Classic Tomato Soup

This classic tomato soup recipe is full of bold flavor: easy to make and perfectly seasoned! Serve with grilled cheese…

A Couple Cooks – Recipes worth repeating.

This classic tomato soup recipe is full of bold flavor: easy to make and perfectly seasoned! Serve with grilled cheese for a cozy meal.

Tomato soup recipe

An essential every home cook needs? This classic Tomato Soup recipe! There’s nothing more homey than a big pot bubbling on the stove with its bright garlicky aroma. Add to that a browned, gooey grilled cheese from the griddle and well: it’s basic in all the right ways. Just a like a classic Caesar salad or avocado toast: a great tomato soup is not rocket science but always, always satisfying. This recipe is beyond easy to make and will please everyone in the family (even the picky ones).

Want more soups? Go to Top Healthy Soup Recipes.

What’s in this tomato soup recipe?

Tomato soup is like a good potato salad: everyone has their own family recipe. Here’s our own family favorite: it’s so quick and easy! Here’s what you’ll need:

  • Olive oil
  • Garlic
  • Canned tomatoes: fire roasted if possible
  • Vegetable broth
  • Garlic powder and onion powder
  • Salt
  • Butter
  • Optional ingredients: basil, heavy cream
Tomato Soup Recipe

Flavor secret: fire roasted canned tomatoes

The key to the flavor in this tomato soup recipe? Fire roasted tomatoes. This type of tomatoes is roasted over a flame before canning, which makes the flavor sweet and developed right out of the can. You can absolutely taste the difference versus a plain canned tomato, which can taste bitter. Plus, you can cook fire roasted tomatoes for less time since the flavor is good right away (always a plus!).

Where to find fire roasted tomatoes? They should be available at your local grocery store, offered by several brands. If you can’t find them, simply substitute the best quality canned tomatoes you can find. It really makes a difference in this tomato soup!

Tomato Soup

How to make tomato soup: basic steps

There are lots of ways to make a great tomato soup recipe: here’s our magic formula! The only chopping required is you’ll have to mince some fresh garlic. Other than that, most of the cooking process is just waiting for it to simmer. Here are the basic steps:

  • Step 1, Chop & sauté: Mince the garlic, then sauté in olive oil for 30 seconds.
  • Step 2, Simmer: Add the canned tomatoes, broth onion powder, garlic powder, and salt. Simmer 15 to 20 minutes.
  • Step 3, Blend: Immersion blend or carefully blend the soup (optional).
  • Step 4, Add butter: Add butter and salt to taste. Voila!

Add-ins: fresh basil or heavy cream

Want to spice up your tomato soup recipe? Here are two simple things you can do to add massive flavor to this simple soup:

  • Add ½ cup chopped basil while simmering. This adds the best tomato basil flavor!
  • Add a drizzle of heavy cream to finish. This incorporates a delightful lightly sweet richness and warmth to the texture.

Want more variations? Scroll down for a few more ideas.

Gourmet Grilled Cheese

This tomato soup recipe is fantastic paired with a gourmet grilled cheese sandwich! Here’s how to take a regular grilled cheese and make it gourmet:

  • Use sourdough bread or an other artisan loaf.
  • Spread mayo on the outside of the bread instead of butter. It adds great savory flavor!
  • Use a combo of shredded smoked gouda and cheddar cheese. The smoked gouda really takes it to gourmet status!
  • Add jam or a sliced apple inside. The sweet and savory combo makes it! Try it with tomato, fig or apricot jam, or a thinly slice apple or pear.
Tomato Soup Recipe

Sides to serve with tomato soup (grilled cheese and more!)

Of course, no tomato soup recipe is complete without a toasty grilled cheese on the side! But we’ve got a few more ideas to complete the meal as well. Here are a few of our top sides to serve with tomato soup:

  1. Grilled cheese: Try an avocado grilled cheese or spinach artichoke grilled cheese.
  2. Bread: Grab an artisan bread loaf.
  3. Crackers & cheese: Opt for homemade crackers or almond crackers.
  4. Salad: Try goat cheese apple salad, spinach salad, kale salad, or chopped salad.
  5. Muffins: Try classic corn muffins.

Variations: more tomato soup recipes

Want more flavor variations? This one is our classic, but here are our top tomato soup recipes to make on a regular basis:

This tomato soup recipe is…

Vegetarian and gluten-free.

Tomato soup recipe

Classic Tomato Soup Recipe

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Diet: Vegetarian


This classic tomato soup recipe is full of bold flavor: easy to make and perfectly seasoned! Serve with grilled cheese for a cozy meal.


  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 28-ounce can and 1 15-ounce can crushed fire roasted tomatoes
  • 1 quart vegetable broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¾ teaspoon kosher salt, divided
  • 2 tablespoons salted butter
  • Optional: ½ cup chopped fresh basil, 1 splash heavy cream


  1. Heat the olive oil to medium heat. Add the minced garlic and cook for 30 seconds to 1 minute until light brown and fragrant. Stir in both cans of tomatoes, vegetable broth, garlic powder, onion powder, ½ teaspoon of the salt, and basil (if using). Bring to a simmer.
  2. Simmer 15 to 20 minutes until slightly thickened and the tomato flavor mellows. Then immersion blend the soup or carefully transfer to a blender and blend until smooth (this step makes it creamier; you can skip this step if you’re ok with the texture as is).
  3. Stir in the remaining ¼ teaspoon salt and 2 tablespoons salted butter. For a richer soup, you can also stir in a splash of heavy cream.
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Keywords: Tomato soup recipe

A Couple Cooks - Recipes worth repeating.

Easy Breakfast Burrito

This genius breakfast burrito recipe is irresistibly satisfying and so easy to whip up! It’s got two layers of eggs…

A Couple Cooks – Recipes worth repeating.

This genius breakfast burrito recipe is irresistibly satisfying and so easy to whip up! It’s got two layers of eggs for massive savory flavor.

Breakfast burrito recipe

Need ideas to start your morning? Or love breakfast for dinner? Try this genius Breakfast Burrito Recipe! In just 15 minutes, you’ve got a burrito that’s bursting with zesty flavor. Many breakfast burrito recipes call for rice or cooked meat or potatoes: and who has time for that in the morning? (Not us.) You’ll need just 5 minutes to cook two layers of eggs here: one chorizo-spiced and one cheesy. Take a bite and it’s irresistibly savory and delicious, with all the right cozy textures. We even make this Tex Mex classic for a quick dinner, it’s so darn good.

Ingredients in a quick breakfast burrito recipe

It’s hard to plan ahead for mornings, and it’s hard to meal prep. So here’s a breakfast burrito recipe that you can whip up in a flash! This recipe makes 2 burritos, and you can freeze one for later too. Here are the quick and simple components: no meat browning or potato cooking required!

  • Eggs
  • Spices: chili powder, garlic powder and cumin
  • Salt and butter
  • Shredded cheddar cheese
  • Avocado
  • Pico de gallo
  • Large 10″ tortillas
Breakfast Burrito Recipe

The trick: two layers of eggs

Here’s the cool thing about this breakfast burrito recipe: you need no meat, because the spiced eggs stand in for meat! Here’s a break down of how this trick works, with a total of 2 eggs per serving:

  • Spiced eggs: Adding chili powder, garlic and cumin to scrambled eggs makes them taste like a combination between taco meat and chorizo. Really! We made up this concept for our Amazing Egg Tacos and have been riffing on it ever since.
  • Cheesy eggs: Of course, any breakfast burrito needs a layer of cheesy eggs! Combining these two layers makes a satisfying bite where you don’t miss the meat.

How to roll a breakfast burrito

The hardest part about a breakfast burrito? Rolling the burrito! This is notoriously challenging, so here are a few of our top tips:

  • Tortilla size: Breakfast burritos need large tortillas, at least 10″ (or up to 12″).
  • Tortilla type: We have the best luck with flour tortillas. Some gluten free or grain free tortillas work, but it depends on the brand.
  • Warm it: It’s helpful to bring the tortilla to room temp or lightly warm it in the microwave before rolling. This helps to reduce breakage.
  • Rolling tips: Fold the tortilla in half over the filling, then tuck it around and underneath the filling, forming a tight roll. Fold in each side of the burrito, then roll it up. Keep it as tight as possible while rolling.
Breakfast Burrito

One last step: toast it!

This is totally optional, but who doesn’t love a breakfast burrito that’s toasted on the outside? They get those lovely golden marks on the outside, which makes it look (and smell) absolutely irresistible! All you have to do is heat a little butter in a skillet, then cook on medium high heat for about 1 minute per side. It works like a charm!

Leftover storage: how to freeze it

This breakfast burrito recipe makes 2 servings. It’s also an easy recipe to multiply: you can make a double or triple batch if you like! If you happen to have leftovers, you can freeze the burrito for later. This is preferable to refrigerating the burrito, as it can become very soggy. There are still concerns with a breakfast burrito becoming soggy after freezing it, so here are a few small tips to keep in mind:

  • When you assemble, add a small handful of shredded cheese on the tortilla first. This can help to form a moisture barrier.
  • Let the egg filling come to room temp before rolling. This prevents extra moisture as well.
  • Freeze wrapped in foil. Store up to 1 month.
  • To reheat, place it in foil in a 350 degree oven and bake until warmed through, about 15 minutes.

And that’s it! It results in the tastiest, easiest breakfast burrito around. And remember: you don’t have to wait for breakfast for this one! Try it as an easy dinner.

More savory breakfast recipes

Savory breakfast is where it’s at! Here are a few more breakfast recipes that make mornings more delicious:

This breakfast burrito recipe is…

Vegetarian. For gluten free, use gluten free tortillas (just be careful of the brand, as some gluten free tortillas can be more brittle).

Breakfast burrito recipe

Easy Breakfast Burrito

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2 burritos
  • Diet: Vegetarian


This genius breakfast burrito recipe is irresistibly satisfying and so easy to whip up! It’s got two layers of eggs for massive savory flavor.


  • 4 eggs
  • 1 teaspoon each chili powder, garlic powder, and cumin
  • ¼ teaspoon kosher salt, divided
  • 1 tablespoon butter, divided
  • ½ cup shredded cheddar cheese
  • 1 mashed avocado, divided
  • ¼ cup purchased pico de gallo, drained and divided
  • 2 10-inch large tortillas (burrito size)


  1. In one medium bowl, whisk together 2 eggs with the chili powder, garlic powder, cumin, and ⅛ teaspoon of the salt. In another medium bowl, whisk 2 eggs with ⅛ teaspoon of the salt, then add the shredded cheese.
  2. In a skillet, heat ½ tablespoon butter. Add the first bowl of eggs and cook over medium low heat, scraping as the eggs solidify, about 1 to 2 minutes total. As you scrape, they’ll start to form together into a meat-like texture. Remove the cooked eggs to a plate. Then add ½ tablespoon butter to the pan and do the same thing to cook the second bowl of cheesy eggs.
  3. Bring the tortillas to room temperature or lightly warm them in the microwave: this helps them to not break when wrapping the burritos.
  4. Place the tortilla on a cutting board. Place the toppings in the center of the tortilla: a sprinkle of cheese (optional but can help reduce sogginess of the tortilla), the spiced eggs and the cheesy eggs, 2 tablespoons of the drained pico de gallo, and the ½ mashed avocado. Fold the tortilla in half over the filling, then tuck it around and underneath the filling, forming a tight roll. Fold in each side of the burrito, then roll it up. Repeat with the other burrito. Cut in half and serve. (You can freeze the leftover burrito if you like. Let the egg filling come to room temperature first. Place a foil wrapper under the tortilla before you roll it. Roll it up and freeze for up to 1 month. Reheat in the foil in a 350 degree oven until warmed through, about 15 minutes or so.)
  5. Toast the burrito (optional): Add a bit of butter to a skillet, and add the wrapped burrito. Cook on medium high heat for about 1 minute until golden, then flip and toast the other side for another minute.
  • Category: Breakfast
  • Method: Burrito
  • Cuisine: Mexican inspired

Keywords: Breakfast burrito, Breakfast burrito recipe

A Couple Cooks - Recipes worth repeating.

Loaded Baked Potato & Toppings

Mix and match baked potato toppings for the best easy dinner: a Loaded Baked Potato! It’s customizable to any diet…

A Couple Cooks – Recipes worth repeating.

Mix and match baked potato toppings for the best easy dinner: a Loaded Baked Potato! It’s customizable to any diet and eater.

Loaded baked potato

It can be hard to find a dinner idea that works for everyone, and here’s one we fall back on time and time again: the Loaded Baked Potato! Mix and match any variety of baked potato toppings and you’ve got a delicious dinner that works for almost any diet. We recently did this when we were feeding a crowd (my family in town for a visit) and everyone loved it! There are endless ideas for customizing the meal and it lets every eater get creative. Here’s how to make a loaded baked potato bar and some great topping ideas.

The type of potatoes to use

The best potatoes for a baked potato? Russet potatoes or sweet potatoes. Russet potatoes are the type you’ll generally find for a baked potato. They’re called starchy potatoes and come out with a fluffy texture when baked. Contrast that with waxy potatoes like Yukon gold, red potatoes, or fingerling potatoes: these are best for roasting and mashing.

Sweet potatoes are also a great choice! They have slightly more fiber and different vitamins, as well as a beautifully sweet flavor. Interestingly, they’re very similar in nutrition to the russet potato. (Read more about the nutritional differences at Sweet Potato vs White Potato.)

Baked potato
Use russet potatoes and place them right on the oven grates: no foil required!

Loaded baked potato cooking methods

There are several ways to make a baked potato! Cook the potato, then load it up with the toppings. Here are our top methods for baking a potato, with a few alternative ideas:

  • Classic: Make a classic whole baked potato! Rub the skin with olive oil and prick it with a fork. Place it right on the oven grates (no foil) and bake 20 minutes at 425 degrees Fahrenheit. Then flip and bake 25 minutes more until fork tender (keep baking up to 15 minutes more until tender, depending on the size).
  • Quick baked method: Make a quick baked potato! Cut the potatoes in half and rub with olive oil prick with a fork. Place on a baking sheet and bake at 450 degrees for 25 to 35 minutes, until tender. Mash the tops lightly with a fork before serving.
  • Grilled: Go to Grilled Baked Potato for instructions.
  • Sweet potato: Make a baked sweet potato instead! Use the quick baked method above.
Baked potato toppings

Baked potato toppings

Got your baked potato cooked? Let’s load it up! Here’s where it gets fun and creative. There are two methods for making loaded baked potatoes: you can lay out all the toppings and let the eaters choose, or make up just the ingredients for one of the flavor combinations below. Here are some of our favorite baked potato toppings:

Options for every diet!

The best part about a loaded baked potato bar? There are options for many diets! A loaded baked potato is naturally gluten free. Depending on the toppings, it also works for vegetarian, vegan, pescatarian and omnivore diets.

Of the toppings above, we highly recommend the Vegan Queso as a cheesy vegan topping. The Walnut Taco Meat is also a stellar meat substitute.

Loaded baked potato

How to serve a loaded baked potato

Ready to eat? Here’s how to serve a loaded baked potato: make a baked potato bar!

  • Set out the toppings in bowls as a baked potato bar. It’s fun to lay them out in small bowls and allow the eaters to top the potatoes at the table (or at an island or table if you’re serving a crowd).
  • Accessorize with a green salad. Cut the starchiness with a fresh green salad, like this Arugula Salad, Kale Salad, Tossed Salad, or Mexican Salad.

More healthy dinner ideas

Looking for more easy healthy dinner ideas? Here are some of our top choices:

This loaded baked potato toppings recipe is…

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

Baked potato toppings

Loaded Baked Potato & Toppings!

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Diet: Vegetarian


Mix and match baked potato toppings for the best easy dinner: a Loaded Baked Potato! It’s customizable to any diet and eater.


  • 4 russet potatoes
  • 1 tablespoon olive oil
  • 1 ½ cups purchased pico de gallo
  • 15-ounce can black beans
  • ¼ teaspoon kosher salt
  • 1 cup canned corn (or thawed frozen)
  • 1 cup guacamole
  • Shredded cheddar cheese, optional
  • Fresh chopped cilantro
  • Sour cream (or cashew cream)
  • Other topping ideas:


  1. Preheat: Preheat the oven to 425 degrees Fahrenheit. (Alternatively, you can use our Quick Baked Potato or Baked Sweet Potato methods.)
  2. Bake the potatoes: Scrub the potatoes and pierce them all over with a fork. Rub each potato with olive oil. Place the potatoes directly on oven rack (with a tray on rack below to catch any dripping oil). Bake 20 minutes and flip with tongs. Bake additional 25 minutes and check for tenderness with a fork. The fork should easily pierce the potato to the center. If not tender, continue baking, up to 15 minutes more depending on size of the potato.
  3. Prep the toppings: Meanwhile, drain and rinse the black beans and mix them with the kosher salt. Drain or thaw the corn. Chop the cilantro. Or follow the notes above for other topping ideas!
  4. Serve: When the potatoes are done, open the tops with a fork and top with the pico de gallo, seasoned black beans, corn, guacamole, cheddar cheese, cilantro and sour cream. Or follow the notes above of your choosing. Enjoy!
  • Category: Main dish
  • Method: Baked
  • Cuisine: American

Keywords: Loaded baked potato, Baked potato toppings

A Couple Cooks - Recipes worth repeating.

Easy Stuffed Mushrooms

This stuffed mushrooms recipe will make you say wow! It’s easy to put together and perfect for entertaining…or snacking. Looking…

A Couple Cooks – Recipes worth repeating.

This stuffed mushrooms recipe will make you say wow! It’s easy to put together and perfect for entertaining…or snacking.

Stuffed Mushrooms

Looking for a great healthy appetizer recipe for entertaining…or just snacking? Try this simple stuffed mushrooms recipe! These little bites have everything going on: they’re savory, meaty, and herby, with a tender exterior and a crunch in each bite. In fact, they came out even better than we expected! Even better, this recipe is incredibly easy: no need to sauté filling ingredients. Chop them up, fill, and bake!

Ingredients in this stuffed mushrooms recipe

You can make stuffed mushrooms a million different ways. Our favorite is our spinach artichoke stuffed portabello mushrooms, which are stunning and work as a side or vegetarian dinner. But what about when you want to stuff the little guys, like for party food? Enter this stuffed baby bella mushrooms recipe! We customized it to be quick and simple to put together. Here’s what you’ll need:

  • Cremini mushrooms, also called baby bella
  • Olive oil
  • Shallot
  • Walnuts (or omit and use more breadcrumbs, but we like the crunch!)
  • Parsley
  • Italian panko (see notes below)
  • Grated Parmesan cheese (the powdery kind)
  • Salt and pepper

Let’s talk through a few of the special ingredients, then we’ll get to the method!

Stuffed Mushrooms recipe

Find cremini mushrooms, aka baby bellas

Cremini mushrooms are a small mushroom with a round brown top. Also known as baby bella mushrooms, it’s one of the most widely consumed mushroom varieties in the world. Here are a few fun facts about the cremini:

  • Cremini mushrooms are the same variety as button mushrooms and portobellos. White mushrooms, aka button mushrooms, are an earlier growth stage, so they have a milder flavor. Portobello mushrooms are the oldest stage, so they have the most meaty and savory flavor.
  • What do they taste like? Cremini mushrooms have an earthy, savory flavor that tastes like a milder version of a portobello and a more developed version of a white mushroom.
  • Can you substitute white mushrooms here? Yes! If you can’t find cremini or baby bella, go with white or button mushrooms.

Look for Italian style Panko or breadcrumbs

Another important part of this stuffed mushrooms recipe? Finding Italian-style panko. If you can’t find that, go to Italian breadcrumbs! Here’s what to know:

  • Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs: we like it here because it’s crunchier! But breadcrumbs work just as well.
  • “Italian” means herbs and salt are added. You should be able to find Italian panko or panko easily at your local grocery store.
  • What to do if you can’t find them? Use plain panko or breadcrumbs and add salt and Italian seasonings. Mix the ½ cup panko with ⅛ teaspoon kosher salt and ½ tablespoon Italian seasoning (or 1 teaspoon dried oregano and ¼ teaspoon each dried basil and thyme).
How to make stuffed mushrooms

How to make stuffed mushrooms: a few tips!

We engineered this stuffed mushrooms recipe to be simpler than most. That means no sautéing filling ingredients: just chop them up and fill the mushrooms! Here are a few things to note about the method (or jump to the recipe below):

  • Use a parchment lined baking sheet, or brush it with oil. Parchment helps for easy clean up!
  • Chop the filling ingredients, then spoon them in! Drizzle a hint of olive oil over the tops to help with browning.
  • Roast until just tender. It should be 15 to 20 minutes depending on your oven. Roasting too long makes them soggy, so take care not to over bake.
  • Garnish if you like! We like adding a hint of paprika to the tops for color (not necessarily flavor). Smoked paprika does add a nice hint of smoke if you have it.

Leftover storage info

Once you pull these stuffed mushrooms out of the oven, they’re best right away! Because mushrooms contain a lot of moisture, they can become soggy over time. If you’re leaving out a tray at a party, try to minimize the time that they’re out if possible.

These mushrooms are best right away, but you can save leftovers! Store refrigerated for up to 2 days. They still taste amazing, though the texture is not crunchy. If you’d like, you can reheat them in a 350 degree oven to revive the crunchy texture!

Stuffed Mushrooms

More mushroom recipes

There are so many great mushroom recipes to try! Here are some of our top things to make with mushrooms, and a few unique varieties to try out:

This stuffed mushrooms recipe is…

Vegetarian. For gluten-free, use gluten-free panko.

Stuffed Mushrooms

Easy Stuffed Mushrooms

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 24 mushrooms
  • Diet: Vegetarian


This stuffed mushrooms recipe will make you say wow! It’s easy to put together and perfect for entertaining….or snacking.


  • 1 1/2 pounds cremini mushrooms, aka baby bella (3 8-ounce packages or 20 to 24 mushrooms)
  • 1 tablespoon olive oil
  • ¾ teaspoon kosher salt, divided
  • Fresh ground black pepper
  • 3 tablespoons shallot, finely minced
  • ¼ cup finely chopped walnuts (or omit and substitute more breadcrumbs)
  • 2 tablespoons finely minced parsley
  • ½ cup Italian panko or breadcrumbs (gluten-free as necessary)*
  • ½ cup grated Parmesan cheese
  • ½ teaspoon garlic powder
  • Paprika or smoked paprika, for the garnish


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Clean the mushrooms and gently remove the stems.
  3. Pat the mushrooms dry with a towel and place them in a large bowl. Mix them with 1 tablespoon olive oil, ½ teaspoon kosher salt and fresh ground black pepper. Line a baking sheet with parchment paper or brush it with olive oil. Add the mushrooms in a single layer on top.
  4. In a medium bowl, mix the minced shallot, chopped walnuts, minced parsley, Italian panko*, grated Parmesan cheese, and garlic powder. Spoon the filling into the mushrooms. Lightly drizzle the tops with olive oil (just a small drizzle).
  5. Bake for 15 to 20 minutes, until the mushrooms are cooked and golden brown on top. Serve immediately, garnished with a sprinkle of paprika and additional chopped parsley if you like. (Leftovers last 2 days refrigerated, but the filling is less crunchy. You can reheat them in a 350 degree oven until warmed through.)


*We recommend Italian panko or Italian breadcrumbs because they’re already seasoned. Panko is best since it’s the lightest and crunchiest. If all you can find is regular panko or breadcrumbs, mix ½ cup panko with ⅛ teaspoon kosher salt and ½ tablespoon Italian seasoning (or 1 teaspoon dried oregano and ¼ teaspoon each dried basil and thyme).

  • Category: Appetizer
  • Method: Baked
  • Cuisine: Mushrooms

Keywords: Stuffed mushrooms, stuffed mushroom recipe, how to make stuffed mushrooms

A Couple Cooks - Recipes worth repeating.

Sheet Pan Sweet Potato Tacos

These sweet potato tacos are a dinner idea everyone will love! Roast black beans and veggies on a sheet pan…

A Couple Cooks – Recipes worth repeating.

These sweet potato tacos are a dinner idea everyone will love! Roast black beans and veggies on a sheet pan and add your favorite toppings.

Sweet Potato Tacos

When the cooler temperatures start to creep in, our minds turn to all the fall produce. Here’s a great recipe that straddles the season: these Sweet Potato Black Bean Tacos! Throw almost any seasonal veggies onto a sheet pan, season them up, and they work as a delicious taco filling! The best part: you can add the black beans right on the roasting pan. It comes out zingy and delicious: top with pico de gallo, cheese crumbles, and a dollop of sour cream. Our family couldn’t get enough! Even our generally wary 4 year old admitted to loving the sweet potato.

Ingredients in sweet potato tacos

This sweet potato tacos recipe is inspired by our local farmer’s market, Broad Ripple Farmer’s Market, who challenged us to create a recipe with seasonal produce we could find at the market. This concept works with just about any vegetables you want to throw onto a sheet pan, and you can add the black beans right onto the tray. Here’s what you’ll need:

  • Sweet potatoes
  • Bell pepper
  • Onions (we used red and white)
  • Black beans
  • Olive oil
  • Cumin, chili powder, and garlic powder
  • Pico de gallo (purchased or homemade)
  • Goat cheese or feta crumbles: we used local goat cheese from our favorite vendor (Caprini Creamery!)
  • Sour cream or other sauces (see below)
Sweet potato black bean tacos

Throw it all on a sheet pan

These sweet potato tacos might take a bit of time to roast, but like any sheet pan meal they’re simple because you throw everything right onto the pan. Here are a few notes about the process:

  • Roasting the black beans with the veggies makes them come out crispy. It adds an interesting bit of texture to contrast the tender potatoes.
  • Got other veggies? Use them too. Roughly estimate substituting the quantities. For example, use a medium zucchini instead of one of the onions. Let butternut squash stand in for half the sweet potato, etc!
  • Use parchment paper for easy cleanup. We don’t recommend using silicone baking mats, because the veggies can come out mushy and steamed instead of crisp on the outsides.
Sweet potato tacos

Toppings for sweet potato tacos

Once you’ve got the sweet potato tacos veggies in the oven, you can clean up and focus on the toppings. For these tacos we’ve got some required toppings, and some optional flavors that take them over the top. Here’s what to know:

  • Pico de gallo: This topping is required because it adds just the right acidic hit from the lime and tomatoes. You can find it at most grocery stores or make homemade pico de gallo. It’s great for this transitional time of year where there are still tomatoes at markets and in your garden.
  • Goat cheese or feta crumbles: It’s optional, but goat cheese is surprisingly delicious on a taco! We used goat cheese from our market, and it pairs perfectly with the roasty potato.
  • Sour cream: Some kind of creamy element is a must in tacos. Try sour cream, or…
  • Optional sauces: Guacamole adds even more creamy goodness. A favorite homemade sauce is this Chipotle Ranch, which is smoky, savory and stunning (try Chipotle Sauce for a vegan option). Another great idea is Cilantro Lime Crema (or Cilantro Sauce for a vegan option.) If you have the time, a sauce is a great addition: but it’s not required!

Tips on warming tortillas

One last tip for making these sweet potato tacos: warming the tortillas! It’s impossible to make a good taco with a cold, leathery tortilla. Here’s how to warm tortillas like a pro:

  • Place them over the flame of a gas burner (preferred!). Place each tortilla directly on a gas burner for a few seconds per side, turning with tongs. This lightly chars the edges and warms the tortillas (so they’ll look like the photos). Then throw them into a tortilla warmer!
  • Warm them in the oven. If you don’t have a gas burner, you can warm them in the oven. Go to How to Warm Tortillas. You can also char them with a kitchen torch, if you’re a stickler for a charred tortilla (and we are).

And that’s it! Let us know what you think of these tacos in the comments below.

Sweet potato tacos

More easy dinner ideas

This easy healthy dinner idea was a huge hit in our house, as are most of our sheet pan dinner recipes. Here are a few more you might enjoy:

This sweet potato tacos recipe is…

Vegetarian, vegan (with a vegan sauce), plant-based, dairy-free and gluten-free (with corn tortillas).

Sweet potato tacos

Sweet Potato Tacos (Sheet Pan!)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 tacos
  • Diet: Vegetarian


These sweet potato tacos are a dinner idea everyone will love! Roast black beans and veggies on a sheet pan and add your favorite toppings.


  • 1 medium red onion
  • 1 medium white onion
  • 1 red bell pepper
  • 2 pounds sweet potatoes (about 2 large or 3 medium)
  • 1 15-ounce can black beans, drained and rinsed
  • ¼ cup olive oil
  • 1 tablespoon cumin
  • ½ tablespoon each chili powder and garlic powder
  • 1 teaspoon kosher salt
  • 1 lime, cut into wedges (optional)
  • Pico de gallo, for serving
  • Sour cream, goat cheese or feta crumbles (optional)
  • Chopped cilantro, for the garnish
  • Optional sauces: Guacamole, Chipotle Ranch, Chipotle Sauce (vegan), Cilantro Lime Crema, or Cilantro Sauce (vegan)
  • 12 tortillas


  1. Preheat: Adjust the oven racks for roasting two trays. Preheat the oven to 450 degrees Fahrenheit.
  2. Chop the veggies: Slice the onion and slice the bell pepper into wide slices. Chop the sweet potato. Place it in a large bowl with the black beans (drained and rinsed). 
  3. Season the veggies: Mix in the olive oil, cumin, chili powder, garlic powder and kosher salt and stir until everything is evenly coated. Line two baking sheets with parchment paper (we prefer this to silicone baking mats because it results in crispier veggies). Spread the vegetables evenly onto each sheet.
  4. Roast the vegetables: Place the sheets into the oven and bake for 20 minutes (do not stir!). Remove the pans from the oven, rotate them, and roast another 10 minutes (for 30 minutes total) until tender and lightly browned on one side. Cut the lime into wedges and spritz the veggies with fresh lime juice to taste (2 wedges per sheet).
  5. Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
  6. Assemble the tacos: Layer 2 tortillas, then top with the roasted vegetables, pico de gallo and cheese crumbles, if using. Top with sour cream or the alternative sauces, and chopped cilantro.
  • Category: Main dish
  • Method: Roasted
  • Cuisine: Vegetarian

Keywords: Sweet potato tacos

A Couple Cooks - Recipes worth repeating.

Coffee Smoothie

Wake up to this frosty coffee smoothie recipe! The fragrant coffee flavor is paired with banana, oats and almond butter.…

A Couple Cooks – Recipes worth repeating.

Wake up to this frosty coffee smoothie recipe! The fragrant coffee flavor is paired with banana, oats and almond butter.

Coffee Smoothie

Are you a coffee lover? Here’s a way to drink your cup of joe with a few healthy ingredients in the mix. Try this Coffee Smoothie! Because if you’re going to drink coffee, why not add bananas, oats and almond butter to the mix? This puree has just the right bittersweet flavor without lots of added sugar, and smooth, creamy texture. Drink it as a tasty afternoon snack (tastes like a milkshake!) or add protein to make it a morning meal. You choose!

Ingredients in this coffee smoothie recipe

This coffee smoothie recipe has taken us a while to hone to perfection: because it’s hard to get just the right coffee flavor and icy texture! Luckily, we finally found the combination that gets it to the consistency of a Wendy’s frosty, but using healthy ingredients. The recipe is similar to a drink at a local coffee shop in town: there they call it the Healthy Elephant (so you can call it that, if you like!). Here’s what you need for this recipe:

  • Frozen bananas
  • Espresso, cold brew or strong coffee: see notes on the methods to use below!
  • Oats
  • Almond butter
  • Milk of choice: dairy or non-dairy
  • Honey
  • Ice
Coffee Smoothie recipe

Coffee methods to use

The key to this coffee smoothie recipe? Strong coffee. You must use a very strong coffee or espresso to get just the right coffee flavor, otherwise it’s much too weak. This is key to making a great coffee smoothie, so don’t skimp here! Here’s what to use:

Coffee banana smoothie

How to freeze bananas

The other necessity for this coffee smoothie recipe? Frozen bananas. This is important because you want to get an icy, creamy texture without watering down the flavor with too much ice. For most of our smoothie recipes we try to use non-frozen bananas, but in this one it is key.

  • How to freeze bananas? Slice them into rounds and place them on a baking sheet so they don’t clump together. For this smoothie, you can just throw the slices into a sealed container if you’d like.
  • How long to freeze bananas? The shortest time you can get away with is 1 ½ hours. Or just freeze them overnight!

Sweeten to taste!

What we like about this coffee smoothie recipe is that it’s not too sweet! It lets the bitter coffee shine through, with just enough sweetness from the banana and honey. But keep in mind: you can sweeten this coffee smoothie to taste! The sweetness definitely depends on the bananas, so if they’re not as ripe you may need more honey.

Want to make a vegan coffee smoothie? No problem! Use maple syrup or agave syrup to sweeten, and of course your favorite non-dairy milk (ours is oat milk).

Coffee Smoothie

Adding protein to this coffee banana smoothie recipe

Want to drink this coffee banana smoothie as a breakfast? You’ll probably want to add a little protein for staying powder. The best way to add more protein here? Protein powder. We don’t often use it, but it’s a nice way to pack in quite a bit without affecting the overall flavor too much. Here’s how to find a healthy protein powder:

And that’s it! Let us know what you think of this creamy coffee smoothie in the comments below.

More coffee drinks

Love coffee? Us too! Here are a few more coffee drinks you’ll love:

This coffee smoothie recipe is…

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

Coffee smoothie

Coffee Smoothie

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 2 small or 1 large smoothie
  • Diet: Vegan


Wake up to this frosty coffee smoothie recipe! The fragrant coffee flavor is paired with banana, oats and almond butter.


  • 2 medium frozen bananas (sliced and frozen at least 1 1/2 hours)
  • ¼ cup Old Fashioned oats
  • 1 tablespoon almond butter
  • ¼ cup milk of choice (dairy, oat milk or almond milk)
  • ¼ cup espresso, cold brew, Moka pot coffee, or strong coffee (brewed double strength)
  • ½ teaspoon vanilla extract
  • 1 tablespoon honey, plus more if desired (agave syrup or maple syrup for vegan)
  • 1 cup ice
  • Protein adder: 1 scoop vanilla protein powder, optional


  1. If you haven’t already, slice the bananas and freeze them for at least 1 ½ hours until solid.
  2. Blend all ingredients in a blender. Taste and add additional sweetener if desired.
  • Category: Drink
  • Method: Blended
  • Cuisine: Smoothies

Keywords: Coffee smoothie, coffee smoothie recipe, coffee banana smoothie

A Couple Cooks - Recipes worth repeating.

Watermelon Slushie

The watermelon slushie is an ultra refreshing summer drink! All you need is three ingredients for this icy treat. Here’s…

A Couple Cooks – Recipes worth repeating.

The watermelon slushie is an ultra refreshing summer drink! All you need is three ingredients for this icy treat.

Watermelon slushie

Here’s an icy treat that’s absolutely ideal for summer. Who needs ice cream when you can have a Watermelon Slushie? Blend ripe melon, lime and a little sweetener and you’ve got one deliciously refreshing sweet puree to sip. It’s a hit with adults and kids alike! Our 4-year-old went crazy over it, and we love that it’s a healthy-ish treat to satisfy a sweet tooth.

Ingredients for a watermelon slushie

This watermelon slushie is the perfect summer treat because it’s laid-back and no-frills. All you need is 3 ingredients, plus ice! Here’s what you’ll need to have on hand:

  • Ripe watermelon (do not attempt this if it’s not ripe!)
  • Lime
  • Sugar

All you’ll do is blend these ingredients until they form watermelon juice, then add ice until a slushie texture forms. Here are a few things to note about the texture!

Watermelon slushie

Achieving the perfect slushie texture

The texture of this watermelon slushie is icy yet loose. Because it’s not a watermelon smoothie! Here are a few things to note:

  • Want it frostier? You can add a few more ice cubes. But the more ice you add, the more diluted the flavor becomes. Don’t add too much ice! When we tested with 4 cups of ice instead of 3, the flavor was too mild.
  • Enjoy right away! The slushie texture is perfect right out of the blender. It does melt quickly, so make sure to enjoy it right after you make it. It doesn’t store well!

How to find a ripe watermelon

The most important thing for a watermelon slushie? Find a ripe watermelon! Don’t even attempt to try this with an unripe melon: no amount of sugar can make up for the lack of flavor. Here’s what to know about finding a good melon:

  • Shop in watermelon season. It’s the best way to find a sweet, juicy melon.
  • Look for the field spot. Most watermelons should have a patch on the bottom, which is where they were resting on the ground before being picked. If the patch is yellow, the watermelon is ripe (if it’s white, it’s unripe).
How to Cut a Watermelon

Why to drink a watermelon slushie

Why make a watermelon slushie? You might not need convincing, but here’s what we think:

  • Watermelon is high in lycopene, an antioxidant, which studies show could help curb your risk of cancer and diabetes as part of a healthy lifestyle. It’s also got loads of vitamins. (Source WebMD: Health Benefits of Watermelon)
  • It’s very hydrating. Watermelon is 92% water, so it’s super hydrating!
  • It’s frosty and delicious. The best reason? It tastes incredible.

More healthy watermelon drinks

There are so many ways to drink watermelon! Here are our top healthy watermelon drink ideas:

This watermelon slushie recipe is…

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

Watermelon slushie

Watermelon Slushie (3 Ingredients!)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 4 small or 2 large
  • Diet: Vegan


The watermelon slushie is an ultra refreshing summer drink! All you need is three ingredients for this icy treat.


  • 4 cups cubed seedless watermelon
  • 2 tablespoons sugar
  • 1 tablespoon lime juice
  • 3 cups ice


  1. Chop the watermelon into cubes. Blend the melon, sugar and lime juice until it becomes liquid.
  2. Add the ice and blend until a slushie consistency forms (resist the urge over-blend). Split between 4 small or 2 large glasses. If desired, garnish with fresh mint and a watermelon wedge. Enjoy immediately: it does not save well. 
  • Category: Drink
  • Method: Blended
  • Cuisine: Drinks

Keywords: Watermelon slushie

A Couple Cooks - Recipes worth repeating.

Easy Succotash

This classic Succotash recipe is a great way to infuse vegetables into any meal! It’s a healthy side dish with…

A Couple Cooks – Recipes worth repeating.

This classic Succotash recipe is a great way to infuse vegetables into any meal! It’s a healthy side dish with a long history.


Here’s a delicious veggie-packed dish with a long history: Succotash! Did you know this traditional pairing of corn and beans originated with the native Narragansett people in New England? (We didn’t.) While you might associate it with Southern American cooking, it’s even older than that. It’s a great way to infuse a colorful dose of veggies into any meal: an ideal healthy side dish! Here’s our spin on this classic and how to add it to your mealtime repertoire.

What is succotash?

Succotash is a dish of corn, lima beans and other vegetables that was introduced to American colonists by native Americans in the 1600’s. The Narragansett people in New England ate this dish featuring the “three sisters” or three crops that thrive and grow together: corn, beans, and squash. The colonists put their own spin on this dish, and Americans have been riffing on it ever since.

Succotash is most often associated with Southern cooking, but it’s served all over the US. Every cook has their own spin, like any great recipe from mac and cheese to potato salad! Often you’ll see tomatoes, peppers, onion, okra, or bacon in the dish.

Succotash recipe

Ingredients in a succotash recipe

What ingredients are in succotash? To achieve the name, corn and lima beans must be present. With those, you’ll see all sorts of other ingredients: tomatoes, onion, peppers, zucchini, okra, and often bacon or pork. This spin is a vegetarian succotash, and we’ve amped up the flavorings to get a deliciously savory flavorings evenly distributed throughout. Here’s what you’ll need for this succotash recipe:

  • Onion
  • Corn
  • Lima beans
  • Red pepper
  • Cherry tomatoes
  • Seasonings: garlic powder, smoked paprika, sage, parsley, salt and pepper
  • Butter and olive oil, for cooking

Use fresh or frozen veggies

This succotash recipe is so quick and easy using frozen corn and lima beans! Contrary to what you might think, eating frozen veggies are just as nutritious as fresh. So stock up on some frozen corn and lima beans, for any time you need a delicious veggie-packed side dish!

If it’s corn season, succotash is incredibly flavorful with fresh corn! You can cut it off the cob and then use it fresh right in this recipe with the same cook time.


A great option as a healthy side dish

Succotash is a side dish rounds out nearly any meal! It has lots of colorful vegetables and plant-based protein. The lima beans infuse 30 grams of protein into the recipe, and one bell pepper has 350% of your daily Vitamin C. We love adding this to any plate…because not only is it full of nutrients: it’s absolutely delicious!

Ways to serve this succotash recipe

This succotash recipe goes with virtually any dish, from vegetarian mains to seafood. Here are some favorite ways to pair it:


This succotash recipe is…

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


Easy Succotash

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 to 8
  • Diet: Vegetarian


This classic Succotash recipe is a great way to infuse vegetables into any meal! It’s a healthy side dish with a long history.


  • 2 tablespoons olive oil
  • 1/2 white onion, minced
  • 4 cups frozen corn (or fresh corn cut off the cob)
  • 2 cups frozen lima beans
  • 1 red pepper, finely diced
  • 1 pint cherry tomatoes, halved
  • ¾ teaspoon garlic powder
  • ½ teaspoon smoked paprika (optional)
  • 1 ½ teaspoon kosher salt
  • Fresh ground black pepper
  • 2 tablespoons salted butter (or olive oil)
  • 1 tablespoon fresh sage (about 6 medium leaves), minced
  • 2 tablespoons fresh parsley, minced


  1. Heat the olive oil in a large skillet over medium high heat. Add the onion and cook for 2 minutes, until translucent.
  2. Add the corn, beans, red pepper, tomatoes, garlic powder, 1 teaspoon of the salt, and the fresh ground pepper. Cook, stirring occasionally until all vegetables are tender and nearly cooked, about 5 to 6 minutes.
  3. Stir in the salted butter (or olive oil), chopped sage and parsley and cook 1 minute more, until the butter is melted. Taste and add the additional ½ teaspoon salt (or less if desired). Serve warm.
  • Category: Side dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Succotash, Succotash recipe, what is succotash

A Couple Cooks - Recipes worth repeating.

Homemade Granola Bars

This chewy homemade granola bars recipe is so much tastier than store-bought! It’s one of our top healthy snacks to…

A Couple Cooks – Recipes worth repeating.

This chewy homemade granola bars recipe is so much tastier than store-bought! It’s one of our top healthy snacks to make at home.

Granola Bars

Here’s a DIY healthy snack recipe that’s 100% worth making at home, if you’re got the time: Homemade Granola Bars! Packaged bars are ultra convenient: we buy them for on-the-go snacks. But the flavor of a homemade bar is infinitely more delicious! The secret here? Lightly toasting the oats brings out a delightfully nutty undertone. Mix them with honey, peanut butter and cinnamon for a pure, wholesome flavor: and add any mix-ins you’d like. Mini-chocolate chips are our favorite: they add a hint of sweetness to what still qualifies as a healthy bar (we think).

Ingredients in this chewy granola bars recipe

This granola bars recipe results in a chewy bar: it’s a no bake recipe that’s the opposite of the crunchy, baked variety. But there’s one spot where you’ll fire up the oven: for toasting the oats. Otherwise, it’s a dump and stir method! Here’s what you’ll need for this healthy granola bars recipe:

  • Creamy peanut butter (or sunflower butter for nut free)
  • Honey (or agave syrup for vegan)
  • Old Fashioned rolled oats
  • Cinnamon
  • Salt
  • Mix ins: nuts, dried fruit, seeds, or mini chocolate chips
Granola bars recipe

The flavor key: toasting the oats

This recipe is for no bake granola bars: with the exception of a quick 10-minute stint in the oven for the oats! Don’t even think about omitting this step. Here’s why:

  • Toasting the oats adds major nutty, irresistible flavor. You might be tempted to skip this part, but it’s absolutely worth it! The flavor it adds is incredible.
  • You’ll need just 10 minutes at 350 degrees. It’s quick and simple, and easiest in the oven because it lets you place all the oats in a single layer in a pan. (Technically you can toast oats on the stovetop, which we do in our Toasted Oatmeal recipe.)

Important note on granola bars mix-ins

Mix-ins are where you can get creative in these granola bars! A wide variety of nuts, seeds and dried fruit will work. But here’s an important thing to remember:

  • Finely chop the mix-ins so the bars hold together. Huge nuts and seeds cause the texture of the granola bars to become more fragile, making them break more easily.
  • Use mini chocolate chips, not standard size. Same idea as above: the standard size may cause texture issues. Mini chocolate chips are just the right size for incorporating in a granola bar. Just ½ cup gives great bursts of chocolate flavor. You can chop standard sized chocolate chips if it’s all you have.
Homemade granola bars

Cutting granola bars

After you press your granola bars into a pan and freeze for 10 minutes, they’re ready to cut! You can cut them into different shapes, depending on what you’re looking for. The traditional granola bar rectangle is what you see here, but you can also do squares and get more servings out of it.

  • Cut 14 bar sized shapes: measure each to 4 ½ by 1 ¼ inches
  • Cut 20 rectangles: measure them to be 4 x 5 inches

Store refrigerated (chill a few hours before serving)

This chewy granola bars recipe is best after refrigerating for a few hours, which helps the texture to firm up. Technically you can eat them right away, but we prefer them chilled so they become more solid.

You can store homemade granola bars for up to 3 weeks in a sealed container. If you’d like, you can also individually wrap them in wax paper or parchment paper and secure them with tape.

Healthy granola bars

Granola bar flavor combinations

Our favorite flavor for this recipe? Chewy chocolate chip granola bars, of course! But there are so many more fun flavor combinations. Here are some ideas to get your wheels turning:

  • Peanut butter and jelly: add dried cherries or freeze dried strawberries
  • Dried cranberry and white chocolate chips
  • Pepita and cashew
  • Blueberry muffin: add dried blueberries and chopped almonds
  • Pecan pie: Add chopped pecans and ½ teaspoon allspice
  • Coconut mango: Add shredded coconut and chopped dried mango

What are you planning to add to your granola bars? Let us know in the comments below!

More healthy energy bars

There are so many ways to make a healthy energy bar recipe at home! Here are a few more to try starring peanut butter and oats:

This healthy granola bars recipe is…

Vegetarian, dairy-free and gluten-free. For vegan and plant-based, use agave syrup.

Granola Bars

Granola Bars Recipe

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 14 to 20
  • Diet: Vegetarian


This chewy homemade granola bars recipe is so much tastier than store-bought! It’s one of our top healthy snacks to make at home.


  • 1 cup creamy peanut butter (no sugar added; substitute sunflower butter for nut free)
  • ½ cup honey (or ½ cup agave syrup for vegan)
  • 3 ½ cups Old Fashioned rolled oats
  • ½ teaspoon kosher salt
  • ½ teaspoon cinnamon
  • Up to 1 cup finely chopped nuts, dried fruit and seeds, or ½ cup mini chocolate chips


  1. Toast the oats: Preheat the oven to 350 degrees Fahrenheit. Place the oats in a single layer on a baking sheet and toast them for 10 minutes until lightly golden. (This step adds incredible toasty flavor to the oats: don’t skip it!)
  2. Mix the ingredients: Transfer the oats to a large bowl and mix in the peanut butter, honey, oats, salt and cinnamon in a bowl. Stir in mix-ins.
  3. Form into bars: Add a sheet of parchment paper to a 9″ x 9″ pan, letting the edges drape over the sides. Place the mixture into the pan and press it into an even layer. Add a few more mix-ins to the top of the bars, if you’d like. Use a small glass to roll over the top to make them as smooth at possible.
  4. Freeze and cut the bars: Freeze the bars for 10 minutes. Then remove the pan from the freezer and use the parchment to lift the bars out of the pan. Use a sharp knife to cut them into 20 rectangles (that are 4 x 5 inches) or 14 bar sized shapes (that are 4 ½ by 1 ¼ inches). Store in the refrigerator for up to 3 weeks. The texture is most solid after you refrigerate for a few hours, so if you have time do that before tasting the first bar. If you’d like, you can individually wrap the bars with parchment paper or wax paper and secure the wrapper with tape.
  • Category: Snack
  • Method: No Bake
  • Cuisine: Snack

Keywords: Granola bars, Granola bar recipe, Homemade granola bars, Chewy granola bars

A Couple Cooks - Recipes worth repeating.

Classic Ratatouille

This traditional ratatouille recipe is made the classic French way! Sop up these stewed late summer veggies with bread or…

A Couple Cooks – Recipes worth repeating.

This traditional ratatouille recipe is made the classic French way! Sop up these stewed late summer veggies with bread or serve as a side.

Ratatouille Recipe

Sure, you’ve heard of the Ratatouille movie: but do you know what ratatouille actually is? Not surprisingly, this humble dish that’s not anything like it’s glamorized movie version: thinly sliced vegetables served in a swirled stack. This classic French dish of stewed late summer vegetables is anything but fancy, but it’s a darn good way to use seasonal produce! Serve it as a side dish with fish or chicken, or as a main dish with white beans and crusty bread.

What is ratatouille?

Ratatouille is a classic dish from Southern France of stewed vegetables. There’s no formalized recipe or method, but it typically includes eggplant, tomato, zucchini, onion, and bell pepper. It’s a humble stew and surprise: not anything like the ratatouille you see in the Pixar movie.

  • Where did the Disney ratatouille recipe come from? In the 1970’s French chefs started making a version of the dish with thin sliced vegetables. French chef Thomas Keller riffed on this concept in his 1999 cookbook, calling the recipe Confit byaldi. Confit byaldi adds a tomato and pepper sauce on the bottom (piperade), then garnishes the thin-sliced vegetables with balsamic vinaigrette.
  • Chef Thomas Keller actually served as food consultant for the movie Ratatouille! He suggested this way to serve the humble dish to a food critic, which is how it made its way into the movie. It does seem like a pretty genius spin for a mouse to think up, so we’re glad to know it was actually a great real-life chef. (Source)
Ratatouille Recipe

Making a traditional ratatouille recipe: some tips

A traditional ratatouille recipe is a humble vegetable stew, filled with end of summer vegetables. Is it worth making? Absolutely! It’s a comforting dish that makes your kitchen smell like heaven as the garlic sizzles. The way it enhances the flavors is out of this world! Here are a few things to note about this ratatouille recipe:

  • Saute the veggies in two batches. The amount of vegetables is too large for the pot, so to get a good caramelization on them you’ll sauté in two batches. While some modern spins roast their ratatouille veggies, we wanted to go as classic as possible.
  • Then add garlic, tomatoes, and veggies and cook 30 minutes. At this point it’s totally hands off, so you can prepare the rest of the meal.
  • Serve with pistou if desired. Even better, serve it with classic French pistou over the top! Keep reading.

Serve with pistou to take it over the top

Though this is a traditional ratatouille recipe, we couldn’t resist adding a little spin! (Sorry, Remy.) Add a little green sauce to make this one really shine! What’s pistou?

  • Pistou is a classic French Provençal sauce made of garlic, olive oil and fresh basil. It’s like Italian pesto but without pine nuts, which gives it a looser texture.
  • Use an immersion blender or a mortar and pestle to make this traditional sauce.
  • The fresh, garlicky flavor notes really add to this humble dish.

How to serve ratatouille

Ratatouille is a late summer recipe that works as main dish or a side dish for roast chicken or fish. But keep in mind: it’s all vegetables with no major source of protein to keep you full. To serve it as a main dish, pair it with a protein like white beans, chickpeas or bread and cheese. Here are some ideas:

How would you serve it? Let us know in the comments below.

Ratatouille Recipe

More classic French recipes

Love classic French recipes? Here are a few more delicious ways to enjoy French food:

This ratatouille recipe is…

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


Classic Ratatouille Recipe


  • 1 medium eggplant, cut into 3/4” pieces
  • 1 medium zucchini, cut into 1/2-inch thick bite-sized chunks
  • 1 green pepper, diced
  • 1 yellow onion, sliced
  • 4 garlic cloves, minced
  • 3 tablespoons olive oil, divided
  • 1 large tomato, roughly chopped
  • 28-ounce can crushed San Marzano tomatoes
  • 1 ½ teaspoons kosher salt, divided
  • ½ tablespoon lemon juice
  • ¼ cup roughly chopped basil
  • Pistou, for serving


  1. Prep the vegetables (except tomatoes) and add to a large bowl. Add the 2 tablespoons olive oil and kosher salt and toss to combine.
  2. In a large frying pan or large cast iron skillet, heat 2 tablespoons olive oil over medium high heat. Add half of the vegetables and cook about 5 minutes, stirring occasionally until lightly browned (not fully cooked) and remove to a bowl.
  3. Reduce the heat to medium. Add another drizzle of olive oil and cook the second half of the veggies in the same manner for about 5 minutes, then remove them to the same bowl.
  4. Keep the heat on medium. Add the minced garlic to the hot pan. Cook about 10 seconds, stirring constantly. Then add the chopped tomatoes with their liquid and cook for 30 seconds. Add the crushed tomatoes and ½ teaspoon kosher salt. Then add the cooked vegetables and stir.
  5. Simmer about 30 minutes until tomatoes are reduced and veggies are all tender, stirring occasionally. When it’s done, stir in the lemon juice, and add more salt and pepper to taste. Top with pistou if desired.

A Couple Cooks - Recipes worth repeating.