There is an “art” to soup…one we have tried to achieve on our show. John liked to thicken his soups with flour, but that can sometimes lump. There are products like Wondra, which is a flour substitute that is guaranteed not to lump when added to your recipes. It may not be available in all countries, but there should be a comparable product in your local market.


If you have to use flour and not a substitute, be sure your “Stirrer” keeps stirring rigorously as to avoid soup with so many lumps it needs liposuction!




Blended Cauliflower Soup

Recipe from show 285


                                         What You’ll Need:


1 large cauliflower (chopped)               1 medium onion (chopped)

1 red bell pepper (chopped)                   2 cups chicken broth

2 tsp. Salt                                             3 tbsp. olive oil

½ cup sliced mushrooms                  pinch of fresh thyme

black pepper to taste                           dash of  Tabasco Sauce

small saucepan                                  Dutch oven

¼ pint sour cream                                      

                                                How to Prepare This:


Heat chicken broth  in small saucepan and set aside. Heat oil in medium Dutch oven over a  medium flame. Add chopped onions and red bell pepper and sauté for 4-5 minutes. Add mushrooms and continue to sauté 3-4 minutes. Now add heated chicken broth.


Next add the cauliflower, salt, thyme, pepper, and Tabasco Sauce.

Cover and reduce the flame to medium-low and simmer for 15 minutes. When the cauliflower is thoroughly cooked, ladle the entire mixture into a blender. Puree for a few minutes.


 Serve with a dollop of sour cream on top of each serving for added zip.   

Chicken & Rice Soup

Recipe from show 272

                                                    What You'll Need:

4 chicken legs                               3 cups chicken broth

2 cups water                                 ½  cup instant rice

1 teaspoon thyme                         ½ teaspoon pepper

2 cups cabbage (chopped)           1 package frozen spinach (10 oz.)

large pot   


                                            How to Prepare This:


Prepare instant rice as per the package directions and set aside.

In a large pot, combine the chicken broth, water, rice, thyme, and pepper. Add chicken legs and cover.  Bring to a boil over high heat. Reduce heat when this boils and simmer for 15 minutes covered.


While this is simmering, chop cabbage and thaw spinach.

After your 15 minutes of simmering, remove chicken from the pot and take the meat off the bones. Cut into bite size pieces and return to pot along with cabbage and spinach.  Boil this mixture until the cabbage looks wilted...about 1 minute.


(Chefs & Stirrers: This is a fast chicken soup.  There is not a lot of stirring and this can cause problems for bored Stirrers! Keep their hands busy, Chef.)  



Chicken Noodle Soup

Recipe from show 194


                                          What You'll Need:


  2 lbs. of boneless, skinless chicken breasts 

                  1 lb. small egg noodles

 one 14 oz. can of chicken broth               2 tablespoons garlic

  1 onion  (finely chopped)                        large saucepan            

 ¼ teaspoon ground black pepper                4 cups of water  

1 tablespoon cornstarch           1 tablespoons chopped fresh chives


                                            How to Prepare This:


In a large saucepan, bring water to a boil.  Cube your chicken breasts and put in the boiling water. Next, add chicken broth to this mixture and stir well. Add garlic, onions, and pepper. Keep stirring.


After 10 minutes, add noodles. Bring to a boil and add cornstarch and stir some more. Boil for 10 more minutes. Add chives on top and serve.


A great recipe for what ever ails ya..Just like Grandma used to make!







  Costa Rican Black Bean Soup or Black Bean Soupe Ole!

Recipe from shows 205 & 299                            



                                  What You'll Need:


1 onion (chopped)                           1 green bell pepper(chopped)

1 carrot (sliced)                                     3 ribs celery (chopped)

1 ½ cup water                                     15 oz. can of black beans  

½ teaspoon cumin                              14 oz. can of diced tomatoes

½ teaspoon black pepper                  1  tablespoon crushed garlic

1 cup Fritos Corn Chips                         large sauce pan 

1 ½ teaspoons chicken bouillon           2 tablespoons of olive oil


                             How to Prepare This:


In a large saucepan, heat olive oil and sauté onions, peppers, celery, and carrots.  As you stir add, pepper, cumin, and garlic.  Now add the water and chicken bouillon. Keep Stirring.  As this cooks, add the tomatoes and black beans.  Let simmer on a low flame for about 10 minutes.  The whole recipe should take you about 21 minutes.


When you serve it in a bowl, top with Fritos Corn Chips for that gourmet touch!




Country Onion Soup

Recipe from shows 32 & 190


                                    What You'll Need:


 4 onions (thinly sliced)                            1 teaspoon sugar

 ½  teaspoon salt                                   ½ teaspoon pepper                                        

1 teaspoon thyme                                 2 tablespoons flour

4 cups beef broth                                 1 teaspoon crushed garlic

½ cup white wine                               4 slices French Bread 

½ cup grated Swiss cheese               large fry pan

4 tablespoons margarine


                                 How To Prepare This:


In a large fry pan over medium heat, melt margarine and add onions. Sauté onions until they are transparent. Next add salt, pepper, and sugar. Sprinkle in flour and stir well.


Add beef broth, thyme, and garlic.  Bring to a boil.  Once boiling, add wine and transfer to 4 individual bowls that are oven tempered. Float a slice of bread in each bowl and sprinkle cheese on the top of each bowl.

Bake in the oven at 350 degrees for a few minutes until cheese melts.


(Chefs & Stirrers: It is important that you keep stirring this recipe constantly or you will end up with something not so wonderful.  If this is too complicated for you, we do recommend the recipe on the side of the Bisquick Box for Onion Soup. We had great success with that on our own show and The Home Show.


Cream Of Mushroom Soup



                                        What You'll Need:


¾ lb. of sliced mushrooms             2 teaspoons of chicken bouillon

2 tablespoons butter or margarine         1/8 teaspoon pepper

1 tablespoon cornstarch                         1 ½ cup cream                 

1½ cup water                                         ½ teaspoon salt       

medium saucepan                                 large pot



                               How To Prepare This:


In your saucepan, heat butter and sliced mushrooms. When mushrooms are cooked, add cornstarch and stir.


Next, in a large pot, place water and chicken bouillon. Bring to a boil, Once boiling, lower flame and add cream, salt, and pepper.


Here comes the tricky part.... Slowly sprinkle flour into your mixture and keep stirring. This will thicken the consistency of the soup. You need to decide how thick you want this to be. When it's where you want it, add your mushrooms and serve.


(Chefs & Stirrers: This is a delicate operation. But not to worry.  If you screw this up, jut open yourself a can of cream of mushroom soup and be done with it. Or better yet, con someone into taking you out to eat! ) 






 Minestrone Soup

Recipe from shows 53, 96, 255, 321


                                     What You'll Need:

4 oz. smoked ham(chopped)              2 carrots (sliced)

1 onion (chopped)                              1 celery rib (chopped) 

1 leak (chopped)                                 8 cups of  water

2 beef bouillon cubes                      2 tablespoons tomato puree

1 tablespoon crushed garlic              1 cup small pasta shells

1/3 cup rice                                    1 tablespoon basil

1 can whole tomatoes                    1 package frozen peas (10 oz.)

salt & pepper to taste                    large fry pan

large pot                                      Frying Glasses

dash of vegetable oil                  Parmesan cheese


                             How to Prepare This:


In your fry pan, sauté ham in a dash of vegetable oil and transfer to a large pot.  Stirrers: remember to wear your Frying Glasses during this part of the recipe.


In a large pot, place water, bouillon, tomato puree, garlic, pasta, uncooked instant rice, and basil. Cover and cook on a medium heat for 20 minutes.....


Go fool around with the Stirrer........


After 20 minutes, add your chopped tomatoes, peas, celery, carrots, and leaks.  Cook for an additional 10 minutes uncovered. Stir occasionally.


Serve in soup bowls and sprinkle with Parmesan cheese.




Potato Soup




                                       What You'll Need:


  1 onion (chopped)                           2 cups  potatoes (diced)

   1 cup milk                                   two 16 oz  cans of chicken broth

 1 teaspoon salt                                   1 cup cream 

½ teaspoon white pepper               1 tablespoon parsley (chopped)

2 tablespoons margarine                  large sauce pan


                                      How to Prepare This:


In your large saucepan, add margarine and onions.  On a medium heat, stir-fry this mixture for about 5 minutes or until the onions are transparent. Now add the potatoes, chicken broth, and salt.  Cook for 20 minutes.


Next add milk, cream, and pepper. Simmer on a low flame for 3 to 5 minutes. Sprinkle with parsley and serve.


(Chefs & Stirrers: When we made this recipe on our show, we ran into a little problem with the consistency.  John felt that it should have a more creamy thicker consistency --- His solution ---  flour added in small doses thickens sauces and soups. If you want to make your soup thicker, sprinkle and stir. Don't make the same mistake we did and use too much or it will look like potato paste!)




 Seven Minute Cabbage Soup Surprise

Recipe from show 242



                                 What You'll Need:


1 ½ lb. ground beef                       4 ribs celery (chopped)

1 onion (chopped)                         28 oz. can of  diced tomatoes

15 oz can of tomatoes sauce          8 oz. can of beef broth

15 oz. can kidney beans                ¼ teaspoon chili powder

1 tablespoon salt                          ½ teaspoon salt

½ teaspoon pepper                       large fry pan

 large soup kettle style pot    ½ head cabbage (coarsely chopped)

medium saucepan

                                       How to Prepare This:


 In a large fry pan cook meat, onions, and celery.


 In a soup kettle, place all the other ingredients except the cabbage and bring to a boil. Once it's at a boil, reduce heat and simmer while preparing the other ingredients.


In a saucepan, boil water, salt, and cabbage for exactly 7 minutes.


Once meat is cooked and cabbage is boiled, combine them all into the simmer mixture in the soup kettle. Remove from heat and serve.


(Chefs & Stirrers: The combination of beans and cabbage may cause some folks to experience gas. Just do what John does.....he blames the smell on the dog!)



Tortilla Soup

Recipe from show 56



                                             What You'll Need:


1 teaspoon olive oil                              3 corn tortillas

3 teaspoons crushed garlic                  ½cup onions (chopped)

4 teaspoons cilantro (chopped)              8 oz. can of  tomato puree

2 teaspoons cumin                               1 teaspoon chili powder

three 16 oz cans of chicken broth        large pot


                                             How to Prepare This:


Chop tortillas into strips like matchsticks. Next, heat oil in a large pot. Add tortillas, garlic, cilantro, and cook over medium heat for 2 to 3 minutes. When they are slightly crispy, add onion and tomato puree. Bring to a boil and keep stirring.


Now add chicken broth, chili powder, and cumin. Lower the flame and cook for about 20 to 30 minutes. Stirring occasionally.


(Chefs & Stirrers: Don't make the tortilla strips too crispy. They'll look more like "crispy critters" than tortilla strips. )



Turkey Soba Soup

Recipe from show 48



                                 What You'll Need:


4 cups chicken broth                           2 cups water

1 red onion (chopped)                 1 teaspoon ground ginger

2 tablespoons sesame seeds               ½ lb. of soba noodles

10 oz.  frozen spinach                           ¼ cup cilantro  

2 teaspoons sesame oil                      ½ teaspoon pepper

½ lb. of cooked turkey breast (cubed)       large saucepan

          2 medium carrots cut into matchstick shapes

2 tablespoons vegetable oil

                             How to Prepare This:


In a large saucepan, brown cubed turkey breast in 2 tablespoons of vegetable oil. Add chicken broth and water and bring to a boil.   Now add carrot sticks, onion, and ginger. Cover and simmer for 5 minutes on low to medium flame. 


Uncover soup and bring to a second boil and add noodles. Cook this for 5 to 8 minutes. Just before the noodles are done, add spinach, cilantro, pepper, and sesame oil. Cook until spinach is wilted and add turkey just before serving. Sprinkle sesame seeds in soup.


(Chefs & Stirrers: This recipe is a little tricky because you really have to watch the time.  Everything cooks fast and if you cook it too long…. like we did…. it misses something in the translation. So stay alert!)