soup Archives » Kay's Clean Eats

Cabbage Soup with White Beans & Chicken

Cabbage Soup with White Beans & Chicken is an easy, nourishing, and mouth-watering soup everyone will enjoy. This one-pot recipe is gluten-free and one of my personal favorites!

Its definitely not soup weather around here, however, I am one of those people who can eat soup any time of the year! I happen to think its the best thing ever, ha! Not to mention the one-pot thing, yeah that’s the best, along with the leftovers, just makes life so easy!

Cabbage Soup with White Beans & Chicken has a taco soup flavor, is so filling, and absolutely delicious! Not to mention this is a super budget-friendly recipe! I am always so optimistic when I buy heads of cabbage, but they tend to sit in the fridge weeks before I ever decide to use them, haha! So before I head to the grocery store I try to use all the food about to wilt!

This cabbage soup is full of fresh and healthy veggies with the coziness that all chicken soups should have. Serve it with shredded cheese on top and avocado slices for a cool creamy texture. 

Love easy and delicious soups also try:

Yield: 8 servings

Cabbage Soup with White Beans & Chicken

Cabbage Soup with White Beans & Chicken

Cabbage Soup with White Beans & Chicken is an easy, nourishing, and mouth-watering soup everyone will enjoy. This one-pot recipe is gluten-free and one of my personal favorites!

Prep Time 15 minutes
Cook Time 35 minutes
Additional Time 1 minute
Total Time 51 minutes

Ingredients

  • 1 cup white onion, diced
  • 4 garlic cloves, minced
  • 5 cups green cabbage, shredded (about 1 small head of cabbage)
  • 1 (14.5 oz) can petite diced tomatoes
  • 1 (4 oz) can mild green chilies
  • 1 (15 oz) can white beans, drained and rinsed
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tbsp oregano
  • 1/2 tsp salt (or to taste)
  • 1 lime, juice of 
  • 2 chicken breast (2 pounds)
  • 1 qt (32 ounces) chicken broth 

Instructions

  1. In a dutch oven or large soup pot add 2 tbsp of avocado oil and heat over medium-high heat. Sautè onions and garlic for 3 minutes, until soft and fragrant.
  2. Add in cabbage and cook for another 3 minutes, until cabbage starts to wilt. Add-in the canned tomatoes, green chilies, white beans, and seasonings. Stir and combine ingredients.
  3. Add in chicken breast and pour in broth. Bring soup to a simmer. Turn down the heat and cover soup. Let cook for 30 minutes or until chicken is done. Pull out chicken and shred with 2 forks. Place chicken back pot and stir it in.
  4. Squeeze in the juice of 1 lime and stir. Taste and adjust with salt to taste.
  5. Serve hot with cheese and avocado if desired.

 

Quick & Easy Wonton Soup

This Quick & Easy Wonton soup is easy to make, loaded with veggies and ready in 15 minutes, thanks to the frozen wontons. 

This soup is perfect for those days you just don’t have the time or energy to cook everything from scratch but still crave that homemade taste. What I love most is the quickness of this dish. I love both Trader Joes and Costco chicken cilantro wontons, both come frozen which makes this an extra convenient dish.  

I love my wonton soup loaded with broccoli however you can use any veggies you like. Bok choi, bean sprouts, and riced cauliflower would be another great addition to this soup. This makes a great lunch or starter dish for a night of taking out style dishes like Easy Take-Out Style Chicken!

 

Wonton Soup is a favorite around here, I like to load mine up with Sambal oelek, to the point where I get hot, lol. This is a recipe I pull out often especially on days where I don’t feel like cleaning a bunch of dishes!

How to make Quick & Easy Wonton Soup

Whipping this soup up is easy. Start by boiling your chicken broth and minced garlic. Next, add in your broccoli and frozen wontons. Stir in the soy sauce and oyster sauce, the combo of the two gives the soup broth such great flavor. Lastly, add in your prepared rice noodles, and cilantro. Cook till wontons are soft. 

For toppings, I like to add scallions, sesame seeds, jalapeño slices,  and some sambal oelek for heat. 

Yield: 3 -4 servings

Quick & Easy Wonton Soup

Quick & Easy Wonton Soup

This Wonton soup is easy to make, loaded with veggies and ready in 15 minutes, thanks to the frozen wontons. 

Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes

Ingredients

  • 1 qt chicken broth 
  • 12 oz bag mini chicken cilantro wontons, I used trader Joes brand (about 2 cups)
  • 4 oz rice stick noodles, cooked according to package
  • 2 cups broccoli  florets 
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 garlic clove, minced
  • 1/4 tbsp cilantro leaves
  • for garnish, sambal oelek, green onions, jalapeños, sesame seeds

Instructions

  1. Bring the chicken broth and minced garlic to a boil.
  2. Add-in broccoli florets and frozen wontons. Stir in the soy sauce and oyster sauce. Bring back to simmer.
  3. Lastly, add in your prepared rice noodles, and cilantro.
  4. Serve hot, and garnish with your favorites, enjoy!

Notes

My recipe for Quick & Easy Wonton Soup makes about 3-4 bowls, if you're serving a bigger family or friends I would double it!

Albondigas Soup (Mexican Meatball Soup)

Albondigas soup is a delicious recipe made with spiced turkey meatballs that are cooked in a seasoned tomato broth with carrots and potatoes. This soup is packed full of flavor and sure to become a favorite!

My love for soup holds no boundaries, truly love all different kinds of soup! Albondigas Soup always will have a special place in my heart. My mom used to make this soup for us all the time growing up. I love eating with lots of shredded Mexican cheese and crunchy tortilla chips. It is the perfect meal on a cold day, lunch or dinner. 

Albondigas Soup Recipe tips and flexibility

Traditionally this soup is made with ground beef, personally I like ground turkey better in this soup. I went with potatoes and carrots however you can use any veggies you like, zucchini is another great addition. As far as spice this is a pretty mild flavor soup, feel free to add some heat to it with cayenne or hot sauce. Garnishes are a soup must, cheese, tortilla chips, avocado, sour cream, lime and cilantro all go great in Albondigas Soup. 

How do make Instant Pot Albondigas Soup

  • The first step is to make your meatballs. Combine the ground turkey, rice, onion, egg, cilantro, garlic powder, oregano, and salt. Roll meat into 3/4 inch balls. I find this easiest with a small cookie scoop. 

  • Turn your instant pot on sauté mode add in the olive oil, onion, garlic, potatoes, and carrots. Sauté for 3 minutes till garlic and onion are fragrant. 
  • Add in tomato sauce, enchilada sauce, chili powder, dried oregano, garlic powder, cumin, cilantro, and chicken broth. 
  • Drop-in your meatballs to the soup.
  • Place the lid back onto instant pot and pressure cook for 5 minutes with the vent sealed. 
  • Quick-release pressure and remove lid.
  • Taste and season with salt to taste.
  • Serve hot with Mexican shredded cheese, cilantro, and tortilla chips. Enjoy 

Stovetop directions 

  • The first step is to make your meatballs. Combine the ground turkey, rice, onion, egg, cilantro, garlic powder, oregano, and salt. Roll meat into 3/4 inch balls. I find this easiest with a small cookie scoop. 
  • Heat a soup pot to medium-high heat and add in the olive oil, onion, garlic, potatoes, and carrots. Sauté for 3 minutes till garlic and onion are fragrant. 
  • Add in tomato sauce, enchilada sauce, chili powder, dried oregano, garlic powder, cumin, cilantro, and chicken broth. 
  • Drop-in your meatballs to the soup and bring it to a simmer. Simmer for 25-30 minutes. The soup is done once you see the rice pop out of your meatballs (rice will pop out of meatballs and fluff up). 
  • Taste and season with salt to taste.
  • Serve hot with Mexican shredded cheese, cilantro, and tortilla chips. Enjoy 

Love Instant Pot soups, also try Instant Pot Cauliflower Cheese SoupInstant Pot Vegan 10 Bean Taco SoupInstant Pot Lemon Chicken Orzo SoupInstant Pot White Bean Chicken Chili + Video, and Chicken Enchilada Soup (Slow Cooker)

Yield: 5 servings

Albondigas Soup (Mexican Meatball Soup)

Albondigas Soup (Mexican Meatball Soup)

This Albondigas soup is a delicious recipe that has been a family staple. Made with spiced turkey meatballs that are cooked in a seasoned tomato broth with carrots and potatoes. 

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

Meatballs

  • 1 lb ground turkey
  • 2 tbsp white rice
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp salt
  • 1 egg
  • 1/4 cup yellow onion, diced
  • 1/4 cup packed cilantro leaves, chopped 

Soup

  • 2 qt chicken broth
  • 3 cups potatoes, evenly chopped ( I used 2 russets)
  • 1/2 cup yellow onion, diced
  • 1 cup carrots, sliced
  • 3 garlic cloves, minced
  • 15 oz can tomato sauce
  • 1/2 cup red enchilada sauce (I love Trader Joe's brand)
  • 1/2 cup packed cilantro leaves
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp cumin
  • salt to taste

Instructions

Instant Pot

  1. The first step is to make your meatballs. Combine the ground turkey, rice, onion, egg, cilantro, garlic powder, oregano, and salt. Roll meat into 3/4 inch balls. I find this easiest with a small cookie scoop. 
  2. Turn your instant pot on sauté mode add in the olive oil, onion, garlic, potatoes, and carrots. Sauté for 3 minutes till garlic and onion are fragrant. 
  3. Add in tomato sauce, enchilada sauce, chili powder, dried oregano, garlic powder, cumin, cilantro, and chicken broth. 
    Drop-in your meatballs to the soup.
  4. Place the lid back onto instant pot and pressure cook for 5 minutes with the vent sealed. 
  5. Quick-release pressure and remove lid.
  6. Taste and season with salt to taste.
  7. Serve hot with Mexican shredded cheese, cilantro, and tortilla chips. Enjoy!


Stovetop

  1. The first step is to make your meatballs. Combine the ground turkey, rice, onion, egg, cilantro, garlic powder, oregano, and salt. Roll meat into 3/4 inch balls. I find this easiest with a small cookie scoop. 
  2. Heat a soup pot to medium-high heat and add in the olive oil, onion, garlic, potatoes, and carrots. Sauté for 3-5 minutes till garlic and onion are fragrant. 
  3. Add in tomato sauce, enchilada sauce, chili powder, dried oregano, garlic powder, cumin, cilantro, and chicken broth. 
    Drop-in your meatballs to the soup and bring it to a simmer. Simmer for 25-30 minutes. The soup is done once you see the rice pop out of your meatballs (rice will pop out of meatballs and fluff up). 
  4. Taste and season with salt to taste.
  5. Serve hot with Mexican shredded cheese, cilantro, and tortilla chips. Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 350Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 113mgSodium: 1444mgCarbohydrates: 31gFiber: 5gSugar: 8gProtein: 25g

Instant Pot Cauliflower Cheese Soup

This Cauliflower cheese soup is nothing short of spectacular! Made with 9 simple ingredients the soup will have everyone coming back for seconds.

It has been cold and rainy all week and just the perfect weather for soup. Not typical southern California weather but it sure is beautiful when we get rain. Today’s lunch was super sporadic, now that I’m trying to stretch what we have and not visit the grocery store as often it really digs deep into my creative side with food. I had bought ahead od cauliflower last week and it was looking pretty lifeless in the fridge. So to avoid food waste and leftovers I had to come up with a kid-friendly cauliflower recipe…

Introducing this DELICIOUS Cauliflower Cheese Soup!

Cauliflower, in my opinion, is amazing, you can have it in your smoothies, soups, and dishes it’s super versatile and easy to work with. However my kids have another idea about cauliflower, typically I here ‘disgusting.’ Blah blah blah, is all I hear when they whine about food, haha! I refuse to have picky eaters, it’s pretty much eating what is served or tuff luck! For this Cauliflower Cheese Soup, I decided to not even acknowledge the fact that it has cauliflower in it, I just let them eat it when they asked what it was I said bacon soup, haha!

While they were shooting hoops outside I decided to whip this soup up in the instant pot, the perfect soup machine. From start to finish it was done within 30 minutes. I ran the immersion blender through the soup, you know got to hide the cauliflower from the kids, ha!! And well this forking amazing soup was made, not a word from anyone about cauliflower and they asked for seconds!!

Complementary Garnishes

I added bacon crumbles, cheese, and parsley, however, use your favorites or have it plain. 

  • parsley
  • bacon
  • chives
  • sour cream
  • cheese

Instant Pot Cauliflower Cheese Soup Video

Love Instant Pot Soups also try, Instant Pot Vegan 10 Bean Taco SoupInstant Pot Lemon Chicken Orzo Soup, and Instant Pot White Bean Chicken Chili + Video!

Yield: 4 bowls

Instant Pot Cauliflower Cheese Soup

Instant Pot Cauliflower Cheese Soup

This Cauliflower cheese soup is nothing short of spectacular! Made with 9 simple ingredients the soup will have everyone coming back for seconds.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 2 tbsp butter
  • 6 cups cauliflower florets ( 1 head)
  • 1/2 cup yellow onion, chopped
  • 1 potato, peeled and diced ( 1 1/4 cup)
  • 2 cloves of garlic, minced
  • 2 cups broth
  • 1 cup mild cheddar cheese
  • salt & pepper to taste

Topping options:

  • bacon crumbles
  • green onion
  • parsley
  • additional cheddar

Instructions

  1. Chop cauliflower into roughly even small pieces.
  2. Select saute mode on your Instant pot and add in butter, onion, potato, cauliflower, and garlic. Sautee for 4 minutes, until onions and garlic are fragrant.
  3. Add in broth and place lid on Instant Pot. Cook on high pressure for 8 minutes.
  4. Quick-release the pressure and then take the lid off.
  5. Use an immersion blender and blend the soup until smooth.
  6. Serve hot and garnish with your favorite toppings. Enjoy!

Delicious & Easy Chicken Noodle Soup

Delicious & Easy Chicken Noodle Soup is our family favorite recipe! This soup is pure comfort food and lick your bowl clean kind of delicious! Packed with veggies, chicken, and noodles you will have dinner ready in no time!

The flavoring in this soup is amazing and it is so simple to make! Chicken noodle soup, in my opinion, is one of the most underrated soups around, not only is it delicious, it is so nourishing and comforting! Let’s get rid of the stigma it’s just good when your sick or not feeling well! Yes, it is all of that but so much more, my Delicious & Easy Chicken Noodle Soup will be your new favorite!

Over the years I have slowly turned my husband into a soup lover, in fact, he used to never consider soup to be a meal which made this soup lover eye-roll all the time, haha! However, through patience and persistence, he’s been turned into a non-complaining soup eater, ha!! This soup along with Instant Pot Lemon Chicken Orzo Soup, are some of his favorites. 

Everything about this soup is so simple to throw together, I made it even easier by using rotisserie chicken. Also if you don’t want to chop your veggies you can purchase mirepoix from your Trader Joe’s, save you some time! 

How do you make chicken noodle soup

Chicken noodle soup is easy peasy to throw together!

Start by sauteeing your veggies in butter till tender and fragrant, add in your broth and noodles and cook till noodles are al dente. Throw in your chicken and bullion, simmer and season! I told you it was easy!

Add some crunchy butter bread,  a side of crackers or eat it plain. Enjoy!

 

 

Yield: 6

Easy Chicken Noodle Soup

Easy Chicken Noodle Soup

Delicious & Easy Chicken Noodle Soup is our family favorite recipe! This soup is pure comfort food and lick your bowl clean kind of delicious! Packed with veggies, chicken, and noodles you will have dinner ready in no time!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 2 tbsp butter
  • 3 celery stalks, sliced
  • 3 medium carrots, sliced
  • 1 small yellow onion, diced
  • 3 garlic cloves, minced
  • 1 1/2 tbsp fresh thyme, stems removed
  • 12 cups chicken broth
  • 8 oz macaroni noodles, dry
  • 2 cups shredded chicken
  • 3 tsp Better than Bouillon, roasted chicken base
  • salt and pepper
  • Parsley for garnish (optional)

Instructions

  1. In a large soup pot over medium heat add the butter, celery, carrot, onion, garlic, and thyme leaves. Sautee for 4-6 minutes or until veggies are tender.
  2. Pour in the chicken broth, add in the bay and noodles, bring to a boil on high heat then reduce to a simmer. Cook until noodles are al dente, about 10-12 minutes.
  3. Add in the chicken and bullion. Stir and continue to simmer until chicken is heated through.
  4. Season with salt and pepper to taste. Enjoy

Instant Pot Vegan 10 Bean Taco Soup

Instant Pot Vegan 10 Bean Taco Soup will be your new favorite weeknight recipe. Bursting with flavor in each bite and so filling! 

Instant Pot Vegan !0 bean taco soup

Before I jump into this recipe I must share where my heart is at. With the passing of Kobe Bryant and his daughter along with all the other passengers yesterday, I’d say it has been a very heavy, emotional past 24 hours. I’ve cried on and off and yesterday just felt dark. My heart goes out to his wife mourning the loss of her baby girl and her husband. No mother should ever feel the unfathomable pain she must be going through… I pray God wraps his arms around the families that have been broken. These situations really test our faith, I have so many questions. My heart goes out to each victim and the families affected.

Let this be a reminder to all of us to never take life for granted. Life is short, continue to cherish each moment and love with all your heart.

“The most important thing is to try and inspire people so that they can be great at whatever they want to do.” – Kobe Bryant

 Instant Pot Vegan 10 Bean Taco Soup

If I am being completely honest I have had this Jar of 10 bean mix in my pantry for MONTHS! I knew one day I would use it, I love beans. They are a wonderful source of protein and fiber and a great alternative to meat. Instant Pot Vegan 10 Bean Taco Soup has a similar texture to chili but the taste was better in my opinion!

This week I am really focusing on lower our meat consumption by eating more vegan and vegetarian meals. I can not say I will ever be a vegan again but maybe more like a flex-A-tarian, kind of just made that up but I love the way it sounds! 

This soup tastes amazing, my kids eat it with some crushed tortilla chips on top, and I like mine with some vegan sour cream, so yummy!!! 

How To Make Instant Pot Vegan 10 Bean Taco Soup

  1. Rinse beans in a colander and set aside. 
  2. Select Sauté. Add the avocado oil, onion, and celery, carrots, and garlic to the pressure cooking pot. Sauté for about 3 minutes until tender.
  3. Add in taco seasoning and mix till combined. 
  4. Pour in the beans, diced tomatoes, tomato sauce,  broth, and vegan bouillon cube. Stir and place the lid on the instant pot. 
  5. Lock the lid in place and select high pressure 50 minute cook time. Let pressure release naturally for 5 minutes then finish with a quick pressure release. 
  6. Remove lid and stir in orzo, and put the lid back on. Let sit for 15 minutes or until orzo is soft. 
  7. Season with salt and pepper to taste, Enjoy!

Love instant pot soups recipes, also try Instant Pot Bean Potato & Kale Vegan Soup and Instant Pot Lemon Chicken Orzo Soup.

Yield: 5

Instant Pot Vegan 10 Bean Taco Soup

Instant Pot Vegan 10 Bean Taco Soup

Instant Pot Vegan 10 Bean Taco Soup will be your new favorite weeknight recipe. Bursting with flavor in each bite and so filling! 

Prep Time 5 minutes
Cook Time 50 minutes
Additional Time 10 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 2 tablespoons of avocado oil
  • 1 1/2 cups diced carrots
  • 1 1/2 half cups diced celery
  • 1 1/2 cups diced white onion
  • 4 garlic cloves, minced
  • 2 tbsp taco seasoning (I used Trader Joe’s brand)
  • 1 can (14.5 oz) petite diced tomatoes
  • 1 can (15 oz ) tomato sauce
  • 2 cups 10 bean mix
  • 2 quarts veggie broth ( can sub stalk)
  • 1 vegan bouillon cube
  • 1 cup orzo
  • Salt & Peper to taste

Instructions

    Rinse beans in a colander and set aside. 
    Select Sauté. Add the avocado oil, onion, and celery, carrots, and garlic to the pressure cooking pot. Sauté for about 3 minutes until tender.
    Add in taco seasoning and mix till combined. 
    Pour in the beans, diced tomatoes, tomato sauce,  broth, and vegan bouillon cube. Stir and place the lid on the instant pot. 
    Lock the lid in place and select high pressure 50 minute cook time. Let pressure release naturally for 5 minutes then finish with a quick pressure release. 
    Remove lid and stir in orzo, and put the lid back on. Let sit for 15 minutes or until orzo is soft. 
    Season with salt and pepper to taste, Enjoy!

Notes

Garnish with your favorite toppings! We enjoy tortilla chips, cheese, sour cream, and cilantro!

Have a picky eater, serve it with a quesadilla for dipping.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 371Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 422mgCarbohydrates: 65gFiber: 17gSugar: 9gProtein: 20g

Instant Pot Bean Potato & Kale Vegan Soup

Heres to warm meals on cold winter nights. Instant Pot Bean Potato & Kale Vegan Soup is hearty, cozy, healthy and delicious. Made with beans, potato, and kale and ready in no time.  

Instant Pot Bean Potato & Kale Vegan Soup

My Brief Vegan Background

More plant-based meals are what my body has been asking for lately. I go through phases with food but when my body wants more veggies I give it more! I have come along way in the whole ‘balanced’ eating regimen. The idea of listening to my body has been a journey.

Did you know I was a vegan for 4 years, and a raw vegan for 1 of those years!? That’s right no meat, dairy or animal products for 4 years! The vegan diet is a wonderful one however for me it wasn’t sustainable. It all ties back to listening to my body. It came to a point where I had to question why am I vegan, was it for the Instagram family and community I rapidly built? 

Long story short, yes, I was living for this community I had built this success and approval. I had ignored all signs but I am so glad I am here today practicing balance in all aspects of my life. Leaving the community was hard, got a lot of hate messages, threats and some friends I thought were friends left. It got to me and shut down my social media for a year. But, this was the best thing I really grew and worked hard on myself.

I love that I am finally comfortable to be here on this huge cyberspace again. Sharing all the recipes with you is what I LOVE about my job. This place of balance and self-acceptance I have found is beautiful and I hope you find yours too! Whatever it looks like for you I am always here as support! It is so silly to judge others based on the decisions they make to live a better and happier life! Cheers to you and all your doing to live out your very best life!!

Instant Pot Bean Potato & Kale Vegan Soup

What I love about this soup is the heartiness of it! Instant Pot Bean Potato & Kale Vegan Soup is healthier comfort food you can feel good about eating. I love it on cold nights with some warm sourdough bread, it’s an amazing combo. The addition of parmesan and fresh basil on top is another great way to enjoy this soup, to keep it vegan get some vegan parmesan at Whole Foods. I highly recommend Violife, I’m not sponsored just really like their vegan cheeses!

How To Make Instant Pot Bean Potato & Kale Vegan Soup

  • Turn your pressure cooker to saute mode. 
  • Add in avocado oil, onions, potatoes, kale, and garlic, saute for 8-10 minutes till veggies are softened and fragrant. 
  • Stir in seasonings. 
  • Add in beans, crushed tomatoes, broth, water, and vegan bouillon cube.  Stir till combined. 
  • Add salt & pepper to taste.
  • Place lid on Instant Pot and select pressure cook, set time to 10 minutes. 
  • Quick-release the pressure and remove the lid.
  • Dish, Serve, Enjoy!
  • Garnish with your favorites, parmesan & fresh basil work great!

Love an easy Instant Pot recipe, also try Instant Pot Lemon Chicken Orzo Soup.

Yield: 4

Instant Pot Bean Potato & Kale Vegan Soup

Instant Pot Bean Potato & Kale Vegan Soup

Heres to warm meals on cold winter nights. Instant Pot Bean Potato & Kale Vegan Soup is hearty, cozy, healthy and delicious. Made with beans, potato, and kale and ready in no time.  

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 2 tbsp avocado oil
  • 1/2 cup white onion, diced
  • 2 1/2 cups russet potatoes, diced ( 2 russet potatoes)
  • 2 cups curly kale, chopped & stems removed
  • 4 garlic cloves, minced
  • 1 tbsp dried parsley
  • 1 tbsp dried basil
  • 1 tsp garlic powder
  • 1 15 oz can kidney beans, drained & rinsed
  • 1 15 oz can white beans, drained & rinsed
  • 1 15 oz can crushed tomatoes
  • 32 oz veggie broth or stock
  • 1 3/4 cup water
  • 1 vegan chik'n bouilon cube
  • salt & pepper to taste

Instructions

    Turn your pressure cooker to saute mode. 
    Add in avocado oil, onions, potatoes, kale, and garlic saute for 8-10 minutes till veggies are softened and fragrant. 

    Stir in seasonings. 
    Add in beans, crushed tomatoes, broth, water, and vegan bouillon cube.  Stir till combined. 

    Add salt & pepper to taste.
    Place lid on Instant Pot and select pressure cook, set time to 10 minutes. 
    Quick-release the pressure and remove the lid.
    Dish, Serve, Enjoy!
    Garnish with your favorites, parmesan & fresh parsley work great!

Notes

Garnish with fresh basil and parmesan cheese.

Roasted Tomato Soup

Roasted Tomato Soup is rich and full of flavor. Made with roasted carrots, onion, garlic and tomatoes. This recipe is vegan, healthy, and delicious!

Roasted Tomato Soup should always be warm, cozy, hearty and delicious! Roasting the veggies first makes this recipe so easy and bursting with flavor. Once your done roasting the veggies this cozy soup comes together in minutes! 

So you’re probably wondering how does one end with 3 pounds of tomatoes? Thank you, neighbor! What a generous neighborly gift! So here’s the thing, maybe you know but homegrown organic produce just doesn’t last long, not even in the fridge it has to be eaten quick. Luckily I have 4 very hungry mouths to feed and well this recipe used up all these juicy tomatoes!!

You can say this is a summer soup however I would say this is a bridge into Fall soup! Heck, I could have Roasted Tomato Soup weekly, in particular on cold fall nights! Ever dunked a grilled cheese inside your soup, life-changing, is this just an American thing?! Often I run out of grilled cheese before my soup is done so I came up with these mini grilled cheese to put in the soup!! Basically just cut my grilled cheese into tiny squares, crouton size… OH MY YUM! I will never eat this soup another way!

HOW TO MAKE ROASTED TOMATO SOUP 

  • First start by arranging your tomatoes, carrots, onion, and garlic on your baking sheet. Drizzle with olive oil, and spices and bake at 375 degrees F for 45 minutes. 
  • Once they are roasted, place veggies in a soup pot and add in 1 can of unsweetened coconut milk. Using an Immersion blender, blend until soup is smooth. Or using small batches blend in a blender till smooth. Season with salt and pepper if needed.
  •  Serve in bowls, top with mini grilled cheese, parmesan, or toast!! Enjoy!

What kind of tomatoes should I use?

  • Vine ripe or Roma works best! Be sure to half them before roasting. No need to remove skins. 

What do I serve with tomato soup?

  • Breadsticks go great! Typically grilled cheeses are served with a bowl of Roasted Tomato Soup however a Cesar salad and garlic bread go great with it!

Freezer Friendly?

  • YES! I store mine in a freezer friendly zip lock bag! It will keep for a month.

 

Love easy recipes like this, also try Egg Roll in a Bowl,  Roasted Vegetable Quinoa Bowls, or Hatch Green Chile Macaroni and Cheese. 

Yield: 10

Roasted Tomato Soup

Roasted Tomato Soup

The Perfect Bowl of Tomato Soup! Cozy, hearty, and full of flavor! Low calorie and only 2 Smart Points! Serve with grilled cheese and you have yourself the best healthy comforting meal!

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

  • 3 lbs vine ripe tomatoes
  • 6 carrots
  • 1 head of garlic
  • 2 tbsp dried basil
  • 1 13 oz can unsweetened coconut milk
  • 3 tbsp olive oil
  • salt and pepper
  • Fresh Basil for Garnishing

Instructions

Preheat oven to 375 degrees F.

Line your baking sheet with parchment paper.

In a large mixing bowl combine your halved tomatoes, carrots, onion, garlic, olive oil, salt, pepper, and dried basil. Toss and coat.

Spread out veggies on your prepared baking sheet.

Roast for 35 minutes.

Once roasted, remove the veggies and place them into a soup pot.

Add in your canned coconut milk.

Blend with an immersion blender till smooth OR in small batches blend in your blender till smooth.

Ladle soup into bowls and serve with fresh basil(optional).

Notes

Optional Serving Suggestions

- grilled cheese

-Cesar salad

- breadsticks

-garlic bread

Nutrition Information:

Yield:

10 | 2 Freestyle Points|

Serving Size:

1

Amount Per Serving: Calories: 157Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 55mgCarbohydrates: 15gFiber: 3gSugar: 5gProtein: 2g

Instant Pot White Bean Chicken Chili + Video

Instant Pot White Bean Chicken Chili is easy to cook and it’s absolutely delicious. White tender chicken, green chilies, green enchilada sauce, white beans, spices, and a few more goodies make this an excellent meal. 

What’s better than coming home after a long day with grumpy and hungry kids and having dinner ready to go! I served this soup with cheesy quesadillas and the kids went crazy dunking them straight in their soup bowls! It was an epic combo and complement to the White Bean Chicken Chili.

White Bean Chicken Chili flavor is creamy, tangy, and well-spiced however not too spicy. So it is both adult and kid-friendly! Getting my kids to eat beans has been an ongoing struggle but somehow they just seem to view white beans differently, in a good way. A total mom wins for me especilaly because my 4 yr old is now a self-proclaimed vegetarian these days therefor I put a bowl aside before I added back in the shredded chicken.  

The beauty of Instant Pot White Chicken Chili is you can really dress it up or down as you like. White Bean Chicken Chili could be brothy or extra creamy. In particular, I like the addition of cream cheese giving it a lightly creamy feel however you could also use half and half or cornstarch to thicken it up. Whether it is served with an abundance of toppings or just a handful of cilantro and a warm tortilla, you will find it a delicious weeknight meal!

The recipe calls for chicken breast, however, you can use fresh or frozen chicken breasts or thighs. Use skinless to avoid excess fat and make it easier for shredding. 


 

How Do I Make Variations on Instant Pot White Chicken Chili?

  • Make it dairy-free: You can omit the cream cheese and leave it as is and it will be delicious! If your looking for a dairy alternative try vegan cream cheese or 1 cup full fat coconut milk!
  • Pack the spices: This chili is on the milder side, I have 2 little ones that prefer it not over-spiced. Looking to heat it up add some jalapeno or chile powder. 
  • Crockpot: Simply dump in all ingredients and cook on low for 5-6 hours. Stir in cream cheese, enjoy!
    Yield: 8

    Instant Pot White Bean Chicken Chili + Video

    Instant Pot White Bean Chicken Chili + Video

    Instant Pot White Bean Chicken Chili is easy to cook and it's absolutely delicious. White tender chicken, green chilies, green enchilada sauce, white beans, spices, and a few more goodies make this an excellent meal. 255 cal, 8 Freestyle Points.

    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes

    Ingredients

    • 1 tbsp cooking oil
    • 1 medium onion, diced
    • 1 poblano pepper, seeds removed and diced
    • 4-6 cloves garlic, minced
    • 2 cans white beans, drained and rinsed
    • 1 cup corn kernels
    • 3 tsp cumin
    • 2.5 tsp salt
    • 2 tsp oregano
    • 1/2 tsp paprika
    • 1 tsp garlic powder
    • 1 tsp chili powder
    • 8 oz canned mild green chilies
    • 15 oz green enchilada sauce, mild
    • 4 oz cream cheese
    • 1/4 cup cilantro leaves
    • 2 lbs chicken breast
    • 4 cups chicken broth

    Instructions

    1. Prep your onion and poblano pepper by dicing them.
    2. Sauté the garlic, onion and poblano pepper. Select the sauté setting on your pressure cooker and heat the oil add in veggies and cook for 2 minutes or until veggies soft and fragrant.
    3. Add in spices and continue to satué for 1-2 more minutes.
    4. Add in chicken breast, corn, white beans, green enchilada sauce, green chilies, and chicken broth. Give it a quick stir.
    5. Pressure cook the soup. Cook on manual, high pressure for 10 minutes.
    6. Use the quick-release method to release steam. Once safe remove the lid.
    7. Remove the chicken breast and shred with 2 forks. Stir in cilantro & cream cheese and add back in the chicken.
    8. Serve immediately with your favorite toppings, enjoy!

    Notes

    Optional Garnishes:

    • Quesadillas, highly recommended!
    • Cheese
    • Tortilla chips
    • Cilantro
    • Fresh Lime
    • Jalapenos

    Nutrition Information:

    Yield:

    7

    Serving Size:

    1 | 8 Freestyle Points |

    Amount Per Serving: Calories: 255Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 1513mgCarbohydrates: 35gFiber: 8gSugar: 5gProtein: 11g

    8 Freestyle Points

 

 

Instant Pot Lemon Chicken Orzo Soup

Instant Pot Lemon Chicken Orzo Soup is cozy and comforting with bright fresh flavor from the lemons. This soup is healthy and tasty, made with simple ingredients, and the perfect meal for any night of the week.

Fall is in full swing around here and that means kids are back in school and schedules are crazy busy. Instant pot and slow cooker meals have saved the day for me. Monday’s, in particular, are our busiest day, we often don’t get home till 7 pm. So creating a delicious meal from scratch needs to be quick and easy!

My kids absolutely love this cozy and delicious soup with crunchy buttered sourdough. Fall is my favorite time cause that means loads and loads cozy delicious soup. I’m on a mission to turn hubs into a soup lover too, he still doesn’t consider soup to be a ‘meal’ ha! Don’t worry I will eventually turn him.

I made the Lemon Chicken Orzo soup with chicken breast but you can use chicken thighs too. I drop my chicken breasts in whole and shred them after the soup is cooked however you can cube them before cooking if you prefer a chunkier bite. Orzo pasta comes in whole wheat if you are looking for a healthier option and it is super cheap!

Can I make Lemon Chicken Orzo Soup Stovetop?

Absolutely YES!

  1. Add 2 tbsp cooking oil or butter to your soup pot. Over medium-high heat sautee your diced onion, carrot, celery, and lemon zest till tender and fragrant.

  2. Add-In your chicken breast and seasonings, cook 4 mins each side. You can also use pre-cooked shredded chicken if you choose to do this go ahead and skip this step.

  3. Add in the broth and bring to a simmer for 20 mins. Add the orzo and stir till softened. If you are using pre-cooked chicken stir it in.

  4. Shred your chicken if needed and add it back to the soup back to the soup. Stir in your spinach, lemon juice,  parsley, and dill. Adjust seasonings to taste!

  5. Dish, garnish, serve and enjoy!

Yield: 4

Instant Pot Lemon Chicken and Orzo Soup

Instant Pot Lemon Chicken and Orzo Soup

Fresh, vibrant and filling lemon chicken soup is good on any day of the week! Have a gourmet soup made in the pressure cooker in half the time. Easy to prepare with simple healthy ingredients, serve it up with some sourdough toast!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 tbsp butter or oil
  • 3 carrots, chopped (about 1 cup)
  • 1/2 white onion, chopped (about 1 cup)
  • 3 celery stalks, chopped (about 3/4 cup)
  • 3 garlic cloves, minced
  • 2 chicken breasts
  • 1 tsp lemon zest
  • 1/2 tsp pink salt
  • 1 tsp dried oregano
  • 1/4 tsp black pepper
  • 32 ounces chicken stock
  • 1 cup water
  • 1/2 cup orzo

After Pressure Cooking:

  • 2 cups spinach
  • 3 tsp fresh lemon juice, can adjust and add more if you like
  • 1/4 cup parsley, diced
  • 2 tbsp dill, diced, plus more for topping

Garnish:

  • - fresh parsley and dill
  • - grated parmesan cheese
  • - lemon wedges
  • - crisp sourdough bread

Instructions

  1. Chop veggies and have all ingredients prepped before starting to cook the soup. Pressure cooking is quick so make sure you have everything prepped and ready.
  2. Turn pot on the sauté setting. Once the pot is hot add your butter or oil. Add in the onions and garlic stirring till tender and fragrant.
  3. Add in the lemon zest, carrots, and celery stirring frequently for about 35 seconds.
  4. Add in the chicken, salt, pepper, and oregano. Give it a quick stir and add the broth and orzo.
  5. Place lid on your pressure cooker and make sure the pressure regulator is set to the sealing position.
  6. Select the "manual" program, then set the time to 4 minutes at high pressure. You can also select the "soup" program and follow the same cooking time. It will take 7-10 minutes for your pressure cooker to come up to pressure for the actual cooking to begin.
  7. When the soup is done wait about 5 minutes and do a 'Controlled' Quick Release of the steam. PLEASE BE CAREFUL WHEN RELEASING THE STEAM. When ready remove lid.
  8. Pull out chicken breasts and shred with 2 forks, place chicken back in the pot.
  9. Add in the lemon juice, spinach, parsley, and dill. Adjust seasonings! I like a lot of lemon juice so I typically will add more lemon juice and salt.
  10. Dish, Garnish, Serve, and Enjoy!!