21 Hearty Protein-Packed Soups That Will Keep Your Tummy & Tastebuds Happy

When you’re looking for a warm and filling meal, hearty soups are the way to go. They not only warm you up but also keep your tummy satisfied. 

Whether you’re in the mood for something meaty or a veggie-packed option, there’s a soup here for everyone. These recipes are simple to make and full of flavor, so you can enjoy each bite. 

1. Vegetable Bean Soup

This soup is full of healthy vegetables and beans, making it hearty and filling. Start by heating some olive oil in a big pot. Then, add chopped onion, carrots, and celery. Cook until they are soft. 

Next, stir in minced garlic and cook for a minute. Add diced tomatoes, vegetable broth, a can of drained and rinsed beans (like kidney and cannellini), and your favorite vegetables, such as green beans, corn, or zucchini.

Season with salt, pepper, and Italian herbs. Let it simmer until the vegetables are tender, and enjoy a warm bowl full of goodness.

• Prep time: 15 minutes
• Cook time: 30 minutes
• Servings: 6

Ingredients:

• 1 tbsp olive oil
• 1 large yellow onion, chopped
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 (28-ounce) can diced tomatoes, undrained
• 6 cups vegetable broth
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 cup chopped green beans
• 1 cup corn (frozen or fresh)
• 1 medium zucchini, chopped
• 2 tsp Italian seasoning
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Stir in the minced garlic and cook for 1 minute until fragrant.
3. Add the diced tomatoes, vegetable broth, and Italian seasoning. Bring to a simmer.
4. Add both cans of beans. Optional: Take ½ cup of the cannellini beans and mash them with a fork before adding to create a creamier broth.
5. Stir in the green beans and corn. Simmer for 15 minutes.
6. Add the chopped zucchini and cook for another 5-10 minutes, until all vegetables are tender.
7. Season generously with salt and pepper to taste. Serve hot, garnished with fresh parsley.

2. Homemade Chicken Noodle Soup

For a comforting bowl of chicken noodle soup, begin by cooking chopped onion, carrots, and celery in a pot with a little olive oil until they are soft. Then, add garlic and cook for another minute. 

Pour in chicken broth and bring it to a boil. Add diced cooked chicken and egg noodles to the pot, cooking until the noodles are tender.

Season with salt, pepper, and fresh parsley for a burst of flavor. This soup is perfect for a chilly day or when you need a little comfort.

• Prep time: 10 minutes
• Cook time: 20 minutes
• Servings: 6

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 3 cups shredded cooked chicken (a rotisserie chicken works perfectly)
• 6 ounces wide egg noodles
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste

Instructions:

1. In a large pot over medium heat, heat the olive oil. Add the onion, carrots, and celery and cook until tender, about 5 minutes. Stir in the garlic and cook for 1 more minute.
2. Pour in the chicken broth, increase heat to high, and bring to a boil.
3. Add the egg noodles and cook according to package directions, usually 8-10 minutes, until tender.
4. Stir in the shredded chicken and fresh parsley. Reduce heat to low and let it warm through for 2 minutes.
5. Season with salt and pepper to taste. Serve immediately.

3. 30-Minute Cheesy Chicken Cordon Bleu Soup

This creamy soup tastes just like classic chicken cordon bleu. Start by cooking chopped onion and garlic in butter until soft. Then, add chicken broth and bring it to a boil. Stir in diced cooked chicken, cubed ham, and egg noodles. 

Cook until the noodles are tender. Next, lower the heat and mix in shredded Swiss cheese and heavy cream, stirring until the cheese melts.

Season with salt and pepper, and serve it hot. This soup is a delicious and quick meal you can enjoy on busy nights.

• Prep time: 10 minutes
• Cook time: 20 minutes
• Servings: 6

Ingredients:

• 2 tbsp butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 2 cups diced cooked chicken
• 1½ cups cubed cooked ham
• 4 ounces egg noodles
• 1 cup heavy cream
• 1½ cups shredded Swiss cheese
• Salt and black pepper to taste

Instructions:

1. Melt butter in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic and cook for 1 minute.
2. Pour in the chicken broth and bring to a boil. Add the diced chicken, ham, and egg noodles.
3. Cook for 8-10 minutes, or until the noodles are al dente.
4. Reduce the heat to low. Slowly whisk in the heavy cream.
5. Gradually add the shredded Swiss cheese, stirring constantly until the cheese is completely melted and the soup is smooth. Do not let it boil after adding the cheese.
6. Season with salt and pepper to taste. Serve hot.

4. V8 Minestrone Soup

For a colorful and healthy minestrone soup, heat some olive oil in a pot and add chopped onion, carrots, and celery. Cook until soft, then add minced garlic and cook for another minute. Pour in V8 juice, vegetable broth, and diced tomatoes. 

Add a mix of vegetables like green beans, zucchini, and corn, along with some pasta. Season with Italian herbs, salt, and pepper. Let it simmer until everything is cooked, and enjoy a bowl of this vibrant and tasty soup.

• Prep time: 15 minutes
• Cook time: 25 minutes
• Servings: 8

Ingredients:

• 1 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 4 cups V8 juice
• 4 cups vegetable broth
• 1 (15-ounce) can diced tomatoes
• 1 (15-ounce) can kidney beans, rinsed
• 1 cup small shell pasta
• 1 cup chopped green beans
• 1 cup chopped zucchini
• 2 tsp Italian seasoning
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until soft (about 7 minutes). Add garlic and cook for 1 minute.
2. Pour in the V8 juice, vegetable broth, and diced tomatoes. Add the kidney beans and Italian seasoning. Bring to a simmer.
3. Stir in the pasta and green beans. Cook for 8 minutes.
4. Add the zucchini and continue to cook for another 5-7 minutes, until pasta and all vegetables are tender.
5. Season with salt and pepper. Serve hot, topped with Parmesan cheese.

5. Turkey Club Soup

This soup gives you the flavors of a turkey club sandwich in a bowl. Start by cooking chopped onion, celery, and carrots in a pot with olive oil until they soften. Add diced cooked turkey and cook for a few minutes. 

Then, pour in chicken broth and bring it to a boil. Stir in cooked bacon pieces, diced tomatoes, and a handful of lettuce. Season with salt and pepper.

To finish, sprinkle some shredded cheese on top before serving. It’s a hearty and satisfying soup that feels like a meal.

• Prep time: 10 minutes
• Cook time: 20 minutes
• Servings: 4

Ingredients:

• 6 slices bacon, chopped
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 6 cups chicken broth
• 2 cups diced cooked turkey
• 1 (14.5-ounce) can diced tomatoes, drained
• 1 cup chopped romaine lettuce
• Salt and pepper to taste
• 1 cup shredded cheddar cheese for garnish

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving 1 tablespoon of bacon grease in the pot.
2. Add the onion and celery to the pot and cook in the bacon grease until softened, about 5 minutes.
3. Pour in the chicken broth and diced tomatoes. Bring to a boil.
4. Stir in the diced turkey and the cooked bacon. Reduce heat and simmer for 10 minutes.
5. Remove from heat and stir in the chopped romaine lettuce.
6. Season with salt and pepper. Ladle into bowls and top with shredded cheddar cheese.

6. Reuben Sandwich Soup

For a twist on the classic Reuben sandwich, start by cooking chopped onion in a pot with butter until it softens. Add corned beef, sauerkraut, and diced tomatoes. 

Pour in beef broth and bring it to a boil. Stir in some heavy cream for a rich texture, and season with salt, pepper, and caraway seeds.

Top each bowl with shredded Swiss cheese and serve with rye bread on the side for dipping. This soup is a fun and flavorful way to enjoy a favorite sandwich.

• Prep time: 10 minutes
• Cook time: 20 minutes
• Servings: 4

Ingredients:

• 2 tbsp butter
• 1 medium onion, chopped
• 1 pound cooked corned beef, diced
• 1 (14-ounce) can sauerkraut, drained and rinsed
• 4 cups beef broth
• 1 cup heavy cream
• 1 tsp caraway seeds
• Salt and pepper to taste
• 1½ cups shredded Swiss cheese
• Rye bread croutons for serving

Instructions:

1. Melt butter in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Stir in the diced corned beef and drained sauerkraut, cooking for 2 minutes to combine the flavors.
3. Pour in the beef broth and add the caraway seeds. Bring the soup to a simmer.
4. Reduce heat to low and stir in the heavy cream. Heat gently for 2-3 minutes, but do not boil.
5. Season to taste with salt and pepper.
6. Ladle into bowls and top generously with shredded Swiss cheese. Serve immediately with rye croutons.

7. Pepperoni Pizza Soup in Bread Bowls

This soup is a fun way to enjoy pizza flavors. Begin by cooking chopped onion and garlic in a pot with olive oil until soft. Add diced tomatoes, pizza sauce, and chicken or vegetable broth.

Stir in sliced pepperoni, Italian seasoning, and your choice of vegetables like bell peppers and mushrooms. 

Let it simmer for a few minutes. To serve, hollow out some bread rolls to make bowls and ladle the hot soup inside. Top with shredded mozzarella cheese and a sprinkle of oregano for a delicious, cheesy treat.

• Prep time: 15 minutes
• Cook time: 20 minutes
• Servings: 4

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup sliced pepperoni
• 1 (15-ounce) can pizza sauce
• 1 (14.5-ounce) can diced tomatoes
• 4 cups chicken broth
• 1 green bell pepper, chopped
• 1 cup sliced mushrooms
• 2 tsp Italian seasoning
• 4 small, round crusty bread rolls (boules)
• 1 cup shredded mozzarella cheese

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion and bell pepper until soft, about 5 minutes. Add garlic and cook for another minute.
2. Add the pepperoni and cook for 2 minutes until it begins to crisp slightly.
3. Stir in the pizza sauce, diced tomatoes, chicken broth, mushrooms, and Italian seasoning. Bring to a simmer and cook for 15 minutes.
4. While the soup simmers, prepare the bread bowls. Slice off the top 1 inch of each bread roll. Hollow out the inside, leaving a ½-inch wall.
5. Ladle the hot soup into the bread bowls. Top generously with shredded mozzarella cheese.
6. Optional: Place the filled bowls on a baking sheet and broil for 1-2 minutes until the cheese is melted and bubbly.

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8. Chicken Pot Pie Soup

For a comforting chicken pot pie soup, start by cooking chopped onion, carrots, and celery in a pot with butter until soft. Add diced cooked chicken and stir for a minute. Pour in chicken broth and add frozen peas and corn. 

Then, mix in heavy cream for a rich flavor. To thicken the soup, you can add a little flour or cornstarch mixed with water. Season with salt, pepper, and thyme. Serve this warm soup with biscuits or crusty bread for a cozy meal.

• Prep time: 10 minutes
• Cook time: 25 minutes
• Servings: 6

Ingredients:

• 4 tbsp butter
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 1/4 cup all-purpose flour
• 6 cups chicken broth
• 3 cups diced cooked chicken
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup heavy cream
• 1 tsp dried thyme
• Salt and black pepper to taste
• Biscuits or crusty bread for serving

Instructions:

1. Melt butter in a large pot over medium heat. Add onion, carrots, and celery and cook until tender, about 7 minutes.
2. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
3. Slowly whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring occasionally, until it begins to thicken (about 5 minutes).
4. Stir in the diced chicken, frozen peas, corn, and thyme. Simmer for 10 minutes.
5. Reduce heat to low and stir in the heavy cream. Season well with salt and pepper.
6. Serve hot with warm biscuits for dipping.

9. Slow Cooker Italian White Bean Soup

For a hearty and flavorful soup, you’ll start by soaking white beans overnight. In the morning, drain the beans and add them to your slow cooker along with chopped onion, diced carrots, and celery. 

Pour in vegetable broth and add crushed tomatoes, minced garlic, and Italian seasoning. You can also add a bay leaf for extra flavor. Stir everything together and cook on low for 6-8 hours or high for 3-4 hours until the beans are tender.

Before serving, remove the bay leaf and season with salt and pepper. This soup is great with some crusty bread on the side.

• Prep time: 15 minutes
• Cook time: 6-8 hours on low
• Servings: 8

Ingredients:

• 1 pound dried cannellini or Great Northern beans, rinsed
• 1 large onion, chopped
• 3 carrots, chopped
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups vegetable broth
• 1 (15-ounce) can crushed tomatoes
• 2 tsp Italian seasoning
• 1 bay leaf
• Salt and pepper to taste
• Extra virgin olive oil and crusty bread for serving

Instructions:

1. Place the rinsed beans in a 6-quart slow cooker.
2. Add the onion, carrots, celery, garlic, vegetable broth, crushed tomatoes, Italian seasoning, and bay leaf. Stir to combine.
3. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beans are completely tender.
4. Remove the bay leaf. Season generously with salt and pepper.
5. Serve hot, drizzled with a little extra virgin olive oil and with a side of crusty bread.

10. 30-Minute Italian Sausage & Pepper Soup

For a quick and delicious soup, start by cooking crumbled Italian sausage in a large pot over medium heat until it’s browned. Once the sausage is cooked, add chopped bell peppers and onion, and cook until they are soft. 

Next, stir in minced garlic and cook for about a minute. Pour in chicken broth, diced tomatoes, and Italian seasoning. Bring it to a boil, then add small pasta like ditalini or macaroni.

Cook until the pasta is tender. Season with salt and pepper, and enjoy this hearty soup in about 30 minutes!

• Prep time: 5 minutes
• Cook time: 25 minutes
• Servings: 6

Ingredients:

• 1 pound mild or hot Italian sausage, casings removed
• 1 large onion, chopped
• 2 bell peppers (any color), chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 tsp Italian seasoning
• 1 cup small pasta, like ditalini or small shells
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions:

1. In a large pot over medium-high heat, cook the Italian sausage, breaking it up with a spoon, until browned. Drain off excess grease.
2. Add the onion and bell peppers to the pot and cook until softened, about 5 minutes.
3. Stir in the garlic and cook for 1 minute until fragrant.
4. Pour in the chicken broth, diced tomatoes, and Italian seasoning. Bring to a rolling boil.
5. Add the pasta and cook for 8-10 minutes, or until al dente.
6. Season with salt and pepper. Serve immediately, topped with Parmesan cheese.

11. Instant Pot Creamy Red Lentil Soup

For a smooth and creamy soup, you’ll begin by sautéing chopped onion, garlic, and ginger in your Instant Pot until soft. Then, add rinsed red lentils, diced carrots, and vegetable broth. Season with cumin, coriander, and a little salt. 

Close the lid and cook on high pressure for about 10 minutes. Once done, let the steam release naturally for a few minutes, then carefully release any remaining steam. Blend the soup until smooth, and stir in some coconut milk for creaminess.

• Prep time: 10 minutes
• Cook time: 15 minutes
• Servings: 6

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1½ cups red lentils, rinsed
• 6 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 cup full-fat coconut milk
• Salt to taste
• Fresh cilantro and a squeeze of lime for serving

Instructions:

1. Set the Instant Pot to the Sauté function. Add olive oil, onion, and carrots and cook until soft, about 5 minutes.
2. Stir in the garlic and ginger and cook for 1 minute more.
3. Press Cancel. Add the rinsed lentils, vegetable broth, cumin, and coriander. Stir to combine.
4. Secure the lid, set the valve to Sealing, and cook on HIGH pressure for 10 minutes.
5. When finished, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining steam.
6. Use an immersion blender to blend the soup until completely smooth.
7. Stir in the coconut milk and season with salt. Serve topped with fresh cilantro and a squeeze of lime juice.

12. Ravioli & Meatball Soup with Garlic Bread Croutons

To create this fun soup, start by cooking meatballs in a large pot until they are browned. Then, add chopped onion and cook until soft. Pour in chicken broth and bring it to a boil. Add frozen or fresh ravioli and cook until they float to the top. 

You can also add spinach or kale for some greens. For garlic bread croutons, slice some bread, brush with garlic butter, and toast until golden.

Serve the soup in bowls, topped with the croutons for a delicious twist!

• Prep time: 10 minutes
• Cook time: 20 minutes
• Servings: 4-6

Ingredients:

• 1 pound frozen mini meatballs
• 1 medium onion, chopped
• 8 cups beef or chicken broth
• 1 (16-ounce) package frozen cheese ravioli
• 2 cups fresh spinach
• 2 slices of bread, cubed
• 1 tbsp butter, melted
• 1/2 tsp garlic powder
• Grated Parmesan cheese for serving

Instructions:

1. In a large pot over medium-high heat, brown the frozen meatballs on all sides. Add the onion and cook until softened, about 4 minutes.
2. Pour in the broth and bring to a boil.
3. Add the frozen ravioli and cook according to package directions, until they float to the top and are tender.
4. While the ravioli cooks, toss the bread cubes with melted butter and garlic powder. Toast in a skillet or air fryer until golden and crisp.
5. Stir the spinach into the soup until it wilts, about 1 minute.
6. Ladle the soup into bowls and top with garlic bread croutons and Parmesan cheese.

13. Leftover Turkey Noodle Soup

This soup is perfect for using up leftover turkey. Start by cooking chopped onion, carrots, and celery in a pot with olive oil until soft. Then, add diced turkey and cook for a few more minutes. 

Pour in chicken broth and bring it to a boil. Add egg noodles and cook until they are tender. Season with salt, pepper, and fresh herbs like thyme or parsley. This comforting soup is easy to make and a great way to enjoy your leftover turkey.

• Prep time: 10 minutes
• Cook time: 25 minutes
• Servings: 6

Ingredients:

• 1 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 8 cups turkey or chicken broth
• 3 cups shredded leftover turkey
• 6 ounces wide egg noodles
• 1 tsp dried thyme
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 7 minutes.
2. Pour in the broth and bring to a boil.
3. Stir in the egg noodles and thyme. Cook for 8-10 minutes, or until noodles are tender.
4. Add the leftover turkey and fresh parsley. Stir and heat through for 2 minutes.
5. Season well with salt and pepper. Serve hot.

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14. Instant Pot Chicken & Wild Rice Soup

For a comforting and hearty soup, begin by sautéing chopped onion, carrots, and celery in your Instant Pot until they soften. Next, add diced chicken breasts, wild rice, and chicken broth. Season with thyme, garlic powder, and a bit of salt and pepper. Close the lid and cook on high pressure for about 25 minutes. 

Once it’s done, let the steam release naturally for 10 minutes before releasing any remaining steam. Stir in heavy cream for a rich finish, and enjoy this delicious soup that warms you from the inside out.

• Prep time: 10 minutes
• Cook time: 30 minutes
• Servings: 6

Ingredients:

• 1 tbsp butter
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 cup wild rice blend, rinsed
• 6 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1 cup heavy cream
• Salt and pepper to taste

Instructions:

1. Set the Instant Pot to Sauté. Melt the butter, then add the onion, carrots, and celery. Cook until softened, about 5 minutes.
2. Add the chicken chunks and cook for 2 minutes until lightly browned.
3. Press Cancel. Add the rinsed wild rice, chicken broth, thyme, and garlic powder.
4. Secure the lid, set the valve to Sealing, and cook on HIGH pressure for 25 minutes.
5. Allow a 10-minute natural pressure release, then quick release the remaining steam.
6. Stir in the heavy cream and season with salt and pepper. Serve hot.

15. Slow Cooker Taco Soup

To make this tasty taco soup, start by browning ground beef in a skillet. Then, drain the fat and transfer the beef to your slow cooker. Add a can of black beans, a can of kidney beans, a can of corn, and a can of diced tomatoes. 

Stir in a packet of taco seasoning and some beef broth. You can also add chopped onion and bell pepper for extra flavor. Cover and cook on low for 6-8 hours or on high for about 3-4 hours.

Before serving, top your soup with shredded cheese, sour cream, and tortilla chips for a fun and flavorful meal.

• Prep time: 10 minutes
• Cook time: 6-8 hours on low
• Servings: 8

Ingredients:

• 1 pound ground beef
• 1 medium onion, chopped
• 1 (15-ounce) can black beans, rinsed
• 1 (15-ounce) can kidney beans, rinsed
• 1 (15-ounce) can corn, drained
• 1 (15-ounce) can diced tomatoes with green chiles (like Ro-Tel)
• 1 (1-ounce) packet taco seasoning
• 4 cups beef broth
• Toppings: Shredded cheese, sour cream, tortilla chips, avocado, cilantro

Instructions:

1. In a skillet over medium-high heat, brown the ground beef with the chopped onion. Drain the excess fat.
2. Transfer the beef and onion mixture to a 6-quart slow cooker.
3. Add the black beans, kidney beans, corn, diced tomatoes with green chiles, taco seasoning, and beef broth. Stir everything to combine.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
5. Stir well before serving. Ladle into bowls and serve with your favorite taco toppings.

16. Vegetable Beef Soup

For a hearty vegetable beef soup, begin by browning stew beef in a large pot with a bit of oil. Once the beef is browned, add chopped onion, carrots, and celery, and cook until they soften. 

Then, pour in beef broth and add diced tomatoes. You can also add frozen peas, green beans, and potatoes for extra veggies.

Season with salt, pepper, and Italian herbs. Let it simmer until the beef is tender, usually about 1 to 1.5 hours. This soup is warm and comforting, perfect for chilly days.

• Prep time: 20 minutes
• Cook time: 1.5 hours
• Servings: 8

Ingredients:

• 2 lbs beef stew meat, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups beef broth
• 1 (28-ounce) can diced tomatoes, undrained
• 2 medium potatoes, peeled and cubed
• 1½ cups frozen mixed vegetables (peas, corn, green beans)
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Pat the beef dry and season with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove beef and set aside.
2. Reduce heat to medium. Add onion, carrots, and celery to the pot and cook until soft, about 7 minutes. Add garlic and cook for 1 minute.
3. Return the beef to the pot. Pour in the beef broth, diced tomatoes, thyme, and bay leaf. Scrape up any browned bits from the bottom of the pot.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
5. Add the cubed potatoes and continue to simmer for another 20 minutes.
6. Stir in the frozen mixed vegetables and cook for 10 more minutes, until potatoes and beef are tender. Remove bay leaf and season to taste.

17. Kale White Bean Soup

This healthy soup is easy to make and packed with flavor. Start by cooking chopped onion and garlic in a pot with olive oil until they are soft. Then, add vegetable broth and bring it to a simmer. Stir in rinsed white beans and chopped kale. 

You can also add diced tomatoes and season with salt, pepper, and Italian seasoning. Let the soup simmer for about 20-30 minutes until the kale is tender. This soup is not only delicious but also full of nutrients.

• Prep time: 10 minutes
• Cook time: 25 minutes
• Servings: 6

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 2 (15-ounce) cans cannellini beans, rinsed and drained
• 1 large bunch of kale, stems removed and leaves chopped
• 1 (14.5-ounce) can diced tomatoes, optional
• 1 tsp Italian seasoning
• Red pepper flakes to taste
• Salt and pepper to taste
• Extra virgin olive oil and grated Parmesan for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Cook the onion until soft, about 5 minutes. Add the garlic and a pinch of red pepper flakes and cook for 1 minute.
2. Pour in the vegetable broth and bring to a simmer.
3. Stir in the white beans, diced tomatoes (if using), and Italian seasoning.
4. Add the chopped kale in batches, stirring until it wilts down.
5. Simmer for 15-20 minutes, until the kale is tender.
6. Season with salt and pepper. Serve drizzled with good olive oil and a sprinkle of Parmesan.

18. Slow Cooker Black Bean Soup

To make a flavorful black bean soup, start by rinsing and draining canned black beans. In your slow cooker, combine the beans with chopped onion, bell pepper, minced garlic, and diced tomatoes.

Pour in vegetable broth and season with cumin, chili powder, and salt. If you like a little heat, add some diced jalapeños.

Cover and cook on low for 6-8 hours or on high for about 3-4 hours. Before serving, you can blend part of the soup for a creamier texture and top it with avocado, sour cream, or cilantro.

• Prep time: 10 minutes
• Cook time: 6-8 hours on low
• Servings: 6

Ingredients:

• 2 (15-ounce) cans black beans, rinsed and drained
• 1 onion, chopped
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional)
• 1 (14.5-ounce) can diced tomatoes
• 4 cups vegetable broth
• 1 tbsp chili powder
• 2 tsp ground cumin
• Salt to taste
• Toppings: Sour cream, avocado, cilantro, lime wedges

Instructions:

1. Combine all ingredients (except toppings) in a 6-quart slow cooker. Stir well.
2. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
3. Before serving, scoop out about 2 cups of the soup and blend until smooth (using a regular or immersion blender). Stir the pureed soup back into the pot. This will make the soup creamy.
4. Season with salt to taste. Serve hot with desired toppings.

19. Lentil & Chard Soup with Pumpkin Seed-Cheddar Crisps

This soup is both healthy and delicious. Start by cooking chopped onion, carrots, and celery in a pot with olive oil until soft.

Then, add rinsed lentils, vegetable broth, and chopped chard. Season with salt, pepper, and thyme, and let it simmer until the lentils are tender. 

To make the pumpkin seed-cheddar crisps, mix pumpkin seeds with shredded cheddar cheese and bake until crispy. Serve the soup hot, topped with the crispy cheese seeds for a nice crunch.

• Prep time: 20 minutes
• Cook time: 40 minutes
• Servings: 6

Ingredients:

• For the Soup:
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1½ cups brown or green lentils, rinsed
  • 8 cups vegetable broth
  • 1 large bunch Swiss chard, stems chopped and leaves roughly chopped
  • 1 tsp dried thyme
  • Salt and pepper to taste
• For the Crisps:
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup raw pumpkin seeds (pepitas)

Instructions:

1. Make the Crisps: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Make 12 small mounds of shredded cheese, about 2 inches apart. Sprinkle pumpkin seeds on top of each mound. Bake for 5-7 minutes, until melted and the edges are golden brown. Let cool completely on the baking sheet until crisp.
2. Make the Soup: While crisps bake, heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and chopped chard stems. Cook until softened, about 8 minutes.
3. Add the rinsed lentils, vegetable broth, and thyme. Bring to a boil, then reduce heat and simmer for 30-40 minutes, until lentils are tender.
4. Stir in the chopped chard leaves and cook for 5 more minutes until wilted.
5. Season generously with salt and pepper. Serve the soup topped with the pumpkin seed-cheddar crisps.

20. North African Chickpea Soup

For a flavorful North African-inspired soup, start by sautéing chopped onion, garlic, and ginger in olive oil until soft. Add canned chickpeas, diced tomatoes, and vegetable broth. Stir in spices like cumin, coriander, and cinnamon for warm flavors. 

You can also add diced sweet potatoes and chopped spinach. Let the soup simmer for about 30 minutes until the sweet potatoes are tender. This soup is vibrant and aromatic, perfect for a cozy meal.

• Prep time: 15 minutes
• Cook time: 30 minutes
• Servings: 6

Ingredients:

• 1 tbsp olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper (or to taste)
• 2 large sweet potatoes, peeled and cubed
• 6 cups vegetable broth
• 1 (28-ounce) can diced tomatoes
• 2 (15-ounce) cans chickpeas, rinsed
• 4 cups fresh spinach
• Salt to taste
• Harissa and plain yogurt for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Stir in the garlic, ginger, cumin, coriander, cinnamon, and cayenne. Cook for 1 minute until very fragrant.
3. Add the sweet potatoes, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the sweet potatoes are fork-tender.
4. Stir in the chickpeas and spinach. Cook for 2-3 minutes until the spinach is wilted.
5. Season with salt to taste. Serve hot, with a swirl of plain yogurt and a dot of harissa for extra spice.

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21. Fragrant Seafood Stew

To create a fragrant seafood stew, begin by cooking chopped onion, garlic, and bell pepper in a pot with olive oil until they are soft.

Add diced tomatoes and seafood broth, bringing it to a simmer. Then, stir in a mixture of seafood, such as shrimp, scallops, and white fish. 

Season with salt, pepper, and fresh herbs like parsley or dill. Let it cook until the seafood is cooked through, usually about 5-10 minutes. Serve this delicious stew with crusty bread for a complete meal.

Each recipe is easy to make and offers a variety of tastes and ingredients, so you can find something you love. These soups are perfect even if you’re cooking for yourself or sharing with friends and family.

• Prep time: 15 minutes
• Cook time: 25 minutes
• Servings: 4

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 4 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 4 cups seafood or vegetable broth
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 1 pound firm white fish (like cod or halibut), cut into 2-inch chunks
• 1 pound large shrimp, peeled and deveined
• 1/2 pound scallops
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• Crusty bread for serving

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat. Sauté the onion and bell pepper until soft, about 7 minutes. Add the garlic and cook for 1 minute.
2. Pour in the white wine and cook for 2 minutes, scraping up any bits from the bottom of the pot.
3. Stir in the crushed tomatoes and broth. Bring to a simmer and cook for 15 minutes to allow the flavors to meld.
4. Gently add the fish, shrimp, and scallops to the pot. Reduce heat to low and simmer gently for 5-7 minutes, until the fish is flaky and the shrimp are pink and opaque. Do not overcook.
5. Remove from heat and gently stir in the fresh parsley. Season with salt and pepper.
6. Serve immediately with plenty of crusty bread for dipping.