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Smoked Turkey Soup                     The Red House

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Smoked Turkey Soup                     The Red House

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Adelаіda, 31, housewifе: "I dіd a shаllоw peelіng for сleаning. Thе result wаs very gоod, I lіkеd еverything vеry muсh. Gonе аrе fine wrіnkles, the skin has beсоme mоrе еvеn. " Naomi, 37 yеаrs old, dіrеctоr: "I dіd my fасe clеаnіng in thе salon - my соmplexіоn сhаngеd аftеr dеlivery.

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Get Upside-Down Citrus Ombre Cake Recipe from Food Network

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Dump it and forget about it crockpot creamy chicken taco chili with chicken, lots of beans and veggies, and plenty of good spice!

If you are looking for an EASY dinner tonight that is extremely delicious; this is your recipe. I'm talking a complete dump it and forget it meal that does not require a single cutting board to be used!

Just a ton of beans, some chicken, and some good spice! That is seriously it. And then you go about your day without the stress of "what will I make for dinner tonight?" because you've got something awesome in the works!

This soup is based off of my two reader favorites - this creamy chicken chili AND this creamy green chile enchilada chili. Tacos definitely needed to be added into the mix.

My favorite taco seasoning with a ton of beans and chicken makes for a delicious chicken chili and then it's all about the toppings. Whatever you like adding to tacos throw on this soup and it will be incredible. Cheddar cheese, fresh lime, cilantro, guac/avocado, and even some tortilla chips. Enjoy!

More easy soups/chilis:

Optional add-ins: fresh lime, cheddar cheese, sour cream, guac/avocado, tortilla chips, salt and pepper

1. I use a 6 quart crockpot for this recipe. You'll want a big one 🙂

2. Trim any fat and then place the chicken breasts or thighs whole in the crockpot.

3. Add in the tomato sauce, undrained diced tomatoes, green chile peppers, undrained chili beans, drained and rinsed kidney beans, drained corn, drained and rinsed black beans, and chicken broth.

4. Add in all the seasonings.

5. Cover and cook on low for 4-6 hours or high for 3-5 hours or until chicken is completely cooked through and easily shreds.

6. Remove the chicken from the crockpot, shred it, and set aside.

7. Soften and cube the cream cheese and add to the crockpot. Turn the crockpot on high for 30 minutes stirring every 10 or so minutes to help the cheese melt.

8. Add the chicken back in and stir until the cream cheese is completely melted. Season with salt and pepper to taste.

9. Serve with your favorite "taco" add-in's. I love cheddar cheese, sour cream, and fresh cilantro. Also good is a chopped avocado or a bit of guac and tortilla chips.

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Chicken Taco Chili | Chelsea's Messy Apron

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Dump it and forget about it crockpot creamy chicken taco chili with chicken, lots of beans and veggies, and plenty of good spice! If you are looking for an EASY dinner tonight that is extremely delicious; this is your recipe.

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Cabbage Roll Soup is perfect for people who love to eat Cabbage Rolls, but don't have the time (or patience) to make them. Because let's face. They ain't easy!

This week I'm participating in the Food Bloggers Challenge! I was tasked to create a recipe using the feature ingredient of the week. This week it's cabbage and I'm making a yummy Cabbage Roll Soup.

It's been awhile since I've used cabbage in our meals. It's not that I don't like cabbage because I do enjoy it. I think it's just that my favourite recipes don't use it as a main ingredient.

I've made cabbage rolls in the past and they were the first thing I thought to make this week. The recipe I like is for unrolled cabbage rolls made with ground turkey. My aunt makes the best cabbage rolls and hers are rolled perfectly. When I tried her recipe, they did not turn out as pretty!

Cabbage Roll Soup

This Cabbage Roll Soup is everything I love about a cabbage roll, but easier to make. It's also made in the slow cooker which saves me from slaving over the stove all day. It's slow cooker weather right now anyways and this soup is perfect to eat on a frosty day.

How to Make Cabbage Roll Soup

This recipe starts out in the frying pan. Add the onion, garlic, Worcestershire sauce, paprika, ground beef and salt to a large skillet. Brown the ground beef and soften the onions.

Now it's time to bring out your slow cooker. Mine always is on my counter. Add the cabbage, oregano, basil, tomato sauce, diced tomatoes, water and ground beef mixture. Stir to combine.

Put the lid on and cook on low for 8 to 10 hours. Your house is going to smell soooo good.

In the last half hour, cook the rice and add it to the slow cooker. If you add it earlier, it will get mushy.

What to Serve with Cabbage Roll Soup
Thanks to our friends at Stroller Envy for designing this graphic.
Though Cabbage Roll Soup is filling on its own, it's always nice to have something a little extra to enjoy it with. Try a buttered dinner roll to sop up all that delicious savoury broth. It's also yummy with a grilled cheese sandwich for a satisfying lunch.

To make it creamy, add a dollop of sour cream to each bowl and swirl it around. Soooo good!

Also, try these comforting cabbage roll recipes and my Cabbage Roll Rice.

Can You Freeze Cabbage Roll Soup

Yes, you can freeze Cabbage Roll Soup. In fact, it's very freezer-friendly. Stock up your deep freezer so you can enjoy this easy soup recipe all winter long. It makes a great lunch to bring to work with you. So hearty and filling.

Helpful Kitchen Tools

How to Make Cabbage Roll Soup Low Carb

Easy peasy! If you are wanting to make Cabbage Roll Soup a low carb meal, just omit the rice. It's not that big of a deal and you'll still have the same delicious flavors. Rice will not make or break this soup recipe.

More Soup Recipes

Craving more soup recipes? I got you covered. Check out these yummy soups:
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Stacie Vaughan

Stacie is the mom of two girls and lives in Ontario, Canada. She enjoys cooking/baking, photography, reading, DIY and is fueled by lots of coffee!

Busy Day Soup: An easy soup recipe your family will love! It's quick to make and takes little effort. Perfect for those busy weeknights.

Cream of Carrot Soup: Smooth, creamy and full of flavor. This delicious soup recipe is great any time of year.

Cream of Celery Soup: Creamy and flavorful! This easy soup recipe is so much better than the canned stuff.

Sausage & Cabbage Soup: This low carb soup is easy to make and tastes delish! It's comfort food perfect for a cold winter's day.

Hamburger Soup: My version of my grandma's favorite soup. It's hearty, filling and flavorful. Enjoy a piping hot bowl on a cold winter's day.

more by Stacie "

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Cabbage Roll Soup is perfect for people who love to eat Cabbage Rolls, but don't have the time (or patience) to make them. Because let's face. They ain't easy! This week I'm participating in the Food Bloggers Challenge! I was tasked to create a recipe using the feature ingredient of the week.

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Detox Turmeric Lentil Soup - Simply Quinoa

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This Detox Turmeric Lentil Soup is a simple, healthy and hearty meal that's great for digestion and the liver. Easy to make, packed with protein and delish!

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You should be making this soup all winter long.
BUY NOW: Crock-Pot, $36.95, amazon.com.
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Lena Abraham Food Editor Lena Abraham is the Food Editor at Delish, where she develops and styles recipes for video and photo, and also stays on top of current food trends.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

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You should be making this soup all winter long. BUY NOW: Crock-Pot, $36.95, amazon.com. Advertisement - Continue Reading Below Lena Abraham Food Editor Lena Abraham is the Food Editor at Delish, where she develops and styles recipes for video and photo, and also stays on top of current food trends.

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Roasted Broccoli Cheese Soup is a creamy and cheesy soup loaded with freshly roasted broccoli that is a delicious way to eat your vegetables!

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This Crockpot Ham & White Bean Soup is an easier, set it and forget it, variation of the classic. It's super simple with a very short ingredient list. It makes it quite a delightful surprise when you first dig in and discover just how incredibly flavorful it is.

Do any of you other Moms & Dad's make your kids cook? Because apparently that is listed under to 'cruel and unusual punishment' category on Friday nights.

Ya know, the weekly fend fo yo-self night. Son # 2 acts like it's just unconscionable that his mother wouldn't want to slave over the stove or toil away in the kitchen for him for one evening a week. Because apparently that's my job. Ha!

So, fend for yourself night. Nothing new around these parts, but you'd never know it when listening to the complaining chorus.

Any who, it's pretty simple make what you want, and leftovers are always divided evenly among the boys. Sometimes though, one son will decide that's not sufficient, or maybe he's just having a golden child moment, and decides he's going make dinner for everyone.

While years ago that would have been boxed mac and cheese (because that's where they were at), it's now an actual meal ... something say, like Mom would make 😉

While I've always been adamant that my boys know there way around the kitchen and be self sufficient, I wasn't satisfied with knowing how to follow the directions on a packet of pasta, or scramble a few eggs.

(Oh, and to make sure we all know/knew what we were doing we took it back to the stone age by deciding against owning a microwave)

Within the past few months or so though, they've caught onto a little piece of meal magic though. The CROCKPOT.

Turns out I'm not the only one who can throw a few ingredients in that sucker and have dinner ready in a few hours.

It's Friday? You know where the family recipe books are. Pick one and work together, or there's always grilled cheese and a can of tomato soup.

Or Ramen noodles. I did say it was fend for yourself night, didn't I?

Behold! The sons did not in fact starve this week!! So we're here to share their latest creation ... crockpot ham and white bean soup.

And it's good you guys.

Want to know what's even more ironic?

I made this for them two weeks ago for supper, and you should have heard the resounding complaining chorus. Because, soup. Of any kind. For dinner. My, my ... how the tables have turned.

See? So Simple- a child can do it.

Have an Instant Pot? Pressure Cook This Ham & White Bean Soup recipe for quicker results!

This soup was made for both the slow cooker & the pressure cooker. There's just a couple adjustments to be made when adding it to the Instant Pot.

Add all of the ingredients to the pot, just as instructed for the slow cooker. Then add two-three additional cups of water. This is necessary for it to come to pressure and cook properly.

Cook the soup on high pressure for 45 minutes, and allow for a completely natural pressure release.

Once the pressure release is finally done, open the lid & give everything a good stir. You can serve now, or let the soup rest for 10-15 minutes. It will continue to thicken as it sits.

The soup will be hot, so keep that in mind when serving.

The Beans Shouldn't Have To Soak, How To Ensure They Cook Properly

Whether you choose to make this in the slow cooker or the Instant Pot, the beans should've require a pre-soak to come out perfectly cooked.

To ensure they cook properly, use dry beans that you just recently purchased. The only time my beans have come out under cooked, it's been because I used beans from my pantry store that had been in there for quite some time.

They're still good, but those definitely require a pre-soak before using in virtually any recipe. The fresher the dry beans, the better the turn out in this particular recipe.

Other Cozy Ham Soup Ideas To Enjoy:

If you've tried this CROCKPOT HAM & WHITE BEAN SOUP, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we've got going on!

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Jump to Recipe Print RecipeThis Crockpot Ham & White Bean Soup is an easier, set it and forget it, variation of the classic. It's super simple with a very short ingredient list.

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A classic clam chowder recipe for any time of year, with perfect tastes of bacon and clams. The flavors mingle together into a delicious Best Clam Chowder! Watch the video!

I love the magic of soup season--the comfort and ease of gathering 'round the table with family and friends! And clam chowder always brings a little magic to the table!

Best Clam Chowder

Planning a soup meal is quite simple, especially serving my yummy Best Clam Chowder as the main dish, with a side of hot bread and a basic green salad (or Classic Shrimp Salad with Thousand Island Dressing.)

Clam Chowder Soup

In the past, I've been intimidated to make a clam chowder soup, because I was afraid it wouldn't be as tasty as a bowl that might be served at the beach, or at a really good restaurant. But this recipe is one of my favorites, and is one of the top easy recipes on my RE! Yay! :)

You can also serve it on a big board, like below! Here's the link to Epic Clam Chowder Dinner Board!

What is the difference between Boston and New England clam chowder?

Well, New England and Boston Clam Chowder are really the same dish. What makes a chowder "different" is the broth that is used. For example, Rhode Island broth is clear, and Manhattan has a red tomato broth. Boston is thick and creamy!

What ingredients are in clam chowder

This recipe contains clams and broth. You may also add diced potatoes, onions, and celery. Or in my recipe - bacon! You may also add a simple garnish, such as fresh parsley or chives.

How do you make Homemade Clam Chowder

Bacon: It's optional, but on my ... the flavor! Do not use turkey bacon, you will not get the robust bacon flavor.

Saute: Butter, celery, leeks (yes, leeks - so good!), onion, and garlic.

Potatoes: Red potatoes or Yukon gold potatoes.

Broth: Chicken or vegetable with clam juice (for that extra clam flavor) and half and half (or use 2% cows milk). Flour for thickening!

Seasoning: Salt, white pepper, dried thyme, and always a bay leaf.

Clams: 2-3 cans of minced clams. Easy!

Garnish: Chives or green onion or crumbled bacon!

Whatever the flavors, I say homemade is the best! I changed it up awhile back and made a yummy Corn Salmon Chowder Recipe!

Grab the recipe below for the very best creamy clam chowder!

It's comforting, filling, and delicious, and it's also the perfect "light" holiday meal.

1. In a Dutch oven, you cook bacon (for amazing flavor!) over medium heat until crisp.

2. Then you saute celery, leek, and onion until tender, adding garlic. Eventually stirring in potatoes, broth, clam juice, salt, pepper and thyme.

3. Boil and simmer until potatoes are tender.

4. Make the creamy sauce (soooo good).

5. Stir in the clams and crispy bacon!

Relax and enjoy.

Here are a few tips on slowing down and enjoying the table experience ...

Don't over complicate. If you're planning a soup night, keep it simple! Make the soup ahead of time, set out hot bread and a fresh salad. You don't need to be a slave to your kitchen! Planning a simple menu means more time with your guests.

Get off social media. Ask everyone around the table to put their phones away. There's no need to be looking at what others are doing (scrolling through Facebook or Instagram, while you're at the table with dinner guests). Instead, if we only looked inside (our own windows), to not miss out on what's happening right at the table!

Relish in the joys. Ask a lot of questions, get to know the people who are sitting around you. Look into their eyes, look for joys (and pains), and listen. Be present. Enjoy!

I have one small wish when we have guests over for dinner, besides being prepared, and desperately wanting to RELAX. My wish is to be present in the moment, to not worry about what's going on around me, but to really engage, right then and there.

More Chowder recipes:

Manhattan Clam Chowder (Simply Recipes) Slow Cooker New England Clam Chowder (Baked by Rachel).

Best Clam Chowder
Best Clam Chowder is best made in your favorite Le Creuset Braiser and then take it straight to the table for serving.
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Don't forget the ladle, because your guests will be coming back for more. My favorite soup bowls, classic white always looks sharp. This post has affiliate links. Every purchase from these links supports RE at no extra cost to you. Thank you!

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This post may contain affiliate links. A classic clam chowder recipe for any time of year, with perfect tastes of bacon and clams. The flavors mingle together into a delicious Best Clam Chowder! Watch the video! I love the magic of soup season--the comfort and ease of gathering 'round the table with family and friends!

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2 tablespoons olive oil 1 onion, chopped 2 carrots, peeled and chopped 2 celery stalks, chopped 3 ounces thinly sliced pancetta, coarsely chopped 2 cloves garlic, crushed 1 pound Swiss chard, stems trimmed, leaves coarsely chopped 1 russet potato, peeled and cubed Kosher salt and freshly ground black pepper 1 (14 1/2-ounce) can diced tomatoes in juice 2 fresh rosemary sprigs 1 (15-ounce) can cannellini beans, drained and rinsed, divided 2 (14-ounce) cans low-sodium beef broth, divided 1 (1-ounce) Parmesan rind 1/4 cup chopped fresh flat-leaf parsley

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Slow Cooker Pasta e Fagioli Soup is loaded with pasta bites, vegetables, beans and lean ground beef making this a rich and hearty Italian soup. A perfect, comforting soup for Fall!
Italians know just the way to my heart! If you love a good Italian soup, try this Creamy Zuppa Toscana, Creamy Chicken Gnocchi Soup (Olive Garden Copycat) or Classic Italian Wedding Soup.

Slow Cooker Pasta e Fagioli

Today I am sharing one of my favorite soups: Pasta e Fagioli.

This is comfort food at it's best. Super hearty, meaty, thick Italian soup loaded with veggies, meat and beans.

Best of all this soup is made in a slow cooker. That means little to no prep time and lots of flavor.

This soup simmers low and slow for 8 hours!

Let the slow cooker do all the work while you relax and enjoy the aroma in your home.

Serve the soup with a side salad, No Knead Bread and dig in!

What you need to make pasta e fagioli

So many ingredients but so much flavor in all of them!

You will love the combination of vegetables to beans and pasta.

This is a thick, rich and hearty soup that is loved by all.

Every bite is loaded with lean meat, vegetables, beans and pasta.

You can't go wrong enjoying this soup during the fall season.

Extra virgin olive oil: adds a hint of seasoning and liquid in the mix.

Ground beef: the leaner the better.

Carrots: freshly peeled and sliced. Can carrots are little too mushy when simmering for a long period of time.

Celery stalks: sliced and diced to your preference.

Onion: I like to dice these up a little smaller for kids.

Crushed tomatoes: canned are best and some cans have extra seasonings which adds more flavor.

Beef broth: flavor that is in the liquid.

Bay leaves: always a fun seasoning to add into soups.

Oregano: brings more aromatic seasoning to the soup.

Dried basil: a little peppery but has a strong and sweet smell and taste.

Dried thyme: subtle and a little dry.

Salt and pepper: to taste (I added 1 tsp salt and 1/4 teaspoon pepper)

Cannelloni beans: drained and rinsed

Red kidney beans: drained and rinsed

Ditalini pasta: uncooked pasta that is added at the end.

How to make pasta e fagioli

This soup takes just a bit of prep time and is super easy to throw together.

I like to brown the meat for extra flavor and throw it into the slow cooker with the rest of the ingredients.

I like to add in the pasta and beans about 30 minutes before serving. This ensures they are tender but not soggy.

Serve it with a hot, fresh perfect soft and buttery roll for a great dinner meal!

Brown Ground Beef: Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink.

Combine all Ingredients: Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta.

Cook on Low: Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta.

Ready to serve: Season with salt and pepper to taste. Discard bay leaves before serving.

It is best if it is hot: Serve immediately while hot.

What to serve with pasta e fagioli

Soup can be made into so many meals.

Before your main dish, as your main dish or a side to your main dish!

So many options. With all these options a classic side salad and breadsticks are always a MUST.

We love to dip our breadsticks in the soup and enjoy the broth just as much as we love the vegetables and combined ingredients.

The difference between Minestrone soup and Pasta e Fagioli soup

The main difference between minestrone soup and pasta e Fagioli soup is the meat and the thickness.

Minestrone leaves out ground beef and has a thiner consistency.

They each have the same vegetables but pasta e fagioli has a few more and different variety. More beans are added in and not added into the minestrone soup.

Minestrone soup has a thinner consistency where as the pasta e fagioli has a thicker, richer flavoring.

Here are more soup recipes to try

Slow Cooker Pasta e Fagioli Soup

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Slow Cooker Pasta e Fagioli Soup | The Recipe Critic

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Slow Cooker Pasta e Fagioli Soup is loaded with pasta bites, vegetables, beans and lean ground beef making this a rich and hearty Italian soup. A perfect, comforting soup for Fall! Italians know just the way to my heart! If you love a good Italian soup, try this Creamy Zuppa Toscana, Creamy Chicken Gnocchi Soup (Olive Garden...

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One Pot Olive Garden Zuppa Toscana Soup! Comfort food at it's best! Loaded with bacon, sausage, potatoes, and kale! So delicious and filling, the whole family will love this soup! Don't forget the dinner rolls or crescent rolls to serve alongside this delicious soup!

Olive Garden Zuppa Toscana Soup Recipe

Back in November of 2011, I shared the recipe for my favorite soup ever, Olive Garden's Zuppa Toscana soup. It went bananas and has since been one of the most popular recipes on my site. It's a recipe that I make at least once a month and more like once a week during the winter. My whole family loves it and you guys do too!

After numerous requests, I shared a slow cooker version of the soup in 2014. That version has also been insanely popular and well-loved by my readers.

Here we are in 2017, and I am now sharing a one pot version that makes this soup so simple and easy, you're going to make it more than ever. Instead of baking the bacon and browning the sausage in the oven, everything is done in one pot. I used my new dutch oven that my Dad got me for Christmas! I love how all the drippings from the sausage and bacon add so much flavor to the soup! It's fantastic!

I also doubled the amount of kale. For some reason, my boys think this is the best part of the soup... Who am I to argue? I love buying the pre-chopped kale to make things easy. I also use a mandoline for slicing the potatoes. It takes about one minute to have them all perfectly and uniformly sliced.

I add a bit of crushed red pepper flakes to the soup as well as a bit of salt and pepper. Totally optional. The soup already has a lot of salt from the bacon and heat from the spicy Italian sausage so feel free to omit if you'd like.

I know you're going to go crazy for this one pot Olive Garden Zuppa Toscana soup! Less dishes is always a good thing 🙂

More Comfort Food Favorites

How To Make Zuppa Toscana Soup

One Pot Olive Garden Zuppa Toscana Soup

1. Mac and Cheese - extra cheesy, and so delicious! 5 star reviews!

2. Tuna Casserole - from scratch sauce makes this classic even better than you remember!

3. Crockpot Chili - a must make for the weekend!

4. Tater Tot Casserole - a great go-to dinner for busy weeknights!

5. Chicken Stir Fry with the most delicious sauce!

6. Perfect Pot Roast and Gravy

One Pot Olive Garden Zuppa Toscana Soup! Comfort food at it's best! Loaded with bacon, sausage, potatoes, and kale! So delicious and filling, the whole family will love this soup!

Author Trish - Mom On Timeout

Originally published January 22, 2017.

More soups to try!
Slow Cooker Rosemary Potato Soup with Ham and Corn Broccoli Bacon and Cheese Soup Creamy Asparagus Soup
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Have a great day!

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One Pot Olive Garden Zuppa Toscana Soup ! Comfort food at it's best! Loaded with bacon, sausage, potatoes, and kale! So delicious and filling, the whole family will love this soup! Don't forget the dinner rolls or crescent rolls to serve alongside this delicious soup!

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Flavorful and filling 20 Minute Cheesy Chicken Enchilada Soup recipe is super easy to cook up and full of the BEST flavors!

Oh hi guys! Boy, do I have the most amazing soup recipe to share with you today or WHAT. This 20 Minute Cheesy Chicken Enchilada Soup has more flavor than you could ever think to ask for in a soup. I ate it 3 days in a row and was sad to see it end.

I NEVER eat a meal three days in a row without wanting to cry of food boredom. The avocado and crunchy tortilla chips added on top right before consuming was the best decision ever and gave it great texture.

I'm so glad you're here! Follow along on Pinterest for more inspiration!

So, guess what? I am in San Antonio, Texas this week! My very first time in Texas and I am beyond excited. I don't know if I've ever told you guys this before, but I have it on my bucket list to visit all 50 states in my lifetime.

I don't count just being in the airport in a particular state, but actually setting on the ground. When driving down to Virginia Beach years ago, I actually made my in-laws pull over at the West Virginia welcome center so I could walk around and count that as a state I've visited.

Somehow, everyone just stopped questioning my weirdness at some point in time. I got out of the car, walked around the welcome center, and had Mr. Wishes snap my photo outside of it. Hey, if you don't have a picture to prove it then it didn't happen, right?

So my point is - I'm crossing Texas off the list finally. Mr. Wishes had to come here for a work conference and I'm stoked to explore the city of San Antonio. Does anyone have any "must see" or, preferably, "must eat" ideas for me?

If you're loving the Mexican food recipes and soups, you will love this Chicken Tortilla Soup. And how about some Greek Chicken Soft Tacos and Homemade Guacamole to go along with it?

Here is a step-by-step video on how to make this 20 Minute Cheesy Chicken Enchilada Soup:
Recipe source: slightly adapted from gimmesomeoven.com

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Oh hi guys! Boy, do I have the most amazing soup recipe to share with you today or WHAT. This 20 Minute Cheesy Chicken Enchilada Soup has more flavor than you could ever think to ask for in a soup. I ate it 3 days in a row and was sad to see it end.

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Make a new tradition with these Slow Cooker New Year's Day Black-Eyed Peas and bring yourself good luck! These peas are slow -cooked with ham, bacon, and onion and make a perfect meal.

The years in the past I always think to make these New Year's Day Black-Eyed Peas too late in the day. Some think that eating black-eyed peas on New Year's Day will bring prosperity in the new year. We also make Collard greens to go with this!

This year I will be getting everything I need ahead of time to make these special beans.

How to make black-eyed peas in the slow cooker.

You will need these ingredients:

Directions:

Start by soaking the beans overnight, I do this directly in a 6-quart slow cooker.

I place the beans in the slow cooker and cover with water. I leave the beans to soak overnight. If you forget to soak your beans overnight, you can use this quick soak method.

In the morning drain that water off the beans, and add the chicken broth and other ingredients. Stir

How long do I cook Black-Eyed Peas?

Can I make black eyed peas without soaking them?

Yes! You can. Cook them on HIGH for 7 hours.

Can I use a ham hock?

Yes, omit the bacon and ham.

Add 1 large or 2 small ham hocks to the pot at the beginning of cooking time.

When the cooking time is up, remove the ham hocks, shred the meat (discard fat).

Degrease the fat from the top of the peas by placing a paper towel over the grease and removing quickly.

Add the shredded ham to the slow cooker. Stir and serve.

Omit the bacon and ham

Use water instead of chicken broth

Add 1/2 teaspoon smoked paprika

Add 1/2 teaspoon liquid smoke

Add more salt at the end of cooking time to make up for the saltiness in the ham and bacon.

Can I make this vegetarian?

Can I Make this kosher?

Smoked turkey Kielbasa

Chicken Thighs

Turkey bacon

Add a 1/2 teaspoon of liquid smoke for more flavor

Add cajun seasoning at the end of the cooking time instead of salt. (Don't want to add anything too salty or the beans won't soften)

OR

Add a 1/4 teaspoon of cayenne pepper at the beginning of the cooking time.

Try one or more of these meats instead of pork:

Can I make this spicy?

What goes with Black-Eyed Peas?

More great bean recipes you will love:

I am not a superstitious person, but I love traditions. Making a big pot of these smoky beans with cornbread will be a fun way to start off my new year. Enjoy!

Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.

Start by soaking the black-eyed peas overnight in the slow cooker. Do this by adding the black-eyed peas to the slow cooker and add water to cover plus a few inches more. Let the black-eyed peas soak for at least 8 hours (don't turn on the slow cooker, just let them soak). See notes if you want to skip soaking the peas.

In the morning drain the water.

Add the chicken broth, can of diced tomatoes, bacon, ham, onion, garlic, oregano and pepper. Stir.

Cover and cook on LOW for 10 hours. OR HIGH for 6 hours. Do not open the lid during the cooking time.

For creamier beans stir and smash some of the beans.

Ideas for sides:

Can I skip soaking the peas?

Yes, but cook on HIGH for 7 hours without opening the lid during the cooking time.

Yes, omit the bacon and ham.

Add 1 large or 2 small ham hocks to the pot at the beginning of cooking time.

When the cooking time is up, remove the ham hocks, shred the meat (discard fat).

Degrease the fat from the top of the peas by placing a paper towel over the grease and removing quickly.

Add the shredded ham to the slow cooker. Stir and serve.

Can I make this Vegetarian?

Omit the bacon and ham

Use water instead of chicken broth

Add 1/2 teaspoon smoked paprika

Add 1/2 teaspoon liquid smoke

Add more salt at the end of cooking time to make up for the saltiness in the ham and bacon.

Can I make this Kosher?
Try one or more of these meats instead of pork:

Omit the bacon and ham

Use water instead of chicken broth

Add 1/2 teaspoon smoked paprika

Add 1/2 teaspoon liquid smoke

Add more salt at the end of cooking time to make up for the saltiness in the ham and bacon.

Can I make this spicy?

Add Cajun seasoning at the end of the cooking time instead of salt. (Don't want to add anything too salty or the beans won't soften)

OR

Add a 1/4 teaspoon of cayenne pepper at the beginning of the cooking time.

FREE EMAIL SERIESSLOW COOKER SECRETS

Get Sarah's tricks to delicious and hands-free cooking!

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Make a new tradition with these Slow Cooker New Year's Day Black-Eyed Peas and bring yourself good luck! These peas are slow -cooked with ham, bacon, and onion and make a perfect meal. The years in the past I always think to make these New Year's Day Black-Eyed Peas too late in the day.

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Healthy Recipes This Weight Loss Vegetable Soup Recipe is one of our favorites! As you would expect in a vegetable soup recipe, this is completely loaded with fresh veggies and flavor.
by Holly

Naturally low in fat and calories it's the perfect lunch, snack or starter! While we eat it as a starter or lunch, to make this more of a main dish for dinner, we often add our favorite proteins.

Weight Loss Vegetable Soup Recipe

Vegetable soup is delicious, healthy and filling! It's easy to make and perfect for lunch or afternoon snack. It's bright, colorful and loaded with all kinds of vegetables (and you can easily sub in whatever veggies you like or have on hand).

When we are trying to cut back (usually in January after the holidays) we enjoy a small bowl of this vegetable soup before each meal. (And if you follow Weight Watchers, this is a 0 point soup... a freebie and it's 21 day fix approved) or I use it as a snack to tide me over until dinner.

What to Put in Vegetable Soup

Broth I prefer beef broth in this soup for flavor, you can use homemade stock or broth or vegetable broth if you prefer. Canned tomatoes (with juice) add great flavor to this recipe too.

Vegetables I love the addition of all kinds of veggies and anything goes in this recipe.

Cabbage in this soup adds bulk and fills your belly. If you're not a fan of cabbage, you can most certainly substitute kale or spinach. Keep in mind that kale will add more bulk and spinach will shrink down quite a bit.

Low Carb Veggies Cabbage, beans, bell peppers, tomatoes, zucchini, broccoli, celery

Starchy Veggies Carrots, potatoes and sweet potatoes (may need longer to cook), corn

How to Make Vegetable Soup

1. Prep Wash and chop all of your veggies. Sort your veggies by cook time, things that take longer go in first (like cabbage and carrots) while things that are quicker can go later (like broccoli and zucchini).

2. Flavor I add a touch of water (or oil if you like) and sautee onion and garlic first for flavor. Add spices or herbs to your liking.

3. Simmer Bring broth to a simmer adding in veggies and allow to cook until tender.

Vegetable Soup in the Slow Cooker

saute onions and add all ingredients to the slow cooker

cook on high for 5 hours or low for 8 hours or until veggies are tender

Instant Pot

cook onions using the saute function

add all ingredients to the Instant Pot ensuring you don't go past the max line

cook on high pressure 6 minutes, naturally release 5 minutes. cook longer if you prefer softer veggies.

Making This Veggie Soup a Main Course

If you want to make this into a main course, you can add protein like ground turkey and some grains or leftover roasted vegetables.

Proteins to add

Grains to add

Of course, this soup isn't the magic weight loss secret but if you're trying to cut calories this is perfect to have in your fridge ready to enjoy when you need a snack or a quick meal!

How to Add More Flavor to Vegetable Soup

We love this vegetable soup and it's very flavorful! We season with our favorite herbs or add Italian Seasoning but you can add whatever you'd like! Here are a few additions to change the flavor:

replace canned tomatoes with spicy canned tomatoes

add a few dashes of hot sauce

fresh herbs such as basil or cilantro

parmesan cheese (or a cheese rind while cooking)

a very small amount of balsamic vinegar

tomato paste or bouillion

a splash of wine

How to Freeze Vegetable Soup

This vegetable soup recipe is great because it can be made on the weekend to enjoy throughout the week and it freezes well. I spoon it into single servings and portion it into freezer bags.

They're easy to take out for a quick meal or snack and perfect to heat up for a quick meal on the go. If you're looking for something quick and healthy you'll love this easy veggie soup recipe!

Weight Loss Vegetable Soup Recipe

Servings 14 servings

Author Holly Nilsson

Course Main Course

Cuisine American
NOTE: Nutritional information auto-generated and is based on the quantities, amounts, and brands of products I used in this recipe. Actual amounts may vary based on your preparation and products used. Informational purposes only, this is not medical information or advice.
This is NOT medical advice. This recipe is provided for informational purposes and enjoyment only. Eating this soup doesn't guarantee weight loss. Before starting any weight loss program, be sure to consult your doctor.

Other Delicious Soups To Try

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Weight Loss Vegetable Soup {with Amazing Flavor} - Spend With Pennies

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Healthy Recipes This Weight Loss Vegetable Soup Recipe is one of our favorites! As you would expect in a vegetable soup recipe, this is completely loaded with fresh veggies and flavor. by Holly Naturally low in fat and calories it's the perfect lunch, snack or starter!

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A hearty clam chowder full of clams, bacon, and potatoes deserves a crispy, absorbent fried bread bowl to eat afterward.

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This 7 can Chicken Taco Soup is a delicious and flavorful dish filled with the most amazing spices, chicken, corn, and beans. The hardest part about making this 7 can chicken taco soup recipe is opening the cans! With this recipe, dinner is ready in under 30 minutes and clean-up is minimal!

Chicken Taco Soup

One thing I love about this recipe is how easy it is and how easy it is to customize. I don't ever have chicken in a can in my pantry, but I often have leftover chicken, and that works just as amazing! Another great substitution? Rotissary chicken!! (Check out this recipe for slow cooker rotisserie chicken!) We have served this chicken taco soup with sour cream, fresh cilantro, avocado, shredded cheese, diced jalapeno, and diced onion. A little something for everyone! We set up a serving tray and pass the fixings around the table! You could also set this up like an appetizer bar!

Can You Use Fresh Ingredients?

You can also make this more wholesome by using your own canned goods from fresh ingredients. We always have canned tomatoes in our pantry. We typically have over 75 tomato plants each year so we spend quite a bit of time stewing and dicing tomatoes for future use. We also plant our own corn and then fill freezer bags for later. Even if you don't grow your own food I would highly recommend getting sweet corn and tomatoes when they are in season and freezing or canning it for later. It is so worth the time. We like to make a day of it, we set up stations for corn, diced tomatoes, stewed tomatoes, salsa, ketchup, and spaghetti sauce. Everyone has a job! When it comes time to open any of the jars, we all have a sense of ownership and pride. It gives us so much joy!

Another awesome tip... try making my Homemade Taco Seasoning! This would replace all the seasonings in this chicken taco soup recipe. The nice thing about this particular recipe (especially if you like tacos) is that you can make a big batch and store in an airtight container for up to 6 months! Just make sure you give the mixture a good shake before you use it again. The heavier spices like to settle.

Can you make Crock Pot Chicken Taco Soup?

Yes! For this variation of the recipe, I like to use frozen chicken. Place the frozen chicken breasts in the crockpot and then follow with the remaining ingredients. Cook on low for 6 hours or on high for 8 hours.

Can I make a vegetarian version of this Chicken Taco Soup?

Yes, just take out the chicken and replace the chicken stock with vegetable stock and this is a meal fit for a vegetarian! Also, we have tried it this way and it was delicious! I don't think you could rightfully call it "Chicken" Taco soup anymore, I would just go with regular old Taco Soup.

Other Soup Recipes

Some people only eat soup when they are cold. I love soup year round so I tend to stockpile the recipes. Here are a few of my favorites!
Slow Cooker Chicken Taco Soup White Bean Chicken Chili Grandma's Homemade Chili Slow Cooker Turkey Chili Cheeseburger Soup
Side Note: if you are going to make any of these soups, you will also want to print this recipe for simple, no yeast breadsticks.
Roasted Broccoli Cheese Soup The Best Tomato Soup
7 Can Chicken Taco Soup

DID YOU MAKE 7 Can Chicken Taco Soup?

I want to hear about it! Take a picture and tag me on Instagram or on Facebook. I would love to see your finished product! Make sure to tag me @iamhomesteader or hashtag #iamhomesteader, or both!

Photography by The PKP Way.

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7 Can Chicken Taco Soup {VIDEO} - i am homesteader

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This 7 can Chicken Taco Soup is a delicious and flavorful dish filled with the most amazing spices, chicken, corn, and beans. The hardest part about making this 7 can chicken taco soup recipe is opening the cans! With this recipe, dinner is ready in under 30 minutes and clean-up is minimal!

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Classic beef stroganoff is transformed into a hearty, yet light Beef Stroganoff Soup. And no need to cook the noodles first, because it's all made in one pot. Easy weeknight dinner!
Well, my kids were in shorts again this past weekend. I knew I shouldn't have traded out their summer clothes for pants and sweaters yet. When will I learn? *throws hands up*

But in that full week of rain and cooler temperatures, I went on a soup binge. Some old. And some new...like this one!

There's a fantastic beef stroganoff recipe in my cookbook that is from my childhood. I adapted that into this Beef Stroganoff Soup!

It turned out wonderfully. And bonus - it's all done in one pot, so there's no need to cook the noodles first. Huzzah!

We're so in-love. I'm making this one all winter long!
Other Easy and Quick Homemade Soup Recipes we love!
And my Slow Cooker Taco Soup and Chuck Wagon Stew

watch the video for Beef Stroganoff Soup

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 to the pot 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 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.

Serve in individual bowls with some fresh chopped parsley.

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Classic beef stroganoff is transformed into a hearty, yet light Beef Stroganoff Soup. And no need to cook the noodles first, because it's all made in one pot. Easy weeknight dinner! Well, my kids were in shorts again this past weekend. I knew I shouldn't have traded out their summer clothes for pants and sweaters yet.

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Award Winning Cheeseburger Soup is a thick and hearty soup with lean, tender ground beef, shredded carrots, diced celery and potatoes in a warm and creamy cheese soup. This is an award winning soup and it is excellent!
Cheeseburger Soup

This award winning cheeseburger soup is just what you need this winter season.

It is thick, rich and full of flavor!

You can't go wrong with something SO good.

I knew I wanted something warm, comforting and just creamy good.

This cheeseburger soup is so delicious!

I am impressed by it and blown away at all the reviews.

It has now become one of my most popular soups and for good reason!

I loved the cheesy flavor and I loved that it was different than other soups that we had tried.

It became an instant favorite and it made a lot so I am excited to have leftovers!

Try this cheeseburger soup recipe and you will soon realize how great it really is!!

What you need to make cheeseburger soup

This soup is insanely delicious!

Made with fresh ingredients and topped with shredded cheese, you will make it again and again!

Each vegetable is coated in the cheesy goodness and tastes SO good.

You will love this cheeseburger soup recipe!

Cheesy, thick chunks of vegetables and delicious buttery soup base.

All of this in one bowl is pure joy and happiness!

Ground beef: use one pound

Onion: chopped

Carrots: shredded

Celery: diced

Basil: dried

Parsley flakes: added seasoning and flavor.

Butter: used for sautéing and thickening the soup.

Chicken broth: adds flavor and volume

Potatoes: peeled and diced

Flour: thickens the soup up.

Velveeta: this a processed cheese that will be cubed or use 2 cups of shredded cheddar cheese.

Milk: creamy and smooth.

Salt and pepper: just a pinch!

Sour cream: thickens and adds flavoring to the soup.

Simple to make and there will even be a little left over with how much soup there is!

How to make cheeseburger soup

It is an award winning soup and it is excellent!

This cheeseburger soup comes together quickly and easily.

There are a few steps with simple ingredients ending in the perfect creamy soup with chunks of vegetables and tender beef.

It all comes together so well and blends perfectly.

Cheeseburger soup is ranked one of my top recipes and people cannot get enough of it.

My family included! They ask for this recipe often and I can never say no!

Cook the beef: Brown the ground beef in 3 quart saucepan. Drain and set aside.

Sauté vegetables: In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.

Add in beef and potatoes then simmer: Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.

Make a roux: In a small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.

Add in remaining ingredients and cook: Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

I love it just as much as they do!!

Can you make cheeseburger soup in a slow cooker?

The great thing about this cheeseburger soup is I even have a Slow Cooker Cheeseburger Soup recipe that is just as good as this one!

If you are needing to make in the morning and let the slow cooker do the work, then this is the recipe for you!

It tastes just the same as over the stovetop and has just as AMAZING flavoring.

Either recipe will be just that good!

Tips for making cheeseburger soup

This simple to make cheeseburger soup is one of the BEST!

You can't go wrong with the ingredients as well as how good it tastes overall.

It is delicious from start to finish!

Every bite will leave you wanting more of that creamy soup with thick chunks with every spoonful.

Ground beef: The leaner the ground beef the better. Be sure to drain off any excess of grease before adding it back into the soup.

Potatoes: Russet potatoes are thick and strong. They usually don't go mushy in soups. Yellow and red potatoes will work too but try not to over cook them.

Cheese: Velveeta is a favorite for this soup. It will leave it thick and creamy. If you are not a fan of velveeta try shredded cheeses. The texture and thickness will be altered and have a thinner soup base.

Thickener: Cream cheese is a great way to substitute the sour cream. It will keep it rich and creamy and still have the thick texture you need.

Remove from heat: Before you add in your sour cream, remove the soup from heat. This will help prevent the sour cream from curdling when being stirred in.

Make bun croutons: cube a sesame seeded bun and cook them on a baking sheet in the oven for a few minutes. Watching them so they don't burn. Using the stove top with a skillet will also work until they are golden brown.

Here are some tips that will help make this cheeseburger soup easier to make.

Variations of cheeseburger soup

I love mixing and matching recipes, especially after I have made a recipe a few times it is fun to experiment and try it in different ways.

This cheeseburger soup is one of those recipes.

This is definitely a family favorite in our home and made often.

I knew I wanted to try somethings a little different. To start with I made this Bacon Cheeseburger Soup recipe.

This is a great variation but also kept with the cheeseburger soup recipe I already had, just added some bacon.

Meat: switch up your meat by using chicken, ground turkey or even Italian sausage.

Vegetables: add in more vegetables or substitute the vegetables in the soup. We have tried mushrooms, bell peppers and even canned tomatoes.

Seasoning: your favorite seasonings can always be added. Simply start with a pinch or 1/4 teaspoon and taste as you go. We have added red pepper flakes or paprika for a more spicy soup or add in season salt for a different taste and blend of soup.

Cheese: instead of Velveeta try 2 cups of cheddar cheese or Colby jack cheese. For a spicier cheeseburger soup try it with pepper jack cheese.

Cream: don't leave out the cream but use heavy cream or yogurt or whole milk to keep it creamy but also thick.

Broth: beef broth or vegetable broth are great substitutes as well.

Here are a few other ways to enhance, substitute or simply leave out to make this cheeseburger soup recipe your own.

What toppings to add to cheeseburger soup

Topping are the fun part to add to this cheeseburger soup recipe!

There are already so many great ingredients in this recipe that it all blends together.

With every bite you are guaranteed a cheesy spoonful with a vegetable and topping.

These toppings are versatile and can be made quickly.

Bacon pieces: for a quick way of making bacon, I use the microwaveable bacon and cut into chunks. Left over bacon is great too.

Sour cream: a dollop of sour cream on top just adds to the taste with onions and chives.

Onion: chopped and added to the top for a more crunchy texture.

Pickles: dill is my favorite. This is fun to have chunks of pickles on top. It adds a sweeter taste to the soup.

Crackers: you can never go wrong with crackers. Oyster crackers are fun and little to throw on top or just saltine crackers with a salty taste.

Croutons: these will soak up all the cheesy broth and add and extra soft, crunch to your bite.

Chips: salty chips are fun to use or pita chips. Dip them like salsa or crumble them up.

Bun croutons: dice up a sesame seed bun and toast it or sauté it over the oven until they are golden brown and add to the top.

I love how simple they are and bring this cheeseburger soup even more flavor!

Storing cheeseburger soup

This cheeseburger soup is known for being delicious and everything good.

I love the simplicity of this cheeseburger recipe and how delicious it is.

It is a tried and true recipe that our family will continue to make over and over again.

Another great thing about this cheeseburger soup recipe is that it makes a large amount of soup.

Perfect for reheating, freezing or even sharing with others.

Again, it is just that good!

When freezing this cheeseburger soup there are a few adjusts that need to be made.

It is best to leave out potatoes because after being frozen they do become mushy.

Also, it does have sour cream, cheese and a milk base.

This kind of soup does not freeze well. It is best to enjoy your cheeseburger soup fresh!

Storing cheeseburger soup: once your cheeseburger soup is completely cooled place your cheeseburger soup in an airtight container or ziplock bag. This will keep in the refrigerator for 3 to 4 days long. When ready to reheat you may need to add a little chicken broth if it is too thick.

Can you freeze your cheeseburger soup? Yes, kind of. It is best fresh and made to serve. If you are needing to freeze this soup and are planning it from the beginning, I recommend leaving out the potatoes until you are warming it back up. Potatoes tend to go mushy when they are frozen in a soup. Once your soup is completely cooled, add your soup to a ziplock bag with excess air removed. Lay flat in your freeze. This will last about 1 month. Freezing too long can separate the soup leaving it hard to reheat and combine back together.

How to reheat cheeseburger soup: It is best to reheat your soup on the stove top or in a slow cooker. No need to thaw your soup. Simply add the frozen soup to your pot and reheat on low stirring often. They will keep the soup from separating.

There are ways to freeze this cheeseburger soup recipe though and I am here to help with that.

More delicious soup recipes

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Award Winning Cheeseburger Soup is a thick and hearty soup with lean, tender ground beef, shredded carrots, diced celery and potatoes in a warm and creamy cheese soup. This is an award winning soup and it is excellent! This award winning cheeseburger soup is just what you need this winter season.

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Do you love Panera's baked potato soup? Then you'll love this copycat version! It's so rich and creamy!

Soup Season Is Here

It's turned very nippy here. Lots of wind, misty rain and dull days.

Looking on the bright side, it's the perfect weather for soup!

Lately, I've found myself preferring soup, salad and crusty rolls for dinner rather than the usual meat-and-potatoes deal.

Rich But Light

While this heading may seem paradoxical, it really isn't.

This baked potato soup has a rich taste, but at the same time, it's very light. It relies primarily on the taste of a good chicken stock, tangy cream cheese and a bit of bacon for flavor.

With cream, cream cheese and chicken stock, this wouldn't convert to a vegan recipe all that easily, but it can be made meat free for lacto-vegetarians by using a good veggie stock and eliminating the bacon. For a bacony flavor, some of the vegetarian soy-based bacon isn't too bad so you might want to consider using some of that if you desire a smoky flavor in the soup.

Many Versions Of The Same

You will doubtless find many similar recipes for Panera's Baked Potato Soup on the web.

They all are good and will only differ most times by one or two ingredients or amounts of those ingredients. I based this recipe off of Stephanie's recipe on Copycat Recipes as it aligned more closely with my tastes. However, I like more creaminess in a soup and I like these types of soups a bit thicker, so I altered her amounts of butter and flour. And of course, I love bacon, so more of that was added!

Watch The Video

The Recipe

Copycat Panera Baked Potato Soup

More from The Midnight Baker!

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Do you love Panera's baked potato soup? Then you'll love this copycat version! It's so rich and creamy! Soup Season Is Here It's turned very nippy here. Lots of wind, misty rain and dull days. Looking on the bright side, it's the perfect weather for soup!

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Thai Noodle Soup all made in one pot is better than your favorite restaurant! This Thai Noodle Soup this is one of my favorite soups I have ever tasted let alone made! Its way better than takeout with layers of warm, comforting aromatic coconut broth infused with red curry, ginger, garlic, lime and sriracha all bursting with pulled chicken, rice noodles, carrots, bell peppers, mushrooms and cauliflower!

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Brazilian Fish Stew is a flavorful soup with marinated tilapia, bell peppers, tomatoes, and onions in a coconut milk broth. So delicious! And this quick and easy fish stew is simmered to perfection in 30 minutes with very little effort!
First Published: September 29, 2014... Last Updated: October 6, 2019
Brazilian Fish Stew

For many people, stews are a staple of the cooler season and considered a comfort food perfect for a chilly afternoon.

I must confess that I am not one of those people.

I must be crazy, right?? I don't know why, but I am just not usually tantalized by stews. They don't really appeal to me most of the time. It has to be a pretty amazing stew recipe to get my attention.

This stew, however, has my total attention! And I think it will catch your attention too!

There are so many appetizing flavors layered in this dish, from the tangy lime to the creamy coconut milk. Bell peppers, onion, and tomatoes contribute additional splashes of flavor and color and texture.

A sprinkle of cilantro adds that extra bit of yum.

If you usually like fish stews or stews in general, this is a must-try, you will love it! And if you don't usually like stews, you should also try this, because you will love it, too!

Best Fishes for a Fish Stew

Tilapia gets a bad rep, but I think that it's perfect for fish soup and fish stew recipes. It's not super fishy tasting, and it cooks easily. In soups and stews, I find that tilapia adds texture and makes it hearty.

Using tilapia for this fish stew recipe was perfect because it's mildly-flavored, but dense in texture. If you can't easily find tilapia, the best fish to use in this recipe is any white fish, like cod, haddock, or grouper.

Fish stew is even better the next day! So, if you have leftovers of this Brazilian fish stew, heat it up the next day. My favorite thing to do is to eat it with my favorite sausage mozzarella sandwich.
This post may contain affiliate links which won't change your price but will share some commission.

This flavorful fish stew has layers of amazing flavor!

tilapia fillets - a nice mild fish, it's firm enough to stand up in this stew.

bell pepper and onion strips - use frozen to make this recipe in a flash!

canned diced tomatoes - a stable in most every kitchen!

light coconut milk - adds sweet, nutty creamy flavor

cilantro - for bright freshness

lime juice - for a bit of juicy tanginess

olive oil - to sauté the vegetables, plus it adds another layer of flavor to this stew.

garlic, cumin, paprika, salt and pepper - a simple marinade for the fish!

Ingredients for Fish Stew Recipe

Fish Stew Recipe

If you like this one pot meal, check out my super easy chicken pot pie and my chicken potato bake. They are definitely low-maintenance, high taste type of recipes that everyone in my family loves....

How long will fish stew keep?

Because this is a great make-ahead soup, it's best on day two. But you can keep this refrigerated for 3-4 days.

What is another name for fish stew?

There are many fish or seafood stews, actually almost every country has their own version! Brazilian fish stew is also called Moqueca, and then there is Bouillabaisse from France, Cioppino from San Francisco (which is a version of an Italian stew), or Maeutang, a spicy Korean stew. You can find a complete listing of stews (with recipes!) here!!!

What fish is best in this soup?

Traditionally a firm white fish is chosen for this meal - halibut or cod. However you can mix it up with snapper, haddock, or grouper, but I chose tilapia.

Tilapia has such a mild flavor. It's a lean protein and very affordable. Since it doesn't taste very fishy even the kids loved this meal!

What do you serve with fish stew?

Bread, of course, to sop up the amazing broth in this stew! Here are some of my favorite bread recipes that are easy to make and perfect with this meal!

How to make Brazilian Fish Stew - Step by Step

Step 1.

quick and easy family dinner!

very little clean-up because it's a one-pot meal!

family favorite - everyone loved it!!

Mix lime juice, cumin, paprika, garlic, salt, and pepper in a bowl.

Why make this soup?

...that includes Thing 2! 😲 I know, right? No one was more surprised than me!

On a side note, if you are a frequent reader, you may be wondering if Thing 2 actually ate the tomatoes. And you will likely not be surprised that he did not eat them.

He carefully examined every bite and removed even the smallest trace of tomato. *shaking my head* Oh, Thing 2, you are so silly!

More of my favorite soup recipes from the blog

If you have time, use fresh bell peppers instead of frozen (2 large, sliced into strips).

Similarly, you can use fresh onion instead of frozen (1 large, chopped).

Try different types of mild white fish (cod, haddock, grouper, etc).

Try it with shrimp, or even a frozen seafood medley!

Throw in some cooked rice or pasta for a heartier meal.

What's your favorite fish stew or soup recipe?

Variations for Brazilian Fish Stew
Adapted from Allrecipes.com. I've served Brazilian Fish many times and it's always been a big hit!
Fish Stew

Love this recipe? Awesome! Please give it a 5 star rating below! And if you make this, snap a photo and tag me on Instagram! You can find me at DizzyBusyandHungry or #dizzybusyandhungry !

Looking for more seafood?

I kinda get on a kick with ingredients, so if you're looking for more seafood or fish to add to your diet, here are some of my favorites!

Thanks so much for reading! I also invite you to follow me on FACEBOOK, PINTEREST, or INSTAGRAM to keep up with what's going on in my kitchen.

Enjoy!

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Brazilian Fish Stew is a flavorful soup with marinated tilapia, bell peppers, tomatoes, and onions in a coconut milk broth. So delicious! And this quick and easy fish stew is simmered to perfection in 30 minutes with very little effort! First Published: September 29, 2014...

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Add all ingredients for the soup in the slow cooker and cook on low for 8 hours or high for 4 hours. # In the medium bowl, combine all ingredients for matzo balls. Mix well and refrigerate for 30 minutes to let the matzo absorb the liquid.

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Main Dishes
by Holly

Shepherd's Pie Soup takes a classic comfort food staple and turns it into a flavorful savory soup that is as much fun to eat as it is to create!

A bowl of hearty soup on a chilly day just warms your belly from the inside out making it the perfect dinner or lunch!
This belly warming recipe has been created in partnership with Kitchen Basics.
This Shepherd's Pie Soup has lean ground beef or lamb, veggies and seasonings simmered in a delicious beef stock. Once bubbly and thickened, we top this soup with buttery and crispy potato puffs to give you a slurpable version of this family favorite.

How do you make Shepherd's Pie?

Classic Shepherd's Pie is normally made with a layer of lamb, peas, carrots, and corn that is simmered in gravy. If you replace the lamb with beef, it's technically called Cottage Pie however we always grew up using ground beef and calling it Shepherd's Pie.

The casserole version of Shepherd's pie has a rich beefy layer topped with creamy mashed potatoes and then baked until bubbly and golden to create a comfort food staple. While it's not traditional, some recipes make Shepherd's Pie with cream of mushroom soup, but I find the flavor to be more rich (and traditional) when using a delicious beef stock!

Easy Shepherd's Pie Soup

While the weather is still chilly and the evenings get dark early, there is nothing like a steaming bowl of soup around the family dinner table.

Soups are a complete meal in a bowl with lean proteins and lots of veggies simmered to perfection! This Shepherds Pie Soup is no exception.

Taking traditional flavors from a Classic Shepherd's Pie, this rich soup is hearty, healthy and loaded with flavor. To top it all off, we add in some buttery baked potato puffs!

What goes into Shepherd's Pie Soup?

A classic Shepherd's pie recipe layers the mashed potatoes, and meat/veggies layer on top of each other. The same flavors you know and love in your favorite Shepherd's pie are all simmered together in this simple casserole inspired soup.

This soup starts lean ground beef, onions and garlic browned in a pot. I add in seasonings to our favorite beef stock to give that that rich gravy-like flavor we love so much.

Since beef stock makes up the base of this soup, you'll want to make sure you're using a high-quality stock. In this recipe I used Kitchen Basics® Original Beef Stock because I love the rich beefy flavor and it tastes so close to homemade.

To make this extra easy the remaining veggies are frozen (which is what I always put into my own Shepherd's Pie too).

Shepherd's Pie is topped with potatoes that are baked until golden adding flavor and a creamy texture. In this recipe, make mini potato puffs (which were inspired by my Duchess Potatoes recipe) and bake them to golden brown. These potatoes are best added to the bowl once the soup has been ladled in. If you don't want to make mashed potatoes from scratch, adding egg yolks to store bought mashed potatoes will work just as well.

What do you serve with Shepherd's Pie Soup?

This Shepherd's Pie soup is a complete meal in itself with beef, vegetables and potatoes. We love to serve it with a simple side salad (and Homemade Buttermilk Biscuits) to sop up any broth left in the bottom of the bowl!

Turning them all into a soup is definitely easier, and still delicious!

Can you Freeze Shepherd's Pie Soup?

I love bringing this for lunches, and I can freeze it to enjoy later on! This soup is easily freezable!

If you decide to freeze it, skip the potato puffs as they don't freeze well. You can prepare them on the day of serving and add them on top!

My kids could not get enough of this seriously delicious soup, and neither could I! Turning a traditional casserole like this Shepherd's Pie into a soup recipe is a fun way to switch up your dinner routine (or Turkey Pot Pie soup is another great mash up)! Add in a fresh salad and some rolls for the perfect cool weather meal!

SHEPHERD'S PIE SOUP

Servings 8 servings

Author Holly Nilsson

Course Dinner
I am excited to have partnered with Kitchen Basics to bring you this belly warming recipe. While I was compensated for this post, all thoughts and opinions are my own. Working with great brands I love allows me to keep bringing you the great recipes you love!
Cuisine American
Beef Stroganoff Casserole Beef Barley Soup
More Recipes You'll Love

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Shepherd's Pie Soup - Spend With Pennies

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Main Dishes by Holly Shepherd's Pie Soup takes a classic comfort food staple and turns it into a flavorful savory soup that is as much fun to eat as it is to create! A bowl of hearty soup on a chilly day just warms your belly from the inside out making it the perfect dinner or lunch!

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Introduction

Ingredients

1 tsp. minced garlic
1/2 tsp. extra light virgin olive oil
4 cups low sodium chicken broth
3 cups cooked white beans - or one 15 oz. can Great Northern or Cannellini beans, rinsed
1 lb. Italian sausage, cooked and rinsed
1 tsp. dried basil or 4 minced leaves fresh basil
2 cups diced tomatoes
1 10 oz. pkg. frozen spinach
1 tsp. Parmesan cheese

Directions

1. Sautee garlic in olive oil.

2. Add sauteed garlic to 4 cups of chicken broth.

3. Add white beans to chicken broth and bring to boil for 5 minutes. Option: for creamy soup use hand blender and puree beans into broth.

4. Add remaining ingredients and simmer.

5. Serve topped with Parmesan cheese.

Note: You can make the soup slimmer by using Italian turkey sausage. You can decrease the sodium by using dried and cooked beans instead of canned and rinsed.

Number of Servings: 8
Recipe submitted by SparkPeople user FEATHEREDPINES.

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Winter White Bean and Italian Sausage Soup Recipe

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1 tsp. minced garlic 1/2 tsp. extra light virgin olive oil 4 cups low sodium chicken broth 3 cups cooked white beans - or one 15 oz. can Great Northern or Cannellini beans, rinsed 1 lb. Italian sausage, cooked and rinsed 1 tsp.

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Quick and cheesy broccoli soup in just 20 MINUTES!! This is the best soup ever!

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Slow Cooker 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!
by Holly

This easy recipe is hearty and delicious, the perfect way to use up any leftover ham and a great way to feed a crowd!

I am so excited to have partnered with Hurst's HamBeens® 15 BEAN SOUP® to bring you this belly-warming recipe.

Ham and Bean Soup

Slow Cooker Ham and Bean soup is the perfect family meal because everyone always loves it; this hearty soup is like a hug in a bowl!

Ham and Bean Soup is just one of those comfort foods that warms you from the inside out. It's deliciously healthy and loaded with flavor... and using a slow cooker makes it a total cinch. You'll need just a few minutes of prep time and best of all the beans do not require soaking!

This simple soup requires very few ingredients, starting with Hurst's® HamBeens® 15 Bean Soup®, onions and ham. The slow cooker does all of the work creating the most delicious easy bean soup.

How to Make Ham and Bean Soup

Ham and bean soup is the ultimate comfort food and even more so when you have a beautiful mixture of beans! Hurst's® HamBeens® 15 Bean Soup® is not only my favorite mixture, I know many of you love it too!

Hurst's HamBeens are definitely my go to for quality and flavor and are easily found in the dry bean section of almost any grocery store (or you can order them online). Along with the beans, a seasoning packet is included in each package of 15 Bean Soup making it simple and perfectly seasoned every time!

To Cook Beans

Rinse beans well and check for any debris.

No soaking required when using a slow cooker.

If you have already soaked your beans, you can reduce the liquid in the recipe by 1 cup.

Add acidic ingredients (such as canned tomatoes or lemon juice) after the beans have softened (these ingredients can sometimes interfere with rehydration).

Seasonings

Hurst's 15 Bean Soup comes with a vegetable-based seasoning packet that really takes this recipe to the next level. It has great flavor, the perfect amount of seasoning and a hint of smokiness. Adding the seasoning towards the end of cooking gives this soup an amazing flavor boost.

A squeeze of fresh lemon is an easy way to enhance the flavor of the broth. While I use plain tomatoes, you can also use canned tomatoes with chilis to add a little bit of spice or heat to this ham and bean soup!

Ham for Bean Soup

If you happen to have a leftover ham bone from your holiday baked ham, THIS is the recipe you're going to want to make with it.

If you don't have a ham bone, ask your local butcher or deli for either ham bones (they are usually really inexpensive) or ham hocks. Our deli down the road sells ham hocks for just a few dollars each. If you don't have either, leftover chopped ham works beautifully in this recipe too.

How to Thicken Bean Soup

This soup comes out very thick and hearty, just the way we love it!

If you prefer a thinner consistency, add one extra cup of broth or water to your slow cooker. If you'd like a thicker bean soup you can remove a cup or so of the beans and blend them and add them back into the soup. You won't change the flavor this way, just thicken the consistency, the soup will become almost more creamy this way.

We love this Ham and Bean soup served right out of the Crock Pot with a big piece of moist cornbread but it's delicious served over rice too!

Can You Freeze Ham and Bean Soup?

Yes, not only is it easy, but this ham and bean soup recipe makes a huge batch and it freezes beautifully. That means cook once, have two dinners and lunches all week... count me in!

We freeze this in individual portions so we can easily grab one for lunches and the smaller portions defrost quicker.

More Slow Cooker Recipes You'll Love

Crock Pot Ham & Bean Soup

Servings 12 servings

Author Holly Nilsson

Course Soup

Cuisine American

I am excited to have partnered with Hurst's HamBeens® 15 BEAN SOUP® to bring you this belly warming recipe. While I was compensated for this post, all thoughts and opinions are my own. Working with great brands I love allows me to keep bringing you the great recipes you love!

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Slow Cooker 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!

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Easy Italian vegetable soup with farro, cannellini beans, zucchini, leeks and spinach or Kale. Zuppa di farro + Video.

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Dump it and forget about it crockpot creamy chicken taco chili with chicken, lots of beans and veggies, and plenty of good spice!

If you are looking for an EASY dinner tonight that is extremely delicious; this is your recipe. I'm talking a complete dump it and forget it meal that does not require a single cutting board to be used!

Just a ton of beans, some chicken, and some good spice! That is seriously it. And then you go about your day without the stress of "what will I make for dinner tonight?" because you've got something awesome in the works!

This soup is based off of my two reader favorites - this creamy chicken chili AND this creamy green chile enchilada chili. Tacos definitely needed to be added into the mix.

My favorite taco seasoning with a ton of beans and chicken makes for a delicious chicken chili and then it's all about the toppings. Whatever you like adding to tacos throw on this soup and it will be incredible. Cheddar cheese, fresh lime, cilantro, guac/avocado, and even some tortilla chips. Enjoy!

More easy soups/chilis:

Optional add-ins: fresh lime, cheddar cheese, sour cream, guac/avocado, tortilla chips, salt and pepper

1. I use a 6 quart crockpot for this recipe. You'll want a big one 🙂

2. Trim any fat and then place the chicken breasts or thighs whole in the crockpot.

3. Add in the tomato sauce, undrained diced tomatoes, green chile peppers, undrained chili beans, drained and rinsed kidney beans, drained corn, drained and rinsed black beans, and chicken broth.

4. Add in all the seasonings.

5. Cover and cook on low for 4-6 hours or high for 3-5 hours or until chicken is completely cooked through and easily shreds.

6. Remove the chicken from the crockpot, shred it, and set aside.

7. Soften and cube the cream cheese and add to the crockpot. Turn the crockpot on high for 30 minutes stirring every 10 or so minutes to help the cheese melt.

8. Add the chicken back in and stir until the cream cheese is completely melted. Season with salt and pepper to taste.

9. Serve with your favorite "taco" add-in's. I love cheddar cheese, sour cream, and fresh cilantro. Also good is a chopped avocado or a bit of guac and tortilla chips.

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Chicken Taco Chili | Chelsea's Messy Apron

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Dump it and forget about it crockpot creamy chicken taco chili with chicken, lots of beans and veggies, and plenty of good spice! If you are looking for an EASY dinner tonight that is extremely delicious; this is your recipe.

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Hamburger Soup is a home-style, hearty meal sure to satisfy healthy appetites and stir up happy memories of Grandma's house. Pin it to your SOUP BOARD to save for later!
Be Sure To Follow Gonna Want Seconds on Pinterest for more great recipes!

My Grandma always had something special bubbling or baking away in her kitchen. Her cooking has definitely inspired a great deal of mine, and one of my first memories is sitting down to enjoy a big, warm bowl of her Hamburger Soup. It was such a hearty, filling dish, and it's the kind of meal that somehow manages to make everything better. I think everybody has a favorite hamburger vegetable soup recipe .

First, it's frugal - you can stretch a pound or two of ground beef to feed a crowd. Second, hamburger soups are a great way to use up leftover veggies or those odds and ends I always seem to have rolling around in my produce drawer. I think the main reason hamburger soup is such a popular provision on dining tables across the country, though, is because it brings back fond memories of cold days and the warm hands of someone special serving it to you.

I've definitely tweaked Grandma's recipe over the years, mostly to make things a little simpler and quicker. The changes haven't sacrificed flavor but do let me take advantage of some of the modern conveniences my Grandma didn't have the luxury of enjoying in her kitchen. My version of Hamburger Soup is definitely still Grandma's; it'll just be ready in less than half the time!

Choosing a flavorful ground beef or chuck is important in this recipe, even though you'll need to drain off the excess fat after browning. Leaner combinations work in recipes with more dominant flavors, but we want to maximize the beefy goodness in this soup by using a rich, fatty cut.

I like to add the salt and pepper while I'm browning the beef so it can absorb the seasoning while it's hot. I find that ultimately means I use a lot less salt than I would if I seasoned at the end. Building layers of flavor are what you're after in a great soup, after all, so seasoning as you go helps ensure every ingredient brings its "A" game.

One of Grandma's secrets (shhh, don't tell anyone) is mixing in a little flour with the onions and garlic before adding the broth.

This changes the mouth feel of the soup to something a little thicker - not as thick as a stew but not brothy like so many other recipes for this type of soup. It's a simple addition, making a little roux, but it creates a complex texture and a real "stick-to-your-ribs" meal.

Adding tomato paste also helps thicken the soup a bit and adds a deep, intense tomato flavor that complements the diced tomatoes and other ingredients in the soup. Another flavor layer complete!

The hallmark of any great soup is a great broth, and a homemade painfully slow-cooked one is a great choice if you have lots of time on your hands. "Free time" to me, though, usually means a good book, a glass of wine, and a nap, not tending to stock in the kitchen, so I use store-bought beef broth.

One of MY secrets is emulating the rich, intense flavors of a slow-cooked stock with my favorite flavor booster, Better than Bouillon.

I t really does a remarkable job of fortifying canned or boxed beef broth to give it a "home-cooked" flavor. No one needs to know you haven't been standing over a stock pot making it from scratch for 8 hours! By the way, I use regular, not low-sodium beef broth. If you choose low-sodium, you might need to adjust the salt.

Another great time-saver is buying pre-chopped, frozen veggies instead of spending time and elbow grease washing and uniformly chopping those extra ingredients. I like a combination of carrots, corn, peas, and green beans, but you can use your favorite blend. There's no need to thaw them, either. You can dump them into the pot straight from the freezer.

Some home cooks make this hamburger soup with cabbage , which turns it into a spoon-able, slurp-able version of cabbage rolls. You might want to skip the frozen vegetables if you go that route, but that's definitely a deviation from my Grandma's soup.

I do love lots of veggies in this recipe for all the color and texture they provide (I suppose the health benefits are okay too), and my recipe has even more than the Pioneer Woman hamburger soup version! One thing I DO carefully chop is the potatoes.

This recipe happens to be one my dad's favorites too, and we both like every spoonful to be perfect. We feel very strongly (which is totally acceptable when you're dealing with a family recipe) that each bite should have a little bit of everything, and big chunks of potato can throw that delicate balance off.

This isn't, after all, a hamburger potato soup . I chop the potatoes small, into ½" cubes or smaller, so they're similarly sized to the other veggies (even the tomatoes are small). You'll thank me when you try the soup, plus your knife might be feeling a little neglected at this point.

There's Worcestershire sauce because it is, after all, beef's best friend and a flavor bomb all on its own.

I'm also a fan of Italian seasoning, which works perfectly with the tomatoes in this dish. Most have basil, oregano, rosemary, and thyme, with some additional herbs and spices thrown in. This particular mix balances the brightness of the tomatoes with warm, earthy, herby notes and makes a warm loaf of Italian bread an obligatory accompaniment to this meal.

Bread's required, of course, but I don't like to add other starches to this soup. Some recipe versions - hamburger soup with macaroni , hamburger soup with noodles , and hamburger soup with rice - have the liquid-to-starch ratio worked out so the pasta and rice get cooked without thickening the soup too much.

My Grandma's soup has the perfect thickness thanks to her purposefully added ingredients, so I'm not going to mess with it. I think these additions also dim the spotlight on the wonderful flavor layers we've worked hard to craft in this dish.

Recipe Notes for Hamburger Soup:

Slow Cooker - If I have an opportunity to use some of that rare "free time," I'll make a Hamburger Soup slow cooker dinner , completing the first two steps of the recipe in a pan on the stovetop, then dumping everything into the crockpot for 6 - 8 hours on low. I think that leaves plenty of time to sneak a nap in!

Potatoes - If you don't already know this about me, you will. I'm a bit of a (rabid) Russet fan. It's the potato I use whenever I can, because I really love the texture. In this recipe, the potatoes get slightly crumbly and even lend some of their starchy goodness to the soup to thicken it a bit more. You can substitute red potatoes , but they have a slightly sticky texture and won't add body to the soup like the Russets.

To Saute or not to Saute - Why can't you just dump everything into the soup pot instead of doing all the browning and pre-cooking? Well, I suspect you've seen very few (good) recipes for soups and stews and sauces that don't pre-cook aromatics . That's because aromatics - things like onions, celery, garlic, and herbs - release their "aroma" when they interact with hot oil (hotter than boiling water). Without this step, you miss out on balanced flavors and smells that make the dish a flavorful, complex masterpiece.

Easy Hamburger Soup Recipe

Looking for more Soups?

- Loaded with chunks of meat, veggies, and cheesy broth!

Easy Cream of Broccoli Soup - This soup is loaded with flavor and nutrition benefits!

Chicken Tortellini Soup -One dish dinner loaded with juicy chunks of chicken, tender tortellini, veggies and a bit of sausage.

- Comfort food, warm, quick, and easy to make!

- Rich tomato base soup loaded with Italian sausage, pasta, mushroom, and spinach!

Chicken Taco Soup - brings all the best taco flavors into a family friendly, hearty, healthy soup! Stovetop, Slow-cooker, and Instant Pot versions included!

Mexican Chicken Soup - brims with tender chicken, fresh vegetables, and southern spices. The unique cilantro, cheese, and chip topping seals the deal!

More Beefy Recipes...

Reader Interactions

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Hamburger Soup Recipe (With Video!) - Gonna Want Seconds

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Hamburger Soup is a home-style, hearty meal sure to satisfy healthy appetites and stir up happy memories of Grandma's house. Pin it to your SOUP BOARD to save for later! Be Sure To Follow Gonna Want Seconds on Pinterest for more great recipes! My Grandma always had something special bubbling or baking away in her kitchen.

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This post may contain affiliate links. Please read my disclosure policy.
This Cabbage, Sausage and Potato Soup recipe is totally hearty and comforting, full of the best savory flavors, easy to make, and it's guaranteed to warm you right up!
Guys, this soup.

It's only the middle of September, and I have already made it three times this past month. And when I say three times, keep in mind that I'm now married to a handsome vegetarian who won't come anywhere near this one. Which means this huge, simmering, delicious pot of soup (plus leftovers) are exclusively for Yours Truly.

And I still can't get enough of it!

This is probably due in part to the fact that I'm about 30 years late to the party that is cabbage soup. I'm not sure why, but our family never grew up eating it, and for years I used to only think of it only in terms of those crazy fad diets, and never really tried a good bowl until a few years ago. But the second I did - oh man, guys - it was cabbage soup love at first bite. Especially when you add some smoked kielbasa sausage to the picture, and some hearty potatoes, and lots of savory and garlicky seasonings - this feel-good, hearty, savory, delicious soup is comfort food to the max.

I wish I squeeze you all around my table and ladle you up a steaming bowl for yourself right now. But instead, I'm just going to beg you to stir up a pot for yourself. Because this soup = magic. 💛

Cabbage Soup Recipe | 1-Minute Video

And the good news? It's also incredibly easy to make!

Begin with your starring ingredient - a small head of green cabbage. We're going to use it all in this pot of soup. And even though it's going to turn into a small mountain of greens once it has been chopped, don't worry, because it'll all wilt down once we add it to the soup.

The second most important ingredient here is a good package of kielbasa sausage. Really, you can use just about any kind of smoked sausage here (or even bratwurst). But I'm partial to kielbasa here with its smoky, garlicky flavors (that usually include caraway, too). You're welcome to use traditional pork sausage here, or chicken or turkey or vegan sausage. You pick.

Begin by sautéing the sausage for a few minutes in a large stockpot (affiliate link) until it is lightly browned. Then transfer it to a separate plate to save for later.

Sauté the rest of your veggies and all of that cabbage, then add the remaining ingredients and let the soup simmer until those potatoes are nice and tender. Season with salt and pepper (I recommend extra black pepper with this one), and soon enough...

... these delicious bowls of cabbage soup will be yours to serve and enjoy.

Hope you love this one as much as I do, friends!
(This recipe contains affiliate links.)

Cabbage, Sausage and Potato Soup

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Cabbage, Sausage and Potato Soup | Gimme Some Oven

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This Cabbage, Sausage and Potato Soup recipe is totally hearty and comforting, full of the best savory flavors, easy to make, and it's guaranteed to warm you right up! Guys, this soup. It's only the middle of September, and I have already made it three times this past month.

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The Best Broccoli Cheese Soup is a thick, rich and creamy soup with chunks of tender broccoli pieces, shredded carrots and a hint of nutmeg all cooked together in melted sharp cheese! The perfect comfort soup for the colder months!
Soup is the comfort of the soul! If you love soups try this Slow Cooker Pasta e Fagioli Soup, Creamy Zuppa Toscana or Creamy Chicken Broccoli Soup.

Our Recipe is Better Than the Broccoli Cheese Soup Panera has to Offer

With the colder weather moving a nice warm soup is just what to look forward to at dinner time.

This Panera copycat broccoli cheese soup hits the spot perfectly.

And let me tell you it is the BEST broccoli cheese soup that I have had!

Adding this soup to a bread bowl makes it even more fantastic.

This broccoli cheese soup recipe is so creamy and I love the vegetables inside.

They are so tender and add so much thickness to this broccoli cheese soup.

It is just what you need for a cold. snowy day outside.

You will be making this broccoli cheese soup again and again!

What you need to make broccoli cheese soup

This is a simple broccoli cheese soup that is perfect for the colder months to come.

Sitting by the fire and warming up with this creamy and thick soup is not only comforting but keeps you warm throughout.

Top you soup with extra cheese, crumbled bacon or ham and some chives for a full broccoli cheese soup experience.

Hollow out a round loaf of bread and add a scoop of broccoli cheese soup for a combination MUST.

Butter: melted butter that will go along with sautéing an onion.

Onion: medium sized onion, chopped and then sautéed in onion.

Butter: more butter... but for good reason! This will make a simple roux with flour.

Flour: this is you thickener to go along with your flour.

Half-and-half cream: makes you broccoli cheese soup ultra thick, rich and creamy!

Chicken stock: adds flavor and the liquid that you need.

Broccoli: fresh is better than frozen and chopped up into pieces.

Carrot: cut into short, thin strips.

Nutmeg: secret ingredient that adds so much flavor!

Sharp cheddar cheese: cheese is good!

Salt and pepper: just a pinch!

A creamy and delicious soup that tastes just like Panera Bread if not better!

How to make broccoli cheese soup

Start your broccoli cheese soup with a roux of butter and flour for a more thicker recipe.

Later your cheese will be creamed for a thick and creamy cheese.

For a more thick and rich texture just continue to add more flour and butter combination.

Enjoy your broccoli cheese soup with cornbread, miracle no knead bread, perfect baked potato recipe or apple bacon brussel sprout salad for a complete meal.

Making the roux: Sauté the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the melted butter and flour over medium heat for about 3-4 minutes.

Whisk together liquid: Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.

Cook in vegetables: Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.

Add seasonings and cheese: Add nutmeg, salt and pepper and sharp cheddar cheese. Let the cheese melt and then serve. For a smoother soup puree it in a blender... but I love the chunks!

Variety of cheeses

You can't go wrong with cheese!

There are so many fun flavors and types of cheese that this broccoli cheese soup can be mixed up in.

We love to try a mixture of cheeses when we make this broccoli cheese soup!

All of these cheeses tastes so good. Mix and match and have several ways of making this broccoli cheese soup recipe.

Cheddar cheese: creamy, milk flavoring.

Colby cheese: soft, moist and milder.

Jack cheese: rich, sharp and slightly nutty.

Swiss cheese: a mild cheese.

American cheese: smooth and creamy texture.

White cheddar cheese: mild, spicy and compliments other cheeses.

Fresh parmesan cheese: fruity and nutty with a harder texture.

Tips for making broccoli cheese soup better than Panera

Panera by far makes the best broccoli cheese soup.

With these tips and my recipe you will not only love my broccoli cheese soup recipe but it will be even better than Panera!

Enjoy these upgrades today for a thicker, richer and creamier broccoli cheese soup!

How to make broccoli cheese soup in the slow cooker

The smaller the pieces of vegetables cut up the quicker the broccoli cheese soup will cook.

Fresh broccoli is preferred by frozen broccoli will also work. Frozen tends to cook faster because it is already blanched.

If you are wanting to make it vegetarian or don't have chicken broth, vegetable broth also works well.

To make it a little more healthy, low sodium chicken broth works well too.

Want some heat! Add in a pinch of cayenne or red pepper flakes into the broccoli cheese soup recipe.

You can substitute the half and half for a heavy cream or even whole milk. Each milk base will give it a different consistency.

Stay away from low fat or fat free milk. You will want the fat from the milk to make it thick, rich and creamy!

To make a thicker broccoli cheese soup, create a cornstarch slurry. Whisk 2 to 3 tablespoons water or cold chicken broth and cornstarch. Slowly add a little at a time to reach your desired consistency. Add an additional 10 minuets. The cornstarch will be your thickener.

Adding more cheese also helps to thicken the soup.

Cream cheese melted also is a great thickener for a soup texture.

When adding the milk, add it very slowly and stirring continuously at the same time. Mixing milk and the heat will sometimes cause the milk to curdle.

This will be the same with the cheese. When adding your cheese turn your heat down to low and slowly sprinkle your cheese in to avoid it clumping in your soup mix.

If you can shred your cheese yourself this is a great way to make sure it will melt evenly compared to pre-shredded cheese.

For a more creamier texture use an immersion blender or puree the soup to make it as smooth and creamy as possible.

Make this broccoli cheese soup recipe with shredded chicken or leftover rotisserie for extra protein.

Sometimes a slow cooker is just the trick.

You can get a few extra things done while the slow cooker does most the work.

Set yourself a little bit of time to get started and then a little after. Let the slow cooker do the rest!

This broccoli cheese soup recipe warms up well in a slow cooker.

Making the roux: Whisk together the butter and flour.

Add ingredients and stir: Add all of the ingredients to your slow cooker, leaving out the cheese, milk and broth. Gently stir in your chicken broth.

Slow cooker time: Cook on high for 3 to 4 hours or on low for 5 to 6 hours.

Stir in dairy ingredients: About 20 to 30 minutes before your broccoli soup is done, slowly pout milk and sprinkle cheese in to the slow cooker. Cook another 20 to 30 minutes, stirring it occasionally. Ready to serve once the cheese is all melted through!

Storing broccoli cheese soup

This broccoli cheese soup is so delicious hot, fresh and right off the oven.

Add some croutons and extra cheese and you have a delicious meal.

Unfortunately, dairy does not do the greatest when frozen.

When reheating, it becomes grainy or the texture of the broccoli cheese soup can change slightly.

It can be done; however, there may be a little change to taste and texture when reheating in the microwave or on the stovetop.

Enjoy this soup as often as you can this fall and winter season! This soup will warm you up in minutes!

Making Ahead: I love a fresh and hot soup with the steam coming off of it once it is poured into your bowl. Making ahead can be tricky but leaving it on the stove top or in a slow cooker will be best, stirring occasionally. Eat within 4 to 6 hours of making it.

Refrigerating: This broccoli cheese soup can last in the refrigerator for about 4 to 5 days long. Let your soup cool completely. Then place in an airtight container to store.

Freezing: If you are planning to freeze, let your broccoli cheese soup cool completely. Add it to a freezer ziplock bag. Lay your soup flat in the freezer for easy stacking and saving space in the freezer, This will last in the freezer for about 1 month.

Freezing without dairy: Dairy does not freeze well. It is best if you leave out the milk and cheese until you are ready to warm it up. Even undercooking your broccoli can help when reheating your frozen broccoli cheese soup recipe.

Reheating: To reheat your broccoli cheese soup place in a saucepan over low to medium heat for about 4 to 5 minutes or microwaved 1 to 2 minute increments. Stirring slowly each time until it is warmed through.

Here are more recipes with broccoli in them

Copycat Panera Broccoli Cheese Soup

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The Best Broccoli Cheese Soup Recipe | The Recipe Critic

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The Best Broccoli Cheese Soup is a thick, rich and creamy soup with chunks of tender broccoli pieces, shredded carrots and a hint of nutmeg all cooked together in melted sharp cheese! The perfect comfort soup for the colder months! Soup is the comfort of the soul!

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There's nothing like cooler weather that makes me want to cook up a big batch of soup and spend a cozy evening in with family and friends. Especially one that involves bone broth, grass-fed beef and immune-boosting herbs and vegetables. That's right, I'm talking about this pho recipe, which will warm you up, aid your gut health, support your immune system during these cold winter months and is downright tasty.

What is pho? Pho or phở originated in Vietnam in the early 20th century and has probably been around even longer, although there is poor documentation of the recipe until the last 90 years. It is thought that the French occupying the region in northern Vietnam and neighboring Chinese traditions both influenced the popular broth that we know today.

After the Geneva Accords, which required Vietnam to split into two in 1954, many northern Vietnamese migrated south and brought their Vietnamese soup along with them. ( 1) Southern Vietnam was much more liberal with their pho soup and introduced garnishes like cilantro, lime, bean sprouts and Thai basil. How do you pronounce pho? The same you would 'duh'!

Is pho healthy? I would argue, absolutely. Not only are the benefits of bone broth numerous, including digestive repair, skin and joint health, but adding in healing spices and herbs boosts the benefits even more. Grass-fed beef boasts benefits of CLA, omega 3 fatty acids and is free of all hormones and antibiotics. Instead of traditional white rice noodles used in pho, I incorporated zucchini noodles, which have high anti-inflammatory properties and are high in vitamin C. (You can also opt for gluten-free brown rice noodles.)

Toppings for the pho include cilantro, which helps rid the body of heavy metals, and Thai basil, which boosts immunity and contains natural antioxidant properties. Mint leaves aid in digestion and give a refreshingly cool flavor to the broth. Green onions give a mild, pungent kick and also add in antiviral and antibacterial properties to your pho soup recipe. Bean sprouts add a crunch, and since they are sprouted, are easy to digest, and you can absorb the nutrients within them much easier.

Lastly, I added organic sriracha sauce to give it an extra kick and coconut aminos with beneficial enzymes, minerals and other healthy elements.

So now you're wondering how to make this pho recipe. Traditional bone broth can take anywhere from 24 to 48 hours to prepare, so if you're using homemade, give yourself a day or two to get your pho broth ready. Otherwise, find a high-quality bone broth made from organic meat and vegetables to add to your pho ingredients. This pho recipe is easier to make than you think, so don't be afraid to dive in!

How To Make Pho

First, take the bone broth and add it to a large stock pot. Add in onions, carrots, garlic cloves, cinnamon sticks and coconut aminos and bring it to a boil. Once the broth is boiling, reduce the heat so that the broth will simmer for 30 minutes. While the broth is simmering, go ahead and your zucchini into noodles or "zoodles."

Chop up your herbs and vegetables and set aside. Slice your sirloin steak into very thin slices, about one-fourth of an inch. Place the steak slices back in the refrigerator to keep them cold until the broth is ready. After the broth has simmered, strain out the solids and discard them. Return the broth to the stove top and keep piping hot until ready to serve. Now you're going to assemble your pho soup bowls.

First, add in a handful of zucchini noodles to the bottom of the bowl.

Pour in a cup or two of bone broth over the noodles and quickly add 5-6 raw beef slices and watch them begin to cook through in the piping hot broth.

Top off your pho with cilantro, green onion, bean sprouts, mint, Thai basil, organic sriracha and more coconut aminos, if desired.

This pho recipe is so soothing, warming and nourishing. You'll want to make this again and again in the upcoming winter months!

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How to Make Gut-Nourishing Pho with Detoxifying Cilantro, Zucchini & Coconut Aminos Instead of Rice and Soy

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There's nothing like cooler weather that makes me want to cook up a big batch of soup and spend a cozy evening in with family and friends. Especially one that involves bone broth , grass-fed beef and immune-boosting herbs and vegetables.

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Crockpot Green Chile Chicken Enchilada Soup | Chelsea's Messy Apron

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Delicious green chile chicken enchiladas in a creamy soup form. Dump it and forget about it slow cooker meal! Welp. I think this is the last soup I'll be sharing for a bit. Which makes me both excited and a little bit sad. Excited because HELLO SPRING and warmer, longer days.

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Main Dishes
by Holly

Shepherd's Pie Soup takes a classic comfort food staple and turns it into a flavorful savory soup that is as much fun to eat as it is to create!

A bowl of hearty soup on a chilly day just warms your belly from the inside out making it the perfect dinner or lunch!
This belly warming recipe has been created in partnership with Kitchen Basics.
This Shepherd's Pie Soup has lean ground beef or lamb, veggies and seasonings simmered in a delicious beef stock. Once bubbly and thickened, we top this soup with buttery and crispy potato puffs to give you a slurpable version of this family favorite.

How do you make Shepherd's Pie?

Classic Shepherd's Pie is normally made with a layer of lamb, peas, carrots, and corn that is simmered in gravy. If you replace the lamb with beef, it's technically called Cottage Pie however we always grew up using ground beef and calling it Shepherd's Pie.

The casserole version of Shepherd's pie has a rich beefy layer topped with creamy mashed potatoes and then baked until bubbly and golden to create a comfort food staple. While it's not traditional, some recipes make Shepherd's Pie with cream of mushroom soup, but I find the flavor to be more rich (and traditional) when using a delicious beef stock!

Easy Shepherd's Pie Soup

While the weather is still chilly and the evenings get dark early, there is nothing like a steaming bowl of soup around the family dinner table.

Soups are a complete meal in a bowl with lean proteins and lots of veggies simmered to perfection! This Shepherds Pie Soup is no exception.

Taking traditional flavors from a Classic Shepherd's Pie, this rich soup is hearty, healthy and loaded with flavor. To top it all off, we add in some buttery baked potato puffs!

What goes into Shepherd's Pie Soup?

A classic Shepherd's pie recipe layers the mashed potatoes, and meat/veggies layer on top of each other. The same flavors you know and love in your favorite Shepherd's pie are all simmered together in this simple casserole inspired soup.

This soup starts lean ground beef, onions and garlic browned in a pot. I add in seasonings to our favorite beef stock to give that that rich gravy-like flavor we love so much.

Since beef stock makes up the base of this soup, you'll want to make sure you're using a high-quality stock. In this recipe I used Kitchen Basics® Original Beef Stock because I love the rich beefy flavor and it tastes so close to homemade.

To make this extra easy the remaining veggies are frozen (which is what I always put into my own Shepherd's Pie too).

Shepherd's Pie is topped with potatoes that are baked until golden adding flavor and a creamy texture. In this recipe, make mini potato puffs (which were inspired by my Duchess Potatoes recipe) and bake them to golden brown. These potatoes are best added to the bowl once the soup has been ladled in. If you don't want to make mashed potatoes from scratch, adding egg yolks to store bought mashed potatoes will work just as well.

What do you serve with Shepherd's Pie Soup?

This Shepherd's Pie soup is a complete meal in itself with beef, vegetables and potatoes. We love to serve it with a simple side salad (and Homemade Buttermilk Biscuits) to sop up any broth left in the bottom of the bowl!

Turning them all into a soup is definitely easier, and still delicious!

Can you Freeze Shepherd's Pie Soup?

I love bringing this for lunches, and I can freeze it to enjoy later on! This soup is easily freezable!

If you decide to freeze it, skip the potato puffs as they don't freeze well. You can prepare them on the day of serving and add them on top!

My kids could not get enough of this seriously delicious soup, and neither could I! Turning a traditional casserole like this Shepherd's Pie into a soup recipe is a fun way to switch up your dinner routine (or Turkey Pot Pie soup is another great mash up)! Add in a fresh salad and some rolls for the perfect cool weather meal!

SHEPHERD'S PIE SOUP

Servings 8 servings

Author Holly Nilsson

Course Dinner
I am excited to have partnered with Kitchen Basics to bring you this belly warming recipe. While I was compensated for this post, all thoughts and opinions are my own. Working with great brands I love allows me to keep bringing you the great recipes you love!
Cuisine American
Beef Stroganoff Casserole Beef Barley Soup
More Recipes You'll Love

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Shepherd's Pie Soup - Spend With Pennies

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Main Dishes by Holly Shepherd's Pie Soup takes a classic comfort food staple and turns it into a flavorful savory soup that is as much fun to eat as it is to create! A bowl of hearty soup on a chilly day just warms your belly from the inside out making it the perfect dinner or lunch!

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You'll need

1 (17.6 ounce) package Italian sausages (see note), cut into bite-size pieces
1 medium onion, diced
2 large carrots, peeled & sliced
1 (19 fluid ounce) can white beans, drained
1 (28 fluid ounce) can diced tomatoes
4 cups vegetable broth
4 dashes Italian seasoning
1 teaspoon garlic powder
1 cup uncooked tubular pasta (I used macaroni)
2 large handfuls fresh baby spinach
Salt & pepper, to taste
How to make it
Prep your sausage, onion, and carrots.
Add all ingredients except the pasta, spinach, and salt & pepper to a slow cooker. Cook on low for 6-8 hours.
About 30 minutes prior to serving, add the pasta and stir the soup every 10 minutes or so to prevent it from sticking on the bottom.
When you're 5-10 minutes away from serving, stir in the spinach and season the soup with salt & pepper as needed. Serve immediately.

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You'll need 1 (17.6 ounce) package Italian sausages (see note), cut into bite-size pieces 1 medium onion, diced 2 large carrots, peeled & sliced 1 (19 fluid ounce) can white beans, drained 1 (28 fluid ounce) can diced tomatoes 4 cups vegetable broth 4 dashes Italian seasoning 1 teaspoon garlic powder 1 cup uncooked tubular pasta (I used macaroni) 2 large handfuls fresh baby spinach Salt & pepper, to taste How to make it Prep your sausage, onion, and carrots.

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Hi Guys! Rachel from Craving Some Creativity here today and I am so pumped to share my recipe for Vegetable Broccoli and Cheese Soup ! I looked at the weather this morning and we have 6-9 inches of snow on the way. That kind of weather definitely calls for soup. And this hearty, flavorful soup certainly is what I am craving.

Click the arrow to get the full recipe!

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Hi Guys! Rachel from Craving Some Creativity here today and I am so pumped to share my recipe for Vegetable Broccoli and Cheese Soup ! I looked at the weather this morning and we have 6-9 inches of snow on the way. That kind of weather definitely calls for soup.

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Featuring Protein-Packed Chili, Tomato Basil Soup, Cauliflower Parmesan Soup, Butternut Squash Soup and Potato Leek Soup

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This Greek Inspired Chicken Lemon Rice Soup is my interpretation of a traditional Avgolemono and it's one of my all time favorite things to eat. The chicken and rice makes it super hearty, and the lemon gives it such a delicious tangy flavor. I love it. If you're a big frequenter of diners (as I am) then you are most likely familiar with it, it's very often the soup of the day.

When I lived in Chicago I had a Greek diner around the corner from me and as soon as the weather started turning chilly, I was there all the time slurping up this deliciousness. Since I've moved away from the States, I decided to have a go at making it myself because I'm not really sure I can survive winter without it. After a few tweaks, I'm confident this recipe is as good as - if not better - than where I used to go in Chicago. It's SO good. 🙂
One note on the preparation - mixing in the eggs can be a little tricky if you're not paying attention. They can scramble if you just pour them in. You need to be sure to add them a little at a time and stir vigorously each time so they give the soup a silky, thick texture and don't scramble.
If you have any doubts about the deliciousness of this soup, just check out the awesome reviews and comments at the bottom of the page. I don't know one person yet who has made it and didn't fall in love with it immediately. It doesn't take too much prep time, about 15 minutes, and it's done cooking in about 1/2 an hour. It makes quite a bit of soup, I would say enough for 6 - 8 people.

check out these other great soup recipes:

here's a video showing how to make this Chicken Lemon Rice Soup:

: Greek Inspired Chicken, Lemon & Rice Soup with Video

Prep Time: 15 minutes

Cook Time: 30 minutes

Serving: 6 - 8 servings

Print Nutrition facts (per portion)

Nutrition facts (per portion)

Calories: 369

Carbohydrate Content: 27.7g

Cholesterol Content: 128mg

Fat Content: 18.1g

Fiber Content: 1.4g

Protein Content: 22.7g

Saturated Fat Content: 6.4g

Serving Size: 8

Sodium Content: 1282mg

Sugar Content: 3.4g

By Ben Rayl 09/27/2017

Ingredients

how to

In a large soup pot, heat the olive oil over medium heat, add the carrots, celery and onion and cook until soft, about 3 - 5 minutes.

Increase heat to medium high, then stir in the rice and cook for a minute or two, generously salt and pepper.

Stir in the chicken broth, bring to a boil, then reduce heat and simmer for about 20 minutes, or until the rice and carrots are cooked.

Stir in the chicken and remove from heat.

In a small, heavy bottomed saucepan, melt the butter over medium heat and whisk in the flour, until smooth.

Gradually add about 4 cups of the broth mixture, and cook (stirring constantly) until slightly thickened, then remove from heat.

In a small bowl, beat the eggs until they are foamy.

Slowly beat the lemon juice and the thickened broth into the soup, then very slowly add the egg mixture, vigorously stirring constantly so the eggs do not 'split'.

Heat the soup over medium heat until it thickens a bit, but do not return to a boil.

this post contains affiliate links
4.9130434782609 stars - based on 46 review(s)

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Greek Inspired Chicken, Lemon & Rice Soup with Video

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This Chicken Lemon Rice Soup is inspired by the Greek soup Avgolemono and it's quite possibly the best soup I've ever had. If you have any doubts about the deliciousness of this soup, just check out the awesome reviews and comments at the bottom of the page.

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It's a bit ridiculous how easy it is to make this Beef and Cabbage Soup. You literally just throw a bunch of things in a pot, then wait about an hour and you've got a bowl of just about the best soup you'll ever have. There's something about the combination of ingredients that makes this soup absolutely awesome. The smell of it cooking will fill your kitchen and create a Pavlovian reaction in your mouth, it smells incredible.

This is a recipe I got from my mother years ago, and I crave it often in the winter when I don't want to spend a lot of time in the kitchen but I want a comforting, hearty bowl of soup. Seriously, if you've yet to make this, you really need to try it. I promise you'll be hooked from the first spoonful.

The prep time on this soup is only about 15 minutes, then you let it simmer for about an hour so it's super easy (and hearty enough) for a quick weeknight meal. It yields quite a bit - I would say enough for 6 - 8 people.

is it soup time? check these out too (they're delicious):

here's a video showing how to make it:

By Ben Rayl 10/16/2013

Ingredients

how to

this post contains affiliate links
4.9375 stars - based on 16 review(s) Add to Favourites

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Super Easy Beef and Cabbage Soup & Video

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Couldn't be easier Beef and Cabbage Soup Recipe. Brown the beef in the butter in a Dutch oven over medium heat. Add all the remaining ingredients except the parsley; bring to a boil. Reduce heat and simmer for 1 hour. Serve garnished with fresh parsley.

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This crock pot zuppa toscana soup is an Olive Garden copycat recipe that makes it easy to bring the taste of Italy home. A simple dinner for busy weekdays!

This post contains affiliate links. Read the disclosure policy.

About Crock Pot Zuppa Toscana

Nothing beats a big bowl of comforting soup. Except for maybe being able to make one of your favorite restaurant soups from the comfort of your own home, in your most comfortable clothes, on those cloudy days you don't want to leave the house.

Because that's exactly what this slow cooker zuppa toscana soup can do: give you all the flavor of Olive Garden's best soup without having to leave your house.

And better yet, this soup is made in a crockpot, so you can set it and forget it until it's time to dig in and eat.

This soup is one of Homemade Hooplah's most popular recipes, and for very good reason - it's a copycat recipe that's so spot-on that it's almost better than the original!

What's in zuppa toscana soup?

To enjoy your own hot bowl of zuppa toscana soup, you'll need to collect the following ingredients:

Ground hot Italian sausage - Adds some protein with a delicious flavor. You can also use an equal portion of any flavor of sausage (or level of spiciness) or substitute this for other ground meats (beef, chicken, turkey, etc).

Yellow onion, garlic, salt, and black pepper - Common ingredients for hearty soups that add delicious flavor.

Russet potatoes - Because nothing is as comforting as soft potatoes in a soup. You can also substitute this for red or golden potatoes. Peeling the potatoes is also optional (especially for goldens!)

Chicken broth and heavy whipping cream - For creating a delicious, creamy broth for the soup. You can also substitute the chicken broth for an equal portion of more water or vegetable broth. Dairy substitutes, half and half cream, or omitting the heavy cream altogether can also be done.

Kale - A classic ingredient for this soup that adds some soft, leafy texture. This can also be substituted for an equal portion of spinach, collard greens, or mustard greens. One reader even recommended using endive. You can also omit the greenery entirely if you'd like.

Parmesan cheese - Totally optional but it gives this Italian soup a classic cheesy topping.

Do you have to use kale?

Since posting this recipe, one of the most common questions about this soup has been about the kale. Because, weirdly enough, kale has the reputation for not being very tasty. Oh so strange, I know.

So, as someone that is not normally a fan of kale myself but is a fan of this soup, I can confirm that kale can taste good - in the right circumstances. And the flavors in this soup go a long way in bringing out the very best qualities in kale, giving this soup a great veggie texture and an added nutritional bonus.

However, if all the positive vibes in the world couldn't sell you on kale, many readers have substituted the kale for spinach and liked the results.

What else can you add?

Soups like this are very forgiving and are great for adding your own touch of flavor, such as:

Cooked and crumbled bacon.

Red pepper flakes.

Doubling the meat content (from one pound to two). You can use the same meat or even use different types.

Cannellini beans.

If you've made an addition to this soup that you enjoy, I'd love to hear about it in the comments!

How can you thicken soup?

This soup is fairly brothy, but there are two easy methods for making it thicker:

Blend or mash a portion of the cooked potatoes within the soup.

Create a slurry. When adding the heavy cream, reserve two or three tablespoons of cream and whisk it with one tablespoon of cornstarch, then mix it in with the soup. The soup will progressively become thicker the longer it cooks.

How long is zuppa toscana good for?

Once prepared, this Italian soup can last in the refrigerator in a sealed container for three to four days.

Can you freeze zuppa toscana?

Yes, you totally can! Soups are great for freezing in individual-sized portions, too.

To freeze, allow the soup to cool to room temperature, then transfer to a sealable container or freezer bags.

Soup can be stored in the freezer for up to two to three months.

What to serve with Italian soup?

If you're serving soup as the main course, you might be wondering what else to serve with it. And I totally get it; soups are one of those gray areas where it can be an appetizer, side, or main course, and each situation can call for different options.

In my house, we typically serve soup with:

Bread. Whether it's plain toasted bread, a bread baked with cheese, or even some simple sandwich, anything with bread is bound to be a good complement to soup.

Salad. And when serving salad with soup, I try to pick a variation that has different (yet complimenting) ingredients to the soup. Leafy salads or hearty pasta salads are always a good fit.

Meat dishes with minimal seasonings. You don't want the other recipe to totally steal the show, but a lightly flavored chicken or beef dish would go great with potato soup.

Notes & tips for this zuppa toscana crock pot recipe

You can make zuppa toscana soup in numerous ways, but the main staples are kale, heavy cream, and potato. I've seen soups that use both bacon and chicken, but I've always felt it works best with sausage (and Italian sausage at that).

This soup isn't difficult to make on the stovetop, but I've always liked the convenience of a crock pot, and this Olive Garden zuppa toscana recipe is a perfect example of what a crock pot can do. I'm a big fan of this crock pot - it has three sizes in one!

And if you like Olive Garden copycat recipes, be sure to check out this one for Parmesan Baked Shrimp!

More tasty soups

How to make zuppa toscana soup
This next part is only a photo tutorial of the recipe steps. If you're looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Since this recipe is made in a crock pot, the instructions are very simple.

Step 1 - Cook the ground hot Italian sausage, garlic, and yellow onion in a large skillet (draining the grease from the skillet).

Step 2 - Add the cooked veggies & sausage, potato, seasonings, and chicken broth to your crock pot. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours.

Step 3 - Add the kale and heavy cream to the crock pot, stir, then cook on HIGH for 30 minutes.

Step 4 - Serve and enjoy!

And that's it! This recipe can also be made on the stovetop, but sometimes you need the extra freedom that a crock pot can provide on a busy weeknight. There's nothing more comforting than a crock pot full of soup!

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Crock Pot Zuppa Toscana - Homemade Hooplah

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This crock pot zuppa toscana soup is an Olive Garden copycat recipe that makes it easy to bring the taste of Italy home. A simple dinner for busy weekdays! This post contains affiliate links. Read the disclosure policy. Nothing beats a big bowl of comforting soup.

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Roasted Pumpkin Soup Recipes - Viking River Cruises

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The sugar pumpkin called for in this recipe is a cooking variety; dense with meat, tender and perfect for cooking and baking, it is an excellent source of vitamin A. When you purée the soup, remove the center cap from the lid, covering the hole with a towel to allow steam to escape-this prevents the lid from popping off.

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This 7 can Chicken Taco Soup is a delicious and flavorful dish filled with the most amazing spices, chicken, corn, and beans. The hardest part about making this 7 can chicken taco soup recipe is opening the cans! With this recipe, dinner is ready in under 30 minutes and clean-up is minimal!

Chicken Taco Soup

One thing I love about this recipe is how easy it is and how easy it is to customize. I don't ever have chicken in a can in my pantry, but I often have leftover chicken, and that works just as amazing! Another great substitution? Rotissary chicken!! (Check out this recipe for slow cooker rotisserie chicken!) We have served this chicken taco soup with sour cream, fresh cilantro, avocado, shredded cheese, diced jalapeno, and diced onion. A little something for everyone! We set up a serving tray and pass the fixings around the table! You could also set this up like an appetizer bar!

Can You Use Fresh Ingredients?

You can also make this more wholesome by using your own canned goods from fresh ingredients. We always have canned tomatoes in our pantry. We typically have over 75 tomato plants each year so we spend quite a bit of time stewing and dicing tomatoes for future use. We also plant our own corn and then fill freezer bags for later. Even if you don't grow your own food I would highly recommend getting sweet corn and tomatoes when they are in season and freezing or canning it for later. It is so worth the time. We like to make a day of it, we set up stations for corn, diced tomatoes, stewed tomatoes, salsa, ketchup, and spaghetti sauce. Everyone has a job! When it comes time to open any of the jars, we all have a sense of ownership and pride. It gives us so much joy!

Another awesome tip... try making my Homemade Taco Seasoning! This would replace all the seasonings in this chicken taco soup recipe. The nice thing about this particular recipe (especially if you like tacos) is that you can make a big batch and store in an airtight container for up to 6 months! Just make sure you give the mixture a good shake before you use it again. The heavier spices like to settle.

Can you make Crock Pot Chicken Taco Soup?

Yes! For this variation of the recipe, I like to use frozen chicken. Place the frozen chicken breasts in the crockpot and then follow with the remaining ingredients. Cook on low for 6 hours or on high for 8 hours.

Can I make a vegetarian version of this Chicken Taco Soup?

Yes, just take out the chicken and replace the chicken stock with vegetable stock and this is a meal fit for a vegetarian! Also, we have tried it this way and it was delicious! I don't think you could rightfully call it "Chicken" Taco soup anymore, I would just go with regular old Taco Soup.

Other Soup Recipes

Some people only eat soup when they are cold. I love soup year round so I tend to stockpile the recipes. Here are a few of my favorites!
Slow Cooker Chicken Taco Soup White Bean Chicken Chili Grandma's Homemade Chili Slow Cooker Turkey Chili Cheeseburger Soup
Side Note: if you are going to make any of these soups, you will also want to print this recipe for simple, no yeast breadsticks.
Roasted Broccoli Cheese Soup The Best Tomato Soup
7 Can Chicken Taco Soup

DID YOU MAKE 7 Can Chicken Taco Soup?

I want to hear about it! Take a picture and tag me on Instagram or on Facebook. I would love to see your finished product! Make sure to tag me @iamhomesteader or hashtag #iamhomesteader, or both!

Photography by The PKP Way.

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7 Can Chicken Taco Soup {VIDEO} - i am homesteader

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This 7 can Chicken Taco Soup is a delicious and flavorful dish filled with the most amazing spices, chicken, corn, and beans. The hardest part about making this 7 can chicken taco soup recipe is opening the cans! With this recipe, dinner is ready in under 30 minutes and clean-up is minimal!

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This easy lasagna soup has all of the delicious flavors of homemade lasagna without all the work! The perfect weeknight dinner that's made in one pot!

I'm a big fan of soup, but especially love Italian soup recipes. They flavors are so bold and taste so comforting and delicious. This lasagna soup recipe is a top pick, as well as pasta e fagioli, zuppa toscana and sausage tortellini soup.

Lasagna soup

September is here! There's a chill in the air, the leaves are starting to change colors and soup is definitely on the menu. I absolutely love this time of year. Today I'm sharing one of my family's favorites: "tastes like lasagna soup".

If you love all the delicious Italian flavors like Italian sausage, pasta, tomatoes, garlic, basil and CHEESE in a traditional lasagna, you are going to love this lasagna soup. It's definitely a recipe to add to your menu this fall and is the perfect comfort food!

The best thing about this lasagna soup recipe is that it's made all in one pot and is easy to tweak for personal taste. Everyone in my family loves it (which is no small task). It pairs perfectly with a big chopped salad and my favorite french bread recipe or easy garlic bread. I can't wait to make this lasagna soup all fall and winter long!

How to make lasagna soup

Heat the oil in a large pot over medium-heat. Add in the chopped onion and cook until tender, about 2-3 minutes. Then stir in garlic and cook an additional minute. Add in the sausage (break up with a wooden spoon) and cook until browned. Drain any excess grease.
Step 1: Brown onion and sausage
Add in chicken stock, tomatoes and tomato paste and stir to combine. Then add in oregano, Italian seasoning and basil. Bring to a light boil, then add in the uncooked lasagna noodle pieces. Cook for 8-10 minutes, or until the noodles are tender.
Step 2: Add in stock, spices and noodles
Add in the parmesan cheese, mozzarella, salt and pepper and stir to combine. Ladle lasagna soup into bowls and top with a big scoop of ricotta cheese and fresh basil. You can always add more parmesan if you love cheese. Who are we kidding? More cheese is always a good idea!
Step 3: Stir in cheese, then serve with toppings
Crockpot version

To make lasagna soup in the crockpot, I would recommend browning the sausage and onions ahead of time. Then add all of the ingredients except the noodles and cheese and cook for 7-8 hours on low or 3-4 hours on high.

Separately cook the pasta al dente (slightly firm) and add to the crock pot and cook for an additional 15-20 minutes. Stir in the cheese right before serving.

Freezing tips

If you have plans on freezing the lasagna soup, I'd recommend freezing the base of the soup without the noodles and cheese. Noodles tend to separate when frozen and reheated.

When you're ready to enjoy the lasagna soup, thaw and then reheat the base of the soup on the stove. Cook the pasta in a separate pot until it's al dente (slightly firm) and add to the soup. Let simmer for a few minutes, then stir in cheese right before serving.

This is truly the best lasagna soup recipe that will guarantee to stay in your recipe file. My kids gobble it up every time. Enjoy!

More one pot soup recipes:

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Jamielyn Nye is the creative director and founder of I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. When she's not creating in the kitchen, Jamielyn loves to chase her four little monkeys and snuggle up on the couch with her man.

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EASY One-Pot Lasagna Soup Recipe - I Heart Naptime

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This easy lasagna soup has all of the delicious flavors of homemade lasagna without all the work! The perfect weeknight dinner that's made in one pot! I'm a big fan of soup, but especially love Italian soup recipes. They flavors are so bold and taste so comforting and delicious.

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You're going to love this slow cooker soup, full of tender beans, Cajun seasonings, and chunks of Andouille sausage. This post is sponsored by Hurst's Beans. Thank you for supporting the brands that support this blog!
Did I tell you guys about the time my husband took me to see Wicked? It was last week, so I'm guessing I haven't told you yet or I'd remember. 😉

Anyway, he bought us tickets in the second row, because he knew that I'd been wanting to see the show for years. Good job, Husband!

Then he surprised me with some gorgeous earrings, to make our date night special. Really good job, Husband.

Then, during the intermission he gifted me with what is basically the funniest moment of my life.

I don't want to give anything major away here, but Wicked covers the story of the wicked witch of the west from The Wizard of Oz. I don't think it's a spoiler to tell you that...she's green. She was born green and she stays green and the lady who plays her in the show is painted green from head to toe.

Well, my darling color blind husband couldn't figure out why everyone gasped when they held up the bright green baby after it was born. Nor could he figure out why everyone was gasping and shuddering in horror every time they met her on the streets or at school. Why was she such an outcast? She looked pretty to him! Very tan. Nice hair. Etc, etc.

Finally, he realized during one of the songs that girlfriend was green. The man has lived his entire life not realizing that the wicked witch of the west was green. HOW IS THAT A THING? HOW DOES ONE NOT KNOW THIS?

I love him. But I will never not make fun of him for this. Of course, I also find it strangely charming and adorable. I could not stop laughing when he told me about his struggles during intermission!

Anyway, that has nothing to do with this soup, I just had to get it off my chest. The world needed to know that story!

So, let's talk soup now, shall we? We shall.

I've been working with Hurst's Beans to bring you some creative recipes using their packages of dried beans. I love Hurst's Beans, because their bags of beans come with a little seasoning packet inside that you can use to add a burst of flavor to your beans. The ham flavoring in the pinto beans is especially nice, adding this bit of smokiness to the beans that really makes them pop.

This time around, I made you a slow cooker soup recipe featuring their Cajun 15 Bean Soup. You'd never guess, but the package comes with 15 different types of beans! 😉 It also contains a little packet of Cajun seasoning, making your soup super easy to season perfectly.

I added the beans to the slow cooker, along with some onion and bell pepper, and a whole lotta chicken broth. That'll take about 5 hours on high to get your beans nice and tender. Then you swirl in the Cajun seasoning, some diced tomatoes, and a big pan of browned Andouille sausage. You could skip the browning step, if you're majorly in a hurry, but the best thing about this type of sausage is the crispy edges, if you ask me.

It'll take another hour on high after that and you'll have this perfectly seasoned Cajun soup. It's not overly spicy, but has just the right amount of kick. If you really don't like spice, use smoked sausage instead of Andouille and that will make it a bit more mild, but honestly, I'm a wimp and I thought this was perfection.

I served this with cornbread. I like to crumble my cornbread up in the bowl like crackers, but I'm weird. You can also serve this with rice.

Either way, I think you'll find that this makes a perfect, hearty bowl of soup that is excellent for this time of year.

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You're going to love this slow cooker soup, full of tender beans, Cajun seasonings, and chunks of Andouille sausage. This post is sponsored by Hurst's Beans. Thank you for supporting the brands that support this blog! Did I tell you guys about the time my husband took me to see Wicked?

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The Secret to the Best Brussels Sprout Soup!

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The Secret to the Best Brussels Sprout Soup ~ spoiler alert ~ it's bacon! My Creamy Brussels Sprout and Bacon Soup is a comforting meal for a chilly night ~ just add a simple salad, a hunk of whole grain bread, and a glass of wine. Love is definitely in the air.

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Chicken Detox Soup: A fast, tasty meal to kick-start a diet. This cleansing soup is great to make when you need a do-over in your eating plan.

Detox and Chicken Soup

Looking for a great Detox Soup Recipe?

A good friend of mine is the founder of Neo Snacks, a producer of organic, paleo, vegetarian, and gluten-free snack bars that happen to taste amazing.

A couple years ago she introduced me to a cleanse concept she and her husband follow on occasion when they need a reset in their health and diet. It's a Chicken Detox Soup Cleanse from the book Perfect Weight America.

From my personal experiences, cleanses usually involve expensive herbal supplement kits from the health food store, or a whole lot of juicing.

However, this cleanse is different. It's a nourishing homemade soup with fresh chicken, loads of veggies and ginger, to boost your metabolism and immune system, as well as remove toxins to help your body to work as it should.

It is gluten free, dairy free, and paleo to boot!

Detox Soup Cleanse

In the book, the suggested cleanse structure is to eat the soup alone for several days. It's so low in fat and calories, you can eat as much as you want.

After 3-4 days you may introduce green salads with raw nuts in the evenings. By the end of the cleanse you still eat the Chicken Detox Soup all day, but may add salmon to your evening salad for a little extra healthy fat.

Lt. Dan and I have done the Chicken Detox Soup Cleanse several times and each time it helps us shed water-weight, a few extra "real" pounds, and sets a precedent for continued healthy eating.

Although this soup is meant to be used as a 10 day cleanse, and you will probably be ready for a change after so many days and bowls of soup, it is a completely sustainable food. In theory, you could live off of it.

With protein, vegetables, vitamins, and minerals, it provides more nutrients than most of the world's population receives on any given day. So don't be afraid to give it a try!

My Chicken Soup Recipe

The original recipe in the book calls for all organic ingredients including a whole chicken, and several veggies that aren't my favorite to have floating in soup.

We've made the soup as recommended several times, yet Dan always complains about the recipe. Over time I've developed my own rendition that we feel is easier to enjoy for the length of the cleanse... No picking chicken bones and skin out of the soup. No mushy veggies.

My Chicken Detox Soup follows the same principles, yet is tastier and can be made in less time. Even with the changes, it still works like a charm. Why not give it a go?

Chicken Detox Soup

So what's in MY Chicken Detox Soup?

For protein we have chicken breast and some chicken broth.

The vegetables in this soup are onions, broccoli, carrots, celery, and peas.

And for all the flavoring we have olive oil, apple cider vinegar, parsely, ginger, garlic, crushed red pepper, ground tumeric, salt and pepper.

If you see any vegetable in there that you don't like, switch it out for something you do like.

How to Make Chicken Detox Soup

1. Set a large sauce pot over medium heat. Add the olive oil, chopped onions, celery, ginger, and garlic. Saute to soften. Then add the raw chicken breasts, broth, carrots, apple cider vinegar, crushed red pepper, turmeric and sea salt.

2. Bring to a boil, lower the heat, and simmer, until the chicken breasts are cooked through. Then remove the chicken with tongs and set them on a cutting board to cool.

3. Add the broccoli, peas, and parsley to the pot. Continue to simmer to soften the broccoli. Meanwhile, shred the chicken breasts with two forks, and stir it back into the soup.

4. Once the broccoli is tender, taste, then salt and pepper as needed. Serve warm.

Check the Recipe Card to See How to Make Chicken Detox Soup!

Looking for more detox recipes? Try our...

Our Favorite Paleo Recipes:

Chicken Detox Soup

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Chicken Detox Soup (Video) - A Spicy Perspective

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Chicken Detox Soup: A fast, tasty meal to kick-start a diet. This cleansing soup is great to make when you need a do-over in your eating plan. Looking for a great Detox Soup Recipe? A good friend of mine is the founder of Neo Snacks, a producer of organic, paleo, vegetarian, and gluten-free snack bars that happen to taste amazing.

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Slow Cooker Nacho Soup
Flavor packed slow cooker cheesy beef nacho soup! Enjoy the taste of nachos in a comforting soup, perfect for any night of the week!
I was on such a roll reading over the summer. Literally book after book. I'd finish one and immediately pick up another to start. For whatever reason, even though I have the mornings completely to myself now, I haven't found myself reading to the same degree. I feel like I need to dedicate a day or certain hour or two of the day to just sit down and read. Do you ever do that... schedule a time to read or do anything else in particular, just to set aside "me (you)" time?

Another 'over the summer' tale... we have wetlands on our property but by July, every year, they dry up. This causes the frogs to venture into the pool. We would eject them daily... scooping them up and transferring them elsewhere. Of course, they always returned, but it gave us a frog free pool to swim in. Now, a massive softball sized bullfrog has taken up residency. I mean, this thing is seriously enormous. It's probably the largest frog I've ever seen. Good thing swimming season is long gone, it's going to be a nightmare to get that one out of the pool!

This soup is ridiculously good. I'm not exaggerating in the slightest! I had high hopes for this soup and it met all of my expectations.

Enjoy the flavors of nachos in an easy and comforting soup! It tastes just like you're eating nachos, but in soup form! So insanely good. I can't get enough of it and neither can one of my kids. She's obsessed. When it's gone, I'm positive she'll be asking me to make another batch.

Easy cheesy slow cooker nacho soup, packed full of beef and veggies. A perfect weeknight meal!

Slow Cooker Nacho Soup
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Baked by Rachel " Slow Cooker Nacho Soup

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Flavor packed slow cooker cheesy beef nacho soup! Enjoy the taste of nachos in a comforting soup, perfect for any night of the week! I was on such a roll reading over the summer. Literally book after book. I'd finish one and immediately pick up another to start.

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This Skinny Italian Vegetable Soup will easily become your healthy eating go-to recipe. It is packed with flavor and clocks in at only 130 calories per cup!

We have been eating, eating and eating this soup. It's so delicious. Like, beyond delicious. Which is the reason we're scarfing this Skinny Italian Vegetable Soup down. The bonus just happens to be that it's only a 130 calories per cup and is packed with Vitamin A and C. It just might keep you healthy too.

I have made so many pots of this in the past few weeks it's getting kind of ridiculous. It has been our go-to lunch over here. This recipe makes a lot of soup, which is why you'll need a large, 10 quart stockpot. The soup reheats really well and will last you all week if you're the only one eating it. So, don't worry about making it if you live alone.

I left my carrots in coin shaped slices, unless the the carrot was really large then I cut them in half. I quartered the zucchini and squash into bite-sized pieces. Mostly, you want your veggies in pieces that are easy to bite and will cook quickly.

The cabbage and the spinach are stirred in last, once all the other veggies have finished cooking.

How many bowls can you eat?

I promise this will brighten your winter days.

This travels well, so bringing it to work and heating in the microwave is an absolute must!!
Other Vegetable Soup Recipes You Might Enjoy:
Print Recipe

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[email protected] Plaid & Paisley Kitchen

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How to Make Skinny Italian Vegetable Soup + VIDEO

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This Skinny Italian Vegetable Soup will easily become your healthy eating go-to recipe. It is packed with flavor and clocks in at only 130 calories per cup! We have been eating, eating and eating this soup. It's so delicious. Like, beyond delicious. Which is the reason we're scarfing this Skinny Italian Vegetable Soup down.

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INGREDIENTS

Makes roughly 3 quarts

Onions (tops, bottoms, and skins)

Celery (tops and bottoms)

Carrots (tops, bottoms, and skins)

Mushrooms (stems)

Garlic (tops, bottoms, and skins)

Potatoes (tops, bottoms, and skins)

Parsley (stems)

You can add many other vegetable scraps (think sweet!) - i.e. corn cobs, winter squash, zucchini, and other squash, beet greens, fennel, chard, lettuce, parsnips, green beans, pea pods, bell peppers, eggplant, mushrooms, asparagus, and herbs like dill, thyme, parsley, cilantro, and basil.

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How To Make Veggie Stock From Kitchen Scraps

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Makes roughly 3 quarts Onions (tops, bottoms, and skins) Celery (tops and bottoms) Carrots (tops, bottoms, and skins) Mushrooms (stems) Garlic (tops, bottoms, and skins) Potatoes (tops, bottoms, and skins) Parsley (stems) You can add many other vegetable scraps (think sweet!) - i.e.

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Get the perfect serving of soup in every bite with warm steamed dumplings filled with chicken, carrots, celery, and broth.

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It's a bit ridiculous how easy it is to make this Beef and Cabbage Soup. You literally just throw a bunch of things in a pot, then wait about an hour and you've got a bowl of just about the best soup you'll ever have. There's something about the combination of ingredients that makes this soup absolutely awesome. The smell of it cooking will fill your kitchen and create a Pavlovian reaction in your mouth, it smells incredible.

This is a recipe I got from my mother years ago, and I crave it often in the winter when I don't want to spend a lot of time in the kitchen but I want a comforting, hearty bowl of soup. Seriously, if you've yet to make this, you really need to try it. I promise you'll be hooked from the first spoonful.

The prep time on this soup is only about 15 minutes, then you let it simmer for about an hour so it's super easy (and hearty enough) for a quick weeknight meal. It yields quite a bit - I would say enough for 6 - 8 people.

is it soup time? check these out too (they're delicious):

here's a video showing how to make it:

By Ben Rayl 10/16/2013

Ingredients

how to

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4.9375 stars - based on 16 review(s) Add to Favourites

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Super Easy Beef and Cabbage Soup & Video

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Couldn't be easier Beef and Cabbage Soup Recipe. Brown the beef in the butter in a Dutch oven over medium heat. Add all the remaining ingredients except the parsley; bring to a boil. Reduce heat and simmer for 1 hour. Serve garnished with fresh parsley.

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Watercress is among the most highly nutritious vegetables, many of the great herbalists wrote of the revitalizing power of watercress. The health benefits of watercress are attributed to its nutrient content. Watercress is an excellent source of vitamins B1, B2, B6, C, E, manganese, and carotenes.

It also a good source of calcium, fiber, iron and copper. Watercress livens up raw salad and it also makes a valuable juice. Watercress juice is a green juice and must not be consumed alone. It also tastes bitter and is much easier to swallow if mixed with carrot, potato, and a little parsley or carrot, spinach, and turnip leaves. For optimal health benefits, eat watercress raw and as fresh as possible.

Grow Your Own Watercress

Some of the health benefits of watercress:

*Watercress contains anticancer properties.

*Watercress helps protect the eyes because it contains a high level of two carotenoids, lutein and zeaxanthin.

*Watercress helps to normalize cholesterol and blood pressure.

*Watercress increases sexual energy and enhances fertility.

*Watercress can help improved memory and mental function.

*Watercress is a powerful cleanser of the body, especially the bloodstream.

*Watercress can help increase production of breast milk.

*Watercress is low in calories and high in potassium which is valued for weight loss, as its diuretic action draws excess fluid down and out of the body.

*Watercress helps improve digestion by regulating the flow of bile.

*Watercress is valued for clearing and improving the complexion.

*The chlorophyll-rich leaves are chewed to absorb breath odors.

*Chewing raw watercress leaves can cure bleeding gums.

*Watercress leaves are used as a poultice for the relief of enlarged prostate gland. The poultice can also treat swollen feet and sprained ankles.

*Watercress is a good source of iodine, which is important to the function of the thyroid gland.

*Watercress is rich calcium which can strengthen the bones and teeth.

How To Grow Watercress For The Home Gardener

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How To Grow Watercress At Home, One Of The Most Nutritious Vegetables - The Permaculture Research Institute

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Watercress is among the most highly nutritious vegetables, many of the great herbalists wrote of the revitalizing power of watercress. The health benefits of watercress are attributed to its nutrient content. Watercress is an excellent source of vitamins B1, B2, B6, C, E, manganese, and carotenes.

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This Greek Inspired Chicken Lemon Rice Soup is my interpretation of a traditional Avgolemono and it's one of my all time favorite things to eat. The chicken and rice makes it super hearty, and the lemon gives it such a delicious tangy flavor. I love it. If you're a big frequenter of diners (as I am) then you are most likely familiar with it, it's very often the soup of the day.

When I lived in Chicago I had a Greek diner around the corner from me and as soon as the weather started turning chilly, I was there all the time slurping up this deliciousness. Since I've moved away from the States, I decided to have a go at making it myself because I'm not really sure I can survive winter without it. After a few tweaks, I'm confident this recipe is as good as - if not better - than where I used to go in Chicago. It's SO good. 🙂
One note on the preparation - mixing in the eggs can be a little tricky if you're not paying attention. They can scramble if you just pour them in. You need to be sure to add them a little at a time and stir vigorously each time so they give the soup a silky, thick texture and don't scramble.
If you have any doubts about the deliciousness of this soup, just check out the awesome reviews and comments at the bottom of the page. I don't know one person yet who has made it and didn't fall in love with it immediately. It doesn't take too much prep time, about 15 minutes, and it's done cooking in about 1/2 an hour. It makes quite a bit of soup, I would say enough for 6 - 8 people.

check out these other great soup recipes:

here's a video showing how to make this Chicken Lemon Rice Soup:

: Greek Inspired Chicken, Lemon & Rice Soup with Video

Prep Time: 15 minutes

Cook Time: 30 minutes

Serving: 6 - 8 servings

Print Nutrition facts (per portion)

Nutrition facts (per portion)

Calories: 369

Carbohydrate Content: 27.7g

Cholesterol Content: 128mg

Fat Content: 18.1g

Fiber Content: 1.4g

Protein Content: 22.7g

Saturated Fat Content: 6.4g

Serving Size: 8

Sodium Content: 1282mg

Sugar Content: 3.4g

By Ben Rayl 09/27/2017

Ingredients

how to

In a large soup pot, heat the olive oil over medium heat, add the carrots, celery and onion and cook until soft, about 3 - 5 minutes.

Increase heat to medium high, then stir in the rice and cook for a minute or two, generously salt and pepper.

Stir in the chicken broth, bring to a boil, then reduce heat and simmer for about 20 minutes, or until the rice and carrots are cooked.

Stir in the chicken and remove from heat.

In a small, heavy bottomed saucepan, melt the butter over medium heat and whisk in the flour, until smooth.

Gradually add about 4 cups of the broth mixture, and cook (stirring constantly) until slightly thickened, then remove from heat.

In a small bowl, beat the eggs until they are foamy.

Slowly beat the lemon juice and the thickened broth into the soup, then very slowly add the egg mixture, vigorously stirring constantly so the eggs do not 'split'.

Heat the soup over medium heat until it thickens a bit, but do not return to a boil.

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4.9130434782609 stars - based on 46 review(s)

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Greek Inspired Chicken, Lemon & Rice Soup with Video

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This Chicken Lemon Rice Soup is inspired by the Greek soup Avgolemono and it's quite possibly the best soup I've ever had. If you have any doubts about the deliciousness of this soup, just check out the awesome reviews and comments at the bottom of the page.

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Beef Hamburger Soup is a quick and easy meal loaded with vegetables, lean beef, diced tomatoes and potatoes. It's great made ahead of time, budget friendly, reheats well and freezes perfectly.
by Holly

We serve this easy Hamburger Soup with a fresh green salad and some crusty bread for the perfect meal!

I love a good soup as a weeknight meal. Hearty soups are satisfying & simple and they are loaded with vegetables and healthy ingredients! Soup is the perfect cool weather food or delicious weeknight dinner!

You can make them totally low cal like a Weight Loss Vegetable Soup, nice and hearty like a Chicken Wild Rice Soup or rich and creamy like a Slow Cooker Corn Chowder!

This Hamburger Soup is simple classic comfort food, hearty, healthy and satisfying. Perfect on a cool evening to warm your belly from the inside out.

I have to say that while we've always referred to this as hamburger soup, I know you guys have tons of other names for it! Hamburger soup, vegetable soup, hangover soup, poor man's soup, bachelor's stew... just to name a few.

Regardless of what you call it, you'll definitely want to make it!

How to Make Hamburger Soup

A rich tomato broth is filled with ground beef, tender potatoes and vegetables. Sometimes the most simple ingredients make the best ever meals.

This hamburger soup is not only delicious, it's easy to make with ingredients you likely have on hand.

I start with a mixture of lean beef, onion and garlic browned and drained. You can use any kind of ground meat in this recipe including ground turkey.

Beef broth is the best broth option to add lots of great flavor; I personally prefer the low sodium variety.

Hamburger Soup with Vegetables

I use a mixture of frozen vegetables to make this super easy (no chopping, no prepping) but it's also a great way to use up any veggies in your fridge. Carrots, celery, peas, beans, zucchini... pretty much anything goes, sometimes we make this even with cabbage!

This version of Hamburger Soup uses potatoes since that's how we always had it growing up. If you don't have potatoes on hand (or just prefer pasta) you can add any type of pasta into this recipe!

I add an extra 1 cup of broth (or water) and let the pasta simmer until tender. Macaroni, shells and rotini are favorites to make this into a delicious and hearty macaroni beef soup!

What to Serve with Hamburger Soup

While the soup is simmering, I prepare a quick chopped salad and slice up a loaf of french bread (almost always served with Homemade Garlic Butter) for a complete meal.

If you're lucky enough to have leftovers, this soup is great reheated for lunches all week but even better, it freezes perfectly!

I prop up a freezer bag in my little baggie holder and fill each baggie with one serving.

When I need a quick lunch, I take it out of the freezer the night before or in the morning and microwave for a perfect meal. (And then sometimes add a little sprinkle of cheese before serving).

This has been a family favorite forever!

It gets rave reviews from everyone who tries it, it's quick and easy to make, reheats well and is versatile. The perfect soup.

This is also an excellent gifting soup.

If you know anyone that's recently had a baby or surgery, or is just having an extra crazy week with the kids, this is the soup to drop off.

Add along a side of 30 Minute Dinner Rolls for the perfect meal!

It stretches to feed a crowd with that salad and bread, and will last a few days.

Hamburger Soup

Servings 8 esrvings

Author Holly N.

Course Soup

Cuisine American

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Beef Hamburger Soup is a quick and easy meal loaded with vegetables, lean beef, diced tomatoes and potatoes. It's great made ahead of time, budget friendly, reheats well and freezes perfectly. by Holly We serve this easy Hamburger Soup with a fresh green salad and some crusty bread for the perfect meal!

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Soup season is upon us! This buttery and creamy Slow Cooker Homemade Potato Soup will be your new go-to soup recipe.

Finally a new Vintage Recipe of the Month , I haven't posted one since May! This Slow Cooker Homemade Potato Soup is a keeper. It tastes just like grandma would make, lots of veggies but also creamy and buttery.

I found this recipe for Slow Cooker Homemade Potato Soup in this vintage recipe book below. My husbands co-worker Jim gave this to me a few weeks ago and I knew I had to put a recipe on the blog from it. This little book must have came with a slow cooker back in the 70's. There is some fun recipes in this book such as Pork Abracadabra, Hot Dog Perfection and even a recipe on how to cook squirrel. When I looked over this potato soup recipe, I thought the ingredients were perfectly thought through, like a delicious meal a grandma would make.

I stuck with the original recipe for everything but the salt. The recipe in the book called for 1 tablespoon of salt, I've never put that much in any recipe, especially one with 4 chicken bouillon cubes. Instead I added a 1/2 teaspoon of salt after the soup was done cooking and thought that was plenty.

My favorite ingredient in this recipe is the butter. What a great idea to add flavor to a soup, especially a crock pot recipe that doesn't have any browning of ingredients before hand in fat.

I was so happy with the results of this soup. This was the first time I've added evaporated milk in a soup, it tasted just fine! The evaporated milk made the soup very creamy, which I didn't expect.

The recipe called for topping the soup with chives at the end, that added extra flavor and freshness to the final product.

Please give this soup recipe a try, you will not be disappointed. I actually have plans to put a pot of this soup on before heading to the coast to go crabbing. I think adding cooked crab at the end of the cooking time in the soup will be amazing. Have a great week!

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Soup season is upon us! This buttery and creamy Slow Cooker Homemade Potato Soup will be your new go-to soup recipe. Finally a new Vintage Recipe of the Month , I haven't posted one since May! This Slow Cooker Homemade Potato Soup is a keeper.

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Chicken and Dumplings is a dish that goes from prep to plate in 30 minutes! A simple one-pot recipe with chicken, veggies and delicious dumplings, made without cream of "whatever" soup!

Comfort foods are a popular choice this time of year, but many favorite dishes take too long. Wholly delicious and completely from scratch.

This is our favorite Chicken and Dumplings recipe, and I am sure it will be yours too!

You'll love making this from scratch because it tastes so much better.

Sure, cream of chicken soup is convenient, but the preservative taste takes so much away from the wonderful chicken flavor.

The fact that the meal goes from prep to plate in 30 minutes means it's a recipe that you won't mind making either.

This is a delicious thick, rich, and creamy stew. It's full of flavor, with large chunks of chicken, peas, carrots and delicious dumplings.

If you grew up enjoying this chicken dinner, you'll love this version even more.

After some creative engineering, we finally have a made from scratch, one pot dish that goes from prep to plate in 30 minutes! You won't believe how great this tastes.

WHAT YOU WILL NEED FOR THIS CHICKEN AND DUMPLINGS RECIPE

Large Soup Pot or Dutch Oven - when cooking a quick meal it is easier to use a wide pot to get more contact with the stove and a more even cooking temperature.

1 tablespoon scoop - One of my favorite kitchen tools, I have had mine for over 10 years. I use it for dumplings, drop biscuits, 2 bite cookies, cocktail meatballs, freezing tomato paste, and so much more!

HELPFUL RECIPE TIPS:

You can substitute boneless skinless chicken thighs in this recipe if you prefer them.

You can substitute the chicken breast with rotisserie chicken or leftover chicken or turkey.

You can freeze this soup. When reheating defrost and warm in a pot over low heat stirring occasionally until it is warmed through.

HOW TO FREEZE CHICKEN AND DUMPLINGS:

Prepare the recipe as written and allow it to come to room temperature or close before packing it up.

Divide the soup into the size containers you will use when defrosting. Leave room at the top.

Divide the dumplings into the containers.

Place a piece of plastic wrap over the top of the soup, under the lid, to help prevent
freezer burn. Seal and freeze.

To thaw, allow to defrost in the refrigerator and reheat on the stovetop on low heat adding a little milk or cream as needed.

Best of all, it's such a simple recipe to prepare, you can make it any day of the week. As a result, you never have to wait until the weekend to enjoy this comfort food!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

With love from our simple kitchen to yours.

Check out more of our favorite soup recipes:

See how easy Chicken and Dumplings is to make. Watch the video!

Chicken and Dumplings (30-Minute Recipe) + VIDEO

Chicken and Dumplings is a dish that goes from prep to plate in 30 minutes! A simple one-pot recipe that is packed with chicken, veggies and delicious dumplings, with no canned 'cream of whatever' soup needed.

prep time: 5 MINS cook time: 25 MINS total time: 30 mins

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

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Chicken and Dumplings (30-Minute Recipe) + VIDEO

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Chicken and Dumplings is a dish that goes from prep to plate in 30 minutes! A simple one-pot recipe with chicken, veggies and delicious dumplings, made without cream of "whatever" soup! Comfort foods are a popular choice this time of year, but many favorite dishes take too long.

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by Holly Slow Cooker French Onion Soup is one of our favorite meals to come home to! As with any traditional French onion soup, this recipe features a beefy broth loaded with caramelized onions and herbs and topped with an amazing Gruyere cheese topping!
© SpendWithPennies.com

Crockpot French Onion Soup

French Onion Soup is one of my husband's all-time favorites. It's the perfect meal for any soup lover!

For me it's all about the bread and cheese... all soaked in that rich herby onion broth and then broiled until the cheese gets all hot and bubbly. Scooping up the first bite of that ooey gooey cheese is like a little taste of heaven.

While French Onion Soup is good, I do think that a good broth takes a long time to develop great flavor which is something I love about this recipe.

In this easy French Onion Soup recipe, the onions and broth have the chance meld in the slow cooker all day long creating a rich and flavorful soup. Not to mention, I'm a huge fan of slow cooker meals because I love coming home to dinner ready to go!

It just seems to make the evening run that much smoother, at least in my house with activities, homework and soccer practices!

Why do they Call It French Onion Soup?

French onion soup actually originated in France in the 18th century and has been a traditional soup of France ever since. This soup is most often served as a starter, however, we love to enjoy it (with extra bread and a salad) as a meal.

How do you Make French Onion Soup from Scratch

To make french onion soup completely from scratch you'd want to start with your own homemade broth or stock. While I often make chicken broth from scratch for this recipe I usually use a lower sodium store-bought broth. Either will work just fine.

Caramelizing the onions does take a little bit of time but it's totally worth the effort. You want them translucent and golden without browning or crisping them so low and slow heat is the way to go with these! You don't have to stir them constantly but you do want to make sure they aren't cooking too quickly.

While I caramelize them on the stove top for convenience, you can actually caramelize them right in your slow cooker too but it does take 8-10 hours! If you get them started the night before, you can wake up to caramelized onions, add the remaining ingredients and you're good to go!

How to Caramelize Onions in the Slow Cooker

Combine 3lbs sliced onions, 1/2 cup unsalted butter and 1/2 teaspoon salt. Stir and cook on low 8-10 hours. (You would need half of these onions for this recipe but can add more if you like. You can freeze the other half to add to mashed potatoes, casseroles, soups and more). (Note you do not need brown sugar if you use this method, the onions have enough natural sugars).

What is the Best Onion to Use in French Onion Soup

When making French onion soup, you'll want an onion that will caramelize well and have the right amount of sweetness.

I find using regular white onions provides the best results as sweet onions can overpower the broth and tend to create a soup that is too sweet.

If you happen to have only sweet onions on hand, I would suggest eliminating any sugar from the recipe.

What kind of cheese is best for French Onion Soup?

The bread and cheese topping is one of my favorite parts of this recipe. Using Gruyere and Emmental cheeses really make this dish amazing, however, you can substitute mozzarella/ parmesan/ swiss if it's all you have on hand.

I love to ladle this into bowls, add the cheese and broil, however, you can simply place the bread & under a broiled on a pan and add it to your bowls if you prefer.

Serve this French Onion Soup with a side salad and some extra bread for a delicious dinner!

More Crockpot Soups You'll Love

Slow Cooker French Onion Soup

Servings 8 servings

Author Holly Nilsson

Course Soup

Cuisine French
REPIN this Delicious Soup Recipe
More Soups You'll Love
Ham & Corn Chowder 20 Minute Broccoli Cheese Soup CrockPot Lasagna Soup

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French Onion Soup {Slow Cooker Version!} - Spend with Pennies

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by Holly Slow Cooker French Onion Soup is one of our favorite meals to come home to! As with any traditional French onion soup, this recipe features a beefy broth loaded with caramelized onions and herbs and topped with an amazing Gruyere cheese topping! © SpendWithPennies.com French Onion Soup is one of my husband's all-time favorites.

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This Dill Pickle Soup recipe has swept the nation! A tangy, delicious and over-the-top version of Dill Pickle Soup to be exact. This recipe will become a staple in your household.
Dill Pickle Soup

Friends! This Dill Pickle Soup recipe has swept the nation. Thank you to all who have made, shared and loved this recipe. This Dill Pickle Soup is absolutely one of the best tasting soups you'll come across. It does help if you are a pickle lover, but in case you're not, this soup recipe might finally change your mind (it's that good). This pickle soup recipe was even made on THE CHEW and the chefs loved it. I was utterly flabbergasted when I saw this soup being made on TV.

Oh my goodness, again, THIS. PICKLE. SOUP. I'm completely enamored by it. I just can't stop eating it. It's the perfect amount of sour and savory pickle flavor and the thickness of the soup is just right. I'm in love with it. And it's the kind of love where you want to eat that thing for dinner and breakfast. I know you get me.

If you've been following here long enough, you'll know I'm dill pickle obsessed anyway. Hopefully, by now, you've also tried my Dill Pickle Dip, the BEST Dill Pickle Sandwich, Dill Pickle Butter (you have to), and my Dill Pickle Popcorn. They are all so delicious you just might turn into a pickle-loving fiend if you make them all.

This bowl of soup is comfort food to the max! It really is one of the most delicious tasting soups, as strange as it sounds. If you've had it...you know. And let's not forget it's the perfect easy dinner idea.

Polish Dill Pickle Soup

I'm not really sure where my adoration of dill pickles hails from. I grew up in a Polish home, where lots of traditional polish food was made. Pickles were a staple and a soup like dill pickle soup was not something out of the ordinary. I do know my Mom ate an entire jar of dill pickles one hot, August, night and proceeded to go into labor, with me. My Dad and I used to eat copious amounts of dill pickle sandwiches just because we loved them so much. He would have adored this soup. Don't worry Dad I've eaten enough for both of us.

This is also a quick and easy meal, taking no longer than 30 minutes to make. Many have asked if they can make this dill pickle soup in a slow cooker, but it doesn't really work, since you need to get it boiling. Plus, it's ready so quickly, it's already a time saver.

This post may contain affiliate links. Please read my disclosure policy.

I chopped my carrots and pickles with my small chopper. I know so many of you have one. But don't worry, you can chop with a knife too. The chopper is just faster and you do want the carrots and pickles made a little finer than a regular dice.

For example, if you slice your carrots into coins, chop each coin into 6 pieces instead of the usual four.

Overall, I think you're going to find the overall preparation of this recipe very easy and straightforward.

Serve this dill pickle soup with mycrusty bread to make it a complete meal.

This soup is a very filling and hearty meal.

For more tasty and easy soups, check out all of mySOUP RECIPES.

If you still can't get enough pickles, my Fried Pickles are also something every pickle lover should know how to make. These Antipasto and Cheddar-Pickle Skewers will come in handy for a last-minute entertaining idea. If you are looking to take your Sunday mornings to a whole new level, make sure to serve up this Dill Pickle Bacon Bloody Mary to all your pickle-loving friends.

Just for fun, have you ever imagined making a fruit-based salsa with grapes? This Grape, Corn and Black Bean Salsa is going to rock your world. And if you have ever been looking for the perfect, green, cocktail for St. Patrick's Day, you might want to give these Glowing Geckos a try.

FYI: Please join our NEW NOBLE PIG FACEBOOK GROUP for a more in depth look at recipes, cooking tips and other member contributions.

Dill Pickle Soup Recipe

Dill Pickle Soup

This recipe has swept the nation! A tangy, delicious and over-the-top version of Dill Pickle Soup. It will become a staple in your household.

Optional garnishes: sliced dill pickles, fresh dill and black pepper

In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil.

In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form, but between the whisking and boiling all will disappear. Don't panic.)

Add pickle juice, Old Bay, salt (*see below), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.

*All pickle juice is not created equal. Some is saltier than others. Taste your soup after adding the pickle juice and final seasonings. It's possible you will not need any salt or would prefer more or less.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Dill Pickle Soup Reviews and Comments

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This Dill Pickle Soup recipe has swept the nation! A tangy, delicious and over-the-top version of Dill Pickle Soup to be exact. This recipe will become a staple in your household. Friends! This Dill Pickle Soup recipe has swept the nation. Thank you to all who have made, shared and loved this recipe.

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Ingredients

1 Tbsp unsalted butter

1 1/2 cups roughly chopped yellow onion

2 cloves garlic, minced (about 2 teaspoons)

2 teaspoons minced, peeled fresh ginger

1 1/2 teaspoons yellow curry powder

3/4 teaspoon ground cumin

1/2 teaspoon ground coriander

Small pinch of cinnamon

1 teaspoon of kosher salt plus more to taste

4 cups low sodium chicken stock (or vegetable broth for vegetarian option)

2 bay leaves

2 (15 oz) cans 100 percent pumpkin or 3 1/2 cups of chopped roasted pumpkin purée*

1 cup water

3 Tbsp heavy whipping cream

1/8 teaspoon black pepper

Yogurt (for garnish)

Toasted pumpkin seeds (for garnish)

*To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lay face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Purée in food processor. Freeze whatever you don't use for future use.
Method

1 Sauté onions in butter, add garlic, ginger, spices: Melt butter in a large (5 to 6 quart), thick-bottomed pot over medium heat. Add the onions and sauté until softened, about 5 to 6 minutes.

Add the minced garlic and ginger, cook another minute.

Add the curry powder, cumin, coriander, cinnamon, and salt. Cook for another 2 minutes.

2 Add stock, bay leaves, and pumpkin purée: Add the chicken stock and the bay leaves. Add the pumpkin purée and the water. Stir to combine. If the soup is too thick for your taste, add more stock or water to thin it.

Increase heat to high. Bring to a boil and reduce heat to low, cover and simmer for 10 to 15 minutes.

3 Purée soup: Remove bay leaves. Use an immersion blender to purée the soup.

4 Stir in cream: Right before serving, stir in the cream. Add black pepper and adjust seasonings to taste. Add more salt if necessary.

Drizzle with plain yogurt that has been thinned with a little water and sprinkle with toasted pumpkin seeds to serve.

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Spicy Pumpkin Soup Recipe | SimplyRecipes.com

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1 Tbsp unsalted butter 1 1/2 cups roughly chopped yellow onion 2 cloves garlic, minced (about 2 teaspoons) 2 teaspoons minced, peeled fresh ginger 1 1/2 teaspoons yellow curry powder 3/4 teaspoon ground cumin 1/2 teaspoon ground coriander Small pinch of cinnamon 1 teaspoon of kosher salt plus more to

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Smacking with savory flavor, and creamy in texture, this soup will have you wishing for an endless winter. It's essentially composed of mushrooms, heavy cream, flour, and a few vegetables, meaning anyone can make it on short notice and with a tight budget. Serve with a crusty bread, and top with fresh parsley as desired.

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Smacking with savory flavor, and creamy in texture, this soup will have you wishing for an endless winter. It's essentially composed of mushrooms, heavy cream, flour, and a few vegetables, meaning anyone can make it on short notice and with a tight budget. Serve with a crusty bread, and top with fresh parsley as desired.

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Crock Pot Cabbage Roll Soup is a simple twist on traditional Cabbage Rolls, a family favorite for years! Cabbage, onion, beef and bacon all tenderly prepared in a rich beef and tomato broth, slowly simmered in your crock pot.
This creates a nutritious and tasty soup that will warm your belly from the inside out! This is going to be your new family favorite meal!

Crock Pot Cabbage Roll Soup

I absolutely LOVE a good soup recipe. Soups are a great way to incorporate so many delicious flavors into one bowl. They're easy to make and inexpensive, there's good reason my Easy Hamburger Soup recipe is one of my most popular recipes on Facebook!

Crock Pot Cabbage Roll Soup contains several servings of veggies along with lean protein all simmered to perfection. We serve this alongside homemade Dinner Rolls for a meal that my family requests over and over again!

A Family Favorite

Growing up with Polish grandparents, cabbage rolls (and Cabbage and Noodles aka Haluski) were a staple in our family for both family gatherings and Sunday dinner. It was always one of my favorite things!

Traditional cabbage rolls are time-consuming - between preparing the filling, cooking the cabbage till tender and then there is the labour rolling them - whew! Of course, we make Cabbage Roll Casserole which is the lazy cabbage roll version with no rolling required.

As much as I love cabbage rolls (and unstuffed cabbage roll casserole), there really is nothing better than coming home to a meal ready to eat.

Easy Prep

Cabbage is easy to prepare and inexpensive (view more info in the The Ultimate Guide to Cabbage).This Crockpot Cabbage Roll Soup is the answer to rushed meal prep on busy weeknights!

Simply prepare your ingredients the evening before and quickly toss them into the crockpot before leaving the house for school or work or carrying on with your errands, soccer practice and swim lessons.

Dinner is ready when you are!

Easy Substitutions in Crock Pot Cabbage Roll Soup

Ground Beef: You can substitute sausage, ground pork or ground turkey for half of the ground beef.

Rice: To make this Cabbage Roll Soup lower in carbs, substitute the rice for Cauliflower Rice (this also lowers the calories or points if you're following Weight Watchers).

Diced Tomatoes: If you prefer whole canned tomatoes to diced, they also work great in this recipe.

V8 Vegetable Juice: You Can use tomato juice in place of the vegetable juice or even canned tomato soup. (Do not substitute tomato sauce, it has a different flavor).

Sodium: The low sodium/no sodium versions of all products in this soup work perfectly.

All the flavour and goodness of traditional cabbage rolls simmered together in one delicious bowl of crock pot cabbage roll soup! And the very best thing is it's so easy!

Add the Bacon

Depending where you're from, you may or may not add bacon to your cabbage rolls. It is used in this soup to add a slight smoky and salty flavor. We fry the bacon until crisp and then use a little bit of the bacon fat to cook the onion and beef. The bacon itself is stirred in just before serving (and used as a garnish) to keep it nice and crisp.

How to Freeze Cabbage Roll Soup

This Crock Pot Cabbage Roll Soup makes a HUGE batch of soup, perfect for feeding a crowd, eating a couple of nights in a row or taking for lunches. If you have leftovers, this soup also freezes well. I just simply spoon the desired amount in a freezer bag lay it flat to freeze (either large or individual servings).

If I'm feeding the family, I defrost it in the fridge the night before and dinner is ready to heat and eat in a flash!

Once you try it, I know for sure this Crockpot Cabbage Roll Soup is going to become a staple to your weekly menu plan. Warm, hearty and wholesome.

More Recipes from the Cabbage Patch

Crockpot Cabbage Roll Soup

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Crock Pot Cabbage Roll Soup is a simple twist on traditional Cabbage Rolls, a family favorite for years! Cabbage, onion, beef and bacon all tenderly prepared in a rich beef and tomato broth, slowly simmered in your crock pot. This creates a nutritious and tasty soup that will warm your belly from the inside out!

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This Easy French Onion Soup is rich, comforting and so good with toasted cheesy bread for dipping!

About French Onion Soup:

Onion soups have been popular since the Roman times- often as an inexpensive way to make a meal as onions were easy to grow. The modern version of this soup originated in Paris. It's a beef broth soup with plenty of sauteed (or caramelized) onions, and it's usually topped with a melted cheese slice of baguette. Sherry or brandy are often added to the soup before serving. In the United States, French Onion Soup surged in popularity in the 60's- when French cuisine was becoming popular.

Lately I've been craving soup on a weekly (sometimes daily) basis. It makes the perfect lunch. I can make a big pot of soup on Sunday and then portion it out to take to work with me over the next few days. Lunches made and ready to go for days? Yes, please!

Recently I made a big pot of this French Onion Soup, and it was delicious for Sunday dinner on a cold, rainy day. There's something magical about toasted cheesy bread on top of a hot bowl of soup! When I make this soup, I like to make extra slices of cheesy bread for dipping. You can add them to the baking sheet when you put your soup bowls into the oven under the broiler.

Do you order French Onion Soup often when you eat out? I rarely do, but I really enjoyed this homemade version. As you expect from French Onion Soup, this soup is rich and comforting. Slowly caramelizing the onions on the stove brings out their sweetness and adds so much flavor to this soup. Really, you won't believe how easy it is to make!

The leftovers of this soup make a delicious lunch that you will look forward to eating! If you do have leftover soup, don't add the cheesy bread until right before serving. With my leftovers, I served bread on the side since I didn't have time to worry about putting my soup under the broiler at lunchtime.

Recipes for French Onion Soup will vary in their ingredients and cooking methods. I tried to keep this one as simple as possible. I think you're going to love it!

Here are a few more soup recipes you might enjoy:

Easy French Onion Soup

Did You Make This Recipe?

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This Easy French Onion Soup is rich, comforting and so good with toasted cheesy bread for dipping! Onion soups have been popular since the Roman times- often as an inexpensive way to make a meal as onions were easy to grow. The modern version of this soup originated in Paris.

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When fresh garden tomatoes are available, I make this soup. The recipe looks like a lot of ingredients, but most of them are common pantry items. -Amy Gurganus, Plymouth, North Carolina

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Healthy Recipes This Weight Loss Vegetable Soup Recipe is one of our favorites! As you would expect in a vegetable soup recipe, this is completely loaded with fresh veggies and flavor.
by Holly

Naturally low in fat and calories it's the perfect lunch, snack or starter! While we eat it as a starter or lunch, to make this more of a main dish for dinner, we often add our favorite proteins.

Weight Loss Vegetable Soup Recipe

Vegetable soup is delicious, healthy and filling! It's easy to make and perfect for lunch or afternoon snack. It's bright, colorful and loaded with all kinds of vegetables (and you can easily sub in whatever veggies you like or have on hand).

When we are trying to cut back (usually in January after the holidays) we enjoy a small bowl of this vegetable soup before each meal. (And if you follow Weight Watchers, this is a 0 point soup... a freebie and it's 21 day fix approved) or I use it as a snack to tide me over until dinner.

What to Put in Vegetable Soup

Broth I prefer beef broth in this soup for flavor, you can use homemade stock or broth or vegetable broth if you prefer. Canned tomatoes (with juice) add great flavor to this recipe too.

Vegetables I love the addition of all kinds of veggies and anything goes in this recipe.

Cabbage in this soup adds bulk and fills your belly. If you're not a fan of cabbage, you can most certainly substitute kale or spinach. Keep in mind that kale will add more bulk and spinach will shrink down quite a bit.

Low Carb Veggies Cabbage, beans, bell peppers, tomatoes, zucchini, broccoli, celery

Starchy Veggies Carrots, potatoes and sweet potatoes (may need longer to cook), corn

How to Make Vegetable Soup

1. Prep Wash and chop all of your veggies. Sort your veggies by cook time, things that take longer go in first (like cabbage and carrots) while things that are quicker can go later (like broccoli and zucchini).

2. Flavor I add a touch of water (or oil if you like) and sautee onion and garlic first for flavor. Add spices or herbs to your liking.

3. Simmer Bring broth to a simmer adding in veggies and allow to cook until tender.

Vegetable Soup in the Slow Cooker

saute onions and add all ingredients to the slow cooker

cook on high for 5 hours or low for 8 hours or until veggies are tender

Instant Pot

cook onions using the saute function

add all ingredients to the Instant Pot ensuring you don't go past the max line

cook on high pressure 6 minutes, naturally release 5 minutes. cook longer if you prefer softer veggies.

Making This Veggie Soup a Main Course

If you want to make this into a main course, you can add protein like ground turkey and some grains or leftover roasted vegetables.

Proteins to add

Grains to add

Of course, this soup isn't the magic weight loss secret but if you're trying to cut calories this is perfect to have in your fridge ready to enjoy when you need a snack or a quick meal!

How to Add More Flavor to Vegetable Soup

We love this vegetable soup and it's very flavorful! We season with our favorite herbs or add Italian Seasoning but you can add whatever you'd like! Here are a few additions to change the flavor:

replace canned tomatoes with spicy canned tomatoes

add a few dashes of hot sauce

fresh herbs such as basil or cilantro

parmesan cheese (or a cheese rind while cooking)

a very small amount of balsamic vinegar

tomato paste or bouillion

a splash of wine

How to Freeze Vegetable Soup

This vegetable soup recipe is great because it can be made on the weekend to enjoy throughout the week and it freezes well. I spoon it into single servings and portion it into freezer bags.

They're easy to take out for a quick meal or snack and perfect to heat up for a quick meal on the go. If you're looking for something quick and healthy you'll love this easy veggie soup recipe!

Weight Loss Vegetable Soup Recipe

Servings 14 servings

Author Holly Nilsson

Course Main Course

Cuisine American
NOTE: Nutritional information auto-generated and is based on the quantities, amounts, and brands of products I used in this recipe. Actual amounts may vary based on your preparation and products used. Informational purposes only, this is not medical information or advice.
This is NOT medical advice. This recipe is provided for informational purposes and enjoyment only. Eating this soup doesn't guarantee weight loss. Before starting any weight loss program, be sure to consult your doctor.

Other Delicious Soups To Try

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Weight Loss Vegetable Soup {with Amazing Flavor} - Spend With Pennies

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Healthy Recipes This Weight Loss Vegetable Soup Recipe is one of our favorites! As you would expect in a vegetable soup recipe, this is completely loaded with fresh veggies and flavor. by Holly Naturally low in fat and calories it's the perfect lunch, snack or starter!

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Roasted Carrot Soup is an easy carrot soup recipe with tomatoes, garlic, cumin, and Greek yogurt to make it creamy and filling. This tomato-based vegetarian soup is simple, healthy, and the leftovers are perfect for lunches and dinners all week long!

Today's roasted carrot soup recipe comes from one of the most important people in my life. She helped me raid our grammy's closets to play dress-up when we were little, was the first person with whom I ordered a whole bottle of wine at a fancy restaurant, and she stood up beside me at my wedding. She cooks more recipes from my blog than anyone I know, and, as this ultra creamy and healthy Roasted Carrot Soup recipe will testify, she has a keen sense of what I like to eat for lunch.

This lady in my life is my sister Elizabeth. Despite a striking resemblance, we are not twins, though we can't go anywhere in public without complete strangers asking if we are.

P.S. I'm the one on the left in the above linked picture. Don't worry-you are not the only person who wondered.

I'm currently in Kansas City visiting my sis and her brand-new baby girl (and my new baby niece!) Caroline. My sister also has a 2-year-old daughter, and I have another sister in Kansas City (hi, Elaine!), so between the three of us and the little ladies, it's quite the girly fest around here.

I plan to cook my sister a variety of freezer meals while I'm in town, including today's healthy carrot soup. Elizabeth is an expert meal planner and selected most of the recipes we are making, but this easy carrot soup is one that I added to our list. It's the best carrot soup recipe I've ever tried, and I know my sister loves it, since she is the person who first shared the recipe with me.

Nothing like a little insider info to make sure your cooking receives a 5-star review!

Both of my sisters cook from my blog weekly, and as cheesy as it sounds, seeing the recipe pictures they text or share over their Instagram stories brings actual tears of joy to my eyes.

I'm often asked my favorite part about blogging, and this is it: knowing that my recipes come to life in real kitchens and are being enjoyed by real families all over the country (and world!). It is more uplifting and humbling than I know how to express. My sisters are two of my best friends, so the fact that they each make so many is particularly special.

Comparing nightly menus is a regular topic of conversation among my sisters and me. For months, my sister Elizabeth told me about a roasted carrot soup recipe that had become one of her go-tos. "You'd really like it," she said.

Like turned out to be an understatement.

Keys to Flavorful Roasted Carrot Soup

This creamy roasted carrot soup is unassuming, yet outstanding.

Sitting quietly in its bowl, this Roasted Carrot Soup appears simple and unassuming, and, while it is incredibly easy to prepare, its flavor is anything but basic.

The trick to its rich, almost intoxicating taste is roasted vegetables. Carrots, onions, and garlic bake together in the oven until deeply caramelized and tender. I added a bit of cumin to the carrots prior to roasting for a little extra kick, but if you want to keep it extra easy-breezy, salt and pepper are all you really need.

Once the vegetables are roasted, you toss them into a blender or food processor with canned whole tomatoes, then purée.

If you'd like to make the carrot soup vegan, you can stop right here. If the soup being dairy free isn't a concern and you'd like to make it extra creamy, stir in a little plain Greek yogurt.

Personally, I love the yogurt addition. It gives the soup a light tang that balances the sweetness of the roasted carrots and onions and creates a smooth, velvety texture. The yogurt's high protein content makes the Roasted Carrot Soup more filling too.

How to Serve This Carrot Soup

While this Roasted Carrot Soup makes a lovely light lunch on its own, here are a few ideas of what you could serve with it:

Recommended Tools to Make Roasted Carrot Soup

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

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Roasted Carrot Soup Recipe | Well Plated by Erin

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Roasted Carrot Soup is an easy carrot soup recipe with tomatoes, garlic, cumin, and Greek yogurt to make it creamy and filling. This tomato-based vegetarian soup recipe is simple, healthy, and the leftovers are perfect for lunches and dinners all week long!

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Curried Cauliflower & Squash Soup - Simply Quinoa

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This Curried Cauliflower Squash Soup is the perfect creamy texture, packed with veggies and tastes delicious! It's also naturally vegan and freezes well!

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This Beet Borscht recipe (Красный борщ) is an authentic soup recipe. It's made without many of the strange additions and shortcuts you can find in some borscht soups today. With roots from Ukraine and Poland, it's popular in the Baltics and across Eastern Europe.

I've heard people added Ketchup, added brown sugar, and even balsamic vinegar, (which is Italian by the way), all added into borscht. Even a certain celebrity chef added green apples to his beet borscht recipe. I'm sorry, but that just sounds crazy. I suppose you could really throw anything you want into soups if you wanted to. That being said, it doesn't mean you should.

Beet Borscht Variations

There are variations across Eastern Europe that make borscht with fish, chicken, pork, various vegetables and different spices. You can even throw in the beet greens for extra vitamins. There are many proper classic red beet borscht recipes out there, all having a common thread across our shared ancestry. Borscht should have great meaty soup base made from scratch, fresh vegetables including cabbage, potatoes, onion, carrots and beets. Of course all topped with fresh dill and sour cream.

The variations from this recipe are up to you, and do vary. It's been enjoyed by Russians, Ukrainians, Poles and Eastern Europeans as a signature Slavic dish. Borscht is so popular, that it was even eaten in tubes by Soviet cosmonauts in space.

There are many types of Borscht recipes, including Green Borscht made with sorrel leaves, a White Borscht, and even a Chinese version of this soup. Another popular Russian soup is Shchi Cabbage Soup, which is like a beet-free borscht. So it's all kind of interconnected and separate at the same time, just like the politics (but this is a food blog). In Poland, this soup is called Barszcz, and in Lithuania, it's called Barščiai, all similar, with small differences.

Why Isn't My Borscht Red?

There are varying degrees of red when making Borscht Soup. As the color comes from the beets, add an extra beet for more color, especially if beets you're using are small. Not enough beets will impact the color of your soup. Caramelizing the grated beets and carrots also add a lovely red colour and flavor, so I don't recommend skipping this step.

This is my wife's Borscht recipe (Красный борщ) and she has been making it for me since we got married, almost 20 years ago. It's definitely a family favorite, even the kids slurp up the vegetables. It's a comfort food for them when they get sick. Who needs chicken soup, this is much healthier. Check out my Instant Pot Bone Broth recipe for a quicker way to make the broth.

Beet Borscht is a high in folate and managanese, and beets have even been known to reduce blood pressure. Beets have incredible health benefits. Russians love eating beets and are creative with their beet recipe ideas. Try making a Russian homemade beet Kvass drink, Vinegret Beet Potato Salad or Svekolnik Cold Beet Soup when beets are in season.

Borscht is an incredibly healthy soup, full of vitamins and minerals. If you want a dish that's synonymous with Russians and their food, it's gotta be tasty Borscht with dark Russian Rye bread and homemade sour cream. Bon Appetit. Приятного аппетита!

Borscht Recipe + Video (Красный борщ)

©PetersFoodAdventures.com

Check Out These Related Posts

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This Beet Borscht recipe (Красный борщ) is an authentic soup recipe. It's made without many of the strange additions and shortcuts you can find in some borscht soups today. With roots from Ukraine and Poland, it's popular in the Baltics and across Eastern Europe.

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This post may contain affiliate links. Please read my disclosure policy.
The best butternut squash soup recipe I know! It's super-easy to make, naturally gluten-free and vegan, and so incredibly cozy and delicious. Stovetop, Crock-Pot and Instant Pot instructions included.
Is there a more quintessentially autumn meal than a cozy bowl of butternut squash soup? ♡

Well on a particularly chilly day this past weekend, we made our millionth batch of my mom's butternut soup recipe to share with some good friends who came over for dinner. And as always, this vibrant, healthy, velvety soup came through with all of the fall comfort food vibes and completely hit the spot. It's just perfect this time of year!

The great thing about this butternut squash soup recipe too is that it happens to be naturally gluten-free and vegan, which makes it a wonderful option for hosting large groups (especially around the holidays). It's easy to make in either the Instant Pot, Crock-Pot or on the stovetop (all options included below). It's loaded up with lots of savory veggies and seasonings, plus a hint of sweetness thanks to the addition of one apple. And most importantly, it's just incredibly comforting, flavorful and delicious.

I first shared this butternut soup recipe on the blog nearly a decade ago, but thought it was worth bumping back to the top of the site today for anyone who's craving some lighter fall comfort food. Our family hopes that you enjoy it as much as we do!

Best Butternut Squash Soup Recipe | 1-Minute Video

Butternut Squash Soup Ingredients:

To make this easy butternut squash soup recipe, you will need:

Butternut squash: You can either use 1 medium-sized fresh butternut squash (here is my tutorial for how to select, peel and cut fresh butternut squash) or you will need between 4 to 5 cups of pre-cut raw butternut squash.

Carrot and onion: These will serve as the additional veggies for the soup.

Apple: Any variety of apple will work in this recipe (peeled or unpeeled), but I'm partial to Granny Smith apples that add extra hint of tartness in addition to their sweet flavor.

Vegetable broth: I typically make this soup with veggie broth to keep it vegetarian and vegan, but chicken broth would also work well in this recipe too.

Coconut milk: I love the sweetness and light hint of coconut flavor that coconut milk adds to this soup. But feel free to sub half and half (or heavy cream) instead of coconut milk if you prefer.

Seasonings: My mom's recipe uses a simple blend of garlic, fresh sage, cayenne, ground cinnamon, nutmeg, sea salt, and black pepper. Feel free to adjust the amount of cayenne to taste. And I also highly recommend briefly frying up a few extra sage leaves to sprinkle on top of the soup as a crispy garnish.

Your choice of garnishes: I like to drizzle on some extra coconut milk (or cream), a sprinkle of toasted pepitas, and a sprinkle of extra black pepper and/or smoked paprika. Or see more ideas below!

You will also need a:

How To Make Butternut Squash Soup:

Detailed instructions are included in the recipe below for how to make butternut squash soup in the Instant Pot, Crock-Pot or on the stovetop. But here is a brief overview:

1. Cook. For extra depth of flavor, I recommend sautéing the onion and garlic in a bit of olive oil first if you are making the Instant Pot or stovetop versions, but this step is optional if you're making the Crock-Pot version (or if you're in a hurry). Add in the squash and veggies and cook until they are completely tender, then add in the coconut milk.

2. Blend. I typically use an immersion blender to purée the soup until smooth, but you can alternately purée the soup in two batches using a traditional blender. (Just be extremely careful as always when blending hot liquids in a traditional blender. Safety instructions are included in the notes below fhte recipe.)

3. Season. Once the soup has been puréed, give it a taste and season generously with salt and pepper as needed. If you would like to amp up the heat, you're welcome to add in extra cayenne as well.

4. Serve. Then dish it up, garnished with your favorite toppings, and enjoy!

Possible Variations:

Want to customize your butternut squash soup recipe? Feel free to:

Roast your veggies: To make roasted butternut squash soup, simply roast the butternut squash, carrots and onions before adding them to the soup to make roasted butternut squash soup. It doesn't add too much extra time (especially if you prep the rest of your soup while the veggies roast) and the roasted veggies add a delicious depth of flavor.

Give it a Thai twist: To make Thai-inspired curried butternut squash soup, add a tablespoon or two of red curry paste and 1/2 teaspoon ground ginger, then serve the soup with lime wedges and chopped fresh cilantro.

Give it a Mexican twist: To make Mexican-inspired butternut squash soup, omit the sage and nutmeg and stir in 1.5 teaspoons ground cumin and a big pinch of chipotle chili powder instead, then serve the soup with lime wedges and chopped fresh cilantro.

Give it a Chai twist: See my recipe here for the yummiest chai-spiced butternut squash soup.

Add rice or grains: To make your soup extra hearty, feel free to add in some rice, quinoa, farro or other favorite grains. Just be sure to also add in extra broth accordingly to help cook the rice or grains.

Use cream instead of coconut milk: If you are not a big fan of coconut milk, feel free to use heavy cream or half and half in place of the coconut milk to make this soup nice and creamy.

Have fun with toppings: So many toppings can pair well with butternut squash soup! Some faves include:

cheese: Parmesan, grated sharp cheddar, feta

nuts: toasted almonds, walnuts, pine nuts, pepitas, or candied pecans

herbs: fresh cilantro, thyme, sage, chives, etc.

bacon: crispy bacon or prosciutto

greens: fresh baby arugula or microgreens

homemade croutons

More Favorite Soup Recipes:

Looking for more cozy, comforting soup recipes for the season? Here are a few more of my faves...
Print

Butternut Squash Soup

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 6 -8 servings 1x

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BEST Butternut Squash Soup Recipe | Stovetop, Instant Pot or Crock-Pot

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This post may contain affiliate links. Please read my disclosure policy. The best butternut squash soup recipe I know! It's super-easy to make, naturally gluten-free and vegan, and so incredibly cozy and delicious. Stovetop, Crock-Pot and Instant Pot instructions included. Is there a more quintessentially autumn meal than a cozy bowl of butternut squash soup?

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This post may contain affiliate links. Please read my disclosure policy.
This Slow Cooker Potato Soup recipe is easy to make in the crock-pot, and it's perfectly thick and creamy and flavorful (without having to use heavy cream)!
Alright everyone, I think this one tops the charts as our most requested recipe on the blog ever, so I hope you like it. :)

That's right, I finally made you a recipe for Slow Cooker Potato Soup!!!

The keywords, of course, being slow cooker.

Many of you have already discovered my classic Potato Soup recipe on the blog, which will forever and always be my favorite. But nearly every other comment we have received about this soup is from all of you slow cooking fans, asking if you can make the soup in your crock pots. As someone who shares a deep and undying love of all things potato soup and slow cooking, I was right there with ya! Unfortunately, the traditional recipe wasn't one that that easily converted to slow cooking. Or at least, you couldn't just dump all of the ingredients in and expect thick and creamy and delicious potato soup afterwards.

But I tested out a few different slow cooker approaches and finally figured out one that I think we're all going to love. Just like my classic potato soup recipe, this one is super rich and creamy (but made a tiny bit lighter without heavy cream - yay!), it requires less than 20 minutes of prep time (mostly just chopping those potatoes), and it's wonderfully comforting and delicious. But unlike my classic potato soup recipe, your crock pot gets to be the one to slow cook this soup to perfection.

Alright, let's do this.

Slow Cooker Potato Soup Recipe Video (1 Minute)

The first step in this Slow Cooker Potato Soup recipe is probably the most time consuming - chopping up a storm. Chop up lots of potatoes (I strongly recommend Yukon golds), a big onion (white or yellow), and lots of cooked bacon (you can fry or microwave the bacon while you chop, or buy it pre-cooked).

Then toss everything in the slow cooker (<- this is the one I use!), along with lots of good-quality chicken (or vegetable) stock.

And then set the timer for 3-4 hours (on high) or 6-8 hours (on low), and walk away and let the slow cooker do its thing.

Then once everything has slow cooked, you've gotta do the final step on the stovetop. I know, I know, this recipe isn't 100% slow cooker. But in order to have a soup that's nice and thick and avoid using heavy cream, we need to make a quick and easy creamy roux on the stove.

So just melt your butter (or you can use reserved bacon grease, if you fried the bacon on the stove, which will be way more flavorful) and whisk it together with some flour to form a roux. Then whisk in a can of evaporated milk. And once the mixture comes to a simmer, it will thicken up into a really thick gravy-like mixture. Add that to directly to the slow cooker, and give everything a stir.

And then if you'd like an even thicker soup (which I recommend), use a potato masher to mash up about half of the potatoes in the soup. Or you can just leave them all chunky. Up to you.

(Or, some of you have asked about a slightly healthier soup. If you'd rather leave out the roux entirely and just have a brothy-er soup, you can do that, and/or just mash some of the potatoes if you'd like to thicken it up a bit.)

And then...ta da! A big crock pot full of delicious, creamy Slow Cooker Potato Soup will be yours to enjoy!

This post contains affiliate links.

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Slow Cooker Potato Soup | Gimme Some Oven

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This post may contain affiliate links. Please read my disclosure policy. This Slow Cooker Potato Soup recipe is easy to make in the crock-pot, and it's perfectly thick and creamy and flavorful (without having to use heavy cream)! Alright everyone, I think this one tops the charts as our most requested recipe on the blog ever, so I hope you like it.

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This Dill Pickle Soup recipe has swept the nation! A tangy, delicious and over-the-top version of Dill Pickle Soup to be exact. This recipe will become a staple in your household.
Dill Pickle Soup

Friends! This Dill Pickle Soup recipe has swept the nation. Thank you to all who have made, shared and loved this recipe. This Dill Pickle Soup is absolutely one of the best tasting soups you'll come across. It does help if you are a pickle lover, but in case you're not, this soup recipe might finally change your mind (it's that good). This pickle soup recipe was even made on THE CHEW and the chefs loved it. I was utterly flabbergasted when I saw this soup being made on TV.

Oh my goodness, again, THIS. PICKLE. SOUP. I'm completely enamored by it. I just can't stop eating it. It's the perfect amount of sour and savory pickle flavor and the thickness of the soup is just right. I'm in love with it. And it's the kind of love where you want to eat that thing for dinner and breakfast. I know you get me.

If you've been following here long enough, you'll know I'm dill pickle obsessed anyway. Hopefully, by now, you've also tried my Dill Pickle Dip, the BEST Dill Pickle Sandwich, Dill Pickle Butter (you have to), and my Dill Pickle Popcorn. They are all so delicious you just might turn into a pickle-loving fiend if you make them all.

This bowl of soup is comfort food to the max! It really is one of the most delicious tasting soups, as strange as it sounds. If you've had it...you know. And let's not forget it's the perfect easy dinner idea.

Polish Dill Pickle Soup

I'm not really sure where my adoration of dill pickles hails from. I grew up in a Polish home, where lots of traditional polish food was made. Pickles were a staple and a soup like dill pickle soup was not something out of the ordinary. I do know my Mom ate an entire jar of dill pickles one hot, August, night and proceeded to go into labor, with me. My Dad and I used to eat copious amounts of dill pickle sandwiches just because we loved them so much. He would have adored this soup. Don't worry Dad I've eaten enough for both of us.

This is also a quick and easy meal, taking no longer than 30 minutes to make. Many have asked if they can make this dill pickle soup in a slow cooker, but it doesn't really work, since you need to get it boiling. Plus, it's ready so quickly, it's already a time saver.

This post may contain affiliate links. Please read my disclosure policy.

I chopped my carrots and pickles with my small chopper. I know so many of you have one. But don't worry, you can chop with a knife too. The chopper is just faster and you do want the carrots and pickles made a little finer than a regular dice.

For example, if you slice your carrots into coins, chop each coin into 6 pieces instead of the usual four.

Overall, I think you're going to find the overall preparation of this recipe very easy and straightforward.

Serve this dill pickle soup with mycrusty bread to make it a complete meal.

This soup is a very filling and hearty meal.

For more tasty and easy soups, check out all of mySOUP RECIPES.

If you still can't get enough pickles, my Fried Pickles are also something every pickle lover should know how to make. These Antipasto and Cheddar-Pickle Skewers will come in handy for a last-minute entertaining idea. If you are looking to take your Sunday mornings to a whole new level, make sure to serve up this Dill Pickle Bacon Bloody Mary to all your pickle-loving friends.

Just for fun, have you ever imagined making a fruit-based salsa with grapes? This Grape, Corn and Black Bean Salsa is going to rock your world. And if you have ever been looking for the perfect, green, cocktail for St. Patrick's Day, you might want to give these Glowing Geckos a try.

FYI: Please join our NEW NOBLE PIG FACEBOOK GROUP for a more in depth look at recipes, cooking tips and other member contributions.

Dill Pickle Soup Recipe

Dill Pickle Soup

This recipe has swept the nation! A tangy, delicious and over-the-top version of Dill Pickle Soup. It will become a staple in your household.

Optional garnishes: sliced dill pickles, fresh dill and black pepper

In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil.

In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form, but between the whisking and boiling all will disappear. Don't panic.)

Add pickle juice, Old Bay, salt (*see below), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.

*All pickle juice is not created equal. Some is saltier than others. Taste your soup after adding the pickle juice and final seasonings. It's possible you will not need any salt or would prefer more or less.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Dill Pickle Soup Reviews and Comments

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This Dill Pickle Soup recipe has swept the nation! A tangy, delicious and over-the-top version of Dill Pickle Soup to be exact. This recipe will become a staple in your household. Friends! This Dill Pickle Soup recipe has swept the nation. Thank you to all who have made, shared and loved this recipe.

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INGREDIENTS

Makes roughly 3 quarts

Onions (tops, bottoms, and skins)

Celery (tops and bottoms)

Carrots (tops, bottoms, and skins)

Mushrooms (stems)

Garlic (tops, bottoms, and skins)

Potatoes (tops, bottoms, and skins)

Parsley (stems)

You can add many other vegetable scraps (think sweet!) - i.e. corn cobs, winter squash, zucchini, and other squash, beet greens, fennel, chard, lettuce, parsnips, green beans, pea pods, bell peppers, eggplant, mushrooms, asparagus, and herbs like dill, thyme, parsley, cilantro, and basil.

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How To Make Veggie Stock From Kitchen Scraps

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Makes roughly 3 quarts Onions (tops, bottoms, and skins) Celery (tops and bottoms) Carrots (tops, bottoms, and skins) Mushrooms (stems) Garlic (tops, bottoms, and skins) Potatoes (tops, bottoms, and skins) Parsley (stems) You can add many other vegetable scraps (think sweet!) - i.e.

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You're Going To Want To Make This Delicious Cancer-Fighting Cauliflower Soup ASAP

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Breakfast, blood sugar, & inflammation Recent research has shown that Inflammation is responsible for 7 out of 10 Deaths in the United States. But it doesn't have to be the same way for you.

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Ingredients

1lb baby Bella mushrooms

1 onion, cubed

1 carrot, cubed

2 cups heavy whipping cream or half and half

3-4 potatoes

olive oil

salt and pepper to taste

greens (I used organic frozen dill)

6. Dice the baby bella mushrooms.
7. When potato is done cooking drain the water and mash it with potato masher.

9. Add salt and pepper to taste.

11. Add saute mushrooms to the pot and simmer it on low-medium heat for another 2-3 minutes.

Your comments put a smile on my face and encouraging me to make more yummy food and share it with you!

Tip: To make not blended version of this soup I diced potato into small cubes and cooked it in 3 or 4 cups of chicken broth. Then I added the rest of the ingredients.

Thank You and Have a Blessing Day!

Quote of the Day

So do not fear, for I am with you; do not be dismayed, for I am your God. I will strengthen you and help you; I will uphold you with my righteous right hand. Isaiah 41:10

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1lb baby Bella mushrooms 1 onion, cubed 1 carrot, cubed 2 cups heavy whipping cream or half and half 3-4 potatoes olive oil salt and pepper to taste greens (I used organic frozen dill) 6. Dice the baby bella mushrooms. 7. When potato is done cooking drain the water and mash it with potato masher.

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by Holly Slow Cooker French Onion Soup is one of our favorite meals to come home to! As with any traditional French onion soup, this recipe features a beefy broth loaded with caramelized onions and herbs and topped with an amazing Gruyere cheese topping!
© SpendWithPennies.com

Crockpot French Onion Soup

French Onion Soup is one of my husband's all-time favorites. It's the perfect meal for any soup lover!

For me it's all about the bread and cheese... all soaked in that rich herby onion broth and then broiled until the cheese gets all hot and bubbly. Scooping up the first bite of that ooey gooey cheese is like a little taste of heaven.

While French Onion Soup is good, I do think that a good broth takes a long time to develop great flavor which is something I love about this recipe.

In this easy French Onion Soup recipe, the onions and broth have the chance meld in the slow cooker all day long creating a rich and flavorful soup. Not to mention, I'm a huge fan of slow cooker meals because I love coming home to dinner ready to go!

It just seems to make the evening run that much smoother, at least in my house with activities, homework and soccer practices!

Why do they Call It French Onion Soup?

French onion soup actually originated in France in the 18th century and has been a traditional soup of France ever since. This soup is most often served as a starter, however, we love to enjoy it (with extra bread and a salad) as a meal.

How do you Make French Onion Soup from Scratch

To make french onion soup completely from scratch you'd want to start with your own homemade broth or stock. While I often make chicken broth from scratch for this recipe I usually use a lower sodium store-bought broth. Either will work just fine.

Caramelizing the onions does take a little bit of time but it's totally worth the effort. You want them translucent and golden without browning or crisping them so low and slow heat is the way to go with these! You don't have to stir them constantly but you do want to make sure they aren't cooking too quickly.

While I caramelize them on the stove top for convenience, you can actually caramelize them right in your slow cooker too but it does take 8-10 hours! If you get them started the night before, you can wake up to caramelized onions, add the remaining ingredients and you're good to go!

How to Caramelize Onions in the Slow Cooker

Combine 3lbs sliced onions, 1/2 cup unsalted butter and 1/2 teaspoon salt. Stir and cook on low 8-10 hours. (You would need half of these onions for this recipe but can add more if you like. You can freeze the other half to add to mashed potatoes, casseroles, soups and more). (Note you do not need brown sugar if you use this method, the onions have enough natural sugars).

What is the Best Onion to Use in French Onion Soup

When making French onion soup, you'll want an onion that will caramelize well and have the right amount of sweetness.

I find using regular white onions provides the best results as sweet onions can overpower the broth and tend to create a soup that is too sweet.

If you happen to have only sweet onions on hand, I would suggest eliminating any sugar from the recipe.

What kind of cheese is best for French Onion Soup?

The bread and cheese topping is one of my favorite parts of this recipe. Using Gruyere and Emmental cheeses really make this dish amazing, however, you can substitute mozzarella/ parmesan/ swiss if it's all you have on hand.

I love to ladle this into bowls, add the cheese and broil, however, you can simply place the bread & under a broiled on a pan and add it to your bowls if you prefer.

Serve this French Onion Soup with a side salad and some extra bread for a delicious dinner!

More Crockpot Soups You'll Love

Slow Cooker French Onion Soup

Servings 8 servings

Author Holly Nilsson

Course Soup

Cuisine French
REPIN this Delicious Soup Recipe
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From: Everyday Slow Cooker

Treat dinner guests to this premeal soup loaded with earthy, umami flavor from the mushrooms and soy sauce. Puréeing only some of the slow-cooker mushroom soup gives the dish complex texture and eye appeal. Garnish with additional black pepper and chopped fresh thyme, if desired.

Ingredients

Serving size has been adjusted!

Original recipe yields 12 servings

Nutrition per serving may change if servings are adjusted.

4 cups boiling water

2 cups dried porcini mushrooms (about 1½ ounces)

1 tablespoon cornstarch

1 tablespoon lower-sodium soy sauce

⅝ teaspoon kosher salt

½ teaspoon black pepper

2 tablespoons olive oil

2 cups sliced shallots (about 8 ounces)

1 garlic clove, minced (about 1 teaspoon)

1 cup dry sherry

3 pounds assorted fresh mushrooms (such as cremini, portobello, shiitake, and button), sliced

1½ tablespoons chopped fresh thyme

⅓ cup heavy cream

Preparation

1. Pour 2 cups of the boiling water over the porcini mushrooms. Let stand 20 minutes. Drain the porcini mushrooms in a colander over a bowl, reserving the mushroom broth; set the mushrooms aside. Strain the mushroom broth through a cheesecloth-lined colander into a bowl; discard the solids. Stir in the cornstarch, soy sauce, salt, pepper, and remaining 2 cups boiling water into the mushroom broth; set aside.

2. Heat the oil in a medium-sized nonstick skillet over medium-high. Add the shallots and garlic; cook, stirring occasionally, until the shallots are soft, 4 to 5 minutes. Add the sherry; bring to a boil, and cook 30 seconds. Remove from the heat.

3. Stir together the porcini mushrooms, broth mixture, shallot mixture, fresh mushrooms, and thyme in a 5-quart slow cooker. Cover and cook on HIGH until the vegetables are very tender and the flavors blend, about 4 hours. Uncover and cook until slightly thickened, about 20 minutes. Transfer 2 cups of the soup to a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the lid on the blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth, about 10 seconds. Return the puréed soup to the slow cooker; gently stir in the cream. Ladle the soup into bowls, and serve hot.

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Serving size: about ¾ cup

Per serving: 101 calories; 5 g fat(2 g sat); 2 g fiber; 11 g carbohydrates; 5 g protein; 4 g sugars; 0 g added sugars; 173 mg sodium;

Carbohydrate Servings: ½

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Slow-Cooker Mushroom Soup with Sherry Recipe

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Treat dinner guests to this premeal soup loaded with earthy, umami flavor from the mushrooms and soy sauce. Puréeing only some of the slow-cooker mushroom soup gives the dish complex texture and eye appeal. Garnish with additional black pepper and chopped fresh thyme, if desired.

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Learn how to make Smoked Turkey And Tortilla Soup. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook

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Mushrooms are one of the meatiest vegetables around, and they can make a super satisfying soup. These mushroom soup recipes are packed with veggies, whole grains and protein to keep you full and warm from the inside out. From savory Creamy Mushroom Soup to brothy Mushroom-Beef Noodle Soup, there is plenty of inspiration to help fight off winter blues.

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13 Satisfying Mushroom Soup Recipes To Keep You Warm All Winter

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You'll spend less than a half hour whipping up this cure-all cake that starts with a mix. Sour cream and chocolate pudding make it rich and moist, and chocolate, chocolate and more chocolate make it decadent comfort food at its finest. -Taste of Home Test Kitchen

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You'll spend less than a half hour whipping up this cure-all cake that starts with a mix. Sour cream and chocolate pudding make it rich and moist, and chocolate, chocolate and more chocolate make it decadent comfort food at its finest. -Taste of Home Test Kitchen

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Photo by James Ransom

Author Notes

This soup might seem plain, but trust us. Paul Bertolli, who was at the helm of Chez Panisse and Oliveto for over 20 years, knows exactly how to make a vegetable become the best it can be. This recipe comes from Cooking by Hand, Bertolli's IACP award-winning book of recipes and essays, and makes for a soup that's delicate, sweet, and smooth as a flannel scarf. - Genius Recipes

Paul Bertolli's Cauliflower Soup

Prep time 7 minutes

Cook time 1 hour 13 minutes

Serves 8

Ingredients

3 tablespoons olive oil

1 medium onion (6 ounces), sliced thin

1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets

Salt, to taste

5 ¹/₂ cups water, divided

Extra virgin olive oil, to taste

Freshly ground black pepper, to taste

Directions

1. Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown for 15 minutes.

2. Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.

3. Working in batches, purée the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly.

4. Thin the soup with 1/2 cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper.

Genius recipes surprise us and make us rethink cooking tropes. They're handed down by luminaries of the food world and become their legacy. They get us talking and change the way we cook. And, once we've folded them into our repertoires, they make us feel pretty genius too. Watch for new Genius Recipes every Wednesday morning on our blog, dug up by Food52's Senior Editor Kristen Miglore.

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Paul Bertolli's Cauliflower Soup Recipe on Food52

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This soup might seem plain, but trust us. Paul Bertolli, who was at the helm of Chez Panisse and Oliveto for over 20 years, knows exactly how to make a vegetable become the best it can be.