Five Awesome Hale and Hearty Soup Recipes to Make at Home


A hot bowl of homemade soup has got to be one of the most comforting foods, especially on a cold day. If you have been struggling to eat vegetables, soup might be a good way to keep up with healthy eating. Pair it with a loaf of fresh bread, and you won’t be disappointed. The other thing you’ve got to appreciate about soup recipes is how easy they are to make without too much effort. For instance, you can explore these five Hale and Hearty soup recipe at home and enjoy delicious results. Take a look.

1. Chicken Pot Pie Soup

If you are looking for a healthy, easy-to-prepare soup recipe, chicken pot pie might be your correct answer. This recipe is dairy-free and gluten-free and can be ready in about half an hour.

What you’ll need:

  • Chicken breasts
  • Potatoes
  • Carrots
  • Celery
  • Frozen green beans
  • Thyme, salt, and pepper for seasoning
  • Onions
  • Minced garlic
  • Chicken broth
  • Cashews

You will also need an instant pot to make this dish. And now to the meat of the job:

The first thing you need to do is press the sauté button on the instant pot. Add some cooking fat to the pot, followed by onions, celery, carrots, and garlic. Cook for about four minutes – by now, the garlic aroma will fill the room.

Add your diced chicken breasts, potatoes, green beans, chicken broth, and seasoning. Stir everything and cover — cook for about 12 minutes on manual high pressure.

Now it’s time to prepare the cashews. If you have soaked them, drain them before putting them in the blender. Once in the blender, add ¾ cup of water and blend on high for about a minute to get a nice consistency.

Once the soup is ready, release the steam. Then shred the chicken using a fork. Add your blended cashews to the pot. Finally, add salt, pepper, and chopped parsley.

If you don’t have an instant pot, you can prepare this meal using a crockpot or a stovetop. When using a crockpot, all you need is to add all ingredients, except the cashews and water, to the pot. It will take 3-4 hours to cook on high and 7-8 hours to cook on low.

Cooking it on a stovetop is pretty much the same as using an instant pot. However, you’d have to cook for about 15-20 minutes instead of the 12 minutes on the instant pot.

2. Asparagus, Potatoes, and Leek Soup

Asparagus, potatoes, and leek soup is so wholesome – creamy and comforting. You can’t resist how tasty and thick it is. Plus, there are so many flavors to take in. This might soon become your favorite soup recipe if you are vegan.

You will need the light green part of the leek, a plant in the onion family. The dark green portion is not edible, but you can use it to prepare some stock. You can use a salad spinner to get thin slices.

You will also need potatoes. Consider using Yukon gold potatoes since they have a buttery flavor and smooth texture. For your asparagus, ensure that the ends are trimmed and the stalks are cut into small pieces. Other ingredients for this meal include butter, garlic, all-purpose flour, chicken stock, and seasoning.

Once you assemble everything, remove your soup pot and add three tablespoons of butter over medium heat. Once melted, add your asparagus, leeks, potatoes, and garlic. Cook and stir for about five minutes, making the potatoes soft but not mushy. Then add the floor to your mixture and stir to coat the vegetables. Once thoroughly covered, add some water and the chicken stock. Let it cook for 20-25 minutes.

Then transfer the soup to a food processor and blend to the consistency of your liking. You can garnish with paprika and pepper.

3. Cream of Tomato With Chicken and Orzo

This recipe is so easy to make that you probably won’t need to go to the grocery store. You most likely have all the ingredients in your kitchen. Here is a list of the things you need:

  • Olive oil
  • Chicken breasts
  • Salt and ground pepper to taste
  • Yellow onion
  • Diced carrots
  • Minced garlic
  • Crushed tomatoes
  • Chicken broth
  • Whole wheat orzo pasta
  • Drained and rinsed chickpeas
  • Minced flat-leaf parsley
  • Oregano
  • Red pepper flakes

Let’s get to work. Take a large saucepan and set it over medium-high heat. Add two teaspoons of olive oil to the saucepan. Then go in with the chicken, salt, and pepper. Saute the mixture until cooked through, then transfer it into a bowl.

Add one teaspoon of olive oil to your empty pan, and turn the heat down to medium. Add your onions and carrots and cook for about 5 minutes until the vegetables soften. Then add the garlic, oregano and red paper flakes and cook for a minute. Add the crushed tomatoes and chicken broth. Once it boils, reduce the heat and let it simmer for about 20 minutes.

Finally, add the orzo pasta and cook for about 10 minutes. Add the chickpeas and stir, then leave it for about 2 minutes. Garnish with parsley and serve.

4. Ten Vegetable Soup

The name of this dish will instantly catch your eye. It is inspired by the different vegetables that are in the soup. So you can imagine how nutritious it is. These vegetables include carrots, celery, green beans, spinach, tomatoes, corn, yellow squash, and zucchini. You can also fill this soup with bell peppers and Aleppo Chile seasoning. Other than the vegetables, you will also need soy sauce, olive oil, yellow onion, garlic, dried thyme, and lemon slices to garnish.

The instructions are pretty simple. Start by heating the oil in a large pot over medium-high heat. Then add onions, carrots, celery, garlic, peppers, and corn to the pot. Stir the mixture until the onions go translucent and the other vegetables are soft.

Add the dried thyme, salt, Aleppo chili, cilantro, and tomato paste. Give the mixture a good stir for about five minutes. Then add the stock and bring the mixture to a boil.

Reduce the heat to medium-low heat, then add rice, soy sauce, and green beans. Mix the soup and leave it to simmer for about an hour. Uncover the soup, stir it well, and cook for 15 more minutes. Add some spinach, cook for a minute, and turn off the heat. Garnish with some lemon slices. You can serve it with bread.

5. Classic Black Bean Soup

The classic black bean soup is a Southwestern dish that you can make with pantry staples. It’s so flavorful and nutritious, with all the vegetables in the mix. Better still, preparation is easy – you don’t have to waste time chopping vegetables since you need them pureed.

For this dish, you will need onions, garlic, carrots, canned beans, soy sauce, chicken broth, sour cream, spices, and parsley leaves.

Start by cooking your onions, garlic, and carrots in olive oil over medium heat. Once the onions are translucent and the carrots soft, add the beans and spices, followed by the chicken broth. Cover for about 15 minutes so that the vegetables and beans can cook. Then use a blender to puree the mixture. You can also use a handheld immersion blender to puree the soup. Squeeze in some fresh lime juice to bring all the flavors to life. Then use a ladle to serve the soup, and garnish with sour cream. This is also the time to add your parsley leaves. If you’d like to be a little extra, add some chunks of avocado to your soup, and enjoy with tortilla chips.

Can You Store Leftover Soup?

We began by mentioning how comforting soup dishes are. Add convenience to the list of advantages – if you freeze your soup the right way, you can enjoy it several weeks later. The flavor tends to get better with time, making it ideal for leftovers. The first thing you need to do is cool your soup down before putting it in the freezer. That will prevent it from thawing other foods already in the freezer. If you are looking for ways to cool the soup off faster, consider bathing it in an ice-water bath in your sink and stir.

Then divide the cold soup into small portions you can eat in one serving. You can use a quart-size freezer bag. It will be enough to store an individual serving. Ensure that you remove grains from your soup since they will soften as they freeze.

If you plan on freezing your soup, avoid overcooking your vegetables. Ensure that they are still a bit crisp. It would also be a good idea to save the garnish for later. Finally, label your soups. Please write down the name, the date you prepared it, and reheating instructions. You can also include garnishing instructions to avoid looking for the recipe later.

How Long Can You Store the Soup?

Your soup can last in the freezer for up to six months. But if you choose to store it in the fridge, eat it within 3-4 days for the best quality.

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