Recipe Professional

Category: Soup & Stew

Mediterranean Beef Stew
Mediterranean Beef Stew will be a hit with everyone who loves rosemary, olives, and capers; make it in the slow cooker or on the stove. This stew is loaded with flavor and low in carbs; see tips for making it even lower in carbs if you prefer!

PIN Mediterranean Beef Stew to try it later!

Next time you’re feeling like a slow cooker dinner that can cook all day while you do something else, why not make this slow Mediterranean Beef Stew with lots of interesting Mediterranean flavors? You can start this mid morning and by dinner time it will be ready to go, and this is great for a low-carb meal.

If you’ll be gone all day, just do the advance prep the night before, refrigerate the ingredients in a plastic container, and put the cold ingredients in the slow cooker and let it cook all day while you’re out.

I’d love this with a dollop of sour cream on top, but no matter how you eat it, this stew is loaded with mediterranean flavors from rosemary, olives, and capers. And there are also stove-top instructions if you don’t have a slow cooker!

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.)
- olive oil
- mushrooms
- onion
- chuck steak or roast
- beef stock or canned beef broth (affiliate link)
- canned diced tomatoes with juice
- tomato sauce
- balsamic vinegar, I use Colavita Aged Balsamic Vinegar (affiliate link)
- black olives
- garlic cloves,
- fresh rosemary or use ground rosemary (affiliate link)
- fresh parsley
- Capers (affiliate link)
- fresh ground black pepper and salt to taste
Do you have to pre-brown brown the beef?

I realize, (and some people remind me occasionally!) that some of you don’t like having to brown the meat or pre-cook other ingredients before you put them in the slow cooker. I recommend doing that because I think browning the meat or onions adds so much flavor to slow cooker dishes, and cooking mushrooms removes the extra liquid that doesn’t get cooked off in the slow cooker. But I don’t take it personally if you ignore my instructions, and I think this will still be pretty good even if you just dump the ingredients in the slow cooker and turn it to low.

Want a version of Mediterranean Beef Stew that’s even lower in carbs?

This recipe is quite low in carbs, but if you want to make a version that’s even lower in carbs (or don’t have balsamic vinegar), use less tomato sauce and use 2 tablespoons red wine vinegar plus a little sweetener to replace the balsamic vinegar.

What size show cooker did I use?

I used a Crock-Pot 3.5 Quart Slow Cooker (affiliate link) for this recipe, but any similar size will work. If you’re a slow cooker fan you can find lots more Slow Cooker / Instant Pot Recipes on my other site!

More Beef in the Slow Cooker:

If you’re a slow cooker fan, check out 20 Keto Slow Cooker Recipes with Beef to find more tasty beef recipes like this one. Or you can use Low-Carb and Keto Stew Recipes to find more tasty stews.

How to make Slow Cooker Mediterranean Beef 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. Slice 8 oz. mushrooms and chop up one small onion.
2. Heat a small amount of olive oil and cook the mushrooms. When they’re brown and the pan is dry, add them to the slow cooker.
3. While the mushrooms cook trim the chuck steak into bite-sized pieces. (I trim away the fatty parts, and save all those fatty pieces to make homemade beef stock.)
4. After you remove the mushrooms, add a little more oil and lightly brown the chopped onions; then add them to the slow cooker.
5. Then add a little more oil, add the pieces of beef and cook until they are well browned on all sides. Add the browned beef to the slow cooker.
6. De-glaze pan with one cup of homemade beef stock or beef broth, cook until slightly reduced, then add to the slow cooker.
7. While the beef browns slice the garlic pieces and olives, measure the capers, and chop the rosemary and parsley. Add the can of diced tomatoes, tomato sauce, balsamic vinegar, olives, garlic slices, chopped rosemary, chopped parsley, and capers.
8. Cook for 6-8 hours on low (or slightly longer if you prep the night before and started with ingredients that were cold.) This can also be cooked on high for 3-4 hours, but I prefer longer cooking on low for beef.
9. The last photo shows how the stew looked when it had cooked all day and was ready to eat. Season with fresh ground black pepper (and a little salt if desired), and eat!
More Slow Cooker Recipes with Beef:

Weekend Food Prep:

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

1-2 T olive oil (depends on your pan)

8 oz. sliced mushrooms

1 small onion, diced in 1/2 inch pieces

2 lbs. trimmed and diced chuck steak or roast, cut in bite-sized pieces (see notes)

1 cup beef stock or canned beef broth (see notes)

one 14.5 oz. can diced tomatoes with juice

1/2 cup tomato sauce (see notes)

1/4 cup balsamic vinegar (see notes for lower-carb alternative)

1 can black olives, cut in half or fourths

20 cloves garlic, cut in thin slices (optional, but good)

2 T finely chopped fresh rosemary (see notes)

2 T finely chopped fresh parsley (see notes)

1 T capers (or more)

fresh ground black pepper and salt to taste

Instructions

Slow Cooker Instructions:

Heat small amount of olive oil in heavy frying pan over medium-high heat, add mushrooms and cook several minutes, until starting to brown. Add mushrooms to slow cooker.

Add a little more oil, then cook diced onions about 5 minutes, or until starting to brown. Add onions to slow cooker.

Add a little more oil again, then add diced beef and brown well, about 10-15 minutes. Don’t rush the browning step. Add beef to the slow cooker.

Add 1 cup beef stock to the pan and simmer a few minutes until slightly reduced, scraping off all browned bits, then add that stock to the slow cooker.

Add diced tomatoes and juice, tomato sauce, balsamic vinegar, olives, garlic, rosemary, parsley, capers, and a little black pepper. Stir gently to combine, then put lid on Crockpot and cook 6-8 hours on low. (You could cook this 3-4 hours on high, but for a recipe with large pieces of garlic like this I prefer the low setting.)

Season to taste with salt and more fresh ground black pepper and serve hot.

If you do all the advance preparation the night before and put the combined ingredient in the refrigerator overnight, this could cook as long as 10 hours in the Crockpot while you’re at work. Manufacturers don’t recommend putting crockery liner with prepared ingredients in the refrigerator; store in another container so contents stay cold, then put in Crockpot in the morning.

Stovetop Instructions:

Follow all the preparation steps as outlined, putting ingredients in heavy dutch oven type pan. Add one cup additional beef stock. Simmer on very low heat about 2 hours.

Notes

I used about 3 cups meat, for stove-top cooking I might use a more tender cut of meat. Use 2 cups beef stock for stovetop cooking.

If you don’t have fresh rosemary, use 2 tsp ground rosemary. If you only have cracked rosemary, I would grind the rosemary in a mortar and pestle or spice grinder or pound with a meat mallet. If you don’t have fresh parsley, use 1 T dried parsley.

If you want to make a version of this recipe that’s even lower in carbs, skip the tomato sauce and use 2 tablespoons red wine vinegar plus a little sweetener to replace the balsamic vinegar.

This recipe was created by Kalyn.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving

Calories 495Total Fat 30gSaturated Fat 11gUnsaturated Fat 16.4gCholesterol 145mgSodium 472mgCarbohydrates 12gFiber 3gSugar 5.6gProtein 46g

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

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Mediterranean Beef Stew with rosemary, olives, and capers would be suitable for low-carb diets, including Keto if you followed the ideas in this post for slightly reducing the carbs. If you use lean beef it would work 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 was posted in 2007, and I’ve made it quite a few times since then! The recipe was last updated with more information in 2023.
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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February 8, 2026
Coconut-Lime Turkey Rice Soup Recipe
This Coconut-Lime Turkey Rice Soup Recipe is a great idea for leftover turkey, and you can make it with chicken if you don’t have turkey. Just substitute cauliflower rice for the rice to make this a low-carb soup!

PIN the Turkey Rice Soup Recipe to try it later!

This Coconut-Lime Turkey Rice Soup Recipe is different than any leftover turkey soup I’ve made, with a slightly spicy broth, lime juice, and coconut milk as the base of the soup. This is a turkey soup that’s loaded with Asian flavors!

I used cilantro in the soup but if you’re not a cilantro fan I’d love this with Thai Basil if I had some. If you don’t have any fresh herbs, I think thinly sliced green onions would also be nice in the soup.

And the last few times I’ve made this turkey soup with coconut milk, I’ve switched out the small amount of rice for frozen cauliflower rice, which makes this a soup that’s very low in carbs. And if you don’t have any leftover turkey, I highly recommend making the soup with leftover chicken!

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.)

What gives the Asian flavors in this Turkey Rice Soup?

The main ingredients that add Asian flavors and make this a think-outside-the-box recipe for turkey soup include lime juice, ginger root, garlic cloves, soy sauce, and coconut milk. I used Green Tabasco Sauce for the spicy flavor but you could also use some kind of Asian hot sauce.

How many carbs are in the two version of Turkey Rice Soup?

If you make the original version of this soup with a small amount of brown rice, this soup will have 11 net carbs per serving and 11 grams of protein. If you switch the brown rice for cauliflower rice, the soup will have only 5 net carbs per serving, and still with 11 grams of protein! (I recently discovered some of my recipes that use Monkfruit Sweetener were originally calculated in correctly, so I have corrected that info.)

Want more low-carb ideas for using leftover turkey?

I would absolutely switch out the rice that’s added at the end in this soup for frozen cauliflower rice to make this a low-carb soup! And if you have plenty of leftover turkey to use, check out my Low-Carb Recipes for Leftover Turkey!

How to Make Coconut-Lime Turkey Rice 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. I used 2 cups of leftover turkey, and next time I’d shred the turkey into pieces instead of cutting it.
2. You’ll need fresh ginger root to make this recipe (don’t even think of substituting ground ginger!) Slice about 6 slices of ginger.
3. The ginger is simmered with chicken stock, garlic cloves, lime juice, soy sauce, and Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice to make a flavorful base for the soup.
4. Then remove garlic and ginger pieces and add the diced or shredded leftover turkey (or chicken), coconut milk, and some Green Tabasco Sauce (affiliate link), or use a fresh chile pepper if you prefer.
5. Simmer that for about 6 minutes without letting it come to a boil.
6. Add 1 1/2 cups of cooked rice or cooked Cauliflower Rice (affiliate link) and cook soup a couple minutes more, just long enough that the rice is hot. (I first made this with cooked Uncle Ben’s Brown Rice that I had in the freezer and just thawed it in the microwave. Now I’d use frozen cauliflower rice that cooks in the bag in the microwave.)
7. While the rice simmers in the soup, wash and finely chop the cilantro, basil, or Thai basil, or sliced green onions whichever you’re using.
8. Stir in the chopped herbs or green onions, simmer a minute or two more and serve hot.
9. Sliced limes to squeeze into the Coconut-Lime Turkey Rice Soup would be nice for serving.
Want More Turkey Soup Ideas?

Check out Low-Carb Turkey Soup Recipes on Kalyn’s Kitchen for lots more ideas for tasty soups with turkey, chicken, or ground turkey!

Weekend Food Prep:

This Coconut-Lime Turkey Rice 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

3 cups chicken broth (see notes)

3 T fresh-squeezed lime juice

6 thin slices fresh ginger root

2 medium garlic cloves, sliced in half

1 1/2 T soy sauce (gluten-free if needed)

1 1/2 T Golden Monkfruit Sweetener

one 13.5 oz. can coconut milk (see notes)

2 cups diced turkey

1/2 tsp. Green Tabasco sauce (see notes)

1 cup cooked brown rice (see notes)

1/2 cup chopped cilantro (see notes)

Instructions

Slice 5-6 thin slices of ginger root.

Peel 2 medium garlic cloves and slice in half.

Put homemade chicken or turkey stock or chicken broth into a heavy soup pot and bring to a low simmer, then add ginger root slices, garlic cloves, lime juice, soy sauce, and Golden Monkfruit Sweetener, or sweetener of your choice.

Let simmer on low for about 20 minutes, or until flavors are well blended.

While the soup base simmers, shred apart the leftover turkey into bite-sized pieces until you have 2 cups.

After 20 minutes remove the garlic and ginger pieces and add diced turkey, coconut milk, and Green Tabasco Sauce (affiliate link) or other hot sauce to the soup and let it continue to simmer on low about 6 minutes more.

Be sure the heat is low enough that the soup won’t boil after the coconut milk has been added.

After 6 minutes add the cooked brown rice or pre-cooked Cauliflower Rice and let it simmer for a couple of minutes while you wash and chop the cilantro (or other herbs of your choice.)

Add chopped herbs or green onions and simmer for a few minutes more.

Serve the turkey soup with coconut lime flavors hot, with sliced limes to squeeze into the soup if desired.

Notes

I would use homemade chicken stock or turkey stock if you have some, but you can substitute 2 cans chicken broth if needed.

I love Golden Monkfruit Sweetener (affiliate link) but use any sweetener you prefer.

Use light or full fat coconut milk, whichever you prefer.

Use more or less hot sauce to taste. Use any hot sauce you prefer if you don’t have Green Tabasco Sauce (affiliate link).

If you don’t like cilantro, use 1/4 cup chopped basil, Thai basil, or sliced green onions.

I used Uncle Ben’s Brown Rice. Use Cauliflower Rice for a low carb version.

Nutritional information is for the soup made with brown rice. If you use caulflower rice, the soup will have only 5 net carbs per serving.

Recipe adapted from Coconut-Lime Chicken Soup from The Sunset Cookbook (affiliate link).

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving

Calories 245Total Fat 18gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 4gCholesterol 26mgSodium 744mgCarbohydrates 13gFiber 2gSugar 3gProtein 11g

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

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
When it’s made with cauliflower rice, this Turkey Rice Soup Recipe would be suitable for low-carb and Keto diets. The brown rice would work for phase two and three for the original South Beach Diet. The cauliflower rice version would work for all phases. South Beach would prefer light coconut milk.

Find More Recipes Like This One:
Check out Soup Recipes for more tasty soups or use Thanksgiving Recipes for more ideas for leftover turkey. 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 Turkey Rice Soup Recipe was posted in 2010. It was updated with the option to use cauliflower rice in 2021 and was last updated with more information and corrected nutritional information in 2025.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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February 6, 2026
The Best Chicken Noodle Soup Recipe
Our easy homemade chicken noodle soup recipe has tender chicken, fresh veggies, and the most delicious broth that tastes like it’s been cooking for hours.

This homemade chicken noodle soup makes me smile just thinking about it! Our family has been making this for years! Not to mention it’s my go-to soup whenever it’s chilly or someone is sick.

It tastes way better than store-bought and it’s fast! The secret is chicken thighs! They guarantee a ridiculously flavorful broth that’s ready in under 40 minutes, with most of the time being hands-off. For a creamier soup, I highly recommend this incredible creamy chicken noodle soup. For another classic chicken recipe, see this chicken pot pie.

Key Ingredients
- Chicken Thighs: My secret for the best soup! Chicken thighs get super soft and delicious. You can make this soup with a whole chicken, but usually I don’t have time for that, so chicken thighs are my answer. They have a little fat, add lots of flavor, and stay tender.
- Chicken Stock: I highly recommend homemade chicken stock or chicken broth, but store-bought works! When shopping for stock, darker broth or bouillon usually means more flavor. I also love boxed bone broths (or you can make bone broth).
- Egg Noodles: I love them, but you can always substitute your favorite pasta. I’ve even swapped the noodles for tortellini like in our veggie tortellini soup!
- Veggies: I keep this soup simple with onion, celery, carrots, and garlic. Feel free to add more, but these four will get you to that classic chicken soup flavor. When I have them in the fridge, I often stir in a few handfuls of fresh spinach or kale leaves.
- Thyme, Bay Leaves, and Parsley: These add a little backbone to the broth. I love fresh thyme and parsley, and then use dried bay leaves. For more of a herby soup, stir in chopped mint, basil, cilantro, or a combination just before serving.
Find the full recipe with measurements below.

How to Make the Best Chicken Noodle Soup

Tip 1: Start your vegetables in butter. For the best flavor, I always sauté my vegetables in butter before adding any broth. You’re not really looking to brown them, just soften them a bit and cook off that raw onion and garlic flavor. If you have rendered chicken fat (schmaltz) on hand, use it instead of butter for even more flavor.

Tip 2: Taste your broth early. Once you add the broth to your softened vegetables, taste it. Store-bought broths can be light on flavor, so seasoning early helps you build a more flavorful broth. Add a little salt now, then continue adjusting as the soup cooks. This simple step separates an okay soup from one that tastes truly great.

Tip 3: Gently poach the chicken thighs. Here’s why I love using chicken thighs for this soup. They fit nicely in the pot, cook through in about 20 minutes, and release lots of flavor into the broth as they simmer. They are easy to shred, too, which is why I also use them to make our favorite shredded chicken.

Tip 4: Add the noodles last. To keep your noodles from turning mushy, add them about 10 minutes before serving. I like cooking them directly in the soup so they soak up all that delicious chicken flavor. They also release just a little starch into the broth, giving the soup a lovely, silky texture.

Tip 5: Don’t be shy with seasoning. Before serving, taste your chicken soup one last time. If it doesn’t make you smile, it probably needs a touch more salt, or a little something extra. A few dashes of fish sauce (my secret weapon) work wonders in this soup. Or brighten things up with a squeeze of lemon juice or a dash of hot sauce.

Recipe Variations

Use rotisserie chicken: For an even faster chicken soup, skip poaching and stir in shredded rotisserie chicken or leftover roast chicken toward the end of cooking. It’s a great shortcut for busy nights and still adds plenty of flavor.

Add extra vegetables: Make this soup even more nutritious and hearty by adding extra veggies. Mushrooms, spinach, kale, peas, and corn all work beautifully. Cook heartier vegetables like mushrooms with the onions and garlic, then add the quicker-cooking ones toward the end so they stay bright and tender.

Make it creamy: Stir in a splash of cream or half-and-half at the end, just like we do in our creamy chicken noodle soup. It gives the broth a silky texture and makes it more luxurious.

Substitute the noodles: Try swapping them for another pasta shape, or even broken spaghetti. For a lighter, low-carb option, use spiralized zucchini or spaghetti squash strands. Or make it more filling with cooked rice, quinoa, or barley instead of noodles.

More Favorite Soup Recipes
The Best Chicken Noodle Soup

PREP
5 mins

COOK
35 mins

TOTAL
40 mins

You will love this homemade chicken noodle soup, which skips cooking a whole chicken and calls on boneless, skinless chicken thighs instead. The soup tastes incredible, satisfying, and classic, and the significantly reduced cooking time makes it perfect for a weeknight. If you love creamy soups, take a look at this creamy chicken noodle soup, which uses the same base recipe as this one.

6 Servings

Watch Us Make the Recipe

You Will Need

1 pound skinless, boneless chicken thighs, 4 to 5 thighs (450g)

5 ounces egg noodles or pasta of choice (140g)

2 tablespoons butter, chicken fat, or olive oil (28g)

1 large onion, chopped

2 large carrots, chopped

2 ribs celery, chopped, optional

1 heaped tablespoon minced garlic, 4 cloves

2 bay leaves

3 sprigs fresh thyme or use 1/2 teaspoon dried thyme

8 cups chicken stock or broth, low sodium, or use homemade stock (1.89L)

Salt and pepper, to taste

1/4 cup fresh parsley, finely chopped

Directions

1Cook the vegetables: Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onions, carrots, and celery, and cook, stirring every few minutes, until the onions turn translucent and the vegetables begin to soften, about 5 to 6 minutes.

2Stir in the garlic, bay leaves, and thyme, and cook for another minute until the garlic smells fragrant.

3Add the broth: Pour in the chicken stock and bring the soup to a gentle simmer (you should see small bubbles breaking on the surface). Taste the broth and adjust with salt and pepper as needed. Depending on your stock, you may need to add a teaspoon or more of salt to build a rich, flavorful broth.

4Poach the chicken thighs: Nestle the chicken thighs into the pot so they’re fully submerged in the broth. Bring the soup back to a low simmer, then partially cover the pot, leaving a small gap for steam to escape.

5Cook, stirring occasionally, until the chicken is cooked through and tender, about 20 minutes. Transfer the chicken to a plate. If the broth reduces too much, add a splash of stock or water and lower the heat to medium-low.

6Add the noodles: Stir the noodles into the simmering soup and cook until tender, about 6 to 10 minutes, depending on the type of noodles you’re using (check the cook time on the package).

7Shred the chicken: While the noodles cook, shred the chicken into bite-size pieces using two forks (or dice it into cubes if you prefer).

8Finish the soup: Return the shredded chicken to the pot and taste again for seasoning. Add more salt and pepper if needed. Stir in fresh parsley, then ladle your chicken soup into bowls and enjoy!

Adam and Joanne’s Tips

Storing: Refrigerate chicken noodle soup in an airtight container for 3 to 4 days. Or freeze for up to 3 months. As the soup sits, the noodles soak up the broth. When you reheat, add a splash of extra broth or water.

Make ahead: Follow the recipe above, but do not add the noodles. Refrigerate or freeze the soup. When ready to reheat, bring the soup to a low simmer and add the dried noodles. Cook until they are done, and enjoy.

Seasoning: If you feel the soup is missing some zing, add a bit more salt. You can also add a pop of flavor with a squeeze of fresh lemon juice, a dash of fish sauce (we use this trick for store-bought stocks and broths often) or Worcestershire sauce.

Using rotisserie chicken: Add two to three cups of shredded or diced cooked chicken to the soup when you add the dried noodles and reduce the simmer time by 10 minutes. (I also love using leftover roasted chicken!)

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/6 of the recipe
/
Calories
298
/
Total Fat
11.4g
/
Saturated Fat
4.4g
/
Cholesterol
97.7mg
/
Sodium
748.7mg
/
Carbohydrate
22.9g
/
Dietary Fiber
1.7g
/
Total Sugars
7.5g
/
Protein
24.8g

AUTHOR:

Joanne Gallagher
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February 5, 2026
Stuffed Pepper Soup (with Rice)
Stuffed Pepper Soup (with Rice) is great for a cold winter night and it’s perfect for everyone who likes stuffed peppers made! If you don’t want that many carbs, check out my low-carb version of this tasty soup made with cauliflower rice!

Click here to PIN Stuffed Pepper Soup (with Rice)!

Stuffed Pepper Soup (with Rice) is a recipe I came up with after I had “stuffed pepper soup” in my recipe ideas notebook for months. And when I decided to make it, I found out just how many other people have made a soup inspired by stuffed peppers!

But that didn’t stop me from creating my version, which uses both hot turkey Italian sausage and lean ground beef, and has secret ingredient to add flavor. Jake and I both loved the soup, and when I gave my sister Pam some to take to work for her lunch she texted me in the middle of the day to say she loved it too.

If you like stuffed peppers, you’re going to love this Stuffed Pepper Soup with Rice! The recipe makes a huge pot of soup, but this freezes well. You’ll probably want to add a little stock or water when you reheat it, because the rice absorbs the liquid a bit. I hope you try this soup soon!

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’s the secret ingredient in this Stuffed Pepper Soup?

The secret ingredient that adds amazing tomato flavor to this soup is sugar-free ketchup (affiliate link) but you can use regular ketchup if you prefer!

What if you don’t want spicy Sausage in the Stuffed Pepper Soup?

You can definitely make the Stuffed Pepper Soup with mild Italian sausage if you prefer, or skip the sausage and double the amount of ground beef.

How high in carbs is this Stuffed Pepper Soup with Rice?

This tasty soup with stuffed pepper flavors has about 25 net carbs per serving.

Want Low-Carb Stuffed Pepper Soup?

If you’d prefer Low-Carb Version of this tasty soup, just follow that link and make the version with cauliflower rice that has only about 7 net carbs per serving.

How to Make Stuffed Pepper Soup (with Rice):

(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. I used my beloved Zojirushi Rice Cooker (affiliate link) to cook the rice; use any method you prefer.
2. I think browning onions, peppers, and mushrooms in advance is really important to add flavor to the soup.
3. Saute onions in olive oil until they’re starting to brown, then add the Italian Herb Blend and cook 1-2 minutes longer. Transfer to large soup pot.
4. Saute the peppers in the same pan, cooking them until they’re getting just a slight char on the edges. Transfer peppers to soup pot.
5. Mushrooms are probably optional in this, but good. Saute the mushrooms until they’re released their liquid and are starting to brown, then transfer to the soup pot.
6. I had a package of turkey Italian sausage with five links, and I was using two links for another recipe, so I just used the other three to test the recipe. I’d use the whole package for a meatier soup next time.
7. Brown the ground beef and sausage together, cooking until it’s nicely browned.
8. Then add browned meat to the soup pot along with the crushed tomatoes, beef broth, water, Worcestershire sauce, and ketchup and simmer about 30 minutes. (I used an 8 quart soup pot to make this, but it could have been a little smaller.)
9. After the soup has cooked 30 minutes, add the rice (and a little more water if needed) and let the soup simmer 15 minutes more.
10. Season Stuffed Pepper Soup to taste with salt and fresh ground black pepper and serve soup hot, with freshly-grated Parmesan cheese to add at the table.
More Soup with Italian Sausage:

Weekend Food Prep:

This recipe for Stuffed Pepper Soup (with Rice) 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

2 cups cooked rice (see notes)

4 tsp. olive oil, divided

1 onion, chopped fairly small

1 T Italian Herb Blend

2 green bell peppers, stems and seeds removed and chopped into pieces about 5/8 inch across

8 oz. brown Cremini mushrooms, washed if needed and then cut in half or fourths (see notes)

one 19.5 oz. package hot turkey Italian sausage

1 lb. lean ground beef

2 15 oz. cans crushed tomatoes + 2 cans water

3 14 oz cans beef broth (see notes)

1 T Worcestershire sauce

1/2 cup ketchup (see notes)

salt and fresh-ground black pepper to taste

freshly-grated Parmesan cheese for serving (optional but good)

Instructions

Cook long-grain white rice (I used Ben’s Original Converted Rice) according to package instructions to make 2 cups cooked rice. (I used my beloved rice cooker – affiliate link.)

Heat 2 tsp. oil in a large frying pan, add chopped onion and saute over medium high heat until the onion is barely browned on the edges.

Add Italian Herb Seasoning (affiliate link), and cook 1-2 minutes more.

Add onion to soup pot. (I used an 8 quart soup pot for this, but it could have been a little smaller.)

In the same frying pan, add the chopped green pepper and saute until the edges have a slight char.

Add peppers to soup pot.

Then add the mushrooms to the same pan and cook until mushrooms release their liquid and are slightly browned.

Add mushrooms to soup pot.

Add the other 2 tsp. olive oil to the pan along with the ground beef and the sausage which you’ve squeezed out of the casing.

Cook the meat until it’s nicely browned, turning several times and breaking apart with the back of the turner.

Add browned meat to the soup pot along with the crushed tomatoes, 2 cans water, 3 cans beef broth, Worcestershire sauce, and ketchup (I use Heinz reduced-sugar ketchup).

Bring soup to a low simmer, then cook on low about 30 minutes.

Add the rice and cook 15 minutes more, adding a little more water if you think it’s needed.

Season Stuffed Pepper Soup with Rice to taste with salt and fresh-ground black pepper and serve hot, with freshly grated Parmesan cheese to add at the table if desired.

Notes

I used Ben’s Original Converted Rice, which is a low-glycemic variety of white rice. Mushrooms are optional in this soup, but good. Use about 5 cups homemade beef stock if you have some. I used Heinz Low-Sugar Ketchup (affiliate link).

This soup will keep for quite a few days in the fridge and also freezes well. The rice will absorb some of the liquid in the soup when it’s stored, so you’ll need to add a little water or beef stock when you reheat. For best flavor, reheat in a small pan on the stove.

Recipe created by Kalyn, possibly inspired by many other versions of Stuffed Pepper Soup found online.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 427Total Fat 18gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 10gCholesterol 118mgSodium 1530mgCarbohydrates 28gFiber 3gSugar 10gProtein 39g

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

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Stuffed Pepper Soup (with Rice) would be limited to Phase 2 or 3 for the Original South Beach Diet, and if you’re making it for South Beach I would recommend using Ben’s Original Converted Rice (affiliate link) or brown rice. South Beach would also recommend lean ground beef and turkey or chicken Italian sausage. This recipe has 25 net carbs per serving, but if you want fewer carbs, I have a tasty low-carb version of the recipe made with cauliflower rice!

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages 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:
The easy Stuffed Pepper Soup (with Rice) was first posted in 2013. It was last updated with more information in 2025.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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February 5, 2026
Turkey Meatballs & Kale In Lemony Garlic Broth (Paleo, Whole30)
This super nourishing soup of turkey meatballs and kale braised in lemony garlic broth is full of flavour and makes for a great comfort dish that is still very healthy. You get the benefits of antioxidant-packed kale, chicken broth and protein-rich turkey or chicken meat, plus all those beautiful notes of citrus and garlic. I made this dish for my Paleo reset program and it’s become a crowd-favourite, so I am sharing it on the blog as well. It’s paleo, gluten-free, Whole30 and keto-friendly.

I love making this soup when I feel like something nourishing and warm. It’s great for when you’re feeling under the weather or coming down with a cold as it’s full of nutrients, Vitamin C and healing broth. In my true style, I made sure it’s also packed with flavour and in this case you get lots of umami, citrus and garlic.

How To Make Braised Turkey Meatballs & Kale Soup

There are two parts to making this lovely turkey meatball soup dish.

First, you make the meatballs and you can use ground turkey, chicken or pork. Fish can also be ground up into mince and will work well in this recipe. The meatballs are partially pan-fried before you add them to the soup.

The soup base is very easy to make and I used a few spices, citrus and garlic to give it a lot of flavour. The addition of fish sauce gives the broth saltiness and that lovely umami flavour but you can always use a little extra salt instead.

I used kale but any leafy greens with work. You might like to add some collard greens or Chinese greens like bok choy or broccoli, Swiss chard etc. To be honest, you can add as many different veggies as you like. Add starchy roots earlier so they can cook and leafy, fibrous ones towards the end. I often use kale in soups, like this chicken tortilla one.

Dietary Modifications

This soup has a few starchy vegetables, so if you’re following a low-carb or keto diet, replace the carrots and potatoes with zucchini and/or broccoli. You might want to keep some carrots. You can also use a little less leek. White potatoes can be swapped for sweet potatoes or parsnips.

Make-Ahead Tips

You can make the meatballs ahead of time. You can pan-fry them or keep them raw in the fridge for 2-3 days or freeze them for up to 3 months. Defrost in the fridge overnight before using as per recipe instructions. I also love keeping some homemade chicken broth in the freezer or fridge but you can also use store-bought broth.

Pre-chopping the kale and leeks and peeling garlic will also save you some time. You can store those in an airtight container in or Ziploc bags in the fridge for 2-3 days before using. Use the potatoes when needed, though.

More make-ahead friendly recipes here.
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This soup of turkey meatball and kale braised in a lemony, citrus garlic broth is nourishing and tasty, perfect for the whole family. It’s easy to make and keeps well for 2-3 days in the fridge.

If you have a food processor, place leek, parsley, mint, thyme, garlic and lime zest inside with an S-blade attached. Blitz a few times, until the ingredients are finely ground up. Alternatively, chop everything very finely using a knife. Transfer to a large mixing bowl together with the turkey or chicken mince, salt and pepper. Mix really well, until well incorporated.

Heat coconut or olive oil in a large skillet over medium-high heat. Roll the mixture into small meatballs; about 25 g / 1 oz. each, smaller than a ping pong ball. Fry the meatballs for 7-8 minutes, turning them throughout so they turn golden brown on all sides.

In the meantime, add the olive oil, the other part of the leek, lemon peels, carrot and potatoes to a medium saucepan. Sauté for a few minutes, then add the garlic, cumin, star anise, chicken stock and fish sauce. Season with some salt and pepper and bring to a boil. Add the meatballs and cook over medium heat, covered, for 3-4 minutes.

Prepare the kale and add to the soup, stir through and cook for a further 5 minutes, covered. Test the potato and once soft, remove from the heat and add the lime and lemon juice. Stir and taste for salt. Let it sit for 5 minutes off the heat before serving.

If you don’t have limes, replace with lemon where stated.

Meat: Turkey, chicken or pork mince can be used in this recipe. Even fish would work really well with the flavours of the soup. If you can’t find ground-up chicken or turkey mince, get some thighs (skin and bone off) and grind it up using a food processor.

Herbs: Other herbs like sage and oregano can be used instead of thyme; coriander and basil would work well instead of parsley.

AIP: Omit the chilli and use parsnip or sweet potato instead of white potato.

Calories: 446kcal | Carbohydrates: 30g | Protein: 44g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 82mg | Sodium: 1768mg | Potassium: 1503mg | Fiber: 8g | Sugar: 8g | Vitamin A: 18029IU | Vitamin C: 157mg | Calcium: 420mg | Iron: 6mg

Keywords: Paleo, Dinner Ideas, Kale, Ground Turkey, Turkey Recipes
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February 5, 2026
Perfect Steamed Mussels Recipe
This incredible steamed mussels recipe is my favorite way to cook mussels! We cook them in a flavorful broth made with white wine and garlic. It is easy, quick, and delicious.

I love making steamed mussels in white wine at home. I prefer the mussels I’ve made at home to those I’ve ordered at restaurants. As the mussels steam, the broth gets trapped inside the shells.

It’s divine, plus the leftover broth is fantastic for soaking up with a good loaf of bread.

Key Ingredients
- Mussels: I use fresh mussels in this recipe. Buy them from a trusted seafood counter. The nice thing about mussels is their price. Even at a gourmet or pricy store, they cost $7 to $8 a pound. Cleaning and storing tips for mussels are below.
- White wine and broth: Mussels and white wine are a classic combination. Use a dry white wine like Pinot Grigio, Sauvignon Blanc, or unoaked chardonnay. In addition to the white wine, we add a splash of broth. I use chicken broth, but vegetable or seafood stock works, too.
- Shallot and garlic: We want lots of cooked shallot and garlic. As the mussels cook, the shallot and garlic fall into the shells.
- Cream: It is optional, but I always add a splash. It mellows out the broth and makes it more luxurious.
How to Prepare Mussels for Cooking

Remember that mussels are alive when you buy them. When stored properly, live mussels will last 2 to 3 days in the refrigerator (sometimes longer). Do not store live mussels in water. When you get home from the store, remove them from any ice and airtight bags (the mesh bags are okay). Store the mussels in a colander set over a large bowl. Cover the colander with damp dish towels. Check on the mussels daily (or more often, if possible). Do not let the mussels sit in water, and keep the dishtowel damp so they do not dry out.

Look through your mussels. If you find any cracked or chipped shells, discard them. If any mussels are open, give them a quick tap on the counter and watch if they close again. If they do not close, discard them.

I remove the beard. Most mussels have a beard (the fibers that emerge from the shell). It’s not great to eat, so I remove it. To debeard mussels, hold a mussel in one hand using a dry towel. Then, pull the beard out and away from the mussel with your other hand. Sometimes, removing it can be tricky, but with a good wiggle, it will eventually come out.

Clean your mussels before you cook them. Use a firm brush to remove extra sand and the odd barnacle. Then, rinse the cleaned mussels under cold water.

How to Steam Mussels

This steamed mussels recipe is easy and quick to prepare. Start by cooking shallots and garlic in butter, then add white wine and a bit of broth. Stir in the mussels, cover the pot, and let them steam.

You know the mussels are cooked when most of the shells are open. It takes 6 to 10 minutes. If you notice any that have not opened, discard them. To finish, I take the pot off the heat, then stir in a splash of cream and parsley, and squeeze over a little fresh lemon juice. So easy and so delicious.

Make sure that you have some crusty bread to soak up all the wonderful white wine broth.
Perfect Steamed Mussels

PREP
25 mins

COOK
15 mins

TOTAL
40 mins

Shallots, garlic, and white wine make the perfect broth for steamed mussels. Serve the mussels in a big bowl with bread on the side so you can sop up all that delicious broth. The article above has tips on storing live mussels and cleaning them.

Makes 2 Servings

Watch Us Make the Recipe

You Will Need

2 pounds mussels, cleaned

1 tablespoon butter

2 small shallots, thinly sliced

2 garlic cloves, finely chopped

1 cup (236ml) low-sodium chicken stock

1/2 cup (118ml) dry white wine

Splash heavy cream

1/4 cup roughly chopped fresh parsley

Salt and fresh ground black pepper

Lemon wedges, for serving

1 baguette, warmed for serving

Directions

1Melt butter in a large pot with a lid over medium heat. When the butter begins to bubble, stir in the shallot and garlic. Cook until softened, about 5 minutes.

2Add the chicken stock, white wine, and mussels, then give them a good toss. Cover the pot with its lid and cook until the mussels have opened 6 to 10 minutes. If any mussels do not open, discard them.

3Remove the pot from the heat, then stir in the cream and parsley. Taste the broth, and then adjust to taste with salt, pepper, or more cream.

4Serve in big bowls with lemon wedges and plenty of warmed bread to sop up the broth.

Adam and Joanne’s Tips

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/2 the recipe
/
Calories
510
/
Protein
48 g
/
Carbohydrate
28 g
/
Dietary Fiber
2 g
/
Total Sugars
6 g
/
Total Fat
17 g
/
Saturated Fat
7 g
/
Cholesterol
133 mg

AUTHOR:

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

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January 31, 2026
Vegan Lentil Chili
This Vegan Lentil Chili has brown and red lentils, roasted red peppers, and olives and this flavorful meatless chili is also gluten-free. And even if you’re not vegan or vegetarian, you’ll love this lentil chili recipe!

Pin the Vegan Lentil Chili to try it later!

This Vegan Lentil Chili is is loaded with interesting and healthy plant-based ingredients that give it a wonderful combination of flavors. And this vegan chili recipe is so flavorful that I think it’s a perfect meatless dinner, even for people who aren’t vegans or even vegetarians.

I couldn’t resist adding red lentils along with the regular brown lentils this recipe started out with. I also added roasted red peppers and sliced olives for a little more flavor, and used canned vegetable broth as the base of the chili.

This was delicious as-is, but if you like tart flavors I think a generous squeeze of lime juice would add a pop or flavor to the Vegan Lentil Chili. And I’m guessing everyone who’s a fan of lentils will enjoy this tasty lentil chili recipe!

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 are lentils?

Lentils are the dried seeds of the lentil plant, and they’re legumes which are never eaten fresh but always dried right after ripening. There are many different kinds and colors of lentils, but the brown lentils and red lentils used in this recipe are the two I use most often.

Is the Vegan Lentil Chili low in carbs?

Lentils do have some carbs but they also have fiber, so this vegan chili with two types of lentils has about 16 net carbs per serving with 6 grams of protein.

Why do I use brown and red lentils for Vegan Lentil Chili?

You can definitely make this with all brown lentils if that’s have you have, but I love the additions of red lentils to this lentil chili recipe. Red lentils add a nice color to any recipe you use them in. They also cook more quickly than brown, green, or black lentils, so the red lentils will dissolve into the chili to thicken it.

Want more tasty recipes for chili?

Check out Healthy Chili Recipes Your Family Will Love! for more delicious chili recipes.

How to Make Vegan Lentil 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. Heat the oil and then cook the onions until they’re starting to brown. Add garlic and cook about one minute more.
2. Then add the chile powder, ground cumin, dried oregano, and ground chipotle powder (or cayenne) and cook about 90 seconds more.
3. You can use all regular brown-green lentils like you normally find in the grocery store, but if you have red lentils, they will dissolve a little faster and thicken the chili, and the red ones add a nice sweetness.
4. When the spices are fragrant, add the brown lentils, red lentils, vegetable broth, water, and tomato sauce and start to simmer.
5. When red lentils are mostly dissolved and brown ones are nicely tender, add the sliced green onion, sliced olives, and diced roasted red bell pepper and simmer about 15-20 minutes more.
6. Serve the Vegan Lentil Chili hot, with a squeeze of lime juice if desired.
More Vegan Recipes with Lentils

Weekend Food Prep:

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

2 tsp. olive oil

1 medium onion, chopped in small pieces

2 tsp. finely minced garlic

2 T Chili Powder

1 T ground cumin

1 tsp. dried oregano (preferably Mexican oregano)

1/8 tsp. ground Chipotle chile pepper (or cayenne; use more or less depending on how spicy you like it)

1 cup brown lentils

1/4 cup red lentils (or use more brown lentils if you don’t have red ones)

3 14 oz. cans vegetable broth + 1 can water

1 8 oz. can tomato sauce

1/2 cup sliced green onions

1 6 oz. can black olives, drained and sliced

1 12 oz. jar roasted red peppers, drained and chopped

lime slices for serving (optional)

Instructions

Use a large dutch oven type pan so you have a big surface area for cooking the vegetables.

Heat olive oil over medium heat, then saute the chopped onion until it’s starting to brown. Add garlic and saute about 1 minute more.

Add the chili powder, ground cumin (affiliate link), dried oregano, and Chipotle or Cayenne powder and saute about 90 seconds more, or until the spices are fragrant.

Add the brown lentils, red lentils, vegetable broth, water, and tomato sauce and heat until the mixture comes to a low boil. Reduce heat to a low simmer and let the mixture cook until red lentils are mostly dissolved and brown lentils are well-softened. Cooking time will depend on how fresh the lentils are, but I simmered this for slightly more than an hour, adding more water a couple of times. (Tomatoes make the lentils cook a bit more slowly, so if you’re in a hurry don’t add the tomato sauce until lentils are starting to get tender.)

While the mixture cooks, slice the green onions, drain olives and cut into slices, and drain the roasted red pepper and chop into small pieces.

When lentils are cooked, add green onion, olives, and roasted red pepper and let the mixture simmer 15-20 minutes more.

Serve the Vegan Lentil Chili hot, with slices of lime to squeeze into each serving if desired.

Notes

This vegan chili freezes well. For best results, thaw in refrigerator overnight and then heat in microwave or in a small pan on the stove.

Recipe created by Kalyn.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving

Calories 167Total Fat 7gSaturated Fat 1gUnsaturated Fat 6gCholesterol 0mgSodium 1010mgCarbohydrates 23gFiber 7gSugar 6gProtein 6g

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

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Vegan Lentil Chili would be too high in carbs for strict low-carb diet plans, but lentils have fiber so this recipe has only 16 net carbs per serving. Dried beans and lentils are approved for all phases of the original South Beach Diet, but they’re limited to 1/3 to 1/2 cup serving for Phase One. In a recipe like this Lentil Chili where there are lots of other healthy ingredients besides the lentils, you could have a larger serving.

Find More Recipes Like This One:
Use Soups and Stews 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 Vegan Lentil Chili recipe was first posted in 2012. It was last updated with more information in 2025.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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January 29, 2026
Sausage and Lentil Soup
This Sausage and Lentil Soup has roasted red pepper, and I love how spicy Italian Sausage adds flavor to this easy soup! And this recipe uses a generous amount of sausage and roasted peppers and not many lentils, so it’s surprisingly low in carbs!

PIN the Sausage and Lentil Soup to try it later!

This delicious Sausage and Lentil Soup is something I love to pull out of the freezer for an easy dinner, and it’s starting to feel like soup season in the northern hemisphere! And even though lentils have some carbs, this is definitely a carb-conscious soup with lots of sausage and peppers and not that many lentils. When I updated the recipe a few years ago I ended up using a whole package (19.5 oz.) of Italian sausage so there would be more sausage than lentils.

And lentils are high in fiber too, so with only one cup of dried lentils in six servings this soup would be a good choice for low-carb eaters. I love sausage, lentils, peppers, and all the other flavors in this soup, hope you enjoy trying it!

(This recipe was adapted to be a lower-carb version of Sausage, Lentil, and Tomato Soup. If anyone was a fan of that older recipe you can find the printer-friendly version back in the archives by using that link.)

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.)

How low in carbs is this Sausage and Lentil Soup?

This easy soup recipe with lots of sausage and peppers and only a small amount of lentils has only 10 net carbs per serving, with 8 grams of protein!

What red pepper did I use for Sausage and Lentil Soup?

I used roasted red pepper from a jar for this soup recipe, which made it quick and easy to get on the table! You can also use diced fresh red bell peppers; just add them a bit earlier in the cooking time.

Can you use red lentils for this soup?

I love red lentils (affiliate link) in soup and if you wanted to use them in this sausage lentil soup recipe they would cook a bit more quickly than the brown ones.

Can you freeze the Sausage and Lentil Soup?

I love stockpiling soup in the freezer during the winter, and this soup is great to freeze in individual containers and pull out later for a quick meal.

How to make Sausage and Lentil 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. Brown the sausage well and put it in the soup pot. (I used to use turkey Italian sausage for this soup, but now I can’t find that very often and pork sausage will also be delicious. Use either sweet or hot Italian sausage, whichever you prefer.)
2. Brown the onions and add to the soup pot with the chicken stock or broth, lentils, ground fennel, dried thyme, and dried sage.
3. Drain the roasted red peppers into a colander.
4. Let the soup simmer until the lentils are tender, about 45 minutes.
5. When the lentils are tender, chop the red peppers and add to the soup.
6. Then let soup simmer about 45 minutes more, or until lentils are as soft as you prefer and flavors are well blended.
7. Season the Sausage and Lentil Soup with salt and fresh-ground black pepper and serve hot.
Make it a Carb-Conscious Meal:

Easy Sausage and Lentil Soup would taste great served with one of these tasty low-carb breads:

Weekend Food Prep:

This recipe for soup with sausage, peppers, and lentils 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 package (19.5 oz.) Italian Sausage (see notes)

2 tsp. olive oil (or more, depending on your pan)

1 onion, diced into small pieces

1 cup brown lentils

6 cups chicken broth (see notes)

2 tsp. ground fennel (do not leave out)

1 tsp. dried thyme

1 tsp. rubbed sage (dried)

1 12 oz. jar roasted red peppers

Instructions

Heat olive oil in heavy frying pan, add Italian sausage and brown well, breaking sausage into pieces as it cooks. (I like to use an old-fashioned Potato Masher (affiliate link) to break the meat apart.)

Add sausage to soup pot.

In same pan, adding more oil if needed, brown onions until softened and barely starting to brown.

Add onions to soup pot.

Rinse out pan with 1 cup chicken broth, then add to soup pot along with rest of broth, lentils, ground fennel, thyme, and sage.

Cook at lowest possible simmer for about 45 minutes, until lentils are softened, but still holding their shape.

Drain the roasted red peppers while the soup simmers, then chop into pieces about 1/2 inch square.

Add red pepper to soup and cook about 45 minutes more (adding a little more broth or water if needed), until some lentils are starting to fall apart and all flavors are well blended.

Season Sausage and Lentil Soup with salt and fresh ground black pepper and serve hot.

Notes

If you only find Italian Sausage in a one pound package, that will be fine. Use turkey or pork Italian sausage. whichever you prefer. You can use sweet or hot Italian sausage.

Homemade chicken stock would be great for this recipe, but if you don’t have that just use 3 cans chicken broth plus a little water.

Recipe created by Kalyn.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving

Calories 147Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 12mgSodium 1019mgCarbohydrates 14gFiber 4gSugar 5gProtein 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!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Sausage and Lentil Soup has a lot of sausage and red peppers and a small amount of lentils, so it’s not much of a splurge for low-carb diets, but not low enough in carbs for strict Keto. With turkey Italian Sausage, this would be acceptable for any phase of the original South Beach Diet.

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 delicious lentil soup with sausage was first posted in 2007 and I’ve enjoyed it so many times since then. The recipe was last updated with more information and a adapted to be a slightly lower-carb version in 2025.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Source link
January 28, 2026
Curried Coconut Apple Carrot Soup
How to make curried coconut carrot soup with apple, potatoes and coconut milk. This simple soup is hearty, thick, and very satisfying! Jump to the Curried Coconut Apple Carrot Soup Recipe or read on to see our tips for making it.

– This Recipe is Sponsored by Pillsbury –

How to Make Curried Apple, Potato and Carrot Soup

We love hearty soups that are thick and satisfying and this easy soup recipe absolutely delivers! Just like when making our creamy vegetable soup, we blend in potatoes to make the soup thick and creamy. In addition to the potatoes, this curried soup combines apples, celery, coconut milk, and just enough curry powder to add spice and amazing flavor.

The soup is really simple to make. Start by adding lots of carrots, celery, apples and potatoes to a big pot with some olive oil. Cook them until slightly softened, and then add curry powder, which is a spice blend with coriander, mustard seeds, cumin and more.

When there’s a little color on the vegetables and they are starting to soften, we add creamy unsweetened coconut milk as well as chicken or vegetable stock. [Here’s our homemade chicken stock as well as our recipe for homemade veggie broth]

After simmering for a 10 to 15 minutes, the vegetables and apple will be soften enough to blend. We use an immersion blender to puree the soup until creamy, but adding the soup to a blender will work, too.

Just before serving, as an optional step, you can stir in some half-and half or cream, making it luxurious. We also love to serve it with a dollop of yogurt on top. For a dairy-free soup, simply eliminate this from the recipe. It is still excellent without it. Or add a drizzle of our favorite tahini sauce on top, instead.

Recipe updated, originally posted October 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne
Curried Coconut Apple Carrot Soup

PREP
15 mins

COOK
30 mins

TOTAL
45 mins

Just before serving, we stir in some half-and half or cream, making it luxurious and serve it with a dollop of yogurt on top. If you wanted the carrot soup to be dairy-free simply eliminate this from the recipe. It is still excellent without it. Or add a drizzle of our favorite tahini sauce on top instead.

Makes approximately 4 large or 6 small servings

You Will Need

2 tablespoons extra-virgin olive oil

1 pound carrots, peeled and chopped (5 to 6 medium)

2 Granny Smith apples, peeled and chopped

3 stalks celery, chopped

1 pound yellow or red potatoes, chopped (3 to 4 medium)

1 1/2 teaspoons curry powder

1/4 teaspoon red pepper flakes

1 (14 ounce) can light coconut milk

2 cups chicken stock, see our homemade chicken stock recipe

1/3 cup half and half, optional

2 tablespoons fresh lime juice

Salt and fresh ground black pepper

1/4 cup plain yogurt

Fresh chopped herbs such as dill or cilantro

Freshly baked Pillsbury biscuits or rolls

Directions

1Heat 3-quart saucepan over medium heat, add olive oil then add carrots, apples, celery and the potatoes. Cook, stirring occasionally, 5 to 8 minutes or until vegetables and apples begin to sweat.

2Stir in curry powder, red pepper flakes and 1 teaspoon of salt. Cook 2 minutes, and then add coconut milk and chicken stock. Simmer soup until the vegetables are soft, about 20 minutes.

3Use an immersion blender to blend the soup until creamy. Remove from heat then add half-and-half and lime juice. Taste for seasoning and adjust with salt and/or pepper.

4Divide soup between bowls then top with 1 tablespoon of yogurt and a sprinkle of fresh chopped dill. Serve with warm biscuits or bread rolls.

Adam and Joanne’s Tips

Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving
Serving Size
1/6 of the recipe
/
Calories
302
/
Total Fat
18.4g
/
Saturated Fat
12g
/
Cholesterol
2.2mg
/
Sodium
194.7mg
/
Carbohydrate
32.7g
/
Dietary Fiber
5.8g
/
Total Sugars
12.2g
/
Protein
6.4g

AUTHOR:

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

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January 27, 2026
Vegan Picadillo (with Lentils, Peppers, and Green Olives)
Vegan Picadillo is a delicious lentil stew with peppers, green olives, tomatoes, and just a hint of chocolate. And this tasty lentil picadillo recipe is a tasty meatless main dish whether or not you’re vegan!

PIN the Vegan Picadillo to try it later!

Vegan Picadillo (with Lentils, Peppers, and Green Olives) is a recipe I first made with my nephew Jake when he cooked with me for the blog for many years. And from the first bite this was one of Jake’s favorites out of all the recipes we tried together.

I loved the sound of the inspiring stew recipe with lentils, sweet bell peppers, green olives, onion, garlic, chile powder and a hint of cocoa powder. Then when we tried the recipe Jake and I kicked it up a little, adding oregano, some canned tomatoes, a bit of Green Tabasco Sauce (affiliate link) and extra green olives. We ate this with a generous shake of green Tabasco, and the Vegan Picadillo was a satisfying meatless dish that we both loved.

And recently I made this again and took new pictures, which show off the recipe a lot better! And this time I added a little green olive juice to the Picadillo for even more flavor, plus I had the idea of garnishing the stew with sliced green olives, which probably appeals to all the green olive fans like myself!

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.)

What is Picadillo?

The word “picadillo” means to mince, referring to small pieces of meat that usually make up the bulk of this dish, and of course in this Vegan Picadillo the meat is replaced with lentils. Picadillo is a traditional dish all over Latin America where it’s usually made with beef and includes things like raisins, tomatoes, and olives. Read more about Picadillo to find out what recipe variations are used in different countries.

Is the Vegan Picadillo recipe low in carbs?

Lentils do have some carbs of course, but they’re also a good source of fiber, and this delicious Picadillo made with lentils only has about 14 net carbs per serving and it has 8 grams of protein.

Is this Vegan Lentil Picadillo gluten-free?

This delicious Picadillo recipe is gluten-free and dairy-free.

How to Make Vegan Picadillo (with Lentils, Peppers, and Green Olives):

(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. Rinse lentils and pick out any broken ones.
2. Then simmer with garlic, salt, and water until lentils are soft. Drain over a pan to catch the liquid.
3. While lentils cook, chop the onions, red pepper, and green olives.
4. Brown onions in a little olive oil in a pot that’s large enough to hold all the stew.
5. Add the minced garlic, diced red pepper, ground Ancho chile and Dried Oregano and cook a few minutes more.
6. Then add diced tomatoes with juice, tomato sauce, cocoa powder, Monkfruit Sweetener, and diced green olives and simmer about 10 minutes.
7. Add the cooked lentils, 1 cup (or more) of the lentil cooking water and simmer 20-25 minutes on low heat.
8. Add the Green Tabasco Sauce and 1-2 T green olive juice and stir.
9. Serve the Vegan Picadillo hot. I loved this with some sliced green olives for garnish, so pretty!
10. You can top the Picadillo with a dollop of Greek yogurt or sour cream if you don’t care whether it’s vegan.
More Meatless Recipes with Lentils:

Weekend Food Prep:

This Vegan Picadillo 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 1/2 cups dried brown or green lentils, rinsed and picked over

4 tsp. minced garlic

3/4 tsp. salt

1 T olive oil

1 onion, finely chopped

1 medium red bell pepper, diced medium

1 T ground chile power (see notes)

1 tsp. dried oregano

one 8 oz. can tomato sauce

one 14.5 oz. can petite diced tomatoes, not drained

2 tsp. cocoa powder

2 tsp. granulated Monkfruit sweetener (see notes)

1 cup diced green olives

1 cup or more lentil cooking water

1 T Green Tabasco Sauce, plus more for serving if desired

2 T green olive brine

Instructions

Pick over the lentils to remove any that look too dark or too light, rinse the lentils and put them in a medium-sized saucepan.

Add minced garlic, salt, and 6 cups hot water, and bring lentils to a boil.

Reduce heat to a low simmer and cook uncovered until lentils are soft, about 20-25 minutes. (If you have old lentils that have been in the pantry a while they make take significantly longer to cook, so try some to see when they’re done.)

When lentils are soft, drain them into a colander placed over a bowl or large measuring cup to catch the liquid.

While lentils cook, chop the onion, bell pepper, and green olives.

Heat oil in a heavy dutch oven type pan that’s large enough to hold all the stew.

Add the onions and saute over medium-high heat until onions are just starting to brown.

Add the minced garlic, diced bell pepper, chile powder, and oregano, and cook 3-4 minutes more.

Add diced tomatoes and juice, tomato sauce, cocoa powder, Monkfruit Sweetener (affiliate link) or sweetener of your choice, and diced green olives and simmer about 10 minutes.

Then add cooked lentils and 1 cup or more of lentil cooking water, and simmer 20-25 minutes more on low heat.

Stir in the Green Tabasco Sauce (affiliate link) and green olive juice as desired.

Serve hot, topped a generous dash of green Tabasco sauce if desired.

If you don’t care about the recipe being vegan, this is also good with Greek yogurt or sour cream.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving

Calories 194Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 1200mgCarbohydrates 23gFiber 9gSugar 6gProtein 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!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Lentils have some carbs but they also have a lot of fiber, so if you check the nutritional information you might find this is lower in carbs than you think, although too high in carbs for Keto. Vegan Picadillo is loaded with low-glycemic ingredients, and it would be approved for any phase of the original South Beach Diet. Remember that serving size is limited for the South Beach Diet Phase One.

Find More Recipes Like This One:
Use Soups and 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 Vegan Picadillo recipe with lentils was first posted in 2012. The recipe was updated with better photos in 2017 and last updated with more information in 2025.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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January 27, 2026