Category: Soups


Nov
2025

Instant Pot Vegetable Soup

categories: Instant Pot Recipes, Soups
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Instant Pot Vegetable Soup with carrots, zucchini, potatoes, cabbage, tomatoes, celery, onions and Italian spices tastes great and serves 8. 
Instant Pot Vegetable Soup with carrots, zucchini, potatoes, cabbage, tomatoes, celery, onions and Italian spices tastes great and serves 8.

If you are fortunate to own an Instant Pot, then you already know how “fun” they are to use! Our son gave me his Instant Pot last year before moving to Portugal. Let me tell you… it has gotten a workout since then in our kitchen!

 I first made this delicious soup in the Fall of 2024 and we instantly loved it! The soup is jam-packed with fresh veggies and has amazing flavor. Honestly, the “hardest” thing you will do (if you can call it “hard”) is to chop up the vegetables! Ha Ha… easy peasy!

Today I want to show you just how SIMPLE it is to make enough Instant Pot Vegetable Soup for 8 servings. Here’s how to make it, step by step.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

First Step- Prep The Veggies

One of the most important things you need to do right at the beginning is to get the PREP work done! That way this soup will be a cinch to make!

First, you will need to dice up onions, carrots and celery (the grand trio of flavorful cooking!). These will be added to the Instant Pot first for a quick sauté.

On a separate cutting surface, dice green zucchini (and yellow zucchini, if desired). Finely chop up green cabbage, then peel and then dice russet potatoes. Set these veggies off to the side.

Onions, celery and carrots are diced into small pieces before cooking.Zucchini, potatoes and cabbage are chopped before they are adding to the soup.

Sauté The Veggies

Plug in your Instant Pot and then select the SAUTÉ setting. Add 2 Tablespoons of olive oil to the pot and let it heat up for about 1 minute. Dump in the chopped carrots, onions, celery, salt and black pepper.

Sauté them, stirring occasionally, for about 5 minutes OR until the veggies have softened slightly (don’t let them get brown, though!).

The onions, celery and carrots are sautéed in olive oil in the Instant Pot.

Add More Ingredients To The Instant Pot

Now it’s time to add the remaining ingredients for the soup into the Instant Pot.  Add the chopped cabbage, zucchini, and potatoes to the sautéed veggies in the pot.

Next add a 14.5 oz. can of diced tomatoes (including the juice) and a 15 oz. can of kidney beans that have been rinsed and drained. Give everything a quick stir to combine.

Potatoes, zucchini and cabbage are added to the Instant Pot.Canned tomatoes (and juice), plus canned kidney beans are added to the Instant Pot.

Pour 4 cups of vegetable broth over the veggies, then add one bay leaf and 1½ teaspoons of Italian seasoning. The veggies won’t be fully covered by the broth but as they cook, they will release some of their own juice (or water) to join the party. Give everything a good stir to incorporate the spices into the soup.

FYI: If you don’t have Italian seasoning mix, you can make it yourself. Find out how by checking out my blog post that shows how easy it is to make HERE. 

Four cups of vegetable broth is poured into the Instant Pot.Italian seasoning and a bay leaf are added to soup before cooking.

Cooking Instant Pot Vegetable Soup

Put the lid on the Instant Pot and lock it into place. Flip the pressure release toggle to SEALING. Hit the CANCEL button to reset the Instant Pot and cancel the Sauté function.

Now select the MANUAL or PRESSURE COOK button. Set the cooking time for 5 minutes at HIGH pressure. This will start the Instant Pot program to bring it to full internal pressure (which needs to happen before the cooking time begins).

It typically will take about 15-20 minutes for the Instant Pot to reach full pressure, and then the pressure gauge will pop up on the lid, and the pressure cooking will begin.

Instant Pot Vegetable Soup is cooked for 5 minutes on High pressure.

Once The Cooking Program Is Complete

When the 5-minute cooking time has ended, the machine should alert you with a beep. Let the pressure release NATURALLY (do NOTHING at all to the Instant Pot) for a total of 15 minutes.

Once the pressure has released naturally for 15 minutes, flip the pressure release toggle to VENTING. This will allow any more steam still hanging out inside the pot to release automatically. When all the steam has been released, the pressure gauge will drop back down into the lid, indicating it is safe to open the lid.

Open and remove the lid and give the soup a stir. Find and discard the whole bay leaf, because it is not needed anymore. The Instant Pot Vegetable Soup is now ready to be served.

The soup is done cooking and is now ready to be served.

Serve And Enjoy Instant Pot Vegetable Soup

Ladle the Instant Pot Vegetable Soup into individual bowls (or a large soup tureen or serving pot if you have one). The soup is wonderful, as is, but I always give it a nice garnish before serving for additional flavor and a pop of color on top!

Sprinkle the surface of the hot soup with grated Parmesan cheese (as much as you want), then add some fresh parsley (chopped or whole leaves). I grow flat-leaf parsley in our little garden and typically garnish each bowl of soup with a couple sprigs of parsley.

Serve the soup and enjoy this amazingly flavorful Italian soup! I’m positive you’re going to really enjoy it. We LOVE serving this soup with a crusty loaf of rustic sourdough bread on the side. YUM!

A bowl of Instant Pot Vegetable Soup, topped with Parmesan cheese and fresh parsley leaves.

I hope you have the chance to make this delicious Instant Pot Vegetable Soup and trust you (and those you love) will enjoy it, too! It’s really GOOD.

Thanks for taking time out of your day to visit my blog, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More INSTANT POT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some absolutely delicious Instant Pot recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Author's signature

Original recipe source: “The Ultimate Instant Pot Cookbook”, by Coco Morante, page 71, published by Ten Speed Press in 2018

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Instant Pot Vegetable Soup
Prep Time
30 mins
Cook Time
5 mins
Natural Pressure Release (inactive)
15 mins
Total Time
50 mins
 

Instant Pot Vegetable Soup with carrots, zucchini, potatoes, cabbage, tomatoes, celery, onions and Italian spices tastes great and serves 8.

Category: Main Dish, Soup
Cuisine: Italian
Keyword: Instant Pot Vegetable Soup
Servings: 8
Calories Per Serving: 161 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 Tablespoons olive oil
  • 1 large carrot peeled, diced
  • 1 medium yellow onion peeled, diced
  • 2 stalks celery diced
  • ½ teaspoon kosher salt
  • ⅓ teaspoon ground black pepper
  • 1 pound russet potatoes peeled, diced
  • 2 medium green zucchini (or combo of green/yellow) diced
  • ¼ head green cabbage cored, chopped
  • 15 ounces canned kidney beans rinsed, drained
  • 14.5 ounces canned diced tomatoes (and the juice) do NOT drain
  • 4 cups vegetable broth
  • 1½ teaspoons Italian seasoning
  • 1 bay leaf (dried)
Optional Garnish For Soup: grated Parmesan cheese and/or fresh flat-leaf parsley
    US Customary - Metric
    Instructions

    1. Plug in the Instant Pot; choose the SAUTÉ setting. Add olive oil to the pot; let it heat up for about 1 minute. Dump in the chopped carrots, onions, celery, salt and black pepper. Sauté them, stirring occasionally, for 5 minutes OR until the veggies have softened slightly (don't let them get brown, though!).

    2. Add the remaining ingredients to the onion/celery and carrot mixture. Stir everything very well until the ingredients are fully combined. The veggies won't be completely covered by the broth, but as they cook, they will release some of their own juices (or water) into the soup.

    3. Put the lid on the Instant Pot; lock it into place. Flip the pressure release toggle to SEALING. Hit the CANCEL button to reset the Instant Pot and cancel the Sauté function. Now select the MANUAL or PRESSURE COOK button. Program the cooking time for 5 minutes at HIGH pressure. This will begin to bring the Instant Pot to full internal pressure (needs to happen before the cooking timer begins). It typically takes about 15-20 minutes for the Instant Pot to reach full pressure, then the pressure gauge will pop up on the lid, and the pressure cooking begins.

    4. When the 5-minute cooking time has ended, the machine should alert you with a beep. Let the pressure release NATURALLY (do NOTHING at all to the Instant Pot) for a total of 15 minutes. Once the pressure has released naturally for 15 minutes, flip the pressure release toggle to VENTING. This will allow any more steam still inside the pot to release automatically. When all the steam has been released, the pressure gauge will drop back down into the lid, indicating it is safe to open the lid. Open and remove the lid; give the soup a stir. Find and discard bay leaf, because it is not needed anymore.

    5. Ladle the soup into serving bowls. If desired, garnish each portion with grated Parmesan cheese and chopped flat-leaf parsley (or sprigs of parsley leaves). Serve hot and enjoy!

    Recipe Notes

    NOTE: The caloric calculation does not include the optional garnishes (Parmesan and parsley).

    Nutrition Facts
    Instant Pot Vegetable Soup
    Amount Per Serving (1 (1/8 of total))
    Calories 161 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Sodium 852mg37%
    Potassium 728mg21%
    Carbohydrates 28g9%
    Fiber 6g25%
    Sugar 7g8%
    Protein 6g12%
    Vitamin A 1993IU40%
    Vitamin C 29mg35%
    Calcium 75mg8%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Instant Pot Vegetable Soup with carrots, zucchini, potatoes, cabbage, tomatoes, celery, onions and Italian spices tastes great and serves 8.

     


    Jul
    2025

    Clam and Potato Chowder

    categories: Soups
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    Enjoy a bowl of Clam and Potato Chowder any time of the year! This tasty chowder is easy to make, and the recipe yields about 5 servings.
    Enjoy a bowl of Clam and Potato Chowder any time of the year! This tasty chowder is easy to make, and the recipe yields about 5 servings.

    I don’t know about you, but we love soup at our house! I used to think soup was only a cold weather dish but have now come to appreciate a good bowl of soup any old time of the year.

    Today I want to share a recipe for a hearty clam and potato chowder that is actually pretty simple to make. It is packed with lots of tender cubed potatoes and clams and is flavored with bacon, spices, broth and cream.

    As written, the recipe typically will yield about 5 good sized bowls of chowder as a main dish, and more if you serve smaller portions of chowder (as a “soup” side dish).

    I really think you will enjoy this thick chowder as a delicious main dish, especially when served with thick, crusty bread slices on the side (to dip!). Here’s how to make clam and potato chowder. 

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    First- A Little Prep

    Cut two strips of bacon into small pieces, then cook them until they’re fully cooked and crispy in a medium skillet. When done, leave the bacon pieces AND any bacon grease that has accumulated in the skillet (don’t clean it out!).

    Bacon is cut into thin pieces then cooked until crisp.

    Add 2 Tablespoons of butter to the skillet and cook on Medium heat until the butter melts. Add chopped onions, celery and HALF of the cubed potatoes called for in the recipe.

    These potatoes will become tender and will help the chowder to thicken slightly later as the remaining ingredients including liquids are added.

    Butter is melted then celery and half the cubed potatoes are cooked with the bacon.

    Cook this mixture for 10 minutes, stirring often. During the last minute of cooking, add minced garlic and stir constantly so it doesn’t burn.

    Minced garlic is added to the celery, potatoes and bacon.

    Stir in all-purpose flour until it is becomes fully blended into the potatoes, etc. The flour will help act as a thickener for the chowder as several liquids are added while the chowder cooks.

    Adding the flour and letting it “cook” a minute or two helps cook the “flour” taste out. Cook this mixture for about 1-2 minutes, stirring often to coat the potatoes, celery and onions with flour. 

    Flour is stirred into the vegetables to act as a thickener for the chowder.

    Cook The Chowder

    Add 3 cups of chicken stock, the reserved clam juice, salt, pepper and dried thyme. Stir well until combined, then stir in the remaining half of the cubed potatoes.

    Chicken stock, clam juice and spices are added to the saucepan.Remaining half of the potatoes are added into the chowder in the pan.

    Cook the chowder on Medium-Low until the chowder has thickened and the potatoes are tender. Stir the chowder often, until the newly added potatoes have become tender.

    Pour in 2 cups of half and half and stir until combined. NOTE: You can substitute heavy whipping cream for the half and half, if desired (this results in a lot more calories per serving but makes the chowder creamier).

    Heavy whipping cream is poured into the thickened chowder.

    Add the drained clams to the chowder and stir them in until they’re fully incorporated. Continue to heat the chowder on LOW heat.

    Canned, drained clams are stirred into the clam and potato chowder in the pan.

    Heat the soup until everything is heated through, but don’t let the chowder come to a boil. Keep it at a low simmer, stirring often until it becomes hot.

    The clam and potato chowder is heated through before serving.

    Time To Serve The Clam and Potato Chowder

    Ladle the hot clam and potato chowder into individual serving bowls and garnish each serving as desired! We enjoy this dish served with crusty French bread slices on the side (which we use to sop up some of that chowder)!

    A spoonful of the chowder showing the clams and potatoes.

    I hope you have the chance to make this lovely clam and potato chowder, and trust you will enjoy it, too! The recipe, as written usually yields enough chowder for about 5 servings.

    Thanks so much for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day.

    Looking For More SOUP and CHOWDER Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious soup and chowder recipes to choose from, including:

     

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

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    Author's signature

    Original recipe source: unknown (original found on an old handwritten index card and adapted to our taste)

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Clam and Potato Chowder
    Prep Time
    30 mins
    Cook Time
    30 mins
    Total Time
    1 hr
     

    Enjoy a bowl of Clam and Potato Chowder any time of the year! This tasty chowder is easy to make, and the recipe makes about 5 servings.

    Category: Main Dish, Soup
    Cuisine: All Cuisines
    Keyword: clam and potato chowder
    Servings: 5
    Calories Per Serving: 348 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 slices bacon slices cut into thin strips
    • 2 Tablespoons butter
    • 1 cup chopped yellow onion
    • ¼ cup minced celery
    • 1¼ pounds russet potatoes peeled, cut in small cubes, *divided use
    • 1 clove garlic minced
    • 4 Tablespoons all-purpose flour
    • 3 cups chicken broth
    • 2 6.5 oz. cans of minced clams** **reserve the juice!
    • ½ teaspoon dried thyme
    • salt and pepper, to taste
    • 2 cups half and half
    US Customary - Metric
    Instructions

    1. Cut bacon in small pieces; cook until browned/crispy in a large saucepan or Dutch oven. When done, leave bacon AND bacon grease in the pan (don't clean it).

    2. Add butter to the pan; cook on Medium heat until butter melts. Add onions, celery and HALF of the cubed potatoes. Cook for 10 minutes, stirring often. During last minute, add minced garlic; stir constantly so it doesn't burn.

    3. Stir in flour until it is fully blended in. Cook this mixture for about 1-2 minutes, stirring often to coat the potatoes, celery and onions with flour.

    4. Add chicken stock, reserved clam juice, thyme and a pinch or two of salt and pepper. Stir well, then add remaining half of the potatoes; stir to combine.

    5. Cook on Medium-Low, stirring often until newly added potatoes have become tender. Pour in 2 cups of half and half and stir until combined. NOTE: You can substitute heavy whipping cream if desired (more calories per serving but makes chowder even more creamy).

    6. Add drained clams to the chowder; stir until fully incorporated. Continue to heat chowder on LOW heat until fully heated through. Taste; add additional salt and pepper, if needed. Ladle hot chowder into bowls; garnish as desired. Enjoy!

    Nutrition Facts
    Clam and Potato Chowder
    Amount Per Serving (1 g)
    Calories 348 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 11g69%
    Trans Fat 0.2g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 6g
    Cholesterol 58mg19%
    Sodium 849mg37%
    Potassium 719mg21%
    Carbohydrates 34g11%
    Fiber 2g8%
    Sugar 7g8%
    Protein 10g20%
    Vitamin A 550IU11%
    Vitamin C 10mg12%
    Calcium 143mg14%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Enjoy a bowl of Clam and Potato Chowder any time of the year! This tasty chowder is easy to make, and the recipe yields about 5 servings.

     


    Mar
    2025

    Easy Lentil Minestrone

    categories: Main Dishes, Meatless Meals, Soups
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    Make a pot of Easy Lentil Minestrone, with veggies, lentils, beans and pasta. This one-pot soup is low-calorie, meatless, tasty and filling!
    Make a pot of Easy Lentil Minestrone, with veggies, lentils, beans and pasta. This one-pot soup is low-calorie, meatless, tasty and filling!

    Today I want to share a delicious “meatless” soup recipe I found online a while ago. It is absolutely scrumptious and full of veggies and good protein from lentils! This soup is more filling than regular vegetable soup, because of the added white beans and pasta!

    Recently a dear family member had surgery, and I offered to bring her a meal once she was home recuperating. She is a vegetarian, so I took her a big pot of easy lentil minestrone, along with some cheddar biscuits and brownies. She told me she loved it!

    We love this hearty soup too, even though my husband and I are not vegetarians. Easy Lentil Minestrone has amazing flavor and texture from the veggies, lentils, beans and pasta. I only made a couple of changes to the original recipe, to suit our taste.

    I’ve been making wonderful homemade minestrone (with beef) for over 45 years using a recipe from a family friend, but this meatless recipe (from another source) is equally delicious. Here’s how to make it.

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Cook The Vegetables

    Heat extra virgin olive oil on medium-high heat in a heavy-duty sauce pot or a large Dutch oven until very hot (but not smoking). Add chopped onion, carrots and celery to the hot oil. Cook the veggies until they become tender, about 6-7 minutes.

    Chopped carrots, onions and celery are cooked in olive oil in a large soup pot.

    Add minced garlic, salt, Italian seasoning and black pepper to the veggies, and stir well, to combine these ingredients. Cook for 1 minute, stirring constantly so the garlic doesn’t burn.

    Minced garlic, salt, pepper and Italian seasoning are added to cooked vegetables in pot.

    Make The Minestrone Soup

    Now it’s time to turn those cooked vegetables into a big pot of yummy soup! Pour in vegetable broth, water, and two 14.5-ounce cans of diced tomatoes (including the juice). Stir to combine these ingredients.

    Diced tomatoes, vegetable broth and water are added to the soup pot of veggies.

    Add brown (or green) lentils and two dried bay leaves (found in spice section at store) to the soup pot. Stir well, then bring the soup to a FULL BOIL.

    Once it’s boiling, turn the heat down to LOW and put a lid on the soup pot. Let the soup simmer on low heat for 25 minutes, without opening the lid or disturbing the soup.

    Brown lentils and two bay leaves are added to the minestrone soup in the pot.

    Add Beans And Pasta

    After 25 minutes remove the lid from the soup pot and turn the heat back up to MEDIUM. You will notice the soup has reduced slightly in volume, and that is to be expected. 

    After cooking for 25 minutes, the lentils have become tender.

    Stir uncooked macaroni noodles and one can of drained Great Northern Beans (or Cannellini Beans) into the soup. Cook the soup (uncovered), stirring often for about 10-11 minutes, or until the pasta is tender to the bite.

    TIP: As the pasta cooks it will absorb some of the liquid. You may find it helpful to add additional broth or water to “thin out” the soup slightly, to suit your taste.

    Uncooked macaroni noodles and white beans are added to the easy lentil minestrone.

    Final Step

    Remove the soup pot from the heat source and stir in fresh baby spinach leaves (whole or chopped). As you stir, the heat of the soup will “cook” the spinach until it wilts.

    Once the spinach has wilted, take a small taste of the soup. If you find it needs additional salt and pepper to suit your taste, stir it in at this point, right before serving.

    Fresh baby spinach leaves (whole or chopped) are stirred into the hot soup.The heat of the soup wilts the baby spinach leaves.

    Serve And Enjoy Easy Lentil Minestrone Soup

    Ladle the minestrone into individual bowls and serve immediately while hot. You can add grated Parmesan cheese to each serving, if desired, for even more flavor (optional, but good).

    A white bowl, filled with easy lentil minestrone soup and served.This recipe as written will yield approximately 12, one-cup servings of the soup and is very low-calorie! A one cup serving is perfect for a quick lunch, but for a dinner “main dish” serving, I recommend doubling this amount.

    Easy lentil minestrone soup served in a large white bowl.

    I hope you have the chance to make this delicious soup for those you love! Yes, it has a fairly long list of ingredients but trust me… it’s so worth it! Easy lentil minestrone not only tastes amazing, but it is very filling!

    TIP: The original creator of this recipe also shared how to prepare this meal in a slow cooker. I’ve included the directions in the NOTES section of the printable recipe card below. I have not tried this way of preparing the minestrone but included it in case this method is of interest to you.

    Thank you for stopping by today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

    Looking For More SOUP Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. There are LOTS of delicious soup recipes to choose from, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

    Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
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    Author's signature

    Recipe adapted from: Jenn Laughlin at: Easy One-Pot Lentil Minestrone Soup – Peas and Crayons

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Easy Lentil Minestrone
    Prep Time
    15 mins
    Cook Time
    45 mins
    Total Time
    1 hr
     

    Make a pot of Easy Lentil Minestrone, with veggies, lentils, beans and pasta. This one-pot soup is low-calorie, meatless, tasty and filling!

    Category: Main Dish, Side Dish, Soup
    Cuisine: Italian
    Keyword: easy lentil minestrone
    Servings: 12 (one cup servings)
    Calories Per Serving: 193 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 Tablespoons extra virgin olive oil
    • 1 medium yellow onion peeled, diced
    • 3 medium carrots peeled, diced
    • 2 stalks celery finely chopped
    • 4 teaspoons minced garlic
    • 1 teaspoon salt
    • 1 teaspoon Italian seasoning
    • ¾ teaspoon black pepper
    • 5 cups vegetable broth
    • 2 cups water +more, as needed
    • 2 14.5 oz cans diced tomatoes including juice
    • 2 bay leaves
    • 1 cup elbow macaroni uncooked
    • 1 cup brown lentils or green lentils
    • 15 ounces canned Great Northern Beans drained (or substitute cannellini beans)
    • 2 cups fresh baby spinach leaves whole or chopped
    US Customary - Metric
    Instructions

    1. Heat olive oil on medium-high in a heavy-duty sauce pot or large Dutch oven until hot (not smoking). Add onion, carrots, celery; cook until tender (6-7 minutes), stirring often.

    2. Add garlic, salt, Italian seasoning, pepper; stir well. Cook 1 minute, stirring constantly so garlic doesn't burn. Pour in veggie broth, water, and diced tomatoes (including juice). Stir to combine.

    3. Add lentils and bay leaves. Stir, then bring soup to a FULL BOIL. Reduce heat to LOW; put a lid on soup pot. Simmer for 25 minutes, without disturbing.

    4. Remove lid from soup pot; increase heat to MEDIUM. Soup will have slightly reduced in volume. Add uncooked macaroni and drained beans. Stir well. Cook (uncovered) for 10-11 minutes or until pasta is tender. TIP: As pasta cooks it will absorb some liquid. Add more broth or water to "thin" soup slightly, as desired.

    5. Remove soup from heat; stir in spinach. The hot soup will "cook/wilt" the spinach. Once spinach has wilted, taste soup; add additional salt and pepper if needed.

    6. Ladle hot soup into bowls; serve immediately. Top with grated Parmesan (optional), if desired.

    Recipe Notes

    NOTE: Jenn Laughlin (original author) shared how to use a slow cooker for this recipe:

    Place all ingredients (except macaroni, beans, spinach) in slow cooker. Cover; cook on LOW 9-10 hours OR Cook on HIGH 5-6 hours. Stir in pasta, beans. Cover again; cook till pasta is al dente (10+ minutes). Stir in spinach. Season w/ additional salt and pepper, if desired. Serve.

    Nutrition Facts
    Easy Lentil Minestrone
    Amount Per Serving (1 (one cup))
    Calories 193 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 0.5g3%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Sodium 708mg31%
    Potassium 562mg16%
    Carbohydrates 33g11%
    Fiber 9g38%
    Sugar 4g4%
    Protein 10g20%
    Vitamin A 3347IU67%
    Vitamin C 11mg13%
    Calcium 78mg8%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make a pot of Easy Lentil Minestrone, with veggies, lentils, beans and pasta. This one-pot soup is low-calorie, meatless, tasty and filling!

     

     


    Jan
    2025

    Rockfish Potato Chowder

    categories: Main Dishes, Seafood, Soups
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    Rockfish Potato Chowder is filled with potatoes, corn, onions and pieces of rockfish. This tasty chowder is both satisfying and filling.

    If you enjoy seafood chowders, I hope you’ll check out this recipe for rockfish potato chowder I am sharing today.

    I found the original recipe online from a seafood market in Alaska, and made a few changes to suit our taste. This is a thick chowder, with corn, potatoes, celery and onion providing extra flavor along the way.

    The recipe is simple to make, and features rockfish, a firm and fairly mild tasting white fish, which makes it perfect for a seafood chowder! Here’s how to make rockfish potato chowder.

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Cook The Onions And Potatoes

    Melt butter in a Medium-sized saucepan on LOW heat. Once the butter has melted, add chopped onions. Cook the onions until they become translucent and soft. This typically takes about 4-5 minutes.

    Chopped onions are cooked until tender in melted butter.

    Add sliced celery, then add peeled, cubed potato pieces. Pour in enough water to just barely cover the potatoes (approx. 3 cups). Stir, then cook the potatoes on Medium heat for 11-12 minutes, or until the potatoes are just barely tender.

    Potato chunks and water are added to pan and cooked until slightly tender.Potatoes, onions and celery are now tender in the saucepan.

    Add The Rockfish

    Place rockfish pieces (cut into 2″ chunks) on top of the potatoes, distributing them evenly on the surface. Do not stir them into the chowder.

    Cover the pan and simmer the dish until the fish and the potato chunks are cooked through. This usually takes about 10-12 minutes (time will vary slightly depending on the size chunks you use).

    Two-inch pieces of rockfish are placed on top of cooked potatoes in pan.

    Once the fish and potatoes are cooked through, remove the lid from the saucepan. Stir in frozen corn kernels.

    Pour 1¾ cups of milk into a bowl or measuring glass. From that amount, remove 3 Tablespoons of the milk, and whisk the 3 T. milk separately with flour until smooth and there are no lumps remaining. 

    Frozen corn is added to the saucepan.Milk is added to the chowder in the saucepan.

    Add the remaining milk AND the milk/flour mixture into the saucepan of chowder. Stir until combined. The milk/flour mixture will help to thicken the chowder slightly as it finishes cooking.

    Season the rockfish potato chowder with garlic powder, salt and pepper (to taste), then put the lid back on the saucepan. Simmer the  chowder on LOW heat only until it is heated through. Don’t let the fish get overcooked!

    Milk and flour are added to chowder to act as a thickening agent.Garlic powder, salt and pepper are added to the rockfish potato chowder.

    Add one teaspoon of butter and stir it in until it melts and is incorporated into the soup. Now the chowder is ready!

    After chowder thickens, a pat of butter is added.

    Serve The Rockfish Potato Chowder

    Once the rockfish potato chowder is fully heated through, it is ready to be served. Take a taste and add additional salt and pepper, if needed. Ladle the hot chowder into individual serving bowls.

    If desired, garnish each bowl of chowder with crispy, crumbled bacon and chopped chives for added flavor and color. This garnish is completely optional, but we like it that way! Serve immediately.

    A bowl of rockfish potato chowder is served with bacon/chive garnish.A spoonful of hot rockfish potato chowder, with bacon and chive garnish.

    I hope you have the opportunity to try this seafood and potato chowder. The chowder is filling and flavorful, and I trust you’ll enjoy it! 

    Thank you for stopping by today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day, friends.

    Looking for More ROCKFISH Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes featuring Rockfish to choose from, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

    Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:     The Grateful Girl Cooks!
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    Author's signature

    Recipe adapted from Darius Kasprzak via: sitkaseafoodmarket.com/blogs/culinary/recipes/darius-rockfish-chowder

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    Rockfish Potato Chowder
    Prep Time
    10 mins
    Cook Time
    30 mins
    Total Time
    40 mins
     

    Rockfish Potato Chowder is filled with potatoes, corn, onions and pieces of rockfish. This tasty chowder is both satisfying and filling.

    Category: Main Dish, Soup
    Cuisine: American
    Keyword: rockfish potato chowder
    Servings: 4
    Calories Per Serving: 344 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1½ Tablespoons butter
    • ½ medium yellow onion
    • ½ cup celery thinly sliced
    • 2 medium russet potatoes peeled, cut in 1" chunks
    • 1 pound rockfish cut in 2" chunks
    • 1 cup frozen corn kernels
    • 1¾ cup low-fat milk
    • 1½ Tablespoons all purpose flour
    • ½ teaspoon garlic powder
    • salt and pepper, to taste
    • 1 teaspoon butter
    Garnish (OPTIONAL): crisp, cooked bacon bits and/or chopped chives
      US Customary - Metric
      Instructions

      1. Melt butter in a medium saucepan on LOW heat. Once melted, add chopped onions. Cook onions until they become translucent and soft (about 4-5 minutes).

      2. Add celery, then potato pieces. Pour in enough water to just barely cover the potatoes (approx. 3 cups). Stir, then cook potatoes on Medium heat for 11-12 minutes, or until potatoes are just barely tender.

      3. Place rockfish (cut into 2" chunks) on top of the potatoes, distributing them evenly. Do not stir them into the chowder. Cover pan; simmer until fish and potatoes are cooked through, about 10-12 minutes.

      4. Remove lid from saucepan. Stir in frozen corn kernels. Pour 1¾ cups of milk into a bowl or measuring glass. From that amount, remove 3 Tablespoons of milk, and whisk the 3 T. milk separately with flour until smooth and no lumps remain. 

      5. Add remaining milk AND the milk/flour mixture to the chowder. Stir until combined. Season with garlic powder, salt and pepper (to taste), then put lid back on the pan. Simmer on LOW heat only until heated through. Don't overcook fish. Add butter; stir until it melts and is blended into the chowder.

      6. Take a taste; add additional salt and pepper, if needed. Ladle chowder into bowls. If desired, garnish chowder with crisp, crumbled bacon and chives. Serve immediately while hot.

      Nutrition Facts
      Rockfish Potato Chowder
      Amount Per Serving (1 (1/4 of total))
      Calories 344 Calories from Fat 81
      % Daily Value*
      Fat 9g14%
      Saturated Fat 5g31%
      Trans Fat 0.3g
      Polyunsaturated Fat 1g
      Monounsaturated Fat 2g
      Cholesterol 79mg26%
      Sodium 386mg17%
      Potassium 1210mg35%
      Carbohydrates 38g13%
      Fiber 3g13%
      Sugar 7g8%
      Protein 29g58%
      Vitamin A 344IU7%
      Vitamin C 11mg13%
      Calcium 166mg17%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Rockfish Potato Chowder is filled with potatoes, corn, onions and pieces of rockfish. This tasty chowder is both satisfying and filling.


      Nov
      2024

      Turkey Black Bean Soup (Instant Pot)

      categories: Instant Pot Recipes, Soups
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      Make delicious Turkey Black Bean Soup using an Instant Pot and leftover turkey! The recipe yields six servings of this hearty, filling soup.
      Make delicious Turkey Black Bean Soup using an Instant Pot and leftover turkey! The recipe yields six servings of this hearty, filling soup.

      Today I want to share a delicious recipe for Turkey Black Bean Soup, which is made using a pressure cooker. I found the original recipe in a cookbook I own (from author Coco Morante), made a couple slight changes, and the soup is scrumptious.

      I don’t know about you, but when I make a turkey, there are always leftovers! A cooked turkey leg (drumstick) and wing are used in this recipe to provide flavor and meat for the soup, so it’s a wonderful way to use those leftovers.

      Dried black beans are cooked with the soup in the Instant Pot, so there’s no need to pre-soak them, which is a real time-saver! The soup itself takes a little longer than an hour to cook, but almost all of it is “hands-off” time!

      Here’s how to make this yummy turkey black bean soup in a pressure cooker. I’m really confident you’re going to enjoy it!

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      Sauté The Veggies

      Measure olive oil into the inner pot and press the SAUTÉ button to heat the olive oil. Once the oil is hot (but not smoking), add diced onion, bell pepper, celery, salt, pepper, and red chili pepper flakes.

      Stir to combine these ingredients, and sauté them for about 4 minutes until they have become tender. Stir in minced garlic, and cook an additional minute, stirring often, and being careful not to burn the garlic.

      Chopped onion, bell pepper and celery are sautéed in oil in the Instant Pot.

      Add Black Beans, Turkey, And Water

      Put the dried black beans and turkey into the pot. I use a large, cooked turkey drumstick and one wing, with a total weight of about 12-14 ounces (including the bones).

      Pour in 4 cups of water. This should be enough water to slightly submerge the veggies and beans. Once that is done, you are ready to cook!

      A cooked turkey leg, wing and dried black beans are added to the pot.Four cups of water is added to the pot, submerging the veggies and beans.

      Time To Cook!

      Lock the lid of the pressure cooker in place and flip the Pressure Release knob to SEALING. Press the CANCEL button to stop the Sauté function.

      Select the MANUAL button (or the Bean/Chili or Pressure Cook button). Set the cooking timer for 1 hour and 15 minutes on HIGH pressure. Once the Instant Pot has reached full internal pressure (takes about 15 minutes), the cooking time will begin.

      Once the cooking program has ended, let the pressure release NATURALLY for 25 minutes (you do nothing!). After 25 minutes, flip the Pressure Release knob to VENTING, which will let any remaining steam escape.

      Once the pressure gauge has dropped back down (indicating no remaining internal pressure), it is safe to open the Instant Pot.

      An Instant Pot is used to prepare this recipe for turkey black bean soup.

      Shred Turkey And Finish Seasoning Soup

      Use a large, slotted spoon (or tongs) to remove the turkey from the pot and onto a cutting board. It will be VERY tender and may fall apart!

      Remove the turkey meat from the bones, discarding any skin or bones. Cut the turkey into small bite-sized pieces (or shred it, if you prefer it that way).

      Place the turkey meat back into the pot, then add apple cider vinegar and stir until it has been incorporated into the turkey black bean soup. Take a little bite of the soup, and add more salt and pepper, to suit your taste.

      After cooking, the turkey meat is removed, and bones and skin are discarded.Bite-sized pieces of turkey meat are added back into the soup.

      Enjoy A Bowl Of Turkey Black Bean Soup

      Now it’s time to enjoy a big, hot bowl of turkey black bean soup! Ladle portions of the hot soup into serving bowls and serve immediately! If desired, garnish with cilantro and/or sour cream.

      We love this soup when served with toasted garlic bread on the side, because we can dip the bread in the hot soup… it’s so good!

      The black beans are tender, the broth is seasoned well, and the turkey helps add more protein and flavor to this delicious soup! 

      Turkey black bean soup, topped with cilantro, served with bread on the side.A bowl of the turkey black bean soup, garnished with cilantro leaves.

      I hope you have the opportunity to try this wonderful soup. It is filing and delicious and is a fantastic way to use up leftover turkey!

      If you enjoy using an Instant Pot, be sure to check out my other recipes, including Instant Pot Beef Stew, Ground Beef Stroganoff, Pork Carnitas, and Rice Pudding!

      Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you… and have a great day!

      Looking For More SOUP Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious soups (and other Instant Pot recipes) to enjoy, including:

      Want More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc.
      Would you like to join our growing list of subscribers?

      There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
      You can submit your e-mail address there, to be added to my mailing list.

      Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:       The Grateful Girl Cooks!
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      Author's signature

      Recipe adapted from: “The Ultimate Instant Pot Cookbook”, by Coco Morante, page 85, published by TenSpeed Press, 2018

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

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      Turkey Black Bean Soup (Instant Pot)
      Prep Time
      15 mins
      Cook Time
      1 hr 15 mins
      Natural Pressure Release Time
      25 mins
      Total Time
      1 hr 55 mins
       

      Make delicious Turkey Black Bean Soup using an Instant Pot and leftover turkey! The recipe yields six servings of this hearty, filling soup.

      Category: Main Dish, Soup
      Cuisine: All Cuisines
      Keyword: Instant pot, turkey black bean soup
      Servings: 6
      Calories Per Serving: 277 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 3 Tablespoons olive oil
      • 1 medium yellow onion peeled, diced
      • 1 medium green bell pepper seeded, diced
      • 2 medium celery stalks diced
      • 1½ teaspoons minced garlic
      • 1 teaspoon salt
      • ½ teaspoon black pepper
      • ⅛ teaspoon red chili pepper flakes
      • 1¼ cups dried black beans
      • 14 ounces cooked turkey drumstick (and 1 wing) bone in total amount = 14 ounces
      • 4 cups water
      • 1 Tablespoon apple cider vinegar
      Optional Garnish: cilantro/sour cream
        US Customary - Metric
        Instructions

        1. Measure olive oil into the inner pot and press SAUTÉ button to heat the olive oil. Once oil is hot (but not smoking), add onion, bell pepper, celery, salt, pepper, and red chili pepper flakes. Stir to combine; sauté for 4 minutes or until tender. Stir in garlic. Cook 1 minute, stirring often (to not burn the garlic).

        2. Put dried beans and turkey into the pot. Pour in 4 cups of water, which should slightly submerge veggies and beans.

        3. Lock the lid in place; flip Pressure Release knob to SEALING. Press the CANCEL button to stop the Sauté function. Select the MANUAL button (or the Bean/Chili or Pressure Cook button). Set cooking timer for 1 hour and 15 minutes at HIGH pressure. Once the Instant Pot has reached full pressure (takes about 15 minutes), the cooking time will begin.

        4. Once cooking program has ended, let the pressure release NATURALLY for 25 minutes (do nothing!). After 25 minutes, flip the Pressure Release knob to VENTING, which lets any remaining steam escape. Once pressure gauge has dropped back down (indicating no remaining internal pressure), it is safe to open the Instant Pot.

        5. Use a large slotted spoon (or tongs) to transfer turkey from the pot to a cutting board. Remove meat from the bones, discarding skin/bones. Cut turkey into small pieces (or shred it). Place meat back into the pot. Add apple cider vinegar; stir until incorporated. Taste soup; add more salt/pepper, if desired.

        6. Serve soup immediately; garnish portions with cilantro or sour cream, if desired.

        Nutrition Facts
        Turkey Black Bean Soup (Instant Pot)
        Amount Per Serving (1 (1/6 of total))
        Calories 277 Calories from Fat 99
        % Daily Value*
        Fat 11g17%
        Saturated Fat 2g13%
        Polyunsaturated Fat 2g
        Monounsaturated Fat 6g
        Cholesterol 31mg10%
        Sodium 443mg19%
        Potassium 821mg23%
        Carbohydrates 29g10%
        Fiber 7g29%
        Sugar 2g2%
        Protein 18g36%
        Vitamin A 155IU3%
        Vitamin C 18mg22%
        Calcium 76mg8%
        Iron 3mg17%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Make delicious Turkey Black Bean Soup using an Instant Pot and leftover turkey! The recipe yields six servings of this hearty, filling soup.


        Oct
        2024

        Instant Pot Beef Stew

        categories: Beef, Instant Pot Recipes, Soups
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        Instant Pot Beef Stew is delicious, satisfying, and full of tender beef, potatoes, carrots, celery and onions in a savory thick broth.
        Instant Pot Beef Stew is delicious, satisfying, and full of tender beef, potatoes, carrots, celery and onions in a savory thick broth.

        I have really enjoyed using the Instant Pot I received this year from our son! It’s been pretty HOT here in Oregon this summer, so I’ve loved not having to heat up our house by using our oven much, because I’m using this handy appliance!

        I grew up eating my Mom’s beef stew and I’ve been making Classic Beef Stew (oven-baked) for many, many years. It’s such a comforting and filling meal! When I saw a recipe in one of the cookbooks I own for Instant Pot Beef Stew, I KNEW I had to try it!

        After making several changes to the original recipe, this recipe for Instant Pot Beef Stew was the final result. It’s delicious, and I hope you enjoy it, too. Here’s how to make it.

        Scroll Down For A Printable Recipe Card At The Bottom Of The Page

        A Little Prep

        Pat two pounds of beef stew meat dry using paper towels, then lightly season the meat on all sides with salt and pepper. Set the beef aside.

        Beef stew meat is lightly seasoned with salt and pepper.

        Press the SAUTÉ button on your Instant Pot. Heat the oil, then once it is hot add chopped onions, celery, and minced garlic. Cook these ingredients, stirring often for 4-5 minutes, until the onions become translucent in color and have softened.

        Chopped onions, celery and minced garlic are sautéed in the Instant Pot.

        Add beef broth, red wine, Dijon mustard, tomato sauce, dried rosemary and one bay leaf to the vegetables in the pot. Stir in the seasoned stew meat until all ingredients have been combined.

        Beef broth, red wine, etc. are added to the cooked veggies in the Instant Pot.Seasoned beef stew meat is added to the pot and stirred until combined.

        Cooking Instant Pot Beef Stew

        Lock the lid on the Instant Pot and turn the Pressure Release knob on top to SEALING. Press the CANCEL button to turn off the sauté function.

        Press the MANUAL (high heat) button (or the MEAT/STEW button, if your machine has one). Set the timer for 30 minutes of cooking at high pressure.

        The Instant Pot will take between 10-15 minutes to reach full internal pressure. The Pressure valve/button on top will pop up, and the cooking timer will begin.

        Instant Pot cooks the stew in a short amount of time.

        Add Potatoes And Carrots

        When the beef stew has cooked for 30 minutes, carefully flip the Pressure Release knob to VENTING to do a quick release of pressure/steam. **Once all the pressure has been released, the pressure valve/button on top will drop back down, indicating it is safe to remove the lid**.

        Open the lid, find and discard the bay leaf. Add the potatoes and carrots to the pot, and quickly stir them in, until combined.

        Lock the lid back on again. Turn the pressure release knob on top to SEALING. Press the CANCEL button to reset the timer, then press the MANUAL button (or Pressure Cook button) and re-set the cooking time for 4 minutes on High pressure. You will need to wait another 10-15 minutes for the Instant Pot to reach full pressure again and the cooking time to begin.

        Once the cooking time has ended (again), turn the Pressure Release knob to VENTING to quickly release the pressure/steam from the pot. Keep the lid ON, once all pressure has been released.

        Raw carrot chunks and potatoes are added into the stew and then cooked.Potatoes and carrot chunks have now been cooked with the stew.

        Add A “Slurry” To Help Thicken The Stew

        The final step is to slightly thicken the stew. Make a “slurry” by mixing cornstarch and water in a small bowl or container until it is smooth and lump-free.

        Remove the lid from the stew, and very quickly stir the “slurry” into the liquid in the pot. Put the lid back on the pot and let the Instant Pot Beef Stew stand for 5 minutes (covered), in order for the stew liquid to thicken.

        Open the lid and take a tiny bite. Add additional salt and/or pepper, if necessary, to suit your taste.

        A slurry of water and cornstarch is added to the beef stew, to thicken sauce.After slurry has been added, the beef stew is ready to be served.

        Time To Enjoy Instant Pot Beef Stew

        Use a ladle to scoop out portions of the beef stew into serving bowls while it is really hot. There should be enough stew for 6 servings.

        White bowl, filled with hot and delicious beef stew.

        The beef, potatoes and carrots should be incredibly tender, and the flavor of the sauce is wonderful! Any alcohol that was in the red wine will have cooked off, so no worries for your children there!

        Enjoy this hearty, delicious Instant Pot Beef Stew with those you love! Any leftovers will keep up to 3-4 days in the refrigerator, if stored in an airtight container. Microwave the stew to reheat.

        A close up photo of the beef, potatoes and carrots in the beef stew.Two white bowls, filled with Instant Pot Beef Stew, ready to be enjoyed.

        I hope you have the chance to make this Instant Pot Beef Stew and trust you (and those you love) will enjoy it as much as we do. 

        Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day!

        Looking For More INSTANT POT Recipes?

        You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have begun adding Instant Pot recipes to my website, and already have already published several you may enjoy, including:

        Want More Recipes? Get My FREE Newsletter!

        I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
        Would you like to join our growing list of subscribers?

        There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
        You can submit your e-mail address there, to be added to my mailing list.

        Find Me On Social Media:

        Facebook page: The Grateful Girl Cooks!
        Pinterest:         The Grateful Girl Cooks!
        Instagram:         jbatthegratefulgirlcooks

        Author's signature

        Recipe adapted from: “The Ultimate Instant Pot Cookbook”, by Coco Morante, page 207, published in 2018 by TenSpeed Press

        ↓↓ PRINTABLE RECIPE BELOW ↓↓

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        Instant Pot Beef Stew
        Prep Time
        10 mins
        Cook Time
        40 mins
        Time To Reach Full Pressure (inactive)
        30 mins
        Total Time
        1 hr 20 mins
         

        Instant Pot Beef Stew is delicious, satisfying, and full of tender beef, potatoes, carrots, celery and onions in a savory thick broth.

        Category: Main Dish
        Cuisine: American
        Keyword: instant pot, beef stew
        Servings: 6
        Calories Per Serving: 378 kcal
        Author: JB @ The Grateful Girl Cooks!
        Ingredients
        • 2 pounds beef stew meat
        • 1 teaspoon salt
        • 1 teaspoon black pepper
        • 2 Tablespoons vegetable oil
        • 1 medium yellow onion finely chopped
        • 2 stalks celery diced
        • 1½ Tablespoons minced garlic
        • ¾ cup beef broth
        • ¾ cup red wine
        • 2½ Tablespoons Worcestershire sauce
        • ¾ Tablespoon Dijon mustard
        • 2 Tablespoons tomato sauce
        • ¾ teaspoons dried rosemary crumbled
        • 1 bay leaf
        • 4 medium carrots peeled, sliced in 1" rounds
        • 2 medium russet potatoes (or Yukon Gold) peeled, cut in 1" cubes
        • 1 Tablespoon cornstarch
        • 1 Tablespoon water
        US Customary - Metric
        Instructions

        1. Pat beef dry with paper towels; season on all sides with salt and pepper. Set aside.

        2. Press SAUTÉ button on Instant Pot. Heat oil; once hot add onions, celery, garlic. Cook, stirring often for 4-5 minutes, until onions are translucent and soft. Add broth, wine, Dijon, tomato sauce, rosemary, bay leaf and the beef. Stir to combine.

        3. Lock lid on; turn Pressure Release knob on top to SEALING. Press CANCEL button to turn off Sauté setting. Press the MANUAL (high heat) button (or MEAT/STEW button, if your machine has one). Set timer for 30 minutes at high pressure. The Instant Pot will take between 10-15 minutes to reach full pressure, then pressure valve/button on top will pop up, and cooking timer will begin.

        4. When cooking time ends, carefully flip Pressure Release knob on top to VENTING to do a quick release of pressure/steam. *Once all pressure is released, the pressure valve/button on top will drop down, indicating it's safe to remove the lid.* Open the lid, find/discard bay leaf. Add potatoes and carrots; quickly stir until combined. Lock lid on again. Turn pressure release knob to SEALING. Press CANCEL button to reset timer, then press MANUAL button (or Pressure Cook button) and re-set cooking time for 4 minutes on High pressure. You'll need to wait 10-15 minutes for the Instant Pot to reach full pressure again and cooking time to begin. Once cooking program ends, flip Pressure Release knob to VENTING to quickly release pressure/steam. Keep the lid ON, once all pressure is released.

        5. Mix cornstarch and water in a small bowl until it's smooth/lump-free. Remove Instant Pot lid; quickly stir cornstarch mixture into stew. Put the lid back on the pot. Let the stew rest for 5 minutes (covered), in order for sauce to thicken. Open lid; taste stew. Add additional salt and/or pepper if necessary.

        6. Ladle stew into individual bowls. Serve immediately, while hot. Enjoy!

        Recipe Notes

        NOTE: You can substitute boneless beef chuck, cut into 1" cubes and trimmed of excess fat, if desired.

        Nutrition Facts
        Instant Pot Beef Stew
        Amount Per Serving (1 (1/6 of total))
        Calories 378 Calories from Fat 108
        % Daily Value*
        Fat 12g18%
        Saturated Fat 3g19%
        Trans Fat 0.03g
        Polyunsaturated Fat 3g
        Monounsaturated Fat 4g
        Cholesterol 94mg31%
        Sodium 765mg33%
        Potassium 1145mg33%
        Carbohydrates 23g8%
        Fiber 3g13%
        Sugar 4g4%
        Protein 36g72%
        Vitamin A 6887IU138%
        Vitamin C 10mg12%
        Calcium 80mg8%
        Iron 5mg28%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Instant Pot Beef Stew is delicious, satisfying, and full of tender beef, potatoes, carrots, celery and onions in a savory thick broth.


        Jul
        2024

        Lentil Potato Soup

        categories: Main Dishes, Meatless Meals, Soups
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        Lentil Potato Soup is a hearty and filling meatless soup that serves 6 and is easy to make. It’s also budget friendly and tastes delicious!
        Lentil Potato Soup is a hearty and filling meatless soup that serves 6 and is easy to make. It's also budget friendly and tastes delicious!

        Today I want to share a delicious recipe for a meatless soup that tastes great, and is really simple to prepare.  Even though I am not a vegetarian, my husband and I often enjoy meatless meals.

        I’m always on the lookout for meatless recipes, especially because one of our sons (and his girlfriend) are vegetarians. This recipe for lentil potato soup is a yummy recipe I’m positive they will enjoy!

        Even if you are NOT a vegetarian, I’m confident you are going to enjoy this delicious meatless soup, full of protein and fiber! 

        Lentils are such a wonderful source of protein and prebiotic fiber, and are low in fat, too! These wonderful legumes are available in grocery stores everywhere (found with the dried beans). Lentils are also quite inexpensive and are a great item for the pantry, because of their long shelf life.

        The addition of potatoes, carrots, onion, tomato sauce, garlic, celery and spices give this soup great flavor, as well. You’ll also love how simple it is to make, which is an added bonus! Here’s how to make lentil potato soup.

        Scroll Down For A Printable Recipe Card At The Bottom Of The Page

        A Word About The Lentils

        For this recipe I used a combination of three types of lentils I already had in our pantry: red lentils, green lentils and brown lentils. If you only have ONE type of lentils to use (preferably brown, black, or green) that will still be absolutely delicious, as well.

        I don’t recommend using all red lentils because they can become soft and “mushy” when cooked for a long time, more so than the other three varieties.

        Before beginning to cook this soup, rinse the raw, dried lentils and drain them very well. Repeat this 2-3 times, then set the rinsed and dried lentils aside, to be added later to the soup.

        Lentils (red, green and brown) are rinsed and drained, then set aside in bowl.

        How To Make The Soup

        Now it’s time to prepare the soup. In a large cooking pot (or Dutch oven), heat vegetable oil on medium heat. Stir in diced onion, and cook this for about 1 minute, stirring often.

        Add diced carrots, celery, and minced garlic to the pot, and stir to combine. Continue to cook the veggies for 3 minutes, stirring often, so the garlic doesn’t burn and become bitter.

        Diced onions are cooked in oil in a large soup pot.Diced carrots, celery and minced garlic are added to the pan and cooked.

        Add the drained lentils, tomato paste and tomato sauce to the pot. Stir well, to combine these ingredients. Cook on medium heat for 1 minute, stirring often.

        Lentils, tomato paste and tomato sauce are added to the soup pot.

        Add The Potatoes And Spices

        Stir in 4 cups of water (or chicken broth) into the veggies, then add the potato chunks. The potatoes can either be peeled or not, depending on your personal preference. We leave them on (after washing them well).

        I also use a combination of russet potatoes, red potatoes and a couple yukon gold potatoes. You can use only one kind of potato if that’s what you have, just be sure to use ¾ pound total of bite-sized potato pieces.

        Stir in salt, pepper, dried thyme and oregano until they’re incorporated into the soup.

        Water and bite-sized potatoes are added to the soup pot.Salt, pepper, oregano and thyme are stirred into the lentil potato soup.

        Time To Cook The Soup

        Put a lid on the soup pot and let the soup come to a boil. Turn the heat down to Medium-Low. Continue cooking the soup (covered) on a low simmer for between 30-35 minutes, stirring occasionally.

        Take a taste. The lentil potato soup is done cooking when the lentils AND the potato chunks are soft and tender. Season the soup to taste with additional salt and pepper, if necessary.

        The lentil potato soup is fairly thick in density. If you want it to be more “soupy” in texture, stir in a bit more water (about ½ -1 cup), and make sure the soup is heated through before serving. 

        A pot of lentil potato soup is ready to serve, after cooking for 35 minutes.

        Serve The Lentil Potato Soup

        Ladle the hot lentil potato soup into serving bowls, and serve this dish hot! We enjoyed the soup with a slice of homemade garlic butter naan bread on the side!

        The naan was perfect for this thick soup and we enjoyed dipping pieces of it into the soup and scooping up lentils and veggies. YUM!

        A close up photo of the lentil potato soup, served in a white bowl.A white bowl of lentil potato soup, with garlic butter naan bread on the side.

        I hope you have the opportunity to try this delicious, meatless soup, and trust you will enjoy it as much as we do. It is a filling, hearty soup I am confident you’re going to like!

        Thanks for stopping by, and please come back again soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

        Looking For More SOUP Recipes?

        You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious soup recipes to choose from, including:

        Want More Recipes? Get My FREE Newsletter!

        I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
        Would you like to join our growing list of subscribers?

        There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
        You can submit your e-mail address there, to be added to my mailing list.

        Find Me On Social Media:

        Facebook page: The Grateful Girl Cooks!
        Pinterest:         The Grateful Girl Cooks!
        Instagram:         jbatthegratefulgirlcooks

        Author's signature

        Recipe adapted from (and with thanks to): Mira, at cookinglsl.com/easy-lentil-potato-soup-recipe/

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        Lentil Potato Soup
        Prep Time
        10 mins
        Cook Time
        35 mins
        Total Time
        45 mins
         

        Lentil Potato Soup is a hearty and filling meatless soup that serves 6 and is easy to make. It's also budget friendly and tastes delicious!

        Category: Main Dish, Soup
        Cuisine: American
        Keyword: lentil potato soup
        Servings: 6
        Calories Per Serving: 234 kcal
        Author: JB @ The Grateful Girl Cooks!
        Ingredients
        • 1½ Tablespoons vegetable oil
        • ⅓ cup yellow onion diced
        • 2 medium carrots peeled, diced
        • 1 stalk celery diced
        • 3 cloves garlic minced
        • ¼ cup tomato sauce
        • 2 Tablespoons tomato paste
        • 1¼ cups lentils rinsed, drained well
        • 2 teaspoons salt
        • ½ teaspoon dried oregano
        • ¼ teaspoon black pepper
        • ¼ teaspoon dried thyme
        • 4 cups water OR chicken broth + more, as need to thin soup
        • ¾ pound potatoes (russet, red, Yukon- or combo) cut in bite-sized pieces
        US Customary - Metric
        Instructions

        1. Rinse lentils and drain 2-3 times. Set aside.

        2. In a large cooking pot, heat oil on Medium. When oil is hot, stir in onion; cook 1 minute, stirring often. Add diced carrots, celery, and minced garlic to the pot; stir to combine. Cook for 3 minutes, stirring often so garlic doesn't burn.

        3. Add drained lentils, tomato paste and tomato sauce. Stir well, to combine. Cook on Medium heat for 1 minute, stirring often.

        4. Stir in water (or chicken broth), then add potatoes, salt, pepper, dried thyme and oregano. Stir until they're incorporated into the soup.

        5. Cover the pot and let soup come to a boil. Turn heat down to Medium-Low. Continue cooking (covered) on a low simmer for 30-35 minutes; stir occasionally. Soup is done when lentils AND potatoes are soft/tender. Taste, then add additional salt and pepper, if desired. TIP: If you want soup to be less thick, stir in more water (½ -1 cup); make sure soup is heated through. 

        6. Ladle the hot soup into serving bowls, and serve immediately! Enjoy! Any leftovers can be easily re-heated.

        Nutrition Facts
        Lentil Potato Soup
        Amount Per Serving (1 (1/6 of total))
        Calories 234 Calories from Fat 36
        % Daily Value*
        Fat 4g6%
        Saturated Fat 1g6%
        Trans Fat 0.02g
        Polyunsaturated Fat 2g
        Monounsaturated Fat 1g
        Sodium 898mg39%
        Potassium 829mg24%
        Carbohydrates 38g13%
        Fiber 15g63%
        Sugar 4g4%
        Protein 12g24%
        Vitamin A 3577IU72%
        Vitamin C 11mg13%
        Calcium 50mg5%
        Iron 4mg22%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Lentil Potato Soup is a hearty and filling meatless soup that serves 6 and is easy to make. It's also budget friendly and tastes delicious!


        Jun
        2024

        Broccoli Cheese Soup (Instant Pot)

        categories: Instant Pot Recipes, Soups
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        Whip up delicious Broccoli Cheese Soup using an Instant Pot in about 30 minutes! This soup recipe is easy to make and yields 6 servings.
        Whip up delicious Broccoli Cheese Soup using an Instant Pot in about 30 minutes! This soup recipe is easy to make and yields 6 servings.

        Last summer, our oldest son gave me his Instant Pot, after moving out of his apartment, getting married in Portugal and moving to Portugal.

        After researching how to use an Instant Pot since he didn’t have the instruction manual, I figured it out and have been using it ever since. True story!

        So now, almost a year after receiving my Instant Pot, I’m finally getting around to posting the first IP recipe on my blog! I’ve made quite a few meals already using the Instant Pot, but this is the first “OFFICIAL” recipe I’m adding to the blog, with more to come in the days ahead.

        This original recipe came from a wonderful cookbook I purchased by author Coco Morante, and I highly recommend her book, referenced below.

        So… if you have an Instant Pot and would like to make some delicious Broccoli Cheese Soup using it, here’s how to do that.

        Scroll Down For A Printable Recipe Card At The Bottom Of The Page

        How To Make Broccoli Cheese Soup In An Instant Pot

        The first thing you need to do is remove the lid and then program the Instant Pot to SAUTÉ. Place 2 Tablespoons butter in the inner pot and heat, stirring often, until the butter has melted.

        Instant pot is ready to cook some broccoli cheese soup!

        To the melted butter add finely diced onion, diced celery, shredded carrot, minced garlic and salt, and stir to combine these ingredients.

        Sauté the veggies for about 4-5 minutes, stirring often. When done, the onion should have softened considerably, but should still be translucent in color (not browned or crispy).

        Now stir in one pound of small broccoli florets and 3 cups of vegetable broth. Stir until combined, pushing the broccoli down into the liquid.

        Onion, carrots, celery, and garlic are sautéed in melted butter.Broccoli florets and vegetable broth are added to the Instant Pot.

        Put the cover on the Instant Pot, and make sure it is securely locked in place. Flip the pressure release knob to SEALING. Push the CANCEL button to clear the cooking program, then press either the MANUAL or PRESSURE COOK button (depending on your machine).

        Set the cooking time for 1 minute at High pressure. Now the machine will start heating up before the pressure cooking begins. It will take about 8-10 minutes before the Instant Pot reaches full pressure and the 1 minute cooking timer starts.

         

        Make A “Slurry”

        During the time the soup is coming to pressure and cooking, you can make the “slurry” which will be used to slightly thicken the soup once cooked.

        In a bowl or medium-sized measuring cup, combine half and half, hot sauce and cornstarch, and stir until fully combined, with no lumps. Set aside until the soup has finished cooking.

        Finish Making The Broccoli Cheese Soup

        Once the timed cooking ends for the soup, let the pressure release NATURALLY for 5 minutes (do nothing). After 5 minutes, flip the pressure release knob to VENTING, which will allow any remaining steam inside to release immediately.

        Carefully remove the lid, then press the CANCEL button, to again reset your Instant Pot. Now push the SAUTÉ button again.

        After pressure cooking the soup is ready to be thickened.

        Give the “slurry” you made a quick stir once again, then add it to the soup. Now toss in all that beautiful shredded cheddar cheese, and stir to combine.

        A "slurry" of half and half, cornstarch and hot sauce is added to the soup.Lots of shredded cheddar cheese is stirred into the hot soup until melted.

        Continue to stir and cook the soup at a low simmer (not boiling) until the cheese has melted and the slurry mixture has slightly thickened the broccoli cheese soup.

        Once the soup is fully heated through, it is done. However, I suggest taking a bite and then adding more salt (if desired), to suit your taste. If you want the soup spicier, by all means, add some more hot sauce!

        After the broccoli cheese soup has thickened slightly, it is ready to serve.

        Serve The Broccoli Cheese Soup

        Ladle the broccoli cheddar soup into serving bowls, and garnish the top with additional shredded cheese (optional, but good).

        Serve this delicious soup with a nice warm piece of bread or a green salad on the side. We enjoyed our soup with warm slices of homemade Oatmeal Molasses Bread on the side, and it was a great combination!

        Bowl of broccoli cheese soup topped with cheese, and bread on the side.Grated cheddar cheese on top of a hot bowl of broccoli cheese soup.

        I hope you have the chance to make this Instant Pot recipe for Broccoli Cheese Soup, and trust you’ll enjoy it as much as we do. We like the convenience of using the Instant Pot for making soup in a short amount of time!

        Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day.

        Looking For More SOUP Recipes?

        You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful soup recipes to choose from, including:

        Want More Recipes? Get My FREE Newsletter!

        I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
        Would you like to join our growing list of subscribers?

        There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
        You can submit your e-mail address there, to be added to my mailing list.

        Find Me On Social Media:

        Facebook page: The Grateful Girl Cooks!
        Pinterest:         The Grateful Girl Cooks!
        Instagram:         jbatthegratefulgirlcooks

        Author's signature

        Original Recipe Source: “The Ultimate Instant Pot Cookbook” by Coco Morante, page 91, published in 2018 by TenSpeed Press

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        Broccoli Cheese Soup (Instant Pot)
        Prep Time
        10 mins
        Cook Time
        20 mins
        Total Time
        30 mins
         

        Whip up delicious Broccoli Cheese Soup using an Instant Pot in about 30 minutes! This soup recipe is easy to make and yields 6 servings.

        Category: Main Dish, Soup
        Cuisine: American
        Keyword: broccoli cheese soup, Instant pot
        Servings: 6
        Calories Per Serving: 297 kcal
        Author: JB @ The Grateful Girl Cooks!
        Ingredients
        • 2 Tablespoons butter
        • 1 medium yellow onion peeled/finely diced
        • 1 large stalk celery finely diced
        • 1 large carrot peeled/shredded
        • 2 cloves minced garlic
        • ⅛ teaspoon salt
        • 1 pound broccoli florets bite sized florets
        • 3 cups vegetable broth
        • 1 cup half and half
        • 2 Tablespoons corn starch
        • 2 teaspoons hot sauce (Frank's red hot or Crystal)
        • 2 cups shredded cheddar cheese tightly packed
        OPTIONAL GARNISH: additional shredded cheese to sprinkle on top of soup, for serving
          US Customary - Metric
          Instructions

          1. Remove IP lid; press SAUTÉ button. Put butter in the inner pot and cook, stirring often, until butter melts.

          2. Add onion, celery, carrot, garlic and salt; stir to combine. Sauté veggies for 4-5 minutes, stirring often. When done, onion should have softened , but still be translucent in color. Stir in broccoli and vegetable broth, pushing the broccoli down into the broth.

          3. Lock the lid securely on the IP. Flip the pressure release knob to SEALING. Push the CANCEL button to clear the cooking program, then press the MANUAL or PRESSURE COOK button (depending on your machine). Set cooking time for 1 minute at High pressure. Now the machine will start heating up and will take about 8-10 minutes before the Instant Pot reaches full pressure and the 1 minute cooking timer starts.

          4. While soup is coming to pressure/cooking, make the "slurry" which will be used to thicken the soup. Stir half and half, corn starch and hot sauce in a bowl or measuring cup until combined (no lumps). Set aside until soup is done cooking.

          5. Once timed cooking is completed, let the pressure release NATURALLY for 5 minutes (do nothing). After 5 minutes, flip the pressure release knob to VENTING, which allows any remaining steam to release immediately. After all steam has released, carefully remove the lid. Press the CANCEL button, to again reset your Instant Pot, then push the SAUTÉ button again.

          6. Give the "slurry" another quick stir, then add it to the soup. Add cheese, and stir to combine. Continue to stir/simmer soup until cheese melts and soup has slightly thickened. Take a bite, then add more salt or hot sauce, if desired.

          7. Ladle hot soup into serving bowls; garnish with more cheese, if desired. Serve!

          Recipe Notes

          NOTE: The caloric calculation was made without the additional shredded cheese used as a garnish, as this is an optional topping.

          Nutrition Facts
          Broccoli Cheese Soup (Instant Pot)
          Amount Per Serving (1 (1/6 of total))
          Calories 297 Calories from Fat 198
          % Daily Value*
          Fat 22g34%
          Saturated Fat 13g81%
          Trans Fat 0.2g
          Polyunsaturated Fat 1g
          Monounsaturated Fat 5g
          Cholesterol 62mg21%
          Sodium 913mg40%
          Potassium 419mg12%
          Carbohydrates 15g5%
          Fiber 3g13%
          Sugar 6g7%
          Protein 13g26%
          Vitamin A 3411IU68%
          Vitamin C 71mg86%
          Calcium 360mg36%
          Iron 1mg6%
          * Percent Daily Values are based on a 2000 calorie diet.

          Here’s one more to pin on your Pinterest boards!Whip up delicious Broccoli Cheese Soup using an Instant Pot in about 30 minutes! This soup recipe is easy to make and yields 6 servings.


          Jan
          2024

          Greek Cannellini Bean Stew

          categories: Soups
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          Greek Cannellini Bean Stew is an easy to make, meatless hearty stew with carrots, onion, garlic, celery and a hint of orange! It’s DELICIOUS!
          Greek Cannellini Bean Stew is an easy to make, meatless hearty stew with carrots, onion, garlic, celery and a hint of orange! It's DELICIOUS!

          If you’re looking for a healthy, filling dish that is scrumptious and has lots of healthy ingredients (and fiber) in it, may I suggest this recipe for Greek Cannellini Bean Stew? It’s a wonderful meatless dish that vegetarians AND meat-lovers will surely enjoy!

          Greeks call this bean stew “Fasolada”, and it is a much-loved national dish that is considered “comfort food”. This simple stew has its origins in ancient Greece and was typically made using dried cannellini beans.

          This version of the bean stew uses canned beans, which is very convenient, because it dramatically reduces the time needed to make this dish.

          The stew only takes 15 minutes of prep, and then it is simmered on the stove for 30-35 minutes. When it’s done cooking, you will be left with a creamy, thick stew I’m confident you’ll enjoy!

          The surprising ingredient in this soup is the addition of fresh orange slices while it cooks! The natural oils in the orange peel and the fruit itself provide a hint of orange flavor (not overpowering at all!), which is a nice touch. Here’s how to make the stew.

          Scroll Down For A Printable Recipe Card At The Bottom Of The Page

          Prepare The Veggies

          Heat olive oil on Medium heat in a large soup pot. Add the chopped onion, and carrot and celery slices to the hot oil.

          Cook the veggies 8-10 minutes in the hot oil, stirring occasionally, until they become soft and tender (especially the carrots).

          Onion, carrots and celery are cooked in hot olive oil in large soup pot.

          Building The Stew

          Once the onions, carrots and celery have softened, add dried oregano, 1 bay leaf, tomato paste and two slices of fresh orange (including peel) to the soup pot.

          Stir to combine these ingredients, then let them cook 2 more minutes on Medium heat, stirring occasionally.

          Orange slices, oregano, tomato paste and bay leaf are added to soup pot.

          Now it’s time to add the canned cannellini beans to the soup pot. You will use a total of 2 cans of beans, following the instructions below.

          Drain ONLY 1 CAN of cannellini beans and then add the beans (without liquid) to the stew. The remaining can of beans should be added to the stew INCLUDING THE LIQUID.

          Stir in 1 cup of water to the soup pot, salt and pepper, then stir to combine all the ingredients. 

          Cannellini beans, water, salt and pepper are now added to the stew.

          Cook The Stew

          Cook the Greek Cannellini Bean Stew (uncovered) for 30-35 minutes on a LOW simmer, stirring occasionally. The stew will thicken considerably as it cooks, which is a GOOD thing!

          If at any point, you notice the stew is cooking too fast or begins sticking to the bottom of the pan, make sure the heat is very low. You may wish to add a tiny bit of water.

          When the stew has finished cooking, and it’s thick and creamy, it is done. Remove the bay leaf and orange slices from the pot before serving.

          The Greek Cannellini Bean Stew cooks 30 minutes, or until thickened.The thickened bean stew is ready to be served once hot and thickened.

          Serve The Greek Cannellini Bean Stew

          Ladle the Greek Cannellini Bean Stew into 4 bowls, dividing evenly. If desired, garnish each serving with half an orange slice (this is optional).

          Serve the stew hot, and enjoy the wonderful flavor of this vegetarian dish. We especially enjoy eating the stew with a thick, crusty piece of garlic bread on the side. YUM!

          The Greek Cannellini Bean Stew is served with an orange slice as garnish.A spoonful of the thick, creamy Greek Cannellini Bean Stew.

          I really hope you enjoy this hearty cannellini bean stew. Even though it is meatless, it has lots of protein (from the beans) and vegetables, and always fills us up!

          Thank you for taking time out of your busy day to visit my blog. I appreciate it, and invite you to come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

          Looking For More SOUP And STEW Recipes?

          You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of soup and stew recipes, including:

          Want More Recipes? Get My FREE Newsletter!

          I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
          Would you like to join our growing list of subscribers?

          There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
          You can submit your e-mail address there, to be added to my mailing list.

          Find Me On Social Media:

          Facebook page: The Grateful Girl Cooks!
          Pinterest:           The Grateful Girl Cooks!
          Instagram:           jbatthegratefulgirlcooks

          Author's signature

          Recipe adapted from: Koula Barydakis at: mediterraneanliving.com/white-bean-soup/

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          Greek Cannellini Bean Stew
          Prep Time
          15 mins
          Cook Time
          30 mins
          Total Time
          45 mins
           

          Greek Cannellini Bean Stew is an easy to make, meatless hearty stew with carrots, onion, garlic, celery and a hint of orange! It's DELICIOUS!

          Category: Main Dish, Soup
          Cuisine: Greek
          Keyword: Greek Cannellini Bean Stew
          Servings: 4
          Calories Per Serving: 405 kcal
          Author: JB @ The Grateful Girl Cooks!
          Ingredients
          • ¼ cup extra virgin olive oil
          • ½ large yellow onion chopped
          • 3 medium carrots , peeled, thinly sliced
          • 3 stalks celery thinly sliced
          • ¼ teaspoon dried oregano
          • 1 bay leaf
          • 1 Tablespoon tomato paste
          • 2 thin slices orange round slices, include peel and flesh
          • 31 ounces canned cannellini beans =2 (15.5 oz. cans), DO NOT DRAIN
          • 1¼ cup water
          • ¼ teaspoon salt or more, to taste
          • ¼ teaspoon ground black pepper or more, to taste
          US Customary - Metric
          Instructions

          1. Heat olive oil on Medium heat in a large soup pot or Dutch oven. Add chopped onion, carrot and celery slices to the hot oil. Cook 8-10 minutes, stirring occasionally, until they become soft/tender (especially the carrots).

          2. Add oregano, 1 bay leaf, tomato paste and two slices of orange (including peel) to soup pot. Stir to combine, then let them cook 2 more minutes on Medium heat, stirring occasionally.

          3. Drain 1 CAN of cannellini beans and then add the beans (without liquid) to the stew. The remaining can of beans should then be added to the stew INCLUDING THE LIQUID. Add water, salt and pepper to the stew; stir to combine ingredients. 

          4. Cook for 30-35 minutes on a LOW simmer, stirring occasionally. The stew will thicken considerably as it cooks. If at any point, you notice stew cooking too fast or sticking to the bottom of the pan, make sure the heat is very low. You may add just a tiny bit of water. When the stew has finished cooking, and it's thick and creamy, it is done. Remove bay leaf and orange slices from stew before serving.

          5. Ladle stew into 4 bowls, dividing evenly. Garnish each serving with a fresh half of an orange slice (OPTIONAL). Serve hot, and enjoy!

          Nutrition Facts
          Greek Cannellini Bean Stew
          Amount Per Serving (1 (1/4 of total))
          Calories 405 Calories from Fat 126
          % Daily Value*
          Fat 14g22%
          Saturated Fat 2g13%
          Polyunsaturated Fat 2g
          Monounsaturated Fat 10g
          Sodium 248mg11%
          Potassium 1294mg37%
          Carbohydrates 55g18%
          Fiber 13g54%
          Sugar 5g6%
          Protein 17g34%
          Vitamin A 7845IU157%
          Vitamin C 6mg7%
          Calcium 199mg20%
          Iron 7mg39%
          * Percent Daily Values are based on a 2000 calorie diet.

          Here’s one more to pin on your Pinterest boards!Greek Cannellini Bean Stew is an easy to make, meatless hearty stew with carrots, onion, garlic, celery and a hint of orange! It's DELICIOUS!


          Nov
          2023

          Turkey Mulligatawny Soup

          categories: Soups
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          Leftover turkey? Make Turkey Mulligatawny Soup with turkey, rice, carrots, celery, onion, apple & curry powder. It’s hearty and satisfying!
          Leftover turkey? Make Turkey Mulligatawny Soup with turkey, rice, carrots, celery, onion, apple & curry powder. It's hearty and satisfying!

          The first time I tried mulligatawny soup was about 20 years ago. A friend and I were invited to another friends home for lunch, and she served mulligatawny soup to us.

          My first reaction was “Mulliga-WHAT?”, because I had never heard of this soup before. When she told me there was a combination of vegetables, meat and green apples in it, truthfully I had my doubts whether it would be something I would enjoy.

          However… it was fantastic, and all was well in the soup world. True story! Who knew that a thick soup with VEGETABLES and APPLES in it could taste so good? 

          Mulliga-WHAT?

          In researching more about this soup, I discovered there are many variations and recipes available. I learned mulligatawny soup was fairly common around the end of the 18th century in India, but tended to be more of a spicy, thin broth, which its original name was translated in English to “pepper water”.

          Apparently, as the British gained more influence and prevalence over the years in India, their version of this soup began to include meat or mutton, more vegetables, and a creamier consistency. That is why mulligatawny soup is often commonly referred to as an Indian-British soup.

          Years later, I found a recipe for a wonderful mulligatawny soup in one of my cookbooks. After making a few changes, it brings back memories of the soup my friend served me. This modified version is the recipe I am sharing today. Here’s how to prepare it.

          Scroll Down For A Printable Recipe Card At The Bottom Of The Page

          Prep The Vegetables

          The first thing you will need to do is prep the veggies and fruit. Finely chop 3 ribs of celery and peel and chop a yellow onion.

          Peel, and finely chop carrots, then peel, core and finely chop a green Granny Smith apple. These are the veggies (and fruit) that will help to bring flavor and texture to the mulligatawny soup.

          Onion, green apple, celery and carrots are finely chopped for the soup.

          Melt 2 Tablespoons of butter (on Medium heat)in a large soup pot, then add the prepared ingredients (celery, onion, carrots and apple). 

          Cook the veggies (and apple) on Medium heat for 4 minutes, stirring occasionally. The onions should become tender and translucent.

          Stir in 2 cloves of minced garlic, and continue to cook for 1 more minute, stirring often so the garlic doesn’t burn.

          The chopped vegetables are cooked in butter in a large soup pot.Minced garlic is added to the cooked veggies in the soup pot.

          Prepare The Turkey Mulligatawny Soup

          Now it’s time to “build” the soup. Add a Tablespoon of curry powder to the veggies, and stir to combine. Continue to cook, (stirring often) for 1-2 minutes so the spices “bloom and develop” and are integrated into the veggies.

          Pour 4 cups of chicken broth into the pan, then add 2½ cups of cooked, shredded turkey. Stir to combine, and turn the heat up to High. Bring the soup up to a simmer (not boiling).

          Curry powder is stirred into the sautéed vegetables in the soup pot.Shredded cooked turkey and chicken broth is stirred into the soup.

          Reduce the heat back down to Medium, and stir in ½ cup of uncooked long grain white rice. Cover the soup pot and cook for 15-20 minutes, or until the rice has become tender (taste it to check).

          Uncooked long grain white rice is added to the turkey mulligatawny soup.

          Final Step Before Serving The Mulligatawny Soup

          Once the rice is tender, stir ¾ cup of low-fat sour cream (or plain, unsweetened yogurt) into the soup. Once incorporated, take a bite, then season to taste with salt and pepper.

          Turn the heat to Low and let the soup simmer for 7-8 minutes, or until it’s heated through, then the soup is ready to serve.

          Once rice is tender, sour cream is stirred into the soup and simmered.Salt and pepper is added to turkey mulligatawny soup before serving.

          Serve The Turkey Mulligatawny Soup

          Ladle the hot turkey mulligatawny soup into serving bowls, and serve, with a favorite green salad or crusty bread on the side!

          The mulligatawny soup is creamy AND chunky, thanks to the sour cream and amount of veggies and turkey. It has wonderful curry flavor, but it is definitely NOT overpowering.

          A big bowl of hot turkey mulligatawny soup is served.Lots of veggies and meat in a bowl of turkey mulligatawny soup.

          I really hope you enjoy this mouth-watering soup as much as we do! It is savory, full-flavored, and will warm you up on a cold and chilly day!

          Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, have a GREAT day, and may God bless you.

          Looking For More SOUP Recipes?

          You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of fabulous soup recipes to choose from, including:

          Want More Recipes? Get My FREE Newsletter!

          I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
          Would you like to join our growing list of subscribers?

          There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
          You can submit your e-mail address there, to be added to my mailing list.

          Find Me On Social Media:

          Facebook page: The Grateful Girl Cooks!
          Pinterest:           The Grateful Girl Cooks!
          Instagram:           jbatthegratefulgirlcooks

          Author's signature

          Recipe adapted from: “Williams Sonoma- Soup Of The Day”, page 286, published by Weldonowen in 2011

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          Turkey Mulligatawny Soup
          Prep Time
          15 mins
          Cook Time
          40 mins
          Total Time
          55 mins
           

          Leftover turkey? Make Turkey Mulligatawny Soup with turkey, rice, carrots, celery, onion, apple & curry powder. It's hearty and satisfying!

          Category: Main Dish, Soup
          Cuisine: All Cuisines
          Keyword: turkey mulligatawny soup
          Servings: 6
          Calories Per Serving: 260 kcal
          Author: JB @ The Grateful Girl Cooks!
          Ingredients
          • 2 Tablespoons butter
          • 1 medium yellow onion peeled, finely chopped
          • 1 medium Granny Smith apple peeled, cored, finely chopped
          • 3 large celery ribs finely chopped
          • 2 medium carrots peeled, finely chopped
          • 2 cloves garlic minced
          • 1 Tablespoon curry powder
          • 4 cups chicken broth
          • 2½ cups cooked, shredded turkey
          • ½ cup long grain rice (uncooked)
          • ¾ cup low-fat sour cream or plain unsweetened yogurt
          • salt and black pepper, to taste
          US Customary - Metric
          Instructions

          1. Melt butter on Medium heat in a large soup pot. Add onion, apple, celery and carrots. Cook for 4 minutes, stirring occasionally, until onions become tender/translucent. Add garlic; cook 1 minute, stirring often so it doesn't burn.

          2. Stir curry powder into the veggies until combined. Cook, stirring often, for 1-2 minutes. Add chicken broth and turkey. Stir to combine ingredients. Turn heat up to High and cook until soup is simmering (not boiling).

          3. Reduce heat to Medium. Stir in uncooked rice. Cover soup pot and cook for 15-20 minutes, or until rice is tender (taste it to check).

          4. Stir sour cream into the soup until incorporated. Take a bite- season to taste with salt and pepper. Turn heat to Low; let soup simmer (do not boil) for 7-8 minutes, or until heated through.

          5. Ladle hot soup into bowls, serve, and enjoy!

          Nutrition Facts
          Turkey Mulligatawny Soup
          Amount Per Serving (1 (1/6 of total))
          Calories 260 Calories from Fat 81
          % Daily Value*
          Fat 9g14%
          Saturated Fat 5g31%
          Trans Fat 0.2g
          Polyunsaturated Fat 1g
          Monounsaturated Fat 2g
          Cholesterol 62mg21%
          Sodium 722mg31%
          Potassium 394mg11%
          Carbohydrates 24g8%
          Fiber 2g8%
          Sugar 6g7%
          Protein 17g34%
          Vitamin A 3664IU73%
          Vitamin C 5mg6%
          Calcium 79mg8%
          Iron 1mg6%
          * Percent Daily Values are based on a 2000 calorie diet.

          Here’s one more to pin on your Pinterest boards!Leftover turkey? Make Turkey Mulligatawny Soup with turkey, rice, carrots, celery, onion, apple & curry powder. It's hearty and satisfying!