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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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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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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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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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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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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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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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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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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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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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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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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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As an Amazon Associate I earn from qualifying purchases.

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

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

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

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

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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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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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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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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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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:
This post contains affiliate links.
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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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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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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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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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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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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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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This post may contain affiliate links. Please read my disclosure policy.

This Beef and Tomato Macaroni Soup recipe combines the goodness of tomato, flavorful ground beef and tender pasta to create a delicious, hearty soup that your family will love!

Beef and Tomato Macaroni Soup

©CentsLessMeals

Pin it to your SOUPS BOARD to SAVE it for later!

MY LATEST VIDEOS
Follow CentsLess Meals on Pinterest for more great recipes!
When the summer starts to wane and most of the U.S. prepares for the end of daylight saving time, I like to "fall back" on old standby recipes, the comfort food that graces my table when the weather's a bit cooler and changes in appetites seem to indicate there's an impending hibernation!

This Beef Tomato Macaroni Soup is a fall standard at my house, and it'll definitely get you in the mood for sweaters and dusting out your fireplace.

The soup starts with a lovely base of aromatics - onions, garlic, and bell peppers, sautéed a bit then browned along with ground beef.

Using an 80/20 combo instead of a leaner cut means maximum beefy flavor and a rich, meaty complement to this tomato-heavy soup.

I use both diced tomatoes and a condensed tomato soup in my recipe.

Adding condensed soup is a great trick for incorporating tomato flavor, of course, but it also has built-in thickeners that lend wonderful body to each spoonful.

The addition of pasta means even more texture and makes this hearty soup a really filling lunch or supper.

To season the soup, I like a combination of chili powder and oregano.

Chili powder brings a subtle heat and slightly bitter component that balances the sweetness of the tomatoes. It also deepens the rich red color of this soup. Oregano, which is a member of the mint family, has a peppery bite that always pairs well with tomatoes.

What we usually find in the stores is actually a Mediterranean or Greek variety, but definitely use Mexican oregano if you can find it. It has a slightly more pronounced licorice flavor that adds a little complexity to this dish.

We love to serve this up with a side of the BEST Cheesy Bread EVER and a side salad for a perfect meal!

My Beef Tomato Macaroni Soup comes together really quickly on the stove, but you can also let it work its magic in the slow cooker if you want it ready and waiting on you when you get home after a busy day. It'll warm your insides, put smiles on your family's faces, and give you plenty of leftover time for toasting some marshmallows!

More Recipes You'll Love
Easy Homey Chicken and Rice Soup Creamy Tomato Tortellini Soup

Kathleen

Kathleen is a recipe developer, passionate home cook and the author of the blog Gonna Want Seconds. She has been married to her best friend for 32 years and has two great kids, two Bernese Mountain Dogs, a Quarter Horse and a little green parrot. She is obsessed with cookbooks, cowboy boots, red wine and vintage costume jewelry. Kathleen's recipes are all tried and true, tested and tweaked and, most importantly, family and friend approved!

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This post may contain affiliate links. Please read my disclosure policy. This Beef and Tomato Macaroni Soup recipe combines the goodness of tomato, flavorful ground beef and tender pasta to create a delicious, hearty soup that your family will love! ©CentsLessMeals Pin it to your SOUPS BOARD to SAVE it for later!

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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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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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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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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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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! 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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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.

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

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

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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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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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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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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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Get Upside-Down Citrus Ombre Cake Recipe from Food Network

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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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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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Our love for crescent roll recipes is no secret. Why make dough from scratch when everyone loves the canned stuff?! These little guys are the perfect appetizer to make during the holidays. Not only do they come together in seconds, they disappear in seconds too! Canned cranberries work great, but if you've got homemade cranberry sauce leftover, use it!

Made them? Let us know how it went in the comment section below!

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Cranberry Brie Bites Are The Holiday App That Gets Demolished In Seconds

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Our love for crescent roll recipes is no secret. Why make dough from scratch when everyone loves the canned stuff?! These little guys are the perfect appetizer to make during the holidays. Not only do they come together in seconds, they disappear in seconds too!

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PEANUT BUTTER BALLS AKA BUCKEYE BALLS - Grandma's Things

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INGREDIENTS 16 oz. peanut butter 1 pound confectioners sugar 1.5 sticks (3/4 cup) butter HOW TO MAKE IT Click Next Button Bellow for Full Recipe...

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View as slideshow

Have a bunch of rhubarb you're not sure what to do with? These comforting rhubarb breads, cobblers, pies and more, will taste just like the kind Grandma used to make.

"Slab pie" is a pastry baked in a jelly-roll pan and cut in slabs like a bar cookie-or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. -Jeanne Ambrose, Milwaukee, Wisconsin

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55 Ways Grandma Used Up Her Stash of Rhubarb

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View as slideshow Have a bunch of rhubarb you're not sure what to do with? These comforting rhubarb breads, cobblers, pies and more, will taste just like the kind Grandma used to make. "Slab pie" is a pastry baked in a jelly-roll pan and cut in slabs like a bar cookie-or a pie bar, if you will.

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Shrimp  Toss in melted butter, lemon, garlic, worchestershire sauce and Old Bay and bake at 400 for about 10 minutes or until pink. Serve with rice, salad and crusty bread!

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Shrimp  Toss in melted butter, lemon, garlic, worchestershire sauce and Old Bay and bake at 400 for about 10 minutes or until pink. Serve with rice, salad and crusty bread!

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7 delicious layers of salsa, guacamole, sour cream, beans, cheese, tomatoes and olives. The perfect appetizer for game day or a friends get-together. People will gather around this 7 layer dip until it's gone!
This easy recipe is the ultimate party appetizer. You can always bet that it'll be the first dish to go...people love it! Some other crowd favorites are my crockpot buffalo chicken dip, pigs in a blanket and 4-ingredient cheese ball.

This is a classic 7 layer dip recipe that I'm sure most of you are familiar with and love! It's one that I often forget about (since it's way too big for my little family), but it's perfect for family gatherings. What's not to love? It's a delicious Mexican appetizer that's so easy to put together!

There's also fun ways to add variations to this layered taco dip. You can make your own guacamole and salsa. You could even make your beans from scratch and add all kinds of seasonings. I like to generally keep things simple though!

7 delicious layers!

1. Refried beans: The first layer is a mixture of beans, cream cheese and taco seasoning.

2. Sour cream: All you need is plain sour cream for the second layer.

3. Guacamole: You can make your own or buy premade guac from the store.

4. Salsa: Chunky salsa works best. Make sure to drain any liquid before adding.

5. Cheese: Shredded Mexican or cheddar cheese work great.

6. Tomatoes: Dice the tomatoes and drain any juices. I use roma tomatoes.

7. Olives: I love adding sliced black olives along with some chopped green onions. Olives are hit or miss for most people, so you could always leave them off if preferred. Or do half with, half without.

How to make 7 layer dip

This recipe is SO easy to make and comes together super quickly. Layer the ingredients as follows:

1. Layer the bean mixture on the bottom.

2. Next layer the sour cream and guacamole.

3. Pour the salsa on top.

4. Add some cheese.

5. Then add your favorite toppings such as tomatoes, green onions, olives, jalapenos, cilantro.

Tips for success

Serving ideas

Use thick salsa! I like Old El Paso thick 'n chunky. Make sure to pour out any extra liquid before adding so the dip doesn't get runny.

You can add taco meat as an extra layer if preferred. Add it between the refried beans and sour cream layers.

This dip tastes best if made day of. You can assemble the bean and sour cream layers ahead of time, then add the others before serving.

Add a Tablespoon or ranch seasoning mix to the sour cream layer for extra flavor.

Can swap salsa layer with more chopped tomatoes if preferred. Or use pico de gallo for either of those two layers.

More delicious party dips:

Baking dish: This is my favorite method because the dip gets more spread out. You get more of the toppings in every bite! Use a 9×13″ baking dish.

Trifle: Layer the dip in a trifle bowl for a fancier touch (check out the picture below the recipe). I also added a fun chalkboard label to the front of the dish.

Individual cups: Make individual servings by using plastic cups. This is a fun way to make sure everyone gets a bite and there's no double dipping!

PIN THIS RECIPE

Yum! I could eat this 7 layer dip for dinner! :) I hope you enjoy it as much as we did! :)

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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The BEST 7 Layer Dip Recipe - I Heart Naptime

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7 delicious layers of salsa, guacamole, sour cream, beans, cheese, tomatoes and olives. The perfect appetizer for game day or a friends get-together. People will gather around this 7 layer dip until it's gone! This easy recipe is the ultimate party appetizer. You can always bet that it'll be the first dish to go...people love it!

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A savory summertime Tomato Pie made by layering tomatoes slices, basil onion and a cheese spread into a pie crust and baking it until golden and bubbly. This is the perfect recipe for using up your excess fresh garden tomatoes!

I don't have my own garden to care for (it's still on my bucket list), but every summer I like to go to Farmer's markets and buy a big box of fresh tomatoes. I'll make a big batch of our favorite homemade salsa and I usually end up canning tomatoes and making this amazing tomato pie!

If you've never tried tomato pie, you absolutely have to! It's a southern dish that is one of my favorites-especially when it's made with fresh garden tomatoes.

How to make Tomato Pie:

Start by pre-baking your pie shell for a few minutes. I highly suggest using a homemade pie crust for this recipe, not just because it tastes better, but because it will not brown as quickly as a store-bought crust.

I make this recipe for perfect pie crust, and I follow the instructions at the bottom of the post for blind baking the crust by putting parchment paper and pie weights down on the pie crust and baking for just 15-20 minutes. (If using a store-bought crust, only bake for a few minutes, and probably even less than instructed on the package. Store-bought crusts are thinner and will brown faster.) Then I continue with this recipe.

I think roma tomatoes work best for this recipe, but you can use any tomatoes you have on hand.

While the crust is pre-baking, slice the tomatoes into thin slices and lay them in a single layer in the colander. Sprinkle salt over the tomatoes to help bring out their liquid, and let them rest for 10 minutes.

Use a paper towel to blot the excess juice out. This step is really important if you don't want to end up with a soggy tomato pie.

Make the cheese topping by combining the mayonnaise or plain Greek yogurt, cheddar cheese and mozzarella.

Layer the tomato slices into the bottom of your pre-baked pie shell. Chop your basil and green onions and sprinkle them over the tomatoes. Smooth the cheese mixture onto the top of the pie, and then it's ready to bake! Bake the tomato pie for 30 minutes or until it is lightly browned!

Be sure to allow the pie at least 15-20 minutes to cool off before you cut into it. The longer it rests, the most it well set up and it will be easier to serve.

I've found that tomato pie is best served fresh, but you can store the leftovers covered, in the fridge.

What kind of tomatoes should I use for tomato pie?

To make tomato pie, I recommend using Roma tomatoes. Roma tomatoes are a more firm tomato that are not as juicy and don't contain as much liquid as other tomatoes. This is important because if your tomatoes contain a lot of liquid, they can cause your crust to get soggy. That being said, you can be successful making this recipe with any type of garden tomato.

Can you freeze tomato pie?

While freezing tomato pie is possible, I would have to discourage you from doing this. The tomatoes make the crust soggy and the topping on this recipe contains mayonnaise, which doesn't freeze well. However, you can use a frozen pie crust to make tomato pie! See my perfect pie crust recipe for tips for freezing and blind-baking (pre-baking) your pie crust!

Looking for more tomato recipes? Consider trying these tomato based recipes:

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe in July 2014. Updated July 2018.

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A savory summertime Tomato Pie made by layering tomatoes slices, basil onion and a cheese spread into a pie crust and baking it until golden and bubbly. This is the perfect recipe for using up your excess fresh garden tomatoes!

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Sweet and crunchy, this Homemade Caramel Corn is the best ever, melt in your mouth treat! Perfect for your next movie night.

Click HERE to save recipe to Pinterest

Being from Chicago, I'm quite particular about my pizza, Italian Beef, and my popcorn.

Through over 8 years of blogging, I've tried to perfect these Chicago favorites. You can get my recipes for Chicago Deep Dish Pizza and Italian Beef.

And now, you can make my recipe for Homemade Caramel Corn.

If you've ever bought the grocery store caramel corn, you won't make that mistake ever again. Once you've made this melt in your mouth Caramel Corn recipe for yourself, you'll understand.

How to make Homemade Caramel Corn

First you'll need to start with about 16 cups of popped corn. You can pop it yourself on the stove top, air popper, or you can use microwave popcorn. You'll need 3 regular sized bags of microwave popcorn for this recipe.

For the popcorn, you can use any style you prefer. Whether it's a light or a butter, you decide. I usually go for the light because this melt in your mouth caramel corn doesn't need anything extra!

Be sure to remove ALL SEEDS (popcorn kernels) after popping your popcorn. Place your popcorn in a large bowl. Set aside.

Preheat oven to 250 degrees F. Line two roasting pans with parchment paper. Set aside.

Next, in a small saucepan, melt butter with brown sugar, light corn syrup, and kosher salt. Bring it to boil over medium high heat, and boil for one full minute, stirring constantly.

Remove from heat and stir in baking soda and vanilla extract. The mixture will lighten in color upon mixing. Pour over popped corn and stir gently with a wooden spoon until all the popcorn is completely covered in caramel mixture.

Pour popcorn mixture into two prepared baking sheets. Bake for one hour, stirring every 15 minutes.

Remove from oven and cool completely. Once cooled, break apart and store in airtight container or large ziploc bag.

Enjoy for up to two weeks.

Why baking soda in caramel corn?

I add baking soda to the caramel so that it will react with the brown sugar and corn syrup. It creates carbon dioxide air bubbles, making the caramel foamy. Why is this important?

The purpose of the air bubbles is to create a softer caramel. You don't want to bite into a hard caramel. Instead, this results in a chewy, soft, melt in your mouth piece of caramel corn.

Want to take this Homemade Caramel Corn Recipe to the next level?

Add a delicious peanut butter twist! Whip up a batch of this Peanut Butter Caramel Corn with Butterfingers.

Need a special Valentine's Day treat? A batch of this Cherry Vanilla Caramel Corn might be the answer. Homemade caramel corn with a white chocolate topping and cherry candy!

Imagine all the possibilities when you coat your caramel corn in chocolate? This easy Chocolate Covered Caramel Corn is just the beginning!

Making Homemade Cracker Jack popcorn is super easy and delicious! Sweet and crunchy, this addictive caramel corn is better than the original!

What you'll need for this Caramel Corn Recipe

2 Large Roasting Pans

Small Saucepan

Wooden Spoon

3 Bags Microwave Popcorn (or 16 cups of popped corn)

Unsalted Butter

Brown Sugar

Light Corn Syrup

Kosher Salt

Baking Soda

Vanilla Extract

How long does homemade caramel corn last?

That's a trick question.

At our house, about 2 days. Seriously. I know this makes 16 cups, but it's addictive.

That said, if you pace yourself, and store it in an airtight container, I have found it's best eaten within two weeks.

I created a fun little group on facebook and I'd love for you to join in! It's a place where you can share YOUR favorite recipes, ask questions, and see what's new with Shugary Sweets (so that you never miss a new recipe)! If you'd like to check it out, you can request to join HERE.

Be sure to follow me on Instagram and tag #shugarysweets so I can see all the wonderful SHUGARY SWEETS recipes YOU make!

Connect with Shugary Sweets!

Be sure to follow me on my social media, so you never miss a post!

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Sweet and crunchy, this Homemade Caramel Corn is the best ever, melt in your mouth treat! Perfect for your next movie night. Being from Chicago, I'm quite particular about my pizza, Italian Beef, and my popcorn. Through over 8 years of blogging, I've tried to perfect these Chicago favorites.

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Loaded Queso In A Tortilla Bowl Recipe by Tasty

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Here's what you need: flour tortilla, olive oil, lime, cumin, paprika, garlic powder, chili powder, salt, flank steak, olive oil, butter, onion, jalapeñoes, garlic, flour, milk, cheddar cheese, guacamole, tomato, sour cream, fresh cilantro, tortilla chip

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The BEST Divinity Candy I've ever had! This wonderful candy recipe is the perfect addition to any celebration but is especially loved during the holiday season. This snow white confection is fantastically sweet, chewy and wonderfully decadent - a truly divine treat to share with friends and family. Love homemade candy? Make sure to try these Homemade Gumdrops, 5 Minute Fantasy Bars, and Chocolate Pretzel Peanut Butter Balls!

Divinity Candy

Every Christmas season, I spend a large chunk of my time preparing all manner of holiday cookies, fudge, and treats. There is one candy that I make every year, without exception: divinity.

Through the years, I have made so many candies that are family favorites. Whether it's my Nana's Chocolate Covered Peanut Butter Crunch Balls, my Aunt Renee's Martha Washington Candies or one of my personal favorites, these Buttermilk Pecan Pralines, these treats represent tradition in our family.

Divinity is one of those special candies that I make almost exclusively during the holiday season. Sometimes I'll make up a batch for Easter or some other special occasion but this candy really represents Christmas to me in my heart.

It's not the easiest candy in the world to make. Well, I shouldn't say that. It's not hard per se, but it does take time. Your mixer will take on the brunt of the work and I do highly recommend a heavy duty stand mixer for this recipe. I have never successfully made divinity with a hand mixer, but that's not to say it can't be done. It would just have to be really strong to do so.

What Is Divinity Made Out Of?

Divinity is made out of egg whites and sugar for the most part. I like to add chopped pecans to mine but I know some people prefer walnuts. Here is what you will need to make divinity:

This divinity recipe is unique in that the syrup is made in the microwave. You start off be beating egg whites to stiff peaks - this is how all divinity starts. But instead of heating the syrup on the stove top, the ingredients are brought to hard ball stage in the microwave.

I love this for many reasons including the fact that I can heat up the syrup in a vessel that makes it easier to pour. I used a large glass bowl in the video below, but please, don't do that. Use a large Pyrex glass measuring cup (I use this set here). This syrup is 260F when it's poured into the beaten egg whites and trust me, that is hot. Make sure to use a good candy thermometer when making divinity or any candy. A few degrees off can mean the difference between failure and success. I use this candy thermometer and check it for accuracy before each use.

You want something with a handle and a pour spout to make this easy and more importantly, safe.

Once the hot syrup has been poured into the egg whites, you're going to let your heavy duty stand mixer take over. The candy neats to be beaten on high speed for about 15 to 20 minutes. You're looking for the candy to lose it's gloss and hold it's shape when dropped onto wax paper.

I usually test it once at 15 minutes and there every minute or so after until the candy is ready to go. You don't want to over beat the candy. This results in brittle candy that is crumbly - not what you want. True divinity has a pillowy soft, chewy center that is in a word, divine.

How to Make the Best Divinity

Make sure to try these other favorites:

1. Test your candy thermometer before using. To do this, bring water to a boil. Insert your thermometer. It should read 212F. Make adjustments as needed.

2. Do not over beat the divinity. Once you are getting close to the end, you can check your divinity by dropping a spoonful onto the wax paper. If it holds it's shape it's ready. If it slowly turns into a puddle, you're not there yet.

3. Be prepared. I have the very first instruction listed as preparing the baking sheet with wax paper and buttering the teaspoons. This is for a very important reason. You have to work quickly towards the end and if you are not ready to drop the candy onto the wax paper, it will set up too quickly in the bowl. Now you don't need to be a speed demon, but it should be done as quickly as you can.

4. Don't be a control freak. This is hard for me but the nature of divinity is wild and chaotic. That is why it is so beautiful. No two pieces are the same. Love the irregularities and non-uniformity of this candy - it's appealing and lovely.

And make sure to check out my 25 Amazon Kitchen Gadgets Under $25 list!

How To Make Divinity

Microwave Divinity Candy

Author Trish - Mom On Timeout

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The BEST Divinity Candy I've ever had! This wonderful candy recipe is the perfect addition to any celebration but is especially loved during the holiday season. This snow white confection is fantastically sweet, chewy and wonderfully decadent - a truly divine treat to share with friends and family. Love homemade candy?

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by Holly
Jalapeno Popper Dip is my go to party appetizer. Rich cream cheese, spicy diced jalapenos and sharp cheddar are topped with crispy Panko bread crumbs and baked until warm and gooey. The result is the most incredible dip, reminiscent of the appetizer we all love so much!

There are very few things I love more than cheese. It is, by far, my favorite food and you'll find no shortage of cheese recipes here! I also love anything with a little heat so, of course, I naturally love Jalapeno Poppers!

This easy appetizer takes the delicious flavors of Jalapeno Poppers and makes them into a totally delicious scoopable bite. Quick, easy, and totally addictive, this is the perfect party dip for any time of year and can be made up to 3 days ahead of time.

This Jalapeno Popper Dip first appeared on the blog in early 2013 and I can't even count the number of times I've made it since then! It's literally my daughter's favorite recipe on my whole site and it's the one thing that people ask me to bring to parties over and over again!

You can use fresh jalapenos or canned in this recipe. I usually use canned jalapenos because I prefer the flavor. If you'd like to use fresh jalapenos, I'd suggest roasting them first. This dip bakes until it gets warm and melty so if the jalapenos aren't pre-cooked they'll still be crunchy.

And just a note, I have successfully replaced the sour cream in this recipe with Greek yogurt several times. If you're a bacon fan, you can add about 1/4 cup crisp chopped bacon into the mixture.

To prepare this jalapeno popper dip ahead of time, combine the ingredients as directed and spread it into the dish and refrigerate. Combine the topping ingredients and place them in a separate container or sandwich bag and sprinkle them on just before baking.

We like to serve this with bagel chips, tortilla chips, crackers or bread. It's also delicious spooned into crisp wonton cups or rolled up in crescent rolls and baked.

Jalapeño Popper Dip

Servings 12 servings

Author Holly N.

Course Appetizer

Cuisine Tex Mex

More recipes you'll love
Cheesy Ranch Spinach Dip

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Jalapeno Popper Dip! Addictive and delicious!

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by Holly Jalapeno Popper Dip is my go to party appetizer. Rich cream cheese, spicy diced jalapenos and sharp cheddar are topped with crispy Panko bread crumbs and baked until warm and gooey. The result is the most incredible dip, reminiscent of the appetizer we all love so much!

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Who should not take FARXIGA?

Do not take FARXIGA if you:

are allergic to dapagliflozin or any of the ingredients in FARXIGA. Symptoms of a serious allergic reaction may include skin rash, raised red patches on your skin (hives), swelling of the face, lips, tongue, and throat that may cause difficulty in breathing or swallowing. If you have any of these symptoms, stop taking FARXIGA and contact your healthcare provider or go to the nearest hospital emergency room right away

have severe kidney problems and are taking FARXIGA to lower your blood sugar

are on dialysis

What are the possible side effects of FARXIGA?

FARXIGA may cause serious side effects including:

Dehydration (the loss of body water and salt), which may cause you to feel dizzy, faint, lightheaded, or weak, especially when you stand up (orthostatic hypotension). There have been reports of sudden kidney injury in people with type 2 diabetes who are taking FARXIGA. You may be at a higher risk of dehydration if you take medicines to lower your blood pressure, including water pills (diuretics); are age 65 or older; are on a low salt diet, or have kidney problems. Talk to your doctor about what you can do to prevent dehydration including how much fluid you should drink on a daily basis

Ketoacidosis occurred in people with type 1 and type 2 diabetes during treatment with FARXIGA. Ketoacidosis is a serious condition which may require hospitalization and may lead to death. Symptoms may include nausea, tiredness, vomiting, trouble breathing, and abdominal pain. If you get any of these symptoms, stop taking FARXIGA and call your healthcare provider right away. If possible, check for ketones in your urine or blood, even if your blood sugar is less than 250 mg/dL

Serious urinary tract infections (UTI), some that lead to hospitalization, occurred in people taking FARXIGA. Tell your healthcare provider if you have any signs or symptoms of UTI including a burning feeling when passing urine, a need to urinate often, the need to urinate right away, pain in the lower part of your stomach (pelvis), or blood in the urine with or without fever, back pain, nausea, or vomiting

Low blood sugar (hypoglycemia) can occur if you take FARXIGA with another medicine that can cause low blood sugar, such as sulfonylureas or insulin. Symptoms of low blood sugar include shaking, sweating, fast heartbeat, dizziness, hunger, headache, and irritability. Follow your healthcare provider's instructions for treating low blood sugar

Bacterial infections under the skin of the genitals and areas around them. Rare but serious infections that cause severe tissue damage under the skin of the genitals and areas around them have happened with FARXIGA. This infection has happened in women and men and may lead to hospitalization, surgeries and death. Seek medical attention immediately if you have fever or you are feeling very weak, tired or uncomfortable and you also develop any pain or tenderness, swelling, or redness of the skin in the genitals and areas around them

Vaginal yeast infections in women who take FARXIGA. Talk to your healthcare provider if you experience vaginal odor, white or yellowish vaginal discharge (discharge may be lumpy or look like cottage cheese), or vaginal itching

Yeast infection of skin around the penis (balanitis) in men who take FARXIGA. Talk to your healthcare provider if you experience redness, itching, or swelling of the penis; rash of the penis; foul smelling discharge from the penis; or pain in the skin around penis. Certain uncircumcised men may have swelling of the penis that makes it difficult to pull back the skin around the tip of the penis

The most common side effects of FARXIGA include yeast infections of the vagina or penis, and changes in urination, including urgent need to urinate more often, in larger amounts, or at night.

What should I tell my healthcare provider before taking FARXIGA?

Before you take FARXIGA, tell your healthcare provider:

all of your medical conditions, including problems with your kidneys, liver, bladder, or pancreas

if you have had, or have risk factors for, ketoacidosis (including type 1 diabetes, are eating less due to illness, surgery, or a change in your diet, are going to have surgery, or binge drink)

if you are pregnant, or plan to become pregnant. FARXIGA may harm your unborn baby

if you are breastfeeding, or plan to breastfeed. It is unknown if FARXIGA passes into your breast milk

about all the medicines you take, including prescription and nonprescription medicines, vitamins, and herbal supplements

What is FARXIGA?

FARXIGA is a prescription medicine used to:

improve blood sugar control along with diet and exercise in adults with type 2 diabetes

reduce the risk of hospitalization for heart failure in adults with type 2 diabetes and known cardiovascular disease or multiple cardiovascular risk factors

reduce the risk of cardiovascular death and hospitalization for heart failure in adults with heart failure (when the heart is weak and cannot pump enough blood to the rest of your body)

FARXIGA should not be used to treat people with type 1 diabetes or diabetic ketoacidosis (increased ketones in your blood or urine).

Please see Prescribing Information and Medication Guide for FARXIGA.

You may report side effects related to AstraZeneca products by .

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Healthy Recipes | FARXIGA® (dapagliflozin)

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Do not take FARXIGA if you: are allergic to dapagliflozin or any of the ingredients in FARXIGA. Symptoms of a serious allergic reaction may include skin rash, raised red patches on your skin (hives), swelling of the face, lips, tongue, and throat that may cause difficulty in breathing or swallowing.

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Homemade Donuts: Baked Better than Fried? | Bigger Bolder Baking

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Homemade Donuts are much easier to make than you think and I'll show you how to bake them into a gorgeous treat that I think are better than fried ones.

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Cherry pie in the best form possible: cherry pie bars! You can whip up a whole pan of these bars in minutes using cherry pie filling. They're pretty, easy to make, and always a hit to serve!

Here are some more fruity desserts: strawberry shortcake, berry cheesecake salad, or strawberry pie.

Cherry Pie Bars

My favorite pie is cherry pie; I've never loved pumpkin pie, so cherry pie is my top choice for the holidays.

And these cherry pies have everything I love about cherry pie but in an easier bar form! It's like biting into cherry pie AND cookies. These bars are incredible - they're soft, chewy, flavorful, and the glaze on top is the perfect finishing touch. Serve these with a scoop of vanilla bean ice cream for the ultimate dessert!

How do you make Cherry Pie Bars?

Cream together butter and sugar. Add eggs and beat well. Beat in extracts.

In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.

Grease a 15x10x1 pan and spread 3 cups batter. Spread pie filling on top. Drop remaining batter on top of pie filling.

Bake at 350 for 30-35 minutes or until toothpick comes clean. Cool on wire rack. Combine glaze ingredients and drizzle over the bars.

Cherry Pie Bars Tips

Use the right temperature of ingredients: when at room temperature, eggs and butter form an emulsion which traps air. While baking in the oven, that trapped air expands and produces a fluffy baked good. If possible, u se room temperature eggs for this recipe. Soaking refrigerated eggs in a bowl of warm (not hot) water for about 5-10 minutes is a quick way to get eggs to room temperature.

Measure carefully: the most important measurement is the flour. If you press a measuring cup into a bag of flour you are likely packing in way too much flour which will yield less flavorful bars

Grease the pan: this will ensure your cherry pie bars come out nice and easily!

Can I use any pie filling?

Yes! You can make this recipe with any pie filling you have - apple, strawberry, peach and/or blueberry. To make a fall flavored bar, add some cinnamon and nutmeg to the filling!

What pan should I use?

Make sure to use a 10x15x1 for best results and bars that are evenly baked through!

With this pan it takes about 30-35 minutes for the bars to be fully baked through.

Looking for more desserts to love?! Try these!

Cherry Pie Bars

* Percent Daily Values are based on a 2000 calorie diet.
Cherry pie in the best form possible: cherry pie bars! You can whip up a whole pan of these bars in minutes using cherry pie filling. They're pretty, easy to make, and always a hit to serve!

1. Cream together butter and sugar. Add eggs and beat well. Beat in extracts.

2. In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.

3. Grease a 15x10x1 pan or 9x13, whichever one you decide to use. Spread 3 cups batter in a 15x10x1 (Also works with 9x13- baking time will at least be 35 minuteSpread with pie filling. Drop remaining batter on top of pie filling.

4. Bake at 350 for 30-35 minutes or until toothpick comes clean. Cool on wire rack. Combine glaze ingredients and drizzle over the bars.

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Cherry pie in the best form possible: cherry pie bars! You can whip up a whole pan of these bars in minutes using cherry pie filling. They're pretty, easy to make, and always a hit to serve! Here are some more fruity desserts: strawberry shortcake, berry cheesecake salad, or strawberry pie.

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Halloween is one of our favorite times of year. Families gather to celebrate the beginning of the Fall season with spooky decorations and ghoulishly tasty treats. As is our Natural Delights® tradition, we have created a Medjool date-based no-or-low added sugar recipe collection to inspire health(-ier) Halloween celebrations!
More clever lower-sugar Halloween party snack ideas from Natural Delights®

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Happy Haunting Halloween Party! With Medjool Dates

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Halloween is one of our favorite times of year. Families gather to celebrate the beginning of the Fall season with spooky decorations and ghoulishly tasty treats. As is our Natural Delights® tradition, we have created a Medjool date-based no-or-low added sugar recipe collection to inspire health(-ier) Halloween celebrations!

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Healthy Recipes These Easy Pickled Eggs are a delicious and healthy snack that everyone will enjoy! With no canning required, this recipe contains just the right combination of sweet, sour and salty.
by Holly

These Pickled Eggs are the perfect on the go snack or a make a yummy sandwich filling! Add them to your Charcuterie Board along with Pickled Asparagus and Spicy Dill Dip.

Way back in the day, when refrigeration was a problem or even non-existent, canning or pickling was the only option to preserve foods meant for consumption at a later date. Many people would preserve their fruit, vegetables and even meats such as sausage and chicken in order to store them for the long winter months.

Today we are fortunate to have fresh fruit, vegetables and meat year round so the need to 'can' or pickle our food is really not necessary. While pickling isn't needed for preservation, it definitely is delicious to pickle foods from eggs and cucumbers to jalapenos and even cherries!

My husband absolutely LOVES pickled eggs and he swears that these are the best he's ever had! They're so simple to make and don't require any canning or special equipment, just a very quick brine, a few slices of onion and some boiled eggs.

While this Pickled Egg Recipe is simple enough to make, I love to use my Instant Pot, which makes it even simpler! Not only is it super quick, but using a pressure cooker makes the perfect hard-boiled egg every time. If you do not have an Instant Pot, you can also prepare the perfect hard-boiled egg with this simple stove top method.

Pickled Eggs are great as an appetizer, as a snack or even chopped up for a delicious egg salad sandwich! Very often you will see pickled eggs in pubs or bars and this is because they go very well with a nice cold glass of beer! Once your eggs are gone, be sure to keep the onions... they're the most delicious addition to salads and sandwiches (I actually just love eating them right out of the jar)!

Tips for Pickled Eggs

Hard boil your eggs using a pressure cooker for perfect results every time.

Choosing a pickling spice without cloves will help keep the brine from turning brown.

You can substitute cider vinegar for the white vinegar for a different flavor.

Using red onion or a few slices of beets will make your eggs, pretty and pink!

Add extra dill or even a few slices of jalapeno for a little bit of zip!

I love the look of homemade goods - they just look like they were made with love (and they always seem to be received with love too)! These Pickled Eggs make a great gift for a special occasion or simply to bring as a hostess gift the next time you are asked over for dinner! Simply tie some ribbon or raffia around the lid and you have an instant homemade gift that will surely be appreciated!

Rediscover the art of pickling with this yummy Pickled Eggs Recipe! Your friends and family will be so impressed - you don't even have to confess how easy it really was!

EASY PICKLED EGGS (NO CANNING REQUIRED)

Servings 12 eggs

Author Holly Nilsson

Course Appetizer, Snack

Cuisine American
Dill Pickle Deviled Eggs BLT Avocado Egg Salad Bacon Avocado Deviled Eggs
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Easy Pickled Eggs (No Canning Required) - Spend With Pennies

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Healthy Recipes These Easy Pickled Eggs are a delicious and healthy snack that everyone will enjoy! With no canning required, this recipe contains just the right combination of sweet, sour and salty. by Holly These Pickled Eggs are the perfect on the go snack or a make a yummy sandwich filling!

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Bacon Bourbon Meatballs! These meatballs are made with bacon and ground beef and simmered in a bourbon bbq sauce. Perfect to serve as an appetizer for the big game or on a sandwich for family dinner!
You guys. These meatballs.

They're made with Bacon! Whoa. Mind blown right? That's right. Bacon. Bourbon. Meatballs. Periods added for extra emphasis not really required in the title. But have you ever had a bacon meatball?

These are super simple to make. I just put the raw bacon strips in my food processor until it was ground up. Added some onion, which saved me the trouble of dicing it. My eyes were super grateful for this. Then mixed it up with some ground beef, bread crumbs and egg. The usual. But. You guys. Bacon.

Then after the meatballs are cooked we make the sauce. Which is a combination of bbq sauce and bourbon.

These little bacon bourbon meatballs are going to be the perfect snack to have out for upcoming game days, or get togethers. Or you can always make them into sandwiches and serve them for family dinner. Or just put a bunch in a bowl and call it a meal.. which might just be what the hubs and I did.
WANT TO TRY THESE BACON BOURBON MEATBALLS? PIN I T TO YOUR APPETIZERS OR PARTY BOARD TO SAVE FOR LATER! FIND ME ON PINTEREST FOR MORE GREAT RECIPES!

Place the uncooked bacon into a food processor and process for about 1 minute or until bacon is finely ground up. Add in the onion and process until onion is finely chopped and mixed in.

Spoon bacon and onion mixture into large bowl. Add ground beef, breadcrumbs, parsley, egg, chili powder, and salt. Stir to combine.

Scoop out the meat mixture and roll into balls using your palms, should make about 24 1 inch meatballs.

Heat oil in large saucepan over medium heat. Place the meatballs into the sauce pan and cook, turning every couple minutes to ensure all sides cook evenly. Cook for about 8-10 minutes until fully cooked.

Remove the meatballs and set aside. Remove the pan from the heat and pour out the excess grease.

Add the barbecue sauce, water and bourbon to the saucepan and return to heat. Stir to mix the sauce together. Add in the meatballs and allow them to simmer in the sauce for at least 10 minutes.

More Comfort Food:
Cuban Sliders 20 Minute Texas Style Chili 30 Minute Beer Cheese Soup

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Bacon Bourbon Meatballs! These meatballs are made with bacon and ground beef and simmered in a bourbon bbq sauce. Perfect to serve as an appetizer for the big game or on a sandwich for family dinner! You guys. These meatballs. They're made with Bacon! Whoa. Mind blown right? That's right.

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This perfectly scoopable Lazy Day Salsa is a classic tomato salsa that is whipped up in a flash (no chopping required). It is speckled with bits of onion, garlic, and cilantro for extra freshness. This salsa is so easy you can make it in 10 minutes (it actually takes me about 5). The best part is, you can add it to leftover chicken, burgers, casseroles and voila you have the perfect dinner.

I love to add this recipe to a few pounds of chicken in the crockpot and have the best ever salsa chicken.

It is so good that we made it twice this weekend and then made one more batch Monday as a thank you gift.

We eat so much salsa in our house that we could just about live on it. Funny thing is, I never even tried salsa until I moved to Arizona.

Boy was that a mistake! As soon as I had my first bite I was hooked.

Now I can not imagine life without it, especially homemade salsa. We pretty much serve salsa at every get-together, barbecue, pot luck and game night.

It is a household staple. So much flavor in such a small package.

I even love salsa on omelets, salads, potatoes and tossed into anything I can think of! Yes, I am an official southwestern gal. LOL

You know if you think about it... Salsa and Italian red sauce start off the same way; tomatoes, onions and garlic. So, maybe it was destiny.

As much as we love homemade salsa, some days there is just not enough time (or energy) to do all the chopping.

So, I turned to my well-stocked cantry. Perfect for these kinds of days. Tomatoes picked at the peak of ripeness and canned to lock in the nutrients just hours after picking.

Not to mention utterly convenient! I look preparing quick and easy meals and often turn to my pantry for help.

Fire-roasted tomatoes, diced jalapeno, onion, and garlic come together to create a magnificent base for this salsa, but the addition of fresh cilantro and lime juice really takes it over the top.

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.

Helpful Tips to make Lazy Day Salsa:

Salsa keeps fresh in the refrigerator for 3 to 4 days.

MILD SALSA: remove the veins and seeds from the jalapeno
UTTERLY MILD SALSA: use 2 tablespoons green chiles MEDIUM SALSA: Prepare as written HOT SALSA: Use 2 jalapenos, veins and seeds included

The canned diced jalapenos are packed with citric acid NOT vinegar. Add about 2 tablespoons (canned jalapenos) per 1 fresh jalapeno with seeds and veins (called for in the recipe) . If you want medium-mild, start with 1 tablespoon.

What you will need to make Lazy Day Salsa:

With love from our simple kitchen to yours.

Check out more of our favorite salsa recipes:

See how easy this Lazy Day Salsa is to make. Watch the video!!!

Lazy Day Salsa

This perfectly scoopable Lazy Day Salsa is a classic tomato salsa that is whipped up in a flash (no chopping required). It is speckled with bits of onion, garlic, and cilantro for an extra freshness. This salsa is so easy you can make it in 10 minutes (it takes me 5) . The best part is, you can add it to left over chicken, burgers, casseroles and viola you have the perfect left over dinner.

Ingredients

Instructions

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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This perfectly scoopable Lazy Day Salsa is a classic tomato salsa that is whipped up in a flash (no chopping required). It is speckled with bits of onion, garlic, and cilantro for an extra freshness. This salsa is so easy you can make it in 10 minutes (it takes me 5) .

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These lil guys can get spicy! If you like it hot, add the full amount of horseradish and as much hot sauce as you'd like. If you prefer a milder pickle, reduce the horseradish by half and maybe leave out the hot sauce.

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Take Your Love Of Bloody Marys To The Next Level With These Pickles

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Hiiiii!!!

In my head, that's a really loud, filled with a lot of excitement-kind of "HI". Hopefully, you can "hear" me.

The other day a friend of mine posted a study on her Facebook page stating that cashews are just like Prozac. After reading that, it all started to make sense.
I AM the way that I AM because of all the cashews I eat, daily! My happy-go-lucky attitude and mood is controlled by cashews!!

Ummmm... so what does that mean for you?!

Nothin'. You just get to read my exclamation points and know that the excited shouting is fo' real.

Garlic Parmesan Yellow Squash Chips are also, fo' real.

Yellow Squash is the new Zucchini.

Truth be told, if my nose was plugged and my eyes were closed, I wouldn't know the difference. All squash is quite the same to me, but what you put in it, on it, or inside of it, is what matters. Really, though, they're just a vessel for all things cheese.

For the last month or so, not only have we been living on squash and tomatoes, but along with that we've OD'ed on Zucchini Fritters, Zucchini Chips, and Squash Crisps. Chips. Err, Rounds?? Whatev.

Obviously, vegetables and I are like *THIS*! With a side of brownies, of course.

As long as we're being open... I'm desperately in love with these Garlic Parmesan Yellow Squash Chips. Whenever I make this recipe, I eat half of the batch before I get a chance to serve it. It's so easy to just pull out the baking sheet from the oven, and while I'm prepping the rest of the uncooked chips, I just eat all the ones that are already baked.

I cannot even begin to describe the indulgence that happens when I finally DO serve them. People be like, gimme more gimme more!! And I'm all like, I can't, I ate 'em all!

Thus, these Chips, Crisps, Rounds, Fritters?? I dunno what they call 'em these days, but I don't even care if they have a name, to be honest. These are BEYOND amazing! AND, there's no batter to dip 'em in. There's no eggs, no milk, no nada. Just some olive oil, seasonings, panko crumbs and grated parmesan.

OH! They're also baked!! EEK!

ENJOY!

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WATCH HOW TO MAKE YELLOW SQUASH CHIPS

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Garlic Parmesan Yellow Squash Chips Recipe | Diethood

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Hiiiii!!! In my head, that's a really loud, filled with a lot of excitement-kind of "HI". Hopefully, you can "hear" me. The other day a friend of mine posted a study on her Facebook page stating that cashews are just like Prozac. After reading that, it all started to make sense.

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Print Recipe
If you've got no- or low-carb goals this year...this recipe is for you. If you love french fries...this recipe is for you. Basically, this recipe is for everyone!

These Crispy Baked Green Bean Fries have all the crunch of regular potato fries, but with no deep frying at all! Just dredge your green beans in batter, bake, and munch them down! These will go fast, you'll be amazed at how good they are!

Scroll down to see how to make these irresistible Crispy Baked Green Bean Fries.
Shared Food
Ingredients:

¾ cup breadcrumbs

1 tablespoon ranch dressing mix

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon paprika

¼ teaspoon salt

½ teaspoon pepper

olive oil spray

2 eggs, beaten

1 pound fresh green beans, washed and trimmed

Directions:

Preheat oven to 425 degrees.
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Combine the breadcrumbs, ranch mix, garlic powder, onion powder, paprika, salt and pepper in a medium bowl.

Lightly spray a baking sheet with the olive oil spray.
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Dip the green beans in the egg, then in the breadcrumb mixture to coat.
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Place on the baking sheet in a single layer.
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When all green beans are coated, spray them lightly with the olive oil spray and place the baking sheet in the oven.

Bake for 10 minutes, then flip them and bake for another 2-5 minutes until crispy. If needed, turn on the broiler for a minute or two to get them really crispy (just be careful not to burn them!).
Shared Food
Don't these look amazing? Yum!

Do you know someone who would love these healthier fries? Make sure to share this recipe with them!

Watch our video below that shows how we made these mouthwatering Green Bean French Fries.

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Crispy Baked Green Bean Fries Will Satisfy Your French Fry Cravings

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Print Recipe If you've got no- or low-carb goals this year...this recipe is for you. If you love french fries...this recipe is for you. Basically, this recipe is for everyone! These Crispy Baked Green Bean Fries have all the crunch of regular potato fries, but with no deep frying at all!

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This Buffalo Chicken Dip recipe is an easy classic that features three different layers of flavors including chicken mixed with your favorite hot sauce (I always go for Frank's RedHot!), cream cheese, ranch dressing and, of course, lots of cheese!
One of my oldest, best friends, Beth, definitely qualifies as a genius.

Many years ago, a couple of days before Christmas, she invited a bunch of girlfriends over for a "dip party". It's absolutely as awesome as it sounds. Everyone brings their favorite dip along with the recipe to share. Seriously brilliant.

A small group of us sat around her kitchen island with bowls and plates of dip in front of us, sampling them all and chatting. It was such a great idea and a wonderful, low-key way for a bunch of girls to share some favorite recipes, hang out and, of course, eat.

One of the stars of the show that night was this buffalo chicken dip.

While I love wings, I always lean towards flavors like honey barbecue, teriyaki or garlic parmesan. I've never been a big fan of the buffalo/hot sauce flavor so I was never compelled to make (or even try!) this dip.

Well, this is one of the dips that Beth contributed to her party and when I tried it for the first time, I loved it! I was sold immediately and had to have the recipe.

The combination of the hot sauce with cream cheese, ranch and all that cheese was just phenomenal. Plus, it's EASY!

How To Make Buffalo Chicken Dip

There are three simple steps to getting this buffalo chicken dip ready for the oven:

That's all there is to it!

Recipe Notes:

Combine shredded chicken with a bottle of hot sauce. Spread in a baking pan.

On the stove, melt together cream cheese and a bottle of ranch dressing. Pour over the hot sauce-infused chicken.

Spread a combination of shredded cheddar and Monterey Jack cheeses over the top and pop it in the oven!

The Chicken - The original recipe calls for boiling and shredding fresh chicken breasts, however you can substitute canned chicken or use a rotisserie chicken to significantly cut down on prep time.

The Hot Sauce - Use your favorite, but Frank's RedHot is always my go-to!

The Ranch Dressing - Many buffalo purists will not agree with using ranch dressing (I use Hidden Valley Ranch, by the way), and you can absolutely use blue cheese instead if you'd like.

The Layers - This dip was originally written as a layered dip, but you can stir everything together before baking if you'd prefer. Some reviewers have mentioned that the layer of cheese on top is too thick and while I haven't had that issue, it would be just as delicious with everything mixed together!

Make Ahead - Prepare the dip up to one day in advance, cover and refrigerate. Add 5 to 10 minutes of cooking time when ready to bake.

Crockpot Option - You can make this dip in the crock pot by adding all of the ingredients (cube the cream cheese), stirring, and cooking on low for 4 to 6 hours, stirring once or twice during the cooking process.

If you've never made it before, buffalo chicken dip deserves a spot in your party recipe repertoire. Everyone goes NUTS over it! It's especially great for an afternoon or evening of football watching, or a New Year's Eve party.

I made this a few weeks ago as an appetizer for Sunday dinner, and at the end of the day the pan was empty and the chip bowl only had crumbs left.

A total must-make!

If You Like This Buffalo Chicken Dip, Try These:

Four years ago: DIY: Homemade Velveeta Cheese
Five years ago: Tzatziki Sauce
Seven years ago: Salted Caramel Cashew Bark

Watch How to Make Buffalo Chicken Dip:

Buffalo Chicken Dip

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on February 1, 2011. Photos were updated in May 2017, then refreshed with updated and extensive recipe notes in September 2018. [photos by The Almond Eater]

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The Best Buffalo Chicken Dip for an Epic Game Day Party

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This Buffalo Chicken Dip recipe is an easy classic that features three different layers of flavors including chicken mixed with your favorite hot sauce (I always go for Frank's RedHot!), cream cheese, ranch dressing and, of course, lots of cheese! One of my oldest, best friends, Beth, definitely qualifies as a genius.

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Bacon, ground beef, cheese, and hot sauce make this Cowboy Pasta Salad a definite crowd pleaser! Perfect for summer get togethers, game day, or any time! This recipe was developed by me for whom I have an ongoing relationship with. All opinions are 100% my own. Thank you for helping to support the brands that I love and make Belly Full possible!
Hey gang! How was your weekend? Was it filled with the sweet smell of freedom, or tears because now you have to figure out a way to entertain your kids for two and a half months? HA. Or maybe your kids are still in school?

Our final day was last Thursday. And I rejoiced. Fifth and third grade were no picnic, so we are going to relish this break; swim, travel, relax, and hang out with friends whom we never get to see! And yes, I've got camps lined up...because I'm not crazy. Lol.

Ever heard of Cowboy Spaghetti? It's a twist on classic spaghetti and meatballs, but with crumbled ground beef, bacon, hot sauce, and cheddar cheese. And apparently named as such because cowboys like that stuff, right? I just know that my family loves it.

I thought it would be fun to adapt it into this Cowboy Pasta Salad for summer. And it's perfect. Everyone loved it and wanted the recipe, so here it is! Horses, lassos, and spurs not included.

You guys. I am so excited to be working with Safeway. That's where I do my grocery shopping, so when they asked if I wanted to partner up, I didn't even think twice. The Signature line, exclusively at your local Safeway, includes more than 4,000 items including soups, cereals, coffee, juice, a wide selection of pantry staples, delicious prepared foods, fresh produce, and more - all at an exceptional value, with 100% money back guarantee.

Don't live near a Safeway? No worries. You can also find these products at any of the Albertsons Companies grocery stores, including Albertsons, ACME, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaws, Star Market, United Express, United and Carrs/Safeway.

Almost every single ingredient in this pasta salad came from their Signature line of pantry staples, and it was so easy to make.

Other pasta salad recipes we love!

Watch the video for Cowboy Pasta Salad
For more product information and deals, visit Safeway's website, Facebook page, on Pinterest, Twitter, and Instagram!
This is best eaten the same day right after mixing at room temperature, since the tomatoes will continue to break down. But leftovers the next day (after chilling in the refrigerator) are also good!

This is a sponsored conversation written by me on behalf of Albertsons Companies. The opinions and text are all mine.

Bring a large pot of water to a boil; cook pasta until al dente according to package directions. Drain and rinse under cold water. Drizzle with a little olive oil to prevent sticking.

In the meantime, saute bacon in a large nonstick skillet over medium heat until crispy, about 10 minutes. With a slotted spoon, transfer to a paper towel lined plate to drain off grease. Wipe out skillet, leaving a little of the bacon grease. Add the ground beef; cook, breaking it up with a wooden spoon, until cooked through and no longer pink, about 3 minutes. Season with the cumin, red pepper flakes, and with a pinch of salt and pepper. Drain off fat. Set aside to cool completely.

In an extra large bowl, whisk together the mayonnaise, barbecue sauce, mustard, Worcestershire sauce, and hot chili sauce until combined and smooth. Add in the cooked pasta, bacon, beef, corn, tomatoes, cheese, and scallions; toss to combine and coat.

Enjoy right away or refrigerate until ready to serve.

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Bacon, ground beef, cheese, and hot sauce make this Cowboy Pasta Salad a definite crowd pleaser! Perfect for summer get togethers, game day, or any time! This recipe was developed by me for whom I have an ongoing relationship with. All opinions are 100% my own.

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This post may contain affiliate links. Please read my disclosure policy.
BLT Dip features a creamy and cheesy base is topped with crisp smoky bacon, ripe juicy tomatoes, and fresh crisp lettuce for the perfect party dip! This dip is easy to make ahead of time and just pop in the oven when your guests arrive. We love to make our own garlic crostini for dipping. PIN IT to your APPETIZER BOARD to save it for later!
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Creamy BLT Dip

This Creamy BLT Dip recipe is so good, everyone raves about it!

How to Make BLT Dip

This dip consists of a creamy layer topped with our favorite BLT sandwich fillings!

CREAMY LAYER

Use a hand mixer for the cream cheese layer, it makes it soft and easy to scoop.

We add in a pinch of garlic powder but you can use any seasonings, I sometimes add a packet of Hidden Valley Ranch mix!

CHEESE

We use mozzarella and a little bit of freshly grated parmesan in this recipe but you could certainly substitute your favorite cheese like sharp cheddar.

You'll want to ensure you're using shredded parmesan, not grated parmesan (in the jar) for the best flavor.

BACON, LETTUCE AND TOMATOES:

We love to use a crisp pan-fried bacon but of course you can use pre-cooked bacon to make it easy or even real bacon bits.

For the lettuce you'll want to choose something with crunch and a type of lettuce that won't wilt. We find iceberg or romaine are the perfect addition to this dip.

Using the best tomatoes you can find (and tossing them with a little bit of salt and pepper) gives this dip the perfect fresh topping. If you have cherry or grape tomatoes, they work perfectly in this recipe too.

If you'd like to add a little bit of zesty heat to this recipe, you can make BLT dip with Rotel. Simply drain the tomatoes and stir into the cream cheese mixture.

This dip is great served with crackers or pita chips but if you really want to take it up a notch, serve it with crostini or garlic bread. BLT Dip is low carb and keto friendly! To keep it low carb, serve it with celery sticks or sliced cucumbers in place of crackers or bread.

How to Make BLT Dip Ahead

1. To prep this dish ahead of time, you'll prepare the cream cheese base as directed, cover and refrigerate for up to 3 days.

2. Wash lettuce in cold water, wrap in a little bit of paper towel and store in a food bag in the fridge (don't shred it until just before serving though).

3. Bake the dip as directed and chop tomatoes just before serving.

More Dips You'll Love

More Cheesy Appetizers

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This post may contain affiliate links. Please read my disclosure policy. BLT Dip features a creamy and cheesy base is topped with crisp smoky bacon, ripe juicy tomatoes, and fresh crisp lettuce for the perfect party dip! This dip is easy to make ahead of time and just pop in the oven when your guests arrive.

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If you love shrimp recipes, these shrimp cakes are for YOU! They are juicy, tender and so flavorful. These shrimp fritters always disappear fast! P.S. DO NOT skip the lemon aioli sauce.

This post may contain affiliate links. Read my disclosure policy.

This is a surprising way to use shrimp but it's also the best way to make a pound of shrimp go a long way. Biting into juicy shrimp, fritter style, is a real treat. The cheese creates an irresistible cheese pull inside and forms a golden crust on the outside. Watch the Video tutorial and you will just know; these are GOOD!

Shrimp Calories / Shrimp Nutrition:

Purchase wild-caught shrimp whenever possible.

Avoid "Farm Raised Shrimp" or anything marked "Farmed," especially coming from overseas where they may be produced in unsafe or unhealthy conditions and could lead to health problems. Here is an awesome article from Dr. Axe that discusses the dangers of farmed shrimp.

There are about 99 calories in 100 grams of cooked shrimp.

How to Devein Shrimp:

Deveining larger sized shrimp is especially important. Check out our video tutorial on how to peel and devein shrimp. You can use a small pairing knife or a deveining tool like this one from OXO.

Ingredients for Shrimp Cakes Recipe:

The ingredients here are so simple and come together quickly for an easy appetizer or side with dinner or lunch. Combining raw diced shrimp with a batter creates an irresistibly good shrimp fritter. I hesitate to call them 'fritters' because fritters are often deep fried but you don't need much oil at all in this recipe. I usually use 1 to 2 Tbsp for the entire batch. Seriously though, don't skip the lemon aioli sauce - it is everything with these shrimp cakes; dunk after dunk.

Watch How to Make Sauteed Shrimp Patties:

Watch Natasha make these cheesy shrimp cakes. You will be surprised by how easy this recipe is! If you haven't already, click to subscribe to our Youtube Cooking Channel and click the bell icon so you'll be the first to know when we post a new video.

Cook's Tips: Here are our favorite measuring spoons that I bragged about in the video. Also, a trigger release ice cream scoop makes it so easy to portion and and sauté these while keeping your hands clean. Also, a non-stick pan works best to keep the patties from falling apart while cooking.

Easy Shrimp Recipes to Explore:

Print-Friendly Sauteed Shrimp Cakes Recipe:

Shrimp Cakes with Lemon Aioli (VIDEO)

If you love shrimp recipes, these shrimp cakes are for YOU! The cheesy crust creates a juicy, tender and flavorful center. P.S. DO NOT skip the lemon aioli sauce

*You can use a food processor to chop the shrimp, but pulse carefully so you don't turn it into ground shrimp meat.

Nutrition for Lemon Aioli Sauce is not included in the recipe since we usually don't consume the full amount with 1 batch of shrimp cakes. Based on 8 servings for the sauce, each serving has 96 calories, 89 mg sodium, 0 g sugars, 5 mg cholesterol (2%), 10 g total fat with 1 g saturated fat (5%).

If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Would YOU try these sauteed shrimp fritters? We think you will be impressed 😉

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha

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Shrimp Cakes with Lemon Aioli (VIDEO) - NatashasKitchen.com

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Cheesy Shrimp Cakes aka Shrimp Fritters with irresistible lemon aioli sauce. One of our favorite shrimp recipes! Biting into juicy shrimp, fritter style, is a real treat. The cheese creates an irresistible cheese pull inside and forms a golden crust on the outside.

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If you're a mom or dad (or just a big kid) looking for a healthy, fun snack for the kids, you're going to love this banana sushi made with a perfectly ripe banana, your favorite nut butter, and crunchies on top!

WOOOOOOOO. I think I'm finally losing my high from the past weekend. HOLY MAN was that a whirlwind. Not only did we launch a business, but we did it over the holiday season, which is more difficult than it looks! Yes, I worked on Christmas and yes I worked on New Years, but it was worth ever second of it. I am so happy Mark was able to be in Minneapolis this past weekend because guess what? We celebrate our one year anniversary! We decided that we have a two day anniversary - December 31st and January 1st...because they just go together. If you're in the reading mood and want to read "our story" CLICK HERE.

While I worked a lot over the holidays, I was able to spend some real quality time with Mark. As you know, we are doing the distance thing so when we see each other it feels like we have to rush through all of the "couple's stuff." I was with Mark for almost two week straight and it felt so good to do normal couple things like actually watch netflix, workout together, and figure out what to do when the other one had to work. I am excited to venture into 2017 knowing that we will soon be living in the same city.

NOW- it's BANANA SUSHI TIME.

I know you've eaten banana sushi before. You may not have called it banana sushi and it may not have looked this presentable, but it was banana sushi!

...in that order! In this particular recipe I used my Homemade Maple Cinnamon Peanut Butter. If you haven't ever made your own nut butter, make it a 2017 resolution. It's so easy! This is also a great recipe to 1. learn how to use chop sticks and 2. strengthen your hand muscles. Those little banana slices are slippery little bastards :P

VIDEO: Banana Sushi

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If you're a mom or dad (or just a big kid) looking for a healthy, fun snack for the kids, you're going to love this banana sushi made with a perfectly ripe banana, your favorite nut butter, and crunchies on top! WOOOOOOOO. I think I'm finally losing my high from the past weekend.

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This Greek 7 Layer Dip is layered with hummus, yogurt, cucumbers, tomatoes, feta and olives. Grab a chip and serve this at your next party!

You can prep all the ingredients ahead, but it's best to layer it just before serving as the cucumbers tend to get watery if they sit too long. If you don't eat dairy, or if you want to keep it vegan, skip the yogurt and add more hummus!

How To Make A Greek Dip

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This Greek 7 Layer Dip is layered with hummus, yogurt, cucumbers, tomatoes, feta and olives. Grab a chip and serve this at your next party! You can prep all the ingredients ahead, but it's best to layer it just before serving as the cucumbers tend to get watery if they sit too long.

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When I think about holiday food, I always crave these bacon-wrapped water chestnuts. My mom used to make appetizer every year for a Christmas work party. She would whip up a second dish for us to eat at home.

Bacon-Wrapped Water Chestnuts Recipe
I'd like to thank Kikkoman for sponsoring this post.
Since I loved eating bacon-wrapped water chestnuts as a kid, I was sure to swipe my mom's recipe when I got older.

I did make one important change to this recipe. I add soy sauce to the dish.

Marinating the water chestnuts in soy sauce adds so much flavor.

RELATED: Looking for a great game day appetizer? Try my delicious sausage stuffed mini sweet peppers!

I recommend using Kikkoman Soy Sauce for this recipe. It's simply the best!

Kikkoman's Traditionally Brewed Soy Sauce is a major flavor enhancer and brings out the "umami" taste that everyone has been talking about.

How to Make Bacon-Wrapped Water Chestnuts

After you marinate your water chestnuts, don't throw out that soy sauce! You'll be utilizing the marinade to create a truly delicious finishing sauce for the dish.

Quick tip-if you're wanting to cut down on the sodium, try Kikkoman Less Sodium Soy Sauce-it also tastes great.

There are a few steps involved in making these scrumptious bacon wrapped water chestnuts.

They are really quite easy to make, and in my experience, are always a total crowd-pleaser!

I can't keep my husband away from these things!

After you pop one of these sweet, tangy and crunchy little bites into your mouth, it's difficult to stop reaching for more.

People will quite literally hover and linger around the dish holding these bad boys, and who can blame them? They are my absolute favorite holiday appetizer.

I can't remember celebrating a Christmas without a big warm dish of bacon-wrapped water chestnuts. It's a recipe that I genuinely adore, and I hope you'll make it a part of your unique holiday celebrations this year as well.

Be sure to pin this recipe so you can easily find it later!

Ingredients

2 (8 oz.) cans water chestnuts, drained

1 lb lean bacon, cut in half

1 1/2 cups brown sugar

1 cup ketchup

1/4 cup Kikkoman Traditionally Brewed Soy Sauce

Toothpicks

Instructions

1. Preheat oven to 350 degrees Fahrenheit.

2. Soak water chestnuts in Kikkoman soy sauce for 15 minutes, stirring a few times to make sure they are fully coated.

3. Remove water chestnuts from soy sauce.

4. Wrap 1/2 strip of bacon around each; secure with toothpicks.

5. Reserve soy sauce.

6. Place chestnuts toothpick side up in a 7" x 11" glass baking dish.

7. Bake at 350 degrees Fahrenheit for 25 to 35 minutes or until desired crispness.

8. Remove chestnuts from dish and drain grease. Replace chestnuts in the same dish.

9. Meanwhile, add ketchup and brown sugar to reserved soy sauce, stir well to combine.

10. Pour sauce evenly over the chestnuts to coat.

11. Bake chestnuts an additional 20 to 30 minutes.

Notes

Initial bake time really depends on how you enjoy your bacon. Keep an eye on it and bake a little longer if you want it crispier!

More Delicious Appetizers

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When I think about holiday food, I always crave these bacon-wrapped water chestnuts. My mom used to make appetizer every year for a Christmas work party. She would whip up a second dish for us to eat at home. I'd like to thank Kikkoman for sponsoring this post.

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By · Published: · Last Updated: This post may contain affiliate links. Read my disclosure policy . LOW CARB CAULIFLOWER BREADSTICKS! Love it? Pin it to your APPETIZER board to SAVE it! Follow Real Housemoms on Pinterest for more great recipes! This post contains affiliate links.

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By · Published: · Last Updated: This post may contain affiliate links. Read my disclosure policy . LOW CARB CAULIFLOWER BREADSTICKS! Love it? Pin it to your APPETIZER board to SAVE it! Follow Real Housemoms on Pinterest for more great recipes! This post contains affiliate links.

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Get the chips ready for this quick and easy No-Cook Restaurant-Style Salsa recipe! In less than five minutes, you will have a delicious, healthy appetizer or snack everyone will love.

Easy No-Cook Salsa Recipe

This salsa is bright, fresh and perfect for parties! It's easy to whip up using jarred tomatoes- a pantry staple- and fresh lime juice, garlic, cilantro and jalapeno. Other salsa recipes you may also like, Mango Avocado Salsa, Shrimp Salsa and Pico de Gallo Salsa.

How To Make Salsa

When I make pico de gallo I always use fresh tomatoes, but when I want a restaurant style salsa, I go with canned which is great as it's available all year! This recipe is mild and kid-friendly, but if you like it spicy you can leave the seeds from the jalapeno or use serrano peppers for an even spicier salsa.

Tips for making salsa:

I highly recommend a mini chopper or food processor, you want this chunky. If you use a blender it will be pureed and the color will be dull.

You can totally adjust this to your taste. If you like it garlicky you can add more garlic.

Don't like cilantro? You can use parsley instead.

For low-carb, or Keto I love using cucumber slices in place of chips!

For Whole30, make your own plantain chips or sweet potato skins for dippers.

More Salsa Recipes You Will Love!

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Get the chips ready for this quick and easy No-Cook Restaurant-Style Salsa recipe! In less than five minutes, you will have a delicious, healthy appetizer or snack everyone will love. This salsa is bright, fresh and perfect for parties! It's easy to whip up using jarred tomatoes- a pantry staple- and fresh lime juice, garlic, cilantro and jalapeno.