Top 10 Dutch Oven Soup Recipes

Sipping a warm soup on a cold rainy day or winter season is always the best to get comforted aside from turning the fireplace. A good savory soup that will make the day splendid will surely satisfy all your needs throughout the day. For you to have a wonderful time, here are the following Dutch oven soup recipes to soothe your soul and give you a good and positive vibe.

French onion soup- 9 servings.

Ingredients: ¼ cup cubed butter and sugar, four pieces of large onions, 2tbsp. Of all-purpose flour, two cans sodium (reduced) and French soup (condensed), 2cups of water, ½ cup of parmesan cheese grated, nine slices of French bread and 9tbsp. of mozzarella cheese, shredded.

Directions: Prepare Dutch oven over medium-high heat with melted butter. Add the onions and sauté the process until it is tender. Also add sugar to add taste, cook and stir gently until it turns light brown. Stir the flour too until it is blended well. Boil and reduce the heat. Cover it for 10 minutes and add parmesan cheese to stir. Meanwhile, while waiting for it to cool down, place the bread on top of a baking sheet, heat it for 2 minutes as you turn it t sides or until it is toasted. Afterward, dash it with mozzarella broil it until such time the cheese is melted.

A rich onion soup- 10 servings.

Ingredients: Prepare six large onions, finely chopped, ½ cup of butter, six cans of beef broth condensed and undiluted, 1 ½ tsp Worcestershire soup, ten slices of French bread, three bay leaves and a shredded parmesan and mozzarella cheese.

Directions: Saute the onions with butter in a large skillet until it is held crisp and tender, transfer it to a slow cooker for about five qt. Then add the broth, bay leaves and Worcestershire sauce. Cover it for about 5 to 7 hours until such time that the onions are very tender. Do not forget to discard the leaves. Then ladle the soup into a bowl that is ovenproof, each with a slice of toast and sprinkle it with cheese. Place it to chill and serve.

Basil-tomato orzo soup- 2 servings.

Ingredients: ½ cup of celery, carrot, and onion in a separate bowl, 1/8 tsp of basil, thyme, and oregano, 2tbsp olive oil, 19 ounces of ready to serve hearty tomato soup, 1 cup chicken broth, and 1/3 cup of uncooked pasta, orzo.

Directions: Add the broth and soup. Boil and stir in the orzo. After a while, reduce the heat and simmer it without cover for 10 to 12 minutes until vegetables are tender.

Pepper soup, unstuffed- 10 servings.

Ingredients: 3 large green peppers that are chopped, 1 ½ lbs. Ground beef, two cans of beef broth, two cans of tomato soup, condensed, undiluted, one can have crushed tomatoes, drained, 1 ½ cup of cooked rice, one can of a mushroom stem and drained.

Directions: using your Dutch oven or a larger saucepan, cook first the beef, green peppers, and onion over medium heat until such time that it is no longer in color pink then drain. Stir soup, broth, tomatoes, and mushrooms. Always bring it to broil. Cover and simmer it for 30minutes.

Enchilada chicken soup- 7 servings.

Ingredients: 1 can have condensed cheese soup, undiluted, one can cream of chicken soup, undiluted, 2 2/3 cups of milk, one can chicken chunk white, drained, one can of enchilada sauce and one can of green chilies, chopped, sour cream.

Directions: Combine all ingredients in a large saucepan such as the milk, soup, chicken enchilada sauce, and chilies. Cook until it boils and serves it also with sour cream.

Butternut vegetable soup- 10 servings.

Ingredients: ¼ vegetable oil, 1 cup finely minced onions, 2 tsp minced garlic, 4 large carrots, finely sliced, 2 cups of cubed and peeled squash, butternut, 12 cups of vegetable broth, 2 red potatoes, cubed, ½ tsp of dried thyme, 1 tsp salt, ½ tsp ground black pepper, 4 cups chopped kale leaves, 1 can of beans and rinsed, drained.

Directions: in a large Dutch oven, heat vegetable oil over a medium heat and then stir in onion and garlic, cook until it is soft and translucent. Add the carrots, squash and cook until it is light brown in color for at least 15 minutes. Next, pour the broth in with red potatoes, thyme, pepper, salt stir constantly and bring to boil. Lessen the heat and simmer until the vegetables are all tender for about 45 minutes. Then add in stirring motion the bean and kale, then simmer until the kale is all tender.

Slow cook vegetable soup- 8 servings.

Ingredients: 6 cups of vegetable broth, 1 tsp oregano, dried, 1 package of frozen mixed vegetables, ½ tsp basil, dried, 1 can of diced tomato, ½ tsp salt, 2 pieces of potatoes, peeled, ½ tsp ground black pepper, 1 large of onion, diced, 1 bay leaf, ½ cup barley, 2 cups of all-purpose, 3 cloves of garlic, minced, ¼ cup of vegetable shortening, 1 dried parsley.

Directions: combine all 6 cups of vegetable broth, tomatoes with juice, a pack of frozen vegetables, barley, parsley, garlic, onion, black pepper, basil, oregano, bay leaf in a slow cooker. Cover and cook for about 5 to 6 hours. Next, in a bowl, cut the flour with a use of a pastry blender and add ¼ cup of vegetable broth then stir it with a fork until it shows a thick consistency. Transfer the dough to a flat surface and roll it for about 1 1/8 inch thicker. Cut it into small squares or rolls. This will make a good dumpling as a side dish.

The black-eyed piece, spinach, vegetable soup- 10 servings.

Ingredients: 1tsbp olive oil, three carrots, sliced, one large onion, chopped, one zucchini peeled, four cloves of crushed garlic, one bag of spinach, fresh, 6 cups vegetable broth, 1tsbp. Parsley, chopped, three potatoes, cubed, two bay leaves, salt, and pepper, ground, 1 ½ cup of black-eyed peas.

Directions: Heat the olive oil in a Dutch oven over medium heat. Cook and stir onion and garlic until it turned to light brown for 10 minutes then add broth (vegetable) and bring to boil. Mix the following ingredients potatoes, parsley, carrots, black-eyed piece, zucchini into the broth. Then season it with salt and pepper. Reduce the heat until it is tender and flavors are well-blended.

Italian vegetable soup with beans, spinach, and pesto- 10 servings.

Ingredients: 1/1/2 olive oil, 2 cans of cannellini or white beans, drained, 1 large onions, diced, 6 cups of low sodium chicken broth, 3 medium carrots, thinly sliced, 7 ounces of spinach, loosely packed, 3 mediums of celery stalks, 1 cup frozen peas, 1 medium of bell pepper, seeded and cut, salt and ground pepper, 1 pound of potatoes and prepared pesto.

Directions: heat vegetable oil. Add the onions, sauté it for 5 minutes until it is tender. Add all vegetables mentioned, and chicken broth then brings it to broil. Reduce the heat and simmer until all vegetables are tender. Then continuously add the peas and the spinach. Season it with salt and pepper.

Easy spinach soup- 6 servings.

Ingredients: 2 ½ tbsp. Butter, 6 cups of chicken broth, ½ cup chopped carrots, ½ cup orzo, ½ cup scallion, chopped, one bag of fresh spinach, one clove of garlic, minced, salt, and pepper to taste.

Directions: Melt butter in a Dutch oven. Add carrots, garlic, and scallion. Cook and stir until it is soft. Then pour the chicken broth and bring to boil. Then add pasta while stirring continuously until it is tender to bite for 5 to 10 minutes. Stir the spinach until tender too for 2 to 3 minutes. Season it with salt and pepper to taste.

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