Hamburger Soup

Hamburger Soup – loaded with flavorful lean ground beef, hearty vegetables like potatoes and carrots, and full of rich flavor. It’s easy to throw together and a perfectly comforting soup!

Hamburger Soup

Servings: 7

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

• 1.5 lbs. lean ground beef
• 1 Tbsp olive oil
• 1 cup chopped yellow onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 Tbsp minced garlic
• 4 cups low-sodium beef broth, or 1 cup more for a more brothy soup
• 1 (15 oz) can fire roasted tomatoes
• 1 (8 oz) can tomato sauce
• 1 Tbsp Worcestershire
• 3 cups peeled and cubed Russet potatoes (cut about 1/2-inch thick)
• 1 tsp dried oregano, or 1 Tbsp fresh
• 3/4 tsp dried thyme, or 2 tsp fresh
• Salt and freshly ground black pepper
• 3/4 cup frozen peas (optional)
• 1/4 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium-high heat. Crumble in beef, then cook and break up beef until no longer pink, about 6 - 7 minutes. Transfer to a plate lined with paper towels, leave 1 Tbsp fat in pot drain of excess.

2. Add onion, carrots, and celery and saute 5 minutes. Add garlic and saute 1 minute longer.

3. Pour in beef broth, tomatoes, tomato sauce, Worcestershire, browned beef, potatoes, oregano and thyme. Season with salt and pepper to taste.

4. Bring mixture to a light boil, cover then reduce heat to low and let simmer, until potatoes are tender, about 25 - 35 minutes.

5. Stir in peas and let heat through. Stir in parsley and serve warm.

Recipe Notes

Substitutes

You can swap out some of the veggies here for others you may already have on hand like green beans or corn (fresh or frozen), asparagus, zucchini, or cabbage.

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Chicken Tortilla Soup

Easy Chicken Tortilla Soup recipe – bursting with flavor and always sure to satisfy! Made with tender rotisserie chicken, hearty black beans, nutritious vegetables, and a bright and savory, well seasoned broth. A recipe most definitely worthy for a space in the recipe box!

Chicken Tortilla Soup

Servings: 7

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 1 1/2 Tbsp olive oil
• 1 1/4 cups finely chopped yellow onion (1 small)
• 1 medium jalapeno*, seeded and minced (1/4 cup)
• 1 1/2 Tbsp minced garlic (4 cloves)
• 1 Tbsp chili powder
• 2 tsp ground cumin
• 1 (32 oz) carton Swanson Chicken Broth
• 1 (15 oz can) tomato sauce
• 1 (14.5 oz) can fire roasted diced tomatoes
• 1 1/2 cups frozen corn
• 3 cups shredded rotisserie chicken (I use breast and thigh meat)
• 1 (14.5 oz) can black beans, drained and rinsed
• 1/2 cup chopped cilantro
• 1 Tbsp fresh lime juice
• Salt and freshly ground black pepper

Toppings

• 4 oz. corn tortilla strips**, or tortilla chips slightly crushed
• 1 cup shredded Mexican cheese or Monterey jack cheese
• diced avocado (optional)
• sour cream (optional)

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add onion and jalapeno and saute until nearly soft, about 6 - 7 minutes.

2. Add garlic, chili powder and cumin and saute 1 minute.

3. Pour in chicken broth, tomato sauce, diced tomatoes and corn. Bring mixture to a simmer, then reduce heat to medium, cover and let simmer 5 - 10 minutes.

4. Stir in chicken, black beans, cilantro and lime. Season soup with salt and pepper as needed.

5. Ladle into bowls top with tortilla chips, cheese and optional avocado or sour cream.

Recipe Notes

• *If you don't like heat then 1/2 cup chopped bell pepper can be substituted. If you love heat then keep the seeds and even add an extra jalapeno.
• **To make your own tortilla strips you can cut 6 corn tortillas in half and cut into strips. Then pour 1/2-inch of vegetable oil into a pot or saute pan and heat to 350 degrees. Fry half of the strips at a time until crisp, about 2 minutes, use a spicer to collect and strain then  transfer to paper towels to drain and season with salt right away.
• Nutrition estimate based on about 1.5 cups soup per serving. Does not include avocado or sour cream.

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Stuffed Pepper Soup

Stuffed Pepper Soup – all the flavors of a stuffed bell pepper in easy, hearty and comforting soup form!

Stuffed Pepper Soup

Servings: 6 Servings

Prep Time 10 minutes

Cook Time 40 minutes

Ingredients

• 1 lb lean ground beef
• 2 Tbsp olive oil, divided
• Salt and freshly ground black pepper
• 1 small yellow onion chopped (1 cup)
• 1 cup chopped red bell pepper (a little over 1/2 of a medium)
• 1 cup chopped green bell pepper
• 2 cloves garlic, minced
• 2 (14.5 oz) cans petite diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can low-sodium beef broth
• 2 1/2 Tbsp chopped fresh parsley, plus more for garnish
• 1/2 tsp dried basil*
• 1/2 tsp dried oregano
• 1 cup uncooked long grain white or brown rice (I love both options)
• Cheddar or mozzarella cheese, for serving (optional)

Instructions

1. In a large pot heat 1 Tbsp olive oil over medium heat, once hot add beef to pot and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Drain beef and pour onto a plate lined with paper towels, set aside.
2. Heat remaining 1 Tbsp olive oil in pot then add onions, red bell pepper, green bell pepper and saute 3 minutes, then add garlic and saute 30 seconds longer.
   
3. Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.

4. While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice into soup.**

5. Serve warm topped with optional cheese and garnish with fresh parsley.

Recipe Notes

• *For more flavor double up on the herbs. This is also good with 2 tsp Italian seasoning in place of basil and oregano.
• **For a thinner soup don't add all of the rice and for a thicker heartier soup add it all.
• **Also, if you plan on having it for leftovers the next day then don't add the rice to the pot of soup, just add it to each individual bowl, then reserve the rice in a separate container in refrigerator to add to the soup the next day (otherwise it would turn into mush).

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Cheddar Broccoli Potato Soup

This Cheddar Broccoli Potato Soup (AKA Cheesy Vegetable Chowder) is creamy, comforting and completely delicious!

Cheddar Broccoli Potato Soup

Servings: 6 people

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 5 1/2 Tbsp butter , divided
• 1 1/3 cups chopped carrots (about 3)
• 1 cup chopped celery (2 stalks)
• 1 cup chopped yellow onion (1 small)
• 2 cloves garlic , minced
• 3 cups low-sodium chicken broth
• 3 1/2 cups peeled and cubed russet potatoes , cut 1/2-inch to 3/4-inch thick (2 large)
• 3 cups chopped broccoli florets (from about 2 heads)
• 1/4 tsp dried thyme
• Salt and freshly ground black pepper
• 6 Tbsp all-purpose flour
• 3 cups milk (preferably 1% or 2%)
• 1/2 cup heavy cream
• 2 cups shredded sharp cheddar cheese (8 oz)
• 1/3 cup finely shredded parmesan cheese (1 oz)

Instructions

1. In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer.
2. Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.
3. Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).
4. Cook stirring constantly until mixture begins to gently boil and thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm.

Recipe Notes

• This broccoli potato cheese soup won't freeze well because of the dairy. If making in advance, store in the fridge for 1-2 days.
• If you don't have cheddar, try using a good melting cheese such as Gruyere cheese. A little blue cheese would also work really well.
• You could also use cauliflower instead of broccoli in this vegetarian potato soup recipe.

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Chicken Pot Pie Soup

Chicken Pot Pie Soup

 Servings: 6

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Ingredients

• 6 Tbsp butter, divided
• 1 1/4 cups chopped yellow onion (1 medium)
• 1 Tbsp minced garlic
• 1 cup diced celery (about 3 ribs)
• 1 cup peeled and diced carrots (about 2 carrots)
• 2 1/2 cups low-sodium chicken broth
• 2 cups (heaping) peeled and diced russet potatoes, 1/2-inch dice (2 medium potatoes)
• 2 tsp minced fresh thyme (or 1 tsp dried)
• 2 tsp minced fresh rosemary (or 1 tsp dried)
• 2 bay leaves
• Salt and freshly ground black pepper
• 6 Tbsp all-purpose flour
• 2 cups milk
• 1/2 cup heavy cream
• 1 cup frozen or fresh peas
• 1 cup frozen corn (optional)
• 3 cups cooked shredded chicken (preferably bone-in cooked or rotisserie)
• 3 Tbsp chopped fresh parsley

Instructions

1. Melt 1 Tbsp butter in a large pot over medium-high heat. Add in onion, carrot and celery and saute 3 minutes. Add garlic and saute 1 minute longer.
2. Add chicken broth, potatoes, thyme, rosemary, bay leaves and season with salt and pepper to taste. 
3. Cover and bring soup to a low boil then reduce heat to medium-low, (press veggies down into broth) and allow to simmer, stirring occasionally, until potatoes are almost fully tender, about 15 minutes.
4. Meanwhile in a medium saucepan set over medium heat, melt remaining 5 Tbsp butter. Stir in flour and cook mixture, stirring constantly for 1 1/2 minutes. While whisking slowly pour in milk into flour mixture.
5. Season with salt and pepper to taste. Cook mixture, stirring constantly until thickened (don't boil). Stir in cream then remove from heat, cover with lid.
6. Add peas and corn to soup mixture with vegetables (once potatoes are almost fully tender) and heat through for a few minutes.
7. Stir milk mixture and chicken into soup. If desired you can thin soup with a little chicken broth if needed.
8. Remove bay leaves, stir in parsley and serve warm, with biscuits if desired (not included in nutritional estimate).

Recipe Notes

I like to serve with biscuits (not included in nutrition estimate). Try it with:

• classic buttermilk biscuits
• quick and easy drop biscuits
• parmesan biscuits (recipe follows below recipe box)
• cheddar chive biscuits

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Bean Soup {Tuscan Style}

Bean Soup {Tuscan Style}

 

 Servings: 4

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 3 Tbsp extra virgin olive oil, divided
• 1 cup chopped yellow onion (1 small)
• 3/4 cup chopped carrot (1 large)
• 1/2 cup diced celery (2 small ribs, slice somewhat thin)
• 5 garlic cloves, minced (nearly 2 Tbsp)*
• 2 (14.5 oz) cans low-sodium chicken broth
• 1 1/2 tsp Italian seasoning
• 1 small parmesan rind, plus about 6 Tbsp shredded parmesan for serving
• Salt and freshly ground black pepper, to taste**
• 2 (14.5 oz) cans cannellini beans or great northern beans, drained and rinsed
• 2 cups (packed) fresh spinach, roughly chopped

Instructions

1. Heat 1 Tbsp extra virgin olive oil in a pot over medium heat. Add onion, carrot, celery and saute 4 minutes.
2. Add garlic and saute 1 minute longer.
3. Pour in chicken broth, Italian seasoning and add parmesan rind. Season with pepper and lightly with salt to taste (wait until the end to add more salt, the rind will infuse some salt to the soup).
4. Cover soup with lid, bring soup to a light boil, then reduce heat to medium-low and let simmer until veggies are tender, about 12 - 15 minutes.
5. Add beans and spinach, let heat just until spinach wilts, about 30 seconds.
6. Remove from heat. Mash up about half the beans with a potato masher (this helps make the brother creamier and heartier).
7. Remove parmesan rind. Drizzle individual servings of soup with remaining 2 Tbsp extra virgin olive oil (or more to taste) and top with parmesan.

Recipe Notes

• *If you don't love garlic you can reduce this to 2 - 3 cloves, but it really gives the soup a lot of flavor so you may want to replace with more herbs.
• **If you are wanting to reduce sodium in the recipe for a healthier option you can use unsalted chicken broth, unsalted canned beans and just lightly season the soup with salt. Just keep in mind it will taste a bit more flat.
• Wanting to amp up the flavor? You can finish the soup with some chopped fresh basil, parsley or oregano. Or try it with a spritz of fresh lemon.

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Chicken Avocado Lime Soup

Chicken Avocado Lime Soup

Chicken Avocado Lime Soup

• Servings: 6 servings

• Prep Time 15 minutes    

• Cook Time 20 minutes    

• Total Time 35 minutes    

Ingredients

•     1 1/2 lbs boneless skinless chicken breasts,* or 3 cups rotisserie chicken
•     1 Tbsp olive oil
•     1 cup chopped green onions (including whites, mince the whites)
•     2 jalapeños , seeded and minced (leave seeds if you want soup spicy, omit if you don't like heat)
•     3 cloves garlic , minced
•     4 (14.5 oz)cans low-sodium chicken broth
•     2 Roma tomatoes , seeded and diced
•     1/2 tsp ground cumin
•     Salt and freshly ground black pepper
•     1/3 cup chopped cilantro
•     3 Tbsp fresh lime juice
•     3 medium avocados , peeled, cored and diced
•     Tortilla chips , monterrey jack cheese, sour cream for serving (optional)

Instructions

1.     In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing.
2.     Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts if using (otherwise wait to add rotisserie chicken until the end). Bring mixture to a boil over medium-high heat.
3.     Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 - 15 minutes (cook time will vary based on thickness of chicken breasts).
4.     Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice, and rotisserie chicken if using.
5.     Add avocados to soup just before serving (if you don't plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving). Serve with tortilla chips, cheese and sour cream if desired.
6.     *For thicker chicken breasts, cut breasts in half through the length (thickness) of the breasts, they will cook faster and more evenly.
   

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