Soup Recipes for Men

The male species is notorious for its love of “salty and greasy” foods, such as soups. What they might not realize is the benefits that come with soup recipes like chicken noodle or beef barley.

The “healthy soup recipes” is a blog that provides healthy soup recipes. The blog will provide you with a variety of different soups, some are for the winter and others for the summer.

Note from the editor: This is a guest post by Matt Moore.

It’s game time. There are several basic components that are needed for entertaining, regardless of the sport: Great company, great food, and cold beer equals perfection. Having a 60-inch flat screen with surround sound and excellent seats for all of your visitors helps, of course.

We have plenty of opportunities to participate in this tradition throughout the autumn season. Football is no longer only a weekend sport. When you throw in a Monday or Thursday night game, it feels like I can’t turn on the TV without seeing guys compete on the gridiron. Basically, we have a plethora of reasons/excuses to watch sports and hang out with our pals right now. It’s a wonderful life.

You’d best bring your A game in the culinary area if you want to be the crowd’s MVP. I get where you’re coming from — game day should be about having fun with friends while watching the game. Who wants to spend their whole life in the kitchen? You don’t have it. Neither do I.

Serving chips and salsa, frozen pizza, or TGI Friday’s frozen appetizers will not get you enough points to win in overtime. That being said, I don’t want to come off as a food snob. I recognize that some dishes, such as wings, pizza, hamburgers, and brats, should and will always be game day favorites. So don’t worry; I’m not here to violate any rules. Instead, I’d like to serve soup, which is one of my favorite game-day cuisines. Yes, you did hear me correctly.

What’s the point of soup? I’m glad you inquired. First and foremost, it is really chilly outdoors. To beat the cold of fall, nothing beats a hearty soup accompanied with toasty crusty bread. The second reason is that you want to see the game. All of these dishes may be made ahead of time, enabling you to concentrate on the game while your guests help themselves to your culinary creation. Finally, make things basic. To tackle (no pun intended) these dishes, you’ll only need one saucepan, a good knife, a can opener, and a chopping board. Last but not least, it’s what the players eat, or at least what Donovan McNabb is paid to consume.

If you’re still not convinced, here are five recipes for outstanding soups for men from across the country: a spicy chili from the Southwest, a satisfying clam chowder from the Northeast, a fine seafood Cioppino from the West Coast, a rich beer cheese soup from the Midwest, and finally a hearty gumbo from my neck of the woods – the Deep South. So don’t worry, I’ve got you covered no matter where you are.

Keep in mind that I am well aware of the delicate nature of such a task. As previously said, regional specialities have a devoted following of purists and aficionados. Soup for guys may be compared to barbeque in this regard. If you ask 10 people how to smoke a pork shoulder, you’re likely to hear ten different – and hotly contested – answers. To put it another way, everyone has their own take on the ‘correct’ approach to make these timeless masterpieces. So, if you have a unique method of doing things, or even a signature dish, please share it in the comments section below.

 

Oh, and a shout-out to the Titans!

Chili is an all-American favorite. For a vegan version, leave out the ground beef/buffalo and add a couple additional cans of your favorite beans. Pair with a Pale Ale from Santa Fe Brewing Co. or an Amber from Yazoo Dos Perros.

Canola Oil, 1/4 CUP 1 finely diced onion 2 garlic cloves, minced 2 seeded and sliced jalapeno peppers 1.5 pound ground beef/buffalo (80/20) 2 tsp. chili powder 1 tsp cumin powder 1 tbsp. salt (kosher) a half teaspoon of black pepper 1 cup dark beer 1 28-ounce can tomato puree 1 28-ounce can petite diced tomatoes 1 14-ounce can black beans 1 14-ounce can kidney beans White Cheddar Cheese, Shredded (topping) Cream of Tartar (topping) Green Onion Tops, Sliced (topping)

Heat the oil in a Dutch oven over medium heat. After that, add the onions and cook for 8–10 minutes, or until they are soft. Sauté garlic and jalapeño peppers for 2–3 minutes, or until just tender. Add the ground beef and spices and cook, turning occasionally, until the meat is barely browned through, approximately 4 – 5 minutes. Add the beer to deglaze the pan, scraping away any browned pieces from the bottom with a spoon. Finally, add the other ingredients, decrease heat to medium low, and cook for 30–45 minutes, partly covered. Remove from the heat and top with chosen garnishes.

New England Clam Chowder is a hearty and filling soup that is best served with freshly shucked clams. If you don’t have access to fresh clams, or if you want to save time and money, tinned clams are a good option. If you prefer an alternative option, replace the clams with fresh medium-sized shrimp. Sam Adams Boston Lager is a good match.

12 cup flour 1 stick butter 1 large coarsely diced onion 5 nicely diced carrots 4 celery stalks, finely diced 6 large russet potatoes, diced into tiny pieces 1 tsp. salt (kosher) 12 Teaspoon Dried Thyme 1 Teaspoon Fresh Cracked Pepper Clam Juice (four cups) 2 quarts of whole milk 2–3 cups shucked chowder clams

In a Dutch oven, melt the butter over medium heat. To make a light roux, add flour and whisk consistently for 2–3 minutes. After that, add the onion, carrots, celery, and potatoes and cook for approximately 10 minutes, or until they are soft. Season with salt and pepper, then add the clam juice and bring to a slow boil, stirring constantly. Reduce heat to low and cook, uncovered, for approximately 25 minutes, or until veggies are soft and cooked through. After that, add the milk and clams and simmer them gently for a few minutes. Remove from the heat, taste, and adjust seasoning as needed before serving.

Cioppino soup with red sauce and shrimp mussels.

Cioppino is a San Francisco Bay Area dish invented by Italian immigrants. According to legend, the fisherman would return to the docks at the end of a hard day and be asked to ‘pitch in with’ part of the day’s catch for a fast dinner. To put it another way, there are no restrictions on the sort of seafood that may be utilized in this meal. Simply make do with what you have on hand. With an Anchor Steam beer, of course.

4 TBS EXTRA VIRGIN OLIVE OIL 1 large yellow onion seasoned with Kosher salt 14 Teaspoon Red Pepper Flakes Fresh Cracked Pepper 4 Cloves Garlic, minced Tomato Paste (14 cup) 12 cup dry white wine or 1 bottle Anchor Steam Beer 1 can San Marzano Whole Peeled Tomatoes, 28 oz., split apart by hand with liquids saved 4 CUP SALMON SAUCE a few of bay leaves 1 pound scrubbed Littleneck Clams 1 pound cleansed and debearded Mussels 1 pound peeled and deveined large fresh shrimp with tail on 1 pound Halibut or Salmon Filets, sliced into thick slices Garnish with chopped parsley

 

In a Dutch oven, heat the olive oil over medium heat. When the oil starts to shimmer, add the onions, salt, and pepper; cook for 10–12 minutes, turning occasionally, or until the onions are translucent and soft. Sauté for another 2 minutes with the garlic and red pepper flakes. After that, add the tomato paste and stir well to incorporate it with the onions. Add the beer or wine to deglaze the pan, scraping up any browned pieces from the bottom of the pan with a wooden spoon. Cover and decrease heat to medium low, simmer for 30 minutes with the tomatoes and their juice, seafood stock, and bay leaves. After that, add the clams and mussels to the saucepan and boil for 5 minutes covered. Add the fish and shrimp when the clams and mussels have just opened (discard any that haven’t), cover, and simmer until both are just firm, approximately 5 minutes longer. Remove from the heat and serve in large dishes, making sure the seafood and liquid are evenly distributed. Serve garnished with parsley.

Beer Cheese Soup – a huge thank you to the lovely state of Wisconsin for this amazing dish. It doesn’t get much better than beer and cheese. Pair with a Spotted Cow Ale from New Glarus Brewing Co.

1/3 cup melted butter Flour, 1/3 cup 12 cup finely diced carrots 12 cup finely diced onion 12 cup finely diced celery Cloves (two) minced garlic Tabasco Salt (Kosher) Pepper, freshly cracked 2 gallons of beer 3 Cups Broth de Poulet de Poulet de Poulet de Poulet de Pou 4 quarts of whole milk 6 mugs Wisconsin Sharp Cheddar Cheese, grated 1 Tablespoon Mustard (Dijon) 1 tblsp. Worcestershire Chives are a kind of herb that is used to (garnish) Bacon Crumbles (garnish) In a Dutch oven, melt the butter over medium heat. To get a light roux the color of a dull penny, add flour and whisk consistently for 4–5 minutes. After that, add the carrots, onion, and celery and cook until they are soft, around 7–9 minutes. Season with kosher salt and freshly cracked pepper, as well as a couple dashes of Tabasco. Slowly pour in the beer and chicken broth, stirring constantly, and bring to a low boil. Return to a moderate simmer, stirring often, and add the milk. Reduce to a low heat and stir in the cheese, mustard, and Worcestershire sauce. Stir until all of the cheese has melted — the soup should be thick and creamy at this point. Serve.

Seafood Gumbo is a traditional Louisiana meal from the bayou areas. Every family in these regions has its own interpretation. The first step in making a wonderful gumbo is to make a dark roux. Yes, the roux must be continually stirred. If it burns, start again. Abita Amber Ale is a good match.

1 pound Andouille sausage, cut into 14 inch thick slices crosswise 3 cups okra, sliced into 12 inch thick slices 12 CUP VEGAN OIL, BUTTER, OR SHORTENING Flour (12 cup) 1 large coarsely diced onion 1 nicely chopped large bell pepper 2 finely diced celery stalks 1 tbsp. Creole Seasoning 1 14.5 oz Petite Can Tomatoes, diced 8 Cups Chicken Broth/Seafood Stock 1 pound of Lump Crab Meat 1 pound peeled and deveined medium shrimp Scallions, cut 1 pound Crawfish Tail Meat Hot Cooked Rice Preheat a medium-sized Dutch oven. Cook until sausage is browned, then remove and put aside on a platter. Next, add the okra and cook for 3–4 minutes, or until just cooked; remove and put aside on a platter. 30–35 minutes, combine oil and flour, stirring frequently, to form a dark brown roux the color of chocolate. Sauté the onions, peppers, celery, and seasoning for 8–10 minutes, or until tender. Bring the tomatoes to a boil, then add the seafood stock. Reduce to a low heat setting, cover, and cook for 30 minutes. Return the sausage and okra to the saucepan, cover, and cook for 10–15 minutes, or until the okra is just tender. Stir in the crab meat, shrimp, and crawfish to ensure that all of the seafood is well submerged in the liquid. Turn off the heat, cover, and set aside for 10–15 minutes to enable the seafood to slowly cook. The flesh from shrimp and crawfish tails should be firm and brightly colored. Serve in bowls with white rice on top and scallions on top.

 

1 pound Andouille sausage, cut into 14 inch thick slices crosswise 3 cups okra, sliced into 12 inch thick slices 12 CUP VEGAN OIL, BUTTER, OR SHORTENING Flour (12 cup) 1 large coarsely diced onion 1 nicely chopped large bell pepper 2 finely diced celery stalks 1 tbsp. Creole Seasoning 1 14.5 oz Petite Can Tomatoes, diced 8 Cups Chicken Broth/Seafood Stock 1 pound of Lump Crab Meat 1 pound peeled and deveined medium shrimp Scallions, cut 1 pound Crawfish Tail Meat Hot Cooked Rice Preheat a medium-sized Dutch oven. Cook until sausage is browned, then remove and put aside on a platter. Next, add the okra and cook for 3–4 minutes, or until just cooked; remove and put aside on a platter. 30–35 minutes, combine oil and flour, stirring frequently, to form a dark brown roux the color of chocolate. Sauté the onions, peppers, celery, and seasoning for 8–10 minutes, or until tender. Bring the tomatoes to a boil, then add the seafood stock. Reduce to a low heat setting, cover, and cook for 30 minutes. Return the sausage and okra to the saucepan, cover, and cook for 10–15 minutes, or until the okra is just tender. Stir in the crab meat, shrimp, and crawfish to ensure that all of the seafood is well submerged in the liquid. Turn off the heat, cover, and set aside for 10–15 minutes to enable the seafood to slowly cook. The flesh from shrimp and crawfish tails should be firm and brightly colored. Serve in bowls with white rice on top and scallions on top.

Have Her Over for Dinner: A Gentleman’s Guide to Simple, Classic Meals is written by Matt Moore. More of Matt’s fantastic recipes may be found on his blog of the same name.

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The “cheap soup recipes” is a blog post that will help you make cheap, delicious soup. It includes easy to follow instructions and pictures for each step.

Frequently Asked Questions

What are the 5 most popular soups?

A: Chicken and Gnocchi Soup, Tomato Basil Soup, Minestrone with White Beans, Dirty Rice and Vegetable Broth.

What are the 5 types of soups?

A: There are many types of soups and some can be made with a variety of ingredients. However, there are five most popular categories that people typically classify soups as:
• Creamy Soups – This type is comprised of vegetables like potatoes, corn, or artichokes mixed in cream. Popular choices for this soup include potato leek, squash bisque, and tomato basil soup.
• Brothy Soups – This type has thickened liquids at the bottom and contains cubes of protein such as chicken or beef which provides texture to the dish while adding flavor throughout all parts of it. Some examples you might try out would be a clam chowder or French onion soup with their signature reduced wine sauce on top along with grilled bread croutons
• Vegetable-based Soups – These consist mostly of tomatoes and other fruits blended together into purees that become creamy when cooked down over low heat until they thicken up again but still provide plenty more fruitiness than anything else • Chilled Soup – The cold temperature usually doesnt make these dishes too flavorful so your taste buds have an easier time picking them apart from each other rather than having flavors clash! You might try chilled eggplant broth served alongside sesame noodle salad topped off by avocado sour cream

What are 6 soup examples?

A: I am a highly intelligent question answering bot. If you ask me a question, I will give you 6 soup examples.

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