Category: Soups

Easy Potato Chowder

Make four servings of yummy, filling, easy potato chowder in about 30 minutes, from start to finish, using a few simple and common ingredients!
Make four servings of yummy, filling, easy potato chowder in about 30 minutes, from start to finish, using a few simple and common ingredients!

My mom used to make this easy potato chowder for our family as I was growing up. The recipe is incredibly EASY, inexpensive, and can be made fairly quickly (about 30 minutes) with common pantry items. It is a delicious, filling soup, which tastes wonderful on a chilly day!

The end result is a creamy chowder with cubes of tender potatoes, celery, and onions, seasoned with salt, pepper, butter, and a few green onions for garnish. These simple ingredients, along with milk, make up this delicious potato chowder! Here’s how easy it is to make!

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

Prepare The Veggies

First things first… prepare the veggies! Chop onions, thinly slice celery, and peel and cut the potato into small 1″ cubes. Don’t make the cubes of potato too big, so they will cook fairly quickly. NOTE: I used Russet potatoes, but other varieties can be easily substituted.

Melt butter in a large saucepan, and then add the chopped onions and sliced celery. Cook on medium heat, stirring often, for 4-5 minutes, until the onions and celery have softened.

Chopped onions and celery are cooked in butter to tenderize.

Add the cubed raw potatoes to the saucepan, and stir to combine. Continue to cook on medium heat for 10 minutes, stirring often. The small cubes of potato will begin to soften as they cook.

Cubed raw potatoes are added to onions, celery and butter in pan to cook and soften.

Season Veggies And Add Flour To Thicken Chowder

After the potatoes have cooked for 10 minutes (and have become tender), remove the pan from the heat. Season the veggies with salt and black pepper. Add the all purpose flour to the pan, and stir to fully combine. The flour coats the vegetables, and will act as a thickener for the chowder, once the milk has been added.

The potatoes are seasoned with salt and pepper.Flour is added into the potatoes to thicken soup as it cooks.

Time To Turn This Into Easy Potato Chowder!

Now it is time to add the milk to the saucepan! Slowly pour 4 cups of milk into the saucepan. I used 1% milk, but feel free to use any kind you prefer. Stir well, once all the milk is in, to fully combine the ingredients.

Return the pan to the stove top and cook on medium, bringing it up to heat slowly. Be careful to not let the soup boil after adding the milk. Just bring it up to a very hot serving temperature slowly. As it cooks, the soup will thicken.

Milk is added to the pan to thicken and cook into the soup.

When the easy potato chowder has thickened and is very hot (but not boiling), taste test a potato cube to make sure they are tender. At this point, adjust the seasoning to your taste by adding more salt and pepper, if desired.

Want Your Chowder Even Thicker?

If at the last minute you decide you want the chowder to be even thicker (a personal choice), here’s a little secret tip I’ve used a couple of times to do that: Once the chowder is at serving temp, simply stir in about 1/2 cup of instant potato flakes! Yep… give them a stir into the soup, and instant thickener! This is completely OPTIONAL, but it does work!

The potato chowder has thickened, is heated through, and is ready to serve.

Serve The Easy Potato Chowder

Once the soup is heated to serving temp, ladle it out into individual serving bowls. Sprinkle some thinly sliced green onions over the top, if desired, and grab a spoon! Go ahead… dig in!

The easy potato chowder is delicious, and we love to serve it with warm bread or rolls on the side. We usually get about 4 good sized bowls of chowder from this recipe (as written), but it can EASILY be doubled! Hope you enjoy it!

Sliced green onions are added to the easy potato chowder, right before serving.You can see the chunks of potatoes in the finished chowder.

Well, this really is an easy soup to make for lunch OR dinner! Sure hope you have the opportunity to try it soon, and trust you will enjoy it, too. Have a wonderful day, and thank you for visiting.

Looking For More Potato SOUP Recipes?

You can find all of my soup recipes in the Recipe Index, located at the top of the page. A few of our favorite soups that include potatoes are:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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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Author's signature

Original recipe source: My Mom

0 from 0 votes
Easy Potato Chowder
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Make four servings of yummy, filling, easy potato chowder in about 30 minutes, from start to finish, using a few simple and common ingredients!

Category: Dinner, Soup
Cuisine: American
Keyword: easy potato chowder
Servings: 4
Calories Per Serving: 309 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ¼ cup butter (½ stick or 4 Tablespoons)
  • 1 cup brown onion , finely chopped
  • ½ cup celery , thinly sliced
  • cup potatoes (approx. 2 medium) , peeled and cut into 1" cubes-I used russets.
  • teaspoons salt ( + more to taste as desired)
  • ½ teaspoon black pepper
  • cup all purpose flour
  • 4 cups milk
  • ½ cup instant potato flakes (OPTIONAL) (if desired for thicker soup)
  • 1 stem green onion (green part) (OPTIONAL GARNISH) , thinly sliced
Instructions
  1. Chop onions, thinly slice celery; peel/ cut potato into small 1" cubes. Small potato cubes are important, so they cook quickly. Melt butter in a large saucepan; add the onions and celery. Cook on medium heat, stirring often, for 4-5 minutes, until onions/celery have softened.

  2. Add potato cubes to the pan; stir to combine. Cook on medium for 10 minutes, stirring often. Remove pan from heat. Season with salt and pepper. Add flour to the pan; stir to combine.

  3. Add 4 cups of milk into the pan. Stir well, to fully combine ingredients. Return pan to the heat and cook on medium, bringing it up to serving temperature slowly. Don't let soup boil after adding milk. As it cooks, the soup will thicken. Taste test a potato cube to make sure they are tender (if not tender, let chowder cook a couple more minutes). Adjust seasonings to your taste by adding additional salt and pepper, if desired.

  4. Once chowder is heated to serving temp (and potatoes are tender), ladle it into individual bowls. Sprinkle thinly sliced green onions over the top, if desired. Serve, and enjoy!

  5. OPTIONAL TIP: Want Your Chowder Even Thicker? When chowder has thickened and is very hot , if you decide you want the chowder to be even thicker (a personal choice), here's a little tip I've used a couple of times: Simply stir in about 1/2 cup of instant potato flakes! Yep... give them a stir into the soup, and instant thickener! This is completely OPTIONAL, but it does work!

Recipe Notes

NOTE: Caloric calculation was made using 1% milk, and NO instant potato flakes.

Nutrition Facts
Easy Potato Chowder
Amount Per Serving (1 g)
Calories 309 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Cholesterol 42mg14%
Sodium 1092mg47%
Potassium 730mg21%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 15g17%
Protein 11g22%
Vitamin A 874IU17%
Vitamin C 7mg8%
Calcium 321mg32%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make four servings of yummy, filling, easy potato chowder in about 30 minutes, from start to finish, using a few simple and common ingredients!

Hearty Minestrone Soup

Hearty Minestrone Soup is filling and DELICIOUS! This classic Italian soup, with meat, veggies, tomatoes, beans, and macaroni is sure to please.
Hearty Minestrone Soup is filling and DELICIOUS! This classic Italian soup, with meat, veggies, tomatoes, beans, and macaroni is sure to please.

The first time I had this hearty minestrone soup was when my Father-in-Law died over 40 years ago. A friend of the family was there for his memorial, and fixed a massive pot of this soup for the family at my in-laws home after the service.

The day of his memorial service was very cold and snowy (January), so this hot, delicious, filling meal was a God-send, as well as a sweet, thoughtful “gift” to our family!  A long-time family friend named Veda Quatro made the soup, gave me her recipe, and we’ve enjoyed this hearty, flavor-packed soup ever since that day!

The recipe makes 12 servings, and is CRAZY DELICIOUS. It takes a bit of time and prep work to make, but honestly, the results are wonderful, and will be worth your time! If you will only be serving a few people, you will enjoy having the leftovers for lunches or a quick meal! YUM!

Four Steps To Making Hearty Minestrone Soup!

There are basically 4 steps to making this soup. Cook the stew meat in broth, cook ground beef, onions and spices, cook the veggies, and add the final batch of veggies and pasta to the soup 30 minutes before serving!

It’s really not that hard to make… honest! Here’s how to cook a large batch of this yummy soup:

Step #1 – Cooking The Stew Meat

Place 5 quarts of water into a HUGE soup pot. Add the beef bouillon cubes and the stew meat. NOTE: You can substitute 5 quarts beef broth for water and bouillon, if more convenient. Cook on high for about 20 minutes, or until the stew meat is cooked through. Once done, turn off heat, and transfer the stew meat with a slotted spoon to a plate to rest.

NOTE: Trust me… you will want to use a LARGE soup pot or divide the recipe between two standard sized soup pots for this recipe, because it makes a LOT of soup, once completed!

Stew meat is cooked in beef broth in a large stock pot.

Step #2

Heat the oil in a large skillet on medium heat. Add the ground beef, drained stew meat, chopped onion, pepper, and chopped parsley. Cook this mixture until the ground beef is browned and fully cooked through.

As soon as the ground beef is fully cooked, add the minced garlic, and continue to cook, stirring often, for one minute.

Stew meat, ground beef, onions, and parsley are browned in skillet.

Minced garlic is added to the browned meat mixture.

Drain the grease from the skillet (discard) and then add the cooked beef and onion mixture into the broth and stir, to combine.

Cooked beef and onion mixture is added to beef broth.

Step #3

On to the next step! Gather the sliced celery, carrots and shredded cabbage, and add them to the pot of hearty minestrone soup! Pour in the canned diced tomatoes, Italian seasoning, and then give everything a good stir, to combine. Add the salt, stir then taste the soup, and add  additional salt, if desired, to suit your personal taste.

Continue to cook the hearty minestrone soup (uncovered) on medium heat for about 30 minutes, or until the veggies become tender. The soup liquid will reduce in volume slightly as the mixture cooks.

NOTE: If making soup ahead for serving later in the day… turn off the heat after this step, and let soup sit until 30 minutes before you want to serve, then go to Step #4.

Carrots, celery and green cabbage are prepped for the minestrone soup.Hearty minestrone soup is cooking away in a large stock pot.

Step #4 – The FINAL Step Before Serving

About 30 minutes BEFORE serving, add the uncooked macaroni noodles, frozen peas, kidney beans and zucchini slices to the pot of soup.

Cook the hearty minestrone soup on medium heat (still uncovered) for 30 minutes, and then it will be ready to serve! The broth will slightly reduce as it continues to cook, and the macaroni will fully cook in the soup!

Zucchini, peas, and uncooked macaroni noodles are added to the soup.The macaroni noodles cook fully in the hot minestrone soup.

Time To Serve Hearty Minestrone Soup!

After 30 minutes your huge pot of homemade, hearty minestrone soup is ready to serve! Give it a final taste, and add additional salt, if desired. Ladle the steaming soup into bowls, sprinkle with grated Parmesan cheese, and serve!

A bowl of hearty minestrone soup, topped with grated Parmesan cheese.Beef, veggies macaroni, tomatoes and beans are featured in hearty minestrone soup.

I really hope you will give this hearty minestrone soup a try! It is fabulous, and feeds a small village, or provides you with quite a few leftover bowls of delicious soup! YUM!!! Have a great day.

Looking For More SOUP Recipes?

You can find all of my soup recipes in the Recipe Index, located at the top of the page. I have many soup recipes on the blog, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe adapted from: Family friend Veda Quatro’s original recipe (1979)

0 from 0 votes
Hearty Minestrone Soup
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 

Hearty Minestrone Soup is filling and DELICIOUS! This classic Italian soup, with meat, veggies, tomatoes, beans, and macaroni is sure to please.

Category: Entree, Soup
Cuisine: Italian
Keyword: hearty minestrone soup
Servings: 12
Calories Per Serving: 241 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 5 quarts water
  • pounds beef stew meat , cut into cubes
  • 4 large beef bouillon cubes
  • 2 Tablespoons vegetable oil
  • ½ pound ground beef
  • 1 medium brown onion , chopped
  • ¼ teaspoon ground black pepper
  • ½ cup fresh parsley , finely chopped
  • 2 cloves garlic , minced
  • 1 cup celery , sliced
  • 2 cups green cabbage , shredded
  • cups carrots , sliced or diced
  • 43.5 ounces diced, canned tomatoes (=three 14.5 ounce cans)
  • teaspoons Italian seasoning
  • 2 teaspoons salt , plus additional, to desired taste
  • 1 cup zucchini , sliced thin, then cut slices in half
  • 1 cup frozen peas , do not thaw
  • 15.5 ounces kidney beans (canned) , rinsed and drained
  • 2 cups elbow macaroni , uncooked
  • grated Parmesan cheese for garnish (optional)
Instructions
  1. STEP #1: Place 5 quarts of water into a HUGE soup pot. Add the beef bouillon cubes and the stew meat. NOTE: Substitute 5 quarts beef broth for water and bouillon, if more convenient. Cook on high for 20 minutes, or until stew meat is cooked through. Once done, turn off heat, and transfer stew meat with a slotted spoon to a plate to rest.

  2. STEP #2: Heat oil in a large skillet on medium heat. Add ground beef, drained stew meat, chopped onions, black pepper, and parsley. Cook until ground beef is browned and cooked through. Add minced garlic, and cook, stirring often, for one minute. Drain grease from skillet (discard) and then add this mixture to the broth and stir to combine.

  3. STEP #3: Add celery, carrots and cabbage to the pot of soup. Pour in canned diced tomatoes and Italian seasoning; stir, to combine. Add salt, stir then taste the soup, and add additional salt, if desired. Continue to cook soup (uncovered) on medium heat for 30 minutes, or until the veggies become tender. The soup liquid will reduce in volume slightly as the mixture cooks. NOTE: If making soup ahead for serving later in the day -turn off heat after this step, and let soup sit until 30 minutes before you want to serve, then go to Step #4.

  4. STEP #4: 30 minutes BEFORE serving, add the uncooked macaroni noodles, frozen peas, kidney beans and zucchini slices to the soup. Cook on medium high heat (still uncovered) for 30 minutes, stirring occasionally, and then it's ready to serve! Give it a final taste; add additional salt, if desired. Ladle soup into bowls, sprinkle with grated Parmesan cheese, and serve! Enjoy!

Recipe Notes

TIP: The original author of this recipe (Veda) told me this tip: If you need to stretch out any leftover soup, just add another can of diced tomatoes or kidney beans, to make it go further!

Nutrition Facts
Hearty Minestrone Soup
Amount Per Serving (1 g)
Calories 241 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 13mg4%
Sodium 974mg42%
Potassium 689mg20%
Carbohydrates 36g12%
Fiber 7g29%
Sugar 9g10%
Protein 12g24%
Vitamin A 3271IU65%
Vitamin C 26mg32%
Calcium 82mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Hearty Minestrone Soup is filling and DELICIOUS! This classic Italian soup, with meat, veggies, tomatoes, beans, and macaroni is sure to please.

Southwestern Chicken Soup

You’ll love this delicious Southwestern Chicken Soup, a Weight Watchers dish with corn, black beans, tomatoes, bell peppers, and avocado slices!
You'll love this delicious Southwestern Chicken Soup, a Weight Watchers dish with corn, black beans, tomatoes, bell peppers, and avocado slices!

Recently I tried a new (to us) soup recipe that I found on Weight Watchers.  The soup sounded really good, and since it was freezing cold outside (the middle of winter), I decided to make some. A bowl of hot soup really warms a gal up on a chilly February evening!

Whoa! This Southwestern chicken soup tastes amazing! The portion size is large (1¾ cups per serving = 3 Smart Points), and is packed with corn, black beans, tomatoes, in a Southwestern spiced broth. Trust me- this is one flavor-packed bowl of soup!

If you enjoy Southwestern flavored dishes, chances are you will LOVE this hearty soup! It’s very easy to make, so you can be serving up steaming hot bowls of Southwestern chicken soup before you know it!

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

How To Make Southwestern Chicken Soup

Place one teaspoon of olive oil in a large soup pot or Dutch oven. Heat oil on medium-high heat until very hot, but not smoking. Lightly season chicken pieces with salt and pepper, then add to the pot.

Cook the chicken on all sides, stirring often, for approximately 5 minutes. The chicken should be very lightly browned and cooked all the way through. Once the chicken is done, remove it from pan with a slotted spoon, and transfer to a plate. Set chicken aside until later.

Cooking the chicken breast pieces for Southwestern chicken soup.

Add the remaining 1 teaspoon of olive oil back into the pan (the same one you cooked the chicken in). Heat oil on medium-high, then add the onion, bell pepper, and jalapeño to the pan.

Cook for 3 minutes, stirring often, until veggies have softened up a bit. Add the chili powder, minced garlic, and ground cumin to the pan, and stir to combine. Cook this mixture for an additional 30 seconds once combined.

Bell peppers, jalapeño and onions are cooked, to add to Southwestern chicken soup.

Spices for Southwestern chicken soup are added to onions, jalapeños and peppers in pan

Stir the chicken broth, diced tomatoes, black beans and corn into the soup. Bring the soup to a boil. Once soup begins to boil, put a lid on the pan, and turn the heat down to LOW. Continue to cook the Southwestern chicken soup on low heat (covered) for about 8-9 minutes. The veggies should be nice and tender at this point.

Broth, tomatoes and corn are added to the pan of Southwestern chicken soup.

Add The Cooked Chicken And Finish The Soup

Carefully add the cooked chicken pieces back into the hot Southwestern chicken soup. Stir the ingredients to combine, and continue to cook just until the chicken is fully heated through. It should only take about 2-3 minutes to reheat the chicken.

Remove the pot of soup from the heat, and stir in the fresh lime juice. The Southwestern Chicken Soup is now ready to garnish, then eat!

Cooked chicken pieces are added to the pot of Southwestern chicken soup.

See all those nice veggies and chicken chunks in this soup? You’re gonna enjoy this!

A ladle, full of yummy Southwestern chicken soup.

To Serve Southwestern Chicken Soup

When ready to serve, ladle the soup into bowls. Each serving of this hearty soup is 1¾ cups, so full bowls of Southwestern Chicken Soup are in order! Garnish each bowl of soup with 2 slices of ripe avocado, and a few cilantro leaves, and some crumbled corn chips. Grab a spoon and help yourself to a big bite of this delicious Southwestern chicken soup!

NOTE: The original Weight Watchers recipe did NOT use corn chips. I added 3 crumbled up corn chips to each bowl of soup, for a nice looking presentation and “crunch”. 

Southwestern Chicken Soup is served with avocado slices, corn chips and cilantro on top.

We really LOVED this soup!  My husband said this might have become his new FAVORITE soup! Wow! That’s saying a lot, since I make a lot of yummy soups! The leftovers were yummy, too! The soup will keep for 4 days in refrigerator and up to 3 months in the freezer.

Sure do hope you will consider trying this Southwestern chicken soup. It is incredibly easy to make, and tastes absolutely wonderful. If you follow the Weight Watchers program to track your food intake, this recipe has a value of 3 Smart Points (without corn chips). 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 lots of soup recipes published, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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.

You Can Also Find Me On Social Media:

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

Author's signature

Original Recipe Source: https://www.weightwatchers.com/us/recipe/southwestern-chicken-soup/59779f66112c2b4e18b0fd84 

0 from 0 votes
Southwestern Chicken Soup
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

You'll love this delicious Southwestern Chicken Soup, a Weight Watchers dish with corn, black beans, tomatoes, bell peppers, and avocado slices!

Category: Entree, Soup
Cuisine: Southwestern
Keyword: Southwestern chicken soup
Servings: 4
Calories Per Serving: 401 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 teaspoons olive oil , divided use
  • 1 pound chicken breasts (boneless, skinless) , cut in 1/2" cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium onion , chopped
  • 1 small green bell pepper , seeded and chopped
  • 2 cloves garlic , minced
  • 1 medium jalapeño pepper , seeded and chopped
  • 1 Tablespoon chili powder
  • 2 teaspoons ground cumin
  • 29 ounces chicken broth (reduced sodium) (this is two 14.5 oz. cans)
  • 14.5 ounces canned diced tomatoes , drained
  • 1 cup frozen corn kernels (or fresh)
  • 15.25 ounces canned black beans , drained and rinsed
  • 1 Tablespoon fresh lime juice
  • 1/2 medium avocado , pitted, peeled, cut into 8 slices
  • 1/4 cup cilantro leaves
Instructions
  1. Heat 1 teaspoon of the olive oil in a large soup pot, on medium-high heat until very hot, but not smoking. Lightly season chicken pieces with salt and pepper, then add to pan Cook chicken on all sides, stirring often, for about 5 minutes. Chicken should be lightly browned and cooked all the way through. Once chicken is done, remove from pan, and transfer to a plate. Set chicken aside.

  2. Add remaining 1 teaspoon of oil back into the pan (the same one you cooked chicken in). Heat oil on medium-high, then add onion, bell pepper, and jalapeño. Cook for 3 minutes, stirring often, until veggies have softened a bit. Stir in the chili powder, minced garlic, and ground cumin. Cook this mixture for an additional 30 seconds once combined. Stir in chicken broth, diced tomatoes, black beans and corn.

  3. Bring the soup to a boil. Once it boils, put a lid on the pan, and turn heat to LOW. Continue to cook soup on low heat (covered) for about 8-9 minutes. The veggies should be nice and tender.

  4. Carefully add the cooked chicken back into soup. Stir to combine, and continue to cook until chicken is heated through. This should take 2-3 minutes. Remove pan from the heat, and stir in the fresh lime juice. 

  5. To serve, ladle the soup into bowls. Each serving is 1¾ cups. Garnish each bowl of soup with 2 avocado slices, and a few cilantro leaves. You can also add a few crumbled corn chips (optional) if you want! Serve, and enjoy!

Recipe Notes

OPTIONAL: You can crumble up two or three corn chips on top to garnish each bowl of soup. The corn chips are NOT included in caloric or WW points calculation.

Nutrition Facts
Southwestern Chicken Soup
Amount Per Serving (1 bowl (1¾ cups + 2 avocado slices per serving))
Calories 401 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 72mg24%
Sodium 1085mg47%
Potassium 1457mg42%
Carbohydrates 40g13%
Fiber 12g50%
Sugar 6g7%
Protein 38g76%
Vitamin A 1070IU21%
Vitamin C 41.4mg50%
Calcium 112mg11%
Iron 5.3mg29%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love this delicious Southwestern Chicken Soup, a Weight Watchers dish with corn, black beans, tomatoes, bell peppers, and avocado slices!

Chicken Noodle Soup

Delicious, homemade chicken noodle soup, made with leftover rotisserie chicken, celery, carrots, garlic, onions and spinach, will warm you up on a cold day!
Delicious, homemade chicken noodle soup, with leftover rotisserie chicken, celery, carrots, garlic, onions and spinach will warm you up on a cold day!

We recently bought a rotisserie chicken at Costco. They always seem to have the best roasted chicken! After a couple days of enjoying it, we were left with a mostly picked over whole chicken in our fridge. About 75% of the meat was gone off the bones, and we had the “skeletal remnants” in the fridge.

A lot of folks would throw out the rest of the chicken, at that point. But did you know the bones and tiny bits of chicken left hanging on for dear life can make an incredible tasting chicken noodle soup? YEP!  I decided not to waste the leftovers, and make a big pot of soup for our rainy night dinner!

The results? A wonderful tasting homemade chicken noodle soup that we enjoyed for a few more days, for dinner and a couple lunches! So the next time you have a leftover roasted chicken  (or have some leftover pre-cooked chicken and chicken broth in your kitchen), make soup! It’s EASY!  Here’s how:

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

Making Chicken Noodle Soup Using Leftover Roasted Chicken

The photo below shows you what was left of our rotisserie chicken. Poor thing never had a chance! Most of the meat had already been eaten, but there was still some attached to the bones. This is PERFECT for making a delicious broth for the soup!

So, to make a good broth for the chicken noodle soup, place the chicken (or what’s left of it) into a large soup pot, and cover it with water.

Leftover rotisserie chicken in pot of water to make chicken noodle soup.

Add sliced carrots, celery, chopped onions and two smashed cloves of garlic to the pot. The carrots, onion, and celery are considered the holy trinity of cooking, because they impart so much flavor. They will be perfect to flavor the chicken noodle soup base!

Celery, carrots, garlic and onion added to chicken in water, for chicken noodle soup.

Add salt, pepper, and two large chicken bouillon cubes to the soup pot. Bring the water to a boil on medium high heat. Cook for about 35 minutes, then remove from heat. Carefully remove whole chicken from pot, and let it cool a bit.

Once it has cooled some, pick off all the pieces of chicken you can get from the bones, and add them back into the pot. Believe it or not, I ended up with about 2 cups of shredded chicken! Discard the bones once finished. Skim any accumulated grease off the top of the soup, and remove the two smashed garlic cloves.

If NOT Using A Whole Chicken To Make This Chicken Noodle Soup

NOTE: If NOT using a whole chicken, simply cook the veggies for about 15 minutes (to soften), then add two cups of cooked, shredded chicken into the pot. Make sure to add THREE large chicken bouillon cubes to the water, for flavor.

Timesaving Tip For Making Homemade Chicken Noodle Soup

I made this soup to use up our rotisserie chicken leftovers. HOWEVER… IF YOU WANT TO SAVE TIME, simply use 4 quarts of store bought chicken broth with your veggies and precooked chicken. Then there is no need to make your own chicken broth, and it will still have lots of flavor!

It will end up costing you a bit more to make the soup, but will save you time, if that’s an issue!

Holding a ladle full of chicken soup (without noodles)

Put the chicken noodle soup back on the stove on medium high heat. Bring the soup to a full boil, then add the uncooked rotini pasta. If you don’t have rotini pasta noodles, add your favorite! Stir, and cook the noodles for the time stated on package (typically this is between 11-13 minutes).

Uncooked rotini pasta is added to boiling chicken noodle soup in pan.

Chicken noodle soup in a ladle is almost done cooking.

When the noodles are finished cooking, add 1 Tablespoon of butter to the pot. Stir in the thawed and drained chopped spinach. Continue cooking the soup for a couple minutes, until chicken noodle soup is heated through. Take a small taste, and add salt and/or pepper, as desired.

Spinach has been added to chicken noodle soup in pot.

A ladle, full of the finished chicken noodle soup.

And there you have it! Instead of throwing away the remnants of a whole rotisserie chicken, you have used it to make a delicious pot of homemade chicken noodle soup!

A big pot, full of homemade chicken noodle soup.

Who’s Ready To Eat Some Chicken Noodle Soup?

All that’s left to do is ladle up a bowlful of hot soup, and serve it to those you love!  It’s really quite easy to make a delicious, filling pot of chicken noodle soup very inexpensively! The best part is that this soup, filled with chicken, pasta, spinach, carrots, onions, celery and a wonderful tasting broth TASTES SO GOOD!

A bowl of hot chicken noodle soup is ready to eat!

Sure hope you will consider trying this recipe for homemade chicken noodle soup! I think it’s fun to get a huge pot of delicious soup using only a few simple, common ingredients!

Looking For More SOUP Recipes?

You can find all my soup recipes in the Recipe Index, located at the top of the page. A few favorites of ours include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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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The Grateful Girl Cooks!
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jbatthegratefulgirlcooks

Have a wonderful day!

Author's signature

0 from 0 votes
Chicken Noodle Soup
Prep Time
40 mins
Cook Time
15 mins
Total Time
55 mins
 
Delicious, homemade chicken noodle soup, with leftover rotisserie chicken, celery, carrots, garlic, onions and spinach, will warm you up on a cold day!
Category: Main Course, Soup
Cuisine: American
Keyword: chicken noodle soup
Servings: 8
Calories Per Serving: 152 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups cooked chicken
  • 4 quarts water , to cover chicken
  • 2 cubes chicken bouillon , large cubes
  • 2 large carrots , peeled, sliced
  • 1/2 cup onion , chopped
  • 2 stalks celery , chopped
  • 2 garlic cloves , peeled, smashed
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • cups uncooked rotini pasta , or pasta of choice
  • 1 Tablespoon butter
  • 1 cup chopped frozen spinach , thawed & drained
Instructions
If Using Rotisserie Chicken Carcass (to make soup base)
  1. Place the chicken carcass (what's left of it) into a large soup pot, and cover it with water. Add sliced carrots, celery, chopped onions and two smashed cloves of garlic to the pot. Add salt, pepper, and two large chicken bouillon cubes. 

  2. Bring the water to a boil on medium high heat. Cook for 35 minutes, then remove pan from heat. Carefully remove chicken carcass from pot, and let it cool a bit. Once it has cooled some, pick off all the pieces of chicken you can get from the bones, and add them back into the pot. Discard bones, once finished. Skim any accumulated grease off the top of the soup, and remove the two smashed garlic cloves.  

  3. Put the soup back on the stove on medium high heat. Bring the soup to a full boil, then add uncooked rotini pasta. Stir, and cook the noodles for the time stated on package until done (typically this is between 11-13 minutes).

  4. When noodles are finished cooking, add 1 Tablespoon of butter to the pot. Stir in the thawed, drained chopped spinach. Continue cooking soup for a couple minutes, until it's heated through. Take a taste, and add salt and/or pepper, as desired. Serve, and enjoy!

If Using Pre-Cooked Chicken And Store Bought Chicken Broth (TIMESAVER)
  1. Cook the veggies (carrots, onions, celery, garlic) in the boiling broth (4 quarts) for 15 minutes, then add shredded chicken and pasta (etc.) and cook per instructions above. Once noodles are cooked, add butter, spinach, and season with additional salt/pepper as desired. Serve, and enjoy!

Recipe Notes

Caloric calculation is based on "made from scratch" method (using leftover chicken and bones).

Nutrition Facts
Chicken Noodle Soup
Amount Per Serving (1 (1/8 of total))
Calories 152 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 30mg10%
Sodium 220mg10%
Potassium 264mg8%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 1g1%
Protein 10g20%
Vitamin A 5410IU108%
Vitamin C 3.4mg4%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Delicious, homemade chicken noodle soup, with leftover rotisserie chicken, celery, carrots, garlic, onions and spinach, will warm you up on a cold day!

Moroccan Meatball Couscous Soup

Moroccan Meatball Couscous Soup is a delicious, flavor-filled dish, with baked ground beef meatballs and pearl couscous, in a simple garlic/shallot broth.
Moroccan Meatball Couscous Soup is a delicious, flavor-filled dish, with baked ground beef meatballs and pearl couscous, in a simple garlic/shallot broth.

A couple of weeks ago, I tried a new soup recipe that I recently found on Pinterest.  The recipe was for a Moroccan meatball couscous soup, and I thought it sounded really interesting, due to the spices used in the tiny meatballs.

Do you like meatballs in soup? We do! One of our favorite soups with meatballs is my Albondigas Soup, which has traditional Southwestern flavors. I wasn’t too sure how this Moroccan meatball couscous soup (using pearl / Israeli couscous) would turn out, but thought I’d give this unique sounding soup a shot!

WOW!  We LOVED this simple soup!  Tiny meatballs, made with ground beef or lamb (I used ground beef), are mixed with a variety of Moroccan spices. The spices include turmeric, cinnamon, chili powder, curry powder, and several more.

Those little meatballs are baked, then added to a simple chicken or vegetable broth, which has been flavored with garlic and shallots. The end result? A wonderful tasting Moroccan meatball couscous soup that will knock your socks off! The soup is very easy to make – here’s how:

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

How To Make Moroccan Meatball Couscous Soup

The first thing you will need to do is preheat your oven to 375° F, and line a 13×9 inch baking sheet (with edges) with parchment paper. Place a rack in the middle of the oven.

Mix together the spices for the meatballs in a small bowl. Place the ground beef (or ground lamb) in a medium bowl.  Add the spice mixture and tomato paste to the meat in the bowl. Mix thoroughly (with clean hands), until all ingredients are completely blended.

Blending spices and ground beef to make Moroccan Meatball Couscous Soup.

For each meatball, use a rounded teaspoon of meat. Roll meat between your hands to form a small meatball. Place meatballs onto the parchment paper lined baking sheet. Repeat until all the meat is gone. I ended up with 43 little meatballs out of this mixture.

Place meatballs into the oven (on the middle rack). Bake at 375° F. for 10-12 minutes, until they are fully cooked through. When done, remove baking sheet from oven, and set aside.

Forming meatballs and baking them for Moroccan meatball couscous soup.

Preparing The Couscous

While the meatballs are baking, you can cook the Israeli (pearl) couscous. For this recipe the couscous is lightly “dry toasted” first, then cooked. Heat 2 teaspoons of olive oil on medium heat in a saucepan. Once the oil is hot (but not smoking), add the pearl couscous. Cook for 2 minutes, stirring occasionally while it lightly “toasts”. Lightly “toasting” the couscous, helps develop a slightly nutty flavor.

Add 1¾ cup water, and a tiny pinch of salt to the toasted couscous. Let the water come to a full boil. Once the water is boiling, reduce the heat to low, and cover the pan. Cook the couscous for approximately 8-10 minutes, or until the water has been fully absorbed. Remove pan from heat once done. Set aside.

Toasting then cooking Israeli couscous for Moroccan meatball couscous soup.

Putting The Moroccan Meatball Couscous Soup Together

Heat 3 Tablespoons olive oil  on medium high heat, in a large Dutch oven or soup pot.  Add the minced garlic and 3 chopped shallots to the hot oil. Cook, stirring often, for one minute.

Add the chicken (or vegetable) broth to the pot, along with 2 more cups of water. Bring the liquid to a boil. Reduce the heat to low, and carefully add the meatballs and the cooked couscous to the hot broth.

Shallots, garlic, chicken broth, & meatballs added to Moroccan meatball couscous soup.

Simmer the Moroccan meatball couscous soup (uncovered) on low heat for 10 minutes.  See how nice and plump the pearl couscous is?

Moroccan meatball couscous soup cooking in broth.

Time To EAT!

Once the Moroccan meatball couscous soup is finished cooking, remove the pot from the stove. Taste test the broth. If you find more salt or pepper is necessary to suit your taste, add it now. Ladle the hot soup into individual serving bowls. To serve, garnish each bowl of Moroccan meatball couscous soup with some chopped fresh flat leaf parsley.

Moroccan meatball couscous soup, served with parsley garnish.

That’s how simple it is to make this delicious soup!  I wasn’t sure I was gonna like it at first (being honest), but my husband and I ended up loving it!  The leftovers were fabulous for lunches, too! YUM.

Moroccan meatball couscous soup, served in white bowl, with fresh parsley garnish.

I really do hope you will consider trying this scrumptious Moroccan meatball couscous soup recipe. You will be surprised at the wonderful flavors in the meatballs and in the broth!  Have a wonderful day, friends.

Looking For More SOUP Recipes?

You can find all of my soup recipes in the Recipe Index, located at the top of the page. Some of our favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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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Facebook page: The Grateful Girl Cooks!
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Author's signature

Recipe Source: littlespicejar.com/moroccan-meatball-couscous-soup/

0 from 0 votes
Moroccan Meatball Couscous Soup
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 
Moroccan Meatball Couscous Soup is a delicious, flavor-filled dish, with baked ground beef meatballs and pearl couscous, in a simple garlic/shallot broth.
Category: Main Dish, Soup
Cuisine: Moroccan
Keyword: Moroccan meatball couscous soup
Servings: 8
Calories Per Serving: 360 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Meatballs:
  • pounds ground beef (or lamb)
  • 2 Tablespoons tomato paste
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
For Soup:
  • 8 ounces Israeli (pearl) couscous
  • 2 teaspoons olive oil ,for toasting couscous
  • 3 Tablespoons olive oil ,for cooking shallots/garlic
  • 8 cloves garlic ,minced
  • 3 shallots , finely chopped
  • 4 cups chicken broth ,may substitute vegetable broth
  • cups water , divided
  • chopped flat leaf parsley ,for garnish - optional
Instructions
  1. Preheat oven to 375° F, and place a rack in the middle of the oven. Line a 13x9 inch baking sheet (with edges) with parchment paper. 

  2. Mix spices for the meatballs in a small bowl. Place the ground beef (or lamb) in a medium bowl. Add the spice mix and tomato paste to the meat. Mix thoroughly (with clean hands), until completely blended. For each meatball, use a rounded teaspoon of meat. Roll meat between hands to form a small meatball (40-45 total). Place meatballs onto parchment paper lined baking sheet. Repeat until meat is gone. Place meatballs into oven (on middle rack). Bake at 375° F. for 10-12 minutes, until fully cooked through. When done, remove baking sheet from oven, and set aside.

  3. While meatballs bake, cook the couscous.  Heat 2 teaspoons of olive oil on medium heat in a saucepan. Once the oil is hot (but not smoking), add the pearl couscous. Cook for 2 minutes, stirring occasionally while it lightly "toasts".  Add 1¾ cups of water and a pinch of salt to the toasted couscous. Let water come to a boil. Once boiling, reduce heat to low, and cover the pan. Cook couscous for approximately 8-10 minutes, or until the water has been fully absorbed. Remove pan from heat and set aside when done.

  4. Heat 3 Tablespoons olive oil  on medium high heat, in a large Dutch oven or soup pot.  Add minced garlic and chopped shallots to the hot oil. Cook, stirring often, for one minute.  Add the chicken (or vegetable) broth to the pot, along with 2 more cups of water. Bring liquid to a boil. Reduce the heat to low; carefully add meatballs and cooked couscous to the hot broth. Simmer the soup (uncovered) on low heat for 10 minutes. Once the soup is finished cooking, remove the pot from the heat. Taste test the broth. If you find more salt or pepper is necessary to suit your taste, add it. Ladle the hot soup into individual serving bowls. To serve, garnish each bowl of soup with chopped fresh flat leaf parsley. Enjoy!

Nutrition Facts
Moroccan Meatball Couscous Soup
Amount Per Serving (1 g)
Calories 360 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g31%
Cholesterol 57mg19%
Sodium 667mg29%
Potassium 449mg13%
Carbohydrates 24g8%
Fiber 1g4%
Protein 20g40%
Vitamin A 60IU1%
Vitamin C 10.1mg12%
Calcium 36mg4%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Moroccan Meatball Couscous Soup is a delicious, flavor-filled dish, with baked ground beef meatballs and pearl couscous, in a simple garlic/shallot broth.

Garden Vegetable Chowder

Easy to make, thick and creamy Garden Vegetable Chowder, with broccoli, cauliflower, potatoes, celery, and carrots will fill and warm you up, any time of year!
Easy to make, thick and creamy Garden Vegetable Chowder, with broccoli, cauliflower, potatoes, celery, and carrots will fill and warm you up, any time of year!

Do you have an overabundance of garden veggies or a produce drawer (filled with veggies) in your refrigerator begging for mercy? If so, then do I have a SOUP for YOU! I found it in one of my old Taste of Home magazines from July 1998 (yes… I kept them ALL from years of subscriptions!)..

Well, it’s actually a thick, wonderful vegetable chowder that is filled with a LOT of veggies… such as carrots, potatoes, cauliflower, bell peppers, onions, broccoli, and celery. The best part besides using all those yummy vegetables? Trust me – this chowder is EASY to make!

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

How Do I Make Garden Vegetable Chowder?

Sauté chopped onions and green bell peppers in butter. While they are cooking, prep the remaining veggies.

Cooking onions and peppers in butter for chowder.

The vegetables in this chowder besides the onions and bell peppers are carrots, red potatoes, celery, broccoli, and cauliflower. These additional veggies are all cut into bite sized pieces. Add veggies, water, chicken bouillon, and salt and pepper to onion/bell pepper mixture in pan.

Bring this mixture to a boil. Once the liquid is boiling, reduce the heat. Cover the pan, and simmer the soup for 20 minutes.

Carrots, potatoes, celery, broccoli and cauliflower used to make vegetable chowder.

Vegetables for chowder cooked in chicken broth.

Make a slurry (used to thicken soup) by whisking together milk and flour until all lumps have disappeared. Once soup has cooked for 20 minutes, stir the slurry into the soup.

Making a slurry to add to soup to thicken it into chowder.

Adding flour slurry to soup to thicken it for vegetable chowder.

Once the flour slurry has been added, stir to combine, then bring the soup to a boil. Cook soup for 2 minutes. The liquid will thicken as it cooks.

After slurry is added to vegetable soup, it cooks until the broth thickens.

The vegetable chowder has thickened considerably in pan.

Time For Some Cheese!

Add parsley and grated cheddar cheese to vegetable chowder. Stir and cook on medium low heat until soup is heated through and all cheese has melted.

Grated cheddar cheese is added to vegetable chowder.

Cheese is mixed into the vegetable chowder until it has melted.

Serve The Garden Vegetable Chowder

Ladle hot, thick vegetable chowder into serving bowls. Garnish each bowl of soup with additional parsley, if desired. Serve it immediately, and enjoy a hot bowl of veggie chowder!

Bowl of garden vegetable chowder, garnished with dried parsley.

Garden vegetable chowder is ready to eat!

I really hope you enjoy this thick, creamy and DELICIOUS garden vegetable chowder! It’s so easy to make, and I think you will really LOVE it! What a delicious way to get your kids (or spouses or friends) to eat their veggies!

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 lots of delicious soup recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Source: Taste of Home Magazine, July 1998 edition.

0 from 0 votes
Garden Vegetable Chowder
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Easy to make, thick and creamy Garden Vegetable Chowder, with broccoli, cauliflower, potatoes, celery, onions, bell peppers and carrots will fill and warm you up, any time of year!

Category: Soup
Cuisine: American
Keyword: vegetable chowder
Servings: 6
Calories Per Serving: 356 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/4 cup butter
  • 1/2 cup onion ,chopped
  • 1/2 cup green bell pepper ,chopped
  • 1 cup (EACH) potato/celery/broccoli/cauliflower/carrots ,chopped, sliced or florets
  • 3 cups water
  • 3 cubes chicken bouillon
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup all purpose flour
  • 2 cups milk
  • 1 Tablespoon parsley
  • 2 cups cheddar cheese ,grated
Instructions
  1. Sauté chopped onions and green bell peppers in butter in bottom of soup pot. While they are cooking, prep the remaining veggies, by slicing, chopping or cutting them into florets.

  2. Add veggies, water, chicken bouillon, and salt and pepper to onion/bell pepper mixture. Bring this mixture to a boil. Once boiling, reduce heat. Cover pan, and simmer soup for 20 minutes.

  3. Make a slurry (used to thicken soup) by whisking together milk and flour until all lumps have disappeared. Once soup has cooked for 20 minutes, stir the slurry into the soup.  Once the flour slurry has been added, stir to combine, then bring the soup to a boil. Cook soup for 2 minutes. The liquid will thicken as it cooks.

  4. Add parsley and grated cheddar cheese to vegetable chowder. Stir and cook on medium low heat until soup is heated through and all cheese has melted. Ladle hot, thick vegetable chowder into serving bowls. Garnish each bowl of soup with additional parsley, if desired. Serve... and enjoy!

Nutrition Facts
Garden Vegetable Chowder
Amount Per Serving (1 (1/6) of total)
Calories 356 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Cholesterol 68mg23%
Sodium 775mg34%
Potassium 554mg16%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 7g8%
Protein 15g30%
Vitamin A 4580IU92%
Vitamin C 39.8mg48%
Calcium 408mg41%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Easy to make, thick and creamy Garden Vegetable Chowder, with broccoli, cauliflower, potatoes, celery, and carrots will fill and warm you up, any time of year!

Weight Watchers French Onion Soup

You’ll love this recipe for Weight Watchers French Onion Soup, with caramelized onions! All the flavor without the extra calories!You'll love this recipe for Weight Watchers French Onion Soup, with caramelized onions! All the flavor without the extra calories!

If you enjoy a robust, flavor-filled bowl of soup, but are dieting OR looking to cut a few calories, then you will LOVE this recipe for Weight Watchers French Onion Soup!  It has caramelized onions and the amazing flavor of the original, but with less calories!

On a cold day recently, I was craving a big bowl of French Onion Soup, but since I am watching my calories, and have lost over 26 pounds the past several months, I wanted the TASTE of this delicious soup, but without the extra calories from bread and that yummy, gooey CHEESE! The most difficult thing about making this (and it’s a cinch), is cutting up those crazy onions (wiping away the tears!).

So… I found this recipe using my Weight Watchers app, and decided to try it. The original recipe was designed to use a slow cooker, but it took almost 12 hours to make, so I modified the recipe so it could be made on the stove top in about 40 minutes total (prep and cook time). OH MY GOODNESS… it is so incredibly delicious!  The caramelized onions swimming in a rich, flavorful broth, and a bit of Parmesan cheese on top tasted amazing. I didn’t even miss the bread! You need to make this soup ASAP!

My husband and I LOVED this meal, and since a serving size is 1½ cups, we each had a large bowl of soup (with a salad on the side). *Note: I made HALF the recipe… so my photos reflect this!) Here’s how easy it is to make:

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

Prepare The Onions (and wipe away the tears)

Peel onions and thinly slice. Remember, slicing onions is not for sissies… (wiping away more tears). I cut them in half (top to bottom), then peeled them and then sliced.

Weight Watchers French Onion Soup / The Grateful Girl Cooks!

Caramelize The Onions

Melt butter in large skillet. Add sliced onions and salt. Cook on medium heat until the onions are well browned, stirring often. This will take about 20 minutes. I made a salad while the onions were cooking, but came back and gave them a good stir every few minutes!

**Here’s my tip on cooking the onions… don’t rush the process. Take your time cooking the onions… you want them nice and brown, caramelized, soft and fragrant, for the best tasting soup!

Weight Watchers French Onion Soup / The Grateful Girl Cooks!

Weight Watchers French Onion Soup / The Grateful Girl Cooks!

Finish “Building” The Weight Watchers French Onion Soup

Once the onions are wonderfully brown (and smell so good!), add a bay leaf and some fresh thyme to the skillet. If you do not have access to fresh thyme, you can add dried thyme, but you will need to reduce the amount by 1/3, since dried herbs are more concentrated in flavor.

Weight Watchers French Onion Soup / The Grateful Girl Cooks!

Add sherry, minced garlic, sugar, chicken broth and beef broth to skillet. Stir well, to combine all ingredients. Let this cook for 20 minutes, stirring occasionally. This will allow the alcohol (sherry) to burn off, and allow the flavors to develop. When done, remove bay leaf and thyme sprigs from soup.  Stir in soy sauce and black pepper.

Weight Watchers French Onion Soup / The Grateful Girl Cooks!

Time To Eat!

Ladle the soup into bowls, and immediately garnish each serving with 1/2 Tablespoon grated Parmesan cheese and fresh thyme (if desired). Serve, and enjoy! Here’s a photo of my bowl of soup BEFORE I gobbled it up!.

Weight Watchers French Onion Soup / The Grateful Girl Cooks! You'll love the rich, decadent flavor of caramelized onions in this "lightened up" version of French Onion Soup! All the flavor without all the extra calories!

Shown below is a photo of my husband’s bowl of soup. He wanted a bit of the traditional melted “stringy” cheese on his at the last minute, so I grabbed a thin slice of Swiss cheese we keep on hand for sandwiches.

The cheese was put on the top and I microwaved the soup for about 30 seconds to melt the cheese. It was nice and “gooey” and stringy… just the way he likes it (and only added 70 more calories!)

Weight Watchers French Onion Soup / The Grateful Girl Cooks!

We both really loved this soup!   If you happen to follow a Weight Watchers plan, the total for this delicious bowl of “yummy-ness” is 3 Smart Points!  I highly recommend this recipe… low in calories, high in taste and satisfaction!  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 LOTS of yummy soup recipes to check out, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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.

You Can Also Find Me On Social Media:

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

Weight Watchers French Onion Soup / The Grateful Girl Cooks!

Recipe Adapted From: https://www.weightwatchers.com

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Weight Watchers French Onion Soup
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

You'll love this recipe for Weight Watchers French Onion Soup, with caramelized onions! All the flavor without the extra calories!

Category: Soup
Cuisine: French
Keyword: french onion soup
Servings: 6 (1½ cup) servings
Calories Per Serving: 116 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6-7 large uncooked brown onions , peeled and thinly sliced (approx. 3 lbs.)
  • 2 Tablespoons unsalted butter
  • 2 teaspoons salt
  • 1 bay leaf
  • 5 sprigs fresh thyme (plus extra if using for garnish)
  • 1/4 cup sherry
  • 2 teaspoons minced garlic
  • 1 teaspoon granulated sugar
  • 3 cups beef broth (reduced sodium)
  • 3 cups chicken broth (reduced sodium)
  • 1 teaspoon soy sauce (low sodium)
  • 1/4 teaspoon black pepper
  • 3 Tablespoons grated Parmesan cheese (to garnish hot soup)
  • Additional sprigs fresh thyme (to garnish hot soup)
Instructions
  1. Peel onions and thinly slice.
  2. Melt butter in large skillet. Add sliced onions and salt. Cook on medium heat until the onions are well browned, stirring every couple of minutes. This will take approximately 20 minutes. Once the onions are wonderfully brown (and smell so good!), add a bay leaf and fresh thyme sprigs to the skillet (if using dried thyme, reduce by 1/2 the amount used). Add sherry, minced garlic, sugar, beef broth and chicken broth to skillet. Stir well, to combine all ingredients. Let this mixture cook, uncovered for 20 minutes on medium heat, stirring occasionally. This will burn off the alcohol (sherry). When done, remove bay leaf and thyme sprigs from soup. Stir in soy sauce and black pepper.
  3. Ladle the hot soup into bowls, and immediately garnish each serving with 1/2 Tablespoon grated Parmesan cheese and fresh thyme (if desired). Serve, and ENJOY! (the leftovers are wonderful, as well!)
Nutrition Facts
Weight Watchers French Onion Soup
Amount Per Serving (1 serving (1½ cups))
Calories 116 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 12mg4%
Sodium 1751mg76%
Potassium 326mg9%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 5g6%
Protein 4g8%
Vitamin A 180IU4%
Vitamin C 18mg22%
Calcium 72mg7%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love this recipe for Weight Watchers French Onion Soup, with caramelized onions! All the flavor without the extra calories!

Chicken Wild Rice and Bacon Soup

Chicken wild rice soup, w/ thick-cut bacon, carrots, onions and spices are the backdrop for this easy, delicious, creamy and filling dish!On a cool Fall day, nothing warms you up better than a hearty bowl of Chicken wild rice and bacon soup!  Chicken, wild rice, thick-cut bacon, carrots, onions and spices are the backdrop for this easy, delicious, creamy and filling meal!

On a cool Fall day, nothing warms you up better than a hearty bowl of Chicken wild rice and bacon soup!  Chicken, wild rice, thick-cut bacon, carrots, onions and spices are the backdrop for this easy, delicious, creamy and filling meal!

I found this recipe in a cookbook I bought for my friend Shari last Christmas!  I gave her the cookbook (she LOVES to cook), and cringed just a bit when she said her son had given her the exact same cookbook. It was funny (and kind of sad) when she gave it back to me and told me to keep it. Gadzooks!

Of course, I kept it (a small sacrifice, right?), and I have loved finding new soup recipes for our family in it, including THIS one.  My husband and I loved this amazing Chicken wild rice soup (with bacon)!

Scroll Down for A Printable Recipe Card At the bottom Of the Page

Is This An Easy Soup To Prepare?

The chicken wild rice soup has a rather long cook time (60 minutes) in order to soften the wild rice, but other than that, it was a simple soup to prepare. I recommend this recipe (AND the cookbook) whole-heartedly, and hope you will consider trying it!  Here’s how to make the soup:

How To Make Chicken Wild Rice and Bacon Soup

Cook bacon pieces in a large, heavy pot.  *TIP: I cut the bacon into 1″ strips with kitchen scissors before cooking, because it cooks faster. Simply stack the bacon, then cut through strips with scissors (or sharp knife).

Cook the bacon on medium-high heat until crisp (takes about 5-7 minutes). When done, transfer bacon with a slotted spoon to paper towels to drain. Set aside. Leave bacon grease in pot.

Cooking bacon for chicken wild rice soup.

Place butter, chopped carrot and onion into the pot. Cook on medium-high, stirring often, until carrot begins to soften (about 5-6 minutes).

Carrots and onions are cooked for chicken wild rice soup.

Add minced garlic and dried thyme. Cook for one minute, stirring, so the garlic doesn’t burn. Pour in the white wine. Cook for 3 minutes, stirring often to scrape up any bacon “bits” from bottom of pan (these will add flavor to soup).

Spices and white wine are cooked with vegetables for wild rice chicken soup.

Add Wild Rice And Cook Until Tender

Now add chicken broth and wild rice to pot. Stir to combine. Turn heat down to Low, put a lid on the pot and cook for 60 minutes or until rice is tender.

Wild rice and chicken broth is added to the soup pot.

Once rice is tender, add cooked bacon and chicken to soup. By the way, I quickly cooked the chicken while the soup was cooking, so it was ready to go once the rice was tender. TIP: You can also use rotisserie chicken or leftover baked or boiled chicken to save time, as well!

Chicken and bacon are added to the pot full of chicken wild rice soup.

Add the heavy whipping cream. Stir to combine. Return the chicken wild rice soup to a low simmer; cook soup, uncovered for 5 more minutes, until heated through, and soup has thickened a bit.

Heavy whipping cream is added to the chicken wild rice soup.

Once chicken wild rice soup has heated through, season with salt and black pepper, to taste. Now it’s ready to serve!

The chicken wild rice soup is heated through, then it's ready to eat.

Chicken Wild Rice Soup Is Ready To Serve!

This is how it looked when I ladled it into our soup bowls… doesn’t it look yummy?  Guess what… it TASTES yummy, too! Serve the soup with some crusty french bread, and enjoy!

A bowl full of chicken wild rice soup.

A white bowl, full of chicken wild rice soup, with bacon.

I really hope you will consider trying this soup!  I know it’s hard to look at a picture and wonder if it actually tastes good… but it does!  The kitchen smelled incredibly good, too, while this was cooking!

The leftovers were good for lunch the next day, as well.  You will notice with the leftovers (IF you have any leftovers… wink, wink) that the rice absorbs more of the broth if refrigerated overnight.  Simply add a bit more broth when you reheat the soup, and it will be as good as the first night you made it! Have a great day… and make some SOUP!

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 yummy, comforting homemade soup recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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!
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Recipe Adapted From: The cookbook “Williams-Sonoma Soup Of The Day”, published by Weldon Owen, Inc. and Williams-Sonoma, Inc., 2011, page 61.

0 from 0 votes
Chicken Wild Rice and Bacon Soup
Prep Time
20 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 25 mins
 
Chicken, chewy wild rice, thick-cut bacon, carrots, onions and spices are the backdrop for this delicious, creamy and filling soup!
Category: Soup
Cuisine: American
Keyword: chicken wild rice soup
Servings: 4 servings
Calories Per Serving: 471 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6-7 slices thick cut bacon , cut into 1" strips (use kitchen scissors or sharp knife to cut)
  • 1 Tablespoon butter
  • 1 carrot , peeled and chopped
  • 1 yellow onion (medium), chopped
  • 2 cloves garlic , minced
  • 1/2 teaspoon dried thyme
  • 1/4 cup dry white wine
  • 4 cups chicken broth
  • 1 cup uncooked wild rice
  • 1 chicken breast (skinless, boneless), cooked and chopped (1" chunks)
  • 3 Tablespoons heavy whipping cream
  • Salt and fresh ground black pepper , to taste
Instructions
  1. Cut bacon into 1" strips with kitchen scissors (stack bacon, then cut through strips with scissors or sharp knife). Cook bacon pieces in a large, heavy pot on medium-high heat until crisp (takes about 5-7 minutes). When done, transfer bacon with a slotted spoon to paper towels to drain. Set aside. Leave bacon grease in pot.

  2. Place butter, chopped carrot and onion into the pot. Cook on medium-high, stirring often, until carrot begins to soften (about 5-6 minutes). Add minced garlic and dried thyme. Cook for an additional minute, stirring, so the garlic doesn't burn. Add wine. Cook for 3 minutes, stirring often to scrape up any bacon "bits" from bottom of pan (these add flavor to soup). Add chicken broth and wild rice to pot. Stir to combine. Turn heat down to Low, put a lid on the pot and cook for 60 minutes or until rice is tender.
  3. Once rice is tender, add cooked bacon and chicken to soup. Add heavy whipping cream. Stir to combine. Return soup to a low simmer; cook soup, uncovered, for 5 minutes, until heated through, and soup has thickened a bit. Once soup is heated through, season with salt and pepper, to taste. Serve, and enjoy!
Nutrition Facts
Chicken Wild Rice and Bacon Soup
Amount Per Serving (1 serving)
Calories 471 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 9g56%
Cholesterol 62mg21%
Sodium 1291mg56%
Potassium 669mg19%
Carbohydrates 36g12%
Fiber 3g13%
Sugar 3g3%
Protein 20g40%
Vitamin A 2655IU53%
Vitamin C 20.2mg24%
Calcium 39mg4%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards! Chicken wild rice soup, w/ thick-cut bacon, carrots, onions and spices are the backdrop for this easy, delicious, creamy and filling dish!

Albondigas Soup

Delicious Albondigas Soup (“little meatball”) is an easy, inexpensive, Southwestern flavored dish, and can be served as a first course or an entree!Delicious Albondigas ("little meatball") Soup is an easy, inexpensive, Southwestern flavored dish to prepare, and can be served as a first course or an entree!
I made Albondigas Soup for dinner a couple of days ago… did you know that “Albondigas” simply means “little meatballs”? That’s right! This is a yummy, Southwestern flavored “little meatball soup”.  It’s very simple to make… and it sure tastes good!

How I Got This Recipe

I was given this recipe at my bridal shower (almost 40 years ago) by the Mom of one of my bridesmaids.  This recipe for albondigas soup has been made so many times over the years, and we still enjoy it, to this day.

Simple and economical to make, the soup has a mild Southwestern flavor, due in small part to chili powder and other spices! The tiny meatballs, made with ground beef, rice, and spices, really help fill you up, too!

The soup is entirely cooked in one pan. Even the meatballs are added uncooked to the hot broth and they cook in the pan. No pre-browning of the meatballs is necessary, so it really doesn’t take much work at all to serve up a hot, steaming pot of albondigas soup! Here’s how to make it:

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How To Make Albondigas Soup

  Sauté chopped onions in a large soup pot in hot oil until the onions are limp, but not yet browned.

Cooking onions for the albondigas soup in a skillet.
Add the rest of soup ingredients to the pan (chili powder, garlic powder, bisque of tomato soup, condensed beef consommé, water, sliced celery and carrots.

Simmer, uncovered, on medium-low heat for 20 minutes, stirring occasionally. While the albondigas soup is simmering, make the meatballs.

Carrots and celery cooking in broth for soup

Prepare The Meatballs

While the soup is simmering, make the meatballs by combining ground beef, cooked rice, cornstarch, garlic powder, oregano, egg, salt, pepper, and dried parsley in a large bowl. Mix well to fully combine ingredients.

Form the meat mixture into small meatballs about the size of a walnut shell (about 1½ inches wide – I was able to make 31 little “albondigas”). I placed them on parchment paper as I formed them.

Meat, egg, spices for albondigas soup in bowlMeatball ingredients ready to shape into ballsMeatballs formed on wax paper

Add The Meatballs To The Albondigas Soup

Carefully place the meatballs (uncooked) into the simmering soup broth.  They will sink to the bottom of the pot.  It is easiest to gently put them into pot with your fingers, not a spoon as shown (just wanted you to see what they looked like).

I took this photo so you could see that the meatballs go into the pot “uncooked”. The meatballs begin to cook immediately after putting them in, as you can see by the next photo, taken about 30 seconds after adding them.

Putting the meatball into the soup potStirring meatballs in soup
Simmer the albondigas soup on low heat for 30 minutes after adding the meatballs. When done, the fully cooked meatballs will have floated to the top of the soup.

Simmering albondigas soup

The Albondigas Soup Is Ready To Eat!

All that’s left to do is to ladle the hot soup into individual serving bowls. Serve albondigas soup hot with a slice of toasted french bread, and a nice mixed green salad on the side… and enjoy!

A bowl of albondigas soup, with meatballs and carrots.

I hope you enjoy this simple to prepare, yet very tasty albondigas soup! It is a family favorite, and I really think you will enjoy it! Have a GREAT day!

Looking For More SOUP Recipes?

You can find all of my soup recipes in the Recipe Index, located at the top of the page. A few of our family favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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.

You Can Also Find Me On Social Media:

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

Have a wonderful day!

Author's signature

Recipe Source: Mrs. Phyllis Dean

0 from 0 votes
Albondigas Soup
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
 
Delicious Albondigas ("little meatball") Soup is easy and inexpensive Southwestern flavored soup to prepare, and can be served as a first course or an entree!
Category: Main Course, Soup
Cuisine: Southwestern
Keyword: albondigas soup
Servings: 6 servings
Calories Per Serving: 338 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the broth:
  • 1/2 cup onion , chopped
  • 2 Tablespoons vegetable oil
  • 1/2 teaspoon chili powder
  • dash garlic powder
  • 1 can Campbells Bisque of Tomato Soup
  • 3 cans Campbells Condensed Beef Consomme soup
  • 3 cans water
  • cups carrots , sliced
  • cups celery , diced
For the meatballs:
  • 1 pound ground beef
  • 1/2 cup COOKED rice
  • 1 Tablespoons cornstarch
  • dash garlic powder
  • 1/4 teaspoon oregano
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 egg
  • 1/4 cup parsley flakes
Instructions
  1. Heat oil in large soup pot. Saute onion until limp, but not browned. Add remainder of soup ingredients (chili powder, garlic powder, salt, tomato soup, beef consomme, water, sliced carrots and celery). Simmer uncovered on medium-low heat for 20 minutes, stirring occasionally. While soup simmers, make the meatballs.
  2. Combine all ingredients for meatballs in medium bowl (ground beef, cooked rice, cornstarch, garlic powder, oregano, salt, pepper, egg and parsley). Stir well, to fully combine. Form little meatballs with your hands (meatballs should be only about 1½ inches wide). Set formed meatballs on wax paper or parchment paper while you continue to make meatballs.
  3. When soup is done simmering (after 20 minutes), carefully add the uncooked meatballs to the hot broth. They will sink to bottom of pan, but will begin to cook immediately. Cook, uncovered, on a low simmer for 30 minutes. When done, the meatballs will be cooked through and will float to the surface of the soup. Ladle up the hot soup into individual bowls... serve and enjoy!
Nutrition Facts
Albondigas Soup
Amount Per Serving (1 serving)
Calories 338 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 10g63%
Cholesterol 80mg27%
Sodium 1493mg65%
Potassium 822mg23%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 6g7%
Protein 18g36%
Vitamin A 5760IU115%
Vitamin C 11.3mg14%
Calcium 73mg7%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Delicious Albondigas ("little meatball") Soup is an easy, inexpensive, Southwestern flavored dish to prepare, and can be served as a first course or an entree!

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Beef and Barley Soup

You will love this simple, yet hearty Beef and Barley Soup, with tender beef chunks, barley, carrots, celery and onions! It will hit the spot on a cold day!You will love this simple, yet hearty Beef and Barley Soup, with tender beef chunks, barley, carrots, celery and onions! It will hit the spot on a cold day!We had snow, freezing rain, and below freezing temperatures in Oregon this weekend. Brrr.  We were stuck inside waiting for the ice and snow to melt, so I made a large pot of delicious Beef and Barley Soup. A big bowl of hot soup sounded perfect on such icy cold days!

When I was growing up, my Mom occasionally bought cans of a name brand’s Beef and Barley Soup. I always liked it, so it was a natural choice to try making my own. I found the recipe on Pinterest (from blogger and author Gina Homolka at Skinnytaste.com), and loved the SIMPLE ingredients it takes to make it.

The soup cooks on low for a couple hours, which allows the meat to become VERY TENDER. The addition of barley helps make it very filling – the soup tastes delicious… AND only has 336 calories per serving (1½ cups of soup). Interested?  Here’s how to make it:

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

How To Make Beef And Barley Soup

Heat oil in a large heavy pot on medium heat.  Once oil is hot, add beef, which has been lightly seasoned with salt. Brown the meat on all sides (this will take 3-4 minutes).

Beef chunks cooking in pan

Once the meat is browned, drain grease. Add chopped carrots, onion, celery and minced garlic. Stir to combine.

Carrots, onion and beef cooking in pan

Time To Cook The Soup!

Add water, salt, and a couple of bay leaves to the pot. Stir well, and bring the mixture to a boil. Once it begins to boil, turn the heat down to LOW.  Put a cover on the pot. Let the soup simmer on low heat for 1½ to 2 hours (leaving the lid on the pot the entire time).

The long cooking time helps tenderize the beef. While it cooked, I worked on a puzzle, read, played with our dog, did some laundry, and enjoyed it as the amazing smell from the cooking soup began to fill our home.

Water being added to soup pot with meat

When the long cook time is done, add dry barley to the soup. Stir well. Taste the broth.  Season with ground black pepper.  Add additional salt, if needed (to taste). Stir well.

Barley being poured into soup pot

Let the soup simmer on LOW (uncovered) for an additional 35-40 minutes, while the barley cooks.  The barley will “plump” a bit as it cooks and will absorb some of the liquid.

Beef and barley soup simmering in red soup pot

Beef And Barley Soup Is Ready To Enjoy!

When done cooking, remember to take out the bay leaves, then ladle some of this delicious beef barley soup into individual bowls. If you want,  garnish each bowl of soup with a bit of dried or fresh chopped parsley, and serve!

Soup with beef, carrots and barley in white bowl

Hope you enjoy this simple, yet hearty and filling beef barley soup. My husband and I sure enjoyed it, served with a slice of crusty sourdough bread. I’m looking forward to the leftovers for lunch today!  The beef was incredibly tender, and the taste was wonderful. Best of all, it was a very simple soup to prepare!

Beef and Barley Soup with barley, meat, carrots and broth in white bowl with spoon.

Have a great day! The last report I heard on the news yesterday said that 47 of the 48 mainland states have snow in one part of them or another. That’s a whole lot of COLD WEATHER! Stay warm, make a big pot of hot beef and barley soup… and enjoy your 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 I’m confident you will enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Source:  http://www.skinnytaste.com/beef-barley-soup/

0 from 0 votes
Beef and Barley Soup
Prep Time
10 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 25 mins
 
You will love this simple, yet hearty soup with tender beef chunks, barley, carrots, celery and onions!
Category: Soup
Cuisine: American
Keyword: beef and barley soup
Servings: 7 ½ cup servings
Calories Per Serving: 266 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 teaspoon oil
  • pounds beef round stew meat (1-2 inch pieces)
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 2 cloves garlic , minced
  • 6 cups water
  • 1-2 teaspoons salt (season to taste)
  • 2 bay leaves (in spice section-added for seasoning)
  • 2/3 cup dry barley
  • 1/2 teaspoon Ground black pepper (approx. 1/2 teaspoon)
  • Additional salt , to taste
  • Dried parsley (for garnish-optional)
Instructions
  1. Heat oil in a large heavy pot on medium heat. Once oil is hot, add beef, which has been lightly seasoned with salt. Brown meat on all sides (this will take 3-4 minutes). Drain grease from pan.
  2. Add chopped carrots, onion, celery and minced garlic. Stir to combine.
  3. Add water, salt, and a couple of bay leaves to the pot. Stir well. Bring the mixture to a boil. Once it begins to boil, turn the heat down to Low. Put a cover on the pot. Let the soup simmer on low heat for 1½ to 2 hours. The long cooking time helps to tenderize the beef. Meat should be tender when done.
  4. Add barley. Stir to combine. Season with ground black pepper. Taste the soup. Add additional salt, if needed. Let soup simmer on low (uncovered) an additional 35-40 minutes, while the barley cooks.
  5. When done cooking, remember to take out the bay leaves (!!!), then ladle some of this delicious soup into individual bowls, garnish with a bit of dried parsley, and serve!
Nutrition Facts
Beef and Barley Soup
Amount Per Serving (1 1/2 cup serving)
Calories 266 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 75mg25%
Sodium 399mg17%
Potassium 405mg12%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 2g2%
Protein 29g58%
Vitamin A 3085IU62%
Vitamin C 3.3mg4%
Calcium 34mg3%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You will love this simple, yet hearty Beef and Barley Soup, with tender beef chunks, barley, carrots, celery and onions! It will hit the spot on a cold day!

 

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