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  • Why This Homemade Minestrone Soup Never Lasts Long in Our House

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    This classic Minestrone Soup recipe comes straight from my grandma’s cookbook. It’s made with simple vegetables, hearty beans, and a rich, slow-simmered broth. It’s warm, familiar, and deeply nostalgic.

    This is a recipe you’d expect from an Italian Nonna! (even though my grandma isn’t Italian). Perfect for cold nights, Sunday dinners, or anytime you’re craving a truly homemade minestrone that’s timeless.

    Once a year we would visit my grandma, who became a widow far too early. It always made me sad to know how much she was alone, but gathering around her table brought so much light and joy into her eyes I knew she would be ok. In the winter, she almost always made a Minestrone Soup with pasta or potatoes. The house felt cozier when it was on the stove, and you were engulfed with the smell it as soon as you walked in.

    She served it with garlic knots and salad, and we’d dip the bread straight into the soup, letting it soak up the warm broth before taking a bite. It’s usually hard to get kids excited about a bowl full of vegetables and beans, but this soup is different. We always finished it, and most of the time went back for seconds. Even now, Minestrone reminds me of sitting at her kitchen table.

    Overhead view of Minestrone soup in a white ceramic bowl, highlighting the chunky vegetables and comforting texture.

    Ingredients for Minestrone Soup

    Grandma’s recipes are ALWAYS better! This Minestrone Soup is no exception. Packed with vegetables, beans, and savory seasonings, these ingredients come together to create this classic flavorful soup!

    Soup Base

    • Olive Oil: Creates the base for sautéing and helps develop flavor from the very first step.
    • Onion: Adds sweetness and depth as the foundation of the soup.
    • Carrots: Bring subtle sweetness and color to balance the savory broth.
    • Celery: Adds classic aromatic flavor and structure to the soup base.
    • Kosher Salt: Enhances and layers flavor throughout the cooking process.
    • Zucchini: Adds texture and a light, fresh vegetable note.
    • Green Beans: Bring freshness and light crunch.
    • Garlic: Builds bold, savory flavor once sautéed with the vegetables.

    Broth & Seasonings

    • Tomato Paste: Concentrates tomato flavor and deepens the broth.
    • Dried Oregano: Adds a traditional Italian herb flavor.
    • Poultry Seasoning: Brings warmth and subtle complexity to the soup.
    • Black Pepper: Adds gentle heat and balance.
    • Chicken Broth: Forms the rich, savory base of the soup (vegetable broth works too).
    • Fire-Roasted Tomatoes: Add acidity and a slightly smoky tomato flavor.
    • Bay Leaves: Infuse the broth with a subtle, aromatic depth.

    Hearty Add-Ins & Garnishes

    • Kidney Beans: Provide heartiness and protein.
    • White Beans: Add creaminess and balance to the texture.
    • Pasta or Potato: Makes the soup filling and satisfying.
    • Fresh Parsley: Adds freshness and brightness before serving.
    • Parmesan Cheese: Finishes the soup with salty, savory richness.

    See the exact measurements in the recipe card below.

    Potatoes or Pasta? Either Way, Delicious

    Carrian Cheney

    If you prefer minestrone without pasta, potatoes are an easy and delicious swap. I grew up eating this soup both ways, depending on what we had on hand, and honestly I love it just as much with potatoes. They make the soup a little heartier and keep it gluten-free, while still soaking up all that rich, flavorful broth.

    A cozy bowl of homemade Minestrone soup in a white ceramic bowl, garnished with parsley and surrounded by rustic bread.

    How to Make Minestrone Soup

    It may look like a long list, but most of these ingredients are pantry staples. Grab some fresh produce, and you’re all set to start cooking! Trust me: this homemade version tastes better than Olive Garden’s.

    1. Aromatics: Sauté onion, carrots, and celery in olive oil with salt until softened.
    2. Vegetables: Add zucchini and garlic and cook until fragrant and tender.
    3. Flavor Base: Stir in tomato paste and seasonings and cook to deepen flavor.
    4. Broth: Add broth, tomatoes, and bay leaves and bring to a boil.
    5. Simmer: Add beans, reduce heat, and simmer to let flavors develop.
    6. Finish: Add green beans and pasta (or potato), cook until tender, then season and serve with parsley and parmesan.

    Don’t forget to pair it with your favorite bread! Your kids (and you!) will love mopping up every last drop of the delicious broth!

    Close-up of hearty Italian vegetable and bean soup in a simple white ceramic bowl, showcasing the rich broth and vibrant mix of vegetables.

    Storage and Reheating

    To Store

    Let the soup cool to room temperature, then transfer to an airtight container. Refrigerate for up to 4–5 days.

    To Freeze

    Portion the soup into freezer-safe containers or bags. Freeze for up to 3 months. (If using pasta, consider slightly undercooking it before freezing so it doesn’t get mushy.)

    To Reheat

    Warm on the stove over medium heat, stirring occasionally, until heated through. If the soup is too thick after refrigerating or freezing, add a splash of broth or water to loosen it.

    Recipe Tip

    For best flavor, add fresh parsley and parmesan cheese just before serving.

    Don’t be afraid to use up leftover vegetables! Yellow squash, cauliflower, broccoli, and other veggies can be added along with the zucchini. Spinach, kale, fresh basil, and other herbs work beautifully, too. Just add them near the end of cooking so they just wilt into the soup, bringing both flavor and color.

    A steaming bowl of Minestrone soup served in a white ceramic bowl, filled with colorful vegetables, beans, and pasta, and topped with fresh herbs.

    Whether you’re cooking for family or meal prepping for the week, this homemade minestrone soup recipe is perfect. With just a few pantry staples, and some fresh produce…. It’s filling without being heavy and works just as well for weeknight dinners as it does for Sunday meals.

    Other Soup Recipes Your Family Will LOVE!

    Watch This Video to See How It’s Made…

    • 3 Tablespoons Olive Oil
    • 1 Onion, medium, diced
    • 3 Carrots, large, peeled and diced
    • 3 Stalks Celery, diced
    • 1 teaspoon Kosher Salt
    • 1 Zucchini, medium, diced
    • 4 Cloves Garlic, minced
    • 3 Tablespoons Tomato Paste
    • 2 teaspoons Dried Oregano
    • 1 teaspoon Poultry Seasoning
    • ¼ teaspoon Black Pepper
    • 6 Cups Chicken Broth, vegetable broth is fine
    • 1 Can Fire Roasted Tomatoes, 14 oz, diced
    • 2 Bay Leaves
    • 1 Can Kidney Beans, 14.5 oz, drained and rinsed
    • 1 Can White Beans, 14.5 oz, drained and rinsed
    • 1 Cup Green Beans, chopped
    • Salt and Pepper, to taste
    • ¾ Cup Elbow Macaroni, or ditalini, OR 1 large potato peeled and diced (see note)
    • Fresh Parsley, for serving
    • Parmesan Cheese, for serving

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    • Heat olive oil in a pot over medium heat. Add the onions, carrots and celery, season with salt. Cook, stirring occasionally until tender.

      3 Tablespoons Olive Oil, 1 Onion, 3 Carrots, 3 Stalks Celery, 1 teaspoon Kosher Salt

    • Once tender, add the zucchini and garlic, and more kosher salt. Sauté for 8 minutes more minutes, stirring occasionally.

      1 Zucchini, 4 Cloves Garlic

    • Add the tomato paste and seasonings and sauté for another 3-4 minutes.

      3 Tablespoons Tomato Paste, 2 teaspoons Dried Oregano, 1 teaspoon Poultry Seasoning, ¼ teaspoon Black Pepper

    • Add in the chicken broth, fire roasted tomatoes, bay leaves and broth and bring to a boil.

      6 Cups Chicken Broth, 1 Can Fire Roasted Tomatoes, 2 Bay Leaves

    • Add the beans and reduce to a simmer and cook uncovered on low for 15-20 minutes.

      1 Can Kidney Beans, 1 Can White Beans

    • Return to a simmer and add the green beans then cook for another 4-5 minutes.

      1 Cup Green Beans

    • Season with salt and pepper and add the pasta for the last 10-15 minutes.

      Salt and Pepper, ¾ Cup Elbow Macaroni

    • Serve with fresh parsley and parmesan cheese!

      Fresh Parsley, Parmesan Cheese

    If you want to use a potato rather than pasta, the potato should be added in step 5 with the green beans.

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  • Italian Sausage and White Bean Soup with Kale – Simply Scratch

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    This Italian Sausage and White Bean Soup with Kale is a hearty and soul-warming soup. Browned Italian sausage, tender carrots and onions, lots of flavorful garlic and earthy rosemary, white beans and kale in a light tomato and parmesan broth. This recipe will feed 10 (1½ cup servings) but can easily be cut in half to serve less.

    Italian Sausage White Bean Soup with Kale

    A new year, another soup recipe!

    Today I’m excited to share this one-pot hearty Italian sausage and white bean soup! It consists of brown mild Italian sausage, great northern beans, lots of garlic and chopped fresh rosemary, veggies and kale in a light and flavorful tomato parmesan broth.

    I first started testing this recipe in the fall, and then decided to bring it a cookie exchange book club in December. And after getting positive feedback, I knew I had to share the recipe asap. But then I came down with a cold and the worst sore throat of my life and postponed working for a bit. BUT now that I’m feeling better and winter is still obviously here, now is a better time than any.

    Italian Sausage White Bean Soup with KaleItalian Sausage White Bean Soup with Kale

    This soup is comforting and pretty simple to pull together. Just what one needs to stay full and warm on these cold winter days.

    Ingredients for Italian Sausage White Bean Soup with KaleIngredients for Italian Sausage White Bean Soup with Kale

    To Make This Italian Sausage and White Bean Soup with Kale You Will Need:

    • olive oil – Lends flavor and fat for sautéing.
    • italian sausage – I prefer mild Italian sausage for this recipe.
    • yellow onion – Adds a sweet and subtle onion flavor.
    • carrot – Adds color, texture and subtle sweetness.
    • kosher salt – Helps draw out moisture while sautéing and enhances the flavors in the recipe.
    • tomato paste – Lends depth and flavor to the soup.
    • garlic (fresh) – Adds distinct punchy flavor.
    • rosemary (fresh) – Adds a pine-like or woodsy flavor with notes of  lemon, pepper and sage.
    • kale – I prefer curly leaf kale for this recipe.
    • great norther beans – Drain, rinse and divide. Smashing half of the beans and leaving the rest whole.
    • parmesan cheese rind (optional) – This will infuse the soup with umami flavor.
    • bay leaf – Adds a somewhat subtle minty or pine-y flavor with hints of black pepper.
    • low-sodium chicken broth – Use homemade or store-bought.
    • parmesan cheese (grated fresh) – Adds rich, nutty and a slightly salty umami flavor to the soup.
    • red wine vinegar – Adding this in the end will brighten flavors, cut richness, balance salt, and will add depth.
    • freshly ground black pepper – This will add some subtle bite and flavor.
    • parsley (fresh) – For garnish, lending a pop of color and herbaceous freshness. (optional)

    add oil and Italian sausage to large dutch ovenadd oil and Italian sausage to large dutch oven

    Brown the Italian Sausage:

    Add 1 tablespoon olive oil and 1 pound sausage to a large 7-quart dutch oven (if making the full recipe) dutch oven and heat over medium-high heat. Use a spatula to break up the sausage, cooking until deeply golden brown and no longer pink. About 12 to 15 minutes.

    prep veggiesprep veggies

    Prep the Veggies:

    While the sausage browns, I like to prep the veggies by chopping 1 large yellow onion, slicing 2 to 3 carrots and finely chopping 6 cloves garlic and 2 tablespoons fresh rosemary.

    chop and wash kalechop and wash kale

    Strip the leaves from a small bunch of kale and chop the leaves into medium bite-side pieces – you will need 3 cups. Wash and pat dry – if you have a salad spinner, it works great for washing and spinning-dry kale (among other things like herbs, leafy greens etc.).

    browned italian sausagebrowned italian sausage

    Stir and cook, breaking up the sausage into small crumbles. Cooking until deeply golden brown.

    use a slotted spoon to transfer browned sausage to plateuse a slotted spoon to transfer browned sausage to plate

    Use a slotted spoon to remove the browned sausage, transferring it to a paper towel lined plate while leaving the fat in the pan.

    add onions and carrots with a pinch of salt to the potadd onions and carrots with a pinch of salt to the pot

    Build The Soup:

    To the fat in the pan, add in the onions and carrots with a generous pinch of kosher salt. If needed, add a little more oil. Stir and cook 8 to 10 minutes or until softened.

    add 2 cans beans to a bowl and smashadd 2 cans beans to a bowl and smash

    Meanwhile, drain and rinse 2 cans of great norther beans and add to a bowl.

    smashed white beanssmashed white beans

    Use a potato masher to smash the beans into a thick paste. You could also do this in a mini food processor or blender – you may need to add a little water. Set aside. Then rinse and drain the remaining 2 cans of beans.

    add tomato paste, garlic and rosemary to veggiesadd tomato paste, garlic and rosemary to veggies

    Once the veggies are soft, reduce the heat to medium and add in the tomato paste, garlic and rosemary.

    stir and cook 2 mintuesstir and cook 2 mintues

    Stir and cook 2 minutes.

    add smashed beans, whole beans, kale, Italian sausage, parm rind and bay leaf with salt to the potadd smashed beans, whole beans, kale, Italian sausage, parm rind and bay leaf with salt to the pot

    Then add in the smashed beans, the 2 cans (drained and rinsed) whole beans, the browned Italian sausage, 3 cups chopped kale leaves, 1 teaspoon kosher salt, 1 parmesan rind (if using) and a bay leaf.

    pour in 10 cups low-sodium chicken brothpour in 10 cups low-sodium chicken broth

    Pour in 10 cups of low-sodium chicken broth while scraping any browned bits from the bottom of the pan.

    stir well to combinestir well to combine

    Stir well to incorporate the smashed beans.

    cover leaving the lid askew and bring to a boil, reduce heat and simmercover leaving the lid askew and bring to a boil, reduce heat and simmer

    Cover the pot, leaving the lid askew and bring to a boil. Reduce the heat to medium-low and simmer the soup for 35 to 45 minutes, stirring occasionally.

    remove parm rind and bay leafremove parm rind and bay leaf

    Once simmered, turn off the heat and remove the parmesan rind and bay leaf.

    stir in parmesan cheesestir in parmesan cheese

    Next add in 2/3 cup parmesan cheese and 1 tablespoon red wine vinegar.

    taste and season with salt and peppertaste and season with salt and pepper

    Stir to combine and then taste the soup and season with more salt and freshly ground black pepper to taste.

    Italian Sausage White Bean Soup with KaleItalian Sausage White Bean Soup with Kale

    This soup makes a lot, which makes it great for feeding a small group. However it can easily be cut in half if serving less or not wanting leftovers. With that said, I’ve included storing/freezing instructions further down in this post.

    Italian Sausage White Bean Soup with KaleItalian Sausage White Bean Soup with Kale

    Ladle hot soup into bowls and top with freshly grated parmesan cheese, black pepper and minced fresh parsley.

    Italian Sausage White Bean Soup with KaleItalian Sausage White Bean Soup with Kale

    Serve alongside a grilled cheese sandwich or torn crusty bread.

    Italian Sausage White Bean Soup with KaleItalian Sausage White Bean Soup with Kale

    How To Store and Reheat Italian Sausage and White Bean Soup with Kale:

    Allow the soup to cool completely before storing in an air-tight container in the refrigerator. Reheat on stove top or in your microwave, stirring often.

    Can This Italian Sausage and White Bean Soup Be Frozen?

    Yes! Allow the soup to cool completely. Portion out desired serving amounts into freezer-safe containers, leaving some head space before freezing. You may need to add a little extra broth while reheating to adjust thickness.

    How Long Will Italian Sausage and White Bean Soup with Kale Last?

    If stored properly, this soup should last up to 4 days in the fridge and/or keep for 2 to 3 months in the freezer.

    Italian Sausage White Bean Soup with KaleItalian Sausage White Bean Soup with Kale

    Enjoy! And if you give this Italian Sausage and White Bean Soup with Kale recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Italian Sausage White Bean Soup with KaleItalian Sausage White Bean Soup with Kale

    Yield: 10 servings

    Italian Sausage and White Bean Soup with Kale

    Italian Sausage and White Bean Soup with Kale is a hearty and soul-warming soup. Browned Italian sausage, tender carrots and onions, lots of flavorful garlic and earthy rosemary, white beans and kale in a light tomato and parmesan broth.This recipe will feed 10 (1½ cup servings) but can easily be cut in half to serve less.

    Prep Time: 40 minutes

    Cook Time: 45 minutes

    Total Time: 1 hour 25 minutes

    • 1 tablespoons olive oil, or avocado oil
    • 1 pound mild Italian sausage
    • 1 large yellow onion, diced
    • 2 medium carrots, sliced
    • kosher salt
    • 1/4 cup tomato paste
    • 6 cloves garlic, finely chopped
    • 2 tablespoons chopped fresh rosemary, or 2 teaspoons dried
    • 30 ounces (canned) great northern beans, rinsed, drained and smashed (2 cans)
    • 30 ounces (canned) great northern beans, rinsed and drained and left whole (2 cans)
    • 3 cups chopped curly leaf kale, stems removed discarded and then leaves chopped
    • 1 bay leaf
    • 1 parmesan cheese rind, optional
    • 10 cups low-sodium chicken broth, quality store-bought or homemade
    • freshly ground black pepper, to taste
    • 2/3 cup freshly grated parmesan cheese, (see notes below)
    • 1 tablespoon red wine vinegar
    • parsley, finely chopped, for serving
    • Add oil and sausage to a large 7-quart dutch oven (if making the full recipe) and heat over medium-high heat. Use a wooden spatula to break up the sausage, cooking until deeply golden brown and no longer pink. About 15 minutes. Use a slotted spoon, to remove the sausage (leaving the fat in the pot) and transfer to a paper towel lined plate.note: while the sausage cooks I like to prep the veggies, kale, garlic and rosemary.

    • To the fat in the pan, add in the onions and carrots with a generous pinch of kosher salt. Add a little more oil if needed. Stir and cook 8 to 10 minutes or until softened.

    • Meanwhile, add 2 of the (rinsed and drained) beans to a bowl and smash with a potato masher. Or add to a mini food processor and pulse until blended, you may need to add a little broth or water to get things moving.

    • Once the veggies are soft, reduce the heat to medium and add in the tomato paste, garlic and rosemary. Stir and cook 2 minutes.

    • Next add in the smashed beans, whole beans, browned Italian sausage, kale, 1 teaspoon kosher salt, parmesan rind (if using) and bay leaf. Pour in all of the broth while scraping any browned bits from the bottom of the pan. Stir well to incorporate the smashed beans.

    • Cover the pot, leaving the lid askew and bring to a boil. Reduce the heat to medium-low. Simmer the soup for 35 to 45 minutes. Turn off the heat, and add in the parmesan cheese and red wine vinegar. Taste and season with more salt and pepper, if desired.

    • Serve soup with a sprinkle of parmesan cheese, chopped parsley and freshly ground black pepper.

    • See blog post for storage instructions.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
    Note: Use freshly grated or store-bought grated parmesan cheese that does not have any anti-caking ingredients like cellulose, potato or corn starch or calcium sulfate as it may make the parmesan clump up in the soup.

    Serving: 1.5cups, Calories: 452kcal, Carbohydrates: 44g, Protein: 27g, Fat: 20g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Cholesterol: 40mg, Sodium: 592mg, Potassium: 1087mg, Fiber: 10g, Sugar: 2g, Vitamin A: 2839IU, Vitamin C: 13mg, Calcium: 198mg, Iron: 4mg

    Author: Laurie McNamara

    Course: Soups, Stews & Chilis

    Cuisine: American, Italian

    This post may contain affiliate links.

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    Laurie McNamara

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  • Charro Bean Soup – The Hearty Mexican Soup Everyone Will Love

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    There’s nothing quite like a big pot of Charro Bean Soup simmering away on the stove. It smells divine! It’s one of those recipes that feels rustic and homey, but it’s also packed with so much flavor that it always surprises people.

    With tender pinto beans, smoky bacon, spicy chorizo, and fresh veggies, this soup is hearty enough to be a main dish yet cozy enough to serve as a side dish to your favorite Mexican meals.

    What is Charro Bean Soup?

    In Mexico, charro beans are known as frijoles charros or cowboy beans, a traditional cowboy-style dish that’s been loved for generations. It consists of pinto beans slowly cooked with different meats (ham, chorizo and bacon) in a rich flavorful broth with peppers, onions and tomatoes.

    Last year when I was figuring out the best charro beans recipe, I had the thought that if I added a little more broth and a few more ingredients, charro beans could be made into a bold, hearty soup. AND Charro Bean Soup was born! We are obsessed! It’s total Mexican comfort food!

    Charro Beans vs. Borracho Beans

    Many people have questions about the difference between charro beans and borracho beans because they are so similar. The short answer is beer. Ha! “Borracho beans” “drunken beans” included beer in the liquid that the beans get simmered in. That’s really the only difference. The beer gives the beans a deeper, more malty flavor, but both are made with smoky meats, pinto beans, vegetables and seasonings.

    a bowl of hearty charro bean soup topped with sour cream, sliced avocados and sprinkled with chopped cilantro

    Ingredients for Charro Bean Soup

    For the Beans

    • Dried Pinto Beans: The base of the dish—hearty, creamy beans that provide protein, fiber, and body to the soup. Cooking them from dry gives a richer, more authentic flavor and texture compared to canned beans.
    • Yellow Onion: Adds natural sweetness and depth to the cooking liquid. It builds a flavor base for the beans as they simmer.
    • Garlic: Infuses the beans with a subtle, savory flavor that enhances the broth and ties in with the traditional Mexican flavor profile.
    • Bay Leaves: Give a subtle earthy, herbal note that rounds out the flavor and makes the beans taste more complex.
    • Kosher Salt: Seasons the beans from the inside out as they cook, enhancing their natural flavor.
    • Dried Mexican Oregano: Distinct from Italian oregano, it has a slightly citrusy, earthy flavor that pairs beautifully with Mexican spices and beans. It’s traditional and really deepens authenticity.
    • Water: The cooking medium that softens the beans and carries all the aromatics. Using water instead of broth at this stage lets the beans shine without overpowering them too early.

    For the Soup

    • Proteins: Bacon, Ham and Chorizo
    • Vegetables and Aromatics: Yellow Onion, Jalapeño, Garlic, Fire Roasted Tomatoes, Chipotle Pepper in Adobo Sauce and Cilantro
    • Seasonings: Better Than Bouillon, Smoked Paprika, Ground Cumin and Kosher Salt

    How to Make Charro Bean Soup

    Prepare the Beans

    1. Rinse: Run the beans under water to remove dirt and drain them.
    2. Cook: Add all the ingredients for cooking the beans to a large pot or Dutch oven and bring it to a boil, then reduce to low, add a lid and simmer until soft and tender.
      • NOTE: Check the beans regularly and add more water as needed. Keep things flexible on cooking time, sometimes it takes longer to cook the beans.
    3. Drain and Save: Drain the beans but SAVE THE COOKING LIQUID for later. Discard the bay leaves.

    Make the Soup

    1. Cook: Use the same pot, add the bacon and cook until crispy. Add the ham, chorizo, onions, jalapeño and chipotle pepper and cook until the onions are translucent.
    2. Combine: Add in the rest of the ingredients including the cooked beans and 3 cups of the cooking liquid, then bring to a boil, reduce heat and let it simmer for 15 minutes.
    3. Serve: Season with salt as needed then top with chopped cilantro. Serve with desired toppings.
    a bowl of charro bean soup with pinto beans, corn, chorizo, bacon and corn all topped with sour cream and sliced avocadoa bowl of charro bean soup with pinto beans, corn, chorizo, bacon and corn all topped with sour cream and sliced avocado

    Cooking Methods

    Slow Cooker

    Yes, Mexican charro beans soup is a great slow cooker recipe! You can skip cooking the beans first because they will cook in the crockpot. Still rinse them though! Cook the bacon, chorizo, onion, jalapeno and garlic in a pan on the stovetop first. Then add everything to the slow cooker including 5-6 cups of water to the slow cooker.

    Cook on low for 8-10 hours or on high for 4-5 hours. Season to taste with salt and pepper before serving.

    Instant Pot

    Mexican bean soup also works well in the Instant Pot! First, set the IP to “Sauté” and add the bacon and chorizo. Once they are both cooked through, remove from the pot and leave the grease in the pot. Add the onions, jalapenos and garlic and cook until the onions are tender. Add the bacon and chorizo as well as all the rest of the ingredients to the pot along with 7 cups of water.

    Secure the lid with the vent sealed and cook on high pressure for 30 minutes. Allow a natural release of the valve before you remove the lid. From start to finish, it will probably take a little over an hour to be completed. Season to taste with salt and pepper as needed.

    FAQs

    Can I Use Canned Beans?

    Yes! You’ll need four 15-ounce cans of drained and rinsed pinto beans and 4 cups of chicken broth. Skip to the bacon step to begin the recipe.

    Can I Make This Recipe Ahead of Time?

    This is a great make ahead recipe because the flavors just get deeper and richer as time passes. You can make this recipe completely and let it cool and store it in the refrigerator. Reheat it when ready in a large pot on the stove-top.

    How to Store and reheat

    Store: Leftovers should be stored in an airtight container in the fridge. They will keep for up to 5 days.
    Freeze: This soup also freezes extremely well. Let it cool completely and then place in a freezer-safe container. It will keep in the freezer for up to 3 months. Let them thaw in the fridge overnight and then reheat on the stovetop.
    Reheat: If I’m reheating a whole pot of soup, I’ll reheat it on the stovetop. If I’m just going to reheat a bowl for myself, I’ll just zap it in the microwave for a minute or so.

    a large bowl of charro bean soup with pinto beans, corn, bacon, chorizo and topped with sour cream, sliced avocado, cilantro and diced red onionsa large bowl of charro bean soup with pinto beans, corn, bacon, chorizo and topped with sour cream, sliced avocado, cilantro and diced red onions

    This easy Charro Bean Soup (frijoles charros) is the ultimate one-pot recipe—hearty beans, smoky meats, and a flavorful broth make it perfect for busy weeknights or Sunday dinners.

    More Soup Recipes to Try…

    For the Charro Beans

    • 8 Ounces Bacon, chopped
    • 1 Cup Ham, cubed, cooked
    • 2 ½ Ounces Chorizo
    • ½ Yellow Onion, or white, diced
    • 1 Jalapeño, minced
    • 2 Cloves Garlic, minced
    • 1 teaspoon Better Than Bouillon, or 1 bouillon cube for after cooking
    • 1 Can Fire Roasted Tomatoes, diced, 15oz
    • 1 ½ Cups Corn, frozen
    • ½-1 Chipotle Pepper in Adobo Sauce, minced
    • ½ teaspoon Smoked Paprika
    • ¾ teaspoon Ground Cumin
    • Kosher Salt, to taste
    • Cilantro, chopped, for serving

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    To Prepare the Beans

    • Rinse the beans under running water to remove any dirt, then drain.

      1 Pound Dried Pinto Beans

    • Add the beans, onion, garlic, bay leaves, salt, Mexican oregano, and water to cover the ingredients, plus a few inches, to a large pot or Dutch oven.

      ½ Yellow Onion, 3 Cloves Garlic, 2 Bay Leaves, 1 ½ teaspoons Kosher Salt, ½ teaspoon Dried Mexican Oregano, 6 Cups Water

    • Bring the beans to a boil over medium-high heat, reduce heat to low, cover, and simmer for 1 ½ to 2 hours, until soft and tender.

    • Check the beans at the 1-hour mark and add more water as needed if it begins to dry out. Twice I needed an hour and a few times I needed almost 2 ½ hours so be a little flexible on time. You will be reserving the cooking liquid!

    • Drain the beans into a large bowl to reserve the cooking liquid. Discard the bay leaves. Measure out 3 cups of the bean liquid. If you don’t have 3 cups, add additional water. Set aside.

    For the Soup

    • Using the same large pot or Dutch oven, add the bacon and cook over medium heat for about 8 minutes until the edges begin to crisp and the fat is rendered.

      8 Ounces Bacon

    • Stir in the ham, chorizo, onions, and jalapeño and chipotle pepper and cook for 5 minutes until the onions are translucent, and the peppers are tender.

      1 Cup Ham, 2 ½ Ounces Chorizo, ½ Yellow Onion, 1 Jalapeño, ½-1 Chipotle Pepper in Adobo Sauce

    • Stir in the garlic,1 bouillon cube or 1 teaspoon better than bouillon, tomatoes, corn, smoked paprika and ground cumin, stirring to combine. Cook for 10 minutes until the tomatoes release their juices and begin to break down.

      2 Cloves Garlic, 1 teaspoon Better Than Bouillon, 1 Can Fire Roasted Tomatoes, ½ teaspoon Smoked Paprika, ¾ teaspoon Ground Cumin, 1 ½ Cups Corn

    • Add in the cooked beans and the 3 cups of cooking liquid. Bring to a boil and simmer for 15 minutes.

    • Taste and season with salt as needed. Stir in cilantro and serve.

      Kosher Salt, Cilantro

    To use canned beans: You’ll need four 15-ounce cans of drained and rinsed pinto beans and 4 cups of chicken broth. Skip to the bacon step to begin the recipe.
    You can skip the chorizo or chili pepper if you want less spice.
    This recipe tastes best the second and even third day so it’s amazing to make ahead.

    Serving: 2cups, Calories: 531kcal, Carbohydrates: 52g, Protein: 29g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.05g, Cholesterol: 47mg, Sodium: 1213mg, Potassium: 1322mg, Fiber: 13g, Sugar: 3g, Vitamin A: 430IU, Vitamin C: 14mg, Calcium: 115mg, Iron: 5mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Sweet Basil

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  • 15 superb soups and stews worth slurping in the DC area this winter – WTOP News

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    Here are 15 soups and stews from local restaurants in the D.C. area that should appeal to spoon-clutching diners in need of something warm and comforting.

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    15 superb soups and stews worth slurping in the DC area

    As winter settles over the D.C. region, the brisk chill of the air may bring forth a longing for one specific dish. WTOP has rounded up 15 soups and stews from local restaurants in the District and beyond that should appeal to spoon-clutching diners in need of something warm and comforting, nostalgic and familiar or even indulgent and revelatory.

    Below are 15 soups and stews worth slurping right now in the D.C. area. For bowls of warmth, depth and a good excuse to linger a little longer over lunch or dinner this winter, check out these restaurants — but know that many of these dishes are temporary additions to the menus, so don’t expect all of them to last once the season is over.

    The arracacha soup at MITA. (Courtesy Rey Lopez)

    Arracacha soup at MITA
    804 V Street NW, D.C.

    Completed tableside, this soup features a mushroom-forward dashi with a silky foam of root vegetables arracacha and parsnip. It’s served over tender fresh fava beans sautéed with a Japanese togarashi blend featuring ground red chili, roasted orange peel, black and white sesame seeds, hemp seed, ginger, nori, poppy seed, and yuzu peel. The dish is complemented by crisp fried sweet plantains, and on top of it all, an “onion ash.” It’s a mouthful to describe, but when guests do get a mouth full of this soup, it’s earthy, a touch sweet and totally satisfying. Oh, and in case you didn’t realize it, there is no meat in this dish, but you won’t miss it.

    Aush at Lapis
    1847 Columbia Road NW, D.C.

    Shamim Popal, executive chef at Lapis, told WTOP that Lapis is “a family restaurant” that strives for authenticity in its Afghan flavors, while employing modern techniques. There are several soups on the menu worth trying, including nask with yellow lentils, potatoes, celery and carrots, and its chicken soup, with potatoes, carrots, turnips and dill. But Lapis’ aush is a hearty, homey dish determined to delight diners with rice noodles, kidney beans, ground beef, dill and labneh. It’s a filling, creamy and spicy soup that doesn’t leave diners feeling too heavy after.

    The duck wonton tortilla soup at Paraíso. (Courtesy Paraíso)

    Duck wonton sopa de tortilla at Paraíso
    1101 Pennsylvania Avenue SE, Unit 1, D.C.

    In Capitol Hill, the Mexican restaurant, Paraíso, is serving up standout dishes like branzino a la brasa, half-roasted chicken with a house-made mole negro, a wide array of tacos and, most importantly, the duck wonton sopa de tortilla. With a deeply flavorful tres chiles broth, this aromatic soup offers ground duck and chicken wontons, topped with avocado, crema and a queso cotija. Give it a sip, and learn why this restaurant is known as paradise.

    Shoyu ramen at Daikaya
    705 6th St NW, First Floor, D.C.

    This Japanese noodle shop offers several varieties of deeply flavorful bowls of ramen, including shio (a clear, golden broth), mugi-miso (a barley miso broth), and a tomato curry ramen (a “slightly exotic” dish blending miso with tomato and a hint of curry). For guests uncertain of which to try, consider the shoyu, which offers a broth with a soy sauce that’s blended with the shop’s Chintan stock with flavors of toasted garlic. The egg-based noodles used are imported from Sapporo, Japan, and are topped with bean sprouts, ground pork, chashu, scallions and nori, with the option to load it up with more toppings like onsen eggs or pork belly.

    Soupe à l’oignon at Minetta Tavern
    1287 4th Street NE, D.C.

    Whether you’ve lived in France, traveled there or have dreamed of a vacation in the country for all of your life, the French onion soup at Minetta Tavern can appeal to all, but most especially those who prefer their onions caramelized and their cheese oh so gooey. Certainly, this is the standard dish that diners at this restaurant recommend, but that’s because it’s perfectly done. What more could you want?

    The Ukrainian borscht with pampushka at Ruta. (Courtesy WTOP/Michelle Goldchain)

    Ukrainian borscht with pampushka at Ruta
    Various locations

    Ruta, the first Ukrainian restaurant in the D.C. area, has high pride in its borscht. The dish tops its menu with the option for a green borscht — with sorrel, spinach, chicken eggs, potato and vegetables — or a classic Ukrainian borscht with pampushka (or a small, yeast-raised bun) and a dollop of tangy sour cream on the side. Diners can opt for either beef or a vegetarian version of this dish. The hot, red brothy soup is perfect for a brisk winter’s evening.

    Pho at Pho 75
    Various locations

    Anyone who knows soup knows Pho 75 has lasted 40 years in the local restaurant industry because they’re experts in their field. Since its founding in 1985 by two Vietnamese refugees, Pho 75 has brought some of the best pho to the D.C. region. Their soups can be served with a choice of eye-round steak, brisket, skirt flank, soft tendon, beef stripe or meatballs, plus bean sprouts, fresh basil leaves and a squeeze of lemon. Just be sure to bring your dollar bills with you as this is a cash-only establishment.

    The hot ebi tempura udon soup at Sushi Taro. (Courtesy WTOP/Michelle Goldchain)

    Hot ebi tempura udon soup at Sushi Taro
    1503 17th Street NW, D.C.

    It’s, of course, in the name, but diners won’t go wrong with ordering sushi at Sushi Taro. But for those who need a respite from the cold weather, the ebi tempura soup is worth consideration. This soup can be served hot or cold and with udon or soba noodles. My preference is hot and with udon as the udon noodles are thicker and chewier, giving more heft to the dish, while soba noodles are more delicate and made from buckwheat flour, offering a nuttier, earthier flavor. Sushi Taro also offers a kamo nanban soup with roasted duck.

    Gazpacho de remolacha at Jaleo
    480 7th Street NW, D.C.

    Any D.C.-area soup roundup is incomplete without a gazpacho from chef and humanitarian José Andrés. Andrés is a James Beard award-winning chef and one of the most influential people in philanthropy, according to Time Magazine. He is most notably the founder of the not-for-profit food relief organization, World Central Kitchen. With all this said, Andrés’ most famous gazpacho recipe is actually thanks to his wife. The Spanish chef credits her as being the developer of the recipe that he is famous for. Whether the dish found in the Penn Quarter restaurant, Jaleo, is identical to the one Andrés’ wife makes at home is unknown to me (Tichi, my schedule is open for you!). And, really, it might seem counterintuitive at first to eat a cold soup in the winter, but I implore you to not rebel against delicious things in life. Give it a whirl!

    The chicken noodle soup at Unconventional Diner. (Courtesy Unconventional Diner)

    Chicken noodle soup at Unconventional Diner
    1207 9th Street NW, D.C.

    Since opening eight years ago, Unconventional Diner has kept its chicken noodle soup on the menu this whole time. The mainstay has proven to be worth the longevity, in part thanks to the twists made to the dish. It includes matzo balls, house-made chicken stock, and the fresh macaroni pasta is house-made by sister restaurant L’Ardente, according to Ricardo Ibarra, executive chef at Unconventional Diner. The pleasant soup is rich with chunky pieces of pulled chicken and vegetables like carrots and celery.

    Tom yum seafood soup at Rimtang
    1039 33rd Street NW, D.C.

    Rimtang, a Thai restaurant that opened recently in Georgetown, has a tom yum seafood soup on the menu that is worth searching for. While the most expensive dish served at $30 (even higher than the “hot and spicy” soup with pork ribs), this herby, seafood soup is worth a mention. Ingredients in this clear broth include shrimp, squid, clams, mushroom, cilantro, cilantro, holy basil and a bit of Thai chili. If you’d prefer other dishes on the menu, consider the spring rolls or the panang curry.

    The porcini mushroom and roasted chestnut soup at Fish Shop. (Courtesy WTOP/Michelle Goldchain)

    Porcini mushroom and roasted chestnut soup at Fish Shop
    610 Water Street SW, D.C.

    This modern, seafood-centric restaurant revels in oysters, mussels, “trout tartare tots” and other dishes. But if you’re in search of a soup that is earthy in all the right ways, consider the porcini mushroom and roasted chestnut soup. The soup includes thinly sliced raw mushrooms as well as walnut oil. If I could recommend an accompaniment, the house-made, buttered focaccia pairs well with this dish.

    Cardoon soup at Annabelle
    2132 Florida Avenue NW, D.C.

    Depending on the season, the kind of soups or stews guests can expect at Annabelle can vary, but this winter, it’s the cardoon soup that shines. The dish at the modern American restaurant in Kalorama is seemingly simple with a minimal amount of ingredients: vegetable stock, whole eggs, Parmesan cheese, lemon oil and, of course, cardoons. For those unfamiliar, cardoons taste earthy and nutty like slightly bitter artichoke hearts, while looking like celery. Annabelle Executive Chef Michael Fusano told WTOP, “A lot of people don’t use cardoons, or I think they’re kind of afraid of it.” This can be due to how the ingredient is temperamental to grow depending on the environment, but he said it’s a “nice starter, especially during the cold weather.”

    The pistachio soup at Joon. (Courtesy Joon)

    Ghormeh sabzi or pistachio soup at Joon
    8045 Leesburg Pike, Suite 120, Vienna, Va.

    It’s a difficult task to pick just one, so WTOP has listed two soup dishes at the elevated Persian restaurant, known as Joon, that are worth considering. First, the ghormeh sabzi, a dish which is often called Iran’s national dish, is a stew that features beef and beef marrow simmered with fresh herbs, dried lime, and leeks, served alongside saffron-steamed chelow rice with crispy tahdig. Najmieh Batmanglij, co-founder of Joon, said her version is unique in that she uses pomegranate as a garnish for the soup, plus “just a touch” of grape molasses to add some sweetness.

    For the pistachio soup, Batmanglij told WTOP that her kitchen team makes a chicken stock combined with cumin, ginger, and garlic with ground-up and whole pistachios mixed with saffron and “sour orange juice” for flavor, altogether garnished with crispy onions. The soup is nutty, creamy, and seemingly simple, but packed with flavor.

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    © 2025 WTOP. All Rights Reserved. This website is not intended for users located within the European Economic Area.

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  • Homemade Bean and Bacon Soup – Simply Scratch

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    This homemade Bean and Bacon Soup is simple and easy yet so incredibly delicious! Navy beans are simmered with bacon, sautéed onions, carrots and celery in a light tomato and parmesan infused broth. A one-pot soup that’s both high in protein and fiber! Yields 8 (1½ cup) servings.

    Bean and Bacon Soup

    One of my all time favorite soup was (is still?) bean and bacon soup.

    It had been way too long since I’ve had it. Recently, all I could think about was enjoying a grilled cheese dunked into this hearty soup. Growing up it was only Campbell’s bean and bacon soup for me and I always secretly hoped to find all the bacon in my bowl. Looking back, there really never was enough in my opinion. However, when you make your own soup, you have all the control. With that said, this recipe has perfect bean to bacon ratio. And it tastes infinitely better than the canned soup. As homemade soup usually does.

    Bean and Bacon SoupBean and Bacon Soup

    The bacon adds a smoky, meaty flavor which compliments the beans. It’s also loaded with veggies which is something you also don’t typically find in the canned version.

    Bean and Bacon Soup ingredientsBean and Bacon Soup ingredients

    To Make This Homemade Bean and Bacon Soup You will Need:

    • bacon – I like to use center cut bacon.
    • yellow onion – Adds a sweet and subtle onion flavor to the soup.
    • carrot – Adds color, texture and subtle sweetness.
    • celery – Lends earthy flavor and delicious texture.
    • garlic – Adds distinct punchy flavor.
    • thyme – Lends an earthy, slightly minty and lemony flavor.
    • tomato paste – Lends depth and flavor to the soup.
    • navy beans – I used canned (rinsed and drained) for ease, however you can soak and cook your own.
    • bay leaf – Adds a somewhat subtle minty or pine-y flavor with hints of black pepper.
    • parmesan rind – This will infuse the soup with umami flavor.
    • low-sodium chicken broth – Use homemade or store-bought.
    • kosher salt – This will draw out flavor of the vegetables and seasons the soup.
    • freshly ground black pepper – Lends distinct bite and flavor.
    • fresh parsley – Adds pop of green and herbaceous flavor – for serving.

    add bacon to a cold dutch ovenadd bacon to a cold dutch oven

    Cook The Bacon:

    Add 12 ounces of diced center cut bacon to a cold 6-quart dutch oven.

    Cook until crispyCook until crispy

    Cook over medium to medium-low heat until crispy.

    use a slotted spoon to transfer bacon to a paper towel lined plateuse a slotted spoon to transfer bacon to a paper towel lined plate

    Once crispy use a slotted spoon to remove the bacon and transfer to a paper towel lined plate. Set off to the side. Remove and discard all but 2 tablespoons of bacon fat from the pot.

    meanwhile prep veggiesmeanwhile prep veggies

    Prep The Vegetables:

    While the bacon is cooking, prep the veggies. Dice up 1 medium yellow onion, 4 (short) stalks of celery (about 1 cup), 2 large carrot (about 1 cup), 3 cloves of garlic and 2 teaspoons chopped fresh thyme leaves.

    add onion, celery and carrot with a pinch of saltadd onion, celery and carrot with a pinch of salt

    Build The Soup:

    To the fat in the pan, add the onion, carrot and celery with a pinch of kosher salt.

    Stir the vegetables, coating them in the bacon fat. Cook over medium-low heat for 8 to 10 minutes or until softened and tender, stirring often.

    add garlic and thymeadd garlic and thyme

    Next, add in the 3 cloves of minced fresh garlic and 2 teaspoons chopped fresh thyme. Stir and cook for 1 minute.

    add tomato pasteadd tomato paste

    Next, add in 2 tablespoons tomato paste.

    stir and cook 2 mintuesstir and cook 2 mintues

    Stir and cook 2 minutes.

    add beans, bacon, parmesan cheese rind and bay leafadd beans, bacon, parmesan cheese rind and bay leaf

    Then add in 3 (15 ounce) cans of navy beans (rinsed and drained), half of the crispy bacon, 1 bay leaf and the parmesan cheese rind.

    pour in brothpour in broth

    Pour in 8 cups (2 quarts) low-sodium chicken broth.

    stir to combinestir to combine

    Then give it all a stir.

    cover and simmercover and simmer

    Cover and bring to a simmer over medium heat. With the the lid askew, simmer the soup stirring only occasionally for 45 minutes.

    remove bay leafremove bay leaf

    Once the soup has simmered, remove the parmesan cheese rind and bay leaf.

    season with salt and pepperseason with salt and pepper

    Lastly, season the soup with kosher salt and freshly ground black pepper to taste. This makes about 12 cups of soup,  so for me it was about 2 teaspoons kosher salt and lots of black pepper – to be honest, I usually don’t measure black pepper.

    ladle soup into bowlsladle soup into bowls

    Serving The Soup:

    Lastly, ladle the hot soup into bowls,

    Bean and Bacon SoupBean and Bacon Soup

    Serve topped with some freshly ground black pepper, a little of the reserved crispy bacon and minced fresh parsley.

    Bean and Bacon SoupBean and Bacon Soup

    Click Here For More Homemade Soup Recipes!

    Bean and Bacon SoupBean and Bacon Soup

    Enjoy! And if you give this Homemade Bean and Bacon Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Bean and Bacon SoupBean and Bacon Soup

    Yield: 8 servings

    Homemade Bean and Bacon Soup

    This homemade Bean and Bacon Soup is simple and easy yet so incredibly delicious! Navy beans are simmered with bacon, sautéed onions, carrots and celery in a light tomato and parmesan infused broth. A one-pot soup that’s both high in protein and fiber!

    Prep Time: 30 minutes

    Cook Time: 1 hour 5 minutes

    Total Time: 1 hour 35 minutes

    • 12 ounces center cut bacon, diced
    • 1 medium yellow onion, diced (about 2 cups)
    • 2 large carrots, diced (about 1 cup)
    • 4 short stalks celery, diced (about 1 cup)
    • 3 cloves garlic, minced
    • 2 teaspoons chopped fresh thyme
    • 2 tablespoons tomato paste
    • 3 (15 ounce) cans navy beans, rinsed and drained
    • 1 parmesan cheese rind
    • 1 bay leaf
    • 8 cups low-sodium chicken broth
    • 1½ teaspoons kosher salt, more or less to taste
    • 1/2 teaspoon freshly ground black pepper, more or less to taste
    • 2 tablespoons minced fresh parsley, for serving
    • Add diced bacon to a cold 6-quart dutch oven. Cook over medium to medium-low heat until crispy. Once crispy use a slotted spoon to remove the bacon, and transfer to a paper towel lined plate. Set off to the side.Remove all but 2 tablespoons of bacon fat from the pot.

    • To the fat in the pan, add the onion, carrot and celery with a pinch of kosher salt. Stir the vegetables, coating them in the bacon fat. Cook over medium-low heat for 8 to 10 minutes or until softened, stirring often.

    • Next, add in the garlic and thyme. Stir and cook for 1 minute. Then, add in the tomato paste. Stir and cook 2 minutes.

    • Next add in the navy beans, half of the crispy bacon, bay leaf and the parmesan cheese rind. Pour in the low-sodium chicken broth. Then give it all a stir. Cover and bring to a simmer over medium heat. With the the lid askew, simmer the soup stirring only occasionally for 45 minutes.

    • Once the soup has simmered, remove the parmesan cheese rind and bay leaf.

    • Lastly, taste and season the soup with kosher salt (about 2 teaspoons) and lots of freshly ground black pepper (about 1/2 teaspoon), or more or less to your personal taste.

    • Lastly, ladle the hot soup into bowls and serve topped with some of the reserved crispy bacon and minced fresh parsley.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 1.5cups, Calories: 331kcal, Carbohydrates: 49g, Protein: 27g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 0.1mg, Sodium: 1405mg, Potassium: 958mg, Fiber: 18g, Sugar: 3g, Vitamin A: 3181IU, Vitamin C: 7mg, Calcium: 138mg, Iron: 5mg

    Author: Laurie McNamara

    Course: Soups, Stews & Chilis

    Cuisine: American

    This recipe was originally posted on December 5th, 2016 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

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    Laurie McNamara

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  • 20+ Cozy Soup Recipes to Warm You Up All Season Long

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    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    There’s just something about a big pot of soup simmering on the stove that makes everything feel right in the world, isn’t there? Whether you’re craving something cozy and classic, bold and flavorful, or hearty enough to count as dinner all on its own, we’ve got a soup for every mood and season. These are our favorite tried-and-true soup recipes — the ones our family makes again and again — and we know you’ll love them too!

    Cozy & Comforting Classics

    Warm, familiar, and totally comforting — these classic soups are like a hug in a bowl. Perfect for busy nights or lazy weekends at home.

    1. Homemade Chicken Noodle Soup

    Instant Pot Chicken Noodle Soup

    Classic, cozy, and full of love—this is the chicken noodle soup every home cook needs.

    1. French Onion Soup

    Steakhouse French Onion Soup

    Deep caramelized onions, toasty bread, and melty cheese—an elegant classic made simple.

    1. Roasted Tomato Basil Soup

    Creamy Basil Tomato Soup

    Fresh roasted tomatoes, fragrant basil, and a touch of cream—comfort in every spoonful.

    1. Slow Cooker Broccoli Cheese Soup

    Crockpot Broccoli Cheese Soup

    Rich, creamy, and extra cheesy—this hands-off soup is comfort made easy.

    Southwestern & Mexican-Inspired Soups

    Bring the fiesta to your dinner table! These soups are bursting with flavor, a little spice, and that cozy Southwestern comfort we all love.

    1. Chicken Tortilla Soup
    An aerial photo of a white bowl of chicken tortilla soup topped with sour cream, a lime wedge, and tortilla strips.An aerial photo of a white bowl of chicken tortilla soup topped with sour cream, a lime wedge, and tortilla strips.

    Homemade Tortilla Chicken Soup

    Crispy tortilla strips, tender chicken, and zesty broth—this easy classic never fails to warm you up!

    1. Creamy Southwestern Chicken Tortilla Soup

    “The Soup”

    Creamy, hearty, and loaded with bold Southwest flavor—comfort food meets fiesta in a bowl!

    1. Mexican Street Corn Soup

    Creamy Elote Soup

    All the flavors of elote in a creamy, cozy bowl—sweet corn, lime, and a little kick of spice!

    1. Instant Pot Taco Soup

    Taco Soup in Instant Pot

    Dinner in minutes! This taco soup is loaded with ground beef, beans, and zesty flavor everyone loves.

    1. Taco Stew

    Taco Soup with Stew Meat

    A hearty twist on taco night—loaded with beef, beans, and all your favorite Tex-Mex toppings!

    Italian-Inspired Favorites

    Loaded with pasta, tender meat, and rich, savory broth — these Italian-style soups make every night feel like a trip to your favorite trattoria (Cade, let’s go back to Italy!).

    1. Lasagna Soup

    Best Lasagna Soup

    All the cheesy, saucy goodness of lasagna made easy in one cozy pot of soup perfection.

    1. Instant Pot Italian Chicken Soup

    Chicken Pastina Soup

    Tender chicken, Italian herbs, and pasta—all in a flavorful broth made fast in the Instant Pot!

    1. One Pot Zuppa Toscana Soup

    Zuppa Toscana

    Creamy potatoes, sausage, and kale come together in this irresistible copycat favorite.

    1. Gnocchi Chicken Soup

    Copycat Olive Garden Chicken Gnocchi Soup

    Soft potato gnocchi, creamy broth, and tender chicken—like Olive Garden, but even better!

    1. Butternut Squash Tortellini Soup

    Butternut Squash Soup

    Creamy butternut squash meets cheesy tortellini for the dreamiest fall soup ever!

    1. Cheesy Meatball Soup

    Creamy Meatball Soup

    Juicy meatballs, melty cheese, and a rich cheesy broth—pure family comfort in a bowl.

    Hearty & Meaty Soups

    These hearty soups are packed with protein, veggies, and big, bold flavor — the kind of meals that warm you up and fill you up.

    1. Ground Beef Vegetable Soup
    a large bot of ground beef vegetable soup topped with minced fresh parsley with a wooden spoon in the bowla large bot of ground beef vegetable soup topped with minced fresh parsley with a wooden spoon in the bowl

    Easy Vegetable Soup with Ground Beef

    A hearty, budget-friendly soup packed with beef, veggies, and big flavor.

    1. Ham and Vegetable Soup

    Weight Watchers Soup

    A wholesome, veggie-packed soup simmered with savory ham—simple, satisfying, and oh so cozy.

    1. Ham Hock and Beans Soup

    Ham and Bean Soup

    Smoky, hearty, and slow-cooked to perfection—just like Grandma used to make!

    1. Beef and Barley Soup

    Beef Barley Soup

    Savory beef, nutty barley, and rich broth—this old-fashioned favorite never goes out of style.

    1. Slow Cooker Chicken Stew

    Crockpot Chicken Stew

    Tender chicken, hearty veggies, and a slow-simmered broth—your new go-to comfort meal.

    Soup night might just be my favorite kind of night — easy, comforting, and always full of flavor. I hope you find a few new favorites in this list to add to your own rotation. Don’t forget some crusty bread or a gooey grilled cheese for dipping, and if you try one of these soup recipes, leave a comment or tag us on Instagram! We love seeing your family gathered around the table, one cozy bowl at a time.

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  • French Onion Chowder – Simply Scratch

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    Two soups collide in this French Onion Chowder. Sliced sweet onions are slowly cooked until caramelized and tender, then they’re combined with fresh thyme, garlic and potatoes and simmer in a creamy rich parmesan broth. This recipe yields 10 cups or serves about 6 (1½ cup) servings.

    French Onion Chowder

    I’ve waited for the Michigan weather to get its act together so I can declare soup season.

    And now that the weather has dipped ever so slightly to the cooler side, I make one soup a week at the least. Six years ago I morphed two of my favorite recipes together in order to create this gorgeous and lusciously rich soup. First of all, who doesn’t love caramelized onions? Onions slowly cooked until the sugars are released and caramelize. Now imagine those rich and flavorful caramelized onions along with tender potatoes, garlic and fresh thyme in a creamy parmesan broth.

    French Onion ChowderFrench Onion Chowder

    It’s everything I love in life and basically heaven in a bowl.

    ingredients for French Onion Chowderingredients for French Onion Chowder

    To Make This French Onion Chowder You Will Need:

    • unsalted butter – Lends fat, flavor and aids in softening and browning the onions.
    • extra light olive oil – Same as butter but helps raise the smoke temperature of the butter so it won’t burn.
    • sweet onions – Due to their high sugar content, when caramelized, become deeply flavorful and tender.
    • kosher salt – Enhances flavors and also helps soften the onions, by removing moisture, when cooking. 
    • garlic – Lends distinct punchy flavor.
    • fresh thyme leaves – Adds a somewhat subtle minty or pine-y flavor with hints of black pepper.
    • dry white wine – Like sauvignon blanc or chardonnay.
    • russet potatoes – Roughly peeled and chopped.
    • all-purpose flour – Used for thickening the soup.
    • parmesan cheese rind (optional) – If you have a parmesan rind add it in when simmering the soup
    • low-sodium chicken broth –  Or substitute with vegetable broth
    • heavy cream – Lends richness and adds creaminess.
    • bay leaves – Adds a somewhat of a subtle minty or pine-y flavor with hints of black pepper.
    • Parmesan cheese – Use freshly grated for best results.
    • freshly ground black pepper – Adds some subtle bite and flavor.

    bowl of sliced onionsbowl of sliced onions

    Start by slicing 2 pounds of sweet onions 1/4-inch thick.

    add butter to a potadd butter to a pot

    Next heat 4 tablespoons of butter in a large dutch oven over medium-high heat.

    add in onionsadd in onions

    Then add in the onions and 3/4 teaspoon of kosher salt, toss, cover and cook for 5 minutes undisturbed. After the 5 minutes, remove the lid and cook on medium-low heat for 40 minutes, stirring every 5 minutes.

    The end goal being super tender caramelized onions. YUM!

    sautéing onionssautéing onions

    This is what the onions should look like after 20 minutes.

    caramelized onioncaramelized onion

    And then this is what the onions should look like at the 40 to 45 minute mark. Caramelized and smelling mouth-watering.

    add in garlic and thymeadd in garlic and thyme

    Next, add in the minced garlic and fresh thyme and cook for a minute or two.

    pour in winepour in wine

    Then pour in the wine and simmer until the wine is reduced by half.

    add in potatoesadd in potatoes

    Then add in the 2 russet potatoes that have been roughly peeled and chopped.

    sprinkle in floursprinkle in flour

    And then sprinkle in 1/4 cup flour.

    stir and cook 2 minutesstir and cook 2 minutes

    Stir and cook the flour for 2 minutes.

    pour in brothpour in broth

    Next pour in 8 cups of low-sodium chicken broth.

    pour in creampour in cream

    Next, pour in 3/4 cup of heavy cream.

    add in bay leavesadd in bay leaves

    Add in 2 bay leaves.

    NOTE: If you have a parmesan rind add it in now and remove it when simmering the soup has thickened.

    tender potato and caramelized onions on spoon.tender potato and caramelized onions on spoon.

    Then cover and heat on medium-high bringing the soup to a low-boil. Next uncover the pot, reduce the heat to medium to medium-low and cook for 20 to 25 minutes OR until the potatoes are thoroughly cooked through and soup has thickened.

    Furthermore, I’ve made this a few times and if the soup doesn’t thicken up enough or (more likely) I’m lacking in patience, I will make a cornstarch slurry. Typically I mix up 2 tablespoons cornstarch mixed with 2 tablespoons water and stir it into a bubbling soup.

    French Onion ChowderFrench Onion Chowder

    Lastly, remove the parmesan rind (if using) and bay leaves and discard before stirring in 1/3 cup freshly grated parmesan cheese. Next, taste and season with kosher salt, freshly ground black pepper to your taste and ladle the piping hot soup into bowls.

    French Onion ChowderFrench Onion Chowder

    Finally, serve with extra freshly ground black pepper and then maybe a piece of crusty bread for dunking. Because soup is always better with bread.

    Click Here For more homemade soup recipes!

    French Onion ChowderFrench Onion Chowder

    Enjoy! And if you give this French Onion Chowder recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    French Onion ChowderFrench Onion Chowder

    Yield: 6 servings

    French Onion Chowder

    Two soups collide in this French Onion Chowder. Sliced sweet onions are slowly cooked until caramelized and tender, then they’re combined with fresh thyme, garlic and potatoes and simmer in a creamy rich parmesan broth.This recipe yields 10 cups or serves about 6 (1½ cup) servings.

    Prep Time: 1 hour

    Cook Time: 30 minutes

    Total Time: 1 hour 30 minutes

    • 4 tablespoons unsalted butter
    • 1 teaspoon olive oil, extra light
    • 2 pounds sweet onions
    • 4 cloves garlic
    • 1 teaspoon thyme leaves, chopped
    • 1/3 cup dry white wine
    • 2 medium to large potatoes, any, coarsely peeled and chopped (I used russet)
    • 1/4 cup all-purpose flour
    • 8 cups low-sodium chicken broth
    • 3/4 cup heavy cream
    • 1 parmesan cheese rind, optional
    • 2 bay leaves
    • 1/3 cup Parmesan cheese, freshly grated
    • kosher salt, to taste
    • black pepper, freshly ground, to taste

    • Place butter and olive in a dutch oven and heat on medium-high heat. Once melted add sliced onions with a pinch of kosher salt. Toss the onions in the butter and oil, cover and cook un disturbed for 5 minutes.

    • Remove the lid, stir and reduce the heat to medium-low heat. Cook for 40 to 45 minutes stirring every 5 minutes until deeply golden brown.

    • Once the onions have caramelized, add in garlic and thyme and cook for 1 to 2 minutes. Then add in wine and cook for an additional 1 to 2 minutes or until reduced by half.

    • Next add in the potatoes and flour, and cook for 2 minutes before pouring, while stirring, in the chicken broth and heavy cream.

    • Add the parmesan rind (if using) and bay leaves, cover and heat on medium-high bringing the soup to a low-boil. Then uncover and reduce the heat to medium to medium-low and cook for 20 to 25 minutes OR until the potatoes are thoroughly cooked through. (see recipe notes)

    • Remove rind and bay leaves and add parmesan cheese. Taste and season with kosher salt and freshly ground black pepper.*

    • Ladle soup into bowls and top with freshly ground black pepper if desired.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
    Note: I’ve made this a few times and if the soup doesn’t thicken up enough or I’m lacking in patience, I will make a cornstarch slurry. For this soup, I mix up 2 tablespoons cornstarch mixed with 2 tablespoons water and stir it into a bubbling soup.

    Serving: 1.5cups, Calories: 384kcal, Carbohydrates: 34g, Protein: 12g, Fat: 23g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 65mg, Sodium: 213mg, Potassium: 804mg, Fiber: 3g, Sugar: 9g, Vitamin A: 735IU, Vitamin C: 23mg, Calcium: 146mg, Iron: 2mg

    Author: Laurie McNamara

    Course: Soups & Stews

    Cuisine: American, French

    This recipe was originally posted on March 18th, 2019 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

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    Laurie McNamara

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  • This 3-Ingredient Tomato Soup Is the 5-Minute Lunch Hack I’m Making on Repeat

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    You’ll never guess the secret ingredient.
    READ MORE…

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    Alexandra Foster

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  • The Best Lasagna Soup Recipe

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    This lasagna soup recipe has everything you love about classic lasagna with savory meat, tender pasta, rich tomato sauce, and plenty of melty cheese all in one cozy bowl.

    A few years ago my husband and I had the chance to go to New York and film two episodes of Paula’s Party. It was such a fun experience. We even got to meet Carson Kressley, Cheri Oteri, Jason Priestly and a bunch of others. One of the dishes Paula made was Tastes Like Lasagna Soup and it smelled amazing. We were so disappointed we didn’t get to taste it, so when we got home we created our own version. It quickly became a favorite.

    A photo of Carrian and her husband in front of the Food Network Logo at the Food Network Offices in New York.

    There’s just something about lasagna soup that feels like home. It’s saucy, cheesy, cozy, and truly the best kind of comfort food.

    a photo of a bowl full of hearty lasagna soup topped with melted cheese and chopped fresh herbs.a photo of a bowl full of hearty lasagna soup topped with melted cheese and chopped fresh herbs.

    Ingredients for Lasagna Soup

    This soup recipe is a cross between a creamy soup and broth soup due to the addition of a little ricotta. It’s hearty, beefy, and delicious. In other words, perfection. Here is what you will need:

    • Olive Oil: For sautéing veggies
    • Minced Vegetables: Diced onion (red), garlic, and bell peppers
    • Fresh Herbs: Oregano, parsley, and basil
    • Ground Beef: 80/20 for rich flavor
    • Beef Broth: Forms the soup base
    • Ricotta Cheese: Adds creaminess
    • Fire Roasted Diced Tomatoes: Smoky flavor with a hint of heat
    • Marinara Sauce: Rao’s recommended (stock up at Costco sales!)
    • Parmesan Rind: Simmer for flavor, remove before serving
    • Lasagna Noodles: Use broken pieces or break up fresh ones
    • Mozzarella Cheese: Melty and gooey topping
    • Garlic Bread: Optional but perfect for dipping

    Scroll to the end of the post to the recipe card to see all the measurements and details.

    a photo of a white soup bowl full of lasagna soup topped with melted mozzarella cheese.a photo of a white soup bowl full of lasagna soup topped with melted mozzarella cheese.

    How to Make Lasagna Soup

    This recipe comes together so quickly, and the steps are super easy. Here are the basic steps:

    1. Sauté: Cook the vegetables until tender, then stir in the herbs and seasonings.
    2. Brown: Add the beef, cook until browned, and drain any excess grease.
    3. Simmer:Stir in all remaining ingredients (except pasta and cheese) and let simmer for at least 30 minutes, or up to all day for deeper flavor.
    4. Add: Drop in the pasta and cook until tender.
    5. Finish: Top with cheese and broil until hot, melted, and golden.

    The full list of instructions can be found in the recipe card at the end of the post.

    a photo of minced red onions, garlic, bell pepper and herbs being sauteed in a ceramic dutch oven.a photo of minced red onions, garlic, bell pepper and herbs being sauteed in a ceramic dutch oven.

    Notes for A Better Lasagna Soup

    Carrian’s Tips:

    Carrian CheneyCarrian Cheney

    Noodles & leftovers: Lasagna noodles soak up broth the longer they sit, so I always wait until the last 15 minutes to add them. If you’re planning to freeze the soup or make a big batch for later, keep the noodles separate and add them fresh when reheating for best texture.

    All-day simmer: This soup is perfect for making in the morning and letting it bubble away on low heat. By dinnertime, the flavors are deep and rich, and your whole house will smell like an Italian kitchen.

    Herb swaps: Fresh herbs are amazing, but not required. I love using Gourmet Garden tubes for convenience, or you can substitute dried herbs—just remember to use half the amount since dried are more concentrated.

    Parmesan rind magic: Never throw away parmesan cheese rinds! Adding one to your soup while it simmers infuses the broth with a salty, nutty richness that you can’t get any other way. Just fish it out before serving. It’s a simple trick that elevates soups, sauces, and even stews.

    Cheese pull & bread dunk: The melted, broiled cheese on top is the showstopper. Gooey, golden, and comforting. And while it might seem optional, dipping warm, crusty garlic bread into the soup makes the whole meal next-level cozy.

    a photo of a small section of parmesan rind sitting on a wooden spoon being held above a pot of soup.a photo of a small section of parmesan rind sitting on a wooden spoon being held above a pot of soup.

    Variations & Substitutions

    You can easily make this lasagna soup vegetarian by skipping the ground beef and using vegetable broth instead of beef broth. Want to switch up the protein? Try half ground beef and half Italian sausage, or use ground turkey or chicken for a lighter option. No regular lasagna noodles? No problem! Bow tie pasta works perfectly, and for a fun twist, try mafalda pasta, which looks like mini lasagna noodles (though it can be harder to find).

    For added variety, toss in mushrooms, yellow squash, zucchini, carrots, or spinach cut into bite-sized pieces. Boost the flavor with spices like red pepper flakes, adding just a pinch or sprinkle to taste. Top with your favorite types of cheese for a rich, melty finish.

    Slow Cooker & Instant Pot Instructions

    This lasagna soup works perfectly in both the crock pot and Instant Pot.

    Slow Cooker

    For the slow cooker, follow the stovetop instructions through step 7, then transfer everything to the crock pot and cook on low for 6–8 hours. Add the pasta 15 minutes before serving, top with cheese, and broil in oven-safe bowls for a melty, golden finish.

    Instant Pot

    For the Instant Pot, follow the recipe through step 5 using sauté mode. Once cooked, continue to step 10, place the lid on, and cook on high pressure for 5 minutes, then quick release. Add cheese on top and replace the lid to let it melt. For broiled cheese, transfer the soup to oven-safe bowls and broil until golden.

    a photo of a bowl full of lasagna soup topped with melted cheese and chopped fresh herbs.a photo of a bowl full of lasagna soup topped with melted cheese and chopped fresh herbs.

    What to Serve With This Lasagna Soup Recipe

    I highly recommend serving garlic bread as a side, or any crusty bread you love. A baguette works perfectly, or try our no-knead artisan bread for an extra touch. To balance the richness, I also love a bright, fresh salad on the side. Caesar salad is a classic favorite!

    Storing, Freezing and Reheating Lasagna Soup

    Properly stored, lasagna soup will keep for 3-4 days in the refrigerator. Store leftovers in an airtight container.

    If you want to double the recipe and freeze some of it, do not add the pasta or cheese. Let the soup cool completely and freeze it in a ziploc bag or a freezer safe container. It will keep for up to 6 months.

    To reheat refrigerated soup, just zap it in the microwave until warmed through. You can also reheat it on the stovetop. To reheat frozen soup, let the soup thaw at room temperature for about 30 minutes. Then place it in a pan and heat until boiling. Then add the noodles and let simmer until the noodles are cooked. Top with cheese if desired.

    a photo of a large bowl full of lasagna soup topped with melted mozzarella and chopped fresh herbs.a photo of a large bowl full of lasagna soup topped with melted mozzarella and chopped fresh herbs.

    Why You Will Love This Recipe

    This whole recipe can be made in one bowl, which makes prepping, cooking and cleanup such a cinch. Plus, your kids will love it too!

    Speaking of cleanup, making a traditional lasagna takes all sorts of pots and pans and mountains of dishes. It really is just a mess afterward (but totally worth it because lasagna is so dang good). With this soup, you get all the same flavors without the mess.

    a photo of a bowl of lasagna soup topped with melted cheese and someone pulling a spoon out of the bowl with cheese stringing from it.

    Lasagna soup is so hearty and so comforting! It makes a great dinner for guests or to take to a neighbor. It really is loved by all, even my picky eaters!

    More Soup Recipes You’ll Love:

    Watch How This Lasagna Soup is Made…

    • 1 Tablespoon Olive Oil
    • 4 Cloves Garlic, small, minced
    • 1 Red Onion, minced *see note
    • 1 Bell Pepper, minced
    • ½ teaspoon Fresh Oregano, chopped
    • 1 Tablespoon Fresh Parsley, chopped
    • 1 ½ teaspoon Fresh Basil, chopped
    • ½ teaspoon Salt
    • ¼ teaspoon Pepper
    • 1 Pound Ground Beef
    • 32 Ounces Beef Broth
    • ½ Cup Ricotta
    • 32 Ounces Marinara Sauce, *Rao’s is our favorite
    • 14 Ounces Fire Roasted Diced Tomatoes
    • 1″ Parmesan Rind
    • 2 Cups Lasagna Noodles, broken
    • 1 Cup Mozzarella Cheese, shredded
    • Garlic Bread, for dipping

    Prevent your screen from going dark

    • In a heavy bottomed pot, over medium heat, add the olive oil until it just starts to shimmer.

      1 Tablespoon Olive Oil

    • Add the garlic and onion, stirring as you add it and cook for 3-5 minutes, until translucent.

      4 Cloves Garlic, 1 Red Onion

    • Add the bell pepper, oregano, parsley and basil and season with a little salt and pepper.

      1 Bell Pepper, ½ teaspoon Fresh Oregano, 1 Tablespoon Fresh Parsley, 1 ½ teaspoon Fresh Basil, ½ teaspoon Salt, ¼ teaspoon Pepper

    • Stir to combine and let cook for one minute.

    • Add the ground beef and cook until browned and no longer raw. Drain off any grease.

      1 Pound Ground Beef

    • I’ve decided it’s easiest to add the ricotta in at this point as it will melt into the meat, but you’ll notice I add it in the next step in the video. Either will work.

      ½ Cup Ricotta

    • Add the beef broth, marinara, diced tomatoes and parmesan rind.

      32 Ounces Beef Broth, 14 Ounces Fire Roasted Diced Tomatoes, 32 Ounces Marinara Sauce, 1″ Parmesan Rind

    • Let simmer all day for maximum flavor or at least 30 minutes.

    • The last 15 minutes add the broken lasagna noodles and cook until tender.

      2 Cups Lasagna Noodles

    • Remove parmesan rind.

    • Place the soup in oven safe bowls or soup mugs and top with a little cheese. You can add another dollop of ricotta here as well if you’d like.

      1 Cup Mozzarella Cheese

    • Heat the broiler to high heat and place the soup in the oven.

    • Once the cheese is golden and melted remove from the oven and serve with our favorite garlic bread.

      Garlic Bread

    • You can use 1/2 ground beef and 1/2 Italian Sausage for more flavor
    • You can use any onion you’d like, but I tend to use red like our bolognese sauce
    • If you don’t have access to fresh herbs, you can substitute half the amount of dry herbs.
    • You can freeze this soup for up to 6 months, but never with the lasagna noodles or they will absorb liquid. Cool completely and freeze in heavy duty freezer bag or in a covered freezer container.

    Serving: 1g, Calories: 675kcal, Carbohydrates: 75g, Protein: 34g, Fat: 26g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 79mg, Sodium: 1767mg, Potassium: 1030mg, Fiber: 6g, Sugar: 11g, Vitamin A: 1819IU, Vitamin C: 40mg, Calcium: 230mg, Iron: 5mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Carrian Cheney

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  • Taco Soup Recipe (Instant Pot or Slow Cooker!) – Oh Sweet Basil

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    This Instant Pot Taco Soup is a quick and easy weeknight dinner packed with bold Mexican flavors. Loaded with beef, beans, corn, and spices, it’s perfect topped with cheese, sour cream, and avocado for a hearty, family-friendly meal.

    The Best Taco Soup Recipe

    One of my favorite memories as a mom is of our daughters coming home on a chilly late fall afternoon, while our son, still just a toddler, stood at the window waiting for them. The moment they passed the big bush in our yard and came into view, he would light up with pure excitement, bouncing with joy until they walked through the door. That year felt like the happiest season for our little family. The girls would scoop him up in hugs, and that night we all gathered around the table with steaming bowls of taco soup topped with crunchy chips.

    It’s funny how the simplest, most ordinary days become the ones we treasure most. There’s something about a pot of soup on the stove that feels grounding and safe. I honestly think every family should make soup at least once a month during the school year! Kids go through so much, and soup has a way of bringing comfort, warmth, and calm to the whole house.

    instant pot taco soup in grey bowl topped with cilantro, cheese, and sour cream

    Instant Pot Taco Soup Ingredients

    This hearty taco soup is loaded with beef, beans, corn, and bold taco flavors. It’s quick to make and perfect for weeknight dinners or game-day gatherings.

    • Olive Oil: Adds richness and helps brown the beef and onions.
    • Ground Beef: Provides hearty, savory flavor as the base of the soup. Can swap for ground chicken or ground turkey.
    • Onion: Adds sweetness and depth to the broth.
    • Corn: Brings a touch of natural sweetness and texture.
    • Pinto Beans: Adds protein, fiber, and heartiness. Can swap for black beans or kidney beans.
    • Rotel Diced Tomatoes and Green Chilies: Adds a mild kick and bright tomato flavor.
    • Diced Tomatoes: Provides a rich, savory tomato base for the soup.
    • Dry Ranch Seasoning Mix: Adds creamy, tangy flavor for extra depth.
    • Taco Seasoning: Gives the soup classic taco spices and a flavorful punch.
    • Beef Broth: Creates a savory, flavorful liquid base for the soup. Swap with chicken broth in a pinch.

    Serve it with your favorite toppings and enjoy a warm, comforting bowl that’s sure to become a family favorite.

    Note: This recipe calls for dry ranch seasoning, not ranch dressing. Ranch seasoning usually comes in small packets and can be found in the spice aisle.

    all the ingredients for instant pot taco soup including ground beef, Rotel, pinto beans, cans of diced tomatoes, ranch seasoning powder, diced onions and diced red bell pepperall the ingredients for instant pot taco soup including ground beef, Rotel, pinto beans, cans of diced tomatoes, ranch seasoning powder, diced onions and diced red bell pepper

    How to Make Taco Soup in an Instant Pot

    This easy taco soup is packed with bold flavors and ready in no time using your Instant Pot or slow cooker.

    1. Sauté: Heat olive oil in the Instant Pot or a pan. Cook ground beef and chopped onion until browned.
    2. Drain: Remove excess fat from the meat and onions.
    3. Combine: Add corn, pinto beans, Rotel, diced tomatoes, ranch seasoning, and taco seasoning. Stir to mix.
    4. Add Broth: Pour in beef broth and stir until everything is well combined.
    5. Cook:
      • Instant Pot: Seal and cook on “Soup” for 20 minutes, then quick release.
      • Slow Cooker: Cook on low for 5–6 hours or high for 4 hours.
    6. Serve: Top with shredded cheese, avocado, sour cream, and Fritos as desired.

    Ladle it into bowls and top with your favorite taco fixings for a hearty, satisfying meal everyone will love.

    Grey bowl filled with mexican sopa, finished with fresh cilantro, creamy sour cream, shredded cheese, and avocado pieces.Grey bowl filled with mexican sopa, finished with fresh cilantro, creamy sour cream, shredded cheese, and avocado pieces.

    What to Top Instant Pot Taco Soup With

    You can top your taco soup with anything you’d normally add to a taco. Some of our favorites include shredded cheese, sour cream or Greek yogurt, Fritos, pickled jalapeños, avocado, diced tomato, chopped onion, hot sauce, and green chiles. For extra freshness, add a squeeze of lime juice right before serving. You can also serve it with warm tortillas or tortilla chips!

    Kick up the heat with chili powder, a splash of hot sauce, or fresh peppers like jalapeño.

    Can I Make Taco Soup in a Slow Cooker?

    Absolutely! To make this easy taco soup in a slow cooker, you’ll need to brown the meat and onions in a skillet before transferring the mixture to a slow cooker. Dump in the rest of the ingredients, then let the taco soup cook on low for 5 to 6 hours.

    Grey bowl of Instant Pot taco soup on a white countertop, topped with fresh cilantro, sour cream, shredded cheese, and sliced avocado.Grey bowl of Instant Pot taco soup on a white countertop, topped with fresh cilantro, sour cream, shredded cheese, and sliced avocado.

    Freezing and Reheating Instant Pot Taco Soup

    Instant Pot Taco Soup freezes beautifully, making it perfect for meal prep or saving leftovers. Let the soup cool to room temperature, then store it in freezer-safe bags or jars. When you’re ready to enjoy it, thaw overnight in the fridge and reheat on the stove or in the microwave until warmed through. The flavors stay just as vibrant, so it tastes fresh and delicious every time.

    Tips for Making Instant Pot Taco Soup

    Carrian CheneyCarrian Cheney

    Factor in pressure time: Remember the Instant Pot needs time to build and release pressure, which can add a few extra minutes to cooking.

    Customize ingredients: Swap beans, omit corn, or adjust other ingredients to fit your taste and what you have on hand.

    Add spice carefully: If you like it spicy, add a dash of hot sauce to the pot or just to your bowl. Start small—a little goes a long way.

    Extra guidance: Check out our Instant Pot Pressure Cooker Cheat Sheet for tips on cooking all the basics in your Instant Pot.

    a bowl of taco soup topped with shredded cheddar cheese, sour cream and diced avocadoa bowl of taco soup topped with shredded cheddar cheese, sour cream and diced avocado

    This Instant Pot Taco Soup is hearty, flavorful, and easy to customize, making it the perfect weeknight meal. Top it with your favorite taco fixings and enjoy a warm, comforting bowl your whole family will love.

    Other Comforting Recipes You’ll Love

    How to Make Instant Pot Taco Soup

    Prevent your screen from going dark

    FOR THE INSTANT POT:

    • Set the instant pot to “Saute” and add olive oil.

      2 Tablespoons Olive Oil

    • Once hot, add the ground beef and onions, cook until meat is browned.

      2 Pounds Ground Beef, 1 Medium Onion

    • Turn off instant pot and drain meat.

    • Put the meat back into the instant pot.

    • Add corn, beans, rotel, diced tomatoes, ranch seasoning and taco seasoning.

      1 Can Corn, 1 Can Pinto Beans, 1 Can Rotel Diced Tomatoes and Green Chilies, 2 Cans Diced Tomatoes, 1 Packet Dry Ranch Seasoning Mix, 2 Packets Taco Seasoning

    • Add beef broth and stir.

      2 ½ Cups Beef Broth

    • Place the lid on and set the valve to “Sealed”.

    • Press the “Soup” button and set timer for 20 minutes.

    • Once the soup is done, turn valve to “Quick Release”.

    • Serve soup with shredded cheese, avocado, sour cream and Fritos.  

    FOR THE SLOW COOKER:

    • Heat a pan to medium heat and add olive oil. Once hot, add the meat and the onions. Cook until meat is browned. Drain.

    • Add meat and onions to the slow cooker. Add corn, beans, rotel, diced tomatoes, ranch seasoning and taco seasoning. Add beef broth and stir.

    • Cook on low for 5-6 hours or high for 4 hours.

    • Serve soup with shredded cheese, avocado, sour cream and Fritos.

    Serving: 1Bowl, Calories: 831kcal, Carbohydrates: 41g, Protein: 47g, Fat: 55g, Saturated Fat: 19g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 26g, Trans Fat: 3g, Cholesterol: 161mg, Sodium: 1582mg, Potassium: 1538mg, Fiber: 6g, Sugar: 13g, Vitamin A: 678IU, Vitamin C: 37mg, Calcium: 155mg, Iron: 8mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Carrian Cheney

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  • Love potato soup?! Try this version.. we take it up a level!

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    If you are looking for a hearty soup, this hamburger potato soup is the one to make!

    ❤️WHY WE LOVE THIS RECIPE

    We love this Hamburger Potato Soup, it’s hearty, versatile, and delicious! Add our wonderful fried cornbread for a real treat. You can make this dish on top of the stove or in the crock pot. It would be perfect for tailgating or any cold-weather activity. This soup will keep for a few days and reheats really well.

    SWAPS & ADDITIONS

    You can swap out the hamburger for ground beef or Italian sausage. You could also add in green beans, okra or celery. Leave out the spinach if you like and you can easily switch up the spices.

    ⭐TIP

    If you want a creamy cheese that actually melts, it’s best to shred your own from a block of cheese. It’s significantly better and works great in this recipe!

    OTHER DELICIOUS SOUP RECIPES:

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    Hamburger Potato Soup

    Anne Walkup

    This Hamburger Potato Soup is wonderful comfort food! Great to enjoy with family and friends. 

    Prep Time 15 minutes

    6 hours

    Course Main Course, Soup

    Cuisine American, southern

    • 1 pound ground beef
    • 1 cup chopped green onion or 1 medium onion
    • 2 teaspoons minced garlic
    • 1 cup chopped or sliced carrots
    • 1/2 cup frozen corn
    • 1 cup chopped fresh spinach
    • 2 14.5 ounce cans beef broth
    • 3 to 4 medium potatoes peeled and cut up
    • 1/2 cup water
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon salt
    • 2 teaspoons dried basil
    • 3 teaspoons dried parsley flakes
    • 1/2 cup shredded sharp cheddar cheese
    • 1 cup milk
    • 2 teaspoons cornstarch optional, used to thicken soup only

    • Brown the hamburger, onions and minced garlic in a skillet on top of the stove. Remove, drain and put in soup pot or crock pot.  Add remaining ingredients to soup pot or crock pot and if cooking on top of the stove, cook until potatoes and carrots are soft.

    • Cook in crock pot for 6 hours on low or 4 hours on high. 

    • Once cooked, garnish with cheddar cheese.

    If you want the soup thicker, whisk the cornstarch into the milk before adding to pot.
    Garnish with shredded cheddar cheese.

    Keyword crock pot recipe, easy recipe, hamburger reciipe, hamburger soup, potato recipe

    Let us know by commenting below!

    Follow us on Pinterest!

    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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    Anne Walkup

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  • Easy Ground Beef Vegetable Soup

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    This Easy Ground Beef Vegetable Soup, or commonly called Hamburger Soup, is the perfect easy soup recipe for a busy day. Our 30 minute soup recipe is a flavorful ground beef based soup loaded with vegetables, lean ground beef, diced tomatoes and potatoes. It’s a one-pot dinner that makes it an easy cozy soup recipe!

    Hamburger Soup is a quick and easy ground beef recipe, but don’t worry, as simple as it is to make, it’s still packed with flavor. And best of all, it hits 5 major wins:

    1. It’s great made ahead of time
    2. Totally budget friendly
    3. A one pot meal
    4. Reheats well, even better than day 1
    5. AND freezes perfectly!

    Mom’s Wisdom

    One of the first things I learned when I got married was that my mom’s budget-food recipes she sent me off to college with were exactly what I needed as a busy newlywed as well. Easy beef vegetable soup is a filling and inexpensive recipe that makes life so much easier when you’re trying to get dinner on the table.

    Mom taught me that homemade soups are super easy to throw together and they’re much tastier than store-bought canned soup, plus healthier too. I like to make a double batch so I can eat one and freeze one!

    a wooden spoon listing a spoonful of ground beef and vegetables from a pot full of hamburger soup

    Carrian’s Tips

    If you’re not in a hurry, reduce the broth. Letting the broth simmer and reduce for 30-35 minutes or even all afternoon will concentrate the flavors and slightly thicken the soup.

    Taste for seasoning OFTEN. Taste the broth as some broths are extra salty. After adding all of the ingredients, taste it again before serving. This is where you can bring a little personality with smoked paprika, extra salt, hot sauce etc. to make it to your liking.

    Ingredients for Ground Beef and Vegetable Soup

    • Olive Oil: Used to sauté the onion, garlic, and veggies. It adds flavor and helps everything soften before the broth goes in.
    • White Onion: Builds the savory flavor base for the soup. Onions add natural sweetness and depth.
    • Ground Beef: The hearty protein that makes this soup filling and comforting. Browning it first adds rich flavor. We use 90/10.
    • Garlic: Adds aromatic depth and classic savory notes that round out the broth.
    • Carrots: Add sweetness, color, and texture while bringing natural balance to the savory beef.
    • Celery: Contributes a mild, earthy flavor that pairs with onion and carrots for a classic soup base.
    • Tomato Paste: Intensifies the tomato flavor and adds richness and body to the broth.
    • Russet Potatoes: Make the soup hearty and filling, while their starch helps naturally thicken the broth.
    all the ingredients for ground beef vegetable soup including ground beef, potatoes, celery stalks, frozen mixed veggies, onion, garlic, diced tomatoesall the ingredients for ground beef vegetable soup including ground beef, potatoes, celery stalks, frozen mixed veggies, onion, garlic, diced tomatoes

    Ingredients continued…

    • Beef Broth: The main liquid base, enhancing the beef flavor and tying all the ingredients together. You can also use water with beef bouillon.
    • Fire Roasted Diced Tomatoes: Add a smoky, tangy depth and little bursts of tomato flavor throughout the soup.
    • Worcestershire Sauce: A splash of umami and tang that boosts the savory richness of the beef.
    • Bay Leaf: Infuses the broth with a subtle earthy, herbal note while it simmers.
    • Frozen Mixed Vegetables: Quick, convenient way to add more veggies, color, and nutrition without extra chopping. I like to find one that has corn, green beans, peas and carrots included.
    • Italian Seasoning: A balanced blend of herbs (like oregano, basil, thyme) that gives the soup a warm, comforting flavor.
    • Salt: Enhances and balances all the other flavors.
    • Black Pepper: Adds a mild kick and balances the richness of the beef.
    • Fresh Parsley: Sprinkled at the end for freshness, color, and a bright finishing note.
    a bowl of ground beef vegetable soup with a spoon sitting in the bowla bowl of ground beef vegetable soup with a spoon sitting in the bowl

    How to Make Hearty Ground Beef Soup

    1. Sauté: Heat a little oil in a dutch oven over medium heat, then add the onion, ground beef, carrots and celery until the beef is cooked through. Drain the excess fat.
    2. Combine: Add the tomato paste and stir into the meat followed by the potatoes, broth, tomatoes, Worcestershire sauce, seasoning and bay leaf.
    3. Simmer: Let the soup simmer for 10 minutes with a lid on.
    4. Add: Now add in the remaining ingredients (except the parsley).
    5. Simmer: Let the soup simmer for another 15-20 minutes.
    6. Serve: Sprinkle each bowl with fresh chopped parsley and serve with some yummy crusty bread.
    a wooden spoon stirring a pot of ground beef vegetable soupa wooden spoon stirring a pot of ground beef vegetable soup

    What to Serve with Hamburger Soup

    While the soup is simmering, I like to prepare a quick salad which helps to lighten up the meal, while my mom would always slice up a loaf of french bread or even serve sandwich bread… yes, sandwich bread, it was the 90s. 😉 You could also make some quick dinner rolls to go with it.

    a bowl of savory ground beef and veggie soupa bowl of savory ground beef and veggie soup

    FAQ

    Can ground beef vegetable soup be made in the slow cooker?

    Yes, absolutely! Brown the ground beef on the stove top first, and then add all the ingredients to the slow cooker and let it cook on low all day (5-6 hours) or on high for 2-3 hours.

    How do I thicken the broth?

    The starch from the potatoes should help thicken the broth but if you want it thicker, you can make a cornstarch slurry to thicken it up.

    can I use ground chicken or turkey?

    Yes! Ground turkey and chicken both make great substitutes in this recipe. They will be a little less flavorful, but will be lower in fat.

    Storing and Reheating

    Leftovers should be stored in the fridge in an airtight container. It will keep for 4-5 days. It can be reheated in the microwave or on the stovetop.

    This is also a freezer-friendly soup recipe. Let the soup cool completely and pour it into a freezer safe container. It will keep in the freezer for up to 3 months. Let it thaw in the refrigerator and then reheat on the stovetop until heated through.

    a bowl full of ground beef vegetable soup with a spoon in the bowla bowl full of ground beef vegetable soup with a spoon in the bowl

    This ground beef vegetable soup with potatoes is the perfect mix of healthy and hearty. A simple recipe that’s freezer-friendly, budget-friendly, and always delicious!

    Watch Our Video on How to Make Ground Beef Vegetable Soup Recipe

    More Cozy Soup Recipes…

    Prevent your screen from going dark

    • In a large dutch oven over medium heat, add a drizzle of oil. Add the onion, ground beef, garlic, carrots and celery, and cook until no pink remains. Drain any fat.

      1 teaspoon Olive Oil, 1 White Onion, 1 Pound Ground Beef, 2 Cloves Garlic, 1 Cup Carrots, 1 Cup Celery

    • Add the tomato paste and cook, stirring into the meat until well mixed.

      1 Tablespoon Tomato Paste

    • Add potatoes, broth, tomatoes, Worcestershire sauce, seasoning and bay leaf.

      2 Russet Potatoes, 8 Cups Beef Broth, 28 oz Fire Roasted Diced Tomatoes, 1 Tablespoon Worcestershire Sauce, 1 Bay Leaf

    • Simmer covered 10 minutes.

    • Stir in vegetables, Italian seasoning, salt and pepper and simmer 15-20 minutes or until potatoes are tender.

      3 Cups Frozen Mixed Vegetables, 1 teaspoon Italian Seasoning, 1 teaspoon Salt, Black Pepper

    • Serve with fresh chopped parsley and crusty sour dough bread.

      ¼ Cup Parsley

    Serving: 1.5cups, Calories: 235kcal, Carbohydrates: 22g, Protein: 14g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 32mg, Sodium: 1180mg, Potassium: 646mg, Fiber: 4g, Sugar: 4g, Vitamin A: 5431IU, Vitamin C: 14mg, Calcium: 82mg, Iron: 3mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Carrian Cheney

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  • Sweet Potato Tomatillo Bisque – Simply Scratch

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    This Sweet Potato Tomatillo Bisque is simple and comforting. Sweet potatoes, tomatillos and roma tomatoes are roasted and pureed with broth, sherried sautéed shallots and garlic for a velvety smooth and flavorful soup. Yields 6 (1-cup) servings or 4 (1½-cup) servings.

    Sweet Potato Tomatillo Bisque

    I could never be sick of soup.

    The moment Michigan’s weather hits below 70° it’s soup season, at least in our house it is. From then on I make at least one soup recipe a week for dinner, and this week I remade and reshot an oldie but goodie – Sweet Potato Tomatillo Bisque. This super velvety and flavorful soup is the perfect end-of-summer and beginning and throughout fall recipe. It consists of simple whole ingredients; roasted sweet potatoes, tomatillos, roma tomatoes and a jalapeño blended with sherried shallots and garlic and then combined with broth.

    It’s a little sweet, earthy and garlicky with a little back of the throat heat.

    Sweet Potato Tomatillo BisqueSweet Potato Tomatillo Bisque

    And I couldn’t love it more.

    ingredients for Sweet Potato Tomatillo Bisqueingredients for Sweet Potato Tomatillo Bisque

    To Make This Sweet Potato Tomatillo Soup Will Need:

    • sweet potatoes – I try to buy sweet potatoes similar in size so they roast evenly.
    • tomatillos – Lends a smoky, mellow and slightly sweet tangy flavor once roasted.
    • roma tomatoes – Lends sweetness, sweet and savory with rich umami flavor.
    • jalapeño –  Remove the seeds and ribs for less heat.
    • olive oil – Lends richness and flavor.
    • kosher salt – Softens vegetables while sautéing and roasting and enhances flavors.
    • shallot – Adds delicate onion flavor.
    • garlic – Adds distinct punchy flavor.
    • dry sherry wine – Lends complex and nutty flavor to soup.
    • low-sodium chicken broth – Or use low-sodium vegetable broth if vegetarian.
    • white pepper – Or freshly ground black pepper.

    sweet potatoes on baking sheetsweet potatoes on baking sheet

    Preheat your oven to 450°F (or 230℃).

    Scrub 1½ pounds of sweet potatoes, pat dry and place them on a rimmed quarter baking sheet. Stab the tops with a fork or knife to allow steam escape when roasting. Then set off to the side.

    tomatillos, roma tomatoes and jalapeño on roasting pan with oil and salttomatillos, roma tomatoes and jalapeño on roasting pan with oil and salt

    Line a separate quarter sheet pan with foil (for easier clean up). Cut 8 to 10 medium tomatillos (about 3/4 of a pound), 2 roma tomatoes and 1 medium jalapeño (seeds and ribs removed for less heat) in half and place cut side up (except for the jalapeño) onto the prepare pan. Drizzle with olive oil and season with kosher salt.

    Note: Remove the seeds and ribs from the jalapeño for less heat.

    roasted veggiesroasted veggies

    Slide both pans into your preheated oven. Roast the tomatillos/tomatoes/jalapeno for 25 to 30 minutes and remove. Continue roasting the sweet potatoes until a knife glides through effortlessly, about 20 to 30 minutes more (45-60 minutes total, depending on size).

    add roasted veggies to blender and set off to the sideadd roasted veggies to blender and set off to the side

    Once the pan with the tomatillos have roasted, add them along with any juices that accumulated in the pan, into a high-speed blender (I linked mine below in the printable recipe).

    sauté shallot in oil with pinch of saltsauté shallot in oil with pinch of salt

    Meanwhile, add 2 teaspoons olive oil, 1 medium shallot with a pinch of salt to a 4-quart dutch oven.

    add garlic to sautéed shallotadd garlic to sautéed shallot

    Stir a cook 4 to 6 minutes until softened. Then add in 6 cloves of minced fresh garlic.

    stir and cook 1 minutestir and cook 1 minute

    Stir and cook for 1 minute. Lastly, pour in 1/4 cup of sherry wine, bring to a bubble and reduce until most of it has reduced.

    once cooled peel and add sweet potatoes and the sautéed garlic and shallot to the blenderonce cooled peel and add sweet potatoes and the sautéed garlic and shallot to the blender

    Once the sweet potatoes have cooled enough so they are safe to handle, remove the skin and add the flesh into the blender. Next add in the sautéed shallot and garlic.

    pour in 1-1/2 cups brothpour in 1-1/2 cups broth

    Lastly pour in 1½ cups of low-sodium chicken or vegetable broth.

    puree until smoothpuree until smooth

    Secure the lid to your blender, remove the center plug out of the lid and cover with a kitchen towel while pureeing until smooth. Stop once the mixture smooth, velvety and gorgeous.

    add puree to pot and pour in remaining brothadd puree to pot and pour in remaining broth

    Pour the purée into a 4-quart Dutch oven and add the remaining 2½ cups of broth. Stir to combine. Feel free to add more broth until you reach a desired consistency.

    season with salt and pepperseason with salt and pepper

    Taste and season with 1½ to 2 teaspoons kosher salt and 1/4 teaspoon white or black ground pepper.

    stir to incorporate. add more broth if desiredstir to incorporate. add more broth if desired

    Stir well to incorporate and heat over medium-low until warmed through.

    Sweet Potato Tomatillo BisqueSweet Potato Tomatillo Bisque

    This is the perfect late summer, early fall soup and did I mention that it’s so incredibly smooth?! I love a super smooth soup, but I also need that super smooth soup to have some sort of texture.

    Sweet Potato Tomatillo BisqueSweet Potato Tomatillo Bisque

    So I like to serve it topped with homemade croutons, roasted pepitas and snipped fresh chives.

    Sweet Potato Tomatillo BisqueSweet Potato Tomatillo Bisque

    HOW TO STORE Sweet Potato Tomatillo SOUP:

    Allow the soup to cool completely before storing in an air-tight container or containers.

    HOW LONG WILL Sweet Potato Tomatillo LAST?

    If stored properly, this soup will last 3 to 5 days.

    CAN THIS SOUP BE FROZEN?

    Yes! Allow the soup to cool completely and store in freezer safe container. Thaw and then reheat low and slowly on the stovetop.

    MAKE IT A MEAL:

    I like to serve it with a grilled cheese sandwich and/or this Michigan cherry salad or this ancient grain and arugula salad.

    Sweet Potato Tomatillo BisqueSweet Potato Tomatillo Bisque

    Enjoy! And if you give this Sweet Potato Tomatillo Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Sweet Potato Tomatillo BisqueSweet Potato Tomatillo Bisque

    Yield: 4 servings

    Sweet Potato Tomatillo Bisque

    This Sweet Potato Tomatillo Bisque is simple and comforting. Sweet potatoes, tomatillos and roma tomatoes are roasted and pureed with broth, sherried sautéed shallots and garlic for a velvety smooth and flavorful soup. Yields 4 (1½-cup) servings or 6 (1-cup) servings.

    Prep Time: 15 minutes

    Cook Time: 1 hour

    Total Time: 1 hour 15 minutes

    • 1½ pounds sweet potatoes
    • 3/4 pound tomatillos, halved horizontally
    • 2 medium to small roma tomatoes, halved horizontally
    • 1 small jalapeño, halved horizontally, seeds and ribs removed for less heat
    • extra light olive oil
    • kosher salt
    • 1 medium shallot, diced
    • 6 cloves garlic, finely diced
    • 1/4 cup dry sherry wine, or just use water or broth
    • 4 cups low-sodium chicken broth, or more until reached desired consistency
    • 1/4 teaspoon ground white or black pepper

    • Preheat oven to 450°F (or 230℃).

    • Scrub the sweet potatoes, pat dry and place them on a rimmed quarter sheet pan. Stab the tops with a fork or knife to allow steam escape when roasting. Then set off to the side.Place the tomatillos, roma tomatoes and jalapeño cut side facing up (except for the jalapeño) onto a separate rimmed quarter baking sheet pan lined with foil (for easier clean up). Drizzle the pan with the tomatillos with olive oil and season with kosher salt.

    • Slide both pans into your preheated oven. Roast the tomatillo/tomato/jalapeño for 25 to 30 minutes and remove. Continue roasting the sweet potatoes until a fork or knife glides through effortlessly, about 20 to 30 minutes more (45-60 minutes total, depending on size).

    • Meanwhile in a small 4-quart dutch oven, heat 2 teaspoons olive oil over medium heat. Add in shallots plus a pinch of kosher salt and sauté until soft, 5 to 6 minutes. Add in garlic, stir and cook for 1 minute. Pour in the dry sherry and simmer until almost completely reduced/evaporated.

    • Once the pan with the tomatillos have roasted, add them along with any juices that accumulated in the pan, into a high-speed blender.

    • Allow the potatoes to cool until safe to handle, peel back the skins and use a spoon to scoop the flesh out adding it into the blender. Next add the sherried shallots and garlic and 1½ cups of broth.

    • Secure the lid to your blender, remove the center plug out of the lid and cover with a kitchen towel while pureeing until smooth. Stop once the mixture is velvety smooth.

    • Pour the puree back into a 4-quart Dutch oven and heat over medium-low. Add in the remaining broth until heated through. You can add more broth if needed to reach a desired consistency. Taste and season with 1½ to 2 teaspoons kosher salt (more or less to personal taste) and white or black ground pepper. Continue to stir and heat the soup thoroughly.

    • Once soup is hot, ladle into bowls and top with croutons, pepitas and a sprinkle snipped fresh chives if desired.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
    Note: The nutritional value of this recipe is for the soup only and does not include any optional toppings.

    Serving: 1.5cup, Calories: 236kcal, Carbohydrates: 45g, Protein: 9g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 168mg, Potassium: 1064mg, Fiber: 7g, Sugar: 12g, Vitamin A: 24271IU, Vitamin C: 20mg, Calcium: 79mg, Iron: 2mg

    Author: Laurie McNamara

    Course: Soups, Stews & Chilis

    Cuisine: American

     

    This recipe was originally posted on October 8th, 2014 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

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    Laurie McNamara

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  • Nékojita FuFu Is a Tiny Cat That Blows on Hot Food

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    | | | |

    Tired of burning your mouth in the excitement over your hot cup of coffee? Nékojita FuFu is your new best friend. This adorable little cat hangs on the side of your bowl or cup and cools it by gently blowing air across scalding hot liquid. Kitty is happy to cool down ramen, soups, tea, and more. It offers steady or random air patterns and can sit next to plates, too.

    When you buy through links on our site, we may earn an affiliate commission. As an Amazon Associate I earn from qualifying purchases.

    Nékojita FuFu Food + Drink Cooling KittyNékojita FuFu Food + Drink Cooling Kitty

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    Paul Strauss

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  • Creamy Cauliflower Soup

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    Creamy Cauliflower Soup  |  Kitchen Nostalgia













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