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Tag: Easy

  • Easy Grilled Bourbon Chicken | The Recipe Critic

    Easy Grilled Bourbon Chicken | The Recipe Critic

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

    One bite of this grilled bourbon chicken and your tastebuds will be dancing with delight! It’s marinated in a flavorful homemade bourbon sauce that tastes amazing. You will be making it on the regular once you see what a huge hit it is!

    Nothing tastes better on a warm summer day than something grilled to perfection. Try these other tried and true grilled recipes like grilled corn, Hawaiian chicken skewers and zucchini for your next BBQ.

    Grilled bourbon chicken on a black plate.

    Reasons this Grilled Bourbon Chicken is the BEST!

    • It uses chicken thighs (AKA it’s packed with flavor!): Not only does this make it more affordable, but the FLAVOR is to die for!
    • Tender and juicy: This marinade will tenderize the meat so that it’s so juicy and incredibly flavorful.
    • Sweet and tangy: Love both flavors? This recipe is for you! Even if you’re not a fan of drinking bourbon, you will LOVE the marinade with its perfectly balanced sweet, savory and tangy flavor!
    • Perfect for a BBQ: Serve this with a delicious summer salad, veggies, and some fruit for the perfect backyard BBQ meal!

    Ingredients in Grilled Bourbon Chicken

    This grilled bourbon chicken recipe only requires a handful of simple ingredients. Once you whip up the marinade and let your chicken sit for about an hour, you’re on your way to juicy, flavorful chicken! Check out the recipe card at the bottom of the post for exact measurements.

    • Chicken: Boneless skinless chicken thighs will have a richer, more intense flavor than chicken breast, but either can be used.
    • Bourbon Whiskey: Any brand of bourbon works and will add wonderful flavor. It will also break down the enzymes in the meat, yielding tender, juicy chicken.
    • Brown Sugar: For a bit of sweetness and caramelization when grilled.
    • Apple Cider Vinegar: It’s important to include some acid in your marinade to tenderize the meat. Plus, apple cider vinegar has a bright flavor that mellows any harshness from the bourbon.
    • Worcestershire Sauce: Has a mix of vinegar, garlic, chiles, molasses and more to give the chicken an incredible umami taste.
    • Garlic: Freshly minced garlic for infusing the meat with wonderful savory flavor!
    • Salt and Pepper: To season the chicken.
    Top view of all of the ingredients measured out in individual bowls and labeled.

    How to Perfectly Grill Bourbon Chicken

    Bourbon chicken is easy to make and packs a big punch of flavor! Plan ahead for the marinating time, and you will be eating a delicious meal in no time! Don’t have a grill? Make my bourbon chicken or shrimp in a skillet in no time!

    1. Make the Marinade: In a medium bowl, whisk together the whiskey, brown sugar, vinegar, Worcestershire sauce, garlic, salt, and pepper.
    2. Marinate: Pour the marinade into a sealable bag, add the chicken thighs to the bag, and seal it shut. Allow the chicken to marinate for at least an hour.
    3. Prep: While the chicken is marinating, heat a grill up to 400 degrees Fahrenheit. When the chicken is ready, remove it from the marinade and discard the marinade.
    4. Grill: Brush the grill with oil and grill the chicken breasts for about 3-4 minutes per side. The internal temperature of the breasts should reach 165 degrees Fahrenheit, but don’t overcook the chicken.
    5. Rest: Remove the grilled chicken from the grill and place on a clean plate to cool for at least 5 minutes before serving.
    Marinade whisked in a glass bowl.
    Whisk together the marinade.
    Chicken thighs in a plastic ziplock bag.
    Add the chicken thighs and marinade to a Ziplock bag.
    Chicken being marinated in a ziplock bag.
    Seal the bag and marinate for 1 hour or longer.
    Chicken thighs being marinated on the grill.
    Grill the chicken thighs for 3-4 minutes on both sides.

    Tips and Variations

    Here are some of our top tips for grilling bourbon chicken thighs, so that they’re juicy and cooked to perfection!

    • Use Chicken Breast: You can use boneless skinless chicken breasts for this recipe, or even chicken wings just be sure to adjust the grill time and make sure the chicken is cooked all the way through before enjoying!
    • Clean the Grill: We recommend cleaning your grill before starting. Heat it up, and then clean it off using a brush or a grill cleaning spray.
    • Be Patient: It’s best to leave the meat cooking in one place and then flip it over to finish cooking it through. If the meat is sticking to the grill, then leave it and it will unstick after it is finished cooking.
    • Don’t Press the Meat: When grilling it is tempting to lay the spatula on top of the meat and press it down. Avoid doing this because all the fat and juiciness that adds flavor will seep out.
    • Let it Rest: Once grilled, let the chicken rest for at least 5 minutes before cutting into it. This will allow all of the juices to distribute throughout the meat.
    • Check the Temperature: Use a meat thermometer to check the internal temperature of the chicken before you eat it. You can safely remove it from the grill once the internal temperature reaches anywhere from 155-157 degrees Fahrenheit. As it rests it will continue to cook and reach 160 to 165 degrees Fahrenheit.
    • Serving: This grilled chicken is perfect for dicing and adding to a salad like this Teriyaki Spinach Pasta Salad or serve it with your favorite sides like parmesan garlic grilled broccoli or our easy crockpot mashed potatoes and don’t forget the dinner rolls!

    A close up of grilled chicken thighs marinated in bourbon.

    Storing Leftovers

    If you have leftovers of this grilled bourbon chicken, it stores well and is great for quick lunches and dinners over the next few days! Place it in an airtight container and store it in the fridge for up to 4 days.

    A plate with sliced chicken and broccoli florets.

    More Grilled Chicken Recipes

    Grilling season is the best! Grilling adds such a wonderful flavor to foods and it is a great way to keep the heat out of the house! We enjoy grilling everything from steak to fruits and vegetables. Here are some of our other favorite grilled chicken recipes that we make all season long!

    Dinner

    Grilled BBQ Chicken

    30 minutes

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  • Easy Chicken Sausage Soup Recipe

    Easy Chicken Sausage Soup Recipe

    This chicken sausage soup recipe is a lifesaver on busy nights. It’s hearty, packed with healthy greens, tastes incredible, and is ready in about 30 minutes!

    Chicken Sausage Soup

    We devour this chicken sausage soup every time we make it. I think I’ve even caught Adam with the ladle and not a regular-size spoon. I’m not judging (I did the same thing when he wasn’t looking).

    Store-bought cooked chicken sausage is the trick to this soup. Since the sausage is already cooked, it’s just about getting everything into your soup pot and heating through. In addition to sausage, we add hearty potatoes, making this soup recipe even more satisfying. For another soup like this one, see our sausage potato soup inspired by Zuppa Toscana!

    Key Ingredients

    • Chicken Sausage: I use cooked chicken sausage with something sweet added (like maple syrup or apples), but use your favorite! I love the sweet sausage with the savory base of the soup.
    • Onion, Garlic, and Potatoes: Onion and garlic make our base, and potatoes turn this into a hearty, satisfying soup. Any variety of potato works, but I especially love Yukon Gold as they hold their shape in the soup after cooking (Russet potatoes break down a little more).
    • Tomato: I love chopping one tomato and adding it to this soup. It adds color, a little extra flavor, and some sweetness.
    • Chicken Broth: Use store-bought or homemade chicken stock. Or, to bump up the protein content of this soup, use bone broth.
    • Greens: We stir kale and spinach into our soup. I love the combination of textures but feel free to use just one or substitute your favorite greens.
    • Cream or Coconut Milk: I love adding a splash of something creamy just before serving. Cream is great, or for a dairy-free option, try coconut milk, which adds a lovely faint coconut flavor, too.

    Find the full recipe with measurements below.

    How to Make Chicken Sausage Soup

    Tip 1: Make the soup in one large pot. We cook onions in a bit of oil, then add garlic and a pinch of red pepper flakes. After slicing the sausage, we stir it in. It’s already cooked, so it makes things extra easy. From there, we follow up with chicken stock, kale, potatoes, and tomatoes. So easy!

    Adding soup ingredients into pot.

    Tip 2: Finish with splash of cream. When the potatoes are tender, we turn off the heat and stir in some spinach and a splash of cream (or coconut milk). And that’s it! Hearty, simple sausage soup with potatoes and greens. It’s one of our favorites.

    Adding cream to chicken sausage soup

    More Easy Soup Recipes

    Chicken Sausage Soup

    Easy Chicken Sausage Soup

    • PREP
    • COOK
    • TOTAL

    We love this quick and easy chicken sausage soup. Cooked sausage makes this fast. I love using sausage with maple or apple, which works nicely with this soup’s savory base. I add kale and spinach to this soup, but you can use one or the other (4 cups is perfect).

    4 Servings

    You Will Need

    1 ½ tablespoons extra-virgin olive oil

    1 medium onion, thinly sliced into half-moons

    2 cloves garlic, minced

    1/4 teaspoon red pepper flakes

    1 (8oz) package cooked chicken sausage, cut into bite-size pieces

    4 medium Yukon Gold potatoes, cut into 1/4-inch slices

    1 large tomato, roughly chopped

    4 cups (946ml) chicken stock

    2 cups torn kale leaves, rinsed with ribs and stems removed

    2 cups packed fresh spinach leaves

    1/4 cup (60ml) cream or coconut milk

    Salt and fresh ground black pepper

    Directions

      1Heat the olive oil in a large pot over medium heat. Add onions and cook until translucent, about 3 minutes.

      2Stir in the garlic, red pepper flakes, and chicken sausage, then cook until the sausage begins to brown, about 2 minutes.

      3Add the potatoes, tomatoes, and chicken stock. Bring to a simmer and cook for 5 minutes, then add the kale and cook another 10 minutes until wilted and the potatoes are tender.

      4Turn the heat off, then stir the spinach leaves and cream. Cover with a lid for 5 minutes, stir again, and then season to taste with salt and pepper.

    Adam and Joanne’s Tips

    • Storing: Refrigerate in an airtight container for 3 to 4 days. Or freeze for up to 3 months. As the soup sits, the potatoes soak up the broth. When you reheat, add a splash of extra broth or water.
    • Seasoning the soup: If you feel the soup is missing some zing, add a bit more salt. You can also add a pop of flavor with a dash of fish sauce (we often use this trick for store-bought stocks and broths) or Worcestershire sauce.
    • Using raw sausage: Before cooking the onions, cook the sausage in the olive oil, breaking it up with a spoon until it’s browned. Remove the cooked sausage from the pan, set it aside, and cook the onions in the rendered fat left at the bottom of the pan. Add the sausage back with the garlic.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1/4 of the recipe
    /
    Calories
    334
    /
    Total Fat
    15.7g
    /
    Saturated Fat
    4.4g
    /
    Cholesterol
    58.1mg
    /
    Sodium
    858.1mg
    /
    Carbohydrate
    29g
    /
    Dietary Fiber
    3.7g
    /
    Total Sugars
    7.3g
    /
    Protein
    19.9g


    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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  • Crockpot Poppy Seed Chicken (Easy Slow Cooker Dinner)

    Crockpot Poppy Seed Chicken (Easy Slow Cooker Dinner)

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

    If you love my classic poppy seed chicken casserole, this crockpot poppy seed chicken is the easiest way to make it. Same creamy, buttery flavor. Same cozy comfort.

    Overhead shot of someone taking a scoop of poppyseed crockpot chicken out of the slow cooker.

    Why My Crockpot Version Is Better

    • The topping is actually crunchy! Most crockpot versions dump crackers on top and call it done. I toast mine so they stay crunchy!
    • Classic Casserole Favor! Creamy sauce, tender chicken, poppy seeds, and that buttery topping. This tastes like the baked version you already love, just made in the slow cooker.
    • It’s still hands-off where it counts! The chicken cooks low and slow while you’re busy. The quick skillet topping only takes minutes.

    Crockpot Poppy Seed Chicken Ingredients

    Overhead shot of labeled crockpot poppyseed chicken ingredients.
    • Ritz Crackers: Buttery crackers like Ritz add a tasty butter flavor and texture as they get toasted!

    Crockpot Poppy Seed Chicken Recipe

    This fan favorite, dump-and-go version of the classic poppy seed chicken is going to become your new go-to weeknight dinner! Make some soft homemade rolls and a fresh salad while the chicken cooks.

    1. Add the Chicken: Spray the bottom of a slow cooker with nonstick cooking spray and place chicken breasts in the bottom.
    2. Combine: In a medium bowl, stir together the sour cream, cream of chicken soup, and shredded parmesan cheese. 
    3. Pour Over the Chicken: Pour the sour cream mixture over the chicken in the crockpot.
    4. Cook: Place the lid on the crockpot, then cook on LOW for 5-6 hours, or HIGH for 3-4 hours. When it’s done, remove the lid and shred chicken with two forks. Stir in 2 teaspoons of poppy seeds.
    5. Toast the Crackers: In a large skillet, add the butter and melt over medium heat. Once the butter is melted, add 1 sleeve crushed Ritz Crackers and toss to coat in the butter. Toast the cracker mixture for 2-3 minutes until golden brown.
    6. Topping: Sprinkle the cracker mixture over the top of the chicken mixture. Season with salt and pepper, if needed, and serve over potatoes or rice!

    Perfect for Doubling!

    This recipe is perfect for meal prep or feeding a crowd! Just double all of the ingredients to make a big batch.

    Crockpot with chicken breasts in the bottom.
    Sour cream and cream of chicken soup mixed together in a mixing bowl.
    Soup and sour cream mixture added to the top of the chicken.
    Cooked chicken shredded and poppyseeds added to the crockpot.
    Butter and crushed Ritz crackers cooking on a skillet.
    Browned and cooked topping added to the crockpot poppyseed chicken.

    Instructions:

    1. Add & Mix: Add the sour cream, cream of chicken soup, and parmesan cheese to a gallon-sized, freezer-safe, sealable storage bag and mix well.
    2. Coat Chicken & Freeze: Add the chicken to the bag with the sauce and mix to coat the chicken in the sauce. Press out as much air as possible, seal the bag, and freeze it flat for better storage.

    Reheat:

    1. Thaw Slightly: Pull the bag out of the freezer one hour before cooking to let it thaw slightly on the counter before cooking.
    2. Cook: Place the contents of the bag into the crockpot. Cook on LOW for 6  hours or HIGH for 4 hours, until the chicken is cooked through and shreds easily.
    3. Shred & Stir: Remove the chicken from the crockpot and shred it. Return the shredded chicken to the crockpot and mix to coat it in the sauce. Season to taste with salt and pepper, if needed. Stir in the poppy seeds.
    4. Cook Topping: In a large skillet, add ½ cup butter and melt over medium heat. Once the butter is melted, add 1 sleeve crushed Ritz Crackers and toss to coat in the butter. Toast the cracker mixture for 2-3 minutes until golden brown.
    5. Top & Serve: Sprinkle the cracker mixture on top of the chicken mixture. Serve over rice or potatoes! 

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    Serving of crockpot poppyseed chicken in a serving bowl.

    More Easy Crockpot Chicken Recipes

    Dinner

    Crockpot Olive Garden Chicken with Pasta

    6 hours 20 minutes



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  • Easy Cowboy Candy Recipe

    Easy Cowboy Candy Recipe

    This easy cowboy candy recipe makes sweet and spicy candied jalapeños that keep for months and taste incredible on everything.

    Homemade Cowboy Candy

    I’ve fallen hard for cowboy candy recipe. With the perfect balance of sweet and spicy, this is the best thing we’ve made in our kitchen lately, and it goes with almost anything!

    I seriously can’t stop sneaking these sweet and spicy peppers onto my plate. The jar has been on the table for every dinner lately. If you’ve never tried candied jalapeños, consider this my gentle nudge to try them. For more of a tangy, pickled version, see our pickled peppers!

    Key Ingredients

    • Peppers: I use fresh jalapeño peppers, but feel free to experiment with other varieties. I leave the seeds and membranes in since the sugar syrup tones the heat of the peppers quite a bit. For extra heat, mix in spicier peppers or swap the jalapeños entirely.
    • Garlic: Thinly sliced raw garlic adds amazing flavor and texture. The candied garlic turns sweet and mellow. I love it as much as the peppers themselves.
    • Vinegar: We use a mix of apple cider vinegar and distilled white vinegar. The combination adds flavor without tasting too much like apples.
    • Sugar: This is a candied jalapeño recipe, so you’ll use a generous amount of sugar. The sugar combines with vinegar to form a syrup that sweetens, preserves, and coats the peppers beautifully.
    • Turmeric: Turmeric enhances both the flavor and color of the jalapeños as they sit. It’s the same trick we use in our bread and butter pickles.

    Find the full recipe with measurements below.

    How to Make Cowboy Candy

    Tip 1: Make the sweet and tangy syrup. The secret to perfectly candied peppers lies in the syrup. You’ll add all the syrup ingredients to a saucepan and heat. Once the sugar dissolves, you can add the sliced peppers and garlic. Then, transfer the peppers to jars, but keep the syrup in the pan to reduce it slightly for extra flavor.

    Making our cowboy candy recipe by cooking jalapeños and garlic in a vinegar sugar syrup

    Tip 2: Save the extra syrup. After reducing the syrup, you’ll pour it over the peppers in the jars. You might have some syrup leftover. Please don’t throw it away! It’s delicious in marinades, dressings, and cocktails, or even drizzled over fruit for a sweet and spicy kick.

    Pouring a sugar syrup into a jar with jalapeños and garlic.

    Tip 3: Let the flavors develop. Refrigerate the candied jalapeños overnight before eating. They’re good the next day, even better after two days, and downright amazing after a week.

    Ways to Enjoy It

    Cowboy candy goes with just about everything! Once you try these candied jalapeños, you’ll want to add them to everything on your plate. They’re fantastic with sandwiches, hot dogs, burgers, salads, tacos, nachos, and scrambled eggs. They even make potato salad, egg salad, and creamy pasta salad taste better.

    I love adding them to a charcuterie board with cheese and cured meats or layering them onto bagels with smoked salmon and cream cheese. Try them with mac and cheese or chili (see my favorite chili recipe and Texas red chili). And, if that wasn’t enough, you can even stir them into margaritas, cocktails, or mocktails for a sweet-spicy kick.

    Easy Cowboy Candy (candied jalapeños)

    Easy Cowboy Candy

    • PREP
    • COOK
    • TOTAL

    Here’s how to make cowboy candy, also known as candied jalapeños. You don’t need to be a master canne. Our recipe is quick, easy, and keeps for months in the fridge. You’ll have some leftover syrup, which is delicious in marinades, dressings, cocktails, or even tossed with fruit (try it with melon!).

    We recommend wearing food-safe gloves when slicing the peppers to protect your hands from the oils. You’ll need about 20 peppers and a 1-quart canning jar or airtight glass container.

    Makes 1 quart jar

    You Will Need

    1 ½ pounds jalapeño peppers, about 20 jalapeños (680g)

    5 garlic cloves, sliced

    ½ teaspoon fine sea salt

    1 cup apple cider vinegar (236ml)

    1 cup distilled white vinegar (236ml)

    3 cups granulated sugar (600g)

    ⅛ teaspoon ground turmeric

    Directions

      1Prepare peppers: Slice the peppers between 1/8″ and 1/4″ thick. Then, place them into a mixing bowl and add the sliced garlic. Sprinkle the salt over the peppers, toss well, and set aside on the counter for 20 minutes.

      2Make syrup: Add apple cider vinegar, white vinegar, sugar, and turmeric to a small saucepan and bring to a boil. Boil the mixture for 3 minutes.

      3Add peppers and garlic: Add the peppers and garlic, and boil for another 3 minutes. With a slotted spoon, scoop out the peppers and garlic and put them into a 1-quart jar.

      4Reduce the syrup: Simmer the vinegar mixture until it reduces to about 1 pint of liquid (2 cups), 5 to 8 minutes.

      5To finish: Pour the reduced vinegar mixture over the peppers and garlic, then add a lid to the jar. Refrigerate overnight, but if you can wait, they are better on day 2 and even better after a week.

    Adam and Joanne’s Tips

    • Storing: Homemade cowboy candy lasts in an airtight jar in the fridge for 3 months, though my family finishes the jar well before that! For longer storage, you can preserve it using a traditional water bath (I recommend reviewing a canning resource for tips).
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1 tablespoon (includes syrup)
    /
    Calories
    82
    /
    Total Fat
    0.1g
    /
    Saturated Fat
    0g
    /
    Cholesterol
    0mg
    /
    Sodium
    37.8mg
    /
    Carbohydrate
    20.4g
    /
    Dietary Fiber
    0.6g
    /
    Total Sugars
    19.6g
    /
    Protein
    0.2g


    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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  • Easy Chipotle Bean Chili Recipe

    Easy Chipotle Bean Chili Recipe

    This vegetarian bean chili recipe is a cozy comfort food dream come true! Whether you cook it on the stovetop or in a slow cooker, it’s easy and mostly hands-off! I can’t wait for you to try it!

    Easy Chipotle Bean Chili

    I am head over heels for this easy bean chili! It’s bursting with flavor, and I love how perfectly the beans turn out. You’ll start with dried beans, but no soaking is required! Just toss dried beans in a pot with all the delicious veggies and spices and let them work their magic. I love this with the dried beans, but tips for using canned are included below, or you can take a look at this vegetarian chili with canned black beans and quinoa.

    This bean chili is pure comfort food, whether you make it on the stovetop or in a slow cooker (instructions for both are below!). Top it with all your favorite toppings! I love mine with guacamole, a sprinkle of shredded cheese, and a tangy kick from pickled onions or jalapeños.

    Key Ingredients

    • Beans: The star of our chili! You can use what you love. I usually combine black beans, kidney beans, and pinto beans. Since we simmer our chili for a while, there is no need to soak the beans. If you’d prefer to soak your beans, I’ve included tips for adjusting the recipe below.
    • Veggies: This chili starts with an onion, mushroom, and garlic base. Towards the end of cooking, we stir in corn. Feel free to add more vegetables!
    • Spices: Beans can take a lot of spice, so we are pretty generous with chili powder, cumin, and salt. When I have it on hand, I love ancho chili powder or this homemade chili powder.
    • Chipotle Peppers in Adobe Sauce: These are usually sold in small 7-ounce cans. They are a flavor powerhouse! Chipotles are smoked dried jalapeños, and in this case, they are packed in adobo sauce, which is a tangy, slightly sweet, spicy sauce made with tomatoes, vinegar, and spices. They pack a punch, and I love them for it. Use as much or as little as you like. You can even add slowly and taste the chili to see if you need more.
    • Tomatoes: I use crushed canned tomatoes, but diced or whole tomatoes are fine. You just need to crush them with a wooden spoon to break them apart as they cook.

    How to Make Bean Chili

    We pack lots of flavor into this chili, starting with a base of veggies and spices. I love onion and mushrooms for this recipe. The onions add sweetness, and the mushrooms give the chili a rich umami flavor. I use them a lot in vegetarian recipes, like in these lentil meatballs or this veggie burger. Mushrooms are a fantastic way to make something taste meaty and rich while keeping a plant-based dish.

    How to Make Bean Chili: Chili spices, chipotles, onions, and garlic in a pot.

    Once the mushrooms and onions are cooked, we add crushed tomatoes and scrape the bottom of the pan to lift any bits stuck to the bottom (there’s lots of flavor there). Dried beans and some water go in next, and it’s hands-off cooking from there. The chili takes 2 ½ to 3 hours on the stove and 6 to 7 in a slow cooker.

    How to Make Bean Chili: Cooking bean chili on the stove

    For a faster version, use canned beans. By using canned or previously cooked beans, you can dramatically cut the cooking time to 30 minutes. See the recipe tips below for how to do it.

    For more chili recipes, see our best homemade chili (made with beef), easy turkey chili, or this vegetarian chili (made with quinoa and black beans).

    Easy Chipotle Bean Chili

    Easy Chipotle Bean Chili

    • PREP
    • COOK
    • TOTAL

    This vegetarian bean chili is super flexible! You can use either dried or canned beans (see tips below for using canned beans). This recipe is written for cooking with dried beans on the stovetop, but you can easily make it in a slow cooker, too (see below for slow cooker instructions)! We use chipotle peppers in adobo sauce for a delicious smoky heat. You can find small cans of these in the international aisle of most grocery stores. Two peppers make a mild-to-medium chili. Add one or two more peppers for a spicier chili, or use some of the adobo sauce from the can.

    6 Servings

    You Will Need

    Bean Chili

    1 ½ tablespoons avocado oil

    1 medium onion, finely chopped

    4 ounces mushrooms, finely chopped

    4 garlic cloves, minced

    1 ½ tablespoons chili powder, try homemade chili powder

    1 teaspoon ground cumin

    1 teaspoon fine sea salt, plus more to taste

    2 chipotle peppers in adobo sauce, finely minced, use more for a spicier chili

    1 (28oz) can crushed tomatoes

    1 ½ cups dried beans, see below for suggestions

    4 cups water

    1 cup frozen corn

    1 teaspoon red wine vinegar


    Serving

    Lime wedges, mashed avocado, guacamole, sour cream, pickled jalapeños, chopped onion, cilantro, tortillas or tortilla chips

    Directions

    • Stovetop Bean Chili

      • 1Heat the oil in a heavy-bottom pot with a lid (we use our Dutch oven).

      2Add the onion and mushrooms, then cook, stirring occasionally, until the onions are soft and translucent.

      3Stir in the garlic, chipotles, chili powder, cumin, and salt. Cook for about a minute.

      4Add the tomatoes and use a wooden spoon to scrape any bits stuck to the bottom of the pot.

      5Rinse the beans with cool water, drain them, and then add them to the pot with the water. Bring the chili to a boil and cook for one minute. Reduce the heat to a low, gentle simmer then cover with a lid. Cook, stirring occasionally, for 2 ½ to 3 hours. If during cooking the chili seems day, add a little more water.

      6When the chili is done, stir in the corn and red wine vinegar. Add additional salt if needed. Cook until the corn is warmed, about 5 minutes, then serve topped with your favorite chili toppings.

    • Slow Cooker Bean Chili

      • 1Cook the onion, mushrooms, garlic, chipotles, spices, salt, and tomatoes, as shown in the stovetop method above. You can use a skillet instead of a heavy-bottomed pot.

      2Scrape the onion-tomato mixture into a slow cooker. Rinse the beans with cool water, drain, and then add them to the slow cooker along with 3 ½ cups of water.

      3Cook on HIGH for 6 to 7 hours. If the chili seems dry, add a little more water. Add the corn 20 minutes or so towards the end of cooking.

    Adam and Joanne’s Tips

    • Storing: Leftover bean chili can be kept in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
    • Dried beans: We usually use a mixture of beans when making this chili. Black beans and kidney beans are almost always included. Other varieties, like pinto beans, are great too. I’ve even used orca beans with great success. Since the beans cook for almost 3 hours, it’s unnecessary to soak them beforehand. If you want the beans to be very soft, you can always soak them overnight before cooking. Drain and rinse the soaked beans before adding to the chili. Expect the chili to take less time (1 ½ to 2 hours).
    • Using canned beans: You will need just less than 4 cups of cooked or canned beans (about three 15oz cans). You don’t need to add the water called for in the recipe above. Cook the onions, mushrooms, spices, and tomatoes as mentioned in the recipe. Add about 1/2 cup of water, bring everything to a low simmer, and cook for about 20 minutes. Add the canned/previously cooked beans, then cook for another 10 minutes. If the chili seems dry, add a little more water.
    • The nutrition facts provided below are estimates. We did not include any toppings in the calculations.

    Nutrition Per Serving
    Serving Size
    1 1/2 cups (1 of 6 servings)
    /
    Calories
    244
    /
    Protein
    12 g
    /
    Carbohydrate
    43 g
    /
    Dietary Fiber
    14 g
    /
    Total Sugars
    7 g
    /
    Total Fat
    5 g
    /
    Saturated Fat
    1 g
    /
    Cholesterol
    0 mg
    /
    Sodium
    841 mg


    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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  • Easy Seared Snapper Recipe

    Easy Seared Snapper Recipe

    I love this super flavorful red snapper recipe made with pan-fried snapper and a spicy tomato, olive, and herb sauce. This easy fish recipe is quick to make and full of flavor!

    Seared Snapper Fillets with Spicy Tomato, Olive, and Herb Sauce

    I love how fresh, light, and zesty this snapper recipe is. It’s also all made in one pan, which is always a win in our book. The fish is cooked simply with olive oil, salt, and pepper. Then, we make a quick pan sauce with tomatoes, olives, citrus zest, and red pepper flakes to make it a bit spicy.

    I love serving this snapper dish with a side of bread or flatbread to scoop up all that incredible sauce. I love homemade focaccia or these easy flatbreads, which only take 30 minutes to make!

    Key Ingredients

    • Snapper: I used a red snapper fillet for this recipe. Snapper has a mildly sweet and delicate taste. However, some snapper stocks may be overfished, so I encourage you to check the Monterey Bay Aquarium Seafood Watch website for sustainable options in your area. The good news is that you can easily substitute any firm white fish, like tilapia, Pacific halibut, Pacific cod, or black cod (sablefish), for the snapper in this recipe.
    • Shallot, Garlic, and Red Pepper Flakes: These three ingredients form the flavorful base of our tomato sauce. I prefer shallots for their mild sweetness, but you can also use yellow or sweet onions.
    • Citrus Zest: I use a microplane to add lemon and orange zest to the sauce. The combination of orange, olives, and tomato is simply irresistible!
    • Olives: I toss in Kalamata olives for their briny, salty bite. If you prefer a milder flavor, you can use green Castelvetrano olives, which are buttery and delicate.
    • Tomatoes: While fresh tomatoes work well, I usually opt for canned diced tomatoes for convenience. If you have fire-roasted canned tomatoes on hand, they’ll add even more depth of flavor.
    • Herbs: I always finish this dish with a handful of fresh herbs to enhance the taste. I used parsley, dill, and chives in our photos, but mint or cilantro would also be delicious.

    How to Make Snapper with Spicy Tomato Sauce

    I keep the fish preparation simple and let the spicy tomato sauce be the star of the dish. The trick is to season the snapper fillets with salt and pepper, then pan-fry them until they are almost cooked in the middle.

    I remove the fish from the pan before it’s fully cooked, then make the sauce in the same pan. Once the sauce is ready, I nestle the pan-fried snapper back into the pan, allowing it to finish cooking in the flavorful sauce. This technique keeps the fish moist and helps it absorb all those incredible flavors.

    For more easy fish recipes, see our easy baked trout, maple soy glazed salmon, and this swordfish recipe with lime.

    Easy Pan Seared Snapper Fillets

    Easy Seared Snapper

    • PREP
    • COOK
    • TOTAL

    I love this easy snapper recipe with pan-seared fillets, spicy tomato, and olive sauce. If you cannot find a sustainable red snapper, substitute it with another firm white fish (see tips below for suggestions). The search feature from Monterey Bay Aquarium’s Seafood Watch is very helpful in determining the best, most sustainable choices when it comes to seafood.

    Makes 4 servings

    You Will Need

    1 pound (450g) red snapper fillets, see tips for substitutes

    2 tablespoons olive oil

    Salt and fresh ground black pepper

    1 large shallot, chopped

    2 garlic cloves, minced

    1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you want the sauce

    1 tablespoon lemon zest

    2 teaspoons orange zest

    1/3 cup kalamata olives, pitted and cut in half

    1 (14oz) can diced tomatoes

    2 tablespoons chopped fresh herbs, try a combination of parsley, dill, and chives

    Lemon wedges for serving

    Directions

      1Season both sides of the snapper fillet with salt and pepper.

      2Heat the skillet over medium-high heat. When it is hot, add the olive oil. Then, carefully place the seasoned fillet in the hot oil and cook for 2 to 3 minutes per side or until lightly browned. The fish should be slightly undercooked in the center. Transfer the snapper to a plate.

      3Reduce the heat to medium. Add the onions to the skillet and cook, stirring occasionally, until softened, about 5 minutes. If the pan seems dry, add a drizzle of olive oil.

      4Stir in the garlic and red pepper flakes and cook for 30 seconds.

      5Add the lemon zest, orange zest, olives, and canned diced tomatoes with their juices to the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally.

      6Stir in the herbs and taste the sauce. Season with additional salt and pepper, if needed.

      7Gently nestle the snapper fillets back into the sauce, spooning some sauce over the top. Cook until the fish is opaque and easily flakes with a fork, about 3 to 5 minutes more.

      8Transfer the snapper and sauce to a serving platter or individual plates. Garnish with fresh lemon wedges and additional herbs.

    Adam and Joanne’s Tips

    • Snapper alternatives: This recipe works well with any firm white fish. Try tilapia, Pacific halibut, Pacific cod, and black cod (sablefish).
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1/4 of the recipe
    /
    Calories
    223
    /
    Total Fat
    10g
    /
    Saturated Fat
    1.5g
    /
    Cholesterol
    41.9mg
    /
    Sodium
    659mg
    /
    Carbohydrate
    9.4g
    /
    Dietary Fiber
    2g
    /
    Total Sugars
    4.2g
    /
    Protein
    24.6g


    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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  • Chicken Alfredo Ravioli Casserole (Easy Cheesy Dinner Bake)

    Chicken Alfredo Ravioli Casserole (Easy Cheesy Dinner Bake)

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

    By the end of the day, I’m wiped and still expected to make dinner. This Alfredo ravioli casserole swoops in and saves the night. Just layer everything, bake it, and dinner is done.

    Top down shot of the baked Alfredo ravioli casserole.

    Why This Recipe Will Save the Day

    • Shortcut Ingredients: Using frozen ravioli, pre cooked chicken, and jarred Alfredo keeps this recipe fast without giving up any flavor.
    • Just Layer and Bake: No boiling pasta, no raw chicken, no homemade sauce. Everything goes straight into the dish, and the oven does the rest.
    • Seasoned for Extra Flavor: The Italian seasoning takes the sauce to a whole new level, so it’s not just straight from the jar like other recipes.

    Alfredo Ravioli Casserole Ingredients

    Overhead shot of labeled ingredients.
    • Alfredo Sauce: Use jarred or homemade.
    • Ravioli: Use one with your favorite filling. I used cheese filled ravioli. Fresh ravioli will work as well.
    • Protein: Rotisserie chicken works, or you can swap it for Italian sausage or leave out the meat and use spinach instead.
    • Seasoning: I love adding Italian seasoning for extra herby flavor. You can also add some fresh herbs or use your favorite blend of dried.

    How to Make Alfredo Ravioli Casserole

    This is one of the easiest recipes to put together when you are short on time. Premade sauce and rotisserie chicken make this come together so easily! While it’s baking, you can make this wedge salad and some garlic bread to go with it!

    1. Prep: Preheat the oven to 350°F. Spread ⅓ of the Alfredo sauce on the bottom of a 9 x 13-inch baking dish.
    2. Add: Layer half of the frozen ravioli over the sauce.
    3. Layer: Add half of the cooked chicken. Sprinkle with half of the Italian seasoning. Drizzle another ⅓ of the Alfredo sauce on top.
    4. Repeat & Bake: Repeat the layers, starting with the ravioli, then top with mozzarella and Parmesan. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes, until the top of the alfredo ravioli casserole is golden and bubbly.
    Alfredo sauce spread on the bottom of the baking dish.
    Frozen ravioli spread in an even layer on top of the sauce.
    Chicken and sauce layered on top of the ravioli.
    Cheese on top of all of the of the alfredo ravioli casserole.

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    Someone scooping a portion of alfredo ravioli casserole from the baking dish.

    More Quick & Easy Casseroles

    I am seriously done by the end of the day. Juggling dance and soccer, homework and my work, I need something simple to make for dinner. The best part about a casserole is that I can prep it ahead of time, throw it in the oven, and dinner is on!

    Dinner

    Baked Pierogi Casserole

    50 minutes



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  • Easy Fruit Dip Recipe

    Easy Fruit Dip Recipe

    Our 5-minute fruit dip recipe turns out incredibly delicious thanks to cream cheese, cream, and orange. It’s so good, and reminds me of an orange creamsicle.

    Fruit Dip

    Imagine a party with a table filled with tempting treats. At one end, you see chocolate cupcakes. At the other end, there’s a bowl of this irresistible creamy fruit dip. Where will you find me? I’ll be hovering over the fruit dip, happily devouring it.

    This creamy dip is perfect with fresh fruit, but it works really well with other sweets like graham crackers, shortbread cookies, and biscotti. Although, to be honest, I hardly even need the fruit – this dip is so good that I could eat it with a spoon!

    Key Ingredients

    • Cream Cheese and Cream: I love the combination of cream cheese and heavy cream. I use the same base for the frosting of my favorite carrot cake. It’s so simple, yet so good! You will need softened or room-temperature cream cheese for this recipe, so plan ahead.
    • Orange: Fresh orange is best since it allows you to use some of the zest, which adds an extra pop of orange flavor.
    • Vanilla: Use your favorite vanilla extract or swap in vanilla bean paste.
    • Powdered Sugar: I like using just enough to make the dip slightly sweet, not overly so. If you find it needs a bit more, it’s easy to add to taste. Powdered sugar is best here, as it easily dissolves into the cream cheese mixture.

    Find the full recipe with measurements below.

    How to Make My Favorite Fruit Dip

    Tip 1: Use an electric or stand mixer. Think of this fruit dip as a slightly less-sweet, creamier version of cream cheese frosting. Just like when making frosting, an electric hand mixer or a stand mixer makes things really quick and easy.

    Combine the cream cheese, cream, vanilla, orange zest, orange juice, and powdered sugar in a bowl. Then use your hand or stand mixer to beat the ingredients until the dip is light, whipped, and creamy.

    Making fruit dip by adding orange juice to whipped cream cheese and cream

    Tip 2: Keep in mind that it firms up when cold. Just like buttercream or frosting, once this dip goes into the fridge, it firms up, which can make dipping a little more difficult. You can absolutely store this in the fridge for a few days. Just remember to take it out and set it on the counter for 20 to 30 minutes before you plan to serve it. Beating it a few times with a spoon softens it up more quickly, too.

    More Easy Desserts

    Fruit Dip with Strawberries

    Easy Fruit Dip

    This super simple fruit dip is perfect served with fresh fruit, but it’s also incredible with cookies or graham crackers.

    Makes 1 1/4 cups

    You Will Need

    4 ounces cream cheese, at room temperature (113g)

    ½ teaspoon vanilla extract

    1 tablespoon orange zest

    ½ cup powdered sugar (55g)

    ¼ cup fresh squeezed orange juice (60ml)

    ¼ cup heavy cream (60ml)

    Directions

      1Add cream cheese, vanilla, and the orange zest to a medium bowl, then beat on medium speed with a hand mixer until smooth (or use a stand mixer with a paddle attachment).

      2Add powdered sugar a little at a time, mixing after each addition. Add the orange juice, then beat until smooth.

      3Pour in the cream and beat with the mixer until thick and creamy, about 1 minute.

    Adam and Joanne’s Tips

    • Storing: Keep tightly covered in the refrigerator for up to 3 days.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    2 tablespoons
    /
    Calories
    86
    /
    Protein
    1 g
    /
    Carbohydrate
    7 g
    /
    Dietary Fiber
    0 g
    /
    Total Sugars
    7 g
    /
    Total Fat
    6 g
    /
    Saturated Fat
    4 g
    /
    Cholesterol
    21 mg


    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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  • Easy Pickled Peppers Recipe

    Easy Pickled Peppers Recipe

    author byline

    I’m obsessed with this pickled peppers recipe and find myself adding them to everything! They only take 20 minutes to prep and last in the fridge for a month.

    Pickled Peppers

    I’m convinced these pickled peppers make just about anything taste better. When I’m putting together a dish, I’m always surprised at how much a hint of tanginess (from lemon or vinegar) can take the flavor from simply okay to absolutely excellent. These are my secret for adding crunch and that perfect hint of tanginess to everything from taco recipes and sandwiches to my favorite salad recipes, homemade pizza, and so much more!

    For the photos, I’ve made a batch of sweet pickled peppers, but this recipe is easily adaptable to all sorts of peppers (even the hottest you can find). It truly depends on what you’re looking for! Feel free to experiment with different peppers or a combination of them to achieve the spice level you love.

    Key Ingredients

    • Peppers: I love pickled sweet peppers, but this recipe works with any variety of peppers. It depends on what you are looking for. For sweet peppers, we love using mini peppers (like what I used to make these sweet pepper poppers). They are thinner than regular bell peppers, which makes for a better texture in the end. You can use 100% sweet peppers or mix in some hotter varieties, such as banana peppers, cherry peppers, jalapeños, serrano peppers, or even hotter options like Fresno peppers.
    • Vinegar: We keep the brine for these peppers simple with regular distilled vinegar (5% acidity). It gives the pickles a clean, classic flavor, allowing the sweetness of the peppers and the garlic to come through (it’s also inexpensive!). Feel free to substitute with rice wine vinegar or white wine vinegar if you prefer.
    • Salt and Sugar: These are essential for balancing the brine. Without salt or sugar, our brine would taste too intensely like plain vinegar (we take this approach for most of the pickle recipes on Inspired Taste). For salt, I use sea salt or pickling salt (it’s best to avoid table salt here, as the added iodine can interfere with the pickling process). For the sugar, I use plain granulated sugar as my go-to. You can substitute brown sugar or honey, but this may cause your brine to appear slightly cloudy.
    • Garlic and Spices: For a classic flavor, we love adding sliced garlic to the jars (you can mince it, but be prepared for a slightly more intense garlicky flavor in your brine!). Then, for the spices, we keep it simple with an allspice berry (yep, one is enough) and whole peppercorns.
    • Optional Chile Pepper: When I use 100% sweet peppers, I like adding a hint of heat with a small dried chile (chile de Arbol is perfect). This is optional and won’t make the pickles spicy. They taste more warm than anything else. For more heat, increase to 2 or 3, or mix in some fresh hot peppers instead.

    How to Make Pickled Peppers

    These peppers get better over time. Pack your peppers into a jar, then pour the hot brine over them. Transfer them to the fridge once they’ve cooled to room temperature. As they sit overnight, they transform into incredibly crunchy, tangy peppers and continue to improve with each passing day, as the garlic has more time to infuse our brine with its flavor. I can’t wait for you to try them!

    More Quick Pickle Recipes

    Pickled Peppers

    Easy Pickled Peppers

    • PREP
    • TOTAL

    These crunchy, quick pickled peppers are a great snack, excellent on meat and cheese boards, added to sandwiches and wraps, scattered over cheese pizza, or used in any recipe where you would typically use bell peppers. They keep their crunch but take on a pickled, bright flavor, adding a nice pop of flavor to just about anything!

    Note: Just like other quick pickles (like our pickled carrots), these peppers are ready after a night in the fridge, but they continue to improve as they sit in the brine. They really light up around day 3!

    Makes One 1-quart jar, 8 Servings

    You Will Need

    1 pound mini sweet peppers

    2 cloves garlic, finely sliced

    1 dried chile de arbol, optional

    16 ounces (470ml) distilled vinegar, 5% acidity

    1 ½ teaspoons fine sea salt or pickling salt

    2 tablespoons granulated sugar

    1 allspice berry

    5 whole peppercorns

    Directions

      1Prepare the peppers: Cut the tops off of the peppers and scrape or tap out the seeds and most of the white membrane. Slice into rings. Place the pepper rings into a clean 1-quart jar.

      2Add the chile and garlic: Place the sliced garlic and chile de arbol (optional) around the peppers in the jar.

      3Make the vinegar brine: In a small saucepan, combine the vinegar, salt, sugar, allspice berry, and peppercorns. Bring to a simmer and cook until the salt and sugar dissolve.

      4Pour the brine into the jar: Pour the vinegar brine over the peppers. Make sure the brine completely covers all the peppers. Secure the lid on the jar until it’s “finger-tight” (meaning snug but not overly cranked).

      5Cool and refrigerate: Set the jar aside on your counter and let it cool completely to room temperature. Once cooled, transfer the jar to your refrigerator. For the best flavor, refrigerate pickled peppers overnight before enjoying them. If you can wait, they get even better after 2 to 3 days! These quick pickled peppers will last, covered in their brine, in the fridge for up to 1 month.

    Adam and Joanne’s Tips

    • The jar: We use a 1-quart wide-mouth mason jar (32 ounces or 946ml).
    • Peppers: We developed this recipe for sweet peppers (the mini, colorful peppers often sold in bags). The chile de arbol adds a little heat, but for more, feel free to use 2 to 3 of them or swap a portion of the sweet peppers for hotter peppers, such as jalapeños, Fresno, or serrano peppers.
    • Allspice berries: These taste like a combination of cloves, cinnamon, and nutmeg. We found whole allspice berries less common in the grocery spice aisle, but we recommend buying a “pickling spice blend” instead. McCormick’s “Mixed Pickling Spice” contains allspice berries, which we purchased and picked out 1 berry for this recipe. We also use it for making sauerkraut.
    • Canning: These pickled peppers have been specifically designed for the refrigerator and are meant to be kept in the fridge at all times. However, if you’re experienced in canning, you could adapt them for long-term shelf stability. This would involve using sanitized jars, new lids, and a pressure canner.
    • The nutrition facts provided below are estimates. Calculating how much salt is in the peppers is difficult, so we have included all of the brine in the calculations.

    Nutrition Per Serving
    Serving Size
    1/8 of the jar (about 2 ounces)
    /
    Calories
    42
    /
    Total Fat
    0.2g
    /
    Saturated Fat
    0g
    /
    Cholesterol
    0mg
    /
    Sodium
    449.3mg
    /
    Carbohydrate
    7.1g
    /
    Dietary Fiber
    1.4g
    /
    Total Sugars
    5.6g
    /
    Protein
    0.7g


    AUTHOR:

    Joanne Gallagher

    Previous Post: Our Favorite Giardiniera
    Next Post: Fluffy Saffron Rice

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  • Easy White Bean Soup Recipe

    Easy White Bean Soup Recipe

    author byline

    This easy white bean soup recipe bursts with bright lemon flavor and is packed with protein and fiber. It’s the perfect quick and easy soup for a busy weeknight!

    Easy White Bean Soup

    I created this white bean soup on a chilly evening when I craved something comforting and nutritious but I was in a time crunch. Now it’s become one of our favorites!

    We also love this creamy white bean soup with rosemary and garlic, our white bean chicken chili, and this easy black bean soup. Another must try is our lentil soup, although lentils are not technically beans (still delicious, though!).

    Key Ingredients

    • White Beans: This recipe is one of my favorite white bean recipes. I usually use canned beans, but home-cooked beans would be great! Any variety of white bean will work nicely. I love navy beans, cannellini beans, and great northern beans. You can see how to cook black beans or how to cook chickpeas if you would like to cook the beans from scratch.
    • Veggies: To make this bean soup nice and hearty, I add onion, carrot, celery, garlic, and lots of greens (like spinach or kale).
    • Tomato Paste and Broth: I love the light tomato broth in this soup, which I make by cooking tomato paste in a bit of oil and then adding chicken broth or veggie broth.
    • Pasta: I love pasta in my soups, so I add a small amount of dried pasta about 10 minutes before serving. Use something small like orzo, Ancini di Pepe, or pearl couscous. Dried quinoa or another quick-cooking grain would work, too.
    • Spices: So the soup is well seasoned and spiced, I add salt, pepper, red pepper flakes, fresh thyme, and bay leaves.
    • Lemon: Right before serving, I slide a few lemon slices into the soup, which brightens the flavors and looks really pretty. You don’t eat the lemon slices. They are there to steep like tea. I do the same in my lentil soup recipe.

    Find the full recipe with measurements below.

    White Bean Soup with vegetables and pasta

    How to Make the Best White Bean Soup

    Tip 1: Use one pot. Making this soup all happens in one pot! You’ll start with the onions, carrots, and celery. Cook them in olive oil and tomato paste until they begin to soften. Then add more flavor with garlic, red pepper flakes, and salt. Pour in your broth, add the beans, and toss in fresh thyme and bay leaves. Simmer everything until the veggies are tender (about 20 minutes), then stir in the pasta and cook until done.

    Tip 2: Serve with lemon slices and fresh herbs. Before serving, slide in a few lemon slices and stir in fresh herbs to perfume the soup. This adds extra flavor and doubles as a beautiful way to serve your soup. By the way, if you have some white beans leftover, try our lemony white bean salad!

    Easy White Bean Soup

    Easy White Bean Soup

    • PREP
    • COOK
    • TOTAL

    This hearty vegetable and white bean soup recipe is healthy, easy to make, and tastes fantastic. It’s also vegan when you use a vegan-friendly broth! Since vegetables vary by seasonality, feel free to swap or add different vegetables for the ones listed below. Both cooked and canned beans can be used in this recipe. When using canned beans, we prefer to drain and rinse them before adding them to the soup.

    4 to 6 Servings

    Watch Us Make the Recipe

    You Will Need

    3 tablespoons olive oil

    1 medium onion, chopped

    4 medium carrots, chopped

    2 celery ribs, chopped

    2 tablespoons tomato paste

    4 cloves garlic, minced, 4 teaspoons

    1/2 teaspoon ground black pepper

    1/2 teaspoon fine sea salt, plus more to taste

    1/8 teaspoon crushed red pepper flakes, optional for heat

    2 (15oze) cans white beans, drained and rinsed, or substitute 3 cups cooked beans

    6 cups (1.4L) chicken stock or vegetable broth

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

    2 bay leaves

    1/3 cup (127g) small dried pasta like Ancini di Pepe, orzo, or pearl couscous

    4 heaped cups baby spinach or torn kale leaves without stalks

    4 lemon slices

    Directions

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

      2Add the garlic, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.

      3Stir in the beans, broth, thyme, and bay leaves. Increase the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.

      4Simmer for 20 minutes or until the vegetables are tender.

      5Add the pasta and cook for 5 minutes more. Then add the spinach or kale and cook until bright green and tender and the pasta is cooked, about 5 minutes more.

      6Take the pot off the heat and remove the thyme sprigs and bay leaves. Stir in the lemon slices. Taste and season with more salt and pepper. Serve. The lemon slices are not intended to be eaten but add a lovely lemon flavor to the soup.

    Adam and Joanne’s Tips

    • Storing: Leftover white bean soup can be stored in the refrigerator for up to 3 days and in the freezer for up to a month.
    • Creamy bean soup: Add a splash of cream, coconut milk, or dairy-free milk just before serving. Or, remove 1 cup of the soup (with some veggies and beans) and blend it until smooth. Stir the blended cup of soup back into the pot to thicken it and add some creaminess.
    • Lentils: When using lentils in this recipe, there is no need to cook them before adding them to the soup. Add them to the broth and cook until tender before adding the pasta, adding 10 minutes to the cooking time.
    • The nutrition facts provided below are estimates. Calculations included vegetable broth.

    Nutrition Per Serving
    Serving Size
    1 cup
    /
    Calories
    196
    /
    Total Fat
    6.4g
    /
    Saturated Fat
    0.8g
    /
    Cholesterol
    0mg
    /
    Sodium
    744.1mg
    /
    Carbohydrate
    30g
    /
    Dietary Fiber
    6.8g
    /
    Total Sugars
    8.1g
    /
    Protein
    6.9g


    AUTHOR:

    Joanne Gallagher

    Previous Post: Easy Sausage Potato Soup
    Next Post: Blue Cheese Salad with Blueberries

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