Hot and Sour Soup Recipe

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Hot & Sour Soup Recipe

I’ve been on a soup kick lately and this Hot & Sour Soup recipe is one of my favorites. I like it because – it’s inexpensive, it’s easy-to-make, the flavors are intense and it keeps well for leftovers. Its also easily changed – you can add chicken, leave out mushrooms, add scallions or water chestnuts, omit eggs – there are many options depending on what you prefer.

This is a great soup when you’re fighting a head cold. The slight spicy and vinegar seem to do wonders for congestion!

INGREDIENTS
Makes about 8 Cups of soup

Chicken broth - 8 Cups

Rice Vinegar - 1/4 Cup

Soy Sauce - 2 Tablespoons

Sriracha - 1 Tablespoon
Add more if you like it extra hot. But be careful, it’s supposed to be Hot AND Sour. :) 

Mushrooms, I prefer Crimini - 3-4 Cups
I love mushrooms and they always cook down. But if you’re not a huge fan you can omit or reduce the amount of mushrooms

Tofu, firm - 9 ounces, diced

Cornstarch - 1 Tablespoon, mixed with Tablespoon of water

2 fresh eggs, whisked until scrambled

Optional: water chestnuts, chives, chicken, bamboo shoots, peas or other vegetables, salt and pepper to taste

HOW TO PREPARE

1.) In a large pot, add chicken broth, rice vinegar, soy sauce, sriracha and simmer on medium

2.) In a small, separate container mix cornstarch with water until it’s dissolved. Add to the pot of broth.

3.) Add mushrooms and tofu, bring soup to a simmer so mushrooms can cook down.

4.) When mushrooms are cooked to your liking, and broth is simmering with a light boil, add whisked eggs to the broth and stir until eggs are cooked and mixed into broth.

Makes about eight heaping one (1) Cup servings. If you’re looking for a more substantial meal, serve with white rice or stir fry.

This is an adaption from a Weight Watchers Hot & Sour recipe from years ago. If you want a lower calorie soup, you can leave out the eggs and use low fat broth.  I’d love to hear what you think of this!

Like soup? Check out these soup recipes that I’ve posted in the past: 

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Slow Cooker Crockpot Turkey Minestrone soup

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Slow Cooker Turkey Minestrone Soup

Here’s an easy crockpot minestrone soup made with ground turkey and lots of vegetables. You can’t really mess this up – you can add more of what you like and less of what you don’t. You can leave out the turkey if you prefer to make it vegetarian style.  You could probably also change out the turkey for a beef minestrone soup.

INGREDIENTS

Chicken broth, 5 cups

Ground turkey, pre-cooked, 16 – 20 ounces

Oregano, 1 Tablespoon

Carrots, 1 Cup sliced

Celery, 1 Cup sliced

Garlic, 2-3 cloves chopped

Onion, 1/2 Cup chopped

Beans, 3 cans, red kidney and/or white northern beans

Tomatoes, 1 can crushed

Pasta, 1 pound, cooked

HOW TO PREPARE

1.) Pre-cook your ground turkey

2.) Toss the turkey and ALL the ingredients, except the pasta, into the slow cooker.

3.) Cook on high 4-5 hours. Add cooked pasta and serve.

Do you have a favorite Crockpot Minestrone recipe? What do you like to add to your minestrone soup.

Crockpot-Minestrone-soup-slow-cooker

It’s Crock-toberAs part of this month-long series I’ll be featuring slow cooker and crockpot recipes that are easy and inexpensive!  This recipe was sent in by klegyrl as part of our Crock-tober series - so she’ll get a $10 Amazon gift card! Send in your recipe and if I feature your recipe on the blog you’ll get a $10 Amazon gift card!

Here are some of the slow cooker recipes we’ve featured this month:

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Crockpot Corn Chowder recipe

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Crockpot Corn Chowder recipe

After a weeklong hot spell the weather in the Northwest cooled down quite a bit today. So I threw together some Crockpot Corn Chowder - it hit the spot and it was just the thing to use up the gobs of frozen corn I have in the freezer. My husband raved about it, so I think I’ll be making it again real soon.

INGREDIENTS

Potatoes, peeled and cubed, about 5 Cups (5-6 potatoes)

Corn, I used frozen, 5 Cups

Chicken broth, 4 Cups

3 Carrots, peeled and diced

3 Celery stalks, diced

1/2 Onion diced and sautéed in olive oil

5-6 slices of cooked bacon

2 Tablespoons butter

1 teaspoon Thyme
Don’t leave this out, I think it really adds to the flavor.

1/4 teaspoon Garlic Powder
Or you could probably use fresh garlic, I was out. Maybe 1 -2 cloves, minced.

1 Cup Heavy Cream (I used whipping cream because it’s what I had)
1 Cup regular milk (I used 1% milk)
Or I think you could just substitute 2 Cups heavy cream

Salt and pepper to taste

Toppings: Shredded cheddar cheese and diced bacon if you like

corn-chowder-in-crockpot

HOW TO PREPARE

1.) Throw potatoes, corn, chicken broth, carrots, celery, onion, bacon, butter, thyme and garlic powder into crockpot (basically everything BUT the milk).

2.) Cook on high for 6 hours or low for 8-10 hours. Since the bacon and onions are pre-cooked you really only need to get the potatoes soft, the smaller you dice those, the quicker that happens.

3.) About 30 minutes before you serve, add your milk or heavy cream or whipping cream. Whatever you have to make it creamy.

4.) You can used an immersion blender if you wanted to thicken it up by pureeing some of the potatoes (be careful if it’s hot). I tried this, but frankly, I like it chunky so I didn’t mind.

5.) Serve with shredded cheese and bacon bits for toppings.

Crockpot-Corn-Chowder-recipe

My kids aren’t really soup eaters. They never have been, unless it’s Miso soup, then they love it (strange huh?). Usually what we do is use a slotted spoon and serve them the soup without the broth. We don’t even tell them it’s soup, it’s veggies and cheese or whatever it happens to be.

Corn-chowder-recipe-crockpot

I served this with warm batch of my Grandma’s homemade rolls. I hope you enjoy!

What are your favorite things to add to chowder? Do you make chowder in the crockpot or stove top?

Curried-Corn-Cheddar-Chowder-Recipe

If you like this recipe, you might also like these recipes:

And more crockpot recipes here:

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Crockpot Lasagna Soup recipe

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Oh my goodness. If you like lasagna – you must try this recipe for Slow Cooker Lasagna Soup. It is creamy, rich, cheesy and just like a homemade lasagna – without all the layering and work that comes with making a lasagna. Not that I’ve ever made a lasagna before, I should confess to that. But now that I’ve made lasagna soup – in my slow cooker of all things – I’m not sure I’ll ever be able to make a labor intensive lasagna! Why bother! I think this would be a perfect meal to make on a Sunday and invite all your family over for dinner. They’ll be super impressed and you’ll be happy because you spent so little time in the kitchen.

Okay, I’ll stop raving about it now and just get right into the recipe.

INGREDIENTS

19 ounces italian sausage links, cut into bite-size pieces
This is the typical size for the Johnsonville italian sausage packages. If you have more, or less, it won’t matter much. Just add what you have or however much you want.

1 onion diced finely
My husband could live without this all together. They still have a bit of crunch even after 8 hours in the crockpot. You’re call.

5 garlic cloves minced

1 Tablespoon dried Oregano

1/4 teaspoon red pepper flakes

One (1) 6 oz can of tomato paste

Two (2) 14 oz cans diced tomatoes
I used oregano, basil flavored tomatoes. Most recipes call for a 28-oz can of fire-roasted tomatoes, but I didn’t have this on hand. So I added a 4-oz can of fire-roasted chilies for that smokey flavor. If you use the fire-roasted tomatoes, you could probably leave out the 4 ounces of chilies.

One (1) 4 oz can of fire-roasted green chilies

2 bay leaves

6 Cups chicken broth

Salt and pepper to taste

10-12 ounces uncooked pasta
I used shells, but you could use whatever kind you have on hand!

Ricotta and shredded mozzarella cheese for topping

Lasagna-Crockpot-Soup

HOW TO PREPARE

1.) In a large slow cooker (6 quart or larger probably) combine all the ingredients except pasta and cheeses. Cook on high for 8-9 hours or high for 4-6 hours.

2.) For the last 30 minutes of cooking, add in your uncooked pasta.

3.) When ready to serve, ladle into bowls and add a dollop of ricotta and sprinkle with shredded mozzarella cheese. If you want to get fancy you can put it under the broiler for 3-5 minutes until the cheese has melted and started to brown. I admit – I tried this and nearly burned my cheese and the bowl was so hot, it was difficult to manage. I recommend just adding the cheese and stirring it in to melt. It won’t look as pretty, but it’s a lot less work.

You can also serve with garlic bread. I burned mine, so the chickens are eating it now. :)

Thanks to Back to Her Roots for the inspiration for this recipe!

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Come back and tell me what you think about it! I hope you like it as much as we did!

Crock-Pot-Slow-Cooker-Program

If you’re looking for a Crock Pot, Amazon has a great selection! Like this Crock-Pot SCCPVL605-S 6-Quart Programmable Cook & Carry Oval Slow Cooker, Stainless Steel.

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Crock Pot Slow Cooker Tortilla soup recipe

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This Slow Cooker Tortilla Soup is very, very easy and super hearty. You can serve it with tortilla chips or this delicious homemade cornbread recipe I posted yesterday. The liquid cooks down and it become very chunky (which I like) so if you like a runnier soup add more chicken broth.

INGREDIENTS

4 chicken breasts (I used frozen chicken breasts)

Two (2) 15 oz cans black beans, drained and rinsed

Two (2) 15 oz cans diced tomatoes

1 Cup salsa

1 4 oz can of green chilies

1 teaspoon of cumin

1 Cup of frozen corn

One (1) 15 oz can of chicken broth

Plus tortilla chips and shredded cheddar cheese

HOW TO PREPARE

1.) Combine all ingredients except chips and cheese in slow cooker (a six-quart slow cooker works best). Amazon has this Hamilton Beach Stay or Go 6-Quart Slow Cooker for only $29.99.

2.) Cook on low for 8 hours (since I used frozen chicken breasts I cooked mine on high).

3.) Before serving, remove chicken, shred and return to slow cooker. Serve over crushed tortilla chips and add shredded cheese to taste.

This soup recipe was modified from one sent in by Stephanie as part of our Soup and Salad recipe series! Since I am featuring it on the blog, Stephanie gets a $10 Amazon gift card!

You might also like:

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Tomato soup with thyme and basil, plus homemade thyme croutons

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I never fancied myself a fan of tomato soup. My memories of tomato soup include watered down Campbell’s soup from the can. But I thought I’d give it try homemade style – and I’d say, it’s about thyme, ha! This recipe is really easy, you could make it in less than 30 minutes and it tastes amazing. I think this could easily become a staple at our house!

INGREDIENTS

3 cloves of garlic, minced

2 Tablespoons of olive oil

2 – 14 oz cans of crushed tomatoes

2 – 14 oz cans of whole tomatoes

2 cups of chicken stock (or veggie stock)

1 tsp of sea salt

1 tsp of sugar

1/2 tsp pepper

1 Cup Half & Half

2 Tablespoons dried basil (I didn’t have fresh)

1 Tablespoon fresh Thyme

Parmesan cheese for garnish

Optional - Thyme roasted croutons (recipe below)

HOW TO PREPARE

 1.) In a large saucepan add olive oil and saute the garlic. Be careful not to burn.

2.) Add all the tomatoes, including juice from the whole tomatoes. You can crush the whole tomatoes as you throw them in but I just used an immersion blender at the end. I have this one – Cuisinart CSB-76BC SmartStick 200-Watt Immersion Hand Blender, Brushed Chrome (Amazon).

3.) Add stock, salt, pepper and sugar. Simmer on medium for about 10 minutes.

4.) Right before serving, reduce heat to low. Stir in half and half, basil and thyme.

5.) Use an immersion blender if you’d like to make it smoother. Be careful, it’s hot.

6.) Top with parmesan and thyme roasted croutons

I think this soup would probably freeze really well. Make a double batch and freeze in Foodsaver bags (I have something similar to this – FoodSaver  Vertical Vacuum Sealer, White). 

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Thyme roasted croutons – Take a loaf of bread (we used a stale one from the freezer), cut into 1 inch cubes. Toss with olive oil. Sprinkle with fresh thyme. Bake on a cookie sheet at 375 degrees for about 10 minutes, until golden brown.

I’d love to hear what you think! How do you make your tomato soup?

This soup recipe is part of our Soup and Salad recipe series!

You might also like:

Do you have a favorite soup or salad? Send it in! You could get a $10 Amazon gift card if I feature your recipe

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Roasted Garlic, Kale, White Bean Soup recipe

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It’s no secret that I’m a big garlic fan, so I think this Roasted Garlic, Kale, White Bean soup is pretty spectacular. The cast of characters doesn’t stop at just garlic – it has bacon, parmesan cheese, carrots, celery. . . did I mention bacon? Anyway, it’s a party where all the popular kids are. And it’s good.

INGREDIENTS

1 small head of garlic, roasted (roasting instructions below)

olive oil

8-10 slices of thick-cut bacon, cooked and diced

1 Cup yellow onion, diced finely

3/4 Cup carrot, diced

3/4 Cup celery, diced

4 cloves of garlic, minced (yes, this is in addition to the roasted garlic)

1 teaspoon dried rosemary

1/4 teaspoon crushed red pepper flakes

6 Cups low-sodium chicken broth

2 Cans (14 oz) of white beans (any variety), drained and rinsed

3/4 Cup Parmesan cheese, grated

1 Can of diced tomatoes (14 oz)

8-10 ounces of Kale, chopped roughly (Trader Joe’s sells this in a bag)

HOW TO PREPARE

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1.) To roast garlic: Get your oven going at 375 degrees F. Slice the top end off the garlic. Drizzle olive oil over garlic. Season with salt and pepper. Put in small oven-safe dish, cover with aluminum foil. Roast for 35-40 minutes until it’s soft and golden brown. Set aside and let it cool. (Don’t skip this step. It is roasted garlic soup you’d be cutting the star of the show! If you are a zealous garlic lover – add 2 small heads of garlic to the soup. I dare you.)

2.) In a large soup pot (I used a dutch oven), drizzle a few Tablespoons of olive oil into pan. Over medium heat saute the onions, celery, carrots, minced garlic, rosemary and red pepper flakes. Season with salt and pepper to your liking (remember bacon and parmesan can be salty, so start with less and add more if you like). Cook for about 10 minutes until vegetables start to get soft and get to know each other.

3.) Add chicken broth, can of tomatoes, canned beans and your garlic puree from the oven (after roasted garlic has cooled, squeeze garlic out of “shell” into a bowl and mash with fork. That is your garlic puree).

4.) Add your cooked bacon (saving some for garnish) Bring to a light simmer for about 30 minutes.

5.) Stir in kale. Mix in parmesan cheese and stir well.  It will cook way down. Simmer for about 10 minutes.

6.) Serve with a sprinkle of parmesan cheese and more bacon.

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Source: This recipe was adapted from a recipe I found from Cinnamon Spice and Everything Nice: White Bean, Bacon and Spinach Soup.

This soup recipe is part of our Soup and Salad recipe series!  You might also like:

Do you have a favorite soup or salad? Send it in! You could get a $10 Amazon gift card if I feature your recipe!

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Spicy Asian Noodle Soup with Chicken (or leftover turkey or tofu!)

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I still had leftover turkey in the fridge, so here’s another soup recipe for you tonight! This one is incredibly easy and very adaptable based on your likes. It was ready in less than 30 minutes.

INGREDIENTS

2 cups cooked chicken – you could use shredded rotisserie chicken and I bet it would taste amazing. Or you could probably substitute firm tofu, cubed.
I used about 2 cups of leftover turkey  

6 cups chicken broth

2 teaspoons red curry paste

1 Tablespoon Sriracha sauce (if you’re worried about spice, start with 1/2 Tablespoon)

5 oz rice noodles (like Maifun)

1 red bell pepper, thinly sliced

4 scallions, sliced

1/2 bunch of cilantro

Lime wedges (optional)

HOW TO PREPARE

1.) In a medium sauce pan, bring broth and water to a light simmer.

2.) Wisk red curry paste into broth. Add Sriracha sauce. Bring back to a low boil.

3.) Toss in noodles and bell pepper. Cook until just tender (about 3 minutes)

4.) Toss in your cooked chicken, turkey or tofu. Bring to a low simmer again.

5.) Ladle soup into bowls, top with scallions and cilantro. You could serve with lime wedges, which you could squeeze over the soup right before eating.

I think this would also be good with mushrooms – but I like mushrooms in asian-flavored soups. If you add these, I’d use a cremini mushroom and toss them in before noodles so they can cook down.  My husband thought there were too many noodles in the soup – but in all honesty I tossed in the whole 6 oz package because I didn’t know what to do with the extra 1 ounce of noodles. You can adapt based on what you like.

I wouldn’t freeze this soup. I’m guessing the rice noodles wouldn’t freeze well. Anyone freeze rice noodles before? I’d love to know your experience.

Source: Recipe adapted from a recipe in the January/February 2013 edition of Rachael Ray magazine.

This soup recipe is part of our Soup and Salad recipe series! You might also like:

Do you have a favorite soup or salad? Send it in! You could get a $10 Amazon gift card if I feature your recipe!

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Curried Corn and Cheddar Chowder recipe

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Yum! I give this Curried Corn and Cheddar Chowder recipe three thumbs up. I think it’s the perfect winter soup. This is the kind of soup you want to make at the beach, wrap up in a blanket, sit on the patio and watch the waves. That’s what I think. It just makes you all warm and fuzzy inside.

It was relatively inexpensive! Without meat, soups can be super affordable -and with the flavors in this one, I didn’t miss the meat.

I should add – it only took me about 30 minutes to make – so take that Rachael Ray!

INGREDIENTS

4 cups hot water

6 oz softened cream cheese

1 15 oz can creamed corn

4 teaspoons curry powder
Buy this in bulk at Winco – super affordable there!

1 teaspoon black pepper

1/2 cup chopped onion

1 1/2 pounds frozen corn kernels
I love Costco’s bags of organic frozen corn

2 stalks chopped celery

3 tablespoons all-purpose flour

3 tablespoons melted butter

1 cup cubed cheddar cheese, tossed and shaken in the bag with 2 Tablespoons flour

HOW TO PREPARE

1.) In a soup pot – whip together the hot water and softened cream cheese.

2.) Add creamed corn, curry powder, black pepper and chopped onion. Heat to a slow boil.

3.) Add frozen corn kernels and chopped celery. Bring back to a slow boil, then reduce heat and simmer.

4.) Make a roux of 3 Tablespoons flour and 3 Tablespoons melted butter (basically melt the butter and whisk in flour). Stir into mixture.

5.) Gently stir in 1 cup cubed and floured cheddar cheese. Heat through until cheese melts.

6.) Ladle into soup bowls, garnish with grated cheese.

Serves 6-8 people. I think this would freeze really well if you made a double batch. You might have to add more hot water when you reheat.

This soup recipe was sent in from Patrice as part of our Soup and Salad recipe series! Since I am featuring it on the blog, Patrice gets a $10 Amazon gift card!  This recipe is from the Colophon Cafe in Bellingham, Washington!

Do you have a favorite soup or salad? Send it in! You could get a $10 Amazon gift card if I feature your recipe!

You might also like this Leftover Turkey Chowder recipe (it uses leftover mashed potatoes, too!)

The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes available on Amazon

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Best leftover turkey recipe – Turkey Chowder (even uses leftover mashed potatoes!)

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I made the the WORST TURKEY EVER on New Year’s Day. It was the driest bird you ever did see. If you tried to eat it, you nearly choked on every dry bite. I don’t know where I went wrong – but I feel redeemed because we used the leftovers for this Turkey Chowder recipe – and everything was right with the world again.

This chowder uses leftover turkey AND leftover mashed potatoes. How perfect is that? It’s creamy, not too fattening, and super easy. Did I say it was easy? We’re talking homemade chowder in 30 minutes or less. It’s a keeper.

Ingredients

2 slices of bacon (about 2 oz total), chopped

1 onion (8 oz) peeled and chopped

1 Quart low-fat (1%) milk

4 Cups cooked mashed potatoes

3 Cups 1/2-inch chunks of cooked turkey

2 cans (11 oz) corn, drained

2 Tablespoons chopped fresh cilantro

1/2 teaspoon pepper

Salt to taste

How to prepare

1.) In a 4- to 5-quart pan, over medium-high heat, cook your bacon until it’s just how you like it. We like ours crunchy.

2.) Throw in the onion and stir often until onion is limp (yes, you cook it in the bacon grease). About 5 minutes.

3.) Stir in milk, mashed potatoes, turkey, corn, cilantro and pepper. Bring to a simmer and cook, stirring often.

4.) After about 10 minutes soup should be hot and slightly thickened. Add salt to taste.

5.) Serve immediately. You can garnish with extra bacon and cilantro.

I’d love to hear what you think! We loved it.

This soup recipe was sent in from Rawson as part of our Soup and Salad recipe series! Since I am featuring it on the blog, Rawson gets a $10 Amazon gift card!  This recipe is from the 2003 Sunset magazine.

Do you have a favorite soup or salad? Send it in! You could get a $10 Amazon gift card if I feature your recipe!

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here