Looking for more soup recipes? Try Broccoli Cheddar Soup, Cream of Mushroom Soup or Butternut Squash Soup next.

Why You’ll Love This Potato Soup Recipe

• Creamy and Comforting. This potato soup has a luxurious creamy texture, yet it’s made without milk or cream. Puree the soup until it’s completely smooth for the creamiest texture, or, if you prefer a chunky potato soup, partially puree it, leaving some bigger chunks of potatoes.
• Simple Ingredients. Made with potatoes, onion, garlic, butter, cheese and seasonings, this homemade soup is as easy to make as it is delicious.
• Toppings! Many of your favorite baked potato toppings are also perfect for serving on top of potato soup. Set out dishes of shredded cheddar cheese, cooked bacon crumbles, sliced green onions and sour cream, then let everyone add their toppings to their bowl of soup. This is a one pot meal that your family will request again and again.

Ingredients

• Butter: Adds richness to the soup.
• Onion and Garlic: These aromatic ingredients add add depth of flavor.
• Seasonings: You’ll need fresh or dried thyme, salt and pepper.
• Broth: Use vegetable broth for a vegetarian soup. I recommend low sodium broth so that you can better control the amount of salt.
• Potatoes: Use either gold potatoes or russet potatoes.
• Cheddar Cheese: For added flavor. If you need a dairy-free recipe, omit the cheese and use olive oil instead of butter.

How to Make Potato Soup

Sauté the onion in butter in a Dutch oven or other large, heavy pot.

Add the garlic and cook for 30 seconds.

Stir in the broth, potatoes, thyme, salt and pepper.

Simmer the soup, covered, until the potatoes are tender.

Remove the thyme stems if you used fresh thyme. Most of the leaves will have fallen off in the soup. If you used dried thyme this step isn’t necessary.

Puree the soup using an immersion blender or countertop blender.

Stir in the shredded cheddar. Then serve, with toppings as desired.

Make Ahead and Reheating

• Make Ahead: This soup reheats well and can be stored for up to 3-4 days in an airtight container in the refrigerator.
• To Freeze: The texture of potato soup may be somewhat different after freezing and reheating, but if that doesn’t bother you you can freeze it for up to 3 months.
• To Reheat: The soup will thicken up over time, so you may wish to stir in some extra broth when reheating. Reheat over medium-low heat in a covered saucepan on the stove, stirring occasionally.

Serving Suggestions

• Make a batch of Homemade Croutons to top bowls of soup.
• Try my favorite Cornbread Recipe, or make a batch of Dinner Rolls.
• Add a simple Kale Avocado Salad or Arugula Salad to round out the meal.

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Potato Soup

Quick to make with simple ingredients, this potato soup recipe is sure to become a family favorite! It's best served with lots of toppings – try it with shredded cheddar, green onions and bacon.

Course Main Course, Soup

Cuisine American

Keyword potato soup, potato soup recipe

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 276kcal

Ingredients

• 2 tablespoons unsalted butter
• 1 cup chopped sweet yellow onion
• 3 cloves garlic minced
• 3 ½ cups low sodium vegetable broth or chicken broth, plus up to ½ cup more as needed if soup is too thick
• 2 ½ pounds gold potatoes, such as Yukon gold or russet potatoes, peeled and cut into 1-inch pieces
• 3 sprigs fresh thyme or ½ teaspoon dried thyme
• ½ teaspoon salt or to taste
• ¼ teaspoon black pepper or to taste
• 1 cup shredded sharp cheddar cheese*
• Optional, for serving: crumbled cooked bacon, chopped green onions, shredded cheddar cheese, sour cream or plain Greek yogurt, as desired

Instructions

• Heat the butter in a large pot, such as a Dutch oven, over medium heat until melted. Add the onion and cook, stirring often, until softened, about 4 minutes.
• Add the garlic and cook, stirring, for 30 seconds.
• Stir in the broth, potatoes, thyme, salt and pepper.
• Bring the soup to a boil and then reduce the heat to a low simmer. Cover the pot and simmer, stirring occasionally, until the potatoes are tender when pierced with a fork, 15-20 minutes. Remove the pot from the heat.
• If you used fresh thyme, remove the thyme stems and discard. Puree the soup using an immersion blender or by transferring it in batches to a countertop blender. You can puree it until fully smooth, or leave some chunks of potatoes, depending on your preference. For the creamiest soup, puree until completely smooth.
• Stir in the shredded cheddar cheese. Serve soup with toppings as desired.

Video

Notes

• I recommend buying a block of cheese and shredding it yourself. The pre-shredded cheese that you buy at the grocery store is often coated in an anti-caking agent and thus doesn’t melt as smoothly.
• Leftover soup may be stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, stir in a little extra broth as needed since this soup tends to thicken up over time.

Nutrition

Calories: 276kcal | Carbohydrates: 38g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 879mg | Potassium: 860mg | Fiber: 5g | Sugar: 4g | Vitamin A: 626IU | Vitamin C: 40mg | Calcium: 168mg | Iron: 2mg

Recipe originally published October 2018. Retested, improved and updated October 2023.

Read Potato Soup Recipe for the full recipe. Originally posted at Kristine's Kitchen

Looking for more hearty slow cooker recipes? Try this Slow Cooker Pot Roast or Italian Beef next! If you prefer an Instant Pot version of this beef stew recipe, try my Instant Pot Beef Stew.

This classic beef stew is an easy slow cooker recipe that’s hearty, warming and so satisfying. It’s a set it and forget it crock pot recipe that saves you time in the evening on busy days.

As this stew simmers in the slow cooker, the flavors have plenty of time to develop and blend together. The broth is incredibly rich and the beef is fall-apart tender. Plus, your house will smell amazing as this flavorful beef stew cooks low and slow all day long.

When you’re craving cozy comfort food, I hope you’ll give this slow cooker beef stew a try. Serve it with some crusty bread, Dinner Rolls or Biscuits, with a crisp Green Salad on the side.

The best beef stew I have ever made. Searing the meat and sautéing the onions and garlic really add flavor to the recipe.. I only added peas. I’m planning to make” Shepard’s pie” with the leftovers and mash the potatoes for the topping.

Stephanie

Ingredients You’ll Need

• Onion and Garlic: These aromatic ingredients add a delicious base layer of flavor. You can chop the onions into smaller pieces or larger slices, depending on your preference.
• Celery, Carrots and Potatoes: These are classic beef stew vegetables. I like to use Yukon gold potatoes because of their rich flavor and creamy texture. Other potatoes, such as baby potatoes or red potatoes, will also work. I don’t recommend using russet potatoes because they tend to fall apart more easily.
• Tomato Paste: The tomato paste adds richness and helps to thicken the broth.
• Worcestershire Sauce: Worcestershire sauce adds depth of flavor, but if you don’t have any on hand or don’t care for it you can leave it out.
• Flour and Olive Oil: You will brown the beef and sauté the onion and garlic in olive oil before adding the ingredients to the slow cooker. Coating the beef with flour creates a flavorful crust on the meat as it browns in the skillet. The flour also thickens the broth as the stew simmers in the slow cooker.
• Seasonings: The seasonings for this beef stew include Italian seasoning, dried thyme, bay leaf, salt and pepper.
• Beef Broth: I recommend using a low sodium beef broth so that you can control the amount of salt in your finished dish. You can always add more salt, to taste, after the stew cooks, but you can’t take it away.
• Boneless Chuck Roast: This is the cut of beef that I recommend for the best beef stew. Read more below about what kind of meat is best for beef stew.

How to Make Slow Cooker Beef Stew

Coat the beef in flour, salt and pepper. You can do this by shaking the beef, flour, salt and pepper together in a large zip-top bag, or by tossing them together in a large bowl.

Brown the beef. Before adding the beef to the slow cooker, it is important to first brown it in a skillet or Dutch oven on the stove. This step creates a flavorful crust on the pieces of beef and sears in the juices of the meat. After you sear the beef cubes, put them in the bottom of your slow cooker.

Sauté the onion and garlic. Since you have a skillet hot and ready, you’ll take a few minutes to sauté the onion and garlic in the beef drippings. You are adding delicious layers of flavor to your stew.

Deglaze the pan. This is just a fancy way of saying pour in a little broth and scrape up the flavorful browned bits from the bottom of the pan. Then you’ll transfer the contents of the skillet to your slow cooker.

Add remaining ingredients to the slow cooker. Everything else can be added to the crock pot now, including the rest of the beef broth.

Slow cook on low for 7 to 9 hours or high for 3½ to 4½ hours.

Taste and adjust seasonings. Add more salt and/or pepper, as needed. Then serve and enjoy!

How to Thicken Beef Stew

To thicken beef stew, this recipe uses flour and tomato paste. The broth will thicken as the stew slow cooks, and it will continue to thicken as the stew cools. I find this stew to be thick and hearty as is, but if you prefer a thicker gravy, you can stir a mixture of 2 tablespoons cornstarch and 2 tablespoons water into the stew at the end of the cook time. Then continue cooking on high for 20-30 minutes.

More Easy Slow Cooker Recipes

• Slow Cooker Chili
• Crockpot Chicken Noodle Soup
• Crockpot Lasagna
• Crockpot Beef Stroganoff
• Slow Cooker Pulled Pork
• Slow Cooker Pork Chops

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Slow Cooker Beef Stew

Slow Cooker Beef Stew, with tender bites of beef and vegetables in a rich broth, is a family dinner favorite. This beef stew recipe is perfect for a weeknight or for Sunday dinner.

Course Main Course, Slow Cooker

Cuisine American

Keyword beef stew recipe, crockpot beef stew, slow cooker beef stew

Prep Time 35 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 35 minutes minutes

Servings 8 servings

Calories 333kcal

Ingredients

• 3 tablespoons all-purpose flour
• 1 teaspoon Kosher salt
• ½ teaspoon black pepper
• 2 pounds boneless chuck roast cut into 1-inch cubes and trimmed of excess fat, or cubed beef stew meat
• 2 tablespoons olive oil divided
• 1 yellow onion chopped
• 4 cloves garlic minced
• 3 ribs celery chopped
• 4 medium carrots cut into ¼-inch rounds or half rounds if large
• 1 ½ pounds Yukon gold potatoes* about 4 medium, cut into 1-inch pieces
• 3 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 teaspoon dried Italian seasoning
• 1 teaspoon dried thyme
• 4 cups low sodium beef broth

Instructions

• Place flour, salt and pepper in a large zip-top bag. Add the cubes of beef, seal the bag, and shake to coat the meat with the flour mixture. (Alternatively, you can place the beef, flour, salt and pepper in a large bowl and stir to coat the beef.)
• Heat 1 ½ tablespoons of the olive oil in a large skillet or Dutch oven over medium heat. Add the pieces of beef in a single layer in the pan (brown the beef in two batches if necessary). Let the beef brown on the first side for about 4 minutes, then flip and brown the other side. Stir in any remaining flour from the bag and then transfer the beef to a 5 quart or larger slow cooker.
• Add the remaining ½ tablespoon olive oil and the onion to the pan. Cook the onion, stirring occasionally, until softened, 3-4 minutes.
• Add the garlic and cook, stirring, for 30 seconds.
• Pour about ½ cup of the beef broth into the pan and scrape up any browned bits from the bottom of the pan. Transfer the contents of the pan to the slow cooker.
• Add the remaining ingredients, including the rest of the broth, to the slow cooker. Stir gently to combine.
• Cover and cook on low for 7-9 hours or high for 3 ½-4 ½ hours, until the vegetables and meat are tender and cooked through.
• Remove and discard the bay leaf. Taste and season with additional salt and pepper as needed. Serve.

Video

Notes

• Yukon gold potatoes or baby potatoes work best in this recipe because they hold their shape while cooking. Russet potatoes don’t work as well because they tend to fall apart more easily.
• Use a 5 quart or larger slow cooker to ensure that the crockpot is not overfilled.
• If desired, you can replace 1 cup of the beef broth with dry red wine. In step 5 of the recipe, instead of using 1/2 cup of beef broth to deglaze the pan, add 1 cup of red wine to the pan and scrape up any browned bits. Then reduce the amount of beef broth that you add to the slow cooker to 3 cups.
• If you like peas in your beef stew, feel free to stir in some frozen peas after the stew is fully cooked, then slow cook for 10 minutes more to warm the peas.
• Beef stew can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. If frozen, thaw overnight in the refrigerator before reheating.
• To reheat beef stew, simmer it in a pot, covered, on the stove until it is heated through. You can also reheat beef stew in the microwave. Stir the stew occasionally as it reheats to help it heat evenly.

Nutrition

Serving: 1.5cups | Calories: 333kcal | Carbohydrates: 20g | Protein: 27g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 713mg | Potassium: 1208mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5269IU | Vitamin C: 15mg | Calcium: 78mg | Iron: 6mg

Read Slow Cooker Beef Stew for the full recipe. Originally posted at Kristine's Kitchen

Cream of Mushroom Soup

This cream of mushroom soup recipe is one you’ll be so glad to have in your recipe collection. Not only is the flavor so much better than canned soup, but this homemade version is also healthier and more flavorful, made with real, wholesome ingredients.

Mushrooms lend rich, umami flavor to this cream of mushroom soup, making it immensely satisfying. Ladle it into bowls and serve with some crusty bread for dunking, or use it in your favorite recipes that call for cream of mushroom soup.

Pro Tip: If the mushrooms are on the larger side, cut them in half before slicing. You do not need to slice the mushrooms thinly, since they will shrink up as they cook.

How to Make Cream of Mushroom Soup

The steps to making cream of mushroom soup are so simple, and it’s one of the fastest soup recipes you’ll make! Start to finish, it takes about 30 minutes.

Sauté onion and mushrooms. Melt the butter in a medium saucepan or Dutch oven. Add the chopped onion and sliced mushrooms and cook until softened, about 7-8 minutes.

Add garlic and flour. Cook, stirring, for 1 minute to cook off the raw garlic and flour taste.

Add broth and seasonings. Stir in the vegetable broth, dried thyme, salt and pepper.

Simmer and thicken. Cook the soup at a low simmer (do not cover the pot) for 5-10 minutes, until the soup thickens.

Stir in heavy cream. Then simmer the soup for 2-3 more minutes, until it reaches your desired consistency. Taste the soup and add more salt and/or pepper, if needed.

Serving Suggestions

• With a salad. Make this cream of mushroom soup a satisfying meal by serving it with a Spinach Salad, Kale Salad or Farro Salad.
• With a grilled cheese sandwich. Try an Air Fryer Grilled Cheese, made with gruyere or white cheddar to complement the mushroom flavor.
• With bread. Slice up a loaf of crusty bread, make some Garlic Bread, or try this Whole Wheat Bread Recipe.
• As an ingredient. If you have a favorite recipe that calls for canned cream of mushroom soup, such as Green Bean Casserole, use this homemade soup instead. My Chicken Tetrazzini and Broccoli Casserole recipes call for making a similar creamy mushroom soup.

How to Store

This soup can be stored in an airtight container in the refrigerator for up to 3 days. It will thicken up as it cools. Due to the cream in the soup, I do not recommend freezing it since it may curdle when thawed and reheated.

This cream of mushroom soup is comfort food at its best. Give the recipe a try and then leave a comment below to let me know how it turned out.

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Cream of Mushroom Soup

Made with simple, wholesome ingredients, this Cream of Mushroom Soup is so much better than the canned version. It's ultra creamy and full of rich mushroom flavor. Serve it with a salad and some crusty bread for dunking, or use it in your favorite recipes that call for cream of mushroom soup.

Course Main Course, Soup

Cuisine American

Keyword cream of mushroom soup, mushroom soup

Prep Time 12 minutes minutes

Cook Time 18 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 273kcal

Ingredients

• 4 tablespoons unsalted butter
• ½ cup finely chopped yellow onion
• 16 ounces cremini mushrooms sliced*
• 3 cloves garlic minced
• ¼ cup all-purpose flour
• 2 cups low sodium vegetable broth or chicken broth
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup heavy cream
• chopped fresh parsley optional, for serving

Instructions

• Melt the butter in a medium saucepan or Dutch oven over medium heat. Once melted, add the onion and mushrooms and cook, stirring occasionally, until softened, 7-8 minutes.
• Add the garlic and flour and cook for 1 minute, stirring.
• Slowly stir in the broth. Then stir in the dried thyme, salt and pepper. Bring to a low simmer and cook, stirring often, until the soup thickens, 5-10 minutes.
• Stir in the heavy cream and cook at a very low simmer, stirring, for 2-3 more minutes, until soup reaches your desired consistency. Taste and adjust seasonings as needed.
• Remove from heat and serve, garnished with chopped fresh parsley if desired. Or use in place of canned cream of mushroom soup in your favorite recipes.

Video

Notes

• If the mushrooms are on the larger side, cut them in half before slicing. You do not need to slice the mushrooms thinly, since they will shrink up as they cook.
• Recipe makes about 3 1/2 cups of soup. This is about 4 smaller servings of soup; you can double the recipe if desired.
• This soup can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 273kcal | Carbohydrates: 16g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 64mg | Sodium: 778mg | Potassium: 589mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1043IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg

Read Cream of Mushroom Soup for the full recipe. Originally posted at Kristine's Kitchen

Looking for more hearty, cozy meals? Try my Chili Recipe, Chicken and Dumplings or Instant Pot Beef Stew next!

I have the best meal for you to make on a cold, rainy day: Chicken Stew! Loaded with baby potatoes, carrots and chicken, it’s warming, nourishing and so satisfying.

You may be wondering what’s the difference between chicken stew and chicken soup? This chicken stew has a thicker broth and more chunky vegetables than you’ll find in a Chicken Noodle Soup. It’s richly flavored, starting with a base of onion, carrots, celery and garlic and then seasoned with thyme, rosemary and Italian seasoning. The chicken is browned in the pot before it simmers in the soup, a step that brings even more flavor to this rustic dish.

Ingredient Notes

• Chicken: I usually make this recipe with boneless, skinless chicken breasts. If you prefer chicken thighs, they also work well here. You can use boneless or bone-in chicken, just know that bone-in may take a bit longer to cook through and you’ll need to discard the bones when shredding the chicken.
• Onion, Carrots and Celery: This trio of vegetables adds depth of flavor.
• Butter and Flour: These combine to thicken the stew. The butter also adds richness and flavor.
• Chicken Broth: Use low sodium chicken broth so that the stew doesn’t turn out too salty.
• Potatoes: Baby potatoes are perfect for stew; cut them in half to make bite-size pieces. I love to use a mix of red and gold baby potatoes for color and flavor variety.
• Herbs: Dried thyme, rosemary, Italian seasoning and bay leaves add savory, woodsy flavor. I used dried herbs in this recipe for convenience. If you prefer to use fresh thyme and/or rosemary, double the amounts since the flavor is less concentrated.

Find the full ingredient list and recipe instructions in the recipe card below.

How to Make Chicken Stew

Brown the chicken. Heat the olive oil in a large pot, such as a Dutch oven. Add the chicken and sear on both sides until browned. Remove chicken to a clean plate. (It will not be cooked through yet.)

Sauté the aromatics. Add the butter, onion, carrots and celery to the pot. Cook for a few minutes, until softened.

Add remaining ingredients. Stir in the garlic and flour and cook for 30 seconds to cook off the raw flour taste. Then stir in the chicken broth, potatoes and seasonings. Nestle the chicken into the broth.

Simmer. Cover the pot and cook the stew at a low simmer until the chicken is cooked through and the vegetables are soft, about 20-25 minutes.

Shred the chicken. Then stir it back into the stew. Serve and enjoy!

What to Serve with Chicken Stew

Serve chicken stew with some crusty bread, Dinner Rolls or Drop Biscuits and a simple Green Salad, Arugula Salad or Kale Salad.

To Store, Freeze and Reheat

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. If frozen, thaw overnight in the refrigerator before reheating. Stew may be reheated in a pot on the stove or in the microwave; add additional broth as needed when reheating.

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Chicken Stew

This Chicken Stew is thick and hearty, filled with potatoes, vegetables and chicken in a flavorful herby broth. Serve it with some crusty bread and a simple green salad for an easy, satisfying dinner.

Course Main Course

Cuisine American

Keyword chicken stew

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 309kcal

Ingredients

• 1 tablespoon olive oil
• 1 ½ pounds boneless, skinless chicken breasts
• salt and pepper to season the chicken
• 2 tablespoons unsalted butter
• 1 medium yellow onion chopped
• 4 medium carrots sliced into rounds
• 3 ribs celery chopped
• 4 cloves garlic minced
• 3 tablespoons all-purpose flour
• 3 ½ cups low sodium chicken broth
• 1 pound baby potatoes halved
• 1 teaspoon Italian seasoning
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• 2 bay leaves
• ½ teaspoon salt
• ½ teaspoon black pepper
• chopped fresh parsley optional, for serving

Instructions

• Heat the olive oil in a large Dutch oven or other heavy pot over medium heat. Pat the chicken dry and season with salt and pepper. Once the pot is hot, add the chicken to the pan and brown on both sides. Then transfer the chicken to a clean plate. (It will not yet be cooked through yet.)
• Add the butter to the pot. Once melted, add the onion, carrot and celery to the pot and cook until softened, stirring occasionally and scraping up any browned bits from the bottom of the pot, about 5 minutes.
• Add the garlic and flour and cook for 30 seconds, stirring.
• Stir in the chicken broth. Then stir in the potatoes, Italian seasoning, dried thyme, dried rosemary, bay leaves, salt and pepper. Return the chicken and any juices from the plate to the pot. Nestle the chicken down into the broth.
• Bring to a low simmer, then cover the pot and simmer (adjust the heat as needed to maintain a low simmer) until the chicken is cooked through to 165° F and the vegetables are soft, about 20-25 minutes.
• Once chicken is cooked through, remove it to a clean bowl or cutting board. When chicken is cool enough to handle, shred it and stir it back into the stew.
• Remove and discard the bay leaves. Serve stew garnished with chopped fresh parsley if desired.

Video

Notes

• Chicken thighs (bone-in or boneless) or bone-in chicken breasts may be substituted for the boneless chicken breasts. They may take longer to cook through; use an instant read thermometer to check that the internal temperature is at least 165° F. Remove the chicken from the bones before shredding.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Stew may be reheated in a pot on the stove or in the microwave; add additional broth as needed when reheating.

Nutrition

Calories: 309kcal | Carbohydrates: 25g | Protein: 30g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 83mg | Sodium: 417mg | Potassium: 1086mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7052IU | Vitamin C: 21mg | Calcium: 61mg | Iron: 2mg

Read Chicken Stew for the full recipe. Originally posted at Kristine's Kitchen

Love easy crockpot meals? Try Crock Pot Chicken and Dumplings, Slow Cooker Chicken Taco Soup or Crockpot Potato Soup next.

Crockpot Chicken Noodle Soup

Chicken noodle soup is one of the best comfort foods, especially when you’re not feeling well or have had a long day. With this crockpot chicken noodle soup recipe, making chicken soup from scratch has never been easier!

This recipe is a dump and go slow cooker recipe, meaning you can put all of the ingredients in your crockpot without doing any cooking ahead of time. You’ll save time in the evening because most of the work of making dinner will already be done.

I’m making this today again! I thought I would share how wonderful this soup is! We love it. I follow the recipe exactly as written except I make the noodles separately because we have some that like a little and some that like a ton. Perfect toss and go soup. Thank you!

April

Ingredients You’ll Need

• Chicken: Boneless, skinless chicken breasts are my preference for this recipe. You can also use boneless chicken thighs.
• Onion and Garlic: For flavor.
• Vegetables: This recipe uses carrots and celery, the most common vegetables found in chicken noodle soup. For flavor variety, you can add other veggies such as parsnips, potatoes, green beans or frozen peas.
• Herbs: Fresh herbs give this soup wonderful flavor without being overpowering. You’ll add whole fresh sprigs of the herbs and then remove the stems after the soup has cooked. A few of the herb leaves will fall off of the stems into the soup. I’ve made this chicken noodle soup with fresh thyme and fresh rosemary and both are delicious.
• Bay Leaf: A bay leaf also adds flavor to the soup as it simmers. You’ll remove and discard the bay leaf once the soup is done.
• Salt and Pepper: To season the soup. It’s always a good idea to taste your soup again after it has finished cooking, and add more seasoning as needed.
• Chicken Stock or Chicken Broth: You can use either chicken stock or broth in this soup recipe. I prefer the richer flavor of stock. Try to find unsalted chicken stock or low sodium chicken broth, so that you can adjust the salt level yourself. If you have some homemade Instant Pot bone broth on hand, it makes an extra nutritious base for this soup.
• Egg Noodles: I use extra wide egg noodles, and cook them right in the slow cooker during the last 10 minutes of the cook time. If you prefer, you can cook the egg noodles separately on the stove and then add them to the soup when serving.

Quick Tip: If you don’t have fresh herbs, you can use dried herbs in this recipe. Try rosemary, thyme and/or sage, or a combination of your favorites. Use about 1 teaspoon of dried herbs total, and limit dried sage to no more than 1/4 teaspoon.

Find the full recipe with ingredient amounts and instructions in the recipe card below.

How to Make Crockpot Chicken Noodle Soup

Add ingredients to crockpot. To make this crock pot chicken noodle soup, first add all of the ingredients, except the egg noodles, to the slow cooker.

Slow cook. Cover and cook on low for 6-8 hours or high for 3-4 hours. Then check that the chicken has cooked through and the vegetables have softened.

Shred the chicken. Once the soup is done, you’ll remove and shred the chicken. The chicken will be so tender that it should shred easily. You can learn more about how to shred chicken here.

Add the egg noodles. The last step to making crockpot chicken noodle soup is to add the egg noodles to the crockpot. Continue cooking the soup on high for about 10 minutes, or until the noodles have softened. I always err on the side of undercooking the noodles a bit because they will continue to soften as they sit in the broth.

Serve crockpot chicken noodle soup with biscuits or some crusty bread for soaking up extra broth and a green salad for a complete meal.

To Store, Freeze and Reheat

• To Refrigerate: Store crockpot chicken noodle soup in an airtight container in the refrigerator for up to 3 days. As the soup sits, the noodles will continue to absorb some of the broth and will become very soft. I don’t mind this, but if you do, you may want to cook the egg noodles separately so that you can add them right before serving your reheated soup.
• To Freeze: Chicken soup freezes well, but it’s best to freeze it without noodles. Make the soup without noodles, freeze it in an airtight container for up to 3 months (I like to freeze individual portion sizes), and then cook the noodles separately when you serve the thawed soup. Thaw soup overnight in the refrigerator before reheating.
• To Reheat: Reheat the soup in a pot on the stove, stirring occasionally. Alternatively, you can reheat individual bowls of soup in the microwave until the soup is hot.

More Chicken Soup Recipes

• Instant Pot Chicken Noodle Soup
• Chicken Enchilada Soup
• White Chicken Chili
• Chicken and Rice Soup

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Crockpot Chicken Noodle Soup

This Crockpot Chicken Noodle Soup recipe is an easy dump-and-go crockpot recipe that's perfect for a busy day. It's the best healthy comfort food!

Course Main Dish, Soup

Cuisine American

Keyword crock pot chicken noodle soup, crockpot chicken noodle soup, slow cooker chicken noodle soup

Prep Time 15 minutes minutes

Cook Time 6 hours hours 10 minutes minutes

Total Time 6 hours hours 25 minutes minutes

Servings 8 servings

Calories 269kcal

Ingredients

• 1 pound boneless skinless chicken breasts
• 1 cup chopped onion
• 4 large carrots peeled and chopped, about 2 cups
• 3 ribs celery chopped, about 2 cups
• 3 cloves garlic minced
• 4 sprigs fresh thyme or 1 teaspoon dried thyme, or 3 sprigs fresh rosemary (see note)
• 1 bay leaf
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 8 cups chicken stock or low sodium chicken broth
• 7 ounces egg noodles about 3 cups
• fresh parsley optional, for serving

Instructions

• Put chicken in the bottom of the slow cooker. Add the onion, carrots, celery, garlic, thyme, bay leaf, salt, pepper and chicken stock or broth.
  
• Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through (the center of the chicken should register at least 165° F on an instant read thermometer) and the vegetables are tender.
• Remove the bay leaf and thyme stems and discard. Many of the thyme leaves will have fallen off into the soup.
• Remove the chicken to a clean bowl or cutting board. Let it rest for 5 minutes and then shred it into small pieces. Return the chicken to the soup.
• Meanwhile, if the slow cooker is not on high, set it to the high setting. Stir in the egg noodles. Cover and cook on high for 10 minutes or until the noodles are tender.
• Taste the soup and add additional salt and pepper as needed, to taste. Serve, with chopped fresh parsley if desired.

Video

Notes

• If you don’t have fresh herbs, you can use dried herbs in this recipe. Try rosemary, thyme and/or sage, or a combination of your favorites. Use about 1 teaspoon of dried herbs total, and limit dried sage to no more than 1/4 teaspoon.
• To Refrigerate: Store crockpot chicken noodle soup in an airtight container in the refrigerator for up to 3 days. As the soup sits, the noodles will continue to absorb some of the broth and will become very soft. I don’t mind this, but if you do, you may want to cook the egg noodles separately so that you can add them right before serving your reheated soup.
• To Freeze: Chicken soup freezes well, but it’s best to freeze it without noodles. Make the soup without noodles, freeze it in an airtight container for up to 3 months (I like to freeze individual portion sizes), and then cook the noodles separately when you serve the thawed soup. Thaw soup overnight in the refrigerator before reheating.

Nutrition

Serving: 1.5cups | Calories: 269kcal | Carbohydrates: 31g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 64mg | Sodium: 582mg | Potassium: 653mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5165IU | Vitamin C: 5.6mg | Calcium: 37mg | Iron: 1.4mg

Read Crockpot Chicken Noodle Soup for the full recipe. Originally posted at Kristine's Kitchen

Looking for more butternut squash recipes? Try this Butternut Squash Mac and Cheese and Butternut Squash Salad.

There’s no better way to welcome fall than with a bowl of homemade butternut squash soup! This healthy soup recipe has an incredible smooth, creamy texture, yet it’s made without cream. It’s richly flavored with a touch of sweetness from the butternut squash. It’s the perfect soup to enjoy for lunch or dinner on a chilly day, or to serve as a first course for a holiday meal.

Readers have loved my Instant Pot Butternut Squash Soup recipe for years, and I wanted to give you a similar recipe that you can make on the stove top. As this butternut squash soup simmers on the stove, your kitchen will be filled with the enticing aromas of sage, butternut squash and nutmeg. This cozy soup is the perfect fall comfort food. We’ll be making it on repeat all season long, and I hope you will too!

How to Make Butternut Squash Soup

Sauté the aromatics. Heat the butter and olive oil in a Dutch oven or other large, heavy pot. Add the shallots and cook until softened. Then stir in the garlic and chopped sage and cook for 30 seconds, until fragrant.

Add the remaining ingredients. Stir in the vegetable broth, followed by the chopped carrot, butternut squash, salt, pepper and nutmeg.

Simmer. Bring the soup to a low simmer, cover the pot, and simmer for 20 minutes, until the squash and carrots are tender.

Blend until smooth. Use an immersion blender (or transfer the soup to a countertop blender) to puree the soup. I like to puree it until it’s very smooth for the best creamy texture.

Serve. Taste the soup and adjust the seasonings as needed. When serving the soup, you can add a few garnishes, such as drizzle of cream or coconut milk, a sprinkle of pepitas, freshly ground black pepper, or a few fresh sage leaves.

What to Serve with Butternut Squash Soup

• Salad. This Arugula Salad (another fall favorite!), Farro Salad and Kale Salad all pair well with this butternut squash soup.
• Bread. Serve some fresh bread with soup for dunking! Try Honey Yeast Rolls, Focaccia Bread or Whole Wheat Bread.
• Or, serve butternut squash soup as a first course, followed by a holiday turkey dinner or another main course, such as Pork Loin Roast or Crock Pot Pork Tenderloin.

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Butternut Squash Soup

This Butternut Squash Soup is smooth, creamy and richly flavored, made with shallots, sage and nutmeg. It's the best fall comfort food and so easy to make.

Course Main Course, Soup

Cuisine American

Keyword butternut squash soup

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 -5 servings

Calories 211kcal

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• ⅔ cup chopped shallot 2-3 shallots
• 2 cloves garlic minced
• 1 tablespoon chopped fresh sage leaves
• 2 – 2½ cups low sodium vegetable broth use 2 cups broth for 6 cups cubed squash or 2 ½ cups broth for 8 cups cubed squash*
• 1 large carrot thinly sliced
• 1 large or 2 small butternut squash about 3 pounds, peeled, seeded and chopped into 1-inch pieces, 6-8 cups chopped
• ½ teaspoon salt or to taste
• ¼ teaspoon black pepper or to taste
• scant ⅛ teaspoon ground nutmeg

Instructions

• Heat the butter and olive oil in a Dutch oven or other large heavy pot over medium heat. Once melted, add the shallot and cook until softened, stirring occasionally, 2-3 minutes.
• Add the garlic and sage and cook, stirring, for 30 seconds.
• Pour in the vegetable broth. Stir.
• Add the carrot, butternut squash, salt, pepper and nutmeg. Stir.
• Bring to a simmer and then reduce the heat to a low simmer. Cover the pot and cook at a low simmer for about 20 minutes, until the squash and carrots are tender.
• Remove the pot from the heat. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a countertop blender to puree. Taste and add more salt and/or pepper if needed. Serve.

Video

Notes

• I usually err on the side of adding less broth to start, to ensure that the soup doesn’t turn out too thin.
• This soup has a creamy texture and flavor as it is. If you want to make it extra creamy you can stir in a little heavy cream, half and half or coconut milk before serving. 
• Soup can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. If you plan to add cream or half and half to the soup, add it after freezing and thawing.

Nutrition

Calories: 211kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 785mg | Potassium: 857mg | Fiber: 6g | Sugar: 9g | Vitamin A: 22907IU | Vitamin C: 44mg | Calcium: 125mg | Iron: 2mg

Read Butternut Squash Soup for the full recipe. Originally posted at Kristine's Kitchen

Looking for more crockpot chicken recipes? Try these next: Crockpot Chicken Noodle Soup, Crockpot Chicken and Potatoes and Slow Cooker Chicken Broccoli Rice Casserole.

This crock pot chicken and dumplings is one of the best meals I’ve made in my slow cooker lately. Like Instant Pot Chicken and Dumplings and this stovetop Chicken and Dumplings, it’s hearty, flavorful and so comforting.

Why You’ll Love this Crock Pot Chicken and Dumplings

You’ll love making chicken and dumplings in the crockpot because it’s an especially easy way to prepare this classic comfort food. The chicken is fall apart tender after cooking in the slow cooker and the dumplings cook up perfectly soft and fluffy in the moist low heat environment of your crockpot.

While many crock pot chicken and dumplings recipes call for using store-bought biscuits and canned cream of soups, I opted to make this version from scratch. Making the dumpling dough from scratch takes just 5 minutes and it’s so much better than using store bought biscuits. And there’s no need to add canned soup; this slow cooker chicken and dumplings is just as good (and better for you) without it.

Ingredients You’ll Need

You’ll need just a few simple ingredients to make the flavorful chicken soup:

• Onion: For flavor.
• Butter: Adds richness and flavor.
• Boneless Skinless Chicken Breasts.
• Seasonings: You’ll need dried thyme, garlic powder, salt, pepper and bay leaves.
• Chicken Broth: Use low sodium chicken broth so that the crockpot chicken and dumplings doesn’t turn out too salty.
• Cornstarch: Slightly thickens the soup.
• Frozen Peas and Carrots: I like to use frozen vegetables in this recipe to save prep time. Not only do they make the recipe easier, but frozen vegetables are typically just as nutritious as fresh.

For the Dumpling Dough

• Flour: All-purpose flour works perfect here.
• Baking Powder: Makes the dumplings rise as they cook.
• Salt: An essential ingredient for flavor.
• Milk: Whole milk is best for richness and flavor, but 2% will also work.
• Melted Butter: For flavor.

Find the full recipe with ingredient amounts in the recipe card below.

How to Make Chicken and Dumplings in a Crock Pot

Add soup ingredients to slow cooker. Put the chopped onion and butter (cut into 4 pieces) in the bottom of the slow cooker. Place the chicken breasts on top and sprinkle with the seasonings. Then pour in the chicken broth.

Slow cook on high for 3-4 hours or low for 6-7 hours, until the chicken is cooked through and tender.

Make the dumpling dough when the slow cooking time is almost done. Whisk together the dry ingredients and then stir in the wet ingredients with a fork until the dough comes together.

Shred the chicken and add the frozen veggies to the slow cooker. Return the shredded chicken to the slow cooker and stir in the cornstarch slurry.

Cook the dumplings. Scoop small spoonfuls of dumpling dough on top of the soup in the slow cooker. Cover and cook on high for 1.5-2 hours, until the dumplings are cooked through.

Then serve and enjoy! All you’ll need to round out the meal is a salad. I recommend this Kale Salad or a simple Green Salad.

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Crockpot Chicken and Dumplings

This Crock Pot Chicken and Dumplings recipe features a flavorful chicken soup topped with soft and tender homemade dumplings. The dumplings cook right in the slow cooker and using frozen vegetables saves prep time. This meal is wholesome comfort food that the whole family will love.

Course Main Course

Cuisine American

Keyword crock pot chicken and dumplings, crockpot chicken and dumplings

Prep Time 25 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 25 minutes minutes

Servings 6 servings

Calories 383kcal

Ingredients

For the Chicken Soup

• 1 medium sweet yellow onion chopped
• 2 tablespoons unsalted butter cut into 4 pieces
• 1 ½ pounds boneless skinless chicken breasts
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 bay leaves
• 3 cups low sodium chicken broth
• 2 tablespoons cornstarch
• 2 tablespoons water
• 12 ounces frozen peas and carrots* 2 ½ cups

For the Dumplings

• 1 ¼ cups all-purpose flour
• 1 ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup milk whole milk is best
• 2 tablespoons unsalted butter melted

Instructions

• Add the onion and butter to the bottom of the slow cooker. Place the chicken breasts on top. Sprinkle the dried thyme, garlic powder, salt and pepper over the chicken breasts and add the bay leaves to the pot. Pour in the chicken broth.
• Cover and cook on high for 3-4 hours or low for 6-7 hours, until chicken is cooked through and tender.
• When the cook time is almost done, make the dumpling dough. In a medium mixing bowl, whisk together the flour, baking powder and salt. Pour in the milk and melted butter and stir with a fork until the dough comes together. Put in the refrigerator for a few minutes while you shred the chicken.
• Make a cornstarch slurry by whisking together the 2 tablespoons cornstarch and 2 tablespoons water in a small bowl. Set aside. Remove the chicken to a clean plate or bowl. Remove and discard the bay leaves. Stir the cornstarch slurry and frozen vegetables into the slow cooker and put the lid back on. If you had been cooking on low, switch the slow cooker to the high setting because the dumplings need to be cooked on high.
• Shred the chicken. Stir the shredded chicken into the slow cooker.
• Working quickly so as to not have the lid off of the slow cooker for too long, scoop small spoonfuls (about 1 tablespoon each) of the dumpling dough and place in a single layer on top of the soup in the slow cooker. There may be some space in between the dumplings; they will expand some as they cook. Spoon a little of the broth over each of the dumplings. Cover and cook for 1 ½ – 2 hours on high, until the dumplings are cooked through. Serve.

Video

Notes

• If you want to use fresh vegetables (such as chopped carrots and celery) instead of frozen, you can add them to the slow cooker with the onion.

Nutrition

Calories: 383kcal | Carbohydrates: 36g | Protein: 32g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 95mg | Sodium: 615mg | Potassium: 864mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5694IU | Vitamin C: 10mg | Calcium: 116mg | Iron: 3mg

Read Crock Pot Chicken and Dumplings for the full recipe. Originally posted at Kristine's Kitchen

Barley Soup

I made this barley soup on a whim one day for lunch and we loved it so much that I immediately decided to type up the recipe to share with you. This nourishing soup is loaded with colorful vegetables and barley in a flavorful broth. The barley adds fiber, protein, and an irresistible chewy texture and slightly nutty flavor. The barley cooks right in the soup, making this a one pot meal.

I filled this vegetable barley soup with some of our favorite vegetables, but the great thing about this recipe is that it’s flexible. You can use up whatever veggies you have in your fridge, or stick to the recipe as written. The next time you’re in the mood for a hearty, warming vegetarian meal, give this barley soup a try. Or if you prefer, try this Beef Barley Soup instead. They’re both on our list of favorite soup recipes.

Vegetable Barley Soup Recipe Ingredients

In this vegetable barley soup recipe, simple ingredients come together to make a flavorful, nourishing soup.

• Olive Oil: For sautéing the vegetables. I like to use a generous 3 tablespoons of olive oil because it adds richness and flavor to vegetarian soups.
• Onion, Celery and Carrots: This trio of veggies, called a mirepoix, builds a base of flavor in the soup.
• Garlic: Fresh garlic adds delicious flavor.
• Pearl Barley: Be sure to look for pearled barley, not hulled barley, at the grocery store since they require different cooking times. If your package of barley says it is quick-cooking, add the barley to the pot a bit later.
• Seasonings: Italian seasoning, dried thyme, bay leaf, salt and pepper give this barley soup the best flavor.
• Vegetable Broth: I recommend using a low sodium broth so that you can better control the amount of salt in the soup. You can always add salt, but you can’t remove it.
• Diced Tomatoes: I like to use petite diced tomatoes because my family prefers the smaller pieces of tomato, but regular diced tomatoes will work if that’s what you have on hand.
• Yukon Gold Potatoes: I suggest using gold potatoes rather than russet potatoes because russets tend to fall apart more in soups.
• Frozen Green Beans: Using frozen green beans is an easy way to add another vegetable. If you want to use fresh green beans, just add them to the pot a few minutes earlier.

How to Make Barley Soup

Here’s an overview of the steps to making this easy barley soup recipe. Find the full recipe with ingredient amounts and instructions in the recipe card below.

In a Dutch oven or other large pot, sauté the onion, celery and carrots in olive oil until softened. Then stir in the garlic and cook for 30 seconds, until fragrant.

Stir in the barley, Italian seasoning, dried thyme, salt and pepper.

Then stir in the vegetable broth, diced tomatoes and bay leaf. Cook the soup at a low simmer, with a lid on the pot, for 25 minutes.

Stir in the potatoes, cover the pot, and simmer for 20-35 more minutes, or until the barley is tender. Add the frozen green beans during the last 5 minutes of cooking. Discard the bay leaf before serving the soup.

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Vegetable Barley Soup

This Vegetable Barley Soup is one of our favorite vegetable soup recipes. It's hearty and healthy, packed with colorful veggies and barley in a rich and flavorful broth. Make it on the stove top, or follow the slow cooker or Instant Pot instructions in the notes below.

Course Main Course

Cuisine American

Keyword barley soup, vegetable barley soup

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 6 servings

Calories 239kcal

Ingredients

• 3 tablespoons olive oil
• 1 medium yellow onion chopped
• 3 ribs celery chopped
• 3 carrots sliced into ¼-inch thick rounds or half rounds if large
• 4 cloves garlic minced
• ¾ cup pearl barley rinsed
• 1 teaspoon Italian seasoning
• 1 teaspoon dried thyme
• ½ teaspoon salt or to taste
• ½ teaspoon black pepper
• 6 cups low sodium vegetable broth plus more as needed
• 15 ounce can petite diced tomatoes
• 1 bay leaf
• ½ pound Yukon gold potatoes 1-2 potatoes, chopped into ¾-inch pieces
• ¾ cup frozen green beans

Instructions

• Heat the olive oil in a Dutch oven or other large pot over medium heat. Once hot, add the onion, celery and carrots and cook, stirring occasionally, until softened, about 5 minutes.
• Add the garlic and cook, stirring, for 30 seconds.
• Stir in the barley, Italian seasoning, dried thyme, salt and pepper.
• Add the vegetable broth, diced tomatoes and bay leaf. Stir to combine. Bring the pot to a simmer and then reduce the heat so that the soup maintains a low simmer and cover the pot.
• Simmer the soup with the lid on for 25 minutes and then stir in the chopped potatoes. Cover the pot again and simmer the soup for 20-35 more minutes, until the barley is tender, adding the frozen green beans during the last 5 minutes of cooking.
• Remove the bay leaf before serving.

Notes

• To make in the slow cooker: Sauté the onion, celery and carrots in the olive oil in a pan on the stove. Add the garlic and cook for 30 seconds. Transfer to the slow cooker. Add all of the remaining ingredients and stir. Cover and cook on high for 4 hours or low for 8 hours, or until the barley and vegetables are tender.
• To make in the Instant Pot: Use the Instant Pot sauté function to cook the onion, celery and carrots in olive oil until slightly softened. Then stir in the garlic and cook for 30 seconds; turn off sauté. Pour in 1 cup of the broth and stir, scraping up any bits stuck to the bottom of the pot. Stir in the remaining ingredients. Close the Instant Pot lid, move the steam release valve to the sealing position, and pressure cook on high pressure for 20 minutes, followed by a 15 minute natural release. Then quick release any remaining pressure, remove the bay leaf and serve.
• Storage instructions: Soup may be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Calories: 239kcal | Carbohydrates: 39g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1272mg | Potassium: 692mg | Fiber: 8g | Sugar: 9g | Vitamin A: 5953IU | Vitamin C: 20mg | Calcium: 77mg | Iron: 3mg

Read Vegetable Barley Soup for the full recipe. Originally posted at Kristine's Kitchen

When you’re craving something warm and comforting for dinner, soup is the answer. And this beef barley soup is sure to become a fast favorite. It’s so flavorful that it’s almost impossible to stop at just one bowl.

There is just so much to love about this beef and barley soup. The beef becomes nice and tender as the soup slowly simmers on the stove. The barley has the perfect chewy bite and helps to bulk up the soup to make it especially satisfying. Mushrooms add umami flavor to complement the beef, and the broth is wonderfully thick, rich and flavorful.

This beef and barley soup has a similar flavor profile to this Vegetable Beef Soup recipe, and I think you’ll love the addition of barley and mushrooms in this recipe. Those of you who like to use an Instant Pot to cook meals will love this Instant Pot Beef Barley Soup recipe.

Beef Barley Soup Recipe Ingredients

Here’s what you’ll need to make this beef barley soup, including ingredient notes and suggestions.

• Olive Oil: For browning the meat and sautéing the veggies.
• Beef Stew Meat: I usually use beef stew meat to make this recipe to save time since it’s already cut into chunks. You can use a beef chuck roast and cube it yourself if you prefer.
• Salt and Pepper: To season the beef and flavor the soup.
• Onion, Celery and Carrots: This trio of vegetables, used in many soup recipes, builds flavor.
• Cremini Mushrooms: The mushrooms complement the beefy flavor of the soup, but if you don’t care for them you can leave them out.
• Fresh Garlic: I like to use plenty of fresh garlic to add flavor; here I used 4 medium-large cloves.
• Dried Thyme and Bay Leaves: Thyme has a lovely earthy flavor that works perfectly in this soup.
• Tomato Paste: Adds richness to the broth.
• Beef Broth: I like using beef broth in beef soup recipes to maximize the rich flavors. Chicken broth may be substituted if desired.
• Worcestershire Sauce: Brings umami flavor to complement the beef and mushrooms.
• Pearl Barley: Pearl barley is sold at most grocery stores. Be sure to buy pearled barley, not hulled barley, since they require different cooking times. If your package of barley says it is quick-cooking, add the barley to the pot a bit later to give the beef plenty of time to become tender.

How to Make Beef Barley Soup

Here’s an overview of the simple recipe steps. Find the full recipe with ingredient amounts below.

1. Brown the beef. Heat the olive oil in a Dutch oven or other large, heavy pot. Add the beef cubes and brown them on all sides. Then remove the meat to a clean plate.
2. Sauté the veggies. Add the onion, celery, carrots and mushrooms to the pot and cook until they start to soften.
3. Add the garlic, dried thyme and tomato paste. Cook, stirring, for 1 minute to cook off the raw garlic and develop the flavors.
4. Return the browned beef to the pot, along with any juices from the plate.
5. Stir in the beef broth, Worcestershire sauce and bay leaves.
6. Simmer the soup, covered, for 45 minutes.
7. Stir in the barley. Then replace the lid on the pot and simmer for 45-60 more minutes, until the barley and beef are tender.

Beef Barley Soup Recipe Tips

• The soup is done once the barley and beef are tender. For me, this is usually about 1 hour after stirring in the barley. Even once cooked, barley has somewhat of a chewy bite, which makes it especially delicious.
• After cooking, if the soup is too thick for your liking, stir in more broth. Some of the broth evaporates while the soup cooks, and the barley also soaks up broth as it cooks.
• Before serving the soup, taste it and season it with more salt and pepper, if needed.
• If you’d like to add frozen peas or frozen green beans, stir them in during the last 5 minutes of cooking.

Serving Suggestions

Beef barley soup makes a hearty meal served with slices of crusty bread or Garlic Bread and a salad. I suggest pairing it with this Kale Salad, an Italian Salad or this Arugula Salad. If you have a bit more time, we also love to serve homemade Dinner Rolls with soup.

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Beef Barley Soup

This Beef Barley Soup is hearty, rich and flavorful. It's loaded with tender chunks of beef, healthy vegetables and barley. This delicious soup is so satisfying and perfect for a cold day.

Course Main Course

Cuisine American

Keyword beef barley soup

Prep Time 20 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 7 servings

Calories 227kcal

Ingredients

• 1 tablespoon olive oil
• 1 pound beef stew meat*
• ¾ teaspoon Kosher salt
• ½ teaspoon black pepper
• 1 medium yellow onion chopped
• 3 ribs celery chopped
• 3 carrots chopped into ½-inch pieces
• 8 ounces cremini mushrooms sliced
• 4 cloves garlic minced
• 1 teaspoon dried thyme
• 2 tablespoons tomato paste
• 6 cups low sodium beef broth or low sodium chicken broth, plus more as needed
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• ¾ cup pearl barley rinsed
• chopped fresh parsley for serving

Instructions

• Heat the olive oil in a large Dutch oven or other heavy pot over medium-high heat. Once hot, add the stew beef cubes to the pot and sprinkle with the salt and pepper. Cook until browned on all sides and then remove the beef to a clean plate.
• Add the onion, celery, carrots and mushrooms to the pot. Cook until the vegetables start to soften, 5-6 minutes, stirring occasionally.
• Add the garlic, dried thyme and tomato paste to the pot. Cook, stirring, for 1 minute.
• Return the browned beef and any juices from the plate to the pot.
• Add the beef broth, Worcestershire sauce and bay leaves. Stir. Bring the soup to a simmer, then reduce the heat to low so that it maintains a low simmer and cover the pot. Cook at a low simmer for 45 minutes.
• Stir in the barley. Cover the pot and simmer for 45-60 more minutes, until the barley and beef are tender.
• Remove and discard bay leaves. Stir in more broth if too much has evaporated while cooking, and warm over medium heat if needed. Adjust the seasonings, adding more salt and pepper if needed, to taste. Serve, garnished with fresh parsley.

Video

Notes

• Instead of beef stew meat, you can use beef chuck roast and cut it into cubes yourself.

Nutrition

Calories: 227kcal | Carbohydrates: 22g | Protein: 22g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 767mg | Potassium: 1094mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4529IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 3mg

Read Beef Barley Soup for the full recipe. Originally posted at Kristine's Kitchen

If you enjoy classic Stuffed Peppers, then you are going to love this stuffed pepper soup recipe! Filled with ground beef, vegetables and rice in a tomato-based broth, this flavorful soup is the perfect way to warm up on a cold day.

This stuffed pepper soup is one of our easiest soup recipes, and it comes together in just a few simple steps. It’s layered with savory flavors and will make your kitchen smell incredible as it simmers on the stove.

Like most soups, this stuffed pepper soup makes delicious leftovers that reheat well for lunch or dinner. It’s just the type of wholesome comfort food that we need to get us through the chilly winter months!

How to Make Stuffed Pepper Soup

You’ll need a large pot, such as a Dutch oven, for this soup recipe.

First, cook the rice. While the rice is cooking, you can prepare the rest of the soup.

Brown the ground beef, crumbling it as it cooks. Drain off any excess grease.

Then, add the chopped onion, carrots and bell peppers to the pot. Cook the vegetables until they start to soften and then stir in the minced garlic.

Stir in the remaining soup ingredients: diced tomatoes, tomato sauce, beef broth, Italian seasoning, salt and pepper.

Simmer the soup, covered, for 20 minutes, or until the carrots are tender. Then stir in the cooked rice, garnish with chopped fresh parsley, and enjoy!

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Stuffed Pepper Soup

This Stuffed Pepper Soup is filled with the delicious flavors of stuffed bell peppers, but in cozy soup form. It's easy to make in just a few simple steps!

Course Main Course, Soup

Cuisine American

Keyword stuffed pepper soup

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 305kcal

Ingredients

• ⅔ cup uncooked brown rice* can substitute white rice
• 1 pound ground beef or ground turkey
• 1 cup chopped yellow onion
• 2 medium carrots chopped into ¼-inch pieces
• 1 red bell pepper chopped into ½-inch pieces
• 1 green bell pepper chopped into ½-inch pieces
• 4 cloves garlic minced
• 15 ounce can diced tomatoes
• 15 ounce can tomato sauce
• 14.5 ounces low sodium beef broth
• 1 ½ teaspoons Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• chopped fresh parsley optional, for serving

Instructions

• Cook the rice according to package directions.
• While the rice cooks, heat a large Dutch oven or other heavy pot over medium-high heat. Add the ground beef and cook, crumbling, until browned. Drain off excess grease as needed.
• Add the onion, carrot and bell peppers and cook until softened, 3-4 minutes, stirring occasionally. Add the minced garlic and cook for 30 seconds, stirring.
• Add the diced tomatoes, tomato sauce, beef broth, Italian seasoning, salt and pepper. Stir.
• Bring the soup to a boil and then reduce the heat to a simmer. Cover the pot and simmer for 20 minutes, or until the carrots are tender.
• Stir in the cooked rice. Serve soup garnished with fresh parsley, or as desired.

Video

Notes

• If using leftover cooked rice, you will need 2 cups of cooked rice. Simmer the soup for a few minutes after adding cold leftover rice to warm up the rice.
• Store stuffed pepper soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. If frozen, thaw overnight in the refrigerator before reheating. Reheat soup in a pot on the stove or in the microwave until steaming hot.

Nutrition

Calories: 305kcal | Carbohydrates: 30g | Protein: 19g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 825mg | Potassium: 946mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4491IU | Vitamin C: 57mg | Calcium: 76mg | Iron: 4mg

Read Stuffed Pepper Soup for the full recipe. Originally posted at Kristine's Kitchen

Your search for the best turkey chili recipe ends here! This recipe makes the most flavorful turkey chili with the perfect balance of seasonings. It starts with ground turkey, onion and garlic. Then you’ll add in a generous amount of chili seasonings, plus tomato paste and fire roasted tomatoes for richness and flavor. Three kinds of beans make this turkey chili especially hearty and healthy.

What I love most about this turkey chili recipe is that you can make it on the stove, or in the Instant Pot or slow cooker. So whether you’re looking for a make ahead meal, or you want the quick convenience of an Instant Pot recipe, or you want to gently simmer a pot of chili on the stove, this recipe has your cooking needs covered. We love to serve this turkey chili with a few toppings and homemade cornbread on the side. I hope you love it as much as we do!

Turkey Chili Recipe Ingredients

Here’s what you’ll need to make this turkey chili recipe:

• Olive Oil: For sautéing the onion.
• Onion: Adds flavor.
• Ground Turkey: I usually use 93% lean ground turkey. It has a little more fat than 99% lean, which means your chili will be more flavorful. You can use whichever type of ground turkey you prefer.
• Garlic: You can’t beat the flavor of fresh garlic!
• Brown Sugar: Adding just one tablespoon of brown sugar to the chili balances out the acidity of the tomatoes and gives this turkey chili the best flavor. If you prefer a no-sugar recipe, you can omit the brown sugar.
• Seasonings: Chili powder, cumin, dried oregano, salt and pepper provide the perfect mix of seasonings for the best turkey chili.
• Tomato Paste: Adds richness and thickens the chili base.
• Chicken Broth: I recommend using low sodium broth so that you can better control the amount of salt in the chili.
• Fire Roasted Crushed Tomatoes: Fire roasted tomatoes bring a rich, slightly sweet and smoky flavor that is so good in this turkey chili recipe. I prefer the smoother texture of crushed tomatoes over diced, but you can substitute diced if that’s what you have on hand.
• Beans: This recipe calls for kidney beans, black beans and pinto beans.

How to Make Turkey Chili

Here’s an overview of how to make turkey chili on the stove. You’ll need a large heavy pot, such as a Dutch oven. See the recipe card below for the full instructions, including ingredient amounts.

1. Sauté the onion in olive oil.
2. Add the ground turkey and cook, crumbling the meat, until browned.
3. Add the minced garlic and cook for 30 seconds.
4. Stir in the brown sugar, seasonings and tomato paste.
5. Then stir in the broth and scrape up any flavorful browned bits from the bottom of the pot.
6. Finally, stir in the crushed tomatoes and beans.
7. Simmer the chili for 1-2 hours, until it’s thick and flavorful. Cover the pot at the beginning of the simmer time and then uncover it during the last 30 minutes or so to thicken the chili.

What to Serve with Turkey Chili

• Turkey chili toppings: Load up your bowl with your favorite toppings. Try shredded cheese, sour cream or plain Greek yogurt, avocado, chopped red onion or green onion, fresh cilantro, crumbled tortilla chips, or sliced jalapeño.
• On the side: Serve turkey chili with this Cornbread Recipe, Homemade Biscuits or a salad.
• Turn leftover chili into a new meal by making chili mac: Stir in cooked pasta and shredded cheddar cheese for a delicious meal the next day.

When you’re craving comfort food, this turkey chili recipe is just the cozy meal to warm you up. I hope you enjoy it as much as my family does!

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The Best Turkey Chili Recipe (Stove Top, Slow Cooker or Instant Pot)

This Turkey Chili is healthy, hearty and flavorful! This easy homemade chili can be made on the stove top, in the slow cooker or in an Instant Pot. It's the perfect meal to warm you up on a cold day.

Course Main Course

Cuisine American

Keyword healthy turkey chili, turkey chili, turkey chili recipe

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 6 servings

Calories 459kcal

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped yellow onion
• 1 pound ground turkey
• 4 cloves garlic minced
• 1 tablespoon brown sugar
• 2 tablespoons chili powder use 1 tablespoon for less spice
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 tablespoons tomato paste
• 2 cups low sodium chicken broth or one 14.5 ounce can
• 28 ounce can fire roasted crushed tomatoes or fire roasted diced tomatoes
• 15 ounce can kidney beans rinsed and drained
• 15 ounce can black beans rinsed and drained
• 15 ounce can pinto beans rinsed and drained
• For topping: shredded cheese, sour cream or plain Greek yogurt, cilantro, chopped onions, etc. as desired

Instructions

To Make on the Stove Top:

• Heat olive oil in a Dutch oven or large pot over medium-high heat. Add the onion and cook 2 minutes, until onion starts to soften. Add the ground turkey and cook, stirring to crumble the meat, until turkey is browned, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds.
• Add the brown sugar, chili powder, cumin, oregano, salt, pepper and tomato paste. Stir to combine. Add the broth and stir, scraping up any bits from the bottom of the pot.
• Stir in the crushed tomatoes and beans.
• Bring to a boil, then reduce heat to low and simmer for 1-2 hours, stirring occasionally. Cover the chili during the first part of the cook time, and then uncover during the last 30 minutes to thicken.
• Serve chili with toppings, as desired.

To Make in the Slow Cooker:

• Heat olive oil in a large skillet over medium-high heat. Add the onion and cook 2 minutes, until onion starts to soften. Add the ground turkey and cook, stirring to crumble the meat, until turkey is browned, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds.
• Turn off the heat and add the brown sugar, chili powder, cumin, oregano, salt, pepper and tomato paste. Stir to combine. Add the broth and stir, scraping up any bits from the bottom of the pot. Transfer the mixture into your slow cooker insert.
• Add the crushed tomatoes and then beans to the slow cooker and stir.
• Cook on high for 3-4 hours or low for 6-8 hours.
• Stir and serve chili with toppings, as desired.

To Make in the Instant Pot (Pressure Cooker):

• Turn Instant Pot on sauté setting. Add the olive oil and onion and cook 2 minutes, until onion starts to soften. Add the ground turkey and cook, stirring to crumble the meat, until turkey is browned, about 5 minutes. Turn off the Instant Pot and stir in the garlic.
• Add the brown sugar, chili powder, cumin, oregano, salt, pepper and tomato paste. Stir to combine. Add the broth and stir well, scraping up any bits from the bottom of the pot.
• Add the crushed tomatoes and then beans on top of the meat mixture and DO NOT stir in.
• Close the Instant Pot lid and move the valve to the sealing position. Pressure cook on high pressure for 12 minutes.
• Allow the Instant Pot to naturally release for 10 minutes (by leaving it off after it finishes cooking). Then, carefully do a quick pressure release (use a potholder or long spoon to carefully move the steam release valve to venting) to release the remaining steam and pressure. Once the float valve drops down, carefully open the Instant Pot lid away from you, as the steam will be hot.
• If the chili is not thick enough, simmer it using the sauté function to thicken it up. Stir and serve chili with toppings, as desired.

Video

Nutrition

Serving: 1.5cups | Calories: 459kcal | Carbohydrates: 49g | Protein: 38g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 79mg | Sodium: 834mg | Fiber: 18g | Sugar: 12g

Read The Best Turkey Chili Recipe for the full recipe. Originally posted at Kristine's Kitchen

Chicken and Dumplings

After a busy day, I love sitting down to enjoy a warm, comforting meal, and it doesn’t get more comforting than chicken and dumplings. This chicken and dumplings recipe starts with a made from scratch chicken soup that’s layered with flavor. During the last 15 minutes of cooking, easy homemade dumplings are placed on top of the soup and then cooked in the covered pot until they’re soft and tender.

There are a few types of dumplings commonly used to make chicken and dumplings, and I opted to use simple drop dumplings in this recipe. The dumpling dough takes just 5 minutes to mix up in a bowl and then you drop rounded spoonfuls of dough on top of the soup to cook. The dumplings cook up amazingly soft and fluffy; they’re the perfect complement to the cozy soup. This is a meal that you’re going to want to keep in your rotation all winter long.

Ingredients You’ll Need

Here’s what you need to make homemade chicken and dumplings:

• Chicken Breasts: I like to use boneless, skinless chicken breasts in this recipe because they cook up nice and tender and it’s easy to shred the chicken once it’s cooked. See my notes below for how to substitute bone-in chicken breasts, chicken thighs or rotisserie chicken.
• Olive Oil: For browning the chicken.
• Onion, Carrots and Celery: This trio of veggies creates a flavorful base and is the beginning of many soup recipes.
• Butter: Cooking the onion, carrots and celery in butter adds richness and flavor.
• Garlic: You can’t beat the flavor of fresh garlic!
• Flour: To thicken the soup.
• Chicken Broth: The liquid base of the chicken soup.
• Seasonings: Dried thyme (or substitute fresh thyme), bay leaves, salt and pepper ensure that the soup is perfectly seasoned.
• Frozen Peas: You do not need to thaw them before adding them to the pot.

For the Dumplings You’ll Need:

• Flour: Use regular all-purpose flour.
• Baking Powder: To make the dumplings rise and puff up as they cook.
• Salt and Pepper: Salt is essential for making flavorful dumplings. Adding a little freshly ground black pepper gives the dumplings an extra pop of flavor that I find irresistible.
• Milk: I recommend using whole milk if possible for its richer flavor. 2% can be used if desired, but I don’t recommend using nonfat.
• Butter: Using melted butter makes it easy to incorporate the butter into the dough.

How to Make Chicken and Dumplings

Making this easy chicken and dumplings recipe is a simple as 4 easy steps: brown the chicken (for flavor!), make the soup, mix up the dumpling dough, and cook the dumplings. Here’s a closer look at each step:

1. Season the chicken breasts with salt and pepper and then brown them in a large Dutch oven or other heavy pot. Once both sides are golden brown, remove the chicken to a clean plate. It will finish cooking through later on in the soup.
2. Add the butter, onion, carrots and celery to the pot and sauté until the vegetables have softened.
3. Stir in the garlic and flour and cook for 30 seconds.
4. Stir in the chicken broth and seasonings. Stir and scrape up any flavorful browned bits from the bottom of the pot. Then return the chicken to the pot.
5. Bring the pot to a low simmer, then cover and simmer until the chicken is cooked through to 165° F and the vegetables are soft, 12-16 minutes.
6. While it simmers, make the dumpling dough and then refrigerate it until you’re ready to add the dumplings to the pot.
7. Remove the chicken, shred it (see how to shred chicken) and return it to the pot. Stir in the frozen peas.
8. Scoop rounded spoonfuls of dumpling dough and place on top of the soup in a single layer. Cover the pot and cook for 15 minutes. Then discard the bay leaves, serve and enjoy!

Recipe Tips

• Browning the chicken adds a lot of flavor to the dish, so don’t skip this step (unless you’re using rotisserie chicken or leftover cooked chicken).
• Don’t lift the lid to peek at the dumplings as they cook. You want them to steam cook and lifting the lid off of the pot would release the steam.
• You can make the soup thinner or thicker depending on your preference. I love the broth thicker, almost like a gravy. To thin it out, add more broth or some whole milk, half and half or heavy cream. To thicken it up, simmer it for a few extra minutes uncovered before adding the dumplings.

Recipe Variations

• Chicken thighs (bone-in or boneless) or bone-in chicken breasts may be substituted for the boneless chicken breasts. They may take longer to cook through; use an instant read thermometer to check that the internal temperature is at least 165° F. Remove the chicken from the bones before shredding.
• To use rotisserie chicken, skip step 1 of the recipe (browning the chicken). Add 3 cups of shredded rotisserie chicken to the soup in recipe step 7, when you stir in the frozen peas.
• To make creamy chicken and dumplings, stir in up to 1/2 cup of half and half or heavy cream when you add the shredded chicken back to the pot. Be sure to cook the dumplings at a low simmer so that the dairy doesn’t scorch on the bottom of the pan.
• Want to make it in the Instant Pot? Follow this Instant Pot Chicken and Dumplings recipe.

What to Serve with Chicken and Dumplings

Chicken and dumplings is a hearty one pot meal that doesn’t need much else served on the side. I recommend serving it with a simple Green Salad, Arugula Salad or Lemon Parmesan Kale Salad.

Storage Tips

Leftover chicken and dumplings can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. The dumplings are best made fresh, but still good after reheating. For best results, store dumplings in a separate container from the soup and reheat on a baking sheet in the oven. Soup may be reheated in a pot on the stove or in the microwave.

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Chicken and Dumplings

This Chicken and Dumplings recipe is comfort food at its best. A thick and flavorful chicken soup is topped with pillowy soft dumplings that cook right in the simmering soup on the stove. Perfect for a family dinner!

Course Main Course

Cuisine American

Keyword chicken and dumplings

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 516kcal

Ingredients

For the Chicken and Vegetables

• 1 tablespoon olive oil
• 2 pounds boneless, skinless chicken breasts
• salt and pepper to season chicken
• 2 tablespoons unsalted butter
• 1 small yellow onion chopped
• 4 medium carrots chopped
• 3 ribs celery chopped
• 3 cloves garlic minced
• 3 tablespoons all-purpose flour
• 4 ½ cups low sodium chicken broth
• 1 teaspoon dried thyme
• 2 bay leaves
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¾ cup frozen peas
• chopped fresh parsley optional, for serving

For the Dumplings

• 1 ¾ cups all-purpose flour
• 1 tablespoon baking powder
• ¾ teaspoon salt
• freshly ground black pepper to taste
• ¾ cup milk whole milk works best
• 3 tablespoons unsalted butter melted

Instructions

• Heat the olive oil in a large Dutch oven or other heavy pot over medium heat. Pat the chicken dry and season with salt and pepper. Once the pot is hot, add the chicken to the pan and brown on both sides. Then transfer the chicken to a clean plate. (It will not yet be cooked through yet.)
• Add the 2 tablespoons butter to the pot. Once melted, add the onion, carrot and celery to the pot and cook until softened, stirring occasionally and scraping up any browned bits from the bottom of the pot, about 5 minutes.
• Add the garlic and flour and cook for 30 seconds, stirring.
• Stir in the chicken broth, dried thyme, bay leaves, salt and pepper. Return the chicken and any juices from the plate to the pot.
• Bring to a low simmer, cover the pot and simmer (adjust the heat as needed to maintain a low simmer) until the chicken is cooked through to 165° F and the vegetables are soft, about 12-16 minutes.
• Meanwhile, make the dumpling dough. In a large mixing bowl, whisk together the flour, baking powder, salt and pepper. Pour in the milk and melted butter and stir with a fork until the dough comes together. Place dough in the refrigerator while you finish cooking and shredding the chicken.
• Once chicken is cooked through, remove it to a clean bowl or cutting board. Turn the heat off under the pot and let the chicken rest for a few minutes. Then shred the chicken and return it to the pot, along with the frozen peas. Stir. Turn the heat back on under the pot to bring it to a simmer.
• Use a spoon to scoop the dumpling dough into 1 ½-inch balls and place on top of the soup in a single layer. Spoon a little of the liquid from the pot over the tops of the dumplings. Once simmering, turn the heat down to a low simmer and cover the pot. Cook at a gentle simmer for 15 minutes, without lifting the lid off of the pot so that the dumplings can steam cook. After 15 minutes split a dumpling in half to see if it is cooked through. If not, cook, covered, for another minute or two. Then remove the pot from the heat.
• Discard bay leaves and serve, garnished with chopped fresh parsley if desired.

Video

Notes

• Chicken thighs (bone-in or boneless) or bone-in chicken breasts may be substituted for the boneless chicken breasts. They may take longer to cook through; use an instant read thermometer to check that the internal temperature is at least 165° F. Remove the chicken from the bones before shredding.
• To use rotisserie chicken, skip step 1 of the recipe (browning the chicken). Add the shredded rotisserie chicken to the soup in recipe step 7, when you stir in the frozen peas.
• To make creamy chicken and dumplings, stir in up to 1/2 cup of half and half or heavy cream when you add the shredded chicken back to the pot. Be sure to cook the dumplings at a low simmer so that the dairy doesn’t scorch on the bottom of the pan.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. The dumplings are best made fresh, but still good after reheating. For best results, store dumplings in a separate container from the soup and reheat on a baking sheet in the oven. Soup may be reheated in a pot on the stove or in the microwave.

Nutrition

Calories: 516kcal | Carbohydrates: 45g | Protein: 43g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 126mg | Sodium: 775mg | Potassium: 1268mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7418IU | Vitamin C: 14mg | Calcium: 185mg | Iron: 4mg

Read Chicken and Dumplings for the full recipe. Originally posted at Kristine's Kitchen

The more I use my Instant Pot pressure cooker, the more I love it! I’m constantly amazed at the flavor and ease of Instant Pot recipes.

Soup is one of my favorite foods to meal prep in my Instant Pot. You can cook a pot of soup for dinner and then enjoy the leftovers for quick lunches or dinners over the next few days. Most soups also freeze well, so that you can enjoy a hot homemade meal with almost zero effort later on.

While these Instant Pot soup recipes are developed for the Instant Pot, they should work in any electric pressure cooker.

Serve these soups with a salad and homemade biscuits, dinner rolls or garlic bread. 

Best Instant Pot Soup Recipes

You are going to love these easy Instant Pot soup recipes! From chicken noodle soup to creamy potato soup and healthy vegetable soup, there is an Instant Pot soup recipe for every craving on this list.

Instant Pot Vegetable Soup Recipes

Healthy and flavorful, these vegetable soup recipes are some of our very favorite Instant Pot soup recipes. These vegetarian soups will leave you feeling satisfied!

Hearty and filling Instant Pot Vegetable Soup is a delicious vegetarian meal that doesn’t compromise on flavor. 

Making Instant Pot Lentil Soup is a quick and easy way to have a healthy, flavorful dinner on your table.

Instant Pot Minestrone Soup is a hearty soup loaded with healthy veggies and beans. We love to serve it with a squeeze of lemon juice and Parmesan cheese.

Instant Pot Broccoli Cheddar Soup is a healthy and delicious vegetable packed soup with cheddar cheese. This Instant Pot soup recipe is creamy, cozy and family-friendly.

This Instant Pot Potato Soup recipe is creamy and loaded with chunks of potato. It will quickly become one of your favorite Instant Pot soup recipes!

Instant Pot Butternut Squash Soup is our favorite creamy fall soup recipe. A personal favorite, this recipe always gets rave reviews!

This Instant Pot Potato Leek Soup recipe is easy to make with just a few ingredients. It’s sure to become one of your go-to Instant Pot soup recipes!

Instant Pot Chicken Soup Recipes

A bowl of chicken soup is one of the most comforting foods around. These Instant Pot chicken soup recipes are sure to become fast favorites.

Instant Pot Chicken Noodle Soup is my go-to soup on chilly days! It’s the ultimate healthy comfort food.

We can’t get enough of this delicious Instant Pot Chicken Tortilla Soup recipe! It’s one of our favorite healthy Instant Pot soup recipes. This recipe also includes slow cooker instructions.

Instant Pot Chicken and Dumplings is the perfect made from scratch comfort food dinner. A thick and flavorful chicken soup is topped with tender, pillowy dumplings. Even the dumplings cook in the Instant Pot!

Did you know you can make bone broth in the Instant Pot? This Instant Pot Bone Broth (or chicken stock) can be used in your favorite Instant Pot soup recipes in place of chicken broth.

Instant Pot Beef Soups

The pressure cooking process makes chunks of beef tender in a fraction of the time. These beef soups and stews are hearty and filled with rich flavor.

This Instant Pot Beef Barley Soup is a healthy, flavorful soup filled with tender chunks of beef, vegetables and barley. Leftovers of this comforting soup reheat well for an easy meal later on.

Instant Pot Beef Stew has tender beef and vegetables in a rich, savory gravy. This classic Instant Pot recipe is the ultimate comfort food.

Instant Pot Chili Recipes

A list of Instant Pot soup recipes wouldn’t be complete without a few Instant Pot chili recipes. When it’s cold outside, nothing hits the spot quite like a steaming bowl of chili. These recipes are easy to make and richly flavored. Serve them with cornbread for a satisfying meal.

This Instant Pot Chili is a classic beef chili recipe, made with ground beef, beans and chili seasonings. It’s a hearty, full flavored and warming meal.

Made with white beans, diced green chiles and chicken breasts, this Instant Pot White Chicken Chili is a delicious chili recipe made without tomatoes. Pureeing some of the beans thickens the broth and gives the chili a creamy texture, while keeping the recipe dairy-free.

Looking for a vegetarian chili recipe? This Instant Pot Lentil Chili is one of our favorites. It’s a protein-packed meatless chili recipe that the whole family will enjoy. Everyone can add their favorite toppings to their bowl.

Why You’ll Love Cooking Soup in the Instant Pot

• You can sauté the aromatics (onions, carrots, celery, etc.) right in the Instant Pot using the sauté function.
• If you need to thicken your soup after pressure cooking you can do so right in the Instant Pot using the sauté function.
• Instant Pot cooking is hands-off. You don’t have to watch and stir a pot on the stove.
• The pressure cooking process develops the flavors of your ingredients quickly. It doesn’t take long to cook soup in an Instant Pot, but Instant Pot soups taste as if they had been simmering for hours!

If you’re new to Instant Pot cooking, take a few minutes to read my Instant Pot instructions tutorial. It’s a helpful quick-start guide with everything you need to know to start cooking in your Instant Pot today.

Be sure to also check out these Healthy Instant Pot Recipes. It’s my collection of the best quick, easy and healthy pressure cooker recipes, all in one place! For more chicken dinner ideas, see my collection of Instant Pot Chicken Recipes.

You might also enjoy these 35 Soup Recipes, with recipes for delicious soups ranging from split pea soup to French onion, wild rice and taco soup, plus lots more.

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15 Instant Pot Soup Recipes: Instant Pot Minestrone Soup

This Instant Pot Minestrone Soup is one of the very best Instant Pot soup recipes. It's full-flavored, easy to make, and healthy!

Course Main Course, Soup

Cuisine Italian

Keyword instant pot minestrone, instant pot soup recipes

Prep Time 20 minutes minutes

Cook Time 4 minutes minutes

Inactive Time 30 minutes minutes

Total Time 54 minutes minutes

Servings 8 servings

Calories 286kcal

Ingredients

• 3 tablespoons olive oil
• 1 medium yellow onion chopped
• 3 medium carrots chopped
• 3 ribs celery chopped
• 4 cloves garlic minced
• 1 ½ teaspoons dried oregano
• 1 ½ teaspoons dried thyme
• 1 teaspoon salt or to taste
• ½ teaspoon black pepper or to taste
• 6 cups low sodium vegetable broth
• 2 cups chopped Yukon gold potatoes ½-inch pieces, approximately 2 medium or ½ pound potatoes
• 1 cup chopped green beans
• ¼ cup tomato paste
• 28 ounce can fire roasted crushed tomatoes
• ¾ cup dry short pasta shapes such as small shells, ditalini or elbow pasta
• 15 ounce can red kidney beans, cannellini beans or Great Northern beans rinsed and drained
• lemon juice, red pepper flakes or grated Parmesan cheese optional, for serving

Instructions

• Heat the olive oil in the Instant Pot using the sauté function. When the pot is hot, add the chopped onion, carrots and celery. Cook, stirring often, until the vegetables soften, about 5 minutes.
• Add the minced garlic, dried oregano, dried thyme, salt and pepper and cook, stirring, for 30 seconds. Turn off the Instant Pot.
• Pour in the broth and stir, scraping up any bits stuck to the bottom of the pot. Add the potatoes, green beans, tomato paste and fire roasted crushed tomatoes. Stir.
• Close the Instant Pot lid and move the valve to the sealing position. Set the pressure cook time to 4 minutes at high pressure. The Instant Pot will take about 25 minutes to reach pressure and then the cook time will begin counting down.
• Meanwhile, cook the pasta in a pot on the stove, according to the package directions for al dente. Rinse and drain the cooked pasta.
• When the cook time on the Instant Pot ends, allow the pressure to release naturally for 5 minutes by leaving the Instant Pot alone. Then quick release the remaining pressure by carefully moving the valve to the venting position (I use the handle of a long spoon to do this). Once all of the steam has escaped and the pin drops down, carefully open the Instant Pot lid.
• Stir the beans and cooked pasta into the soup. Taste and season with additional salt and pepper if needed. If desired, serve the soup with a squeeze of fresh lemon juice or a small pinch of red pepper flakes, to taste. Serve with grated Parmesan cheese, if desired.

Notes

• You must use a 6 quart or larger Instant Pot for this recipe. The 6 quart pot will be very full, but the soup shouldn’t exceed the max fill line. I do not recommend doubling this recipe as a double recipe will not fit in the Instant Pot.
• Leftover soup may be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let the soup cool before storing, and refrigerate the soup within two hours of making it.

Nutrition

Serving: 1.5cups | Calories: 286kcal | Carbohydrates: 50g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Sodium: 1227mg | Potassium: 1075mg | Fiber: 10g | Sugar: 11g | Vitamin A: 4822IU | Vitamin C: 30mg | Calcium: 102mg | Iron: 5mg

Read 15 Best Instant Pot Soup Recipes for the full recipe. Originally posted at Kristine's Kitchen

When you’re looking for a comforting, hot meal to warm you up on a cold day, this Instant Pot beef barley soup is just the thing. Like my stovetop Beef Barley Soup recipe, this hearty soup is loaded with tender bites of beef, vegetables and barley in a rich, savory broth. Barley is a fiber-rich ancient grain that has a pleasant chewy texture and a slightly nutty flavor. The barley cooks right in the soup in the Instant Pot, and it makes this Instant Pot beef soup especially satisfying.

Instant Pot soup recipes are some of the most flavorful, easy to make soups around, and this Instant Pot beef barley soup is no exception. The pressure cooking process melds the flavors of the ingredients together and makes the meat so tender, in a fraction of the time that it would take to simmer the soup on the stove.

Instant Pot Beef Barley Soup Recipe Ingredients

• Olive Oil: For browning the beef.
• Beef Stew Meat: You can also use beef chuck roast and cube it yourself. I like to use stew beef because it saves time, since the meat is already cut into chunks.
• Salt and Pepper: For seasoning the meat.
• Onion, Celery and Carrots: This trio of vegetables, called a mirepoix, is a flavor base for soups.
• Garlic: Fresh garlic brings delicious flavor.
• Beef Broth: I recommend using a low sodium broth so that you can better control the amount of salt in the soup.
• Tomato Paste: Adds richness to the soup.
• Worcestershire Sauce: Brings umami flavor and enhances the beefy flavor of the soup.
• Dried Thyme and Bay Leaves: To season the soup. You may substitute a few sprigs of fresh thyme for the dried, if you have some on hand. The leaves will fall off during cooking and you can remove the stems after the soup cooks.
• Pearl Barley: Pearl barley is sold at most grocery stores. Be sure to buy pearled barley, not hulled barley, since they require different cooking times. Note that barley is not gluten free. If you need a gluten free soup recipe, try this Vegetable Beef Soup, which can also be made in the Instant Pot.

Recipe Variations

• Mushrooms are a delicious addition to this soup. Sauté them along with the onion, celery and carrots.
• To add frozen peas or frozen green beans, stir them in after the soup pressure cooks and simmer in the hot soup for 3-5 minutes using the sauté function.
• For a vegetarian soup, try this Vegetable Barley Soup. The recipe notes include Instant Pot instructions.

Serving Suggestions

Serve Instant Pot beef barley soup with a salad and bread for a complete meal. It pairs well with this Spinach Apple Salad and this Kale Salad. Our favorite breads to serve with soup include these fluffy Dinner Rolls, Garlic Bread and these easy Drop Biscuits.

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Instant Pot Beef Barley Soup

This Instant Pot Beef Barley Soup is richly flavored and filled with tender chunks of beef, vegetables and barley. This healthy soup will warm you up from the inside out.

Course Main Course, Soup

Cuisine American

Keyword instant pot beef barley soup

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Inactive Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 7 servings

Calories 219kcal

Ingredients

• 1 tablespoon olive oil
• 1 pound beef stew meat
• ¾ teaspoon Kosher salt
• ½ teaspoon black pepper
• 1 medium yellow onion chopped
• 3 ribs celery chopped
• 3 carrots chopped into ½-inch thick rounds
• 4 cloves garlic minced
• 6 cups low sodium beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• ¾ cup pearl barley rinsed
• chopped fresh parsley for serving

Instructions

• Turn on the sauté function and add the olive oil to the pot. Once hot, add the stew beef cubes to the pot and sprinkle with the salt and pepper. Cook until browned on all sides and then remove the beef to a clean plate.
• Add the onion, celery and carrots to the pot. Cook until the vegetables start to soften, about 5 minutes, stirring occasionally.
• Stir in the garlic and cook, stirring, for 1 minute.
• Pour in about 1 cup of the beef broth and stir, scraping up any bits that are stuck to the bottom of the pot.
• Add the remaining beef broth, tomato paste, Worcestershire sauce, dried thyme, bay leaves, barley and browned beef along with any juices from the plate. Stir well.
• Close the Instant Pot lid and set the steam release valve to the sealing position. Pressure cook on high pressure for 20 minutes. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will start counting down.
• When the cook time ends, allow the pressure to release naturally for 15 minutes by leaving the pot alone. Then quick release any remaining pressure by carefully moving the steam release valve to the venting position. Once all of the steam has escaped and the pin has dropped down, open the Instant Pot lid.
• Remove and discard bay leaves. Adjust the seasonings, adding more salt and pepper if needed, to taste. Serve, garnished with fresh parsley.

Notes

• Leftover soup may be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. 

Nutrition

Serving: 1.5cups | Calories: 219kcal | Carbohydrates: 21g | Protein: 21g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 765mg | Potassium: 949mg | Fiber: 5g | Sugar: 3g | Vitamin A: 4529IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 3mg

Read Instant Pot Beef Barley Soup for the full recipe. Originally posted at Kristine's Kitchen

Looking for more comforting Instant Pot recipes? You’ll love Instant Pot Chicken Noodle Soup, Instant Pot Beef Stew and Instant Pot Pot Roast.

Instant Pot Potato Soup

Making soup in your Instant Pot is an easy way to get a delicious, wholesome meal on your table. You can sauté ingredients, pressure cook, and thicken the soup, all right in the Instant Pot.

Many of my favorite Instant Pot recipes are Instant Pot soup recipes. The Instant Pot makes some of the most flavorful soups, and this Instant Pot potato soup is no exception. The pressure cooking process develops the flavors of the ingredients in a short amount of time.

This Instant Pot potato soup is creamy and flavorful, with hearty chunks of potato throughout. You can make it cheesy by stirring in some shredded cheddar, or top your bowl with bacon crumbles, green onions and cheese. The best part is it takes just about 35 minutes to make, start to finish!

Are you new to Instant Pot cooking? Read my how to use an Instant Pot beginner’s guide to learn the basics of cooking in an Instant Pot.

Ingredients You’ll Need

Here’s what you’ll need to make this Instant Pot potato soup recipe. Find the full recipe with ingredient amounts in the recipe card below.

• Butter: For sautéing the onion and garlic. The butter also adds richness to the soup.
• Onion and Garlic: These aromatic ingredients help to flavor the soup.
• Yukon Gold Potatoes: Gold potatoes cook up rich and creamy. See more below about which potatoes are best for potato soup.
• Carrots: Adding 2 small/medium carrots to potato soup brings another layer of flavor.
• Seasonings: This Instant Pot potato soup is seasoned with dried oregano, salt and pepper. For a little kick, add up to 1/4 teaspoon of cayenne pepper. The cayenne is optional, and you can leave it out if you’re sensitive to spice.
• Vegetable Broth: I recommend using low sodium broth so that you can better control the amount of salt in the finished dish.
• Milk and Cornstarch: These are stirred together and then stirred into the soup after cooking, to thicken it and make it creamier.

What Potatoes are Best for Potato Soup?

My favorite potatoes for potato soup are Yukon gold potatoes. Gold potatoes are waxy and buttery, with a low starch content. Their creamy, moist texture and rich flavor makes for a flavorful soup with the best thick and creamy texture. Russet potatoes also make delicious potato soup; use them if you prefer a milder potato flavor.

Recipe Tips

• Chop the potatoes into 1/2-inch size pieces, so that they will cook in the time given in the recipe.
• Mash or blend: For a chunkier soup, use a potato masher to mash some, but not all, of the potatoes after pressure cooking. For a smoother soup, use an immersion blender or countertop blender to puree the soup to your desired consistency.
• Make it creamy: To make the soup creamier, stir in up to 1/2 cup of sour cream or plain Greek yogurt after mashing/blending the soup.
• Make it dairy-free: Skip the recipe step of stirring in the milk and cornstarch. Simply blending the soup will make it thick and creamy. Use olive oil instead of butter.
• Make it vegetarian: Use vegetable broth (not chicken broth) and keep your toppings vegetarian.
• Make potato leek soup: Use this Instant Pot Potato Leek Soup recipe.

Can I Make this Recipe in the Crockpot? On the Stove?

Want to make potato soup in the slow cooker or on the stove? Try my Crockpot Potato Soup and classic Potato Soup recipes.

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Instant Pot Potato Soup

This creamy Instant Pot Potato Soup is easy to make with simple ingredients. Load up your bowl with your favorite toppings for a warming, cozy meal.

Course Main Course, Soup

Cuisine American

Keyword instant pot potato soup

Prep Time 15 minutes minutes

Cook Time 6 minutes minutes

Total Time 36 minutes minutes

Servings 5 servings

Calories 219kcal

Ingredients

• 1 tablespoon butter
• 1 cup chopped yellow onion
• 3 cloves garlic minced
• 2 ½ pounds Yukon gold potatoes cut into ½-inch pieces
• 2 carrots sliced
• ½ teaspoon dried oregano
• ¾ teaspoon salt or to taste
• ¼ teaspoon black pepper or to taste
• ¼ teaspoon cayenne pepper optional, for spice
• 2 ½ cups low sodium vegetable broth or chicken broth

After Pressure Cooking:

• 1 cup milk whole milk preferred
• 1 tablespoon cornstarch

Optional Toppings, for Serving:

• shredded cheddar cheese
• cooked crumbled bacon
• sliced green onions or chives

Instructions

• Press the Sauté button on your Instant Pot to turn on saute mode. Add the butter to the pot. When the Instant Pot is hot, add the onion and cook, stirring often, until onion has softened, about 3 minutes.
• Add the garlic to the pot and press Cancel to turn off the Instant Pot. Stir for 30 seconds.
  
• Pour in a little bit of the broth and stir, scraping up any browned bits stuck to the bottom of the Instant Pot. Add the potatoes, carrots, oregano, salt, pepper, cayenne (if using) and remaining broth to the Instant Pot. Stir.
  
• Close the Instant Pot lid and turn the steam release valve to the sealing position. Using the Manual/Pressure Cook function, set the cook time to 6 minutes. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down.
  
• When the cook time ends, allow the pot to naturally release for 10 minutes by just letting it sit. After the 10 minute natural release, use the handle of a long spoon to carefully move the steam release valve to the venting position. Once all of the steam escapes and the pin drops down, carefully open the Instant Pot lid.
• In a small bowl or liquid measuring cup, stir together the 1 cup milk and 1 tablespoon cornstarch. Turn the Instant Pot on sauté mode and stir in the milk and cornstarch mixture. Use a potato masher to mash some, but not all, of the potatoes. Let the soup simmer, stirring, until it thickens slightly.
• Press cancel to turn the Instant Pot off. Serve the soup with toppings, as desired.
  

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Notes

• Leftover potato soup can be stored for up to 3 days in an airtight container in the refrigerator. It reheats well, in a pot on the stove, in the microwave, or in the Instant Pot using the sauté function.
• When you are thickening the soup, keep in mind that it will continue to thicken as it cools.

Nutrition

Serving: 1.5cups | Calories: 219kcal | Carbohydrates: 39g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 901mg | Potassium: 1133mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4515IU | Vitamin C: 30.2mg | Calcium: 145mg | Iron: 7.6mg

Read Instant Pot Potato Soup for the full recipe. Originally posted at Kristine's Kitchen

Something I look forward to most when the weather turns cool in the fall is soup season. When it’s cold and dreary outside, nothing warms you up at the end of a long day quite like a bowl of soup! I’ve created so many homemade soup recipes over the years that I decided to collect all of our favorites together in one place.

Most of these soups come together in one pot for easy dinner prep and clean up. They reheat wonderfully for lunch or dinner the next day, and many of them freeze well too. Hello, cozy comfort food!

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Nothing says homemade comfort food like a bowl of chicken soup. These chicken soups are warm and nourishing, filled with chicken and vegetables, plus noodles or rice.

When I’m feeling under the weather, a bowl of this Chicken Noodle Soup always seems to make me feel better. This classic soup has tender bites of chicken, egg noodles and vegetables in a flavorful broth, plus fresh herbs to brighten up the flavors. Also try this Instant Pot Chicken Noodle Soup and Crockpot Chicken Noodle Soup.

This Chicken and Rice Soup is made in one pot. As the chicken, rice and vegetables simmer in the broth, the flavors meld together. It’s a delicious alternative to traditional chicken noodle soup.

Vegetable Soup Recipes

Craving veggies? These flavor-packed vegetable soup recipes are full of healthy veggies. They’re one of my favorite ways to eat the rainbow!

Everyone needs a classic Vegetable Soup recipe in their collection, and this is mine. I add both sweet potatoes and Yukon gold potatoes for flavor variety. This recipe is great for cleaning out your veggie drawer at the end of the week! Want to make it in the Instant Pot? Try our Instant Pot Vegetable Soup recipe.

Not sure about Cabbage Soup? This recipe is sure to win you over! It has a lovely smoky, savory flavor thanks to earthy thyme, warmly spiced cumin and smoked paprika. The cabbage softens as it simmers in the broth, yet retains some of its bite so that it isn’t mushy. Give it a try – I’m predicting you’ll love it!

When you’re craving a hearty yet healthy meal, this Vegetable Beef Soup is the recipe you need. Lots of fresh garlic, dried herbs, plus balsamic vinegar and tomato paste bring rich, robust flavor.

Read 35 Best Soup Recipes for the full recipe. Originally posted at Kristine's Kitchen

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We love this recipe because it’s packed full of healthy vegetables and wholesome ingredients, so it’s both nourishing and flavorful. The soup is seasoned with plenty of garlic and dried herbs, plus balsamic vinegar and tomato paste for rich, robust flavor. Grab your soup pot, gather your ingredients, and let’s make vegetable beef soup!

Read Vegetable Beef Soup for the full recipe. Originally posted at Kristine's Kitchen

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Read Italian Wedding Soup for the full recipe. Originally posted at Kristine's Kitchen

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Read Tortellini Soup for the full recipe. Originally posted at Kristine's Kitchen

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Read Asparagus Soup for the full recipe. Originally posted at Kristine's Kitchen