In my opinion, a bright and refreshing soup is the perfect way to welcome spring, and this vegan Mediterranean Lentil Soup is the perfect comforting meal for the rainy days to come. A rich and flavorful broth loaded with veggies, lentils, and kale will fill you up for pennies and is a great recipe for fridge clean out day. Finish it off with a squeeze of lemon juice for a delicious and easy weeknight meal.
Why Make Mediterranean Lentil Soup?
The first time I experienced cinnamon in a savory dish was while cooking at a Lebanese restaurant and it was life changing! This Mediterranean Lentil Soup is the perfect introduction to the savory use of cinnamon. This clean and flavorful lentil soup is a vegan flavor explosion. It’s loaded with protein and fiber, naturally gluten-free, and super versatile. You can toss in just about any veggie or green, so raid the fridge and get cooking!
Ingredients for Mediterranean Lentil Soup
Here’s what you’ll need to make Mediterranean lentil soup:
Oil: Olive oil is our preferred choice in this recipe for its Mediterranean flavor profile, but vegetable or canola oil will work in a pinch.
Mirepoix: A combination of small diced yellow onion, carrots, and celery creates an earthy and sweet base of flavor for this soup.
Garlic: The large pieces of crushed garlic versus mincing it fine is intentional to bring out the natural sweetness and flavor of cooked garlic instead of the sometimes-overwhelming bite it has when minced.
Cumin: Adds a savory and nutty Mediterranean flavor to this soup.
Cinnamon: A great savory application of the spice! It will warm you up from the inside out and make your house smell fantastic.
Lentils: We used brown lentils for their firm texture.
Vegetable Broth: We used Vegetable flavored Better Than Bouillon in this recipe. If using another brand, make sure salt is not the first ingredient or it’s a waste of money!
Lemon Juice: Gives the soup a brightness that is seriously addictive. You can use fresh-squeezed lemon juice and save half of your lemon for garnishing each bowl, or you can use a bottled lemon juice. I always have lemons in the kitchen, so we had some to garnish with, too!
Kale: Swiss chard, rainbow chard, spinach, escarole, and all varieties of kale work great, too.
Salt and Pepper: Enhance the natural flavors of the soup.
Which color lentils are best for soup?
Brown or green lentils work best for this soup, as they will keep their shape after cooking, which is what we’re looking for texture-wise. Red lentils are not recommended because they cook quicker and will dissolve into the soup as they cook, creating a thick and mushy texture.
How to Store Leftovers
Store leftover Mediterranean lentil soup in an air-tight container in the refrigerator for up to 4 days. This soup also freezes super well for up to 3 months when stored properly in an air-tight container. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat until warmed through.
Rinse the lentils in a strainer under cold water until the water runs clear.
Heat the oil in a large soup pot set over medium-high heat. Add in the onions, carrots, and celery and cook until they become tender, about 6-7 minutes, stirring frequently. Season with salt and pepper.
Stir in the garlic, cumin, and cinnamon. Heat until fragrant, about 60 seconds. Add the lentils to the pan and heat for 1-2 minutes to slightly toast.
Pour in the vegetable broth, water, and lemon juice, then bring the pot to a boil. Reduce heat to low and simmer until the lentils are tender, about 30-45 minutes.
Stir in the greens, season with additional salt, pepper, and lemon juice to taste before serving.
how to make Mediterranean Lentil Soup – step by step photos
Rinse 1 cup brown or green lentils in a strainer under cold water until the water runs clear. Heat 2 Tbsp olive oil in a large soup pot set over medium-high heat. Add in 1 diced yellow onion, 2 diced medium carrots, and 3 diced stalks celery and cook until they become tender, about 6-7 minutes, stirring frequently. Season with 1 tsp salt and 2 tsp pepper.
Stir in 5 crushed cloves garlic, 2 tsp ground cumin, and 1 tsp cinnamon. Heat until fragrant, about 60 seconds. Add the lentils to the pan and heat for 1-2 minutes to slightly toast.
Pour in 8 cups vegetable broth and 4 oz. lemon juice, then bring the pot to a boil. Reduce heat to low and simmer until the lentils are tender, about 30-45 minutes.
Stir in 3 cups chopped kale, season with additional salt, pepper, and lemon juice to taste before serving.
This Mediterranean lentil soup is going to be your new favorite!
I LOVE cream of asparagus soup, it’s pure comfort in a bowl and so simple to make. This recipe is made with just 5 ingredients, not counting salt and pepper and is ready under 25 minutes! Cream of Asparagus Soup This light and healthy, cream of a…
I LOVE cream of asparagus soup, it’s pure comfort in a bowl and so simple to make. This recipe is made with just 5 ingredients, not counting salt and pepper and is ready under 25 minutes! Cream of Asparagus Soup This light and healthy, cream of asparagus soup is made with no cream, it’s simply […]
These hot and cold spring days have me feeling all kinds of confused about what to make for dinner. One day it’s warm and sunny, and the next it feels like winter all over again. But no matter the mood, I feel like soup is always the right answer, and this Ham and Potato Soup is a crowd pleaser. Creamy but not too heavy, and loaded with fresh veggies and salty ham, this soup is perfect for this transitional season!
What is Ham and Potato Soup?
This rich and creamy soup is made from a base of vegetable broth enriched with milk and butter and stuffed to the brim with fresh veggies, chunky potatoes, and salty ham. It’s real belly-warming food, perfect for taking the chill off!
Ingredients for Ham and Potato Soup
Here’s what you’ll need to make ham and potato soup:
Oil: I used olive oil, but a neutral-flavored oil like canola or vegetable oil will also work well.
Mirepoix: A base of celery, carrots, and onion builds the flavor of this soup.
Potatoes: I used 2 medium potatoes, which came out to be 3 1/2 cups once diced. I prefer to peel my potatoes for this recipe, but you can leave the skins on if you like them!
Cooked Ham: You can buy a ham steak or use your leftover ham from our Baked Ham recipe! Vegetarian? No problem. You can leave out the ham and this becomes more of a vegetable chowder and it is delicious!
Vegetable Broth: You’ll need 6 cups, or you can dissolve 2 Tbsp of vegetable bouillon in 6 cups of water. You can also use Chicken Broth if that’s what you have on hand!
Salted Butter: Adds richness and helps form the roux that thickens the soup.
All-Purpose Flour: Combines with the butter to form a roux that thickens the soup.
Milk: Adds creaminess to the soup.
Salt and Pepper: Enhance the overall flavor of the soup.
Parsley: A bit of minced fresh parsley adds some color and freshness to the soup.
What Potatoes Are Best For Soup?
The best potato for any given soup really depends on the texture you’re after.
With this soup, I wanted to keep distinct chunks of intact potato, so I went for red potatoes. Other varieties that hold their shape well include new potatoes, baby potatoes, and fingerlings.
If you’re looking for your potatoes to soften up a bit more but still mostly hold their shape, Yukon Golds are a great choice for this soup.
Starchier potatoes, like Russets, will melt into the soup, making it super thick, but you won’t get the whole potato texture in every bite.
A Note on Salt
You may not need any salt depending on the ham you’re using, so taste often and adjust as you see fit. Between the salted butter, bouillon, and the ham from our Baked Ham recipe, I didn’t have a need for more than a pinch of additional salt.
How Do You Thicken Ham and Potato SOup?
I chose to thicken this soup with what’s known as a “blonde roux.” It’s a mixture of butter and flour that is cooked over medium-low heat until it juuust starts to change color from white to blonde. This deepens the flavor of the soup without overpowering the natural flavor of the other ingredients.
In the stock pot, add 2 Tbsp olive oil on medium heat. Add the carrots, celery, and onion and cook down until slightly softened and the onions are nice and glossy, about 5 minutes.
Add potatoes, vegetable broth, and ham in the stockpot. Bring the pot to a boil. Once boiling, turn the heat down to medium and let the potatoes simmer for about 15 minutes, or until they are tender. Stir in the pepper.
Melt the butter in a separate medium-size saucepan over medium-low heat. Whisk in the all-purpose flour until smooth. Cook for about 1 minute. (Note: this is a “blonde roux” so you don’t want the flour to toast too much!) Whisk in milk and cook for about 4 minutes until thick and warm.
Pour milk/roux mixture into the stockpot with ham soup and whisk to combine. Cook until all vegetables reach desired tenderness and soup thickens to your liking, another 10 minutes should do it. Add the parsley, additional salt and pepper if needed and enjoy!
how to make Ham and Potato Soup – step by step photos
In your stock pot, add 2 Tbsp olive oil on medium heat. Add 2 peeled and diced carrots, 3 diced stalks celery, and 1 diced small white onion and cook down until slightly softened and the onions are nice and glossy, about 5 minutes.
Add 2 peeled and diced potatoes, 6 cups vegetable broth, and 2 cups diced cooked ham in the stockpot. Bring to a boil; simmer over medium heat until potatoes are tender, about 15 minutes. Stir in your 1 tsp black pepper.
Melt 2 Tbsp salted butter in a separate medium-size saucepan over medium-low heat. Whisk in 1/4 cup all-purpose flour until smooth. Cook for about 1 minute. (Note: this is a “blonde roux” so you don’t want the flour to toast too much!) Whisk in 2 cups milk and cook for about 4 minutes until thick and warm.
Pour milk/roux mixture into the stockpot with ham soup and whisk to combine. Cook until all vegetables reach desired tenderness and soup thickens to your liking, another 10 minutes should do it. Add parsley, additional salt, and pepper if needed and enjoy!
This creamy ham and potato soup is perfect for the changing seasons!
I’m all about the creamy soups during the cold winter months, and this incredibly creamy Mushroom Soup is one of the best. This mushroom soup recipe is so easy to make and is as cozy as it gets. You’ll want to serve this soup with some crusty bread or crackers to soak up every drop of that savory creamy broth because it is just to die for. And the best part? Because this mushroom soup is so simple and uncomplicated, it’s also very inexpensive, even when the cost of mushrooms is on the higher side!
Ingredients for Mushroom Soup
I love this Creamy Mushroom Soup for its simplicity. It’s just sautéed mushrooms, a creamy broth, and a few simple seasonings. Here’s what you’ll need to make this mushroom soup:
Mushrooms: I highly suggest using baby bella mushrooms for this soup because they have a nice deep color and rich flavor. White button mushrooms will not add as much color or flavor to the soup. You could also chop up some larger portobello mushroom caps to use in place of the Baby Bellas.
Olive Oil: Olive oil is used to sauté the mushrooms so they get a nice deep brown color, which adds both flavor and color to the soup.
Garlic: Garlic adds depth to the flavor and Pairs just perfectly with the flavor of the mushrooms.
Butter: Butter adds richness to the soup and combines with the flour to create a roux, which thickens the broth.
Flour: All-purpose flour combines with the butter to create a roux, which thickens the broth. Without the flour, the broth will be very thin.
Vegetable Broth: Vegetable broth is the base for this soup and it provides complexity to the flavor, as well as a nice brown color. You can use mushroom broth instead if you have it.
Heavy Cream: Heavy cream adds a deliciously rich and creamy flavor to the soup.
Seasonings: This mushroom soup is seasoned simply with salt, pepper, thyme, and soy sauce. The soy sauce adds a wonderfully earthy umami flavor that enhances the mushrooms.
What Else Can I Add?
If you want to put your own spin on this mushroom soup recipe, here are a few other ingredients you can add:
Paprika: Add sweet paprika to make it closer to a Hungarian Mushroom Soup.
Onion: If you want even more savory vegetable flavor, sauté a finely diced onion with the mushrooms.
Sour Cream: To make the soup even richer and to add a slight tang, stir a few dollops of sour cream into the broth at the end.
Homemade Croutons: Top your soup with homemade croutons for a delicious garlicky crunch!
Make it Vegan
It’s very easy to convert this recipe to a vegan mushroom soup. Simply use coconut oil in place of the butter to make the roux, and then use full-fat coconut milk in place of the heavy cream. Coconut milk tastes really good in savory recipes like this and actually pairs very well with mushrooms! Check out our Vegan Creamy Mushroom Ramen for another example of these flavors together.
What to Serve with mushroom Soup
The broth in this soup is extremely rich and creamy and you’re going to want to sop up every drop, so I highly suggest serving it with some crusty bread like our No-Knead Bread, Focaccia Rolls, or Soda Bread. Or, if you don’t want to make homemade bread, at least make sure you have some crackers on hand!
Using really good, full-flavored broth is key to making mushroom soup taste its best. We suggest using Better Than Bouillon to make the broth used in this soup because it has tons of flavor, is budget-friendly, and reduces waste compared to boxed and canned broths. We used their vegetable-flavored bouillon, but you could certainly use their mushroom flavor if you have it.
Wash the mushrooms to remove any dirt or debris. Slice the mushrooms and mince the garlic.
Add the olive oil, mushrooms, and a pinch of salt and pepper to a soup pot. Sauté the mushrooms over medium heat until they have released all of their moisture, all the liquid has evaporated from the bottom of the pot, and the mushrooms become very dark brown. Add the minced garlic and continue to sauté for one minute more.
Add the butter and flour to the pot. Stir and cook for about two minutes more, or until the butter coats the bottom of the pot and turns deep golden brown.
Once the flour mixture is a bit browned, add the vegetable broth, soy sauce, and thyme. Stir to dissolve all of the flour from the bottom of the pot. Allow the liquid to come up to a simmer, at which point the flour will slightly thicken the broth.
Finally, stir the cream into the soup. Give the soup a taste and adjust the salt or pepper to your liking. Serve with crusty bread and enjoy!
How to Make Creamy Mushroom Soup – Step by Step Photos
Begin by rinsing and slicing one pound of baby Bella mushrooms.
Add the mushrooms to a soup pot with 1 Tbsp olive oil and a pinch of salt and pepper. Sauté the mushrooms over medium heat until they release all of their water, the water evaporates, and the mushrooms begin to brown. Add three cloves of minced garlic and sauté for about one minute more.
Add 3 Tbsp of salted butter and 4 Tbsp all-purpose flour to the pot. Continue to stir and cook over medium heat, allowing the butter to melt and create a paste with the flour that coats the mushrooms.
The butter and flour will begin to coat the bottom of the pot. When it becomes medium brown, it’s time to add the liquid to the pot.
Add three cups of vegetable broth, ⅛ tsp thyme, and 1 tsp soy sauce to the soup pot and stir to dissolve all of the browned bits off the bottom of the pot. Allow the broth to come up to a boil, at which point it will thicken slightly from the flour and butter roux.
Once the soup has reached a boil, turn the heat down to medium-low and add ½ cup heavy cream. Allow the soup to heat through and begin to simmer gently.
Taste the soup and adjust the salt or other seasonings if desired. The soup may need additional salt depending on the salt content of the broth used. We used Better Than Bouillon, which tends to be on the salty side, so we did not need any additional salt.
Serve the creamy mushroom soup with your favorite crusty bread and enjoy!
Quick and easy soups made with canned beans have become my favorite go-to easy meal when I’m too tired to cook and too broke to eat out. I’ve made several variations of this soup over the years, including the viral Rosemary Garlic White Bean Soup, but this week I made a Mediterranean-inspired Lemony Chickpea Soup. It’s fast, easy, has bright flavors, and pairs perfectly with some crusty bread for a simple no-fuss meal.
This incredibly simple Lemony Chickpea soup combines puréed chickpeas, broth, and some seasoning to create a perfectly comforting and flavorful bowl of soup. And since most of these ingredients are shelf-stable, this is a pantry meal you can make any time with no planning head.
Ingredients for Lemony Chickpea Soup
Here’s all you’ll need to make this deliciously easy chickpea soup:
Garlic: A hefty dose of garlic gives this soup a deep savory flavor and perfectly balances the bright lemon.
Olive Oil: Olive oil is used to sauté the garlic and give the soup a little bit of richness in the mouthfeel.
Chickpeas: This recipe uses canned chickpeas to make the entire preparation fast and easy. If you prefer to use chickpeas cooked from dry, you’ll need about 4-5 cups of cooked chickpeas.
Chicken Broth: Broth adds a lot of savory depth to the soup as well as the salt needed to make each flavor pop.
Lemon: A splash of lemon juice brightens up the flavors in the soup, provides a nice contrast to the savory garlic flavor, and gives the soup a fresh Mediterranean flavor.
Seasoning: The seasoning profile for the soup is fairly simple with just a little bit of thyme, oregano, red pepper, and black pepper. Keeping the seasoning light gives the soup a bright and fresh flavor.
What to Serve with Lemony Chickpea Soup
This chickpea soup is just begging for some crusty bread for dipping, so I highly suggest making a loaf of our easy no-knead bread or focaccia rolls. Or, if you need something a little faster, homemade garlic bread would also be amazing with this soup. And, if you want some veggies on the side, a simple side salad would be awesome, or you could go with something a little heftier, like tortellini salad.
Tips for Smooth Chickpea Soup
Canned chickpeas can often be a bit on the firm side, so to make sure your chickpea soup is extra smooth you may need to pre-boil the chickpeas, but it depends largely on the brand of chickpeas. Some canned chickpeas are quite soft, while others are very firm or borderline undercooked.
If your chickpeas are very firm, simply empty the can and liquid into a small saucepot and simmer them for about 10 minutes. Let the chickpeas cool before transferring to the blender to purée.
Add 2 of the cans of chickpeas to a blender with the liquid in the can and purée until smooth.* Drain the third can of chickpeas and set aside.
Mince the garlic and add it to a saucepot with the olive oil. Sauté the garlic over medium heat for about one minute, or just until the garlic becomes very fragrant.
Add the puréed chickpeas, drained chickpeas, chicken broth, thyme, oregano, red pepper, salt, and pepper to the soup pot with the garlic. Stir to combine.
Allow the soup to come up to a simmer, then simmer for 10 minutes, stirring occasionally.
While the soup simmers, zest and juice half of the lemon (you'll need about 2 Tbsp juice and ½ tsp zest). Slice the remaining lemon for garnish.
After the soup has simmered, add 2 Tbsp juice and a pinch of lemon zest, then stir to combine.
Taste the soup and adjust the salt, lemon juice, pepper, or other herbs to your liking. The amount of salt needed to properly flavor the soup will depend on the salt content of your broth, so make sure to salt to taste at the end.
Garnish the soup with the remaining lemon slices and zest, a drizzle of olive oil, and more pepper if desired, then serve with crusty bread and enjoy!
*Some brands of canned chickpeas are quite firm. To make the soup really smooth you may need to pre-simmer the beans for about 10 minutes to make them softer before blending.
How to Make Lemony Chickpea Soup – Step by Step Photos
Add two 15oz. cans of chickpeas to a blender, with the liquid in the can, and purée until smooth. If the brand of chickpeas you’re using are extra firm, you may want to simmer the chickpeas in the liquid for about 10 minutes before blending to soften them more. Let the simmered chickpeas cool slightly before blending, as blending hot liquids can be dangerous.
Mince four cloves of garlic (or more, if you’d like!) and add them to a saucepot with 2 Tbsp olive oil. Sauté the minced garlic over medium heat for about one minute, or just until the garlic becomes very fragrant.
Add the puréed beans, one can of drained chickpeas, 2 cups of chicken broth, ½ tsp dried thyme, ½ tsp dried oregano, 1 pinch of crushed red pepper, ¼ tsp salt, and ¼ tsp pepper to the pot. Stir to combine and bring the soup up to a simmer over medium heat.
Let the soup simmer for about 10 minutes, stirring occasionally. Meanwhile, zest and juice half of a lemon (you’ll need 2 Tbsp juice and about ½ tsp zest). Slice the other half of the lemon to use as a garnish.
After the soup has simmered for about 10 minutes, add 2 Tbsp lemon juice to the soup along with a pinch of lemon zest.
Taste the soup and adjust the salt, lemon juice, zest, or other herbs to your liking. The amount of salt needed will depend on the salt content of the broth used and it can really help the flavors pop, so make sure to salt to taste at the end.
Garnish the soup with the remaining slices of lemon and lemon zest, extra pepper, and a drizzle of olive oil. We also had some parsley in the fridge, so we added some of that for color.
This Tomato Florentine Soup is hearty, comforting, and packed with flavor from savory tomatoes and fresh spinach. And it’s 100% vegetarian friendly too! There’s something undeniably comforting about a bowl of warm, rich tomato soup. Add to that t…
This Tomato Florentine Soup is hearty, comforting, and packed with flavor from savory tomatoes and fresh spinach. And it's 100% vegetarian friendly too! There's something undeniably comforting about a bowl of warm, rich tomato soup. Add to that the earthy goodness of wilted spinach and the playful bite of mini pasta, and you've got yourself...
This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Tomato Florentine Soup.
We are still in the middle of soup season and if you’re looking for a new soup recipe to make this month, then friend you’re in luck! Today we’re making Chicken Enchilada Soup! It’s made with tender chicken breast and lots of bold flavors. Dare I say, it might just be your new favorite soup this year! And the secret ingredient…our homemade enchilada sauce. Keep on reading to find out just how easy it is to make this hearty and satisfying, chicken enchilada soup!
What Is Chicken Enchilada Soup?
Chicken Enchilada Soup is everything you love about regular chicken enchiladas, but it’s conveniently made in one pot! It reminds me of chicken tortilla soup, with tender chicken meat and bold flavors, except it’s made with an easy homemade enchilada sauce. The enchilada sauce is cooked directly in the soup pot with the rest of the ingredients and gives this soup TONS of flavor!
Ingredients For Chicken Enchilada Soup
Here is everything you need to make this chicken enchilada soup recipe:
Chicken Breasts: Boneless, skinless chicken breasts are used for this recipe, but you could also substitute with boneless, skinless chicken thighs instead. The cook time may vary slightly when using chicken thighs.
Onion, Garlic, and Jalapeño: Sautéed onion, garlic, and jalapeño sets the base foundation and adds great flavor to the soup.
Enchilada Sauce: You can certainly use store-bought enchilada sauce, but we used a batch of our Easy Enchilada Sauce recipe for this soup. Instead of making the sauce separately in a different pot, it’s made directly in the same pot that the soup cooks in. The homemade enchilada sauce makes it easy to control the spices and the heat level of this soup and it tastes SO much better than store-bought sauce!
Beans & Corn: Beans and corn add more color, flavor, and texture to the soup!
Tomatoes: A combination of fire-roasted tomatoes, diced tomatoes with green chiles, and tomato paste adds even more flavor and texture to the soup. The tomato paste is used to make the enchilada sauce and it helps thicken the soup, so I wouldn’t skip it.
Chicken Broth: Using a good quality chicken broth will give the soup extra flavor. We use Better than Bouillon to make our broth.
How Spicy Is This SOup?
This chicken enchilada soup definitely has a kick to it. It has jalapeño, chili powder, and cayenne pepper added to it. The brand of chili powder we use is completely mild, but other brands can sometimes carry some heat. If you are using a spicy chili powder, simply reduce or eliminate the cayenne powder from this recipe to compensate. I would say the heat level of this soup is medium spicy, like a medium salsa.
What To Serve WIth Chicken Enchilada Soup
The same day we made this soup at the studio, Beth just happened to also be making some Homestyle Cornbread. So we drizzled a little bit of honey on top of the cornbread to eat with the soup, and OMG…a match made in heaven! The combination of the sweetness from the honey with the spicy and smoky flavors of the enchilada soup were perfect and absolutely delicious. In addition to cornbread, you can also pair this soup with Cilantro Lime Rice or even our Sweet Corn Salsa. And don’t forget the toppings! Some cheddar cheese, a little bit of cilantro, sliced avocado, a dollop of sour cream, or a few more sliced jalapeños (if you like the extra heat) would all be great!
Storing Leftovers
This soup stores very well in the fridge and the freezer. We always suggest dividing the soup into single portions just after cooking so it cools down more quickly in the refrigerator, which will give you more longevity with the leftovers. You can store any leftovers in an airtight container in the refrigerator for about 4-5 days, or you can freeze it for longer storage (about 3 months).
Add 1 Tbsp of cooking oil along with the diced onion, finely diced jalapeño and minced garlic cloves to a large dutch oven or soup pot over medium heat. Sauté for 2-3 minutes or until onions are soft and translucent.
Next add the all-purpose flour, chili powder, ground cumin, garlic powder, cayenne pepper, salt, and the remaining 2 Tbsp of cooking oil to the pot. Stir well and cook the flour and spices with the vegetables for 2 minutes.
Add the tomato paste, drained black beans, fire roasted tomatoes, diced tomatoes with green chiles, frozen corn, and chicken broth to the pot. Stir all the ingredients together making sure to dissolve the tomato paste and scrape up any spices that may be stuck at the bottom of the pot.
Now add the chicken breasts directly inside the pot on top of the rest of the ingredients. Place a lid on the pot and bring the soup up to a boil. Once boiling, reduce the heat to medium-low and allow the soup to simmer for 45 minutes. Make sure the soup is just at a steady simmer at this point, as this will help to create tender chicken breast meat.
After the soup has simmered for 45 minutes, remove the chicken breasts and place them on a clean cutting board. Once cool enough to touch, shred the chicken breasts with a fork.
Add the shredded chicken meat back to the soup pot and stir until the chicken is evenly distributed throughout the soup.
Serve this soup with your favorite toppings like shredded cheese, cilantro, sliced avocado, a dollop of sour cream, or even some more sliced jalapeño. Enjoy!
How to Make Chicken Enchilada Soup – Step by Step Photos
Add 1 Tbsp of cooking oil, one diced onion, one finely diced jalapeño and two minced garlic cloves to a dutch oven or large pot over medium heat. Sauté for 2-3 minutes or until onions are soft and translucent.
Next add 2 Tbsp all-purpose flour, 2 Tbsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper, 3/4 tsp salt, and the remaining 2 Tbsp of cooking oil to the pot.
Stir well and cook the flour and spices with the vegetables for 2 minutes.
Add 3oz. of tomato paste, one 15oz. can of black beans (drained), one 15oz. can of fire roasted tomatoes (with juices), one 10oz. can of diced tomatoes with green chiles (with juices), one cup of frozen corn, and 4 cups of chicken broth to the pot. Stir all the ingredients together making sure to dissolve the tomato paste and scrape up any spices that may be stuck at the bottom of the pot.
Now add two chicken breasts directly inside the pot on top of the rest of the ingredients. Place a lid on the pot and bring the soup up to a boil. Once boiling, reduce the heat to medium-low and allow the soup to simmer for 45 minutes. Make sure the soup is just at a steady simmer at this point, as this will help to create tender chicken breast meat.
After the soup has simmered for 45 minutes, remove the chicken breasts and place them on a clean cutting board. Once cool enough to touch, shred the chicken breasts with a fork.
Add the shredded chicken meat back to the soup pot and stir until the chicken is evenly distributed throughout the soup.
Serve this soup with your favorite toppings like shredded cheese, cilantro, sliced avocado, sour cream, or even some more sliced jalapeño and enjoy!
At the Indianapolis 500 race in 1970, Texas and New Mexico were pitted against each other, both on the track and off. In the lineup of drivers was Lloyd Ruby…
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At the Indianapolis 500 race in 1970, Texas and New Mexico were pitted against each other, both on the track and off. In the lineup of drivers was Lloyd Ruby...
One of the best ways to reduce food costs is to reduce food waste, and my favorite way to do this is to cook freezer-friendly recipes. Being able to stash my leftovers in the freezer means not having to eat the same thing for five days in a row and I love being able to reach into my freezer for an easy-to-reheat meal when I’m too tired to cook. Having a freezer full of pre-cooked single-portion leftovers makes life so much easier and keeps me from wasting money on take-out or delivery. If you also love this type of meal prep, we’ve got a massive list of our favorite freezer-friendly recipes for you, including breakfast recipes, soups & stews, main dish recipes, and dessert recipes. Enjoy!
Breakfast Recipes
If mornings are difficult for you, I highly suggest meal prepping some breakfast items to stash in your freezer. Then, when you’re scrambling in the morning with your eyes half-closed you can just grab something out of the freezer, reheat it in the microwave while waiting for the coffee to brew, and breakfast is done! Here are our favorite freezer-friendly breakfast recipes:
Make ahead breakfast burritos are an easy reheatable and portable breakfast meal prep idea. Including options for vegetarian or other add-ins! BudgetBytes.com
Don’t waste time in the drive-through line, just pop one of these hearty breakfast burritos into the microwave and go! They’re customizable, totally filling, and perfect if you have a big appetite in the morning.
Oatmeal lovers unite! This Apple Cinnamon Baked Oatmeal is so hearty and delicious! You can eat this hot or cold, alone or with milk poured over top. It’s definitely a step above your usual bowl of goopy oats!
If you love a savory breakfast, you’ll love these Country Breakfast Bowls. Full of roasted potatoes, scrambled eggs, cheese, and salsa, it’s like a big diner breakfast but homemade!
Skip the coffee shop muffins and make these incredible homemade Blueberry Muffins instead! You can make a whole batch for about the price of one muffin at a cafe and they freeze beautifully so you can enjoy one every day without them getting stale!
If you like a sweet treat with your morning coffee, these Strawberry White Chocolate Scones are to die for. Not to mention, they’re incredibly easy to make!
If you love banana bread but want something with a little less sugar and a little more balanced for breakfast, you have to try this Banana Bread Baked Oatmeal. It’s perfect to portion and freeze for a quick reheatable breakfast!
Who doesn’t want fresh homemade biscuits on demand? These freezer-friendly biscuits are a breeze to make and then you can bake one, two, or however many you need at a time, straight from the freezer!
Love egg mcmuffins but wish they had more vegetables? These freezer breakfast sandwiches are for you. It’s so easy to make a big batch that can feed you for weeks!
Soups & Stews
Soups and stews are made for meal prepping! They’re so easy to make, you get a lot of portions in one batch, and they freeze great. Just make sure to divide them into single portion containers before freezing so you can take one out at a time without having to thaw the whole pot.
If you want to get all of your daily veggies in one easy and delicious bowl, this cabbage soup is IT! It’s incredibly delicious, packed with nutrients, and will warm you up even on the coldest days.
Let your slow cooker do all the work with this zesty Chicken Tortilla Soup! Freeze this one without the toppings, then just add them to your bowl after reheating.
Lentils are my go-to low cost source of protein. They’re easy to cook, filling, and go with so many different flavors. This hearty tomato lentil soup is packed with vegetables and will not leave you wanting!
Taco Soup is such a classic comfort food, which makes it perfect to stash in your freezer. You’ll be so happy to find it waiting for you on days when you’re cold, tired, and hungry!
Chicken Stew is the ultimate comfort food and it’s definitely one that I’m always in the mood for. Having some of this stew stashed in the freezer means I will never go hungry!
This Vegan Lentil Stew is just as hearty and comforting as beef stew, but 100% plant-based. If you want to keep your freezer stashed with cozy comfort meals, this one is it!
Soups and stews are a great way to pack extra vegetables into your daily routine and this chunky lentil and vegetable soup is one of the best. It’s so colorful, flavorful, and full of delicious textures! Keep this one in your freezer for any time you need to add a little variety to your diet.
This Smoky Potato Chickpea Stew is truly a meal in a bowl because it’s packed with greens, starchy potatoes, and protein-filled beans, all in a delicious and flavorful tomato broth. This soup will sat-is-fy!
Warm your bones and fill your belly with Pollo Guisado, a hearty Puerto Rican chicken stew packed with flavor that's easy to make and ready to devour in under an hour.
If you want F-L-A-V-O-R then you need to keep this Puerto Rican Chicken Stew on hand in your freezer. It’s lip-licking good and will keep you full and satisfied!
Main Dish Recipes
If brothy soups and stews aren’t your thing, here are some classic main dish recipes that will fill you up and keep you satisfied! You can freeze them alone, or pair with some easy freezable sides to make an entire quick reheatable meal!
Stuffed Bell Peppers were made for meal prepping! They’re like an entire meal in one delicious little bundle, already pre-portioned and ready for stashing in the freezer!
Lasagna roll ups are like perfectly portioned lasagna that is just waiting to be frozen for later! I’ve actually done a happy dance when finding some lasagna roll ups in the back of my freezer before. 😅
I’m always in the mood for chili, so it makes sense to whip up a big pot of this and stash bowls of it in my freezer for later. Hearty, delicious, and filling. You can’t go wrong!
Those little bean burritos you buy in the freezer aisle are so sad. Make your own bean and cheese burritos and stuff them with whatever your heart desires! Make them simple or stuff them to the brim, either way I promise they’ll be better than store-bought frozen burritos. ;)
Cabbage rolls are the OG comfort food and they’re already perfectly portioned for freezing! And don’t forget to spoon some of that delicious sauce onto the cabbage rolls before freezing. ;)
You’ll never be left with nothing for dinner if you keep these homemade meatballs in your freezer! You can pop them straight from the freezer into a pot of sauce to reheat so you can have dinner DONE with no planning ahead. 🙌
Okay, look. If you’re still buying frozen Stouffer’s lasagna you need to try making and freezing your own. This homemade lasagna is packed with so much more meat, cheese, and flavor than the kind you’d buy in the freezer aisle. Once you make it yourself you’ll never go back.
If you have some of this crock pot salsa chicken in your freezer you can use it later to make burrito bowls, tacos, nachos, or more! It’s the ultimate flex ingredient to keep stashed in the freezer.
If lasagna feels like too much work, this baked ravioli is what you need. It’s SO easy to make and has all the same great flavors as lasagna, and is just as perfect for portioning and freezing!
Like a quickie version of jambalaya, this Cajun Sausage and Rice Skillet delivers on the flavor without a ton of work! Talk about stocking your freezer without a lot of effort!
I will never not want Baked Ziti for dinner, so it makes sense to keep portions of this stocked in my freezer at all times. I just can’t pass up that saucy, cheesy, meaty goodness!
Take your typical rice beans and salsa meal up a notch with spicy chorizo and subtly sweet sweet potatoes! This one-pot Chorizo Sweet Potato Skillet is made for freezing and will always be ready and waiting when you need a hearty meal.
I will never tire of different variations of pasta, cheese, and sauce, and something about these big Pesto Stuffed Shells just makes it extra delicious. I love how the shells make it super easy to portion and freeze for later, too.
Pulled BBQ chicken sandwiches are only minutes away when you have some of this Slow Cooker BBQ Chicken stashed in the freezer! Just reheat the chicken in the microwave then pile it onto a soft bun for the easiest, most delicious meal ever!
If having more than one type of chili stashed in my freezer is wrong, I don’t want to be right! This black bean chili is slightly lighter and zestier than a traditional chili, but every bit as freezer-friendly!
Pulled pork goes with everything, so keeping some stored in your freezer is definitely a good move. Use it for burritos, nachos, tacos, soups, sandwiches, and more!
Beans and rice, but make it better. Beans and rice is always a freezer-friendly meal, but for this Southwest Chicken Skillet, we add pulled chicken, tons of spices, salsa, and melty cheese on top.
Dessert Recipes
And you can’t forget about dessert! So many baked goods and desserts freeze beautifully, which is perfect if you live in a small household and don’t want to eat an entire batch of cookies or cake within a week. Just freeze the dessert in single portions so you can enjoy a little at a time for weeks to come!
Cranberry Orange Bread is one that I look forward to all year long and since it freezes great I can enjoy this sweet and tangy dessert bread for months after cranberry season!
We have some of this insanely good Texas Sheet Cake in the freezer at the Budget Bytes studio right now and let me tell you, I LOVE sneaking a little bite of it out of the freezer whenever that sweet tooth hits. I like to cut it into smaller bite-sized squares before freezing so I can have a little nibble here and there.
Lemon Pound Cake is such a classic and the perfect treat to enjoy with a cup of coffee, but it’ll cost you a few dollars per slice at a cafe! But you can make this simple dessert at home for pennies on the dollar.
Cookies freeze great and these classic Chocolate Chip Cookies are no exception! Make a big batch, stash them in your freezer, then you can pop one in your lunch bag every day for weeks. It will be perfectly thawed by lunchtime!
These Homemade Fudge Brownies are another dessert that I love to cut into small bite-sized squares before freezing. They don’t freeze rock hard, so they’re great for grabbing a little nibble straight out of the freezer at any time.
These soft and fluffy two-bite Orange Cranberry Cream Scones are the perfect little tread to enjoy with coffee. It’s so convenient to keep them stashed in a freezer bag so you can just warm one up in the microwave whenever you need a special little treat. :)
Chicken noodle soup is great and all, but have you tried Italian Wedding Soup?? This classic soup shares a lot of the same cozy ingredients as chicken noodle soup, but with one huge advantage: tender and flavorful homemade meatballs! The meatballs are packed with herbs and spices that flavor the soup and make this Italian Wedding Soup recipe extra special. So if you want to change up your winter soup game, give this Italian Wedding Soup a try! I think you’re really going to like it.
What Is Italian Wedding Soup?
This hearty soup is a combination of vegetables, greens, meatballs, and pasta all simmered in chicken broth to make an incredibly flavorful and filling soup. And, contrary to how it may sound, Italian Wedding Soup is not named so because it’s typically served at weddings. The name is actually a mistranslation of its Italian name, minestra maritata, which translates directly to “marriage soup,” referring to the marriage of ingredients in the soup.
There’s also some disagreement over whether this dish originated in Italy or Spain, as it is popular in both regions of the world. As with most dishes that have been around for generations, there are many different variations, and today we’re making my interpretation based on what I have available, but if you’d like to make an authentic Italian Wedding Soup, check out this version from The Kitchen Whisperer.
Ingredients for Italian Wedding Soup
Here’s what you’ll need to make a big cozy pot of Italian Wedding Soup:
Vegetables: This soup starts with a classic mix of soup vegetables like onion, garlic, carrots, and celery. Later I add in some fresh spinach, although traditional Italian wedding soup usually uses escarole as the green element.
Chicken Broth: Chicken broth makes up the bulk of this soup, so make sure you’re using a good quality broth or stock that has a lot of flavor. We like to use Better Than Bouillon to make broth because it’s inexpensive and has tons of flavor.
Pasta: You can use any small-shaped pasta here. We had some leftover pearl couscous in the studio that I wanted to use up, so I used that, but you could also use acini de pepe (very similar to large pearl couscous), orzo, ditalini, pastina, or any other tiny-shaped pasta.
Italian Sausage: I use Italian sausage as the base for my meatballs because it’s already pre-seasoned and makes every meatball super flavorful.
Breadcrumbs: Breadcrumbs help bind the meatballs and keep them moist and tender.
Egg: Egg combines with the breadcrumbs to act as a binder for the meatballs.
Parmesan: Parmesan gives extra umami and flavor to the meatballs.
Seasoning: To keep things simple, we season both the meatballs and soup with a pre-made Italian seasoning blend, plus a little extra salt and pepper as needed!
What Else Can I Add?
If you want to “soup up” your Italian Wedding Soup and take it to the next level, try adding a few Parmesan rinds to the soup as it simmers for extra umami in the broth, or top each bowl with a heaping dose of freshly grated Parmesan. Use homemade chicken stock for the broth to make this soup extra special, or you can also experiment with thickening the broth with a whisked egg. One final twist that I love doing with a lot of soups is adding a squeeze of fresh lemon at the end to brighten it all up!
How to Cook the Meatballs
You have a few options when it comes to cooking the meatballs for this soup. The easiest method, and the method that I think creates the juiciest meatballs, is to simply add the raw meatballs to the simmering soup and allow them to simmer in the liquid until cooked through (about 10-15 min.).
The only drawback to boiling the meatballs in the soup is that this method does not create any pretty browned color on the surface of the meatballs. If the appearance of the meatballs is important to you, you can sauté the meatballs in a hot skillet with some butter until browned on the outside, then add them to the soup and simmer until cooked through.
Begin by making the meatballs. Combine the breadcrumbs, Parmesan, Italian seasoning, salt, and pepper in a bowl.
Add the Italian sausage, breadcrumb mixture, and egg to a large bowl and use your hands to mix them together until evenly combined. Divide and shape the mixture into 32 small meatballs, about 1 Tbsp each. Set the meatballs aside.
Finely dice the onion, carrots, and celery, and mince the garlic. Add the olive oil to a large soup pot and heat over medium. Add the onion and garlic and sauté until the onion is soft. Add the carrot and celery and continue to sauté for a few minutes more, or until the celery begins to soften.
Add the Italian seasoning and chicken broth to the soup, stir to combine, then place a lid on top and bring it up to a boil.
Once the soup is boiling, add the meatballs to the soup and continue to boil until the meatballs are cooked through (about 10 minutes). Or, if you prefer browned meatballs, you can cook them in a skillet with butter first over medium heat until browned on the outside, then transfer to the boiling soup to finish cooking.
Add the pasta to the soup and continue to boil until the pasta is tender (about 7 minutes).
Finally, stir in the fresh spinach until wilted. Give the soup a taste and adjust the seasonings to your liking. Serve hot and enjoy!
*Use any very small-shaped pasta like acini de pepe, pearl couscous, orzo, ditalini, pastina, or any other tiny-shaped pasta. If using a slightly larger pasta, you may want to increase the quantity to one cup.
How to Make Italian Wedding Soup – Step by Step Photos
Prepare the meatballs first. In a bowl, combine ¼ cup plain breadcrumbs, ¼ grated Parmesan cheese, ½ tsp Italian seasoning, ⅛ tsp salt, and ⅛ tsp pepper.
Add one pound of ground Italian sausage (hot, sweet, or mild) to a large bowl along with the breadcrumb mixture, and one large egg. Use your hands to mix these ingredients until evenly combined.
Divide and shape the mixture into 32 small meatballs, about 1 Tbsp each. Set the meatballs aside.
Chop one yellow onion, finely dice three stalks of celery and three carrots, and mince two cloves of garlic
Add the onion and garlic to a large soup pot with 2 Tbsp olive oil. Sauté over medium heat until the onions are soft. Add the carrot and celery and continue to sauté for a few minutes more, or just until the celery begins to soften. Add one tsp of Italian seasoning and six cups of chicken broth, then stir to combine. Place a lid on top and allow the soup to come up to a boil.
Add the meatballs to the boiling soup and boil for about 10 minutes, or until cooked through. Or, if you want browned meatballs, melt a tablespoon of butter in a large skillet over medium heat, then add the meatballs and brown them on each side. It’s okay if they’re not cooked through, you can add them to the simmering soup to finish cooking.
Make sure the soup is still boiling, then add ½ cup of a tiny-shaped pasta like acini de pepe, pearled couscous, ditalini, pastina, or orzo. Simmer the pasta in the soup until tender (about 7 minutes).
Finally, add about 4 cups of fresh spinach to the soup and stir it in until wilted (this should only take about a minute).
Give the soup a final taste and adjust the salt or other seasonings to your liking.
Serve hot and enjoy every cozy and hearty spoonful!
