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Soup Bar Recipe

Soup Bar Recipe photo by Taste of Home

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"With all of its ingredients," grins Lynn Conlon of Provo, Utah, "this probably should be called 'Surprise Soup' instead! Hearty, unique and fun to serve, it works especially well for large groups. I've prepared if for as many as 38 people by making a few adjustments to the recipe. Even children like it."—Lynn Conlon, Provo, Utah

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Soup Bar Recipe

Prep: 20 min. Cook: 30 min.

Yield: 6-8 Servings

20 30 50

Ingredients

4 cups chicken broth
2 cans (14-1/2 ounces each) stewed tomatoes
1 teaspoon chili powder
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
CONDIMENTS:
Shredded cheddar cheese
Frozen broccoli, carrots and/or cauliflower, thawed and chopped
Frozen corn or peas, thawed
Cubed cooked chicken, ham or sliced smoked sausage
Crumbled cooked bacon
Chopped fresh mushrooms
Minced fresh parsley
Cooked pasta or rice
Sour cream

Directions

In a Dutch oven, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Meanwhile, arrange condiments in individual serving dishes. To serve, spoon desired condiments into soup bowl; top with hot soup. Yield: 6-8 servings.

Originally published as Soup Bar in Country Woman January/February 1997, p21

Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana

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Soup Bar

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(1-1) of 1 reviews

Reviewed on Jan. 30, 2012 by nickij

I have used this recipe since it first came out. I lost my recipe file and was glad to find it still here. I have recently retired from teachin Family and Consumer Education. While teaching this was a reliable standby that pleased everybody esp. teh school board for dinners.