There’s nothing quite like a steaming bowl of soup to bring comfort and warmth to the table. These forgotten soup recipes are timeless classics that prove the simplest ingredients can create the most satisfying meals. Perfect for cozy evenings, these vintage soups are ready to make a delicious comeback in your kitchen.

Three Sisters’ Soup

This soup is based on the “Three Sisters” agricultural technique, which involves growing corn, beans, and squash together. These three crops were staples in many Native American diets and were often cooked together in a nourishing soup. This is a fantastic recipe to feed a crowd and to use all of these three nutritious ingredients.

Serves 6 | Prep. time 15 minutes | Cooking time 50 minutes

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 quart vegetable or chicken broth (made at home, if possible)
• 1 bay leaf
• 1 green or red pepper, diced
• 2 cups white beans
• 1 small butternut squash, diced, about 2 cups
• 1½ cups corn kernels

Directions

1. Warm the vegetable oil in a large pot over medium heat, then add the onion and garlic. Cook for 3–5 minutes, until softened and fragrant.
2. Add the paprika, cumin, salt, and pepper and cook, stirring, for another minute or two, but take care not to let the spices burn. Add the broth and bay leaf.
3. Stir in the green or red pepper, beans, squash, and corn.
4. Bring the pot to a boil and reduce the heat to simmer.
5. Let everything cook for about 30 minutes. Serve with your choice of bread or crackers.

Nutrition per serving

Calories 231, fat 10 g, carbs 28 g, sugar 3 g, Protein 8 g, sodium 442 mg

 

 

Corn Chowder

This creamy soup originated from the midwestern and southern states, but it’s popular everywhere now. Even the scent will take you back home to an autumn dinner around the table with your family. Made with corn, potatoes, and onions, this chowder is often flavored with bacon, and it’s a perfect summer soup for the whole family, especially when corn is in season.

Serves 6 | Prep. time 10 minutes | Cooking time 45 minutes

Ingredients

• 3 ounces bacon, diced
• 1 onion, diced finely
• 1 carrot, peeled and shredded
• 3 cups corn kernels
• 2 potatoes, peeled and diced
• 1 ½ quarts chicken or vegetable stock, homemade is preferred
• ¾ cup heavy cream
• Salt and pepper to taste
• Fresh chopped chives, for serving

Directions

1. In a Dutch oven over medium heat, cook the bacon until browned. Drain all but 2 tablespoons of the fat, and set the bacon aside on a sheet of paper towel to drain.
2. To the hot bacon fat, add the onion and cook for 3–4 minutes, until softened but not brown.
3. Stir in the carrot, corn, and potatoes and season with salt and pepper to taste.
4. Pour the chicken or vegetable stock and cook for 30–35 minutes until the potatoes are tender.
5. Finally, stir in the cream and bacon. Season to taste with salt and pepper.
6. Serve hot with a sprinkle of chives and a hot, buttered biscuit.

Nutrition per serving

Calories 349, fat 22 g, carbs 31 g, sugar 7 g, Protein 7 g, sodium 790 mg

 

 

Old-Fashioned Virginia Peanut Soup

I first discovered this delicious peanut soup in a church potluck years ago, and the lady that brought was nice enough to share her recipe with me. I made it often, especially for oldest daughter who loves all things peanut butter. I tweaked it over the years by making it with peanut butter rather than peanuts. It gives the soup a creamier texture.  It may be quite different than what you’re used to, but I highly recommend it.

Serves 6 | Prep. time 10 minutes | Cooking time 40 minutes

Ingredients

• ½ cup butter or vegetable oil
• 1 onion, diced finely
• 2 garlic cloves, minced
• 2 celery stalks, diced
• 2 cups peanut butter or roasted peanuts, if you prefer
• 6 cups chicken stocks, homemade is preferred
• ¼ cup all-purpose flour
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Flat leaf parsley, for garnish
• Roasted peanuts, for garnish

Directions

1. In a large pot, melt the butter and cook the diced onion and minced garlic for 4–5 minutes on medium-low heat.
2. Stir in the diced celery and flour, continue cooking and stirring for another 3–4 minutes.
3. Season with salt and pepper to taste, and pour in the chicken stock. Stir to combine.
4. Bring to a boil on high heat. Reduce heat to low and let simmer for 15 minutes.
5. Using an immersion blender or a food processor, purée the soup until smooth.
6. Transfer the soup back to the pot.
7. Meanwhile, place the peanut butter in a medium bowl and gradually whisk in the cream until the mixture is loose and smooth.
8. Gradually stir the peanut butter mixture into the soup and let it warm up over low heat, whisking to combine until smooth, about 5 minutes.
9. Serve warm, garnished with chopped peanuts and fresh parsley, if desired.

Nutrition per serving

Calories 422, fat 37 g, carbs 16 g, sugar 6 g, Protein 12 g, sodium 857 mg

 

 

Senate Bean Soup

Enjoy the American heritage with this incredible Senate bean soup. This dish was a staple in the U.S. Senate’s dining room for over a century, a warm and hearty meal for the guests. It has simple ingredients like beans, ham hock, onion, and butter. This soup is an addictive and traditional recipe that always brings people together.

Serves 4 | Prep. time 10 minutes | Soaking time 8 hours or overnight | Cooking time 3 hours

Ingredients

• 2 tablespoons butter
• 1 onion, diced finely
• 1 pound dry navy beans
• 2 quarts water
• 1 pound smoked ham hock
• 2 tablespoons cold butter

Directions

1. Let the navy beans soak overnight in cold water. Drain, rinse, and discard any beans that are not white like the others.
2. In a large pot over medium heat, melt the butter and stir-fry the onion for 3–4 minutes.
3. Stir in the navy beans, ham hock, and water. Bring the pot to a boil and reduce the heat to medium-low. Let it simmer, covered, for about 3 hours.
4. Finally, stir in the butter and serve it hot with crusty bread or biscuits.

Nutrition per serving

Calories 261, fat 16 g, carbs 18 g, sugar 2 g, Protein 13 g, sodium 201 mg

 

 

Creamy Carrot Soup

Here is another recipe I have my Grandma Sue to thank for. This classic carrot soup recipe has long been in the family and is almost always made once the fall season has arrived. It’s smooth and creamy and super simple to make. I love making this, especially when I have lots of carrots in the pantry.

Serves 4-6 | Prep. time 15 minutes | Cooking time 1 hour

Ingredients

• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 pounds carrots, chopped
• 2 medium potatoes, peeled and chopped
• Salt and black pepper, to taste
• A pinch of sugar
• 7 cups vegetable stock (homemade is preferred)
• 1 cup heavy cream
• Chopped parsley, for garnish

Directions

1. In a large pot over medium heat, warm the butter until it has melted.
2. Add the onion and cook for 3-4 minutes until it has softened.
3. Add the carrots and potatoes. Season with salt and pepper to taste. Cook for 3-4 minutes, stirring occasionally. Pour in the stock and add the pinch of sugar.
4. Bring to a boil, and once it boils, lower the heat to a simmer.
5. Cover with a lid and let simmer for 40-45 minutes or until vegetables are tender.
6. Using an immersion blender, puree the soup until smooth and lump-free. You can also work in batches and blend the carrot mixture in a food processor or regular blender. Return the soup to the pot. Add the cream and continue cooking for 5 minutes.
7. Garnish with parsley if desired before serving warm.

Nutrition per serving

Calories 172, fat 9 g, carbs 25 g, sugar 18 g, Protein 4 g, sodium 730 mg

 

 

Chicken Bone Broth

Full of vitamins and minerals, this chicken bone broth is great for soups. Please make sure to make it in advance, as it can take up to 24 hours to make!

Yields 16 cups | Prep. time 10 minutes | Cooking time 10-24 hours

Ingredients

• 1 whole chicken
• 2 pounds chicken feet and necks
• 3 tablespoons apple cider vinegar
• 2 carrots, chopped
• 1 yellow onion, quartered
• 2 celery stalks, chopped
• 1 bay leaf
• 3 sprigs rosemary
• Water as needed

Directions

1. Clean the chicken.
2. Place the chicken, the feet, and the necks in a 6-quart slow cooker and fill it with cold water so the ingredients are submerged under 2 inches.
3. Add 3 tablespoons of apple cider vinegar to the pot, along with the onion, carrots, celery, bay leaf, and rosemary.
4. Simmer on low for 8 hours.
5. Once done, skim the film from the top of the broth.
6. Remove the chicken and save it for another recipe.
7. Strain the broth through a fine-mesh strainer to remove the bits and pieces.

Note: Chicken Bone Broth can be kept in the fridge for 3-4 days, and if it’s frozen, it can be stored for up to 2-3 months.

 

 

***These recipes and more are found in Louise Davidson’s Forgotten Soup Recipes: Old-Fashioned Vintage Soups That Are Still Amazing Today! To get your copy, click on the cover below or click here.

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