Soups Archives

Category: Soups

10
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!

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.

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.

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.

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.

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.

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 (recipe coming soon) 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!

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:

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

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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

Rinse lentils and drain 2-3 times. Set aside.
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.
Add drained lentils, tomato paste and tomato sauce. Stir well, to combine. Cook on Medium heat for 1 minute, stirring often.
Stir in water (or chicken broth), then add potatoes, salt, pepper, dried thyme and oregano. Stir until they're incorporated into the soup.
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.
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.

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14
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.

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.

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.

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.

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.

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!

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!

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 (1^st and 15^th) with lots of recipes, tips, etc..
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Original Recipe Source: “The Ultimate Instant Pot Cookbook” by Coco Morante, page 91, published in 2018 by TenSpeed Press

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0 from 0 votes

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

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

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10
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!

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).

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.

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.

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.

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!

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 (1^st and 15^th) 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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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

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

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).
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.
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.
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.
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!

18
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!

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.

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.

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).

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).

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.

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.

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 (1^st and 15^th) 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

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

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

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.
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).
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).
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.
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.

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03
Nov
2023

Creamy Pumpkin Coconut Soup

categories: Soups

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Creamy Pumpkin Coconut Soup is a delicious, comforting meal to enjoy on a cold day! This easy to make recipe serves 4 and has great flavor.

Fall is here, and I’ve begun making more soups as our weather is transitioning from the heat of summer to cooler, crisp days! One of the soups we enjoy is creamy pumpkin coconut soup. The recipe is a compilation of other soups I make, using ingredients from several recipes.

This creamy soup is simply seasoned with butter, onions, garlic, curry powder, chicken broth (*see note below), salt and pepper. They’re all pretty basic, but they make this soup wonderful!

NOTE: If you are vegetarian, you can substitute vegetable broth for the chicken broth. It will slightly alter the taste, but will still be delicious!

The soup gets its color and creaminess from a can of coconut milk and 2 cups of pumpkin puree (homemade or canned). Both these items can be found in most grocery stores.

This recipe will yield four servings and is incredibly EASY to prepare in about 20 minutes. Here’s how to make it.

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

How To Make Creamy Pumpkin Coconut Soup

The first thing you will need to do is cook the onions until they are tender. Melt butter on MEDIUM heat in a large saucepan or soup pot.

Add chopped onions to the pot, and cook them for 2-3 minutes, stirring often, until they become tender and translucent.

Stir minced garlic and curry powder into the onions, and cook 2 more minutes, stirring often so the garlic does not burn.

NOTE: I use ¾ tsp. of curry powder when I make this, but if you really, really enjoy curry flavor, add a full teaspoon!

Time For The Pumpkin Puree

Add 2 cups of pumpkin puree (not pie filling!) and 1 cup of chicken broth to the soup pot. Stir until combined, and cook 2 more minutes to blend and heat the ingredients.

Use an immersion blender to thoroughly blend the soup ingredients. Place it right into the soup and blend away!

NOTE: If you do not have access to an immersion blender, you can process these ingredients in a blender. You may have to do this in two batches, however! After blending, pour the soup back into the pot.

Add Creamy Coconut Milk To The Soup

Process the soup until it is lump free and smooth in texture. Add remaining 2 cups of chicken stock, salt and pepper to the soup, and stir, to combine. Continue heating the soup on LOW heat.

Pour one can (13.5 ounces) of coconut milk into the creamy pumpkin coconut soup. TIP: Open the can of coconut milk and stir it (in the can) until smooth, before adding it to the soup.

Serve The Creamy Pumpkin Coconut Soup

Stir well to combine, and continue cooking the soup on LOW heat until it is fully heated through. Once it’s heated through, the creamy pumpkin coconut soup is ready to be served.

To serve, ladle the hot soup into four serving bowls. Garnish each serving with a sprinkle of curry powder and parsley, if desired (optional).

Serve this delicious, hot soup with large slices of garlic bread or crusty bread of your choice. Enjoy this flavorful soup!

I hope you have the opportunity to make this creamy soup for yourself and those you love. It’s a delicious, comforting soup, and I really hope you enjoy it!

Thanks for stopping by, and I invite you to come back 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 wonderful soup recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Creamy Pumpkin Coconut Soup

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Creamy Pumpkin Coconut Soup is a delicious, comforting meal to enjoy on a cold day! This easy to make recipe serves 4 and has great flavor.

Category: Main Dish, Soup

Cuisine: All Cuisines

Keyword: creamy pumpkin coconut soup

Servings: 4

Calories Per Serving: 334 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons butter
¾ medium yellow onion finely chopped
¾ teaspoon curry powder
1 teaspoon minced garlic
2 cups pumpkin puree NOT pie filling
3 cups chicken broth *DIVIDED USE
13.5 ounces coconut milk (canned) stir in can before adding
½ teaspoon salt
¼ teaspoon pepper
2 Tablespoons fresh chopped parsley** **optional (for garnish)

US Customary - Metric

Instructions

Melt butter on MEDIUM heat in a large saucepan or soup pot. Add onions; cook them 2-3 minutes, stirring often, until they become tender and translucent.
Stir garlic and curry powder into the onions. Cook 2 more minutes, stirring often.
Add pumpkin puree and 1 cup chicken broth. Stir and cook 2 minutes (on MEDIUM) until blended and heated. Use an immersion blender to puree the soup. Process soup until it is lump free/smooth in texture. NOTE: No immersion blender? Process in a blender in batches. After blending, pour puree back into the pot.
Add remaining 2 cups chicken broth, salt and pepper to soup; stir, to combine. Continue heating soup on LOW. Open coconut milk; stir it (in the can) until smooth. Pour it into the soup; stir until combined. Cook on LOW until heated through.
Taste soup. Add more salt/pepper, if desired. Ladle hot soup into 4 bowls. Garnish each serving with parsley, if desired (optional). Serve, and enjoy!

Nutrition Facts

Creamy Pumpkin Coconut Soup

Amount Per Serving (1 (1/4 of total))

Calories 334 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 24g150%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 19mg6%

Sodium 1012mg44%

Potassium 588mg17%

Carbohydrates 18g6%

Fiber 6g25%

Sugar 9g10%

Protein 5g10%

Vitamin A 19416IU388%

Vitamin C 12mg15%

Calcium 67mg7%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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04
Sep
2023

Creamy Butternut Squash Bisque

categories: Soups, Vegetable Dishes

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Creamy Butternut Squash Bisque is a delicious hot soup, perfect to serve for lunch OR dinner! The recipe, as written, yields 4 servings.

Do you like butternut squash? We sure do, and today I want to share with you a recipe for creamy butternut squash bisque I am confident you’ll like.

A bisque is a thick soup (usually made with cream), that is cooked and then pureed. This low calorie recipe uses nonfat plain yogurt as a garnish/add-in for creaminess without actually using CREAM.

As you may know, butternut squash takes a while to oven-roast until tender, BUT this recipe cooks the squash in a MICROWAVE! What a fantastic timesaver!

The tender squash is then cooked with red bell peppers, onions and garlic, chicken broth, and a few spices. This delicious soup is then pureed until smooth, then topped with creamy nonfat yogurt to serve.

It’s delicious, very low in calories, and truthfully, it’s a cinch to make enough for 4 servings. Here’s how to make creamy butternut squash bisque.

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

A Word About The Butternut Squash

You will need a LARGE butternut squash for this recipe (or two small ones). NOTE: Last year I grew butternut squash in our little raised bed garden, so I used two of the smaller home grown ones when I photographed the recipe prep.

All told, you will need between 4-5 cups of cubed squash, and I’ve found that if I buy a nice, large one, it’s enough.

Cook The Butternut Squash In The Microwave

Pierce the butternut squash 2-3 times with a knife on each side. Place the butternut squash on a paper towel in the microwave.

Cook the squash on HIGH heat for 5 minutes. Carefully remove the squash from the microwave (it’s hot). Slice the squash in half, lengthwise.

Use a large spoon to remove (and discard) the seeds and the stringy pulp inside the cavity of the squash.

Place the squash halves back in the microwave and cook on HIGH heat for 5 additional minutes. Carefully remove, and set the squash aside to cool.

Cook The Onions, Garlic And Red Bell Peppers

Heat a large soup pan on MEDIUM-HIGH. Add olive oil and ¼ cup of chicken broth to the pan. Bring these ingredients to a boil.

Add chopped onions, chopped red bell pepper and minced garlic to the broth, then stir well, to combine these ingredients.

Cook, stirring often, for 5 minutes. The peppers and onions should be tender and cooked through at the end of this time.

Add The Butternut Squash And Spices

The reserved butternut squash should have cooled slightly at this point. Scoop the squash out of the shells, and then cut it into small chunks.

Add the squash pieces, ground cumin, cayenne pepper, and reserved 2 cups chicken broth to the pan. Stir to combine. Reduce the heat to MEDIUM, and bring this entire mixture to a boil.

Once it begins boiling, put a lid on the pan, and reduce the heat to a LOW SIMMER. Let the bisque cook (covered) for 15 minutes.

Blend The Soup

After it has cooked for 15 minutes, it is time to puree it into a smooth, velvety bisque. There are three ways to do this…

You can use a blender or food processor, and blend the bisque in batches, OR you can use an immersion blender (shown below) to puree the bisque right in the pan.

Process until the soup is smooth and the veggies have been fully blended together. If you pureed it in a food processor or blender, return the bisque to the soup pan, then repeat process with remaining veggies, etc.

The bisque will be fairly thick, and should be “lump-free”. Turn the heat to Medium, and cook until the creamy butternut squash bisque is fully heated through.

Season the bisque with salt and black pepper, to suit your taste. Now the bisque is ready to serve.

Serve The Creamy Butternut Squash Bisque

Ladle the creamy butternut squash bisque into 4 bowls. Place a spoonful of nonfat plain yogurt on top of each serving.

Use a knife to swirl the yogurt around decoratively on top of the soup. Serve immediately while hot, and enjoy!

I hope you enjoy this delicious, creamy butternut squash bisque! We really like it, and trust you will, too!

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

Looking For More VEGETABLE SOUP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of delicious vegetable soup recipes for you to enjoy, including:

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I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe adapted from: Noom, an online weight loss/behavioral app.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Creamy Butternut Squash Bisque

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

Creamy Butternut Squash Bisque is a delicious hot soup, perfect to serve for lunch OR dinner! The recipe, as written, yields 4 servings.

Category: Main Dish, Side Dish, Soup

Cuisine: All Cuisines

Keyword: creamy butternut squash bisque

Servings: 4

Calories Per Serving: 166 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 large butternut squash or 2 small
1½ teaspoons extra virgin olive oil
2¼ cups chicken broth *DIVIDED USE
2 cups chopped yellow onions
1¼ cups chopped red bell pepper
2 Tablespoons minced garlic
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
salt and pepper, to taste
¼ cup nonfat plain unsweetened yogurt

US Customary - Metric

Instructions

Pierce squash 2-3 times with a knife, on each side. Place squash on a paper towel in microwave. Cook on HIGH for 5 minutes. Remove squash from microwave (it's hot). Slice squash in half, lengthwise. Use spoon to remove (and discard) seeds and pulp inside squash. Place squash back in microwave; cook on HIGH 5 more minutes. Remove; set squash aside.
Heat a large soup pan on MEDIUM-HIGH. Add olive oil and ¼ cup of chicken broth. Bring to a boil.
Add onions, red bell pepper and garlic to the broth; stir to combine. Cook, stirring often, for 5 minutes.
Scoop squash out of the shells; cut into chunks. Add squash pieces, cumin, cayenne, and remaining 2 cups chicken broth to the pan. Stir to combine. Reduce heat to MEDIUM; bring to a boil. Once boiling, cover pan; reduce heat to a LOW SIMMER. Cook (covered) for 15 minutes.
Puree mixture until smooth. There are three ways to do this. Use a blender or food processor, and blend in batches, OR use an immersion blender to puree bisque right in the pan. Process until smooth. If you used food processor or blender, return bisque to pan. Bisque should be fairly thick, and "lump-free".
Turn heat to Medium; cook until bisque is heated through. Take a bite; season to taste with salt and pepper.
Divide bisque evenly between 4 bowls. Place a spoonful of plain yogurt on top of each serving. Use knife to swirl through yogurt decoratively on top of the soup. Serve immediately, and enjoy!

Nutrition Facts

Creamy Butternut Squash Bisque

Amount Per Serving (1 (1/4 of total))

Calories 166 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 0.4g3%

Polyunsaturated Fat 0.4g

Monounsaturated Fat 1g

Cholesterol 3mg1%

Sodium 710mg31%

Potassium 961mg27%

Carbohydrates 35g12%

Fiber 6g25%

Sugar 11g12%

Protein 5g10%

Vitamin A 21450IU429%

Vitamin C 106mg128%

Calcium 157mg16%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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25
Apr
2023

Mexican Red Lentil Soup

categories: Meatless Meals, Soups

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Mexican Red Lentil Soup has all the flavor of a good chili recipe, but it’s a meatless soup you’ll really love, with enough for 7 helpings!

Mexican Red Lentil Soup is a yummy, meatless main dish that is packed with flavor! If you enjoy chili, I’m confident you will enjoy this recipe, as well. Whether you’re a vegetarian or not, this soup is wonderful, budget friendly, and it’s worth checking out.

Red lentils (or other lentils) are an amazingly inexpensive, but high in protein superfood! Did you know that lentils have been around for thousands of years? Yes, they have!

Lentils contain large amounts of vitamins, minerals, potassium, fiber and polyphenols (think antioxidants!), and are a wonderful source of protein in “meatless” dishes.

If you’re not too familiar with lentils… what they are and to learn more about their history and nutritional value, check out the info on this amazing food source here.

Today I want to share this yummy recipe I found online many years ago online. So… here we go!

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

Rinse And Drain, Rinse And Drain!

Lentils need to be rinsed several times before cooking, to clean them. Pour the red lentils into a large saucepan (one that has a lid). Cover the lentils completely with water.

Stir or swirl them around in the water, then cover the pan with the lid, and drain off the water. Be sure to hold the lid on tightly so the lentils can’t “escape” while draining!

Repeat this process 1-2 more times or until the water becomes mostly clear, to ensure the lentils are cleaned and “good to go”.

Cook The Lentils

Add 4 cups of fresh water back into the pan with the lentils, and cover the pan. Turn the heat to HIGH, and let the water come to a boil

Once the water has begun boiling, turn off the heat, then remove the pan from the heat source. Keeping the lid on, let the lentils rest for 20 minutes, without disturbing.

Cook The Veggies While Lentils Are “Resting”

Place a large soup pot on the stovetop, and add olive oil. Begin to heat the oil on medium-low, then add diced onions and minced garlic.

Continue to cook, stirring often, until onions have become tender, then add diced celery, and stir to combine. Cook for a couple minutes until the celery starts to get soft.

The next ingredients to add to the pan are fire-roasted canned tomatoes, chili powder, turmeric, ground cumin and hot sauce.

NOTE: For the hot sauce I use Tabasco sauce, and use between 6-8 dashes, but if you like it HOT, add 10-15 dashes.

Stir these ingredients until they are fully combined, and then you are ready to finish this soup with lentils and broth.

Drain The Cooked Lentils

Drain the remaining water off of the cooked red lentils, then add the lentils to the soup pan. Pour the vegetable broth into the soup pot, as well.

Give the Mexican red lentil soup a stir to incorporate all the ingredients, then let the soup simmer (uncovered) on medium-low heat for 15 minutes.

Final Step Before Serving

After 15 minutes the soup will be nice and hot. Stir in chopped cilantro leaves, then squeeze in the the juice of one medium-sized lime.

Stir these ingredients into the soup, then take a little taste. Add salt or more hot sauce, if desired, to suit your taste. Now your Mexican Red Lentil Soup is ready to serve!

Enjoy A Bowl Of Mexican Red Lentil Soup

This soup will yield about 7 servings in total. Ladle each portion (about 1½ cups per serving) into bowls, serve hot… and enjoy!

I really hope you have the chance to make this delicious Mexican Red Lentil Soup for those you love. It’s REALLY good, and I’m sure you will enjoy it.

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. It can be easily reheated on the stovetop or in a microwave. It freezes fairly well, also.

Thank you for stopping by today. 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 soup recipes, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) 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.
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Original recipe source, and with thanks to Beth Moncel, at: https://www.budgetbytes.com/2009/12/mexican-lentil-stew/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Mexican Red Lentil Soup

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

Mexican Red Lentil Soup has all the flavor of a good chili recipe, but it's a meatless soup you'll really love, with enough for 7 helpings!

Category: Main Dish, Soup

Cuisine: Mexican

Keyword: Mexican red lentil soup

Servings: 7 (1½ cups per serving)

Calories Per Serving: 250 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups dry red lentils
1 Tablespoon olive oil
1 medium yellow onion peeled, diced
4 stalks celery diced
4 cloves garlic minced
29 ounces canned fire-roasted diced tomatoes =two 14.5 ounce cans
½ Tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon ground turmeric
4 cups vegetable broth
6-8 dashes Tabasco sauce or other hot sauce + more if heat desired!
1 medium lime (juice of)
½ cup chopped cilantro stems removed

US Customary - Metric

Instructions

Put lentils in a large pot (one with a lid). Cover completely with water. Stir or swirl them around in water; tightly cover pan with lid; drain water out. Repeat 1-2 more times until water is fairly clear.
Add 4 cups water to pan with lentils; cover pan. Turn heat to HIGH; let water come to a boil. Once boiling, turn off heat. Keeping lid on, let lentils rest 20 minutes, undisturbed.
Place large soup pot on stovetop; add olive oil. Heat oil on medium-low; add diced onions and minced garlic. Cook, stirring often, until onions are tender, then add celery; stir to combine. Cook 2-3 minutes until celery becomes tender.
Add tomatoes, chili powder, turmeric, ground cumin and hot sauce into pot; stir until combined. NOTE: For hot sauce I use Tabasco sauce, and use between 6-8 dashes; if you like it HOT, add 10-15 dashes.
Drain any remaining cooking water off lentils, then add lentils to soup pot. Stir in vegetable broth, until combined. Let soup simmer (uncovered) on medium-low heat for 15 minutes.
Stir in chopped cilantro (discarding stems), and juice of one lime. Taste the soup. Add salt or more hot sauce, if desired.
This soup will yield about 7 servings total. Ladle 1½ cups soup per serving into bowls. Serve hot... and enjoy!

Nutrition Facts

Mexican Red Lentil Soup

Amount Per Serving (1 serving (about 1½ cups))

Calories 250 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 0.4g3%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Sodium 753mg33%

Potassium 611mg17%

Carbohydrates 42g14%

Fiber 18g75%

Sugar 6g7%

Protein 15g30%

Vitamin A 1131IU23%

Vitamin C 9mg11%

Calcium 86mg9%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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01
Jan
2023

Southwestern Chicken Lime Soup

categories: Chicken, Main Dishes, Soups

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Southwestern Chicken Lime Soup is a filling and delicious soup, with shredded chicken, onions, jalapeño, lime, and avocado in seasoned broth.

If you’re looking for a low calorie, yet delicious and flavor-filled meal, how about this recipe for Southwestern chicken lime soup? Packed with shredded chicken and full of TexMex flavors, this is a tasty soup I really believe you’re going to enjoy!

This recipe, as written, makes 4 servings, and is a perfect dish for any time of the year! Whether it’s cool, hot, pleasant, or downright freezing outside, this hearty soup will fill you up and satisfy your hungry stomach! Here’s how to make this flavorful soup!

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

Season And Pan-Sear The Chicken Breasts

This recipe calls for one pound of boneless, skinless chicken breasts. I’ve found that using 3 medium sized chicken breasts usually works out perfectly. On average they will weigh about one pound, give or take a bit.

First, pat the chicken breasts dry with paper towels, to remove excess moisture. Trim off as much of the visible fat as possible. Sprinkle the chicken breasts on both sides with salt and black pepper, to lightly season.

Heat oil in a large saucepan on Medium heat, until very hot, but not smoking. Add the chicken in a single layer, and cook until browned on both sides. You do not need to cook the chicken all the way through, because that will happen later as the soup cooks.

You only will need to make sure to get both sides of the chicken nicely browned! This will take about 2-3 minutes per side. NOTE: The chicken will not be cooked all the way through, as this will happen later, once added to the soup. Transfer the chicken out of the pan onto a plate, cover it, and then set it aside.

Sauté The Aromatics!

Using the same saucepan, cook chopped onions for 3-5 minutes, or until they become tender and translucent. Stir often as they cook. Add diced jalapeño and minced garlic to the onions. Cook, stirring often, for about 45 seconds, making sure to not burn the garlic!

Okay- Let’s Make This Soup!

Place chicken broth, water, lime juice, oregano and cumin into the saucepan, and stir to combine. Now add the three chicken breasts back into the pan. Increase the heat to High, and let the broth come to a boil. If any foam accumulates on the surface of the soup, skim it off and discard.

Once the liquid begins boiling, turn the heat down to Medium-Low. Put a lid PARTIALLY on top of the pan (leave part uncovered). Cook the Southwestern chicken lime soup on Medium-Low heat for 30 minutes. The chicken will finish cooking during this step, so don’t cut corners on the time!

Shred The Chicken!

Transfer the cooked chicken out of the pan to a cutting board, but let the soup continue to simmer on the stove. Use two forks to shred the chicken into small pieces (or use a kitchen aid stand mixer to do this, as well).

Once the chicken has been shredded, carefully place it back into the hot soup, and stir, to combine. Continue to cook for a couple minutes, stirring occasionally, until the chicken and soup have been heated through. Now the Southwestern chicken lime soup is ready to garnish and serve

Serve The Southwestern Chicken Lime Soup

To serve, ladle the hot soup into individual bowls. Garnish each serving with 1-2 lime wedges, diced avocado, and fresh cilantro sprigs. Serve the Southwestern chicken lime soup while hot, and enjoy this delicious, flavor-filled meal. We enjoy this soup served with warmed corn tortillas or crusty sourdough bread on the side. YUM!

I hope you have the opportunity to make this filling, healthy and delicious soup. Thank you for stopping by, and I invite you to come back 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 a wonderful variety of soup recipes I’m confident you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Recipe adapted from the book- “Food Meets Faith”, by Isabel D. Price, page 90, published by LiveSmart Solutions, LLC in 2019

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote

Southwestern Chicken Lime Soup

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

Southwestern Chicken Lime Soup is a filling and delicious soup, with shredded chicken, onions, jalapeño, lime, and avocado in seasoned broth.

Category: Main Dish, Soup

Cuisine: Southwestern

Keyword: Southwestern chicken lime soup

Servings: 4

Calories Per Serving: 274 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound boneless, skinless chicken breasts approx. 3 small chicken breasts
½ teaspoon salt
½ teaspoon black pepper
2 teaspoons vegetable oil (or other neutral cooking oil)
½ medium yellow onion peeled, chopped
1 medium fresh jalapeño pepper diced
4 garlic cloves minced
2½ cups low sodium chicken broth
1½ cups water
1 lime (juice of)
1 teaspoon dried oregano
¼ teaspoon ground cumin

For Garnish:

1 avocado peeled, pitted and diced
1 lime cut in 8 wedges
¼ cup fresh cilantro leaves

US Customary - Metric

Instructions

Pat chicken breasts dry with paper towels. Trim off as much visible fat as possible. Lightly season chicken on both sides with salt and pepper.
Heat oil in large saucepan on Medium heat until very hot, but not smoking. Add chicken in a single layer; cook only until well browned on both sides (about 3 minutes per side). Chicken will NOT be all the way cooked through! Remove chicken from pan; transfer to plate; cover and set aside.
In same pan, cook onions, stirring often for 3-5 minutes, or until tender and translucent. Add jalapeños and garlic. Cook, stirring often, for 45 seconds, making sure not to burn the garlic!
Add broth, water, lime juice, oregano and cumin to pan; stir to combine. Transfer chicken to pan. Turn heat to High; let broth come to a boil. Skim/discard discard foam that appears on top of soup. Once broth boils, turn heat down to Medium-Low. Put a lid PARTIALLY on top of pan (leave part uncovered). Cook soup for 30 minutes. Chicken will finish cooking during this time.
Transfer chicken out of the pan to a cutting board, but let soup continue to simmer. Use two forks (or a Kitchen Aid) to shred chicken into small pieces. Transfer shredded chicken back into soup. Continue to cook for 2-3 minutes, stirring occasionally, until chicken and broth are heated through.
To serve, ladle hot soup into bowls. Garnish each serving with 1-2 lime wedges, diced avocado, and fresh cilantro. Serve hot, and enjoy!

Nutrition Facts

Southwestern Chicken Lime Soup

Amount Per Serving (1 (1/4 of total))

Calories 274 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Trans Fat 0.03g

Polyunsaturated Fat 3g

Monounsaturated Fat 7g

Cholesterol 73mg24%

Sodium 477mg21%

Potassium 874mg25%

Carbohydrates 12g4%

Fiber 5g21%

Sugar 2g2%

Protein 29g58%

Vitamin A 237IU5%

Vitamin C 20mg24%

Calcium 47mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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21
Jul
2022

Easy Black Bean Stew

categories: Meatless Meals, Soups

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Easy Black Bean Stew is a hearty meatless dish, with black beans, pearl couscous, onions, and tomatoes in a savory Southwestern-style broth.

If you enjoy the flavor of chili, then I’m confident you will enjoy this easy black bean stew. The dish is incredibly simple to prepare, and is very filling, because of the black beans and pearl couscous used. Onions, diced tomatoes and spices round out the dish, and when garnished with sour cream and green onions, it’s a great meatless meal!

My husband and I are trying to eat a couple of meatless meals each week, and this one is always a big hit! With only a few minutes prep time and a short cooking time, this meatless meal is not only quick and simple, it tastes GREAT! Here’s how to make this easy black bean stew:

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

The recipe calls for pearl couscous (also known as Israeli couscous), which is typically located near the rice at most grocery stores.. It is a round-shaped pasta, similar in size to a pearl, so you can see why it’s called “pearl” couscous. Pearl couscous cooks quickly and is a wonderful addition to this dish.

First, heat 2 teaspoons of olive oil on medium heat in a large, non-stick saucepan. Once the oil is hot (but not smoking), add chopped onion and the pearl couscous (uncooked). Stir often, and cook for 5 minutes. The onions will soften and the couscous will become lightly “toasted”.

Add chicken broth, minced garlic and ground cumin to the pan, then bring the liquid to a boil. Cover the saucepan with a lid once it begins boiling, and turn the heat down to low. Allow the broth to simmer (covered) for 5 minutes.

Almost Finished Making The Stew

Remove the lid and add black beans (drained, rinsed), diced tomatoes (including juice), and a teaspoon of minced chipotle pepper in adobo sauce. Stir the black bean stew until all the ingredients are combined.

Put a lid on the pan and let the stew simmer (covered) on low heat for 4 minutes, or until the pearl couscous is tender. The stew will be fairly thick when done. If you want it to be more “soup-like”, add a bit more broth or hot water, and stir it in. I usually tend to add a bit more broth to ours at the very end. See how easy it is to make black bean stew? Now you’re ready to serve it!

Serve The Easy Black Bean Stew

When the stew is fully heated and the couscous is tender, it is ready to serve! Ladle the black bean stew into serving bowls. If desired, garnish each serving with a dollop of sour cream and some chopped green onions (scallions). The garnishes are optional, but provide great added color and flavor to the dish, and I heartily recommend it!

You could also add avocado chunks or chopped cilantro, if desired, to “make it your own”. This soup really does taste great, for something so simple to make! I am confident you’re going to enjoy this meal. A big slice of crusty bread on the side goes well with the stew. It tastes great dipping it into the seasoned broth. YUM!

I sure hope you enjoy this delicious black bean stew, if you have the opportunity to try it. Thank you so much for stopping by today, and I invite you to come back soon for more delicious recipes. Take care, may God bless you, and have a great day.

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Recipe adapted from the cookbook: “Cooking Light Annual Recipes 2004, page 273, published in 2003 by Oxmoor House

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Easy Black Bean Stew

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Easy Black Bean Stew is a hearty meatless dish, with black beans, pearl couscous, onions, and tomatoes in a savory Southwestern-style broth.

Category: Main Dish, Meatless, Soup

Cuisine: American

Keyword: black bean stew

Servings: 4 small bowls

Calories Per Serving: 211 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 teaspoons olive oil
½ cup chopped yellow onion
⅓ cup uncooked Israeli (pearl) couscous
1½ cups low-sodium chicken broth
1 can black beans (14.25 oz.) rinsed, drained
1 can diced tomatoes (14.25oz.) including juice
1 teaspoon minced canned chipotle chili in adobo sauce
1 teaspoon minced garlic
¼ teaspoon ground cumin

For Garnish: (optional, but recommended!)

1 Tablespoon sliced green onions
4 teaspoons low-fat sour cream

Instructions

Heat olive oil on medium heat in a large, non-stick saucepan. Once oil is hot (but not smoking), add chopped yellow onion and uncooked couscous.. Stir often, and cook for 5 minutes.
Add chicken broth, garlic and cumin to the pan. Bring liquid to a boil. Cover pan with a lid once boiling and turn heat to low. Let stew simmer (covered) for 5 minutes.
Remove lid; add black beans, tomatoes (including juice), and minced chipotle pepper in adobo sauce. Stir until all ingredients are combined. Cover pan; simmer (covered) on low heat for 4 minutes, or until couscous is tender. NOTE: Stew will be fairly thick. If you want it more "soup-like", add more broth or hot water, and stir it in.
Ladle stew into serving bowls. If desired, garnish each serving with a dollop of sour cream and chopped green onions. Garnishes are optional, but provide added color and flavor, Serve hot, and enjoy!

Recipe Notes

NOTE: Caloric calculation includes sour cream and green onion garnish in total.

Nutrition Facts

Easy Black Bean Stew

Amount Per Serving (1 (1/4 of total))

Calories 211 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 1mg0%

Sodium 581mg25%

Potassium 648mg19%

Carbohydrates 36g12%

Fiber 9g38%

Sugar 4g4%

Protein 11g22%

Vitamin A 215IU4%

Vitamin C 14mg17%

Calcium 87mg9%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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24
Jun
2022

Turkey Tortilla Soup

categories: Soups, Turkey

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Have leftover roast turkey? Make a pot of yummy Turkey Tortilla Soup, garnished with cheese, tomato, cilantro and baked tortilla strips!

If you enjoy the flavor of Southwestern-style soups or chilis, then I believe you will really love this turkey tortilla soup! The soup can be made quite simply, and features cooked turkey, so it’s a perfect soup to use any leftover cooked turkey you might have!

Typically once Thanksgiving is over, or any time we cook a whole turkey or turkey breast, we have leftover turkey. I usually make turkey noodle soup with leftover turkey, but this tortilla soup is now (also) an option. You only need 2 cups of cooked turkey to make this soup, and it is so yummy!

Corn tortillas are used in two ways for this soup. They are used uncooked IN the soup and used (baked ’til crispy) ON TOP of the soup, adding flavor and texture.

The turkey tortilla soup is garnished with crispy tortilla strips, and then can be topped with cheese, tomatoes, sour cream, avocado and cilantro, if desired! YUM! Turkey tortilla soup not only LOOKS great… it tastes great, too. Here’s how to make it:

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

Prep The Corn Tortillas

Preheat your oven to 450°F. Place the corn tortillas in two piles of 5 each, stacking 5 tortillas on top of each other. Slice the tortillas into ½” wide strips. Reserve and set aside one stack of strips from 5 tortillas until later.

The reserved stack of tortilla strips will go (uncooked) into the soup, and the remaining strips will be baked until crispy to garnish the finished soup.

Take the remaining stack of strips (from 5 tortillas) and place them on a large baking sheet, in a single layer. Lightly coat the strips with non-stick cooking spray, then turn them over and spray the other side.

Bake the tortilla strips at 450°F for 9-10 minutes, turning them over once, halfway through the cooking time. Once crispy and browned, remove them from the oven, let cool, then place in an airtight container, plastic wrap or bag until you’re ready to serve the soup.

Let’s Make Some Turkey Tortilla Soup!

Now you’re ready to make some delicious turkey tortilla soup! TIP: If you start the soup while the tortilla strips are baking, you will save time! Heat olive oil on MEDIUM in a large soup pot or Dutch oven.

Once oil is hot, add chopped onion, minced garlic and jalapeño. Cook for 5-6 minutes, stirring often (so garlic doesn’t burn), until onions are softened and slightly browned.

Pour in the chicken broth, then add the reserved (unbaked) tortilla strips to the soup pot. Stir to combine, and cook on MEDIUM heat for 3-5 minutes. This cooking time will soften the tortilla strips which helps to slightly thicken the broth.

The next step is to add canned (mild-flavored) enchilada sauce, chopped turkey and ground cumin to the soup.

Stir these ingredients in, then cook the turkey tortilla soup for 7-8 more minutes on Medium heat. Do NOT let the soup boil. The soup is done when the turkey and the soup is fully heated through.

NOTE: If you feel the soup is too spicy (depending on the brand of enchilada sauce you used), simply add a little more water or chicken broth to even it out a bit.

Serving Turkey Tortilla Soup

To serve the turkey tortilla soup, ladle the hot soup into serving bowls. Place several baked tortilla strips on top of each serving of soup. At this point, the soup is ready to serve, unless you want to add optional toppings (which I recommend!).

OPTIONAL, BUT GOOD: If desired, garnish each serving with shredded cheddar cheese, chopped tomatoes, and cilantro leaves. A dollop of sour cream or avocado chunks can also add to the presentation and taste of this dish, too.

These extra toppings are completely OPTIONAL, but they really do add additional flavor and color to the soup. Serve immediately, and enjoy this delicious soup!

I truly hope you enjoy this tasty soup… we LOVE it, and trust you will, too! This soup is such a wonderful way to use up turkey leftovers!

Thanks for stopping by today, and I hope you will come back again for more delicious 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, located at the top of the page. I have many delicious soup recipes for you to enjoy, including:

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Original recipe source: “Southern Living Best-Loved Christmas Classics”, page 242, published 2013 by Time Home Entertainment, Inc./ Oxmoor House

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Turkey Tortilla Soup

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Have leftover roast turkey? Make a pot of yummy Turkey Tortilla Soup, garnished with cheese, tomato, cilantro and baked tortilla strips!

Category: Main Course, Soup

Cuisine: Southwestern

Keyword: turkey tortilla soup

Servings: 8 cups

Calories Per Serving: 105 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

10 6" corn tortillas cut in ½" strips, divided use
vegetable cooking spray as needed
1 Tablespoon olive oil
1 small yellow onion chopped
1 small jalapeño pepper , seeded and minced
2 garlic cloves minced
32 ounces chicken broth
2 cups chopped cooked turkey breast meat used in caloric calculation
10 ounce can MILD enchilada sauce
1 teaspoon ground cumin

Additional Garnishes (optional): shredded cheddar cheese, cilantro, chopped tomatoes, avocado, sour cream

US Customary - Metric

Instructions

Preheat oven to 450°F.
Place tortillas in two piles of 5 each, stacking 5 tortillas on top of each other. Slice tortillas into ½" wide strips. Reserve/set aside one stack of strips from 5 tortillas until later. Take remaining strips (from 5 tortillas) and place them on a large baking sheet in a single layer. Spray strips with cooking spray; turn and spray other side. Bake strips at 450°F for 9-10 minutes, turning them over once halfway through cooking time. Once crispy/browned, remove them from oven, let cool, then place in airtight container, plastic wrap or bag until ready to serve soup. TIP: If you start soup while tortilla strips are baking, you'll save time!
Heat olive oil on MEDIUM heat in large soup pot or Dutch oven. Once oil is hot, add onion, garlic and jalapeño. Cook 5-6 minutes, stirring often (so garlic doesn't burn) until onions are softened/slightly brown.
Add chicken broth and reserved (unbaked) tortilla strips to soup pot. Stir to combine; turn heat down to MEDIUM; cook 3-5 minutes. This will soften the tortilla strips which help to slightly thicken broth.
Add turkey, enchilada sauce, and cumin to soup. Stir well, then cook 7-8 minutes on MEDIUM heat until soup is fully heated through. Do NOT let soup boil.
To serve, ladle soup into serving bowls. Place several baked tortilla strips on top. OPTIONAL: If desired, also garnish with cheese, tomatoes, cilantro, avocado or sour cream. Serve immediately, and enjoy this delicious soup!

Recipe Notes

NOTE: Caloric calculation made using a serving size of 1 cup, and using turkey breast meat. It does NOT include optional garnishes of cheese, avocado, cilantro, tomato or sour cream, but DOES include baked tortilla strips.

Nutrition Facts

Turkey Tortilla Soup

Amount Per Serving (1 cup (8 oz.))

Calories 105 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 34mg11%

Sodium 851mg37%

Potassium 190mg5%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 3g3%

Protein 14g28%

Vitamin A 273IU5%

Vitamin C 4mg5%

Calcium 20mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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