Recipe Professional

Author: admin

Mushroom Swiss Burger | The Recipe Critic
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

Create the most flavorful, juicy Mushroom Swiss Burger! Perfectly seasoned ground beef is topped with sautéed buttery mushrooms and melty Swiss cheese then loaded on fluffy buns for a gourmet burger that’s easy to make at home!

Take these burgers to the next level by making homemade buns! They’re so much better than store-bought and have the best taste and texture. They are wonderfully thick and fluffy! Try these classic hamburger buns or buttery brioche buns for an incredible addition to your burger game.
Reasons This Burger Recipe is THE BEST

Juicy and Flavorful: Are you ready to bite into the juiciest, most flavorful burger of your life? This mushroom Swiss burger is beyond delicious! It looks and tastes just like something you’d order in a fancy burger joint, but it’s super easy to make at home.

Cook it on a skillet OR a grill: You can cook up this recipe all year long!

Quick and easy: These burgers can be ready to devour in just about 30 minutes for a great weeknight dinner or lazy weekend meal!
Ingredients in a Mushroom Swiss Burger

This is everything you’ll need to make this delicious mushrooms Swiss burger recipe. All simple ingredients that come together for an explosion of flavor! You can find the exact measurements below in the recipe card.

Mushrooms
- Butter: Adds richness to the mushrooms and shallot.
- Mushrooms: Use 1 pound baby Bella mushrooms that are thickly sliced.
- Shallot: Gives a mild onion flavor that is so delicious!
- Worcestershire Sauce: For a wonderful savory flavor!
- Garlic: Freshly minced garlic that is sautéed with the mushrooms tastes amazing.
- Salt and Pepper: To taste!
Burger
- Beef: 80/20 ground beef will give these burgers maximum flavor!
- Salt and Pepper: The only seasonings you’ll need to enhance all of the ingredients and make these burgers super tasty!
- Swiss Cheese: A must for the classic mushroom Swiss hamburger!
- Hamburger Buns: Use any favorite kind of buns! Regular hamburger buns, brioche, ciabatta or whole wheat buns are all great options.
- Butter: Don’t forget to butter the buns before toasting them! The butter gives the bun flavor and browns them beautifully.
- Mayonnaise: Slather some mayo on those buns for a rich and satisfying taste that complements the mushroom topping perfectly.
How to Make Mushroom Swiss Burgers

These are some of the easiest burgers to make! We’ll start with the mushroom topping and then cook the meat and assemble. Just follow the step-by-step instructions and you’ll see how fast these burgers come together.

For the Mushrooms
1. Sauté: Heat the butter in a skillet over medium high heat. Add in the mushrooms and shallot, saute for about 5 minutes.
2. Add Sauce and Garlic: Add in the Worcestershire sauce, garlic, and salt and pepper. Sauté another 2-3 minutes. Remove the mushrooms from heat and set aside.
For the Burger
1. Cook the Meat: Place two patties on the hot griddle or skillet and season with salt and pepper. You can cook all of the hamburgers at the same time if your griddle will fit them all.
2. Add Cheese: Cook the burgers 2-3 minutes on each side, placing a slice of the Swiss cheese on the patty once it’s been flipped. Once the patties are cooked, butter and toast the buns on the same skillet.
3. Assemble: Start by spreading mayonnaise on the bottom and top bun, place the patty with the Swiss cheese on the bottom bun, spread a generous helping of the mushrooms on top of the patty, top the burger with the top bun.
Cook the mushrooms and shallot in a skillet.

Add sauce, salt and garlic. Cook 2-3 minutes.

Shape and cook the burgers.

Add the Swiss cheese and allow it to melt.

Butter and toast the buns.

Assemble the burgers and top with cooked mushrooms.
Tips and Variations

Here are some suggestions to keep in mind when you are making the best burgers. You will love how simple these mushroom Swiss burgers come together!

Keep it Cold and Do Not Over-Mix: For juicy beef, keep it cold so that the fat doesn’t melt before cooking. Over-mixing the meat will break down fibers causing your burger to crumble and become dry.

Don’t Press: When cooking the patties, resist the urge to press down on the meat. This squeezes out all those lovely juices that are meant to be inside.

Let it Rest: Let the hamburger rest for 5-10 minutes after cooking to allow the juices to distribute throughout the patty.

Using a Grill: To grill your patties, heat your grill up to medium high (400-425 degrees Fahrenheit). Once your grill is up to temp, brush grates with some olive oil. Then place your patties onto your grill and cover. Cook for about 4 minutes on each side. They should temp out between 135-145 degrees Fahrenheit for medium burgers or 155-160 degrees Fahrenheit for well done.

More Cheese: You can melt 2 slices of Swiss cheese on each patty, if you like more cheese.

Different Protein: This recipe works great swapping the regular patty out for a turkey or veggie burger!
Storing Leftovers

I recommend enjoying these burgers fresh, but you can store any leftovers for a quick lunch or dinner the next day.

In the Refrigerator: Store cooked patties and mushrooms in separate airtight containers or sealed bags for up to 3 days.

In the Freezer: Leftover patties can be kept in a freezer bag for 2-3 months. I recommend putting parchment paper between each patty so they don’t stick together. Thaw overnight in the fridge before reheating.

Reheating: Reheat your burgers over the stove on medium heat until warmed through or pop them in the oven for about 10 minutes at 350 degrees Fahrenheit, flipping halfway through the cooking time.
More Delicious Burger Recipes

Need more burger inspiration? We have so many incredible options from vegetarian burgers to turkey burgers and more! Here are some of our favorites that we make on repeat!

Dinner

Spinach Feta Turkey Burgers

30 minutes

Pin this now to find it later

Pin It
Source link
March 17, 2026
Homemade Balsamic Vinaigrette Recipe
This balsamic vinaigrette recipe is one of those dressings I always come back to. It’s tangy, a little sweet, and honestly, it is so much better than store-bought!

I love making salad dressings from scratch, and this balsamic vinaigrette is the one I reach for most. We almost always have everything on hand, and it’s delicious on just about any salad you can think of.

You’ll find our basic balsamic vinaigrette recipe below, plus two fun variations: a creamy version and a strawberry one. We especially love drizzling it over our balsamic strawberry salad!

Key Ingredients
- Balsamic Vinegar: Use what you have. Most of us have the less expensive bottles with thin, pretty tart vinegar inside. That’s what I’ve assumed in our recipe below. If you have thicker, aged balsamic vinegar, it will still be lovely in our recipe. We recommend tasting it before using it to make the dressing. If it already tastes syrupy and sweet, you can probably skip the sweetener. If it’s tart and acidic, you’ll want to add a little sweetness with maple syrup, honey, or jam.
- Dijon Mustard: We use mustard in many of our salad dressing recipes and love it in this balsamic dressing. It helps the ingredients emulsify and makes it taste more like what you are served in nicer restaurants. Whole-grain mustard is a good substitute.
- Olive Oil: Use your favorite extra-virgin olive oil. I like fruiter, lighter olive oils, but use what you have or love.
- Sweetener: Maple syrup and honey are lovely (I only add a little bit) and balance the tartness of balsamic vinegar.
Find the full recipe with measurements below.

How to Make the Best Balsamic Vinaigrette

Tip 1: Whisk everything but the oil first. To get a really nice emulsion, whisk your balsamic, mustard, sweetener, salt, and pepper together until well combined. Then slowly stream in the olive oil, whisking as it is added.

Tip 2: Be ready to adjust to taste. Balsamic vinegar varies in sweetness, thickness, and acidity. Less expensive bottles are usually thinner and quite tart, while more expensive bottles can be syrupy and sweet. You can use either in our recipe, but it’s helpful to know what you are starting with before adding your sweetener. If your vinegar is tart, add the sweetener as recommended below. If it’s already sweet, hold off, make the dressing without sweetener, then adjust to taste.

Recipe Variations
- Make it creamy. If you prefer creamy dressings, add a spoonful of mayonnaise, sour cream, plain yogurt, or crème fraîche (my favorite).
- Add jam. Honey or maple syrup are in our basic recipe, but to add more fruity flavor, swap the sweetener with your favorite jam. Strawberry jam is incredible. Fig jam pairs really well with balsamic, and I adore this peach jam!
More Homemade Salad Dressing Recipes
Homemade Balsamic Vinaigrette

PREP
10 mins

TOTAL
10 mins

This easy balsamic vinaigrette dressing is a staple recipe in our house. We like vinegary dressings and use twice as much olive oil as vinegar. To make a less vinegary dressing, add more olive oil to taste. I like to add a little sweetener to the dressing. Maple syrup or honey is lovely, or add a little fruitiness with your favorite jam (strawberry jam is especially good). If you are using a thicker balsamic vinegar or one that is aged, it may already taste sweeter, so you may not need to add a sweetener.

Makes 3/4 cup

You Will Need

¼ cup balsamic vinegar (60 ml)

2 teaspoons Dijon mustard

1 teaspoon maple syrup, honey, or strawberry jam

¼ teaspoon fine sea salt

¼ teaspoon fresh ground black pepper

½ cup extra-virgin olive oil, or more to taste (120 ml)

1 tablespoon mayonnaise, sour cream, or crème fraîche, optional to make creamy

Directions

1Whisk balsamic vinegar, mustard, sweetener, salt, and pepper in a medium bowl until well blended.

2While whisking, slowly stream in the olive oil until completely incorporated and the dressing has thickened and looks creamy. Taste and then adjust with salt, pepper, olive oil, or sweetener as needed.

3To turn it into a creamy dressing, whisk in mayo (sour cream or crème fraîche).

Adam and Joanne’s Tips

Storing: Keep balsamic vinaigrette in an airtight container or jar for up to 1 week.

How to make in jar or blender: Instead of whisking ingredients together, place all the ingredients in a screw-top jar and shake to combine. Or, use a blender. Add all ingredients to blender then blend until thick.

Nutritional information are estimates.

Nutrition Per Serving
Serving Size
1 tablespoon
/
Calories
87
/
Total Fat
9.3g
/
Saturated Fat
1.3g
/
Cholesterol
0mg
/
Sodium
71.4mg
/
Carbohydrate
1.3g
/
Dietary Fiber
0g
/
Total Sugars
1.1g
/
Protein
0g

AUTHOR:

Adam Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

Source link
March 17, 2026
Easy Egg Salad Recipe
Our best egg salad recipe calls for just a few simple ingredients. I love it tucked into sandwiches, wrapped in lettuce or tortillas, spooned over greens, or eaten by itself as a quick snack.

We’re a little picky about egg salad, so trust me when I say this is the one. It’s light instead of heavy, perfectly creamy without being too mayonnaisey, and brightened with fresh lemon juice and herbs for amazing flavor.

It comes together fast, especially if you already have hard-boiled eggs in the fridge (and if not, don’t worry, I’ve shared how to make them below). It also keeps well for up to 4 days, so consider making a double batch for easy lunches or snacks all week.

Key Ingredients
- Eggs: You’ll need hard-boiled eggs for this recipe. They’re simple to make, and I’ve shared how in the tips section below.
- Mayonnaise: Mayonnaise makes egg salad creamy and rich. For a lighter twist, substitute some or all of it with plain yogurt or mashed avocado (like I do in my avocado egg salad). When I have it on hand, I love using homemade mayonnaise for even better flavor.
- Celery: A little finely chopped celery adds freshness and crunch. You can also experiment with minced onions, chopped dill pickles, or even diced apples (apples may sound unusual, but they are delicious).
- Fresh Herbs: Chives are my favorite for egg salad, but parsley or dill work beautifully, too. I use chives in my favorite scrambled eggs recipe, too.
- Lemon: A squeeze of fresh lemon juice brightens everything and balances the richness of the mayo, making the salad taste lighter and fresher.
Find the full recipe with measurements below.

How to Make My Favorite Egg Salad

Tip 1: How to boil eggs for egg salad. I have two favorite methods for making perfectly cooked eggs for egg salad. The first is done on the stovetop (see below), and the second uses the Instant Pot (you can find that method here: Instant Pot Boiled Eggs). Both methods give you tender whites and creamy yolks, perfect for egg salad.

To cook eggs on the stove:
1. Add the eggs to a saucepan in a single layer and cover with at least an inch of water.
2. Bring the water to a boil, then let it boil for 30 seconds.
3. Turn off the heat, cover with a lid, and let the eggs sit for 12 minutes (for large eggs).
4. Transfer the eggs to an ice water bath to cool, then peel.
Tip 2: Make the salad. Once you have cooked eggs, the salad goes quickly. Peel your eggs, then chop them into small pieces. Add them to a bowl and toss with finely chopped celery, chives, a bit of lemon juice, and mayonnaise. Season with salt and pepper, and you’re all set.

Serving Suggestions

I love this salad for egg salad sandwiches, which I usually keep open-faced on lightly toasted bread spread with a bit of butter. This is also fantastic wrapped, either in flour tortillas or in lettuce cups. I’ll often munch on this all by itself or with some sliced cucumbers or crackers.

It’s a great topping for salad (especially with this lemon vinaigrette). And, finally, it makes incredible toasts for breakfast. Start with avocado toast, then add the egg salad, some thinly sliced radish, and more fresh herbs. Delicious!

More Easy Salads
Easy Egg Salad

PREP
5 mins

COOK
15 mins

TOTAL
20 mins

This is my favorite way to make egg salad! I keep it really simple with mayo, herbs, a little crunch from celery, and some lemon juice. I don’t add mustard, but if you love it, add 1/2 to 1 teaspoon. Instructions below include cooking the eggs on the stove. If you have an Instant Pot, see my Instant Pot hard boiled eggs. If you love avocado, I also recommend our avocado egg salad!

Makes 2 Servings

You Will Need

4 large eggs

2 tablespoons mayonnaise or substitute plain or Greek yogurt, try homemade mayo

1 medium-length celery stalk, finely chopped

1 tablespoon finely chopped chives, parsley or dill

1 teaspoon fresh lemon juice

Salt and fresh ground black pepper

Directions

1Cook the eggs: Place the eggs in a single layer in a saucepan and cover with cold water by 1 to 2 inches. Heat over high heat until the water comes to a rolling boil. Cover the saucepan with a lid, cook for 30 seconds, then remove from the heat and let stand for 11 to 12 minutes. A minute or so before the eggs finish cooking, prepare a bowl of ice water.

2Cool the eggs: Transfer the cooked eggs to the ice water using a slotted spoon and leave for 5 minutes (or longer).

3Prepare the eggs: Crack egg shells and carefully peel them away. If the shells are not easily peeling away from the eggs, place them back into the ice water and try again in 5 minutes.

4Make the salad: Dice the hard-boiled eggs and add them to a bowl. Stir in the mayonnaise, celery, herbs, lemon juice, salt, and pepper. Taste and adjust with more salt or pepper.

Adam and Joanne’s Tips

Storing: Homemade egg salad can be stored in an airtight container in the fridge for up to 4 days. We do not recommend freezing it.

Eggs: Instructions for eggs are for large eggs, for medium or extra-large, see this hard boiled eggs tutorial with accurate timing.

The nutrition facts provided below are estimates. We assumed mayonnaise and did not include any bread.

Nutrition Per Serving
Serving Size
Half the recipe
/
Calories
241
/
Protein
13 g
/
Carbohydrate
2 g
/
Dietary Fiber
0 g
/
Total Sugars
1 g
/
Total Fat
20 g
/
Saturated Fat
5 g
/
Cholesterol
375 mg

AUTHOR:

Adam Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

Source link
March 17, 2026
Fresh Pineapple Avocado Salsa Recipe
This fresh pineapple avocado salsa recipe is perfect with tortilla chips and works really well as a topping for tacos, fish, and grilled meats. It’s simple, quick, and absolutely delicious!

This pineapple avocado salsa makes me so happy! I mean, look at it, it’s beautiful. More importantly, it’s really delicious. The pineapple is sweet, the avocado creamy, and there’s just enough heat from jalapeños and lime.

Many people think of pineapple for sweet recipes like pineapple upside-down cake or carrot cake, but I’m here to tell you that this pineapple salsa is incredible! I love it on top of almost all our favorite taco recipes. It’s wonderful spooned over grilled steak or fish (like this grilled swordfish) and works really well beside a bowl of homemade tortilla chips.

Key Ingredients
- Pineapple: I love fresh pineapple for this salsa. Look for a large pineapple with golden or yellow hues on its skin/peel (that means it will be sweet). Another trick is to smell it. You’re on the right track if you smell a hint of sweet pineapple. And lastly, it should be firm, but give just a little when you feel it. Put anything back that’s bruised or soft. If fresh pineapples are out of season for you, pick up canned pineapple in light syrup instead, but drain it before chopping and adding it to the salsa.
- Avocado: I love the cool, creamy texture of avocado with the pineapple. Here are our tips for choosing avocados if you aren’t sure.
- Red Onion: I love the look of red onion and think it makes our salsa really pretty. That said, feel free to use sweet or white onion instead. I use the same trick of minimizing the raw bite of the onion in this salsa as I do when making guacamole. I chop them, then cover the onion with cold water for 5 minutes. After a quick drain and rinse, this process cuts the raw bite of the onion a bit.
- Jalapeños: Since the pineapple is sweet, I like adding some heat with fresh chile. We call for two peppers in the recipe, but you can always adjust to your tastes. Use both peppers for a medium spicy salsa, but remove the seeds and white membrane inside them (that’s where most of the heat comes from). If you love spicy food, leave the seeds in.
- Lime and Cilantro: I love using the zest and juice of my lime for this salsa, and I am pretty generous with the cilantro, too. The sweetness of the pineapple can take it. If you don’t like cilantro as much as I do, cut back or substitute with something else (mint, basil, and parsley are good options).
Find the full recipe with measurements below.

How to Make Pineapple Avocado Salsa

Tip 1: Prepare the pineapple. Remove each end (the bottom and leafy top). Then, use your knife to cut away it’s peel, following the pineapple’s curve from top to bottom. Then, remove the core. Cut the pineapple into quarters and use a knife to cut away the inner fibrous core. From there, you can cut into small pieces.

Tip 2: Tame the onions. I love onions, but do not enjoy them when their raw, pungent flavor overpowers everything else, leaving you with onion breath. My answer is to let the onions sit in cold water for 5 to 10 minutes before draining. This super simple trick cuts down on that strong onion flavor, while retaining their crunch.

Tip 3: Make the salsa. The salsa is as simple as tossing everything together and serving. Make sure you taste it before serving to see if it needs a bit of extra salt. Then, enjoy!

More Salsa Recipes
Fresh Pineapple Avocado Salsa

PREP
15 mins

TOTAL
15 mins

We love this easy salsa with pineapple and avocado! I love fresh pineapple for this recipe, but you can use drained canned pineapple if that is all you have access to. Serve this simple salsa next to homemade tortilla chips or with your favorite tacos.

6 Servings

You Will Need

1 medium pineapple, peeled, core removed, and cut into 1/4-inch pieces (about 5 cups)

1 cup finely chopped red onion, about half an onion

2 jalapeños, or to taste

1 medium avocado, peeled and cut into 1/4-inch pieces

1 lime, zested and juiced

1/3 cup loosely packed cilantro leaves and tender stems, chopped

1/4 teaspoon sea salt, or more to taste

Directions

1Add the chopped red onion to a small bowl and cover with cold water. Set aside for 5 minutes. Drain, then rinse. This tones down the raw flavor of the onion.

2For a mild salsa, remove the seeds and white membrane of both jalapeño peppers, and then finely mince. For a spicier salsa, leave some or all of the seeds and membrane.

3Add the pineapple, drained onion, minced jalapeños, lime zest, lime juice, cilantro, and salt to a large bowl. Toss well, taste, and then adjust with more salt as needed.

Adam and Joanne’s Tips

Storing: Avocado pineapple salsa is best eaten the same day, as the avocado may begin to brown after a night in the fridge. Without the avocado, the salsa lasts in the refrigerator for up to 3 days, but expect a bit more liquid at the bottom of the bowl.

Ways to serve it: I love this salsa next to guacamole with a big bowl of tortilla chips, but it is a fantastic taco topping. Try it on our veggie tacos, shrimp tacos, or shredded chicken tacos, or ground pork tacos. It’s also amazing spooned on top of these chicken nachos, grilled swordfish, grilled chicken, and steak!

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/6 of the recipe
/
Calories
63
/
Total Fat
3.6g
/
Saturated Fat
0.5g
/
Cholesterol
0mg
/
Sodium
222.8mg
/
Carbohydrate
8.4g
/
Dietary Fiber
2.5g
/
Total Sugars
3.9g
/
Protein
0.9g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

Source link
March 17, 2026
Pasta e Fagioli Soup (Low-Carb)
Low-Carb Pasta e Fagioli Soup pumps up the flavor with Italian sausage and ground beef and switches pasta for zucchini noodles! My slow cooker version of this famous soup is pretty low in net carbs, but see tips in this post to make a version with even fewer carbs if you prefer.

PIN Low-Carb Pasta e Fagioli Soup to try it later!

This Low-Carb Pasta e Fagioli Soup made in the slow cooker is a lower-carb variation of a famous Italian soup many people may have had in a restaurant! And because I switched out the pasta for zucchini noodles I used to call this recipe Zucchini e Fagioli Soup but it seemed like people didn’t get the joke, so I changed the recipe title to something people would recognize! And this no-pasta version of Pasta e Fagioli Soup is also gluten-free!

And it’s soup weather in Utah, so I’ve been making soup in the Instant Pot, in the slow cooker, and on the stove! But there is something so appealing about making a pot of soup in the slow cooker and making your house smell great while it cooks all day. And this soup is loaded with great flavors from ground beef, Italian Sausage, tomatoes, beef broth, and spices, and if you try it I bet you won’t miss the pasta a bit!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

What is Pasta e Fagioli Soup?

The name “Pasta e Fagioli” means pasta and beans in Italian, and there are many variations of this famous Italian soup that combines those ingredients. Even though this low-carb version doesn’t actually have pasta, I kept that word in the title so people would recognize that this recipe is a low-carb version of this popular soup.

How did I make Pasta e Fagioli Soup that’s lower in carbs?

In my low-carb version of this famous soup I reduced the carbs by adding both ground beef and turkey Italian sausage, replacing the pasta with chopped zucchini noodles, and using fewer beans, which makes a soup with only 9 net carbs per serving and the soup also has 25 grams of protein.

How to make this Pasta e Fagioli Soup even lower in carbs:

If you check the nutritional information you’ll see that this soup recipe is quite low in carbs, but just eliminate carrots and beans and use more zucchini noodles if you want an even lower-carb version of this tasty soup.

What makes this soup extra flavorful?

Using ground fennel (affiliate link) and Parmesan rind are two things I used to make the flavor outstanding in this soup, and I urge you to use ground fennel when you season the vegetables, and also to add a few chunks of Parmesan rind to the soup when it cooks if you have those ingredients. But even if you don’t have either of those, the flavors in tomatoes, Italian sausage, ground beef, garlic, and a touch of spicy, red pepper make this an extra tasty soup!

How to Make Low-Carb Pasta e Fagioli Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. Heat a little olive oil in a non-stick pan; then cook the Italian sausage and ground beef until it’s nicely browned, breaking it apart with a turner as it cooks. Or you can use a potato masher (affiliate link) to break the meat apart, which is what I do!
2. While the meat cooks, chop the onion and carrots (if using.)
3. When meat is browned, add it to the slow cooker and lightly saute onions and carrot in the same pan for about 3 minutes. Then add the minced garlic and all the seasonings and cook 1-2 minutes more. Put the vegetable mixture into the slow cooker.
4. While vegetables are cooking, rinse and drain the beans (if using).
5. If you’re lucky enough to have some Parmesan rind saved in the freezer, chop up some of that.
6. Add the drained beans, petite dice tomatoes, beef stock and Parmesan rind (if using), to the soup and cook on high for 2 1/2 to 3 hours, or slightly longer if your slow cooker cooks a bit cooler.
7. When the soup has cooked for nearly 3 hours, use your preferred method to make zucchini noodles and then coarsely chop the noodles until you have 1 1/2 cups chopped zucchini (or more if you’re omitting beans and/or carrots).
8. Add the zucchini to the soup and cook 30-45 minutes more (or a bit longer if you want the zucchini to be really soft.
9. When the soup is done, stir in 2 T balsamic vinegar and season to taste with salt and fresh-ground pepper.
10. I love the Pasta e Fagioli soup with Parmesan cheese added at the table; your choice on that!
More Tasty Soup with Zucchini:

Weekend Food Prep:

This recipe for a lower-carb version of Pasta e Fagioli Soup has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Ingredients

1 lb. ground beef

3 links turkey Italian sausage (see notes)

2 tsp. + 1 tsp. olive oil

1/2 cup chopped carrots

one medium onion chopped small

1 T minced garlic (we used garlic from a jar)

1 tsp. Italian Herb Blend

1 tsp. Spike Seasoning

1 tsp. ground fennel seed

1/2 tsp. ground red pepper flakes (more or less to taste)

one 15 oz. can small red beans, rinsed in a colander and drained (see notes)

8 cups beef broth (see notes)

two 14.5 oz. cans petite diced tomatoes

a few pieces of chopped Parmesan rind if you have them

1 1/2 cup chopped zucchini noodles (see notes)

2 T balsamic vinegar

salt and fresh ground black pepper to taste

freshly grated Parmesan cheese for serving (optional)

Instructions

Heat 2 tsp. olive oil in a large non-stick frying pan (or in the Ninja Cooker), add the ground beef and Italian sausage and cook over medium-high heat until it’s nicely browned, breaking apart with a turner or potato masher (affiliate link) while it cooks.

When it’s browned well, put the meat into the slow cooker.

Add the other teaspoon of oil to the frying pan, add the carrots and onions, and cook about 3 minutes.

Then add the minced garlic, Italian Herb Seasoning (affiliate link), Spike Seasoning (affiliate link), ground fennel, and red pepper flakes and cook about 2 minutes more.

Add the vegetables to the slow cooker.

Add the beef stock or broth, petite diced tomatoes, and drained beans to the slow cooker, with some pieces of Parmesan rind if you’re lucky enough to have some.

Cook on HIGH for 2 1/2 – 3 hours. (The Ninja cooks a little hot, so you might need a little more than 3 hours if you’re using a different slow cooker.)

When the soup has cooked about 3 hours, make zucchini noodles using the method you prefer.

Then coarsely chop the noodles until you have 1 1/2 cups chopped zucchini (or more if you are omitting the beans or carrots.)

Add zucchini to the soup and cook 30-45 minutes more, or until the zucchini is done to your liking.

Remove the Parmesan rind if it hasn’t all dissolved.

Stir in the balsamic vinegar and season soup to taste with salt and fresh ground black pepper. (Taste before salting if you use the Parmesan, because it’s a bit salty.)

Serve hot, with freshly grated Parmesan to add at the table if desired.

Notes

The three links of turkey Italian sausage I used was 12 ounces of sausage; if you want to use the whole package just add about 1/2 cup more beef stock.

I used homemade beef stock for this recipe, but if you use canned beef broth just use four 15 oz. cans. See my post on how to make zucchini noodles if you need help with that.

If you want to make an even lower-carb version of this recipe just skip the beans and carrots and add about another cup of zucchini noodles.

I used my Six-Quart Ninja Cooker (affiliate link) to make this soup, but any 5-6 quart slow cooker will work. If you’re using the Ninja Cooker, you can saute the meat and vegetables right in the slow cooker.

Recipe created by Kalyn with inspiration from Slow Cooker Vegetarian Pasta e Fagioli Soup.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 270Total Fat 13gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 7gCholesterol 66mgSodium 1412mgCarbohydrates 12gFiber 3gSugar 4gProtein 25g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
My lower-carb Pasta e Fagioli Soup has only 9 net carbs per serving; if you want a version with even fewer carbs, skip the carrots and beans and use more zucchini noodles! Carrots aren’t recommended for Phase One on the original South Beach Diet, so if you want to eat this for Phase One you should probably omit the carrots (although truthfully I wouldn’t lose sleep over 1/2 cup carrots in 8 servings of soup.)

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
When I made this low-carb variation of Pasta e Fagioli Soup using zucchini noodles to replace the pasta in 2016, I called it Zucchini e Fagioli Soup! But eventually I realized people were not getting the joke and changed the recipe title to something people could recognize. The recipe was last updated with more information in 2025.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Source link
March 16, 2026
Weeknight Homemade Spaghetti Sauce Recipe
I love this easy homemade spaghetti sauce recipe! It is ready in under 45 minutes, and you can use your favorite ground meat to make it. I love ground beef, turkey, or sausage!

Like you, we live busy lives and need dinner on the table quickly. That’s why I love this easy homemade spaghetti sauce. It’s quick and easy to make, plus it lasts in the freezer for months, which means I have a delicious meal anytime I need it.

This simple meat sauce can be made in about 45 minutes. We love using this sauce when making our weeknight spaghetti. For a more authentic, slowly cooked meat sauce, try my favorite bolognese recipe with ground beef, milk, white wine, and tomato.

Key Ingredients
- Ground meat: You can use any ground meat for this recipe. Ground turkey or chicken are great choices if you prefer a leaner option. Ground beef and pork offer a richer flavor. Choose whichever you like and have available. Check out our veggie spaghetti recipe if you want a meatless option.
- Tomatoes and tomato paste: Canned crushed tomatoes are the foundation of this spaghetti sauce, and they make it super easy to prepare.
- Onion, garlic, and spices: We like to keep this recipe simple because it’s a quick and easy weeknight meal. You probably already have most of the ingredients in your pantry.
- Broth or wine: After browning our meat, we deglaze the pot with a bit of liquid. Water is fine, but for more flavor try chicken broth or your favorite dry wine (red or white will do the trick). I use white wine when making this homemade bolognese.
Find the full recipe with measurements below.

Tips for Making Homemade Spaghetti Sauce

Tip 1: Browning the meat. We make this spaghetti sauce all the time, and it never disappoints. We start by browning ground meat in a little oil. We prefer ground turkey to keep things lean, but any ground meat, such as beef, pork, chicken, or even lamb, works great. Once the meat is browned, we add chopped onion and cook until it softens. Then we toss in garlic, tomato paste, and spices to build even more flavor.

Tip 2: Deglaze pot for extra flavor. By deglazing the pot with a splash of liquid we capture all those tasty bits stuck on the bottom. You can use water, broth, or even wine (whatever you have on hand). Just be sure to scrape the bottom well! Once the pot is clean, we stir in canned tomatoes and let everything simmer for 20 to 30 minutes or until the sauce thickens.

Tip 3: Make it your own. As the sauce simmers, we taste it regularly and adjust the seasoning. Don’t be afraid to add more salt, pepper, or spices. If the sauce tastes too acidic, a pinch of sugar can balance it out. If it seems bland, add a dash of fish sauce, minced anchovies, or even mushroom powder for a rich and savory flavor.

Ways to Use Homemade Spaghetti Sauce

We use this homemade sauce in so many ways. It’s perfect tossed with cooked spaghetti (like in this spaghetti recipe) or other pasta shapes. I love it with homemade gnocchi or ricotta gnocchi. It’s also excellent spooned over veggie noodles, like roasted spaghetti squash or zucchini noodles. I also love serving it next to some homemade garlic bread or focaccia bread and a side salad.
Weeknight Homemade Spaghetti Sauce

PREP
5 mins

COOK
40 mins

TOTAL
45 mins

We’ve made this easy homemade spaghetti sauce countless times and are always happy that we did. The sauce starts with a base of ground meat. We love keeping the sauce on the leaner side and use ground turkey, but any ground meat like beef, sausage, pork, chicken, and lamb will work.

Makes about 5 cups of sauce

You Will Need

1 pound (450g) lean ground meat like ground beef or ground turkey

3 tablespoons olive oil

1 cup (130g) chopped onion

3 garlic cloves, minced (1 tablespoon)

2 tablespoons tomato paste

1/2 teaspoon dried oregano

Pinch crushed red pepper flakes

1 cup water, broth, or dry red wine

1 (28oz) can crushed tomatoes

Salt and fresh ground black pepper

Handful of fresh basil leaves, plus more for serving

Optional Ingredients, See Tips

2 to 3 teaspoons fish sauce

1 to 2 teaspoons mushroom powder, try homemade mushroom powder

3 to 4 anchovy fillets, minced with some of their oil or use anchovy paste

Pinch sugar

1 leftover rind from a wedge of parmesan

Directions

1Heat the oil in a large pot over medium-high heat (we use a Dutch oven).

2Add the meat and cook until browned, about 8 minutes. Use a wooden spoon to break the meat into smaller crumbles as the meat cooks.

3Add the onions and cook, stirring every once in a while, until softened, about 5 minutes.

4Stir in the garlic, tomato paste, oregano, and red pepper flakes and cook, stirring continuously for about 1 minute.

5Pour in the water and use a wooden spoon to scrape up any bits of meat or onion stuck to the bottom of the pot.

6Stir in the tomatoes, 3/4 teaspoon of salt, and a generous pinch of black pepper.

7Bring the sauce to a low simmer. Cook uncovered for 25 minutes. As it cooks, stir and taste the sauce a few times so you can adjust the seasoning accordingly (see notes for seasoning suggestions).

8Remove the spaghetti sauce from the heat and stir in the basil.

Adam and Joanne’s Tips

Storing: This homemade spaghetti sauce can be made in advance and should last in your refrigerator for up to 3 days and in your freezer for about 3 months.

If the sauce’s flavor doesn’t pop, you need more salt.

If the sauce is too acidic, a pinch of sugar will do the trick.

If the sauce is lacking in flavor, consider adding a few dashes of fish sauce or a few minced anchovies (both add a rich, savory flavor).

Adding a leftover rind of a parmesan wedge to the sauce while adding the tomatoes adds richness and extra flavor. It won’t melt all the way. Remove what’s left before serving.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
2/3 cup sauce
/
Calories
167
/
Total Fat
9.9g
/
Saturated Fat
1.9g
/
Cholesterol
39.1mg
/
Sodium
500.2mg
/
Carbohydrate
8.7g
/
Dietary Fiber
2.1g
/
Total Sugars
4.8g
/
Protein
12.9g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

Source link
March 16, 2026
Easy Salmon Marinade Recipe | The Recipe Critic
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

A great salmon marinade makes your fish flavorful, tender, and juicy! This recipe gives each filet the perfect balance of savory, sweet, and tangy flavors.

Most of my favorite meat recipes start with a good marinade. And I love experimenting with different ingredients to create new flavors, especially during grilling season! Here are some of our go-to marinades that you’ll definitely want to try: pork chop marinade, shrimp marinade, and chicken marinade!
Reasons You’ll Love This Marinade Recipe

Easy to Prepare: Requires just a few simple ingredients.

Delicious: Delivers big flavor with minimal effort. Enjoy tender, juicy salmon that’s perfect every time.

Versatile: Ideal for salmon, chicken, or steak. While store-bought marinades are convenient, homemade always tastes better!
What Ingredients are in Salmon Marinade?

You’re going to love how easy this salmon marinade recipe is! It’s made with simple ingredients you likely already have in your kitchen. Just check the recipe card below for all the exact measurements.
- Soy Sauce: Adds a savory and umami flavor to the marinade that enhances the taste of the salmon.
- Lemon Juice: A little acidity is a must in marinades. It provides fresh flavor and also helps to tenderize the salmon.
- Extra Virgin Olive Oil: Ensures the marinade coats the salmon completely while adding plenty of moisture.
- Honey: The sweetness from the honey balances the savory flavor from the soy sauce.
- Garlic: Fresh garlic infuses the salmon with an incredible savory taste!
- Fresh Parsley: Love adding fresh herbs for depth of flavor.
- Salmon: This marinade makes enough to fully coat 2-3 pounds of fresh salmon.
How to Make Salmon Marinade and Cook Salmon

Homemade marinade is super simple to make! All you have to do is mix all of the ingredients, and then add everything to a large ziplock bag! Below, you’ll find instructions for making the marinade and also 4 different ways to cook your salmon:
1. Make the Marinade: Combine all the ingredients in a large ziplock bag or a large bowl.
2. Marinate the Fish: Add the salmon, ensuring the fish is completely covered with the marinade. Let it marinate for 30-60 minutes. Avoid letting it marinate for longer than an hour, as fish can start to break down and become mushy after too long.
Choose Your Cooking Method
1. Air Fryer: Spray the basket of the air fryer with pan spray and place the salmon skin side down. Cook at 400 degrees Fahrenheit for 8-10 minutes, or until the fish reaches 145 degrees Fahrenheit.
2. Oven: Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or non-stick foil. Place the salmon skin side down on the baking sheet and bake for 8-10 minutes, or until the fish reaches 145 degrees Fahrenheit.
3. Skillet: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat before adding the salmon skin-side up. Let the salmon sear for 4-5 minutes before flipping it skin side down. Cook for an additional 3 minutes.
4. Grill: Preheat the grill to 500 degrees Fahrenheit and either brush or spray with oil. Place the salmon skin side down for 6-8 minutes. When it is ready to flip, it should easily release with a fish spatula. Flip the fish and cook over indirect heat for 2-4 minutes, until the fish reaches 145 degrees Fahrenheit.
Mix the salmon marinade and place it in a Ziplock bag.
Variations and Substitutions

This sweet and savory salmon marinade is a game-changer, making your fish tender and juicy with incredible flavor. Here are some easy tweaks to tailor it to your taste:

Switch up the Citrus: For a fun twist, try swapping the lemon juice with lime or orange juice. Each one adds its own unique zing!

Change the Herbs: Feel free to mix in different herbs like rosemary, thyme, cilantro, or dill. Fresh herbs are great, but if you’re using dried, go with 1 teaspoon for every tablespoon of fresh.

Alternative for Soy Sauce: If you need to switch out the soy sauce, go for gluten-free or low-sodium soy sauce, or try liquid aminos for a similar taste.

Make it Spicy: Craving some heat? Add a pinch or two (or more, if you like it hot) of crushed red pepper to spice things up.

Sweetener: Honey does a great job balancing the saltiness of the soy sauce, but you can swap it with brown sugar or agave. If you need to skip the sweetener, that’s okay too—just know it adds a nice touch!
How to Store Salmon Marinade

You can get a head start by whipping up your marinade a day in advance. Just remember, don’t add the fish to it until about an hour before you plan to cook. If you let the fish soak for more than 60 minutes, the marinade will start to break down the fillet’s structure, leaving you with mushy fish.

In the Refrigerator: Your homemade marinade will stay fresh for up to 2 weeks if you keep it in an airtight container in the fridge. But be careful! Once the marinade has been in contact with raw meat or fish, you’ll need to toss it out to avoid any food safety issues.

In the Freezer: For longer storage, you can freeze your marinade. Just pour it into a freezer-safe ziplock bag, and it will keep for 3-6 months. When you’re ready to use it, let it thaw in the refrigerator or at room temperature.
More Marinade Recipes

A tasty marinade can take your meal from ordinary to extraordinary! It infuses the protein with flavor, tenderizes it and makes the meat perfectly juicy and tender.

Pin this now to find it later

Pin It
Source link
March 16, 2026
Liz’s Bistro Salad Recipe – Pinch of Yum
Crunchy, light, bright, and ultra-fresh. This French-inspired bistro salad is an absolute star as a side for nearly any dinner. Tender greens, fresh herbs, pickled onions, and a delicate vinaigrette on top.
This salad!

WOW. I am fully in love with this salad.

My friend Liz (of Liz’s Roasted Broccoli Salad fame) brought this salad to our dinner club a few weeks ago. We had a French-ish theme – charcuterie, French onion soup, beef bourguignon, creamy potatoes, homemade bread, and creme brûlée. LOL. And then there was Liz’s salad. It was like a little beacon of brightness in a sea of cream, butter, and cheese. I would (and have) eat this as a salad on its own, but the contrast of this with, say, a beef stew, or a really cheesy panini, or a big bowl of luscious mushroom soup – that’s where this salad shines.

In This Post: Everything You Need For This Bistro Salad

It’s a study in simplicity. The entire salad is greens, herbs, pickled onions, and vinaigrette. That’s it. It’s like a love song to everything green.

But here’s why I really love it:

It is an A+ balance of crunchy and light and delicate – the herbs are ultra-fresh but not bossy, the pickled onions are there but not in your face, and the combination of finely chopped romaine (cronchy) with gently torn butter lettuce (tender) with the lightest, brightest vinaigrette slicked into to every nook and cranny is absolute salad perfection.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Description

Crunchy, light, bright, and ultra-fresh. This French-inspired bistro salad is an absolute star as a side for nearly any dinner. Tender greens, fresh herbs, pickled onions, and a delicate vinaigrette on top.

Pickled Onions

Bistro Salad

Vinaigrette

Pickled Onions: Place the onions in a jar; fill the jar about a third of the way with vinegar, then fill to the top of the onions with water. Add salt and sugar, shake, and keep in the fridge for a few hours or a few days. (I’d suggest 30 minutes minimum if you’re short on time.)

Vinaigrette: Shake all dressing ingredients in a jar. It should be pleasantly bright and mellow – remember we’ll be adding a bunch of onions and herbs to the salad, so it’s okay for this dressing to be pretty chill. Keep this in the fridge if making ahead.

Salad: Prep all your salad greens – chop the romaine and the herbs, and gently tear the lettuce leaves into bite sized pieces.

Toss: Just before serving, toss greens, herbs, pickled onions, and dressing together – starting with about half of the dressing that’s in the jar, and adding more as necessary.

Serve: Taste and adjust; add salt and pepper to taste. It’s tender, bright, a little puckery, and so fresh. I love it.

Notes

To make ahead: prep the onions and the dressing. Chop the greens. Store everything separately in the fridge, and assemble the amount you need just before serving! This works really well as a make-ahead side salad for dinners throughout the whole week. I would double the dressing and then just buy a bunch of greens and throw my 2-4 person salads together every night throughout the week.

If you want to scale this up, you should have enough dressing for a 6-8 serving salad; just add another romaine heart and use a full head of butter lettuce instead of half.

You can use another oil if you want, but I like canola for the neutral flavor – it keeps the dressing very mild.

Prep Time: 45 minutes

Category: Salad

Method: Chop

Cuisine: French-Inspired

Keywords: bistro salad, french salad, side salad
Other Things To Know About This Bistro Salad

What Makes This a Bistro Salad?

To my knowledge, this is generally what I understand to be a French Bistro Salad – or a simple green salad that is served in cafes and bistros around France. Liz brought this as the salad for our French dinner club night! And none of us are French, so we’re just doing our best out here to learn and borrow some French sophistication which is why I’m not necessarily going to call this a “French Bistro Salad” in case we are way off the mark.

In general, I just like to think of this as a lightly dressed pile of greens that mentally takes you to a much fancier place (BISTRO LIFE!) and complements almost any dish on any plate. If you have more context on French Bistro Salads in general, feel free to pop your thoughts into the comments. 🙂

What Else Could You Add To This Salad?

If you’re feeling extra, a couple ideas that seem really solid:
- toasted nuts like walnuts
- goat cheese crumbles
- shaved Parmesan cheese
- golden crispies (really, just an excuse to make a big batch of these)
- thinly shaved vegetables or fruits – squash, cucumber, apples
Do You Have To Use Canola Oil?

No, you don’t. The reason it’s used here is because it’s a neutral-flavored oil. But I will say, I have made this with olive oil and it’s delicious. My understanding is that part of the key to a French bistro salad is a very light dressing that doesn’t overpower the greens, and of the two versions I made, I definitely preferred the canola oil dressing – the olive oil comes on a bit strong. But personally, I’m not too precious of a cook so I say any kind of oil (where you like the flavor of the oil) could work! Just remember that everything here is pretty delicate (the chives, the lettuce, the dill, etc.) so you don’t want any one thing to really take over the salad.

How Long Does This Keep?

Not long, especially after you mix it. Those leaves start to get soggy pretty quickly, so I would recommend tossing the salad up within 5-15 minutes of serving. The elements will all keep individually for several days in the fridge, so keep them separate in the fridge and you’ll be good to go!

How Great Is Liz?

VERY GREAT! She is my salad-famous friend, the one we always go to for ideas on making vegetables great. Thanks, Liz! ♡

Liz’s Bistro Salad: Frequently Asked Questions

Can I use any salad greens here?

Tender greens, like butter lettuce and romaine, really work best here so that the salad doesn’t get overpowered in flavor from something like spinach or arugula.

How long will the pickled onions last?

Store them for 3-5 days in a sealed jar in the fridge!

Can this salad be meal prepped?

Sure! The elements will all keep individually for several days in the fridge, so keep them separate in the fridge, mix things together right before enjoying, and you’ll be good to go!
Source link
March 16, 2026
42 Easy Weeknight Dinners
From quick 30-minute meals to healthy, family-friendly favorites, these easy weeknight dinner ideas are built for busy nights and empty stomachs.

Jump to: 🕒 30-Minute Dinners | 🍗 Chicken | 🥗 Healthy | 🥩 Low-Carb | 👨‍👩‍👧 Family-Friendly | 🌱 Vegetarian

When weeknights get busy, dinner needs to be simple, flexible, and actually doable — without sacrificing flavor. This collection of easy weeknight dinner recipes is designed for real life, featuring quick cooking times, minimal prep, and ingredients commonly found in the grocery store.

Inside, you’ll find a mix of my own go-to recipes alongside a few trusted favorites from other food blogs, all organized to help you quickly find what suits your night. Whether you need a 30-minute dinner, an easy chicken recipe, something healthy or low-carb, or a family-friendly meal everyone will eat, there’s plenty of inspiration here.

These are the kinds of dinners I make on repeat — practical, comforting, and adaptable enough to fit whatever your week throws at you.
What Makes a Good Weeknight Meal?

Quick and doesn’t use too many complex ingredients or steps

Minimal prep and cleanup

One-pan or one-pot cooking

Flexible ingredients

Uses up pantry and freezer

Leftovers that reheat well

Smart Weeknight Shortcuts

Use pre-cut vegetables

Store-bought sauces and dressings

Precooked grains and legumes

Frozen veg and rice

Rotisserie chicken

Sheet-pan cooking
🕒 30-Minute Dinners

When time is tight, these dinners get on the table fast. Every recipe in this section is designed to be ready in around 30 minutes, making them ideal for busy weeknights when you want real food without the wait.

🍗 Easy Chicken Dinners

Chicken is a weeknight hero for a reason. These easy chicken dinners are flavor-packed, versatile, and simple enough to make any night of the week — from quick stir-fries to cozy bowls and curries.

🥗 Healthy Weeknight Dinners

Looking for lighter, nourishing meals that still feel satisfying? These healthy dinner ideas focus on balanced ingredients, plenty of vegetables, and simple cooking methods that work well for everyday dinners.

Turkey Bolognese (Greek Style)

For a lighter twist on a classic, this Greek-style turkey bolognese uses lean mince, warm Mediterranean spices, and tomatoes for a cozy but weeknight-friendly dinner that works just as well over pasta or veggies.

🥩 Low-Carb Dinner Ideas

If you’re keeping carbs lower during the week, this section has you covered. These dinners are filling and flavorful, with smart swaps like extra veggies, lean proteins, and lighter sauces.

👨‍👩‍👧 Family-Friendly Dinners

These are the dinners that everyone at the table can agree on. From comforting bakes to familiar flavors, these family-friendly recipes are easy to scale, simple to serve, and great for leftovers.

🌱 Easy Vegetarian Dinners

Meat-free nights can still be quick and satisfying. These vegetarian dinners use pantry staples, bold flavors, and hearty ingredients to make weeknight cooking easy — even without meat.

Save These Easy Weeknight Dinners To Pinterest
Source link
March 16, 2026
Slow Cooker Bean Soup (with Ham, Spinach, and Thyme)
This Slow Cooker Bean Soup has loads of flavor from ham, spinach, and thyme, and it can be made with cooked dried beans or canned beans. And this kicked-up version of ham and bean soup is nutritious and extra delicious!

PIN Slow Cooker Bean Soup to make it later.

This Slow Cooker Bean Soup has spinach, and adding some leafy greens is one of my favorite tricks for increasing the nutritional value of most any kind of soup. Greens are the the most nutritious foods per calorie of all the world’s healthiest foods, and the flavor of leafy greens goes with so many other foods. And I loved the addition of spinach in this ham and bean soup made in the slow cooker!

The slow cooker soup started with leftover ham from Thanksgiving and dried beans in the pantry. Once I had the idea in mind, all I needed was a package of baby spinach and by the end of the day I had this delicious Slow Cooker Bean Soup that was kicked up in flavor with ham, spinach, and thyme.

I took some of the soup to my brother Mark and his wife Lisa, since they’re the ones who brought the ham for Thanksgiving. A few days later Mark texted me to say the healthy soup was a winner. I hope you’ll try this tasty soup next time you have some leftover ham!

What ingredients do you need for this soup?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient.)

What greens can you use for the Slow Cooker Bean Soup?

If you’re not big on spinach, I think Kale or Swiss Chard would also be delicious in this ham and bean soup.

Want to use dried beans for the Slow Cooker Bean Soup?

If you want to save some money and have plenty of time, here’s How to Cook Dried Beans in a Slow Cooker. There’s also a good post on my Slow Cooker or Pressure Cooker site about How to Cook Dried Beans in the Slow Cooker or Instant Pot. You can make extra beans and freeze some for the next time you want to make soup.

What size Slow Cooker did I use?

I made this soup in my 6 quart Ninja Cooker, which isn’t that readily available any more, but any type of Crock-Pot Large Oval Slow Cooker (affiliate link) that’s at least six quarts will be fine. If you only have a smaller slow cooker, the recipe could certainly be cut in half.

How high in carbs is this slow cooker soup with beans, ham, and spinach?

This soup has 29 net carbs and 34 grams of protein per serving.

Can Slow Cooker Bean Soup be frozen?

This soup freezes well, and you’ll be glad you have some to pull out of the freezer when you get home late on a cold night.

How to Make Slow Cooker Bean Soup (with Ham, Spinach, and Thyme):

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. Cooking your own dried beans is the most flavorful option for this type of soup. (I cooked two pounds of beans, then froze half and used half in the soup. Here’s How to Cook Dried Beans in a Slow Cooker if you haven’t done it.
2. If cooking dried beans from scratch doesn’t work for you, no judgement from me. Just use 4 cans of white beans!
3. Put 6 cups of cooked beans (4 cans) into a large slow cooker with 6 cups chicken broth (or use partly ham stock if you have some).
4. I had ham juice from the bottom of the slow cooker we cooked the ham in, but if I’m using chicken broth for soups with ham, I add a little Goya Ham Flavor Concentrate (affiliate link) to flavor the soup.
5. Cook beans, onions, dried thyme, and stock about 2 hours on high.
6. Then add chopped ham and cook about 2 hours more.
7. When the soup has cooked several hours and ingredients are starting to taste good together, chop 5 oz. baby spinach (or other greens) and add to the soup.
8. Cook 30-45 minutes more. (I like the greens fairly well done.)
9. Season Slow Cooker Bean Soup to taste with plenty of fresh-ground black pepper and a little salt if needed. Serve hot and enjoy!
More Tasty Soup with Ham:
Ingredients

6 cups cooked white beans (or use 4 cans white beans)

6 cups chicken broth (see notes)

1 onion, chopped

2 tsp. dried thyme or ground thyme

3 cups cooked ham, coarsely chopped

1-2 packets Goya Ham Flavor Concentrate (optional)

5 oz. package baby spinach

fresh ground black pepper and salt to taste (remember ham is salty; this doesn’t need much salt)

Instructions

Here’s How to Cook Dried Beans in the Slow Cooker if you’re cooking dried white beans.

Just use four 15 oz. cans white beans if you prefer to use canned beans. (No need to rinse the beans for this recipe.)

Put cooked beans, chicken broth (or partly ham stock, chopped onion, and dried thyme (or ground thyme) into the slow cooker and cook on HIGH about 2 hours.

After 2 hours coarsely chop the ham and add to the slow cooker, with Goya Ham Flavor Concentrate (affiliate link) if desired.

Cook on HIGH about 2 hours more.

Chop the spinach and add to the soup.

Cook on high 30-45 minutes more.

Season soup to taste with fresh-ground black pepper and salt. (Remember ham is salty so you won’t need much salt.)

Serve the Slow Cooker Bean Soup hot and enjoy!

Notes

For the beans, use about 1 lb. dried beans and follow the options above to cook them, or use 4 cans beans, 15 oz. size can.

Canned chicken broth is fine for this recipe, but I’d use partly ham stock if you have some. I highly recommend adding a little Goya Ham Flavor Concentrate (affiliate link) if you don’t have ham stock.

Recipe created by Kalyn when she had beans in the pantry and leftover ham from Thanksgiving.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 326Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 57mgSodium 1606mgCarbohydrates 38gFiber 9gSugar 3gProtein 34g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Slow Cooker Bean Soup soup as written is too high in carbs for strict low-carb diets. If you’re limiting carbs, you could make this soup with more ham and greens and fewer beans. Dried beans are considered a “good carb” for the original South Beach Diet, and they’re permitted for all phases of South Beach.

Find More Recipes Like This One:
Use Soup Recipes for more tasty soups like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This Slow Cooker Bean Soup recipe was posted in 2015. It was last updated with more information in 2025.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Source link
March 15, 2026