What Can I Cook in a Dutch Oven? Everything.

Owning a Dutch oven is proof that you’ve made it. No matter what else is going on in your life, you can come home to a dependable piece of cookware that will cook soups, stews, braised meats, and bread better than any other piece of equipment in your k…

Owning a Dutch oven is proof that you’ve made it. No matter what else is going on in your life, you can come home to a dependable piece of cookware that will cook soups, stews, braised meats, and bread better than any other piece of equipment in your kitchen.

My Le Creuset Dutch Oven is one of my prized possessions. It’s bright orange—a color I intentionally chose because it’s the brand’s signature hue—and has a gold knob, that I swapped myself and never looked back. Who needs a dining room tablewhen you have a Le Creuset Dutch oven? (Don’t answer that, I know how it sounds.)

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Chickpea Soup with Rice

This chickpea soup recipe with rice and lemon is bright and restorative! Cozy up to a bowl of this satisfyingly…

A Couple Cooks – Recipes worth repeating.

This chickpea soup recipe with rice and lemon is bright and restorative! Cozy up to a bowl of this satisfyingly healthy, easy soup.

Chickpea Soup

Here’s a cozy soup that’s made of healthy veggies that taste bright and restorative: this Chickpea Soup with Rice! It’s similar to a chicken rice soup, except it’s made with plant-powered chickpeas instead. Tender grains of rice make for a satisfying thick body to the turmeric and ginger-infused broth, with a punch of lemon zest to brighten each spoonful. It’s got the cozy nostalgia of canned soup, but it’s fresh and homemade! This healthy soup made a splash over here: the whole family loves it.

Ingredients for this chickpea soup recipe

Chickpea soup can be made in so many ways: try our Italian Chickpea Soup (pasta e ceci) or this pungent-spiced Moroccan Chickpea Stew. But with our love for this ingredient, of course we couldn’t stop there! This chickpea soup combines the comfort of a canned chicken rice soup with the freshness of a Greek lemon rice soup. Here are the ingredients you’ll need:

  • Yellow onion, carrots, and celery
  • Spinach (or other greens like kale or chard)
  • Fresh ginger root
  • Garlic
  • Chickpeas
  • Long grain white rice
  • Olive oil
  • Vegetable broth
  • Ground turmeric, garlic powder, salt and pepper
  • Lemon zest
Chickpea Soup

Secret seasoning blend for the broth

This chickpea rice soup has a secret blend of seasonings with a few unexpected elements. Because this soup is vegan, it’s difficult to bring in the savory flavor you expect of a soup broth. We lifted a few tricks from our Easy Vegetable Soup and used them here. Here are a few of the unexpected ingredients that bring big flavor:

  • Fresh ginger root: A hint of fresh ginger adds a pop of flavor here! Don’t go without it. (We can’t really explain it, but it works.)
  • Ground turmeric: Turmeric is a bright yellow spice that’s part of the ginger family, and has an earthy, almost mustard-like flavor. Turmeric has some potential restorative properties and adds a nice golden color and zingy flavor to the broth. (Watch out though, it stains!) Grab a jar and can use up the rest with these turmeric recipes.
  • Lemon zest: It’s optional, but it adds a beautiful brightness to the soup without making it sour. (It’s similar to a Greek lemon soup, but not quite as intense.)

Storage info: rice expands in soup!

A few important notes about storage of this chickpea soup with rice! The rice expands in the soup over time, which is expected. Here’s what to know:

  • Add a splash of water when reheating leftovers. This soup lasts for up to 3 days in the refrigerator, but you’ll notice the rice expands during storage. Add a splash of water and a pinch of salt when you reheat it to bring it back to a soup-like texture.
  • The soup also freezes up to 2 months. Again, you may need to add a little extra water or broth when you reheat it.
Chickpea Soup

What to serve with chickpea rice soup

Want to make it a meal? This chickpea soup with rice works as a simple dinner or an easy lunch recipe. Here are a few ideas of what to pair with it:

More healthy and vegan soup recipes

Vegetarian and vegan eating is easy when you make soup! Here are some of our favorite healthy soups and vegan soup recipes to try:

Print
Chickpea Soup

Chickpea Soup with Rice


  • Author: Sonja Overhiser
  • Prep Time: 13 minutes
  • Cook Time: 22 minutes
  • Total Time: 35 minutes
  • Yield: 6 to 8 servings
  • Diet: Vegan

Description

This chickpea soup recipe with rice and lemon is bright and restorative! Cozy up to a bowl of this satisfyingly healthy, easy soup.


Ingredients

  • 1 medium yellow onion, diced
  • 3 large carrots, peeled and diced
  • 3 celery ribs, finely chopped
  • 1 tablespoon fresh ginger, peeled and minced (1-inch nub)
  • 3 cloves garlic, minced
  • 2 15-ounce cans chickpeas, drained
  • 3 tablespoons olive oil
  • 1 ½ teaspoons kosher salt, divided
  • 8 cups vegetable broth
  • ½ teaspoon garlic powder
  • 1 teaspoon ground turmeric
  • ¾ cup long grain white rice
  • 3 cups baby spinach (or chopped greens like kale or chard)
  • 1 tablespoon lemon zest (half lemon)

Instructions

  1. Prepare the vegetables: Dice the onion. Peel and chop the carrots. Chop the celery. Peel the ginger with a spoon, then mince the ginger. Mince the garlic. Drain the chickpeas.
  2. Prepare the soup: In a large pot, heat the olive oil over medium high heat. Add the onion, carrot and celery and sauté for 5 minutes. Add the garlic, ginger, chickpeas, and ½ teaspoon of the salt and sauté for 1 minute.
  3. Add the vegetable broth, garlic powder, turmeric, 1 teaspoon salt, rice and bring to a simmer. Simmer for about 15 minutes until the rice is tender.
  4. Stir in the spinach and lemon zest and cook until the spinach is wilted, about 1 minute. Taste and add a pinch more salt and fresh ground pepper to taste. Serve warm (garnish with grated Parmesan for a flavor punch, if you like). Stores 3 days refrigerated; the rice soaks up the broth over time, so add a splash or water and a pinch of salt when reheating leftovers.
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Soup

Keywords: Chickpea soup, chickpea soup recipe, rice soup

A Couple Cooks - Recipes worth repeating.

Crockpot Taco Soup

Crockpot Taco Soup simmers all day long for a comforting meal at the end of the day. Making it couldn’t be easier! As we’re easing our way back into our normal day to day lives after the holiday break, I am all about quick and simple dinners – especially if they are Crockpot friendly. This …

The post Crockpot Taco Soup appeared first on My Baking Addiction.

Crockpot Taco Soup simmers all day long for a comforting meal at the end of the day. Making it couldn’t be easier!

Close up of a white bowl filled with taco soup, garnished with sour cream, cheese, and tortilla strips

As we’re easing our way back into our normal day to day lives after the holiday break, I am all about quick and simple dinners – especially if they are Crockpot friendly.

This Crockpot Taco Soup comes together in snap, is loaded with delicious flavors and textures and the leftovers are absolutely perfect for a quick lunch for yourself or your kiddos!

(more…)

The post Crockpot Taco Soup appeared first on My Baking Addiction.

Instant Pot Curried Lentil Soup

Friends, today we have an easy, delicious, plant-based soup to share with you! Adapted from our fan-favorite Curried Potato & Lentil Soup, it keeps all the bold curry flavor but has a creamy twist and is made in the Instant Pot, making it even quic…

Instant Pot Curried Lentil Soup

Friends, today we have an easy, delicious, plant-based soup to share with you! Adapted from our fan-favorite Curried Potato & Lentil Soup, it keeps all the bold curry flavor but has a creamy twist and is made in the Instant Pot, making it even quicker and easier!

Rich in fiber, protein, iron (and more!), it’s a nourishing, plant-based meal to fuel you all winter and beyond!

Instant Pot Curried Lentil Soup from Minimalist Baker →

Carrot Ginger Soup

This carrot ginger soup recipe is simple but comes out with a pure flavor and velvety texture! Everyone will love…

A Couple Cooks – Recipes worth repeating.

This carrot ginger soup recipe is simple but comes out with a pure flavor and velvety texture! Everyone will love this bright orange puree.

Carrot ginger soup

Here’s a bright orange puree that that tastes like sunshine: Carrot Ginger Soup! This recipe is ideal for when you’ve got a big bag of carrots to use up, or when you’re in the midst of a gray season craving sun. We often avoid pureed soups around here because they’re not filling enough to be a meal. But this carrot ginger soup: this one’s worth taking time for! It’s great as a first course, or for lunch with grilled cheese. Here’s why it’s worth peeling and chopping all those carrots.

Ingredients in carrot ginger soup

Carrot ginger soup is a simple pureed soup made with carrots, onion and ginger. For maximum creaminess, this one’s got coconut milk for a velvety texture. It also adds a subtle fruitiness that compliments the carrot perfectly. You could substitute heavy cream for a richer soup, but we adore the flavor that coconut brings. Here’s what you’ll need for this soup:

  • Yellow onion
  • Carrots
  • Ginger root
  • Olive oil
  • Vegetable broth
  • Garlic powder
  • Cinnamon
  • Salt
  • Coconut milk

Most of the effort involved in this soup? Peeling and chopping the carrots! It takes a while to prep, but once you take the first bite: we promise you it will be worth it.

Ginger

A quick way to peel ginger

Here’s a quick tip on how to peel ginger for this carrot ginger soup. Instead of using a vegetable peeler, here’s a trick: use a spoon! Ginger root is notoriously hard to peel with a vegetable peeler: it’s knobby and the skin is tough and stringy. But peeling it with a spoon works like a charm. It sounds unbelievable until you try it: but it’s the perfect tool for the uneven surface of ginger root.

Blending it up: a few tips!

Chop those veggies, sauté them up, and boil until the carrots are tender (head to the recipe below for exact details). The only fussy part of this carrot ginger soup is blending it! Here are some notes on blending:

  • While immersion blenders are handy, we like to use a standard blender here. With a stick blender, somehow we always end up with un-blended chunks and a mess all over our kitchen. It’s worth using a blender for this one!
  • Carefully transfer the hot soup using a ladle. Don’t pour it all into the blender, or you’ll get lots of hot splatters! A ladle is the way to go.
Carrot ginger soup recipe

What to serve with carrot ginger soup

This carrot ginger soup is not a meal: just like most pureed soups. They’re meant as a first course, or a side dish that compliments another. For that reason, we usually avoid purees because we prefer spending cooking time on a main dish. But this carrot ginger soup is so tasty, it’s absolutely worth the prep time! Here are a few ways to accessorize it and make it into a meal:

Carrot Ginger Soup

More carrot recipes

Got more carrots? Here are a few more carrot recipes to use them:

This carrot ginger soup recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free

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Carrot ginger soup

Carrot Ginger Soup


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 medium or 6 small servings
  • Diet: Vegan

Description

This carrot ginger soup recipe is simple but comes out with a pure flavor and velvety texture! Everyone will love this bright orange puree.


Ingredients

  • 1 yellow onion
  • 4 cups chopped carrots (1 3/4 pounds or about 12 large carrots)
  • 1 ½ tablespoon peeled and minced ginger root (about 1-inch nub)
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • ¼ teaspoon garlic powder
  • 1 pinch cinnamon
  • ½ teaspoon kosher salt
  • ½ cup full fat coconut milk

Instructions

  1. Dice the onion. Peel and chop the carrots. Peel the ginger with a spoon, then mince it.
  2. In a large pot, heat the olive oil over medium high heat. Add the onion and sauté for 5 minutes. Add the ginger, carrots, vegetable broth, garlic powder, cinnamon and salt and bring to a boil. Then simmer until the carrots are tender, about 15 to 20 minutes.
  3. Carefully transfer the hot soup to a blender using a ladle (or use an immersion blender). Add the coconut milk and blend until smooth and creamy. Taste and adjust seasonings as desired. Serve swirled with a drizzle of coconut milk and topped with fresh cilantro.
  • Category: Soup
  • Method: Pureed
  • Cuisine: Soup

Keywords: Carrot ginger soup

A Couple Cooks - Recipes worth repeating.

Easy Parmesan Chickpea Soup.

This super simple parmesan chickpea soup is so easy, nourishing, satisfying and comforting. It comes together so fast, only requires a few ingredients, is loaded with spinach and tastes incredible. The parmesan broth is everything. Enjoy! I’ve got your January hug in a bowl. This soup is going to become a major staple in your […]

The post Easy Parmesan Chickpea Soup. appeared first on How Sweet Eats.

This super simple parmesan chickpea soup is so easy, nourishing, satisfying and comforting. It comes together so fast, only requires a few ingredients, is loaded with spinach and tastes incredible. The parmesan broth is everything. Enjoy!

I’ve got your January hug in a bowl.

easy parmesan chickpea soup

This soup is going to become a major staple in your menu plan. Especially this time of year! It is so easy, so satisfying and comes together so quickly. It’s flavorful, loaded with chickpeas, greens, a touch of pasta and lots of parmesan cheese. We’re talking an excellent parmesan broth that you’ll want to use for everything.

farfallini pasta

This soup tastes like a soup that you know. Kind of familiar. It tastes like comfort food on a cold night. In fact, the dish sort of reminds me of my garlic spinach pasta with chickpeas, but in soup form. And minus the spicyness. It’s simple but hearty at the same time. 

easy parmesan chickpea soup

All it takes? Some diced onion and garlic. Chicken or vegetable broth. A parmesan rind, of course! Super cute tiny pasta. I mean, how cute is this? A can of chickpeas, some frozen or fresh spinach, a parmesan sprinkle and a spritz of lemon.

Such good classic ingredients that come together to make something surprisingly delicious. 

It’s not like it’s a total shock how good it is, but the ingredients are rather unassuming. Together, they create soup magic that warms you to your core!

easy parmesan chickpea soup

This is an embarrassingly easy soup that is the ultimate comfort food at home. It makes a fairly small batch. It’s so warm and comforting, but more importantly quick and easy. Which I realize usually doesn’t apply to soup, at least not in a good way.

But this works. The parmesan broth is incredible. The broth reminds me of wedding soup, all that good broth showered in melty parmesan cheese. YUM. 

easy parmesan chickpea soup

Here’s how I make the soup!

  • It all starts with some olive oil, onion and garlic. I like to add layers of flavor, starting at the base of course. Add a good pinch of salt and pepper here along with a tiny pinch of crushed red pepper flakes. This doesn’t add heat, but just an element of flavor. 
  • Next, throw the can of chickpeas in! Stir in the broth too. And don’t forget the most important part, that darn parmesan rind. 
  • Bring that to a boil then add in your pasta. You want a super tiny cut of pasta here, like ditalini. You could even use orzo. I’m using this farfallini which may just be the cutest thing ever. Right?! I mean, mini bow ties are adorable. 
  • Finally, stir in your spinach right before serving. I actually love using frozen spinach here because it’s usually already chopped and just so easy. Fresh spinach works too! 
  • Taste the broth and add more salt and pepper if needed. Or make parmesan, which can technically be your salt.
  • Ladle into a bowl and ENJOY. It’s so cozy and warm and nourishing.

easy parmesan chickpea soup

This is a great lunch soup if you work from home, because you can cook it in 20 minutes. Sometimes it’s nice to take a little cooking lunch break to numb your mind from the first half of the day, you know?!

Oh and if you want to prep the soup ahead of time, that’s easy too. Cook the soup without the pasta and cook the pasta separately. Store them separately in the fridge and then add a few spoonfuls of the pasta to the broth for your menu. So simple. 

Don’t skimp on the parm! (more…)

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Lasagna Soup

Lasagna soup is loaded with all the familiar flavors of lasagna in soup form. It’s hearty, delicious, and sure to become a new favorite. As soon as Christmas is over, I pretty much go from baking up all the sweets to full-on soup mode. Give me a bowl of hearty soup, a fresh salad loaded …

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Lasagna soup is loaded with all the familiar flavors of lasagna in soup form. It’s hearty, delicious, and sure to become a new favorite.

Two bowls of lasagna soup on a wooden table, each topped with a dollop of ricotta cheese and basil

As soon as Christmas is over, I pretty much go from baking up all the sweets to full-on soup mode.

Give me a bowl of hearty soup, a fresh salad loaded with veggies and a piece of baguette and I’m pretty much in winter dinner heaven.

One of my absolute favorite soups to make at this time of year is this delicious Lasagna Soup.

(more…)

The post Lasagna Soup appeared first on My Baking Addiction.

Colombian Chicken Sancocho (Sancocho de Pollo)

Sancocho de Pollo, a hearty soup almost like a stew, is a traditional dish in the Antioquia region of Colombia that combines potatoes, yuca, corn, plantains, and chicken. Colombian Chicken Sancocho Colombian Chicken Sancocho is the ultimate comfort food for my family and me when we’re craving chicken soup. In Colombia, “el almuerzo” is the […]

The post Colombian Chicken Sancocho (Sancocho de Pollo) appeared first on Skinnytaste.

Sancocho de Pollo, a hearty soup almost like a stew, is a traditional dish in the Antioquia region of Colombia that combines potatoes, yuca, corn, plantains, and chicken.

Bowl of Sancocho with rice and avocado
Colombian Chicken Sancocho

Colombian Chicken Sancocho is the ultimate comfort food for my family and me when we’re craving chicken soup. In Colombia, “el almuerzo” is the main meal eaten in the afternoon, and this soup is commonly eaten then. I hope you enjoy it as much as we do! More of my favorite Colombian recipes are Carne en Bistec (Steak with Onions and Tomatoes), Huevos Pericos (Scrambled Eggs), and Aji Picante.

(more…)

The post Colombian Chicken Sancocho (Sancocho de Pollo) appeared first on Skinnytaste.

Chicken Tortilla Soup

If you are looking for an easy soup recipe that everyone will love, make Chicken Tortilla Soup. It is a forever favorite, a classic, a soup that always gets rave reviews! It only takes 30 minutes to make! You can’t go wrong with this one! Chicken…

If you are looking for an easy soup recipe that everyone will love, make Chicken Tortilla Soup. It is a forever favorite, a classic, a soup that always gets rave reviews! It only takes 30 minutes to make! You can’t go wrong with this one! Chicken tortilla soup is a Mexican-inspired soup that has a…

The post Chicken Tortilla Soup appeared first on Two Peas & Their Pod.

Easy Kale Soup

This Italian kale soup recipe with white beans is full of bold, Mediterranean flavor! Healthy and satisfying, it’s ready in…

A Couple Cooks – Recipes worth repeating.

This Italian kale soup recipe with white beans is full of bold, Mediterranean flavor! Healthy and satisfying, it’s ready in just 30 minutes.

Kale soup

Need a healthy soup recipe that pleases everyone? Try this Kale Soup with White Beans! Hearty Tuscan kale, white beans and kale float in a tangy broth flavored with oregano and fennel. It’s like a combination of all our favorite soup recipes in one bowl: comforting and full of bold Mediterranean-style flavors. It comes together in just 30 minutes and makes a huge pot that’s great for leftover lunches. Really, it ticks all of our boxes! Healthy, easy, and irresistibly tasty.

Ingredients in this kale soup recipe

This kale soup delivers flavor well beyond its quick prep time! Sip a spoonful and you’ll be surprised by the pop of tangy flavor.

  • Kale: you can use either Tuscan or curly, but we prefer Tuscan (see below)
  • Onion
  • Carrot
  • Olive oil
  • Canned fire roasted tomatoes
  • Vegetable broth
  • Canned or cooked white beans: cannellini, Great Northern, navy, butter, or other
  • Seasonings: fennel seed, oregano, smoked paprika
Kale soup

Use Tuscan kale, but curly works

There are a few main types of kale you can find at the grocery store. We like Tuscan kale in this kale soup, because it has the mildest flavor and is Italian in origin, which matches the Mediterranean-style flavor of this soup. Here are the different types of kale you’ll see:

  • Tuscan kale has dark green, flat leaves and a mellow flavor. It’s also sometimes called Lacinato or dinosaur kale. It’s common in Italian dishes like Tuscan Kale Salad or Tuscan Vegetable Stew (Ribollita).
  • Curly kale is brighter green and very curly. The flavor is bitter and spicy., which is why we usually prefer Tuscan kale.
  • Baby kale is kale that’s harvested before it’s mature and sold in boxes in grocery stores and farmer’s markets. Baby kale has a very mild flavor and is more tender than standard kale, so you don’t have to cook it as long.
Tuscan kale

Why to look for fire roasted tomatoes

Another flavor secret to this kale soup? Fire roasted tomatoes. If you’ve been reading for a few years, you’ll know that we often use this type of tomato in our recipes because it brings massive sweet flavor, especially to soups and sauces. Here’s the downlow on fire roasted tomatoes:

  • Fire roasted tomatoes are a type of canned tomato that’s roasted over a flame before canning. They’re sold by several different brands, and you can find them in the canned tomato section in your local grocery.
  • Fire roasted tomatoes taste sweet right out of the can, instead of bitter like other canned tomatoes. This means you can cook them for less time, which is always a pro in our book!
  • Can’t find them? Just use the highest quality canned tomatoes you can find. You could also add a pinch of smoked paprika and a pinch of sugar to round out the flavors.
Kale Soup

What to serve with kale soup

Want to make it into a meal? This kale soup is an easy 30 minute meal that’s ideal as an easy dinner idea or healthy lunch. Here are a few ways to accessorize it to make a quick meal:

Storage info

This kale soup saves very well! After you make it, you can refrigerate for up to 3 days or freeze for up to 3 months. The flavor just gets better with time!

More healthy soups

We’re all about cozy, comforting soups: anytime, anywhere! Here are a few of our top favorite healthy soup recipes:

This kale soup recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Kale soup

Easy Kale Soup


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 to 6 servings
  • Diet: Vegetarian

Description

This Italian kale soup recipe with white beans is full of bold, Mediterranean flavor! Healthy and satisfying, it’s ready in just 30 minutes.


Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon salted butter (or olive oil)
  • 1 large white onion, diced
  • 1 medium carrot, peeled and diced
  • 2 28-ounce cans diced fire roasted tomatoes*
  • 4 cups vegetable broth
  • 2 15-ounce cans white beans, drained and rinsed
  • 1 ½ teaspoons dried fennel seed, crushed with fingers, divided
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 ½ teaspoon kosher salt, divided
  • 2 bunches Tuscan kale (or 1 large bunch curly kale), chopped
  • Shredded Parmesan or Pecorino Romano cheese for serving, optional

Instructions

  1. Prepare the onion and carrot as noted above.
  2. In a large pot or Dutch oven, heat the olive oil and butter (or all olive oil) over medium high heat. Add the onion and carrots and sauté for 5 to 7 minutes until tender.
  3. Add the diced tomatoes, vegetable broth and beans. Bring to a steady simmer, then add 1 teaspoon of the fennel seed, along with the dried oregano, smoked paprika and kosher salt. Simmer 12 minutes. (Meanwhile, chop the kale.)
  4. Add the kale and simmer additional 2 to 3 minutes until the kale is tender. Add the additional ½ teaspoon crushed fennel seed. Taste a cooled spoonful and add up to ½ teaspoon additional kosher salt (depending on the salt level of your broth and beans), until the flavor pops.
  5. Serve immediately with grated Parmesan or Pecorino Romano cheese. Store refrigerated for 3 days or frozen up to 3 months.

Notes

*If you can’t find fire roasted tomatoes, use the best canned tomatoes you can find. Add another ½ teaspoon smoked paprika and 1 teaspoon sugar, honey or maple syrup to round out the flavors.

  • Category: Soup
  • Method: Stovetop
  • Cuisine: Soup

Keywords: Kale soup, kale soup recipe, white bean kale soup

A Couple Cooks - Recipes worth repeating.