Tag: soup

Classic Hot and Sour Soup

I found this classic hot and sour soup to be so fantastic I couldn’t stop eating it. The broth is insanely tasty despite being so easy to make. There’s a great contrast between the woody mushroom and citrus lime flavors.

My wife loved the soup but said the mushrooms were too thick and that I should’ve cut them much thinner. I liked them thick since they added a bit of texture to the soup, but thin or thick, it’s great stuff!

Classic Hot and Sour Soup

Chicken. Tofu. Or Neither.

I added chicken to our classic hot and sour soup, but tofu is probably more common. Or leave it out and you’ll still have the perfect bowl of soup for a cold day.

I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue
Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue

Also try my out-of-this-world crazy good vegetable soup.

Classic Hot and Sour Soup
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5 from 1 vote

Classic Hot and Sour Soup

I found this classic hot and sour soup to be so fantastic I couldn’t stop eating it. The broth is insanely tasty despite being so easy to make. There’s a great contrast between the woodsy mushroom and citrus lime flavors.
Course Side
Cuisine Chinese
Keyword Asian, soup
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8
Calories 106kcal
Author From Emeril Lagasse

Equipment

Ingredients

Instructions

  • Place 3 cups of the chicken broth in a saucepan and bring to a simmer.
  • Add the mushrooms then remove from heat and let sit for 30 minutes until the mushrooms are tender.
  • Cut off any of the stems and slice the mushroom caps.
  • Strain the chicken broth into a bowl and set aside.
  • Heat oil in a medium saucepan over medium-high heat.
  • Add the ginger, garlic, and red pepper flakes and cook 2 minutes.
  • Add the remaining chicken stock, mushroom broth, and chicken.
  • Bring to a boil and reduce to a simmer and simmer for 30 minutes.
  • In a small bowl whisk together the lime juice and cornstarch.
  • Slowly add to the soup while whisking to combine.
  • Bring soup back to a boil then reduce to a simmer and let simmer for 5 minutes.
  • Add soy sauce and sesame oil and serve garnished with green onions.

Notes

You can use pre-cooked chicken, such as rotisserie chicken.

Nutrition

Calories: 106kcal | Carbohydrates: 7g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 1467mg | Potassium: 342mg | Fiber: 1g | Sugar: 1g | Vitamin A: 114IU | Vitamin C: 24mg | Calcium: 29mg | Iron: 1mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Lentil Soup with Smoked Turkey

I love smoked turkey wings. They have an incredible flavor (and they smell so insanely good too). You can smoke your own, or grab a pack or two of already-smoked wings from your grocery store. In ours, the smoked turkey wings can be found near the smoked hocks in the meat department. The smoked turkey adds just the right something to this Lentil soup. The soup could stand on its own without it, it’s just that good, but add in the turkey and oh yes, soup happiness!

Lentil Soup with Smoked Turkey

Very Freezable For Later Enjoyment

I made an extra big batch of this lentil soup with smoked turkey and froze some in single serve containers. It’s the perfect winter-time lunch.

I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue
Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue

Also try my smoked turkey and file gumbo pot pie.

Lentil Soup with Smoked Turkey
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5 from 1 vote

Lentil Soup with Smoked Turkey

The smoked turkey adds just the right something to this Lentil soup. The soup could stand on its own without it, it’s just that good, but add in the turkey and oh yes, soup happiness!
Course Main
Cuisine American
Keyword smoked, soup, turkey
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6
Calories 290kcal
Author Based on a recipe from Food and Wine magazine

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 2 ribs celery chopped
  • 2 carrots peeled, chopped
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 16 ounce petite diced tomatoes
  • 1 bay leaf
  • 1 cup lentils
  • ¾ pound smoked turkey wing the entire thing, not cut up or skin removed
  • 4 small red potatoes peeled, sliced 1/4″ thick
  • ¼ cup parsley chopped
  • kosher salt
  • ground black pepper
  • Parmesan cheese freshly grated, optional, for serving

Instructions

  • Heat the oil in a large pot over medium high heat.
  • Add the celery, carrots and onion and cook until starting to soften, about 5 minutes.
  • Add the garlic and cook another minute.
  • Add the tomatoes, bay leaf, lentils, smoked turkey and 2 quarts of water.
  • Bring to a boil, then reduce to a simmer and cover.
  • Let simmer for about an hour, until the lentils are tender.
  • Add the potatoes and continue simmering until tender, about 10 minutes.
  • Remove the turkey wing from the pot.
  • Let cool until you can handle it, then remove the meat from the bones and shred or chop slightly.
  • Return the meat to the pot.
  • Stir in parsley and salt and pepper to taste.
  • Serve with grated Parmesan if desired.

Notes

You can make this same recipe using store-bought rotisserie chicken, too!

Nutrition

Calories: 290kcal | Carbohydrates: 42g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 91mg | Potassium: 1060mg | Fiber: 13g | Sugar: 4g | Vitamin A: 3699IU | Vitamin C: 18mg | Calcium: 58mg | Iron: 4mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Southwestern Turkey Soup

I always make too much turkey at Thanksgiving. I’m not complaining, not at all. It means I get to find new and great ways to use leftover turkey. Like this southwestern turkey soup. It’s easy, it’s fast, and it is absolutely packed with great flavors. And it doesn’t matter how you cooked your turkey, whether it be smoked, fried, baked or roasted.

Southwestern Turkey Soup

Spice It Up A Bit

For a little extra zing in your southwestern turkey soup, skip the Rotel and add a small can of diced tomatoes along with a small can of Fire-Roasted Diced Green Chiles.

I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue
Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue

Also try my Mexican corn soup and my great chicken noodle soup.

Southwestern Turkey Soup
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5 from 1 vote

Southwestern Turkey Soup

It’s easy, it’s fast, and it is absolutely packed with great flavors. And it doesn’t matter how you cooked your turkey, whether it be smoked, fried, baked or roasted.
Course Main
Cuisine American
Keyword soup, southwestern, turkey
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 125kcal
Author Based on a recipe from Taste of Home

Equipment

Ingredients

Instructions

  • Heat the oil in a large saucepan over medium-high heat.
  • Add the onion and saute until tender.
  • Add the remaining ingredients except the garnishes.
  • Bring to a boil and reduce to a simmer and simmer, covered, for 20-30 minutes.
  • Serve with desired garnishes.

Notes

You can also make this soup using chicken.

Nutrition

Calories: 125kcal | Carbohydrates: 11g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 186mg | Potassium: 270mg | Fiber: 2g | Sugar: 3g | Vitamin A: 364IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 2mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Buffalo Chicken Soup

Wow. I cannot stop talking about this Buffalo chicken soup. It is my favorite soup. Perfect for the cool weather. It’s like eating (my favorite) Buffalo chicken wings, with celery and onion, and cheesy. Good, gooey, melted cheese.

Buffalo Chicken Soup

It’ll Warm You To The Bone

I used some leftover fire-eater roasted chicken breast in this soup. The chicken has a nice kick to it, so the soup had a nice little kick to it too. If you use a pre-cooked chicken without any spice to it, you might want to add a bit of cayenne or hot sauce to the soup.

Frank's RedHot Hot Buffalo Wings Hot Sauce, 12 fl oz
Frank’s RedHot Hot Buffalo Wings Hot Sauce, 12 fl oz

Buffalo chicken soup is even better the second day, if it lasts that long. Best served with my Buffalo chicken grilled cheese sandwiches.

Buffalo Chicken Soup
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4 from 1 vote

Buffalo Chicken Soup

Wow. I cannot not stop talking about this Buffalo chicken soup. Perfect for the cool weather. It’s like eating Buffalo chicken wings, with celery and onion, and cheesy.
Course Main
Cuisine American
Keyword Buffalo, chicken, soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Calories 225kcal
Author Mike

Equipment

Ingredients

Instructions

  • Note: I used leftover fire-eater chicken that has a nice kick to it. If you are using rotisserie or other ‘tame’ chicken you might want to add some hot sauce or cayenne to the soup for a little kick.
  • Place butter in a large pot over medium-high heat.
  • Once melted, add the celery and onion and cook until both are tender.
  • Stir in the flour and cook 2 minutes, stirring constantly.
  • Stir in the half-and-half and water.
  • Add the bouillon and stir to dissolve.
  • Add the chicken and wing sauce.
  • Bring to a boil and reduce heat to a simmer.
  • Stir in the cheese and season with salt and pepper to taste.
  • Simmer 10-15 minutes, stirring occasionally.

Notes

Rotisserie chicken is great in this soup.

Nutrition

Calories: 225kcal | Carbohydrates: 8g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 401mg | Potassium: 170mg | Fiber: 1g | Sugar: 3g | Vitamin A: 557IU | Vitamin C: 3mg | Calcium: 197mg | Iron: 1mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Fire-Eater Chicken Enchilada Soup

Yowsa. Or, rather, olé! This fire-eater chicken enchilada soup is some mighty good (and kickin’) soup. As unbelievable as it was, it was even better the second day. This started out as a copycat of Chili’s enchilada soup, but it quickly took several turns towards even greater… greatness. The flavor is fantastic, definitely southwestern. We absolutely loved the texture and flavor the ground tortilla chips (versus using masa harina) gave to the soup.

Fire-Eater Chicken Enchilada Soup

No Boring Soup Here

For the chicken, I used leftover fire-eater roasted chicken. It has tremendous flavor, and is moist to boot. It also added some more kick to this fire-eater chicken enchilada soup, and kick is good. You can use any cooked chicken you have on hand, but you might want to add some more cayenne (or hot sauce). You want this dish to have plenty of spicy goodness.

I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue
Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue

This soup is a based on a copycat of Chili’s enchilada soup.

Fire-Eater Chicken Enchilada Soup
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5 from 1 vote

Fire-Eater Chicken Enchilada Soup

Yowsa. Or, rather, olé! This fire-eater chicken enchilada soup is some mighty good (and kickin’) soup.
Course Main
Cuisine American
Keyword soup, southwestern, spicy
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Calories 356kcal
Author Based on a copycat of Chili’s Enchilada Soup

Equipment

Ingredients

For the soup

For the garnish

  • Tortilla strips
  • Shredded extra sharp cheddar cheese shredded
  • Pico de gallo or chunky tomato salsa

Instructions

  • Heat oil in a large pot or Dutch oven.
  • Add onion and cook until starting to soften.
  • Add garlic and cook for 1 more minute.
  • Add the chicken broth.
  • Mix ground tortilla chips with the water and add to the pot.
  • Add enchilada sauce, cheese, chili powder, cumin, cayenne and hot sauce.
  • Bring to a boil while stirring constantly (or the soup will scorch).
  • Reduce the heat to a simmer.
  • Add chicken and beans.
  • Simmer 30-40 minutes until thickened.
  • Serve with desired garnish.

Notes

Garnish with tortilla strips, sour cream, diced jalapeno… cheese.. anything!

Nutrition

Calories: 356kcal | Carbohydrates: 12g | Protein: 27g | Fat: 22g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 805mg | Potassium: 322mg | Fiber: 1g | Sugar: 1g | Vitamin A: 633IU | Vitamin C: 9mg | Calcium: 351mg | Iron: 2mg

Nutritional values are approximate.

Lodge ASAHH41 Silicone Assist Handle Holder, Red
Lodge ASAHH41 Silicone Assist Handle Holder, Red

Cream of Celery Soup

Spring has sprung here in Indiana, but it is still rather cool here this week. So, I took the opportunity and made a big batch of cream of celery soup. And am I every glad that I did, because we both found this soup to be absolutely outstanding. It’s very creamy with just the right celery flavor. This was my first time cooking using celery root. They are quite interesting to work with. Much like a potato, but with such a fantastic celery flavor and aroma.

Cream of Celery Soup

Homemade Stock Makes For Better Soups

I used some of my homemade chicken stock for making this cream of celery soup. A couple times a year, when whole chickens go on sale, I make a huge batch or two of stock to keep on hand. The flavor is fantastic. So fantastic in fact that you could just sit down with a bowl of it for lunch!

I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue
Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue

Also try my delicious cream of mushroom soup.

Cream of Celery Soup
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5 from 1 vote

Cream of Celery Soup

We both found this soup to be absolutely outstanding. It’s very creamy with just the right celery flavor. 
Course Main
Cuisine American
Keyword celery, creamy, soup
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 655kcal
Author Based on a recipe from Rachael Ray

Equipment

Ingredients

  • 4 tablespoons unsalted butter
  • 1 bunch celery chopped (also include the leafy parts)
  • 2 medium sweet onions chopped
  • 4 cloves garlic minced
  • Celery salt to taste
  • ground black pepper
  • 1 large bay leaf
  • 2 large russet potatoes peeled, cubed
  • 2 medium celery root peeled, cubed
  • 6 cups chicken stock
  • 2 cups heavy whipping cream

Instructions

  • Heat a large stock pot over medium heat.
  • Add the butter and melt.
  • Add the celery, onion, garlic, and celery salt and pepper to taste.
  • Add the bay leaf and cook the mixture until the celery and onion are tender, about 20 minutes, stirring often.
  • Add the potatoes celery root, and chicken stock.
  • Bring to a boil then reduce heat a simmer and continue simmering, partially covered, for 20 minutes.
  • Puree using an immersion blender. If you do not have an immersion blender you can use a regular blender, working in batches, but let the soup cool some first or it will explode in the blender.
  • Stir in the cream and keep over heat until warmed through.

Notes

If you’re using a blender make sure to start out on a slow speed! Hot liquids in a blender tend to expand (or explode) if you’re not careful.

Nutrition

Calories: 655kcal | Carbohydrates: 62g | Protein: 15g | Fat: 41g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 612mg | Potassium: 1633mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1440IU | Vitamin C: 31mg | Calcium: 199mg | Iron: 3mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Alphabet Soup

Ok, I admit it. I tried to spell “Life’s A Tomato” in my alphabet soup tonight. I gave up after I couldn’t find an “L”. Regardless, this simple soup was fun to eat. It certainly brought back childhood memories of a quick bowl of alphabet soup for a school day lunch.

Alphabet Soup

Memories in a Bowl

Who didn’t love eating this soup as a kid? Well, it’s just as good (even better) now in this homemade version. Perfect on a chilly, snowy day like today here in Indianapolis. I admit, I smiled a lot as I ate this soup. It brought back memories of being a kid at the kitchen table. Mom would open a can of soup and warm it on the stove. Good times.

I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue
Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue

Also try my old fashioned potato soup or my hearty copycat of Olive Garden’s Italian sausage soup. For an Asian-inspired dish, try my classic hot and sour soup.

Alphabet Soup
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5 from 1 vote

Alphabet Soup

This simple soup was fun to eat. It certainly brought back childhood memories of a quick bowl of alphabet soup for a school day lunch.
Course Main
Cuisine American
Keyword pasta, soup, vegetable
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 71kcal
Author Based on a recipe from Emeril Lagasse

Equipment

Ingredients

Instructions

  • Heat the oil in a large pot or Dutch oven over medium-high heat.
  • Add the onion, celery, carrots and Creole seasoning. Stir and cook until all of the vegetables start to soften, about 5 minutes.
  • Add the garlic, stir, and cook another minute.
  • Add the broth, water, black pepper, and the bay leaf. Stir and bring to a boil. Reduce to a simmer and let simmer, uncovered, for 35 minutes. Season with more pepper and some salt as desired.
  • Add the pasta and let simmer another 10 minutes until cooked.
  • Serve with hot fresh-baked French bread.

Notes

You can add more broth in place of the water for a richer soup.

Nutrition

Calories: 71kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 5mg | Sodium: 916mg | Potassium: 249mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4361IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 1mg

Nutritional values are approximate.

Lodge ASAHH41 Silicone Assist Handle Holder, Red
Lodge ASAHH41 Silicone Assist Handle Holder, Red

Cheeseburger Soup

This thick, creamy cheeseburger soup absolutely hit the spot on a really cold day here in Indianapolis. We’ve had temperatures well below zero for days now. Having a big batch of this soup on hand really helped warm us up!

Cheeseburger Soup

Nice And Creamy Good

I’ve seen a few variations on this recipe for cheeseburger soup around the web. We decided to make a few more changes of our own. In particular, we substituted extra sharp cheddar and Fontina cheeses for the usual Velveeta. The result is so creamy cheesy good. For even more creaminess, use half the milk specified and add in some heavy cream.

Amazon Fresh - Beef Broth, Carton, 32 oz
Amazon Fresh – Beef Broth, Carton, 32 oz

Instead of crumbling the burger into the soup we made tiny meatballs. This made for a little more snazzy appearance and a feel of that more like a cheeseburger. For more great cheeseburger flavor, make a big ole batch of my cheeseburger gnocchi.

This recipe is based on a recipe from The Spice Garden.

Cheeseburger Soup
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4 from 1 vote

Cheeseburger Soup

This thick, creamy cheeseburger soup absolutely hit the spot on a really cold day here in Indianapolis. We’ve had temperatures well below zero for days now. Having a big batch of this soup on hand really helped warm us up!
Course Main
Cuisine American
Keyword burgers, cheese, soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 598kcal
Author Based on a recipe from The Spice Garden

Equipment

Ingredients

  • 3 medium potatoes peeled and cut into 1/2″ cubes
  • 1 medium carrot peeled and diced
  • 1 small sweet onion diced
  • ½ medium green bell pepper diced
  • 1 small jalapeno seeded and minced
  • 14 ounces beef broth
  • 2 cloves garlic minced
  • ½ teaspoon ground black pepper plus more
  • kosher salt
  • 1 pound ground beef
  • 1 tablespoon butter
  • 4 ounces mushrooms sliced
  • 2 ½ cups milk divided
  • 3 tablespoon all-purpose flour
  • 4 ounces extra sharp cheddar cheese cubed
  • 4 ounces Fontina cheese cubed

For garnish

  • 4 slices bacon cooked, crumbled
  • 1 green onion chopped

Instructions

  • Place the potatoes, carrot, onion, bell pepper, jalapeno, broth and garlic into a large pot or Dutch oven.
  • Bring to a boil then reduce to a simmer and continue simmering until the potatoes are starting to soften, about 10 minutes.
  • Meanwhile, season the ground beef with salt and pepper. Form into small balls.
  • Melt the butter in a large skillet. Add the meatballs and cook until browned on all sides. Add the meatballs to the soup.
  • Add the mushrooms to the skillet. Stir and cook until softened. Add to the soup.
  • Add 1 1/2 cups of the milk to the soup and return to a simmer.
  • Add remaining milk to a large cup or bowl. Stir in the remaining flour until smooth. Slowly add the mixture to the soup while stirring. Continue stirring until the soup thickens.
  • Add the cheese to the soup and melt, stirring occasionally.
  • Serve soup warm with crumbled bacon and green onion as garnish.

Notes

Substitute pepper jack cheese for some of the cheddar for a nicely spicy soup!

Nutrition

Calories: 598kcal | Carbohydrates: 34g | Protein: 32g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 730mg | Potassium: 1097mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2320IU | Vitamin C: 36mg | Calcium: 417mg | Iron: 3mg

Nutritional values are approximate.

Lodge ASAHH41 Silicone Assist Handle Holder, Red
Lodge ASAHH41 Silicone Assist Handle Holder, Red

Refried Bean Soup

This refried bean soup is a rather interesting combination of flavors. By interesting I mean ‘dang good’. I thought it was great. I admit, I wasn’t sure what to think about it going in. Refried beans, yeah. In a soup? Well, it has a nice Southwestern kick, the perfect consistency and is just all-around yummy. Perfect on a cool fall day. And different.

Refried Bean Soup

Good Beans Make For Great Soup

Don’t use el cheapo canned re-fried beans when making this soup. You don’t want a cheap tasting soup. Pay the few extra cents and get a premium brand.

If you want to just enjoy some great refried beans and not a soup, follow this recipe but leave out the chicken broth.

365 by Whole Foods Market, Organic Low Sodium Chicken Broth, 32 Fl Oz
365 by Whole Foods Market, Organic Low Sodium Chicken Broth, 32 Fl Oz

Also try my delicious taco soup.

Refried Bean Soup
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4 from 1 vote

Refried Bean Soup

This refried bean soup is a rather interesting combination of flavors. By interesting I mean ‘dang good’. 
Course Main
Cuisine Southwestern
Keyword beans, refried, soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 118kcal
Author Based on a recipe from Taste of Home

Equipment

Ingredients

Instructions

  • Cook bacon in a large skillet. Crumble.
  • Transfer 2 tablespoons of the drippings to a large pot or Dutch oven.
  • Add onion and celery to the Dutch oven and saute over medium-high heat until softened.
  • Add garlic and cook another minute or until fragrant.
  • Add beans, salsa, broth, parsley, cayenne, chile pepper, salt and pepper, and hot sauce. Combine well.
  • Bring to a boil and reduce to a simmer and simmer for 20 minutes, stirring often. Adjust the seasonings as desired.
  • Serve hot topped with cheese and tortilla strips.

Notes

Also great served with cornbread.

Nutrition

Calories: 118kcal | Carbohydrates: 5g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 17mg | Sodium: 719mg | Potassium: 226mg | Fiber: 1g | Sugar: 2g | Vitamin A: 402IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 0.4mg

Nutritional values are approximate.

Lodge ASAHH41 Silicone Assist Handle Holder, Red
Lodge ASAHH41 Silicone Assist Handle Holder, Red

Vegetable and Meatball Soup

I had pretty low expectations when I set out to make this vegetable and meatball soup. I was very pleasantly surprised in the end. It came out very tasty despite being incredibly easy to make. This isn’t some fru-fru dish here. You’re not going to spend hours in the kitchen prepping for it. It’s not that kind of a thing.

Easiest Soup Ever.

I’ll definitely make this vegetable and meatball soup again! It’s perfect on a night when I just don’t have a lot of time to throw dinner together, but still want a filling meal. I get my vegetables in every bite. Along with a little protein. And some carbohydrates. It’s truly dinner in a bowl!

NutriChef Food Vacuum Sealer Machine - Automatic Air Sealing System for Dry & Moist Foods, LED Touch Controls, Includes Vacuum Bags, Hose & Wine Stopper, High Suction Power, 14"x6"x3", Black
NutriChef Food Vacuum Sealer Machine – Automatic Air Sealing System for Dry & Moist Foods, LED Touch Controls, Includes Vacuum Bags, Hose & Wine Stopper, High Suction Power, 14″x6″x3″, Black

For another a-little-different meatball recipe, try my Hawaiian BBQ meatballs with fried rice.

Print Pin
4 from 1 vote

Vegetable and Meatball Soup

This isn’t some fru-fru dish here. You’re not going to spend hours in the kitchen prepping for it. It’s not that kind of a thing.
Course Main
Cuisine American
Keyword meatballs, soup, vegetable
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 286kcal
Author Based on a recipe from Better Homes and Gardens

Equipment

Ingredients

Instructions

  • Combine beef broth, meatballs, beans, tomatoes, spices, and vegetables in a large pot or Dutch oven.
  • Bring to a boil.
  • Stir in the pasta and return to a boil.
  • Reduce heat to a simmer and continue simmering for 10 minutes or until the pasta is done.

Notes

Serve with a slice of warmed, crusty French bread.

Nutrition

Calories: 286kcal | Carbohydrates: 18g | Protein: 16g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 46mg | Potassium: 275mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Nutritional values are approximate.

Lodge ASAHH41 Silicone Assist Handle Holder, Red
Lodge ASAHH41 Silicone Assist Handle Holder, Red