Recipe Professional

Category: Soup & Stew

  • Lemon Turmeric Lentil Soup Recipe

    Lemon Turmeric Lentil Soup Recipe

    This is the best lentil soup recipe I’ve ever made. This is my go-to soup whenever I need delicious healthy comfort food.

    Lentil Soup

    I make this lentil soup recipe all year round. It’s so good! I love the combination of spices and lemon in this simple soup. It’s so comforting and honestly makes me feel so good!

    I don’t blend my soup like other lentil soup recipes, and I love the brothy texture of whole lentils and veggies. If you prefer blended soups, feel free to blend this one. It will be super creamy. For more about lentils, see my guide to cooking lentils. Or, for another hearty soup, try our easy split pea soup!

    Key Ingredients

    • Lentils: I use brown or French lentils (a type of green lentil) for this soup. They cook up soft and tender, and they’re packed with fiber, B vitamins, iron, and protein, while being low in fat. We love lentils so much, we wrote an entire article about how to cook lentils.
    • Garlic, onion, and carrots: These aromatics add delicious flavor, texture, and color to our soup.
    • Ground cumin, coriander, and turmeric: These spices bring warmth, earthiness, and a vibrant golden hue. If you don’t have them on hand, some readers have substituted curry powder, which creates a different but delicious flavor profile.
    • Broth: For a vegetarian/vegan soup, use vegetable broth. Otherwise, chicken broth works beautifully.
    • Greens: A handful of kale or spinach adds more nutrients, flavor, and color to the soup.
    • Lemon: Fresh lemon juice lifts all the flavors in the soup. I also like adding a few lemon slices to each bowl when serving.
    • Fresh herbs: While optional, fresh dill or parsley adds flavor to the soup.

    Find the full recipe with measurements below.

    How to Make the Best Lentil Soup

    Tip 1: Toast your spices. Like many of the soup recipes on Inspired Taste, this lentil soup recipe is incredibly simple. In a large pot or Dutch oven, cook onions and carrots until they soften and smell sweet. Next, toss in garlic, cumin, coriander, and turmeric and cook them briefly for about 30 seconds. This short cooking time allows the flavors to bloom and intensify.

    Toasting spices to make lentil soup

    Tip 2: Rinse your lentils. Before adding them to the pot, always rinse the lentils under running water. Then, give them a quick check to remove any stray beans, rocks, or grains that may have snuck in during packaging.

    Uncooked lentils with carrots, onions and turmeric for Homemade Lentil Soup

    Tip 3: Simmer partially covered. Once the lentils are rinsed, add them to the pot along with the broth. Then, bring everything to a simmer and cook, partially covered, until the lentils are soft. This usually takes about 30 to 40 minutes.

    Tip 4: Finish with greens. Taste the soup a few minutes before serving and adjust the seasoning as needed. Then, stir in some greens and let them wilt slightly.

    Adding kale to lentil soup

    Tip 5: Serve with lemon slices and herbs. We love to serve the soup with a generous squeeze of fresh lemon juice and a handful of herbs. Add a few lemon slices to each bowl for a little lemony flavor. This is totally optional, but it’s pretty and adds even more lemony flavor.

    What to Serve with Lentil Soup

    Lentil soup is already a hearty and flavorful meal, but you can add a side to round out the meal. I love serving this soup next to a slice of crusty bread, flatbread, or homemade focaccia. Garlic bread would be delicious, too.

    Serve this soup next to a light salad with your favorite dressing. I love this carrot ginger dressing or this green goddess dressing. This lemony arugula salad would be really good, too.

    More Soup Recipes

    Lentil soup with kale, lemon, carrots, and turmeric

    Lemon Turmeric Lentil Soup

    • PREP
    • COOK
    • TOTAL

    This is our favorite lentil soup recipe. I make it whenever we need some healthy comfort food. It’s savory, satisfying, and utterly delicious. I like fresh lemon in this soup and serve it with slices of lemon. You don’t eat the lemon slices. They are there for more flavor and show lemon has been added to the soup.

    6 to 8 servings

    Watch Us Make the Recipe

    You Will Need

    2 cups (340g) brown or green lentils, picked and rinsed

    2 tablespoons olive oil

    2 cups finely chopped onion (1 medium onion)

    1 ½ cups chopped carrot (2 large carrots)

    2 teaspoons minced garlic (3 cloves)

    1 teaspoon ground cumin

    1/2 teaspoon ground coriander

    1/2 teaspoon ground turmeric

    1/2 teaspoon fresh ground black pepper

    8 cups chicken broth or vegetable broth

    2 heaping cups shredded kale or spinach

    1 to 2 lemons

    1/4 cup chopped fresh herbs like parsley or dill, optional

    Fine sea salt, to taste

    Directions

      1Heat the oil in a large pot (like a Dutch oven) over medium heat. Add the onions, carrot, and 1/4 teaspoon of salt and cook, stirring occasionally, until they are soft and starting to smell sweet, about 5 to 7 minutes.

      2Stir in the garlic, cumin, coriander, black pepper, and turmeric, and cook for 30 seconds.

      3Stir in the lentils and broth. Increase the heat to high and bring just to a boil. Taste, then adjust with salt (we add between 1/2 and 1 teaspoon depending on how well-seasoned the broth is).

      4Reduce the heat to a simmer and cook, partially covered, until the lentils are tender, 35 to 40 minutes.

      5Uncover the pot, stir in the kale or spinach, and cook, uncovered, another 5 minutes.

      6Take the soup off the heat and stir in the juice of half a lemon and the fresh herbs. Taste the soup and season with additional salt and/or lemon juice. (I like quite a bit of lemon.)

      7Serve, or if you prefer the soup blended, use an immersion blender to blend until you achieve your desired consistency. For even more lemon flavor, serve with a few lemon slices.

    Adam and Joanne’s Tips

    • Storing: Lentil soup can be stored in an airtight container in the fridge for up to four days. (I actually think it gets better over time.) You might find that the lentils absorb some of the extra liquid as it sits in the fridge. To bring it back to a soup-like consistency, simply add a splash of water or broth before reheating.
    • Freezing tips: You can also freeze the soup. It should keep for several months. Defrost in the fridge overnight and reheat before serving.
    • For some extra flavor, cook bulk sausage or ham with the onions and carrots.
    • The nutrition facts provided below are estimates. Sodium will vary depending on the broth used.

    Nutrition Per Serving
    Serving Size
    1/6 of the recipe
    /
    Calories
    298
    /
    Total Fat
    5.5g
    /
    Saturated Fat
    0.8g
    /
    Cholesterol
    0mg
    /
    Sodium
    1155.9mg
    /
    Total Carbohydrate
    45.3g
    /
    Dietary Fiber
    8g
    /
    Total Sugars
    5.2g
    /
    Protein
    19.5g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    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

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  • Black Bean Sweet Potato Soup

    Black Bean Sweet Potato Soup

    Black Bean Sweet Potato Soup is a vegetarian soup that’s loaded with flavor, and please don’t skip the lime juice! This meatless soup isn’t low in carbs, but see tips below for making a lower-carb version of this tasty soup.

    PIN Black Bean Sweet Potato Soup!

    Square image for Black Bean Sweet Potato Soup in orange bowl with sour cream on top.

    This Black Bean Sweet Potato Soup seems perfect after a few days of indulgent holiday eating. This is a soup for people who are avoiding meat and don’t mind a few carbs, but see tips below for an easy option if you like to make a version that will be lower in carbs!

    This easy stovetop soup will light enough to help you recover from holiday food overload, easy enough that you don’t need much time in the kitchen. And it’s still going to be warm and comforting if you’re in a part of the world where the weather is cold. I hope you like the recipe if you like the sound of a soup with black beans and sweet potatoes!

    What ingredients do you need for this recipe?

    (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.)

    Are they yams or sweet potatoes?

    Even though they are often mistakenly called yams in U.S. grocery stores, the vegetables used to make this soup are orange-fleshed sweet potatoes! But your store may call them yams or sweet yams.

    Want a version of this soup that’s still vegetarian but lower in carbs?

    Soup with black beans and sweet potatoes is never going to be super low in carbs. But if you want a lower-carb version for this tasty soup, switch out one can of black beans for a low-carb vegetable like frozen cauliflower rice or chopped red bell pepper. That will definitely make it lower in carbs.

    Vegetarian Black Bean and Sweet Potato Soup with Lime found on KalynsKitchen.comVegetarian Black Bean and Sweet Potato Soup with Lime found on KalynsKitchen.com

    How to Make Black Bean Sweet Potato 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 olive oil in a heavy soup pot, then cook onions for 6 minutes, or until they’re just starting to brown. Then add minced garlic, ground coriander, ground cumin, ground fennel, and black pepper and saute about 1-2 minutes more.
    2. Rinse 2 cans black beans until no more foam appears, then let the beans drain.
    3. While onions are cooking, chop up two medium sweet potato into pieces. 
    4. When onions and spices have been cooked long enough, add vegetable stock, black beans, and sweet potatoes to the soup pot, along with salt to taste.
    5. Let cook about 30 minutes, or until sweet potatoes are falling-apart tender. Use a slotted spoon to remove 3 cups of sweet potatoes and beans.
    6. Then use an Immersion Blender (affiliate link) or regular blender to puree the remaining soup.  (Be very careful if you do this in a regular blender!)
    7. Add the reserved beans and sweet potatoes back into the soup and simmer about 15 minutes more.
    8. Taste to see if you want more salt, then add the lime juice and simmer for 5 more minutes.
    9. Serve Black Bean Sweet Potato Soup hot, with a dollop of Greek yogurt or sour cream if desired.

    Want More Vegetarian Recipes?

    If you’re interested in more recipes without meat, check out the archives for Vegetarian Recipes.

    Ingredients

    • 1 T olive oil
    • 1 large onion, diced small
    • 1 tsp. minced garlic
    • 3/4 tsp. ground coriander
    • 1 tsp. ground cumin
    • 1/4 tsp. ground fennel
    • fresh ground black pepper to taste
    • 2 medium sweet potatoes, cut into 1/2 inch pieces
    • 2 15 oz. cans black beans, rinsed and drained
    • 4 cups vegetable stock (see notes)
    • salt to taste
    • 2 T fresh-squeezed lime juice

    Instructions

    1. Heat olive oil in heavy soup pot, add diced onion and cook over medium heat for 6-8 minutes, or until onions are just starting to brown.
    2. Add minced garlic, ground coriander, ground cumin, ground fennel and fresh-ground black pepper and saute 1-2 minutes more, or until spices are becoming fragrant.
    3. While onions are cooking, peel and dice sweet potato and rinse beans until no more foam appears, then drain.
    4. After onions and spice mixture have been sauteed, add the diced sweet potatoes, black beans, and vegetable or chicken stock to the soup pot, along with salt to taste.
    5. Let soup simmer on medium-low heat for about 30 minutes, or until the sweet potatoes are falling-apart tender.  (There will be some foam from the beans that rises to the top during cooking; just skim off with a large spoon or stock skimmer.)
    6. When sweet potatoes are tender, use a slotted spoon to remove 3 cups of beans and sweet potatoes; then use an immersion blender or regular blender to puree the remaining soup.  (Be very careful with the hot soup if using a regular blender; fill the blender container only about 3/4 full and hold the lid on the blender with a towel or hot pad draped over the lid.)
    7. Add the reserved sweet potatoes and beans back into the soup and simmer about 15 minutes more.
    8. Taste to see if you want to add more salt; then add the lime juice and simmer about 5 minutes more.
    9. Serve Black Bean Sweet Potato Soup hot, with a dollop of fat free Greek yogurt or light sour cream if desired.
    10. If desired you can serve with lime wedges so people who want to can squeeze more lime juice into their soup.

    Notes

    If you’re using vegetable broth in a can, use 3 cans broth and just freeze the extra.

    This recipe adapted from Black Bean Soup with Sweet Potatoes found in Fine Cooking Soups and Stews.

    Nutrition Information

    Yield

    6

    Serving Size

    1

    Amount Per Serving

    Calories 264Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 558mgCarbohydrates 46gFiber 14gSugar 5gProtein 14g

    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!

    Vegetarian Black Bean and Sweet Potato Soup with Lime found on KalynsKitchen.comVegetarian Black Bean and Sweet Potato Soup with Lime found on KalynsKitchen.com

    Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
    This Black Bean Sweet Potato Soup would be approved for only phase 2 or 3 of the original South Beach Diet, due to the sweet potatoes. This soup is too high in carbs for a low-carb diet plan but see tips in the post for making a more carb-conscious version.

    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:
    This soup recipe with sweet potatoes and black beans was first posted in 2010. It was last updated with more information and a lower-carb option in 2025.

    Pinterest image of Black Bean Sweet Potato Soup

    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.



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  • Chicken Black Bean Soup

    Chicken Black Bean Soup

    Chicken Black Bean Soup is surprisingly low in net carbs for a soup with beans, and it’s also gluten-free! And this slightly spicy soup is such a lovely combination of flavors.

    PIN Chicken Black Bean Soup to try it later!

    Chicken, Black Bean, and Cilantro Soup found on KalynsKitchen.com.

    This delicious Chicken Black Bean Soup sounds perfect to warm you up, and Salt Lake has gotten about two feet of snow in the last 24 hours! This is a quick and easy soup recipe, with the perfect spices and amazing flavors. And I’m not tagging the recipe low-carb, but this delicious soup has a lot of chicken and not many beans, so it’s surprisingly low in net carbs, FTW!.

    And if you use rotisserie chicken, you can have Chicken Black Bean Soup on the table in about 30-40 minutes. And this is a tasty soup the whole family will probably like; I hope you make it soon!

    What ingredients do you need for this recipe?

    (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.)

    What gives Chicken Black Bean Soup the amazing flavors?

    This soup has chicken, black beans, chicken broth, and vegetable broth. The soup gets amazing flavors from ground cumin, chili powder, celery, onion, celery seed, garlic, tomatoes, salsa,Green Tabasco Sauce, cilantro, and lime juice!

    Don’t want cilantro in the Chicken Black Bean Soup?

    People who like cilantro will love the generous amount added at the end of the cooking time, but if you’re not a cilantro fan just replace it with thinly-sliced green onion.

    Can you use other beans for this Chicken Soup recipe?

    You can definitely use other types of canned beans in this tasty soup, and I think Pinto Beans would be especially good.

    How many carbs are in the Chicken Black Bean Soup?

    This tasty soup has only 12 net carbs per serving, with 43 grams of protein!</p.
    Chicken, Black Bean and Cilantro Soup found on KalynsKitchen.comChicken, Black Bean and Cilantro Soup found on KalynsKitchen.com

    How to make Chicken Black Bean 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 the oil in a heavy soup pot, then cook the diced onion and celery about 3-5 minutes, until they are soft but not browned.
    2. Add the ground cumin, chili powder, celery seed, and garlic and saute about 2 minutes more.
    3. Add chicken broth, vegetable broth, canned tomatoes, and salsa and let simmer 10 minutes. (Boring photo, but this is an important step.)
    4. While the soup simmer diced up some cooked chicken into small pieces until you have about 2 cups diced chicken.
    5. Add the chicken and black beans to the soup, taste to see if you want to add the green tabasco sauce (affiliate link), then simmer on low about 15-20 minutes.
    6. While this mixture simmers wash, spin dry, and chop enough fresh cilantro to make 1 cup chopped cilantro. (You can use less, but I wouldn’t! Use sliced green onions if you’re not a cilantro fan.)
    7. Add the cilantro and let the simmer simmer 5 minutes more.
    8. Then add 3 T fresh-squeezed lime juice and simmer 2-3 minutes more.
    9. Serve Chicken Black Bean Soup hot, with cut limes to squeeze into the soup and sour cream if desired.

    Make it a Carb-Conscious Meal:

    Olive Bread or Savory Almond Flour Bread would be perfect to serve on the side with this Chicken Black Bean Soup.

    Square image for Chicken Black Bean Soup shown in bowl with lime and sour cream in back.Square image for Chicken Black Bean Soup shown in bowl with lime and sour cream in back.

    Weekend Food Prep:

    This Chicken Black Bean Soup recipe 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 small onion, diced small
    • 1 cup celery, diced small
    • 2 tsp. olive oil
    • 1 T ground cumin
    • 1 T chili powder
    • 1 tsp. celery seed
    • 1 tsp. garlic powder or minced garlic
    • 4 cups canned chicken broth (see notes)
    • one 14 oz. can vegetable broth
    • one 14.5 oz. can petite diced tomatoes
    • 1 cup Pace Picante Sauce (see notes)
    • 6-8 drops Green Tabasco Sauce or your favorite hot sauce (taste to see if you want this)
    • one 15 oz. can black beans 
    • 3 cups cooked chicken, cut in very small pieces
    • 1 cup chopped cilantro leaves and stems (optional, see notes)
    • 3 T fresh-squeezed lime juice
    • slices of fresh lime and sour cream for serving (optional)

    Instructions

    1. In a large heavy soup pot, saute onions and celery in olive oil 3-5 minutes, until soft but not browned.
    2. Add the ground cumin (affiliate link), chile powder, celery seed (affiliate link), and garlic and saute about 2 minutes more.
    3. Add the chicken stock, vegetable broth, tomatoes, and salsa, and simmer 10 minutes.
    4. After 10 minutes, taste for hotness and add green tabasco sauce (affiliate link) if desired.
    5. Add black beans and chicken and simmer 15-20 minutes more.
    6. While the soup simmer, wash, dry and chop enough fresh cilantro to make 1 cup chopped cilantro. and squeeze enough limes to make 3 T juice.
    7. After 15-20 minutes, add the chopped cilantro (or thinly-sliced green onion) and simmer 5 minutes, then add lime juice and cook 2-3 minutes more.
    8. Serve Chicken Black Bean Soup hot with fresh limes to squeeze into the soup, sour cream, and additional chopped cilantro to sprinkle on top if desired.

    Notes

    I would definitely use homemade chicken stock if I had some!

    I love Pace Picante Sauce (affiliate link) because it doesn’t have added sugar, but use any tomato salsa you prefer.

    The beans don’t have to be drained unless you choose to rinse the beans to reduce the amount of sodium.

    If you’re not a cilantro fan just use thinly-sliced green onion.

    This recipe created by Kalyn.

    Nutrition Information

    Yield

    8

    Serving Size

    1

    Amount Per Serving

    Calories 412Total Fat 17gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 11gCholesterol 101mgSodium 1408mgCarbohydrates 19gFiber 7gSugar 5gProtein 43g

    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!

    Chicken, Black Bean and Cilantro Soup found on KalynsKitchen.comChicken, Black Bean and Cilantro Soup found on KalynsKitchen.com

    Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
    This chicken soup recipe is surprisingly low in net carbs for a soup with beans. Black beans are actually allowed for any phase of the original South Beach Diet and other low-glycemic diet plans, although the portion size is limited for South Beach Diet Phase One.

    Find More Recipes Like This One:
    Use Soup Recipes to find more recipes like this one. Use the Diet Type Index to more 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 Chicken Black Bean Soup was first posted in 2005! It was updated with new photos in 2013 and the recipe was last updated with more information in 2026.

    Pinterest image of Chicken Black Bean Soup

    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

  • Easy Vegetable Soup Recipe

    Easy Vegetable Soup Recipe

    I love this vegetable soup recipe! It’s made with a light tomato broth and packed with healthy veggies. It’s so comforting and satisfying!

    Vegetable Soup

    I’ve been making this simple recipe for years. It’s light, nutritious, and genuinely makes you feel good! I make it all year round and love that the recipe is adaptable to whatever veggies are sitting in your fridge or the season.

    This cozy soup comes together in just one pot, making it perfect for a fuss-free, flavorful meal. I love making a big batch and keeping it in the fridge for easy lunches or dinners throughout the week! If you love creamy soups, see our creamy vegetable soup.

    Key Ingredients

    • Vegetables: We use a lot of veggies for this soup, but feel free to use what you have on hand. I love onion, carrot, celery, potato or sweet potato, cabbage, and peas. You can customize this recipe with your favorite seasonal vegetables! In the summer, add fresh zucchini or corn. In the winter, try hearty root vegetables like parsnips or turnips. The possibilities are endless! I use a similar list of veggies for this easy cabbage soup.
    • Tomato Paste and Tomatoes: Make the base of our deliciously light broth. If you have fresh tomatoes, use them! I’ve shared how many you’ll need to substitute canned in the tips section of the recipe.
    • Garlic, Fennel Seeds, Bay Leaves, & Red Pepper Flakes: Add a lovely flavor to our soup. I love fennel with vegetables and use either ground or crushed whole fennel seeds in this soup. Pepper flakes add a hint of heat (use as much as you like for your preferred spice level).
    • Broth: You can use your favorite broth in this recipe. I love this homemade vegetable broth when I have it on hand (it also makes this soup vegan and vegetarian). Use chicken broth, homemade bone broth (or store-bought) for a higher protein soup.
    • Apple Cider Vinegar or Lemon Juice: I love adding a bit of vinegar or fresh lemon juice before serving this soup. It brightens all the flavors and makes them pop. Fresh herbs do the same, so if you have some fresh parsley or other green herb in the kitchen, chop and add it just before serving.

    Find the full recipe with measurements below.

    A pot of homemade vegetable soup

    How to Make Vegetable Soup

    Tip 1: Build a solid flavor base: Start your soup with a classic mirepoix (a mix of sautéed onions, carrots, and celery). Adding tomato paste at this stage helps to deepen the flavor and give your soup a richer color.

    Adding tomato paste to vegetable soup ingredients

    Tip 2: Layer your aromatics: Don’t just dump all your spices in at once. After the initial sauté, stir in aromatics like garlic, fennel, salt, and pepper, and cook for a minute. This way, they get a chance to release their flavor into the soup, but won’t burn before adding the liquid.

    Adding spices to base of soup

    Tip 3: Simmer until tender: Simmering for about 20 minutes is key to getting the vegetables tender. There’s no need to cook much longer than that.

    Tip 4: Add quick-cooking ingredients last: Ingredients that cook quickly, like frozen peas or spinach, should be added at the end to prevent them from becoming mushy and maintain their bright color and texture.

    Adding frozen peas to vegetable soup

    Tip 5: Finish with a pop of flavor: Before serving, taste your soup and adjust the seasonings. A splash of apple cider vinegar or fresh lemon juice at the end can brighten up the flavors and make the soup taste less one-dimensional (a problem I’ve had with veggie soups).

    My Favorite Veggie Soup Variations

    • To add protein, stir in cooked or canned beans. Try white beans, chickpeas, lentils, and black beans. See our lentil soup or this white bean soup with vegetables for inspiration.
    • To add pasta, stir in pasta 10 minutes before the veggies soup has finished cooking. I love smaller pasta shapes like orzo in soup or adding tortellini (like in this veggie tortellini soup).
    • To make it creamy,  add a splash of cream, milk, or unsweetened dairy-free milk at the end. You can also stir in a little bit of unsweetened yogurt or sour cream. Or blend all the ingredients like we do with this creamy veggie soup.
    • Or, add more veggies! You can add as many vegetables as you like to this veggie soup recipe. Feel free to toss in a handful of other vegetables, such as cauliflower, broccoli, summer squash, or corn.

    More Easy Soup Recipes

    Homemade Vegetable Soup

    Easy Vegetable Soup

    • PREP
    • COOK
    • TOTAL

    This hearty vegetable soup recipe is healthy, easy to make, and tastes amazing. It’s also vegan when you use vegetable broth. Since vegetables vary by seasonality, swap or add different vegetables for the veggies listed below. Kale or spinach, for example, is an excellent substitute for cabbage.

    4 to 6 Servings (8 cups)

    Watch Us Make the Recipe

    You Will Need

    3 tablespoons olive oil

    2 cups chopped onion, 1 large

    1 ½ cups chopped carrot, 3 to 4 carrots

    1 ½ cups chopped celery, 2 to 3 stalks

    2 tablespoons tomato paste

    4 teaspoons minced garlic, 4 cloves

    ¾ teaspoon ground fennel seed

    ½ teaspoon ground black pepper

    ½ teaspoon fine sea salt, plus more to taste

    ⅛ to ¼ teaspoon crushed red pepper flakes, optional for heat

    1 (15oz) can diced tomatoes with their liquid

    6 cups stock or broth, see our veggie broth or chicken stock (1.42L)

    2 cups chopped potato, 2 medium

    3 to 4 heaped cups chopped or shredded cabbage

    2 bay leaves

    1 cup frozen peas

    ½ teaspoon apple cider vinegar or fresh lemon juice, optional

    Directions

      1Sauté the vegetables: Heat the olive oil in a large Dutch oven or pot over medium heat. Add the onions, carrots, celery, and tomato paste. Cook, stirring often, until the vegetables have softened and the onions are translucent, 8 to 10 minutes.

      2Add aromatics: Stir in the garlic, fennel, black pepper, ½ teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.

      3Build the soup base: Pour in the canned tomatoes and their juices and the stock/broth. Add the potatoes, cabbage, and bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, then reduce the heat to maintain a low simmer.

      4Simmer: Simmer for 20 minutes or until the potatoes and other vegetables are tender. Add the frozen peas and cook for five more minutes.

      5To finish: Remove the pot from the heat and remove the bay leaves. Stir in the cider vinegar (or use lemon juice). Taste and season with more salt, pepper, or vinegar. Serve.

    Adam and Joanne’s Tips

    • Storing: Homemade vegetable soup lasts in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. I love freezing individual servings of this soup. To thaw, leave it in the refrigerator overnight and gently reheat the next day.
    • Fresh tomatoes: Substitute about 1 pound (5 to 6 tomatoes) for one 15-ounce can of diced tomatoes.
    • The nutrition facts provided below are estimates. Calculations included vegetable broth.

    Nutrition Per Serving
    Serving Size
    1 cup
    /
    Calories
    137
    /
    Total Fat
    5.7g
    /
    Saturated Fat
    0.8g
    /
    Cholesterol
    0mg
    /
    Sodium
    677.5mg
    /
    Carbohydrate
    20.3g
    /
    Dietary Fiber
    4.9g
    /
    Total Sugars
    7.5g
    /
    Protein
    3.2g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    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

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  • Vegetarian Mushroom Stew

    Vegetarian Mushroom Stew

    Vegetarian Mushroom Stew has red bell pepper, onion, paprika, and sour cream, and it’s delicious plain or over Cauliflower Rice! And this mushroom stew is a super easy recipe that’s relatively low in carbs and gluten-free.

    PIN Vegetarian Mushroom Stew to try it later!

    Vegetarian Mushroom Stew shown in brown-rimmed bowl with salt and pepper in background

    Vegetarian Mushroom Stew will be a hit with everyone who likes red bell pepper, onion, paprika, and sour cream. And I know low-carb eating can be challenging for vegetarians, so I’m feeling especially happy to share this vegetarian stew that’s relatively low in carbs.

    Maybe I shouldn’t be calling the recipe mushroom stew, because actually all the veggies are cooked separately in a large deep frying pan at high heat, and then some paprika and sour cream is stirred in at the end and just barely warmed through. But the finished dish feels like a stew to me, so that’s the name I’m going with.

    This mushroom stew would be delicious served over Cauliflower Rice for a more substantial meal. If you’re doing that I might cut the veggies a bit smaller. And I wouldn’t mind more sour cream added at the table, but no matter how you eat it, this is so tasty!

    What ingredients do you need for this recipe?

    (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.)

    • onion
    • red bell pepper
    • Olive Oil (affiliate link)
    • mushrooms, preferably brown Cremini mushrooms
    • paprika, preferably Szeged Hungarian Paprika (affiliate link)
    • salt and fresh ground black pepper to taste
    • sour cream

    What mushrooms did we use for this vegetarian stew?

    I made this recipe with brown Cremini mushrooms from Costco, but any mushrooms you like will be fine. And if you want to buy more than one kind of mushrooms, that will only make it better.

    Can you add other vegetables to the Mushroom Stew?

    You can definitely add other vegetables to the stew but they will need to be cooked separately to accommodate the different cooking times (and some vegetables with make it higher in carbs.) Longer cooking vegetables like turnips, sweet potatoes, or carrots will need more cooking time than the vegetables I used. You can also use vegetables like zucchini or cauliflower, which will probably cook about as quickly as the mushrooms. I think kale would also be delicious added to this.

    How low in carbs is the mushroom stew?

    The vegetarian mushroom stew has only 10 net carbs per serving with 4 grams of protein.

    Is this meatless mushroom stew gluten-free?

    This recipe doesn’t use any thickening or packaged broth so the recipe is naturally gluten-free.

    Vegetarian Mushroom Stew collage of recipe stepsVegetarian Mushroom Stew collage of recipe steps

    How to Make Vegetarian Mushroom Stew:

    (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. Cut red bell pepper and the onion into short strips or slivers.
    2. Heat oil and cook onions about 5 minutes, until they start to brown. Remove onions to a bowl.
    3. Add a little more oil and cook tbell pepper about 5 minutes, until a few edges are starting to char. Remove red peppers to the bowl with the onions. (If your pan is big enough you can probably cook the onions and mushrooms together.)
    4. While the onions and peppers are cooking, wash mushrooms if needed, dry, and cut into slices about 1/2 inch thick.
    5. Put a little more oil in the pan and cook mushrooms until they’re well browned. Remove mushrooms to a separate bowl.
    6. I would always use Szeged Hungarian Paprika (affiliate link) for a dish like this.
    7. Put the onions and peppers back into the pan, sprinkle over the paprika and cook a couple of minutes. Season with salt and pepper to taste.
    8. Add the mushrooms back to the pan and heat until any accumulated juice has evaporated, then reduce heat to very low and stir in the sour cream.
    9. Heat the Vegetarian Mushroom Stew just until it is warmed through (do not boil) and serve immediately.

    Make it a Low-Carb Meal:

    This mushroom stew would taste great served over Easy Cauliflower Rice or Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese. If you want a separate side dish I’d love it with Lemon Green Beans, Balsamic Roasted Brussels Sprouts with Parmesan and Pine Nuts, or Stir-Fried Spinach with Garlic and Parmesan.

    Vegetarian Mushroom Stew in bowl with fork, napkin, and salt-pepper shakersVegetarian Mushroom Stew in bowl with fork, napkin, and salt-pepper shakers

    Want more ideas using mushrooms?

    Check out Mushroom Recipes to see all the tasty recipes on my site for mushroom fans!

    Ingredients

    • 1 large onion, peeled and cut into short strips
    • 1 large red bell pepper, seeds cut out and cut into short strips
    • 6 tsp. olive oil, divided
    • 1 lb. brown Cremini mushrooms, washed and cut into 1/2 inch slices
    • 2 tsp. Hungarian paprika, or more (see notes)
    • salt and fresh ground black pepper to taste
    • 1/2 cup sour cream

    Instructions

    1. Cut the onion and the red bell pepper into short strips or slivers.
    2. Heat 2 tsp. oil in a large heavy frying pan over medium-high heat, add the onions and cook until onion is starting to brown, about 5 minutes.
    3. Remove the onion to a bowl.
    4. Add another 2 tsp. olive oil, add the bell pepper and cook until done and starting to char, about 5 minutes. (You can also cook onions and peppers together if your pan is extra large.)
    5. While onions and bell peppers cook, wash the mushrooms, dry, and cut into 1/2 inch thick slices.
    6. Add a 2 tsp. more oil to the pan, heat the oil, and then cook the mushrooms until they are softened and well-browned.  (You might need to do this in two batches if your pan isn’t large enough but I fit them in the big frying pan I used.)
    7. Remove the mushrooms to a different bowl.
    8. Put the onions and red peppers back into the pan, turn heat to medium, sprinkle paprika over the veggies, and saute for about 2 minutes, until the paprika is fragrant.
    9. Season to taste with salt and fresh ground black pepper.
    10. Then add mushrooms and any accumulated juice and cook until the liquid has evaporated.
    11. Turn heat to low, wait about one minute to let the mixture cool down so the sour cream doesn’t curdle, and then add the sour cream and gently stir to combine with the vegetables.
    12. Cook just until the sour cream is heated through, do not boil.
    13. Serve the Mushroom Stew hot, over cauliflower rice if desired.

    Notes

    You can use sweet or sharp paprika, but I used sweet. I would always use Szeged Hungarian Paprika (affiliate link) for a recipe like this, and might even increase the amount of paprika a bit.

    Recipe adapted from Mushroom Paprikas’ found in Fine Cooking Magazine; I could not find the recipe online.

    Nutrition Information

    Yield

    4

    Serving Size

    1

    Amount Per Serving

    Calories 168Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 17mgSodium 164mgCarbohydrates 12gFiber 2gSugar 6gProtein 4g

    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!

    Square image of Vegetarian Mushroom Stew with napkin, fork, and salt-pepper shakers.Square image of Vegetarian Mushroom Stew with napkin, fork, and salt-pepper shakers.

    Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
    This Vegetarian Mushroom Stew is loaded with healthy low-carb vegetables, and would be approved for low-carb diet plans, but it’s probably too high in carbs for Keto. This would work for any phase of the original South Beach Diet, and South Beach would recommend low-fat sour cream.

    Find More Recipes Like This One:
    Use Stew 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:
    The recipe for a meatless mushroom stew was posted in 2012. It was last updated with more information in 2026.

    Pinterest image of Vegetarian Mushroom Stew

    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.



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  • Black Bean and Beef Chili (Stovetop or Slow Cooker)

    Black Bean and Beef Chili (Stovetop or Slow Cooker)

    I’m updating this family favorite Black Bean and Beef Chili to make it a bit lower in carbs and higher in protein! And Avocado Salsa is the perfect finishing touch for this chili recipe that you can make in the slow cooker or on the stove.

    PIN the Black Bean and Beef Chili to try it later!

    Black Bean and Beef Chili, updated photo showing chili in a bowl topped with avocado salsa.

    This recipe for Black Bean and Beef Chili is favorite chili recipe that you can make in the slow cooker or on the stove. This is a recipe I’ve made many times for Super Bowl parties, and it’s always been a hit. Of course chili with black beans does have some carbs. But recently I made this recipe for friends and realized I could make two easy changes that would make this favorite chili  recipe slightly lower in carbs and higher in protein!

    So I decided to update the recipe, and even took some new photos so people would realize the recipe had been slightly changed. The new version cuts the black beans down from three cans to two, and increases the ground beef from one pound to two. (Only the ingredients are changed; the cooking method is the same.) And if anyone was a fan of the original recipe, just check the NOTES section of the full recipe; I will copy the original ingredients there.

    I hope you try this updated recipe if it’s not too much of a carb splurge for you! I admit, it’s partly the black beans that make me love this chili so much. And the fresh-squeezed lime juice and chopped cilantro stirred into the chili at the end gets a big thumbs up from me. But what really puts this Chili into over-the-top status for me is the creamy avocado-cilantro-onion salsa, which I think might be the perfect topping for chili!

    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.)

    What is Chili?

    The American stew called Chili has endless variations, and it’s a perfect cold weather dish. For anyone not familiar with the cuisine of the Southwestern United States, here’s some info about the dish called Chili:

    • Yes, it does usually contain ground chiles (small red or green hot peppers) as well as chili powder (a seasoning blend). But there are lots of other things that define chili.
    • Sometimes Chili has meat, and it could be beef, pork, chicken, or turkey, but Chili can also be a vegetarian dish.
    • There are Chili recipes with or without beans, (and some purists say that true Chili should never have beans!)
    • For recipes that do use beans, many types will work, including red beans, black beans, white beans, pinto beans, and more.
    • Besides chile peppers, meat and possibly beans, most Chili recipes also include include tomatoes and onions.

    When do I serve this Black Bean and Beef Chili?

    Chili is a great party food, as well as something that’s nice to have in the freezer, and it’s especially good when the weather is cold! But in my family this Black Bean and Beef Chili is famous for being the ultimate game-day food, and it’s made an appearance at quite a few Super Bowl parties through the years!

    How low in carbs is the updated Black Bean and Beef Chili?

    The new version of this favorite chili recipe with fewer beans and more ground beef has 17 net carbs and 34 grams of protein. (The original recipe had 23 net carbs and 29 grams of protein.)

    What if you prefer chili without beans?

    Check out my round-up of Amazing Low-Carb and Keto Chili Recipes if you prefer a chili without beans.

    What if you’re not a fan of cilantro?

    Normally I recommend replacing cilantro with thinly sliced green onion. But this recipe already has finely chopped red onion in the chili and in the avocado salsa. So I would just omit the cilantro if you’re not a fan.

    Black Bean and Beef Chili with Cilantro, Lime, and Avocado Salsa found on KalynsKitchen.comBlack Bean and Beef Chili with Cilantro, Lime, and Avocado Salsa found on KalynsKitchen.com

    How to make Black Bean and Beef Chili:

    (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. Start by rinsing one can of black beans and letting them drain.  (These original photos are from a double batch of Chili I made for my family Super Bowl party, you won’t have that many beans.)
    2. Puree the second can of black beans with the tomatoes in a food processor (affiliate link) or blender.
    3. Heat most of the oil in heavy soup pot, brown the ground beef, then remove beef to a bowl.
    4. Add a bit more oil if needed and saute half the onion until it’s starting to soften. Then add the chile powders (and ground chipotle chile pepper if using) and ground cumin and cook a minute or two until the spices are fragrant.
    5. Add beef stock to the soup pot, then add browned ground beef, pureed bean mixture, drained beans, and tomato paste. Stir, and let the chili start to simmer on medium heat.
    6. While chili simmer, dice avocados and toss it with 1/4 cup lime juice.
    7. Then stir in half of the chopped onion and half the chopped cilantro. (Keep the salsa in the fridge if you’re simmering the chili a while like I did.)
    8. The Chili can cook in about 30 minutes, but I like to turn the heat to very low and simmer it for a couple of hours when I have time. It will thicken a bit and cook down slightly.
    9. Stir in the rest of the lime juice and chopped cilantro when the chili is as thick as you’d like it and cook a few minutes more.
    10. Taste chili and season to taste with salt and fresh-ground black pepper.
    11. Serve Black Bean and Beef Chili hot, with a generous scoop of avocado salsa on top.

    More Chili Recipes You Might Like:

    Weekend Food Prep:

    This recipe for Black Bean and Beef Chili 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

    • two 14 ounce cans black beans
    • 1 T olive oil (or more, depending on your pan)
    • 1 lb. lean ground beef
    • one 14.5 oz. can petite diced tomatoes
    • 1 cup very finely diced red onion (divided)
    • 1 T or more regular chile powder (preferably New Mexico chile powder)
    • 1 T or more ground Ancho chile pepper (Ancho chile powder adds great flavor, but can use more regular chile powder)
    • about 1/4 tsp. ground Chipotle chile pepper (ground chipotle is hot so use sparingly.)
    • 2 tsp. ground cumin (or more)
    • 2 cups homemade beef stock or 1 can beef broth
    • 2 T tomato paste
    • 1/2 cup fresh-squeezed lime juice, divided (I used my fresh-frozen lime juice)
    • 1 bunch chopped cilantro (divided)
    • salt and fresh ground black pepper to taste (I didn’t use any salt)
    • half of the red onion (from above)
    • half of the fresh lime juice (from above)
    • half of the chopped cilantro (from above)
    • 2 avocados, finely diced

    Instructions

    1. Drain 1 can black beans into colander and rinse well, until no more foam appears.
    2. Let beans drain while you use a food processor (affiliate link) to puree the other can of undrained beans and the can of diced tomatoes and liquid. Process the beans and tomatoes about 2 minutes, until they are fairly smooth.
    3. In bottom of heavy soup pot, heat 1-2 tsp. olive oil and brown the beef, using the back of the turner to break it into small pieces.
    4. Remove beef to bowl, then add a bit more olive oil and 1/2 cup chopped red onion to the pan.
    5. Lower heat a little and cook onions until they are softened but not starting to brown. Then add all the chile powders and cumin (affiliate link) and saute about 30 seconds.
    6. Add beef stock to pan; then add browned ground beef, pureed bean mixture, drained beans from colander and tomato paste and simmer, uncovered, 30 minutes or longer.
    7. (I like to simmer my Chili at very low heat for nearly two hours, if you have time for that. Halfway through the cooking time, you could taste to see if you want additional chile powder. I think chile powder is something you need quite a bit of in a dish like this.)
    8. While Chili simmers, dice avocados and place in plastic bowl with 1/4 cup fresh lime juice.
    9. Rinse and finely chop the cilantro.
    10. Mix 1/2 cup red onion and half the chopped cilantro into the avocado-lime juice mixture. (This can be kept in the refrigerator while the Chili cooks, but be sure to mix the lime juice with the avocado as soon as you cut it to keep the avocado from turning brown.)
    11. When chili has thickened to your liking, stir in the other half of the chopped cilantro and 1/4 cup lime juice into the pot and cook chili about 5 minutes more.
    12. Taste chili and season with salt and black pepper if desired.
    13. Serve Black Bean and Beef Chili hot, with a generous scoop of avocado salsa on top of each serving.

    To Adapt for the Crockpot:

    1. Reduce the beef stock to 1 or 1 1/2 cups (depending on how thick you want the chili.)
    2. Use an extra tsp. of regular and ancho chile powder. (I wouldn’t increase the chipotle chile powder; you can add hot sauce at the table if you want more heat.)
    3. Prepare all the chili ingredients as above, except adding to the slow cooker instead of to a soup pot.
    4. Then cook 3-4 hours on high or 7-8 hours on low (depending on how hot your Crockpot cooks.) Turn to low when you add the lime juice and cilantro and cook about 15 minutes.
    5. Serve with salsa as above.

    Notes

    Ingredients for Original Version with more Beans and less Beef

    (I am copying this as it appeared in the original recipe. Nowdays I am a bit better at listing ingredients in the order they are used, so I made a few changes in the new-and-improved recipe above to reflect that!)

    • three 14 ounce cans black beans
    • one 14.5 oz. can diced tomatoes (to thicken)
    • 1 T olive oil (or more, depending on your pan)
    • 1 lb. lean ground beef
    • 1/2 cup very finely diced red onion
    • 1 T or more regular chile powder (preferably New Mexico chile powder )
    • 1 T or more ground Ancho chile pepper (Ancho chile powder adds great flavor, but can use more regular chile powder)
    • about 1/4 tsp. ground Chipotle chile pepper (see notes)
    • 2 tsp. ground cumin (or more)
    • 2 cups homemade beef stock or 1 can beef broth
    • 2 T tomato paste
    • 1/4 cup fresh-squeezed lime juice (I used my fresh-frozen lime juice)
    • 1 can black beans (to thicken)

    Salsa Ingredients:

    • 1/2 cup finely diced red onion (or less)
    • 1/4 cup fresh lime juice (I used my fresh-frozen lime juice)
    • 1 bunch cilantro, chopped
    • 2 avocados, finely diced
    • salt and fresh ground black pepper to taste (I didn’t use any salt)

    This recipe was adapted slightly from Fine Cooking Annual 2008.

    Nutrition Information

    Yield

    8

    Serving Size

    1

    Amount Per Serving

    Calories 388Total Fat 16gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 11gCholesterol 70mgSodium 804mgCarbohydrates 30gFiber 13gSugar 5gProtein 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!

    Square image for Black Bean and Beef Chili, shown in bowl with limes and salsa.Square image for Black Bean and Beef Chili, shown in bowl with limes and salsa.

    Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
    When it’s made with low-fat ground beef, this Black Bean and Beef Chili would be a great main dish for any phase of the original South Beach Diet. This updated recipe a lower-carb chili, but it would still be a slight splurge for low-carb eaters and to high for Keto. Check out Amazing Low-Carb Chili Recipes for no-bean chili recipes that are delicious and low in carbs.

    Find More Recipes Like This One:
    Use Soup & Stew 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:
    This chili recipe with beef and black beans was first posted in 2008, and I’ve probably made this at least 50 times since then! The recipe was updated to a version with fewer beans and more ground Beef in 2026.

    Pinterest image of Black Bean and Beef Chili (Stovetop or Slow Cooker)

    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.



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  • Crockpot Peanut Butter Soup

    Crockpot Peanut Butter Soup

    This African-inspired Peanut Butter Soup would be delicious for a plant-based meal or an interesting soup to make in the crockpot! And this tasty soup recipe that uses peanut butter also has so many other good flavors.

    PIN the Peanut Butter Soup to try it later!

    Crockpot Peanut Butter Soup shown in bowl sitting on plate with spoon

    Crockpot Peanut Butter Soup is one of the most interesting meatless soup recipes I’ve ever made! This African-inspired soup uses a whole cup of peanut butter in a soup with peppers, tomatoes, chiles, brown rice, and lentils! Does that sound good to you?

    The inspiration came from an interesting soup recipe I saw online, and I upped the spices and added lentils. And with ingredients like brown rice, lentils, and peanut butter, this soup is loaded with protein and flavor.

    After a day at work it would be great to come home to a slow cooker that has this peanut butter soup simmering away! And in Utah the spring weather can change in a minute, and I love having soup in the freezer for those days when the weather suddenly gets cold. I hope you try this recipe soon if you like the idea of soup with African flavors!

    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 inspired people to put peanut butter in soup?

    Of course adding peanut butter to recipes is such a flavor boost! But the idea of using peanut butter in soup and stew was inspired by peanut stew (also called groundnut stew) that’s common in West African countries. Read more about variations for Peanut Stew and how it became popular in North America.

    Can the CrockPot Peanut Butter Soup cook all day?

    If you have a slow cooker that cooks at a low setting, this soup can cook for eight hours while you’re at work. When you get home, just add the peanut butter and cook for another hour and dinner is ready. You can also cook for a shorter time on high if you want it done more quickly.

    What Slow Cooker did I use for the Peanut Butter Soup?

    I used my favorite Crock-Pot 3.5 Quart Slow Cooker (affiliate link) for this recipe, but a slightly larger size will also be fine.

    Is the Peanut Butter Soup low in carbs?

    This tasty soup has lentils and rice, so of course it isn’t super low in carbs. It has 21 net carbs per serving, with 12 grams of protein.

    African-Inspired Vegetarian Crockpot Peanut Butter Soup with Chiles, Brown Rice, and Lentils, process shots collageAfrican-Inspired Vegetarian Crockpot Peanut Butter Soup with Chiles, Brown Rice, and Lentils, process shots collage

    How to Make Crockpot Peanut Butter 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. Chop up the onions, red bell pepper, and green onions, and mince the garlic. 
    2. Add those ingredients to the slow cooker with the lentils, brown rice, vegetable broth, canned tomatoes and spices. 
    3. Cook on high for about 4 hours or on low for about 8 hours, or until the lentils and rice are well done.
    4. Reduce the heat to low and stir in the cup of peanut butter.
    5. Cook on low for about one more hour (or you can do 30 minutes on high if you’re in a rush, but the peanut butter will stay smooth better if you cook it on low.)
    6. Serve the Peanut Butter Soup hot, with sliced green onions for garnish if desired.

    Make it a Vegetarian Meal:

    This tasty crockpot soup with peanut butter would taste great with any of these breads or muffins served on the side:

    Square image of Crockpot Peanut Butter Soup in serving bowl with spoon.Square image of Crockpot Peanut Butter Soup in serving bowl with spoon.

    Want more Slow Cooker Soup Recipes?

    If you love making soup in the slow cooker, you can use the category for Slow Cooker to see lots more soup recipes.

    Ingredients

    • 1 medium yellow onion, chopped in small pieces
    • 1/4 cup sliced green onion
    • 2 red bell peppers, seeds removed and chopped into 1/2 inch pieces
    • 1 T minced garlic
    • 2 14 oz. cans diced tomatoes with juice
    • 8 cups vegetable stock or canned vegetable broth
    • 1 tsp. ground cumin
    • 1 T Ancho chile powder
    • 1 tsp. New Mexico chile powder
    • 1 tsp. Aleppo pepper (see notes)
    • 1/2 cup uncooked brown lentils
    • 1/4 cup uncooked brown rice
    • 1 cup natural peanut butter (see notes)

    Instructions

    1. Chop onions, green onion, bell peppers, and garlic and place in crockpot.
    2. Add canned tomatoes with juice, vegetable stock or broth, ground cumin, Ancho chile powder (affiliate link), New Mexico chile powder, Aleppo Pepper (affiliate link), lentils, and brown rice.
    3. Cook on high for about 4 hours or on low for about 8 hours, or until the lentils and rice are well done
    4. After 4 hours (for high) or 8 hours (for low), stir in peanut butter. Reduce heat to low if you were cooking on high
    5. Cook about one more hour. Serve hot
    6. The Peanut Butter Soup soup freezes well, and it’s great to have on hand for those spring days that suddenly feel like winter.

    Notes

    Use any combination of chile powders or spicy red pepper that you have if you don’t have Ancho chile powder or Aleppo pepper

    Recipe adapted by Kalyn from Crockpot African Peanut Soup; recipe originally found at AllRecipes.

    Nutrition Information

    Yield

    8

    Serving Size

    1

    Amount Per Serving

    Calories 300Total Fat 18gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 13gCholesterol 0mgSodium 1003mgCarbohydrates 28gFiber 7gSugar 11gProtein 12g

    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!

    Crockpot Peanut Butter Soup in serving bowl.Crockpot Peanut Butter Soup in serving bowl.

    Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
    Peanut Butter Soup with lentils and brown rice is probably too high in carbs for low-carb diet plans. It’s important to use natural peanut butter if you’re making this soup for the original South Beach Diet, since many brands of peanut butter have added sugar. The use of brown rice would make this a phase two or three choice for South Beach, but you could leave out the rice if you wanted to eat it for phase one. 

    Find More Recipes Like This One:
    Use Slow Cooker 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:
    This African-inspired crockpot soup with peanut butter was first posted in 2008! The recipe was last updated with more information in 2026.

    Pinterest image of Crockpot Peanut Butter Soup

    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.



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  • Homemade Vietnamese Pho Recipe

    Homemade Vietnamese Pho Recipe

    This Vietnamese pho recipe is made with an authentic broth made from scratch using charred ginger, onion, fennel, clove, star anise, cardamom, and cinnamon.

    Bowl of Homemade Pho Soup (Vietnamese Beef Noodle Soup)

    Pho (pronounced “fuh”) is a Vietnamese noodle soup originating in northern Vietnam in the early 20th century. Since then, it has spread across the globe, becoming one of the world’s most beloved noodle soups. One taste, and you’ll see why. If you haven’t tried it, Vietnamese pho is savory, incredibly aromatic thanks to the perfect balance of spices.

    Every time I make this authentic beef pho recipe (phở bò), I want to make it again. It takes some time, but it’s mostly letting it simmer on the stove (the aroma is incredible). We first learned how to make pho many years ago and are so happy that we did. Even if you’ve never made pho before, you can do it, and after you make one bowl you will be hooked.

    Key Ingredients

    Beef Bones: The secret to the best, most flavorful pho is to simmer bones rich in collagen and marrow for 3 hours. I love knuckle and leg bones for pho, but you can mix and match what’s available. Neck, marrow, knuckle, and leg bones are all excellent options.

    Onion and Fresh Ginger: To get that distinctive, smoky flavor of traditional beef pho, you’ll want to char the onion and ginger before simmering them with the bones. It’s a simple step that adds incredible flavor and a bit of color to our broth. You’ll lay onion and slabs of ginger on a baking sheet and broil them until charred around the edges (watch me do it in the video). Then, add them to the stockpot with your parboiled bones.

    Charring onion and ginger for making pho

    Pho Spices: Beef bones add incredible savory flavor, but it’s the spices that really make the best pho. Our recipe calls for cinnamon, whole coriander seeds, fennel seeds, star anise, cloves, and a black cardamom pod. If you do not have these in your spice cabinet, you may have success at an Asian market where I’ve often seen spice packets for pho.

    The most unusual spice I listed is black cardamom, which I’ll admit I’ve only really use for this recipe. That said, if you can find it, it’s so worth it! I’ve seen it in Asian markets or online. It’s very smoky, and even though we only add one pod, it adds so much flavor.

    Pho Spices: cinnamon, fennel seeds, clove, coriander, star anise, and black cardamom

    Fish Sauce: You can’t make pho without fish sauce. You’ll use it when cooking and serving the broth. Andrea Nguyen of Viet World Kitchen suggests that when shopping for fish sauce, look for glass bottles, not plastic, and allow price to guide you. Go for the mid to high-priced fish sauce (which will run you $8 to $15). Two brands of pho we have in our kitchen are Three Crabs and Red Boat.

    Rock Sugar: Sugar balances the savoriness of our beef broth. I use yellow rock sugar for traditional pho, which I buy at a local Korean market (it is also sold online). If you cannot find it, you can use regular sugar. The flavor is not exactly the same, but it works. (Rock sugar does a better job at rounding out the flavors.)

    yellow rock sugar for pho

    Noodles: Use flat rice noodles for pho, also known as bánh phở in Vietnamese. Rice noodles are delicate and a little chewy, made from rice flour and water. I use the noodles that are around 1/4-inch wide. You can buy fresh noodles at Asian markets (pictured below), which is a nice treat, but dried rice noodles work nicely.

    a bag of fresh Vietnamese rice noodles for pho recipe

    Beef for Serving: In traditional Vietnamese pho, thinly sliced raw beef is often added to the serving bowls before pouring over hot broth. The heat of the hot broth gently cooks the thinly sliced raw beef to a tender medium or medium-rare, depending on the broth’s temperature. You can use cooked beef instead or leave it out (the soup is still delicious without extra meat).

    raw beef for pho noodle soup

    Toppings for Pho: If you’ve ordered pho at a Vietnamese restaurant, then you know one of the most exciting things about it is the plate of optional toppings that comes with your big bowl of pho! We serve pho soup next to a plate of Thai basil, fresh mint, thinly sliced onion, crispy bean sprouts, and lime. Fresh chilies are also lovely! You can also keep fish sauce, Asian chili sauce, and hoisin sauce nearby.

    fresh condiments for serving pho

    How to Make the Best Pho

    Making pho at home takes some time, but most of that time is hands-off. You’ll spend most of your hands-on time in the first 40 minutes, and then it’s sitting back while the broth gently simmers.

    Tip 1: Parboil the beef bones. I highly recommend that you par-boil the bones before simmering them for our broth. It feels a little odd since you’ll fill a pot with the bones and water, bring it to a boil, and then dump all the water down the drain. Many of our readers worry this is getting rid of flavor for your broth, but it isn’t. The flavor comes much later after a few hours of simmering. Par-boiling simply helps clean the bones of any impurities that would muddy the flavor or color of your broth. You can watch me do it in our video!

    Tip 2: Toast your spices. The second tip for the best tasting pho is to toast your spices. Toasting them wakes them up and makes them even more aromatic. Toss them into a dry pan over medium heat, stay close, and shake them around several times. You’ll know when they’re ready when you start to smell them. It only takes two to three minutes.

    Tip 3: Simmer broth low and slow. Cover the parboiled bones with water, and add the charred onion and ginger, toasted spices, salt, fish sauce, and rock sugar. The broth will cook at a very low, gentle simmer for about 3 hours, and then you are ready to serve! Before serving, I like to taste my broth and then adjust the seasoning with more salt, sugar, or fish sauce as needed.

    How to Make Pho Broth

    Tip 4: Prepare your bowls for serving. When your broth is done, you can strain and get your bowls ready! To assemble the bowls, cook your noodles in a separate saucepan (never in the broth), rinse them, and divide them between serving bowls. Place raw or cooked beef on the noodles, then ladle the simmering broth over them.

    Tip 5: It’s all about the toppings. Serve immediately with your favorite toppings, such as fresh herbs, bean sprouts, and lime. I hope that’s helpful! Remember, we have a full-length video walking you through this process, so if you are hesitant, make sure you hit play!

    More Delicious Beef Recipes

    Vietnamese Pho Soup

    Homemade Vietnamese Pho

    • PREP
    • COOK
    • TOTAL

    Making Vietnamese pho at home is easy, especially with our traditional pho recipe. We realize our from-scratch recipe may look daunting, but it’s easier than you think, and there is a lot of inactive time while you wait for the broth (we’ve just been extra tedious to share everything we know).

    A few notes before you begin: (1) Parboiling the bones makes our broth clear, and you do not lose any flavor. (2) Keep your broth at a low simmer. Otherwise, it will reduce too much. If it seems that it is reducing too quickly, partially cover the pot with a lid. (3) There will be a generous amount of fat at the top of the broth when it is done. Skim it away with a spoon, or refrigerate the broth overnight. The fat rises to the top and solidifies, making it really easy to remove.

    Makes 3 to 4 quarts of broth (4 large or 6 small bowls)

    Watch Us Make the Recipe

    You Will Need

    Pho Broth

    5 to 6 pounds of beef knuckles or leg bones

    6 quarts cold water

    2 onions, quartered

    4-inch piece of fresh ginger, halved lengthwise

    2 cinnamon sticks

    1 tablespoon coriander seeds

    1 tablespoon fennel seeds

    6 whole star anise

    6 whole cloves

    1 black cardamom pod

    1 ½ tablespoons fine sea salt

    1/4 cup fish sauce

    1-inch piece of yellow rock sugar


    Assembly

    1 pound dried or fresh “banh pho” noodles

    8 ounces raw eye of round, sirloin, or tri-tip steak, thinly sliced across the grain

    1/4 cup thinly sliced onions

    1/4 cup chopped cilantro leaves

    Optional for the table: fresh mint, Thai basil, bean sprouts, lime wedges, sliced green or red chilies, fish sauce, hoisin sauce, sriracha or chili sauce

    Directions

    • Make the Broth

      • 1Place beef bones in a stockpot (10-quart or larger). Cover with cold water. Bring to a boil over high heat for 3 to 5 minutes. As the bones boil, scum and foam will float to the top. Drain the bones, rinse with warm water, and scrub the stockpot clean. Return bones to the pot and add 6 quarts of cold water.

      2Preheat oven broiler to high. Line a baking sheet with foil. Place onion quarters and halved ginger on the baking sheet and broil for 10 to 15 minutes, turning occasionally until nicely charred.

      3Place cinnamon, coriander, fennel, star anise, cloves, and cardamom pod in a dry frying pan over low heat. Toast for about 5 minutes, stirring occasionally, until fragrant. Transfer the spices to a muslin bag or cheesecloth and seal with twine.

      4Bring the stockpot to a boil, then reduce heat to a gentle simmer. Add the charred onions, ginger, spice bag, salt, fish sauce, and rock sugar. Gently simmer uncovered for 3 hours, skimming off any foam that rises to the surface.

      5Use tongs to remove bones, onions, and ginger. Strain the broth through a fine-mesh strainer. To remove the fat, skim it off with a spoon or refrigerate the broth overnight (the fridge solidifies the fat at the top, which is easy to remove in the morning).

    • Assembling Pho

      • 1Place the strained broth into a stockpot and simmer over medium-low heat while you prepare the noodles.

      2To prepare the noodles for cooking, place dried pho noodles in a bowl and cover with hot water. Soak for 15 to 20 minutes or until they are soft and opaque. If you have fresh noodles, do not cover them with hot water. Add them to a colander and rinse with cold water.

      3Bring a medium saucepan of water to a boil. Add noodles and cook briefly (about 10 seconds) until they soften. Drain the noodles and divide them evenly between serving bowls, filling each bowl about 1/3 of the way.

      4Arrange slices of raw meat over the noodles in each bowl. Carefully ladle the very hot broth over the meat, cooking it gently. Top with onion slices and cilantro. Serve with your favorite pho toppings at the table.

    Adam and Joanne’s Tips

    • Equipment: Large stockpot (10-quart capacity or larger), baking sheet, skillet, Muslin bag/herb sachet or cheesecloth with twine (for spices), and fine-mesh strainer
    • Black cardamom pod: Highly recommend for it’s smoky flavor, but optional. Find in International and Asian markets or online.
    • Yellow rock sugar: Also known as “lump sugar” sold in boxes at Asian markets. Break into smaller chunks – use a hammer or rolling pin.
    • Raw beef: Ask your butcher to thinly slice or place beef into the freezer for 15 minutes to harden a little. Carefully slice the beef across the grain into 1/16-inch thick slices.
    • Storing the pho broth: Your broth will last in an airtight container in the fridge for up to 5 days. To freeze, transfer to freezer-friendly containers and freeze for up to 6 months. Thaw frozen pho broth in the refrigerator overnight and reheat the next day. To reheat, add to a saucepan and bring to a simmer before pouring into your serving bowls. We do not recommend storing/freezing cooked noodles, as they tend to break up over time.
    • Can I use store-bought beef broth? If you want to make pho as good as you’d find at the most authentic restaurants, substituting store-bought beef broth for this recipe won’t cut it. We know our process takes longer than some, but trust me, this homemade pho broth has so much more flavor. You won’t regret it.
    • Recipe inspired by Andrea Nguyen of Viet World Kitchen and Jaden Hair of Steamy Kitchen.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Calories
    436
    /
    Protein
    23 g
    /
    Carbohydrate
    74 g
    /
    Dietary Fiber
    3 g
    /
    Total Sugars
    6 g
    /
    Total Fat
    5 g
    /
    Saturated Fat
    1 g
    /
    Cholesterol
    20 mg


    AUTHOR:

    Adam Gallagher

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  • Vegetarian Lentil Spinach Soup

    Vegetarian Lentil Spinach Soup

    This flavorful Lentil Spinach Soup is an easy to make meatless soup recipe with lentils, spinach, tomatoes, cumin, and other spices! And this tasty soup recipe is also gluten-free, for people who care about that!

    PIN the Lentil Spinach Soup to try it later!

    Vegetarian Lentil Spinach Soup shown in bowl on orange plate.

    This perfect easy recipe for Lentil Spinach Soup is a tasty vegetarian soup made mostly from simple pantry ingredients. But it’s loaded with flavor due to the cumin seeds, ground coriander, onions, garlic, and paprika. And of course I love both lentils and spinach, so it’s not surprising that I’d love this simple soup.

    I added flavor by using vegetable stock in place of water, and the soup has a strong cumin flavor, which I loved. And this Lentil Spinach Soup was also the perfect way to use up the last bit of one of those huge tubs of spinach from Costco.

    If you like lentils and spinach I hope you’ll give this healthy lentil soup a try; this tasty soup can be on your dinner table in under 90 minutes!

    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 adds extra flavor to the Lentil Spinach Soup?

    Using whole cumin seeds (affiliate link) and sizzling them in the hot oil adds a lot of flavor to this soup. However, if you only have ground cumin, don’t let that stop you from making the recipe. There’s also a lot of flavor from the onions, garlic, ground coriander, and paprika that are cooked together before you add the lentils and vegetable broth.

    Why do some Lentils take longer to cook?

    Lentils that are fresh will cook more quickly than those that have been sitting on the shelf in the store or in your pantry.

    Can you use other colors of lentils for Lentil Spinach Soup?

    Lentils can be used quite interchangeably in recipes. But if you use red lentils for this soup, they’ll soften much more quickly than the brown lentils the recipe calls for and maybe even dissolve into the broth. You might enjoy using a combination of brown and red lentils if you have both types on hand!

    What other greens can you use for a vegetarian soup with lentils?

    I love this soup with spinach but if you prefer a more assertive type of greens I think kale or swiss chard would also be delicious here. Other greens will take a bit longer to cook.

    Is the Lentil Spinach Soup low in carbs?

    This soup has 19 net carbs per servings, with 8 grams of protein. That is probably high in carbs for strict low-carb diet plans, but it can work for people following a carb-conscious diet that permits a few more carbs.

    Vegetarian Lentil Spinach Soup process shots collage. Vegetarian Lentil Spinach Soup process shots collage.

    How to Make the Vegetarian Lentil Spinach 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. In a large pan that will hold all the ingredients, heat olive oil over medium heat and sizzle the cumin seeds until they’re fragrant and starting to pop. Be sure to stir them several times. (If you’re a cumin fan like I am, you might use a little more cumin.)
    2. Then add onion, minced garlic, ground coriander, and black pepper and cook until the onions are softened and starting to brown. Add paprika and cook about 1 minute more.
    3. Measure 1 1/2 cups of brown lentils.
    4. Add lentils and vegetable broth, bring to a slight boil, reduce heat, and simmer about 30-40 minutes or until the lentils are quite tender.
    5. This photo shows how the soup looked once the lentils were done.
    6. While the lentils cook, wash the spinach if needed and finely chop.
    7. Add the can of tomatoes and chopped spinach to the soup (and more vegetable stock if needed) and cook about 30 more minutes, or until the spinach is done and the flavors have blended.
    8. Serve the Lentil Spinach Soup hot and enjoy!

    Make it a Vegetarian Meal:

    This meatless soup with spinach and lentils would be delicious with Savory Almond Flour Bread or Olive Bread!

    More distant view of Vegetarian Lentil Spinach Soup shown in bowl on orange plate.More distant view of Vegetarian Lentil Spinach Soup shown in bowl on orange plate.

    More Vegetarian Soup Recipes:

    Weekend Food Prep:

    This lentil spinach soup recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

    Ingredients

    • 1 T olive oil
    • 1 1/2 tsp whole cumin seeds (or slightly more if you really like cumin)
    • 1 large onion, chopped small
    • 4 cloves garlic, minced (about 1 T minced garlic)
    • 1/2 tsp. ground coriander
    • fresh ground black pepper to taste
    • 1 tsp. paprika
    • 1 1/2 cups brown lentils
    • four 14 oz. cans vegetable broth or water (see notes)
    • one 14.5 oz. can petite diced tomatoes with juice
    • 2 cups chopped spinach (see notes)
    • salt to taste (I didn’t use any salt since I used canned vegetable broth)

    Instructions

    1. Heat olive oil in large heavy dutch oven, add cumin seeds and cook over medium heat until fragrant and starting to pop, about 3 minutes. (Stir a few times so they don’t burn.)
    2. Stir in onion, minced garlic, ground coriander (affiliate link), and black pepper and cook, stirring frequently, until onions are softened, about 4 minutes. Stir in the paprika and cook about 1 minute more.
    3. Add lentils and vegetable broth, bring to a low boil and then reduce heat, and simmer uncovered about 30-40 minutes, or until lentils are quite tender. (Depending on how much water has evaporated and how much the lentils have expanded you may want to add another can of broth or some water at this point. I added a whole can more vegetable broth)
    4. Add diced tomatoes and juice and chopped spinach and simmer uncovered 20-30 more minutes, until soup ingredients are well blended and lentils are starting to break apart.
    5. Season the Lentil Spinach Soup to taste with salt and serve hot.

    Notes

    Use about 7 cups broth, plus more as needed to thin the soup. I added another can of broth for a total of 5 cans. You need 4-5 oz spinach.

    This recipe was slightly adapted from The Sugar Solution Cookbook.

    Nutrition Information

    Yield

    6

    Serving Size

    1

    Amount Per Serving

    Calories 157Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 1054mgCarbohydrates 26gFiber 7gSugar 10gProtein 8g

    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!

    Square image of Vegetarian Lentil Soup with Spinach shown in bowl on orange plate.Square image of Vegetarian Lentil Soup with Spinach shown in bowl on orange plate.

    Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
    Lentil Spinach Soup is a perfect dish for any phase of the original South Beach Diet, but remember that dried beans and lentils are a limited food for South Beach Phase One. The soup has 19 net carbs per serving, which might work for some carb-conscious eaters but not for strict low-carb or Keto diets.

    Find More Recipes Like This One:
    Use Soup Recipes to find more recipes like this one. Use the Diet Type Index to find more 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 Vegetarian Lentil Soup with Spinach and the perfect spices was first posted in 2008. The recipe was updated with better photos and instructions in 2014, and last updated with more information in 2026.

    Pinterest image of Vegetarian Lentil Spinach Soup

    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.



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  • Greens and Beans with Sausage

    Greens and Beans with Sausage

    Greens and Beans with Sausage is an inexpensive, healthy, and delicious dinner to make in the slow cooker. And this fun combination has a lot of greens and sausage and not many beans so it’s surprising low in carbs!

    PIN Greens and Beans with Sausage to try it later!

    Greens and Beans with Sausage shown in square serving bowl.

    Greens and Beans with Sausage is a recipe I first made when I had lots of collard greens in my garden. I made it in the slow cooker, and my former neighbor Michelle loved this combination of sausage and beans with healthy greens. And Michelle says you can also cook it on the stove if you’re in a hurry or don’t have a crockpot.

    I used pinto beans, but you could make the Greens and Beans with Sausage with any type of dried beans and any type of sturdy leafy greens. I think you can use Swiss Chard, Kale, or even Bok Choy to replace the collards if that’s what you have.

    Crockpot dishes tend to be not too photogenic, but luckily I had some leftovers to try more than once on the photos. And trust me when I say this picture is a big improvement on the previous one! If you like greens, beans, and sausage, I bet you’re going to love this tasty dish!

    What ingredients do you need for this recipe?

    (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.)

    • uncooked dried beans, preferably Pinto Beans
    • Garlic Powder (affiliate link)
    • Onion Powder (affiliate link)
    • uncooked hot turkey or pork Italian Sausage 
    • olive oil
    • large bunch collard greens, or other greens of your choice
    • bean cooking liquid (or water plus liquid from canned beans if using canned)
    • Minced Garlic (affiliate link)
    • Parmesan cheese for serving, if desired

    What beans should you use for Greens and Beans with Sausage?

    Most any kind beans will work for this recipe but I’d use pinto beans (shown in the photos) white kidney beans, or small white beans.

    What sausage did I cook with the greens and beans?

    I originally made this recipe with my favorite turkey Italian sausage. But now I sadly can’t find that sausage, so I’d use pork Italian sausage. Personally I’d choose hot Italian Sausage, but if you’re cooking for kids you can use mild Sweet Italian Sausage instead.

    Why is Greens and Beans with Sausage a good summer dinner?

    I’m always a fan of making slow cooker recipes when it’s summer, because slow cookers are a perfect way to cook when you don’t want to heat up your house. That’s why I have a big collection of Slow Cooker Summer Dinners on my Slow Cooker or Pressure Cooker site!

    How low in carbs is Greens and Beans with Sausage?

    Beans and greens are both high in fiber, so if you make this Greens and Beans with Sausage into six servings as the recipe suggests it has only 11 net carbs per serving and 14 grams of protein.

    How to make the recipe even lower in carbs:

    If you’d like to make this sausage, greens, and beans dinner even lower in carbs, just double the sausage and greens and/or use fewer beans for a lower-carb version that will still be delicious!

    Does this Greens and Beans with Sausage freeze well?

    This slow cooker dish definitely freezes well, so don’t be afraid to double the recipe if you have a large slow cooker.

    Crockpot Sausage, Beans, and Greens process shots collageCrockpot Sausage, Beans, and Greens process shots collage

    How to make Greens and Beans with Sausage:

    (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. Soak dried beans overnight, then drain, add fresh water, Garlic Powder (affiliate link), and Onion Powder (affiliate link), and simmer on low heat until beans are soft. Cooking time will depend on how fresh the beans are, but probably 30-45 minutes for most beans. You can also cook the beans in the crockpot or Instant Pot if you prefer.
    2. You can also use two cans of canned beans, but soaked and cooked dried beans are much better.
    3. When beans are almost cooked, brown the sausage well in a non-stick frying pan. (You’ll need to add a little oil for turkey Italian sausage.)
    4. Get the sausage as brown as you can, then let cool and cut into slices.
    5. Also slice up the collard greens.
    6. Put collard greens in the bottom of the crockpot.
    7. Deglaze the pan where you cooked the sausage with 1/2 cup bean cooking liquid and fresh garlic, and cook for 2-3 minutes.
    8. Put drained cooked beans and sausages in the crockpot on top of the collard greens, then pour over the deglazing liquid from the pan.
    9. Cook on low 4-6 hours or on high 2-3 hours, or until collard greens are quite soft. (If your crockpot is larger than I used, you may need to add a bit more water.)
    10. Serve Greens and Beans with Sausage hot, with Parmesan cheese if desired.

    Greens and Beans with Sausage in serving dish, cropped image.Greens and Beans with Sausage in serving dish, cropped image.

    Weekend Food Prep:

    This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

    Ingredients

    • 1 cup uncooked dried beans of any type, soaked overnight (see notes)
    • 1/2 tsp. garlic powder
    • 1/2 tsp. onion powder
    • 5 links uncooked hot turkey or pork Italian Sausage (see notes)
    • 2 tsp. olive oil, for browning sausage
    • 1 large bunch collard greens, cut into ribbons and washed
    • 1/2 cup bean cooking liquid (or water plus liquid from canned beans if using canned)
    • 1 tsp. finely minced fresh garlic
    • Parmesan cheese for serving, if desired

    Instructions

    1. Put soaked beans in small saucepan with garlic powder, onion powder, and enough water to cover.
    2. Cook for about 30 minutes, or until beans are nearly done but still have a little bite. Drain beans, saving 1/2 cup of the cooking water.
    3. You can also cook the beans in the crockpot or Instant Pot if you prefer. Fresh cooked beans are by far better, but if you forget to soak some, use two cans of kidney beans, white beans, or pinto beans and save 1/2 cup of water when you rinse them.
    4. While beans cook, brown sausage well in frying pan, adding a little olive oil for turkey sausage. The crock pot kind of removes the color from browned foods, so let them get very brown.
    5. When sausages are nicely browned, remove from pan, cool enough to handle, and cut into slices
    6. Cut stems off collard green, cut into ribbons crosswise, then cut the long ribbons into 2-3 pieces and rinse.
    7. Place collard greens in bottom of crock pot.
    8. Pour 1/2 cup bean cooking liquid into pan where you cooked the sausage, add fresh garlic, and cook 2-3 minutes to deglaze pan.
    9. Put beans in crock pot, top with sausage, and pour deglazing liquid from pan over.
    10. Cook on low 4-6 hours or on high 2-3 hours, or until collard greens are quite soft and flavors are well-combined.
    11. Serve hot, with Parmesan cheese if desired.

    Notes

    I used my Crock-Pot 3-1/2-Quart Slow Cooker (affiliate link) for this recipe. This freezes well, so if you have a larger slow cooker I would double the recipe.

    You could substitute two 15 oz. cans of beans, but freshly-cooked beans are much better!

    I originally used My Favorite Turkey Italian Sausage for this recipe. Now I can’t find that any more so I’d use pork Italian sausage.

    Recipe created by Kalyn.

    Nutrition Information

    Yield

    6

    Serving Size

    1

    Amount Per Serving

    Calories 202Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 35mgSodium 372mgCarbohydrates 15gFiber 4gSugar 4gProtein 14g

    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!

    Crockpot Sausage, Beans, and Greens photo of finished dish in serving bowlCrockpot Sausage, Beans, and Greens photo of finished dish in serving bowl

    Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
    I tagged this Beans and Greens with Sausage as low-carb, because with a lot of greens and sausage and not many beans it has only 11 net carbs per serving. If you want an even lower-carb version, use fewer beans and/or more sausage and greens. Everything in this dish is a wonderful choice for any phase of the original South Beach Diet.

    Find More Recipes Like This One:
    Use Slow Cooker 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:
    This recipe for Greens and Beans with Sausage was created in 2010 when I had lots of collard greens in my garden. It was last updated with more information in 2025.

    Pinterest image of Greens and Beans with Sausage

    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.



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