozen without any adjustments. The chicken corn could be frozen without the hard-boiled egg…so if you’re planning to freeze a portion of it, set that portion aside to freeze and only put the egg in the portion you plan to serve. It would still be safe, but a hard-boiled egg doesn’t perform well when frozen. We always keep wide mouth pints and wide mouth 24oz jars on hand for freezing. They make easy grab-n-go lunches – single servings or soup-for-two.

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Beef or Venison Chili Recipe

Yields about 9 quarts

Ingredients

• ½ Stick of Butter or equivalent of Bacon Fat
• 1 ½ Cup Chopped Onion
• 2 Cloves of Garlic (minced)
• ½ Yellow Pepper (chopped)
• ½ Red Pepper (chopped)
• 56 oz. Diced tomatoes
• 56 oz. Tomato sauce
• ½ T Cumin
• ¼ Cup Chili Powder
• ½ tsp Cayenne Pepper
• 1 Tsp Smoked Paprika
• 2 pounds of Beef or Venison browned chopped or browned cubed
• 56 oz. Pinto Beans drain off juice
• 56 oz. Black Beans drain off juice
• 1 ½ quart Beef Broth
• 1 Cup Brown Sugar

Instructions

1. Chop onion, peppers, and mince garlic.

2. Melt butter or bacon fat in a large stock pot or kettle.

3. Sauté onions, peppers, and garlic in the butter.

4. Brown the meat (if not already cooked).

5. Add the remaining ingredients to the kettle and bring up to temperature (165 °F), while stirring occasionally.

Recipe Notes

As written, this chili is not very spicy, so you can certainly adjust that heat as you wish. Additionally, you can swap out or adjust the brown sugar.

 

TIP: In our kitchen, whenever we make bacon, we pour off the fat and store it in a jar in the freezer to be used in sauteing needs, so we often have it on hand.

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Old Fashioned Chicken Corn Soup Recipe

Yields about 5-6 quarts. *The amount of broth used impacts the final yield.

Ingredients

• 2 Pounds Cooked Chicken Meat
• 2 – 3 Quarts Chicken Broth – Depending on how brothy you want your soup.
• 1 T Butter or Bacon Fat
• 1 ½ cups Celery
• 8 cups Corn
• 12 Eggs
• 1 T Ground White Pepper

Instructions

1. Hard boil 12 eggs. Once peeled, use a grater to shred the hard-boiled eggs and set aside.

2. Chop about 3 stalks of celery.

3. Add butter or bacon fat to a kettle or soup pot. Once melted, add chopped celery.

4. Sauté celery in butter or bacon fat until soft. Add all the remaining ingredients and bring to temp (165 °F).

Recipe Notes

This is no-frills chicken corn. You can adjust for your preferences…omit the egg, add chopped carrots, pre-cooked rice, or noodles. If adding rice, keep in mind that it will continue to soak up moisture, so add the rice in time for it to get warm. If adding noodles, you will need to increase your broth content to accommodate the noodles. After cooking, they will also continue to take on moisture. If you plan to freeze some of this, you may wish to do so before adding the egg, rice, or noodles. These additions (eggs, rice, or noodles) can be frozen safely, but the texture can be less than ideal upon thawing.

Here are more ways to honor National Homemade Soup Day:

Get some tips on Preserving Soup and Freezing in Jars. Check out these Soup Mix Recipes for the pantry & for sharing, or this Polish Dill Pickle Soup!

What are you making for National Homemade Soup Day?

How to Freeze Soup in Jars

If you plan on freezing soup leftovers in Mason jars, some questions usually come to mind. This video offers tips on which jars and lids are freezer-safe, how much you can safely freeze in a jar, how to defrost safely, and other tips on how to freeze in Mason jars. Get more freezing tips here.