hearty soups

An easy to make, a minestrone soup recipe that tastes 1000 times better than the Olive Garden's version! My minestrone soup is loaded with good for you veggies, like spinach and zucchini. It's also protein packed with red kidney beans and great northern beans. You'll be full for hours from this healthy, nutritious soup!

Homemade Minestrone Soup (Slow Cooker)

(14.5 oz) diced tomatoes

tomato paste

sun-dried tomato pesto (homemade or store-bought)

rind

vegetable stock

water

carrots, diced

celery, diced

white onion, diced

oregano

rosemary (or 1/2 teaspoon dried)

bay leaves

salt and pepper

(15 oz) red kidney beans, drained and rinsed

(15 oz) great northern beans, drained and rinsed

zucchini, diced

tubular (ditalini) pasta

green beans, thawed

baby spinach, chopped

Parmesan cheese,

Add the diced tomatoes, tomato paste, tomato pesto,...

Add the diced tomatoes, tomato paste, tomato pesto, parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker. Season with salt and pepper to taste and cook on low heat 6-8 hours or high 3-4 hours.

Add in red kidney beans, great northern beans,...

Add in red kidney beans, great northern beans, zucchini, and pasta and cook on high heat for an additional 20- 25 minutes until pasta is tender. Stir in the spinach and green beans and cook for an additional 5 minutes until heated through. Serve warm topped with parmesan cheese and garlic toasts.

Looking for an easy chili recipe? This Chili Mac & Cheese from Delish.com is insane.

Chili Mac & Cheese

canola oil

white onion, chopped

garlic,

beef

tomatoes

kidney beans, drained and rinsed

tbsp. chili powder

cumin

cayenne pepper

chicken broth

pasta,

c. shredded cheddar

chives,

Very good. Made this for a Sunday gathering, added a can of black beans, upped the ground beef to 2 lbs., the noodles (we use Muellers Jumbo Ridged Elbows for a lot of these recipes-perfect) to 1 lb, and substituted a packet of taco seasoning for the spices, upped the cheese until we thought it looked like enough-didn't measure-and set various hot sauces on the table. Served with cornbread. It has been requested again for  a "tweener"  dinner ("tweeners" is what we call the weekends between Thanksgiving and Christmas!)

This was really good, but definitely more chili than mac.

Delicious and easy!! 
I added more noodles and cheese

Had mine for years and it’s wonderful- a real workhorse

Perfect. I substituted ground sausage for the beef just cause I had some to use up. Its quite spicy enough without cayenne pepper fyi. Really love it and will make again and again. Its so easy too. Thank you

Delicious, easy and lots of food for modest price.

I liked it and so easy. I did add salt and pepper but I thought about adding fire roasted corn, so glad that someone had already thought of this.

https://streaming.hearstdigitalstudios.com/manual_upload/57d312d6e694aa77e8fbda4d/mp4/Chili_Mac___Cheese_Final_V2_1473450720_4000_hd_v3.mp4

This chili mac & cheese is the best of both comforting worlds...grab a spoon.

Have a hearty bowl of Instant Pot Lentil Soup—done in 18 minutes!

Instant Pot Lentil Soup

onion,

carrot,

celery,

c. green lentils

thyme

Italian seasoning

Kosher salt

black pepper

c. low-sodium chicken or vegetable broth

c. baby spinach

Parmesan,

This turned out awesome for me. No mushiness. I have neuropathy, so on days where my hands hurt too much, I use a bag of frozen peas and carrots as a substitute. Perhaps the mushiness has to do with sautéing the veggies beforehand? I also microwave any liquids that I add to instant pot meals as this speeds up pressure time.

I make this soup with Italian sweet sausage and Swiss chard, it was excellent!

Nutrition Values for 1 Serving (1 Cup)
Servings per Container: 6 Cups

Cals-                89
Carbs-             16.1g
Fat-                  0.5g
Sat. Fat-           0.1g
Protein-            6.2g       
Sodium-           380mg
Fiber-               6.7g
Sugar-              2.5g
Calcium %-      12.1
Iron %-             16.1    
Potassium-       215.9mg
Vitamin A %-    155.2
Vitamin C %-    6.9

Really tasty I traded out 2 cups of broth for tomato sauce, used a lentil mix, and sautéed the aromatics first. So easy thank you!

Thus was simple and delicious!  Only added one extra can tomatoes and more carrots.  Served with kielbasa on the side, I’m vegan, but my family liked the addition.

I found this soup to be very bland, and the spinachruined it for me. I would attempt this again, but I think I would add a lot of more veggies, and add chiffonade kale instead of the spinach. I also need to figure out what seasonings to add to give this dish some flavor.

I made this for dinner tonight and it was fantastic. I added some pasta for my son and he loved it.
great wholesome recipe!

Perfect recipe.  Dinner was so fast, economical and nutritious.  I used kale because it was on hand.  Yum!

Delicious and oh so easy. I sautéed the veggies with the Italian seasoning to develop the flavours then added the rest of the ingredients. I used 4 1/2 c. of broth and pressure cooked it for 19 min with quick release. I might add a little more broth next time.

Made this to freeze for later. My daughter took a taste and the entire pot was gone by the next evening. Never made it to the freezer. Family loved it. And, I doubled the recipe. My daughter is vegan so we skipped the cheese and I used a combo of homemade mushroom and veggie broth.

Absolutely delish!  I also, like other reviewers,  used a full pound of lentils doubling the recipe.  I more than doubled the carrots, celery and garlic.  This is a new fall favorite for sure.  Thank you for a wonderful recipe!

Great recipe!! I added mushrooms as well and it turned out great! Will be making again

Absolutely delicious!
This is my very first recipe I have made in my instant pot. I’m new to instant pots so I was skeptical that this would cook in 18 minutes without soaking the green lentils overnight. It did. I must agree with other comments that the lentils were overcooked. Next time I will decrease the time. I added an extra carrot, 2 extra stalks of celery and 3 extra cups of spinach. I like thick soup and this was perfect.

well- it was a first for me- so I sautéd veggies as the reviews suggested - and then followed the rest of the recipe— but when we returned from our family jog— we had the burn warning and were a bit nervous to open it— we had no liquid remaining- so it wasn’t in soup form- more of a lentil side... as far as flavor is concerned -it was delicious (I just carefully scraped the top layer to serve (my kids have endured worse:) - but did anyone else have an issue with insufficient liquid? Or... just me?

Just tried this and it's pretty tasty. The flavor reminds me of cabbage soup. My only critiques would be that it needs a kick of spice and I could do without the spinach.

https://streaming.hearstdigitalstudios.com/7b135073-9af9-461b-8c60-dc3cc154b29f/video_rover_16x9_1080p_hd_1538169950_6442.mp4

Make The Best Chicken Ever—In Your Instant Pot!

This hearty Leftover Prime Rib Beef Barley Soup with Mushrooms will leave you planning to make a lot more prime rib roast in the very near future!

Leftover Prime Rib Beef Barley Soup with Mushrooms

olive oil ((extra virgin))

yellow onion ((small yellow or white onion, diced))

garlic

rosemary

Tbsp basil ((fresh, chopped - more for garnish, if desired))

Tbsp butter

carrots ((small to medium, chopped))

parsnip ((small to medium, chopped))

leeks

celery

tomatoes ((small, chopped))

mushrooms

Tbsp horseradish

each, salt & pepper

red wine

beef broth

quick barley ((quick

lb prime rib roast ((leftovers, chopped into 1 inch bite size portions))

tbsp red wine vinegar

In a large stock pot, add the olive oil to the pot and bring the heat to medium high. Add the onion and garlic and saute with rosemary sprig, bay leaves, and basil for 2-4 minutes. Add the butter, then the rest of the vegetables (carrots, parsnip, leeks, celery, tomatoes, and mushrooms). Cook for 8-10 minutes, stirring occasionally.

Once your vegetables have softened, add the tomato paste along with the grated horseradish and then season with salt and pepper. Stir until the paste is evenly distributed throughout the soup, stirring until it turns a deep red color (about 3 minutes).

Add the red wine and stir into the vegetable base, removing any sticking vegetables from the bottom of the stock pot. Cook for about 3 minutes, reducing the wine by at least half.

Add the cut leftover prime rib beef portions and the first 6 cup portion of beef broth. Stir to combine, cover, and allow to simmer on low for about 70-75 minutes.

While the soup is simmering (about 40-45 minutes into the simmering period), bring a second sauce pan with 3 cups of the broth to a boil. Add the barley and cook at a low boil over medium heat until al dente, about 20 minutes. The liquid will not be absorbed completely, do not drain off excess broth.

When the soup has simmered for about 70-75 minutes, and the barley has cooked, combine the barley and broth with the soup. Stir, cover and simmer for an additional 10-12 minutes or until the barley is tender.

Top 6 hearty soups recipes from across the web

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Homemade Minestrone Soup (Slow Cook...

Chili Mac & Cheese

Instant Pot Lentil Soup

Leftover Prime Rib Beef Barley Soup...

Homemade Minestrone Soup (Slow Cook...

Homemade Minestrone Soup (Slow Cook...

Top 6 hearty soups recipes from across the web

The most viewed hearty soups recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Minestrone Soup (Slow Cook...

Chili Mac & Cheese

Instant Pot Lentil Soup

Leftover Prime Rib Beef Barley Soup...

Homemade Minestrone Soup (Slow Cook...

Homemade Minestrone Soup (Slow Cook...

The most viewed hearty soups recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine