I’ve attached a video for every recipe below from my favorite home cooks.

Soup is a great way to save money and eat well. You can make tasty soups with cheap ingredients like beans, veggies, and leftovers. These cheap soup recipes will fill you up without emptying your wallet.
Making soup at home is easy and fun. You can try new flavors and use what you already have in your kitchen. Soup is perfect for cold days or when you want a quick meal. It’s also good for freezing and eating later. Let’s check out some yummy and budget-friendly soup ideas!
Chicken Noodle Soup
You’ll need:
- 2 tablespoons butter
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 cups egg noodles
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions:
Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes.
Add garlic and cook for 30 seconds. Pour in chicken broth and bring to a boil.
Add chicken, noodles, and thyme. Reduce heat and simmer for 10 minutes.
Season with salt and pepper. Sprinkle with parsley before serving.
Enjoy your warm, comforting soup!
Chili Con Carne
Ingredients:
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can kidney beans, drained
- 1 can tomato sauce
- 1 can diced tomatoes
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Optional: jalapeño, corn
Instructions:
Brown the beef in a large pot over medium heat. Add onions and garlic, cooking until soft.
Stir in beans, tomato sauce, and diced tomatoes. Add chili powder, cumin, salt, and pepper.
Simmer for 30-45 minutes, stirring occasionally. Add water if needed for desired consistency.
Taste and adjust seasonings. Serve hot with your favorite toppings like cheese or sour cream.
French Onion Soup
Ingredients:
- 3 lbs yellow onions, thinly sliced
- 2 Tbsp olive oil
- 2 Tbsp butter
- 6 cups beef broth
- 1 cup dry white wine
- Salt and pepper to taste
- French bread slices
- Swiss and Parmesan cheese
Instructions:
Heat oil and butter in a large pot. Add sliced onions and cook over medium heat, stirring occasionally, until golden brown (45-55 minutes).
Pour in wine and cook for 1-2 minutes, scraping the bottom of the pot.
Add beef broth and bring to a boil. Reduce heat and simmer for 30 minutes.
Preheat your broiler.
Ladle soup into oven-safe bowls. Top each with a slice of bread and cheese.
Broil until cheese is melted and bubbly.
Serve hot and enjoy your tasty French onion soup!
Black Bean Soup
Ingredients:
- 2 cans black beans, drained and rinsed
- 1 onion, diced
- 2 garlic cloves, minced
- 1 carrot, chopped
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- Olive oil
Instructions:
Heat olive oil in a pot over medium heat. Add onions, garlic, and carrots. Cook until soft, about 5 minutes.
Add beans, broth, cumin, and oregano. Bring to a boil, then reduce heat and simmer for 15 minutes.
Mash some beans with a spoon to thicken the soup. Add salt and pepper to taste.
Serve hot, topped with cilantro or green onions if you like.
Italian Wedding Soup
Ingredients:
- 1 pound ground chicken
- 1/4 cup breadcrumbs
- 1 egg
- 2 tablespoons grated Parmesan
- 1 teaspoon Italian seasoning
- Salt and pepper
- 2 tablespoons olive oil
- 1 diced onion
- 2 chopped carrots
- 2 chopped celery stalks
- 3 minced garlic cloves
- 8 cups chicken broth
- 1 cup small pasta (like orzo)
- 4 cups chopped escarole
Instructions:
Mix chicken, breadcrumbs, egg, Parmesan, and seasonings. Form into small meatballs.
Heat oil in a pot. Cook onion, carrots, celery, and garlic until soft.
Pour in broth and bring to a boil. Add meatballs and pasta. Simmer for 10 minutes.
Stir in escarole and cook until wilted.
Serve hot with extra Parmesan if you like.
Smoky Red Lentil Stew
Ingredients:
- 1 cup red lentils
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- 4 cups vegetable broth
- 1 can diced tomatoes
- Salt and pepper to taste
Instructions:
Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-6 minutes.
Stir in garlic and spices. Cook for 30 seconds until fragrant.
Add lentils, broth, and tomatoes. Bring to a boil, then simmer for 15-20 minutes.
Season with salt and pepper. Serve hot and enjoy your smoky stew!
Butternut Squash Soup
You’ll need:
- 2 lbs butternut squash, cubed
- 1 onion, sliced
- 4 garlic cloves
- 2 tbsp oil
- Salt and pepper
- 4 cups broth
Instructions:
Preheat oven to 425°F.
Toss squash, onion, and garlic with oil, salt, and pepper on a baking sheet.
Roast for 25-30 minutes until tender.
Blend roasted veggies with broth until smooth.
Heat soup in a pot and season to taste.
Serve hot and enjoy your homemade butternut squash soup!
Loaded Potato Soup
Ingredients:
- 4 large potatoes, peeled and diced
- 1/4 lb bacon, chopped
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 cups milk
- 1/4 cup flour
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions:
Cook bacon in a large pot until crispy. Remove and set aside, leaving the grease.
Sauté onion and garlic in bacon grease until soft.
Add flour, stirring to create a roux.
Slowly whisk in chicken broth and milk.
Add diced potatoes and bring to a boil.
Reduce heat and simmer for 15-20 minutes until potatoes are tender.
Stir in cheese until melted.
Season with salt and pepper.
Serve hot, topped with crispy bacon bits.
Taco Soup
You’ll need:
- 1 lb ground beef
- 1 onion, chopped
- 2 cans diced tomatoes
- 1 can kidney beans
- 1 can corn
- 1 packet taco seasoning
- 2 cups water
Instructions:
Brown the beef and onion in a pot.
Drain excess fat.
Add tomatoes, beans, corn, seasoning, and water.
Stir well and bring to a boil.
Reduce heat and simmer for 15 minutes.
Serve hot with your favorite toppings.
Vegetable Barley Soup
Ingredients:
- 1 cup pearl barley
- 8 cups vegetable broth
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 potato, cubed
- 1 cup frozen peas
- 1 can diced tomatoes
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions:
Heat olive oil in a large pot. Add carrots, celery, and onion. Cook for 5 minutes until softened.
Stir in garlic and cook for 30 seconds.
Add barley, broth, potato, and tomatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
Stir in frozen peas and Italian seasoning. Cook for 5 more minutes.
Season with salt and pepper. Serve hot and enjoy your hearty soup!
Butternut Squash Chili
Ingredients:
- 1 butternut squash, cubed
- 1 onion, chopped
- 2 cans white beans, drained
- 1 can diced tomatoes
- 2 cups vegetable broth
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions:
Add oil to a large pot over medium heat. Cook onion and garlic until soft.
Toss in butternut squash, beans, tomatoes, broth, and spices. Stir well.
Bring to a boil, then simmer for 20-25 minutes until squash is tender.
Mash some of the chili to thicken. Season with salt and pepper.
Serve hot with your favorite toppings like cheese or sour cream.
Lasagna Soup
Ingredients:
- 1 lb ground beef
- 1 onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 can (14 oz) crushed tomatoes
- 1 can (8 oz) tomato sauce
- 2 tsp Italian seasoning
- 8 oz lasagna noodles, broken
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions:
Brown the beef in a large pot. Add onion and garlic, cooking until soft.
Pour in broth, tomatoes, and sauce. Stir in Italian seasoning.
Bring to a boil, then add broken lasagna noodles.
Simmer for 8-10 minutes until noodles are tender.
Serve in bowls, topping with mozzarella and Parmesan cheese.
Enjoy your tasty lasagna soup! It’s a quick and easy way to get that lasagna flavor without all the work.
Chicken Wild Rice Soup
You’ll need:
- 1 cup wild rice blend
- 4 cups chicken broth
- 2 cups cooked chicken, diced
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, diced
- 1 can cream of mushroom soup
- 1/2 cup milk
- Salt and pepper to taste
Instructions:
Cook the wild rice in 2 cups of chicken broth according to package directions.
In a large pot, combine the cooked rice, remaining broth, chicken, onion, carrots, and celery. Bring to a boil, then simmer for 15 minutes.
Stir in the cream of mushroom soup and milk. Cook for 5 more minutes until heated through.
Season with salt and pepper to taste. Serve hot and enjoy your comforting soup!
Cauliflower Curry
You’ll need:
- 1 cauliflower head, cut into florets
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 4 cups vegetable broth
- 1 can coconut milk
- Salt and pepper to taste
Instructions:
Sauté onion and garlic in a large pot until soft.
Add curry powder and cook for 1 minute.
Toss in cauliflower florets and stir to coat.
Pour in broth and bring to a boil. Reduce heat and simmer for 15 minutes.
Add coconut milk and simmer for 5 more minutes.
Blend the soup until smooth.
Season with salt and pepper.
Serve hot and enjoy your tasty cauliflower curry soup!
Southwestern Chicken Soup
You’ll need:
- 2 cups shredded chicken
- 1 can black beans
- 1 can corn
- 1 can diced tomatoes with green chiles
- 4 cups chicken broth
- 1 diced onion
- 2 cloves minced garlic
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions:
Heat oil in a large pot. Add onion and garlic, cook until soft.
Stir in spices and cook for 1 minute.
Add chicken, beans, corn, tomatoes, and broth. Bring to a boil.
Reduce heat and simmer for 20 minutes.
Season with salt and pepper. Serve hot!
Mexican Black Bean & Corn Soup
Ingredients:
- 1 onion, chopped
- 2 celery stalks, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 3 cans black beans, drained and rinsed
- 1 cup corn kernels
- 1 can crushed tomatoes
- 1 tsp chipotle chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Lime juice (optional)
Instructions:
Sauté onion, celery, carrots, and garlic in 1 cup broth for 6-7 minutes.
Add spices and cook for 1-2 minutes more.
Stir in remaining broth, 2 cans of beans, and corn. Bring to a boil.
Blend 1 can of beans with crushed tomatoes until smooth.
Add bean-tomato mixture to the pot. Simmer for 15 minutes.
Season with salt, pepper, and lime juice if desired.
Serve hot and enjoy your tasty Mexican-inspired soup!
Broccoli and Pea Soup
Ingredients:
- 1 head broccoli, chopped
- 2 cups frozen peas
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
Add broccoli and peas to the pot. Pour in vegetable broth and bring to a boil.
Reduce heat and simmer for 10-15 minutes until vegetables are tender.
Remove from heat and let cool slightly. Blend until smooth using an immersion blender.
Season with salt and pepper to taste. Serve hot and enjoy your nutritious soup!
Corn Chowder
You’ll need:
• 4 slices bacon, diced
• 1 onion, chopped
• 2 potatoes, diced
• 4 cups corn kernels
• 4 cups chicken broth
• 1 cup milk or cream
• Salt and pepper to taste
• Optional: thyme, bay leaf
Instructions:
Cook bacon in a large pot until crispy. Remove bacon, leaving 2 tbsp drippings.
Sauté onion in drippings until soft.
Add potatoes, corn, and broth. Bring to a boil, then simmer until potatoes are tender (10-15 minutes).
Stir in milk or cream. Season with salt and pepper.
Simmer for 5 more minutes until heated through.
Top with crispy bacon bits and serve hot!
White Chicken Chili
Ingredients:
- 4 cups chicken broth
- 2 cups shredded cooked chicken
- 2 cans white beans, drained and rinsed
- 1 cup salsa verde
- 1 teaspoon ground cumin
- Optional toppings: shredded cheese, sour cream, cilantro
Instructions:
Pour chicken broth into a large pot.
Add shredded chicken, beans, salsa verde, and cumin.
Stir everything together and bring to a simmer over medium-high heat.
Reduce heat to medium-low and let it cook for 5 minutes.
Taste and add salt if needed.
Serve hot with your favorite toppings.
Dumpling Soup
You’ll need:
- 6 cups chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 2 cups shredded cooked chicken
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 tbsp butter, melted
Instructions:
Bring broth to a boil in a large pot. Add carrots and celery. Simmer for 5 minutes.
Mix flour, baking powder, and salt in a bowl. Stir in milk and melted butter to make dumpling dough.
Add chicken to the pot. Drop spoonfuls of dough into the simmering soup.
Cover and cook for 15 minutes without lifting the lid.
Serve hot and enjoy your comforting dumpling soup!
Carrot Soup
You’ll need:
- 1 pound carrots
- 1 onion
- 2 cloves garlic
- 4 cups chicken broth
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions:
Chop the carrots, onion, and garlic.
Melt butter in a pot over medium heat. Add onions and cook until soft.
Add carrots, garlic, and thyme. Stir for 1 minute.
Pour in the broth and bring to a boil. Reduce heat and simmer for 20-25 minutes until carrots are tender.
Blend the soup until smooth. Season with salt and pepper.
Serve hot and enjoy your tasty, budget-friendly carrot soup!
Slow Cooker Chicken Tortilla Soup
Ingredients:
- 1 lb boneless chicken breasts
- 1 can black beans, drained
- 1 can diced tomatoes
- 1 onion, diced
- 1 bell pepper, chopped
- 4 cups chicken broth
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Optional toppings: tortilla strips, cheese, sour cream
Instructions:
Place chicken in the slow cooker.
Add beans, tomatoes, onion, and bell pepper.
Pour in chicken broth and sprinkle spices over everything.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Remove chicken, shred it, then return to the soup.
Serve hot with your favorite toppings.
Slow Cooker Split Pea Soup
Ingredients:
- 1 pound dried split peas, rinsed
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 ham bone or 1 cup diced ham
- 6 cups chicken broth
- 1 bay leaf
- Salt and pepper to taste
Instructions:
Rinse split peas and add to your slow cooker.
Add onion, carrots, celery, garlic, and ham.
Pour in chicken broth and add bay leaf.
Stir everything together.
Cover and cook on low for 8-10 hours or high for 4-6 hours.
Remove bay leaf and ham bone (if used).
If using ham bone, shred meat and return to soup.
Season with salt and pepper.
Stir well and serve hot.
Slow Cooker White Bean Soup
You’ll need:
- 1 pound dry navy or great northern beans
- 1 diced onion
- 4 chopped celery ribs
- 4 sliced carrots
- 4 minced garlic cloves
- 2 tablespoons olive oil
- 6 cups chicken broth
- 1 bay leaf
- Salt and pepper to taste
Instructions:
Rinse and sort the beans.
Add beans, veggies, oil, broth, and bay leaf to your slow cooker.
Cook on low for 8 hours or high for 4-6 hours.
Season with salt and pepper before serving.
Enjoy your hearty, budget-friendly soup!
Creamy Chicken Tortilla Soup
You’ll need:
- 2 chicken breasts
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 can black beans
- 1 can corn
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp taco seasoning
- 2 corn tortillas, cut into strips
- Oil for cooking
Instructions:
Heat oil in a pot. Cook onion and garlic until soft.
Add chicken and cook until no longer pink.
Stir in tomatoes, beans, corn, broth, and seasoning. Simmer for 15 minutes.
Add cream and tortilla strips. Cook for 5 more minutes.
Serve hot with your favorite toppings like cheese, sour cream, or avocado.
Potato Leek Soup
Ingredients:
- 2 tbsp butter
- 3 leeks, sliced
- 2 cloves garlic, minced
- 4 potatoes, diced
- 4 cups chicken broth
- 1 tsp thyme
- Salt and pepper to taste
- 1/2 cup cream
Instructions:
Melt butter in a pot over medium heat. Add leeks and garlic, cook until soft.
Add potatoes, broth, thyme, salt, and pepper. Bring to a boil, then simmer for 20 minutes.
Blend the soup until smooth. Stir in cream and heat through.
Taste and adjust seasoning. Serve hot and enjoy your comforting potato leek soup!