SOUP RECIPES | Lemony Lentil Soup By gimmesomeoven.com
This Lemony Lentil Soup recipe is full of amazing flavor, it’s made with all sorts of feel-good ingredients, and it’s so incredibly comforting.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 tablespoon olive oil 1 medium white onion, peeled and diced 2 medium carrots, diced 5 cloves garlic, peeled and minced 6 cups vegetable stock (or chicken stock) 1 1/2 cups red lentils, rinsed and picked over 2/3 cup whole-kernel corn 2 teaspoons ground cumin 1 teaspoon curry powder (optional) pinch each of saffron and cayenne
Instructions:
Heat oil in a large stockpot over medium-high heat. Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent. Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant.
Stir in the vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) until combined. Continue cooking until the soup reaches a simmer. Then cover and cook for 15 minutes, stirring occasionally, until the lentils are completely tender.
Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency. You may need to do this in batches if you’re using a traditional blender. And always be careful, since hot liquids expand while blending. (I like to leave my soup slightly chunky, but you can make yours as smooth as you’d like.)
SOUP RECIPES | Vegetable Cabbage Soup By delish.com
This hearty soup is infinitely adaptable. Don't love white beans? Add chickpeas instead! Not into celery? Leeks would be great here, too.
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 2 tbsp. extra-virgin olive oil 1 large onion, chopped 2 carrots, chopped 2 stalks celery, minced 1/2 tsp. chili powder Kosher salt Freshly ground black pepper 1 (15-oz.) can white beans, drained and rinsed 2 cloves garlic, minced 1 tsp. thyme leaves
Instructions:
In a large pot (or dutch oven) over medium heat, heat olive oil. Add onion, carrots, and celery, and season with salt, pepper, and chili powder. Cook, stirring often, until vegetables are soft, 5 to 6 minutes. Stir in beans, garlic, and thyme and cook until garlic is fragrant, about 30 seconds. Add broth and water, and bring to a simmer.
Stir in tomatoes and cabbage and simmer until cabbage is wilted, about 6 minutes.
Remove from heat and stir in red pepper flakes, and parsley. Season to taste with salt and pepper. Garnish with more parsley, if using.
SOUP RECIPES | Crock Pot Ham & Bean Soup By spendwithpennies.com
Ham and Bean Soup is one of our all time favorite foods to come home to on a chilly day. This “no-soaking required” Ham and Bean soup takes just minutes to prepare and cooks effortlessly in your Crock Pot all day long! Dinner is ready when you are!
Prep time: Cook time: Total time:
Yield: 12 Servings
Ingredients: 1 package Hurst’s® HamBeens® 15 Bean Soup® 8 cups low sodium chicken broth can sub water, beef, or vegetable broth for added flavor 1 leftover ham bone with meat or ham hocks, diced ham or 1 lb. cooked sausage 1 onion diced 1 clove garlic minced 1 teaspoon chili powder optional 1 15 oz can diced tomatoes 1 lemon juiced Optional: Hot sauce or crushed red pepper to taste etc
Instructions:
Rinse beans and drain. Sort any unwanted debris and set seasoning packet aside.
Place beans, onions, ham bone (or diced ham), broth/water, garlic and chili powder in a 6qt slow cooker.
Cook on high 5 hours (or low for 7-8) or until beans are tender.
SOUP RECIPES | Keto Queso Chicken Soup By castironketo.net
This Keto Queso Chicken Soup is absolutely bowl licking good. It's a great low-carb soup that's perfect for cooler weather.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 lb chicken breast 3 cups chicken broth 1 tablespoon avocado oil 2 (10 oz) cans Rotel with diced green chiles 1 tablespoon taco seasoning 8 ounces cream cheese 1/2 cup heavy cream or whole milk Salt, to taste etc etc
Instructions:
In a cast iron dutch oven (or normal pot) heat the oil over medium heat. Stir in the Rotel and taco seasoning and cook for 1 minute just to toast the spices.
Add in the chicken and broth, cover and simmer for 25 minutes. Remove the chicken and shred, set aside.
Stir the cream cheese and heavy cream into the soup. You may want to use an immersion blender to make it creamier than just stirring. Once the cheese has melted add the chicken back into the soup. Season with salt to your taste and serve with desired toppings.
SOUP RECIPES | Thai Chicken Ramen By cookingclassy.com
This Chicken Ramen so easy to throw and it's packed with flavor! It's a comforting Thai flavored soup that's packed with veggies, tender pieces of chicken and a creamy coconut broth. Then it's finished with peanuts and sesame seeds for a delicious crunch for contrast.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 Tbsp vegetable oil 1 red bell pepper , thinly sliced then diced into 1 1/2-inch pieces 1 cup matchstick carrots 4 green onions , divided, sliced 1 Tbsp Thai green curry paste 4 cups water 1 (14 oz.) can can light coconut milk 1 Tbsp fish sauce 2 (3.53 oz) pkgs. Nissin RAOH Umami Tonkotsu Flavor 10 oz cooked chicken breast , shredded (from 1 lb raw, once cooked it reduces to 10 oz)
Instructions:
Heat oil in a large pot over medium-high heat. Add bell pepper, carrots and 3 of the green onions, saute 1 minute.
Add Thai green curry paste and saute 1 minute longer. Stir in water and coconut milk and fish sauce and bring mixture to a boil.
Add in ramen, cover pot and boil 4 minutes, stirring once halfway through. Meanwhile add seasoning packets from ramen to a bowl.
This Egg Roll Soup recipe brings together all of those irresistible egg roll flavors we love…in a soup!! It’s quick and easy to make, and easy to customize with pork, chicken, or mushrooms (<– if you’d like to make it vegan).
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 1 pound ground pork (or see other alternatives below!) 2 tablespoons olive oil 1 medium white onion, peeled and diced 2 medium carrots, peeled and diced 3 cloves garlic, minced 1 small green cabbage, chopped into bite-sized pieces 6-8 cups chicken or vegetable stock 2 teaspoons ground ginger 1 teaspoon toasted sesame oil optional toppings: toasted sesame seeds, thinly-sliced green onions, homemade fried egg roll wrappers** (or store-bought wonton strips)
Instructions:
Add ground pork to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the pork is lightly browned. Use a slotted spoon to transfer the pork to a separate plate, and set aside.
Add the olive oil and onion, and stir to combine. Sauté for 5 minutes, stirring occasionally. Add the carrots and garlic, and sauté for 2 more minutes, stirring occasionally. Add the cabbage, stock, ginger, and cooked pork, and stir to combine.
Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the carrots and cabbage are nice and tender. Stir in the sesame oil until combined. Then taste and season the soup with a few generous pinches of salt and black pepper as needed.
SOUP RECIPES | Wonton Soup By myorganizedchaos.net
This homemade one-pot easy Wonton Soup is filled with a juicy pork and shrimp filling. It's a comforting soup recipe that will knock your socks off.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1/2 lb pork loin, chopped finely 2 oz raw large shrimp, peeled and chopped finely 1 tsp light brown sugar 1 tbsp rice wine 1 tbsp soy sauce 1 tsp green onion, chopped finely 1 tsp freshly grated ginger 24 wonton wrappers 3 cups low sodium chicken broth etc
Instructions:
In a food processor, combine pork loin, shrimp, brown sugar, rice wine, soy sauce, green onion, and ginger and pulse until combined. Let sit for about 30 minutes to allow the flavours to meld together.
To assemble the wontons, spoon about a teaspoon of filling onto a wonton wrapper, wet the edges with water, and fold into a triangle. Pinch the edges, and bring the side points of the triangle to the center point of the triangle, letting them overlap. Wet the edges again and pinch to seal.
In a large soup pot over medium-high heat, bring chicken broth to a boil. Add wontons carefully and let cook for about 5-6 minutes.
SOUP RECIPES | Paleo Bacon Cauliflower Soup By empoweredsustenance.com
Delicious! Tasty! I want more and more!
Yield: 6 Servings
Ingredients: 4 slices of thick-cut bacon, chopped 1 onion, chopped 2 carrots, chopped 1 celery stick, chopped 1 tsp coconut oil 3 garlic cloves, minced 3 cups of bone broth or chicken broth (recommended brand here) 1-14 oz can of full-fat coconut milk, recommended brand here 1 head of cauliflower, chopped into florets 1 tsp sea salt, or more to taste
Instructions:
Heat a large pot over medium-high heat.
Add chopped bacon cook for 5-7 minutes until crispy.
Remove the bacon bits and set aside, but leave the bacon grease in the pot.
SOUP RECIPES | Northern-Style Vegan Thai Coconut Soup By choosingchia.com
A Northern-style Thai soup made with curry, coconut, and loaded with noodles!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 1/2 tbsp avocado oil (or vegetable oil) 1 onion, roughly chopped 4 garlic cloves, roughly chopped 1-inch cube of ginger 1–2 tbsp of Thai red curry paste (*see note) 2 tsp curry powder 1/2 tsp turmeric powder 1 Litre low-sodium vegetable broth 1 cup coconut milk (full-fat from a can) 2–3 tbsp soy sauce
Instructions:
Heat the avocado oil in a large pot on medium-high heat.
Add the onion and cook on medium heat for 2-3 minutes until translucent. Next, add the garlic and ginger and cook for another minute.
Add the Thai red curry paste, curry powder, turmeric powder, vegetable broth, and coconut milk. Bring to a boil stirring everything together, then lower the heat to medium-low and let simmer for 5 minutes.
SOUP RECIPES | Spicy Vegan Black Bean Soup By runningonrealfood.com
This hearty soup is easy to make and comes together in under 30 minutes making it a great recipe for quick weeknight dinners. It can also be made in advance as it keeps well and the flavours even improve the next day. This soup is low in fat, vegan, gluten-free, oil-free, sugar-free and high in fibre, protein and iron.
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 1 heaping cup diced onion (160 g, approx. 1 small or 1/2 a large) 1 heaping cup peeled and diced carrot (160 g, approx. 2 medium) 1 diced green pepper 1 cup chopped celery (150 g, approx. 3 ribs) 1/2 a jalapeno, de-seeded and minced (or a whole one for extra spiciness) 3 cloves garlic, minced 2 tsp each cumin, oregano and chili powder 3–4 cups vegetable broth (start with 3 cups, add a bit if it seems too thick) 1 cup (250 mL) tomato sauce (any plain tomato pasta sauce works) 1 19 oz can black beans, drained and rinsed (330 g, about 2 cups cooked beans)
Instructions:
Add the onion, carrot, celery, garlic and bell pepper to a soup pot with a bit of the vegetable broth and cook for 5-10 minutes until starting to soften, stirring occasionally. You can saute in a bit of olive oil if you prefer.
Stir in the spices and cook for a few more minutes.
Add the broth, tomato sauce and black beans and bring to a simmer. Simmer lightly until the carrots are tender, about 15 minutes.
SOUP RECIPES | Instant Pot Creamy Chicken Soup By eatwell101.com
So good, so comforting and just so creamy - Everyone will ask for seconds.
Prep time: Cook time: Total time:
Yield: 5 Servings
Ingredients: 1 lb (450g) boneless skinless chicken breast 1 small jar (220g) sun-dried tomatoes, drained from oil 1 tablespoon oil 1 medium onion, chopped 1 tablespoon minced garlic 1 red bell pepper, sliced 1 teaspoon cumin powder 1 teaspoon dried oregano 1 teaspoon chipotle or Cayenne chili powder, optional 1 teaspoon paprika
Instructions:
Turn your Instant Pot on saute mode. Heat the oil in the bottom of the insert and add the chopped onion and garlic and stir for a couple of minutes.
Add chicken, sun-dried tomatoes, bell pepper, oregano, cumin, paprika, chili powder, and chicken stock. Give a quick stir and cover the Instant Pot with the lid. Set the timer for 15 minutes on high pressure. Once the timer beeps, release the pressure by gently moving the valve to “venting.”
Remove chicken from the Instant Pot and transfer to a cutting board. Shred cooked chicken with 2 forks then return back into the pot.
SOUP RECIPES | Thai Curry Noodle Soup By everylastbite.com
This broth……oohhh this broth. Every spoonful is spicy, creamy, salty and refreshing and if I could drink this with a straw I would. Although I enjoy any kind of soup when the weather gets cold, there is something about a spicy soup that I really love.
Prep time: Cook time: Total time:
Yield: 3 Servings
Ingredients: 1 tbsp olive oil 1 onion finely diced 3 cloves garlic finely diced 2 tbsp ginger finely diced 3 tbsp red curry paste 4 cups chicken or vegetable stock 1 can coconut milk (400ml) 1 tsp fish sauce (swap for coconut aminos/soy sauce to make vegan) 2 tbsp lime juice 2 cups shredded chicken (approx 2 chicken breasts) (swap for mushrooms to make vegan)
Instructions:
Heat the olive oil in a large pot on medium heat. Add in the diced onion, garlic and ginger and sauté for 5 minutes until the onion has softened.
Add in the curry paste, stir and let cook for 2 minutes before stirring in the broth, coconut milk, fish sauce, lime juice and shredded chicken.
Let the broth simmer for 5 minutes before adding in the zucchini noodles, scallions and half of the sliced red chilies. Let the zucchini cook in the broth for 1 minutes before removing from the heat (don't let them overcook and become mushy).
SOUP RECIPES | Instant Pot French Onion Soup By pressurecookrecipes.com
Make Classic Instant Pot French Onion Soup! Sweet caramelized onions simmered in rich beef broth topped with toasted golden crusty bread and melted Gruyère cheese. Comforting pressure cooker soup - simple ingredients yet fancy entrée that'll impress your guests!
Total time:
Yield: 6 Servings
Ingredients: 3 ⅔ pounds onions (3⅓ lb yellow onions + ⅓ lb shallots) , sliced 6 tablespoons (64g) unsalted butter ½ teaspoon (2g) baking soda ¼ cup (63ml) Sauvignon Blanc or dry white wine 3 sprigs fresh thyme or 1 teaspoon (1g) dried thyme 3 (12g) garlic cloves , minced 1 tablespoon (15ml) regular soy sauce 1 tablespoon (15ml) fish sauce 1 bay leaf 4 cups (1L) unsalted high quality beef stock
Instructions:
Pressure Cook Onions: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Melt 6 tbsp (64g) unsalted butter in Instant Pot. Add in ⅓ lb (151g) sliced shallot + 3 lbs (1361g) sliced yellow onions. *Note: we’re reserving ⅓ lb (151g) sliced yellow onions for later. Add in ½ tsp (2g) baking soda (NOT baking powder!), then mix well. Sauté until onions begin to release moisture (~5 mins). Pressure cook at High Pressure for 20 minutes, then Quick Release.
Caramelize Onions: There will be a lot of liquid in Instant Pot. To speed up the process, pour the onion liquid in a large glass measuring cup and reserve it for later. Caramelize onions by using the "Saute More" function. Stir occasionally. Once all the liquid has evaporated, turn the heat down to "Saute Normal". Pro Tip: At this point, you will want to stir the onions more frequently to avoid burning. Saute onions until they are deep golden brown.
Deglaze Instant Pot: Pour in ¼ cup (63ml) Sauvignon Blanc or dry white wine, then completely deglaze the bottom of the pot with wooden spoon.
SOUP RECIPES | Curried Cauliflower Rice Kale Soup {Paleo, Vegan Friendly} By cottercrunch.com
Curried Cauliflower Rice Kale Soup is an easy paleo soup recipe and nutritious meal-in-a-bowl. Roasted curried cauliflower “rice” with kale and even more veggies to fill your bowl! A delicious vegetarian soup to make again again! Vegan and Whole30 friendly!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 5–6 cups of cauliflower florets (about 3–4 cups when “riced’). See notes. 2– 3 tbsp curry powder or curry seasoning (turmeric should is usually included in the curry seasoning/powder) 1 tsp garlic powder 1/2 tsp cumin 1/2 tsp paprika 1/4 tsp sea salt 2–3 tbsp olive oil for roasting 3/4 cup red onion chopped 1 tsp minced garlic 2 tsp olive oil or avocado oil
Instructions:
preheat oven to 400F.
In a small bowl, toss your cauliflower florets with the curry powder, garlic powder, cumin, paprika, salt, and 3 tbsp oil.
Spread the cauliflower florets on a baking dish or roasting pan. Place in oven and roast for 20 -22 minutes until tender but not overcooked. slightly under cooked.
SOUP RECIPES | Best Albondigas Soup By geniuskitchen.com
This albondigas soup recipe was given to me from my mother-in-law. It's definitely one my favorite soups. Honestly, it's better than most restaurants that I've tried.
SOUP RECIPES | Hearty Pasta Fagioli Soup By togetherasfamily.com
Pasta fagioli soup is so warm, comforting, and bursting with flavor. Convenient canned spaghetti sauce and beef broth form the base for this soup and then it's loaded with ground beef, vegetables, beans, tomatoes, and tender pasta. Serve with garlic bread or crusty rolls and you have a hearty dinner soup.
Prep time: Cook time: Total time:
Yield: 10 Servings
Ingredients: 1 lb lean ground beef 1 yellow onion (finely diced) 1/2 teaspoon salt 3 cans (14.5 oz each) beef broth 1 can (14.5 oz) petite diced tomatoes (undrained) 1 jar (24 oz) spaghetti sauce 1 cup thinly sliced celery 1 cup thinly sliced carrots 1 can kidney beans (drained and rinsed) 1 can cannellini beans (drained and rinsed)
Instructions:
In a LARGE stock pot, cook ground beef, onion, and 1/2 teaspoon salt over medium-high heat. Crumble beef as you cook it until no longer pink. Drain if needed.
Add beef broth, diced tomatoes, spaghetti sauce, celery, carrots, beans, oregano, basil, salt & pepper. Bring to a boil. Once boiling, cover pot with lid and reduce to medium-low heat.
Simmer for 30-40 minutes. Vegetables should be tender and you may have to lift the lid and check on it 1 or 2 times to stir it and make sure it's not burning or too hot. Reduce heat to low, if needed.
SOUP RECIPES | Zucchini Tomato Italian Sausage Soup By afamilyfeast.com
Once the zucchini is added to the pot, try to avoid overcooking. The squash should be just tender.
Prep time: Cook time: Total time:
Yield: 10 Servings
Ingredients: 1 tablespoon extra-virgin olive oil 1 pound Italian sweet sausage, removed from casings 2 cups onion, diced 1 cup celery, diced 1 cup carrots, diced 2 cups red bell pepper, diced (about one large pepper) 2 tablespoons fresh garlic, minced Pinch red pepper flakes ¼ cup tomato paste 5 fresh plum tomatoes, diced
Instructions:
In a large soup pot or large Dutch oven, place olive oil over medium high heat and once hot, add sausage meat. Break up meat while it cooks.
Once the meat has browned, add onion, celery, carrots and bell pepper and sauté for four minutes.
Move the vegetables to the sides and lower heat to medium. Add garlic, pepper flakes and tomato paste to center and cook for two minutes, stirring occasionally. Add tomatoes, zucchini, salt, pepper, broth, Parmesan cheese and Parmesan rinds along with fresh basil and fresh oregano and stir to combine.
SOUP RECIPES | Creamy Italian Sausage Soup By dashofsanity.com
CREAMY ITALIAN SAUSAGE SOUP - Cheesy, pasta filled soup made with Italian sausage; is the perfect pairing for an easy weeknight dinner or holiday party.
Prep time: Cook time: Total time:
Yield: 10 Servings
Ingredients: 16 ounces mild Italian sausage 1/2 large yellow onion diced 2 tablespoons minced garlic 1 jar Barilla Marinara Sauce 1/2 lb Barilla Penne Pasta 2 cups chicken broth 3 cups half and half, heavy cream or whole milk 2 14.5 ounce cans whole tomatoes 1 14.5 ounce can diced tomatoes 1 tablespoons Italian seasoning
Instructions:
In a large pot fill with 6 cups of water and cook pasta according to package directions.Once pasta is completely cooked, rinse with cold water and drain. Set pasta aside for later.
Using the same pot, heat 2 tablespoon olive oil.Once heated add sausage, onion and garlic; cook until sausage is completely cooked through.
SOUP RECIPES | One-Pot Beef Stroganoff Soup By bellyfull.net
Classic beef stroganoff is transformed into a hearty, yet light soup. And no need to cook the noodles first, because it’s all made in one pot. Easy weeknight dinner!
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 2 tablespoons unsalted butter 1 pound beef sirloin , trimmed of fat, thinly sliced into bite-sized strips salt and pepper 8 ounces sliced crimini mushrooms 1 medium sweet onion , diced 3 cloves garlic , minced 2 tablespoons tomato paste 1 tablespoon Worcestershire sauce 5 cups low-sodium chicken or beef stock 1 1/2 cups dried egg noodles
Instructions:
In a large pot or dutch oven, melt butter over medium-high heat. Sprinkle the meat with some salt and pepper to taste; add to the pot and cook until browned. Using a slotted spoon, transfer meat to a bowl; keep warm.
Add in the mushrooms, onion, and garlic; saute until the vegetables have softened, about 3 minutes. Stir in the tomato paste and Worcestershire sauce. Pour in the chicken (or beef) stock and bring to a boil. Add in the noodles. Reduce heat to a simmer and cook for 5-7 minutes until al dente.
In a bowl or large measuring cup, combine the sour cream and flour. Whisk in 1 cup of the hot soup; pour mixture back into the pot. Cook and stir for 1-2 minutes to thicken. Add cooked meat back to the pot and heat through. Taste, and adjust seasoning with a little more salt and pepper, if necessary.
