Category: Soups

Lentil Stew

Hearty, healthy and delicious, you will love this low calorie, thick homemade lentil stew for an easy and inexpensive lunch or dinner!Hearty, healthy and delicious, you will love this low calorie, thick homemade lentil stew for an easy and inexpensive lunch or dinner!
Well, this was a happy experiment. It was my first time cooking lentils! I guess I’m behind the times, but I kept hearing about how inexpensive, nutritious, and filling lentils were, so I started looking to see what goes into a good, thick Lentil Stew. Then I made my own version!

I must have looked at 25 different ways to make lentil soup or stew. I finally decided to just make my own version and add a variety of ingredients (like carrots, celery, thyme, dill, garlic, etc) I found on various recipes that sounded like they would be good additions.

The only HARD part about making this stew was I had to remember to write all the ingredients down as I made it, so I could actually remember what I did. Do you ever do that? Let’s just say that one hand was stirring the pot, one hand was writing it all down, and I suppose I might have used my FEET to take the pictures… somehow I got it done, and guess what? This hearty lentil stew is GOOD!

Scroll Down For a Printable Recipe Card At the Bottom Of The Page

Lentils Are A Healthy Protein-Filled Legume

On a side note… did you know that lentils (a legume) contain the 3rd highest protein of any legume? True. Lentils are inexpensive AND highly nutritious. That can be considered a win-win kind of main ingredient.

How To Make Delicious Lentil Stew

The first thing to do is cook the chopped onions for a few minutes in a bit of olive oil. The onions are cooked until they have softened.

Cooking onions in red pot for lentil stew
Once onions have softened, add the lentils. It’s important to rinse and drain the lentils in a colander BEFORE adding! Brown rice is then added to the soup pot, along with 5 cups water. Give the ingredients a good stir after adding the rice.

Lentils, water and brown rice added to stew
Add a large cube of chicken bouillon to the stew, crumbling it up, as you add. TIP FOR VEGETARIANS: If you want to make this a completely vegetarian stew, leave the chicken bouillon out or add vegetable bouillon.

I personally enjoy the flavor the chicken bouillon adds, but it certainly won’t hurt the lentil stew if you omit it.

Chicken bouillon used to flavor lentil stewTime To Cook the Lentil Stew

Add the chopped celery, carrots, flat leaf parsley, thyme, dill, salt, oregano, seasoning salt, and minced garlic to the pot. Bring the lentil stew to a boil, then reduce the heat. Cook the stew on a low simmer for about 45-50 minutes, stirring occasionally.

Chopped celery, carrots, and spices added to soup pot
After the stew has cooked for about 45 minutes, the rice and lentils will be softened. A lot of the broth will have absorbed. Now the mixture will look more like a thickened soup or stew. TIP: I served the lentil stew in it’s thickened form. If you want it to be more “soup-like” (more broth liquid), simply add a cup of water during the last 10 minutes of cook time.

Lentil Stew ready to serve!Ready to EAT!

To serve, divide the hot lentil stew into serving bowls. Garnish each bowl of soup with chopped parsley, if desired. Serve the soup with some crusty slices of bread, and you’ve got yourself a hearty meal!

Even without meat, the combination of lentils and brown rice combine to make sure all essential amino acids are provided to make a complete protein dish. The lentil stew leftovers are pretty amazing, also (just sayin’).

Lentil Stew in bowl, with garlic bread on side
This was an easy meal to make, and my husband and I enjoyed the leftovers for lunch over the course of several days. Sure hope you will give this delicious lentil stew a try… I think you will be surprised at just how good it is! Have a great day!

Looking For More SOUP OR STEW Recipes?

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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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0 from 0 votes
Lentil Stew
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

Hearty, healthy and delicious, you will love this low calorie, thick homemade lentil stew for an easy and inexpensive lunch or dinner!

Category: Dinner, Main Dish, Soup
Cuisine: American
Keyword: lentil stew
Servings: 8 servings
Calories Per Serving: 151 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 Tablespoon olive oil
  • 1 medium brown onion , chopped
  • 5 cups water
  • 1 cup brown lentils (rinsed)
  • 1/3 cup brown rice (uncooked)
  • 1 large chicken bouillon cube (can omit if making this vegetarian)
  • 2 cups chopped carrots
  • 2 celery stalks , chopped small
  • 1/4 teaspoon dried thyme
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon dried oregano
  • 1 Tablespoon chopped flat leaf parsley
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon seasoning salt
  • 1 teaspoon minced garlic
  • Dried parsley (OPTIONAL-to sprinkle on stew as a garnish before serving)
Instructions
  1. In a large soup pot, cook the chopped onion in olive oil until onions have softened (3-4 minutes).
  2. Add 5 cups water, rinsed lentils, brown rice, and crumbled chicken bouillon cube.
  3. Add the rest of the ingredients.
  4. Bring soup mixture to a full boil, then reduce the heat to a low simmer.
  5. Continue to cook the stew for 45-50 minutes (covered) on low, stirring occasionally. Uncover the stew the last 10 minutes of cooking time.(*If you want the stew to have more broth, simply add in another cup of water during the last 10 minutes of cooking time).
  6. Taste. Season with additional salt/pepper, if desired.
  7. Ladle the hot stew into serving bowls. Sprinkle with dried parsley (optional).
  8. Serve with some good crusty bread, and ENJOY!
Nutrition Facts
Lentil Stew
Amount Per Serving (1 serving)
Calories 151 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 588mg26%
Potassium 398mg11%
Carbohydrates 25g8%
Fiber 8g33%
Sugar 2g2%
Protein 7g14%
Vitamin A 5440IU109%
Vitamin C 5mg6%
Calcium 34mg3%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Hearty, healthy and delicious, you will love this low calorie, thick homemade lentil stew for an easy and inexpensive lunch or dinner!

 

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Ham and Bean Soup (and how to CAN it!)

This delicious, hearty ham and bean soup will fill you up. Recipe includes “how to” instructions for canning soup to store in your pantry!Ham and Bean Soup (and how to CAN it!) / The Grateful Girl Cooks!Well… I finally canned my first batch of Ham and Bean Soup a few months ago. I am loving having this delicious soup in my pantry, ready to open, re-heat, and eat whenever we wish! My pressure canning experiences are becoming more frequent, and I love the convenience of having jars of homemade soups, sauces, and veggies, etc. sitting in our pantry (along with canned fruits and jam), just waiting to be eaten!

The soup is very hearty… flavored with ham, navy beans, onions, garlic, carrots, celery, etc. Once cooked, it thickens a bit, and is wonderful as a main dish or lunch serving. Even if you don’t can, you can still make a nice sized pot of this soup to feed your family very inexpensively. The soup is very filling, and delicious!

NOTE: If you want to can this soup, you must use a pressure canner. This recipe will yield approximately 6 pints (12 cups) or 3 quarts of soup.

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

Prepare The Dried Beans

Here’s the basics of how I made this yummy soup: First thing to do is rinse the beans to remove any sediment, rocks, etc.

White colander with beans being rinsed in water
Cover the beans with 2 quarts of water in a LARGE pot, then bring them to a boil.

Cooking beans in water
After the beans begin boiling, turn the heat to low and simmer for 2 minutes. Remove the pan from the heat, cover it, and let the beans rest for an hour.

Beans for soup cooking in red pan
While beans are “resting”, cut up the ham and veggies for the soup. I even used some of my dehydrated celery in place of “fresh” celery, and it worked perfectly!

Chopped ham and minced garlic for soup, in metal bowlChopped carrots, celery and onion for bean and ham soup

Make The Ham and Bean Soup

After the beans “rest” for an hour, rinse them, and put them into a large stock pot. Cover the beans with water (1 1/2 quarts), add the ham pieces and spices, and let it simmer on medium-low (covered) for 45 minutes.

Add the carrots, celery, and onions and cook the ham and bean soup for 15 minutes longer. If you are NOT going to can the soup, you may wish to cook the soup just a bit longer (uncovered), which will help to thicken it.

Beans, ham, carrots, celery and onion for soup, cooking in pan
Canning Ham and Bean Soup

Prepare canning jars, lids, and screw bands according to recommended canning guidelines. (Make sure jars stay warm until you are ready to fill them). Fill the jars 3/4 full with the ham and veggie pieces (used a slotted spoon and a canning funnel for less mess).

Finish filling the jars with the hot liquid, making sure to leave a 1″ headspace in the jar. Follow canning guidelines to remove air bubbles from the jars, clean the jar rims well, then seal them with lids and screwbands to fingertip tight, and into the pressure canner they go.

Pressure canner, used for making soupCanning / Processing Times

Can quart jars at 10 lbs. pressure for 90 minutes. If you are using pint jars, process at 10 lbs. pressure for 75 minutes. NOTE: If above 1,000 feet in elevation: weighted gauge (15 lb weight), dial gauge (12 lbs- at 2,000-4,000 feet elevation).

Pressure gauge, used for canning soup
When processing time is done, follow recommended pressure canning guidelines for jar removal, according to the manufacturer’s instructions for canner (wait for pressure to drop naturally, remove vent cover, wait 10 more minutes). After that, place hot jars of soup on a dish towel on kitchen counter for 24 hours, to cool and seal completely.

Label jars (love my dissolvable labels-so easy to clean off), and check to make jars have properly sealed. Remove screw bands (for storage), wipe jars clean, and place them in pantry to await a craving for (and the convenience of) this yummy, “ready-to-heat-and-eat” soup!

3 jars of canned ham and bean soup on red towel
Ready To Eat The Ham And Bean Soup

This is a picture of the very first time I opened a jar of this ham and bean soup (about a month later) and heated it up for our dinner. The ham and bean soup was DELICIOUS!

Bowl of ham and bean soup with garlic bread on sideSure hope you will give this ham and bean soup a try! It is delicious, even if you don’t can it in jars, for long term storage!

Looking For More SOUP Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of delicious soup recipes 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 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

Recipe Source: http://iowasue.blogspot.com/2011/07/home-canned-bean-soup.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 2 votes
Ham and Bean Soup (and how to CAN it!)
Prep Time
1 hr 15 mins
Cook Time
1 hr
Total Time
2 hrs 15 mins
 
This hearty ham and bean soup will fill you up... plus instructions for canning it to save for later!
Category: Entree
Cuisine: American
Keyword: canning soup, ham and bean soup
Servings: 6 pints (or 3 Qts.) Total 12 servings
Calories Per Serving: 187 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound dried Navy beans
  • 1 1/2 quarts water (can also use chicken broth, if desired)
  • 1 1/2 Tablespoons minced garlic
  • 1 large brown onion , chopped finely (about 1/2 pound)
  • 5 celery stalks , sliced
  • 6 ounces carrots , sliced thinly (1/4" slices)
  • 1/2 pound fully cooked ham , cut into 1 inch pieces
  • 1 whole Bay leaf
  • 6-8 whole peppercorns
  • Salt/pepper to taste (if canning, add 1/2 teaspoon of salt per pint, 3/4 teaspoon per quart)
  • Parsley , chopped (add some to soup-to taste; also use as garnish when serving soup fresh)
Instructions
To prepare the soup:
  1. Rinse beans thoroughly. Place beans in large soup pot; cover with 2 quarts of water. Bring beans to full boil, then reduce heat to simmer, and cook for 2 additional minutes. Remove the soup pot from heat. Cover pot; let beans sit for one hour. Drain.
  2. Place beans back into soup pot. Cover with 1 1/2 quarts of fresh water (or chicken broth). Add the ham pieces, chopped parsley, and minced garlic. Add the peppercorns, and bay leaf (might want to put the peppercorns and bay leaf into a tea ball or a spice bag-they need to be removed from soup before serving OR canning). Simmer (covered) for about 45 minutes. After 45 minutes, add the carrots, celery, and onions; cook for an additional 15 minutes. Remove spice bag. If NOT canning, add salt as desired. Serve soup hot, and enjoy!
If Canning:
  1. While soup is cooking, prepare canning jars and lids, according to general canning guidelines (wash jars, keep warm, prepare lids according to manufacturer instructions, etc.). Add 3 quarts of water to your pressure canner and let it begin simmering (uncovered).
  2. When ready to fill warm jars, use a slotted spoon (and a canning funnel) to fill jars 2/3 full, with ham and veggie pieces. Then ladle the hot liquid into jars, being sure to leave 1" headspace. Remove air bubbles from each jar using a plastic knife or utensil. Wipe the rim of each jar really clean, then place lid and screwband on jar. Tighten to fingertip tight.
  3. Place covered and sealed jars onto rack in pressure canner (that contains 3 quarts water that has been simmering). Cover pressure canner. Crank up the heat; vent the steam for 10 minutes, then process at 10 pounds of pressure: Pints: 1 hour, 15 minutes. Quarts: 1 hour, 30 minutes.
  4. When processing time is complete, remove canner from heat. Let the pressure drop completely on it's own (follow your canner's manufacturer instructions carefully!), then carefully open lid. Remove hot jars with canning tongs and set them on a dish towel. Let them sit, undisturbed for 24 hours.
  5. Check to ensure all jars sealed properly, remove screwband rings, wipe jars clean, label, and store in pantry, out of direct sunlight.
Recipe Notes

Cook time indicated is for preparing soup to serve fresh.

If canning this recipe, cook time will also include 1 hour, 15 minutes for pints, OR 1 hour, 30 minutes for quarts.

If your elevation is over 1,000 feet, weighted gauge used should be 15 pounds.
A dial gauge should be at 12 pounds pressure for elevations 2,000-4,000 feet.

Nutrition Facts
Ham and Bean Soup (and how to CAN it!)
Amount Per Serving (1 g)
Calories 187 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 11mg4%
Sodium 837mg36%
Potassium 608mg17%
Carbohydrates 26g9%
Fiber 10g42%
Sugar 2g2%
Protein 12g24%
Vitamin A 2445IU49%
Vitamin C 2.3mg3%
Calcium 76mg8%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

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Quick N’ Easy Cream of Broccoli Soup

Make 4 servings of this simple, delicious, quick n’ easy cream of broccoli soup (with cheddar cheese!) in under 30 minutes!Make 4 servings of this simple, delicious, quick n' easy cream of broccoli soup (with cheddar cheese!) in under 30 minutes!

A dear friend of mine named Sandy gave me this recipe for Cream of Broccoli Soup written on a little index card about 30 years ago.  I’ve made this soup many times over the years (and have a completely food-stained index card to prove it!).  This is a delicious, very easy, inexpensive soup to make (with simple ingredients), and serves 4.

I was privileged to be a bridesmaid in Sandy’s wedding to her wonderful hubby Jeff, and my husband was privileged to be the pastor to officiate the ceremony. It was his first wedding to preside over, and we have such funny memories of that wedding.

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

A Slight Tweak To the Original Recipe For Cream Of Broccoli Soup

My friend’s original instructions called for making this in the microwave oven, but I’ve adapted this cream of broccoli soup slightly over the years. Now I usually make it on my stove top in a soup pot, and add a bit of cheddar cheese, for extra flavor. The soup only takes about 25-30 minutes to prepare, so it’s easy to throw together after a long day.

I sure hope you will give this one a try. I really do think you will enjoy it! It’s EASY and DELICIOUS!

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 lots of 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! 

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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Author's signatureRecipe Source: Sandy Whittaker

0 from 0 votes
Quick N' Easy Cream of Broccoli Soup
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Make 4 servings of this simple, delicious, quick n' easy cream of broccoli soup (with cheddar cheese!) in under 30 minutes!

Category: Soup
Cuisine: American
Keyword: cream of broccoli soup
Servings: 4 servings
Calories Per Serving: 320 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pkg. (10 ounces) frozen broccoli, thawed
  • 6 Tablespoons butter (or margarine)
  • 1 Tablespoon finely minced brown onion
  • 5 Tablespoons all-purpose flour
  • 1 cup chicken broth
  • 2 cups milk
  • 3/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Dash of ground nutmeg (optional)
  • 1/2 cup grated cheddar cheese (plus additional for garnish on top of soup, if desired)
Instructions
  1. In a soup pot, melt the butter. Add the minced onion, and cook for 2-3 minutes. Add the flour; whisk to combine. Cook for an additional minute. Add the chicken broth, milk, salt, pepper and nutmeg. Stir ingredients until smooth and thoroughly combined. Heat the soup for 5-7 minutes on medium-high until soup begins to thicken slightly. Stir occasionally.

  2. Add the thawed broccoli to soup. Carefully transfer the hot soup to a blender and puree OR puree the ingredients together in the soup pot using an immersion blender.

  3. Return soup to pan. Add 1/2 cup grated cheddar cheese. Stir to combine. Heat soup until hot (about 3-4 minutes). Ladle soup into 4 serving bowls. Garnish soup with a sprinkle of grated cheddar cheese; Serve, and enjoy!

Nutrition Facts
Quick N' Easy Cream of Broccoli Soup
Amount Per Serving (1 serving)
Calories 320 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Cholesterol 65mg22%
Sodium 964mg42%
Potassium 471mg13%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 7g8%
Protein 10g20%
Vitamin A 1340IU27%
Vitamin C 67.3mg82%
Calcium 291mg29%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Easy & Healthy Veggie Soup

You’re gonna love this yummy Weight Watchers recipe for easy to make Italian healthy veggie soup, with carrots, zucchini, onions, tomatoes, garlic and cabbage!You're gonna love this yummy Weight Watchers recipe for easy to make Italian healthy veggie soup, w/carrots, zucchini, onions, tomatoes, garlic and cabbage!
Years and years ago, both of my parents were members of Weight Watchers. My mom found a recipe in their membership book for an Easy & Healthy Veggie Soup that they loved, and she shared it with me. I quickly became a huge fan, because it is absolutely delicious!

My Mom loved to cook this healthy veggie soup and have it around for a quick lunch or dinner, because not only was it delicious, it was good for you.  She tweaked the original recipe a bit, but loved that it was extremely low in calories and fat, but high in fiber, to keep them both feeling full while dieting.

We LOVE This Healthy Veggie Soup!

For years now I have been making this healthy veggie soup whether I’ve been dieting or not dieting, but simply because I LOVE IT! This is a very easy recipe to make, as well. It is simply a matter of cooking some veggies, and then adding the rest of the ingredients, and cooking until done.

The picture (below) is from a time I made this soup for her, when I was home visiting. I suppose it is kind of a “full-circle” kind of thing! Sorry I don’t have any more photos… at the time, I didn’t even think of it! Honestly, though, this truly is a simple, delicious healthy veggie soup, that I’m confident you’ll enjoy, too.

Healthy Veggie Soup is very easy to make, ridiculously LOW in calories, and frankly, with the seasonings in it, tastes like a wonderful Italian-flavored soup. It’s wonderful (whether you’re on a diet or not) and DELICIOUS! We even like to sprinkle it with a bit of Parmesan cheese right when it’s served hot. YUM!

Close up of easy healthy veggie soup in bowl.

Just like my Mom did, I have found it to be a hearty and healthy veggie soup (filled with carrots, onions, beans, cabbage, and zucchini), that I love to have extra of in my refrigerator, for a quick lunch or dinner meal.

Hope you enjoy making and eating this delicious healthy veggie soup, too!

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 great 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!
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!
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jbatthegratefulgirlcooks

Author's signatureRecipe slightly adapted from: Weight Watcher membership booklet from years ago.

0 from 0 votes
Easy & Healthy Veggie Soup
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

You're gonna love this yummy Weight Watchers recipe for easy to make Italian healthy veggie soup, w/carrots, zucchini, onions, tomatoes, garlic and cabbage!

Category: Dinner, Soup
Cuisine: American
Keyword: healthy veggie soup
Servings: 6
Calories Per Serving: 49 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • Non-stick cooking spray
  • 1 cup carrots , sliced thinly
  • 1/2 cup brown onion , chopped
  • 2 teaspoons minced garlic
  • 12 oz. can diced tomatoes
  • 3 beef bouillon cubes (can also use beef or vegetable broth)
  • 3 cups water
  • 1 cup chopped frozen spinach (cooked according to pkg. directions, then drained)
  • 1 cup green cabbage , sliced, chopped
  • 1/2 cup canned (or frozen) green beans
  • 1/2 Tablespoon dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon salt
  • black pepper (to taste)
  • 1 1/2 cups uncooked , thinly sliced zucchini (added during last 10 minutes of cooking)
  • Parmesan cheese (optional as garnish, but it really add to the flavor!)
Instructions
  1. Spray a soup pot with non-stick spray.
  2. Cook the carrots and onions in soup pot for 4 minutes on medium-high heat. Add the garlic and cook for additional 45 seconds, stirring constantly, to prevent garlic from burning.
  3. Add the rest of the ingredients (EXCEPT for the zucchini and Parmesan cheese).. Stir to combine. Bring to a boil, then reduce heat and cook on low for 30 minutes, or until carrots have become tender.
  4. Add the zucchini and cook an additional 10 minutes (adding the zucchini in toward the end of cooking time prevents the zucchini from getting soggy or falling apart).
  5. When heated through, ladle soup into serving bowls. Garnish with a few sprinkles of Parmesan cheese.
  6. Enjoy!
  7. Heat
Recipe Notes

NOTE: Caloric calculation does not include optional Parmesan cheese for garnish.
If you are using bouillon cubes (like I do) instead of store bought broth, just toss them in whole with the other ingredients. As the soup heats up, cooks, and is stirred, they will dissolve and help flavor the soup. Easy!

Nutrition Facts
Easy & Healthy Veggie Soup
Amount Per Serving (1 serving)
Calories 49
% Daily Value*
Sodium 988mg43%
Potassium 421mg12%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 4g4%
Protein 2g4%
Vitamin A 6815IU136%
Vitamin C 20.2mg24%
Calcium 90mg9%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're gonna love this yummy Weight Watchers recipe for easy to make Italian healthy veggie soup, w/carrots, zucchini, onions, tomatoes, garlic and cabbage!

 

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Butternut Squash Soup with Bacon

Butternut Squash Soup with Bacon is creamy, thick, and absolutely DELICIOUS! Satisfy even the pickiest of eaters with a bowl of this soup on a cold day!Butternut Squash Soup with Bacon is creamy, thick, and absolutely DELICIOUS! Satisfy even the pickiest of eaters with a bowl of this soup on a cold day!

Well, let’s just start this post by saying that those two butternut squash I bought at the Farmer’s Market never knew what hit ’em. The Butternut Squash Soup With Bacon I made with them was truly outstanding! I knew I wanted to try making butternut squash soup, and found a recipe from Food & Wine that called for using pancetta, but I went for something we always seems to have around the house… BACON.

So, let me first start by telling you I have NEVER, EVER cooked butternut squash before, in the 37 years I have been married. Now that I got that off my chest, let me tell you something… this will not be the last time, either! This soup was amazing… my husband and I even had leftovers for lunch today, and it’s still tastes just as good as it did a couple of nights ago when I first made it.

The butternut squash soup is filling, incredibly delicious (especially with the bacon crumbles on top!), and the soup itself is thick and creamy. Seriously orange colored (ha ha) and seriously GOOD.  I hope you will give this soup a try… I think you’re gonna love it!

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

Prepare The Butternut Squash

Behold… the humble butternut squash… not too lovely in appearance, but boy, oh boy…it sure makes a GREAT tasting soup!

Butternut squash before baking them, to make soup.

Split the squash in half lengthwise, scoop out the seeds, add butter and salt/pepper, and into the oven they go to bake until tender

Butternut squash are halved, seeded, and butter, salt and pepper added before baking.

Here are the squash right out of the oven… that melted butter will also go into the soup. Yes, please!

Buttermilk squash are baked, and ready to use for soup!

Preparing The Butternut Squash Soup

Cook chopped onion in a bit of bacon grease in a heavy bottomed pan, then add thyme sprigs and a bay leaf. Building flavor into butternut squash soup is a GOOD thing!

Onion, thyme, and bay leaf are cooked to season butternut squash soup.

Scoop the cooked squash out of the peel and and add it to a large stockpot or Dutch oven. 

Baked butternut squash is scooped out of skin and added to soup pot.

Now you will add chicken stock to the pan. Bring this mixture to a boil, then reduce the heat and cook the butternut squash soup for 15 additional minutes.

Chicken stock is added to butternut squash soup in pot.

Time To Purée The Soup

Okay… now it’s time to blend the soup to make it nice, thick and creamy!  NOTE: My Mom gave me an immersion blender. You can use one of those OR blend the soup in batches (in blender or a food processor), till smooth and creamy. Don’t forget to remove the thyme and bay leaves before blending!

Butternut squash soup is blended with an immersion blender.

The butternut squash soup is all blended together. Stir in the whipping cream to the creamy soup. See how thick and smooth it is? Now it’s time to ladle it up into serving bowls.

Thick and creamy butternut squash soup.

Time To Serve The Butternut Squash Soup With Bacon

To serve, place bacon crumbles on top of each portion of soup. Drizzle with whipping cream, a bit of olive oil, and some extra thyme leaves (if desired). Grab a spoon, butter some warm bread, and enjoy this butternut squash soup with bacon! It is lip-smackin’ good!

Butternut Squash Soup with Bacon is served, with bread on the side!

I really hope you will try this delicious soup, and as always, my hope is you enjoy sharing this delicious meal with those you love!

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 soup recipes you’re gonna 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.

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Facebook page: The Grateful Girl Cooks!
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Author's signatureRecipe Adapted From: http://www.foodandwine.com/recipes/butternut-squash-soup-with-crisp-pancetta

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Butternut Squash Soup with Bacon
Prep Time
1 hr 10 mins
Cook Time
15 mins
Total Time
1 hr 25 mins
 

Creamy, thick, and delicious, this butternut squash soup with bacon will satisfy even the pickiest of taste buds on a cold day!

Category: Soup
Cuisine: American
Keyword: butternut squash soup
Servings: 8 servings
Calories Per Serving: 269 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 medium butternut squash (about 3 pounds)
  • 3 Tablespoons butter , cut into 4 slices
  • Salt and Pepper (to season)
  • 4 slices bacon , cooked crisp, then crumbled (Reserve bacon drippings in pan)
  • 2 Tablespoons bacon drippings
  • 1/2 large brown onion , chopped finely
  • 6 fresh thyme sprigs , divided
  • 1 bay leaf (found in spice section, or Mexican food section in bags)
  • 5-6 cups chicken stock (or low-sodium broth)
  • 2 Tablespoons heavy whipping cream , divided
  • olive oil (for drizzling as garnish), optional
Instructions
  1. Preheat oven to 400 degrees. Carefully slice squash in half, lengthwise; scoop out the seeds. Put 4 squash halves cut side up, on a large cookie sheet (with edges). Put one slice of butter into each hole (where the seeds were). Season with salt and pepper. Roast butternut squash for 50-60 minutes at 400 degrees (or until tender). When tender, remove from oven. Let squash cool until it is cool enough to scoop all the squash out of the skins into a large bowl.

  2. Cook bacon in a medium skillet until very crisp. Remove bacon from pan; drain off bacon grease with the exception of 2 Tablespoons (and any little brown bits remaining in the skillet), which you leave in the skillet. Crumble bacon pieces, and set aside for garnishing soup before serving.

  3. Add chopped onion to bacon grease in skillet; cook until softened (about 5 minutes). Transfer onions and any remaining bacon grease from the skillet into a large, heavy stockpot. Stir in cooked squash, chicken stock (add 5 cups of chicken stock at first), 3 thyme sprigs (whole), and the bay leaf. Bring mixture to a boil over high heat; stir frequently. Once mixture comes to a boil, reduce heat and simmer for 15 minutes, stirring occasionally.

  4. After 15 minutes, remove thyme sprigs and bay leaf. Discard. Using an immersion blender, blend soup until thick and creamy. If not using immersion blender, transfer soup in batches to a food processor or blender, and blend until smooth (about a minute per batch), then return soup to stockpot. If you want soup to be thinner, add an additional cup of chicken stock and stir to combine. Stir 1 Tablespoon whipping cream into soup; season with salt and pepper, to taste.

  5. Reheat soup, if necessary. Ladle soup into serving bowls. To serve, place some of the crumbled bacon onto the top middle of the soup. Drizzle a tiny bit of whipping cream onto top, then drizzle with a tiny bit of olive oil. Garnish with thyme leaves. Serve, and enjoy!

Recipe Notes

The prep time includes the time for roasting the squash. Cook the bacon, onions, etc. while squash is in oven to reduce overall time.

Nutrition Facts
Butternut Squash Soup with Bacon
Amount Per Serving (1 serving)
Calories 269 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g38%
Cholesterol 31mg10%
Sodium 578mg25%
Potassium 853mg24%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 6g7%
Protein 7g14%
Vitamin A 20155IU403%
Vitamin C 41.4mg50%
Calcium 103mg10%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Butternut Squash Soup with Bacon is creamy, thick, and absolutely DELICIOUS! Satisfy even the pickiest of eaters with a bowl of this soup on a cold day!

 

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Pinto Beans And Ham

Pinto Beans and Ham is an easy, economical way to make a big pot full of tasty, filling, pinto beans and leftover ham, flavored with onion and garlic!Pinto Beans and Ham is an easy, economical way to make a big pot full of tasty, filling, pinto beans and shredded leftover ham, flavored with onion and garlic!
Well, here’s my first post in 2015. Nothing fancy or glamorous, but this meal is sure inexpensive, FILLING, and delicious! If you’ve ever had extra ham or ham bones left over after a meal, then this recipe for Pinto Beans And Ham is perfect for you!

This dish (besides being quite economical) is also totally easy to prepare, so consider that a win-win! Only a few ingredients are necessary to make a big soup pot full of these tasty, filling, tender pinto beans and shredded pieces of ham, flavored with salt/pepper, cumin, onion and garlic!

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

Make A Pot Of Pinto Beans And Ham With Leftover Ham

I prepare this meal often, usually any time we have leftover ham (always after a holiday like Christmas or Easter, and in the cold winter months). The recipe makes about 8 servings, so there is always enough left over for other meals.

Leftover ham is perfect to use in this soup.

If you have a large ham bone from a ham hanging around (with pieces of meat still attached), that’s PERFECT! If not, then just use slices of ham, cut into small chunks. The long cooking time will help the meat to be pulled off the bone or shredded easily!

Pinto beans can be found in just about every single grocery store in the country, and are quite cheap. Buy dry pinto beans (in a bag). They will cook and soften during the cooking process.

Dried pinto beans are used to make this recipe.

Why The Beans Need To Cook for So Long

The long cooking time helps the beans to soften. Find another activity to do while they are cooking, and just check on them every hour or so to make sure there is enough liquid in the pan, and give them a good stir!

During the last part of the cooking time, the liquid will begin to thicken. This is a GOOD thing! The ham also becomes very tender, so it is easy (especially if you added big chunks), to pull it apart into smaller pieces or shreds.

Pinto beans and ham is served!

Your house will smell GREAT while these pinto beans and ham are cooking! We love to eat this thick bowl of “soup” with some Copycat Marie Callender’s Cornbread or warm, buttered flour tortillas on the side… yum!

Cornbread goes perfectly with pinto beans and ham

When all is said and done, you will end up with a nice sized pot of pinto beans and ham, and not have to sped a lot on it, especially if you start with leftover ham!

If you like pinto beans or need other ways to use dried pintos, be sure and check out my blog post on how to can dried beans or how to make refried beans in the crockpot. Both recipes start with dried pinto beans!

Hope you’ll give this humble recipe for pinto beans and ham a try. I think you’re gonna love them! Sometimes simple can be so good! Thanks for stopping by, and come back soon. Be sure to check out ALL my recipes in the Recipe Index, located at the top of the page.

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

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0 from 0 votes
Pinto Beans And Ham
Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins
 
Pinto Beans and Ham is an easy, economical way to make a big pot full of tasty, filling, pinto beans and shredded leftover ham, flavored with onion and garlic!
Category: Entree
Cuisine: American
Keyword: pinto beans and ham
Servings: 8 servings
Calories Per Serving: 289 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 bag pinto beans (regular sized - about 2-3 cups)
  • 1 large leftover ham bone (with meat attached), OR 2 cups chopped cooked ham
  • 1 medium brown onion , chopped
  • 1 heaping Tablespoon minced garlic
  • 1/4 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Water
  • Additional Salt/Pepper , to taste (I usually have to add more before serving)
Instructions
  1. Rinse the pinto beans in a strainer. Place beans into a large stockpot. Cover completely with water.
  2. Add ham bone (or chopped ham). Add additional water, if necessary to more than cover the beans and ham.
  3. Add onion, garlic, salt, pepper, and cumin.
  4. Bring water to a boil. Reduce heat to medium-low heat. Let beans cook for approximately 4 hours. For first half of cooking time, keep a lid on the beans, but with lid vented. After about 2 hours, remove the lid and continue cooking, uncovered for remainder of time. As water level begins to reduce, add a bit more water back into the pot so that beans remain submerged during cooking time.
  5. Check beans to make sure they are fully softened. Remove ham bone from pot; remove any ham meat from bone and add the ham back into the pot.
  6. Taste test the beans when fully cooked. Mixture will thicken slightly as the amount of water reduces through the long cooking time. Season with additional salt and pepper, to taste.
  7. Serve hot with some cornbread or tortillas on the side, and enjoy!
Nutrition Facts
Pinto Beans And Ham
Amount Per Serving (1 serving (1/8th of total))
Calories 289 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 15mg5%
Sodium 671mg29%
Potassium 1028mg29%
Carbohydrates 47g16%
Fiber 11g46%
Sugar 2g2%
Protein 20g40%
Vitamin C 5.9mg7%
Calcium 87mg9%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Pinto Beans and Ham is an easy, economical way to make a big pot full of tasty, filling, pinto beans and shredded leftover ham, flavored with onion and garlic!

 

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Classic Beef Stew

Classic Beef Stew, a “comfort food” soup filled with meat, potatoes, carrots, beans, and tomatoes, is a hearty and filling meal on a cold day!Classic Beef Stew, a "comfort food" soup filled with meat, potatoes, carrots, beans, and tomatoes, is a hearty and filling meal on a cold day!

My husband and I just returned home after an 11 day road trip to San Diego for Thanksgiving.  It was freezing cold when we returned to our home in Oregon, so I decided to make some Classic Beef Stew for our first dinner home.

I found the recipe for this stew in one of my old copies of Taste of Home magazine years ago. I had cut out the recipe and saved it, but had never made this particular recipe before. I grew up in a home where my Mom made beef stew all the time, and that has been the recipe I have used for years, but decided to try this one, this time.

It turned out wonderful!  This classic beef stew is baked over a couple of hours time, so the entire house smelled so amazingly good! My husband and I enjoyed this beef stew; it was easy to make, and since it yields 6-8 servings, we have leftovers for another meal!

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

How To Make Classic Beef Stew

Here is how you make this hearty stew.  Start by browning the stew meat in an ovenproof baking dish.

Beef stew meat is browned in ovenproof pan.

Pan seared, browned stew meat is used to make classic beef stew.

Time To Bake The Beef Stew

Add chopped onions, tomatoes, beef broth, garlic, and spices to the stew meat in the pan. Give it all a good stir, to mix it together.

Tomatoes, onions, garlic and spices are added to classic beef stew in pan.

You will need to transfer the mixture to an ovenproof baking dish, if not already using one, then bake the stew (covered) for 1½ hours. Pretty positive you are gonna love the smell in your kitchen as this classic beef stew bakes!

Classic Beef Stew is baked for one and a half hours in oven.

Remove Stew From Oven, Add Veggies And Bake Again

Remove the hot stew pan from the oven. Add potatoes, celery, carrots, and green beans to the classic beef stew. Mix well, to combine. Bake for an additional hour (covered).

Carrots, potatoes, celery and green beans are added to classic beef stew, then baked.

Classic beef stew goes back into oven after veggies are added.Time To Serve And Eat Classic Beef Stew

When done baking, carefully remove the baking dish from oven, because it will be HOT. Dish this classic beef stew up into individual bowls, to serve!  I’m pretty sure you will be surprised at how tender the meat is!

Classic Beef Stew comes out of the oven, and is now ready to eat.

I sure hope you will give this classic beef stew a try! We love it, served with some crusty sourdough bread on the side. Hope you enjoy this perfect winter meal!

Looking For More STEW Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a couple delicious stew recipes you will enjoy, like West African Chicken and Peanut Stew, or a vegetarian friendly Lentil Stew. They’re both delicious and I highly recommend them!

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 slightly adapted from: Taste of Home Magazine (year unknown), pg. 55, by Alberta McKay, of Bartlesville, Oklahoma

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0 from 0 votes
Classic Beef Stew
Prep Time
15 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 45 mins
 
Classic Beef Stew, a "comfort food" soup filled with meat, potatoes, carrots, beans, and tomatoes, is a hearty and filling meal on a cold day!
Category: Entree
Cuisine: American
Keyword: classic beef stew
Servings: 8
Calories Per Serving: 349 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 pounds beef stew meat (or chuck roast), cut into 1-inch cubes
  • 2 Tablespoons vegetable oil
  • 1-1/2 cups chopped onion
  • 1 can (16 oz) diced tomatoes, with liquid
  • 1 can (10-1/2 oz) beef broth, undiluted
  • 3 Tablespoons quick-cooking tapioca (or whisk in 2 Tablespoons flour)
  • 1 1/2 garlic cloves , minced
  • 1 Tablespoon dried parsley flakes
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 6 medium carrots , cut into 2-inch pieces
  • 3 medium potatoes , peeled and cut into 2-inch pieces
  • 1 cup sliced celery , cut into 1-inch pieces
  • 1 can green beans , cut into 2-inch pieces
Instructions
  1. Preheat oven to 350 degrees.
  2. In a dutch oven or large pan, heat the oil until very hot. Add the beef cubes, and cook until all sides are browned. Drain the oil from pan.
  3. Add the onion, tomatoes, beef broth, tapioca (or flour), garlic, parsley, salt, pepper and bay leaf. Bring this mixture to a boil, then remove pan from the heat.
  4. Cover pan (or transfer to an ovenproof large baking dish). Bake mixture in covered dish at 350 degrees for 1-1/2 hours. Remove from oven.
  5. Stir in carrots, potatoes, celery and green beans. Bake, covered, 1 hour longer, or until the meat and vegetables are tender. (mine took about 15 minutes longer). Remove bay leaf before serving. Enjoy!
Nutrition Facts
Classic Beef Stew
Amount Per Serving (1 serving)
Calories 349 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Cholesterol 88mg29%
Sodium 527mg23%
Potassium 927mg26%
Carbohydrates 23g8%
Fiber 5g21%
Sugar 4g4%
Protein 35g70%
Vitamin A 8090IU162%
Vitamin C 20.5mg25%
Calcium 79mg8%
Iron 6.2mg34%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Classic Beef Stew, a "comfort food" soup filled with meat, potatoes, carrots, beans, and tomatoes, is a hearty and filling meal on a cold day!

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Fully Loaded Potato Soup

Fully Loaded Potato Soup is thick and creamy, filled with bacon, cheese, sour cream and green onions…tastes like a fully stuffed baked potato! Fully Loaded Potato Soup is thick and creamy, filled with bacon, cheese, sour cream and green onions...tastes like a fully stuffed baked potato in SOUP form.
Do you love to make soup when it is cold outside? I sure do! One of the things I love about the crisp and cool weather in Fall is making Potato Soup… Fully Loaded Potato Soup!

Fully LOADED Potato Soup is packed with all the good things you would stuff a baked potato with, given the chance. Bacon, cheese, chives, sour cream… well, you get the picture! A hot bowl of this flavor-packed potato soup on a cold day is just what you need to satisfy a growling stomach.

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Trying Out This Soup Recipe On Friends

A couple of years ago I had about 9 ladies from a Bible Study group I was in, over for lunch. I made a big pot of fully loaded potato soup. No recipe was used, I just put it all together (had made it many times from scratch!) and it was wonderful! I received several compliments on the soup. My friend, Judy asked me where I got the recipe, and told her I just made it up as I went along. I couldn’t even give her the recipe because I didn’t write anything down as I cooked. Epic FAIL.

Sooo… it’s now two years later and I finally remembered to document with PHOTOS the making of this delicious and filling, fully loaded potato soup. I made a big batch recently on a rainy, cold, dismal day (aren’t those the BEST days for making a big pot of soup?)

It’s easier than you think to make fully loaded potato soup… and IT IS YUMMY! Perfect for a cool evening’s meal (very filling) and lunch leftovers the next day! Hope you will give this recipe a try… I am confident you will LOVE it!

Making Fully Loaded Potato Soup

Chop peeled Russet potatoes into planks, then cut into small cubes. Smaller potato cubes will cook a lot faster than large chunks!

Cubing potatoes for fully loaded soup

Cook the potatoes with green onions, salt, pepper, and part of the bacon pieces until the potatoes become tender. Let me tell you, it sure smells GOOD, because of those onions and bacon!

Potatoes are cooked with green onions, bacon, etc. for soup

Add a little bit of flour to the cooked potatoes. The ingredients will continue to cook and soften. This flour will act as a thickening agent for the fully loaded potato soup, making it thick and creamy!

Flour is added to potatoes to act as a thickening agent for soup.

Time To Turn The Ingredients Into Fully Loaded Potato Soup!

Pour milk and whipping cream into the pan with the fully loaded potato soup. Once the soup has thickened, add grated cheddar cheese. Continue to cook the fully loaded potato soup, and the cheese will melt into the thickened soup. This will add another layer of flavor and creaminess.

Milk, whipping cream and cheddar cheese are added to potato soup.

Here you can see the thickened fully loaded potato soup, with the bacon and potato chunks! It looks so good, but is not quite finished!

Fully loaded potato soup is thick and creamy.

Right before serving, stir sour cream into the hot, thick fully loaded potato soup! The sour cream will add yet another layer of flavor and creaminess to the soup.

Sour cream is added to fully loaded potato soup just before serving.

Serve The Fully Loaded Potato Soup

Ladle the hot, fully loaded potato soup into individual serving bowls. It looks good just like that, but the garnishes for the soup is what helps put it over the top! Garnish each bowl of soup with crispy bacon pieces, additional cheddar cheese, and chopped chives. That REALLY pretties this soup up, and adds even more flavor! ENJOY!

Fully Loaded Potato Soup is garnished with crisp bacon, cheddar and chives.

This fully loaded potato soup is one of our family’s all time favorite soups. I hope it will become one of your favorite soups, too! Have a great day!

Looking For More SOUP Recipes?

You can find all of my soup recipes in the Recipe Index, at the top of the page. A few 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.

You Can Also Find Me On Social Media:

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

Author's signature

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Fully Loaded Potato Soup
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 
Fully Loaded Potato Soup is thick and creamy, filled with bacon, cheese, sour cream and green onions...tastes like a fully stuffed baked potato!
Category: Soup
Cuisine: American
Keyword: fully loaded potato soup
Servings: 8 servings
Calories Per Serving: 478 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 5 large Russet potatoes , cut into 1 inch cubes
  • 3 Tablespoons butter
  • Salt and Pepper , to taste
  • 2 heaping Tablespoons flour
  • 5 pieces bacon
  • 5 green onion stalks , sliced (green stem and white bulb),
  • 1 1/2 cups grated cheddar cheese (reserve a bit for garnish)
  • 5 cups milk
  • 3/4 cup whipping cream
  • 1/2 cup sour cream
  • 2 Tablespoons chives , chopped (for garnish)
Instructions
  1. Cook bacon in skillet. When half way cooked, remove 2 slices. Chop into small pieces and place into a large soup pot. Continue cooking the 3 pieces of bacon remaining in the skillet until crispy. Drain, crumble, and set aside (2 slices will go into the soup later, one will be used for garnish),
  2. Melt 3 Tablespoons butter in the soup pot with the 2 slices of chopped, half-cooked bacon. Add cubed potatoes, and chopped green onions,, and stir to combine. Cook potatoes, stirring frequently for about 7-8 minutes, or until softened slightly.
  3. Generously salt and pepper the potatoes. Sprinkle potatoes with 2 heaping Tablespoons of flour. Stir well to combine..
  4. Add milk to soup pot and stir well. Bring to a boil, then reduce heat to a simmer.
  5. Add whipping cream (do not boil), cheddar cheese, and 2 slices crispy, (chopped) bacon. Stir to combine.
  6. Simmer on low for 30-35 minutes, stirring occasionally. Taste and add additional salt and pepper, if needed.
  7. Right before you serve the soup, add the sour cream and mix well.
  8. Ladle the soup into serving bowls, and garnish with a bit of crumbled bacon, cheddar cheese, and the chopped chives. Enjoy!
Recipe Notes

**I usually add 2 slices of halfway cooked bacon to the soup pot to cook with the potatoes for extra flavor, BUT If you prefer, you can cook ALL the bacon until crispy. Add all but one piece to the soup at one time (saving one slice to crumble for garnish!)

Nutrition Facts
Fully Loaded Potato Soup
Amount Per Serving (1 g)
Calories 478 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 17g106%
Cholesterol 93mg31%
Sodium 352mg15%
Potassium 872mg25%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 8g9%
Protein 15g30%
Vitamin A 1075IU22%
Vitamin C 9.7mg12%
Calcium 384mg38%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Fully Loaded Potato Soup is thick and creamy, filled with bacon, cheese, sour cream and green onions...tastes like a fully stuffed baked potato!

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Tuscan Chicken & Vegetable Soup

Tuscan Chicken Vegetable Soup is a delicious, Italian-inspired soup. This hearty soup (with 7 veggies) is perfect anytime, especially on a cold day!Tuscan Chicken Vegetable Soup is a delicious, Italian-inspired soup. This hearty soup (with 7 veggies) is perfect anytime, especially on a cold day!
Fall is here! I am ready for cool, crisp mornings… and soup! I made a pot of Tuscan Chicken & Vegetable Soup yesterday, and it was really good!

We’re had a gorgeous summer here in the beautiful Pacific Northwest, but I am really enjoying the cooling air, the trees beginning to turn into their Fall colors, etc. There’s just something about Fall that calls for a large pot of delicious smelling soup cooking away on the stove.

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

How I Came Up With This Recipe For Tuscan Chicken Vegetable Soup

Yesterday I was in the mood for a yummy, Italian-inspired Tuscan chicken vegetable soup. I’ve seen many recipes online for Tuscan Soup over the years (trust me, there’s a bazillion of them). Because of that, I had a basic idea of what items COULD go into this soup. I I ended up not using any ONE particular recipe, because I decided to simply create my own version. Guess what? We LOVED it!!!!

Seriously, people, we LOVED this Tuscan chicken vegetable soup! Success! Lots of “good-for you-veggies”, cannelini beans, chicken, and spices in a light Italian broth produces one great pot of soup!

Can You Make This Soup Vegetarian?

If you wish to make this a vegetarian friendly soup, it is easy! I typically use chicken broth and chicken in this soup when I make it. However, this soup tastes just as good using vegetable broth and NO chicken (if you’re vegetarian).

A bowl of the Tuscan chicken vegetable soup, ready to eat!

The Tuscan chicken vegetable soup was fun to make, because I was able to use some of the veggies I grew in our garden. These home-grown veggies included onion, garlic, oregano, thyme, basil, carrots, kale and spinach! Of course, all those ingredients can also be found at your local grocery store!

All that said, this Tuscan chicken vegetable soup is an easy recipe to prepare, and is absolutely delicious! I sure hope you’ll try it. Serious… you just gotta try this soup, because it is so yummy! Throw on a warm sweater, some sweatpants, turn on some great music, and make a pot of this soup. While you’re at it, enjoy the beauty of this glorious Fall season! Enjoy!

Looking For More SOUP Recipes?

You can find all of my soup recipes in the Recipe Index, located at the top of the page. These recipes 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!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signatureRecipe Source: My brain. In “Fall” mode.

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Tuscan Chicken & Vegetable Soup
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

Tuscan Chicken Vegetable Soup is a delicious, Italian-inspired soup. This hearty soup (with 7 veggies) is perfect anytime, especially on a cold day!

Category: Soup
Cuisine: Italian
Keyword: Tuscan chicken vegetable soup
Servings: 6 servings
Calories Per Serving: 194 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 boneless chicken breasts , cooked and cubed
  • 7 cups chicken broth (may substitute vegetable broth, if desired)
  • 1/2 cup onion , chopped
  • 3 carrot stalks , sliced thinly
  • 3 celery stalks , sliced thinly
  • 1/2 cup sliced mushrooms
  • 1/2 small zucchini , sliced thinly
  • 2 Tablespoons olive oil
  • 1 cup kale , chopped (stems removed) (if omitting, double the spinach quantity!)
  • 1 cup baby spinach , chopped
  • 1 can cannellini beans , drained
  • 1/2 teaspoon Salt & pepper , to taste (may have to add more)
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1/3 cup tomato paste
  • Parmesan cheese , grated (for garnish if desired)
Instructions
  1. In a large soup pot, saute the onion, carrots, celery, mushrooms, and zucchini in olive oil for 3-4 minutes. Add the chicken broth and cooked, cubed chicken to soup pot. Now add the salt & pepper, basil, oregano, thyme, and garlic powder to season the soup. Bring soup to a boil, then reduce heat to low.

  2. Add tomato paste, Mix well to combine. Add cannellini beans, kale and spinach. Season again with salt & pepper to taste, if necessary. Cook on low for 45 minutes, stirring occasionally.

  3. When ready, ladle hot soup into bowls, garnish with grated Parmesan cheese, and serve. Enjoy!

Recipe Notes

Tip: Use a pre-cooked rotisserie chicken for the fastest way to make this recipe.

*I boiled the chicken breasts in water for 45 minutes earlier in the day... then used them later in this recipe. Whatever works best for you is the bottom line.

Nutrition Facts
Tuscan Chicken & Vegetable Soup
Amount Per Serving (1 serving)
Calories 194 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 24mg8%
Sodium 1556mg68%
Potassium 826mg24%
Carbohydrates 21g7%
Fiber 5g21%
Sugar 4g4%
Protein 15g30%
Vitamin A 7035IU141%
Vitamin C 44.1mg53%
Calcium 116mg12%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Tuscan Chicken Vegetable Soup is a delicious, Italian-inspired soup. This hearty soup (with 7 veggies) is perfect anytime, especially on a cold day!

 

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Watermelon and Cucumber Gazpacho

Watermelon and cucumber gazpacho is a healthy, sweet and spicy chilled soup… refreshing, flavorful, crunchy, low in calories… and delicious!Watermelon and cucumber gazpacho is a healthy, sweet and spicy chilled soup... refreshing, flavorful, crunchy, low in calories... and delicious!
Ooh… today’s recipe is for a delicious, cold, sweet, and a bit spicy Watermelon and Cucumber Gazpacho. I tried this chilled soup for the first time last year, and LOVED it! I truly enjoy the crunch of the vegetables and the sweetness of the watermelon. It’s FRESH & HEALTHY!!!!

I love this quote: “A true friend is like a good book – the inside is even better than the cover”. (author unknown)  I am so grateful for the friends God has given me the opportunity to know over the course of my life. I’ve learned many things from each of them, including making this wonderful watermelon gazpacho (with cucumbers, celery, bell peppers, jalapeno, lime juice and mint).  Isn’t it gorgeous?

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

How I Found This Recipe

I have a beautiful, dearly loved friend named Shari who has taught me many things about cooking. She taught me great food presentation, creating recipes outside the “box”, and being fearless to try new cooking experiments in the kitchen. By far the most important thing she has modeled is how to be a loving, caring, encouraging friend.

I was first served this chilled soup in her home, at a themed dinner party (photo above shows how Shari served it to us that evening)!  Can you guess what the theme was?  Watermelon.

Picture of smiley face watermelon rind

We Had A “Watermelon-Themed” Dinner

Every single part of the meal had to include watermelon. That’s right…soup, salad, beverages, main courses, (including pasta, I might add), and even the desserts (my contribution) had to include watermelon. I’ve posted one of the desserts on my blog: Tropical Watermelon Sorbet with Lime Semifreddo. Yum.

The dinner was a bit of a challenge, to say the least, but it ended up being a FUN, phenomenal, absolutely DELICIOUS watermelon-themed meal to eat, sitting outside on the deck on a gorgeous, hot summer night! Here’s a peek at the menu and a collage picture of some of the dishes we had, including this watermelon and cucumber gazpacho!

Menu from watermelon themed dinner

Can you believe all the watermelon-themed food we ate that night?  There were 8 of us at the dinner, and we left, completely full of delicious food. I think I might have DREAMED about watermelons for weeks after this evening!

Collage of photos from watermelon-themed dinner
We all contributed dishes or beverages following the theme! One of the courses served and made by our hostess Shari was this Watermelon and Cucumber Gazpacho, originally created for Bon Appétit magazine (August 2005 issue) by chef Cat Cora.

What Is IN Watermelon Cucumber Gazpacho?

This chilled watermelon and cucumber gazpacho is full of yummy, healthy ingredients like watermelon, cucumbers, bell peppers, celery, onion, jalapeno, lime juice and fresh mint… and it is PACKED with flavor! The soup is served chilled, which adds to the deliciousness!

Oh my goodness…this soup was FANTASTIC! Completely HEALTHY, chock full of sweet and slightly spicy ingredients –  absolutely PERFECT!  My husband and I loved it so much that I got the recipe from my friend, and have made it several times since then! I’ve posted the photos I took, with her permission. Here is a picture with my friend Shari. She’s the “creative brain” behind our fun themed dinners!

Two women, holding flowers

This refreshing watermelon and cucumber gazpacho is amazingly simple to make! Honestly- chopping/prepping the veggies is the “hardest” thing about it. I think you will LOVE the results…absolutely refreshing, a bit sweet, crunchy, low in calories… and delicious!

The recipe can be doubled very easily!  With warm Spring and hot Summer days ahead, I’m looking forward to making this wonderful chilled soup many times!

Looking For More WATERMELON Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. If you enjoy watermelon, you might also enjoy these recipes for Watermelon, Lime & Mint Agua Fresca, Watermelon, Feta and Mint Salad, or Watermelon, Feta and Balsamic Bites.  Have a great day!

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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Author's signature

Recipe Source: http://www.epicurious.com/recipes/food/views/Watermelon-and-Cucumber-Gazpacho-232543

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0 from 0 votes
Watermelon and Cucumber Gazpacho
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 
Watermelon and cucumber gazpacho is a healthy, sweet and spicy chilled soup... absolutely refreshing, flavorful, crunchy, low in calories... and delicious!
Category: Soup
Cuisine: American
Keyword: watermelon and cucumber gazpacho
Servings: 6 servings
Calories Per Serving: 146 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1- 3 pound seedless watermelon (about 5 cups), finely diced
  • 1 small cucumber , peeled, seeded, finely diced (about 1 cup)
  • 1 medium-sized red bell pepper , seeded and finely diced (about 1 cup)
  • 1 medium-sized yellow bell pepper , seeded and finely diced (about 1 cup)
  • 1 small jalapeno chile , seeded and very finely minced
  • 3 pale green inner celery stalks , finely diced (about 1/2 cup)
  • 1/2 of a small red onion , finely diced (about 1 cup)
  • 1/4 cup finely chopped fresh mint
  • 3 Tablespoons fresh lime juice
  • 2 Tablespoons red wine vinegar
  • 1/4 tsp. salt
  • 1/2 cup creme fraiche , or sour cream (for garnish)
Instructions
  1. Place 4 cups of the watermelon in blender or food processor. Puree until it is completely smooth.
  2. Transfer watermelon puree to a large bowl.
  3. Add remaining 1 cup of diced watermelon and the next 10 ingredients to the puree; stir to combine.
  4. Cover the gazpacho and refrigerate for several hours (up to 4 hrs.).
  5. To Serve: Serve cold. Divide the gazpacho among bowls or margarita glasses and garnish each bowl with a dollop of creme fraiche or sour cream. ENJOY!
  6. *Note: The dice on all the veggies is fairly small.
Recipe Notes

Be sure and chill this gazpacho very well. It's the best when completely cold!

Nutrition Facts
Watermelon and Cucumber Gazpacho
Amount Per Serving (1 serving)
Calories 146 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 6mg2%
Sodium 115mg5%
Potassium 616mg18%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 21g23%
Protein 3g6%
Vitamin A 2675IU54%
Vitamin C 94.9mg115%
Calcium 72mg7%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Watermelon and cucumber gazpacho is a healthy, sweet and spicy chilled soup... absolutely refreshing, flavorful, crunchy, low in calories... and delicious!

Save

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