one pot soup

Quick and easy beef barley soup recipe, made with simple ingredients in one pot on stovetop. A weeknight meal loaded with Italian seasoning, vegetables, tender beef.

One Pot Beef Barley Soup

tbsp Butter (Unsalted)

tbsp Oil

Onion (Finely chopped)

tbsp Garlic (Finely minced)

Salt (To taste)

Pepper (To taste)

Italian seasoning

Tomato sauce (Or crushed tomatoes)

tbsp Tomato paste

Beef broth (Low sodium)

2-3 medium Potatoes (Peeled, Diced, Cut into 1 inch cubes)

Celery (Diced)

Carrots

Peal barley

Corn (Frozen)

Peas (Frozen)

Fresh parsley (Roughly chopped, For garnish)

Heat butter and oil in a large nonstick pot over medium high heat.&nbsp;

Then, saute onion, garlic, salt, pepper, Italian seasoning until fragrant.&nbsp;

Mix in potatoes, celery, carrots, barley.

Cover and cook for another 10 minutes.&nbsp;

Then, cook uncovered for a few more minutes on high heat to reduce liquid until soup thickens to your desired consistency.&nbsp;

One-Pot Zuppa Toscana

olive oil

lb spicy Italian sausage

white onion, diced

garlic,

potatoes,

chicken broth

kale, leaves

heavy cream

red pepper flake (optional)

salt and black pepper,

In a Dutch oven or other large pot, heat the oil over medium-high heat. Add sausage and cook, breaking up into chunks with a spatula or wooden spoon, until no longer pink, about 5 minutes.

Add onion and cook until soft, about 5 minutes. Add garlic and cook 2 minutes more. Stir in potatoes and chicken broth.

Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.

Add cream and red pepper flake, if using, and season to taste with salt and pepper. Enjoy!

Cheesy Chicken and Broccoli Pasta

carrots,

yellow onion, chopped

broccoli, chopped

butter

lb chicken breast, cubed

tsp salt

tsp pepper

oregano

paprika

onion powder

garlic powder

thyme

milk

lb medium shell pasta

Parmesan cheese

cheddar cheese, shredded

To a large pot over medium heat, add the oil. Once hot, add the onions, carrots and broccoli and  cook for 2 to 3 minutes.

Add in the butter and the cubed chicken and season with all of the seasonings. Cook for 3 minutes. The chicken does not need to be completely cooked through at this point.

Stir in the broth and milk. Bring up to a simmer. Now stir in the pasta and let simmer for 10-12 minutes, stirring frequently, until the pasta is tender. Once the pasta is cooked, stir in the Parmesan and cheddar cheese. Let the cheese melt and serve.

Creamy Mushroom & Pearl Couscous Soup, packed with earthy mushrooms, hearty pearl couscous, tangy dill, paprika and cream.

Creamy Mushroom & Pearl Couscous Soup

tbsp butter

shallot (minced)

garlic

lb baby bella mushroom (sliced)

beef broth

white wine

Worcestershire sauce

salt

dill

pearl couscous

half and half

Sour cream

Crusty Bread

Cook Vegetables: Add butter to a large pot over medium heat. Allow to melt, but not brown. Add sliced baby bella mushroom, minced shallot, &amp; minced garlic to pot. Cook and stir for 2 minutes until aromatic.

Add Seasoning, Broth, and Couscous: Sprinkle dried dill, dried thyme, and paprika into pot and stir. Whisk in Worcestershire sauce, white wine, and beef broth. Taste and season with salt &amp; pepper. Bring pot to a boil, pour in couscous, and cover pot with a lid. Turn heat down to medium and simmer for 20 minutes.

Finish &amp; Plate: Check couscous for doneness. It should be soft and chewy. Add more time if needed. Once couscous is done, remove pot from heat and stir in half &amp; half. Serve with sour cream &amp; crusty bread.

This healthy Korean Radish Soup or Mu Guk recipe is an easy and satisfying vegan dish of daikon radish in a savory kombu-garlic broth made with green onion, garlic, and sesame seeds.

Korean Radish Soup (Mu Guk)

korean radish (daikon)

tsp sesame oil

water (or vegetable broth)

post-it note sized piece of kelp/dashi kombu

shiitake mushroom

green onions (sliced diagonally)

garlic (minced)

soy sauce (or coconut aminos)

salt (more

tsp white pepper

vegan "beef" alternative*

sesame seeds

onion

Peel and slice your radish, then dice into triangle shapes.

Bring a pot to medium high heat, add sesame oil and sauté radish for 2-3 minutes, until more translucent in colour. Next add green onions and sauté for another few minutes, until fragrant.

Add your kombu piece, dried shiitake mushroom, garlic and then water or veggie broth. Bring to a boil and let simmer for 12-15 minutes, until radish is tender.

Finally, ad soy sauce and salt to taste and let simmer for 3 minutes before serving.

Garnish with sesame seeds, extra white or black pepper and fresh green onion.

This easy, one pot sausage and white bean soup is so good that you should probably just go ahead and double the recipe! It has been a rainy winter here in Northern California and this easy, one pot soup recipe has been a favorite for both lunch and dinner. Prioritizing protein and plants is important for optimal health and with this recipe, you get loads of both, all in a one pot meal. This sausage and white bean soup delivers 28 grams of protein per serving and a whopping 9 grams of fiber in one cozy, delicious bowl. I hope you love this one as much as my family does.

Easy, One Pot Sausage and White Bean Soup

yellow onion, (chopped)

pork sausage, (casing removed, crumbled)

carrot

tsp chili flakes

tsp smoked paprika

sea salt (to taste)

black pepper (to taste)

white beans

bone broth (or vegetable broth (divided))

baby spinach

Warm the oil in a pot over medium heat. Add the onion and cook for two to three minutes or until softened. Add the sausage. Cook and stir often for about five minutes or until cooked through.

Add the carrots and cook for another five minutes. Season with chili flakes, paprika, salt, and pepper.

In a food processor, add 1/3 of the navy beans and 1/4 of the broth. Process until smooth.

Pour the mixture to the pot along with the remaining beans and broth. Cover the pot and let simmer for about 15 minutes.

Before serving, stir in the spinach until wilted. Divide evenly between bowls and enjoy!

The best chicken and kale soup recipe! Made with immune-boosting ingredients like fresh garlic, leafy green kale, bone broth, and golden turmeric. This healthy chicken soup comes together quickly in one pot and is so easy to make.

Chicken Kale Soup

celery stalks, chopped

garlic, chopped

turmeric ((see notes))

salt ((more

ground pepper ((more

1-1 1/2 lbs. chicken breasts ((see notes))

bay leaves

chicken bone broth ((stock

curly kale kale

Heat a large stock pot (or Dutch oven) over medium high heat. Add olive oil, onion, celery, carrots, and garlic. Cook veggies until they begin to soften and onions are translucent (about 10 minutes).

Add the turmeric, oregano, thyme, salt, and pepper, and cook for an additional minute or two, stirring frequently.

Add uncooked chicken breasts and bay leaves on top of veggies. Pour broth over veggies and chicken, ensuring chicken is fully covered by the broth.

Bring to a boil and then reduce heat to medium low and keep at a simmer (uncovered).  Simmer for 25-30 minutes, or until chicken is cooked through and reaches an internal temperature of 165 degrees F.

Remove cooked chicken from pot and place on a cutting board. Using two forks, shred the chicken.

Add shredded chicken back to pot. Add kale and continue to cook until kale is wilted (about two minutes).  Keep at a low simmer until you&#39;re ready to eat (you can remove the bay leaves at this point).

Enjoy!

Overall great recipe!  I added a can of white beans to bulk it up.

This soup was delicious!  My son went back for seconds and ate all the broth!!! (He usually leaves it.)  I was looking for something similar to a kale and carrot soup I make with beans but replacing them with chicken and this was everything I was hoping for and more.  I used fresh thyme and kale from our CSA and increased the amounts of both, omitted celery as I didn't have it on hand, reduced the bay leaf and added the juice from 1/2 of a lemon at the end.  My only surprises were that it took 2 hours to prepare and the chicken was overcooked after simmering just 20 minutes.  The 2 hours was worth it to have my son go back for more - I can't remember the last time he did that!

Amazing recipe, thank you! Added 1.5 tsp turmeric and it was perfect.

This soup was absolutely delicious! I used a rotisserie chicken which made it so easy. The flavor was perfect and our entire family loved it. Thank you so much!

My kids are picky. My husband is picky. I wish I weren’t but I, myself, am picky as well. This is the most flavorful soup!! My 5 year old told me, “This is the first thing I’ve ever liked!” Trying to balance health and flavor is such a hard thing for me being taught to cook probably the same way everyone else has, with tons of cheese and processed canned-vegetables. This is going to be a staple in my house. Thank you so much!

P.S. I made this with farm-fresh, local ingredients as well

Loved this soup! I ended up using a frozen vegetable mix of carrots, green beans, corn, and peas and it was still really good! I love the heartiness of the chicken and the freshness of the kale! This is perfect for those cold winter days!!

What a lovely winter soup. I love how healthy it is and so easy to make. I'll give this recipe a try for sure.

This is packed full of flavors I love!! So good and easy to make!

What a delicious and hearty soup. Just the kind of pick me up I need.

This curry lentil soup is a cozy, nutritious one-pot meal packed with tender lentils, potatoes, vegetables, and warm spices. Easy, satisfying, and perfect for a wholesome weeknight dinner.

Curry Lentil Soup (One Pot, Lots of Veggies)

carrots (thinly sliced)

garlic (grated)

ginger (grated)

curry powder

turmeric powder

cumin

red pepper flakes (adjust

vegetable broth

crushed tomatoes (15 oz / 400 g)

lentils (green

potatoes

kale (chopped – sub spinach)

black pepper

lime

Build the flavor base

Build the flavor base: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat.Add 1 large onion (chopped) and 2 carrots (thinly sliced) and cook for 3 minutes. Add 3 cloves garlic and 1 teaspoon ginger (grated), 2 teaspoons curry powder, 1 teaspoon turmeric powder, 1 teaspoon ground cumin, and ¼ teaspoon red pepper flakes. Cook for 1 minute, stirring often.

Add the soup ingredients

Add the soup ingredients: Pour in 5 cups vegetable broth and 1 can crushed tomatoes.Rinse and drain 1 cup dried lentils, then add them with 1 pound potatoes cut into bite-size chunks and 5 ounces kale (chopped). Season with 1 teaspoons salt and ¼ teaspoon black pepper.

Simmer the soup

Simmer the soup: Bring to a boil, then lower the heat and gently simmer for about 30 minutes, stirring occasionally.The soup is ready when the lentils are tender and the potatoes are easily pierced with a fork. Add a splash of broth if it gets too thick.

Taste and serve

Taste and serve: Taste and add more salt and pepper if needed.Serve with a squeeze of lime and your favorite toppings, such as Greek yogurt, brown rice, pickled red onions, scallions, or cilantro.

I have just got into cooking as it became me and my sister's responsibility at home and this is the first lunch I made. It was *delicious*! My family all liked it and I enjoyed making it as much as eating it. Didn't stress me out at all especially with everything laid out so simply. Thank you for the recipe! 
Love your energies btw! It's bright and lovely 🥹💗

When I first started cooking, this was the very first recipe (and the only one for a while) that turned out perfectly on my first try! I was so happy lol It's easy to make and so so delicious and healthy! I make it every week now, it's a staple in my home :)

Delicious flavors and texture is perfect—I love the blend of spices and the potatoes give it extra heartiness. Greens add nice color too.

I like this recipe. I prefer to puree it all with a hand blender for a pea soup type of consistency.  I also air fry the kale and then just crush it up and simmer it in so that it kind of disappears into the soup.  And while this is good vegetarian, it's also good if you put some cubed ham in it.  I add 1 of the carrots and the potatoes after I puree the base so that I have some chunks of that in there.  You can add the ham individually to the bowls after you make the soup so that you maintain a vegetarian soup base for people that want that.

Can you cook this in the crockpot &amp; of so, low or high &amp; for how long? I did make this on my stock pot &amp; it was absolutely delicious! Love all your recipes! Thank you for sharing your beautiful art of cooking with the world!

I love r Lentils soup but never added curry and turmeric! 
I will try this recipe ! It looks delicious !

Morning All. Just making this in the crockpot. What are your thoughts on tumeric root instead of ground tumeric. Is the real stuff stronger in flavor and how do you tell a fresh root? How much would I add/

So excited for your anti-inflammatory recipes as I suffer from auto immune condition so will be living on and making each of your 25 recipes
Thank you!

https://www.youtube.com/watch?v=VTQgy6bwj2I

⭐️ Get Recipe:

Curry lentil soup is a warming and comforting one-pot recipe. It consists of earthy lentils simmered with spices, tomatoes, and vegetables.

You can expect a bold and rich flavor, with earthy and aromatic notes and a creamy and chunky texture that’s deeply satisfying.

⭐️ Ingredients
2 tablespoons (2 tablespoons) olive oil
1 large (1 large) onion chopped
2 (2 carrots) carrots cut into discs
3 cloves (3 cloves) garlic grated
1 teaspoon (1 teaspoon) ginger grated
2 teaspoons (2 teaspoons) curry powder
1 teaspoon (1 teaspoon) turmeric powder
1 teaspoon (1 teaspoon) ground cumin
¼ teaspoon (¼ teaspoon) red pepper flakes more or less to taste
5 cups (1.25 liters) vegetable broth or more if needed
1 can (15 ounces) (400 grams) crushed tomatoes
1 cup (200 grams) dried lentils green or brown
1 pound (450 grams) potatoes peeled and cut into bite-size chunks
5 ounces (130 grams) kale or spinach, chopped
1 teaspoons (1 teaspoon) salt or more to taste
⅛ teaspoon (⅛ teaspoon) black pepper

SERVES WELL WITH
4 wedges (4 wedges) lime + Greek yogurt, brown rice, quick pickled red onions, chopped scallions or cilantro.

FLAVOR BASE: Heat 2 tablespoons olive oil in a large pot.
Add 1 large onion (chopped), and 2 carrots cut into thin discs. Sauté for 3 minutes.
Add 3 cloves garlic and 1 teaspoon ginger (grated), 2 teaspoons curry powder, 1 teaspoon turmeric powder, 1 teaspoon ground cumin, ¼ teaspoon red pepper flakes, and sauté 1 more minute. Stir often.

LET SIMMER: Add 5 cups vegetable broth, 1 can (15 ounces) crushed tomatoes, 1 cup dried lentils, 1 pound potatoes, and 5 ounces kale.
Season with 1 teaspoons salt and ⅛ teaspoon black pepper and simmer for about 30 minutes or until the lentils are cooked.

SERVING SUGGETIONS: Taste and adjust for salt before serving.
We recommend serving it with brown rice, a squeeze of lime juice, a dollop of Greek yogurt, pickled red onions, chopped scallions.

❤️ Nico & Louise
#lentils #lentilsoup #dinnerideas

Top 8 one pot soup recipes from across the web

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

Top Tags

One Pot Beef Barley Soup

One-Pot Zuppa Toscana

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Creamy Mushroom & Pearl Couscous So...

Korean Radish Soup (Mu Guk)

Easy, One Pot Sausage and White Bea...

Chicken Kale Soup

Curry Lentil Soup (One Pot, Lots of...

Top 8 one pot soup recipes from across the web

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

Top Tags

One Pot Beef Barley Soup

One-Pot Zuppa Toscana

Cheesy Chicken and Broccoli Pasta

Creamy Mushroom & Pearl Couscous So...

Korean Radish Soup (Mu Guk)

Easy, One Pot Sausage and White Bea...

Chicken Kale Soup

Curry Lentil Soup (One Pot, Lots of...

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