30+ Best Easy Soup Recipes (Beginner Friendly) - Foolproof Living

Chicken Orzo Soup

Aysegul Sanford — Mon, 17 Feb 2025 14:54:50 +0000

How This Recipe Fixes the 2 Most Common Orzo Soup Mistakes

Growing up in the Mediterranean, “Chicken Noodle Soup” wasn’t really a dish I knew much about. Instead, my mother made this Chicken Orzo Soup every time I felt under the weather.

The good news? It isn’t much different from a classic American chicken noodle soup in method or taste. However, it features a much brighter, lemony broth, a hallmark of Mediterranean cooking. But because the ingredients are similar, the issues you run into are also the same:

The “Mushy Pasta” Issue: If you’ve ever ended up with a pot of bloated pasta (orzo in this case) that “drank” all your broth, you know the frustration.
Dry, Rubbery Chicken: This happens when the meat is boiled for far too long.

After years of watching my mom and refining this recipe in my own kitchen, I’ve learned two non-negotiables for success:

The Timing: Add the orzo towards the end of the cooking process. This prevents the pasta from overcooking and becoming giant and mushy. And no, you do not need to cook the orzo separately before adding it to the soup.
A gentle simmer: Maintain a gentle simmer and cook the chicken only until it registers 165°F on a meat thermometer.

One final note: While many consider this a “Greek” soup, do not confuse it with Avgolemono. Traditional Avgolemono soup is thickened with an egg-lemon sauce. My version here is lighter, finished with plenty of fresh lemon juice and a handful of fresh herbs.

Ingredients for Lemony Chicken Orzo Soup

This easy soup recipe comes together with a few basic ingredients you probably already have on hand.

While the complete list of ingredients is in the recipe card below, here are a few notes from making this recipe over the years:

Chicken: I used boneless, skinless chicken thighs in this soup because I find dark meat more flavorful than white meat. Plus, I find that it stays moist even after it is poached in hot broth. That said, boneless and skinless chicken breasts are also a great option if you prefer a leaner cut.

Orzo pasta: Any brand of dried orzo pasta will work for this recipe. There is no need to cook it ahead of time, as the orzo cooks directly in the broth.

If you are not familiar with it, orzo is a small, rice-shaped pasta that looks similar to rice but cooks much more quickly, making it ideal for soups like this one.

Chicken stock: It is no secret that Homemade chicken stock elevates any soup, and using a high-quality bone broth makes the texture slightly creamier thanks to its natural collagen.

With that being said, if you’re short on time, store-bought chicken broth works just as well. I recommend buying a low-sodium one so you can adjust the seasoning yourself.

Mirepoix: Yellow onion, carrots, and celery make the aromatic vegetable base of any great soup, including this chicken orzo lemon soup.

Fresh garlic: I used 3 cloves in this recipe, but feel free to adjust if you prefer a stronger garlic flavor. While I prefer fresh garlic, in a pinch, you can use garlic powder. It is not traditional, but it would work.

Lemon juice: I used 4 tablespoons in this lemon chicken orzo soup, but I highly recommend keeping some extra on hand, as you may want to add more at the end after tasting.

Fresh herbs: I used fresh parsley at the end, but if you’d like a little extra burst of Mediterranean flavor, a handful of chopped fresh dill or fresh thyme works beautifully as well.

Seasonings: Kosher salt and freshly ground black pepper are all you really need, but I like adding a teaspoon of Italian seasoning, although it’s completely optional.

Lemon zest: This is optional, but if you enjoy a brighter lemon flavor, stir in about 1 teaspoon of freshly grated lemon zest right before serving.

How to Make Chicken Orzo Soup? (Step-By-Step)

With one pot and 45 minutes, anyone can make this easy soup recipe. Here is how I make it:

Step 1 – Cook your veggies: Heat the olive oil in a Dutch oven or a large soup pot (with a lid) over medium-high heat. Next, add your chopped onion, chopped carrots, and chopped celery. Cook, stirring occasionally, until the vegetables are softened but not browned, which takes about 7 to 8 minutes.

Step 2 – Add your seasonings: Toss the minced garlic, Italian seasoning, kosher salt, and ground black pepper with the veggies. Sauté the mixture, stirring constantly, for 30 seconds, just until the garlic is fragrant.

Step 3 – Add in the broth: Pour in the chicken stock and lemon juice, then add the boneless, skinless chicken thighs (or breasts). Bring the soup to a boil, then reduce the heat to medium and let it simmer gently for about 15 minutes, or until the chicken is fully cooked. The chicken should register 165°F (74°C) when checked with a meat thermometer.

Once cooked, remove the chicken from the pot and transfer it to a cutting board to rest for a couple of minutes before shredding.

Step 4 – Cook your orzo directly in the broth: Add the orzo into the simmering broth and cook for about 10 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot.

Step 5 – Shred the chicken: While the orzo cooks, shred the chicken with two forks, or cut it into small pieces if you prefer. Then, add it back into the pot and stir to combine.

Pro Tip – Shred or cut? My mother would always shred the chicken, which is what I usually do. However, if it is easier to cut it into smaller cubes, that is perfectly fine. Remember, the goal here is to have some chicken with every spoonful, so cut them into bite size pieces.

Step 6 – Season and garnish: When the orzo is fully cooked, give the soup a quick taste, and adjust the seasoning with more salt and lemon juice as needed. Add the chopped parsley, ladle into bowls, and serve right away.

Expert Tips for the Best Chicken Orzo Soup

This chicken lemon orzo soup recipe is simple, but a few small tricks can make a big difference in the final dish.

Here are some tips to help you get the best results on your first try:

Cut your veggies evenly: For the best texture and even cooking, try to chop the onion, carrots, and celery into similar-sized pieces. This way, they’ll soften at the same rate, which will give you the best base without any pieces turning mushy while others stay firm.

Do not overcook the orzo: It cooks quickly because it is a small pasta, so timing is critical. Adding it toward the end of cooking helps keep the texture tender rather than mushy.
However, keep in mind that cooking times may vary slightly depending on the brand you use, so following the packaging instructions is the best way to achieve al dente orzo.

Adjust your lemon and seasonings to taste: Lemon is a personal preference, as some people (like me!) like this homemade chicken orzo soup even more lemony. Therefore, I highly recommend tasting it before serving and adding a little more lemon juice, salt, or fresh herbs as you see fit.

This soup will thicken as it sits: As the soup rests, the orzo continues to absorb liquid, which naturally thickens the broth. This is especially helpful to keep in mind if you are not serving it right away. When reheating, simply add a splash of water or chicken stock to loosen it back to your desired consistency.

Chicken Orzo Soup Recipe

This Lemon Chicken Orzo Soup is a cozy, one-pot meal with tender chicken, orzo pasta, and a bright, lemony broth. Easy to make in under 45 minutes, it’s the ultimate Mediterranean chicken soup recipe, perfect for busy weeknights or cold winter days!

Course Soup

Cuisine Mediterranean

Diet Kosher

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 338kcal

Author Aysegul Sanford

Ingredients

2 tablespoons olive oil
1 medium onion chopped about 2 cups (265g.)
3 medium carrots peeled and cut into small pieces about 1 cup (135 g.)
2 stalks celery sliced thinly, about 1 cup (125 g.)
3 cloves fresh garlic minced
1 teaspoon Italian seasoning
1 teaspoon kosher salt more to taste
½ teaspoon black pepper
6 cups homemade chicken stock
4 tablespoons lemon juice freshly squeezed plus more to taste
1 lb boneless skinless chicken thighs or breasts*
1 cup uncooked orzo 155 g.
½ cup fresh parsley and or dill, roughly chopped

Instructions

Heat olive oil in a Dutch oven or a large pot with a lid over medium-high heat. Add 2 cups of chopped onion, 1 cup of chopped carrots, and 1 cup of chopped celery. Cook, stirring occasionally, until vegetables are softened, 7-8 minutes.
Add 3 cloves of minced garlic,1 teaspoon Italian seasoning, 1 teaspoon kosher salt and ½ teaspoon of ground black pepper. Saute, stirring constantly, for 30 seconds.
Add 6 cups of chicken stock, 4 tablespoons of lemon juice and 1 pound (about 4) boneless skinless chicken thighs (or 2 medium-sized chicken breasts).
Bring it to a boil. Once it comes to a boil, bring the heat down to medium and let it simmer for 15 minutes or until the chicken is fully cooked. Chicken should register 165 degrees F when inserted with a meat thermometer.
Remove the chicken and transfer to a cutting board.
Stir in the orzo and let it cook for 10 minutes, stirring occasionally.
While the orzo is cooking, shred the chicken using two forks (or you can also cut it into small bite-sized pieces.)
Add the now-shredded chicken back into the pot and stir to combine.
When the orzo is fully cooked, give it a quick taste and add more seasoning and lemon juice as needed.
Add ¼ cup chopped parsley, ladle into bowls, and serve.

Video

Notes

Yields: This recipe makes about 7-8 cups of soup ideal for 6 servings. The nutritional values below are per serving.
Cooked chicken: While I used raw chicken, if you have leftover or rotisserie chicken on hand you can make this soup even faster. Simply shred it (or cut it into cubes) and then add it to the soup right before adding the orzo.
Storage: Bring the leftover soup to room temperature, place it in an airtight container, and keep it in the fridge for up to 3-4 days. Reheat in a saucepan with a splash of water or broth.
Freezing: While you can technically freeze this soup as it is, I am not a fan of freezing pasta. If you are planning to freeze it, reserve the portion that you are planning to freeze before adding the orzo in the soup.

Nutrition

How to Store, Freeze, and Reheat Chicken Orzo Soup

Preparing a large pot of soup, especially one as satisfying as this chicken and orzo soup, often means you will have leftovers to enjoy for a second or even third meal.

Here is how I like to store it to keep it tasting fresh.

Storage: For any leftovers, allow your soup to cool to room temperature first. Then, store it in an airtight container in the fridge for up to 4 days.

Pro tip: If you know you’ll have leftovers, instead of cooking the orzo in the broth, cook it separately. This way, you won’t run into the issue of it “bloating”.

Freezing: I honestly do not recommend freezing this soup once the orzo has been added, as pasta generally does not freeze well and tends to become soft and mushy once thawed.

However, if you are planning to make a large batch for meal prep, a better option is to prepare the chicken soup without the orzo, freeze the broth and chicken, and then add freshly cooked orzo when reheating.

Reheating: Transfer the soup to a saucepan and warm it over medium heat, stirring occasionally.

As the soup sits, the orzo will continue to absorb liquid, so it is normal for it to thicken. If needed, add a splash of water or chicken stock while reheating to thin the sauce and restore its original texture.

Variations & Substitutions

There are a few simple swaps and additions you can make to adapt this easy chicken orzo soup based on what you have on hand.

Here are a couple of ideas:

Use leftover or rotisserie chicken: If you already have cooked chicken, such as leftover roasted chicken or rotisserie chicken, you can use it here. Simply skip cooking the raw chicken in the soup and stir the cooked, shredded chicken in toward the end, just long enough to warm it through.

Regional Adaptations: Most people think of this soup as a Greek dish, but many countries across the Mediterranean region serve it with minor variations.

For example, Italians add a Parmesan rind to the broth as it simmers, finish the soup with a sprinkle of grated Parmesan, and swap parsley or dill for fresh basil.

In Turkiye, we use a generous amount of fresh chopped dill instead of any other herb or spice.

Add extra greens: If you like adding more vegetables to your meals, you can stir in a few handfuls of spinach or kale toward the end of cooking. The greens will wilt quickly in the soup without overpowering it.

What to Serve with Chicken Orzo Soup

While this easy lemon chicken orzo soup is satisfying enough to enjoy on its own, it also pairs well with:

A meal-worthy salad: A crisp salad is always a great contrast to a warm bowl of soup. I especially enjoy serving it with my Greek Cucumber Salad for a refreshing Mediterranean touch or my Kale Brussels Sprout Salad when I want something with a bit more substance.
Crusty bread: There’s nothing better than soaking up that flavorful broth with a good piece of bread. My go-to options are No Knead Artisan Bread for the classic crusty bread-and-soup pairing, or my Air Fryer Garlic Bread for an extra punch of flavor.

Other Mediterranean Brothy Soups

A Turkish classic: Turkish Red Lentil Soup is another classic soup recipe from the region. Naturally vegan, this is the kind of soup you’d be served in a local restaurant in Istanbul.

A vegan weeknight dinner: This French Lentil Soup is my go-to when I want something simple and dependable that holds up well for leftovers.

All the Comfort, Less Work: If you love the idea of stuffed cabbage rolls but not the time commitment, this Stuffed Cabbage Soup delivers the same familiar taste in soup form.

Photos by Tanya Pilgrim.

Beef Barley Soup Recipe

Aysegul Sanford — Wed, 15 Jan 2025 18:42:40 +0000

Why This Version Succeeds Where Other Recipes Fall Short

A big pot of beef soup on the stove is one of the coziest things during the colder months, and beef and barley soup is a true classic.

The problem is that many versions end up with mushy barley, dry beef, or a soup that’s either too thick or a little bland.

Over the last few years, I’ve made it my mission to develop a recipe that avoids those exact issues. After many tests, I am here with my version of the best beef and barley soup. Here are the reasons why:

Chuck roast stays tender during a long simmer. I cut a whole chuck roast myself (instead of buying precut stew meat made up of odds and ends of leftover cuts), so the pieces cook evenly, stay juicy, and taste consistent throughout the soup.
Barley is added later (after the meat is browned and veggies cooked) to prevent it from turning mushy. It gets just enough time to cook through while keeping a nice texture.
A splash of apple cider vinegar keeps the soup from tasting bland. It balances the richness of the beef and the earthiness of the barley.
Simmering with the lid slightly ajar helps control thickness. Keeping the lid ajar lets excess moisture escape slowly so the soup thickens naturally without becoming gluey or overly dense.

Ingredients for Beef Barley Soup

While you can find the full list of ingredients in the recipe card below, here are a few helpful notes to guide you as you prepare the soup and make it your own.

Choosing The Right Meat

Chuck roast: Chuck roast is my go-to cut for beef barley soup because it is well-suited for longer cooking times. Cut from the shoulder, it contains plenty of connective tissue that slowly breaks down as the soup simmers, resulting in fall-apart tender, rich bites of beef.

Wouldn’t it be better (and more time-saving) to buy already-cut stew meat instead? It might seem easier to buy pre-cut stew meat, and yes, it does save you a few minutes.

But I still like to cut my own because most store-bought stew meat is usually a mix of different cuts that cook at different times. Some pieces turn tender while others stay tough.

Starting with one cut, like chuck roast, and cutting it into ½-inch cubes yourself helps everything cook evenly and stay tender.

Vegetable oil: You can use olive oil or any neutral oil, such as avocado oil, to sear the meat. The goal is to use an oil with a higher smoke point so the beef browns properly without burning.

For the Soup + Tips on Buying Barley

Pearl barley: When shopping for barley, be sure to choose pearl barley rather than hulled barley. Pearl barley differs in that its outer bran layer is removed, allowing it to cook more quickly and develop a tender, slightly chewy texture that works especially well in soups and stews.

Hulled barley can be used, but it takes much longer to cook.

Vegetables: We are using chopped onion, carrots, and celery, the classic combination of veggies that pretty much any meat soup recipe like this uses. As you are chopping them, take your time to cut them into even pieces so they cook evenly.

Beef broth: You can use homemade beef stock or buy it from the store. If you choose to use store-bought, get low-sodium beef broth so you can easily control the salt level in your soup.

Selecting Your Broth: For the richest flavor, I recommend choosing a beef broth that lists real beef bones or beef stock as the first ingredient rather than “beef base” or artificial flavorings.

I tested this recipe with Kettle & Fire, and it worked beautifully.

Alternatively, you can use chicken stock. I have also tested this recipe with my homemade chicken stock, and while the color was slightly lighter, the soup was still delicious and satisfying.

Red wine: A medium-bodied red wine, such as Pinot Noir or Merlot, enhances the soup’s subtle, earthy flavor.

Can I make this soup without alcohol? Yes, for an alcohol-free barley beef soup recipe, you can substitute an equal amount of beef broth for wine.

Diced tomatoes: I use one 14-ounce can of diced tomatoes (unsalted) to add just a hint of acidity and subtle sweetness to the soup without overpowering it.

Worcestershire sauce: This classic seasoning adds a subtle umami depth to the soup. Its savory, slightly tangy notes help balance the richness of the beef.

Fresh herbs: I use a few sprigs of fresh thyme, tied together with kitchen twine so they are easy to remove before serving. I also add a handful of fresh chopped parsley at the end for a vibrant finish. You can use dried herbs in a pinch, but I would use no more than a teaspoon of dried thyme as a substitute.

Apple cider vinegar (optional): While optional, a splash of an acidic ingredient, such as vinegar or lemon juice, is my secret move to take this beef and barley soup from good to great. It adds a nice tang that helps balance the rich flavors of the beef and earthy flavors of all the veggies in the soup.

How to Make Beef Barley Soup (Step-by-Step)

This homemade beef barley soup comes together in one pot, making it both simple to prepare and easy to clean up. I highly recommend having all your ingredients ready before you start. Here is how I make it:

Step 1 – Prepare the beef: Using a sharp knife, cut the meat into ½-inch cubes. You can cut them larger (about 1-inch cubes) if you prefer more stew-sized meat in your soup. It is a personal preference.

Then, pat the beef really well with paper towels on all sides so it browns instead of steaming, which is what gives you that deep, rich base in the soup. Once it’s dry, season all sides with salt and pepper so every piece is properly seasoned from the start.

Step 2 – Sear the meat: Heat the oil in a large Dutch oven (at least 5.5 quarts) over medium-high heat until it shimmers. Add the beef in an even layer. Since we’re using a large Dutch oven with a rather large surface area and the beef is cut into small pieces, we can add all the meat at once.

Spread it out in an even layer as much as possible. Let it cook undisturbed for a minute or two before stirring, which gives it a chance to brown, which is imperative for building that rich meat flavor that this soup is known for.

But wait, there is so much liquid in the pan? During my recipe testing, I quickly found out that at this stage, the meat releases some of its juices as it cooks, and that’s okay.

As you let it cook and stir, some of it cooks off, and the meat starts to brown. The key is to continue stirring every few minutes so all sides get a chance to brown. It takes about 6-10 minutes (depending on your meat), so be patient.

Also, keep in mind that they will shrink as they cook.

Once done, transfer the now-seared beef to a plate and cover it with foil to keep it warm. Do not wash the pot!

Step 3 – Cook the vegetables: Using the same large pot, add the diced onion, sliced carrots, and sliced celery. Cook them over medium-high heat, stirring frequently, for about 10 minutes, or until they soften and start to release their natural sweetness.

Pro Tip: I usually don’t add extra oil at this stage since chuck roast is well-marbled and leaves enough fat in the pot to cook the vegetables. That said, if the pot looks dry, feel free to add a tablespoon of olive oil to help them sauté evenly.

Step 4 – Add the aromatics: Add the minced garlic and sauté for about 30 seconds, just until fragrant. Keep an eye on it, as garlic can burn quickly. Stir in the tomato paste, salt, and black pepper and cook, stirring constantly, for about 1 minute.

Step 5 – Deglaze the pot: Pour in the red wine, then use a wooden spoon to gently scrape up the browned bits from the bottom of the pot. Those bits hold a lot of flavor, and the wine helps lift them while adding depth to the soup.

Let it simmer for a minute or two, so some of the alcohol cooks off and further concentrates before we move on to the next part.

Step 6 – Add the broth: Return the seared beef to the pot along with any juices collected on the plate (those juices are pure flavor, so don’t skip them). Add the beef broth, diced tomatoes, and the thyme sprigs tied together with kitchen twine.

Give everything a good stir, then reduce the heat to medium-low. Let the soup simmer, partially covered, for 30–45 minutes, allowing the beef to slowly tenderize while the flavors come together.

Step 7 – Add barley and finish cooking: Stir in the pearl barley and Worcestershire sauce, and let it simmer until the barley is tender, about 45-55 minutes.

You’ll notice the barley absorbs liquid as it goes, so check on the soup and give it a stir about every 15 minutes to prevent it from sticking to the bottom. The barley is ready when it’s tender but still has a slight bite.

Step 8 – Season and serve: Remove the thyme bundle and stir in a splash of apple cider vinegar. Give it a taste and adjust the seasoning as needed, then finish with a sprinkle of fresh parsley and serve while hot.

Expert Tips for the Best Beef Barley Soup Recipe

Making beef barley soup doesn’t have to be complicated, but a few small details can make a big difference in the final result. These are the tips I rely on every time to make sure the soup turns out just right:

Keep an eye on the consistency: As the soup simmers and the barley cooks, you might notice the liquid reducing quite a bit. This is completely normal. I usually keep the lid slightly ajar to minimize evaporation. You can also move the pot to the simmer burner (or to the smallest heat source on your stove top) and/or add more water or broth as needed.

Add warm broth, not cold: If you need to thin the soup while it’s cooking or reheating, use warm water or warm beef broth. Adding cold liquid can slow down the cooking process and affect the overall texture.

Check the barley packaging: While pearl barley typically takes about 45-55 minutes to cook, different brands can vary slightly. It’s always a good idea to check the package and use the texture as your guide; the barley should be tender but still have a bit of bite.

Taste at the end: The flavors concentrate as the soup cooks, so it’s best to do your final seasoning right before serving. A quick taste at the end lets you adjust salt or add a splash of acid if needed.

Beef Barley Soup Recipe

Warm yourself from the inside out with this foolproof, one-pot Beef Barley Soup recipe! Meticulously tested to ensure tender beef and perfectly cooked barley, it's a rich, satisfying comfort meal you can count on. Never mushy or bland.

Course Soup

Cuisine American

Diet Kosher

Prep Time 30

Cook Time 1 50

Total Time 2 20

Servings servings

Calories 462kcal

Author Aysegul Sanford

Equipment

1 Dutch Oven

Ingredients

For The Meat:

2 lbs chuck roast
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons vegetable oil such as olive oil or avocado oil

For The Soup:

1 onion 340g/3 cups, roughly chopped
3 carrots 180g/1 ½ cups, peeled and sliced thinly
2 stalks celery about 1 cup, sliced thinly
4 garlic cloves finely minced
3 tablespoons tomato paste
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ cup red wine
7 cups beef broth plus more as needed
1 14- ounce can diced tomatoes
3-4 sprigs fresh thyme tied with kitchen twine
1 cup pearl barley
1 tablespoon Worcestershire sauce
2 tablespoons apple cider vinegar optional
½ cup fresh parsley roughly chopped plus more for garnish

Instructions

Using a sharp chef’s knife, cut 2 lbs of chuck roast into ½-inch cubes. Pat them dry using a sheet of paper towel.
Season the cubed beef with 1 teaspoon kosher salt and ½ teaspoon of black pepper on all sides. Set aside.
Heat two tablespoons of olive oil in the Dutch oven over medium-high heat until it shimmers.
Add the beef cubes and brown them on all sides for about 6-7 minutes, about a minute or two per side. Transfer them onto a plate, cover it with aluminum foil, and set it aside. Do not wash the pot.
Add 3 cups chopped onion, 1 ½ cups of carrots, and 1 cup celery to the pot and cook on medium-high heat, until softened, stirring frequently, for about 10 minutes.
Add the 4 minced cloves of garlic and cook for 30 seconds.
Add 3 tablespoons of tomato paste and cook, stirring constantly for about a minute or so. Season with 1 teaspoon of kosher salt and ½ teaspoon of black pepper.
Stir in ½ cup of red wine and scrape any brown “bits” at the bottom of the pot using a wooden spoon.
Add the browned beef (with all the juices), 7 cups of beef broth, one 14-ounce can of diced tomatoes, and 3-4 sprigs of fresh thyme. Give it a stir, place the lid ajar, and bring it to a boil. Then, turn the heat down to medium-low and let it simmer for 30-45 minutes or until your meat is fully cooked and tender.
Next, stir in 1 cup pearl barley and 1 tablespoon of Worcestershire sauce.
Let it simmer, with the lid ajar, for 45-55 minutes, keeping a close eye on it and stirring occasionally, until the pearl barley is tender but has a slight “bite”.
Turn the heat off, remove the thyme bundle, and stir in 2 tablespoons of apple cider vinegar if using. Taste for seasoning and add more if necessary.
Add ½ cup of chopped fresh parsley and serve right away.

Video

Notes

Yields: This recipe makes about 11-12 cups of soup, enough to serve 6 adults. The nutritional information below is per serving.
Consistency of the soup: As the soup simmers, you’ll see some of the liquid evaporate, resulting in a thicker soup. I recommend keeping the lid slightly ajar while simmering to prevent too much liquid from evaporating. This helps maintain the soup’s rich flavor without diluting it. Still, you can add more broth or water for a thinner consistency. However, be sure to add warm liquid to keep the soup’s temperature consistent.
Storage and freezing: You can store the leftovers in an airtight container in the fridge for up to 4-5 days and in the freezer for up to 3 months. Just be sure to bring it to room temperature before storing it. Thaw it overnight in the fridge.
Reheating: Transfer the leftovers to a saucepan, add a cup (more or less) of water or broth, and warm on medium heat, stirring regularly.
Slow cooker beef and barley soup: If you’re looking for a more hands-off approach, or want to make it ahead, you can cook this soup in your crockpot. The process is similar but with a few key differences. Simply:
- Sear the meat, set it aside, sauté the vegetables, and cook the wine while scraping up those browned bits.
- Store the meat and veggies separately in airtight containers in the fridge overnight.
- In the morning, transfer everything to a slow cooker, along with the rest of the ingredients. Cook it on low for 7-9 hours or high for 4-5 hours until the meat is tender. If you can, stir it a few times during the process.
- When done, stir in the apple cider vinegar and parsley right before serving.

Nutrition

Storage, Freezing, and Reheating

One of the great things about this vegetable beef barley soup is that it tastes even better the next day as the flavors develop and meld, so you can make a big pot as a part of your meal plan and enjoy it throughout the week.

Here is how I do it:

Storing leftovers: Let the soup cool to room temperature, then transfer it to an airtight container. It will keep well in the refrigerator for 4-5 days. As it sits, the soup will thicken since the barley continues to absorb liquid. When reheating, add a splash of broth (or water) to thin it out.

Freezing: Once it comes to room temperature, transfer it to freezer-safe containers and freeze for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge for the best texture and flavor.

Reheating: To reheat, transfer the soup to a saucepan and warm it over medium heat, stirring occasionally. Since it thickens as it sits, add a small amount (no more than ¼ cup) of water or beef broth as needed to loosen it.

Pro-Tip for Meal Prepping: If you are making this as a part of your meal prep, I recommend slightly undercooking the barley (about 5 minutes). This way, it will reach perfect tenderness during reheating.

Variations & Substitutions

What I love most about this recipe for beef barley soup is that it is easily adaptable with whatever you have on hand. Here are some substitution and variation ideas to make this soup your own:

Other types of beef: When it comes to meat choice, you have options:

Other cuts: Instead of chuck roast, you can also use boneless short ribs, beef shank, or brisket, all of which work for slow cooking.
Beef stew meat: You can use pre-cut packaged beef stew meat from most grocery stores, but be sure to check that it’s sourced from the same cut, such as chuck roast, rather than a mix of random trimmings from different leftover cuts. Doing so ensures that you end up with evenly cooked meat with a similar texture and taste.
Ground beef: You can use ground beef for a quick and easy beef barley soup. This version, often called hamburger barley soup, allows you to skip the longer cooking time required for tougher cuts. Simply sauté the ground beef (hamburger meat), then cook the vegetables in the same pot.
Already cooked (leftover) beef: If you have some leftover roast, prime rib, or beef tenderloin, you can cut them into bite-sized chunks and use them in this veggie beef barley soup. Since the leftover meat is already cooked, you can skip sautéing it at the beginning and add it when you add the broth.

Additional vegetables: Parsnips, turnips, mushrooms, peas, green beans, or leeks would all be delicious additions. And if you want to sneak in some greens, you can stir in a handful of baby spinach or even kale at the very end.

Spices: While I kept the recipe simple with salt and pepper, you can enhance the flavors and bring warmth to your soup by adding a small amount of ground cumin, ground coriander, sweet paprika, and a few bay leaves. These additions add depth to the broth without overpowering the overall flavor.

FAQs

Why did my barley turn mushy?

Barley usually turns mushy if it’s added too early or cooked for too long. Pearl barley needs time to soften, but it should still have a slight bite. To avoid this, add it after the beef has had time to tenderize and keep an eye on the simmer so it doesn’t overcook.

What is the best cut of beef for beef barley soup?

The best cuts of beef for beef barley soup are those that can handle longer cooking times, such as chuck roast, short ribs, beef shank, or brisket. These cuts contain connective tissue that breaks down as the soup simmers.

How long does it take to cook barley in soup?

If you are using pearl barley, it typically takes about 45-55 minutes to cook in soup. The exact timing can vary slightly by brand, so it’s best to check the packaging for exact timing and use its texture as your guide.

Do you cook barley before adding it to soup?

No, there’s no need to cook the barley beforehand. Pearl barley is added uncooked and cooks directly in the soup, absorbing flavor from the broth as it softens.

Can I use quick-cooking barley?

Yes, but keep in mind that quick-cooking barley has a much shorter cooking time, usually 10-15 minutes, since it’s partially pre-steamed. If using it, add it toward the end of cooking to prevent it from becoming overly soft or mushy.

What to Serve With Beef Barley Soup

While this barley vegetable beef soup is excellent on its own, here are my favorite pairings:

Bread: Serve it with a loaf of crusty bread such as sourdough, our No Knead Artisan Bread, or even my 15-minute Air Fryer Garlic Bread to soak up all the juices.
Salad: A light side salad, such as our Greek Cucumber Salad or Spring Mix Salad, gives a refreshing contrast to the rich soup.
Red wine: Pair it with a glass of Pinot Noir or Merlot for a restaurant-quality dinner at home.

Other Beef Soup Recipes You Might Like

It is no secret that beef soups and stews are the classic winter comfort food. If you are in need of more inspiration, here are a few more recipes:

Freezer favorite: If you love slow cooker meals, try my Crockpot Vegetable Beef Soup. It’s a set-it-and-forget-it version of classic vegetable beef soup, made with similar ingredients. It’s great for meal prep and freezes well.
An Old-Fashion Classic: For a quicker but similar soup, try my Vegetable Beef Soup is an old-fashioned favorite that comes together in under an hour.
Weekend Meal Prep Favorite: If you’re in the mood for a cozy weekend supper, my Eggplant Beef Stew is a slow-simmered stew with pull-apart beef and a rich sauce.

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Broccoli Feta Soup

Aysegul Sanford — Wed, 08 Jan 2025 15:02:32 +0000

Nothing says fall and winter more than soup season. And this hearty and creamy broccoli feta soup recipe is surely a winner. So, make a big batch, enjoy leftovers throughout the week, or freeze them for more extended storage.

And if you enjoy this dish, be sure to check out our Sweet Potato Soup, Turkish Lentil Soup, French Lentil Soup, Pumpkin Ginger Soup, and Carrot Ginger Soup recipes.

Ingredients You Will Need

The ingredient list for this healthy broccoli soup consists of olive oil, onions, celery, garlic cloves, Kosher salt, cracked pepper, large Yukon gold potato, vegetable broth, broccoli crowns, fresh parsley, and feta cheese.

Ingredient Substitutions and Optional Add-Ins

Chicken Stock: Swap out vegetable broth for Homemade Chicken Broth if you are okay with it not being a vegetarian soup.
Fresh Herbs: Compliment the broccoli and feta with a small handful of fresh mint or fresh dill instead of parsley.
Make it more green and nutritious by adding a cup of baby spinach in the last 10 minutes before pureeing the soup.
Cheese: Top it with your favorite cheese, like mozzarella, cheddar, or freshly grated Parmesan cheese.
Seasoning: Finish with a sprinkle of red pepper flakes, sumac, a squeeze of lemon juice, or a drizzle of olive oil or heavy cream.
Vegan: Omit the feta cheese or swap it out for vegan feta.

How to Make This Broccoli and Feta Soup?

Broccoli feta cheese soup comes together in less than 30 minutes after a quick and gentle simmer on the stove. Puree right in the same pot, or use a countertop blender to blend in batches. Here’s how to do it:

Saute aromatics: Warm olive oil over medium heat in a Dutch oven or large pot. Add onion and celery, and cook until translucent, about 5-7 minutes. Stir in the cloves of garlic and cook for 30 seconds.
Add potatoes: Add potatoes and salt and pepper. Pour in vegetable stock.
Simmer: Bring it to a boil, then reduce it to a simmer and allow it to cook for 10 minutes or until the potatoes are soft.
Add broccoli: Stir in the broccoli florets and cook briefly for 8-10 minutes over medium heat.

Puree: Add the parsley. Then, using an immersion blender, puree the soup in the pot. Alternatively, you can puree it in batches in a blender.
Garnish and serve: When ready to serve, ladle into bowls, and garnish with feta crumbles and more parsley.

What To Serve it With?

While you can enjoy this cream of broccoli soup all on its own, there are a few ways to jazz it up. You can try:

Crusty Bread: Serve it with a side of warm No Knead Artisan Bread, make croutons out of leftover bread or go for soft and pillowy Brioche Buns.
Seed Crackers: For a lighter (and high protein option), try serving it with my seed crackers.
Salad: Go for a soup and salad meal combo and enjoy it with a healthy green salad like Mixed Green Salad or Kale and Brussel Sprout Salad.

How to Store, Freeze, Thaw and Reheat?

What I love the most about this vegetable soup with feta is the fact that it stores well, so you can enjoy the leftovers in the following days. Here is how I store it:

Storage: You can store leftovers of this broccoli soup with feta in an airtight container for up to 5 days.
Freeze: If you plan to freeze this soup, I recommend not adding the feta to the soup, as dairy doesn’t freeze well. Follow the recipe as written, cool completely, and store it in a freezer-safe airtight container. Label, date, and freeze for up to 3 months.
Thaw: Thaw the frozen broccoli soup overnight in the fridge.
Reheat: Reheat a bowlful of soup in the microwave in 30-second intervals, stirring each time in between, or reheat the whole batch on the stovetop over medium heat until bubbling and simmering. Top with feta cheese crumbles.

Expert Tips

Use an immersion blender. This way, you can puree this feta cheese soup in the same pot with no extra dishes. This Kitchen Aid stick blender (affiliate link) is the one I own and recommend.
If you do not own an immersion blender, you can blend the soup in a blender or food processor. However, whichever gadget you use, fill it about halfway full and be extra careful when blending hot liquids.
Puree to desired consistency. Keep a few chunks of broccoli intact or puree until silky smooth.
Mash with a potato masher. Rather than blending, mash the soup with a potato masher to keep it chunky.

FAQs

Can broccoli cheese soup be frozen?

Yes, this soup freezes well. Omit the feta cheese before freezing, and top with the cheese once thawed, reheated, and ready to serve.

Can you put feta in soup?

Yes, you can, but putting it at the end is recommended.

Other Broccoli Recipes You Might Like:

This recipe is adapted (with minor changes) from Emilie Raffa’s The Clever Cookbook.

If you make this Broccoli and Feta Soup recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Broccoli Feta Soup Recipe

This vegetarian and gluten-free 30-Minute Broccoli Feta Soup is a lifesaver when you are short on time. It is easy to make and a great way to incorporate vegetables into your diet. Once it is topped off with fresh Italian parsley and feta cheese you end up with a delicious and veggie packed soup that will warm your heart.

Course Soup

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings cups

Calories 135kcal

Author Aysegul Sanford

Ingredients

2 tablespoons olive oil
1 medium onion chopped
2 stalks celery chopped
3 cloves garlic minced
1/2 teaspoon Kosher salt
¼ teaspoon black pepper
1 large Yukon Gold Potato peeled and cut into 1-inch cubes
4 cups low-sodium vegetable stock plus more as needed
6 cups broccoli florets rinsed and drained
1/3 cup Italian parsley rinsed and chopped coarsely – plus more as garnish
1/3 cup feta cheese crumbled – plus more as garnish

Instructions

Heat olive oil in a Dutch oven (or any large, heavy bottom pot would work). Add in the onion and celery. Cook until they are soft, 5-7 minutes. Stir in the garlic and cook for 30 seconds.
Stir in the potatoes, salt, and black pepper. Pour in the vegetable stock. Bring it to a boil and let it simmer for 10 minutes or until the potatoes are soft.
Stir in the broccoli florets and cook briefly, 8-10 minutes, over medium heat.
Right before you are ready to puree the soup, add in the chopped parsley.
Using a hand blender, puree soup in the pot. Alternatively, you can puree it in batches in a blender. I prefer my soup rustic-style with chunks of broccoli, but if you prefer it to have a smooth texture, then puree it until it has a silky texture.
Taste for seasoning and add in more seasoning* if necessary.
When ready to serve, ladle some into bowls and garnish with feta crumbles and parsley leaves.

Video

Notes

*While we want the soup to be properly seasoned, be sure to taste your feta cheese before adding more.
It is optional, but you can finish it with a drizzle of olive oil and a sprinkle of sumac if you have it.
Storage of leftovers: Bring to room temperature, place in an airtight container, and store in the fridge for up to 5 days.
Freeze: Follow the recipe as written (except omit using crumbled feta in the end), cool completely, and store it in a freezer-safe airtight container. Label, date, and freeze for up to 3 months.
Thaw: Thaw it overnight in the fridge.
Reheat: Reheat a bowlful of soup in the microwave in 30-second intervals, stirring each time in between, or reheat the whole batch on the stovetop over medium heat until bubbling and simmering. Top with feta cheese crumbles and garnish with fresh parsley right before serving.

Nutrition

Stuffed Cabbage Soup

Aysegul Sanford — Fri, 15 Mar 2024 01:05:17 +0000

When it is this chilly outside, I can’t imagine anything better than a big pot of hearty soup for dinner, which is exactly why I have so many soup recipes on my blog. The newest addition to the collection, this stuffed cabbage soup recipe, is inspired by the world-famous Golabki soup, which is made with ingredients used in Polish stuffed cabbage rolls.

Now, before we continue, let’s clarify the name because this weeknight soup/stew goes by many names. While traditionally called stuffed cabbage soup, many people refer to it as unstuffed cabbage roll soup and deconstructed cabbage soup. Why? Well, there’s no stuffing involved! To make matters a bit more confusing, since it is made with ground beef, some people refer to it as beef cabbage soup or even hamburger soup with cabbage.

Ingredients You’ll Need:

The good news is that this easy soup recipe is made with simple ingredients that you probably already have on hand. If not, you can customize it based on the recommendations below. To make it, you will need:

Vegetable oil: I usually use olive oil but avocado oil or ghee would also work.
Onions and garlic: You will need one medium-sized yellow onion and two small fresh garlic cloves. Be sure to chop them finely.
Ground meat: You can make this cabbage soup with any ground meat. In my version here, I used lean ground beef, but you can also use an equal amount of ground chicken or ground turkey (my favorite – Turkey Cabbage Soup is also a regular in our house.) The flavor will be lighter, but I think ground turkey is a wonderful substitution for a leaner cabbage casserole soup recipe.
Spices: Paprika is a classic spice used in pretty much all versions of this beef cabbage tomato soup. However, I love the addition of ground cumin, which adds a new layer of flavor, but it is optional.
Tomato sauce and diced tomatoes: You’ll need one small (8-ounce) can of tomato sauce and one large (28-ounce) can of diced tomatoes.
Kosher salt and freshly ground black pepper
Sweetener: A small amount of sugar helps balance the savory flavors. I used a tablespoon of honey, but an equal amount of granulated sugar or brown sugar would also work.
Chicken Stock: You can make homemade chicken stock or buy low-sodium chicken broth from the store. Alternatively, beef broth, vegetable stock, or water can be used in a pinch.
Head of cabbage: To make this recipe, you will need approximately 2 pounds of green cabbage, which should yield 6-7 cups of cored and thinly sliced cabbage. As you are buying green cabbage, be sure to get regular cabbage rather than the milder Napa or Savoy cabbage. Additionally, slicing the cabbage is the most time-consuming part of the whole process, so if you are short on time, you can use an equal amount of packaged coleslaw mix. However I would pick a brand that uses only green cabbage.
Rice: Half a cup of white rice helps thicken the soup. Brown rice can also be used but keep in mind that it takes longer to cook.
Vinegar: A glug of apple cider vinegar or white wine vinegar added at the last minute brings all the flavors together and adds a nice tanginess to the soup.
Fresh herbs: I used fresh Italian parsley to finish it off but chopped fresh thyme leaves would also work.

Substitutions and Optional Add-Ins

Quinoa or cauliflower rice: If you prefer a gluten-free version, you can substitute rice with an equal amount of rinsed quinoa or 1 ½ cups of cauliflower rice (about 1 package.) The cauliflower rice will hold its shape during cooking, so add it at the same time you add the rice.
Ground pork: The traditional cabbage roll soup recipe uses a combination of ground beef and ground pork. If you prefer, you can use half pork and half beef in your cabbage roll stew.
Greens and Vegetables: To increase the nutritional content, add a few handfuls of baby spinach or sliced kale at the very end when you add the garnish. The residual heat from the soup will naturally warm the vegetables, so no need to extend the cooking time.
Worcestershire sauce: It is optional but you can add a tablespoon of Worcestershire sauce for a welcome earthy and umami flavor.
Tomato: During my recipe research, I have seen several versions of this recipe made with various tomato-based ingredients, such as tomato soup (Southern versions use canned tomato soup) and spaghetti or marinara sauce. Honestly, I prefer the basic tomato sauce and diced tomatoes, but if you are in a pinch (and are okay with flavors being slightly different), you can use those ingredients instead.

How to Make This Recipe?

This healthy cabbage roll soup is prepared on the stovetop in a few easy steps. Simply:

Sweat the aromatics: Heat the olive oil over medium-high heat in a large soup pot or heavy-bottomed pot, such as a Dutch oven. Sautee the onion until translucent.
Brown the meat: Add the ground beef, ground cumin and paprika and cook, breaking up any larger pieces of meat using a wooden spoon, until browned, about 5-7 minutes. Add the minced garlic to the beef mixture and cook for an additional 30 seconds.
Add the tomatoes and seasonings: Stir in the tomato sauce, diced tomatoes, salt, pepper, honey, and chicken stock.
Stir in the cabbage and rice: Add the shredded cabbage and white rice. Cover it with the lid and bring the cabbage rice soup to a boil.

Simmer: Once boiled, reduce the heat to a simmer and let it simmer for 25-30 minutes or until the rice is fully cooked and the cabbage is tender to your liking. Make sure to stir a few times during the cooking process.
Garnish and Serve: Remove from the heat, add the vinegar, and garnish with parsley. Ladle into soup bowls and serve it while still warm.

How To Make It In a Crock Pot?

If you prefer a more hands-off approach, you can make this ground beef cabbage soup in your slow cooker. Here is how to do it:

Saute onion and ground beef: Heat olive oil in a large skillet and add onion. Saute for 5-7 minutes or until softened. Add the ground beef and cook, breaking the large chunks, for 7-8 minutes or until no longer pink.
Add everything to the slow cooker: Transfer the onion and meat to the bowl of your slow cooker, along with all the other ingredients except vinegar and parsley.
Stir to combine: Give it a good stir to ensure that cabbage leaves are thoroughly mixed with the rest of the ingredients.
Slow cook: Set it on low heat setting for 4 hours or high heat setting for 2 hours.
Garnish and serve: Once the cooking is completed, stir in the vinegar and garnish with parsley. Taste for seasoning and add more if necessary. Ladle into bowls and serve.

How To Store, Freeze, Thaw, and Reheat?

My favorite thing about this homemade cabbage soup recipe is that the leftovers store and freeze well. Below are my tips for storing and freezing. However, keep in mind that the soup thickens as it sits, so when it is time to reheat it, you may have to add a cup (or two) of additional stock or water as necessary. Also, I recommend giving it a taste and adjusting the seasoning if needed.

Here is how I do it:

Storage: Bring your soup to room temperature and transfer it into an airtight container. Store in the fridge for up to 5 days.
Freezing: Transfer the soup to 4-5 individual freezer-safe containers (affiliate link) or a large freezer bag. Seal tight, label and date, and put in the freezer for up to 2 months.
Thawing & Reheating: To reheat, thaw the frozen soup in the fridge overnight. Transfer to a large pot (or smaller pot for smaller portions), cover, and bring to a boil over medium heat, stirring a few times in between.

What To Serve It With?

This stuffed cabbage stew is a wonderful dinner on its own. However, you can easily take it to the next level by serving it with some of the below recipes:

Bread: I cannot imagine a better accompaniment to this stew than a loaf of crusty bread. You can buy a French baguette from the store or make my No Knead Bread.
Toppings: I love to finish this soup with a spoonful of yogurt dill sauce or tzatziki. Alternatively, you can also top it off with a dollop of sour cream for a tangy finish.
Salad: You can turn it into a whole meal by serving it with a simple salad such as my Spring Mix Salad or Yogurt Cucumber Salad.

Expert Tips:

While the recipe for unstuffed cabbage soup is pretty straightforward and easy, there are a few important things that I’d like to share to help you succeed on your first try:

Slice the cabbage thinly: Taking the time to slice your cabbage as thinly as possible will help the soup cook faster. Feel free to chop the longer slices into smaller pieces to make sure they are small and thin.
Use a large pot: Initially, when you place all of the ingredients in the pot, it may seem like a large amount, but as the cabbage cooks, it will shrink in volume. Nevertheless, it’s crucial to use a large pot (I used a 5 qt Dutch oven – affiliate link) to facilitate easy mixing of all the ingredients.
Keep an eye on it: Cabbage cooks quickly and loses its volume. To ensure everything is cooking evenly, it is best to give it a stir a few times during the process.
Taste for seasoning: The seasoning (both salt and vinegar) I listed below is minimal, so I recommend tasting it and adjusting accordingly before serving.

FAQs

What is stuffed cabbage soup?

Stuffed cabbage soup is a hearty and comforting soup recipe inspired by the traditional ingredients and flavors of stuffed cabbage rolls, a popular meal in Eastern European countries like Poland and Hungary. It is a deconstructed version of the original recipe, where instead of wrapping meat and rice filling in cabbage leaves, this soup brings all the key components together in a single pot. People in the US referred to it mostly as Rolled Cabbage Soup, Unstuffed Cabbage Soup, and even cabbage soup with hamburger and rice because it is usually made with ground beef.

Can stuffed cabbage soup be frozen?

Yes, it can be. Simply bring it to room temperature, place it in an airtight container, label, date, and freeze for up to 2 months. Thaw overnight in the refrigerator.

Similar Recipes You Might Also Like:

Other Cabbage Recipes You Might Also Like:

Other Heartwarming Soup Recipes You Might Like:

If you try this Stuffed Cabbage Soup recipe or any other soup recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. If you take some pictures, be sure to share them on Instagram using #foolproofeats so I can share them in my stories.

Stuffed Cabbage Soup Recipe

Stuffed Cabbage Soup recipe that tastes just like the stuffed cabbage rolls, but done in one pot and in less than 45 minutes. This dish freezes well and is a great way to feed a crowd.

Course Dinner

Cuisine Mediterranean

Diet Gluten Free

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 449kcal

Author Aysegul Sanford

Ingredients

1 tablespoon olive oil
1 large onion chopped
1 pound ground beef *
1 teaspoon cumin
1 tablespoon paprika
2 cloves of garlic minced
8 oz. tomato sauce
1 28 ounce can diced tomatoes
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon honey or granulated, cane or brown sugar
3 cups homemade chicken stock
3 cups water
1 medium-sized head of cabbage approximately 6-7 cups, cored and sliced thinly
½ cup white rice
1 tablespoon apple cider vinegar or white wine vinegar
¼ cups fresh Italian parsley chopped – more as garnish

Instructions

Heat olive oil in a large pot (with a lid) over medium-high heat. Add in the onion and cook until translucent.
Stir in the beef, cumin, and paprika. Cook, breaking the large pieces of the meat with the back of a wooden spoon, for 5-7 minutes.
Stir in garlic and cook for 30 seconds.
Add in the tomato sauce, diced tomatoes, salt, pepper, and honey and give it a stir.
Pour in the stock and water. Stir in the cabbage and rice.
Put the lid on and bring it to a boil. Keeping the lid ajar, turn down the heat to medium, and let it simmer for 25-30 minutes or until rice is fully cooked and cabbage is tender to your liking. Be sure to stir it a few times during the cooking process.
Right before serving, stir in the vinegar and parsley. Taste for seasoning and add more if ncessary.
Serve immediately with crusty bread and, if preferred, with a dollop of yogurt or Tzatziki sauce.

Video

Notes

Yields: This recipe makes a big pot of soup (7-8 cups) ideal for 6 servings. The nutritional values below are per serving.
Meat: If you want to switch things up, you can substitute ground beef with ground turkey or ground chicken. While they taste slightly different, I like both versions.
Liquid: I love using a blend of chicken stock and water as the cooking liquid for this recipe. While chicken stock adds depth of flavor, I find that incorporating some water helps balance the richness, creating a lighter and more enjoyable dish. Of course, if you prefer a richer flavor profile, you can certainly omit the water and use all chicken stock.
A very forgiving recipe: I used a medium-sized green cabbage, which yielded 6-7 cups of sliced cabbage, but there are no rules here. If you have a bit more cabbage, add in a little bit more liquid and vice versa.
Freezing: This dish freezes well. If you have leftovers, feel free to put them in an airtight container and freeze them for up to two months. A day before you want to serve, thaw them in the fridge overnight.
Reheating: Place the thawed soup in a large pot and reheat it on the stove. The soup thickens as it sits, so you may need to add 1-2 cups of additional stock or water. Also, be sure to taste for seasoning and adjust it as necessary.

Nutrition

Chicken Noodle Soup with Potatoes

Aysegul Sanford — Thu, 11 Jan 2024 00:31:07 +0000

If you never thought to put potatoes in chicken noodle soup, think again. The potatoes add that much more comfort, fiber, and creamy consistency, much like my Chicken Vegetable Soup and Lemon Chicken Orzo Soup.

If you love soup season and are a fan of chicken soups in general, be sure to also try my Tomatillo Chicken Soup, Butternut Squash and Chicken Soup, and Hearty Chicken and Wild Rice Soup.

Ingredients

This chicken and potato noodle soup is full of pantry staples and ingredients easy to find at the grocery store. You will need:

Olive oil: I used olive oil, but you can use any vegetable oil. An equal amount of unsalted butter can also be used for a richer flavor.
Vegetables: A classic base of carrots, celery, and onions (known as mirepoix) provides maximum flavor. Cut the vegetables all roughly the same size for even cooking.
Garlic: Garlic cloves give it that extra punch of savory flavor.
Chicken Stock: Homemade Chicken Stock or store-bought broth will both work. If store-bought, go for low-sodium chicken broth.
Chicken: I love using pre-cooked chicken, and it’s a sure time saver. Pick up a rotisserie chicken at the supermarket. Or, you can use any leftover chicken you have in your fridge. I usually make a batch of my Baked Bone-In Chicken Breasts over the weekend and keep it in the fridge to use in recipes like this. If you prefer dark meat, feel free to shred some cooked skinless chicken thighs instead.
Potatoes: I used russet potatoes, but Yukon gold potatoes or red potatoes would also be delicious. The key is to have about 3 cups of cubed potatoes.
Seasonings: A simple mix of Kosher salt, fresh black pepper, and fresh thyme gives it all the flavor we need. For a low-sodium version, reduce the salt to 1 teaspoon
Egg noodles: Go for wide egg noodles or medium, whichever you can find. Another short-cut pasta shape, like orzo or ditalini, would also work.
Lemon juice: Freshly squeezed lemon juice added at the very end adds a nice pop. If you do not have lemon juice, you can substitute it with apple cider vinegar (or any other vinegar you have on hand.)
Fresh herbs: I love a final garnish of fresh parsley, but you could also try fresh dill or fresh chives.

Substitutions and Optional Add Ins

Herbs: A pinch of oregano will add a special woodsy flavor. Bay leaves would add even more depth of flavor.
Extra Veggies: Toss in a handful of baby spinach at the end of cooking, or stir in ½ cup frozen green peas or frozen corn during the last 5 minutes of simmering.
Rice: Omit the egg noodles and stir in ½ cup white rice. Simmer for 15 minutes or until the rice is tender.
Heavy Cream or Greek Yogurt: A few swirls of heavy cream or Greek yogurt at the end would make for an extra special richness.
Gluten-Free: You can substitute egg noodles with any of your favorite gluten-free pasta. Alternatively, you can spiralize potatoes using a spiralizer and use it in place of pasta and omit using it altogether.

How to Make Chicken Noodle Soup with Potatoes?

This chicken noodle soup recipe with potatoes is ready in under one hour, thanks to leftover chicken and minimal prep time and cooking time. Here’s how to make it:

Saute vegetables: In a Dutch oven or large pot, heat the olive oil over medium heat. Add the carrot, celery, and onion and saute for 8-10 minutes, until softened. Then, stir in the garlic and saute for an additional 30 seconds.
Add chicken and potatoes: Pour in the chicken stock, then add the shredded chicken, potatoes, Kosher salt, black pepper, and thyme. Cover and bring it to a boil, stirring occasionally. Once it comes to a boil, turn the heat down to medium-low and let it simmer for 10-12 minutes or until the potatoes are fully cooked.
Add egg noodles: Stir in the egg noodles and simmer for 10-12 minutes or until the noodles are cooked to your liking. Stir in the lemon juice.
Serve: Cool for a few minutes, then ladle into bowls and garnish with parsley. Serve with additional lemon wedges on the side.

How to Meal Prep, Store, & Reheat?

Soup recipes are one of the greatest meal prep masterpieces because the flavors get better the next day, and this chicken noodle potato soup is no different. Simply:

Meal Prep: Portion into individual meal prep containers and keep in the refrigerator. Enjoy it as a light lunch or cozy dinner.
Storage: Cool completely, then store leftover chicken noodle and potato soup in an airtight container in the fridge for up to 3 days. I do not recommend storing the soup in the freezer as the potatoes and pasta will become mushy when it’s time to thaw.
Reheat: Reheat the entire batch of soup in a large soup pot over medium heat until bubbly and warm. Or, reheat bowls in the microwave in 30-second increments until warmed through.

Serving Suggestions

Warm up with a bowl of chicken noodle soup with potatoes alongside some crusty bread, fresh salad, or even a sandwich. Some of my favorite ways to serve include:

Crusty Bread or Rolls: Serve it with No Knead Artisan Bread or soft, pillowy Homemade Brioche Buns for dipping.
Simple Green Salad: Give it a lighter touch with Spring Mix Salad or Avocado Kale Salad.
Sandwich: Make it even heartier by serving with a classic Grilled Cheese Sandwich.

Expert Tips

Shred chicken: If trying to shred a large volume of chicken, cut from the bone and remove the skin. Place the chicken in a deep bowl if using a handheld mixer or stand mixer with a paddle attachment. Shred on low speed until your desired size is reached.
Store cooked noodles separately (for meal prep): If you know you will be enjoying the soup for lunches and dinners during the week, cook and store the egg noodles separately so that they don’t become mushy over time and soak up too much broth from the soup.

FAQs:

Can you put potatoes in chicken noodle soup?

You certainly can. As a matter of fact, potatoes not only make it more filling but also turn it into a hearty and comforting dish. Their starchy goodness thickens the broth slightly, adding a delightful texture and depth of flavor.

What kind of noodles for chicken noodle soup?

Egg noodles are classic, but any short-cut noodle of your choice will do, like orzo, ditalini, or mini rigatoni.

What to add to chicken noodle soup?

Chicken noodle soup is deliciously creamy and hearty with carrots, celery, onions, garlic, fresh thyme, and plenty of potatoes and egg noodles for an extra comforting bite.

What seasoning for chicken noodle soup?

Keep the seasoning for chicken potato noodle soup simple and clean so that the flavors of the chicken and vegetables will shine. I like a simple mix of Kosher salt, black pepper, and fresh thyme.

How to thicken chicken and noodles?

To thicken chicken potato and noodle soup, start with a roux by mixing 2 tablespoons flour with the olive oil, add a slurry of 1 tablespoon cornstarch mixed with cold water at the end of cooking, or remove some of the vegetables and puree them.

When to add potatoes to chicken soup?

Potatoes should be added at the beginning of cooking, right after sauteeing the mirepoix and aromatics. This ensures enough time for tender potatoes.

Other Comforting Chicken Recipes You Might Also Like:

Got some chicken you don’t know what to do with? I’ve got you! If you enjoyed this homemade chicken noodle soup recipe, you might also like the recipes below:

If you try this easy Chicken Noodle Soup with Potatoes recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Chicken Noodle Soup with Potatoes Recipe

Classic Chicken noodle soup but made more filling and satisfying with the addition of potatoes. This Chicken Noodle Soup with Potatoes is the perfect meal on a cold winter day.

Course Soup

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 309kcal

Author Aysegul Sanford

Ingredients

2 tablespoons olive oil
3 medium sized carrots peeled and diced into ½-inch cubes
3 stalks of celery diced into ½-inch cubes – (~ 1 ½ cups)
1 medium sized onion diced into ½-inch pieces
3 cloves garlic minced
8 cups chicken stock
2 cups shredded cooked chicken
1 large russet potato diced into ½ inch cubes (yield = 3 cups)
1 ½ teaspoons Kosher salt
½ teaspoon ground black pepper
4 sprigs fresh thyme chopped
3 ounces dried wide egg noodles * medium size – ~ 2 cups
4 tablespoons fresh lemon juice plus lemon wedges to serve
¼ cup fresh chopped parsley optional garnish

Instructions

Heat the olive oil in the stock pot over medium heat. Add the carrot, celery, and onion and saute for 8-10 minutes until softened.
Add the garlic and saute for an additional 30 seconds.
Pour in the chicken stock, chicken, potato, kosher salt, pepper, and thyme. Cover and bring it to a boil, stirring occasionally. Once it comes to a boil, turn the heat down to medium-low and let it simmer for 10-12 minutes or until the potatoes are fully cooked.
Add the egg noodles, turn the heat down to medium-low, and let it simmer for 11-12 minutes or until the noodles are cooked to your liking, stirring occasionally.
Stir in the lemon juice. Taste for seasoning and add more seasoning if necessary.
Ladle into bowls and garnish with parsley. Serve with additional lemon wedges.

Notes

Yield: This recipe makes a bit pot of soup that is about 8-9 cups, ideal for serving 6 people. The calorie information below is per serving.
Noodles: If you can’t find wide egg noodles, you can use other pasta like orzo or ditalini. Alternatively, if you have one, you can use a spiralizer and spiralize a potato and use it in place of noodles.
Meal Prep: Portion into individual meal prep containers and keep in the refrigerator. Enjoy it as a light lunch or cozy dinner.
Storage: Cool completely, then store it in an airtight container in the fridge for up to 3 days. I do not recommend storing the soup in the freezer as the potatoes and pasta will become mushy when it’s time to thaw.
Reheat: Reheat the entire batch of soup in a large soup pot over medium heat until bubbly and warm. Or, reheat bowls in the microwave in 30-second increments until warmed through.

Nutrition

Chicken Butternut Squash Soup

Aysegul Sanford — Tue, 10 Oct 2023 20:34:19 +0000

Zoup! Good, Really Good^®provided me with the product for the purpose of this post, as well as compensation for my time. As always, all opinions expressed in this post are my own.

On a cold day, nothing satisfies me more than a yummy soup full of great flavors. While I adore the more standard Vegan Butternut Squash Soup or globally inspired Butternut Squash Thai Soup (Zoup! also makes a creamy, heat-and-eat butternut squash soup), there is something so special about a healthy chicken soup with butternut squash.

Creamy or chunky, made entirely from scratch using the most delicious Zoup! Good, Really Good^® Chicken Bone Broth, I have got you covered with plenty of ways to make this creamy chicken and butternut squash soup your own.

Ingredients

Butternut squash soup with chicken requires nothing more than a few simple ingredients. We will need:

Olive oil: You can also use avocado oil or clarified butter (aka ghee) in this recipe.
Vegetables: Go for an aromatic background of yellow onions, red bell pepper, and garlic cloves.
Spices + seasonings: Ground cumin adds depth and complexity to this butternut chicken soup. You could also try ground coriander or turmeric to celebrate that orange color and make it even more nutritious.
Chicken: Go for boneless, skinless chicken thighs for a richer flavor, but leaner chicken breasts can also be used.
Butternut squash: Pick up a butternut squash that is heavy for its size and prep when you get home. If working with butternut squash is new to you, check out my post on the Best Way to Cut Butternut Squash before you get started.
Chicken broth: While you can make your own Homemade Chicken Stock when I am short on time, I reach for Zoup! Good, Really Good^®Chicken Bone Broth. I love purchasing Zoup! as it has the same complex, homemade taste with a balanced flavor. While it is widely available in retailers across the country, you can also purchase it online at ZoupBroth.com, Amazon, and Walmart.com. Plus, Zoup! has a number of different broths to choose from, but in this instance, I would stick to the Chicken Bone Broth, Original Chicken Broth, or Low Sodium Chicken Broth.
Lemon juice: A squeeze of freshly squeezed lemon juice is a last-minute addition to brighten up the flavors.
Fresh herbs: Fresh parsley gives the slowly simmered soup a nice pop at the end. Reserve some on the side for garnish, too. For even more depth of flavor, consider adding fresh thyme or sage while the soup simmers on the stove.
Optional toppings: Pumpkin seeds add a wonderful crunch, but they are optional.

Variations and Substitutions

If you find yourself short on time or are looking to make this squash soup recipe on a busy weeknight, here are some short-cut suggestions to save you some time in the kitchen:

Rotisserie chicken: It is no secret that rotisserie chicken or cooked leftover chicken is a great shortcut when you are short on time, and this chicken soup with squash is no different. If you use either one of these options, simply shred them and add them to the soup at the same time as you are adding the butternut squash. You will need about 4-5 cups of shredded or cubed chicken.
Roasted butternut squash: Use leftover Roasted Butternut Squash to add extra depth and caramelized flavor, thanks to all those natural sugars.
Winter squash: Can’t find butternut squash? Use any winter squash that is available, like roasted acorn squash, roasted delicata squash, or pumpkin. Alternatively, you can swap out half the squash for some diced carrots and sweet potatoes for a slightly different flavor texture or flavor that is just as delicious.
Lime juice and cilantro: Give it a unique twist by swapping out the lemon juice and parsley for lime juice and fresh cilantro.
Add grains: Make it a complete meal with the addition of leftover cooked quinoa, brown rice, or pasta. Toss it right into the soup near the end of cooking.
Coconut milk: If you want an even more luxurious creamy texture, consider finishing it with a touch of coconut milk or heavy whipping cream.
Extra toppings: Add even more contrast to flavor and texture by topping it off with croutons, a swirl of yogurt or sour cream, fresh herbs like chives, basil or tarragon, or a sprinkle of red pepper flakes.

How to Make Butternut Squash Chicken Soup?

I like to think of this as a high-protein butternut squash soup, thanks to the addition of chicken. It is also a great soup to make on a cold night in chilly weather. Not to mention, it is easy to make. Here’s how I like to make it in a few easy steps on the stovetop:

Saute aromatics: Heat olive oil in a large Dutch oven or large soup pot over medium to medium-high heat. Add onion, bell pepper, and cumin. Cook, stirring occasionally, until vegetables are softened, 5-6 minutes. Add the garlic and cook, stirring constantly, for 1 minute.
Simmer soup: Add the chicken, butternut squash, chicken stock, salt and pepper. Give it a good stir. Cover and bring to a boil. Then, reduce to low heat, put the lid back on, and let it simmer for 15-20 minutes or until the chicken is fully cooked. Feel free to stir it once or twice during the cooking process.
Shred chicken: With a large slotted spoon or tongs, remove the chicken and allow to cool slightly. Shred it with two forks or cut it into cubes.
Blend half of the soup: Ladle 4-5 cups of the soup into a large heatproof bowl. Blend until smooth with an immersion blender.

Finish: Carefully transfer the pureed soup back into the pot (be careful, it will still be hot!) along with the shredded chicken. Bring the soup to one last boil. Finish with lemon juice and parsley.
Garnish and serve: Ladle into bowls, top with pumpkin seeds and more parsley. Serve with lemon wedges on the side.

How to Store, Freeze, and Reheat Leftovers?

This Chicken squash soup stores beautifully in both the fridge and freezer. Just like so many soup recipes, the flavors get better the longer they have time to marry together. To store and reheat, simply:

Store: Cool completely and transfer to a large airtight container. Store in the fridge for up to 5 days.
Freeze: Cool completely and ladle soup into freezer-safe airtight containers, leaving some room at the top to allow for expansion. Freeze for up to 3 months.
Reheat: If frozen, thaw the soup overnight in the refrigerator. When ready to reheat, place a pot over medium heat, add the soup, and bring to a gentle simmer. Or, reheat individual servings in a microwave-safe bowl, covered, in 30-second intervals in the microwave. Stir each time in between and continue until warmed through.

What to Serve with this Butternut Squash Soup?

Butternut squash and chicken soup is a meal all its own, but I love to serve it with crusty bread or winter greens on the side to round it out as a complete meal. You could try:

Bread: A simple French baguette would work perfectly, but you could also go for a crusty, dippable bread like No Knead Bread, Rustic Olive Bread, No Knead Brioche, or even my Fresh Garlic Bread in the Air Fryer.
Salad: Any one of our Autumn Salad Recipes will do. But feel free to enhance the butternut squash even further with Butternut Squash Quinoa Salad or keep it easy with Fall Harvest Salad or Simple Apple Salad Recipe.

Expert Tips

Save on time: The majority of the prep work comes from peeling and cubing the butternut squash, so if you are short on time, you can prep the vegetables the day before or buy pre-cut vegetables from the grocery store.
Blending is personal: I really want you to make this soup your own, so you can blend half the soup as I do in the recipe card, skip the blending altogether, or blend the entire soup for a creamy, thick consistency. Just make sure to remove the chicken prior to blending.
If you do not own an immersion blender, blend until smooth in a high-powered blender or food processor, or use a potato masher to puree it. However, keep in mind that when blending hot liquids, always make sure to fill no more than halfway, remove the measuring cap, and partially cover with a kitchen towel so the steam will be able to escape.

More about Zoup!

Zoup! was created by the founders of Zoup! Eatery, which served soup face-to-face to consumers for over two decades. In other words, they really know their soup! In addition to their expertise and knowledge, I always pick up a jar of Zoup! Broth (packaged in recyclable glass jars, by the way) whenever I get a chance because:

The Zoup! Good, Really Good^®Broth lineup includes original and low-sodium chicken broths, veggie broth, seafood broth, and chicken and beef bone broths.
The broth is kettle-cooked in small batches using the freshest and finest ingredients.
It is low in calories, paleo-friendly, and completely free of artificial ingredients, preservatives, gluten, GMO’s, fat, trans fat, and saturated fat.
Zoup! has also introduced Culinary Concentrates™, gourmet broth bases available in Chicken Bone Broth and Beef Bone Broth, plus Savory No Chicken Vegan Broth, offering a space-saving solution for home cooks.
And for when you crave soup but want something you can just heat and eat, Zoup! makes shelf-stable soups in nine flavor-forward recipes, including Chicken Potpie, Garden Vegetable, and Butternut Squash with Brown Butter and Sage.

If you are interested in learning more, visit ZoupBroth.com and follow @ZoupGoodReallyGood on Facebook, Instagram, and TikTok and @ZoupGoodReallyGoodBroth on Pinterest.

As a reader of Foolproof Living, Zoup! is offering 20% off your first order of Zoup! Products on Amazon. Use the code, 20FOOLPROOF at checkout (under the payment section.) The code is valid until November 6, 2023.

FAQs

What herbs go with butternut squash soup?

Hearty herbs such as rosemary, thyme, sage, and bay leaf add depth and herbal complexity, while fresh herbs like parsley, cilantro, basil, tarragon, and chives give it the finish of fresh flavor.

Can you use chicken broth in butternut squash soup?

Yes, both chicken broth and chicken stock can be used to make butternut squash soup. The delicate meaty flavor is a nice addition to an otherwise vegetarian soup.

Is butternut squash soup good when sick?

According to Healthline, butternut squash has many health benefits. It contains high amounts of powerful vitamins, minerals, and antioxidants, most notably vitamin A and vitamin C, making it an ideal choice to keep a sore throat at bay. So, yes, butternut squash soup is a good way to soothe yourself when you are feeling under the weather.

Do you need to peel butternut squash for soup?

We do recommend peeling butternut squash when making soup, as doing so will result in a creamy and smooth texture.

What protein goes with butternut squash soup?

Butternut squash pairs well with a variety of animal and plant-based protein resources. Chicken, beef, quinoa, and tofu are just a few to name.

Other Comforting Soup Recipes for Fall and Winter:

If you try this Chicken Butternut Squash Soup, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Chicken Butternut Squash Soup Recipe

Butternut Squash chicken soup combines the heartiness of chicken thighs with the warmth of homemade soup. Great for a chilly evening, this one-pot meal is both nourishing and flavorful.

Course Soup

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 284kcal

Author Aysegul Sanford

Ingredients

1 tablespoon olive oil
1 medium onion chopped (~2 cups)
1 medium red bell pepper chopped (~1 cup)
1 teaspoon ground cumin
4 cloves garlic minced or pressed
1 pound boneless skinless chicken thighs or chicken breasts
6 cups butternut squash* peeled and cut into cubes (2 pounds)
5 cups Zoup! Good Really Good® Chicken Bone Broth
1 teaspoon Kosher salt more to taste
½ teaspoon black pepper
4 tablespoons lemon juice
2 tablespoons fresh parsley chopped, plus more for garnish
2 tablespoons pumpkin seeds optional, for garnish

Instructions

Heat olive oil in a large, heavy bottom pot over medium-high heat. Add in onion, pepper, and cumin. Cook, stirring occasionally, until vegetables are softened, 5-6 minutes.
Stir in the garlic and cook, stirring constantly, for 1 more minute.
Add in the chicken, cubed butternut squash, chicken stock, salt and pepper. Give it a stir.
Put the lid on and bring it to a boil. As soon as it comes to a boil, turn down the heat to low, put the lid back on, and let it simmer for 20-25 minutes or until the chicken is fully cooked. Feel free to stir it once or twice during the cooking process.
Using a slotted spoon, remove the chicken from the soup and shred it (or cut it into cubes). Set the now-shredded chicken aside.
Ladle 4-5 cups of the soup mixture into a large heatproof bowl. Using an immersion blender, blend until smooth.
Transfer the pureed soup back into the pot along with the shredded chicken. Taste for seasoning and add more if necessary.
Bring the soup to one last boil.
Stir in the lemon juice and parsley. Ladle into bowls, garnish with the additional parsley and pumpkin seeds (if desired), and serve with lemon wedges on the side.

Notes

Yields: This soup makes 6-7 cups of soup, which is ideal for 6 servings. The nutritional values below are per serving.
Storage: To store leftovers, cool completely and transfer to a large airtight container. Store in the fridge for up to 5 days.
Squash: While we used butternut squash in this recipe, you can pretty much use any squash you have on hand, including pumpkin, acorn squash, kabocha squash, and even delicata squash.

Nutrition

Corn Stock

Aysegul Sanford — Wed, 02 Aug 2023 13:46:06 +0000

This easy recipe for corn broth is my favorite way to reuse leftover corn cobs during the fresh corn season. After serving up delectable corn dishes— like my creamy and bold Mexican Street Corn, Barbequed Corn on the Cob, or 15-minute Air Fried Corn on the Cob —save your bare ears of corn. Then, in five effortless steps, you’ll have a sumptuous broth ready to make dozens of gourmet meals.

Ingredients You’ll Need

This delicious corn cob stock recipe uses only six simple ingredients to produce an all-purpose stock perfect for countless kinds of dishes.

Corn cobs: The best way to get deliciously sweet, nutritious, and robust corn stock is to use fresh corn on the cob with no blemishes. Needless to say, corn husks, silks, and kernels should be removed. If you can get your hands on it, I recommend buying Non-GMO corn.
Celery stalks
Yellow onion: I love using yellow onion in this recipe because of its mild, balanced taste. However, you may also use white onions if you’d like your stock to have a slightly more potent, intense flavor.
Fresh garlic cloves
Fresh parsley leaves
Whole black peppercorns

Optional Add-Ins and Substitutions

Because of this recipe’s incredible versatility, the sky is the limit when making your unique corn broth. Feel free to adjust the below optional add-ins to match the recipe you’re preparing, and keep in mind that practically any veggie will work in your stock—as long as they don’t overpower the delicate sweetness of corn’s natural flavor.

Carrot: You only need one small carrot stalk to add sweet, earthy notes to your corn broth. Be careful not to add too many carrots, though, as this ingredient may take over your recipe’s more nuanced, delicate flavors.
Fresh herbs: To give your stock recipe a hint of bright, herbaceous flavor, I recommend adding a few sprigs of fresh thyme, rosemary, or a bay leaf.
Spices: A few extra spices are all this corn broth recipe needs to lend its sweet overtones a touch of bold, fresh taste. Cumin seeds will add rich, warm tones to your stock, while coriander seeds are perfect for giving your mix a spicy, slightly citrusy edge. You may add a few bay leaves, too, for a somewhat more herby flavor.
Salt: I didn’t add salt to my corn broth to ensure I had more control over my prepared recipes’ seasoning balance. However, you may add salt to your mixture according to personal preference.
Parmesan rind: This nutty, bold ingredient is a perfect addition to homemade corn stock, especially if you are using your stock to make creamy risotto or corn chowder.

How to Make Corn Stock?

Learning how to make corn broth is an easy way to give your favorite recipes tantalizingly sweet, fresh undertones. These hassle-free instructions will have your stock ready to use in just five steps.

Add the ingredients: Take out a large pot or a large Dutch oven, and add the bare corn cobs, celery, onion, garlic, parsley, and peppercorns.
Add the water: Pour water into the pot, and bring it to a boil over high heat. Once the pot of water comes to a boil, reduce the heat to a simmer.
Simmer: Let the mixture simmer for at least one hour or a maximum of two hours.
Strain the stock: When cool enough to handle, place a fine-mesh strainer in a large bowl, and strain the corn stock into the bowl. Be sure to press down on the vegetables as they catch in the sieve to extract any trapped liquid.
Cool: Pour the corn cob broth into individual jars and let them cool, for about 30 minutes. Discard solids.
Store: Once cool, cover each jar with an airtight lid before labeling and dating them. Then, transfer the jars to the refrigerator or freezer for later use.

How to Store and Freeze Corn Cob Stock?

Homemade corn broth is one of the most storage-friendly recipes in my recipe book. Store your stock in airtight containers, such as Mason jars or weck jars, to ensure it remains as fresh and flavorful as possible.

To store: Let the corn stock cool for an hour or so and then divide it amongst airtight containers or jars and store it in the fridge for up to 5 days.
To freeze: For even longer storage, you may freeze your corn stock by letting it cool in airtight jars (such as Weck jars (affiliate link), closing the containers, and placing it in the freezer for up to three months.

How to Use Corn Stock in Recipes?

Versatile and oh-so-easy to make, this corn stock recipe comes in handy for dozens of mouthwatering dishes. Below, you’ll find just a few of my go-to stock-based recipes.

Soups, stews, and chili bases: Infuse your soup recipes with next-level flavors by transforming them into corn cob soup. I love adding the sweet notes of corn stock to my creamy and piquant Mexican Corn Soup—my favorite alternative to corn chowder. Or, for a heartier meal, use corn broth as a base for protein-packed chili recipes, like my Quinoa Chili or White Chicken Chili.
For cooking whole grains: You’ll never have to worry about bland grains again when you prepare them in this corn broth recipe. If you’re a quinoa fanatic like I am, you’ll love using corn stock in place of water to make basic cooked quinoa or to liven it up with a Mexican Quinoa version. You can also make show-stopping sides out of simple ingredients with dishes like Bulgur Wheat, Wild Rice, and Corn Risotto.
Cornbread and corn cakes: What’s cornbread without golden-sweet corn flavor in each bite? This corn broth makes an excellent addition to classic side dishes like Cornbread Muffins and Corn Cakes.
Polenta and grits: Mild, creamy, and endlessly customizable, polenta and grits taste out of this world when prepared with corn stock. If you want a vegetarian recipe that will stun your dinner guests with a five-star taste, this Creamy Polenta combines roasted mushrooms, toasted walnuts, and creamy blue cheese for an out-of-this-world flavor.
Poaching liquid: Corn stock makes an incomparably flavorful poaching liquid when preparing meats such as fish (especially salmon!) or chicken.
Sip on it: Drinking pure corn stock is a delicious and easy way to pack nutrients into every sip.

Expert Tips

There’s no reason to stress over this beginner-friendly stock recipe. With this pro guide, you’ll never have to worry about making irresistibly fresh corn stock again.

More corn, no problem: The recipe below only requires six empty corn cobs. However, if you have more ears of corn, feel free to add them to your mixture with enough water to cover them by an inch.
Let it simmer: After coming to a boil, let your corn cob soup stock simmer for at least an hour (and no longer than two hours!). This time allows the veggies to release their natural flavors into the liquid without boiling away any nutrients or diminishing their taste.
Strain: Because of all the vegetable juices released into corn stock, this recipe might produce a cloudy liquid. If you prefer a clear stock, layer a cheesecloth at the bottom of your fine-mesh strainer before draining your broth.
Label and date: The key to ensuring that your corn cob stock remains as bright and flavorful as possible is using it while it’s fresh. I recommend labeling and dating your stored broth so that you know when to use it. Remember, broth stored in the fridge should be used within five days, while frozen corn broth should be used within three months.

FAQs

What is corn stock?

Corn stock is a liquid made from slow-cooking bare corn cobs and other veggies in water. The resultant broth has a mildly sweet, complex flavor that you can use to cook many dishes, from grains to cornbread.

Can you use corn cobs in vegetable stock?

Most definitely! Corn cobs add delightfully sweet undertones to vegetable stock and help eliminate waste in the kitchen.

Is corn stock good for you?

Yes! Corn contains many nutritious vitamins and minerals, including a hearty helping of Vitamin C, Vitamin B, and potassium.

Other Corn Recipes You Might Also Like

Few recipes match a stock of corn’s subtle sweetness and complex flavor. If you’re craving more soft, buttery corn recipes, these dishes will fill your table for days.

If you try this Corn Stock recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Corn Stock Recipe

Making corn stock is a great way to use up leftover corn cobs and getting a second life out of them. Make a batch and use it to infuse the sweet flavors of corn to your soup, risotto, chowder, and polenta recipes.

Course Condiment

Cuisine American, American Vegan

Diet Vegan

Prep Time 5

Cook Time 1

Total Time 1 5

Servings cups

Calories 6kcal

Author Aysegul Sanford

Ingredients

6 corn cobs husked and kernels removed
2 celery stalks cut in quarters
1 medium onion peeled and quartered
2 cloves garlic peeled and crushed
4 sprigs fresh parsley
¼ teaspoon whole black peppercorns about 10 peppercorns
10 cups water

Instructions

Place the corn cobs, celery, onion, garlic, parsley and peppercorns in a stock pot or large Dutch oven.
Pour the water into the pot. Bring it to a boil over high heat. As soon as it comes to a boil, reduce the heat to a simmer. Let it simmer for at least one hour or for up to 2 hours. Off the heat, let it cool for an hour or so.
Meanwhile, place a fine mesh strainer in a large bowl. When cool enough to handle, carefully strain corn stock and gently press down on the vegetables to extract any remaining liquid.
Pour into jars and let it cool (uncovered) on the kitchen counter for 30 minutes. Discard solids.
When cooled, cover tightly with the lid, label and date before placing the jars in the refrigerator or freezing them for later use.

Notes

Yields: This recipe makes ~ 9 1/2 cups to 10 cups of corn stock. The nutritional information below is per cup.
Adding salt: We intentionally didn’t use salt in this recipe so that you can adjust it according to the recipe you plan to use it in. However, you can season it with salt if you prefer.
To store: Let the corn stock cool for an hour or so and then divide it amongst airtight containers or jars and store it in the fridge for up to 5 days.
To freeze: For even longer storage, you may freeze your corn stock in airtight freezer-safe containers for up to 3 months.

Nutrition

Salmon Coconut Soup

Aysegul Sanford — Thu, 27 Jul 2023 23:52:33 +0000

I am always looking for new and interesting ways to incorporate more seafood into my life, and this coconut salmon soup keeps me on my healthy eating journey. If you are a serious salmon lover, make sure to check out my Oven Baked Sockeye Salmon, Slow Baked Salmon, and Grilled Sockeye Salmon, too.

Ingredients

The ingredients for this Thai salmon soup are broken down into two parts for ease – Thai coconut broth and salmon soup. Here’s a look at what we need for each one:

Thai Coconut Broth

Vegetable Broth: One quart of either low sodium store bought or homemade vegetable stock (or Vegetable Scrap Stock) will work. Chicken Stock is another option, but I find the vegetable stock to work better with the salmon.
Coconut Milk: Use one full-fat can of unsweetened coconut milk, shaken or blended until smooth.
Aromatics: These include fresh ginger, shallots and garlic, all minced to the finest texture.
Lime Zest: Lime zest offers that extra bit of zing and adds a sour note to the overall flavor.
Lemon grass: If using fresh lemongrass stalks, remove the tough outer layers, smash it gently to release its oils and slice the bottom white portion (the dark green portion can be discarded). If you can’t find fresh lemongrass, 1 Tablespoon storebought Lemongrass paste is a great substitute.

Salmon Soup

Wild Salmon Fillet: Wild Alaskan salmon or wild sockeye salmon are both delicious here. Feel free to leave the skin on or remove the skin depending on your preference. Also make sure to check parts of the salmon for pin bones before slicing them into 1-inch pieces. If using frozen salmon, thaw overnight in the refrigerator.
Coconut Oil: Coconut oil rounds out the coconut flavor, but olive oil, sesame oil, or avocado oil can also be used.
Yellow Onion
Pepper: Red peppers, yellow or orange bell pepper all work here.
Fresh Ginger
Garlic Cloves
Coconut Milk: Use another can of coconut milk, blended or shaken until smooth.
Broccoli: For best results, make sure to cut the broccoli head into small florets, or bite size pieces.
Lime: A final squeeze of fresh lime juice at the end brightens the richness of the coconut broth and gives it a tangy finish.
Maple Syrup: Maple syrup balances the heat from the ginger. Brown sugar or coconut sugar will also work.
Garnish: Garnish each bowl of soup with freshly sliced green onion, fresh cilantro and jalapeno slices or serrano chiles just before serving.

Optional Add-Ins

Umami: For an extra dose of umami, you can add 1 teaspoon of fish sauce, soy sauce, or coconut aminos near the end of cooking.
Mushrooms: Toss in a handful of thinly sliced shiitake, button, or oyster mushrooms along with the broccoli for even more fiber, vegetables, and flavor.
Curry Paste: To make this more of a coconut curry salmon soup, add 1 Tablespoon red or yellow curry paste while sauteing the garlic and ginger.
Chilli Paste: Another common ingredient in Thai cuisine, feel free to add 1 tsp – 1 tbsp of your favorite chili paste depending on your desired spice level. If you can get your hands on Thai chiles, a little goes a long way.
Noodles: You can cook some vermicelli noodles on the side, divide it in bowls and pour the soup over for more of a filling meal.

How to Make It?

Whether you call it salmon belly soup or salmon chowder, this delicious and nutritious meal comes together in under 1 hour. Here’s how I like to do it from start to finish:

Make the Thai coconut broth: In a medium-sized saucepan, add the vegetable stock, coconut milk, ginger, shallot, garlic, lime zest, lemongrass, and salt. Bring to a boil over high heat, then reduce the heat to medium-low and allow to simmer for 30 minutes.
Discard solids: Strain the broth through a fine mesh strainer, either into a medium bowl or a large container. Set aside until ready to use.
Prep salmon: While the stock is simmering, pat the salmon dry with a paper towel. Sprinkle it with salt and pepper.
Saute aromatics: In a large stock pot or large Dutch oven set over medium heat, add the oil and heat for 1 minute. Then, add the onion and peppers and cook, stirring frequently, until translucent, 4-5 minutes. Add grated ginger and garlic and cook for approximately 1 minute.

Add liquids: Once the aromatics are softened and fragrant, add the reserved broth and extra can of coconut milk. Bring the mixture to a boil, then reduce to medium-low heat and let simmer for 15 minutes.
Add broccoli: Stir in the broccoli florets during the last 5 minutes of simmering time.
Add salmon: At the last minute, add the pieces of salmon and let it cook for 1 minute, then turn off the heat. The salmon will continue to cook as the soup settles.
Finish: Add the lime juice and maple syrup. Taste for seasoning and adjust to your liking.
Garnish: Ladle into soup bowls and top with scallions, a handful of cilantro leaves, and sliced jalapenos. Serve with lime wedges on the side.

How to Make Ahead, Store & Reheat Leftovers?

Since poached salmon soup is technically made in two parts, you can prepare the coconut lemongrass broth ahead of time and keep it in the fridge until the day you are ready to serve. To do so, simply:

Make Ahead: Prepare the stock 1-2 days in advance and store in an airtight container in the fridge. With the stock already prepared, the recipe should only take about 20 – 30 minutes from start to finish.
Store: Leftover salmon soup will keep in the fridge for up to 3 days in an airtight container.
Reheat: Reheat in a saucepan on the stove over medium-low heat until steamy and warmed through.
Freezing: We do not recommend freezing this soup as the poached salmon will not thaw well. However, you can certainly make the coconut broth, bring it to room temperature, and freeze it by itself to make this soup at a later time.

What to Serve it With?

This fish coconut soup is a gorgeous meal that can be served any night of the week. While it is a complete meal all on its own, you can serve it with:

Cooked Rice: For a more filling meal, serve it with a side of Brown Jasmine Rice, Black Rice, or Rice Noodles.
Asian Salad: To celebrate Thai salmon soup and all its flavors, serve it with Forbidden Rice Salad or Thai Quinoa Salad.
Bread: Soak up all the deliciousness of this coconut salmon soup with Naan Bread or Crusty No Knead Bread.
Steamed Vegetables: Keep it healthy and light with Steamed Asparagus or Steamed Store Bought Veggies.

Expert Tips

While the recipe for this Salmon Coconut Soup is pretty straightforward there are a few things that we recommend paying attention to for the best results. Here are a few things to pay attention to:

Cut the broccoli into small pieces. Smaller pieces make for a faster cooking time, which means your broccoli will be tender, not crunchy.
Do not overcook the salmon. For best results, add the salmon at the very last minute of simmering and immediately turn off the heat. The salmon will continue to cook in the residual heat from the soup.
Taste test as you go. The key to Thai cuisine is its use of salty, sweet, spicy, sour, and umami flavors. Taste and adjust the seasonings as you go for a delicious and well-balanced meal.

FAQs

What is creamy salmon soup made of?

This coconut salmon soup recipe starts with a coconut lemongrass broth as the base. The addition of onions, peppers, garlic, ginger, more coconut milk, salmon, and broccoli make it a complete dish.

How to cook salmon in coconut milk?

Salmon is a delicate, flaky fish that only needs 1 minute in simmering broth, especially if you are cutting it into small cubes. Immediately remove it from the heat as the residual heat from the coconut milk broth will continue to cook the salmon.

What does coconut soup taste like?

Salmon coconut soup is a Thai-inspired meal that strikes the right balance of salty, sweet, spicy, sour and umami. As always, taste test and adjust the seasonings to your liking.

Other Seafood Recipes You Might Also Like:

If you try this Salmon Coconut Soup recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Salmon Coconut Soup Recipe

This Salmon Coconut Soup recipe is a comforting soup made with a Thai style coconut broth that is flavored with ginger, lime and lemongrass. Easy to make, this coconut fish soup is bright, aromatic and packed with a combination of sweet, spicy, sour and salty flavors.

Course Soup

Cuisine Thai Cuisine

Diet Gluten Free

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 402kcal

Author Aysegul Sanford

Ingredients

For the Thai Coconut Broth:

4 cups vegetable stock
1 can full-fat coconut milk – 13.5 ounces
1 tablespoon fresh ginger minced
1 shallot minced
2 cloves garlic minced
1 teaspoon lime zest 1 lime
1 stalk lemongrass thinly sliced or storebought Lemongrass paste
½ teaspoon Kosher salt

For the Soup:

1 ½ pounds salmon filets any residual bones removed, cut into 1-inch cubes
½ teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon coconut oil or olive oil if you prefer
1 medium yellow onion diced
1 red or yellow bell pepper diced
1 tablespoon fresh ginger grated
3 cloves garlic finely minced
1 can full fat coconut milk – 13.5 ounces
1 cup broccoli florets rinsed and cut into small pieces
4 tablespoons lime juice freshly squeezed
1 teaspoon maple syrup
2 limes quartered

Garnishes:

2 scallions thinly sliced
3 tablespoons fresh cilantro roughly chopped
1 jalapeno thinly sliced

Instructions

To make the Thai Coconut Broth: Place the vegetable stock, coconut milk, ginger, shallot, garlic, lime zest, lemongrass, and salt in a medium-sized saucepan. Bring it to a boil on high heat, then turn it down to medium-low and let it simmer for 30 minutes.
Strain the broth into a bowl and discard the solids. Set the broth aside.
Meanwhile, start working on the chowder ingredients. Pat the salmon dry using paper towels. Season with salt and pepper.
Heat the oil in a stock pot over medium heat. Add in the onion and peppers and cook, stirring frequently, until translucent, 4-5 minutes. Add in the grated ginger and garlic and cook for approximately 1 minute.
Add in the broth that was set aside along with the second can of coconut milk. Bring the mixture to a boil and let it simmer for 15 minutes.
Add in the broccoli florets in the last 5 minutes of the simmering time.
At the last minute, add in the cubed salmon and let it cook for a minute, and turn the heat off. It should continue to cook with the help of the residual heat.
Stir in the lime juice and maple syrup. Taste for seasoning and add more if necessary.
Garnish with chopped scallions, sliced jalapenos, and torn fresh cilantro leaves. Serve with lime wedges on the side.

Notes

This recipe is adapted (with minor changes) from Clean Soups: Simple, Nourishing Recipes for Health and Vitality cookbook.
Store: Leftover soup will keep in the fridge for up to 3 days in an airtight container.
Reheat: Reheat in a saucepan on the stove over medium-low heat until steamy and warmed through.
Freezing: We do not recommend freezing this soup as the poached salmon will not thaw well. However, you can certainly make the coconut broth, bring it to room temperature, and freeze it by itself to make this soup at a later time.
Make Ahead: You can make the broth a day or 2 in advance and refrigerate it in an airtight container.
This recipe was tested with the salmon skin on and removed – there was no difference in taste or the salmon staying intact.
Make sure that the broccoli florets are cut small so that they can cook quickly.
Add the salmon at the very last minute. If you let it simmer too long, it will be overcooked and lose most of its flavor.
Be sure to taste the soup and adjust the seasoning accordingly. You may even have to add a bit more maple syrup and lime juice if you are a fan of those spicy, sweet, and sour flavors.

Nutrition

How To Make Vegetable Stock

Aysegul Sanford — Wed, 12 Apr 2023 22:08:57 +0000

We know that it might sound like an extra step, but trust us when we say that once you learn how to make vegetable broth and use it in any of your favorite soup recipes, you will agree that there is no better alternative. It is such an easy (and cheaper) way to add rich and robust flavors to any dish.

It is also a great alternative to chicken broth to make a recipe vegan or vegetarian. Not to mention, just like my Corn Cob Stock, making veggie stock takes much less time than meat stocks so you have no excuse not to try!

Vegetable Stock Ingredients

The ingredients for vegetable broth are simple, healthy, and all-natural with a ton of add-in options.

For broth vegetables, I recommend using neutral vegetables with savory flavors, such as onions (with the onion skin!), carrots, celery stalks, and fresh garlic cloves.

To give your soup stock recipe extra rich flavor, you’ll also need fresh herbs, like fresh parsley and thyme; salt (both kosher salt and sea salt will work); whole peppercorns, and water.

Optional Add-Ins

When considering what to put in vegetable broth, the options are limitless. You can select dozens of mouthwatering combinations to make your veggie broth recipe as savory, fresh, and delectable as possible. Below is a long list of ingredients you can use:

Other Vegetables You Can Use:

Alliums: Alliums—such as shallots, green onions (AKA scallions), leeks, and leek tops—can give this vegan stock a robust, mildly sweet flavor.
Mushrooms: Umami-rich mushrooms (and mushroom stems) will give your veg broth recipe an earthy, complex taste.
Fresh or dried bay leaves: This simple addition adds bright, herbal notes to any DIY stock.
Parsnips: Sweet and mildly spicy, parsnips add a nice sweet kick to the broth.
Fennel and fennel tops: If you like mild, anise-like flavors, then fennel is a great addition.
Corn cobs: The sweet buttery taste of corn cobs (leftover from grilling sweet corn) is a welcome addition during the summer months when corn is in season.
Tomatoes: If you want to give your DIY broth a touch of sweetness, I recommend adding chopped tomatoes. However, remember to remove the seeds first, as they can give your stock a bitter taste.
Apple or pear: Apples and pears are the perfect ingredients to add sweetness and help eliminate bitterness.

Add-Ins With Reservations

These are some of the ingredients to use in small doses when making homemade broth:

Carrot tops: When added in small amounts, carrot tops will it earthy, sweet undertones. Too many carrot tops, however, will result in a bitter-tasting broth.
Peppers: Are you a fan of heat? Then I recommend adding bell peppers, jalapeńos, or other hot peppers to your broth. However, don’t add too many (especially when using green bell peppers!) to avoid an acidic, bitter liquid.
Celery leaves: Use celery leaves for a bright peppery taste, but limit it to just a few ones to avoid making your stock bitter.
Soy sauce or tamari: You only need a small amount of soy sauce or tamari to give your homemade veg broth a complex umami taste.

Flavor and Nutrition Boosters

Dried kombu: Adding a bit of dried kombu to your simmering broth is an excellent way to give it briny, mushroom-like overtones.
Nutritional yeast: I recommend adding a pinch of nutritional yeast to your simmering pot for extra rich flavor.
Tomato paste: Give your stock sweet, mild tomato flavors by adding one tablespoon of tomato paste. To help your paste mix into the broth, I recommend removing a half-cup of simmering stock, whisking in the tomato paste, then re-adding it to the pot.
Roasted garlic: If you have made some for another dish (such as Baked Garlic Butter), use roasted garlic to incorporate caramelized flavors into your homemade stock.
Fresh ginger and turmeric (or even Golden Paste): If you’re making an Asian-themed dinner, ginger, and turmeric make brilliant additions to your stock vegetables. Not only do these ingredients add a spicy, bright flavor, but they also help develop a light, appetizing color in your stock.
Dried mushrooms: If you are a fan of the rich umami flavors, dried mushrooms is a good addition. However, be sure to soak them for an hour (or so) in hot water before adding to the stock.
Parmesan rind: If you don’t mind a non-vegan addition, parmesan cheese rind is a simple flavor booster that complements any Italian dish.

How to Make Vegetable Broth

Wondering how to make your own vegetable broth? These simple, beginner-friendly instructions will give you exquisitely flavored, perfectly simmered broth every time.

Place ingredients in the pot: Add the onion, carrots, celery, garlic, fresh parsley, fresh thyme sprigs, salt, pepper, and other optional add-ins into a large stock pot (affiliate link) or Dutch oven (affiliate link.)
Add water: Pour the water into the pot.
Boil & simmer: Place the lid atop the pot and bring the mixture to a boil over medium-high heat. Once the stock comes to a boil, reduce the heat to medium. Let the mixture simmer for 60-90 minutes, stirring once or twice during this time.
Cool & strain: Let the veggie stock cool for 10-15 minutes. Then, carefully strain the liquid with a fine mesh strainer (affiliate link) placed over a large, heat-proof bowl. Using the back of a spoon, gently press the vegetables for the stock into the strainer to release their juices. Discard the veggies once finished.

Store: Transfer the vegan vegetable stock into airtight jars. Let them cool to room temperature and label them before storing them in the fridge or freezer.

How Long to Cook Vegetable Stock?

Once your vegan stock comes to a boil, I recommend letting it simmer for 1 to 1½ hours. Any longer, and the vegetables’ flavors begin to break down.

How to Store, Freeze, and Thaw?

The best part of this homemade vegetable stock recipe is how easy it is to store for effortless meal prep. Store it to make a soup the next day, or freeze it for a handy ingredient to use months later.

Storage: Pour your veg stock into airtight mason jars (or any airtight container of your choice.) A large heat-proof measuring cup with a sprout (affiliate link) will help streamline this step. Once your jars reach room temperature, transfer them to the fridge for up to 5 days.
Freezing instructions: Transfer your cooled soup stock to freezer-safe, airtight containers—such as these Weck Jars (affiliate link) —being sure to leave a few inches open at the top. Then, store your stock in the freezer for up to 6 months. Adding removable freezer labels (affiliate link) helps me keep track of expiration dates.
Thawing instructions: To thaw your homemade veggie stock, place it in the fridge overnight.

Vegetables to Avoid Adding to Broth

Though there are countless vegetables to use in vegetable broth, there are a few veggies to avoid. Eliminating the following ingredients will ensure your vegan broth recipe is as smooth and tasty as possible.

Starchy vegetables: I recommend avoiding starch-based vegetables, like potatoes (including sweet potatoes, baby potatoes, yellow potatoes, and potato peels) and turnips. These ingredients will make your stock clumpy and cloudy.
Zucchini and green beans: Vegetables like zucchini and green beans become bitter when simmered too long and may harsh the savory flavors of your broth.
Brassica family veggies: Vegetables from the Brassica family—including cruciferous vegetables, like kale, broccoli, cauliflower, cabbage, mustard greens, and bok choy—will likely turn your veggie broth bitter. However, I often use kale stems (check out this handy guide to properly remove stems from kale) and chard stems as an addition.
Beets and beet skins: These reddish-purple veggies will likely transfer their color into your stock, resulting in off-colored dishes when cooking.

Expert Tips

You don’t have to be a master chef to make the best-tasting vegetable broth. Here are a few pro tips to help you as you make your own vegetable stock.

Rinse and chop veggies well: Be sure to remove all harmful debris from your veggies. When rinsing your ingredients, I recommend scrubbing them lightly under cold tap water with a soft vegetable brush. Then, chop your veggies into small pieces to ensure they release maximum flavor into your stock.
Choose fresh ingredients: Using fresh vegetables is the best way to give your vegetarian broth the best flavor. Avoid wilted or overripe produce, as these ingredients will give your vegetable soup stock a bitter taste. Organic vegetables are always preferable, but non-organic ones would also work.
Mix and match vegetables: To us, the secret to a good vegetable broth is to use a variety of vegetables in your mix. And when doing so, it is important to avoid using a lot of one kind.
Roast or sauté your veggies: Roasting or sautéing your vegetables before adding them to your stock will help release their garden-fresh flavors, resulting in extra complexity and depth. These pre-cooked veggies will give you a brown vegetable stock with a more robust flavor than white stocks. To sauté your vegetables, cook them in a skillet with one tablespoon of olive oil for 15 minutes. To roast them, cook them in a 300-degree F. oven for 30-35 minutes.
Begin with cold water: I recommend beginning with cold water when cooking your veg stock. This more significant temperature differential will gradually extract the vegetables’ flavors, resulting in greater depth and a richer taste.
Simmer gently: After boiling your vegetable broth, reduce the mixture to a gentle simmer. This lower temperature will ensure that your stock comes out savory—not bitter—and clear.
Strain the veggie stock: Once the cooking time is completed, pour the mixture through a fine-mesh strainer to remove the remaining vegetable pieces. Some people also line it with a cheesecloth, but it is optional. Press the veggies against the strainer to extract their juices, then discard the remaining solids. This process will give your stock the most flavor while ensuring a smooth, clear texture.
Cool completely before storing: Before storing your DIY vegetable broth, let it reach room temperature. This cooling will ensure your storage containers don’t crack in the cold, reduce unwanted condensation, and prevent bacterial growth.
Adding salt: To avoid oversalting it, I prefer to begin with a small amount of salt —only one teaspoon—and add more as the flavors develop. However, if you prefer a saltier taste, you can add more.

Vegetable Stock with Scraps: It is no secret that making homemade stock from vegetable leftovers is another popular method. Many people save their cooking trimmings and peels (such as carrot peels and onion skins) and store them in a freezer bag for future stock making. We are also fans of that method so we have dedicated a separate article to it, titled “How to make vegetable Stock from Scraps (and frozen scraps)”, where we covered the process in depth.

How to Use Veggie Stock

You can create hundreds of dishes using vegetable stock as a foundation point. Put it to good use with some of the suggestions below:

Vegetarian soup recipes: Veggie stock is a must when making these delectable soup dishes. Get your fall fix with a creamy, 30-minute dish like Pumpkin Ginger Soup or Wild Rice Chicken Soup. Or, use your stock for a soup recipe like my Spiced Chickpea Stew or Green Lentil Soup for a dish as delicious as it is filling.
Cooking grains or legumes: It doesn’t matter whether you prefer to cook quinoa on the stove, in an Instant Pot, in a rice cooker, or in the microwave. Prepare your quinoa with veggie broth, and you’ll be astounded by your grains’ savory flavor. You can even use vegetable stock for cooking wild rice or in popular wild rice recipes like my Wild Rice Pilaf or Wild Rice Stuffing. Looking for a hearty Mediterranean option? Cooking bulgur with this stock is an easy way to elevate your cooking or make dishes like Bulgur Pilaf. This vegetable broth recipe even makes an excellent base for cooking risotto!
Mashed potatoes: Looking for a healthy alternative to buttery mashed potatoes without sacrificing flavor? Instead of using milk or cream, try using veg stock instead! With this easy recipe, your mashed potatoes will come out rich and flavorful in no time.
Braising and sautéing vegetables: Add sophisticated depth to your favorite vegetable sides—like my Pan-Seard Mushrooms and Asparagus—by lightly braising them with vegetable stock.
Sauces and gravies: This quick vegetable broth provides an ideal base for dozens of savory sauces, like any of your pasta sauces or gravy.
Steaming vegetables: When you make your own vegetable broth, you have the perfect ingredient to give steamed vegetables an incomparably rich taste. Use your veg stock instead of water in Steamed Asparagus or any other steamed vegetable for an easy flavor upgrade.
Vegetable curries: Nothing beats the earthy, spicy taste of warm curry. Using my veggie stock recipe, you can add succulent flavor to dishes like Cauliflower Curry, Butternut Squash Red Curry Soup, and Curried Brown Rice.

FAQs

It’s a cinch to make vegetable broth from scratch. Here are the answers to some of the frequently asked questions:

What is the difference between vegetable broth and stock?

Vegetable stock generally has less seasoning and is often used as a base for other dishes. By contrast, vegetable broth tends to have more seasoning and can serve as either a recipe ingredient or a “finished dish,” ready to drink straight from a cup.

What not to put in vegetable stock?

I recommend eliminating starchy vegetables (i.e., potatoes), zucchini, green beans, cruciferous vegetables (i.e. kale, cabbage, Brussels sprouts), beets, and beet skins from your ingredient list.

What is the most common vegetable mixture used in making stock?

The most common ingredient combination for veg broth is referred to as “mirepoix,” meaning the combination of onions, celery, and carrots.

Can you freeze homemade vegetable stock?

Yes! To freeze your homemade veggie broth, let it first reach room temperature. Transfer the liquid to airtight, freezer-safe containers, leaving 1-2 inches at the top of each container. It should be good for up to 6 months in the freezer.

How long does homemade vegetable stock last in the fridge?

When stored properly in airtight containers, this veg stock will last up to 5 days in the refrigerator.

What to do with the leftover vegetables from making veggie stock?

A great way to eliminate food waste and eliminate your vegetable scraps is to compost them.

What is the difference between white vegetable stock and brown vegetable stock?

White vegetable stock is made by simmering whole vegetables in water whereas the brown version is made by first roasting vegetables in water and then simmering them in water.

If you try this recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

How to Make Vegetable Stock

Learn how to make vegetable stock at home cheaper than store bought vegetable broth. Homemade veggie stock is such as easy way to elevate any of your soups, stews, sauces and casseroles.

Course Vegan

Cuisine American Vegan

Diet Vegan

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings cups

Calories 107kcal

Author Aysegul Sanford

Equipment

1 Large stock pot or a Dutch oven
Weck Jars For storing (Freezer friendly)
1 Fine mesh strainer
1 Large measuring cup with a spout for easy pouring (optional)
Removable kitchen labels

Ingredients

2 large onions roughly chopped
4 medium size carrots chopped in 2-inch pieces
2 celery stalks chopped
1 whole head of garlic cut in half widthwise
5 sprigs fresh parsley
3 sprigs fresh thyme
2 teaspoons kosher salt
1 teaspoon black peppercorns about 8-10 whole peppercorns
10 cups water

Optional Add-ins

1 cup Mushroom or mushroom stems
1-2 bay leaves
1 leek with the top

Instructions

Place onion, carrots, celery, garlic, fresh parsley and fresh thyme sprigs, salt and pepper and any of the optional add ins into a large stockpot or a Dutch oven.
Pour the water in.
Put the lid on and bring to a boil on medium-high heat.
Once it comes to a boil, turn the heat down to medium and let it simmer, stirring once or twice, for about an hour to hour and a half.
Let it cool for 10 – 15 minutes and carefully strain using a fine mesh strainer placed over a large heat proof bowl, pressing the juices out of the vegetables with the back of a spoon. Discard the veggies.
Transfer the vegetable broth into jars. Cool them to room temperature before storing in the fridge or freezing for later use.

Notes

Rinse your vegetables well: It is best to give your vegetables a quick rinse to get any debris before using them in your stock. You can also use a soft brush to gently rub them (such as carrots). This way, there is no need to peel them. Needless to say, avoid using moldy or rotten vegetables.
Vegetables to avoid: You can use this basic recipe and add more veggies based on what you have on hand. However, we recommend avoiding cruciferous vegetables such as kale, cabbage, and Brussels sprouts as they can make your broth bitter. Also, starch veggies like potatoes would make your stock cloudy so it is best not to use them.
Storage & freezing instructions: You can store your stock in an airtight container (such as a mason jar) in the fridge for up to 5 days. You can also freeze it for up to 6 months. Thaw it in the fridge overnight.
Vegetable stock with scraps: You can make vegetable broth using kitchen scraps or even frozen scrap. The method is similar but there are a few other things to pay attention to. If you want to try that method, check out our detailed post on how to make veggie broth from scraps to learn more.

Nutrition

Vegetable Stock from Scraps

Aysegul Sanford — Wed, 12 Apr 2023 22:06:24 +0000

Making homemade vegetable stock from scraps is an easy way to save money, eliminate food waste, and prepare hundreds of delectable dishes. Cheaper than store-bought broths, this simple recipe makes for easy storage and freezing, so you can effortlessly incorporate it into your weekly meal prep. Not to mention, it is a great alternative to chicken stock to use in vegetarian recipes.

Add it to sauces for a rich, savory flavor, or use it as a delicious base for your favorite soups and stews. No matter how you use it, vegetable scrap broth will make your kitchen taste like a five-star restaurant.

What Veggie Scraps to Use for Stock?

Don’t know what ingredients to add to your veggie scrap stock? Using this master list, you’ll find dozens of ideas, from hearty vegetable trims to savory veggie peels.

The outer layer and skin of alliums: One of the most flavorful additions that you can add to a veggie broth from kitchen scraps is the outer layer of vegetables like onions, shallots, and garlic. In particular, onion skins and onion peels give scrap stock a hearty, robust taste.
Green parts of scallions and leeks: The green ends of green onions and leek tops can add mild, grassy undertones to your vegetable broth with scraps.
Fennel tops: Full of sweet, licorice flavor, fennel tops make a great addition.
Carrots and carrot tops: These carrot bits unlock sumptuous, sweet flavors in your stock. As a bonus, they also add great color!
Corn cobs: If you are like us a huge fan of the popular Mexican dishes, Mexican Corn Salad or Mexican Street Corn Soup and make them during the summer months, with this recipe, you can use the leftover corn cobs to lend your own vegetable broth a sweet, buttery taste. Of course, you can also use the leftovers of grilled husked corn. And if you have so many corn cobs then you can also make our Corn Broth recipe.
Mushroom stems: Don’t throw away your mushroom scraps the next time you make Roasted Portobello Mushrooms or Shiitake Mushroom Soups. Mushroom stems are the perfect ingredient to give your homemade stock an earthy, full-bodied flavor.

Tomatoes and tomato skins: Some of my favorite leftover vegetable scraps to add are tomatoes and tomato skins. These pantry-classic ingredients add a bright and sweet flavor to any homemade broth.
Vegetable peels: Nearly any vegetable peel will work in this flavorful stock recipe, from carrot peels to squash peels. Even pea pods add delicious notes to this flavorful vegetable stock.
Herbs and herb stems: After using fresh herbs in a dish be sure to add your leftover stems to your vegetable stock! Fresh parsley and thyme are some of the best things to brighten up the taste of your vegetable scrap stock.
Peppers: There’s no need to let the tops of your bell peppers go to waste. Add them in for a light, earthy flavor. However, I recommend using bell peppers in small amounts, as they can give them a bitter taste if used too much.
Asparagus ends: Put your leftover asparagus bits (including the woody ends) to good use and add to the saved scraps pile.

Optional Add-Ins

Want to add even more flavor to your veggie stock from scraps? Here are a few additional ingredients to elevate veggie scrap broth:

Onion, carrot, celery: These three ingredients—a mix called “mirepoix”—form a hearty vegetable stock base. They are also the backbone of a good vegetable broth. While scraps are usually enough, (optionally) you can also add an equal amount of each of these vegetables to ensure that your broth from veggie scraps has a rich, well-balanced flavor profile.
Garlic: If you prefer a bold, rich flavor, garlic cloves are a great way to add complexity to the stock. You don’t need to peel them, either; simply smash the cloves and add them directly to your vegetable scraps.
Bay leaf: I love to add bay leaves as they give the liquid irresistible herby undertones. Even better, you only need one bay leaf per batch of broth.
Salt: Salt can be a secret weapon when making veggie stock from scraps. Add a small amount of kosher salt (or sea salt) to bring out the nuanced flavors of your broth veggies.
Black peppercorns: Whole peppercorns are a classic ingredient in any stock recipe and this one is no exception.
Fresh ginger and turmeric: Ginger and turmeric are my go-to’s when making Asian-inspired dishes. Use a small amount of these ingredients to complement your dish. Keep in mind, however, that turmeric will likely change the color of your broth.

What Vegetable Scraps Are Not Good for Stock?

There are no strict rules regarding which veggie scraps should be avoided in making vegetable stock. With that being said, in an ideal scenario, it would be preferable to exclude certain vegetables or at least use them sparingly. Below are a few of those:

Cruciferous vegetables: Avoid adding many vegetables from the Brassica family—such as kale, cabbage, cauliflower, broccoli, chard, and Brussels sprouts, as these veggie scraps may give your broth a bitter flavor.
Starchy vegetable trimmings: I don’t recommend adding the skins and trimmings of starchy vegetables, like potatoes or potato skins, to your broth recipe, as they tend to make the stock cloudy.
Beets: I avoid beets in my kitchen scraps pile because they carry an intense color and overpoweringly earthy flavor.
Eggplant: I recommend avoiding eggplant trimmings in your food scraps to eliminate an unwanted slimy texture and unnecessarily strong flavor.
Spicy peppers: It isn’t easy to cook with veggie stock that’s too spicy. That’s why I avoid spicy peppers—such as jalapeños, serranos, and habaneros—when preparing my vegetable scrap stock.
Artichokes: Artichoke pieces tend to have a powerful taste that will overwhelm the other, more nuanced flavors of vegetable scrap broth.
Rotten or moldy vegetables: The most important rule of thumb is to use vegetables that aren’t rotten or moldy, as these ingredients will give your stock a bitter flavor and even pose a health risk.

How to Save Vegetable Scraps for Stock

Wash the vegetables well before use to keep the scraps as fresh, clean, and tasty as possible. A soft kitchen brush works well to eliminate any unwanted soil and debris. This way, your peels, ends, leaves, stems, and trimmings are ready to use directly after cutting.

In the fridge: You may store your vegetable scraps in an airtight Ziploc bag in the refrigerator and add them to your veggie scrap stock once you collect 4-6 cups. Labeling your bags will help ensure your ingredients don’t go bad before you use them.
In the freezer: Another way to collect vegetable scraps is by putting them in an airtight container or a freezer bag in the freezer. Once you reach 4-6 cups, you can save them for later or make veggie stock immediately.

How to Make Vegetable Broth from Scraps

Making vegetable stock from scraps is the best way to use up vegetable leftovers without hassle. Follow these effortless instructions for savory, rich broth every time.

Add the ingredients: Place all the veggie scraps, salt, and peppercorns into a large stock pot or Dutch oven. If you’re making vegetable stock from frozen scraps, you don’t need to thaw them first. Just keep in mind that the total time of cooking will be longer. Pour the water over the veggie scraps, put the lid on the pot, and bring the contents to a boil over the stovetop.
Let it simmer: After it boils, leave the lid ajar, and let it simmer for 1-1½ hours.
Strain: Strain the veggie stock broth by placing a fine-mesh strainer over a large bowl. Discard or compost the leftover vegetables.
Cool the stock: If you are using it right away, use it in your dish. Otherwise, pour the stock into mason jars or airtight plastic containers, and let the liquid cool to room temperature.
Store: Once the liquid has cooled, store it in the fridge, or freeze it for later use.

How to Store, Freeze, and Thaw

Store: Place broth in airtight plastic containers or mason jars. Once they are fully cooled, place them in the fridge and use them within 5 days.
Freeze: To freeze, let the liquid come to room temperature in freezer-safe airtight containers (such as Weck jars). Leave 1-2 inches at the top of each container. Then, store the stock in the freezer for up to 6 months.
Thaw: Thaw the frozen broth in the fridge overnight.

How to Use It In Your Cooking?

There are countless ways to use this flavorful homemade veggie stock from scraps. From creamy risotto to hearty soup recipes, the possibilities are endless when you make your own vegetable stock.

Soups and stews: Veggie scrap stock makes a rich, flavorful base for countless delicious soup and stew recipes. Whether you whip up an umami-packed, one-pot Shiitake Mushroom Soup or a hearty, vegan French Lentil Soup, your kitchen scraps can create mouthwatering flavors in under an hour.
Poached vegetables with meat and fish: Who can resist buttery, tender veggies alongside a protein-packed main? Use your vegetable broth from scraps to make these crowd-pleasing menus, and your dinner guests won’t resist a second plate.
Risotto: Rich, creamy, and utterly delicious, risotto is one of my favorite Italian dishes. Now you can add incomparable savoriness to every bite by whipping up this classic recipe using this simple recipe as the cooking liquid.
Cooking grains: There’s no reason why your grains have to be bland. You can give anything from Jasmine Brown Rice, Black Rice Pilaf to white rice, and even Stovetop Quinoa gourmet taste using vegetable scrap stock.

Expert Tips

Here are a few helpful tips for the best results as you make your own veggie broth from scraps:

Don’t use old or moldy vegetables: Even though we’re using scraps, you don’t want to use moldy or rotten vegetables. These unpalatable veggies will give your broth a sour, bitter taste and may introduce unwanted bacteria to your recipe. Be sure, too, to give your veggies a good rinse before adding them to your mix.
Mix and match veggies: Don’t be afraid to experiment with new blends of vegetables. Various combinations will result in different flavors, which may better suit a specific recipe or taste preference.
Don’t overuse any vegetables: One of the best parts about making broth from veggie scraps is that the flavor improves with a balanced mix of vegetables. Try not to use too much of any one kind of vegetable, as this will give your broth’s favor a monotone, often unsavory taste.
Try to compliment your favorite recipes: Nothing tastes better than using a perfectly paired veggie stock to make a recipe. I recommend tailoring which veggie scraps you use to bring out your menu’s natural flavors. For example, when cooking Asian-inspired dishes—like my fan-favorite Ramen Bowl—I love adding ginger to my veggie scrap mix.
Roast or sauté the scraps: Though this extra step takes more prep time, roasting or sautéing veggie scraps before adding them to your broth mix will give your stock a rich, caramelized flavor. To roast your veggies, bake them in the oven at low heat (300 degrees F.) for 20-25 minutes, and toss them halfway through the cooking process. To sauté them, cook them in a pan for 5-7 minutes with a bit of olive oil.
Cook it at a gentle simmer: To avoid giving your veggie scrap stock a bitter flavor, bring your mix to a gentle simmer after it reaches a boil. Don’t cook it for more than 1½ hours, and be sure to taste it before adding it to other recipes.
Store it in small portions: Store your stock in 1-2 cup portions, which makes it easy to use in future meals (including your weekly meal prep.)

FAQs:

Have more questions about this homemade vegetable broth with scraps? This simple guide covers everything from making vegetable broth from frozen scraps to alternate cooking methods.

Can I reuse/recycle the veggie scraps after making veggie broth?

I don’t recommend reusing veggie scraps after making homemade broth because you’ve likely already extracted all their flavor and nutrition. Instead, you can discard or put the scraps in a compost bin.

How to make vegetable stock from frozen scraps?

You don’t have to thaw your vegetable pieces when you make veggie stock from frozen scraps. Simply follow the recipe as usual, considering the cook time will be longer.

How to make vegetable stock from scraps in an Instant Pot?

To make veggie scrap broth in a pressure cooker, use the same amount of ingredients written in the recipe and set your Instant Pot to high pressure for 30 minutes. Though, keep in mind that it will take about 20 minutes for your mix to reach high pressure before beginning the cooking process.

How many cups of vegetable scraps should I use for stock?

Depending on the size of your pot, I recommend using 4-6 cups of veggie scraps and 8-10 cups of water, to make a whole batch of homemade vegetable scrap broth.

Vegetable Stock from Scraps Recipe

The foolproof method for making vegetable stock from kitchen scraps. This method is not only delicious but also much cheaper than the vegetable stock you buy at the grocery store. Use it in soups, stews, casserole, sauces, and more!

Course Vegetarian

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings cups

Calories 7kcal

Author Aysegul Sanford

Equipment

Ingredients

4-6 cups of veggie scraps ie peels, trimmings, tops, and bottoms
1 teaspoon salt
8-10 black peppercorns
8-10 cups of water

Optional Add ins:

2-3 cloves of garlic smashed
3-4 parsley stems

Instructions

Place veggie scraps, salt, and peppercorns into a stock pot or a Dutch oven. If using, add garlic and parsley stems.
Pour water over the veggie scraps.
Bring it to a boil and let it simmer for 1 to 1 ½ hours (partially cover it with the lid.)
When done, turn the heat off and let it cool for 20-30 minutes.
Place a fine mesh strainer over a large bowl and strain vegetables. Discard or compost vegetables.
Pour the veggie scrap stock into jars (or plastic containers), bring to room temperature, and store it in the fridge or freeze for later.

Notes

Ratio of kitchen scraps to water: Depending on the size of your pot, I recommend using 4-6 cups of veggie scraps and 8-10 cups of water, to make a whole batch of homemade vegetable scrap broth.
Vegetables that are good for scraps: Trimmings and peels of alliums (onions, leeks, shallots), carrot, celery, garlic, tomatoes, and corn cobs are a few to name.
Vegetables to avoid: Peels and trimmings of cruciferous vegetables (i.e. kale, cabbage, Brussels sprouts), beets, spicy peppers, and artichokes are a few to name. We also recommend avoiding any moldy or rotten vegetables or scraps.
Frozen scraps: You can use this exact recipe with frozen scraps. There is no need to thaw. The only difference would be the time of cooking.
Storage & freezing: You can store your stock in an airtight container (such as a Weck jar or a mason jar) in the fridge for up to 5 days. You can freeze it for up to 6 months. We recommend thawing it in the fridge overnight.
Vegetable stock using whole veggies: If you prefer making stock using whole vegetables (instead of kitchen scraps), be sure to check out our detailed post on Homemade Vegetable Broth.

Nutrition

Alison Roman’s “The Stew” Recipe

Aysegul Sanford — Sat, 25 Mar 2023 18:47:13 +0000

Cookbook author and New York Times columnist Alison Roman first published the Alison Roman Chickpea Stew in The New York Times in 2018. The recipe quickly took the internet by storm, gaining popularity among home chefs and food lovers on social media through its own hashtag #TheStew.

The NYT chickpea stew recipe has many renditions today, so you may also see it referred to online as “Chickpea Turmeric Stew,” “Chickpea Curry Stew,” or “Coconut Curry Chickpea Stew.” Because of its original publication in The New York Times, you may also see it appear as “The New York Times Chickpea Stew” or the “NY Times Chickpea Stew.” Whatever you’d like to call it, Alison Roman’s viral recipe is truly delicious and worth a try!

Ingredients

The beauty of this vegetarian chickpea stew is that, because of its short ingredient list of pantry staples, it’s budget-friendly and requires little to no grocery shopping if you have a well-stocked kitchen. Here’s what you’ll need to make the Alison Roman stew recipe:

Olive oil: Garbanzo beans love to bathe in oil, so you’ll need about a ¼ cup.
Aromatics: Onion, fresh ginger, and garlic deepen the stew’s flavors and add a nice aroma.
Spices and seasonings: You’ll need ground turmeric, red pepper flakes (optional), kosher salt, and black pepper.
Canned garbanzo beans: Spiced chickpeas, also known as garbanzo beans, are the star of the show in this recipe. The canned version is easy, inexpensive, and convenient, but you can also cook your own dried chickpeas if you’d prefer. Just ensure that the ones you use in this recipe are cooked.
Full-fat coconut milk: According to Roman, full-fat coconut milk yields the best results for this chickpea coconut stew. You’ll want to avoid lite coconut milk, low-fat coconut milk, cream of coconut, or coconut milk that’s meant for drinking, as these variations will alter the consistency of the stew.
Vegetable stock: You can also use chicken stock (I make mine following Barefoot Contessa’s Chicken Stock recipe) if preferred.
Hearty leafy greens: Use your favorite hearty leafy green, such as kale, collard greens, swiss chard, baby spinach, or mustard greens. However, remember that swiss chard and spinach will wilt and soften much faster than kale or collard greens.
Fresh herbs: Fresh herbs, such as mint, parsley, or cilantro, add the perfect finishing touch and hint of flavor to this recipe.
Garnishes and accompaniments: Finish off your stew with a dollop of greek yogurt (or sour cream), a good drizzle of olive oil, a squeeze of lime juice, and a handful of fresh mint. You can also finish it off with extra chili flakes for a spicy chickpea soup. Serve with bread on the side, if preferred.

Optional Add-Ins

Don’t be afraid to make this Alison Roman The Stew recipe your own by tossing in additional ingredients to amp up the flavor profile, make it more hearty, or add extra nutrients. Here are some suggestions:

More vegetables: In my opinion, you can’t add too many veggies to a stew! To boost your turmeric chickpea stew with extra nutrition, stir in ½ cup of chopped carrots, celery, sweet potato, and baby bok choy. Roman recommends cooking the carrots, celery, and sweet potatoes along with the aromatics, but you’ll want to add in the bok choy during the last five minutes of cooking.
Add a carb: While this stew is pretty filling on its own, you can make it especially hearty by adding a carb. I personally like to toss in some ramen noodles about three minutes or so before serving. You can also add some quinoa about 10 minutes before serving to give the stew extra body and heartiness.
Make it richer: If you are a fan of turmeric and are like me, have a batch of homemade golden paste in your fridge at all times, use a tablespoon of it instead of using ground turmeric spice.

How to Make Alison Roman’s Chickpea Stew?

With just a few minutes of prep time and a little over a half hour of cook time, this creamy, flavorful, and spicy chickpea stew with garlicky coconut milk is ready to enjoy. Plus, it all comes together in one pot! Here’s how to make it:

Cook the onion: Heat the oil over medium heat in a large pot or dutch oven. Add the onion and cook for 5-6 minutes, or until the onion is translucent, making sure to stir occasionally.
Add additional aromatics and spices: Add the ginger, minced garlic cloves, ground turmeric, and a sprinkle of red pepper flakes to the pot and cook for 2 minutes, stirring often.
Fry the garbanzo beans: Pour in the cans of chickpeas (drained and rinsed) and let the chickpeas sizzle and break down, stirring frequently, for 8-10 minutes.
Crush the garbanzo beans: Remove a cup of chickpeas to use for garnish. Using the back of a wooden spoon or a spatula, gently crush the remaining chickpeas against the side of the pot to help them release their starchy insides. Doing so will help make the stew a bit thicker, so do not skip this step.

Add the liquids: Pour in the cans of coconut milk and vegetable broth and season with a pinch of salt and pepper. Stir, making sure to scrape the pot to remove any bits that are stuck to the bottom.
Simmer: Place the lid on the pot, bring it to a boil, then reduce the heat to medium-low. Let simmer for 25-30 minutes.
Add the greens: Use your hands to chop the kale or leafy greens of your choosing into bite-size pieces and add them to the pot. Cook for an additional 5 minutes or until the greens are soft. Taste and adjust seasoning if needed.
Serve: Ladle into bowls and garnish with the reserved garbanzo beans and other toppings of your choosing. Serve with bread on the side, if preferred.

How to Make Ahead, Store, Reheat, & Freeze?

This coconut chickpea stew is quick enough to whip up for an easy weeknight meal, but it’s also make-ahead friendly and stores well as part of your weekly meal prep. Here are some tips:

Make ahead: To make this recipe ahead of time, follow the above instructions through step 6. You’ll want to add in your greens right before serving, as they tend to become wilted and soggy as the stew sits.
Store: To store, bring the leftover kale and chickpea stew to room temperature before ladling it into an airtight container (you can also portion it out into several containers). It will keep in the fridge for up to 5 days.
Freeze: Bring the stew to room temperature and store it in a freezer-safe container for up to 2 months.
Thaw: Thaw your frozen stew overnight in the fridge. Reheat per the instructions below.
Reheat: You can reheat your leftover stew on the stovetop or, in a pinch, microwave it in 30 seconds intervals until warmed through, making sure to give it a stir after each interval.

What Goes with Alison Roman Chickpea Stew?

Because of its Indian and Caribbean influences, this chickpea stew with coconut milk pairs beautifully with Middle Eastern and Mediterranean-style flatbreads. To round out your meal, you can also pair your stew with a simple green salad or a healthy grain. If you’re wondering what to serve with this chickpea stew recipe, here are a few additional ideas:

Serve it with bread: Bread is a no-brainer side to pair with a stew, and we especially love to dip our bread in that delicious leftover broth! I recommend pairing your coconut turmeric soup with a flatbread like Naan, Pita, or Lavash for a Middle Eastern flair. Also, my artisan-style, crusty, No-Knead Bread never met a stew it didn’t like.
Pair it with a green salad: To get in your daily dose of greens, whip up an easy, nutrient-dense salad to enjoy as a side dish with your warm bowl of curry chickpea stew. My favorites are this Kale Quinoa Salad, this simple Spring Mix Salad, and my colorful Harvest Salad. Serve it with a glass of crisp white wine on the side and call it a dinner!
Add some cooked grains: If you prefer a hearty, filling stew, I recommend adding some cooked grains to offer texture, substance, fiber, and carbs. My favorites are quinoa and bulgur, and I even have how-to guides on the blog for Cooked Quinoa and Cooked Bulgur. For additional flavor, try serving it with my yummy Bulgur Pilaf.

Expert Tips

Since this stew recipe is adapted from the original version created by Alison Roman, I learned a few tips and tricks from her while researching the recipe. I’ve included these tips below to help you achieve expert-level results on your first try:

Season as you go: Roman adds salt various times throughout the original recipe, which helps her ensure that each ingredient is properly seasoned. However, this is a bit too much salt for my preference, so I cut down on the salt a bit for my version of her recipe. However, I suggest that you taste as you go and adjust the salt to your liking.
Simmer to your preferred thickness: This coconut ginger chickpea soup begins with a soup-like consistency and must simmer for about a half hour to take on a thicker, stew-like consistency. You can simmer it for less time if you’d prefer a coconut chickpea soup, or a bit longer if you’re after that perfect stew thickness. It’s up to you!
Break those chickpeas! Do not skip the part where you break the garbanzo beans with the back of the spoon, as it will help thicken the stew.

FAQs

Can you freeze Alison Roman’s chickpea stew?

Yes, you can. After making your garbanzo bean stew, let it cool to room temperature. Ladle it into a freezer-safe airtight container and freeze for up to 2 months.

Is chickpea a carb or protein?

While garbanzo beans are considered a plant-based protein, they are also a good source of fiber, vitamins, and minerals. A 1-cup serving of garbanzo beans contains about 269 calories, of which about 67% are from carbohydrates. The remaining calories come from its protein and fat content.

Other Curry Recipes You Might Also Like

There’s nothing like an aromatic, warming, perfectly spiced bowl of curry to enjoy on a cool day (or even a warm one!), especially if you are a fan of the anti-inflammatory benefits of turmeric spice. If you love Middle Eastern, Indian, and Asian-inspired dishes with bold flavors like this curried chickpea stew, you’ll love these recipes below:

If you try Alison Roman’s Chickpea Stew Recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Alison Roman The Stew Recipe

Here is the viral recipe for Alison Roman’s “The Stew” that had gained popularity in the last few years. Essentially a vegan stew that is made with spiced chickpeas, coconut milk, ginger, garlic and turmeric, this easy recipe comes together in a pot and perfect for a Tuesday night.

Course Soup, Stew

Cuisine Indian

Diet Vegan

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 553kcal

Author Aysegul Sanford

Ingredients

¼ cup olive oil plus more for drizzling
1 large yellow onion chopped
1 tablespoon fresh ginger finely chopped – from a 2-inch piece ginger
4 cloves garlic minced
1 ½ teaspoons ground turmeric
½ teaspoon crushed red pepper or chili flakes optional
2 cans chickpeas (15-ounces each) drained and rinsed
2 cans full-fat coconut milk (15-ounces each)
2 cups vegetable stock
1 ½ teaspoons kosher salt
½ teaspoon black pepper
2 cups kale leaves torn into bite-sized pieces – other greens like Swiss chard and collard greens would also work
1 cup fresh mint leaves or cilantro

For serving (optional):

Plain Yogurt
pita bread or lavash bread

Instructions

Heat oil in a large Dutch oven over medium-high heat. Add the onion and cook, stirring occasionally, until softened 5-6 minutes.
Add the ginger, garlic, ground turmeric, and crushed red pepper and cook for 2 more minutes, stirring frequently.
Add the garbanzo beans and fry them in oil and spices while stirring frequently until they start to break down for about 8-10 minutes.
Using a spatula or a wooden spoon, crush the garbanzo beans slightly to release some of their starches (which will help thicken the stew.) Remove a cup of stewed chickpeas for garnish.
Add the coconut milk, vegetable stock, and salt and pepper. Scrape down the bits at the bottom of the pot and give it a good stir.
Put the lid on, bring it to a boil, turn down the heat to medium-low, and let it simmer for 25-30 minutes or until it thickens to your liking.
Add kale leaves and cook for 5 more minutes or until kale leaves are nice and soft.
Taste for seasoning and add in if necessary.
Ladle into bowls. Garnish with the reserved garbanzo beans, red pepper flakes, fresh mint (or cilantro) leaves, and a drizzle of olive oil.
Serve it with yogurt and pita bread (or lavash) on the side.

Video

Notes

Season as you go: In the original recipe, Roman adds salt after each step, which helps her ensure that each ingredient is properly seasoned. However, this is a bit too much salt for my preference (especially if you are using any other salt then Diamond kosher salt), so I cut down on the salt a bit for my version of her recipe. However, I suggest that you taste as you go and adjust the salt to your liking.
Simmer to your preferred thickness: This stew begins with a soup-like consistency and must simmer for about a half hour to take on a thicker, stew-like consistency. You can simmer it for less time if you’d prefer more of a soup or a bit longer if you’re after that perfect stew thickness. It’s up to you!
Break those chickpeas! Do not skip the part where you break the garbanzo beans with the back of the spoon, as it helps with thickening the stew.
Make ahead: To make this recipe ahead of time, follow the above instructions through step 6. You’ll want to add in your greens right before serving, as they tend to become wilted and soggy as the stew sits.
Store: To store, bring the stew to room temperature before placing it into an airtight container (you can also portion it out into several containers). It will keep in the fridge for up to 5 days.
Freeze: Bring the stew to room temperature and store it in a freezer-safe container for up to 2 months.
Thaw: Thaw your frozen stew overnight in the fridge. Reheat per the instructions below.
Reheat: You can reheat your leftover stew on the stovetop or, in a pinch, microwave it in 30 seconds intervals until warmed through, making sure to give it a stir after each interval.

Nutrition

Shiitake Mushroom Soup

Aysegul Sanford — Fri, 10 Mar 2023 22:50:23 +0000

If you are a fan of quick vegetable-packed soups like this cream of shiitake mushroom soup, you have come to the right place. Try this light and creamy Sweet Potato Carrot Soup to get your daily value of vitamins and nutrients in a low-fat, gluten-free, vegan way. Or, check out this Carrot and Ginger Soup for a cup of heartwarming goodness with a nice spicy kick. And finally, give this Chestnut Cream Soup a try for winter comfort food at its finest.

Ingredients

As the name suggests, the main ingredient of this soup is fresh mushrooms but other than that all you need is a handful of basic pantry ingredients:

Fresh shiitake mushrooms
Butter: I used unsalted butter, but salted butter would also work.
Chopped onion
Garlic cloves
Cooking liquid: Water and vegetable broth or veggie scrap stock
Spices and seasonings: Salt, pepper, nutmeg
Heavy cream or half and half – optional
Freshly squeezed lemon Juice
Fresh herbs: Fresh thyme or parsley

Substitutions and Optional Add-ins

If you don’t have all the exact ingredients on hand or if a few of them aren’t compatible with your dietary restrictions, rest assured that you can still enjoy these delicious shiitake mushrooms in soup with a few simple swaps. Feel free to get creative with the toppings, too! There are many fun variations on this dish to serve every palette. Here are a few suggestions:

Type of oil: This recipe calls for you to saute the onion in butter. You can also use olive oil. Using a plant-based oil will also help if you want your shiitake mushroom soup to be vegan.
Mushrooms: Fresh shiitake mushrooms are used in this recipe for their bold flavor, but you can use many varieties of mushrooms for this recipe.
- Baby Bella, Cremini mushrooms, and white mushrooms would all be delicious. You can even make a portobello mushroom soup with this recipe.
- While the recipe below uses sauteed shiitakes as the base of the soup, Roasted Shiitake Mushrooms would also be delicious. The slightly softened and caramelized shiitakes would work perfectly, delivering an even more flavorful shiitake mushroom broth which then yields a more flavorful soup.
Liquid: This recipe calls for vegetable broth, but you could also use a Homemade Chicken Stock or store-bought chicken broth.
Cream: This light and fresh mushroom shiitake soup call for half and half, and it uses a small amount as a drizzle at the end just for flavoring. It is totally optional, and the soup would still be delicious (and creamy without the use of the cream.) However, if you prefer more of a traditional cream of mushroom soup, here are a few other options:
- If you are looking for an even richer texture, you can use heavy cream. Feel free to double the amount for an extra creamy mushroom soup.
- If you want to make a vegan cream of mushroom soup, substitute half and half for coconut milk or coconut cream. The end result will have a slightly sweeter flavor in the soup but still, be delicious.
Dried shiitake mushrooms: This recipe is designed for fresh shiitake mushrooms, but if you want to use dried mushrooms in soup, there are two approaches I recommend. The first option is to soak the dried mushrooms for 8 hours or overnight. There are many methods for Cooking with Dried Shiitake Mushrooms. You can also grind dried mushrooms in a spice grinder, as I do in this delicious Vegan Chili recipe. ¼ ounces of dried, ground mushrooms will work for this recipe. If you go in that route, I would recommend that you use it in combination with fresh shiitake mushrooms for a hearty and creamy soup.
Asian style adaptations: Many shiitake mushroom soup recipes are rich in Asian flavors. My recipe is a great base for experimentation. If you want to explore different flavor profiles with your soup, here are some options.
- You can add ½ teaspoon of fresh ginger with the sauteeing onions at the start of the recipe.
- Use sesame oil instead of olive oil.
- A spoonful or two of miso paste and soy sauce stirred into the mushroom broth before you blend it would also deepen the umami flavor of the mushrooms and make a delicious shiitake mushroom miso soup. With that being said, if you are adding the miso or soy sauce, wait to add any additional salt until the end and then salt to your taste.
- Green onions (aka scallions) would make a lovely and delicious garnish.
Tofu: If you want to add extra protein and vitamins to your soup, silken tofu is a good option. Tofu is low-fat and low-calorie, and it is also a good source of protein, vitamins and minerals. Silken tofu is very soft and can be easily pureed into soups. It will add an extra creamy texture and thickness to your soup. Your family will be asking, what is your delicious secret ingredient?
Garnishes: There are many ways to make your soup feel and look more decadent when you serve it. Reserve slices of fresh mushroom to add on top of your soup. Fresh thyme or parsley can add a pop of color and a taste of freshness as well. Croutons can add a nice crunch. You might even enjoy an extra drizzle of cream around the edges of your soup for richness and a visually impressive presentation.

How to Make a Shiitake Mushroom Soup Recipe?

Making this recipe for shiitake mushroom soup is easier than you think, and it comes together in less than 30 minutes. Here are the steps to making it:

Clean and prep your mushrooms: You can clean your mushrooms by wiping them off with a damp paper towel. You can also rinse them in a salad spinner and quickly dry them. If you are new to cleaning mushrooms, check out our guide on How to Clean Shiitake Mushrooms for a quick tutorial. Once clean, remove the stems and slice the mushrooms.

Saute onions in butter: In a large pot, saute the onions and thyme in butter. It should take 6-7 minutes until the onions are translucent.
Add the mushrooms: Cook shiitake mushrooms until they soften, about 5 minutes. This is optional but if you want, you can reserve a few tablespoons of mushrooms for garnish later. Add the garlic and saute for another 30 seconds.
Add the liquids and seasonings: Stir in the broth, water, salt, pepper, and nutmeg.
Bring the soup to a boil: Once boiling, cover the soup and turn it down to medium-low and allow it to simmer for 15 minutes, stirring once or twice.

Puree the soup: Off the heat, carefully puree the soup using an immersion blender or food processor until it is smooth to your liking.
Add the half and half: Return the soup to the stove and set it to medium heat. If you are using the half and half, stir that in and bring it to a quick boil. Finish the soup with a squeeze of lemon juice.
Garnish and serve: Ladle the soup into bowls. Garnish with the reserved slices of mushroom, fresh thyme, parsley, or croutons.

How to Store, Heat, Freeze, and Thaw Leftovers?

On the off chance that you don’t finish all this delicious shiitake soup at once, here are some tips on how to store leftovers.

Storage: After the soup comes to room temperature, store it in an airtight container for 4-5 days in the fridge.
Heat it in the microwave: Place the leftover soup in a bowl and heat in the microwave in 30 second increments stirring in between intervals until warmed thoroughly.
Reheat on the stove: Pour the soup into a saucepan. Add in a few tablespoons of water if it is too thick. Warm, over medium heat, stirring often until hot.
Freezing: Soup can be frozen in an airtight container for up to 2 months. If you plan on freezing, I recommend that you skip adding the half and half. Rather, reserve the portion you plan to freeze and add the cream right before serving after it is thawed.
Thawing: The best way to thaw the soup is to leave it overnight in your fridge. Follow the reheating instructions to heat it up.

What to Serve It With?

I think we can all agree that the best side dish for a bowl of hot soup is a piece of delicious bread. You can use your favorite store-bought bread or visit a local bakery, or better yet make your own. I think we can all agree that nothing beats the smell of freshly baked bread. Below are a few of our favorite recipes that would pair beautifully with this mushroom soup:

No Knead Artisan Bread: This delicious crusty bread comes together with only four ingredients with only 15 minutes of hands-on time.
Homemade Brioche Buns: These brioche rolls are perfectly soft and buttery. Not to mention, they are perfect for dipping into soup.
Almond Flour Bread: This quick, gluten-free, almond flour bread is great if you are following a paleo and low carb diet.

FAQs

Can you make mushroom soup with shiitake mushrooms?

Yes, you can! Shiitake mushrooms are a wonderful choice for making soup and deliver a rich and creamy mushroom soup just like one that you would make with more popular button mushrooms and baby bella mushrooms.

Is shiitake mushroom soup good for you?

Yes, shiitake mushrooms are considered a healthy food with diverse health benefits. They are high in fiber, vitamin B, and minerals. In addition, they are delicious and help create flavorful, umami-rich dishes. With fresh shiitake mushrooms being the key ingredient, this soup is a great way to include them in your diet.

Where to buy shiitake mushrooms?

Nowadays, most grocery stores carry shiitake mushrooms in their refrigerator section in small containers wrapped with stretch film. You can also find them in your local Asian market as it is widely used in Asian cooking (mostly in stir fry dishes.)

Other Mushroom Recipes You Might Like:

If you try this Shiitake Mushroom Soup recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Shiitake Mushroom Soup Recipe

This Shiitake Mushroom Soup is creamy, silky, and packed with rich umami flavor. Made in one pot and ready in 30 minutes, this delicious soup is the perfect weeknight meal! Serve it with your favorite crusty bread for a warming meal on cold winter nights or any time of the year.

Course Soup

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 174kcal

Author Aysegul Sanford

Ingredients

3 tablespoons unsalted butter or olive oil
1 small onion chopped ~ ¾ cup
1 teaspoon fresh thyme or handful parsley chopped plus more as garnish- optional
1 lb. shiitake mushrooms cleaned and sliced*
2 cloves garlic minced
2 cups vegetable stock
1 ½ cups water
Pinch of nutmeg
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup half and half optional
1 tablespoon lemon juice more to taste

Instructions

Saute the onions: Heat butter in a large pan (such as a Dutch oven) over medium-high heat. Add onion and thyme and cook for 6-7 minutes until translucent.
Cook the mushrooms: Add in the mushrooms and cook, stirring frequently, for 5 minutes or until they release some of their juices and are softened. If preferred, reserve a few pieces of sliced mushrooms to use as garnish. Add garlic and cook for 30 more seconds.
Add the liquids and seasonings: Pour in the vegetable broth and water. Stir in the nutmeg, salt, and pepper.
Simmer: Put the lid on, bring to a boil, turn the heat down to medium-low, and simmer for 15 minutes. Be sure to keep an eye on it and give it a stir halfway through the cooking process.
Puree: Off the heat, carefully puree the soup using an immersion blender until smooth. Alternatively, you can puree it in a food processor or blender. Just be very careful as the soup is very hot.
Add final ingredients: Return it to the stove and turn the heat to medium. If using, stir in half and half. Bring it to one last boil. Finish it off with lemon juice.
Serve: Ladle soup into bowls. Garnish with fresh thyme and croutons if you wish. Serve while still hot.

Notes

Cleaning shiitake mushrooms: If you are new to cleaning mushrooms, check out our guide on How to Clean Shiitake Mushrooms for a quick tutorial.
Storage: After the soup comes to room temperature, store it in an airtight container for 4-5 days in the fridge.
Reheat in the microwave: Place the leftover soup in a bowl and heat in the microwave in 30 second increments, stirring in between intervals until warmed thoroughly.
Reheat on the stove: Pour the soup into a saucepan. Add in a few tablespoons of water if it is too thick. Warm, over medium heat, stirring often until hot.
Freeze: Soup can be frozen in an airtight container for up to 2 months. If you plan on freezing, I recommend that you skip adding the half and half. Rather, reserve the portion you plan to freeze and add the cream right before serving after it is thawed.
Thaw: The best way to thaw the soup is to leave it overnight in your fridge. Follow the reheating instructions to heat it up.

Nutrition

Mexican Street Corn Soup

Aysegul Sanford — Wed, 15 Feb 2023 14:54:53 +0000

There are two classic versions of Mexican street corn. The first is called esquites. Think of it as a Mexican Street Corn Salad served in a bowl or cup. Elote is the second version, and it can be served both on the cob or off the cob. Having been a fan of this street food, I love coming up with different ways to enjoy it, like this Mexican Street Corn Pasta Salad, Elote Dip, or this Air Fryer Mexican Corn, which is great if you’re short on time.

The perfect balance of sweet and savory, this Mexican sweet corn soup (aka Sopa de Elote) is the soup form of this authentic Mexican recipe. It’s also a lovely way to enjoy the summer flavors of corn to make the colder months more enjoyable.

Ingredients Mexican Street Corn Soup

The ingredients list for this elote soup recipe has two folds:

For The soup base, gather:
- Corn Stock, Vegetable broth or homemade chicken stock
- Canned corn
- Yukon gold potatoes
- Jalapenos
- Garlic cloves
- Onion
- Butter or olive oil
- Cilantro
- Lime juice
- You will need also need chili powder, cumin, kosher salt, and pepper for the spices.
Optional toppings: You’re welcome to top your street corn soup with any of your favorite toppings. Some of my favorites are sour cream (or Mexican crema), cubed avocado, Mexican Red Pickled Onions, tortilla chips, fresh cilantro, crumbled cotija cheese, fresh lime juice, and optional lime zest.

Substitutions and Optional Add-Ins

What’s great about this Mexican corn soup recipe is that there are accommodations for all different dietary restrictions. Everyone will love this comforting meal, whether you are following a vegetarian, vegan, gluten-free, or dairy-free diet.

Corn: No need to wait for corn season because all types of corn can work! Canned, frozen, or fresh corn kernels work perfectly. If you prefer to make this Mexican soup with corn on the cob, you will need 6-8 ears. First, cut the corn off the cob and then saute it with the onion and peppers first to give it flavor. You can also use leftover grilled corn, which would give the recipe a nice smoky flavor.
Peppers: Poblano peppers are a good choice if you want something that still has a kick but is less spicy than jalapenos. If you aren’t a fan of spice, you can also use a bell pepper or a can of green chiles.
Dairy-free: For those with an allergy or aversion to dairy, use olive oil instead of butter.
Cooking liquid: This recipe can be made vegetarian or vegan by using vegetable stock instead of chicken.
Protein: Feel free to add shredded chicken for protein. You can make this yourself, but if you’re short on time, a rotisserie chicken from the grocery store will work well and even add a nice roasted flavor!
Cream cheese & heavy cream: For a more decadent, traditional Mexican corn soup, use 2 ounces of cream cheese or ½ to 1 cup of heavy whipping cream. If you go in that route, your soup will have the texture of a hearty chowder. For a dairy-free alternative, you can add a can of full-fat coconut milk that will yield a slightly sweet and creamy Mexican corn soup.

How to Make Mexican Corn Soup

Follow these simple steps to make this one-pot Mexican creamed corn soup with ease:

Heat a large pot over medium-high heat: Start by heating the butter (or olive oil). Add chili powder and ground cumin and cook until fragrant for about 1 minute.
Saute the vegetables: Add the onion and jalapeno, and stir frequently for 4-5 minutes until the vegetables are softened. Stir in the garlic and cook for 30 seconds until fragrant.
Add the rest: Add in the corn, cubed potatoes, vegetable broth, salt, and pepper. Stir to combine.
Cover it up: Put the lid on and bring it to a boil. Lower the heat to medium and simmer for 15 minutes or until the potatoes are fully cooked. Insert a knife into one of the cubes of potato to check doneness.

Puree the liquid: Off the heat and carefully remove about 3 cups of the soup into a large heat-proof bowl. Using an immersion blender, purée until it is smooth. This is a crucial step for getting that creamy texture. Pour the pureed soup back into the pot, turn the heat to medium, and bring it to a quick boil.

Finish it up: Turn the heat off, stir in the chopped cilantro (optional), and add in lime zest and juice. Season to taste.
Serve it up: Ladle the Mexican corn soup into wide soup bowls. Top with your favorite toppings and serve with lime wedges on the side.

How to Store, Freeze, and Reheat?

The good thing about this hearty soup is that it gets better as it sits. So, go ahead and make a batch! Enjoy some right away, or freeze some for later. Here is how I do it:

To store leftovers: Let soup cool to room temperature. Store in an airtight container in the refrigerator for up to 3 days.
Freezing instructions: This soup is great for making ahead of time because it can last in the freezer for up to 2 months in an airtight container. You can even portion it out in single servings for quick meals.
To reheat: Remove from the freezer and let it thaw overnight in the fridge. Heat on the stovetop until warm or in the microwave at one-minute intervals. Make sure to stir in between intervals to heat evenly. If it’s too thick, you can add a little water or broth to loosen it up.

What to Serve It With?

Soups are great when served as a main course but are just as good when served with other things. Here are some ideas you’ll be sure to love.

With cornbread: Soups are for dipping! This sweet, slightly spicy Jalapeno Cheddar Cornbread is the ultimate pairing for your elote corn chowder. Make a batch and pop them in the oven while you have the soup cooking on the stove. My Savory Cornbread Muffins are another delicious dipping option.
Appetizer or with the main course: Who doesn’t love soup as the first course of a meal? Continue with the Mexican theme and serve your Mexican corn soup with Flank Steak Tacos or Beef Brisket Tacos.

Expert Tips

Mexican Sweet Corn Chowder vs. Corn Soup: Chowder is thicker and more creamy, whereas soup tends to have a lighter, more brothy texture. For this elote corn soup, I pureed a portion of the soup to make it creamer. Alternatively, if you are after more of a corn chowder consistency, you can puree more soup or add 1 cup of heavy cream and two ounces of cream cheese to the soup.
Use a blender or food processor: If you do not have an immersion blender, you can use a food processor or a regular blender to puree the soup. Though be very careful as it is hot.

FAQs

What is Mexican Street Corn?

Mexican Street Corn, also known as elote, is a popular street food. The authentic recipe spreads roasted or grilled corn on the cob with a mixture made of mayonnaise, sour cream, chili, cotija cheese, lime juice and zest, and fresh cilantro. It can also be served in a cup by mixing the shucked corn with the mayo-sour cream mixture.

What is Mexican Street Corn Soup made of?

This Mexican corn soup recipe is made of onions, jalapeno (or poblano) peppers, potatoes, corn kernels, vegetable broth (or chicken broth), chili powder, fresh lime juice, and fresh cilantro.

Is Mexican Street Corn chowder the same as summer corn chowder?

They are similar with slight differences. Mexican corn chowder has spices and toppings that give it that distinct Mexican flavor, whereas summer corn chowder uses fresh summer herbs and vegetables.

Similar Soup Recipes You Might Also Like

If you try this Mexican Street Corn Soup recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Mexican Street Corn Soup Recipe

This Mexican Street Corn Soup is a family-friendly comfort food recipe that's packed with sweet corn, veggies, and potatoes and topped with classic Mexican toppings like cilantro and cotija cheese. You can make this creamy corn soup in the summer to take advantage of peak season corn, or make it year-round with canned or frozen corn!

Course Soup

Cuisine Mexican

Diet Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 405kcal

Author Aysegul Sanford

Ingredients

3 tablespoons unsalted butter or olive oil
1 tablespoon chili powder or ancho chili powder – plus more for sprinkling on the soup
1 teaspoon ground cumin
1 medium size onion chopped–1 cup
2 large jalapenos chopped– ½ cup or 1 poblano pepper
3 cloves garlic minced
2 medium-sized Yukon gold potatoes peeled and cut into 1-inch cubes – ¾ lbs.
2 cans corn* 15.5 oz each, drained and rinsed
4 cups vegetable broth or chicken stock
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon lime zest optional
2 tablespoons lime juice preferably freshly squeezed
¼ cup fresh cilantro chopped–optional

Optional Toppings:

4 tablespoons sour cream
1 cubed avocado ripe
4 tablespoons Mexican Red Pickled Onions
½ cup Tortilla chips
½ cup cotija cheese
Lime wedges

Instructions

Cook the spices: Start by heating butter in a large pot (like a Dutch oven) over medium-high heat. Add chili powder and ground cumin and cook until fragrant for about 1 minute.
Saute the aromatics: Add onion and jalapeno and saute, frequently stirring, until vegetables are soft, about 4-5 minutes. Stir in the garlic and cook for 30 more seconds.
Add the potatoes, corn, and broth: Toss the cubed potatoes, corn, and vegetable broth into the pot and season with salt and black pepper.
Simmer: Cover and bring it to a boil. Turn the heat down to medium and simmer for 15 minutes or until the potatoes are fully cooked. Insert a knife into a potato to check doneness. You should be able to cut through them with ease.
Puree: Off the heat and carefully remove about 3 cups of the liquid base (both the liquid and veggies) into a large heat-proof bowl. Use an immersion blender to puree until smooth.
Bring back to a boil: Pour the liquid back into the pot. Turn the heat to medium and bring it to a quick boil.
Stir in additional ingredients: Turn off the heat and stir in cilantro (optional), lime zest, and fresh lime juice. Give it a taste and add more seasoning if necessary.
Serve: Ladle the Mexican corn soup into bowls. Finish it off with your favorite toppings and a sprinkle of chile powder. Serve with lime wedges on the side, and dig in!

Video

Notes

Corn: Canned, frozen, or fresh corn kernels work perfectly. If you prefer to make this Mexican soup with corn on the cob, you will need 6-8 fresh ears of corn. First, cut the corn off the cob and then saute it with the onion and peppers to give it flavor.
Stock: If you are making this soup during the summer months when corn is in season, I highly recommend making a quick Corn Stock using the corn cobs and using it in the soup. This soup is truly a delight when made with corn stock.
Chowder vs. soup: The recipe, as written, has more of a soup consistency. However, if you are after a thicker, chowder-like soup, I recommend pureeing more soup, perhaps 4-5 cups instead of 3 cups. Alternatively, you can add a cup of heavy cream and 2 ounces of cream cheese right when you add the pureed soup. Just be sure to bring it to a boil so the cream cheese will melt and the soup will thicken.
To store leftovers: After it comes to room temperature, store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Freezing instructions: This soup is great for making ahead of time because it can last in the freezer for up to 2 months in an airtight container. You can even portion it out in single servings for quick meals.
To reheat: Remove from the freezer and let it thaw in the fridge overnight. Heat on the stovetop until warm or in the microwave at one-minute intervals. Be sure to stir in between intervals to heat evenly. If it’s too thick, add a splash of water or vegetable broth.

Nutrition

Chestnut Soup

Aysegul Sanford — Mon, 12 Dec 2022 19:48:14 +0000

Other than boiling chestnuts, you can follow three other methods if you choose to cook them at home. Follow my guide for roasting chestnuts in the oven, cooking chestnuts in the air fryer, or, like the popular Christmas song, you can also roast chestnuts on an open fire!

If you have some extra chestnuts, be sure to also try our Chestnut Stuffing Recipe.

Ingredients

The subtly sweet, nutty, and earthy flavor of the chestnuts is the true star of the show in this comforting soup recipe. We’re using other simple ingredients, like fresh veggies and herbs, vegetable broth, and a little cream, to complement the chestnuts and provide a luxurious, velvety creaminess. Here’s what you’ll need:

For the chestnuts, I chose to boil the nuts, which I’ve found to be the easiest cooking method. In my How to Boil Chestnuts post, I provide detailed instructions for boiling and peeling fresh chestnuts, as well as make-ahead and storage information. If you’re in a pinch, you can buy roasted and peeled whole chestnuts at your local grocery store or even buy chestnuts online (affiliate link). They are also available cooked and peeled in a jar (affiliate link). Just make sure that the only ingredient listed is chestnuts, as we don’t want any unnecessary sugars or additives. Alternatively, you can use unsweetened chestnut puree in this recipe.
To make the soup, you’ll need extra virgin olive oil, a shallot or a small onion, a carrot, celery, garlic cloves, fresh thyme, a bay leaf, vegetable broth, kosher salt, white pepper (or black pepper), heavy cream (optional), and grated nutmeg.
To garnish the soup (optional), you can use creme fraiche, chopped fresh chives, or chopped bacon.

Substitutions and Optional Add-Ins

This roasted chestnut soup is incredibly versatile, as you can keep it simple and serve it for a cozy weeknight dinner or dress it up with toppings for a decadent holiday meal. Here I’ve provided some suggestions for toppings and listed some ingredient substitutions that might save you a trip to the store.

Shallot: You can use a shallot, a small white onion, or a large leek for this recipe. Leeks are typically harder to find but add a wonderful, delicate flavor to any soup. If you use a leek, make sure to wash it well, as soil tends to get stuck in the layers of the vegetable.
Fresh herbs: I chose fresh thyme sprigs for this roast chestnut soup, but you can also use fresh parsley or sage for a touch of herbal flavor. Feel free to use whatever you have on hand.
Stock: Vegetable broth (or my vegetable stock from kitchen scraps) is a great base for this vegetarian chestnut soup, especially if you’re serving it for vegetarian friends. If you’re not worried about making the soup vegan or vegetarian, you can use chicken stock or a bouillon cube instead. If you choose to use a bouillon cube, boil the water first, dissolve the cube, and then add the veggies.
Crumbled bacon: Topping this soup with crumbled bacon adds a salty, savory element that perfectly complements the dish. Feel free to use your bacon of choice, but I personally love to make turkey bacon in oven or in the air fryer.
Alcoholic option: For an adult-friendly flourish, finish off each bowl of soup with a tablespoon of brandy or sherry. The alcohol gives the soup a gourmet feel and brings out the nutty flavor profile.
Creme fraiche: If you happen to have some store-bought creme fraiche (French for “fresh cream”) on hand, why not add a dollop to your soup? Its nutty, tangy flavor is reminiscent of sour cream and adds a beautiful creaminess to the dish.

How to Make This Recipe?

With a little bit of hands-on time to prepare the veggies and only 15 minutes of cook time, you’ll have a steaming bowl of this velvety cream of chestnut soup on the table for everyone to enjoy. Here’s how to make it:

Cook the veggies: Add the olive oil to a large pot or Dutch oven and heat over medium-high heat. Add in the shallot, celery, and carrots and cook for 5-7 minutes, until the veggies are soft.
Cook the garlic: Add the garlic to the pan and cook for one minute.
Add additional ingredients: Place the chestnuts, vegetable stock, thyme, bay leaf, and salt and pepper in the pan and give it a stir.
Cook soup: Bring the mixture to a boil and simmer, stirring occasionally, for 15 to 20 minutes or until the vegetables are fork-tender.

Purée soup: Remove and discard bay leaf. Using an immersion blender, puree the soup (careful, it’s hot!) until it appears smooth and creamy.
Add the heavy cream: If using heavy cream, add it to the chestnut puree. Bring the soup to a rolling boil. Give it a quick taste, and season with salt and pepper if needed. Stir in the grated nutmeg right before you are ready to serve.
Garnish and serve: Ladle into a soup bowl and garnish with your toppings of choice.

How to Store, Freeze, and Thaw?

One of the best things about making a big pot of this creamed chestnuts recipe is that you’re almost guaranteed to have some leftovers to enjoy the next day. Whether you plan to meal-prep it for the week or store it away in the freezer, I have you covered with these helpful tips:

Store: Before storing, let the soup cool down to room temperature. Spoon it into an airtight container and keep it in the fridge for up to 5 days.
Freeze: Let the soup come to room temperature and store it in an airtight container in the freezer for up to 3 months.
Thaw: To thaw from frozen, let the soup sit in the fridge overnight before reheating.
Reheat: Reheat in a saucepan on the stove, making sure to stir often as it heats up. The soup tends to thicken as it sits, so you may need to add a quarter cup of liquid to thin it out.

Expert Tips

Making this creamy chestnut soup isn’t rocket science, but I’ve put together a few tips to make things a little easier (and safer) in the kitchen.

Be careful when blending: Whether you’re using a food processor, a regular blender, or an immersion blender to puree the soup, remember that you’re working with very hot soup that may burn you. Take your time and wear oven mitts if needed.
No hand blender, no problem: I prefer to use an immersion blender (aka hand blender) because it yields a super smooth and creamy texture, but you can also use a food processor or a regular blender and puree it in batches for similar results.
Foam on top: You may end up with some foam on top after pureeing the soup. This is normal. You can remove it with a spoon or bring the soup to one last boil while stirring it constantly. It should disappear as you stir it.

What to Serve It With?

The beauty of this recipe is that it suits almost any occasion. Serve it alone for a quick, warming weeknight dinner, or pair it with wine and a gourmet entree or side for a special occasion. Here are my suggestions:

Make it a luxurious dinner: Want to make your next dinner party feel extra special? Serve this soup as the perfect starter (with crusty bread) to accompany a spread of gourmet dishes. My go-to gourmet meal is Roasted Cornish Hens as the main course paired with Rosemary Mashed Potatoes and a Butternut Squash Salad.
Give it a French twist: Transport your friends, family, and guests to Paris with a French-inspired meal. Add a dollop of creme fraiche to make it a French chestnut soup (the French may call it a “chestnut veloute”), and serve with my delicious Chicken Fricassee, Brioche Bread, and these Easy Green Beans for true culinary experience. And don’t forget to grab a bottle of French wine for a full meal that is guaranteed to impress!

FAQs

What do chestnuts taste like?

When roasted, chestnuts have a subtly sweet, nutty, and earthy flavor. Some say the flavor reminds them of a sweet potato!

Are chestnut healthy?

Although they’re small in size, chestnuts are packed with a variety of health benefits. They are a good source of copper, manganese, and vitamin B6, as well as several antioxidants. Check the ingredient label if you’re buying pre-cooked or peeled chestnuts, as they may contain added sugars or other ingredients you’ll want to avoid in order to reap their full health benefits.

How to prepare chestnuts for soup?

To prepare chestnuts for soup, you’ll want to cook and peel them first. The main two cooking methods are roasting and boiling, which involve either roasting the nuts in the oven or over a fire or boiling them in water on the stove.

How to make chestnut soup vegan?

To make a vegan chestnut soup, omit the heavy cream and garnish it with your vegan toppings of choice. If you want to make the soup “creamy,” you can add a little almond milk instead of heavy cream. You can even make it a vegan Christmas soup by topping it with a tbsp of brandy or sherry to make it festive.

Other Soup Recipes You Might Like

If soup is your go-to winter meal, why not add a few more delicious soup recipes to your book? We love a good soup here on the blog, so be sure to check out the tasty ones below.

If you try this Creamy Chestnut Soup recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Chestnut Soup Recipe

This Chestnut Soup, also known as Chestnut Veloute, is a silky, creamy, and nutty dish that's perfect for the holiday or winter season. Enjoy it with crusty bread for a decadent weeknight meal, or serve it as a starter to accompany a spread of your favorite seasonal comfort foods.

Course Soup

Cuisine American/French

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 287kcal

Author Aysegul Sanford

Ingredients

1 tablespoon olive oil
1 shallot or ½ small onion, chopped
1 medium-sized carrot chopped (~ ⅓ cup)
1 stalk celery chopped (~ ⅓ cup)
2 cloves garlic peeled and minced
2 ½ cups chestnuts cooked and peeled* – (about 15 oz.) plus more for garnish
1 teaspoon fresh thyme chopped
1 bay leaf
5 cups vegetable broth
½ teaspoon kosher salt
¼ teaspoon white pepper or black pepper
¼ cup heavy cream – optional
¼ teaspoon grated nutmeg

Optional Toppings:

4 tablespoons creme fraiche
2 tablespoons fresh chives chopped
4 cooked bacon strips chopped (or turkey bacon) – non vegetarian option

Instructions

Cook the vegetables: Heat olive oil in a Dutch oven (or large saucepan) over medium heat. Add shallot, carrot, and celery. Cook, stirring regularly, for 5-7 minutes or until vegetables are softened.
Add the garlic: Add in the garlic and cook for one minute.
Add additional ingredients: Stir in the chestnuts, thyme, bay leaf, vegetable stock, and salt and pepper.
Cook the soup: Bring to a boil and let it simmer for 15-20 minutes or until all the vegetables are fork-tender.
Puree the soup: Discard the bay leaf. Using an immersion blender, carefully puree the soup until it is creamy.
Add the heavy cream: If using, stir in the heavy cream. Bring it to a quick rolling boil. Give it a quick taste and add more if necessary.
Add the nutmeg: Right before serving, stir in the grated nutmeg.
Serve: Ladle into individual bowls and if preferred, garnish with your choice of toppings.

Video

Notes

This recipe makes 5-6 cups of chestnut soup, making it approximately 1 1/2 cups per serving. The calorie information listed below does not include the optional toppings.
Cooking Chestnuts: You can use store-bought chestnuts (affiliate link) or boil fresh chestnuts yourself. Alternatively, you can use roasted chestnuts to make this soup recipe.
To make it vegan: If you are following a plant-based diet, please omit using heavy cream, creme Fraiche, and bacon. This soup is naturally gluten-free with or without the optional ingredients.
Foam on top: You may end up with some foam on top after pureeing the soup. You can remove it with a spoon. Or do what I do, bring the soup to one last boil while stirring it constantly.
Bacon: If you want to cook the bacon on the stovetop, you can cook it in the same pot you will use to make the soup. Simply place the strips in a cold pot, arrange them in a single layer, and cook them over low heat until they are crispy. Transfer them to a paper towel, pour out the excess grease in the pot, and then follow the instructions starting with cooking the vegetables. You can also use Baked Turkey Bacon as a topping.
Store: Let the soup cool down to room temperature before storing. Transfer it into an airtight container and keep it in the fridge for up to 5 days.
Freeze: Let it come to room temperature and store it in an airtight container in the freezer for up to 3 months.
Thaw: To thaw from frozen, let the soup thaw in the fridge overnight.
Reheat: Reheat in a saucepan on the stove, making sure to stir often as it heats up. The soup tends to thicken as it sits, so you may need to add a quarter cup of liquid to thin it out.

Nutrition

Cucumber Soup Barefoot Contessa Style

Aysegul Sanford — Mon, 18 Jul 2022 22:54:06 +0000

This recipe is based on the original recipe of Ina Garten’s cucumber soup from Food Network. While I love her method of roasting shrimp in the oven, you can also “turn the volume up” by soaking them in my shrimp marinade. And if you’re up for it, why not make it with my grilled shrimp?

If you have extra cucumbers on hand, definitely try Creamy Cucumber Salad and Cucumber Mozzarella Salad, too.

Why Should You Try This Recipe?

This chilled cucumber soup with shrimp couldn’t be easier. I know you will love it because:

Everything is thrown in the food processor: All you do is put everything in a food processor, process for a couple of minutes, and you’re done. And you can do this while shrimp is roasting in the oven.
Perfect make ahead: Since the cucumber soup needs time to chill, it’s a great recipe to have ready and waiting in your fridge, which makes it ideal for entertaining.
Healthy, satisfying, and visually impressive: Cold soup never tasted so good with the right mix of light, creamy and savory ingredients. Not to mention, it is a show stopper with all the gorgeous green and orange hues.

Ingredients

This Chilled Cucumber Avocado Soup requires two sets of basic ingredients.

The first set is the soup part. To make the cold cucumber and avocado soup, gather together whole milk Greek yogurt, avocado, half-and-half, English cucumber, red onion, garlic cloves, scallions, fresh lemon juice, kosher salt, and black pepper. You will also need fresh dill and crushed red pepper (optional)

The second set is for the roasted shrimp, and for that, you will need large shrimp, olive oil, salt, and pepper.

Ingredient Substitutions and Notes

Yogurt: I opted for the rich and creamy texture and flavors of whole milk (full fat) plain Greek yogurt, but you can also use non-fat plain yogurt.
Cucumber: Stick with English cucumbers (aka hot house cucumbers) for the best flavor. The skins and seeds are not bitter like regular American cucumbers.
Acid: Replace the lemon juice with lime juice or white wine vinegar.
Shrimp: Search for large shrimp or those labeled 16/21. This means there are between 16 to 21 pieces of shrimp in one pound.
Garnish: Garnish with your favorite fresh herbs, such as fresh mint, parsley, or basil, or a dollop of sour cream.

How to Make

Avocado yogurt soup requires nothing more than a quick whiz in your food processor and then some chilling time. Here’s how to do it:

Puree: In the bowl of a food processor with the steel blade attachment, add yogurt, avocado, half and half, cucumber, red onion, garlic, scallions, lemon juice, salt, and black pepper. Process until cucumbers have broken down and are coarsely pureed. Taste for seasoning and adjust if necessary.
Chill: Pour the cucumber soup into a large mixing bowl. Cover with plastic wrap and chill in the fridge for at least 1 hour.

Cook shrimp: Preheat the oven to 400 degrees F. Place shrimp onto a parchment-lined baking sheet, spreading out into one even layer. Drizzle with olive oil and season with salt and pepper. Cook for 5-7 minutes, flipping once about halfway through.
Serve: When ready to serve, ladle the chilled soup into small bowls or glasses. Garnish with shrimp, dill, thin slices of lemon – and crushed red pepper and flaky sea salt, if desired.

How to Serve

Ina Garten-inspired cucumber soup can be served in many different fashions. You could try:

Appetizer: Serve it as a cooling first course to weeknight dinner or dinner parties, especially during those hot summer days. Perhaps, serve it with a drizzle of my tangy Yogurt Dill Lemon Sauce for an extra layer of flavor.
Soup & Salad: Make it a meal with one of my summer salads for a healthy lunch or dinner.
Side Dish: Serve it as a side dish with other seafood/shrimp dishes like Orzo Shrimp Salad, Chickpea Tuna Salad, Barefoot Contessa’s Roasted Shrimp Salad, or even Grilled Mahi Mahi for a seafood feast that will impress

How to Store

Chilled cucumber soup will keep for up to 2 days in an airtight container in the fridge. After the 2-day mark, the cucumber begins to release too much water and breaks down.

Be sure to give it a whisk before serving the next day.

Expert Tips

Allow for at least 1 hour of marinating time. This helps the flavors marry together and chills the soup down.
Puree until your desired consistency is reached. This could be slightly chunky or super smooth.
Cold soups can also be pureed with an immersion blender. Simply combine cucumber and all other ingredients in a large bowl, then puree until smooth.
Pat the shrimp dry with paper towels. This makes for perfectly roasted pink shrimp every time.
Taste for seasoning. I highly recommend tasting it a few times as you blend and add more seasoning as you see fit.

Other Soup Recipes You Might Also Like:

If you try this Barefoot Contessa Style Cold Cucumber Soup recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

This recipe is adapted (with minor ingredient changes) from Ina Garten’s “Chilled Cucumber Soup with Shrimp” recipe in her book Barefoot Contessa Back to Basics.

Cold Cucumber Soup Recipe by Barefoot Contessa

This chilled cucumber soup is made by mixing Greek yogurt with avocado, cucumber, dill, and lemon juice and then topping it off with roasted shrimp. It is an easy to make appetizer that you can serve during the warmer months.

Course Soup

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 10

Resting time 1

Total Time 1 30

Servings servings

Calories 271kcal

Author Aysegul Sanford

Ingredients

For the Cold Cucumber Soup:

2 cups whole milk Greek yogurt
1 ripe avocado halved and cut into cubes
1/2 cup half and half
1 English cucumber unpeeled* (or half-peeled), cut into 1-inch cubes
1/4 cup red onion chopped
3 cloves of garlic minced
4 scallions both white and green parts, chopped
1/3 cup freshly squeezed lemon juice approximately from 2 lemons
2 teaspoons kosher salt*
1/2 teaspoon black pepper

For The Shrimp Topping:

1/2 pound large shrimp 16/21, deveined and peeled – pat dry with paper towels
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper

As Garnish:

2 tablespoons chopped fresh dill for garnish
Pinch of crushed red pepper optional
Coarse salt to finish it off

Instructions

Puree: Place yogurt, avocado, half and half, cucumber, red onion, garlic, scallions, lemon juice, salt and black pepper in the bowl of a food processor. Process until cucumbers are coarsely pureed. Taste for seasoning and add more, if necessary.
Chill: Transfer to a large bowl, cover with plastic wrap, and allow it to marinate for at least one hour* in the fridge.
Cook shrimp: Preheat the oven to 400 degrees F. Place shrimp onto a baking sheet in one even layer. Drizzle with olive oil and season with salt and pepper. Roast for 5-7 minutes, making sure to turn once during cooking.
Serve: When ready to serve, ladle the chilled soup into bowls. Top off with a few pieces of shrimp, fresh dill, lemon slices, and crushed red pepper, if using. Finish it off with a pinch of coarse sea salt & serve!

Notes

This recipe serves 6 appetizer portions and 4 main dish portions.
Taste before serving: The salt amount used might look like a lot but it is not a typo. This cucumber soup needs a lot of seasoning. If you want to use less, you can start with 1 teaspoon and decide whether you want to add more after giving it a taste.
Peeling cucumber: It is best to taste your cucumber with the peel-on to ensure that it does not taste bitter. If it tastes bitter, it is best to peel the cucumber before adding it to the food processor.
Make it ahead: You can make the soup portion of this recipe a day ahead. However, I would recommend roasting the shrimp right before serving. And be sure to whisk to soup well before garnishing and serving.
Puree until your desired consistency is reached. If you prefer a smoother texture, puree longer and vice versa.
Not a fan of dill? You can use other fresh herbs like fresh Italian parsley or mint. Or, for a milder dill flavor, feel free to use dried dill.

Nutrition

Cream of Zucchini Soup

Aysegul Sanford — Tue, 14 Jun 2022 14:35:42 +0000

As zucchini season nears, you may start looking for an excellent zucchini soup recipe that you can serve warm or cold. This “Cream of Courgette Soup”, as she would call it, was passed down from my mother and has proven time and again to be the best zucchini soup recipe.

If you’re not in the mood for soup but still want to use your fresh zucchini from your kitchen garden, check out some of my other zucchini recipes, such as Zucchini Shrimp Scampi, Zucchini Noodles, Baked Zucchini Fritters, or Paleo Zucchini Bread with Almond Flour. During the summer months, when I have so much zucchini to use these are the recipes I make.

Why I Love This Recipe:

The wonderful thing about this easy soup is that it is so versatile. Regardless of who you are or where you are, there is a way to make this soup into something you love.

Garden Fresh: This soup is excellent for using up all those fresh garden zucchini (aka courgette) that you have been growing all summer long.
5 Ingredients, One Pot, and 30 minutes is all you need: This easy creamy zucchini soup recipe only requires 5 ingredients (plus salt and pepper) and is made in one pot.
Creamy without Heavy Cream: Thanks to the addition of one small potato, the soup is super creamy without a drop of heavy cream.
Diet-Friendly: Zucchini is a healthy source of vitamins and minerals. Without modifying the recipe, you have a gluten-free, low-carb, dairy-free, low calorie, and vegan-friendly soup. It can also be made keto-friendly with one minor adjustment.
Enjoy Year-Round: On a cold winter night, you can warm the soup up, providing warmth and comfort without being too heavy. Enjoy it cold in the summer and let the fresh zucchini cool you off after a day in the heat.

Ingredient Checklist:

As I mentioned before, you will only need 5 core ingredients (plus salt and pepper) for this comforting soup. Grab them at any local market or from your own garden!

You will need 4 medium-sized zucchini (approximately 1 1/2 lbs), 1 small/ medium onion, 1 medium-sized Yukon Gold potato (5 oz.), 2 cloves of garlic, 4 cups of vegetable broth, 1 teaspoon of Kosher salt, and 1/2 teaspoon of black pepper.

Toppings and Substitutions:

Optional Toppings: While this creamy courgette soup is perfectly delicious by itself, I decided to top it off with a dollop of my Greek Yogurt Sauce (made with plain yogurt) and a squeeze of fresh lemon juice. I also sprinkled it with some chopped fresh dill but fresh parsley would also work.
Vegetable Broth or Chicken Stock: I wanted my zucchini soup vegan so I used vegetable broth as the liquid in the recipe. However, if you are okay with it not being vegan/vegetarian, you can make your zucchini soup with chicken broth. If you decide to do so, simply replace the 4 cups of vegetable broth with 2 cups of chicken broth and 2 cups of water. Avoid using 4 cups of chicken broth, as the chicken taste will overpower the rest of the dish.
With this being said, if you plan to serve this soup cold, it is highly recommended that you use vegetable stock. This will bring out the fresh flavors of the vegetables used.

How to Make Zucchini Soup Recipe:

Prepare Ingredients: Prepare zucchini by cutting into 3-inch pieces (peeling is optional). Next, peel and cut the potato into chunks. Then, peel the onion and cut it in half (no need to chop). Lastly, peel the garlic cloves.

Combine Ingredients: Combine zucchini, onion, potato, garlic, vegetable broth, salt, and pepper and dump into a large pot, dutch oven, or 4-quart saucepan. Place the lid on top and place over medium-high heat.
Boil and Simmer: Bring mixture to a boil and simmer for 20-25 minutes or until zucchini is tender. You can check doneness by inserting a knife through one of the zucchini or potato pieces. If it comes in and out easily, your zucchini potato soup is ready for blending.

Blend: Remove from heat and blend mixture using an immersion blender. If you do not have an immersion blender, you can use a regular blender or a food processor. Simply puree until it is creamy with no chunks remaining.
Garnish: Add an optional garnish of yogurt sauce. You may substitute yogurt sauce with a dollop of sour cream, if you prefer. Add a squeeze of lemon or lime juice and top with fresh dill for a little extra flavor, taking this soup to the next level.

How to Serve:

When serving this delicious soup, use your creativity! There is an easy way to make this soup perfect for anyone. Below you will find my favorite ways to enjoy this delicious cream of zucchini soup.

Creamy Yogurt Topping: My favorite option for garnish is my quick and easy Greek Yogurt Sauce. This was a staple at home growing up in Turkey and it is how my mom served it. It makes a great addition to the soup and many of my other Turkish dishes.
Sour Cream: Depending on what you have in your kitchen, you can easily top this Cream of Zucchini Soup with a dollop of sour cream instead of the yogurt sauce.
A drizzle of Extra Virgin Olive Oil: For a simple garnish, I usually drizzle it with a tablespoon of olive oil, a squeeze of lemon juice, and sprinkle it with a pinch of flaky sea salt and an optional red pepper flakes (for some heat) to finish.
Cheese: A sprinkling of feta or parmesan cheese is an excellent addition to this light soup.
Fresh Dill (or parsley): You may even want to visit your garden for a fresh sprig of dill to top off this soup. Alternatively, you can also use fresh Italian parsley as garnish.
Crusty Bread: If you are looking for a heartier option, serve this soup with a crusty loaf of bread like my No-Knead Bread or Olive Bread. Both of these bread recipes pair well with many creamy soups, providing a great combination of flavors and textures.

Storage and Freezing Instructions:

Storage: This Cream of Zucchini Soup can be stored in a refrigerator for up to 3-4 days in an airtight container. Before sealing the container, ensure the soup has reached room temperature.
Freezing: You can freeze it by bringing the pureed soup to room temperature and sealing it into a freezer-safe airtight container. This soup can be frozen for up to 30 days. To thaw, remove it from the freezer a day before and let it thaw in the refrigerator. Heat it in a large saucepan before serving.

Variations:

If you are looking to change up this recipe, there are some easy adjustments that you can make. This soup easily fits into many diets, so there is a delicious option for everyone!

Yellow Squash: If you have some yellow squash in your garden, you may opt to make a zucchini yellow squash soup. Replace 2 of your zucchinis with 2 yellow squash.
For a Keto Zucchini Soup: Replace the potato with ½ cup of heavy whipping cream. When your boiling is near completion, add the heavy whipping cream, stir, and bring to a boil.

FAQs:

Do You Peel Zucchini for Soup?

I do not peel the zucchini when making this soup. Fresh zucchinis during zucchini season have thin, tender skin, so you can skip the peeling. Just remember, if you choose to leave the skin on, thoroughly wash before chopping.

Can You Freeze Cream of Zucchini Soup?

Yes, you can freeze this easy zucchini soup! Simply bring to room temperature, and seal in an airtight, freezer-safe container. Your soup is then ready to be stored in a freezer for up to 30 days.

Other Vegetable Soup Recipes You Might Like:

If you are looking for other creamy vegetable soups made with simple ingredients, check out some of my other reader favorite recipes below:

Carrot Soup
Chilled Cucumber Soup
Jerusalem Artichoke Soup
Pumpkin Soup with Ginger
Vegetarian Sweet Potato Soup with Chickpeas
Vegan Butternut Squash Soup
Need more inspiration? Be sure to check out all our Healthy Soup Recipes.

If you try this Cream of Zucchini recipe or any other one of our zucchini recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Cream of Zucchini Soup Recipe

A healthy zucchini soup recipe made with 5 ingredients in one pot in 30 minutes. This is the best way to use your garden zucchini. Serve it warm or cold this easy soup is guaranteed to please.

Course Soup

Cuisine Turkish

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 74kcal

Author Aysegul Sanford

Ingredients

4 medium sized zucchini (approximately 1 ½ lbs) peeled & cut into 3 inch pieces
1 small onion peeled and cut into half
1 medium-sized 5 oz. Yukon gold potato, peeled and cut into chunks
2 cloves garlic peeled
4 cups of vegetable broth or chicken broth*
1 teaspoon Kosher salt
½ teaspoon black pepper

Optional Toppings:

1 cup Greek Yogurt Sauce or a few dollops of sour cream
4 tablespoons Lemon Juice Freshly squeezed
2 tablespoon fresh dill or fresh parsley chopped
extra virgin olive oil

Instructions

Place zucchini, onion, potato, garlic, vegetable broth, and salt and pepper in a medium size saucepan with a lid over medium-high heat.
Bring to a boil and let it simmer for 20-25 minutes until zucchini and potato are softened and tender.
Off the heat, using an immersion blender (regular blender or food processor), puree soup until creamy and no chunks remaining.
Garnish with a dollop of yogurt sauce, sour cream, a drizzle of olive oil, or a squeeze of lemon juice and fresh herbs.

Video

Notes

Do You Peel Zucchini for Soup? I do not peel the zucchini when making this soup. Fresh zucchinis during zucchini season have thin, tender skin, so you can skip the peeling. Just remember, if you choose to leave the skin on, thoroughly wash before chopping.
Use chicken broth: I wanted my zucchini soup vegan so I used vegetable broth as the liquid in the recipe. However, if you are okay with it not being vegan/vegetarian, you can make your zucchini soup with chicken broth. If you decide to do so, simply replace the 4 cups of vegetable broth with 2 cups of chicken broth and 2 cups of water. Avoid using 4 cups of chicken broth, as the chicken taste will overpower the rest of the dish. With this being said, if you plan to serve this soup cold, it is highly recommended that you use vegetable stock. This will bring out the fresh flavors of the vegetables used.
Storage: This Cream of Zucchini Soup can be stored in a refrigerator for up to 3-4 days in an airtight container. Before sealing the container, ensure the soup has reached room temperature.
Freezing & thawing: You can freeze it by bringing the pureed soup to room temperature and sealing it into a freezer-safe airtight container. This soup can be frozen for up to 30 days. To thaw, remove it from the freezer a day before and let it thaw in the refrigerator. Heat it in a large saucepan before serving.
The calorie information below does not reflect any calories coming from the optional toppings.

Nutrition

This Zucchini Soup recipe was originally published on September 2013. It has been updated with new photos and helpful information on June 2021.

Chocolate Chili

Aysegul Sanford — Mon, 03 Jan 2022 16:58:00 +0000

Why Put Chocolate To Chili?

If you’re wondering “Why chocolate in chili?” you’re not alone. Though adding chocolate to chili may seem like an odd choice, it’s actually a tasty way to add balance, depth, and complexity to your chocolate chili without making it sweet.

Adding a small amount of unsweetened cocoa powder and dark chocolate help offset the acidity of the tomatoes and peppers and enhances the chili’s overall flavor profile by giving it rich, earthy tones. This is also why some people think of chocolate as “the secret ingredient” in the best chili recipes.

Why Is This Recipe Awesome?

Hearty, mouthwatering, and full-bodied, this Mexican chocolate chili recipe is comfort food made to stun. Here are a few reasons why it is worth a try:

Made in one pot & ready in less than 45 minutes: It is perfect for a weeknight meal that is guaranteed to impress, just like my Quinoa Chili, Three Bean Turkey Chili and Turkey Pumpkin Chili.
Serves a crowd: This recipe multiplies well so you can make it whenever you need to feed a crowd. Whether it is a family gathering or game day, a big pot of this chocolate chili simmering on the stove will bring everyone together. Got leftovers? No problem, you can easily freeze them for later.
Special Diet Friendly & Easy to Adapt: I made this chili with ground turkey but any ground meat would work. And if you’d rather prefer a no meat option, check out my Vegan Chocolate Chili recipe.
Adding dark chocolate to this chili gives it a mesmerizing flavor profile. Spicy but not hot, earthy but still fresh, this rich chili recipe abounds in complex, nutty tones, similar to another Mexican classic: mole sauce.

Ingredients

Gather olive oil, onion, jalapenos, chili powder, cumin, coriander, ground turkey, garlic, unsweetened cocoa powder, unsweetened chocolate, sweet potatoes, black beans, red kidney beans, diced tomatoes, chicken stock, kosher salt, and black pepper.

As it is with any other chili recipe, when it comes to the toppings sky’s the limit. I topped mine off with fresh cilantro, pumpkin seeds, fresh lime, sliced radishes, and a drizzle of maple syrup.

You can also top it off with a dollop of sour cream, tortilla chips, Mexican or cheddar cheese, avocados, and corn. Again, feel free to add in whatever toppings you have on hand.

Helpful Notes on Ingredients:

Using only the most natural, flavorful, and flexible ingredients, this chili recipe with cocoa powder is a cinch to put together. Below are a few helpful notes on each ingredient:

Chocolate: I use unsweetened baking chocolate in this recipe, but many types of chocolate would work. You can also use 93% dark chocolate or authentic Mexican dark chocolate (affiliate link) if you can get your hands on it.
Cocoa powder: I recommend unsweetened cocoa powder for this recipe. Sweetened cocoa powder will make your chili too sweet and interfere with its complex, rich flavor.
Ground meat: Though I use ground turkey in this dish, any meat will do, including ground beef, ground chicken, or even ground pork. You can even use stew meat. For a vegetarian option, you can even use cremini or baby Bella mushrooms to preserve the chili’s meaty taste.
The liquid: I used homemade chicken stock but if you use ground beef or stew meat, you can use beef broth instead.
Beans: For this dish, I use a combination of (15 ounce) canned black beans and red kidney beans. However, you can use whichever beans you like, from pinto beans to Great Northern beans and beyond. Just be sure to rinse and dry your beans before using them.
Pepper: I use jalapeno peppers in this recipe, but you can also opt for a serrano pepper or bell pepper to adjust the dish’s spice and flavor profile. If you want a spicy chocolate chili, you can also choose to leave the peppers’ seeds in.
Chili powder: If you are a fan of smoky flavors, use chipotle chili powder instead.
Cilantro: Not a fan of cilantro? Not a problem! Cilantro is an optional addition to this recipe, so it can be omitted or substituted for chives or parsley.
Maple Syrup & Sweet Potatoes: Most chocolate chili recipes use a small amount of brown sugar to offset the bitter taste of cocoa powder and chocolate. In my version, I wanted to make it heartier by using sweet potatoes and a drizzle of maple syrup at the end.

How To Make It?

The steps to making this chocolate chilli recipe are:

Sauté the vegetables and bloom the spices: Heat oil over medium-high heat in a large Dutch oven. Add the onion, jalapenos, chili powder, ground cumin, and ground coriander and cook, stirring frequently, until the onions are softened, 5-6 minutes.
Cook the meat: Add the ground turkey to the pan and cook until no pink remains. Be sure to break the meat with a wooden spoon as it cooks. Then, mix in the garlic and tomato paste and cook for another minute.

Add the other ingredients: Add the cocoa powder, chopped chocolate, sweet potatoes, black beans, kidney beans, chopped tomatoes, chicken stock, kosher salt, and black pepper to the pan and stir until fully combined. Bring the mixture to a boil and reduce heat down to medium-low. Then, let the chili simmer, stirring occasionally, until the sweet potatoes are fully cooked (15-20 minutes). You may also choose to stir in the chopped cilantro if desired.
Serve: Ladle the chili into bowls, and top each serving with sour cream, a drizzle of maple syrup, and fresh lime juice. Another option is to garnish the chili with pumpkin seeds and chopped cilantro. Serve.

Slow Cooker Instructions

If you’d rather put your crock pot to use and make it a Slow Cooker Chocolate Chili, this recipe can easily be adapted. Simply follow the instructions below and let your slow cooker do the work for you:

Sauté the vegetables, spices, and meat: In the same order as you’d cook them in the original recipe, saute your chopped onions, jalapeños, chili powder, ground cumin, and ground coriander. Then, add the meat, tomato paste, and garlic.
Add the remaining ingredients: Once the onions are translucent and the meat is mostly cooked, transfer the mixture to a slow cooker. Then, add the rest of the ingredients and stir until fully mixed.
Cook the chili: In the slow cooker, let your chocolate chili cook on low for 6-7 hours or on high for 4-6 hours.
Serve: Garnish it with your chosen toppings and serve.

What to Serve it With?

Chili with chocolate makes a perfect pair with countless other sides. Below are a few ideas to serve it with for a satisfying meal:

Cornbread: No one can resist the classic pairing of spicy chili and sweet cornbread. Now you can take your cornbread game to the next level by giving it a savory kick. Cornbread-lovers will fall head over heels for my bold Jalapeño and Scallion Cornbread and cheesy Cornbread Muffins.
Quesadillas: Nothing is quite as delicious as the taste of the chili paired with a smooth, gooey quesadilla. Plus, you can even pack nutritious superfoods into your side by whipping up my garden-fresh Spinach Quesadillas.
Coleslaw: Creamy, light, and crisp, coleslaw is a no-brainer pairing for this chili made with chocolate. Whether you opt for a tasty tang with my Greek Yogurt Coleslaw or a bright, 2-minute solution with my Vegan No Mayo Coleslaw, your side is guaranteed to wow.
Bread: Who can resist dipping fluffy, wholesome bread into a bowl of steaming chili? Not me! Let the recipe do the work for you with my crusty, 4-ingredient No Knead Bread, or try out my Almond Flour Bread for a low-carb and gluten-free option.

How to Store, Freeze, and Thaw

If you’re looking for easy weeknight meal prep, you’ve come to the right place. As it is with most chili recipes, this dark chocolate chili stores, freezes, and reheats well, all without losing an ounce of flavor.

Storage: To store your leftover chili, bring it to room temperature, transfer it to an airtight container, and put in the fridge for up to 4 days.
Freezer: Your cocoa chili can be stored in the freezer for up to 2 months. Just bring it to room temperature and store it in an airtight container before placing it in the freezer.
Thaw: When thawing this dish, put it in the fridge overnight. Then, reheat the chili just before serving.

Variations

One of my favorite things about this homemade chocolate chili recipe is that it can easily be customized to make it work for various dietary restrictions or even more exciting by making a couple of minor changes. Below are a few variations you may like:

Paleo chili with cocoa powder: To transform this tantalizing chili into a paleo diet friendly chili, omit the beans, use one more medium-sized (and cubed) sweet potato, and cook the recipe as written.
Chocolate cinnamon chili: Making this chili with cinnamon and cocoa is an easy way to add a layer of warm, spicy flavor. Just sauté ½ teaspoon of cinnamon along with your ground cumin and ground coriander, and add the cocoa powder as usual.
Vegan chocolate chili recipe: For a simple vegan fix, omit the meat in this recipe and use 1 pound of cremini or baby Bella mushrooms instead. With that being said, if you are not a fan of mushrooms, you can make it without it as well. Simply follow my Vegan Chocolate Chili recipe for a version made without mushrooms.
Chocolate Chili with Stew Meat: If you chose to use stew meat instead of ground turkey, sautee meat for 3-4 minutes on each side. Remove it from the pot and set it aside. Continue with cooking the recipe as written. Add the semi-cooked meat into the pot when you put the sweet potatoes and stock. Cook until all the vegetables are cooked and meat is softened.

Expert Tips

While the recipe for chocolate chili is quite straightforward, below are a few suggestions to help you get perfect results on your first try:

Bloom your spices: Take your time while sauteing vegetables and spices. Cumin and coriander are oil-soluble spices, which means they must be sautéed to release their full flavors. This process—known as “blooming spices”—helps build the depth and complexity of your dish.
It gets better as it sits: Like other dishes with layered flavors, this chili recipe with cocoa powder only gets better as it sits. Resting gives your ingredients time to develop, merge, and deepen, resulting in a chili whose flavor explodes in every bite.

FAQs

How much cocoa powder in chili?

When adding cocoa powder to chili, a little goes a long way. Since I also use chocolate in this recipe, I only use 2 tablespoons of unsweetened cocoa, but you can use anywhere between 2 and 3 tablespoons.

What does chocolate chili taste like?

Chocolate chili has a complex mole-like flavor. Though this dish has a hint of sweetness, it is primarily spicy with undertones of earthiness, nuttiness, and bold smokiness.

What chocolate to use in chili?

The best chocolate for chili is unsweetened baking chocolate. However, another kind of chocolate that works is dark Mexican chocolate or even a dark chocolate bar (as long as it’s 93% cacao or greater). Milk or semisweet chocolate will be too sweet for this savory dish.

Other Chili Recipes You Might Also Like:

Easy Chicken Chili
Instant Pot White Chicken Chili
Turkey Bean Chili
Can’t get enough? Check out all our Mexican-Inspired recipes.

If you try this Chocolate Chili recipe or any other chili recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Chocolate Chili Recipe

This Chocolate Chili recipe is a one-pot meal that you can make under 45 minutes. Made with unsweetened chocolate, cocoa powder, sweet potatoes, and beans, it is the perfect balance of sweet and savory with a deep rich mole-like flavor.

Course Soup

Cuisine Mexican Cuisine

Diet Gluten Free

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 274kcal

Author Aysegul Sanford

Ingredients

1 tablespoon vegetable oil
1 large onion chopped ~ approximately 1 cup
2 jalapenos seeded and chopped (A medium-sized bell pepper would also work)
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 lbs ground turkey I used 93%
4 cloves garlic minced
1 tablespoon tomato paste
2 tablespoons unsweetened cocoa powder
2 oz. unsweetened chocolate roughly chopped
1 large or 2 medium sweet potatoes peeled and cut into 1-inch cubes
1 15 oz. can of black beans , drained and rinsed
1 15 oz. can of red kidney beans , drained and rinsed
1 28 oz. can of diced tomatoes with their juices
3 cups chicken stock
1 teaspoon kosher salt
½ teaspoon black pepper
½ cup fresh cilantro roughly chopped – (Optional) plus more as garnish

Toppings

¼ cup sour cream optional
¼ cup pumpkin seeds – options;
1 lime cut into wedges
Maple syrup – optional

Instructions

Heat oil in a large heavy-bottomed pot (like a Dutch oven) over medium-high heat. Add onion, jalapenos, chili powder, ground cumin, and ground coriander. Cook, stirring frequently, for 5-6 minutes or until onions are softened.
Add in the ground turkey and cook, breaking the meat with a wooden spoon, until no pink parts remain. Stir in the garlic and tomato paste and cook for another minute or so.
Add in the cocoa powder, unsweetened chocolate, sweet potatoes, black beans, kidney beans, tomatoes, chicken stock, and salt and black pepper. Give it a big stir. Bring it to a boil, turn the heat down to medium-low and let it simmer for 20-25 minutes or until sweet potatoes are fully cooked. If using, stir in the chopped cilantro.
Ladle into bowls. Top each serving with a dollop of sour cream on top and drizzle with a teaspoon of maple syrup and a squeeze of fresh lime juice. Garnish with pumpkin seeds and chopped cilantro. Serve.

Video

Notes

Storage: To store your leftover chili, bring it to room temperature, transfer it to an airtight container, and put in the fridge for up to 4 days.
Freezer: Your chocolate chili can be stored in the freezer for up to 2 months. Just bring it to room temperature and store it in a freezer friendly airtight container before placing it in the freezer.
Thaw: When thawing this dish, put it in the fridge overnight. Then, reheat the chili just before serving.

Nutrition

Vegetarian Quinoa Chili Recipe

Aysegul Sanford — Sun, 02 Jan 2022 07:06:00 +0000

This Quinoa Chili recipe is an easy and quick-to-make recipe that is worth adding to the weekly rotation. Similar to my ultimate vegan chili recipe, it is packed with vegetables and superfoods. Ready in about 40 minutes, it is the definition of healthy comfort food. Not to mention, a perfect meal prep option for cold winter months.

Fan of quinoa? Be sure to check out my ultimate guide on how to cook quinoa perfectly, the best quinoa salads, and everyday healthy quinoa recipes collection.

This is a wonderful vegetarian quinoa chili recipe because most of the ingredients are probably already tucked inside your pantry. And rather than using grains as I did in this Vegan Chili, I decided to go with quinoa. This makes this recipe protein-packed, plant-based, gluten-free, and vegan if you don’t include the toppings.

With a few traditional chili spices, a mix of two beans (or three!) instead of one, canned vegetables, and superfood quinoa, you’ll be enjoying this homemade quinoa and black bean chili in no time.

Ingredients:

This vegetable chili with quinoa is made with ingredients you probably already have in your pantry.

You will need vegetable oil, ground cumin, ground coriander, chili powder, onion, jalapeno (seeded), garlic cloves, a combination of black beans and red kidney beans, canned diced tomatoes, tomato sauce, vegetable broth, and kosher salt, and black pepper.

Ingredient Substitutions

Vegetable Oil – I like to start with olive oil, but any light vegetable oil will do, such as avocado or grapeseed oil.
Chili Powder – For time and convenience, I relied on store-bought chili powder, which is a balanced blend of different chili peppers and seasonings. However, if you have the time, homemade chili powder is well worth the effort.
Jalapeno or bell peppers – I like a mild quinoa chili bowl, so I removed the ribs and seeds from the jalapeno pepper prior to chopping (this is where most of the heat lies). Feel free to leave in the seeds and ribs for a spicy chili. And if you are not a fan of jalapenos you can always use sweet bell peppers or any other green pepper of your choice instead.
Alternatively, you can also use a can of green chiles.
Quinoa – Quinoa, technically a seed, not a grain, is the perfect addition since it cooks in the same amount of time as it takes to simmer the chili. These tiny seeds are packed with protein, vitamins and minerals to give this easy vegetarian chile a hearty (no pun intended!) nutrient boost.
Corn – You can use any variety of corn you have on hand – fresh, canned or frozen. If using canned corn, just like the beans, make sure to rinse and drain to wash away the excess salt and starch. If using frozen corn, there is no need to thaw.

Optional Toppings:

These toppings are only suggestions and, of course, optional. If you are following a Vegan diet or want a straightforward chili, simply omit them.

Sour Cream – Full-fat sour cream or creme fraiche tones down the heat and is a satisfying, creamy addition. Omit if you want to make this a vegan quinoa chili recipe.
Shredded Cheese – I really enjoy shredded cheddar cheese, Monterey jack or pepper jack, but any of your favorite Mexican cheese will do. Omit for the vegan option.
Avocado – Cubed or sliced, the choice is up to you!
Radishes – Fresh and peppery, radishes add a beautiful pop of color, too!
Fresh Cilantro – Fresh, green and classic, chili wouldn’t be chili without a final sprinkle of this delicate herb.
Tortilla Chips – Add a little crunch and treat yourself with a few tortilla chips as a topping or on the side.

How to make Quinoa Chili?

This one-pot vegetarian chili comes together in a few easy steps. Simply:

Bloom the spices. In a heavy bottom pot (such as a Dutch oven) over medium heat, add the olive oil and heat for 1-2 minutes. Add the cumin, coriander and chili powder and cook, stirring constantly, for 1 minute. This helps bloom the spices and release their natural oils.
Sweat the aromatics. Stir in the chopped onion, jalapeno and a pinch of salt (to help release the natural juices). Cook until translucent over medium-high heat, about 5-7 minutes. Then add the garlic and cook, stirring constantly, for 30 seconds.
Add the vegetables and quinoa. Stir in the remaining ingredients – now-drained and rinsed beans, diced tomatoes and their juices, tomato sauce, quinoa, corn, and vegetable stock or water. Give it a gentle stir.
Bring to boil, then reduce to simmer. Increase the heat to medium-high, put the lid on and bring it to a boil. This should take 8-10 minutes. Season with salt and pepper, then reduce to simmer for 10-15 minutes, stirring occasionally.
Top and serve! Ladle the quinoa chili into serving bowls and top with any of your favorite chili toppings, such as sour cream, shredded cheese, avocado, jalapenos, radishes and cilantro!

How to store leftovers & freeze?

For best results, store the leftovers for black bean quinoa chili in an airtight container in the fridge for up to 5 days. This chili recipe actually tastes better throughout the week as the ingredients have a chance to marry together.

It also makes a wonderful make-ahead meal for meal prep. Simply ladle into 4-5 individual containers for a quick, high protein lunch to enjoy during the week.

The best part of this easy vegetarian quinoa chili is that it is perfect for freezing. I usually make a big batch and save some for those evenings when I do not feel like cooking.

Here are two ways you can freeze this soup:

Place in an airtight container, seal tight, label, date, and store in the freezer for up to 3 months. These freezer-friendly meal prep containers (affiliate link) are perfect for freezing soups and chilis.
Place in 2 plastic freezer storage bags, push out all the air, seal tight, label, date and lay flat in the freezer for up to 3 months. This helps to save a bit of space and gives you the option to defrost half, rather than the full batch, if only serving a few lucky eaters.

For both options, defrost overnight in the fridge. The next day, when ready to reheat, transfer to a large pot, bring to boil over medium heat while stirring occasionally, then reduce to a simmer and serve warm with freshly prepared toppings!

Variations:

Need a little bit more inspiration? I’ve got you, my friend!

Try making this simple quinoa chili with any of the following variations:

With Sweet Potatoes: Replace the corn with an equal amount of washed, peeled and ½ inch diced sweet potatoes.
With Three Beans: Replace one can of black beans with one can of white beans, such as cannellini Navy, or pinto beans.
With An Added Dose of Greens: Add 2-3 cups fresh baby greens, such as spinach or kale, at the very end. The heat from the chili will simply wilt the greens and lock in their bright green color.

If you are not much of a chili person, but still prefer a hearty quinoa meal be sure to check out my protein-packed quinoa vegetable stew for a filling and healthy dinner.

Additionally, if you are a fan of serving your chili with homemade cornbread, try these savory cornbread muffins. Packed with scallions and cheddar, they’d be so good with this quinoa chili recipe.

Slow cooker cooking instructions:

If you’d rather make this easy vegetarian chili recipe in your crock pot you can easily do so. Slow Cooker Quinoa Chili is just as easy to make.

Simply place all the ingredients in the bowl of your slow cooker, give them a good mix, and cook in low heat setting for 4-5 hours or high heat setting for 3-4 hours.

Instant pot cooking instructions:

Love the ease and convenience of your pressure cooker? Well, you are not alone. This protein-packed quinoa chili with beans is a great soup you can make in your Instant Pot.

To cook it in your Instant Pot:

Turn on the sautee function in your pressure cooker. Add in the oil. When it is warm, add all the spices, onion, and jalapeno in and saute for 2-3 minutes. Next, mix in the minced garlic and cook for 30 seconds or so.
Add in the beans, diced tomatoes, tomato sauce, quinoa, corn, vegetable stock, and salt and pepper. Stir until everything is combined.
Put the lid on, press the manual button and set it to cook for 10 minutes on high pressure setting.
Natural release for 10 minutes. Release the rest of the pressure by turning on the venting setting. And serve!

FAQs

Can you freeze quinoa chili?

Yes, you can. To do so, bring it to room temperature, place it in a freezer-friendly airtight container, seal tight, label, date, and store in the freezer for up to 3 months.

How to make quinoa chili in slow cooker?

Place all the ingredients of this quinoa chili in the bowl of your slow cooker, give them a stir, and cook in low heat setting for 4-5 hours or high heat setting for 3-4 hours.

Is quinoa good in chili?

Absolutely! With a quick cooking time and its high protein content, quinoa is not only a filling but also a healthy option to add to your chili recipes.

More vegan quinoa recipes you might like:

Want more chili recipes? I’ve got you covered:

Turkey Pumpkin Chili with Quinoa
Easy Chicken Chili Recipe
Healthy Chicken Chili with White Beans
Three Bean Turkey Chili
Vegan Chocolate Chili
Need more inspiration? Check out our archive for more easy soup recipes

If you try this Quinoa Chili recipe or any other chili recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Quinoa Chili Recipe

The best ever Quinoa chili recipe! This protein and veggie-packed quinoa chili with beans is gluten-free, healthy, filling, and perfect for a weeknight dinner. Make a big batch, serve it all right away or freeze some for later.

Course Soup

Cuisine Mexican

Diet Vegetarian

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 259kcal

Author Aysegul Sanford

Ingredients

1 tablespoon vegetable oil
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons chili powder
1 medium-size onion chopped (approximately 1 cup)
1 medium-size jalapeno seeded and chopped
2 cloves of garlic minced
2 15 oz. cans black beans, drained and rinsed
1 15 oz. cans red kidney beans, drained and rinsed
1 28 oz. can diced tomatoes
1 15 oz. can tomato sauce
⅔ cup uncooked quinoa rinsed thoroughly
1 ½ cups corn kernels fresh, canned or frozen
2 cups vegetable stock or water
1 teaspoon kosher salt
½ teaspoon ground black pepper

Toppings (Optional)

1 ripened avocado cut into small cubes
1/2 cup shredded cheddar cheese
1/2 cup red onion chopped
4 tablespoons sour cream
1/4 cup thinly sliced radishes

Instructions

Stove top instructions:

Heat olive oil in a heavy bottom pot over medium heat. Add in cumin, coriander, and chili powder and cook, stirring constantly, for 1 minute.
Stir in the onion and jalapeno. Cook until translucent, 5-7 minutes.
Add in the garlic and cook, stirring constantly, for 30 seconds.
Add in both beans, diced tomatoes, tomato sauce, quinoa, and corn.
Pour in the vegetable stock. Give it a gentle mix.
Turn the heat up to medium-high, put the lid on and bring it to a boil. This should take 8-10 minutes.
Turn down the heat down to low and let it simmer for 10-15 minutes. Give a stir a few times during the cooking process.
Garnish with your favorite toppings like avocados, radishes, cilantro, and sliced jalapenos.

Slow Cooker Instructions:

Place all the ingredients in the bowl of your slow cooker, and give them a good mix.
Cook in low heat setting for 4-5 hours or high heat setting for 3-4 hours.

Instant Pot Instructions:

Turn on the sautee function in your pressure cooker. Add in the oil. When it is warm, add all the spices, onion, and jalapeno in and saute for 2-3 minutes.
Next, mix in the minced garlic and cook for 30 seconds or so.
Add in the beans, diced tomatoes, tomato sauce, quinoa, corn, vegetable stock, and salt and pepper. Stir until everything is combined.
Put the lid on, press the manual button and set it to cook for 10 minutes on high heat setting.
Natural release for 10 minutes. Release the rest of the pressure by turning on the venting setting. And serve!

Notes

Storage instructions: Store leftovers in an airtight container in the fridge for up to 5 days. This chili recipe actually tastes better throughout the week as the ingredients have a chance to marry together.
Freezing Instructions: Place in an airtight container, seal tight, label, date, and store in the freezer for up to 3 months.
Thawing Instructions: Defrost overnight in the fridge. The next day, when ready to reheat, transfer to a large pot, bring to boil over medium heat while stirring occasionally, then reduce to a simmer and serve warm with freshly prepared toppings!

Nutrition

Vegan Chocolate Chili

Aysegul Sanford — Tue, 28 Dec 2021 06:40:00 +0000

Why Should You Try This Recipe?

Similar to my reader’s favorite recipes, vegan chili and quinoa chili, this chili recipe is packed with wholesome ingredients that are also filling. Based on my chocolate turkey chili, this recipe is a keeper. Here are a few reasons why:

One-pot cold weather goodness: It comes together in one big pot in under 45 minutes from start to finish.This is a great recipe when you want to put a healthy dinner on the table on a cold winter night.
Packed with superfoods: I am talking about cocoa powder, dark chocolate, black beans, and sweet potatoes. All of which are wholesome pantry staples.
No meat chili with “meaty-texture”: While there is no meat in this recipe, you will not miss the meaty texture thanks to Hodo’s Adobo Mexican Crumbles. Used in place of meat, they offer a similar meaty texture. Made from organic, high quality soybeans, they are Gluten-free, vegan, and certified USDA organic.

Ingredients

To make this spicy vegan chocolate chili recipe you will need olive oil, onion, jalapenos (or bell peppers), chili powder, cumin, coriander, Hodo’s Adobo Mexican crumbles, garlic, unsweetened cocoa powder, unsweetened chocolate, sweet potatoes, black beans, diced tomatoes, vegetable broth, maple syrup, kosher salt, and black pepper.

In terms of topping, I opted for pumpkin seeds, avocado, fresh lime juice, and a drizzle of maple syrup. I also added Hodo Adobo Mexican Crumbles, which made it even more flavorful, filling, and hearty. However, as it is with any chili recipe, you can use whatever toppings you have on hand.

Detailed Notes on Ingredients & Substitutions:

Peppers: I used seeded jalapenos, but a small bell pepper would also work in this recipe.
Chocolate: Be sure to use unsweetened baking chocolate and unsweetened cocoa powder. The chocolate/cocoa powder addition is to add in a layer of mole-like flavor instead of making it sweet. If you can get your hands on it, you can also use Mexican spicy chocolate.
Beans: I used black beans, but you can also use kidney beans (or any other beans you have on hand) as well.
Maple Syrup & Sweet Potatoes: Most vegetarian chili recipes with dark chocolate use a small amount of brown sugar to offset the bitter taste of chocolate and cocoa powder. In my version, I opted for heartier sweet potatoes and a drizzle of maple syrup at the end.

How To Make It?

The process of making this chocolate chili has 4 folds:

Saute vegetables and spices: Heat oil in a Dutch oven over medium heat. Add onion, peppers, chili powder, ground cumin, and ground coriander. Cook, stirring occasionally, for 5-6 minutes or until onions are translucent.
Add in the Hodo’s Mexican crumbles and saute, breaking it into smaller chunks, for 3-4 minutes.
Place the remaining ingredients into the pot including the vegetable broth. Give it a stir, put the lid on, bring to a boil, turn the heat down to medium-low and simmer for 20-25 minutes or until the sweet potatoes are fully cooked.
Cook the crumbles: If using, five minutes before you are ready to serve, prepare the Hodo Adobo Mexican Crumbles. Heat oil in a large skillet over medium heat. Remove the crumbles from its packaging and saute, breaking it with a wooden spoon, for 3-4 minutes until it is fully crumbled and cooked.
Serve: Ladle the chili into bowls. Top each serving with Hodo’s Adobo Mexican Crumbles, avocado cubes, pumpkin seeds, and chopped fresh cilantro. Right before serving, drizzle with a tablespoon of maple syrup and serve with wedges of lime.

Expert Notes:

Take your time to bloom the spices: While it may sound like an extra step, taking the time to saute the oil-soluble spices like ground cumin and coriander will help you build flavors, especially in a chili recipe like this one.
Optional: Using the Hodo’s Mexican crumbles as a topping is optional but I love that it offers a nice spicy kick as a topping.

How To Store, Freeze & Thaw?

As is the case with other chili recipes, this chili tastes better the next day and freezes well. Here is how I store and freeze it:

Storage: Bring the chili to room temperature, place in an airtight container, and store in the fridge for up to 4 days.
Freeze: Bring the chili to room temperature, place in an airtight container, and store in the freezer upto a month.
Thaw: To thaw, remove from the fridge and thaw in the fridge overnight. Place the chili in a saucepan to warm thoroughly. If it is too thick, add in a quarter cup of water.

With the cold winter days ahead of us, I hope you give this easy-to-make and healthy chili recipe a try. And next time you visit your local Whole Foods, be sure to check out Hodo’s Adobo Mexican Crumbles to use in this vegan chocolate chili or any of your other favorite chili recipes.

Other Chili Recipes You Might Like

If you try this Vegan Chocolate Chili recipe or any other chili recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Vegan Chocolate Chili Recipe

A vegan chocolate chili recipe that comes together in one bowl in under an hour from start to finish. It is the perfect balance of spicy, sweet and savory with a hint of mole-like chocolate flavor.

Course Soup

Cuisine American Vegan

Diet Vegan

Prep Time 20

Cook Time 30

Total Time 50

Servings Servings

Calories 359kcal

Author Aysegul Sanford

Ingredients

1 tablespoon vegetable oil
1 large onion chopped ~ approximately 1 cup
2 jalapenos seeded and chopped (A medium-sized bell pepper would also work)
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 package of Hodo Adobo Mexican Crumbles
2 cloves garlic minced
2 tablespoons unsweetened cocoa powder
2 oz. unsweetened chocolate roughly chopped
1 large or 2 medium sweet potatoes, peeled and cut into 1-inch cubes
2 15 oz. cans of black beans, drained and rinsed
1 28 oz. can of diced tomatoes with their juices
2 cups of vegetable broth
1 teaspoon kosher salt
½ teaspoon black pepper
½ cup fresh cilantro roughly chopped – (Optional) plus more as garnish

Toppings

1 tablespoon of vegetable oil
1 package of Hodo Adobo Mexican Crumbles
¼ cup pumpkin seeds – optional
1 ripe avocado cut into cubes
1 lime cut into wedges
Maple syrup – optional

Instructions

Heat oil in a Dutch oven over medium heat. Add onion, peppers, chili powder, ground cumin, and ground coriander. Cook, stirring occasionally, for 5-6 minutes or until onions are translucent.
Add in the Hodo’s Mexican crumbles and saute for 3-4 minutes.
Place the remaining ingredients garlic, cocoa powder, chocolate, sweet potatoes, black beans, tomatoes, vegetable broth and salt and pepper. Give it a stir, put the lid on, bring to a boil, turn the heat down to medium-low and simmer for 20-25 minutes or until the sweet potatoes are fully cooked.
Cook the crumbles: If you are also using the crumbles as a topping, five minutes before you are ready to serve, prepare and sautee the Hodo Adobo Mexican Crumbles seperately. Heat oil in a large skillet over medium heat. Remove the crumbles from its packaging and saute, breaking it with a wooden spoon, for 3-4 minutes until it is fully crumbled and cooked.
Serve: Ladle the chili into bowls. Top each serving with Hodo’s Adobo Mexican Crumbles, avocado cubes, pumpkin seeds, and chopped fresh cilantro. Right before serving, drizzle with a tablespoon of maple syrup and serve with wedges of lime.

Notes

Storage: Bring the chili to room temperature, place in an airtight container, and store in the fridge for up to 4 days.
Freeze: Bring the chili to room temperature, place in an airtight container, and store in the freezer up to a month.
Thaw: To thaw, remove from the fridge and thaw in the fridge overnight. Place the chili in a saucepan to warm thoroughly. If it is too thick, add in a quarter cup of water.

Nutrition

Butternut Squash Thai Curry Soup

Aysegul Sanford — Thu, 09 Dec 2021 17:08:06 +0000

Why Should You Make This Recipe?

Fragrant, flavorful, and photogenic, this butternut squash red curry has everything. You’ll adore the authentic flavors and nutritious ingredients of this delectable Thai food.

You only need nutrient-packed ingredients and a single pot to make this healthy, heartwarming dish. No one can resist this Thai squash curry’s zesty ginger, warm red curry paste, and sweet coconut. Plus, it is vegan and gluten-free so it works for most everyone.
Avid meal-preppers will love how well this dish keeps in storage. Not only can this soup be frozen for up to a month, but the irresistible Thai flavors also develop while they sit.
Serve it as a soup or as a curry – You can take this basic squash curry recipe and serve it either a curried soup or more of a curry dish using the same ingredients and a single measurement change.

Ingredients

To put together your Thai butternut squash curry soup, you’ll need the following: vegetable oil, onion, fresh ginger, garlic, red curry paste, cubed butternut squash, red lentils, kosher salt, black pepper, vegetable broth, full-fat coconut milk, and Sriracha sauce.

You can also choose to add cilantro, lime juice, and sliced onion for garnish.

Notes on Ingredients & Substitutions

Oil: Though I use extra virgin olive oil in this recipe, any vegetable oil will work, from coconut oil to avocado oil and beyond. An equal amount of ghee would also work.
Thai Red Curry Paste: I used Thai Kitchen’s Gluten-Free Red Curry Paste (affiliate link) when making my butternut squash curry sauce. However, you can use any red Thai curry paste you prefer, including a homemade version.
Unsweetened Coconut Milk: I use full-fat coconut milk for this soup’s thick, creamy flavor. However, you can use lite coconut milk as well. If you’re not looking for a vegan option, you can also use heavy cream.
Vegetable Broth: Want to give your Thai squash curry recipe extra savory flavor? Swap out your vegetable broth for chicken broth for a little extra kick. You can even make homemade chicken stock using my fan-favorite recipe.
Sriracha: Made with chili peppers, Sriracha (affiliate link) gives this Thai butternut squash soup its savory spice. Omit the sauce for a milder, kid-friendly version of this spicy curry.
Cilantro: The cilantro used in this curried squash soup with coconut milk is optional. If you’re not a fan of this herb, you can either swap it out for parsley or omit it entirely.

How to Make Squash Curry

Whether you want to know how to prepare butternut squash for curry, how to cut butternut squash, or how long to simmer your soup, you’ll find all you need in these easy instructions.

Saute the aromatics: Heat oil over medium heat in a large Dutch oven. Then, add the onion, ginger, and garlic, and stir frequently. Once the onion is translucent (3-4 minutes), add the red curry paste and cook for another minute.
Add the rest of the ingredients: Add the butternut squash, red lentils, salt, black pepper, and vegetable stock to the red curry sauce, and turn the heat to medium-high.
Simmer the soup: Once the mixture boils, reduce it to medium-low heat, and let the soup simmer until the squash cubes are cooked (20-25 minutes). Don’t forget to stir every so often. Insert a knife into a squash cube to check if the soup is finished. The curry is done when the knife goes in and comes out easily.
Blend the Thai red curry with butternut squash: Remove the soup from the heat. Then, use an immersion blender to blend the soup until it reaches the desired consistency, whether chunky or smooth.

Add the milk and hot sauce: Stir the coconut milk and Sriracha into the blended curry. Once thoroughly mixed, taste the soup to see if more seasoning is needed.
Garnish and serve: If desired, garnish each bowl with fresh cilantro and sliced red onion, and serve with lime wedges.

How to Store, Freeze, and Thaw

Whether you’re looking for easy weeknight meal prep or a dish you can save for weeks, this coconut curry butternut squash soup is just what you need. Busy weeknights, meet delicious leftovers.

Storage: When storing your soup, first let it reach room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
Freeze: To freeze this dish, let it reach room temperature and then put it into an airtight container. Once in the freezer, this butternut curry will stay fresh for up to 1 month.
Thaw: When ready to eat, let your Thai red curry with butternut squash thaw in the fridge overnight. Then, reheat the soup on the stove to your desired temperature.

What to Serve With This Recipe?

One of the best things about soup is how many sides you can serve with it! Packed with hearty carbs and mellow flavors, you’ll round out any meal plan with these easy sides.

Jasmine rice: If you’re wondering what to serve with curried butternut squash soup, one of my go-to’s is jasmine rice. Light and fragrant, this side will take your white rice game to the next level.
Crusty bread: Hearty, tender, and always satisfying, artisanal bread is just what your curried butternut squash soup needs. You can even use my No Knead Bread for a stress-free, 4-ingredient loaf.
Naan bread: A classic Indian side, naan bread is just the dish to serve alongside your Thai red curry with butternut squash. This oven-baked flatbread is as soft as it is tasty.
Sweet potato biscuits: Nothing tastes better with red curry squash than sweet potatoes! These fluffy and flaky biscuits are a great recipe to balance the spicy flavors of this red curry recipe.
Almond flour biscuits: In just 25 minutes, you can have these low-carb, gluten-free biscuits on your dinner table. Plus, this simple side only uses five simple ingredients.

Variations

There’s no reason not to make this versatile recipe just the way you like it. Whether you add a protein, omit an herb, or adjust its thickness, this butternut curry soup is guaranteed to satisfy.

Make it a Curry: Though this soup calls for 5 cups of vegetable broth, you can make it thicker and more curry-like by using 3-4 cups instead. That way, this dish will be easier to serve alongside sides like rice and naan.
Thai Kabocha Squash Soup: Give your nutty soup a tantalizing sweetness by swapping your squash. Just replace your butternut squash with an equal amount of cubed kabocha. And if you have some leftover Kabocha, be sure to try my Kabocha Squash Soup recipe as well.
Chicken Butternut Squash Curry Soup: Meat lovers don’t have to miss out on this Thai cuisine. Pack this dish with extra protein by adding a cup of cooked, shredded chicken. You can even use my super simple Bone-In Chicken Breast Recipe!
Roasted Curried Butternut Squash Soup: If you have any leftover roasted butternut squash cubes or air-fried butternut squash cubes — from making Ina Garten’s Butternut Squash Salad or Ottolenghi’s Butternut Squash Salad —you can use them in this recipe. Cut your cooking time in half with this easy leftover solution.
Butternut Squash Curry With Spinach: Did someone say “superfood”? Turn this vegan soup into a nutrient-packed power-meal by adding 3 cups of baby spinach.

Liren’s Meat to the Side

This delicious butternut squash curry recipe comes from my friend Liren’s cookbook, Meat to The Side. If you do not know her, she is the blogger behind one of my favorite food blogs, Kitchen Confidante.

The idea with this book is to look at meat as the side dish and fill your plate with wholesome and nutritious “sides” but make them the main dish instead of meat. She calls it “A Plant Forward Guide to Bringing Balance to Your Plate.”

Similar to this red squash curry soup, Liren’s book offers doable recipes made with everyday ingredients you probably have in your pantry. If you are a fan of my blog, recipes, and the way I cook, I think you would truly enjoy this book.

More Soup and Curry Recipes You Might Like:

If you enjoyed this vegan butternut squash curry recipe, you’ll fall head over heels for these delicious dishes. Creamy, nutritious, and bursting with rich flavors, these curries, and curry-like soups can’t be beaten.

Alison Roman’s Spiced Chickpea Stew
Chicken and Chickpea Curry
Tomato Curry Soup
Slow Cooker Thai Beef Curry
Sweet Potato Soup
Red Lentil Soup
Can’t get enough? Check out all our Asian recipes.

If you try this Butternut Squash Thai Curry Soup recipe or any other Asian recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Butternut Squash Thai Curry Soup Recipe

This Butternut Squash Thai Curry Soup recipe is vegan, light, creamy, and easy to make. It comes together in one pot and it is perfect for a weeknight meal or your weekly meal prep.

Course Soup

Cuisine Thai Cuisine

Diet Vegan

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 208kcal

Author Aysegul Sanford

Ingredients

2 tablespoons vegetable oil
1 medium onion chopped (about a cup)
1 teaspoon fresh ginger grated
2 cloves garlic minced
1 tablespoon red curry paste
4 cups cubed butternut squash from one medium sized butternut squash
1 cup red lentils
1 teaspoon kosher salt
½ teaspoon ground black pepper
5 cups vegetable broth
½ cup full fat coconut milk
1 teaspoon Sriracha sauce plus more as garnish
½ cup cilantro chopped
Lime wedges & sliced red onion as garnish – Optional

Instructions

Heat olive oil in a large Dutch oven over medium heat. Add onion, ginger, and garlic. Cook, stirring frequently, until onion is translucent, 3-4 minutes. Stir in the red curry paste and cook for another minute.
Add cubed butternut squash, red lentils, salt, black pepper, and vegetable stock. Bring it to a boil over medium-high heat, turn it down to medium-low, and let it simmer (stirring occasionally) for 20-25 minutes or until the squash cubes are cooked. You can check doneness by inserting a knife in one of the cubes. If it comes in and out easily, it should be cooked.
Off the heat, using an immersion blender blend the soup until it reaches your desired consistency. You can either blend it until smooth or live it chunky like I did.
Stir in the coconut milk and Sriracha. Give it a taste and add more seasoning if necessary.
Garnish with cilantro and sliced red onion if preferred. Serve with lime wedges.

Notes

Recipe reprinted with permission from Meat to the Side by Liren Baker (Victory Belt Publishing, 2021).
Make it a Curry: Though this soup calls for 5 cups of vegetable broth, you can make it thicker and more curry-like by using 3-4 cups instead. That way, this dish will be easier to serve alongside sides like rice and naan.
Storage: When storing your soup, first let it reach room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
Freeze: To freeze this dish, let it reach room temperature and then put it into an airtight container. Once in the freezer, this butternut curry will stay fresh for up to 1 month.
Thaw: When ready to eat, let your Thai red curry with butternut squash thaw in the fridge overnight. Then, reheat the soup on the stove to your desired temperature.

Nutrition

Vegan Sweet Potato Soup

Aysegul Sanford — Wed, 03 Nov 2021 08:33:00 +0000

Why Should You Try This Soup Recipe?

The fall soup season has just gotten better with this Vegan Sweet Potato Recipe. If not seasoned properly, vegetable-based creamy soups can be boring and taste like baby food, but this is not the case with this one. Here are a few reasons why this recipe is worth trying:

Quick and Easy to make: Made with wholesome ingredients and ready in about 40 minutes, this easy soup recipe comes together in one pot. Simply, sautee aromatics and spices together, add and the rest of the ingredients, and then blend them for a velvety soup.
Packed with spices: The real secret to the deliciousness of this creamy sweet potato soup is the addition of warming spices like ginger, and carrots. These few simple ingredients transform an ordinary sweet potato soup into something extraordinary!
Special-diet friendly: It is so easy to make by simply boiling sweet potatoes in vegetable broth and pureeing them in a blender, it has become a flavor-packed soup I like to make over and over again. And it just so happens to check all the right boxes – vegan, gluten-free, dairy-free, low-fat, and low-calorie.
Worthy of your holiday menu: I love to serve it as a warm appetizer on Thanksgiving and Christmas, but this healthy soup is so hearty and delicious, it makes an incredible weeknight meal. No one will ever know it happens to be good-for-you, too!

If you are a fan of hearty soups and include them in your weekly meal plan, be sure to check out our other creamy vegetable soup recipes like Pumpkin Ginger Soup, Carrot Ginger Soup, Butternut Squash Soup, Sunchoke Soup, and Kabocha Squash Soup.

Ingredients

The main ingredients for this easy sweet potato soup recipe are olive oil, ground cumin, ground coriander, onion, garlic cloves, fresh ginger, onions, carrot, sweet potatoes, fresh herbs (i.e cilantro or parsley), and vegetable broth.

As you can see in the pictures, I used spicy roasted chickpeas on top but you can totally serve it with a slice of my brioche loafor crusty bread like this no-knead bread on the side, should you choose to do so. Alternatively, you can make a batch of my seed cracker recipe to use as a crunchy topping.

If you follow in my footsteps and go with “the chickpea croutons”, you will need canned chickpeas (rinsed and drained), olive oil, garlic powder, ground cumin & cinnamon, and salt and black pepper.

How to Make Sweet Potato Soup From Scratch?

This recipe for basic sweet potato soup with carrots and ginger comes together in 3 folds.

Make the chickpea croutons: Preheat the oven to 400 degrees and thoroughly dry the drained and rinsed chickpeas with a few paper towels. Place on a parchment-lined baking sheet, mix the oil and spices in a small bowl, then toss with chickpeas, making sure all they are all evenly coated. Roast for 20-25 minutes, tossing a few times to ensure they cook evenly, until golden brown and crispy. Set aside to cool.
Sautee vegetables and spices: In a large soup pot (any large dutch oven or any other heavy pot would also work), heat the vegetable oil (I used olive oil) over medium heat. Add the ground cumin and coriander and stir for 30-35 seconds – this helps to bloom the spices. Add the onion and cook, stirring occasionally, until translucent, about 7-8 minutes. Add garlic, ginger, salt and pepper and cook until fragrant, about 1 minute.

Add the rest of the soup ingredients: Then, add the sweet potato cubes and carrots and stir until coated with the oil and spices, 2-3 minutes. Pour in the vegetable stock and bring to a boil. Reduce to simmer and cook for 20 minutes, or until the sweet potatoes are soft.
Puree the soup: Lastly, once the vegetables in the sweet potato carrot soup are tender, blend in a blender or food processor. However, I recommend being very careful, as the soup will be very hot! Return the soup back to the pot and heat until warm. Ladle into bowls, top with crispy chickpea croutons, fresh cilantro or parsley, and enjoy!

If you feel as if your yam and carrot soup is a bit on the thick side, simply add water to reach your desired consistency. Taste and adjust the seasoning, if necessary.

As you can see, with a little bit of advanced prep, you can have a light and delicious plant-based soup in just around 30 minutes.

Variations

Sweet Potato Chowder Soup: Add 1 cup frozen corn with the sweet potatoes and carrots for a subtle, sweet flavor.
Sweet Potato Ginger Soup: Omit the carrots and replace them with another 2 cups sweet potatoes.
Sweet Potato Vegetable Soup: Replace 1 cup carrots with 1 cup celery for more vegetable variety.
Sweet Potato Soup with Coconut Milk: Replace 1 cup vegetable stock with 1small can of full-fat coconut milk (about 1 cup) for an ultra-creamy yam soup recipe.
Indian Vegetable Curry Soup: Add 1-2 Tbsp curry powder when you add the coriander and cumin.

How To Store, Freeze & Thaw?

My favorite thing about these types of creamy soup recipes is that you can make a batch, serve some right away and freeze the rest for later.

To Store Leftovers: This low-calorie sweet potato soup will keep stored in an airtight container in the fridge for 3-4 days.
To freeze & thaw: If you want to freeze this simple vegan sweet potato soup, make sure that it is completely cooled. Then transfer to 2-3 plastic freezer storage bags, ensuring there is a few inches at the top to release air and seal. Seal tight, label, date and place flat on a shelf in your freezer and freeze for up to 1 month. When ready to reheat, remove from the freezer 1 day beforehand and defrost in your refrigerator. Pour back into the saucepot, bring to boil over medium heat and reduce to low. Prepare your toppings and serve warm!

Expert Tips:

Buy whole spices and blend them at home with a spice grinder. The flavor of freshly ground whole spices is far more exceptional than the pre-ground variety. If you don’t feel like grinding the spices at home, try to find a local spice shop and purchase the ground spices in small quantities instead.
A quick note on the spices I used to make these croutons: The beauty of these healthier “chickpea” croutons is that they are endlessly customizable. As you can see in the recipe below, I used garlic powder, ground cumin, salt and pepper, and ground cinnamon. However, you can change it up based on your personal preference.
Use a high quality, low sodium vegetable stock to control the amount of salt in the recipe. I usually make vegetable stock at home using vegetable scraps. If you are not following a vegan diet, you can also use chicken stock in this recipe.
When blending any hot liquid, always be sure to remove the center cap from your blender or food processor, do not fill more than halfway, and gently cover with a clean kitchen towel. This helps release additional steam from the hot liquid. For an even easier approach, use an immersion blender and blend in the pot you cooked in!
Finish it off with a glug of vinegar: This is an optional step but when I make creamy vegetable soups like this one I usually finish it off with a tablespoon of apple cider vinegar. I think the addition of vinegar help with brightening up flavors and gives it a subtle and unexpected kick.
FUN FACT: Did you know the word for sweet potato in New Zealand is Kumara? Call it a Kumara Carrot Soup at your holiday gathering and quiz all your friends!

FAQs

How to make sweet potato soup healthy?

A sweet potato soup by itself can be boring, but a sweet potato carrot ginger soup takes it up a notch. The addition of freshly ground spices, fresh ginger, and carrots make this sweet potato bisque vegan healthy, and super flavorful.

What is the best seasoning for vegan sweet potato soup recipe?

This creamy sweet potato soup is made with the perfect ratio of seasoning:
1 tsp Ground Coriander
½ tsp Ground Cumin
2 Onions
2 Garlic Cloves
1 tsp Grated Ginger
1 tsp Kosher Salt
½ tsp Black Pepper
This will season 4 cups of sweet potatoes and 2 cups of carrots appropriately. If serving a large crowd, simply double or triple the recipe!

Other sweet potato recipes you might also like:

If you are like me, sweet potatoes are your favorite vegetable to use during this time of the year, you might also like the recipes below:

Other fall soup recipes you might also like:

Lentil Soup Recipe
Best Vegan Chili Recipe
Turkish Lentil Soup
Need more inspiration? Check out all our healthy soup recipes

If you try this Creamy Vegan Sweet Potato Soup recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Vegan Sweet Potato Soup Recipe

This light and creamy vegan sweet potato soup is also gluten-free, dairy-free, low-fat, and low-calorie. Topped off with spicy chickpea croutons, it is ready in just 30 minutes.

Course Soup

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 217kcal

Author Aysegul Sanford

Ingredients

For the Chickpea Croutons (Optional)

2 cans (15.5 ounces) of cooked garbanzo beans (aka chickpeas) – drained and rinsed
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground black pepper

For The Sweet Potato Soup:

1 tablespoon vegetable oil
1/2 teaspoon ground coriander
1 teaspoon ground cumin
2 medium-sized onions chopped
2 cloves garlic minced
1 teaspoon grated ginger from 1 inch fresh ginger
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 medium-sized Sweet Potatoes peeled and cut into small cubes (appr. 5-6 cups)
2 carrots peeled and sliced (appr. 1 cup)
6 cups vegetable stock
1/4 cup fresh cilantro or parsley for garnish chopped

Instructions

Start with roasting the chickpea croutons:

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.
Lay two layers of paper towels on a kitchen counter. Spread the rinsed garbanzo beans (chickpeas) to dry. With the help of another piece of paper towel, dry the beans as much as possible. Once dried, transfer them to a mixing bowl.
Mix the oil, spices, and hot sauce (if using) in a small bowl. Drizzle it over the chickpeas, making sure that they are coated with the oil and spice mixture.
Spread the chickpeas on the baking sheet and bake for 20-25 minutes, until crisp and golden, tossing a couple of times during the baking to ensure even cooking.
Take them out of the oven and set aside to cool.

To make the soup:

Heat the oil in a Dutch oven (or any other heavy bottom pan) in medium heat. Add in the ground cumin and coriander. Add the onion. Cook, stirring occasionally, over medium heat, until translucent, 7-8 minutes.
Stir in the garlic and ginger, salt and pepper, and sautee, stirring constantly, for 45 seconds.
Stir in the sweet potatoes and carrot and mix until coated with the spices and onions, 1-2 minutes.
Pour in the vegetable stock and bring it to a boil. Once boiled, turn down the heat to low and let it simmer for 20 minutes or until sweet potatoes are soft.
Puree the soup in a blender or a food processor in batches. Return it back to the pot and heat until warm.
If you feel that it is too thick, you can add in a little bit of water and bring it to a boil.
When ready to serve, garnish the soup with a handful of chickpea croutons and fresh herbs.

Notes

This is an optional step but when I make creamy vegetable soups like this one I usually finish it off with a tablespoon of apple cider vinegar. I think the addition of vinegar help with brightening up flavors and gives it a subtle and unexpected kick.
If you want to make this sweet potato soup even more creamy add in a cup of coconut milk or heavy cream (for a non-vegan option) at the end. Bring it to one last boil before serving.
To Store Leftovers: This low-calorie sweet potato soup will keep stored in an airtight container in the fridge for 3-4 days.
To freeze & thaw: If you want to freeze this simple vegan sweet potato soup, make sure that it is completely cooled. Then transfer to 2-3 plastic freezer storage bags, ensuring there is a few inches at the top to release air and seal. Seal tight, label, date and place flat on a shelf in your freezer and freeze for up to 1 month. When ready to reheat, remove from the freezer 1 day beforehand and defrost in your refrigerator. Pour back into the saucepot, bring to boil over medium heat and reduce to low.
Chickpea croutons are an optional step. This sweet potato soup recipe can be served without them.

Nutrition

Carrot Ginger Soup

Aysegul Sanford — Fri, 15 Oct 2021 08:47:00 +0000

How This Carrot Ginger Soup Came to Be

If you’ve been around here for a while, you may know that I spent several years living and traveling throughout the Caribbean. On one of those trips, while visiting the small island nation of Dominica, I was introduced to a pumpkin ginger soup.

It was the first time I really noticed how naturally fresh ginger pairs with sweet vegetables and how nourishing its vibrant, warming quality can be when served in a soup on a cold day.

That combination stayed with me. Over time, I found that ginger works best when it’s paired with vegetables that already have some sweetness, like pumpkin, sweet potatoes, or carrots. That’s what eventually led me to this carrot and ginger soup recipe.

What makes this soup one I come back to:

It gets better as it sits, which makes it great for making ahead, and leftovers freeze well.
It uses basic ingredients and lets each one shine without overcomplicating things.
You can make it on the stovetop or roast the carrots first, depending on how much time you have.
It works just as well served warm in the winter or chilled on hot summer days.

Ingredients for Carrot Ginger Soup

No matter which method you choose, the ingredient list for this vegan carrot soup stays the same.

I included the exact measurements in the recipe card below, but here are a few helpful ingredient notes I picked up through years of testing the recipe:

Carrots: Peeling is completely optional. I usually skip it and simply scrub the carrots well with a soft brush under running water. This works especially well if you are using organic carrots.

I use the regular carrots you’d find in every supermarket, but rainbow carrots would also work.

Cooking liquid: I usually make this recipe using a mix of vegetable stock and water to keep it vegan and vegetarian, but you can also use chicken stock.

That said, if you do not have any broth, you can use water as the cooking liquid.

Garlic: I recommend using fresh garlic for the best results. If you are roasting the carrots in the oven, I recommend grating the garlic so it cooks quickly and blends smoothly.

For the stovetop method, a rough chop is perfectly fine since it will cook along with the rest of the vegetables.

Ginger: Fresh ginger is best here. Just like the garlic, grating the ginger works best for the roasted version, so it softens evenly.

If you are making the soup on the stovetop, you can roughly chop it, as it will have plenty of time to cook through.

Apple Cider Vinegar: To me, a splash of vinegar is what ties everything together, so do not skip it. I used apple cider vinegar, but another vinegar, like white wine vinegar or even lemon juice, would also work.

Optional garnishes: While this soup is perfectly fine and delicious on its own, you can jazz it up with a variety of garnishes. Below are a few ideas:

If you are keeping things plant-based (and dairy-free), a drizzle of coconut milk or a spoonful of coconut cream or cashew cream is a wonderful option.
If you are okay with a small amount of dairy, I love finishing mine with a dollop of crème fraîche, which adds a nice contrast to the natural sweetness of carrots and the gentle heat coming from ginger.
In the cooler months, I love adding a handful of pumpkin seeds or crispy roasted chickpeas for a little crunch.
A handful of fresh herbs, such as chives, parsley, thyme sprigs, or cilantro, is always a great way to finish this easy ginger carrot soup.

Optional Seasoning: In the recipe below, I kept the seasoning simple with just salt and black pepper, letting the carrots shine.

That said, if you enjoy warm spices, a small pinch of ground turmeric, cumin, or coriander works beautifully here. I recommend starting light (with ¼ teaspoon of each) and adjusting to taste.

How to Make Carrot Ginger Soup (Two Ways – Roasted & Stove Top)

Method 1 – Roasted Carrot Ginger Soup

I’ll be honest, this is my favorite way to make this soup because, as the carrots roast in the oven, their natural sugars caramelize, giving the soup a deeper, more developed flavor that takes this otherwise simple recipe to the next level.

It takes about 40 to 45 minutes from start to finish. Here’s how I do it:

Step 1 – Roast the carrots: Start by chopping the carrots into 1-inch pieces. Then spread them out on a parchment-lined sheet pan. Drizzle them with vegetable oil, then sprinkle with kosher salt and black pepper.

Using clean hands, give everything a good toss so the carrots are evenly coated and arranged in a single layer.

Roast in a preheated 425°F (220°C) oven for about 30 minutes, or until the carrots are tender and lightly caramelized around the edges. This roasting step is where so much of the depth comes from, so don’t rush it.

Step 2 – Sauté the aromatics: While the carrots are roasting, heat 1 tablespoon of vegetable oil in a heavy-bottom soup pot (such as a Dutch Oven) over medium heat. Add the onion and sauté for 5 to 6 minutes, stirring occasionally, until it turns soft and translucent.

Stir in the freshly grated garlic and ginger and cook for about a minute, just until fragrant. We want them softened, not browned.

Step 3 – Add the liquid: Pour in the vegetable broth and water, then season with kosher salt and black pepper. Give everything a quick stir, cover the pot, and bring it to a gentle boil.

Once it starts bubbling, lower the heat and let it simmer for about 10 minutes. Letting it simmer a bit helps the flavors come together before blending.

Step 4 – Add the roasted carrots: Once the carrots are out of the oven and cool enough to handle, carefully transfer them into the pot.

Give everything a good stir and let it simmer for another 4 to 5 minutes so the roasted carrots can fully blend into the broth.

Step 5 – Blend until smooth: Remove the pot from the heat, then carefully blend the soup with an immersion blender until smooth and creamy.

Place the pot back on the stove, stir in the apple cider vinegar, and bring it to a brief boil one last time. That small splash of vinegar brightens everything up right before serving.

Step 6 – Garnish and serve: If preferred, garnish with a dollop of creme fraishe or a splash of coconut milk. Ladle into bowls and enjoy!

Method 2 – Stovetop Carrot Ginger Soup:

Your other option is to cook this carrot ginger soup entirely on the stovetop, which is also great because it takes about 30 to 35 minutes from start to finish, is made in one pot, and requires fewer steps than the roasted version, making it a great option for busy weeknights.

Step 1 – Sauté the vegetables: Heat a small amount of vegetable oil in a large pot over medium heat. Add the onion and carrots and sauté for about 5 minutes, stirring occasionally, until the onion begins to soften.

Stir in the fresh garlic and ginger and cook for about a minute, just until fragrant.

Step 2 – Add the liquid: Pour in the vegetable stock and water, then season with salt and black pepper. Give everything a good stir, cover the pot, and let it come to a gentle boil.

Step 3 – Let it cook: Lower the heat to medium and let the soup simmer for about 30 minutes, or until the carrots are completely tender. To check doneness, insert a sharp knife into one of the carrots. If it slides in and out easily your carrots are cooked and ready for blending.

Step 4 – Blend until smooth: Remove the pot from the heat, then carefully blend the soup with an immersion blender until smooth and creamy. Taste and adjust the seasoning as needed.

Step 5 – Finish and serve: Return the pureed carrot-ginger soup to the stovetop and bring it to a final boil. Stir in the apple cider vinegar to brighten the soup just before serving.

Helpful Tips for the Best Carrot Ginger Soup

While this carrot soup with ginger is simple and made with just a handful of ingredients, a few small tips can make a big difference.

Uniform slicing for even cooking: As you are prepping your carrots make sure that they are equal in size. This way they cook evenly and soften at the same rate, preventing a grainy texture from undercooked chunks during the blending process.

Be careful when blending: If you do not have an immersion blender, you can use a high-powered blender, a regular blender, or even a food processor.

However, remember you are working with very hot liquid, so it is best to blend the soup off the heat and do it in small batches. Keep in mind that hot liquids expand quickly, so take your time and be careful, especially if you have kids around.

Taste for Seasoning: In the recipe below, I kept the amount of salt I used to a minimum, knowing that most people are watching their sodium intake. However, to be honest, when I make this soup for my family, I add more salt than what I listed there. So, please give it a taste during the blending process and add more as you see fit.

A note on the texture and thickness: For the smoothest, creamiest carrot soup, use a high-powered blender. Once blended, return the soup to the stovetop and bring it to one final boil just before serving. This step helps everything come together beautifully.

Additionally, after blending, if you think it is too thick, you can add a bit more vegetable stock to thin it out. And if it is too thin, you can let it simmer for a bit longer, so the extra liquid can evaporate as it cooks.

Cold or Chilled Carrot Ginger Soup: If you are serving this during the summer months, you can also serve it cold. If you are doing so, I highly recommend using a high-speed blender (like Vitamix) to make it extra creamy.

Carrot Ginger Soup Recipe

Easy Creamy Carrot Ginger Soup without a drop of heavy cream. Made with 7 simple pantry ingredients, it can be prepared on the stovetop or with roasted carrots for an even richer flavor. Serve warm with crusty bread or your favorite toppings, and enjoy leftovers all week.

Course Soup, Vegan

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 62kcal

Author Aysegul Sanford

Equipment

1 Immersion Blender
1 Dutch Oven

Ingredients

For The Carrots:

1 ½ lbs carrots peeled or scrubbed and cut into 1-inch chunks
2 tablespoon vegetable oil Only to be used for the roasted version of this soup
1 teaspoon Kosher salt Only to be used for the roasted version of this soup
½ teaspoon ground black pepper Only to be used for the roasted version of this soup

For The Soup:

1 tablespoon vegetable oil
1 yellow onion chopped – medium size (about 1 cup)
3 cloves garlic minced
2 teaspoons fresh ginger grated
2 cups vegetable broth or chicken broth
2 cup water
1 tablespoon apple cider vinegar or lemon juice
1 teaspoon Kosher salt
1/2 teaspoon Black pepper

As Garnish (optional)

Fresh herbs such as chives or parsley
Dollop of creme fraiche or coconut cream/milk
Handful Pepitas

Instructions

Instructions for Roasted Carrot Version:

Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
Place carrots on a sheet pan lined with parchment paper. Drizzle with 2 tablespoons of vegetable oil and sprinkle with 1 teaspoon of kosher salt and ½ a teaspoon of black pepper. Toss to make sure that they are fully coated. Roast in the oven for about 30 minutes.
Heat a tablespoon of oil in a medium saucepan over medium heat. Add in onion and sautee for about 5-6 minutes or until translucent. Stir in the garlic and ginger and sautee for another minute or so.
Pour in 2 cups of vegetable broth, 2 cups water, a teaspoon of kosher salt, and half a teaspoon of black pepper. Give it a quick stir. Put the lid on, bring to a boil and then let it simmer for 10 minutes or so.
When the carrots are fully roasted (and safe enough to handle) place them into the pot, give it a stir, and let it simmer for 4 to 5 minutes.
Off the heat, carefully puree the vegetables with an immersion blender until smooth. Taste for seasoning and add more if necessary.
Put it back on the stove, add in the apple cider vinegar, and bring it to a boil one last time before serving.

For the StoveTop Version:

Heat a tablespoon of vegetable oil in a saucepan over medium heat. Add in the onion and carrots sautee for about 5-6 minutes. Stir in garlic and ginger and saute for about a minute or so.
Pour in 2 cups of vegetable broth, 2 cups of water, a teaspoon of kosher salt, and a half a teaspoon of ground black pepper. Give it a stir, put the lid on, let it cook keeping a close eye on it for about 30 minutes or until a knife inserted into one of the carrots comes in and out easily.
Carefully puree using an immersion blender. Give it a taste and add more seasoning if necessary.
Finish it off with a tablespoon of apple cider vinegar to brighten the flavors.
When it is time to serve it, ladle into bowls and top it off with a dollop of creme fraiche and chives.

Video

Notes

Yields: This recipe makes about 6-7 cups of soup, which is ideal for serving 6 adults. The nutritional information below is per serving and does not include the calories coming from optional toppings.
No immersion blender, no problem: You can puree the soup in a blender or a food processor if you do not have an immersion blender. However, I recommend being very careful and blending it in smaller batches.
Ginger & Garlic: If you are using the roasted carrot version, I recommend grating (or mincing finely) the ginger and garlic. If you are using the stovetop version, just give them a rough chop.
Make-ahead instructions: You can serve this carrot ginger soup a day (or two) in advance, bring it to room temperature, and store it in an airtight container in the fridge until you are ready to serve.
Freezing Instructions: Like most vegetable soup recipes, this carrot soup freezes well. Simply bring it to room temperature, place it in freezer-friendly containers with tight lids, and keep it in the freezer for up to 3 months. Let it thaw in the fridge overnight before heating it up.

Nutrition

Make-Ahead, Storage, and Freezing Instructions

Make ahead: This carrot ginger soup can be made a day or two in advance. Let it cool to room temperature, then transfer it to an airtight container and refrigerate until you are ready to serve.

Storage: Leftover soup keeps well in an airtight container in the fridge for 2 to 3 days.

Freezing: Like most vegetable-based soups, this carrot soup freezes beautifully. Once completely cooled, portion it into freezer-friendly containers with tight-fitting lids. These WECK jars (affiliate link) are my favorite. Freeze for up to 3 months.

Reheating: Let the soup thaw in the refrigerator overnight and reheat gently in a small saucepan over medium-low heat, stirring occasionally, until warmed through.

If it is too thick, feel free to add a splash of water (no more than ¼ cup) or vegetable stock to thin it out.

FAQs

How long does it take to cook carrots in soup?

Using the stovetop method, carrots usually take about 20 to 25 minutes to soften. If you are roasting the carrots to use in the soup later, plan on about 30 to 35 minutes in the oven. But keep in mind, exact timing may vary slightly depending on the size of your carrots.

Do I need to peel the carrots?

This is a personal preference, but if you are trying to save on prep time, you do not have to, as long as the carrots are well scrubbed, especially if they are organic.

How spicy is carrot ginger soup?

The spiciness in this ginger carrot soup recipe comes from the grated fresh ginger. I find that 2 teaspoons of grated fresh ginger for 4 cups of liquid is a good place to start for a mildly spicy soup. However, if you prefer a spicier soup, you can add one (or more) teaspoon of ginger and vice versa.

Can I substitute ground ginger for fresh ginger?

I strongly recommend using fresh ginger, as it adds brightness and an aromatic warmth that ground ginger simply cannot replicate. Ground ginger is more concentrated and has a completely different flavor profile, which will not yield the same results.

What Goes Well with Carrot Ginger Soup?

Once your vegan carrot soup is ready, you can easily turn it into a complete meal with a few simple sides. Here are my favorite ones:

Crusty bread: A warm, crusty loaf is the perfect side for any soup, and this pureed carrot soup is no different. I love serving it with my No-Knead Bread or Olive Loaf, which are both ideal for dipping and soaking up every last bit.

Simple green salads: A fresh salad adds a nice contrast to the warm, creamy soup. Any leafy green salad works well here, but favorites include my Fall Harvest Salad or a simple Kale Salad for something light and refreshing.

Grains and rice: For a more filling meal, serve the soup with rice on the side. Brown Rice works beautifully, or you can opt for Vermicelli Rice if you want something a little lighter that still feels satisfying.

Other Creamy Vegetable Soup Recipes

I don’t know about you, but I love having a few easy soup recipes I can rely on throughout the year, especially vegetable-packed soup recipes that are both comforting and simple to make.

Here are a few of my favorites that I think you will enjoy:

A versatile year-round staple: If you are looking for a light yet satisfying soup that works year-round, my Zucchini Soup is a wonderful option. It’s extra special during summer zucchini season as it can be served chilled on warm days or warm when you are craving something cozy.
A spiced root vegetable classic: If you enjoy naturally creamy soups with a touch of spice, my Vegan Sweet Potato Soup is a great option with warming spices, carrots, and ginger.
The rich crowd-ready batch: For a fall-inspired soup recipe, try my Vegetarian Butternut Squash Soup. It is just as rich, comforting, and great for a crowd.
A fast weeknight dinner solution: If you want something a little more filling, my French Lentil Soup is a great option. This green lentil soup is packed with veggies and great for a weeknight dinner.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

Tuscan Kale Soup

Aysegul Sanford — Sat, 09 Oct 2021 05:28:00 +0000

If you are looking for more delicious, hearty plant-based soup recipes, check out my Vegan Sweet Potato Soup, Vegan Butternut Squash Soup, or Green Lentil Soup.

Why Should You Make This Soup?

This Tuscan bean soup with kale is one of my go-to soups to prepare during the week because it is so healthy and easy to make. Here are a few other reasons why you should also make it:

Quick, Hearty Soup: This quick Vegan Kale Cabbage Soup is a heartwarming and heavy stew-like soup that will keep you satisfied and full long after finishing your meal. All you need is 45 minutes from start to finish for this simple kale soup recipe.
Healthy and Customizable: It is also a healthy, veggie-packed, vegan and gluten-free soup that you can easily customizable and makes many adjustments to fit all the dietary needs of those at the dinner table.
Meal Prep friendly: It can be made in a large batch and stored for a week of healthy meal planning. Simply store the remaining soup and reheat it throughout the week. You can also freeze leftovers and thaw them for up to a month.
Pantry Staples: This Italian Bean Soup is made with simple ingredients that you likely already have in your pantry! It is also a great way to use leftover ingredients for an easy, delicious recipe without a long grocery store run.

Ingredient List

Ready to make this Tuscan Kale and White Bean soup recipe? Let’s start with the ingredients.

If so, gather:

Olive oil
Onions
Carrots
Celery
Tomato Paste
Minced Garlic
White Cabbage
Canned Diced Tomatoes
Yukon gold potatoes
Salt & black pepper
Vegetable broth
Tuscan kale (here is how to cut kale for this soup)
White Cannellini beans

Substitutions and Optional Alternatives

Hearty Greens: For this recipe, amongst all the different types of kale in the market, I use Tuscan Kale, also known as Lacinato Kale. However, Curly Kale, Swiss Chard, or Baby Spinach are great alternatives for healthy greens.
Potatoes: I use Yukon gold potatoes in my recipe. However, red potatoes would also work well. For a seasonal touch, during the fall months, feel free to substitute small butternut squash cubes in place of the potatoes.
White Beans: I use Cannellini beans, also known as White Kidney Beans, but Navy Beans would also work well in this recipe.
Use Chicken Stock: If you are non-vegetarian, you can substitute vegetable stock for chicken stock. My Chicken Stock recipe is easy to make and is a delicious alternative to soup.
Parmesan Cheese: For an additional burst of flavor, non-vegetarians can top the soup off with grated parmesan cheese.
Parmesan Rind: If you are looking to make a true Tuscan Italian soup, add a parmesan rind into the soup as it is cooking. The parmesan rind will give you richer, umami flavors that carry throughout the entire soup. Simply remove the rind before serving.
Optional last-minute additions: While these are optional, I also like to sprinkle them with some red pepper flakes and a squeeze of lemon juice.

How to Make Kale Soup

This Tuscan Bean Soup with Kale is a simple recipe that takes just a few steps from start to finish.

Saute Vegetables: Heat the olive oil in a heavy bottom large pot or a large dutch oven on medium heat. Add in the onions, carrots, and celery. Saute, stirring frequently, until translucent, 7-8 minutes.
Add Tomato Paste and Garlic: Add in your tomato paste and cook until dissolved. Add in the garlic and cook until fragrant, about 30 seconds or so.
Cook Remaining Vegetables: Add in the cabbage, tomatoes, potatoes, and salt and pepper. Pour in the vegetable broth and bring it to a boil.
Cook the Soup: Reduce heat to medium-low and let cook, stirring occasionally, until the potatoes are tender, 25-30 minutes. Add in the kale and beans and allow to cook for 5-7 more minutes, or until the kale is wilted and the beans are warmed through.
Finishing Touches: Ladle the cabbage and kale soup into soup bowls and garnish with chopped parsley. Serve with warm sourdough bread, if preferred.

Variations

The beauty of this kale vegetable soup recipe is that it can easily be customized to make it work for you and your family. Here are a few variations that I have tried:

Kale Soup Without Potatoes: If you do not want to use potatoes, thin pasta, such as orzo, is a great substitute. Just add 1 cup of pasta 10 minutes before the soup is done cooking. For a gluten-free alternative, you can substitute 1 cup of quinoa in for the potatoes as I did in the Quinoa Vegetable Stew. Add the quinoa in 10-15 minutes before the soup is finished to allow the quinoa enough time to cook thoroughly.
Tuscan Kale Sausage Soup: If you love the classic, creamy Olive Garden Zuppa Toscana Soup, you can add sausage to this Tuscan Bean Soup. Saute your choice of sausage prior to adding in your onions, carrot, and celery as outlined in Step 1. Any sausage works for this recipe; some of my favorites are turkey sausage, hot Italian sausage, and Tuscan sausage. You can even use pancetta.
Pressure Cooker Tuscan Kale White Bean Soup: It is simple and convenient to use a pressure cooker or instant pot to make this soup. Saute your onion, carrot, and celery for about 5 minutes or until translucent. Add in your tomato paste, garlic, remaining vegetables, stock, and seasoning, and cook on High Pressure for about 10 minutes, allowing the steam to release naturally. Carefully open the lid and add in the kale and beans and let it soften for 2-3 minutes left, and serve as desired.

How To Serve:

While you can serve this Italian white bean and kale soup recipe as a starter, I usually serve it as the main meal because, with all the vegetables, it is a meal-worthy soup. Especially if you follow in the footsteps of the Italian and serve it with a loaf of crusty bread on the side.

And if you want to continue with the kale theme, be sure to try it with my Harvest Kale Salad.

How to Store, Freeze, and Thaw

In addition to being a veggie-packed and hearty soup, this cabbage kale soup stores well, so it can be a good meal prep recipe you can put on your meal prep rotation. Here’s how I do it.

Storage: This soup is easy to store and reheat throughout the week for lunch and dinner. Allow the soup to come to room temperature before transferring it into an airtight container. Store in the refrigerator for 3-4 days and reheat as needed.
Freeze: You can freeze the leftover soup for up to 1 month and reheat for meals as needed. Allow the soup to come to room temperature before transferring to an airtight container for the freezer.
Thaw: Prior to reheating frozen soup, transfer to the refrigerator the night before and allow to thaw. To reheat, simply warm on the stove or in the microwave.

FAQs:

How to Prepare Kale for soup?

Preparing kale for soup is dependent on what type of kale you choose to use. The first step is to wash the kale thoroughly under cold water. For Tuscan Kale, simply rip small pieces of kale off of the stem and add to a salad spinner or a bed of paper towels. Once the kale is destemmed, simply rip the leaves into small pieces and add to a salad spinner or dry on a bed of paper towels.

When to Add Kale to the Soup?

Because kale is rather thin and delicate, it cooks quite quickly. Add the kale into the soup 5-10 minutes before the soup is finished cooking for best results.

How Long do you Cook the Kale for in soup?

Kale only takes about 5-10 minutes to cook completely. You know kale is done when the leaves are wilted.

Other Meal-Worthy Soup Recipes You Might Like:

Chicken and Vegetable Soup
Stuffed Cabbage Soup
Quinoa Chili
Turkish Lentil Soup
Need more inspiration? Check out all our Easy Soup Recipes

This recipe is adapted (with minor changes) from Emilie Raffa’s new cookbook, Artisan Sourdough Made Simple: A Beginner’s Guide to Delicious Handcrafted Bread with Minimal Kneading . In the book, her version of the recipe is called Tuscan Ribollita Soup.

If you try this Tuscan White Bean Soup recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Tuscan Kale Soup Recipe

This Tuscan Kale Soup is a big pot of vegetables cooked in vegetable stock to perfection and served with a loaf of crusty bread on the side. Vegan and gluten-free, this Kale and Cabbage Soup recipe is worth putting on rotation for a healthy and filling dinner ideal for cold winter evenings.

Course Soup

Cuisine Italian

Diet Vegan

Prep Time 15

Cook Time 30

Total Time 50

Servings servings

Calories 210kcal

Author Aysegul Sanford

Ingredients

For the Soup:

2 tablespoons olive oil
1 large onion chopped
2 medium carrots peeled and chopped
4 stalks of celery rinsed and chopped
1 tablespoon tomato paste
2 cloves of garlic peeled and minced
1 cup cabbage sliced thinly
4 small Yukon gold potatoes unpeeled and diced into small cubes
1 can 15 oz. can diced tomatoes
½ tablespoon kosher salt
½ teaspoon black pepper freshly ground
5 cups vegetable broth or chicken stock for a non vegetarian option
1 bunch Tuscan kale rinsed and leaves torn
1 can Cannelini Beans (15 oz) drained and rinsed

To Serve:

Italian parsley
½ cup Parmesan cheese shredded (optional)

Instructions

Heat olive in a heavy bottom large pot or a large dutch oven on medium heat. Add in onion, carrot, and celery. Saute, stirring frequently, until translucent, 7-8 minutes.
Stir in the tomato paste and cook until dissolved. Add in the garlic and cook until fragrant, 30 seconds or so.
Stir in the cabbage, tomatoes, potatoes, and salt and pepper.
Pour in the vegetable stock. Bring it to a boil, turn down the heat to medium-low and let it simmer, until potatoes are cooked, 20-25 minutes.
Stir in the kale leaves and beans and cook for another 5-7 minutes until kale is wilted and beans are warmed through.
When ready to serve, ladle into bowls, garnish with chopped parsley, and serve along with crusty bread, if preferred.

Notes

Storage: This soup is easy to store and reheat throughout the week for lunch and dinner. Allow the soup to come to room temperature before transferring it into an airtight container. Store in the refrigerator for 3-4 days and reheat as needed.
Freeze: You can freeze the leftover soup for up to 1 month and reheat it for meals as needed. Allow the soup to come to room temperature before transferring it to an airtight container for the freezer.
Thaw: Before reheating frozen soup, transfer it to the refrigerator the night before and allow it to thaw. To reheat, simply warm it on the stove or in the microwave.

Nutrition

Turkish Red Lentil Soup – Kırmızı Mercimek Çorbası

Aysegul Sanford — Wed, 08 Sep 2021 07:31:00 +0000

The Real Deal: Why This is the Only Authentic Turkish Red Lentil Soup You’ll Ever Need

If your travels ever take you to Türkiye in the cooler months, you will likely find yourself in a Lokanta, a traditional restaurant serving heartwarming, authentic Turkish food. There, you’ll almost certainly be served a bowl of this Kırmızı Mercimek Çorbası as a starter or a light meal.

In fact, if you’re a friend of mine, you will probably come back and ask me for the recipe. I know it because it happened to me more times than I can count.

The reason this soup is so well-loved is that it transforms humble, affordable pantry staples into a dish that epitomizes Turkish comfort food. I am sharing my mom’s version with you here, which is nearly identical to the professional standard you’ll find in traditional restaurants throughout Türkiye.

One thing to note here, in the world of Turkish soups, there is another popular soup called Ezogelin Corbasi (Bride Soup). While both soups use red lentils, Ezogelin is a heartier, chunkier soup made with bulgur and rice, whereas this red lentil soup here has a creamy texture and does not use any grains.

Ingredients You’ll Need

To make this traditional red lentil soup recipe, you only need a handful of simple ingredients that are easy to find. You’ll see the full list in the recipe card below, but here are a few notes from my recipe testing:

For the Soup:

Red Lentils (Kırmızı Mercimek): Nowadays, most supermarkets sell red lentils in their dry goods section. However, you can find red lentils online. One of the most popular Turkish brands is Duru, which is what I usually buy. However, I have also made this recipe using popular American brands like Bob’s Red Mill or Food to Live, and they worked just as well.

Pro Tip: Regardless of the brand you use, always rinse and drain your red lentils before cooking to wash away excess starch. Simply place it in a colander and wash it under cold running water until the water runs clear.

Aromatics: A simple base of yellow onion and a few cloves of garlic is all you need. Give them a rough chop. No need to spend any time chopping them finely. They will all be blended with the remaining ingredients.

The “Secret” Thickeners: Depending on the region, some people thicken this soup with a flour-and-butter roux, but in my version, I am following in my mother’s footsteps and using two starchy vegetables: a carrot and a potato to thicken the soup. That is how you end up with a creamy soup without using any cream.

I recommend using one large carrot or a handful of baby carrots. Peeling is optional, especially if it is organic, and if you give it a good scrub.

For the potato, I recommend using a Yukon Gold, as it is creamier than other varieties. However, any potato would work. Just make sure to cut it into equal-sized cubes so they cook evenly.

Tomato paste or Red Pepper Paste: In Türkiye, we often use Red Pepper Paste (Biber Salçası) for its smoky, savory profile. While you can find it online, tomato paste is a good alternative.

Why do we use tomato or red pepper paste? Since red lentils and root vegetables are naturally mild, we need a “concentrated” ingredient to build complexity and depth. However, keep in mind that a small amount goes a long way. Our goal is to elevate the earthy lentils, not to turn this into a tomato soup.

Liquid (broth or water): I usually make this soup with Vegetable Stock to keep it plant-based, but Chicken Stock works too.

Homemade or store-bought work just as well, but if you are using a store-bought brand, I recommend buying low-sodium stock so you can control the seasoning.

You can also use water as your base, but I recommend using extra seasoning, perhaps an extra pinch of salt or cumin, as needed.

Ground cumin (optional): While not essential, cumin is a common addition in Turkish homes. It adds a warm, earthy flavor that pairs nicely with the lentils.

Lemon juice: To me, freshly squeezed lemon juice is the most important ingredient in the entire recipe, because without it, the dish will taste bland. I listed only 2 tablespoons on the recipe card, but I usually use much more than that when I make it for my family. Taste your soup before serving and add more as needed.

Dried mint (optional): I know it can be hard to find, but most restaurants use it as a garnish after drizzling with chili oil. If you can’t get your hands on it, a good alternative would be a handful of chopped fresh parsley.

For The Chili Oil (Pul Biberli Yağ)

You know how many Asian cuisines have chili crisp? Chili oil (pul biberli yağ) is our version of that. It is usually used as a finishing oil to add a layer of complexity to the soup.

It is optional, but if you want the restaurant-quality (lokanta-style) Turkish lentil soup, I do not recommend skipping it.

Butter or Olive Oil: Traditionally, Turkish households make this with butter. However, if you prefer to keep this recipe dairy-free and vegan, you can use olive oil instead.

Urfa or Aleppo pepper flakes: These are the most common peppers we use in Turkiye; they are smoky, slightly sweet, and a little spicy. If you do not have them, red pepper flakes or paprika are great substitutes.

How to Make Turkish Lentil Soup

Even though this Turkish red lentil soup looks and tastes like it took all day, it actually comes together in just a few simple steps. Here’s how I do it:

Step 1 – Sauté veggies: Grab a large Dutch oven (a 5-qt is ideal) or a large pot. Heat oil over medium-high heat. Add the onion, carrots, and ground cumin, and cook, stirring often, until the onions are softened, about 3-4 minutes.

Step 2 – Add the aromatics: Stir in the red pepper (or tomato) paste and minced garlic and cook, stirring constantly, for about a minute.

Pro tip: Whether you are using red pepper or tomato paste, it is important to cook it for a minute to “bloom” the flavor; otherwise, you may end up with a raw, metallic taste.

Step 3 – Combine everything in the pot: Stir in the cubed potatoes and red lentils and pour in the broth. Sprinkle with salt and pepper. Give everything a good stir to make sure all the veggies are fully submerged in the liquid.

Put the lid on and bring it to a boil. Once it comes to a boil, turn the heat down to medium-low and let it simmer for 20 minutes, keeping a close eye on it and stirring often to prevent the veggies and lentils from sticking to the bottom of the pot.

Pro Tip: To check doneness, I usually insert a knife into a potato. If it comes in and out easily, your soup should be ready to blend.

Step 4 – Blend the soup: Off the heat, use an immersion blender to carefully puree the soup until silky smooth, with no visible lentils remaining. If you do not have an immersion blender, you can use a blender (or a food processor). However, for your own safety, I recommend doing it in batches.

Step 5 – Add the lemon juice: Put the pot back on the stove and bring it to a final boil. Squeeze a generous amount of lemon juice and taste for seasoning. Add more if necessary.

Step 6 – Make the chili oil: Make it right before serving. In a small skillet, heat unsalted butter (or oil) until melted. Add the Urfa chili and stir to combine. Let it cook for about 30 seconds. It will bubble up, so be very careful.

Step 7 – Serve: Ladle the soup into bowls and drizzle with chili oil. Garnish with dried mint (if using) and serve with lemon wedges on the side.

Pro tip: If you don’t use all the chili oil, you can stir it into the soup before refrigerating.

Helpful Tips

Adjust the consistency: I usually use 6 cups of liquid for every cup of red lentils and find that it delivers the consistency that I am accustomed to. The traditional Turkish red lentil soup has a pourable consistency, unlike most blended soups, which tend to be thick and porridge-like.
However, if you prefer your soup a bit thicker, I recommend using 5 cups of liquid. The easiest way to adjust is in half-cup increments until it looks right to you.

Leftover chili oil: While I chose to serve it restaurant-style, drizzling the pul biber yağı (chili butter) over the soup as a garnish, my mom would always add it directly to the pot, stir it in, and serve it as part of the soup itself. Either way works; it really comes down to personal preference.
That being said, if you use it as a garnish, you can simply stir any leftover oil into the pot before storing the soup in an airtight container.

Safety Tip: If you do not have an immersion blender, you can use a blender or even a food processor. However, I recommend extreme caution when working with hot soup. Always work in batches, never fill the blender more than halfway, and keep the lid slightly open with a kitchen towel on top so the steam can escape safely.

Turkish Red Lentil Soup Recipe (Kirmizi Mercimek Corbasi)

This authentic Turkish Red Lentil Soup (Kırmızı Mercimek Çorbası) is a silky, one-pot comfort food made without flour or cream. It is a staple recipe that I grew up eating during the winter months. My mother’s foolproof method uses carrots and potatoes for a naturally creamy texture that matches the best lokantas (local restaurants) in Istanbul. Naturally vegan, gluten-free.

Course Soup

Cuisine Turkish

Diet Gluten Free

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 251kcal

Author Aysegul Sanford

Equipment

1 Immersion Blender

Ingredients

For The Soup

2 tablespoons olive oil
1 onion medium-sized, diced (about 1 ½ cups)
1 carrot medium-sized, diced (about ½ cup)
1 teaspoon ground cumin optional
3 cloves garlic minced
1 tablespoon red pepper paste or tomato paste (optional)
1 Yukon gold potato medium-sized, peeled and cut into small cubes
1 cup red lentils rinsed and drained
6 cups vegetable broth or water
1 ½ teaspoons Kosher salt
½ teaspoon black pepper
2 tablespoons lemon juice plus, more for serving

For The Chili Oil

3 tablespoons unsalted butter* or olive oil
1 teaspoon Urfa chile powder or red pepper flakes, or paprika

Instructions

Heat the oil in a large pot over medium-high heat. Add the onion, carrots, and cumin, and cook for 3-4 minutes, until the onions are softened.
Stir in the garlic and red pepper (or tomato) paste, saute, stirring constantly, for about a minute.
Add the cubed potatoes and red lentils.
Pour in the vegetable broth. Season with salt and black pepper.
Put the lid on and bring it to a boil. Once boiled, reduce the heat and simmer for 20 minutes, stirring a few times.
Using an immersion blender*, carefully puree the soup until smooth and creamy. Stir in the lemon juice, taste for seasoning, and add more if necessary. Set it aside.
To make the chili oil, melt the butter (or vegetable oil) in a small skillet over medium heat. Stir the chili pepper (or paprika) and mix to combine.
Ladle the soup into bowls and drizzle it with a few tablespoons of the chili oil. Serve with lemon wedges on the side.

Video

Notes

Yields: This makes about 8 cups of soup, ideal for 6 servings. The nutritional values below are per serving and include the optional chili oil.
Butter or oil: You can make the chili oil with either butter or olive oil. To keep it vegan, use olive oil for the sizzled chili garnish; otherwise, use butter for the traditional restaurant-style finish
A word on the amount of lemon juice: The most important ingredient in this recipe is lemon juice. I listed only 2 tablespoons in the recipe card, but when I make it for my family, I usually triple that amount as we like it that way. So, feel free to add more after giving it a taste.
Storage: If you have leftovers, bring them to room temperature and store them in an airtight container. When kept refrigerated, your soup should remain fresh and tasty for up to 4 days.
Freezing: To freeze, bring it to room temperature, place it in an airtight container, and freeze for up to 2 months.
To Thaw: Remove it from the freezer and let it thaw in the fridge overnight. Heat in a small saucepan before serving. You may have to add a splash of water if it is too thick.
Updated: After a recent visit to Turkiye and having this soup on multiple occasions, I decided to update the recipe post with the chili drizzle (as opposed to making it optional) An earlier version of this recipe was served with croutons, which is also a good option, but the authentic version is almost always served with the oil drizzle so the newly updated version reflects that.

Nutrition

How To Make Ahead, Store, and Freeze

One reason this red lentil soup is so beloved in Turkiye is that it can be made in large batches and enjoyed for days. Here’s how I keep it fresh at home:

Storage: Let the soup cool to room temperature first, then transfer it to an airtight container. It will keep well in the refrigerator for up to 4 days.

Freezing: This Mercimek soup freezes beautifully. Once it’s cooled, place it in airtight containers or portion it in freezer-safe bags. Be sure to leave an inch of room at the top since liquids expand as they freeze. It will keep well for up to 2 months.

Reheating: For the best results, thaw the soup overnight in the fridge. Then reheat gently in a saucepan over low heat. The soup will thicken as it sits, so you may have to use a splash of broth or water to thin it out.

What To Serve With Turkish Red Lentil Soup

If you go to a lokanta in Istanbul and order this soup, it will likely be served in a big bowl, with a wedge of lemon and some crusty bread on the side. Below are a few of my favorite pairings when I serve this soup to my family:

Crusty bread: A loaf of crusty sourdough or a French baguette is a wonderful pairing. However, if you have the time, I highly recommend making a batch of my No-Knead Artisan Bread. It is wonderful for dipping in the soup.

Traditional Turkish Salads: Serve it with a side of Piyaz (Turkish White Bean Salad) or Turkish Shepherd Salad for an authentic pairing.

Green Salad: If you prefer something lighter, pair the soup with my Butter Lettuce Salad to make it a filling meal.

Other Turkish Dishes You Might Enjoy

If you enjoyed this soup and want to explore more of the flavors I grew up with in Türkiye, here are a few of my most popular (and family-favorite) recipes:

Master a Classic Street Food: The viral Doner Kebab is one of the most popular Turkish dishes on the blog, not because it is a fantastic weeknight recipe, but also because it is a great shortcut that tastes just as delicious as the real thing.
Try a Simple Pasta Dish: The Turkish Pasta is another shortcut to the traditional dumplings, known as manti. It is a great weeknight dinner and beginner-friendly recipe to try, especially if you are new to Turkish cuisine.
Learn the Art of Savory Pastry: You can’t talk about Turkish cooking without mentioning Borek. Don’t be intimidated by the difficult-to-pronounce name; it is made by layering phyllo dough with fillings such as cheese, spinach, mushrooms, etc. I wrote the recipe in a simplified way so anyone can make it.

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Quinoa Stew with Vegetables

Aysegul Sanford — Mon, 26 Jul 2021 10:21:00 +0000

Today, I come to you with a Quinoa and Vegetable Stew recipe that you can make all year round. Vegan and gluten-free, it is a hearty and nutritious soup/stew recipe adapted from America’s Test Kitchen and comes together in one pot.

Once you try this dish out, there are even more quinoa recipes for you to love. My Quinoa Chili and Mexican Quinoa are the healthy, delicious meals your recipe book has been looking for.

Whether you’re making it for a weeknight dinner or a summer potluck, this Peruvian quinoa soup will have everyone asking for your recipe. It’s a great alternative to pasta that will double your nutritional value with protein-filled quinoa.

Why I Love This Recipe

This quinoa vegetable soup is one of my favorite comforting stew recipes. Delicious, filling, and nutritious to boot, this hearty stew has so much to love:

Made in a single pot with simple ingredients in less than an hour, this hearty quinoa and vegetable stew is as low-maintenance as it is filling. Not to mention, it can be frozen for future meals.
This healthy vegetable stew is packed with nutrient-packed superfoods. In fact, quinoa is one of the only plant-based proteins that contain all nine essential amino acids, making it a great source of complete protein.
Vegan, gluten-free, and safe for most major allergies, this delicious stew is a godsend for anyone with dietary restrictions.
This crowd-pleasing dish comes from a classic Peruvian quinoa soup recipe, so you can explore the spicy, fragrant cuisine of South America from the comfort of your own kitchen!

Ingredients

One reason this quinoa vegetable stew recipe is so tasty is that its ingredients are both scrumptious and simple. Chances are, you already have each of these garden-fresh ingredients in your pantry.

For vegetables, gather onion, red bell pepper, minced garlic cloves, red potatoes, corn, diced tomatoes, frozen blanched peas, and avocado.
For seasoning, you’ll need paprika, coriander, cumin, salt, pepper, and cilantro. Each of these spices adds flavor, depth, and body to your dish, so make sure you don’t skip these components.
For the quinoa, gather any kind of quinoa you’d like, being sure to rinse quinoa before cooking.
For cooking, gather olive oil and vegetable broth.

Substitutions

There’s no reason to start up a shopping list if you don’t have the exact ingredients listed in this quinoa stew. There are countless ways to play around with this recipe and make it your own.

Potato: Replace red potatoes with sweet potatoes or Yukon Golds to change up this stew’s texture and level of sweetness. You do not need to peel potatoes, but I recommend cutting them in a uniform size for even cooking.
Quinoa: Any type of quinoa will work for this Peruvian stew, whether it’s black quinoa, white quinoa, red quinoa, or tri-color quinoa. Whatever kind you pick, you can make it burst with flavor by using my favorite tips on how to make quinoa taste good.
Stock: If you’re low on vegetable stock, try out chicken stock instead. You can even use my fan-favorite recipe for homemade chicken stock so you can make it from scratch!
Bell pepper: Red, orange, or even yellow bell peppers will work in this quinoa stew. To add a touch of heat, try a seeded jalapeño pepper instead.
Corn: Fresh, frozen, or canned corn can be used in this no-fuss recipe.

How to Cook Quinoa Stew

Get out your pot, your garden veggies, and your spice rack because this delectable quinoa stew recipe is going to come together in a cinch!

Heat oil in soup pot: In a large pot,heat the olive oil over medium heat and then add the onion and bell pepper. Cook the two vegetables until they’re translucent (7-8 minutes), stirring frequently.
Add the spices: Add the garlic, paprika, coriander, and cumin, and cook for 30 seconds. Stir constantly.
Cook the potatoes: Add the broth and the potatoes, and bring the mixture to a boil. Then, turn down the heat to medium-low and let the stew simmer for 10-12 minutes.
Cook the quinoa: Stir in the quinoa and let the mixture simmer until both the potatoes and the quinoa are cooked (8-10 minutes).

Add the corn and tomatoes: Stir in the corn and tomatoes and simmer for 5 minutes.
Add the peas: Stir in the peas and simmer for 3-4 minutes.
Remove from heat: Turn off the stove’s heat. Season the stew with salt and pepper to taste.
Serve: Ladle the soup into bowls, and garnish each with avocado and fresh cilantro.

Variations

The best part about this dish is that it’s a great recipe to test out different styles, ingredients, and flavors. In my own experiences, shaking up this soup recipe is just as fun for me as it is for the hungry ones I am feeding.

Add a cup of fresh spinach or kale to give this vegetarian dish a gorgeous green and meet your healthy living goals.
If you are short on time you can use leftover cooked quinoa or even frozen quinoa. If you do so, you will need 3 cups cooked quinoa. You can add it in at the same time with the peas.
Turn this recipe into a crock pot vegetable stew by using your slow cooker instead of the stovetop. This dish cooks in 4 hours on the high setting or 6 hours on low. Add the quinoa in the last 20 minutes, and you’re good to go!
Top the stew off with tortilla chips to add a tasty crunch and fun Mexican flair.
Crumble some queso fresco atop each bowl for a refreshing and creamy addition every cheese-lover will appreciate.
Add a can of black beans for more of a Southwest Quinoa Stew.
As the stew cooks it gets a thick consistency. If you want it to have more of a soup-like consistency, feel free to add in one cup of additional broth/water.

Storage, Freezing, & Thawing Instructions

With a crowd-sized portion ready in less than an hour, quinoa and vegetable soup is the perfect meal to save for later. Meal prep for a quick, healthy lunch or dinner the next day will be a breeze with these easy storage tips.

Storage: Quinoa vegetable stew can be stored in an airtight container in the fridge for up to 4 days.
Freezing: Bring the stew to room temperature, put it in an airtight container, and place it in the freezer. The dish will stay fresh for up to 1 month.
Thawing: To thaw a frozen portion of stew, leave the sealed container in the fridge overnight. Once the stew has reached fridge temperature, heat it up using the stove or microwave.

PRO TIP: Because of its absorbent ingredients, this quinoa stew often loses liquid over time. If your stew becomes too thick, mix in ½ cup of water, vegetable stock, or chicken stock at a time until it returns to the desired consistency.

More Vegetable-Packed Soup Recipes You Might Like:

Quinoa Stew Recipe

Quinoa stew recipe that is made in one pat. This hearty and easy to make soup recipe is vegan and gluten free.

Course Soup

Cuisine Peruvian

Prep Time 20

Cook Time 30

Total Time 50

Servings Servings

Calories 398kcal

Author Aysegul Sanford

Ingredients

2 tablespoons olive oil
1 medium-size onion chopped
1 red bell pepper cut into small cubes
5 garlic cloves minced
1 tablespoon paprika
2 teaspoons coriander
2 teaspoons cumin
6 cups vegetable broth
1 pound red potatoes cut into small cubes
1 cup white quinoa washed thoroughly
1 cup fresh or frozen corn
1 can diced tomatoes (14 oz.)
1 cup frozen peas
Salt and pepper
1 avocado cut into small cubes
handful of fresh cilantro as garnish (optional)

Instructions

Heat olive oil in a Dutch oven (or any other large, heavy bottom pot). Add in the onion and bell pepper. Cook, stirring frequently, until translucent, 7-8 minutes.
Stir in the garlic, paprika, coriander, and cumin. Cook, stirring constantly for 30 seconds or so.
Add in the vegetable broth and potatoes. Bring it to a boil. Turn down the heat to medium-low and let it simmer 10-12 minutes.
Stir in the quinoa and let it simmer for 8-10 minutes until both the potatoes and quinoa are cooked.
Stir in the corn and tomatoes and let it simmer for 5 minutes.
Stir in the peas and let it cook for 3-4 minutes.
Off the heat, season with salt and pepper to taste. Ladle it in large bowls and garnish with avocado and cilantro before serving.

Video

Notes

Storage: Quinoa vegetable stew can be stored in an airtight container in the fridge for up to 4 days.
Freezing: Bring the stew to room temperature, put it in an airtight container, and place it in the freezer. The dish will stay fresh for up to 1 month.
Thawing: To thaw a frozen portion of stew, leave the sealed container in the fridge overnight. Once the stew has reached fridge temperature, heat it up using the stove or microwave.
Because of its absorbent ingredients, this quinoa stew often loses liquid over time. If your stew becomes too thick, mix in ½ cup of water, vegetable stock, or chicken stock at a time until it returns to the desired consistency.

Nutrition

This recipe is adapted (with minor changes) from America’s Test Kitchen’s The Complete Vegetarian Cookbook.

Crockpot Chicken Tomatillo Soup

Aysegul Sanford — Wed, 17 Mar 2021 07:18:00 +0000

It is no secret that chicken soup recipes are the way to go when you need to warm yourself from inside out. I think you feel the same way as well because recipes like my Chicken Wild Rice Soup, Chicken and Vegetable Soup, White Bean Chicken Chili, and Crock Pot Chicken Stew are among the most popular recipes on my blog.

Today, I am adding one more recipe to the collection with this Tomatillo Chicken Soup made in a slow cooker. If you are a fan of Mexican recipes, especially tomatillos, give this easy soup recipe a try.

I Love This Recipe Because:

Made with less than 10 ingredients. Simply put it all in the slow cooker and let it do the cooking for you.
Requires no more than 15 minutes of hands-on time
Packed with Mexican flavors coming from tomatillos, tortillas, and jalapenos
It can be customized with any of your favorite toppings.

Ingredients You Will Need:

Chicken: I used boneless chicken thighs, but chicken breasts would also work.
Tomatillos: Pick ones that are bright green and not too soft. Remove the outer husk and rinse well. It will be sticky, and that is totally fine.
Jalapenos & Garlic: If you are not a fan of spiciness, remove the seeds. If not, just slice it thinly.
Chicken Stock: I make my own chicken stock, but store-bought would also work. If you buy it from the store, I recommend picking up a low sodium stock so that you can adjust the seasoning easily.
Toppings: I used fresh cilantro, avocados, and fresh lime but feel free to use other toppings like sour cream, tortilla chips, and even crumbled queso fresco.

How To Make:

If you have never made soup with tomatillos before, let this Mexican tomatillo soup be the one to get you started. Here are the steps:

Season the chicken: Season chicken thighs with salt and pepper on both sides.

Prep tomatillos: Remove the husk, give them a quick rinse, and cut them in quarters.

Assemble: Place tomatillos, jalapenos, garlic, chicken, and chicken stock. Give it a stir.

Cook: Put the lid on and set it to cook on low for 7-8 hours or on high for 5-6 hours or until the chicken is cooked through.

Blend: Once cooked, transfer the chicken from the stew and shred it on a plate. Using an immersion blender, blend the tomatillo soup until the vegetables are roughly pureed.

Add in cilantro: Put the shredded chicken back into the crockpot and stir in the cilantro and lime juice.
Assemble & Serve: Ladle into bowls and top it off with sliced avocados, tortilla chips, and jalapenos.

A Quick Word on Blending:

When the cooking time is completed, you will realize that there is quite a bit of liquid in the crockpot. That is normal.

That is also why we are using an immersion blender to puree the vegetables. However, the amount of blending you do is up to you. I personally like my chicken tomatillo soup more on the chunky side, so I only blend it until the tomatillos are broken into big chunks but not fully pureed.

If you are a fan of more of a pureed soup, then feel free to blend longer.

Do not own an immersion blender? You can use a food processor or an upright blender as well. I highly recommend blending in small batches and using the pulse feature for safety reasons.

How To Cook Tomatillos For Soup

In this recipe, tomatillos cook slow and low in the crockpot with the rest of the ingredients. However, if you want to take things up a notch and have some extra time, you can turn this into a roasted tomatillo soup by roasting the tomatillos on the grill or using a grill pan on the stovetop.

Simply heat your grill (or grill pan) and roast them for a few minutes on each side or until they are lightly charred before adding them into the crockpot.

How To Store & Freeze:

Bring leftovers to room temperature, place in an airtight container, and store in the fridge for up to 3 days or freeze for up to a month.

If you freeze, thaw the soup overnight in the fridge and warm it up on the stovetop right before serving.

I do not recommend storing and freezing the soup with the toppings. Instead, add them to the soup right before serving.

Stove Top Cooking Instructions:

If you’d rather make this on the stovetop. Simply put everything in a dutch oven, bring it to a boil, and let it simmer on the stove until the chicken is cooked through and tomatillos are softened, somewhere around 30-40 minutes.

Shred the chicken, blend the rest of the soup until it reaches the desired consistency, put the chicken back in, bring it to one final boil, and serve with your favorite toppings.

Other Chicken Soup Recipes You Might Also Like:

Healthy Creamy Chicken and Wild Rice Soup
Healthy White Chicken Chili Recipe
Easy Chicken Chili Recipe
Instant Pot Chicken Wild Rice Soup
Chicken Potato “Noodle” Soup
Need more inspiration? Check out all our Slow Cooker recipes.

If you try this Chicken Tomatillo Soup recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Crockpot Chicken Tomatillo Soup Recipe

A easy to make crockpot chicken tomatillo soup recipe that will take you no more than 15 minutes to prep. If you are looking for a way to up your chicken soup game, this delicious slow cooker chicken soup recipe is the way to go.

Course Soup

Cuisine Mexican

Prep Time 15

Cook Time 8

Total Time 8 15

Servings servings

Calories 319kcal

Author Aysegul Sanford

Ingredients

2 pounds boneless skinless chicken thighs, trimmed (910gr) Chicken breasts can also be used
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
1 1/2 pounds tomatillos, husked, rinsed and cut in quarters (680 gr)
2 jalapeno peppers chopped
3 cloves of garlic peeled and chopped
3 cups homemade chicken stock (720 ml) or store-bought chicken stock would also work
1 cup fresh cilantro chopped
2 tablespoon lime juice and more as garnish
1 ripe avocado cubed as garnish

Instructions

To prep the chicken: Throughly dry the chicken thighs using paper towels. Season both sides with salt and pepper. Let them sit on the counter as you prep the rest of the ingredients.
Place the tomatillos, jalapeno peppers, garlic, and chicken stock in the bowl of your crockpot.
Transfer the chicken into the bowl.
Set it to low heat setting to cook for 7-8 hours or on high for 5-6 hours.
When cooked, using a slotted spoon, transfer the chicken to a bowl. Shred it in leaving it in large chunks and set aside.
Add in the cilantro into the slow cooker. Using an immersion blender, puree the tomatillo mixture until smooth.
Return shredded chicken into the bowl.
Stir in the lime juice. Taste for seasoning and add in if necessary.
Garnish with slices of jalapeno pepper and avocado.

Notes

We love spicy food so I left the seeds of one of the jalapenos intact and added it into the soup. However, if you are not a fan of hot spicy foods, feel free to leave the seeds out.
To store & freeze: Bring leftovers to room temperature, place in an airtight container, and store in the fridge for up to 3 days or freeze for up to a month.
If you freeze, thaw the soup overnight in the fridge and warm it up on the stovetop right before serving.
Want to cook this on the Stovetop? If you’d rather make this on the stovetop. Simply put everything in a dutch oven, bring it to a boil, and let it simmer on the stove until the chicken is cooked through and tomatillos are softened, somewhere around 30-40 minutes. Shred the chicken, blend the rest of the soup until it reaches the desired consistency, put the chicken back in, bring it to one final boil, and serve with your favorite toppings.

Nutrition

This recipe is adapted from Slow Cook Modern: 200 Recipes for the Way We Eat Today (affiliate link) with minor changes.

This recipe was originally published in September 2017. It has been updated with new photos and more helpful information in March 2021.

Instant Pot Chicken Wild Rice Soup Recipe (Pressure Cooker Method)

Aysegul Sanford — Sun, 21 Feb 2021 17:01:00 +0000

For years, I made my lightened-up Creamy Chicken and Wild Rice Soup on the stovetop. While that recipe is still one of my all-time winter soups, with the ease of Instant pot, you can make it with less advance preparation and in a shorter amount of time.

Unlike its stovetop version, in my version of Instant Pot Chicken Wild Rice Soup (or as my husband calls it, “Instapot” Chicken Wild Rice Soup), you do not need to soak wild rice or use rotisserie chicken. Instead, you literally put all the ingredients in your pressure cooker and let it do its magic in about 45-50 minutes from start to finish.

In my book, a healthy chicken and wild rice soup made with only a few ingredients and with only 10-15 minutes hands-on time is a weeknight dinner winner.

Sounds good? Let’s break it all down.

Ingredients:

To make this pressure cooker chicken and wild rice soup recipe, you will need two sets of ingredients:

Ingredients for the soup:

Mirepoix (aka the magical combo of onions, carrots, and celery): Chop one medium-size onion, 2-3 carrots, and 2-3 stalks of celery. You need about 3 cups of mirepoix for this recipe.
Flavoring Agents: In terms of flavoring agents, I used 5 cloves of minced garlic and fresh thyme. I also sprinkled it with some fresh parsley at the end.
Mushrooms: You need a package of (usually sold in 8 oz. packages) white button or baby Bella mushrooms.
Wild Rice: I used Lundberg’s organic wild rice (affiliate link), but you can also use any good quality Minnesota wild rice you can get your hands on. I do not recommend using quick-cooking wild rice or wild rice blends for this recipe as the time of cooking might be different.
Chicken Thighs: I used a pound of chicken thighs as we love dark meat, but if you want a leaner cut of chicken, you can substitute chicken thighs with chicken breasts.
Chicken Broth & Water: I used 4 cups of my homemade chicken stock and 2 cups of water as liquid.

Ingredients for the roux:

The “creamy” part of this instant pot wild rice soup recipe comes from a homemade roux. If you are not familiar, you can make a roux by first cooking butter with flour and then whisking in some milk and some liquid from the soup until it turns into a thick and creamy mixture.

It is mostly used for thicking soups and stews.

Most recipes you will find for a similar creamy wild rice and mushroom soup recipe uses the traditional method made with a stick of butter. While I think butter is one of the most delicious foods out there, in my lightened up version here, I chose to skip using butter as I believe combining flour, milk, and a cup of the soup liquid was all I need to make this soup deliciously creamy.

So to make my lightened up roux, you will need:

All-Purpose Flour: You will need ½ cup all-purpose flour. If you are following a gluten-free diet, you can use gluten-free flour such as this one (affiliate link).
Whole Milk: One cup of whole milk. You can use skim milk, but I think whole fat milk makes it more creamy.
Liquid from the Soup: Ladle a cup of the soup once it is cooked to mix into the roux.

Are you a big fan of wild rice? If so, check out my favorite ways to cook it:

How To Cook Wild Rice (Stove Top Method)
How To Cook Instant Pot Wild Rice (Pressure Cooker Method)

How to make Chicken Wild Rice Soup in an Instant Pot

To make this instant pot chicken and wild rice soup recipe you need to:

Place all the soup ingredients in your pressure cooker: Literally, place all the soup ingredients in the bowl of your instant pot, secure the lid, set it to sealing position. Select manual and cook at high pressure for 35 minutes. Once it is completed, let it naturally release for 10 minutes and release the rest by turning on the quick release knob.
Remove the chicken: Transfer the now-cooked chicken thighs from the pot onto a plate. Shred the chicken and return it back into the instant pot.
Make the “lightened-up roux”: In a bowl, whisk flour and milk together. Stir in a ladle of the liquid from the soup. Whisk until the mixture is smooth.
Finish cooking the soup: Turn the soup function on and pour the roux into the pressure cooker. Stirring regularly, bring it to a boil and let it cook for 5-7 minutes or until it is thickened to your liking.
*At this point, I recommend not leaving the sight of the soup as it thickens pretty quickly and, if you are not keeping a close eye on it, the bottom of the soup could quickly burn.*
Garnish and serve: Taste for seasoning and add-in if necessary. Ladle into bowls and garnish with fresh thyme or parsley. Serve!

A Few Helpful Notes For The Best Wild Rice Mushroom Soup Recipe

Can I freeze this soup? Yes, this wild rice soup freezes well. To do so, simply bring it to room temperature and place it in an airtight container before you put it in your freezer. Be sure to thaw in the fridge overnight a day before you plan to serve it. If it is too thick, you might need to add in a little water while warming it on the stovetop.
Can I use leftover cooked chicken? If you want to use leftover cooked chicken, I recommend adding the chicken at the same time you add in the roux. Or you can skip the instant pot and make my rotisserie chicken wild rice soup on the stovetop to use your leftover chicken.
Can I make turn this dish into a vegetarian instant pot wild rice soup? You sure can. Double the amount of mushrooms (Use 16 oz. instead of 8 oz.) and use vegetable stock instead of chicken stock.
What if I don’t like mushrooms? If you are serving this soup to picky eaters, who don’t like mushrooms (like my husband), simply omit using them.

Other Healthy Chicken Soup Recipes You Might Like:

Chicken Noodle Soup with Potatoes
Chicken Tomatillo Soup – Crockpot method
Chicken Vegetable Soup
Easy Chicken Chili Recipe
Healthy White Chicken Chili Recipe
Need more inspiration? Check out all our easy soup recipes and chicken recipes

Other Wild Rice Recipes You Might Like:

Wild Rice Pilaf
Wild Rice Dressing – (Perfect for Thanksgiving)
Wild Rice Salad

Instant Pot Chicken Wild Rice Soup Recipe

Deliciously creamy, heartwarming, lightened-up Instant Pot Chicken Wild Rice Soup recipe made from scratch with wholesome ingredients in less than an hour. Simply put everything in your pressure cooker and let it do its magic for a healthy weeknight dinner.

Course Soup

Cuisine American

Diet Halal

Prep Time 10

Cook Time 55

Total Time 1 5

Servings servings

Calories 355kcal

Author Aysegul Sanford

Ingredients

For The Soup:

1 large onion chopped
3 carrots peeled and chopped (approximately 1 cup)
3 stalks of celery chopped (approximately 1 cup)
5 cloves of garlic minced
8 oz. of mushrooms wiped and sliced
1 cup uncooked wild rice rinsed
1 lbs. skinless chicken thighs (or breasts)
4 cups of chicken stock
2 cups of water
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon fresh thyme

For The Roux:

½ cup all-purpose flour*
1 cup whole milk

As Garnish:

½ cups of chopped fresh parsley

Instructions

Place onion, carrots, celery, garlic, mushrooms, wild rice, chicken thighs, chicken stock, water, salt, and pepper in your instant pot (or pressure cooker).
Secure the lid and select manual and set to cook on high for 35 minutes. Let it natural release for 10 minutes and quick release the rest.
Carefully open the lid and remove the chicken thighs onto a plate. Shred them using two forks and put them back in the instant pot.
Place the flour into a medium bowl. Whisk in the milk. Ladle a cup of hot liquid from the pot into the bowl while whisking it constantly to break all the flour bits until no lumps left. Pour the mixture back into the instant pot.
Turn on the soup setting on and bring the soup to a boil. Let it boil for 5 minutes, but be sure to give it a stir a few times during the process.
Give it a taste for seasoning and add in if necessary.
Stir in the parsley, ladle into bowls, and serve.

Video

Notes

Amount of flour: The soup thickened with 1/2 cup flour and a cup of milk make this recipe a thick, almost stew-like soup. If you prefer more of a lighter soup consistency, you can use 1/4 cup flour and 1/2 cup milk to thicken the soup.
Can I freeze this soup? Yes, this wild rice soup freezes well. To do so, simply bring it to room temperature and place it in an airtight container before you put it in your freezer. Be sure to thaw in the fridge overnight a day before you plan to serve it. If it is too thick, you might need to add in a little water while warming it on the stovetop.
Can I use leftover cooked chicken? If you want to use leftover cooked chicken, I recommend adding the chicken at the same time you add in the roux. Or you can skip the instant pot and make my rotisserie chicken wild rice soup on the stovetop to use your leftover chicken.
Can I make turn this dish into a vegetarian instant pot wild rice soup? You sure can. Double the amount of mushrooms (Use 16 oz. instead of 8 oz.) and use vegetable stock instead of chicken stock.
What if I don’t like mushrooms? If you are serving this soup to picky eaters, who don’t like mushrooms (like my husband), simply omit using them.

Nutrition

Chicken Vegetable Soup

Aysegul Sanford — Wed, 17 Feb 2021 15:41:22 +0000

Last year, I was on a beef and vegetable soup kick, and you guys didn’t mind! My Beef Vegetable Soup recipe and my Slow Cooker Vegetable Beef Soup recipes were two of your all-time favorites.

So, this year it was a no-brainer to make a similar version with chicken. I mean, I think we can all agree that there are few things more comforting in this world than a bowl of hot, hearty, and homemade chicken vegetable soup from scratch.

Packed with all of your favorite veggies and homemade, stick-to-your-bones chicken broth, this vegetable chicken soup just warms you from the inside out, fills you up, and makes your home smell divine.

The soup itself is built on a base of homemade chicken stock, which takes this recipe to a new level. However, you can use your favorite store-bought chicken stock as well.

In addition to tasting delicious, this gluten-free and dairy-free chicken broth soup with veggies is good for you. Make a big batch, serve some and freeze the rest for later. If you agree, let’s break it down.

Ingredients

If you look at the chicken and veggie soup recipe written below, you might think there are a lot of ingredients. However, don’t let that stop you because this soup is endlessly customizable with easy substitutions, which I will talk more about below.

Meanwhile, here is a breakdown of ingredients in 3 categories:

Chicken – What Kind of Chicken To Use?

In terms of chicken, I used boneless, skinless chicken thighs.

I like to use thighs because they yield so much chicken flavor that’s perfect for a soup like this, but if you prefer leaner, white meat, skinless chicken breasts will work too.

Vegetables – What Vegetables Do You Put in Chicken Soup?

If you’re asking yourself, “What veggies are good in chicken soup?” I have a simple answer for you, nearly every vegetable!

More than anything, I think you will agree that making this chicken vegetable soup recipe is a great way to clean out your produce drawer and use whatever’s in season.

Since we are in the middle of winter, I used hearty veggies like onions, carrots, garlic, celery, bell pepper, diced tomatoes, Yukon gold potatoes, and fresh green beans.

In the end, I also added fast-cooking veggies like corn, kale, and frozen blanched peas to make it even more veggie-packed.

What other vegetables can I use?

The beauty of this chicken soup with mixed vegetables comes from the fact that you can easily swap ingredients. Don’t have kale; use spinach. No green beans; use broccoli or cauliflower.

For example, if you want to introduce seasonal flavors, parsnips, butternut squash, or sweet potatoes would be great additions in the fall.

The Liquid

In terms of liquid, I used a combination of chicken broth, water, and tomato sauce.

When it comes to broth-based soups like this, I prefer using a combination of water, tomato and broth, mainly because I make my own broth. However, you can use all chicken broth and omit water as well.

Seasoning Ideas

What sets my recipe apart from other more basic chicken and vegetable soup recipes is that I got some help from everyday spices.

Seasoning for the chicken:

I used a combination of paprika, salt, and pepper to flavor the chicken, which helps build a baseline of flavor before sauteeing the veggies and ensures the chicken is flavorful all on its own.

If you are into smoky flavors, you can also use smoked paprika to make this vegetable chicken recipe.

Spices to add to the soup:

For the soup, I seasoned the veggies with some ground cumin. It pairs well with the paprika used on the meat and gives the soup a warm flavor that works beautifully with the vegetables and stock.

Suppose you have it and love the taste; you can also add in a tablespoon of Italian seasoning, which is basically a combination of oregano, basil, thyme, rosemary, parsley garlic powder. With that being said, you can use fresh herbs as well.

How To Make Chicken Vegetable Soup?

The process for making my homemade chicken and vegetable soup has five parts:

Prepare the Chicken: Dry the chicken with paper towels and season with kosher salt, black pepper, and paprika.
Sear the chicken: Heat a tablespoon of olive oil over medium heat. Sear chicken for 3 minutes on each side. Transfer them onto a plate. At this point, they will be browned and not fully cooked. Do not wash the pot! This is the first step in the flavor foundation of your soup.
Add the hearty veggies: Heat vegetable oil in the now-empty — but well-seasoned — pot over medium heat. Add the onion, carrots, celery, bell pepper, and ground cumin. Cook for 8-9 minutes or until vegetables are softened, frequently stirring to prevent burning. Then, add the minced garlic and cook for 30 seconds, until fragrant. Next, add the potatoes, green beans, canned tomatoes (with their juices), tomato sauce, chicken stock, water, and reserved semi-cooked chicken thighs (with their juices and drippings on the plate). Give everything a good stir and scrape the bottom of the pan to loosen any bits at the bottom of your pot.
Bring it to a boil & let it simmer: Secure the lid, and bring it to a boil. Once boiling, turn the heat down to medium-low, and simmer for 15-17 minutes, until chicken thighs are fully cooked, and vegetables are tender.
Shred Your Chicken: Remove the whole, cooked chicken thighs from the pot and place them onto a plate. Shred them using two forks, and add them back to the soup.
Add Remaining Veggies: Stir in the peas, corn, and kale leaves. Bring it to one final boil, and let it simmer for 4-5 more minutes to cook these last additions.
Serve: Remove the bay leaf. If preferred, drizzle it with a squeeze of lemon juice. Ladle it into bowls, and serve with your favorite crust bread. Enjoy!

How Do You Know When To Add Potatoes?

To ensure your cubed potatoes are cooked through, add them early on in the soup-making process when you add the rest of your veggies (except the peas, corn, and kale). They are the starchiest vegetable and will require the most cooking time. Once they’re fork-tender, they’re done!

How To Make It in a Crock Pot?

Like most soups, this stovetop version can easily be turned into a crock pot chicken vegetable soup recipe with a few tweaks to the recipe instructions:

Sear the Meat: Dry the chicken thighs as much as possible, and season with salt, pepper, and paprika. Heat 1 tablespoon of oil in a cast-iron skillet over medium-high heat. Once the oil is shimmering hot, add as many chicken thighs as possible without crowding the pan, and cook until nicely browned on all sides, about 3-4 minutes on each side. Transfer the seared meat to a plate and continue cooking in batches, if necessary.
Place All Ingredients (Except Peas, Carrots, and Kale) in the Slow Cooker: Place the onions, carrots, celery, garlic, potatoes, tomatoes (with juice), tomato sauce, green beans, seared whole chicken thighs, broth, salt, pepper, bay leaf, and cumin in your slow cooker’s insert, and give it a stir. Cook on LOW for 6-8 hours or on HIGH for 4-5 hours.
Shred Chicken and Add Remaining Veggies: During the last 30 minutes of cooking, remove your chicken thighs and shred them using two forks (or you can cut them into bite-sized pieces.) Then, add the meat, peas, carrots, and kale to your soup and cook for an additional 5-10 minutes until the kale is tender but not falling apart.
Taste and Serve: Give it a taste, and add more seasoning if necessary. Ladle into bowls, garnish with fresh parsley, serve, and enjoy!

A Quick Note on Slow Cooker Chicken Vegetable Soup: The step where we brown the chicken is optional. While I think the extra browning step adds an additional flavor to the overall dish, you can skip it and add the raw chicken into the slow cooker with the veggies and follow the recipe as written.

What To Serve It With?

A Loaf of Crusty Bread (Or French Baguette): If you have the time, I highly recommend baking your own crusty bread like my No-Knead Bread. There’s nothing better than dunking a chunk of homemade bread into homemade soup!
Savory Cornbread Muffins: These are so good that I typically keep a batch of them in the freezer during the winter months to serve with soups and chilis. Flavored with scallions and cheddar cheese, these go well with anything, but especially brothy dishes!
A Simple Salad: If you want an extra serving of veggies with your soup, a simple salad like my Spring Mix Salad, Brussels Sprout Kale Salad or my Fall Harvest Salad would be delicious!
Wild Rice: While wild rice is delicious all on its own, it also works wonderfully with soups, especially chicken soups. Its nutty, earthy flavors would pair well with the veggies in this chicken tomato soup, as well as the cumin and paprika. Just cook it ahead of time, portion it into bowls, and ladle the hot soup on top. And if you need help, check out my foolproof guide to how to cook wild rice on the stovetop and Instant Pot Wild rice recipe.
Your Favorite Crackers: Oyster crackers, Saltines, or even tortilla chips would be a delicious, salty, crispy treat to enjoy with this soup.

Variations:

I love this hearty chicken vegetable soup recipe because it’s completely adaptable to fit your taste buds and what you’re craving. Here are some ideas on variations to try:

Stewed Chicken In Crock Pot: If you prefer this soup to have more of a thick chicken stew consistency, try our slow cooker version.
Chicken Vegetable Noodle Soup: If you want to change it up, use your favorite pasta instead of potatoes, similar to how I do it in my Chicken Soup with Orzo Pasta recipe. Simply add them to the cooking liquid in the last 10 minutes and cook it to your liking.
Low-Calorie Chicken Soup: If you want to make it low-calorie, feel free to use chicken breasts instead.
Chicken Soup with Frozen Vegetables: While I prefer to use fresh vegetables that are in season (except for frozen peas), for the best texture and flavor, if it’s more convenient to use all frozen veggies, go for it! If you decide to go the frozen vegetable route, omit the fresh carrots, green beans, and frozen peas and just purchase a 24-oz bag of frozen mixed vegetables instead and add them during the last 30 minutes of cooking to avoid overcooking them.
Quick Chicken Vegetable Soup Recipe: If you are short on time, you can use leftover or rotisserie chicken. Doing so allows you to skip the sauteeing step and save at least 15 minutes.
Spicy Chicken Vegetable Soup: If you’re a fan of heat and spice, consider adding some diced jalapenos, red pepper flakes, and/or cayenne pepper to this soup. Great for opening your sinuses!

How To Store, Freeze & Reheat

This chicken tomato vegetable soup can be frozen for up to 3 months. Allow the soup to cool completely and come to room temperature before freezing, then follow these steps:

To Store: Ladle leftover soup into an airtight container or plastic bag and keep in the fridge for up to three days.
To Freeze: Ladle cooled soup into individual airtight, freezer-safe containers or plastic bags, and freeze for up to three months. Pop one out of the freezer to defrost in the fridge overnight.
To Reheat: Allow frozen soup to thaw in the fridge overnight before reheating. Then, place chilled soup in a saucepan over medium-low heat until just boiling and warmed through. The goal is to warm, not cook again. Ladle into bowls and enjoy!

FAQs

Can I cook the chicken frozen?

I would recommend thawing the chicken before adding it to the soup for this recipe.

Can I use bone-in chicken?

Yes, you can. Be sure to remove the bones when you are shredding the chicken after it is cooked.

Can I use leftover rotisserie chicken?

Yes, you can. Using leftover rotisserie chicken would help save time when making this chicken soup. Simply shred leftover chicken and add it at the same time you are adding the tomatoes.

How can I thicken my soup?

You have a few options. First, let the soup simmer longer so it can reduce and get thicker. Second, you can make a cornstarch slurry by mixing a few tablespoons of cornstarch with the cooking liquid in a small bowl and then stirring the mixture into the soup.

Other Healthy Chicken Soup Recipes You Might Like

If you are a fan of homemade chicken vegetable soup recipes from scratch, you might also like the ones below that I think are perfect for cold winter evenings:

Lightened-up Creamy Chicken and Wild Rice Soup
Crockpot Chicken Tomatillo Soup
One Pot Chicken Fricassee
White Chicken Chili
Chicken Potato “Noodle” Soup
Stuffed Cabbage Soup (This calls for beef, but you could easily swap for ground chicken or turkey if you prefer poultry to red meat.)

If you try this Vegetable Chicken Soup recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Chicken Vegetable Soup Recipe

This chicken vegetable soup recipe is an easy and healthy one pot dinner that you can make in less than an hour. It is packed with hearty vegetables & shredded chicken in a tomato-flavored broth. Packed with veggies and easy to customize with what you have in the fridge.

Course Soup

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 446kcal

Author Aysegul Sanford

Ingredients

For The Chicken:

1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon paprika
1 ½ pounds boneless skinless chicken thighs or breasts
1 tablespoons vegetable oil

For The Soup:

1 tablespoon vegetable oil
1 medium size onion chopped
2 stalks of carrots cut in small pieces (~½ cup)
2 stalks celery cut in small pieces (~½ cup)
1 small bell pepper cut into chunks (~¼ cup)
1 teaspoon ground cumin
2 cloves garlic minced
2 medium sized Yukon gold potatoes cut into 1 inch cubes
1 cup green beans ends removed cut into 1-2 inch pieces
1 28 oz can of diced tomatoes
1 14 oz can of tomato sauce
4 cups chicken stock
2 cups water
1 cup green peas
1 cup corn fresh, frozen and canned would all work
2 cups kale leaves ribs removed

Instructions

Prepare the chicken: Mix together salt, pepper, and paprika in a bowl. Pat dry chicken thighs using paper towels. Season chicken on both sides.
Sear the chicken: In a large heavy bottom pot (like a Dutch oven), heat 1 tablespoons of oil over medium heat. Sear chicken thighs, 3-minutes on each side. Transfer them onto a plate. At this point, they will not be fully cooked, which is fine. Do not wash the pot.
Sautee veggies: Heat vegetable oil in the now-empty pot over medium heat. Add in onion, carrots, celery, bell pepper, and ground cumin. Cook, stirring frequently, 8-9 minutes or until vegetables are softened.
Stir in the garlic and cook for 30 seconds.
Add in the rest of the veggies & cook: Add in potatoes, green beans, tomatoes (with their juices), tomato sauce, chicken stock, water and reserved semi-cooked chicken thighs (with their juices). Give it a large stir. Put the lid on and bring it to a boil. Once it comes to a boil, turn the heat down to medium-low and let it simmer for 15-17 minutes or until chicken thighs are fully cooked (when a thermometer inserted in the thickest part of the chicken it should at least register 165 degrees F or 74 degrees C).
Remove chicken from the pot onto a plate. Shred using two forks and put it back into the pot.
Stir in the peas, corn and kale leaves. Bring it to a one final boil and let it simmer for 4-5 more minutes.
Ladle into bowls and serve.

Video

Notes

Ingredient substitutions: This recipe is very versatile. If you are missing a few ingredients, you can either omit them or use other vegetables. Don’t have kale? Use spinach. Don’t have green beans? Use broccoli or cauliflower.

This chicken vegetable soup can be frozen for up to 3 months. Allow the soup to cool completely and come to room temperature before freezing, then follow these steps:

To Store: Ladle leftovers into an airtight container or plastic bag and keep in the fridge for up to three days.
To Freeze: Ladle cooled soup into individual airtight, freezer-safe containers or plastic bags, and freeze for up to three months. Pop one out of the freezer to defrost in the fridge overnight.
To Reheat: Allow frozen soup to thaw in the fridge overnight before reheating. Then, place chilled soup in a saucepan over medium-low heat until just boiling and warmed through. The goal is to warm, not cook again. Ladle into bowls and enjoy!

Nutrition

Healthy White Chicken Chili

Aysegul Sanford — Wed, 03 Feb 2021 07:06:00 +0000

This post has been sponsored by Swanson®. All thoughts and opinions are my own.

I am not going to lie, I did not grow up eating chili. The Turkish cuisine equivalent of chili was beef stew. That is what we ate in the thick of winter when we couldn’t put on any more layers to feel warm. But after living in the US for almost 10 years now, I find so much comfort in chili recipes and this Healthy White Chicken Chili recipe is one that I make often.

My mother used to call it “warming yourself inside out.” Eating a big bowl of her beef stew was the only way to beat the cold winters of my childhood.

Fast forward to today, 19 years of living in the US and being married to an American man, and I am now finding comfort in various chili recipes during the coldest days of winters.

Though once again, I am realizing that eating a big bowl of this healthy white chicken chili is the only way to handle this -2 F degree weather. So, if you are in the same boat, let’s warm ourselves inside out, like my mother used to say, and make a big pot of chili.

I love this Easy White Chicken Chili recipe because

It is made with rotisserie chicken, canned beans, and Swanson® Chicken Broth: America’s #1 broth and trusted for 70 years. In other words, you can easily grab everything from the supermarket on your way back home from work.
The whole recipe comes together in less than 45 minutes, and it easily feeds a family of 4.
It freezes well. If you are a small family like us, you can easily freeze the leftovers and serve them later.
It can also be made in a pressure cooker if that is what you prefer. If you need a good recipe for it, be sure to check out my Instant Pot White Bean Chicken chili recipe.

What is white chili?

Before I continue to explain how I make this easy white bean chicken chili recipe, I want to go back to the basics and explain the difference between regular chicken chili (like I made in this Easy Chicken Chili Recipe) and white chicken chili.

The traditional chili recipe is usually made with ground beef mixed in with chili powder (made from roasting chili peppers and grinding them), ground cumin and ground coriander, jalapeno pepper, tomato paste, crushed tomatoes, and various cooked beans like black beans and red kidney beans, depending on what you have on hand. Obviously, the end result is a thick chili that is dark red.

On the other hand, white chili (some also call it white bean chili) is made with ground coriander, ground cumin, white beans (either Navy or Cannellini beans), mild green chiles, corn, and chicken (or turkey and pork). Since there are no tomatoes or chili powder, it ends up being a white chili.

Though, I have to say, as you will see in the white chicken chili recipe below, I added a teaspoon of chili powder as I love its taste. And since it is much less compared to the regular chili recipe (as opposed to ¼ cup), it doesn’t change the color of the overall dish.

How to make?

When it comes to making this low fat white chicken chili, you have a few options. I made the recipe on the stove top as I wanted this to be a quick and easy weeknight chili recipe.
However, I will outline a few other methods below:

Stove top method

First method is the stove top method. Like I mentioned earlier, I wanted this recipe to be one that you can make on a Tuesday night.

To do so, I picked a small rotisserie chicken, a can of green peppers, some canned Cannellini beans, and Swanson® ’s chicken stock from the store.

I love Swanson® products, not only because they taste good but also because they are made without the use of artificial flavors or preservatives.

I also love that they have a wide collection of broths and stocks that you can pick from. I opted for their unsalted chicken stock as I wanted to adjust the seasoning myself, but you can pick whichever works for you and your recipe.

The process of making this healthy white chicken chili recipe has 2 parts.

Cook the aromatics & add in the rest of the ingredients: Cook a chopped onion along with spices, green peppers, and garlic. Then add in the beans, shredded chicken, corn, and chicken stock.
Let it simmer: Bring it to a boil and let it simmer for 20-25 minutes. After a good 20-25 minutes of simmering on the stove top, you end up with a healthy and delicious pot of white chicken chili.

Crockpot Method

If you have more time, then you can easily make it in your slow cooker. Though, for this method, I recommend using uncooked chicken and letting the crockpot (and time) do its magic.

To make healthy crockpot chicken chili, you add in onion, spices, green chiles, garlic, corn, beans and chicken stock in your slow cooker. Then, nestle the chicken (I recommend using 1 ¼ pounds of chicken thighs) into the mixture.

Put the lid on and cook for 4-6 hours on low or 3-4 hours on high heat setting. Once it is cooked, all you have to do is to fish out the cooked chicken, shred it, and add them back into the mixture.

Some people use an immersion blender to blend some of the mixture (half of the chili mixture) to make it thicker. While it is an extra step, it does a really good job of making your white chili thicker with chunks of shredded chicken with every bite.

This Crockpot Chicken Tomatillo Soup I shared a while back is a great example of using this technique.

However, please know that you would totally be fine if you skip this step.

Low calorie white chicken chili

Okay, this one is not quite a “method” per se. However, I wanted to include it just in case you are calorie conscious and prefer a skinny white chicken chili instead.

While I am a big fan of dark chicken meat, by using chicken breasts or chicken tenders, you can easily cut down on calories.

If you are using rotisserie chicken (like I did), you can just shred the chicken breasts and add them into the chili.

If you are using the crockpot method, then you can swap chicken thighs with chicken breasts.

What to serve with white chicken chili?

When it comes to serving chili, I usually go for a lot of toppings. Chopped red onion, cubed avocados, fresh cilantro, pickled jalapeños, Mexican (or cheddar) cheese, tortilla chips, and a dollop of sour cream are a few that comes to mind.

However, this is the part that you can get as creative as you like and add in whatever you have on hand.

Additionally, if I have time to make it, I serve my chili with Homemade Cornbread Muffins or my Cast-Iron Jalapeno and Scallion Cornbread.

A Few tips for the best healthy chicken chili recipe

Freezing Instructions: Like I mentioned earlier, this white chicken chili recipe freezes well. To do so, simply let it come to room temperature, place it in an airtight container, and freeze up to 2 months. A day before serving, let it thaw in the fridge.
Love your chili spicy? If you are a lover of spicy chicken chili, you can use sliced jalapeños (with the seeds intact) instead of canned green chiles and add hot pickled jalapeños on your toppings list. Though some of those are really hot so be careful.
Can I use ground chicken or ground turkey? Absolutely. I have swapped rotisserie (or leftover) chicken with ground chicken many times in the past and it worked perfectly. The good thing is that ground chicken (or turkey) cooks fast, so it wouldn’t take much longer for you to be able to put your chili on the table.
Is Chicken Chili healthy? While I think this white bean chicken chili is a healthy dish, I can see myself getting in trouble with toppings. If you are trying to watch your waistline or simply trying to eat healthy, I recommend avoiding tortilla chips, cheese, and sour cream as toppings.

Whether you are looking for a chili recipe you can make on a Tuesday night or feeling under the weather during these cold days of winter, I hope this chicken chili recipe will come handy.

Other chili recipes you might also like

Other chicken recipes you might also like

Healthy White Chicken Chili Recipe

Made with rotisserie chicken and canned beans, this Healthy White Chicken Chili Recipe is a one-pot dish that is ready in less than 45 minutes. Whether you serve it to a crowd or make a big batch to freeze for later, it is a great crowd pleaser to keep you and your family warm during the cooler months of the year.

Course Dinner

Cuisine Mexican

Prep Time 10

Cook Time 30

Total Time 40

Servings servings (6 cups)

Calories 372kcal

Author Aysegul Sanford

Ingredients

For The Chili:

1 tablespoon olive oil
1 large onion chopped
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1 can of green peppers or 1 large jalapeno pepper seeded and chopped
2 cloves of garlic
2 15-oz. cans of Cannellini beans, drained and rinsed
1 small rotisserie chicken deboned and shredded (approximately 4 cups)
1 cup whole corn kernels plus more as garnish
4 cups Swanson® unsalted chicken stock
1 teaspoon kosher salt
1/4 tsp ground black pepper
¼ cup fresh cilantro chopped

As Garnish (Optional)

1 ripe avocado cut into small pieces
1 jalapeno sliced
4 tablespoons of sour cream

Instructions

Heat oil in a heavy bottom pot (with a lid) on medium-high heat. Add in the onion, ground cumin, ground coriander, and chili powder. Cook, stirring frequently, until onion is translucent—4-6 minutes.
Stir in the green peppers and garlic. Sautee for 30 seconds.
Add in the white beans, shredded chicken, corn, Swanson® chicken stock, salt and pepper. Give it a stir.
Put the lid on and bring it to a boil. Then, turn the heat down to medium and let it simmer for 15-20 minutes or until it is slightly thickened.
Add in the chopped cilantro and give it a stir.
When ready to serve, divide it amongst 4 bowls and garnish with cubed avocado and sliced jalapeños if preferred.

Video

Notes

To make healthy crockpot chicken chili:

Add in onion, spices, green chiles, garlic, corn, beans and chicken stock in your slow cooker. Then, nestle the chicken (I recommend using 1 ¼ pounds of chicken thighs) into the mixture.
Put the lid on and cook for 4-6 hours on low or 3-4 hours on high heat setting. Once it is cooked, all you have to do is to fish out the cooked chicken, shred it, and add them back into the mixture.

Nutrition

This healthy white chicken chili recipe was originally published in March of 2019. It has been updated in February 2021 with more helpful information and no changes to the originally published recipe.

Roasted Kabocha Squash Soup with Sesame Seeds

Aysegul Sanford — Thu, 19 Nov 2020 10:33:10 +0000

It is that time of the year. The fall season. And with that comes the numerous varieties of squash that pop up at the grocery store. One of my favorites is kabocha. But I am always wondering what to make with kabocha squash.

Well, today’s recipe, Roasted Kabocha Squash Soup, comes from Samantha Seneviratne’s Gluten-Free for Good (affiliate link) cookbook. She offers one of the best recipes using this Japanese pumpkin.

In my opinion, this is the kind of soup you expect at a nice restaurant. Funny thing, similar to most of my soup recipes on this blog, it is ridiculously easy to make.

With the addition of salty miso paste and tangy rice vinegar added at the end, you will be surprised at the pleasant combination of sweet-salty-sour flavors.

What is Kabocha?

According to Wikepidia, Kabocha is a Japanese variety of winter squash that is also known as Japanese pumpkin. It is also referred to as Japanese squash.

It is an incredibly versatile vegetable that can be roasted, stuffed or pureed. It’s texture is light and fluffy, similar to that of chestnuts.

How is it Different From Pumpkin?

Kabocha squash is a touch sweeter than pumpkin. Think of the taste as somewhere between sweet potatoes and pumpkin.

Ingredients:

This easy Japanese kabocha soup is made with kabocha squash, olive oil, scallions, ginger, garlic, white miso paste, low-sodium vegetable broth, water, sea salt and rice vinegar.

The toasted sesame seeds and microgreens are optional, but highly recommended!

A few helpful tips on ingredients:

Scallions: I love the delicate flavor of scallions, but one medium white or yellow onion would be just as delicious.
Ginger: The hint of ginger has a similar effect as in my Pumpkin Ginger Soup and Roasted Carrot Ginger Soup recipe. It’s that subtle, warming heat that makes it unique.
Miso Paste: If you have never used miso paste, this is a great recipe to start. Miso paste, also known as fermented soybean paste, is naturally salty, so you don’t have to add too much salt.
Broth: Vegetable broth keeps the recipe Vegetarian and Vegan. Feel free to use low-sodium chicken broth for a lovely chicken flavor.

PRO TIP: There are many varieties of miso paste sold in American supermarkets, but I usually go for the most basic white miso paste (my favorite brand – affiliate link) made from soybeans, which is naturally gluten-free.

Miso paste can also come from barley, wheat, buckwheat, rice, millet or rye. When purchasing one, I recommend reading the label closely. If you are following a gluten-free diet, look for miso paste made with millet, buckwheat, rice or soybeans.

How to Make It?

This Japanese squash soup starts with roasting the squash until golden and caramelized. I then work on the rest of the ingredients while the squash roasts in the oven. A light saute, a quick blend and you have a cozy, comforting, plant-based soup in no time. Simply:

Prep: Preheat the oven to 400 F degrees. Line a baking sheet with parchment paper.
Roast the squash: Slice the squash into smaller pieces and drizzle them with 1 tablespoon of the olive oil. Lightly sprinkle the squash with ½ teaspoon of sea salt. Set them cut side down. Roast for 30 minutes (or until it is soft and tender when pierced with a knife), rotating the baking sheet half way through for even roasting. Cool for a few minutes. When the squash is cool enough to handle, scoop the flesh into a bowl. You should have 3 to 3 ½ cups of squash. Using the back of a fork, lightly break them. No need to puree. It is okay if they are in chunks.
Add the onions and saute: Meanwhile, heat the rest of olive oil in a heavy bottom pan over medium heat. Add in the scallions and cook, stirring occasionally, until softened, 5-6 minutes.
Stir in the aromatics: Add the garlic and ginger and cook for 30 seconds.
Add the squash and simmer: Add in the squash, vegetable broth and water. Cover the pot, bring the soup to a boil and let it simmer for 20 minutes.
Add the miso: Place the miso paste into a bowl. Ladle 1 cup of the soup liquid into the bowl. Whisk until combined and smooth. Pour the mixture into the soup.
Blend: Remove from heat. Using a hand blender, puree the soup until smooth. Taste for seasoning and add more, if necessary. Alternatively, you can puree the soup in a blender in batches.
Serve: When ready to serve, taste for seasoning and sprinkle it with salt and pepper if necessary. Ladle into bowls and sprinkle with sesame seeds. If preferred, garnish with microgreens.

Optional Toppings:

I kept it simple with microgreens and roasted sesame seeds. But the crunchy chickpea croutons from Vegan Sweet Potato Soup would be divine.

However, the original recipe suggested garnishing with gomasio, also known as sesame salt, along with the green parts of the scallions.

How to make Gomasio: If you choose to follow the original recipe, you can make gomasio by grinding 4 Tablespoons sesame seeds and ½ teaspoon Kosher salt in a spice grinder or using a mortar and pestle. Simply grind to a coarse texture.

Store the extra in a small glass jar in your spice cabinet. Use it on salads, roasted vegetables and even popcorn.

Serving Suggestions:

This roasted kabocha soup recipe easily serves six people. Much like Vegetarian Butternut Squash Soup or Sunchoke Soup, I love to serve this as an appetizer at Thanksgiving or an elegant evening with friends.

But it also makes meal prep a breeze. My husband and I enjoy it as a light lunch throughout the week, too.

How to Store?

If you are a small family like us, feel free to store the leftovers in an airtight container in the fridge for up to 4 days.To freeze, allow the soup to cool completely. Then, place the soup in an airtight container and cover it with a lid. Label, date and freeze for up to 3 months.

You Might Also Like:

If you liked this roasted squash soup recipe, here are a few more squash recipes you might like:

Roasted Kabocha Squash Soup Recipe (aka Japanese Squash Soup)

This heartwarming kabocha squash soup recipe is made by roasting kabocha squash and mixing it with miso paste and fresh ginger for a thick, creamy and hearty soup that you can enjoy all winter long. Gluten free and vegan.

Course Soup

Cuisine American, Japanese

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 167kcal

Author Aysegul Sanford

Ingredients

1 medium kabocha squash approx. 3 pounds , halved and seeded
3 tablespoons olive oil divided
5 scallions both green and white parts
1 tablespoon fresh ginger peeled and grated
2 cloves of garlic peeled and minced
¼ cup gluten-free white miso paste *
4 cups low-sodium vegetable broth
2 cups water
Sea Salt
1 tablespoon rice vinegar

Optional Toppings:

2 tablespoons toasted sesame seeds
¼ cup microgreens optional

Instructions

Pre-heat the oven to 400 F degrees. Line a baking sheet with parchment paper.
Slice the squash into smaller pieces and drizzle them with 1 tablespoon of the olive oil. Lightly sprinkle the squash with ½ teaspoon of sea salt. Set them cut side down. Roast for 30 minutes (or until it is soft and tender when pierced with a knife), rotating the baking sheet half way through the process for even roasting. When the squash is cool enough to handle, scoop the flesh into a bowl. You should have 3 to 3 ½ cups of squash. Using the back of a fork lightly break them. No need to puree. It is okay if they are in chunks.
Meanwhile, heat the rest of olive oil in a heavy bottom pan over medium heat. Add in the scallions and cook, stirring occasionally, until softened, 5-6 minutes.
Stir in the ginger and garlic and cook for 30 seconds.
Add in the squash, vegetable broth, and water. Cover the pot, bring it to a boil, and let it simmer for 20 minutes.
Place the miso paste into a bowl. Ladle 1 cup of the soup liquid into the bowl. Whisk until combined and smooth. Pour the mixture into the soup.
Remove it from the heat. Using a hand blender, puree the soup until smooth. Taste for seasoning and add more if necessary. Alternatively, you can puree the soup in a blender in batches.
Put it back on the stove and bring the now-pureed kabocha squash soup to a boil one last time.
When ready to serve, ladle into bowls and sprinkle with sesame seeds. If preferred, garnish with microgreens.

Notes

A note on adding more salt: For seasoning, since different varieties of miso paste can taste different I recommend tasting the soup before adding additional salt.How to Store
How to store: If you are a small family like us, feel free to store the leftovers in an airtight container in the fridge for up to 4 days.
To freeze, allow the soup to cool completely. Then, place the soup in an airtight container and cover it with a lid. Label, date and freeze for up to 3 months.

Nutrition

Other Gluten-Free Recipes You Might Like

Roasted Acorn Squash Salad with Spicy Pepitas and Cranberries GF + Vegetarian
Eggplant Pomodoro Pasta GF + Vegetarian
Slow Baked Salmon with Butter Beans GF
Forbidden Rice Morning Cereal Bowl with Berries GF + Vegan
Ricotta and Almond Polenta Cake GF
Need more inspiration? Check out all our Gluten-Free Recipes

This post was originally published in September of 2016. It has been update with new helpful information with no changes to the originally published recipe in November 2020.

This recipe is adapted (with changes) from Gluten-Free for Good: Simple, Wholesome Recipes Made from Scratch (affiliate link).

Pumpkin Ginger Soup Recipe (Vegan & Gluten-Free)

Aysegul Sanford — Sun, 04 Oct 2020 15:25:52 +0000

It is that time of year when hearty soups and chilis are in full swing – Butternut Squash Soup, Kabocha Squash Soup, Sunchoke Soup, Turkey Pumpkin Chili, Vegan Chocolate Chili, Carrot and Ginger Soup, and Vegan Sweet Potato Soup are just to name a few.

But today’s recipe is a special, island-inspired Pumpkin Ginger Soup. If you have been following me for a while you know that we lived in the Caribbean for years. This soup recipe is from those days.

Back in 2013, my husband and I vacationed on an island called Dominica. Dominica is known as the “Nature Island of the Caribbean”. It is simply stunning with waterfalls, rivers, ocean, and pure green everywhere.

I learned this healthy creamy pumpkin soup recipe at a cooking class that we took during our trip. Up until then, I had no idea that you could make a creamy pumpkin soup without using heavy cream.

To my surprise, their dairy-free, low-carb, and vegan version of our favorite fall soup was just as creamy and delicious as the one I made for years. Not to mention, it only took 30 minutes to make.

Honestly, with all the pumpkin that is currently in abundance, I cannot imagine a better way to use it than making this nourishing and heartwarming soup recipe.

Intrigued? Let’s break it down.

Ingredients

All it takes is a handful of simple, seasonally inspired ingredients. Gather together vegetable broth, fresh ginger, fresh cubed pumpkin, onion, garlic, salt, pepper, and toasted, unsweetened coconut flakes.

A few helpful tips for ingredients:

Vegetable Broth: Go for a low-sodium vegetable broth, either dark or light in color. This helps control the salt content in the recipe. If you are okay with it not being vegan, you can also use chicken stock.
Ginger: I like to purchase a knob of fresh ginger, peel, and grate it fresh. I use a Microplane grater to grate ginger easily.
Pumpkin: Fresh pumpkin pops up in grocery stores around September. Sugar or pie pumpkin is smaller and sweeter, while the larger pumpkin squash is earthier. That being said, any winter squash will do. Butternut, acorn, or kabocha are all great options.
Coconut Flakes: This was the garnish used in Dominica and the one I stick to as the finishing touch. If you have time, toast it in a skillet for a few minutes for that nice roasted flavor.

PRO TIP: Have leftover carving pumpkins on hand? Simply peel, core, dice, and use it for this recipe. Since carving pumpkins are earthier and more robust in flavor, you can always add in apple to balance the flavors. Keep reading to learn more!

How to make pumpkin ginger soup?

This homemade pumpkin soup recipe is so easy, it’s ready before you can say, “Pumpkin”! Simply:

Place all of the soup ingredients in a saucepan: Place cubed pumpkin, onion, garlic, grated ginger, salt, and pepper in a medium saucepan. Pour in the vegetable stock and water.

Cook until all the vegetables are softened: Bring to a boil over medium-high heat, turn down the heat to medium-low and simmer for 15-20 minutes or until a knife inserted into a pumpkin comes in and out easily.

Blend the soup: Use an immersion blender or transfer the hot mixture into a food processor or a blender and process until all the pumpkin is pureed.

Finish: Transfer it back to the pan and boil it one last time. Taste for seasoning and add more if necessary.

Garnish and serve: When ready to serve, if desired, sprinkle it with toasted coconut flakes, a pinch of cayenne, and/or fresh sage.

Variations for the recipe:

If you liked this pumpkin soup with ginger but would like to switch it up every once in a while, here are a few variations I tried in the past:

Use Roasted Pumpkin to make Roasted Pumpkin Ginger Soup: For a touch more depth, roast the cubed pumpkin in a preheated 350-degree oven for 30-40 minutes, or until tender. Add to the simmering vegetable broth, season to taste, and blend straight away.
Add in an Apple and make Pumpkin Apple Soup: Add 1 peeled, cored, and diced apple along with the pumpkin. This adds a subtle sweetness that balances the earthy pumpkin flavor.
Swap a portion of the broth with Coconut Milk: Replace 1 cup of vegetable broth with 1 cup of coconut milk. For best results, add the coconut milk at the very end after blending. Adjust seasonings accordingly.

Serving suggestions:

My husband and I enjoy this soup as a healthy, plant-powered dinner with a toasted slice of no knead bread.

I love the traditional garnish of toasted, unsweetened coconut flakes and a dash of cayenne adds another level of spice. For some plant-based, vegan protein, feel free to top it with crispy chickpeas from sweet potato soup instead.

It’s too much for one night for the two of us, so we enjoy the leftovers for lunch throughout the week, too.

How to store? Instructions to store in the fridge & freezer:

Storage: The pumpkin ginger soup will keep best in an airtight container in the fridge for up to 3 days.
Freezing: To freeze, cool completely and transfer to a freezer-safe container. Label, date, and freeze for up to 3 months.
Thawing: Thaw overnight in the fridge. When ready to reheat, bring to a boil over medium heat, stirring occasionally. Alternatively, reheat individual portions in a microwave-safe bowl in 30-second intervals until warmed through.

If you liked this soup recipe, you might also like:

Vegetarian Butternut Squash Soup
Roasted Kabocha Squash Soup
Curry Tomato Soup
Turkish Lentil Soup
Jerusalem Artichoke Soup
Broccoli and Feta Soup
Need more inspiration? Check out all our Soup Recipes.

Other pumpkin recipes you might also like:

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Pumpkin Ginger Soup Recipe

Got some leftover pumpkin? Then make this 30 minute vegan pumpkin ginger soup. Inspired by the Dominican cuisine, it is an easy to make yet flavor packed soup recipe that is freezer friendly.

Course Soup

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 77kcal

Author Aysegul Sanford

Ingredients

For The Pumpkin Ginger Soup:

1 1/2 lbs. pumpkin peeled and cut in cubes
2 cups vegetable stock
2 cups water
1 onion cut into chunks
2 cloves garlic peeled
1 tablespoon fresh ginger peeled and grated
1 teaspoon salt more or less to taste
1/2 teaspoon ground black pepper

For Garnishing (optional)

Pinch of cayenne pepper
2-3 tablespoon toasted unsweetened coconut flakes
2-3 leaves sage

Instructions

Place all of the soup ingredients in a saucepan:

Place cubed pumpkin, onion, garlic, grated ginger, salt, and pepper in a medium saucepan. Pour in the vegetable stock and water.

Cook until all the vegetables are softened:

Bring to a boil over medium-high heat, turn down the heat to medium-low and simmer for 15-20 minutes or until a knife inserted into a pumpkin comes in and out easily.

Blend the soup:

Use an immersion blender or transfer the hot mixture into a food processor or a blender and process until all the pumpkin is pureed.

Finish & Serve:

Transfer it back to the pan and boil it one last time. Taste for seasoning and add more if necessary.
When ready to serve, if desired, sprinkle it with toasted coconut flakes, a pinch of cayenne and/or fresh sage.

Video

Notes

A few ways to switch it up:

Use Roasted Pumpkin to make Roasted Pumpkin Ginger Soup: For a touch more depth, roast the cubed pumpkin in a preheated 350-degree oven for 30-40 minutes, or until tender. Add to the simmering vegetable broth, season to taste, and blend straight away.
Add in an Apple and make Pumpkin Apple Soup: Add 1 peeled, cored, and diced apple along with the pumpkin. This adds a subtle sweetness that balances the earthy pumpkin flavor.
Swap a portion of the broth with Coconut Milk: Replace 1 cup of vegetable broth with 1 cup of coconut milk. For best results, add the coconut milk at the very end after blending. Adjust seasonings accordingly.

Instructions to store leftovers & freeze:

The pumpkin ginger soup will keep best in an airtight container in the fridge for up to 3 days.

To freeze, cool completely and transfer to a freezer-safe container. Label, date, and freeze for up to 3 months. Thaw overnight in the fridge.

When ready to reheat, bring to a boil over medium heat, stirring occasionally. Alternatively, reheat individual portions in a microwave-safe bowl in 30-second intervals until warmed through.

Nutrition

This Pumpkin and Ginger Soup recipe was originally published in November 2013. It has been updated with new photos and helpful information in October 2020.

Best Vegan Chili

Aysegul Sanford — Sun, 23 Feb 2020 13:10:00 +0000

Why Should You Try This Recipe?

If you are like me, married to a big meat eater, the idea of making homemade chili without meat may come off as a big goal to achieve. But believe me when I say, meatless chili can be just as delicious thanks to creative uses of a few simple ingredients.

However, that’s not all, here are a few more reasons why this vegan chili recipe is awesome:

A plant-based chili recipe based on flavors and textures: When I set out to find the best vegan chili recipe ever, I had one thing in mind and that is to create a no meat chili recipe that mimics the flavors and textures of chili made with ground meat. This recipe achieves that thanks to umami-rich ingredients like tomato paste, soy sauce, diced tomatoes, and dried shiitake mushrooms. Using these ingredients helped me replicate the texture of ground beef by creating my own vegan ground meat mixture.
Easily Adaptable: This easy, low-carb, and low-fat recipe is made with pantry staples, but I made sure to share substitutions (including vegan meat substitutes) so that you know how you can achieve similar results even if you are missing a few ingredients here and there.

Actually healthy: This meatless chili recipe is made with wholesome, plant-based, and actually healthy ingredients, so go ahead and treat yourself to a second bowl.
Ready in under 1 hour: Thanks to canned beans and quick cooking time of vegetables, you can have this healthy vegan chili on the table in less than an hour making it the perfect cozy meal for meatless Monday dinner.

Need more inspiration for more easy vegan chili recipes? If so, be sure to check out my Vegan Chocolate Chili and Vegan Quinoa Chili recipes.

Ingredients:

The list for this veggie chilli ingredients might seem long but I promise that it will make sense once you see the below breakdown followed by various ingredient substitutions:

For Umami Rich Plant-Based Meat: This simple vegan chili recipe uses a mixture of walnuts and dried shiitake mushrooms to mimic the flavors of meat. Later, mixed with umami-rich tomato paste and soy sauce, the flavors get so similar to regular chili that no one can tell that this is a no meat chili.

Chili Ingredients: For deep flavor, I used vegetables like onions, celery, garlic and jalapenos. For additional creaminess and additional earthy flavors, I used Cannellini and black beans (pinto beans or red kidney beans would also work). I used canned beans (one of each kind) as I wanted to be able to make this dish in under one hour.
Bulgur Wheat for the meaty texture: For added chewy texture, I used medium-coarse bulgur wheat. If you are new to cooking bulgur, be sure to check out my detailed post on Types of Bulgur Wheat and How to Cook Bulgur Wheat to learn more about it. I recommend this brand of bulgur (affiliate link), if you can’t find it in your grocery store.
While I know that some of you might think of Vegan Chili with Bulgur to be an unusual combo, I assure you that the added texture of bulgur brings this veggie chili recipe together.

Spices: In terms of spices, you will need ground cumin and chili powder. Optionally, you can also add in a pinch of spanish paprika, cayenne pepper or even red pepper flakes.
Toppings: In my version of vegan vegetable chili here, I opted for chopped red onion, sliced avocados, fresh corn, chopped cilantro, and thinly sliced radishes. The vibrant colors coming from the toppings turn it into what my niece calls, a rainbow chili.

Substitutions and Recipe Variations

Use quinoa instead of bulgur: While I highly recommend using bulgur (and think that a quick trip to the store is worth it), you can use a cup of uncooked quinoa in place of bulgur, especially if you are after a vegan gluten free chili recipe. The end result will not be as chewy, but it will still be a delicious vegan chili.
Other vegan meat substitutes: If you prefer not to use bulgur (or quinoa), you can try store bought soy or tofu crumbles or crumbled tofu. Impossible Ground Beef, Beyond Meat, and Hodo Mexican Crumbles are a few popular supermarket plant-based meat substitutes I recommend.
Dried Shiitake Mushrooms: If you can’t get your hands on dried mushrooms, you can use fresh thinly sliced mushrooms instead. If you do so, you can add them into the pot while you are adding the veggies and skip the grinding step (with walnuts).
Other topping ideas: As it is with any chili, any of your favorite toppings would work here. If you want them to be all vegan, consider using vegan sour cream, vegan cheese, a squeeze of lime juice, and tortilla chips as toppings. Or, if you don’t mind turning it into a vegetarian chili, you can top it off with cotija cheese or crumbled queso fresco as well.

How to Make Vegan Chili From Scratch?

The process of making this easy vegan chili bean recipe has 4 folds. From start to finish (including preparation of ingredients), the whole process takes between 45-60 minutes.

Process walnuts and shiitake mushrooms in a food processor until finely ground. Set them aside. We will use them later.

Cook the veggies: Heat olive oil in a heavy bottom large pot (such as a large Dutch oven) over medium-high heat. Saute onion, celery, and jalapeños with a wooden spoon until they are translucent. Then add in the spices, tomato paste, and garlic and cook for a minute or so.
Stir in the rest of the ingredients & cook: Add in the diced tomatoes, black beans, kidney beans, vegetable stock, soy sauce, bulgur wheat, and the processed walnut-shiitake mushroom mixture. Put the lid on, bring the mixture to a boil, and then let it simmer until it thickens to your liking, 25-30 minutes.
Garnish & Serve: Ladle it into bowls and top each bowl with your toppings.

How To Store, Freeze and Reheat?

I think the best part of this vegetarian black bean chili is that it tastes better the next day. It also stores and freezes well.

Storage: Bring the leftover chili bean soup to room temperature, place it in an airtight container, and keep it in the fridge upto 4 days. When ready to serve, heat it in a saucepan. If it is too thick, feel free to add ½ cup of vegetable broth or water.
Freezing Instructions: Place the chili in a freezer-safe container after it fully cools down. Freeze for upto two months.
Thawing Instructions: Let it thaw in the refrigerator overnight. Next day, transfer it into a saucepan, add in a little bit of vegetable stock or water, and heat it over medium heat until it is warmed throughly.

What To Serve With It?

This vegan black bean chili is a whole meal by itself, but if you want to take it up a notch you can serve it with one of the delicious dishes below:

Savory Cornbread Muffins
Corn Tortilla Recipe
Vegan Cornbread
Spinach Quesadillas
Vegan Coleslaw
Olive Bread
Mexican Street Corn
Almond Flour Biscuits – GF option for bread

Cooking Instructions for Instant Pot and Slow Cooker:

While I made this vegetarian chili recipe on the stovetop, you can also make it in a pressure cooker and crockpot.

To make this recipe in the Instant Pot:

Saute: Turn Instant Pot to saute mode. Heat olive oil and add the onions, celery, jalapenos, and spices and cook until softened. Add in the garlic and cook for 30 seconds. Add the rest of the chili ingredients and give it a stir.
Pressure cook: Secure the lid and cook on Manual on high pressure for 12 minutes. Natural release the pressure for 10 minutes and then move the steam release valve to the venting position to release any remaining pressure. When the floating valve drops, remove the lid.
Serve: Give it a stir, taste for seasoning and add more if necessary. Ladle into bowls and garnish with toppings.

To make this recipe in the Slow Cooker:

Saute veggies: This is an optional step, but I’d like to saute onion, celery, pepper, and spices (ground cumin and chili seasoning) with olive oil in a large pot until they are softened before adding them into the slow cooker. I find that this produces a more flavorful vegetarian chili but if you are short on time you can skip this step and put them in the crock pot right away.
Add the rest of the chili ingredients and cook on high for 2 to 3 hours or on low for 4 to 5 hours.
Taste for seasoning and add in if necessary. Ladle into bowls, garnish with the toppings and serve.

Expert Cooking Tips:

Dried Shiitake Mushrooms: If you look at the recipe below, you’ll see that I listed ½ ounce dried mushrooms. Here in the US, dried mushrooms are sold in 1-ounce packets so it is more accurate to list them as ounces than in cups. If you get one of those packets, simply use half of the packet.
For Spicy Vegan Chili: To add some heat, I used jalapeños. If you are serving your no-meat chili to kids, you might want to take the seeds off or use red bell pepper instead. But if you are a lover of spicy food and hot flavors of jalapeños, feel free to add them in with the seeds.

FAQs

What vegetables to add to chili?

You can add in various hearty vegetables like sweet potatoes, cauliflower, broccoli, carrots, green onions, mushrooms, and bell peppers.

How long can vegan chili last in the fridge?

As long as it is kept in an airtight container, vegan chili should keep well for up to 4 days.

How to thicken vegetarian chili?

To thicken chili, you can let it simmer for longer without the lid or add in an additional can of beans or vegetables like sweet potatoes, broccoli, or cauliflower florets.

How many calories are in vegan chili?

This easy vegan chili recipe serves 6 people. It is 325 calories per serving, excluding the toppings.

Other Similar Recipes You Might Also Like:

Other Healthy Chili Recipes You Might Like

Other Mexican Inspired Recipes You Might Also Like:

Other Vegan Soups Recipes You Might Like

Lentil Soup
Pumpkin Ginger Soup
Jerusalem Artichoke Soup
Vegan Squash Soup
Vegan Sweet Potato Soup
Need more? Check out all our Vegan Recipes

Recipe Credit: Throughout my search for the best vegan chili recipe, I tried several recipes from several websites and cookbooks and finally landed on this version that is heavily adapted from the cookbook, Vegan for Everybody (affiliate link) by America’s Test Kitchen.

I did make quite a bit of change to their original recipe, “The Ultimate Vegan Chili”, mostly to the cooking technique to make it faster, but in general, I based this recipe on the ingredients that they used.

Vegan Chili Recipe

This Easy Vegan Chili Recipe tastes incredible! It’s easy to make with basic pantry ingredients, vegetables and spices. It’s a crowd pleaser that is guaranteed to be a hit with vegan, vegetarian, and meat eaters alike.

Course Soup

Cuisine Mexican

Diet Vegan

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 325kcal

Author Aysegul Sanford

Ingredients

For The Walnut Mixture:

½ cup walnuts
½ ounce dried shiitake mushrooms

For The Vegan Chili:

2 tablespoons olive oil
2 large onions chopped (about 2 cups)
3 stalks of celery chopped
2 jalapeños seeded and chopped
1 tablespoon ground cumin
¼ cup chili powder
3 tablespoons tomato paste
6 cloves of garlic minced
1 28- oz can diced tomatoes with juices
1 can 15 oz. low sodium black beans, drained and rinsed
1 can 15 oz. Cannellini beans, drained and rinsed
6 cups of vegetable stock or water
3 tablespoons soy sauce use tamari for gluten free option
¾ cup medium coarse bulgur *
½ cup cilantro roughly chopped – plus more as garnish

Optional Garnishes:

1 ripe avocado cut into small pieces
1 radish sliced thinly (watermelon radish if you can find)
¼ cup whole kernel corn
1 lime cut into wedges

Instructions

Place walnuts and dried shiitake mushrooms in the bowl of a food processor and process until finely ground, 30-45 seconds. Transfer to a bowl and set aside.
To make the Vegan Chili: Heat olive oil in a heavy bottom pan (like a Dutch oven) over medium-high heat. Add in onion, celery, and jalapenos. Cook, stirring frequently, until onions begin to brown, 7-9 minutes.
Reduce heat to medium and stir in cumin, chili powder, tomato paste, and garlic. Cook, stirring constantly, until fragrant, for about 1 minute.
Add in diced tomatoes, black beans, Cannellini beans, vegetable stock, soy sauce, bulgur, and the processed walnut-shiitake mushroom mixture.
Put the lid on, bring the mixture to a boil, and then let it simmer until it thickens to your liking, 25-30 minutes. The longer it simmer the thicker it will become.
Stir in the cilantro right before serving.
Ladle into bowls and top it off with the garnishes.

Video

Notes

If you are new to cooking with bulgur and not sure about the types of bulgur wheat, be sure to check out my post on Bulgur Wheat.
Use quinoa instead of bulgur: While I highly recommend using bulgur (and think that a quick trip to the store is worth it), you can use a cup of uncooked quinoa in place of bulgur, especially if you are after a vegan gluten free chili recipe. The end result will not be as chewy, but it will still be a delicious vegan chili.
It is better on the next day: Like in any other chili or stew recipe, this no-meat chili recipe is better on the next day. So feel free to make it a day ahead. On the next day, it might be thicker than you like. If so, it is okay to add in 1/4- 1/2 cup of water or vegetable broth as you are warming it up.
It freezes beautifully: The recipe below serves 6 people. If you have leftovers, you can bring the chili to room temperature, place it in an airtight container, and freeze it for up to two months. Let it defrost in the fridge a day before you are planning to serve it.
Want to make your own chili powder for this recipe? Here is how to make it:
- Pre-heat the oven to 300 F degrees.
- Place 2 dried ancho chiles and 2 dried New Mexican chiles on a baking sheet and toast until fragrant, 8-10 minutes. Transfer them onto a plate, let cool for 5 minutes, then remove stems and seeds.
- Working in batches, grind them in a spice grinder and transfer to a bowl to use in your vegan bean chili later on.

Nutrition

Hearty Crockpot Vegetable Beef Soup (Slow Cooker Method)

Aysegul Sanford — Sat, 04 Jan 2020 18:58:45 +0000

Why Should You Try This Recipe?

Beef and vegetables. Is there really anything better? If you ask me, the answer is no. Here are a few reasons why this crock pot vegetable beef soup recipe is awesome:

Hands off cooking: Don’t get me wrong, I make my Stovetop Vegetable Beef Soup and Beef Barley Vegetable Soup often and it simmering on the stove top is as comforting as possible on a cold winter day. But to be honest, sometimes I don’t want to spend all day in the kitchen cooking and cleaning. That’s the beauty of this CrockPot vegetable soup recipe. Other than searing the beef stew meat and chopping up the vegetables, there is little hands-on time to do anything else. Most of the work is done by the slow cooker.
Stores & Freezes Well: The best part is that you can make a big batch to serve some right away and freeze the rest for later to have soup ready on hand whenever you don’t feel like cooking.
A Crowd Pleaser: Serve it by itself with a loaf of crusty no knead bread, bulgur wheat pilaf, or one of my healthy quinoa salads on the side, it is guaranteed to be a great family meal.

Ingredients:

The ingredient profile for this soup is not much different from the stove-top vegetable beef soup recipe.

Beef Stew Beef – The right cut of beef makes all the difference. I usually buy a whole chuck roast and cut it into smaller pieces myself. However, you can also purchase pre-cut stew meat to make this soup. Below I will go into detail about the other cuts of meat you can use.
Kosher Salt + Black Pepper – For seasoning both the beef and slow-cooker stew.
Vegetable Oil – My favorite vegetable oils are grapeseed or avocado oil.
Onions, Carrots, Celery – Also known as mirepoix, this simple mix of aromatic vegetables offer so much flavor. I like to leave them in large pieces for a chunky beef stew.
Garlic – Mince the garlic cloves, so they provide the most intense garlic flavor.
Yukon Gold Potatoes – Cut the potatoes in small cubes for size and textural variance in your vegetable beef soup.
Diced Tomatoes
Fresh Green Beans – Trimmed and cut in half, the smaller size makes it easier to scoop up the green beans with a spoon.
Low-Sodium Chicken or Beef Stock – A low-sodium variety helps to control the amount of salt. This way, the seasoning is all up to you! Purchase a high-quality, organic brand for the best flavor or better yet make your own chicken stock.
Tomato Juice – Make sure the label reads 100% tomato juice.
Frozen Peas – No need to thaw the frozen green peas. The peas are small enough so that they simply warm through in the veggie stew. Or if you have it, you can also use blanched peas.
Fresh Parsley

Need a suggestion for a great slow cooker? I own this one (affiliate link) for over 7 years now and it never failed me. It is easy to clean and operate. I cannot recommend it enough.

Best cut of beef for soup

I always buy a whole Chuck Roast (also known as Chuck Shoulder, Chuck-Eye Roast, or Top Chuck) and cut it into large chunks (about 1 ½ inch) myself – or ask the butcher behind the counter to do it for me.

This is just my personal preference, as stew meat is a mixture of pre-cut cuts of beef, so you never really know what you’re getting. The below passage is from TheKitchn and explains why getting pre-packaged stew meat is not the best option:

Packages of pre-cut stew meat are often assembled by the butcher or meat department from the odds and ends from other different cuts. While this might sound like a good thing — viva varieté! —this isn’t actually the best news for your stew.

All those little scraps from different muscle groups often cook quite differently. Some might take longer or slower, resulting in some perfectly tender bites and some tough and chewy bites. Also, some of the scraps will probably be quite lean, while others contain a lot of fat, and still others have a good amount of gristle. These inconsistencies make it difficult to cook a stew where every bite gives you the same, delicious experience.
Citation: The Kitchn – Why Stew Meat Isn’t Actually the Best Choice for Stews

Chuck Roast is economical and comes with the added bonus of extra marbling (fat) throughout the meat, creating a fall-apart tender beef vegetable soup every time.

If you want to try making this soup with other cuts of beef, I would recommend buying Round Tip or London Broil (aka Top Round) and cutting them into smaller chunks.

Fresh vegetables vs frozen vegetables

Crockpot vegetable beef soup with fresh vegetables – I prefer to use fresh vegetables that are in season, except for frozen peas, for the best texture and flavor. The beauty of using fresh vegetables is that you can make this CrockPot vegetable beef stew any time of year with any variety of your favorite vegetables that look best at the market.
Slow cooker vegetable beef soup with frozen vegetables – If you do decide to go the frozen vegetable route, omit the fresh carrots, green beans, and frozen peas and purchase a 24-oz bag of frozen mixed vegetables instead and add them during the last 30 minutes of cooking. If you add the frozen vegetables too early, they will become gummy, overcooked and mushy.

How to cook this recipe?

To cook this vegetable beef soup in the crockpot, simply:

Sear the meat: Dry the beef as much as possible (see PRO TIP below). Season with salt and pepper. In a cast-iron skillet, heat 1 tablespoon of oil over medium-high heat.
When the oil starts to shimmer (about 2 minutes), add as many pieces of cubed beef as possible without crowding the pan and cook until nicely browned on all sides, about 3-4 minutes on each side.
Transfer the seared meat to a plate and continue cooking in batches with the rest of the beef.
Place all ingredients (except peas) in the crockpot: Place the onions, carrots, celery, garlic, potatoes, tomatoes (and juice), green beans, seared meat, broth, tomato juice, salt, and pepper in the bowl of your slow cooker and give it a stir. Cook on LOW for 8-9 hours.
Add the frozen peas: During the last 30 minutes of cooking, add the frozen peas into the soup.
Taste & Serve: Give it a taste and add more seasoning if necessary. Ladle into bowls, garnish with fresh parsley, and serve.

My pro tips on searing the beef:

While I know that it is an extra step, for the most flavorful homemade vegetable beef soup in a CrockPot, I think it is essential to brown the beef before placing it in the slow cooker. Below are my two pro tips when it comes to searing beef:

Dry the meat thoroughly and make sure that the cast iron skillet is super hot: To dry the meat properly, line a baking sheet with a few sheets of paper towels and transfer the beef to the prepared baking sheet. Dab off excess moisture with another paper towel.
The browning process happens faster when you start with a super hot pan. Remember, our goal is not to fully cook the beef. Rather, brown it on all sides for flavor.
Season the meat as soon as you are ready to place it in the skillet: Salt draws out moisture, meaning all that work you just took to get your meat super dry will be lost. I like to season my beef cubes in four batches, while the oil is heating up in the pan.

I know it seems like a lot of extra work, but trust me, it’s totally worth it! Taking the extra time to sear produces tender chunks of beef with every bite.

With this being said, you can make this vegetable beef soup without browning the beef, but you will end up with a soup with tougher beef chunks rather than soft (falling off the bone-like) meat.

How to freeze

This CrockPot beef broth soup with stew meat can be frozen for up to 3 months. Be sure to bring the soup to room temperature before freezing and follow one of the two options below:

Store in an airtight container: Ladle into individual airtight containers and pop one out of the freezer to defrost in the fridge overnight every time the craving strikes.
To rewarm, bring to a boil over medium heat in a small saucepan, pour into a serving bowl and enjoy!
Store in silicone reusable bags or plastic resealable bags: Transfer the beef vegetable soup to a few reusable silicone bags (like Stasher – affiliate link) or freezer-safe plastic storage bags, with a bit of room at the top.
Push out all the air, seal tight, label, date, and lay flat in your freezer. Remove from the freezer the night before to defrost in your fridge. Transfer to a large pot, bring to a boil over medium heat, and reduce to low to keep warm. Ladle into bowls and enjoy!

Can I prep everything a day in advance? Make Ahead Instructions:

If you’d like to get a step ahead, you can sear the beef and keep it in an airtight container a day in advance. You can also prep the rest of the vegetables and keep them in the fridge until the next day.

The next morning, place everything (except the peas) into the CrockPot, stir and set to cook for the day. Add the peas in 30 minutes before you are ready for dinner. And serve!

FAQs

How long does it take to cook this hearty beef vegetable soup recipe?

This soup requires around 45 minutes of prep time, including searing the meat and prepping the vegetables, and then continues to cook on LOW for 8-9 hours (on HIGH 6-7 hours) in your slow cooker.

How many calories in vegetable beef soup?

One serving of this beef and veggie soup is only 445 calories per serving! Hearty, healthy, and packed full of protein from the beef and veggies, it’s a filling meal.

What goes with beef soup?

I like to serve this easy beef soup with a warm, crusty slice of No-Knead Artisan Bread, buttery Brioche bread, Almond Flour Biscuits (for a gluten-free option), or Sweet Potato Biscuits to soak up all those wonderful juices. A simple green salad is an extra special touch that offers a comforting and well-balanced meal.

Variations for this recipe

Below are a few recommendations to adjust the beef and veggie soup to your liking:

With Leftover Pot Roast – A fun and interesting way to use up leftover pot roast in your fridge. Simply skip the seared beef steps, chop the pot roast into 1-inch pieces, and add all the remaining ingredients to the bowl of your slow cooker. Cook as directed.
Without Potatoes – Replace the potatoes with another root vegetable of choice, such as rutabaga, turnips, or parsnips. Alternatively, use sweet potatoes during the fall months for that extra unique fall flavor.
Without Tomatoes – Omitting the tomatoes will also omit the liquid that comes along with them. To replace that moisture, add an additional 2 cups low-sodium chicken or beef broth.
Without Tomato Sauce/Juice – Omit the tomato juice and add an additional 1 ½ cups low-sodium chicken or beef broth.

Other soup recipes you might like

Soups

Beef Barley Soup Recipe

Soups

Stuffed Cabbage Soup

Beef

Eggplant Beef Stew

Soups

Homemade Vegetable Beef Soup

If you try this Crockpot Vegetable Beef Soup recipe or any other slow cooker recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Hearty Crockpot Vegetable Beef Soup Recipe (Slow Cooker Method)

A hearty CrockPot Vegetable Beef Soup recipe packed with chunks of tender beef and healthy vegetables cooked in a rich broth. Great for meal prep and freezer friendly.

Course Soup

Cuisine American

Diet Gluten Free

Prep Time 45

Cook Time 8

Total Time 8 45

Servings servings

Calories 445kcal

Author Aysegul Sanford

Ingredients

For The Beef:

2 pounds chuck roast or beef stew meat *, cut into 1-inch cubes
1 ½ teaspoons kosher salt
½ teaspoon black pepper
3 tablespoons of vegetable oil divided

For The Soup:

2 medium onions chopped (approximately 1 cup)
5 carrots peeled and cut into 1/2 -inch thick slices (approximately1 cup)
5 stalks of celery chopped (approximately 1 cup)
3 cloves of garlic peeled and minced
1 pound Yukon gold potatoes cut into small cubes
1 can 15 oz. diced tomatoes
1 ½ cups green beans
4 cups chicken or beef stock low sodium or no salt added
1 ½ cups of tomato juice
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 cup frozen peas
¼ cup fresh parsley chopped

Instructions

Dry the beef: Line a baking sheet with a few sheets of paper towels. Transfer the cubed beef onto the sheet and pat dry with paper towels. Season with salt and pepper on all sides.
Heat 1 tablespoon oil in a large saute pan (I used my cast iron skillet) over medium-high heat. When the oil is sizzling hot, add in the cubed meat (as many as you can without crowding the pan) and cook for 3-4 minutes on each side or until the meat is nicely browned. Continue the same process with the rest of the meat. I had to do it in 3 batches.
Place the seared meat onto a plate and set aside.
To make the soup, place onion, carrots, celery, garlic, potatoes, diced tomatoes (with all its juices), green beans, seared meat, and salt and pepper into the bowl of your slow cooker.
Pout in the beef stock and tomato juice. Give it a gentle stir.
Cook on low for 8-9 hours or on high for 6-7 hours.
Stir in the frozen peas in the last 30 minutes.
Ladle into bowls, garnish with parsley, and serve.

Notes

The Best cut of beef for this soup: I always buy a whole Chuck Roast (also known as Chuck Shoulder, Chuck-Eye Roast, or Top Chuck) and cut it into large chunks (about 1 ½ inch) myself – or ask the butcher behind the counter to do it for me.
Store in an airtight container: Ladle into individual airtight containers and pop one out of the freezer to defrost in the fridge overnight every time the craving strikes.
To rewarm, bring to a boil over medium heat in a small saucepan, pour into a serving bowl and enjoy!
Store in silicone reusable bags or plastic resealable bags: Transfer the beef vegetable soup to a few reusable silicone bags or freezer-safe plastic storage bags, with a bit of room at the top.
Push out all the air, seal tight, label, date, and lay flat in your freezer. Remove from the freezer the night before to defrost in your fridge. Transfer to a large pot, bring to a boil over medium heat, and reduce to low to keep warm. Ladle into bowls and enjoy!

Nutrition

Turkey Pumpkin Chili with Quinoa

Aysegul Sanford — Wed, 23 Oct 2019 20:07:00 +0000

Today’s recipe, Turkey Pumpkin Chili, is my go-to recipe to use up all the pumpkins I have before they go bad. With a whopping 9-cups of pumpkin, this chili/soup recipe makes a filling, healthy, heartwarming meal that will easily feed a crowd.

Similar to my Ground Turkey Meatloaf and Sweet Potato Shepherd’s Pie recipe, it is made with ground turkey and a generous amount of fall spices.

If you have ever had, Whole Foods’ Turkey Pumpkin Chili you will love this recipe because it is very similar in taste.

Now, I know that the list of ingredients is rather long, but if you take a closer look, you will see they are mostly spices and other natural aromatics like onions, peppers, garlic, and ginger. I added a cup of quinoa at the last minute to thicken the chili and make it even more nutrient-dense and protein-packed. It is also naturally low-carb, gluten-free and dairy-free, too!

Ingredients

The ingredients for this fresh pumpkin chili recipe are nutritious and delicious. There are two separate components to bring this chili together – the roasted squash and the chili.

For The Roasted Squash:

Pumpkin – A small-to-medium 3-pound pumpkin will give you about 9 cups pumpkin cut into ½ inch cubes (that’s about 3 cups for every 1 pound). If you don’t have pumpkin on hand, feel free to use an equal amount of butternut squash, honeynut squash, kabocha squash or sweet potatoes.
Onions – White or yellow onions will do the trick. Slice into ½ inch thick slices.
Extra Virgin Olive Oil – Make sure to purchase a good-quality Extra Virgin Olive Oil that is cold-pressed and single origin. Olive oil blends simply don’t offer the same flavor. My favorite is California Olive Ranch.
Salt + Pepper – Sprinkle the vegetables with salt and pepper after you drizzle them with oil, then toss to coat. This ensures each cut of vegetable is seasoned on all sides.
Water – The water helps create a smooth puree once you place half the pumpkin and onions in a blender or food processor. It’s best to add the water to the bowl of your blender or food processor first, as it makes it easier on the blade.
Lightly Salted Peanuts – Lightly salted or unsalted will work. If you use unsalted peanuts, start with ¼ teaspoon salt, taste and adjust the seasoning from there.

For The Chili:

Extra Virgin Olive Oil – Use the same olive oil you used to roast the vegetables.
Red or Yellow Bell Pepper – I love the pop of color the red or yellow pepper adds in contrast with the orange squash, so use whichever you have on hand.
Jalapeno – Removing the seeds and ribs tones down the heat in the jalapeno pepper. If you would like a spicy turkey pumpkin chili, simply leave the seeds and ribs intact and look for jalapeno peppers with brown stripes down the sides – this indicates a spicier pepper!
Ground Turkey – I prefer the cleaner, leaner flavor of white meat, ground turkey, or ground turkey breast. However, use dark-meat turkey thighs if you prefer.
Garlic – Freshly minced garlic adds a subtle, savory edge to this hearty chili recipe.
Ground Cumin + Coriander + Cinnamon + Salt – I love the combination of cumin, coriander and cinnamon because it tastes like a classic chili recipe with a hint of warming spice from the cinnamon. Salt, as always, brings out all the other flavors.
Fresh Ginger – A bit of kick from fresh ginger turns up the volume in this easy pumpkin chili. Something about the combination of sweet pumpkin and spicy ginger works beautifully together!

PRO TIP: To get the most use out of fresh ginger, purchase a large piece of ginger root from the grocery store. As soon as you get home, peel the entire ginger root with the tip of a spoon and grate the amount you need for the recipe. Store the remaining peeled ginger root in a small plastic freezer storage bag in the freezer. Any time you prepare a recipe with fresh ginger, simply grate it from frozen!

Vegetable (or Chicken) Stock – Either variety will work, just make sure to purchase low-sodium. If it’s the right time of year, look for low-sodium turkey stock in your grocery store, which can be found on grocery store shelves during the holiday season. Or you can make your own chicken stock as well.
Canned Diced Tomatoes – A small, 14.5 oz can of diced tomatoes adds color and acidity. Make sure to use all the tomatoes and their juices.
Canned Full-Fat Coconut Milk – Canned, full-fat coconut milk is real coconut milk. Unlike coconut milk you buy in the carton, which has been diluted with water, canned coconut milk is rich, creamy and provides that silky texture we are after.
White Quinoa – White, sometimes labeled yellow, pearl, or golden quinoa, is my variety of choice, but you can use an equal amount of red, black, or tri color quinoa. Just make sure to rinse the quinoa before adding to the chili, as this helps to wash away that notorious bitter flavor.
Lightly Salted Peanuts – The final addition of peanuts enhances the peanut flavor in the vegetable puree. They also add a fun texture and crunch to every bite!
Fresh Parsley – Fresh, grassy and green, the fresh parsley is that special finishing touch. Fresh cilantro or mint would be just as delicious, too!

How to make This Turkey Pumpkin Chili Recipe

This healthy turkey pumpkin chili recipe can be made by following one of three methods – the stovetop, slow cooker or Instant Pot. Each method begins with the same process of roasting the vegetables and then breaks down into its own steps below.

To Roast The Pumpkin and Onions:

Roast the vegetables. Preheat the oven to 450 degrees F and set a rack in the upper and lower third of the oven. Line 2 baking sheets with parchment paper and divide the pumpkin and onions. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Roast the vegetables for about 40-45 minutes, tossing once and rotating the pans halfway through.
Prepare the pumpkin puree. In your food processor or blender, add the water, peanuts and half of the roasted vegetables. We are pureeing only half of the vegetables as we still want the chunky roasted veggies in every bite.
Blend or puree until smooth.

Once the vegetables are roasted and pureed, continue to make the chili by following the steps for the Stovetop, Slow Cooker or Instant Pot method.

Stovetop

Saute the aromatics and turkey. In a large, heavy-bottomed pot (such as a Dutch oven), heat the olive oil over medium heat and add the pepper, jalapeno, ground turkey, cumin, coriander, cinnamon and salt. Cook until the peppers soften and the turkey is cooked, 8-10 minutes. Add in the ginger and saute for 30 seconds.
Add the vegetables, liquid and quinoa. Stir in the now-pureed vegetables, roasted pumpkin and onions, vegetable (or chicken) stock, diced tomatoes and their juices, coconut milk and rinsed quinoa. Give it a gentle stir.
Bring to boil, then reduce to simmer. Bring the pumpkin quinoa chili up to a boil, then reduce heat to a simmer at medium-low. Let simmer for 15-20 minutes, or until quinoa is fully cooked. Adjust seasonings, if necessary. If the chili is too thick, thin out with a bit of warm water or warm stock.
Ladle and serve! Ladle into large soup bowls, garnish with peanuts and parsley, and enjoy!

Slow Cooker

Add all the ingredients except the quinoa. In the bowl of your slow cooker, add the olive oil, pepper, jalapeno, ground turkey, garlic, cumin, coriander, cinnamon, salt, ginger, pureed vegetables, roasted vegetables, vegetable (or chicken) stock, diced tomatoes and their juices and coconut milk. Stir to combine. Set on HIGH for 4 hours or LOW for 6-8 hours.
Add the quinoa. Stir in the rinsed quinoa and continue to cook on LOW for 30 minutes, or until quinoa is fully cooked.
Ladle and serve! Ladle into serving bowls, garnish with peanuts and parsley, and enjoy!

Instant Pot / Pressure Cooker

Saute the aromatics and turkey. Press Saute. In the bowl of your Instant Pot, add the olive oil, pepper, jalapeno, ground turkey, cumin, coriander, cinnamon and salt. Cook until the peppers soften and turkey is cooked, 5-6 minutes. Add in the ginger and saute for 30 seconds.
Add the vegetables, liquid and quinoa. Stir in the now-pureed vegetables, roasted pumpkin and onions, vegetable (or chicken) stock, diced tomatoes and their juices, coconut milk and rinsed quinoa. Give it a gentle stir, cover and cook on HIGH pressure for 10 minutes. Then, natural release. Adjust the seasonings, if necessary. If the chili is too thick, thin out with a bit of warm water or warm stock.
Ladle and serve! Ladle into large soup bowls, garnish with peanuts and parsley, and enjoy!

How To Freeze

This roasted pumpkin chili recipe freezes beautifully. You can either freeze the whole batch for a convenient make-ahead meal or freeze leftovers in individual airtight containers.

To freeze, simply place in an airtight container, seal tight, label, date and freeze for up to 3 months. Take it out the night before you are going to serve and thaw overnight in the fridge.

To reheat, transfer to a large pot, cover and bring to a boil over medium heat, stirring occasionally. Reduce to a simmer, ladle into serving bowls and serve with freshly prepared garnishes!

A Few Helpful Tips for The Best Pumpkin Turkey Chili with Quinoa

Can I use a different winter squash instead of pumpkin? You sure can. If you have other plans for your pumpkins, feel free to swap the pumpkin with butternut, honeynut, or kabocha squash. For even more nutrient density, an equal amount of peeled and cubed sweet potatoes can also be used.
Don’t want to use peanuts? For this recipe, I used some peanuts and parsley. However, if you have family members with peanut allergies, feel free to substitute almonds or walnuts instead.
Want to add even more spices? Add another 1 teaspoon each of cumin and coriander, or substitute all the spices with 1 ½ tablespoons of garam masala instead.
Can I add beans and make a Turkey Pumpkin White Bean chili? Of course! For an authentic chili with an extra protein boost, add 1 (15oz) can of white beans (or black beans) that have been drained and rinsed when you add the roasted vegetables and liquid ingredients.

Turkey Pumpkin Chili Recipe

This Turkey Pumpkin Chili recipe features bold spices, a hefty amount of garlic and ginger, and aromatic coconut milk. It gets its silky body from roasted pumpkin blended with peanuts. The last-minute addition of a cup of quinoa makes it even more nutritious and protein-packed.

Course Soup

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 476kcal

Author Aysegul Sanford

Ingredients

For the roasted squash:

3 pounds 9 cups pumpkin (or butternut squash) , peeled, seeded and cut into ½-inch cubes
2 medium-sized onions sliced into ½-inch thin
¼ cup extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon black pepper freshly ground
2 cups water room temperature
¼ cup lightly salted peanuts chopped

For the Chili:

2 tablespoons extra virgin olive oil
1 large red or yellow bell pepper seeded and cut into small (½-inch) pieces)
1 jalapeno seeded and chopped
1 pound ground turkey
3 cloves of garlic peeled and minced
½ teaspoon ground cumin
¾ teaspoon ground coriander
¾ teaspoon ground cinnamon
2 teaspoons kosher salt
2 tablespoons fresh ginger grated
3 cups vegetable or chicken stock
1 14.5 oz canned diced tomatoes
1 13.5 oz canned full-fat coconut milk
1 cup white quinoa rinsed thoroughly
½ cup lightly salted peanuts roughly chopped
¼ cup fresh parsley roughly chopped

Instructions

To prepare the roasted squash: Adjust the oven racks to upper-middle and lower-middle positions and heat the oven to 450 F degrees. Line 2 baking sheets with parchment paper. Divide the cubed pumpkin and onion in between the two sheets. Drizzle with olive oil and sprinkle with salt and pepper. Give it a toss to make sure that both the squash and onion are fully coated with oil and seasoning. Roast vegetables, stirring once, for 40-45 minutes, switching and rotating the baking sheets halfway through roasting.
Place half of the roasted vegetables, water, and peanuts into a blender (or a food processor). Blend until fully pureed. Set aside.
To make the chili:
Heat olive oil in a large heavy bottom pot over medium heat. Add in the pepper, jalapeno, ground turkey, garlic, cumin, coriander, cinnamon, and salt. Cook, stirring frequently, until peppers start to soften and turkey meat is cooked, 8-10 minutes..
Add in the ginger and cook until fragrant, 30 seconds or so.
Stir in the pureed vegetables, rest of the roasted squash and onion, vegetable (or chicken) stock, tomatoes (with their juices), coconut milk, and rinsed quinoa. Give it a large stir.
Bring the chili to a boil and then reduce the heat to medium-low and let it simmer for 15-20 minutes or until quinoa is fully cooked.
Taste for seasoning and add in, if necessary. If it is too thick, feel free to adjust thickness with hot water (or warm stock).
Ladle into bowls and garnish with parsley and chopped peanuts.

Nutrition

French Lentil Soup Recipe

Aysegul Sanford — Sun, 01 Sep 2019 13:59:11 +0000

What Makes French Lentil Soup Different and Why You Should Make It?

The first time I had this soup was at a small café on my first trip to Paris. It tasted very different from the lentil soup I was used to.

It was more herb-forward, and the green lentils held their shape instead of melting into the broth.

That is what makes French green lentil soup different. It is traditionally made with Lentilles du Puy (sold here in the US as “du Puy Lentils”, which have a similar taste to regular green lentils but hold their shape much better as they cook. The result is a soup that feels a little lighter and more textured, rather than thick and mushy.

That said, you can absolutely make this with regular green lentils, and it will still be very good. But if you can find French lentils, which are now sold in many grocery stores, I really recommend trying them at least once. They make a noticeable difference in both texture and overall balance.

I also love this soup because:

It comes together in one pot in less than an hour.
It is herb-forward with plenty of vegetables, balanced with a small splash of balsamic at the end.
It is naturally vegan and gluten-free.

Ingredients for French Lentil Soup

The ingredients for this soup recipe are basic, everyday staples you likely already have in your pantry. I listed the exact measurements in the recipe card below, but here are a few notes from my recipe testing:

Lentils: I use French lentils, also known as du Puy lentils or Lentilles du Puy, because of their small size and nutty, peppery flavor. They also keep their shape well during the long cooking process. You should be able to find them easily at your grocery store, or you can purchase them online if necessary.

Can’t find them? No worries! This soup can also be made with brown or regular green lentils, which have a similar mild taste. However, compared to du Puy lentils, they have a slightly more delicate texture, which may result in a thicker, more “mushy” soup after cooking.

Pro Tip: No matter which lentils you use, be sure to rinse them well and pick through them for any debris before cooking.

Olive oil: This is my go-to when making lentil soup. However, avocado oil or unsalted butter would also work to cook your veggies.

Vegetables: This soup starts with a simple mix of onion, carrots, and celery. As you are preparing them for cooking, take the time to chop them into small, equal pieces so they cook evenly.

Garlic: I prefer using fresh minced garlic for the best flavor, but you can use garlic powder in a pinch.

Fresh or canned tomatoes: I used a 14-ounce can of diced tomatoes (with juices) for convenience, but during the summer months, I like to use fresh tomatoes, which should be about 2 large tomatoes.

Fresh herbs and seasonings: This lentil soup is seasoned with bay leaves, fresh thyme, and parsley, then finished with salt and black pepper.

Optionally, you can also include a small amount of paprika, smoked paprika, or red pepper flakes.

Vegetable stock: If you’d like to keep this soup vegetarian, use store-bought or Homemade Vegetable Stock. You can also use Chicken Stock if you prefer a richer, more savory taste.

If you go the store-bought route, I recommend choosing an unsalted version as it will be easier to manage the amount of salt in the soup.

Vinegar: This is my secret anytime I make a soup recipe. A small splash of vinegar at the end brightens the soup and takes it up a notch. I like using balsamic vinegar, but any vinegar, red or white wine vinegar, and apple cider vinegar would all work. No vinegar? Use a generous squeeze of lemon juice instead!

Optional Add-Ins

While this soup stands well on its own, here are a few simple ideas for small additions based on what you have on hand or how you plan to serve it.

Protein: If you would like to make the soup more filling and add some animal protein, you have a few options:

Shredded cooked chicken (about 2 cups) is also a great option to make it a high-protein dinner; you can add it toward the end of cooking.
Lentil soup with bacon (or pancetta) is a classic I know many like, and it would be great in this recipe. And for a lighter option, you can use turkey bacon. Simply sauté the chopped bacon before you start cooking the vegetables, transfer it to a plate lined with a sheet of paper towel to drain, and then add it back in after the mirepoix is cooked.
Ground chicken or turkey would also work well. You can saute the meat after the onion-carrot-celery mixture is cooked and follow the rest of the recipe as written.

Pasta: If you want to add pasta, stir in 1 cup of small-shaped pasta like orzo or ditalini during the last 8-10 minutes of cooking, then let it simmer until tender. However, check the packaging instructions for the exact cooking time.

Leafy greens: If you want to add more vegetables, a handful of baby spinach or chopped kale can be stirred in during the last few minutes of cooking.

Toppings: Once served, you can finish each bowl with freshly chopped herbs, a drizzle of olive oil, or a small amount of grated Parmesan cheese (if you are not keeping the soup vegan).

How to Make French Lentil Soup (Step-by-Step)

Anyone can make a comforting pot of lentil soup with this simple, approachable method. Here’s how I make it:

Step 1 – Soften the vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and let them cook slowly until they soften, for about 10-12 minutes.

This is where the base of the soup is built, so do not rush it. Stir often and let them cook until they are soft and fragrant, but not browned.

Step 2 – Add the tomato paste: Stir it in and let it cook for about a minute.

Pro tip: In soup recipes like this, a small amount of tomato paste (in this case, only 1 tablespoon) helps deepen the tomato flavor, add a bit of umami richness, but it is important to take the time to cook it to remove its raw flavor.

Add the garlic and cook for one more minute, just until it’s fragrant. Keep an eye on it here, as garlic can burn quickly and turn bitter if it’s overcooked.

Next, stir in the diced tomatoes, bay leaf, and thyme, and let everything cook together for 1-2 minutes.

Step 3 – Add the lentils and seasoning: Add the French lentils along with salt and black pepper, then give everything a good stir.

Step 4 – Add the broth and simmer: Pour in the vegetable stock, increase the heat to medium-high, and cover the pot. Incorporate everything thoroughly so the lentils cook evenly and are well-seasoned.

Once the soup comes to a boil, reduce the heat to medium-low and let it simmer for 25-30 minutes.

The lentils should be tender but still hold their shape, which is one of the reasons French lentils work so well here.

Pro Tip: Keep an eye on it as it cooks and stir it a few times. In time, if it thickens too much, you can add a small splash of broth to thin it out.

Step 5 – Add the vinegar and serve: Right before serving, remove the bay leaf and stir in the balsamic vinegar and chopped fresh parsley.

Ladle the soup into bowls and garnish with more fresh parsley if you’d like.

Expert Tips for the Best French Lentil Soup

Rinse and pick over the lentils: Lentils can sometimes contain small stones or debris, so it’s worth taking the time to pick through them and then giving them a quick rinse before adding to the soup.

Don’t overcook the lentils: French green lentils hold their shape well, but they can still become mushy if cooked too long. Simmer just until they are tender. I usually taste a spoonful to make sure they are cooked thoroughly around the 20-minute mark, and check often after that.

Add the vinegar at the end: The balsamic vinegar is meant to brighten the soup, not take over it. It’s important to stir it in at the very end to keep the flavor fresh and balanced.

French Lentil Soup Recipe

Authentic French Lentil Soup that you can make in one pot in under an hour. I used lentils du Puy, but green lentils can be used as well. This herb-forward lentil soup is a wonderful vegan and gluten-free dinner that gets better as it sits, making it great for meal prep.

Course Soup

Cuisine French Cuisine

Diet Vegan

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 238kcal

Author Aysegul Sanford

Ingredients

1 tablespoon olive oil
1 onion chopped (about 2 cups) – a large one
3 carrots peeled and chopped (about 1 1/2 cups)
3 celery stalks chopped (about 1 cup)
1 tablespoon tomato paste
3 garlic cloves minced
1 can diced tomatoes (14 ounce can)
1 bay leaf
1 teaspoon fresh thyme leaves chopped
1 1/2 cups French Green lentils* aka Lentils Du Puy, rinsed and picked over or regular green lentils
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 cups vegetable broth preferably homemade
2 teaspoons balsamic vinegar or apple cider vinegar or lemon juice
1/4 cup fresh Italian parsley chopped – plus more as garnish

Instructions

Heat olive oil in a large heavy bottom pot over medium heat. Add onions, carrots, and celery and cook until they are softened, 10-12 minutes.
Stir in the tomato paste and cook for a minute.
Add garlic and cook for 1 more minute.
Stir in the tomatoes, bay leaf, and thyme. Cook until fragrant, 1-2 minutes.
Add French lentils, salt and pepper. Give it a big stir to make sure that everything is mixed evenly.
Pour in the vegetable stock, turn the heat up to medium-high, put the lid on and bring it to a boil. Once boiled, turn down the heat to low and let it simmer for 25-30 minutes.
Right before serving, take out the bay leaf and stir in the balsamic vinegar and chopped parsley.
Pour the soup in individual bowls and garnish it with more parsley.

Video

Notes

Yields: This lentil soup recipe makes about 7-8 cups of soup and is ideal for serving 6 people. The nutritional values you see below are per serving.
Green lentils: I made this recipe with French green lentils (aka du puy lentils). Compared to other types of lentils, they do a better job of keeping their shape and can stand longer simmering times. With that being said, you can make this recipe with regular green lentils and brown lentils. The texture of the soup could be a little bit mushy but it will still be good.
Storage: Bring the leftovers to room temperature, then pour them into an airtight container and refrigerate for up to 3-4 days.
Freezing: Bring your soup to room temperature and transfer it to an airtight container. Then, store it in the freezer for up to three months, thawing it in the fridge overnight when ready to eat.
Reheat: Reheat it on the stovetop or in the microwave for 30-second increments until warm.

Nutrition

How to Store, Reheat, and Freeze and Tips on Meal Prep

Like many lentil soups, this one tastes even better after it has had a little time to sit, so leftovers are something to look forward to. You can easily make a batch, enjoy some right away, and save the rest for later.

Here is how I usually store and reheat it:

Storage: Once the soup has reached room temperature, transfer it to an airtight container and refrigerate for up to 3-4 days.

Reheat: You can reheat the soup on the stovetop over medium-low heat or in the microwave until warmed through. Keep in mind that it will thicken as it sits, so you may need to add a splash of stock or water to return it to the right consistency.

Freezing: To freeze, let it cool completely and transfer it to a freezer-safe container. It keeps well for up to 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight, then reheat on the stovetop or in the microwave, adding a little stock (or broth) as needed.

Meal Prep: Needless to say, this is a great soup for meal prep as it stores well. If it is on your weekly prep menu, I recommend portioning it into small airtight containers and storing them in the fridge to make it easier to heat and enjoy right away.

FAQs

What are French lentils (Lentilles du Puy)?

French lentils, also known as Lentilles du Puy, are small green lentils with a slightly peppery flavor. They hold their shape well as they cook, which makes them especially well-suited for soups and stews.

Do I need to soak lentils for soup?

No, lentils do not need to be soaked. For this soup, simply pick through for debris, rinse them in a colander under cold water, and cook them in the broth.

Can you freeze French lentil soup?

Yes, French lentil soup freezes well. To do so, let the soup cool completely, transfer it to airtight containers, and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat.

How do I know when lentils are done?

Lentils are done when they are tender but still holding their shape. I find the best way to check doneness is to taste it around the 20-minute mark. They should not be splitting apart or turning mushy when you bite into them.

What to Serve with French Lentil Soup

This is a fantastic vegan/vegetarian meal to serve on its own. However, you can round it out to a meal with a few no-fuss sides that complement it. Here are a few of my favorite pairing ideas:

Bread: A slice of crusty bread is always a good idea with lentil soup. No-Knead Artisan Bread or Olive Bread both work well for dipping and soaking up the broth. Or, for something a bit more indulgent, you can make Garlic Bread in Air Fryer in about 15 minutes.

Salads: If you’d like something fresh on the side, a simple green salad, such as Spring Mix Salad or Butter Lettuce Salad with a light vinaigrette, pairs nicely. You don’t need anything complicated here, just something crisp to balance the warmth of the soup.

Cheese and crackers: For a more casual (French-inspired) meal, serve the soup with a small cheese plate and Seed Crackers, which add a nice crunch and make for an easy pairing.

More Vegetable-Forward Lentil Soups

If you enjoyed this French lentil soup, here are a couple of other vegetable-forward lentil soups I think you might also enjoy:

If you’re in the mood for something creamy and comforting, my Turkish Red Lentil Soup is a simple vegan soup that comes together in about 30 minutes and is one of the most popular soups in Turkish cuisine.
For an easy, hands-off soup, try this Butternut Squash Lentil Soup is made in the slow cooker, making it a great option for busy days. It’s vegan, gluten-free, and a nice way to use up extra vegetables.

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Homemade Vegetable Beef Soup

Aysegul Sanford — Thu, 14 Feb 2019 13:51:37 +0000

Here I am sitting at my desk writing this and it is snowing outside. When the weather is this cold the only thing I want is a big bowl of hearty soup and this Homemade Vegetable Beef Soup recipe fits the bill.

Packed with veggies, this old fashioned hearty beef soup comes together in one-pot in less than an hour and is a perfect soup/stew recipe to feed a crowd. I usually serve it with savory corn muffins or my crusty no knead bread for a meal to make us feel full and satisfied.

Recipe Ingredients

To me, this beef soup is the dictionary definition of a cold winter night dinner. As its name suggests, the ingredients can be divided into two categories: Beef and vegetables.

Best cut of Beef for this soup:

In terms of meat, you can use stew meat or do what I did and buy the same amount of chuck roast and cut it into small cubes yourself. Here is an informative article as to why it is better to do so.

Additionally, I find that the best cuts of meat to use in vegetable soup with meat are chuck shoulder, chuck roast, or top chuck. So look for whatever is available and within your price range when you are in the market.

Vegetables:

In terms of vegetables, I used onions, carrots, celery, diced tomatoes, Yukan gold potatoes (or red potatoes), fresh green beans and frozen or blanched peas.

With that being said, you can use whatever vegetables you have in your fridge. Next time, I plan on adding some cabbage and corn instead of green beans and peas. During the fall, you can also swap potatoes with butternut squash.

For the most part, you can mix and match vegetables as you please. However, when using mixed vegetables, I recommend keeping an eye on the cooking times as they may vary from one vegetable to another.

You can use frozen vegetables too, but the cooking time might end up being a bit longer.

Seasoning and Spices:

I kept the amount of seasoning in the recipe below to a minimum by only using thyme and a few bay leaves, and finishing it off with some fresh parsley.

A good way to add more flavor to this beef and vegetable soup is to add in some of your favorite spices. I personally love cumin, coriander, Italian Seasoning, and a few red pepper flakes in this recipe.

Additionally, if you are serving this on a cold day like today and don’t mind the heat, you can add in jalapeno peppers and a teaspoon of hot chili powder.

How to make vegetable beef soup:

The process of making it has four parts.

Prep the meat: Pat-dry and season the beef with salt and pepper. This is a crucial step for browning the beef and creating flavor so don’t skip it. If you have time, you can do this a day in advance. Then sear the beef with a little bit of oil in a large pot (Preferably a heavy bottom pot like a Dutch oven). I recommend doing this in three batches as you do not want to crowd the pan.
Here, you do not need the beef to cook fully. Rather, you want them to be lightly browned on the outside. Once your meat is pre-cooked, place it on a plate, cover with foil, and set aside.

Cook the Veggies: Sauté onions, carrots, and celery (also known as mirepoix) with a wooden spoon scraping the bottom of the pan to get all the bits and pieces of the meat in medium-high heat.
Add the rest of the veggies and stock: Add in tomatoes, potatoes, fresh thyme, bay leaf, and stock. As you will see in the recipe below, I used chicken stock (this homemade chicken stock is my go-to recipe). I find that beef broth to be too rich in a beef stew soup. However, you can use whichever you want.
After adding the stock, put the lid on, bring it to a boil, reduce heat to medium-low, and let it simmer for 20-30 minutes. The stew meat and potatoes will soften as they cook.

Alternatively, you can use a combination of stock and water as well. In terms of liquid to vegetable & beef ratio, I used 4 cups of liquid as I wanted my beef and vegetable soup to have a thicker texture. However, if you would rather have a soupy texture, you can add an additional cup of water.

Add in the veggies that cook fast & simmer: Finally, add in green beans and frozen peas. We add them in at the last minute as they cook faster compared to the other vegetables. Just like that, in less than an hour, you end up with a big pot of fulfilling, heartwarming, and healthy vegetable beef soup.

RELATED: If you are a fan of vegetable and meat soups, you might also like my Vegetable Beef Barley Soup and Chicken Vegetable Soup recipe. It is very similar to this one but made with chicken instead.

What to serve with this recipe

Here are some ideas to serve with your beef vegetable soup:

A Loaf of Crusty Bread (Or French Baguette): Try it with a loaf of crusty bread such as my No Knead Bread. With its rich tomato base, I honestly cannot imagine a better soup to dunk your bread in.
Cornbread Muffins: As you can see in the photos, I served my vegetable beef stew soup with cornbread muffins. I usually make a batch of these muffins and keep them in the freezer during the winter months to serve with soups and chilis. Flavored with scallions and cheddar cheese, these go so well with anything broth-y.
Bulgur Pilaf: If you prefer to serve it with something starchy, you can make my mom’s Bulgur Pilaf recipe. She used to make her bulgur pilaf with lentils, which would go well with this soup. However, if you want you can omit lentils.
Wild Rice: If you want something heartier, try serving it with my Wild Rice Pilaf.
A Simple Salad: You can also serve your veg beef soup with a simple Spring Green Mix Salad. A few ideas from the archives could be this Brussels Sprout Kale Salad, Kale and Apple Slaw or this Kale Harvest Salad.

Expert Tips and Tricks

Can I make it a day ahead?: Yes, as a matter of fact, like most soups and stews, this beef soup tastes better in the next day. Therefore, you can totally make it a day ahead. As long as it is kept in an airtight container in the fridge, it would still be fresh up to 2 days.
Can I freeze it?: This soup freezes well. If you decide to freeze be sure to bring it to room temperature and place in airtight containers before placing it in the freezer. Defrost it in the fridge a day before you are ready to serve.
Can I make this veg beef soup in a Slow Cooker?: You most certainly can. Here is the recipe: Crockpot Vegetable Beef Soup
Can I make it with Ground Beef instead of stew meat?: Yes, you can. To do so, sauté ground beef (I use 85% lean ground beef) over medium heat by breaking big chunks of meat using a wooden spoon. Cook until the meat is no longer pink. Remove from the pan and follow the rest of the recipe exactly as it is. You will put the pre-cooked ground meat exactly when I placed the beef stew back in the pot in the recipe below. Ground Beef Vegetable Beef soup will cook slightly faster (sometime between 25-30 minutes). Once your potatoes are fork tender you can add in the rest of the vegetables (green beans and peas). Once they are cooked (should be no longer than 10 minutes), your vegetable beef stew soup should be ready to serve.
Red wine: Some versions of this beef vegetable soup use some red wine and I think it is a great addition. It definitely makes the soup richer. If you want you can add in a quarter cup of red wine when adding the chicken stock.

As these freezing cold temperatures continue, I hope you put this somewhat quick vegetable beef soup recipe on your list of comfort foods and give it a try. If you do so, be sure to take a picture and share it with me on social media. I’d love to see your creations.

Other Soup Recipes You Might Like

Soups

Beef Barley Soup Recipe

Soups

Stuffed Cabbage Soup

Slow Cooker

Crockpot Chicken Tomatillo Soup

Chicken

Healthy Chicken and Wild Rice Soup

If you try this Hearty Vegetable Beef Soup recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Vegetable Beef Soup Recipe

Feeling the cold in your bones? Then you have to try this Old Fashioned Vegetable Beef Soup to warm your heart. This is one of those clean-your-fridge recipes that is packed with all kinds of veggies and tender chunks of beef cooked in a rich broth. Ready in less than an hour and freezes perfectly.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 454kcal

Author Aysegul Sanford

Ingredients

For the Beef:

2 pounds beef stew meat cut into 1-inch cubes (such as chuck roast)
1 ½ teaspoons Kosher salt
½ teaspoon black pepper freshly ground
2 tablespoons olive oil divided

For the Soup:

1 teaspoon olive oil
2 medium onions chopped – approximately 1 cup
5 carrots peeled and sliced ½-inch thick slices – approximately 1 cup
5 stalks of celery chopped – approximately 1 cup
2 cloves of garlic minced
1 can diced tomatoes (28 oz.)
1 pound Yukan Gold potatoes cut into 1/2-inch cubes
3 sprigs of fresh thyme
1 bay leaf
4 cups low-sodium or homemade chicken or beef stock
1 cups water
½ teaspoon Kosher salt
¼ teaspoon black pepper
1 ½ cups fresh green beans
1 cup frozen peas
¼ cup chopped fresh parsley as garnish

Instructions

For the beef: Using paper towels, pat-dry the stew meat. Salt and pepper in all sides and set aside. Heat one tablespoon of olive oil in a large heavy bottom pot in medium-high heat. Once it is sizzling hot, add in half of the seasoned beef and cook for 3 minutes on each side. (The beef will not fully be cooked)
Transfer to a plate. Repeat the same steps with the rest of the olive oil and meat. Transfer the second batch to the plate and cover it with aluminum foil. Do not wash the pot.
To make the soup: Heat olive oil in the now-empty pan in medium-high heat. Add in onion, carrots, and celery. Using a wooden spoon, cook the vegetables, scraping the bits and pieces of meat at the bottom of the pan, until they are translucent, 8-10 minutes.
Stir in the garlic and cook for 30 seconds.
Add in the tomatoes, potatoes, thyme, and bay leaf. Give it a stir.
Transfer the semi-cooked beef into the pot. Pour the stock and water over everything, sprinkle it with salt and pepper, and give it a stir.
Turn down the heat to medium, put the lid on, bring it to a boil and then let it simmer for 15 minutes.
Add in the green beans and frozen peas and cook until green beans are cooked, but still firm, for 10-15 minutes more. Fish out the bay leaf.
When ready to serve, ladle into bowls and garnish with fresh parsley.

Video

Notes

Yields: This recipe makes about 10 cups of soup ideal for serving 6 adults. The nutritional values listed are per serving.
Cut of meat: I listed it as stew meat but you can buy a 2 lbs chuck roast or brisket and cut it yourself into 1/2 to 1-inch cubes.
Make it in a slow cooker: Want to make this in a crock pot instead? Then check out my Slow Cooker Vegetable Beef Soup recipe.
Freezing Instructions: This dish freezes well. If you prefer to do so, once it comes to room temperature, place it in an airtight container, and close it tightly with a lid. A day before you are ready to serve, let it thaw in the fridge.
Make Ahead Instructions: Like most soups and stews, this beef soup taste better in the next day. Therefore, you can totally make it a day ahead. As long as it is kept in an airtight container in the fridge, it would still be fresh for up to 2 days.

Nutrition

This recipe and post have been updated with new information, photos, and a quick how to video to help you further as you make it in your kitchen in February 2019. It was originally published on December 2017. No changes were made to the originally published recipe.

Vegetarian Butternut Squash Soup

Aysegul Sanford — Mon, 05 Nov 2018 19:18:09 +0000

The cool fall weather always makes me crave something warm and cozy, and butternut squash soup is my go-to classic. Most recipes call for roasting the squash first, and while I have nothing against that, my kind of weeknight fall soup needs fewer steps and less cleanup. So I bring you this one-pot butternut squash soup that is as easy as it gets, but with a little twist.

You might be wondering how skipping the roasting step, that caramelized and ultra-delicious flavor boost, could still deliver a rich and slightly sweet soup. I would wonder too!

That is where my secret ingredient comes in: a Granny Smith apple. It adds just the right amount of natural sweetness and brightness to balance the earthy flavor of the squash without overpowering it.

And no, there is no heavy cream here. I like to finish mine with a drizzle of creme fraiche, which gives a subtle tang and silky finish. If you don’t have creme fraiche on hand, a splash of heavy cream works beautifully, or you can go vegan with a swirl of cashew cream.

The best part is that it gets even better as it sits, so it is perfect for making ahead. Just saying, in case you want to make this for Thanksgiving.

Ingredients For Butternut Squash Soup

If you’ve never made butternut squash soup from scratch before, you’ll be surprised by how simple it is. This recipe comes together with just a few simple ingredients you might already have in your kitchen.

You can find the exact measurements in the recipe card below, but here are a few helpful notes from my testing:

Butternut squash: This recipe uses about 3 pounds of squash, and once you get the hang of it, cutting butternut squash isn’t as difficult as it might seem. I peel it, scoop out the seeds, and cut it into even cubes so they cook at the same time. If you’re short on time, you can buy it pre-cut from the store.

I’m cooking it on the stovetop to make this a one-pot recipe, but you can roast the cubes or even cook them in the air-fryer for a quicker option. If you choose either one, use just half the apple since roasting the squash naturally makes it sweeter.

Onions, Celery, and Carrots: Mirepoix is a classic French flavor base made with two parts onion, one part carrot, and one part celery. It’s the base for most of my soups as it adds a subtle sweetness and so much flavor.

Granny Smith Apple: This is my secret ingredient. I highly recommend using a Granny Smith apple because it’s sweet but tangy. While you can use any apple in a pinch, be aware that you might end up with slightly sweeter (and less tangy) soup.

Vegetable Broth: Because the butternut squash becomes super creamy on its own, there is no need to use cream. I like to use my Homemade Vegetable Stock, but store-bought works just as well.

Garnishes: You can finish the soup with any of your favorite toppings. Below are a few of my favorites:

Fresh herbs: I love a sprinkle of fresh herbs like parsley, thyme, or sage. For extra creaminess, you can add a spoonful of crème fraîche (or keep it dairy-free with coconut cream, Greek yogurt, or cashew cream).
Seeds/Croutons: For the perfect added crunch, you can add a handful of toasted pumpkin seeds or croutons.

Optional Add-Ins:

Additional seasoning: For extra warmth and depth, you can add a pinch of smoked paprika, turmeric, cumin, or red pepper flakes. During the holiday season, a touch of cinnamon or nutmeg is a welcome addition.
Fresh ginger: Add about a teaspoon of freshly grated ginger for a subtle kick.

How to Make Butternut Squash Soup

The best thing about this soup is that it all comes together in one pot. After testing several versions over the years, this is the one I come back to every fall. Here’s exactly how I make it step by step:

Step 1 – Build the flavor base: In a large, heavy-bottomed pot (I use a 5.5-quart Dutch oven), heat the olive oil over medium heat. Add the onion, celery, and carrots. Let them cook, stirring often, until softened and translucent (about 5 to 7 minutes). Add the garlic and cook for another 30 seconds.

Step 2 – Add the squash and apple: Stir in the butternut squash and chopped Granny Smith apple, then pour in the vegetable stock. Season it well with a generous pinch of salt and pepper.

You might think that the Granny Smith apple is an unusual choice, but trust me, it’s a game-changer. Since it’s sweet but tart, it balances the slight bitterness that butternut squash can sometimes have.

Step 3 – Let it simmer: Bring to a gentle boil, then reduce the heat to medium-low and cover. Simmer until the squash is tender, about 20 to 25 minutes.

A good way to check doneness is by inserting a knife into a cubed squash. If it comes in and out easily, it should be fully cooked.

Step 4 – Blend until smooth: Turn off the heat and let the soup cool slightly before blending. I think the easiest and most convenient option is to use an immersion blender directly in the pot until there are no visible bits of vegetables left.

Alternatively, you can carefully transfer it in batches to a high-power blender (like a Vitamix) and blend the soup until it’s completely smooth and creamy.

Step 5 – Taste and adjust: Give the soup a taste and adjust the seasoning to your liking. Add a bit more salt and pepper if needed.

If you’d like it to be thinner, stir in a bit more stock or water until it reaches your preferred consistency.

Once you’re happy with the taste, ladle the soup into bowls and finish with your favorite garnishes. You can add fresh herbs, crème fraîche (or coconut milk or cashew cream), and a sprinkle of pepitas or croutons for crunch.

Make-Ahead, Storage & Freezing Instructions

This is one of those soups that somehow tastes even better the next day, which makes it perfect for getting ahead during the holidays when you want one less thing to think about. Here’s how I do it:

Make Ahead: Prepare the soup a day or two before serving and let it cool completely before transferring it to the fridge in an airtight container. When ready to serve, reheat gently on the stovetop, adding ¼ to ½ cup of vegetable stock or water if it’s too thick.

Storage: You can store any leftovers you have in an airtight container in the refrigerator for up to 4 days. The soup thickens slightly as it cools, so be sure to give it a stir and thin it with a bit of liquid when reheating. Like many soups, it actually tastes even better the next day as the flavors meld.

Freezing: After it cools completely, pour it into an airtight container (leaving a little room at the top for expansion) and freeze for up to 2 months. When you’re ready to enjoy it again, thaw it overnight in the fridge, then warm it gently on the stovetop, perhaps with a splash of water to thin it out.

Helpful Tips for the Best Butternut Squash Soup

As with any simple recipe, it’s the small details that make all the difference. Below are a few tricks I’ve learned to help you make the best butternut squash soup:

Use an immersion blender (if you have one): This is my favorite shortcut. It saves time and keeps cleanup to a minimum. If you don’t have one, a high-speed blender (like a Vitamix) also works. Regardless of the tool you use, be very careful as you are dealing with very hot liquid.

Watch your simmer time: Once the soup comes to a gentle boil, reduce to low heat and let it cook just until the squash is tender. Keep an eye on it, because if it simmers for too long, some of the liquid will evaporate, making your soup thicker than you’d like.

Adjust the texture to your liking: If you prefer a thicker butternut soup, let it simmer a bit longer after blending. For a thinner consistency, stir in more broth or water.

Taste before serving: Because the sweetness of butternut squash and apples can vary, give your soup a final taste before serving. The amount of salt I am listing in the recipe is less than what I usually use when I make this for my family (because I know many of you watch your salt intake). So, be sure to taste it after it is blended and add more as needed.

What to Serve With Butternut Squash Soup

You can serve this butternut squash soup as a starter for the holidays, a comforting lunch on its own, or as an easy weeknight dinner. Or if you’re like me and always enjoy soup the classic way, with bread or a good salad, here are a few of my favorite pairings:

With bread: A warm loaf of my Artisan Bread is perfect for dipping. You can also keep things simple with Garlic Bread In Air Fryer. It cooks in just five minutes and adds that buttery, garlicky crunch everyone loves. And for something extra comforting, you can never go wrong with a classic grilled cheese sandwich.

With a salad: Any of my Fall Salads would pair beautifully with this soup, especially my Fall Harvest Salad or Butternut Squash Salad.

FAQs

Can I use frozen butternut squash?

While I personally prefer fresh squash for the best results, frozen squash can be used. Since it softens faster, reduce the cooking time by about 5 minutes.

What if my soup tastes too ‘flat’ or ‘earthy’?

Add more seasoning and a splash of vinegar. I like apple cider vinegar but white wine vinegar would also work.

Do I need to peel butternut squash for soup?

Yes, you do. The skin doesn’t soften fully and can change the texture.

How long should I roast butternut squash for soup?

Bake the cubes at 400°F (204°C) for about 25 to 30 minutes, until they’re tender and caramelized around the edges.

Can I skip roasting?

You sure can, just like I do in this recipe. The squash cooks directly in the pot with the rest of the veggies and stock, no roasting needed. It’s quicker, saves you cleaning time, and still gives you a delicious creamy soup.

Can I double the recipe?

Yes, just use a larger pot. If you’re using a blender, let the soup cool slightly first and blend in batches to be safe.

Is this a gluten-free and vegan butternut squash soup?

The soup itself is naturally vegan and gluten-free. We are adding crème fraîche as an optional garnish, but you can use coconut or cashew cream instead (or simply omit it).

Other Vegetarian Fall Squash Soup Recipes

If you’re like me and a bowl of soup is your definition of comfort food during the colder months, here are a few other recipes I always keep on rotation:

If you love a little spice, my Carrot Ginger Soup is super creamy. A small amount of fresh ginger cooked together with carrots give the soup a welcome punch.
For something rich and aromatic, try my Thai Curry Butternut Squash Soup. It’s made with coconut milk and curry paste, and it’s ready in under 45 minutes.
And if you’ve got some extra pumpkin around from your holiday cooking, my Pumpkin Ginger Soup is a 30-minute vegan soup that tastes even better the next day.

This recipe was originally published in November 2018, but it has been updated with more helpful information and new photos in October 2025, with minimal edits to the originally published recipe.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

Vegetarian Butternut Squash Soup Recipe

This Vegetarian Butternut Squash Soup is the best fall soup EVER! Made in one pot and make ahead friendly, it is vegetarian and gluten free, it can be easily made vegan by substituting coconut cream for creme fraiche.

Course Soup

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 164kcal

Author Aysegul Sanford

Ingredients

1 tablespoon olive oil
1 medium onion chopped
2 stalks celery chopped
2 carrots chopped
2 cloves fresh garlic minced
3 pounds butternut squash peeled and cut into 1-inch cubes
1 Granny Smith apple peeled, cored, and cut into 1-inch cubes
5 cups vegetable stock
1 teaspoon Kosher salt
¼ teaspoon black pepper
¼ cup Vermont Creamery creme fraiche optional (use coconut milk or cashew cream for vegan)
1 tablespoon fresh parsley chopped

Instructions

Heat olive oil in a large heavy bottom pot (I used a 5.5 quart Dutch Oven) over medium high heat. Add in the onion, celery, and carrots. Cook, stirring frequently, until all vegetables are softened, 5-6 minutes.
Add in the garlic and cook for 30 seconds.
Add in the cubed squash, apple, vegetable stock, salt and pepper. Put the lid on, bring to a boil, then turn down the heat to medium-low, and cook until a knife inserted into a squash comes in and out easily, approximately about 20 minutes.
Carefully puree the soup using an immersion blender. Alternatively, you can blend the soup in a blender (like Vitamix). Taste for seasoning and add more as necessary.
Ladle soup into bowls. Top it off with a dollop of creme fraiche (or cashew cream) and garnish it with parsley. Serve.

Video

Notes

Yields: This recipe makes approximately 6-7 cups of squash soup, ideal for 6 adult servings. The nutritional values below are per serving.
Consistency: Is your soup too thin? Let it cook a bit longer so some of the liquid evaporates and the soup thickens. Is it too thick? Add a bit more stock and bring it to a boil.
Make ahead: You can make this soup a day or two in advance, bring it to room temperature, and store it in an airtight container in the fridge. It will get thicker as it sits. When ready to reheat, transfer into a saucepan and add a bit of stock (no more than 1/2 cup) and warm it on medium heat.
Storage & freezing: Leftovers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 months.

Nutrition

Easy Chicken Chili Recipe

Aysegul Sanford — Fri, 28 Sep 2018 20:01:53 +0000

Like most people, I too find comfort in healthy and nutritious soup recipes to nourish my body when I am feeling under the weather. This super easy chicken chili recipe is one that I have been making for the last few weeks and it has been so helpful in my healing so here I am sharing the recipe with you today.

Made with rotisserie chicken and canned beans, this Simple Chicken Chili Recipe comes together in less than 10 minutes and it is ready to serve in 30 minutes. It is a great recipe to serve a crowd or freeze to enjoy later.

What You’ll Need to Make This Recipe:

If you look at the easy chicken chili recipe below, you might think that the list is long, but they are mostly pantry staples that most well stocked pantries would have.

Spices:

Like it is with any chili recipe, this simple chicken chili is packed with spices so grab some chili powder, ground coriander, and ground cumin.

Chicken:

Since I wanted this to be a quick chicken chili recipe, I used leftover shredded rotisserie chicken but you can cook chicken from scratch. If you need a good roasted chicken recipe that you can use over and over again, check out my Baked Bone in Chicken Breast recipe.

Vegetables & Cooking Liquid:

In terms of vegetables you will need onion, black beans, white beans (I used Cannelini beans), diced tomatoes, garlic, and green chili.

For liquid, I used a combination of chicken stock and water.

How to Make Chicken Chili Recipe

The recipe has 2 folds.

First, prepare the chili-base using spices and veggies. In terms of spices, I used ground cumin, ground coriander, and chili powder.

PRO TIP: Since cumin and coriander are oil soluble spices (meaning they release their flavors after they interact with oil), I cooked them for 30-45 seconds to allow them to release their flavors. This is a quick yet crucial step in that if you skip it your chicken chili will not have as much “chili” flavor.

In terms of veggies, I sautéed a chopped onion and mixed it in with the rest of the ingredients: diced tomatoes, shredded chicken, a combination of white (Cannelini or Navy Beans) and black beans and chicken stock (with some water). After everything is mixed, I brought the mixture to a boil and let it simmer for 8-10 minutes.

Like I mentioned earlier, I used rotisserie chicken that I shredded myself to save time. I don’t know about you, but I find rotisserie chicken to be a lifesaver when I am trying to put dinner on the table fast.

However, if you have leftover chicken in your fridge you can use that as well.

In terms beans, I used a combination of white and black beans as I love the flavors, but this is such a forgiving recipe in that you can use whatever beans you have on hand.

How To Thicken Chili

The second step is the thickening of the chili. You will realize that as it simmers on the stovetop it will start getting hearthier and more like a chili than a soup in terms of consistency, but I personally like my chili thicker.

To thicken the chili, I mixed some cornmeal with a few ladles of the simmering liquid and then poured the mixture back into the pot. After 5 more minutes of simmering my Healthy Easy Chicken Chili Recipe was ready to be served.

Alternatively, you can also use all-purpose flour (using the same method I used with cornmeal) or ladle the soup over a handful of tortilla chips to thicken your chilly. Tortilla chips will not deliver a very thick soup (unless you put a lot of them), but it will still taste really good.

Topping Ideas

I don’t know about you, but I think the toppings I put on my chili are just as important as the soup itself. I topped my shredded chicken chili with red onion, avocado, cilantro, cheddar cheese, and crushed tortilla chips.

However, when it comes to chili toppings feel free to use your imagination. I bet that scallions, guacamole, fresh salsa, sour cream and/or crumbled cornbread would also work very well.

A Few Last Minutes Tips:

Here are a few tips for the best chicken chili recipe that delivers good results on your first try.

Chicken Stock to Water Ratio – If you look at the recipe below, you’ll see that I used a combination of homemade chicken stock (or you can use low-sodium store bought stock) and water (three cups to 2 cups ratio). I personally find soups made with all chicken stock to be too heavy, but if you want you can use all chicken stock and omit water. Or you can also use less stock and more water. Overall, you will need 5 cups of liquid for this recipe.
What can I serve with this Easy Chicken Chili – I usually serve my chili recipes with cornbread and my two favorite cornbread recipes are this Cornbread Muffins and this Jalapeno and Scallion Cornbread.
What do I do with the leftovers This is one of those dishes that gets better as it sits making it a great lunch or dinner on the next day. I keep leftovers in an airtight container in the fridge up to 3 days.
Freezing tips – This dish freezes well. If you decide to freeze it, bring your it to room temperature, place it in an airtight container, and keep it in the freezer upto 2 months. Thaw in the fridge a day before you plan to serve.

Whether you are looking for a chili recipe you can make on a Tuesday night or you are like me, feeling under the weather, I hope this healthy and easy chicken chili recipe will come handy in the cooler months that are ahead of us.

If You Liked This Simple Chicken Chili Recipe You Might Also Like

Easy Chicken Chili Recipe

Easy Chicken Chili Recipe - Rotisserie chicken, tomatoes, beans and chili spices cooked to perfection for an easy weeknight dinner ready in 30 minutes.

Course Main Dish

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 288kcal

Author Aysegul Sanford

Ingredients

For The Chili

1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon chili powder
1 onion chopped
2 cloves of garlic minced
1 can green chili, drained 7 oz.
1 can diced tomatoes 15 oz.
2 cups cooked chicken shredded
2 cans white (such as Cannelini) beans, drained and rinsed 15 oz
1 can black beans, drained and rinsed 15 oz
1 teaspoon kosher salt
½ teaspoon black pepper
3 cups low-sodium or homemade chicken stock
2 cups water
2 tablespoons cornmeal

Toppings (mix and match as you like)

1 ripe avocado cut into cubes
¼ cup cilantro chopped (optional)
¼ cup red onion chopped
1 cup tortilla chips optional
Wedges of lime optional

Instructions

Heat olive oil in a heavy bottom pot over medium heat. Add in cumin, coriander, and chili powder and cook, stirring constantly, for 1 minute.
Stir in the onion and cook until translucent, 3-4 minutes.
Add in the garlic and cook, stirring constantly, for 30 seconds.
Add in the green chili, tomatoes, chicken, white and black beans, and salt and pepper.
Pour in the chicken stock and water. Give it a gentle stir. Turn the heat up to medium-high, put the lid on and bring it to a boil. This should take 8-10 minutes.
Turn down the heat down to low and let it simmer for 10-15 minutes.
5 minutes before you are ready to serve, place the cornmeal in a small bowl and ladle in 1 cup of the liquid from the soup and mix. Return the mixture into the pot and let it simmer for 5 more minutes or until it thickens to your liking.
Serve with the toppings of your choice.

Video

Notes

The nutritional value information below do not include the calories coming from the toppings.

Nutrition

Healthy Chicken and Wild Rice Soup

Aysegul Sanford — Sat, 10 Mar 2018 18:58:37 +0000

During the colder months, I am always looking for ways to find shortcuts for putting dinner on the table fast. Today’s recipe, Healthy Chicken and Wild Rice Soup, is my current favorite meal-worthy soup to make when I am short on time.

Made with store-bought rotisserie chicken and leftover cooked wild rice (from all the testing I did for the post I wrote on How To Cook Wild Rice), it comes together in less than 45 minutes. To cut down on the calories and make it a tidbit healthier, I used milk instead of cream.

Ingredients For Chicken Wild Rice Soup

Mirepoix & garlic: As in most soup recipes, you will need chopped onion, carrots, celery and garlic.
Seasoning and herbs: Salt & Pepper and fresh thyme
Chicken Stock & water: You can use homemade chicken stock or store-bought. I used a combination of chicken stock and water to make it on the lighter side but you can use all chicken stock if you prefer.
Flour & Milk: Whole milk and all purpose flour to make it creamy without using cream.
Cooked Wild Rice: I usually cook wild rice on the stove top or put my Instant pot to use. Wild rice in pressure cooker is just as good when/if you want to include cooked wild rice in your meal prep.
Rotisserie Chicken or leftover chicken: You can get store bought rotisserie chicken or use leftover chicken.
Last minute additions & garnish: Squeeze of lemon juice and fresh Italian parsley.

How To Make Creamy Chicken and Wild Rice Soup Recipe:

The process of making this lightened up and healthy wild rice soup recipe has 5 folds:

Sautee the aromatics: Heat oil in a large Dutch oven. Add in the onion, carrots, and celery. Cook until softened, 8-10 minutes. Add in the garlic and cook for 30 more seconds.
Pour in the liquid: Add in the chicken stock and water and bring it to a boil.
Make the roux: Ladle a cup of hot liquid from the pot into the bowl. Add the milk into the bowl. Give it a whisk until smooth and no lumps left. Pour the mixture into the pot.
Add the chicken and rice: Add the cubed (or shredded chicken) and cooked wild rice into the pot. Bring it to a boil and let it simmer for 15 minutes (stirring it every few minutes) or until it starts to thicken.
Garnish & Serve: Squeeze in two tablespoons of fresh lemon juice and garnish with chopped fresh parsley.
Serve: Ladle into bowls and serve with crusty No Knead Bread.

What If I want to make it from scratch?

If you have no time restrictions and want to make this low calorie chicken wild rice soup from raw chicken and uncooked wild rice, you can add cubed raw thighs (and/or breasts) to the stock right after you poured it into the pot.

You can cook the wild rice in the same pot, but I recommend cooking it in another one as it takes longer to cook. Once your wild rice is ready, just add it to the soup at the last minute.

Alternatively, you can make this healthy wild rice soup in a pressure cooker in the same amount of time. If you prefer using that method, check out my Instant Pot Chicken Wild Rice Soup recipe.

Can you freeze Creamy Chicken and Wild Rice Soup?

Yes, you can. I usually make a big batch, let it come to room temperature, place small portions in airtight containers (or even freezer bags), and freeze up to 6 months.

A day before I am ready to serve it, I let it thaw in the fridge overnight and warm it up right before serving.

A Few Variation Ideas:

Make it with leftover turkey: Try this soup with turkey meat from your Thanksgiving turkey. Last year after Thanksgiving, I made this soup using leftover turkey, which was great.
Add in mushrooms: Try adding a cup of cremini mushrooms into the soup. My husband is not a big fan of mushrooms so I didn’t add them in, but I am sure it would be an incredible addition. If you decide to do so, add them in at the same time with onion, celery, and carrots.

If You Liked this Chicken Wild Rice Soup You Might Also Like:

If you love this Panera bread style healthy wild rice soup recipe, here are a few other chicken soup recipes you might also like:

And if you have turkey meat instead, you can also want to try a Peruvian Aguadito de Pavo- Peruvian Turkey Soup

Creamy Chicken and Wild Rice Soup Recipe

Recipe for Lightened-Up Creamy Chicken Wild Rice Soup – My version of the classic creamy chicken and wild rice soup is thickened with whole milk instead of heavy cream. Made with store-bought rotisserie chicken and cooked wild rice, you can put this soup on the table of a Tuesday night. Ready in less than 45 minutes and freezes perfectly.

Course Soup

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 312kcal

Author Aysegul Sanford

Ingredients

1 tablespoon olive oil
1 medium onion chopped
3 carrots peeled and cut into small pieces
3 stalks of celery cut into small pieces
2 cloves of garlic minced
1 teaspoon fresh thyme
1 teaspoon salt
½ teaspoon black pepper
5 cups of store-bought low sodium or homemade chicken stock
1 cup water
½ cup all purpose flour
1 cup whole milk
2 cups cooked chicken cut into small chunks (I used 1 small rotisserie chicken)
2 cups cooked wild rice
2 tablespoons lemon juice freshly squeezed
2 tablespoons fresh parsley more as garnish

Instructions

Heat olive oil in a heavy bottom pot over medium high heat. Add in the onion, carrots, and celery. Cook, stirring regularly, until softened, 8-10 minutes.
Stir in the garlic and cook for 30 seconds. Add in the thyme, salt and pepper.
Pour in the chicken stock and water. Put the lid on and bring it to a boil.
Place the flour into a medium bowl. Ladle a cup of hot liquid from the pot into the bowl. Add the milk into the bowl. Give it a whisk until no lumps left. Pour the mixture into the pot.
Add in the chicken and wild rice. Bring the soup to a boil, turn down the heat and let it simmer for 15 minutes. Give it a stir every 5 minutes or so. It should thicken as it cooks. If you want it to be thicker let it simmer until it is as thick as you want.
Stir in the lemon juice and fresh parsley.
Ladle into bowls, garnish with more parsley, and serve immediately.

Video

Nutrition

Curry Tomato Soup With Cumin Roasted Shrimp

Aysegul Sanford — Tue, 28 Nov 2017 17:57:52 +0000

This post is sponsored by Pomi Tomatoes. All thoughts and opinions are my own.

Hey friends! How was your Thanksgiving? Ours was, as usual, lots of food and a lot of rest. I took the whole weekend off from everything blogging, including social media. It was a much-needed break from all things digital.

However now, I am back with a lot of new recipes coming your way. In the next few weeks, as we are preparing for the Christmas holiday, I plan on warming your heart with soups, stews, cookies, and cakes. So let’s get started with this Curry Tomato Soup with Cumin Roasted Shrimp, or as I would like to call it, ‘Curried Tomato Soup on Steroids’.

How To Make It:

The process of making this tomato curry soup is pretty simple. First you prep for the homemade curry. I usually make a curry paste, but for this recipe (to save on time), I opted for putting it all together in the pot. As in most homemade curry recipes, this one has a long list of spices. Though not to worry, because they are all widely available in supermarkets.

In the recipe below, the spices are listed as ground, but if you have a spice grinder, I recommend using whole spices and grinding them all together at the same time. It is imperative to take the time to cook the spice mixture, as they are oil soluble. In other words, in order for them to release all their flavors they need to be cooked in oil.

For optimum flavor, I recommend not to skip the few minutes of cooking the spices, ginger, garlic and Thai Chili sauce in the order listed in the recipe.

If you are a fan of curry flavored vegetable soup recipes, check out this Curried Cauliflower and Broccoli Soup recipe from Salted Plains.

Note text

How to make Creamless Creamy Tomato Soup (No Flour or Butter Needed)

Growing up my mother made tomato soup with butter and heavy cream. As in all recipes made with butter and cream, it was delicious. However, let’s face it, it wasn’t the healthiest.

For this recipe, to make it healthier without compromising the creaminess, I used a technique I learned from America’s Test Kitchen. In their version of tomato soup, instead of adding cream (or milk), they add a few slices of white sandwich bread to the soup. As the tomatoes cook, the bread melts in the soup, and after it is blended it creates “the creamy effect” that we all love.

Since I wanted to make this recipe gluten-free, I used gluten-free sandwich bread. However, if you are not gluten-sensitive, you can use regular sandwich bread as well.

Best Tomatoes for this recipe:

It is no secret that a delicious tomato curry soup starts with delicious tomatoes. For this recipe, I choose the Pomi finely chopped tomatoes. I use them all the time and love the fact that, unlike most tomatoes sold in a can, their ingredient list consists of only one thing and that is tomatoes.

They are 100% natural, with no artificial ingredients, gluten and GMO free. Not to mention, they taste so good. In addition to the finely chopped tomatoes I used here, they offer pizza sauce, marinara sauce and tomato sauce in their product line.

About the Topping – Cumin Shrimp Recipe

Even though, you can serve this curry tomato soup just by itself, I decided to turn into a meal by topping it off with a few roasted shrimp. To continue with the flavors of the soup, I mixed the shrimp with a little bit of olive oil and seasoned it with cumin, salt and pepper.

To roast the shrimp, I use Ina Garten’s method: roast them in a very hot oven (in this case 400 F degrees) for a short amount of time. Here, it is important to keep a close eye on it as shrimp roasts very fast. You do not want to end up rubbery and curled up shrimp.

As you will see in the recipe below, I roasted the shrimp 4-5 minutes making sure to flip them halfway through the roasting process. It is a little shorter than I would normally roast, because (1) I prefer my shrimp a little underdone and (2) it continues to cook when it is plated in a hot soup with the help of the residual heat. Still, if you want yours fully cooked feel free to keep them in the oven for a few minutes longer.

With all that being said, if you are not a seafood fan, feel free to top it off with grilled cheese croutons or simply serve it just by itself. Either way, I am sure that this Curried Shrimp Tomato Soup will be a great addition to your winter soup collection and will not disappoint.

If You Liked This Tomato Curry Soup You Might Also Like

Homemade Tomato Basil Sauce
Heirloom Tomato Ricotta Tart
Roasted Red Bell Pepper and Heirloom Tomato Soup ~ Vanilla And Bean
Crustless Tomato Basil Quiche ~ Kalyns Kitchen
Cucumber Tomato Mozzarella Salad
Thai Squash Curry
Grilled Shrimp Skewers made with my go-to Shrimp Marinade

Need more inspiration? Check out all our easy soup recipes and seafood recipes

Curry Tomato Soup With Cumin Roasted Shrimp {Gluten-Free}

Today I come to you with a homemade and Gluten-Free Curry Tomato Soup Recipe. Though you can serve this all by itself, I turned it into a meal by topping it off with cumin roasted shrimp. The whole thing comes together in less than 40 minutes and it is worth the time. So why not ditch the boxed tomato soup, give this recipe a try, and knock your family's socks off?!

Course Soup

Cuisine Thai Cuisine

Prep Time 15

Cook Time 20

Total Time 35

Servings cups

Calories 323kcal

Author Aysegul Sanford

Ingredients

To make the curry tomato soup:

1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon turmeric
¼ teaspoon cinnamon
½ teaspoon ground cardamom
½ teaspoon black pepper
2 tablespoons olive oil divided – plus more for drizzling at the end
1 large onion chopped
2 tablespoons fresh ginger peeled and minced
1 tablespoon Thai Chili Sauce like Sriracha or Sambal Oelek
4 cloves of garlic peeled and minced
2 boxes 26.46 oz of Pomi Finely Chopped Tomatoes
1 teaspoon kosher salt
3 slices of gluten-free sandwich bread crust removed and cut into smaller pieces
1 bay leaf
1 tablespoon coconut sugar or brown sugar
2 cups chicken or vegetable stock preferably homemade
1 tablespoon white wine vinegar
2 tablespoons fresh chive chopped
3-4 tablespoons of heavy cream or half and half optional

To make the cumin roasted shrimp:

2 pounds large shrimp 10-15 per pound, peeled and deveined
2 tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon kosher salt
¼ teaspoon black pepper

Instructions

Combine all spices in a bowl and set aside.
Heat 2 tablespoons of oil in medium-heat in a large saucepan. Add in the onion and cook for 3-4 minutes or until translucent. Stir in the spices. Stirring constantly cook for a 1-2 minutes. Add in the minced ginger. Cook for 2-3 minutes while stirring constantly.
Stir in the Thai chili sauce and garlic. Cook until fragrant, 1 minute or so.
Add in the tomatoes, salt, sandwich bread and bay leaf. Let it come to a boil. Turn down the heat to medium-low and let it simmer for 3-4 minutes.
Fish out the bay leaf and discard.
Working in small batches, puree the soup in a blender. Alternatively, you can use a hand /immersion blender to puree the soup in the pot.
Stir in the sugar and chicken stock. Bring it to a boil and then let it simmer for 5 minutes or so. Right before serving, stir in the vinegar. Taste for seasoning and add more if necessary.
While the soup is cooking roast the shrimp. Pre-heat the oven to 400 degrees. Spread the shrimp on a baking sheet. Drizzle it with olive oil and sprinkle it with cumin, salt and pepper.
Roast in the oven for 5-6 minutes making sure to rotate the shrimp halfway through the roasting process.
When ready to serve, ladle soup in a bowl. Place 3 pieces of shrimp in the middle of the bowl. Sprinkle it with fresh chives. Drizzle it with a glug of oil and heavy cream, if using.
Serve immediately with a few slices of crusty bread.

Notes

* If you have a spice grinder, I would recommend using whole spices and grinding them all together.

Nutrition

Sunchoke Soup

Aysegul Sanford — Sun, 15 Oct 2017 04:42:26 +0000

To create this post, the awesome folks at Wolf Gourmet gifted me with one of their top-of-the-line high powered blenders. As always, all opinions are my own.

Have you ever tried cooking with sunchokes (aka jerusalem artichokes)?

Well, I haven’t. Or at least until now. If you haven’t either, you are at the right place, because today we are making sunchoke soup.

The first time I saw the name “sunchoke” on a menu was when I met my friend Emily for lunch in New York City back in 2015. We decided to order a few different dishes from the menu to share so that we could each taste more than one dish. When she saw the fried sunchokes on the menu, she immediately asked for it.

Not knowing what they were, I kept quiet. Surprisingly, after the first bite, I knew why she went for them so quickly. They were similar to potatoes but more flavorful and less starchy. Either way, they were SO good.

Since then I meant to try my hand cooking with them, but never got around to it until I saw them at the farmer’s market last week. While I was contemplating if I should buy some, I saw another lady filling her bag with them.

She looked like she knew exactly what she was doing so I asked how she uses them. She said that her husband loves sunchoke soup and as soon as colder months kick in he asks for it. She even provided me with this quick recipe right there at the stand. After the farmer’s market, I came home and made it. It was so good to not share. So here it is.

What is Sunchoke (AKA Jerusalem Artichoke)

First things first, what is a sunchoke?

Here are 6 things you need to know about sunchokes:

In terms of looks, they are somewhere between a small potato and ginger root.
They taste similar to potatoes with more earty and nutty flavor.
They are also called Jerusalem artichoke, but in reality they have no relation to Jerusalem and taste nothing like artichokes.
They are grown underground.
Some people also call them “fartichokes” as they might make you gassy after eating them.
They are low in calorie, rich in fiber, and are a great source of magnesium, iron, calcium and potassium.

Do you really need to peel sunchokes? How To Prepare Sunchokes

As I was getting ready to make the soup, my first question was whether I need to peel them or not. To be honest, I was hoping that I didn’t have to, because as you can see in the photos, they look like ginger root. And if you have ever peeled ginger root, you know how hard and tedious it is to do so.

A quick google search revealed that the skin was edible, but a thorough wash to make sure that it was free of any dirt was highly recommend. Following these directions, I washed under running water with a soft kitchen brush. It worked perfectly.

About This Sunchoke Soup Recipe:

Once your sunchokes are clean, the rest is pretty easy. You put all the in a large pan, cook until sunchokes are soft, and puree in a blender until smooth. Once it is reheated, you have a heartwarming, filling and healthy soup on the table in less than an hour.

When it comes to blending these kinds of soups, your life gets much easier when you have a high-performance blender. So when the folks at Wolf Gourmet reached out and asked if I could review their blender I did not hesitate a minute.

And let me tell you, this high power blender didn’t disappoint. With its responsive speed control, it pureed the whole soup in less than 30 seconds. The end result was a smooth and velvety soup that was ready in no time.

Plus, this state of the art blender offers four blending presets to provide you a range of texture options, including smoothie, puree, soup and ice crush. While these program settings offer walk-away convenience, if you prefer, you can manually control the settings to have more control over.

Since making this soup, I have also made a few salad dressings and sauces using this blender. If you are like me and love making your own dressings, sauces or dips you will especially love this blender as its tight-fitting lid includes an emulsion dosing cup for adding ingredients slowly to avoid separation of oils.

All in all this is a great blender that will make your life easier. It looks good and works quietly. If you are in the market for a high-powered blender, I think Wolf Gourmet is worth the investment.

THE GIVEAWAY is now closed.

The winner has Svetlana D.
Thanks to everyone for entering the giveaway.

~~The awesome folks at Wolf Gourmet are letting me give one of these blenders to one of my readers. For a chance to win, let me know what would be the first thing you would make if you were to win.~~
~~I will announce the winner on November 13th, 2017 at 12pm EST here on the blog and via e-mail.~~

Fine print: This giveaway is only open to US residents.

Other Soup Recipes You Might Like:

Vegan Butternut Squash Soup
Vegan Sweet Potato Soup
Vegan Chili recipe
Turkish Red Lentil Soup
Need more inspiration? Check out our collection of Easy Soup Recipes.

Sunchoke Soup

Are you ready to up your soup game this fall? If so, you are at the right place, because we are making sunchoke soup. This vegetarian and gluten-free sunchoke soup is easy to make and ready in less than an hour.

Course Soup

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 162kcal

Author Aysegul Sanford

Ingredients

For the soup:

2 pounds sunchokes with the skin on
2 tablespoons butter
1 medium-size onion chopped
3 stalks of celery stalks rinsed and sliced thinly
1 teaspoon salt
½ teaspoon black pepper
4 cups unsalted or low-sodium vegetable or homemade chicken stock
2 cups water

As topping – (Optional)

Homemade kale chips
1 teaspoon sesame seeds

Instructions

Place the sunchokes in a colander and rinse under running water. Using a kitchen brush, lightly brush them to get rid of the soil on them, if there is any. Cut into 1-inch cubes and set aside.
Heat butter in a large Dutch oven (or any heavy bottom pan) in medium heat. Add in the onion and celery. Cook, stirring frequently, until softened, 5-7 minutes.
Add in the salt, pepper, stock, water, and sunchokes. Give it a stir. Bring it to a boil. Turn down the heat and let it simmer for 45-50 minutes or until sunchokes are easily pierced when inserted with a knife.
In a blender, puree the soup in 2 batches until smooth. Return the soup to the pan and reheat over medium heat.
Taste for seasoning and add in if necessary.
Ladle into bowls. If prefered, top each bowl with kale chips and sesame seeds.

Nutrition

Three Bean Turkey Chili

Aysegul Sanford — Wed, 22 Feb 2017 19:59:01 +0000

If you enjoy this 3 bean turkey chili recipe and turkey recipes in general, be sure to check out our Ground Turkey Meatloaf and Pumpkin Turkey Chili recipes as well.

To me, a big pot of three-bean turkey chili is the definition of winter food. I love using this recipe as a place to start and try it with different vegetables, beans, and meats. I also love the fact that it is a great crowd-pleaser. I can’t imagine a better one-pot dish to make if you have a big family. Or, if you are a two-people family like us, no dish freezes better than this one.

I will go into ways of making your own version of chili in a minute based on this recipe, but first let’s talk about how to make this ground turkey chili.

How To Make This Recipe?

The process for the recipe has 2 folds. Making this turkey bean chili takes around 45 minutes from start to finish.

First, you start with sautéing some onions and peppers along with some chili spices like chili powder, chipotle powder, ground cumin, and ground coriander. This step is important because spices like cumin and coriander are oil soluble. In other words, they need to interact with oil to release their flavors. If you skip this step you will not have as much “chili” flavor.

Once the veggies and the spices are cooked, add in 2 pounds of lean turkey meat and sautée until it turns pink. At this stage, you don’t have to worry about cooking turkey thoroughly as it will continue to cook once all the other ingredients are added to the pot.

Alternatively, you can use leftover cooked turkey (such as turkey tenderloin or turkey legs) just like it is in this Peruvian Turkey Soup recipe. Simply shred the meat and add it in to the soup with the beans.

The second step is to add in all the other ingredients; all three beans, pureed and diced tomatoes, and chicken stock. I also chose to combine pureed tomatoes with diced tomatoes as I love the richness and umami flavors that simmered tomatoes provide.

Once everything is in the pot, all you have to do is to bring it to a boil and let it simmer for 20-30 minutes or until it thickens to your liking.

What Kind of Beans To Use For Chili?

In terms of beans, I used a combination of canned kidney, black and Cannelini beans. However, you can use whatever beans you can on hand. I opted for canned beans as they are a lifesaver when you need to put dinner on the table on a Tuesday night, but if you have time, you can cook your own.

Variations:

As I mentioned earlier, my favorite thing about this recipe is that it is so versatile. Using it as a place to start you can easily create your own chili recipe.

Here are some ideas to get you started:

Try it with other ground meet: The recipe below is made with ground turkey meat, but feel free to change it up with ground beef, chicken, and even lamb. I have tried them all and they all worked well. I used 2-pounds of ground meat, but you can use less than that if you want. In the past, I have also made it with 1 pound of ground meat and added an additional can of beans to make up for it.
Try it with other types of beans: I used a combination of red kidney beans, Cannelini beans and black beans, but feel free to play with it. In the past, I have tried it with pinto beans and they were delicious as well.
To save on time, I used canned beans but you can definitely cook your own beans. I bet a little bit of the cooking liquid from the beans added to the chili would be a nice addition.
Different Toppings are a great way to switch things up: I cannot think of a big bowl of chili without toppings. When I serve this for dinner, I usually skip making a salad. Instead, I prepare as many toppings as possible, similar to how they do in restaurants.
To do so, I fill a bunch of small bowls with chopped cilantro, red onion, sliced jalapenos, cubed avocados, fresh corn, tortilla chips, lime wedges, and sour cream with a spoon in each bowl. That way we can garnish our chili bowls with whatever we like.

A Few Helpful Tips:

What to do with leftovers: As with most chili recipes, this 3 bean turkey chili tastes better the next day. If I have leftovers, I bring them to room temperature, place them in an airtight container, and keep it in the fridge for up to 3 days.
Freezing Instructions: This turkey and bean chili freezes beautifully. I portion it into small airtight containers (or Ziploc bags) and freeze up to 2 months. I thaw it in the fridge the night before I am ready to serve it.
How Many Calories in Turkey Chili: This three-bean turkey chili has 388 calories per serving (see full nutritional information card underneath the recipe card). This calorie information doesn’t include the toppings, as they are optional, and it is hard to predict how much of them will be used to top a bowl of chili.
What To Serve with Turkey Chili: In addition to all kinds of colorful and delicious toppings, I love serving chili with cornbread. This Cornbread Muffins with Cheddar and Jalapeno recipe as well as this Jalapeno and Scallion Cornbread recipe, are my go-to recipes to serve alongside my chili.

If you liked this Healthy Turkey Chili Recipe, You Might Also Like

Three Bean Turkey Chili

Who could say no to a big pot of Three Bean Turkey Chili in the middle of a freezing cold winter? What I love about this recipe is that it is so versatile. Once you get the basics (which are explained in detail below), you can make any chili with whatever meat and bean you have on hand.

Course Dinner

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 326kcal

Author Aysegul Sanford

Ingredients

For The 3 Bean Turkey Chili

2 tablespoons olive oil
3 medium onions chopped
1 red or yellow bell pepper, stemmed and cut into small pieces
1 jalapeno chile seeded and chopped
5 cloves of garlic minced
1/4 cup chili powder
1 teaspoon chipotle powder
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon red pepper flakes
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper freshly ground
2 pounds ground turkey
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can red kidney beans, drained and rinsed
1 (15 oz.) can white beans, drained and rinsed
1 (28 oz.) can diced tomatoes
1 (14.5 oz.) can pureed tomato
1 cup of low-sodium chicken stock or water
1/2 cup fresh cilantro chopped

Optional Toppings:

1 fresh jalapeno sliced thinly
1 ripe avocado cut into small cubes
Lime wedges

Instructions

Heat olive oil in a Dutch oven (or a large heavy bottom pan) over medium heat. Add in the onions, chopped bell pepper and jalapenos. Cook, stirring frequently until they are softened, 4-5 minutes. Add in the garlic, chili powder, chipotle powder, cumin, coriander, red pepper flakes, cayenne pepper, oregano, salt and pepper. Cook while stirring frequently until vegetables are softened, 5 minutes.
Add in the turkey. Using a wooden spoon, break it up into smaller pieces and cook until it is no longer pink, 8-10 minutes.
Add in the black beans, red kidney beans, white beans, diced tomatoes, tomato puree, and chicken stock. Give it a big stir. Put the lid on and bring it to a boil.
Once it boils, turn the heat to medium-low and put the lid ajar. Let it simmer, stirring every 10-15 minutes, for 25-30 minutes. It will thicken as it cooks.
Taste for seasoning and add if necessary. Right before serving, stir in the fresh cilantro.
To serve: Ladle the chili into soup bowls and garnish them with jalapeno slices and diced avocado. Serve with lime wedges on the side.

Nutrition

Slow Cooker Butternut Squash Lentil Stew

Aysegul Sanford — Tue, 11 Oct 2016 16:17:34 +0000

It finally cooled down here in Atlanta and I cannot be happier. As I type this, my windows are open and the crisp morning air feels so good in my face. I love autumn. It feels great to take a break from the 90+ degree weather, put on socks, and wear a cozy sweater. For the last couple of days, I have been in the kitchen testing various recipes for all kinds of baked goods for the upcoming holidays.

My oven has been working overtime and the fridge is full of cookies, tart dough and cake batter. Since sweets do not count for dinner, I needed an easy (mostly hands-off) meal that would balance out all our excess sugar consumption.

And this veggie-packed slow cooker butternut squash lentil stew came to our rescue. It is one of those recipes where you put everything in your slow cooker, forget about it and have dinner ready with minimal effort. Not to mention, it is such a healthy recipe that is made with one of fall’s most popular vegetable: butternut squash.

About this Slow Cooker Butternut Squash Lentil Stew:

Now, I know that I said that you can make this with minimal effort, but I have to mention that the mise-en-place includes quite a bit of chopping. I am fine with chopping onions, carrots, celery, and sweet potatoes, but I would be lying if I were to tell you that I find cutting butternut squash easy. Luckily, our local supermarket sells already cut butternut squash and I found that it is a time saver when I am short on time, especially because you only need 2 cups of butternut squash for this recipe.

Once you have all your ingredients ready, all you have to do is to put everything in your slow cooker, turn it on, and forget about it. It is literally that simple. I cooked it in low-heat setting for five and a half hours. You might think that it is relatively a short amount of time, but even in the low-heat setting my slow cooker cooks faster. Also, I prefer my butternut squash cooked al dente. Though it depends on your crock-pot, I recommend keeping an eye on it after the 5-hour mark. If you are home, feel free to give it a stir a few times during the cooking process.

To make it even more nutritious, right before I was ready to serve, I added a few cups of chopped kale and let the residual heat cook it. In my opinion, it was a great way to brighten the dish and sneak in another superfood.

Regular Green Lentils Versus French le Puy Lentils

I have made this dish both with regular green lentils and French du Puy lentils. I found that le Puy lentils do a better job of retaining their share during the long cooking process. Therefore, if you can get your hands on those, I recommend making this dish using le Puy lentils.

In fact, nowadays, I almost never buy regular lentils anymore for that very reason. I found that while the price is not much different, the end result with French lentils is considerably better. Even with long cooking time, they do not fall apart. Still, if you only have green lentils you could still make this dish, but be aware that if you use regular ones your lentils might not look like mine.

Finally, if you are missing a few ingredients and want to substitute with what you have in your fridge, you could easily do so for this recipe. Perhaps, you could use red potatoes instead of sweet ones or even substitute butternut squash with pumpkin or acorn squash. If you don’t have kale add in spinach or both. Seriously, the sky is the limit. I promise you, this vegan autumn stew is not only a great way to feed your family, but also to clean out your fridge.

Other squash recipe ideas

Other crockpot recipes you might like

Slow Cooker Curried Chicken Breasts
Slow Cooker Thai Beef Curry
Slow Cooker Beef Brisket Tacos
Slow Cooker Unsweetened Apple Sauce
Need more inspiration? Check out all our Crockpot recipes.

Slow Cooker Butternut Squash Lentil Stew

This Slow Cooker Butternut Squash Lentil Stew is a veggie packed, nutritious, and easy-to-make recipe that will not only help you feed your family in a super healthy way, but also clean out your fridge. Once all your veggies are chopped, all you have to do is put them in your crock pot and let it do all the work.

Course Soup

Cuisine American

Prep Time 30

Cook Time 6

Total Time 6 30

Servings servings

Calories 268kcal

Author Aysegul Sanford

Ingredients

2 cups butternut squash peeled and cut into ½ inch cubes
1 cup carrots 3-4 carrots, peeled and sliced
2 cups sweet potato 1 large sweet potato, peeled and cut into ½-inch cubes
1 ½ cup celery 4-5 stalks, chopped
1 ½ cup French du Puy lentils picked over and rinsed
1 cup onion chopped
5 cloves of garlic minced
5 cups low-sodium vegetable stock
1 teaspoon cumin
½ teaspoon coriander
¼ teaspoon black pepper freshly ground
1 teaspoon Kosher salt
2-3 cups kale rinsed, stems removed, and roughly chopped
1 tablespoon white wine vinegar or apple cider vinegar or sherry vinegar

Instructions

Place everything, except kale and vinegar, in your slow cooker. Cover and cook in high for 5-6 hours or in low for 6-7 hours (times may vary depending on your slow cooker). Give it a gentle stir a few times during the cooking process.
Add in the kale and vinegar. Gently stir to combine so that the residual heat can soften the leaves.
Serve immediately.

Nutrition

The inspiration for this recipe came from Pinch of Yum‘s The Best Crock-Pot Detox Lentil Soup Recipe.