One Pot Veggie Pasta

This one pot veggie pasta is an easy, satisfying, and quick dinner. Use whatever vegetables you have on hand and make it your own!

The post One Pot Veggie Pasta appeared first on Budget Bytes.

Here’s a quick little one pot pasta I’ve been making lately with my leftover veggies. You can literally add in whatever you have on hand and it creates a tasty one pot meal with tons of color, flavor, and texture. It may not be revolutionary, but I think sometimes it helps to see what quick meals other people are making and this One Pot Veggie Pasta is my latest go-to quick fix. :)

Overhead view of one pot veggie pasta in a bowl

Use Your Leftovers

As far as one pot pasta goes, this recipe isn’t that revolutionary, but I love it for one main reason—it’s perfect for using up leftovers. Got two carrots left? Or maybe a half of a bell pepper. A handful of mushrooms? How about that partial bag of broccoli florets hiding the back of your freezer? They can all go in this super quick one pot pasta! The more colors and textures the merrier.

Use Your Favorite Sauce

Convenience is the name of the game with this quick weeknight pasta dish, so I used a jar of pasta sauce instead of making my own this time around. You can literally use any red pasta sauce, as long as it’s one you know you like. …Actually, I bet you could also turn this into a really tasty alfredo! *jots down notes for testing next week*

How Are the Leftovers?

As with any leftover pasta dish, the rotini does get a little softer as it is stored in the refrigerator. Personally, that has never bothered me or stopped me from eating leftover pasta, but if you’re sensitive to textures, you might not enjoy the leftovers of this pasta.

Success with One Pot Pasta Recipes

Learning how to cook a one pot pasta can take a little practice. It’s all about observing and adjusting. The goal is to have the pasta simmer in a small amount of liquid so that by the time the pasta is tender, there is only a small amount of saucy liquid left in the bottom of the pot. You need to simmer with the lid on (to hold in the steam) and stir occasionally. Every time you stir, check the pasta texture and the amount of liquid left in the pot. If the pasta is almost tender and there is still a lot of liquid, let it simmer without a lid. If the liquid is almost gone but the pasta is not tender, add a splash more water. Here are some more tips for cooking one pot pastas:

  • Use a pot with a thick bottom. Thin-bottomed pots will create hot and cold spots that tend to cook the pasta unevenly.
  • Use a burner close in size to the bottom of the pot. If the burner is too small the outer edges will not simmer and the pasta will cook unevenly.
  • Make sure the broth is simmering the whole time. If it stops simmering, the pasta will stop cooking and will become mushy.
One Pot Veggie Pasta in the pot half scooped
One pot veggie pasta in a bowl with a fork

One Pot Veggie Pasta

This one pot veggie pasta is an easy, satisfying, and quick dinner. Use whatever vegetables you have on hand and make it your own!
Total Cost $7.99 recipe / $2.00 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 461kcal
Author Beth – Budget Bytes

Ingredients

  • 2 cloves garlic $0.16
  • 1 yellow onion $0.28
  • 2 carrots $0.16
  • 2 Tbsp olive oil $0.32
  • 8 oz. mushrooms $1.49
  • 1 zucchini $0.90
  • 1 red bell pepper $1.50
  • 1/2 lb. rotini (not cooked) $0.50
  • 1/2 tsp dried basil $0.05
  • 1/2 tsp dried oregano $0.05
  • 2 cups vegetable broth $0.26
  • 24 oz. pasta sauce $1.49
  • 4 oz. mozzarella, shredded (optional) $0.83

Instructions

  • Mince the garlic, dice the onion, and slice the carrots. Add the garlic, onion, and carrots to a large pot with the olive oil. Sauté over medium heat until the onions are soft and translucent.
  • While the vegetables are sautéing, slice the mushrooms. Once sliced, add them to the pot with the other vegetables and continue sautéing.
  • While the rest of the vegetables are sautéing, dice the zucchini and bell pepper.
  • Once the bell pepper and zucchini are diced, add them to the pot along with the rotini, basil, oregano, and vegetable broth. Stir to combine. It's okay if the broth doesn't fully submerge the pasta.
  • Place a lid on the pot, turn the heat up to medium-high, and allow the broth to come up to a boil.
  • Once the broth reaches a full boil, give the pasta a quick stir, replace the lid, then turn the heat down to medium-low. Let the pasta simmer over medium-low, stirring occasionally and always replacing the lid, for about 10 minutes, or until the pasta is tender.
  • Once the pasta is tender, add the pasta sauce to the pot and stir to combine. Top with the shredded cheese then place the lid back on the pot. Let the pasta heat for a few minutes, or just until the cheese is melted. Serve hot!

Nutrition

Serving: 1serving | Calories: 461kcal | Carbohydrates: 65g | Protein: 19g | Fat: 15g | Sodium: 1573mg | Fiber: 8g
Close up of one pot veggie pasta being lifted on a spoon

How to Make One Pot Veggie Pasta – Step by Step Photos

Onion carrot and garlic in the pot

Mince two cloves of garlic, dice one yellow onion, and slice 2 carrots. Add the garlic, onion, and carrots to a large pot with 2 Tbsp olive oil. Sauté over medium for about five minutes, or until the onions are soft.

Sliced mushrooms added to the pot

While the garlic, onion, and carrots are sautéing, slice 8oz. mushrooms (or you can buy pre-sliced). Add the sliced mushrooms to the pot and continue to sauté while you chop the rest of the vegetables. Chop one zucchini and one red bell pepper.

pasta, vegetables, and broth added to the pot

Add the chopped zucchini and bell pepper to the pot along with 8oz. rotini (not cooked), ½ tsp basil, ½ tsp oregano, and 2 cups vegetable broth.

Stirred but uncooked pasta and vegetables in the pot

Stir everything together. Don’t worry about the pasta not being fully submerged in the broth. I promise it still works. Place a lid on the pot and turn the heat up to medium-high. Bring the broth to a boil. When it reaches a full boil, give everything a quick stir, put the lid back on top, and turn the heat down to medium-low.

Cooked pasta and vegetables in the pot

Let the pasta and vegetables simmer, stirring occasionally and always replacing the lid, until the pasta is tender and there is very little liquid left on the bottom of the pot.

Pasta sauce being poured into the pot

Add a 24 oz. jar of your favorite pasta sauce and stir to combine.

Shredded cheese being added on top

Top the pasta with 4 oz. shredded mozzarella. Place the lid back on the pot and let the pasta sit for about 2 minutes, or just until the cheese is melted.

Finished one pot veggie pasta garnished with parsley

And then it’s done! I garnished with a little chopped parsley to make it pretty, but it’s totally unnecessary for flavor.

Close up side view of a bowl of veggie pasta with cheese

Enjoy!

Love One Pot Pastas? Try These Other Flavors:

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One Pot Creamy Mushroom Pasta

This creamy mushroom pasta is a rich, umami-filled delight that cooks quickly and easily in one pot. The perfect dinner for busy nights.

The post One Pot Creamy Mushroom Pasta appeared first on Budget Bytes.

Where are all of my one-pot pasta lovers at? This one is for you! This One Pot Creamy Mushroom Pasta is a super-rich, umami-filled delight that is, as always, easily prepared in one pot. It’s the perfect comfort at the end of a long tiring work day. And don’t forget to make a little garlic bread to serve on the side. ;)

A fork twirling creamy mushroom pasta on a plate

What Kind of Mushrooms to Use

I like baby bella mushrooms for this pasta because they are not too expensive and they have a nice deep color that adds a lot to the plate. You can use white button mushrooms if needed, but they do have a slightly more mild flavor. You could also use full-sized portobello mushrooms, just slice them into smaller pieces before sautéing.

Can I Substitute the Heavy Cream?

I use heavy cream in this recipe which creates a super-rich and luscious sauce for the pasta. Because it’s so thick, it also helps the Parmesan to melt into the sauce without clumping. Milk, which has a much higher water content, will produce a thinner sauce and you may have difficulty getting the Parmesan to melt in instead of clumping. One way I’ve gotten around this in the past is to use a combination of milk and cream cheese. The cream cheese both emulsifies the Parmesan and thickens the sauce (see how the technique is used in Creamy Sun-Dried Tomato Pasta).

What Else Can I Add?

This creamy mushroom pasta is kind of a simple pleasure, but you can add more if you’re craving something more complex. Try adding in a few handfuls of fresh spinach toward the end for a little color. You could also top the pasta with some grilled chicken for a little more oomph.

What Kind of Pot to Use

I used a 3-quart deep skillet for this pasta, but you can use any pot or Dutch oven that has a wide bottom and a lid. Make sure to use a burner on your stovetop that is similar in size to the bottom of your pot or skillet to ensure even heating.

TIPS FOR COOKING ONE POT PASTAS:

Getting one pot pasta just right can take some practice, so if you find you’re having trouble, here are a few tips:

  • Stir every few minutes to keep the pasta from sticking to the bottom of the pot. Replace the lid each time to prevent excessive evaporation.
  • Make sure the pasta is simmering the whole time. If the liquid is not simmering, the pasta will not cook. The temperature setting needed to maintain a simmer can vary depending on your stove top and cookware.
  • Use heavy cookware. Skillets and pots that are thin on the bottom don’t heat evenly and do not yield good results with one pot pastas because some areas of the pot will be simmering, while other areas are not.
  • Keep the lid in place at all times when not stirring. This holds in the steam and helps the pasta cook more evenly.
  • Watch the pasta. One pot pastas are a little like riding a bike. You have to observe and adjust as you go. If the liquid is almost all absorbed before the pasta is tender, add a little more water. If the pasta is almost tender, but there is still a lot of liquid, allow it to simmer without a lid for the last couple of minutes.
pasta twirled around tongs in the skillet
Close up of pasta being twirled around the tongs in the skillet

One Pot Creamy Mushroom Pasta

This creamy mushroom pasta is a rich, umami-filled delight that cooks quickly and easily in one pot. The perfect dinner for busy nights.
Total Cost $3.74 recipe / $0.94 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 388kcal
Author Beth – Budget Bytes

Ingredients

  • 4 cloves garlic $0.32
  • 8 oz. baby bella mushrooms $1.49
  • 2 Tbsp butter $0.20
  • 1/8 tsp salt $0.01
  • 1/8 tsp freshly cracked pepper $0.02
  • 8 oz. fettuccine $0.67
  • 2.5 cups vegetable broth $0.33
  • 1/3 cup heavy cream $0.26
  • 1/4 cup grated Parmesan $0.44

Instructions

  • Mince the garlic and slice the mushrooms.
  • Add the butter and garlic to a deep skillet and sauté over medium heat for one minute. Add the sliced mushrooms, salt, and pepper, and continue to sauté until the mushrooms have softened, all of their moisture has evaporated from the skillet, and the edges are beginning to brown.
  • Add the fettuccine to the skillet along with the vegetable broth and stir to combine. It's okay if the broth doesn't fully submerge the pasta.
  • Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. When it reaches a boil, give the pasta a quick stir, replace the lid, then turn the heat down to medium-low.
  • Continue to let the pasta simmer in the broth for about 10 minutes, stirring occasionally (always replacing the lid), or until the pasta is tender. There should be a little saucy liquid left in the bottom of the skillet.
  • Add the heavy cream to the skillet and stir to combine. Turn the heat off then add the Parmesan and continue to stir the pasta until the Parmesan is melted. Give the pasta a taste and add salt or pepper if needed. Serve immediately.

Nutrition

Serving: 1serving | Calories: 388kcal | Carbohydrates: 47g | Protein: 13g | Fat: 17g | Sodium: 829mg | Fiber: 2g
Overhead view of creamy mushroom pasta on a plate with a fork

How to Make One Pot Creamy Mushroom Pasta – Step by Step Photos

Sliced mushrooms on a cutting board

Mince four cloves of garlic and slice 8 oz. baby bella mushrooms.

Garlic and butter in the skillet

Add the garlic and butter to your skillet or pot and sauté over medium heat for about one minute.

Sautéed mushrooms in the skillet

Add the mushrooms to the skillet along with a pinch of salt and pepper. Continue to sauté until the mushrooms have released all of their liquid, it has evaporated from the bottom of the skillet, and the mushrooms begin to turn golden brown on the edges.

fettuccine in the skillet, broth being poured in

Add 8 oz. fettuccine to the skillet along with 2.5 cups of vegetable broth. Stir to combine. It’s okay if the pasta is not fully submerged. Place a lid on the pot, turn the heat up to medium-high, and allow the broth to come up to a boil.

Cooked Pasta being pulled to the side with a pasta spoon

When the broth reaches a full boil, give the pasta a quick stir to loosen any noodles that may have stuck to the bottom. Replace the lid, turn the heat down to low, or just above low, so that the broth maintains a simmer. Simmer the noodles, stirring occasionally and replacing the lid each time, until the pasta is tender. There should be a small amount of gravy-like broth on the bottom of the skillet.

heavy cream being poured into the skillet

Add ⅓ cup heavy cream to the pasta and stir to combine.

Parmesan being sprinkled over the pasta

Turn the heat under the skillet off. Add ¼ cup grated Parmesan to the pasta and toss to combine. The residual heat from the pasta should begin to melt the Parmesan.

Finished one pot creamy mushroom pasta in the skillet

Give the pasta a taste and adjust the salt or pepper to your liking. I usually like to add a little freshly cracked black pepper on top for a little pop!

Pasta being twirled around tongs in the skillet

Try These Other Creamy One Pot Pasta Recipes

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Curried Red Lentil and Pumpkin Soup

Hooray for easy soups! This Curried Red Lentil and Pumpkin Soup is the type of recipe that saves the day—very few ingredients, fast, and really delicious. Oh yeah, and did I mention how incredibly inexpensive it is?? Seriously, just pennies per bowl. It’s also freezer-friendly, super healthy, just happens to be vegan-friendly, and you can […]

The post Curried Red Lentil and Pumpkin Soup appeared first on Budget Bytes.

Hooray for easy soups! This Curried Red Lentil and Pumpkin Soup is the type of recipe that saves the day—very few ingredients, fast, and really delicious. Oh yeah, and did I mention how incredibly inexpensive it is?? Seriously, just pennies per bowl. It’s also freezer-friendly, super healthy, just happens to be vegan-friendly, and you can have fun customizing the toppings. It basically checks all my boxes! Bookmark this recipe for later because I promise it will become part of your regular rotation.

Originally posted 2-4-2016, updated 9-29-2021.

Four bowls of curried red lentil and pumpkin soup with bread and leaves scattered around the bowls

Have Fun with the Toppings

I just LOVE any meal where I can add toppings and this pumpkin soup is the perfect blank slate. Not that it’s not awesome on its own, it’s just that the flavors in this lentil and pumpkin soup are versatile and can handle being paired with all sorts of add-ins. So here are some ideas: go creamy with a dollop of plain yogurt or sour cream, spice it up with a few red pepper flakes or sriracha, toss in some crunchy pepitas (pumpkin seeds) or croutons, or sprinkle on a few sprigs of fresh cilantro. Or hey, DO THEM ALL. I won’t judge.

Can I Substitute the Pumpkin?

If you don’t have canned pumpkin, you can use about a cup and a half of mashed sweet potato or butternut squash in its place. Just make sure they’re really soft and well-mashed so there is no stringiness in the final soup. Oh, and speaking of that, you can take an immersion blender to the finished soup for a super silky finish if you’d like. Me? I prefer to have a little texture from the lentils.

Can I Use Brown or Green Lentils for Pumpkin Soup?

While you can use a different type of lentil, it will definitely change the outcome of the soup. Red or yellow lentils are best for this soup because of their mild flavor and the fact that they break down quickly when cooked, giving the soup a nice thick consistency (like split pea soup). A brown or green lentil will give the soup a much earthier flavor and have a chunkier texture.

What Kind of Curry Powder Do You Use?

I’m not very picky about curry powder and haven’t come across one yet that I don’t like. I do prefer to use mild curry powder for this soup, that way I can adjust the heat by adding my own cayenne pepper if I want. One brand that I’ve enjoyed is Sharwood’s mild curry powder. Or you can try making your own curry powder using this recipe for Easy Homemade Curry Powder from Spiceitupp.com.

close up of a ladle full of lentil and pumpkin soup

A spoonful of lentil and pumpkin soup being lifted from the bowl

Red Lentil and Pumpkin Soup

This Curried Red Lentil and Pumpkin Soup is super fast and easy, and will keep you warm from the inside out on chilly fall evenings!
Total Cost $3.39 recipe / $0.57 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 1.33 cups each
Calories 175kcal
Author Beth - Budget Bytes

Equipment

Ingredients

  • 1 yellow onion $0.31
  • 2 cloves garlic $0.16
  • 1 tsp grated fresh ginger $0.10
  • 1 Tbsp olive oil $0.16
  • 1 Tbsp curry powder $0.30
  • 1 15oz. can pumpkin purée $1.05
  • 1 cup dry red lentils $0.67
  • 6 cups vegetable broth $0.78
  • 1/2 tsp salt $0.02

Instructions

  • Dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large pot with the olive oil and sauté over medium heat until the onions are soft (about 5 minutes).
  • Add the curry powder and continue to sauté for about a minute more.
  • Next, add the pumpkin purée, lentils, and vegetable broth. Stir to combine.
  • Place a lid on the pot and bring the soup up to a boil over medium-high heat. Once boiling, turn the heat down to medium-low. Simmer the soup, stirring occasionally, for 20 minutes.
  • Finally, taste the soup and add salt to taste (about ½ tsp). Serve hot with bread for dipping!

Nutrition

Serving: 1.33cups | Calories: 175kcal | Carbohydrates: 29g | Protein: 9g | Fat: 3g | Sodium: 1141mg | Fiber: 12g

Love savory pumpkin recipes? You should also try our Spicy Coconut and Pumpkin Soup, Chipotle Pumpkin Pasta, or Easy Pumpkin Soup.

A spoonful of lentil and pumpkin soup being lifted from the bowl

How to Make Curried Red Lentil and Pumpkin Soup – Step by Step Photos

Onion, garlic, ginger, and oil in the pot

Dice one yellow onion, mince two cloves of garlic, and grate about 1 teaspoon of fresh ginger (I use a small-holed cheese grater). Add the onion, garlic, ginger, and 1 tablespoon of olive oil to a large pot and sauté over medium heat until the onions are soft and translucent.

curry powder being added to the soup pot

Add one tablespoon curry powder to the sautéed vegetables and continue to sauté for one minute more.

pumpkin, lentils, and broth added to the soup pot

Next add 1 cup uncooked red lentils, 1 15oz. can of pumpkin purée (NOT pumpkin pie filling), and 6 cups vegetable broth. Stir to combine the ingredients.

cooked lentil and pumpkin soup in the pot with a spoon

Place a lid on the pot, turn the heat up to medium-high, and bring the soup up to a boil. When it reaches a boil, turn the heat down to medium-low and let the soup simmer for 20 minutes. After 20 minutes the lentils should be broken down and tender, resulting in a thickened soup.

Finished lentil and pumpkin soup in a pot with a ladle

Give the soup a taste and then add salt. Salt is what is really going to make the flavors pot, so don’t skip it! The amount of salt you’ll need will ultimately depend on the salt content of the broth you used, but I added about a ½ teaspoon of salt.

Four bowls of red lentil and pumpkin soup

Curried Red Lentil and Pumpkin Soup - BudgetBytes.com

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Spicy Black Eyed Pea Nourish Bowls

Looking for another way to enjoy our fan-favorite Smoky Instant Pot Black Eyed Peas? Or have a batch in your freezer and want to take them to a whole new level? Then this nourish bowl is just what you need!
Roasted sweet potatoes pair beautifully with …

Spicy Black Eyed Pea Nourish Bowls

Looking for another way to enjoy our fan-favorite Smoky Instant Pot Black Eyed Peas? Or have a batch in your freezer and want to take them to a whole new level? Then this nourish bowl is just what you need!

Roasted sweet potatoes pair beautifully with smoky black eyed peas and mango habanero hot sauce for an incredibly satisfying, flavorful, nutrient-packed, plant-based, and gluten-free entrée.

Spicy Black Eyed Pea Nourish Bowls from Minimalist Baker →

Savory Oatmeal

It’s funny how oats have been pigeonholed for use in mostly sweet dishes in the U.S. We tend to eat oats sweetened at breakfast, or as part of delicious crumbly desserts, but oats do just as well with savory flavors as do any other grain. This savory oatmeal is a delicious and hearty meal any […]

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It’s funny how oats have been pigeonholed for use in mostly sweet dishes in the U.S. We tend to eat oats sweetened at breakfast, or as part of delicious crumbly desserts, but oats do just as well with savory flavors as do any other grain. This savory oatmeal is a delicious and hearty meal any time of day, and there are so many options for toppings and add-ins, so you can make it work with whatever ingredients you have on hand. This might just end up being your new favorite easy budget meal!

close up side view of a bowl of savory oatmeal

What Kind of Oats are Best for This Recipe?

You can technically make savory oats with any kind of oats, but the recipe below is written for old-fashioned rolled oats, which cook fairly quickly (about 5 minutes). I find that old-fashioned rolled oats are a nice balance between texture and convenience. Steel-cut oats take much longer to cook and you’ll need more liquid. Quick oats cook faster but don’t provide very much texture.

How to Flavor Savory Oatmeal

Oats on their own have a very bland flavor, and I think that’s why they often get a bad rap. Here are some tips for making sure your savory oatmeal is full of flavor:

  • Cook them in a really flavorful broth. I like to use Better Than Bouillon because it tends to have a nice vibrant flavor. Plus it comes in several flavors and options.
  • Use aromatics. A little bit of fresh garlic or ginger goes a long way! Green onion or shallots are also great.
  • Add your favorite seasoning blend. You could experiment with your favorite bottled seasonings like Everything Bagel Seasoning, jerk seasoning, steak seasoning, furikake, onion salt.
  • Top with your favorite sauce. Try adding a little chili garlic paste, sriracha, or gochujang!

Savory Oatmeal Topping Ideas

In addition to ingredients that can be added into your oatmeal, you can add all sorts of delicious toppings, too! Here are some oatmeal topping ideas:

Can I Make it Ahead?

Yes, savory oatmeal is great for making ahead! You can change the number of servings in the recipe card below and the ingredients will auto adjust for you. After cooking, divide your savory oatmeal into single-serving portions and refrigerate. To reheat, simply microwave on high for about 2 minutes, stirring half-way through. If the oatmeal is too thick, just add a splash of water.

Make it Vegan

You can make the savory oatmeal recipe below vegan by swapping out the butter for your favorite cooking oil. Coconut oil would be very nice here because it has a rich mouthfeel, similar to butter.

overhead view of a bowl full of savory oatmeal with ingredients on the sides
overhead view of a bowl full of savory oatmeal with ingredients on the sides

Savory Oatmeal

Savory oatmeal is a delicious, hearty, and inexpensive meal that can be customized to use ingredients you have on hand.
Total Cost $1.25 recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1
Calories 245kcal
Author Beth – Budget Bytes

Ingredients

  • 1 clove garlic, minced $0.08
  • 1/2 tsp grated fresh ginger $0.05
  • 4 mushrooms $0.62
  • 1 tsp butter $0.04
  • 1 cup vegetable broth $0.13
  • 1/2 cup old-fashioned rolled oats $0.09
  • 1/2 cup spinach $0.19
  • 1/2 tsp toasted sesame oil $0.05

Instructions

  • Mince the garlic, grate the ginger, and slice the mushrooms.
  • Add the butter, garlic, and ginger to a small saucepot. Sauté over medium heat for 1-2 minutes.
  • Add the mushrooms and continue to sauté for a few minutes more, or until the mushrooms have wilted a bit.
  • Add the vegetable broth to the saucepot, turn the heat up to medium-high, and bring the broth up to a boil.
  • When the broth reaches a boil, add the rolled oats and stir to combine. Allow it to return to a boil, then reduce the heat to medium low. Let the oats simmer for about 5 minutes, or until thickened.
  • While the oats are simmering, roughly chop the spinach. Stir the spinach into the thickened oats, along with the toasted sesame oil.
  • Taste and add salt to your liking, if needed, then top it off with your favorite toppings. Serve hot!

Nutrition

Serving: 1bowl | Calories: 245kcal | Carbohydrates: 35g | Protein: 8g | Fat: 9g | Sodium: 995mg | Fiber: 5g
Close up of a spoonful of savory oats, the bowl in the background

How to Make Savory Oatmeal – Step by Step Photos

Butter, garlic, and ginger in a pot

Mince one clove of garlic, grate about ½ tsp of fresh ginger, and slice 3-4 mushrooms. Add the garlic, ginger, and 1 teaspoon butter to a small saucepot. Sauté the garlic and ginger in the butter over medium heat for about one minute.

sautéed mushrooms in the pot

Add the sliced mushrooms and sauté for a few minutes more, or just until the mushrooms have softened.

Vegetable broth being poured into the pot

Add one cup vegetable broth to the pot. Turn the heat up to medium-high and bring the broth up to a boil.

Oats being poured into the saucepot

When the broth reaches a boil, add ½ cup old-fashioned rolled oats.

Cooked savory oatmeal in the saucepot

Allow the broth to come back up to a boil, then reduce the heat to medium-low and let the oats simmer for about 5 minutes, or until thickened.

Chopped spinach stirred into the oats

While the oats are simmering, roughly chop a handful of spinach. Stir the chopped spinach and ½ teaspoon toasted sesame oil into the oats.

Overhead view of a bowl full of savory oatmeal with ingredients on the sides

Give it a taste and add salt, if needed. Serve with your favorite toppings and enjoy!

A bowl of Savory Oatmeal with an egg on top

It’s also really good with an egg on top!

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Easy 1-Pot Tomato Soup (Vegan)

Is there anything better than a classic bowl of tomato soup? When it’s creamy, comforting, savory, and perfectly balanced like this one, we think not! This version has all the amazing tomato soup flavor you know and love thanks to simple ingredien…

Easy 1-Pot Tomato Soup (Vegan)

Is there anything better than a classic bowl of tomato soup? When it’s creamy, comforting, savory, and perfectly balanced like this one, we think not! This version has all the amazing tomato soup flavor you know and love thanks to simple ingredients and quick and easy methods!

This 1-pot wonder is the perfect pairing for grilled cheese sandwiches, vegan BLTs, grilled romaine salads, and beyond. Let us show you how it’s done! 

How to Make Tomato Soup

The elements of a classic tomato soup are simple: sautéed onions, garlic, and dried basil bring depth of flavor, while whole peeled San Marzano tomatoes (a super sweet and balanced variety!) bring all tomato lovers’ dreams to life.

Easy 1-Pot Tomato Soup (Vegan) from Minimalist Baker →

Black Bean and Roasted Salsa Soup

Colorful oven-roasted vegetables, black beans, fresh cilantro, and lime come together to make a vibrant soup that’s great any time of year.

The post Black Bean and Roasted Salsa Soup appeared first on Budget Bytes.

I’ll just admit it. I love salsa so much that sometimes I wish I could eat it with a spoon as if it were soup. So that’s basically what I did. I made a homemade salsa with roasted vegetables, combined it with black beans to make the soup more filling, and added some fresh cilantro and lime to freshen things up. This soup is colorful, flavorful, and is giving me all the salsa vibes. I wouldn’t even say no to crushing some tortilla chips on top of the bowl!

Originally posted 12-13-2010, updated 8-11-2021.

Overhead view of a bowl of black bean and roasted salsa soup, cornbread and limes on the side

This soup is based off of my Fire Roasted Salsa recipe, which is one of my absolute favorite salsa recipes. It’s made with fresh vegetables that are oven roasted until they’re all sweet and caramelized on the edges. The flavor is absolutely amazing!

Add More to Your Soup

You know I love flexible recipes, and this black bean and roasted salsa soup is no exception. You can have tons of fun by adding ingredients or toppings to make it your own. Here are some ideas:

  • For a creamier soup, stir in some cream, sour cream, plain yogurt or cream cheese
  • Add a few chipotle peppers in adobe sauce for a smokier, spicier soup
  • If you’re in a meaty mood, chorizo would be a perfect addition
  • Top the soup with a variety of garnishes:
    • Avocados
    • Sour cream
    • Shredded cheese
    • Crushed tortilla chips
    • Green Onion
    • Cilantro
    • Pico de gallo
    • Lime wedges

What to Serve with Roasted Salsa Soup

I served my soup as a main with some Cheddar Jalapeño Cornbread on the side, but this soup would also be great served as a side with Chipotle Lime Chicken and Rice, Green Chile Chicken Enchiladas, or Black Bean and Avocado Enchiladas.

Side view of black bean and roasted salsa soup in a bowl with a spoon in the center
Side view of black bean and roasted salsa soup in a bowl with a spoon in the center

Black Bean and Roasted Salsa Soup

Colorful oven-roasted vegetables, black beans, fresh cilantro, and lime come together to make a  vibrant soup that's great any time of year.
Total Cost $8.07 recipe / $1.35 serving
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 1.33 cups each
Calories 195kcal
Author Beth – Budget Bytes

Ingredients

  • 6 Roma tomatoes $1.43
  • 1 yellow onion $0.28
  • 1 red bell pepper $1.50
  • 1 jalapeño $0.07
  • 4 cloves garlic $0.32
  • 2 poblano peppers $1.44
  • 2 Tbsp cooking oil $0.08
  • 1/2 cup fresh cilantro $0.20
  • 2 15oz. cans black beans $1.60
  • 3 cups vegetable broth, divided $0.39
  • 1/2 tsp ground cumin $0.05
  • 3/4 tsp salt $0.04
  • 1 lime $0.67

Instructions

  • Preheat the oven to 400ºF. Slice the Roma tomatoes in half. Cut the yellow onion into chunks. Remove the stem and seeds from the red bell pepper and jalapeño, then cut them in half. Peel the garlic. Leave the poblano peppers whole. Place the tomatoes, onion, red bell pepper, jalapeño, and poblano on a large baking sheet. Drizzle cooking oil over top, then toss until everything is coated.
  • Roast the vegetables in the preheated oven for about 45 minutes, or until they are well browned on the edges, stirring once half-way through.
  • Remove the poblano peppers from the baking sheet and allow them to cool slightly. The skin should be blistered and easily peeled from the pepper. Remove the skin, then open the peppers and scrape out the seeds.
  • Add the roasted vegetables and fresh cilantro to a food processor or blender and pulse until the vegetables are about half-puréed. Pour the vegetable mixture into a large soup pot.
  • Drain the canned beans and add them to the food processor with 1 cup of vegetable broth. Pulse until the beans are puréed. Pour the puréed beans into the soup pot along with the remaining 2 cups vegetable broth and cumin.
  • Stir the contents of the soup pot until everything is evenly combined. Turn the heat on to medium, and bring the soup up to a simmer. Allow the soup to simmer for about 10 minutes.
  • Taste the soup and add salt to taste (about ¾ tsp). Squeeze about 1 Tbsp juice from the lime and add stir that into the soup as well. Taste and adjust the lime or salt to your liking.

Nutrition

Serving: 1.33cup | Calories: 195kcal | Carbohydrates: 30g | Protein: 9g | Fat: 5g | Sodium: 769mg | Fiber: 10g
black bean and roasted salsa soup in a Dutch oven garnished with cilantro

How to Make Black Bean and Roasted Salsa Soup – Step By Step Photos

prepped vegetables on a baking sheet with oil being drizzled over top

Preheat the oven to 400ºF. Slice 6 Roma tomatoes in half. Cut one yellow onion into chunks. Cut one red bell pepper and one jalapeño in half, then scrape the seeds out. Peel four cloves of garlic. Leave 2 poblano peppers whole. Add all the vegetables to a large baking sheet, then drizzle 2 Tbsp of your favorite cooking oil over top. Toss until the vegetables are well coated in oil.

Roasted vegetables on the baking sheet

Roast the vegetables in the preheated oven for about 45 minutes, or until they’re well browned on the edges, stirring once halfway through.

Peeled poblanos on a cutting board one with the seeds scraped out

Remove the poblano peppers from the baking sheet and allow them to cool slightly. The skin should be blistered and easily peeled from the flesh. Peel the poblanos, then open them up and scrape out the seeds.

Roasted vegetables in a food processor

Add the roasted vegetables and about ½ cup fresh cilantro to a food processor or blender.

puréed vegetables in the food processor

Pulse the vegetables until they’re about half puréed (I like to leave it just slightly chunky so you can see all the separate colors). Pour the vegetables into a large soup pot.

puréed beans in a food processor

Drain two cans of black beans and add them to the food processor with one cup of vegetable broth. Puré until mostly smooth.

Vegetable broth being poured into the soup pot with vegetables and beans

Pour the beans into the soup pot with the vegetables and add the remaining 2 cups vegetable broth and ½ tsp cumin. Stir until everything is combined.

Finished soup in the pot with salt and lime on the side

Bring the soup up to a simmer over medium heat. Allow the soup to simmer for about 10 minutes, then season with salt and lime juice. I added ¾ tsp salt and 1 Tbsp lime juice, but start small and add according to your taste buds.

Overhead view of a bowl full of black bean and roasted salsa soup with a spoon in the center

The post Black Bean and Roasted Salsa Soup appeared first on Budget Bytes.

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The post Farro with Mushrooms & Asparagus appeared first on Two Peas & Their Pod.

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The post Creamy Lemon Ravioli with Spinach & Peas appeared first on Two Peas & Their Pod.