14 american soup recipes

Ogwissimanabo is a traditional Tuscarora yellow squash soup with shallots, cucumber, and a touch of maple syrup. A simple Native American summer soup ready in 30 minutes.

Another favorite recipe, courtesy of Grandma. Serve over hot cooked rice and topped with chow mein noodles.

A quick, easy, and inexpensive dish that got my kids through college.

Ground beef and barbecue beans slow-cooked with bean and bacon soup, then topped with melted American cheese. A Midwestern crockpot hot dish ready to spoon over cornbread.

Creamy turkey enchiladas stuffed with corn and broccoli in a sour cream filling, smothered in a cheesy cream of chicken sauce. A smart way to use leftover turkey. Makes 12.

Vidalia onion supper bread using corn muffin mix topped with butter-softened sweet onions, sour cream, and sharp American cheese. A quick 5-ingredient side bread baked in 25 minutes.

Copycat Chili's chicken enchilada soup thickened with masa harina and loaded with cubed chicken, crushed tomatoes, and melted American cheese. A big-batch Tex-Mex soup that feeds a crowd.

Plains Tribes dried corn soup with dried beef or buffalo and fatback, simmered low and slow after a 48-hour corn soak. A traditional Native American recipe with deep, earthy flavor.

Sioux berry soup with broiled beef chuck, blackberries, and honey simmered in beef stock. A savory-sweet Native American stew with deep, rich flavor.

Classic American goulash with ground beef, elbow macaroni, and tomato soup simmered in one skillet. Six ingredients, 45 minutes, and dinner is on the table. Pair with cornbread and a crisp salad.

From-scratch Chicken Divan with homemade herb broth sauce, sherry, broccoli, and Parmesan. No canned soup needed in this lighter, more elegant take on the American casserole classic.

Classic oyster stew with shucked oysters gently warmed in butter, then stirred into scalded milk and cream with celery salt and paprika. A traditional American holiday soup that comes together in minutes.

Cheddar baked potato slices layer russet potatoes under shredded cheddar and a cream of mushroom soup mixture, baked until fork-tender. Classic American casserole-style side in an hour.

This classic central That dish is traditionally made with shrimp or chicken, but we prefer using oyster mushrooms since they are just as meaty in texture and yet more subtle in taste. Although it is served as a soup course in North American Thai restaurants, it actually falls somewhere between a soup and a curry. In Thailand, it is served as a condiment to rice, just like any of the other dishes on the table.