Welcome to Soup Challenge Voting!

Folks -

We have a problem with the way some folks have been voting. We are addressing this with a simple refinement to the Official Rules. As always, we want to make sure the Soup Challenge™ remains “a fair fight” between entrants.

Voting began on November 1, 2012 and will end on February 17, 2013. All voters must first register using their first name, one valid email address and zip code. To get started, just find the recipe you want to vote for and click the vote button. You’ll then be prompted to log in or register. Or, click here to register now. You’re welcome to vote every day, though please only once per day!

Thanks for voting and participating in the Soup Challenge!


All Recipes (70) - Page 2 of 7


20 votes
13th place in Northeast

Buffalo Chicken & Orzo Soup
By: Erica
Region: Northeast
Soup Group: Cream-Based

My husband and I love buffalo sauce and we are always coming up with new ways to use it! This is a nice, hearty soup that is easy and inexpensive to make and tastes fantastic.

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Posted February 10th, 2013


17 votes
14th place in Northeast

Funky Corny Chicken Chowder
By: Monica
Region: Northeast
Soup Group: Cream-Based

Marinate chicken in lime juice and 1/4 teaspoon salt. Set aside. In soup pot, sauté yellow and green onions in olive oil over medium-high heat until soft, approximately 4 to 5 minutes. Add garlic and sauté an additional minute. Add celery, bell...

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Posted February 8th, 2013


Not So Drunk Borracho Bean Soup
By: Barbara
Region: Midwest
Soup Group: Vegetarian

I am a big fan of Mexican food and usually order Borracho Bean soup with my dinner. Being that my favorite Mexican food restaurant is 800 miles from where I live, I have learned to make my own. I don't always have beer on hand and found that it is no...

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Posted February 7th, 2013


Lentil Soup
By: Kim
Region: Northeast
Soup Group: Vegetarian

I used to cook at a residential camp for delinquent boys. I had alot of vegetarians that worked there. Whenever i would make a beed stew i made this as the vegetarian option. It was so good that many of the staff opted to become vegetarians for the d...

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Posted February 7th, 2013


Muscular Manhattan Chowder
By: Joan
Region: Northeast
Soup Group: Meat Protein

When in Boston, rival Manhattan Chowder needs to flex its muscles. Here's a non-cream chowder that will give the hometown a run for its money, replacing the clams with mussels.

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Posted February 7th, 2013


139 votes
9th place in Northeast

Karens Chicken Escarole Soup
By: Karen
Region: Northeast
Soup Group: Meat Protein

This recipe is definitely a family favorite across the board. When I know a family member is a little under the weather, this is my go to recipe. It’s also very soothing on a wintery day in New England. The freshness of the vegetable and th...

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Posted February 6th, 2013


9 votes
16th place in Northeast

Clam Chowder
By: Heather
Region: Northeast
Soup Group: Cream-Based

When I got married my next door neighbor, whom I had lived next to since I was 6, gave me a book filled with her favorite soup recipes. She also gave me a large stock pot to make the soups in. I had never made clam chowder before but I knew my husb...

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Posted February 5th, 2013


Angelica's Crab Soup
By: Angelica
Region: Southeast
Soup Group: Cream-Based

I have a sweet little old lady living next door who I used to work with as well and she is my inspiration for this recipe. She loves seafood and crab especially, being we live on the coast it's easy to find fresh crab meat and after some work picking...

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Posted February 5th, 2013


Curried Broccoli Bisque
By: Joan
Region: Northeast
Soup Group: Vegetarian

Not a bit of starch in this soup (I'm not sure that's exactly true chemically), but you feel like you've had something to eat when finished. George H. may have hated the soup, but my friends and family don't. Like many of my soups, I can see it hot, ...

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Posted February 4th, 2013


Couscous Tabbouleh Soup
By: Joan
Region: Northeast
Soup Group: Vegetarian

This is basically my take on tabbouleh made into a soup. The idea is to retain the freshness of that salad along with providing a hearty soup component, as well as a Near Eastern element with the couscous. I prefer it best at room temperature.

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Posted February 4th, 2013