Home : Chef Paul's Recipes

Soups Recipes

Bacon Lettuce and Tomato Soup
Makes about 8 cups
Beef Vegetable Soup
Makes 6 main-dish servings - If you want to serve your soup the way we do in Louisiana, place a heaping tablespoon of cooked rice in the bowl first.
Black Bean Soup
Makes 10 servings - Beans are versatile and nutritious, and we've spiced them up with an exciting blend of ground chile peppers. Don't be afraid of the peppers, because if you prefer less heat you can always use a smaller amount.
Bronzed Tilapia & Portobello Soup
Makes about 8 cups - This is a very nourishing soup, and as we Cajuns say, "It's so good it makes you want to slap your Mama!" No disrespect intended - - just means we really love it.
Butter Beans
Serves 12 or more
Butternut Squash Soup
Makes about 6 cups - This fragrant, pretty soup would make a wonderful meal served with plenty of dark bread--just the thing to warm you up on a cold day.
Cauliflower Duck Soup
Makes 8 appetizer servings or 4-main course servings - Take a short cut: ask your butcher to skin and cut up your duck for you. Ducks are much harder to skin than chickens!
Chicken and Andouille Smoked Sausage Gumbo
Makes 6 main-dish or 10 appetizer servings
Chicken Stew
Makes 2 quarts
Corn and Andouille Soup
Makes 10 appetizer or 5 main-course servings
Corn and Andouille Soup - Salt-Free Sugar-Free Magic Seasoning Blends™
Makes 10 appetizer or 5 main-course servings
Corn Chowder
Makes 10-12 servings - This perennial American favorite is creamy and filling, just perfect for the crisp days of autumn. Because our version is cooked less than 30 minutes after the corn is added, the flavor of the fresh corn really comes across.
Elixir of Portobello
Makes 12 cups, enough for 12 appetizers or 6 main-dish servings - The syrup is essential to reach the emotional highs that this soup creates, and the combination of other ingredients and seasonings brings out the special flavor of the portobello mushrooms...
Glenn's Magic Chili
Makes 4 servings without beans, and 5 servings with beans - This is best if made a day before serving.
Jazzy Potato Soup
Makes 9 cups, enough for 9 appetizer servings - What a great rendition of an old standard - the seasoning is so jazzed up you'll forget the dish is low in fat.
Jersey Tomato Soup
Makes about 10 cups, enough for 10 to 12 first course servings - Selecting the tomatoes is the most important part of this dish. Look for vine-ripened tomatoes in the store...you can use any variety!
Lamb Stew
Makes 4 servings - This delicious meal-in-one doesn't need a thing with it, but if you insist, you might like to serve a citrus and green salad.
Lentil Soup
Makes 16 cups, enough for 16 appetizer or 8-10 main-dish servings - Lentils are an excellent source of protein, and should be in the pantry of every vegetarian. This soup is so flavorful and hearty that non-vegetarians won't want to be left out, and the ...
New England Butternut Bisque
Makes 8 first-course servings - This soup is a natural in the autumn, and in fact, makes a special first course for Thanksgiving dinner.
Poultry Stock
Makes about 1 gallon
Shrimp and Corn Bisque
Makes 4 quarts
Shrimp or Crawfish Etouffee (Stew)
Makes 8 Servings - Etouffee means smothered, and in this traditional Louisiana dish the shrimp or crawfish are smothered with a great combination of seasoned vegetables in a dark roux.
South Miami Cuban Stew
Spicy Tom Yum Soup
Makes 6 cups
Sweet Potato Eggplant Gravy
Makes about 4½ quarts
Totally Veggie Vegetarian Soup
Makes 20 cups, enough for 10 main-dish servings - This hearty soup is full of flavor, is extremely low in calories, and has absolutely no fat! You'll notice that I've listed two of my seasonings, take your choice, because each one is different and each o...
Turkey Gumbo
Makes 14 appetizer servings or 7 main course servings
Watermelon Gazpacho
Makes 1 quart
Western Chili
Makes 8 servings - This is the best chili recipe I've ever done. It brings you to the edge of ecstasy, of danger, of alarm, of excitement. If you like chili and don't cook this, you may not get into heaven!
White Beans with Andouille Sausage
Makes 6 servings
Yukon Mushroom & Wild Rice Soup
Makes 8 to 10 First-Course Servings