Soup Archives - Vegetable Recipes

Split Pea Soup

Mary Younkin — Tue, 03 Jun 2025 08:30:00 +0000

Old-fashioned split pea soup is a hearty, satisfying soup made from dried split peas, savory ham, and tender chunks of potatoes. It’s a classic winter soup that is also perfect for a chilly, wet spring or summer evening.

Split Pea Soup

Like many others, my family has been trying to get more protein and fiber into our diets lately and split pea soup does a fantastic job of checking those boxes. We’ve been enjoying it for a while now, but I didn’t realize just how nutritious it is until recently.

And for those who might still be a little leery of pea soup, I’m here to tell you that this soup with ham and potatoes is surprisingly tasty. (I say that as someone who avoided split pea soups for years, but now happily enjoys this soup!)

Split Pea Soup with Ham

You’ll need the following ingredients for this recipe:

leeks
yellow onion
potatoes
garlic
bay leaves
Italian seasonings
cooked ham
dried split peas
chicken broth
water
salt and pepper

Can you make split pea soup with a ham bone?

Yes! Just add the ham bone to the soup pot with all the initial ingredients. Leave the bone in the soup throughout the entire cooking time and remove it at the end. If any pieces of ham are still clinging to it when the soup is finished cooking, pull them off and add them to the soup.

Split Pea and Ham Soup Recipe

Combine the leeks, onion, split peas, garlic, thyme, and bay leaves in a soup pot or Dutch oven. Pour the chicken broth and water on top of everything. Bring to a boil and then reduce to a simmer for 45 minutes.

Add the potatoes and ham and return to a boil. Reduce the heat again and simmer for 10-15 minutes, until the peas disintegrate into the broth and the potatoes are tender. Remove the bay leaves and stir the soup.

Season with salt and pepper to taste. Serve now or reduce heat to low and hold for an additional hour or two.

Easy Soup Recipes

This garden vegetable soup is exploding with all sorts of fabulously fresh taste. Every spoonful is brimming with wonderful veggies!

Filled with tender chunks of chicken, kale, and creamy white beans, this chicken kale soup delivers a whole lot of flavor and a complete meal in less than 20 minutes.

Unstuff those peppers to make a hearty bell pepper soup with seasoned beef, peppers, and rice. Stuffed bell peppers are a classic dinner that works perfectly as a soup on those busy days.

Fragrant and filling, when hamburger cabbage soup is simmering on the stove, anyone wandering through the kitchen is going to grin.

Split Pea Soup with Ham and Potatoes

Old-fashioned split pea soup is a hearty, satisfying soup made from dried split peas, savory ham, and tender chunks of potatoes.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 322kcal

Author Mary Younkin

Ingredients

2 leeks washed and rinsed well, sliced very thin, about 1½ cups
½ large onion diced into ½-inch pieces
2 cups diced potatoes about ½-inch in size
2 cloves garlic
2 bay leaves
1 teaspoon Italian seasonings
3 cups cooked ham chopped into ½-inch pieces
16 ounces dried split peas
4 cups chicken broth
3 cups water
½ teaspoon kosher salt adjust to taste
½ teaspoon freshly ground black pepper adjust to taste

Instructions

Combine the leeks, onion, split peas, garlic, thyme, and bay leaves in a soup pot or Dutch oven. Pour the chicken broth and water on top of everything. Bring to a boil and then reduce to a simmer for 45 minutes.
Add the potatoes and ham and return to a boil. Reduce the heat again and simmer for 10-15 minutes, until the peas disintegrate into the broth and the potatoes are tender. Remove the bay leaves and stir the soup.
Season with salt and pepper to taste. Serve now or reduce heat to low and hold for an additional hour or two.

Nutrition

Garden Vegetable Soup

Mary Younkin — Thu, 05 Sep 2024 08:30:00 +0000

This garden vegetable soup is absolutely exploding with all sorts of fabulously fresh taste. Every spoonful is brimming with wonderful veggies!

Garden Vegetable Soup

Soup is such a great way to stretch your resources; a handful of vegetables from your garden, a farmer’s market, or the grocery store can feed a crowd! Just as importantly, though, it tastes amazing and is substantial and filling.

This soup, in particular, is a budget-friendly and satisfying way to turn a few easy-to-find, inexpensive ingredients into a feast. With the simple expedient of swapping vegetable bouillon for chicken bouillon, it’s vegetarian, too!

Vegetable Soup with Beans

To make this recipe you’ll need the following ingredients:

olive oil
onion
garlic
carrots
water
bouillon
fresh or canned tomatoes
great northern beans
Italian seasoning
freshly ground black pepper
green beans
corn
lemon juice
kosher salt, ONLY as needed

Garden Vegetable Soup Recipe

In the bottom of a large pot, over medium high heat, warm the oil and add the onion.

Cook while stirring often for 2-3 minutes and then add the garlic.

Cook until fragrant, about 1 minute more, before adding the carrots, water, chicken or vegetable base, diced tomatoes, crushed tomatoes, tomato sauce, kidney beans, Italian seasonings, and pepper.

Bring to a boil and then reduce to a simmer until the carrots are tender, about 12-15 minutes total.

While the soup begins to simmer, trim and chop the green beans and remove the corn from the cobs (if using fresh corn).

After the soup has been simmering for about 8 minutes, add the beans and corn to the soup and return to a simmer.

Taste the soup and add salt, ONLY as needed. Stir in the parsley and a squeeze of lemon. Serve warm.

Vegetable Soups

Old-fashioned Split Pea Soup is a hearty, satisfying soup made from dried split peas, savory ham, and tender chunks of potatoes. It’s a classic winter soup that is also perfect for a chilly, wet spring or summer evening.

Garden Vegetable Soup

This garden vegetable soup is absolutely exploding with all sorts of fabulously fresh taste. Every spoonful is brimming with wonderful veggies!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 193kcal

Author Mary Younkin

Ingredients

1 tablespoon olive oil
1 small yellow onion diced small, about 1 cup
4 cloves garlic minced
5 medium carrots sliced thin, or cut into ½-inch cubes, about 2 cups
4 cups water
2 tablespoons chicken or vegetable base (I like the Better than Bouillon brand.)
6 cups diced fresh tomatoes or (3) 16 ounce cans diced tomatoes
14 ounces canned tomato sauce
15.5 ounces canned great northern beans drained
1 tablespoon Italian seasoning
1 teaspoon freshly ground black pepper adjust to taste
2 cups green beans trimmed and cut into 1-inch pieces
2 cups corn kernels about 3 ears worth
¼ cup fresh Italian parsley chopped
1 teaspoon fresh lemon juice
kosher salt ONLY as needed, adjust to taste

Instructions

In the bottom of a large pot, over medium high heat, warm the oil and add the onion. Cook while stirring often for 2-3 minutes and then add the garlic.
Cook until fragrant, about 1 minute more, before adding the carrots, water, chicken base, diced tomatoes, crushed tomatoes, tomato sauce, kidney beans, Italian seasonings, salt, and pepper.
Bring to a boil and then reduce to a simmer until the carrots are tender, about 12-15 minutes. When the soup has been simmering for about 8 minutes, add the green beans and the corn.
The soup is done cooking when the green beans are tender-crisp. Taste the soup and add salt ONLY if needed. Stir in the parsley and a squeeze of lemon. Serve warm.

Notes

TASTE the soup before adding salt. The chicken base contains salt and you may not need to add any salt at all. However, you might need a good bit depending on how salty the base or bouillon you choose to use is.

Nutrition

Hamburger Cabbage Soup

Mary Younkin — Tue, 20 Feb 2024 09:30:00 +0000

Fragrant and filling, when hamburger cabbage soup is simmering on the stove, anyone wandering through the kitchen is going to grin.

Soups are the epitome of comfort food. The body-warming feeling I get from cupping a warm cup of soup and inhaling the aroma is as comforting and warming as diving into the delicious flavors it offers.

Can you tell I am feeling the Ohio cold and the snow is falling outside my window as I finalize this delicious recipe? A cozy winter day inside is a welcome pause to the busiest of schedules.

Hamburger Cabbage Soup

Cabbage rolls have long been a regular meal on our dinner table. But I admit they do take a bit of time and I don’t always feel like doing all of those steps.

So creating a delicious soup filled with cabbage roll flavors was my goal. And let me say this hamburger cabbage soup is amazing!

Cabbage and Ground Beef Soup

You’ll need these ingredients to make this recipe:

ground beef
chili powder
granulated garlic or garlic powder
freshly ground black pepper
light brown sugar
onion
garlic
tomato sauce
diced tomatoes
beef stock
cabbage
rice
kosher salt
white wine vinegar

Cabbage Soup with Hamburger

In a large stock pot, start by browning the ground beef. If you use a 90/10 blend that is on the leaner side you can skip the grease-draining step and add the seasonings and brown sugar as it browns.

When the ground beef is almost done toss in the chopped onions and garlic. Continue cooking for a few minutes, as the onions begin to soften.

Add the tomatoes and tomato sauce along with the beef stock. Bring the pot to a simmer allowing the ingredients to meld and create the delicious aroma that comes from letting it simmer for a few minutes.

Once the pot is simmering, add the chopped cabbage and uncooked rice. Continue simmering until the cabbage is tender and the rice is cooked.

Remove from the heat and add the white wine vinegar before serving. (Don’t skip this step, that tiny splash of vinegar does make a difference.)

Taste your soup at this point and season it as needed. Sometimes cabbage can take a bit more salt, so taste test and adjust.

Cabbage is one of the easiest and most filling vegetables. I love its versatility and ease of use as an ingredient in so many recipes.

Soup that is filling and flavorful is a winner every time. That puts this cabbage and white bean soup high on the request list at our house.

Cabbage and Noodles flavored with little more than butter and a bit of pepper are going to impress you with their simplicity. This an old-fashioned dish that has become a regular comfort food in our household.

Tender potatoes, crisp cabbage, and spicy sausage adds up to an easy dinner that the whole family enjoys. Chunks of cheese melt into this dish adding just the right amount of richness.

Hamburger Cabbage Soup

Fragrant and filling ground beef cabbage soup is sure to make everyone smile.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 279kcal

Author Mary Younkin

Ingredients

1 pound ground beef
1 teaspoon chili powder
1 teaspoon granulated garlic or garlic powder
½ teaspoon freshly ground black pepper
1 tablespoon light brown sugar
1 medium onion chopped small about 1 cup worth
4 cloves garlic minced
14-16 ounces tomato sauce
28-30 ounces diced tomatoes
6 cups beef stock
1 medium head of cabbage roughly chopped about 8 cups worth
1 cup rice uncooked
½ teaspoon kosher salt adjust to taste
1 tablespoon white wine vinegar

Instructions

In a large pot over medium-high heat, cook and crumble the ground beef. Sprinkle the beef with chili powder, garlic powder, black pepper, and brown sugar while it is cooking.
When the beef is nearly cooked through, add the onion and garlic. Continue cooking for a few minutes, until the onions begin to soften.
Add the tomato sauce, diced tomatoes, beef stock, cabbage, and rice. Bring to a simmer and cook for 20-25 minutes until the rice is tender. Season with salt to taste. Stir in the vinegar.

Nutrition

Cajun Potato Soup

Mary Younkin — Thu, 08 Feb 2024 09:30:00 +0000

This hearty, rich, and creamy soup is generously filled with tender potatoes and spicy andouille sausage. There’s a wonderful, lingering heat in each bowl of Cajun potato soup.

Cajun Potato Soup

This recipe for potato soup with sausage is one for the books! It is absolutely packed with incredible flavor, and the texture is perfect, not too thick and not too thin. It’s just dreamily creamy.

If you like heat and want to try a spicy potato soup, then this is one you should try! My boys immediately told me that I should try kicking the heat up even more next time. No surprise there.

If you too want to make things even spicier, then you can add a pinch of red pepper flakes or a drizzle of hot sauce. On the other hand, if you’re leery of too much spice, you can always swap the hot sausage out for a regular variety in this Cajun soup.

And for my vegetarian friends, potato soup is wonderfully versatile! Just swap out the meat and add more vegetables. Carrots, celery, and bell pepper are all great with Cajun spices.

Potatoes are simply great, aren’t they? We like them baked, smashed, boiled, mashed, roasted, and fried. I honestly don’t think there’s a single way to cook a potato that I don’t enjoy.

And in addition to all the different ways there are to cook potatoes, there must be a thousand different ways to fancy them up. We like to top this potato soup with a bit of cheddar cheese and green onions.

Cajun Potato Soup Recipe

You’ll need the following ingredients to make this recipe:

light-flavored olive oil
andouille sausage
yellow onion and celery ribs
Yukon golden potatoes
chicken base or bouillon
water and milk
flour, Cajun seasoning, salt, and pepper

Potato Soup with Sausage

Start by warming the oil in a large pot or Dutch oven over medium heat. Add the sausage and toss to coat. Sauté and stir constantly for about 5 minutes, until the sausage has browned.

Transfer the sausage to a plate, leaving any drippings in the pot. Return the pot to the stove over medium heat and add the butter. Add the onion and celery and cook until tender, about 3 minutes.

Add a splash of water and scrape up all the delicious browned bits before adding the potatoes, chicken base, and the rest of the water. Bring to a boil and simmer for about 10 minutes.

In a small glass, whisk together 1 cup of milk with the flour. Add the flour mixture to the soup, along with the remaining milk and Cajun seasoning.

Bring to a simmer, stirring constantly, and cook until slightly thickened, about 5 minutes. Return the sausage to the pot. Remove from the heat and taste the soup. Add salt and pepper, only if desired.

Recipe Suggestions

This creamy, rich Slow Cooker Potato Soup with a sprinkling of rosemary and thyme simmers in the crock-pot throughout the day, until you are ready to eat. I’ve been calling this my “Busy Day Potato Soup” for years.

Tender chunks of chicken, creamy cannellini beans, and sweet corn all swimming in a velvety, spiced broth that’s just begging to be devoured. This White Chicken Chili with Corn has just the right amount of heat.

Filled with tender chunks of chicken, kale, and creamy white beans, this Chicken Kale Soup delivers a whole lot of flavor and a complete meal in less than 20 minutes.

Cajun Potato Soup

This hearty, rich, and creamy soup is generously filled with tender potatoes and spicy andouille sausage. There's a wonderful, lingering heat in each bowl of Cajun potato soup.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 357kcal

Author Mary Younkin

Ingredients

1 tablespoon light flavored olive oil
13-16 ounces andouille sausage sliced into ¼-thick pieces
1 tablespoon butter
1 small yellow onion chopped into ¼ inch pieces about 1 cup
2 celery ribs sliced thin about ½ cup
8 large Yukon gold potatoes chopped into ½ inch pieces about 8 cups
2 tablespoons chicken base or bouillon
4 cups water
⅓ cup all purpose flour
4 cups milk divided
1½ teaspoons Cajun seasoning
freshly ground black pepper ONLY if needed adjust to taste
kosher salt ONLY if needed adjust to taste

Instructions

Warm the oil in a large pot or Dutch oven over medium heat. Add the sausage and toss to coat. Cook, while stirring constantly, for about 5 minutes, until the sausage has browned. Transfer the sausage to a plate.
Return the pot to the stove over medium heat and add the butter. Add the onion and celery and cook until tender, about 3 minutes. Add a splash of water and scrape up all the delicious browned bits before adding the potatoes, chicken base, and the rest of the water. Bring to a boil and simmer for about 5 minutes.
In a small glass, whisk together 1 cup of milk with the flour and the Cajun seasoning. Add the flour mixture to the soup, along with the remaining milk.
Bring to a simmer, stirring constantly, and cook until the soup has thickened and the potatoes are fork tender, about 5 minutes. Return the sausage to the pot. Remove from the heat and taste the soup. Add salt and pepper, only if needed.

Nutrition

Cabbage Stew

Mary Younkin — Thu, 01 Feb 2024 09:30:00 +0000

The rich and hearty flavors of cabbage and root vegetables combine with savory beef in a simmering pot of Cabbage Stew. This is the kind of comfort food that warms you right down to your toes.

Cabbage Stew

This recipe came together quite easily, as it’s essentially a classic beef stew with the added element of the cabbage. As someone who loves cabbage, I’m thrilled with how it turned out.

Most of the guys at my table are carnivores to the bone, though. And, it may have been remarked upon that they would have preferred a bit more meat and a bit less cabbage. Lucky for all of us, I was more than happy to eat the extra cabbage.

Fortunately, the good news is that stew is extremely versatile. Want more meat? Feel free to add more. Want less cabbage? I’m not the boss of you. As for me, I’m probably going to try this with hot sausage next time.

Maybe it’s just the cold we’re having, but I’m looking forward to a bit of spicy heat. And, the idea reminds me of one of my favorite breakfast recipes, Sausage and Cabbage Hash. Cabbage goes great with pretty much any meat.

Beef and Cabbage Stew

You’ll need the following ingredients to make this recipe:

beef stew meat
beef broth
onion, potatoes, celery, carrots
bay leaves
diced tomatoes and tomato paste
Worcestershire sauce
shredded cabbage
salt and pepper

Cabbage Stew Recipe

Start by warming the oil in a large pot or Dutch oven over medium high heat. Then, add the beef and toss to coat. Cook for a few minutes, turning occasionally, until browned on all sides, about 10 minutes.

Add the onion, bay leaves, and 2 cups of beef broth. Bring to a boil, then reduce to a simmer. Cover and continue simmering over low heat until the beef is fork tender, about 1½-2 hours.

Add in the potatoes, celery, carrots, diced tomatoes, tomato paste, cabbage, Worcestershire, and remaining 2 cups of broth. Then, stir to combine and cover to bring to a boil.

Reduce to a simmer, cover, and continue simmering over low heat until the potatoes are tender, about 20-30 minutes. Uncover, stir, and taste the stew. Add salt, if needed.

Beef and Cabbage Recipes

Looking for more beef and cabbage recipes? Is there anything better than coming home to the smell of a meal that’s simmering in the slow cooker? Making Crock-Pot Corned Beef is so easy it practically makes itself.

Unstuffed Cabbage Rolls are for those of us who love traditional cabbage rolls almost as much as we hate the time it takes to roll and bake them. Bites of juicy ground beef with fluffy rice and tangy tomato sauce are made even better in this simple one-skillet meal.

Fragrant and filling, Ground Beef Cabbage Soup simmering on the stovetop will delight the senses of anyone wandering through the kitchen.

Tender crisp cabbage, carrots, and peppers combine with savory ground beef and leave a subtle, lingering heat that will have you wanting more. Get dinner ready in minutes with this easy one pan recipe for Ground Beef and Cabbage.

Tender, salty, corned beef, bite-size chunks of potatoes, and shredded green cabbage are combined in a savory broth to make this Corned Beef Soup. This meal never fails to make everyone in my family happy.

Looking for more cabbage dinner recipes? The crunch of tender crisp cabbage adds wonderful texture to this Cabbage Fried Rice, which is a simple one-dish meal that comes together in minutes.

Or perhaps more soup recipes? This Garden Vegetable Soup is absolutely exploding with all sorts of fabulously fresh taste. Every spoonful is brimming with wonderful veggies!

Cabbage Stew

The rich and hearty flavors of cabbage and root vegetables combine with savory beef in a simmering pot of Cabbage Stew. This is the kind of comfort food that warms you right down to your toes.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 2 30

Total Time 2 40

Servings

Calories 294kcal

Author Mary Younkin

Ingredients

1 tablespoon light flavored olive oil
1½ pounds beef stew meat cut into 1-inch pieces
4 cups beef broth divided
1 large onion chopped into ½-inch pieces
2 bay leaves
4 medium potatoes peeled and cut into 1-inch pieces, about 4 cups
4 celery ribs sliced thin, about 2 cups
4 carrots peeled and cut bite-size, about 3 cups
15 ounces diced tomatoes
8 ounces tomato paste
1 teaspoon Worcestershire sauce
4 cups shredded cabbage
½ teaspoon kosher salt adjust to taste
½ teaspoon freshly ground black pepper adjust to taste

Instructions

In a large pot or Dutch oven, warm the oil over medium high heat. Add the beef and toss to coat. Cook for a few minutes, turning occasionally, until browned on all sides, about 10 minutes.
Add the onion, bay leaves, and 2 cups of beef broth. Bring to a boil and then reduce to a simmer. Cover and continue simmering over low heat until the beef is fork tender, about 1½-2 hours.
Add the potatoes, celery, carrots, diced tomatoes, tomato paste, Worcestershire, cabbage, and remaining 2 cups of broth. Stir to combine and cover to bring to a boil.
Reduce to a simmer, cover, and continue simmering over low heat until the potatoes are tender, about 20-30 minutes. Uncover, stir, and taste the stew. Add salt, only as needed.

Nutrition

White Chicken Chili with Corn

Mary Younkin — Fri, 29 Sep 2023 08:30:00 +0000

Corn Chicken Chili

The chicken is tender and savory, and the white beans are creamy and soft. Best of all, I adore the subtle sweetness that fresh corn brings to each bite. It adds so much complexity to the flavors of this dish.

This chicken corn chili is exactly the kind of soul-warming dinner that I crave. And, you can make it your own with the right toppings. Finish it with a handful of Fritos, fresh jalapenos, shredded cheese, hot sauce, or even avocado slices.

How To Thicken White Chicken Chili

To thicken or not to thicken? That is the question! If you prefer a thicker white chicken chili, there are a couple of different methods that you can use to create a thicker base.

I tend to go with however I’m feeling on a given day. For this particular chili, I added 4 ounces of cream cheese along with the beans, corn, and chicken broth ingredients. It adds a rich creaminess to the soup, too.

If you don’t have cream cheese on hand, you can whisk together a couple of tablespoons of broth with a tablespoon of cornstarch. Then, add this cornstarch mixture to the pot along with the above vegetables.

All of that said, I don’t always choose to thicken this chili. The beans provide a creamy richness on their own and I enjoy the brothy-ness of this soup without cream cheese, too. (Don’t mind me, I’m just over here making up words now.)

White Chicken Chili with Cream Cheese

You’ll need the following ingredients to make this recipe:

boneless skinless chicken breasts or thighs
chicken broth
olive oil
onion
great northern beans
frozen or canned corn
roasted green chile
cumin, cayenne, garlic powder, oregano, salt, and pepper
heavy cream and sour cream
cream cheese (optional)

In a large saucepan, over medium heat, heat the oil. Add the chicken and onion and saute until the chicken is no longer pink. Sprinkle with garlic powder as it cooks.

Add the beans, corn, broth, green chile, cream cheese, salt, cumin, oregano, pepper, and cayenne. Bring to a boil.

Reduce the heat and simmer uncovered for about half an hour. If desired, add cream cheese and stir to melt.

Remove from the heat. Then, whisk the sour cream and heavy cream in a medium size bowl. Ladle about ½ cup of hot broth from the soup into the bowl and whisk smooth. Then, pour the cream mixture into the soup to combine.

Alternate 15 Minute Directions

You can make this corn chicken chili in about half the time if you use pre-cooked chicken. Warm oil in a large saucepan over medium heat. Add the onion saute about 2 minutes until soft. Then, season with garlic powder.

Add the beans, corn, broth, green chile, cream cheese, salt, cumin, oregano, pepper, and cayenne and bring to a boil. Next, add 3 cups of COOKED chicken cut into ½” pieces. Reduce the heat and simmer uncovered for 5 minutes. If desired, add cream cheese and stir to melt.

Remove from the heat. Then, whisk together the sour cream and heavy cream in a medium size bowl. Ladle ½ cup of the broth from the soup into the bowl and whisk smooth. Return the mix to the soup, and stir to combine.

Chicken Corn Chili

Looking for more recipes like this corn chicken chili?

Corn Chili is more than just chili with a can of corn. It is chili with an explosion of fresh, sweet crunchy sweet corn.

Does anything smell better in the fall than a spicy pot of chili simmering on the stove? Spicy Five Bean Chili with Steak is a family favorite all winter long. Start it in the morning and let it simmer on its own all day.

Some days call for a body and soul-warming soup. Vegetable Soup with Chicken and Potatoes is a bowl full of goodness you will savor.

Bright colors and fresh flavors from peppers combine for a bowl full of Bell Pepper Chili coziness made in your slow cooker or stove top.

Grilled Corn Dip is a creamy, spicy, slightly sweet snack for any time of the year. With loads of great flavor from cilantro, lime, chili powder, and cumin, this is an irresistibly dippable version of Mexican street corn.

White Chicken Chili with Corn

Tender chunks of chicken, creamy cannellini beans, and sweet corn all swimming in a velvety, spiced broth that's just begging to be devoured. This White Chicken Chili with Corn has just the right amount of heat.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 326kcal

Author Mary Younkin

Ingredients

1 tablespoon olive oil
1½ pounds boneless skinless chicken breasts or thighs cut into ½" pieces
1 medium onion chopped into ½" pieces
1½ teaspoons granulated garlic or garlic powder
3 cups cooked great northern beans or (2) 14-ounce cans, drained
1¾ cups frozen or canned corn or (1) 14-ounce can, drained
2 cups chicken broth or (1) 14-ounce can
⅔ cup chopped roasted green chile or (1) 7 ounce
4 ounces cream cheese OPTIONAL
1 teaspoon kosher salt adjust to taste
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon freshly ground black pepper adjust to taste
¼ teaspoon cayenne pepper
½ cup sour cream
½ cup heavy cream

Instructions

In a large saucepan, over medium heat, heat the oil. Add the chicken and onion and saute until the chicken is no longer pink. Sprinkle with garlic powder as it cooks.
Add the beans, corn, broth, green chile, cream cheese, salt, cumin, oregano, pepper, and cayenne. Bring to a boil. Reduce the heat and simmer for about 5 minutes. If desired, add cream cheese and stir to melt.
Remove from the heat. Whisk together the sour cream and heavy cream in a medium size bowl. Ladle about ½ cup of the hot broth from the soup into the bowl and whisk smooth. Pour the cream mixture into the soup and stir to combine. Serve warm.

Notes

Alternative 15-minute directions:

In a large saucepan, over medium heat, heat the oil. Add the onion and saute until it begins to soften, about 2 minutes. Sprinkle with garlic powder as it cooks. Add the beans, corn, broth, green chile, cream cheese, salt, cumin, oregano, pepper, and cayenne. Bring to a boil. Add 3 cups of COOKED chicken cut into ½” pieces
Reduce the heat and simmer uncovered for 5 minutes. Remove from the heat. Whisk together the sour cream and heavy cream in a medium size bowl. Ladle about ½ cup of the hot broth from the soup into the bowl and whisk smooth. Pour the cream mixture into the soup and stir to combine. Serve warm.

Nutrition

Chicken Kale White Bean Soup

Mary Younkin — Mon, 20 Feb 2023 09:30:00 +0000

Filled with tender chunks of chicken, kale, and creamy white beans, this chicken kale soup delivers a whole lot of flavor and a complete meal in less than 20 minutes.

Chicken Soup with Kale

Not enough credit is given to simple soups that are rich in flavors but easy to make with healthy ingredients you have on hand. This chicken kale and white bean soup is a great example of that.

Kale is most often used for salads and smoothies in our household. But chopped bite-size and add to this chicken kale soup, it becomes a great way to get your crew to eat their greens. (Even my non-fans of this particular green enjoy this soup.)

Winter soups are wonderful when served with savory waffles or biscuits. You can stir together a batch of these Vegetable Drop Biscuits in not much more time than it takes to simmer this soup. Served warm with butter, they are a favorite.

To create the base for this soup saute the onions in the oil over medium-high heat until the onions are soft and lightly browned.

Add the minced garlic and continue cooking for a minute or two.

Stir in the white beans and chicken along with all of the spices. Simmer the soup until the ingredients are warmed and the spices have had a chance to season the broth.

To prep the kale, wash and dry it completely. I submerge mine into the water and then place it on a towel to pat dry or use a salad spinner to remove the excess water.

Before chopping remove the main stem as it can be tough and a bit woody in texture. After that stem is removed you can give the kale a rough chop and add it to the soup. The kale will wilt fairly quickly and you’ll be ready to eat in no time at all.

Chicken Kale Soup

Gather these ingredients to make this recipe:

olive oil
onion
garlic
chicken stock
kosher salt
dried oregano
dried thyme
crushed red pepper flakes
freshly ground black pepper
canned white beans
chicken
kale leaves
Parmesan or Pecorino Romano

To make the soup, start by heating the oil over medium-high heat in a large soup pot. Add the onions and cook, stirring frequently, until soft and lightly browned, about 5 minutes.

Add the garlic and continue cooking until fragrant, about 1 minute. Add the stock, white beans, chicken, and all the spices. Bring to a boil and reduce to a simmer for just long enough to warm the beans and the chicken.

Add the kale and let it simmer for just a moment to wilt it slightly. Scoop into bowls and top with generous amounts of freshly grated Parmesan.

Soup that is filling and flavorful is a winner every time. Lucky for all of us, it makes a great make-ahead freezer meal too.

Allow the soup to cool completely before transferring portions to freezer-safe containers. Soup can be reheated in the microwave or it can be thawed first and then reheated on the stove top.

Fragrant and filling, ground beef cabbage soup simmering on the stovetop will delight the senses of anyone wandering through the kitchen.

For a few more soup ideas, unstuff those peppers and use the crockpot to make a delicious Bell Pepper Soup with seasoned beef, peppers, and rice.

With a rich ham flavor and a balanced combination of potatoes, leeks, and split peas, this slow cooker split pea soup is a very pleasant surprise.

If you’re looking for a refreshing side to serve with your soup, this Old Fashioned Tomato Pie with garden-fresh tomatoes, fresh basil, and a creamy, cheesy topping is a great side.

Chicken Kale Soup

Filled with tender chunks of chicken, kale, and creamy white beans, this soup delivers a whole lot of flavor and a complete meal in less than 20 minutes.

Course Soup

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 285kcal

Author Mary Younkin

Ingredients

1 tablespoon olive oil
1 small onion chopped small
3 garlic cloves minced
8 cups chicken stock or 8 cups water plus 3 tablespoons chicken base
½ – 1 teaspoon kosher salt add more to taste depending on how salty your stock is
1 teaspoons dried oregano
½ teaspoon dried thyme
½ teaspoon crushed red pepper flakes
½ teaspoon freshly ground black pepper
3 cups cooked white beans or 2 cans white beans, no need to drain the beans
3 cups cooked chicken chopped bite size
4 cups kale leaves removed from the stem and chopped bite size
Topping: freshly grated Parmesan or Pecorino Romano 1-2 tablespoons for each bowl

Instructions

Heat the oil over medium high heat in a large soup pot. Add the onions and cook, stirring frequently, until soft and lightly browned, about 5 minutes.
Add the garlic and continue cooking until fragrant, about 1 minute. Add the stock, white beans, chicken and all the spices.
Bring to a boil and reduce to a simmer for just long enough to warm the beans and the chicken. Add the kale and let it simmer for just a moment to wilt it slightly.
Scoop into bowls and top with generous amounts of freshly grated Parmesan.

Notes

FREEZER MEAL: Let the soup cool completely before transferring to freezer safe containers. Soup can be reheated in the microwave or it can be thawed first and then reheated on the stove-top.

Nutrition

Bell Pepper Soup

Mary Younkin — Mon, 30 Jan 2023 09:30:00 +0000

Unstuff those peppers to make a hearty Bell Pepper Soup with seasoned beef, peppers, and rice.

Red Bell Pepper Soup

I love deconstructing our favorite more labor-intensive meals into simple yet full-of-flavor soups and casseroles. Saving time yet delivering a fantastic meal full of our favorite flavors is what it is all about.

My family has enjoyed so many of these creations. Like these deconstructed enchiladas created in layers instead of rolling them up. The options are endless and delicious!

Stuffed bell peppers are one of those classics that works perfectly as a soup on those busy days.

We love this soup, it tastes wonderful. I made a huge pot and froze it without the rice. We add the rice when It is served. We actually add the amout of rice we want in our own bowl, my husband likes alot of rice, I like less. Thank you for the recipe.

– Karen

Bell Pepper in Soup

For soups like this, I use a 90/10 ground-round blend. By doing this I have found that I can skip draining the beef as the onions cook in that little bit of grease and the little bit that remains, if any, adds a nice flavor to the soup.

It really is as easy as dumping everything into the crock pot, except the rice. Set the temperature to low or high – just depends on how long until meal time. When the peppers become tender, add the warm cooked rice and stir before serving.

If you prefer to make this on the stove, simply cook the meat and onion in a large pot. Once it has cooked, add all remaining ingredients (EXCEPT the rice) to the pot and simmer on low until the peppers are tender. This should take about an hour.

To serve, I sometimes top the soup with shredded cheese so it melts and becomes cheesy and creamy. It is also great without any cheese.

To make this recipe, you’ll need the following ingredients:

ground beef
onion
bell peppers
cooked black beans
beef stock
tomato sauce
Worcestershire sauce
Italian seasoning blend
kosher salt
black pepper
crushed red pepper flakes
cooked rice

Cook and crumble the ground beef in a skillet over medium to medium-high heat. Season the meat with 1 teaspoon salt and ½ teaspoon pepper while it is cooking.

Add the onions to the skillet when it is almost browned. When the onions are tender, transfer the mixture to the Crock-Pot and add all the remaining ingredients EXCEPT the rice.

Set the temperature to HIGH (for 3-4 hours) or to LOW (for 8+ hours). When the peppers are tender, add the cooked rice.

Bell Peppers are a vegetable that creates so much flavor in dishes. I like to mix it up with various colors of peppers for variety and flavor.

Feast with your eyes first then delight your taste buds with slow cooker sweet and spicy meatballs with bell peppers. Bright colors and fresh flavors from peppers combine for a bowl full of bell pepper chili coziness made in your slow cooker or stove top.

This garden vegetable soup is absolutely exploding with all sorts of fabulously fresh taste. Every spoonful is brimming with wonderful veggies!

Bell Pepper Soup

Unstuff those peppers to make a hearty Bell Pepper Soup with seasoned beef, peppers, and rice.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 359kcal

Author Mary Younkin

Ingredients

1 pound ground beef
1 large onion chopped small
4 large bell peppers cut into bite-size pieces I used 2 red, a yellow and a green
15 ounces canned black beans drained and rinsed, about 1½ cups
32 ounces beef stock
16 ounces tomato sauce
2 tablespoons Worcestershire sauce
1 tablespoon Italian seasoning blend
2 teaspoons kosher salt divided, adjust to taste
1 teaspoon black pepper divided
¼ teaspoon crushed red pepper flakes adjust to taste
3 cups cooked rice

Instructions

Cook and crumble the ground beef in a large pot over medium to medium-high heat. Season the meat with 1 teaspoon salt and ½ teaspoon pepper while it is cooking.
Add the onions to the pot when the beef has almost browned. Continue cooking while stirring frequently. When the onions are tender, add the bell peppers, black beans, beef stock, tomato sauce, Worcestershire sauce, Italian seasoning blend, 1 teaspoon salt, ½ teaspoon pepper, and red pepper flakes.
Bring to a boil and then reduce to a simmer for 20-30 minutes. When the peppers are tender, add the cooked rice. Stir to combine and simmer for 1-2 minutes, just long enough to warm the rice.

Notes

I’ve been told by a few readers that this soup can be made with uncooked rice as well, simply by adding it at the beginning. If you do try this with un-cooked rice, just keep an eye on the rice while the soup simmers, and be careful not to overcook it into mush.

Nutrition

White Bean Cabbage Soup

Mary Younkin — Fri, 09 Dec 2022 09:30:00 +0000

I can’t get enough of this White Bean Cabbage Soup, loaded with creamy beans, tender cabbage, and hearty sausage. I’ve been making this soup and refining the recipe during soup season over the last several years. And, it doesn’t get better than this for me. This is the kind of meal that warms you from the inside out, no matter how cold it gets outside.

White Bean Cabbage Soup

Soup season is the BEST. Not much beats a simmering pot on the stove filling my house with warm, savory scents. And, hearty soups that are loaded with flavor? Pretty much a guaranteed winner at my house. That puts this white bean cabbage soup pretty high on the requested list for those of us who like cabbage.

And, the best part is that it has a super simple ingredients list and takes very little effort to make. I’m all about recipes that I don’t have to fuss with. This soup gives me the freedom to throw together a side dish at the same time. And, that usually means these cheesy biscuits. Because who doesn’t love a fresh baked bread to dip in their soup?

The textures in this soup are incredible. You can use any white beans (cannellini or great northern beans, typically) but I really love cannellini beans for that super creamy texture. Chewing each bite makes it feel like this soup has a much thicker base than it actually does. Who needs to stand over the pot for hours when I’ve got beans like this?

And, the cabbage? Slow heat transforms the tough crucifer I grew up hating into the tender crisp delight that I can’t get enough of as an adult. Seriously, if you’re not a fan of cabbage, try frying cabbage with bacon and it will blow your mind!

But, for full disclosure, my newfound love of cabbage has finally tapped out my husband Sean on cabbage recipes. So, be careful how often you make it. Still, I don’t mind that these days he leaves more for me if there are leftovers.

Cabbage and Bean Soup Recipe

I almost always add some form of additional protein to vegetable dishes like this cabbage and bean soup recipe. Making cabbage soup with sausage feels like it rounds out the recipe, the same way that a bit of meat elevates this cabbage and potatoes casserole.

There are times when a meal without meat can feel a bit unfinished. That said, I’ve made this soup both with and without the sausage and we enjoy it both ways.

For this recipe, I finally settled on hot sausage because I think the lingering heat (don’t worry, it’s subtle!) pairs beautifully with the seasonings. And, I’m unapologetically ok with some spice in my food. I mean, I grew up in New Mexico. It’s bound to happen. But, you can totally swap that out for a tamer sausage, if you want to avoid the heat.

You can even swap ground beef for the sausage in this recipe if that’s more your style. However, keep in mind that you will need to increase the seasonings when cooking with beef. I typically double the taco seasoning for this cabbage and bean soup when making it with ground beef instead of sausage.

In my experience, cabbage takes quite a bit of seasoning. So, for this sausage and cabbage soup, I almost always add extra cumin and salt. That said, do a taste test before adding additional salt. (This has saved me, many times!) Everyone has different preferences. So, follow your taste buds!

White Bean Cabbage Soup

This hearty White Bean Cabbage Soup with sausage delivers rich flavor with minimal effort. It's not flashy, just perfect.

Course Soup

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 455kcal

Author Mary Younkin

Ingredients

1 pound hot sausage
¼ cup homemade or store-bought taco seasoning
1 small green cabbage cut into bite size pieces
60 ounces canned white beans, drained (this is 4 cans)
56 ounces chicken stock or broth about 7 cups
1 teaspoon kosher salt adjust to taste
1 teaspoon ground cumin
¼ cup chopped fresh cilantro

Instructions

In a large pot, over medium-high heat, cook and crumble the sausage. Sprinkle with taco seasoning as it cooks.
Add the cabbage, white beans, chicken broth, salt, and cumin. Stir to combine and bring to a boil.
Reduce to a simmer for about 5 minutes, until the cabbage is bright green and slightly tender. Taste and adjust salt as desired.
Remove from the heat, add cilantro, and stir once more. Scoop into bowls and garnish with additional cilantro, if desired. Enjoy!

Nutrition

Slow Cooker Bell Pepper Chili

Mary Younkin — Tue, 06 Dec 2022 09:30:00 +0000

Bright colors and fresh flavors from peppers combine for a bowl full of bell pepper chili coziness easily made in your slow cooker.

Bell Pepper Chili

It amazes me all the variations you can create of chili. It never gets boring to me because you can change it up so easily with ingredients you have on hand.

I had too many bell peppers in my refrigerator and was wanting to use them up before they spoiled but all the usual recipes just weren’t sounding good. One of my boys asked for chili and it occurred to me to change up from my usual corn chili and use the bell peppers.

I am big on letting the chili simmer on the stove top for the most flavor. However, I had a busy day ahead so I went ahead and used the crockpot so it didn’t need to be watched as closely. Both options are included in the instructions.

When using the crock pot I am always mindful of how different ingredients will hold up to the extended cooking time. I never want to end up with a pot of flavorless mush. You will notice the chopped bell peppers get added for the last hour.

This is exactly why. They won’t become mush this way. They will hold their pepper shape yet add a nice flavor to the chili. Remember they are a more mild sometimes sweet pepper so you won’t get a lot of heat from this recipe.

I made this again recently for a soup bar gathering with friends and it tasted amazing all evening long when kept on low. Topped with cheese and served with tortilla chips, I brought home an empty pot.

Ingredients and Substitutions

Here is your shopping list for a pot of hearty bell pepper chili:

hot sausage
onion
ranch-style pinto beans or chili beans
black beans
tomato sauce
diced tomatoes
taco seasoning
bell peppers
fresh cilantro
limes

How to Make This Chili

Cook and crumble the sausage in a large skillet over medium-high heat. Add the onions to the skillet when the meat begins to brown.
While the meat is cooking, combine the ranch beans, black beans, tomato sauce, diced tomatoes, and taco seasoning in a large crock-pot. Add the beef and onions. Cook on HIGH for 2 hours or on LOW for 4-8 hours.
About an hour before you plan to serve this, add the bell peppers. Cook on LOW for 1 hour and then add the cilantro and lime. This will hold on the WARM setting for an additional 1-3 hours without any issues.

Soups and Chilis

Cooler weather always brings soups and chilis back to the top of the regular meals we eat. The full-body warmth you get from smelling and enjoying a hot bowl of soup is hard to describe.

Vegetable soup with chicken and potatoes is a bowl full of goodness you will savor. And if we are having soup or chili, savory waffles or biscuits are a must to go with it.

Can I Make This On The Stove?

Yes, you can adapt this for the stove as well. Cook and crumble the sausage in a large pot over medium-high heat. Then add the onions, beans, bell peppers, tomatoes, and Mexican spices. Bring to a simmer until the peppers are tender, about 10 minutes. Remove from the heat, and stir in the cilantro and lime juice.

What Color Bell Peppers Should I Use?

I typically use red, orange, and yellow bell peppers for this recipe, however any variety of bell pepper will work nicely.

Bell Pepper Chili

Bright colors and fresh flavors from bell peppers come together in a bowl full of hearty chili coziness that can be made in your slow cooker.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 402kcal

Author Mary Younkin

Ingredients

1 pound hot sausage
1 medium onion chopped into ½-inch pieces, about 1 cup
28 ounces canned ranch-style pinto beans or chili beans do not drain
14 ounces canned black beans drained and rinsed
14 ounces canned tomato sauce
30 ounces canned diced tomatoes
¼ cup taco seasoning homemade or store-bought
3 large bell peppers chopped into ½-inch pieces, about 4 cups
½ cup fresh cilantro chopped small
2 medium limes about 2-4 tablespoons of fresh lime juice, adjust to taste

Optional Toppings

sour cream
shredded cheese
corn chips
green onions sliced thin
fresh cilantro chopped

Instructions

Slow Cooker Instructions

Cook and crumble the sausage in a large skillet over medium-high heat. Add the onions to the skillet when the meat begins to brown.
While the meat is cooking, combine the ranch beans, black beans, tomato sauce, diced tomatoes, and taco seasoning in a large crock-pot. Add the beef and onions. Cook on HIGH for 2 hours or on LOW for 4-8 hours.
About an hour before you plan to serve this, add the bell peppers. Cook on LOW for 1 hour and then add the cilantro and lime. This will hold on the WARM setting for an additional 1-3 hours without any issues.

Nutrition