25 Healthy Soup Recipes to Warm Your Soul This Winter

When it comes to comfort food that’s also good for you, nothing beats a steaming bowl of homemade soup. Packed with vegetables, lean proteins, and hearty grains, healthy soups offer a delicious way to nourish your body and warm your soul. With easy recipes that are both nutritious and satisfying, you’ll find it simple to incorporate more vitamins and nutrients into your diet while still enjoying the cozy flavors you love.

Healthy soups aren’t just for winter; they can be enjoyed year-round. From light, broth-based soups perfect for summer evenings to rich, creamy options that make cold days bearable, there’s something for everyone. Whether you prefer the earthy taste of lentil soup, the zest of tortilla soup, or the comfort of classic chicken noodle, there’s a recipe that will meet your needs.

Not only are these soups easy to make, but they also fit a variety of dietary preferences. You’ll find options that are low-calorie, low-sodium, and low-fat, perfect for anyone focused on healthy eating. Discover soups loaded with fresh vegetables, lean meats, and wholesome grains, making them great choices for main dishes or hearty sides. Get ready to explore delicious and nutritious soups that your whole family will love.

Healthy Wild Rice Soup

Ingredients Needed

• 1 cup wild rice
• 1 lb chicken breast, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 1 cup mushrooms, sliced
• 6 cups chicken broth
• 2 tsp thyme
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. 
   

   Heat olive oil in a large pot over medium-high heat.

   
   
2. 
   

   Sauté the veggies: Add the onion, carrots, and celery. Cook for 5 minutes or until softened.

   
   
3. 
   

   Add mushrooms and garlic: Stir in the mushrooms and cook for 2 more minutes. Add the minced garlic and cook for 30 seconds.

   
   
4. 
   

   Add chicken: Stir in the diced chicken. Cook until it’s no longer pink on the outside.

   
   
5. 
   

   Add remaining ingredients: Pour in the chicken broth, wild rice, thyme, garlic powder, salt, and pepper.

   
   
6. 
   

   Bring to a boil: Once boiling, reduce heat and simmer for 45 minutes or until the rice is tender and the chicken is cooked through.

   
   
7. 
   

   Serve hot: Enjoy your healthy wild rice soup!

   
   

White Bean Soup

White Bean Soup is a comforting and nutritious meal. It’s quick and easy to make, perfect for a healthy lunch or dinner.

Ingredients

• 2 cans white beans, rinsed and drained
• 4 cups vegetable broth
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cups fresh spinach
• 4 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon Italian seasoning
• 1 pinch crushed red pepper flakes
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup grated Parmesan cheese

Instructions

1. 
   

   Heat olive oil in a large pot over medium heat.

   
   
2. 
   

   Add onion, carrots, and celery. Sauté for about 5 minutes until vegetables are soft.

   
   
3. 
   

   Stir in garlic, Italian seasoning, and crushed red pepper flakes. Cook until fragrant, about 2 minutes.

   
   
4. 
   

   Add white beans, vegetable broth, and bay leaf. Bring to a boil, then reduce the heat to a simmer.

   
   
5. 
   

   Simmer for 20 minutes until the vegetables are tender. Remove the bay leaf.

   
   
6. 
   

   Add spinach to the pot. Cook until it wilts, about 2-3 minutes.

   
   
7. 
   

   Stir in Parmesan cheese. Season with salt and pepper to taste.

   
   
8. 
   

   Blend 2 cups of the soup using a blender. Pour it back into the pot for a creamier texture.

   
   
9. 
   

   Serve hot, with a drizzle of olive oil and a pinch of red pepper flakes.

   
   

Enjoy your delicious and healthy White Bean Soup!

Lentil Soup

Lentil soup is a fantastic, healthy option that’s hearty and full of flavor. It’s also easy to make and budget-friendly.

Ingredients

• 1 cup lentils (any type)
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon dried oregano
• A pinch of red pepper flakes
• 4 cups vegetable broth
• 4 cups water
• 2 teaspoons salt
• Black pepper, to taste
• 1 lemon, for zest and juice
• 2 tablespoons olive oil

Instructions

1. 
   

   Heat oil in a large pot over medium heat.

   
   
2. 
   

   Add onions, carrots, and celery. Cook and stir for 3-5 minutes until the onion becomes tender.

   
   
3. 
   

   Add garlic, thyme, bay leaf, oregano, and red pepper flakes. Stir and cook for 2 more minutes.

   
   
4. 
   

   Add lentils, broth, and water. Stir to combine.

   
   
5. 
   

   Season with salt and pepper. Bring the mixture to a boil.

   
   
6. 
   

   Reduce heat to a gentle simmer and cover the pot partially. Cook for 25-30 minutes, or until lentils are tender but still hold their shape.

   
   
7. 
   

   Remove bay leaf and stir in lemon zest and juice.

   
   
8. 
   

   Taste and adjust seasoning as needed. Serve hot.

   
   

Cabbage Soup

Cabbage soup is a delicious and healthy option, perfect for a light lunch or dinner. It’s easy to make and packed with nutritious vegetables.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 6 cups vegetable or chicken broth
• 1 small head of cabbage, chopped
• 1 can diced tomatoes (14.5 oz)
• 2 bay leaves

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery. Cook, stirring occasionally, for 6-8 minutes until the vegetables begin to soften.
3. Add the garlic, bell pepper, Italian seasoning, salt, and pepper. Cook, stirring, for 2 minutes.
4. Pour in the broth and add the chopped cabbage and diced tomatoes.
5. Increase the heat to medium-high and bring the soup to a boil.
6. Add the bay leaves, then reduce the heat to low. Let the soup simmer for 20-25 minutes or until the cabbage is tender.
7. Remove the bay leaves before serving.

Enjoy your healthy and delicious cabbage soup!

Kale Soup With White Beans

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cans white beans, drained and rinsed
• 4 cups vegetable broth
• 1 can diced tomatoes
• 1 bunch kale, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. 
   

   Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened.

   
   
2. 
   

   Add minced garlic and cook for another minute until fragrant.

   
   
3. 
   

   Add the white beans, vegetable broth, and diced tomatoes. Stir well and bring to a boil.

   
   
4. 
   

   Once boiling, reduce heat to a simmer. Add the dried thyme, dried oregano, salt, and pepper. Stir to combine.

   
   
5. 
   

   Let the soup simmer for 15 minutes to blend flavors.

   
   
6. 
   

   Add the chopped kale to the pot. Cook for an additional 3-5 minutes until the kale is tender and vibrant green.

   
   
7. 
   

   Taste the soup and adjust the seasoning as needed. Serve hot.

   
   

Butternut Squash Lentil Soup

Ingredients

• 1 tablespoon coconut oil or olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 carrots, chopped
• 3 cups butternut squash, cubed
• 1 tablespoon yellow curry powder
• 1 teaspoon turmeric
• 1 cup red or green lentils
• 6 cups vegetable broth
• 1 teaspoon thyme
• 1 teaspoon oregano
• Salt and pepper to taste
• Optional: 2 cups fresh spinach

Instructions

1. Heat oil in a large pot over medium heat.
2. Add onion, garlic, and ginger. Sauté for 3-5 minutes until the onion softens.
3. Stir in carrots and butternut squash. Cook for a few more minutes.
4. Add curry powder and turmeric. Stir to combine.
5. Add lentils, broth, thyme, oregano, salt, and pepper. Bring to a boil.
6. Reduce heat and simmer for 30 minutes, until squash and lentils are tender.
7. Optional: Add spinach and let it wilt before serving.

Enjoy your healthy and tasty Butternut Squash Lentil Soup!

Chickpea Soup With Rice

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon ginger, grated
• 1 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1 cup chickpeas, drained and rinsed
• 1 cup cooked rice
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh herbs like parsley or thyme (optional)

Instructions:

1. Heat olive oil in a large pot over medium-high heat.
2. Add the chopped onion, sliced carrots, and diced celery. Cook for about 5 minutes until they soften.
3. Stir in the minced garlic and grated ginger. Cook for an additional minute.
4. Add turmeric and ground cumin. Stir well to combine.
5. Mix in the chickpeas and cooked rice. Stir everything together.
6. Pour in the vegetable broth. Bring the soup to a boil.
7. Reduce the heat and let it simmer for about 20 minutes or until the rice and vegetables are tender.
8. Season with salt and pepper to taste.
9. Garnish with fresh herbs if using.
10. Serve hot and enjoy your healthy chickpea soup with rice!

Spinach And Tomato Soup

This Spinach and Tomato Soup is a delightful and healthy choice. It’s perfect for a cozy night or a light lunch. Here’s what you’ll need and how to make it.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cups vegetable broth
• 1 can (28 ounces) diced tomatoes
• 2 cups fresh spinach, chopped
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cloves garlic, minced
• 1/2 cup heavy cream (optional)
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Heat oil in a large pot over medium heat.
2. Add onion and sauté until tender, about 5 minutes.
3. Stir in garlic and cook for 1 minute.
4. Pour in broth and tomatoes. Bring to a boil.
5. Reduce heat. Cover and simmer for 30 minutes.
6. Add spinach and cook until tender, about 3-5 minutes.
7. Blend soup using an immersion blender until smooth. (You can use a regular blender too, but be careful with the hot liquid.)
8. Stir in heavy cream if desired, and season with salt and pepper.
9. Serve hot, garnished with Parmesan cheese if you like.

Enjoy this warm, nutritious bowl of spinach and tomato goodness!

Black Bean Tortilla Soup

Black Bean Tortilla Soup is a delicious and healthy option for a warm, comforting meal. Packed with vegetables and black beans, this soup is perfect for chilly evenings or when you want something nutritious and hearty.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable stock
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• Salt and pepper to taste
• Corn tortillas, sliced into strips
• Optional garnishes: avocado, lime wedges, cilantro, shredded cheese

Instructions:

1. Heat oil in a large pot over medium heat.
2. Add onion, garlic, and red bell pepper. Sauté until onions are translucent and peppers are slightly charred, about 5-6 minutes.
3. Mix in cumin and chili powder. Stir to coat vegetables with spices.
4. Pour in diced tomatoes and vegetable stock.
5. Add black beans and corn. Bring to a boil.
6. Reduce heat and let it simmer for 20 minutes, uncovered.
7. Season with salt and pepper to taste.

To make crispy tortilla strips, preheat your oven to 350 degrees F. Toss the sliced corn tortillas with a bit of olive oil, salt, and pepper. Bake for about 10 minutes or until crispy.

Top your soup with the tortilla strips and any desired garnishes. Enjoy!

Spinach Tortellini Soup

Ingredients:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 carrots, chopped
• 4 cups vegetable or chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon Italian seasoning
• 9 ounces cheese tortellini
• 4 cups fresh spinach
• Salt and pepper to taste
• Parmesan cheese for garnish (optional)

Instructions:

1. 
   

   Heat the olive oil in a large pot over medium heat.

   
   
2. 
   

   Add the minced garlic and chopped onion. Cook until the onion becomes translucent.

   
   
3. 
   

   Add chopped carrots and cook for another 5 minutes, stirring occasionally.

   
   
4. 
   

   Pour in the broth and diced tomatoes. Stir in the Italian seasoning.

   
   
5. 
   

   Bring the mixture to a boil, then add the tortellini. Cook about 7-9 minutes or until the tortellini are tender.

   
   
6. 
   

   Stir in the fresh spinach until wilted. Season with salt and pepper to taste.

   
   
7. 
   

   Ladle the soup into bowls and sprinkle with Parmesan cheese if desired.

   
   

Enjoy your comforting and healthy spinach tortellini soup!

Mushroom Barley Soup

Making Mushroom Barley Soup is both tasty and healthy. This soup is filled with wholesome veggies and nutritious barley, creating a warm and comforting dish.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 pound mushrooms, sliced
• 1 cup pearl barley
• 8 cups vegetable broth
• 2 bay leaves
• 1 teaspoon fresh thyme
• Salt and pepper to taste

Instructions

1. 
   

   Heat oil: In a large pot, heat the olive oil over medium heat.

   
   
2. 
   

   Cook veggies: Add the chopped onion and minced garlic. Sauté for about 5 minutes until translucent.

   
   
3. 
   

   Add carrots and celery: Stir in the sliced carrots and celery, and cook for another 5 minutes until tender.

   
   
4. 
   

   Add mushrooms: Add the sliced mushrooms to the pot and cook for about 3 minutes until they start to soften.

   
   
5. 
   

   Combine barley and broth: Stir in the pearl barley and pour in the vegetable broth.

   
   
6. 
   

   Season: Add the bay leaves, fresh thyme, salt, and pepper.

   
   
7. 
   

   Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and let simmer for about 30 minutes or until the barley is tender.

   
   
8. 
   

   Serve: Remove the bay leaves before serving.

   
   

Enjoy your cozy bowl of Mushroom Barley Soup!

Gnocchi Soup

Ingredients:

• 2 tablespoons olive oil
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 cup chopped onions
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 4 cups chicken broth
• 2 cups shredded cooked chicken
• 1 pound gnocchi
• 1 cup milk
• Salt and pepper to taste
• Optional: 2 cups baby spinach

Instructions:

1. 
   

   Heat a large pot over medium heat and add the olive oil.

   
   
2. 
   

   Add the celery, carrots, and onions. Sauté for about 5 minutes until the onions are soft.

   
   
3. 
   

   Add the minced garlic and dried thyme. Cook for 1 minute until fragrant.

   
   
4. 
   

   Pour in the chicken broth and bring to a boil.

   
   
5. 
   

   Add the shredded chicken and gnocchi to the pot. Boil for 3 minutes or until the gnocchi is cooked through.

   
   
6. 
   

   Lower the heat and stir in the milk. Let it simmer for a few minutes.

   
   
7. 
   

   Season with salt and pepper to taste.

   
   
8. 
   

   If using, stir in the baby spinach until wilted.

   
   

Enjoy your healthy and hearty gnocchi soup with some crusty bread on the side!

Black Bean And Corn Soup

This Black Bean And Corn Soup is a delicious and healthy option that’s easy to make. Packed with flavor and nutrients, it’s perfect for any time of year.

Ingredients

• 2 (15-ounce) cans black beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes, with juice
• 1 (10-ounce) can Ro-Tel Chipotle diced tomatoes, with juice
• 1 (11-ounce) can Mexicorn or regular corn
• 4 cups vegetable broth or chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced

Instructions

1. 
   

   In a large pot, sauté the chopped onion, diced carrots, diced celery, and minced garlic in a little bit of broth over medium heat for about 5-7 minutes until vegetables are tender.

   
   
2. 
   

   Add the chili powder and cumin, and cook for another minute to bring out the spices’ flavors.

   
   
3. 
   

   Stir in the diced tomatoes with juice, Ro-Tel Chipotle diced tomatoes with juice, black beans, corn, and the rest of the broth.

   
   
4. 
   

   Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes.

   
   
5. 
   

   For a smoother texture, you can use an immersion blender to puree the soup slightly, or leave it chunky if you prefer.

   
   
6. 
   

   Serve hot, and you might want to top it with some sour cream, shredded cheese, or tortilla chips for extra taste. Enjoy!

   
   

Tomato And Basil Soup

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 2 (28-ounce) cans crushed tomatoes
• 1/4 cup tomato paste
• 1 can white beans, drained and rinsed
• 10 fresh basil leaves, chopped
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onions and sauté for about 3 minutes until soft.
3. Add minced garlic and cook for another 30 seconds until fragrant.
4. Pour in vegetable broth, crushed tomatoes, tomato paste, and white beans.
5. Season with salt and pepper. Stir well.
6. Bring the mixture to a boil, then reduce heat to low.
7. Simmer uncovered for about 15 minutes, stirring occasionally.
8. Add chopped basil leaves.
9. Use an immersion blender to puree the soup until smooth.
10. Serve hot and enjoy!

Roasted Vegetable Soup

Ingredients:

• 1 eggplant, chopped
• 1 head of cauliflower, chopped
• 2 onions, chopped
• 2 bell peppers, chopped
• 4 cloves garlic, minced
• 4 tomatoes, sliced
• 2 zucchinis, chopped
• 4 carrots, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon cumin
• 1 teaspoon paprika
• 4 cups vegetable stock

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Line two large baking sheets with parchment paper.
3. Place the eggplant, cauliflower, onions, bell peppers, garlic, tomatoes, zucchinis, and carrots on the baking sheets. Make sure they’re in a single layer.
4. Drizzle the vegetables with olive oil and sprinkle with salt, pepper, cumin, and paprika.
5. Toss the vegetables to coat them evenly with oil and spices.
6. Roast the vegetables in the oven for 25-30 minutes until they are tender and slightly charred.
7. While the vegetables are roasting, heat a large pot over medium heat.
8. Add the roasted vegetables to the pot.
9. Pour in the vegetable stock and bring to a simmer.
10. Let it simmer for 10-15 minutes to blend the flavors.
11. Use an immersion blender to puree the soup until smooth.
12. Adjust the seasoning to your taste and serve hot.

Enjoy your delicious and healthy roasted vegetable soup!

Carrot And Ginger Soup

This flavorful Carrot And Ginger Soup is both healthy and easy to make. It’s perfect for a light lunch or a warming dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 4 large carrots, chopped
• 4 cups vegetable broth
• Salt and black pepper, to taste
• 1 tablespoon apple cider vinegar
• Coconut milk for drizzling (optional)

Instructions:

1. Heat olive oil in a pot over medium heat.
2. Add diced onion and sauté until soft, about 5-6 minutes.
3. Add minced garlic and grated ginger. Cook for another minute.
4. Stir in chopped carrots and vegetable broth.
5. Season with salt and black pepper.
6. Bring to a boil, then reduce heat and simmer for 30 minutes until the carrots are tender.
7. Blend the soup until smooth using a blender or immersion blender.
8. Stir in apple cider vinegar.
9. Adjust consistency with water if the soup is too thick.
10. Serve hot with a drizzle of coconut milk if desired.

Green Pea And Mint Soup

Making Green Pea and Mint Soup is a breeze and perfect for a light, healthy meal. The combination of sweet peas and fresh mint creates a refreshing and vibrant soup.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable stock
• 4 cups fresh or frozen peas
• 1 potato, diced
• 1 cup fresh mint leaves
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté for about 5 minutes until soft.
3. Stir in the minced garlic and cook for another minute.
4. Add the diced potato and vegetable stock. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 10-15 minutes until the potato is soft.
6. Add the peas and continue to simmer for 5-8 minutes.
7. Stir in the fresh mint leaves, salt, and pepper.
8. Use an immersion blender to puree the soup until smooth.
9. Serve hot with a garnish of mint leaves or a dollop of yogurt.

Enjoy your delicious and healthy Green Pea and Mint Soup!

Creamy Broccoli Soup

Ingredients:

• 1 large head of broccoli, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups chicken or vegetable broth
• 1 cup milk (can use any type)
• 1 medium potato, peeled and diced
• 2 tablespoons margarine
• Salt and pepper to taste

Instructions:

1. Melt margarine in a large pot over medium heat.
2. Add diced onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic and cook for another 1-2 minutes.
4. Add the chopped broccoli and diced potato to the pot.
5. Pour in the chicken or vegetable broth.
6. Bring the mixture to a boil, then reduce heat to medium-low.
7. Cover and simmer until the vegetables are tender, about 15 minutes.
8. Use an immersion blender to puree the mixture until smooth.
9. Stir in the milk, then season with salt and pepper.
10. Heat the soup gently, but do not let it come to a boil again.
11. Serve warm and enjoy your creamy broccoli soup!

Potato And Leek Soup

Ingredients:

• 2 tablespoons olive oil or butter
• 3 large leeks, white and light green parts only, chopped
• 2 cloves garlic, minced
• 4 large potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 2 celery stalks, chopped
• 2 sprigs fresh thyme
• Salt and pepper to taste

Instructions:

1. Heat the olive oil or butter in a large pot over medium heat.
2. Add the chopped leeks and celery. Cook, stirring, until the leeks are tender, about 6-8 minutes.
3. Add the minced garlic and cook for about 30 seconds, until fragrant.
4. Stir in the diced potatoes, chicken or vegetable broth, and thyme sprigs.
5. Bring the mixture to a boil, then reduce the heat to medium.
6. Simmer, stirring occasionally, until the potatoes are tender, around 15-20 minutes.
7. Remove from heat. Take out the thyme sprigs.
8. Use a blender or immersion blender to blend the soup until smooth and creamy.
9. Season with salt and pepper to taste.

Ham And Potato Soup

Ingredients:

• Potatoes
• Water
• Ham
• Celery
• Onion
• Carrots
• Chicken bouillon
• Pepper
• Salt
• Butter
• Flour
• Milk
• Garlic

Instructions:

1. Combine potatoes, water, ham, celery, onion, and carrots in a large stockpot. Bring to a boil over high heat.
2. Reduce the heat to medium-low and let the veggies simmer for 10-15 minutes, until potatoes are tender.
3. Stir in chicken bouillon, salt, and pepper.
4. In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for about a minute until golden brown.
5. Slowly add milk, continuing to stir until the mixture thickens, about 5 minutes.
6. Add the thickened mixture to the stockpot with the potatoes and ham. Stir well.
7. If you like a thicker soup, use an immersion blender or a potato masher to blend about half of the potatoes.
8. Stir in garlic and cook until fragrant, about 30 seconds. Adjust seasoning with more salt and pepper if needed.
9. Serve hot and enjoy!

Cheeseburger Soup

Ingredients

• Ground beef or turkey
• 2 1/2 cups chicken broth
• 2 cups diced potatoes
• 1 cup chopped onions
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced tomatoes
• 2 cloves garlic, minced
• 1 cup milk
• 1 tablespoon butter
• 2 tablespoons flour
• Salt, to taste
• Pepper, to taste
• Optional: chopped pickles and pickle juice

Instructions

1. Cook the Meat:

   • Brown the ground beef or turkey in a soup pot.
   • Drain the fat and set the meat aside.

2. Prepare Vegetables:

   • In the same pot, melt the butter.
   • Add onions, carrots, and celery.
   • Cook for 4-6 minutes until onions are translucent.
   • Add minced garlic and cook for another minute.

3. Make the Base:

   • Stir in the flour and cook for 1 minute.
   • Slowly add chicken broth and milk, stirring constantly.

4. Combine Ingredients:

   • Return the cooked meat to the pot.
   • Add diced potatoes and bring the mixture to a boil.
   • Reduce heat and simmer for 10-12 minutes until potatoes are tender.

5. Add Extras:

   • Stir in diced tomatoes, salt, and pepper.
   • For extra flavor, add chopped pickles and pickle juice if desired.

6. Serve:

   • Ladle soup into bowls and enjoy warm!

Pot Roast Soup

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 potatoes, diced
• 1 cup mushrooms, sliced
• 1 can (14.5 oz) diced tomatoes
• 5 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 cups leftover pot roast, shredded
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

1. Heat the olive oil in a large pot over medium heat until hot.
2. Add the diced onion and sauté until soft, around 5 minutes.
3. Add the minced garlic and cook for another minute.
4. Stir in the carrots, potatoes, and mushrooms, and cook for about 3-4 minutes.
5. Pour in the beef broth, diced tomatoes, and Worcestershire sauce.
6. Add the shredded pot roast, dried thyme, salt, and pepper.
7. Bring the soup to a boil, then reduce heat and let it simmer for 30 minutes.
8. Stir occasionally and check if the vegetables are tender.
9. Serve hot and enjoy!

Cabbage Roll Soup

Cabbage Roll Soup is a hearty and comforting dish that’s easy to make and packed with nutritious ingredients. This recipe combines the essence of traditional cabbage rolls into a flavorful soup.

Ingredients:

• 1 lb ground beef or turkey
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chopped cabbage
• 1 cup uncooked rice
• 1 can (15 oz) diced tomatoes
• 4 cups beef or vegetable broth
• 2 tbsp Worcestershire sauce
• 1 tbsp vinegar
• 1 tbsp brown sugar
• 1 tsp paprika
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 bay leaves

Instructions:

1. Heat a large pot or Dutch oven over medium-high heat.
2. Add the ground beef and a pinch of salt. Spread the beef in an even layer and sear for about 3 minutes.
3. Break the beef into smaller pieces and cook until browned.
4. Add the chopped onion and cook until it begins to soften, about 5 minutes.
5. Stir in minced garlic and cook for 1 minute.
6. Add diced tomatoes, chopped cabbage, broth, rice, Worcestershire sauce, vinegar, brown sugar, paprika, oregano, salt, and pepper.
7. Bring the mixture to a boil, then reduce the heat to medium-low.
8. Simmer for 35-40 minutes, or until the rice and cabbage are tender.
9. Remove and discard the bay leaves.
10. Serve the soup hot.

Enjoy your delicious and nutritious Cabbage Roll Soup! It’s a perfect meal for cozy nights.

Stuffed Pepper Soup

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground meat (beef, turkey, or chicken)
• 1 onion, diced
• 2 bell peppers, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 4 cups beef or chicken broth
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• 1 cup cooked rice
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Heat oil in a large pot over medium heat.
2. Add ground meat and cook until browned, about 5 minutes. Drain excess fat.
3. Add onions and bell peppers. Cook until softened, about 5 minutes.
4. Stir in garlic and cook for 1 minute.
5. Add diced tomatoes, tomato sauce, and broth. Stir to combine.
6. Season with Italian seasoning, red pepper flakes, salt, and pepper.
7. Bring to a boil, then reduce heat to low. Simmer for 15-20 minutes.
8. Stir in cooked rice and parsley. Heat through for 1-2 minutes.
9. Serve warm and enjoy!

Italian Meatball Soup

Looking for a tasty and healthy soup? Try this Italian Meatball Soup. It’s delicious and simple to make. Here’s what you need:

Ingredients

• 1 pound ground beef
• 1/2 pound Italian sausage
• 1/2 cup Panko bread crumbs
• 1/4 cup milk
• 1 egg
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped parsley
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 small onion, chopped
• 8 cups beef broth
• 2 cans (14.5 oz each) diced tomatoes
• 1 tablespoon Italian seasoning
• 1 cup pasta (small shapes like ditalini or orzo)
• 2 cups Italian-blend vegetables (frozen or fresh)
• Olive oil

Instructions

1. Prepare the Meatballs:

   • Preheat your oven to 400°F.
   • Mix ground beef, Italian sausage, Panko, milk, egg, Parmesan, parsley, garlic, salt, and pepper in a large bowl.
   • Form into small meatballs.

2. Cook the Meatballs:

   • Line a baking sheet with parchment paper.
   • Place meatballs on the baking sheet and bake for 15 minutes or until browned and cooked through.

3. Prepare the Soup:

   • Heat a large pot over medium heat, add a little olive oil.
   • Sauté the chopped onion until soft, about 2 minutes.
   • Add beef broth, tomatoes, and Italian seasoning. Bring to a simmer.

4. Combine and Cook:

   • Add the meatballs, pasta, and Italian-blend vegetables to the pot.
   • Bring to a boil, then reduce heat to medium-low.
   • Cook for 10 minutes or until the pasta is tender.

5. Serve:

   • Ladle the soup into bowls.
   • Garnish with extra Parmesan cheese or chopped parsley if desired.

Enjoy your hearty and healthy Italian Meatball Soup!