Schumacher Soup Recipes

Black Bean Chili Verde

Serves 2-3 (double for a larger crowd)

We love this chili because its base is full of flavor with salsa verde, cumin and smoked paprika. Then you add the black beans and all the toppings to make a hearty meal that is just perfect for a family meal or game day celebration. Stack on the guacamole, sour cream, fresh jalapenos and corn chips for crunch! This is an appetizer and a main course all in one!


  • 2 tablespoons olive oil
  • 1 medium vidalia onion, peeled and diced
  • 1 orange/yellow bell pepper, seeded and diced finely
  • Sea salt and freshly cracked pepper
  • 2 teaspoons ground cumin
  • ½ teaspoon smoked paprika
  • 2 cloves garlic, minced
  • 12 oz. of green salsa
  • 1 cup chicken stock
  • 4 (15 oz.) cans black beans, rinsed and drained


  • Sour cream
  • Guacamole
  • Fresh jalapeno, sliced
  • Corn chips

Make It

In a large Dutch oven, heat 2 tablespoons of oil for 1 minute and then add onions and pepper and cook on medium-high heat for 5 minutes. Stir the onion mixture as it is cooking once or twice to avoid scorching. Add salt and pepper, cumin, paprika, garlic, green salsa and chicken stock and bring to low boil. You want the mixture just boiling with small bubbles not at a rapid boil. I start at medium heat and reduce to medium-low if the chili is boiling too rapidly.

Cook for 15 minutes. Add the black beans and cook 10 minutes more until the beans are warmed through. Season to taste with salt and pepper.

Top It

Finish with your favorite toppings. Our family loves sour cream, guacamole, fresh jalapeno and corn chips for crunch.

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Egg Drop Soup with Chili Crisp

Serves 8-10

Egg drop soup is just as delicious as chicken noodle but even simpler to make. With a rich chicken stock, turmeric, and tons of flowery egg drops throughout, this soup is comforting and perfect to combat the cold.


  • 1 tablespoon sesame oil
  • 3 cloves minced garlic
  • ½ teaspoon white pepper
  • 1 teaspoon turmeric
  • 10 cup of chicken stock
  • 1 tablespoon soy sauce
  • 2 tablespoons cornstarch (*note: I make my chicken stock from scratch if you use storebought double the cornstarch)
  • 8 eggs
  • Sea salt
  • 1 bunch sliced scallions, sliced
  • Chili crisp to taste

Make the Broth

In a Dutch oven add sesame oil, minced garlic, white pepper and turmeric and cook on medium heat for 1-2 minutes until fragrant. Add in the chicken stock and soy sauce and heat until it reaches boiling. Reduce heat to a simmer.

In a small bowl, mix cornstarch with equal parts water. Pour mixture into the soup to thicken and stir to combine.

Drop the Eggs

Next, in a small bowl, whisk the eggs. Gently pour the eggs into the hot stock, stirring as you go. For smaller, thinner egg strands cook on simmer and stir frequently as you slowly add. For large pieces, cook on low heat and dump faster and stir less. Cook 2-3 minutes until the eggs have fully cooked. Season the soup to taste with salt.

Serve the soup warm with sliced scallions and chili crisp as a garnish.

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Potato Leek Cheddar Soup

Serves 8

This is a simple soup that is utterly smooth, rich, and flavorful to enjoy. If you have kids that like to help cook, this is a fun one to make together. You can do it all in one pot. The leeks add tremendous flavor, golden potatoes make a thick base and chicken stock adds so much creaminess. The cheese really brings out the potatoes and suddenly with minimal effort you have a hearty meal and very little cleanup. We sure hope you enjoy it!


  • 3 tablespoons salted butter
  • 2 medium leeks, washed and chopped
  • 2 garlic cloves, thinly sliced
  • 1 bunch fresh thyme
  • 10 cups peeled, diced golden potatoes
  • 6 cups chicken stock
  • 3 cups sharp cheddar cheese
  • Sea salt and freshly cracked pepper, to taste

Make the Soup

Sauté leeks, butter, and garlic in a large soup pot for about 5-7 minutes on medium heat until softened. Season with salt and pepper and stir for an additional minute. Add potatoes and stock and bring to a boil and then reduce to a simmer. Add the fresh thyme while simmering. Cook on medium (soup should be at a simmer) until the potatoes have softened (about 15-20 minutes). Remove the thyme and turn off the heat. Purée mixture until smooth with an immersion blender then stir in cheese until melted.

Season generously with salt and pepper. Serve with crusty French bread or good rolls for dipping.

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Creamy Chicken Tortellini Soup

Fall is soup season. There is nothing better for the chill than a hearty bowl of this creamy chicken soup. Plump and cheesy tortellinis make it all the more filling (and also kid-friendly for those of you who are parents).

A bit of lemon zest, fresh herbs and a dash of cream also make the broth divine. For the perfect fall lunch or dinner, this is one of my go-to soups.


  • 1 rotisserie chicken (yields 3-4 cups of shredded meat)
  • 3 cartons of chicken stock
  • 1 sprig rosemary
  • 1 small handful fresh thyme leaves (stem included)
  • 2 tablespoons salted butter
  • 1 leek, rinsed thoroughly and diced small
  • 4 medium sized carrots, peeled and sliced into bite size crescents/rounds
  • Sea salt and freshly cracked pepper
  • 2 packed cups of baby spinach leaves
  • 3 cups of cheese tortellinis (cooked according to package instructions)
  • Zest of 1 lemon
  • 1 cup heavy cream
  • ¼ cup finely grated Parmesan

Make the Soup

Begin by shredding the rotisserie chicken meat. Place the meat in a bowl to the side. Remove the skin and fat and discard. Place the bones in a large stockpot.

Add the cartons of chicken stock to the bones in the stockpot and bring to a boil. Once boiling, immediately reduce to a simmer. Add in the fresh rosemary and thyme. Simmer the stock for as long as 2 hours or as little as 20 minutes (the time does add to the flavor). Strain the stock through a colander into a large bowl and reserve for the soup. Discard the herbs and bones.

Next, add the butter to the stockpot. Add in the leek and carrot. Season with salt and pepper, then saute on medium heat for about 5 minutes until softened.

Return the fortified stock to the stockpot to cover the veggies and bring to a boil. Immediately after boiling, reduce heat to simmer and cook until the carrots are tender (about 15-20 minutes).

In the last 10 minutes of cooking, add in the shredded chicken and baby spinach leaves.

In a separate pot, boil tortellini according to the package instructions then strain and add to the soup.

Finish the soup with lemon zest, heavy cream and Parmesan. Stir to combine, then salt to taste and enjoy.

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Creamy Asparagus Soup

Serves 6-8

If you are looking for a great recipe for using fresh spring asparagus, look no further. This soup is creamy, filling, and so fresh to serve for a light lunch or starter to a course dinner. As elegant as it is to serve it is incredibly easy to make. The cream, asparagus and dill garnish will make you feel like a food network star (but without all the effort). We hope you enjoy this hearty and flavorful soup.


  • 3 tablespoons salted butter
  • 2 tablespoons extra virgin olive oil
  • 2 large leeks, washed thoroughly, trimmed, and sliced
  • 2 large bunches of asparagus, tough stems removed, sliced
  • Sea salt and freshly cracked pepper
  • 4 medium-size golden potatoes, peeled and diced
  • 1 carton (32 oz.) chicken stock (you can substitute vegetable stock if preferred)
  • ¾ cups heavy cream, plus extra for garnish
  • Sprig of fresh dill for garnish, optional

Cook the Vegetables

In a large Dutch Oven or soup pot, add in the butter and olive oil on medium heat. Next, add in the sliced leeks and saute for about 2-3 minutes until softened. Add in the chopped asparagus and saute until softened (about 8-10 minutes). Season with salt and freshly cracked pepper. Once softened, remove a couple of asparagus tips to use as garnish. Run these tips under cold water to preserve their color then set them to the side.

Next, add in the potatoes and stock and bring the mixture just to a boil. Once you’ve achieved bubbles, immediately reduce the heat to a simmer and continue to cook until the potatoes are fork-tender (about 15-20 minutes).

Blend the Soup

Once the potatoes are soft, puree the soup with an emersion blender or allow to cool then transfer to a blender to puree until smooth (the blender gets the best consistency but the emersion blender makes for easiest cleanup: your choice). If you transferred, return the soup back to the Dutch Oven/pot and mix in the cream. Stir until incorporated then ladle into bowls.

Garnish with a spoonful of extra cream, reserved asparagus tips, and dill (optional). A bit of freshly cracked pepper is also a nice final touch.

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