National Homemade Soup Day is here, and we are celebrating with the entries from our Homemade Soup Recipe Facebook Contest. We received a number of mouthwatering recipes, and dwindling down the list was certainly challenging. Thanks to all who participated…we’re off to enjoy some new soup recipes!

Check out our winnning recipe Douglas’ Tomato Soup as well as more of our favorites below!

Tomato Soup from Douglas in Binghamton, NY

One can of undiluted condensed Tomato Soup.

One can of un-drained diced Tomatoes.

1/4 Tsp Dried Basil

Dash of hot sauce or more to taste.

Stir together while heating just to the point of boiling.

Enjoy.

Chicken Noodle Soup from Laura in Syracuse, NY

Fill 4 QT pot 2/3 of way with water. 

Add 4 chicken drumsticks and bring to boil. 

Skim fat as it appears until it is cooked out. 

Add 2 stalks of celery, a tomato that has been skinned, 2 potatoes, cubed, a small onion, baby carrots to taste and 2 tsp of salt. 

Cook an hour. 

Serve with soup pasta of choice.

Homemade Potato Soup from Kimberly in Selkirk, NY

Take 1 lb bacon — slice into 1 inch pieces fry good and brown; put bacon in 5 qt kettle

Take 4 large white potatoes, peel and dice into 1/2 inch cubes put in pot

Take 6 to 8 1 inch boiling onions left whole — put in pot

Add a tablespoon of left over bacon grease

Fill pot 2/3s full with water

Add salt and pepper to taste

Boil until onions are fully cooked(approximately 45 minutes)

To finish add a tablespoon of butter, and 1 large can of evaporated milk to the soup.

To serve break up day old white bread place in your bowl and add soup, grab a spoon and Enjoy!

Very Easy Lentil Soup from Dawn in Poughkeepsie, NY

Sauté 1/2 minced onion and 1 clove garlic minced in olive oil

Add 8 oz tomato sauce and 8 oz chicken broth

1/4 tsp. Salt

1/8 tsp. Pepper

1/2 tsp. Oregano

Add one can Progresso Lentil soup

Heat through

Spoon into bowls add cooked rice or cooked ditalini pasta

Pepper Soup from Cinzia in Winsted, CT

3 bell peppers of any color (or mixed colors), diced

1 large onion, diced

2 tablespoons olive oil

8 cups water

1 cup vegetable or beef broth

1 large can (28 oz.) crushed tomatoes

Salt and ground black pepper to taste

Optional: Cayenne pepper to taste

In a large soup pot, sauté peppers and onions in oil. Add water, broth, and crushed tomatoes. Add seasonings. Bring to a boil and reduce heat. Cover and simmer for 1 hour.  Serves 4.

Optional: Serve topped with shredded cheddar cheese.

Beef Cabbage Soup from George in Binghamton, NY

3/4  ground beef (can use left over steak,or burger)

1 diced large onion,

2-3 cups diced cabbage

2-3 diced fresh carrot

2-3 minced garlic

If beef is uncooked sauté in large pot ,when pink is gone , pour off most of grease, add the vegetables and sauté for 5 minutes (can skip but adds some flavor)

Add remaining

1 box beef broth

1 can 280z diced tomatoes

1-2 tbs Worcestershire sauce

Bring to boil and let simmer until veggies tender.

Enjoy over cold noodles or rice (helps cool it down)