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Tag: Soup

  • Healing Asian Soup with Ginger

    Healing Asian Soup with Ginger

    I first made this healing Asian Soup with Ginger for a food blogging friend who was going through chemotherapy, and it’s warm and comforting.

    PIN Healing Asian Soup with Ginger!

    Healing Asian Soup with Ginger finished soup in serving bowl

    This Healing Asian Soup with Ginger is a recipe I created when a lovely food blogging friend was going through chemotherapy, and it’s a wonderful tummy soothing soup whenever you need something like that. Of course chicken broth is a well-used treatment for all kinds of sicknesses, so the soup has that for the base.

    But the most important thing about the soup is lots of fresh ginger, simmered in the broth to bring out all the ginger flavor and healing properties! Ginger is known to help with stomach issues. And this soup is easy to make, because of course you don’t want to cook much when your stomach feels queasy. And while I hope you don’t need to make a soup like this one too often, it will be soothing and also tasty if you need it!

    What ingredients do you need?

    Healing Asian Soup process shots collageHealing Asian Soup process shots collage

    Easy Steps for Making Healing Asian Soup with Ginger:

    (Scroll down for complete recipe with nutritional information.)

    1. Nothing sounds more healing to me than soup with lots of ginger to soothe the tummy. You can change the rest of this recipe any way you wish, but don’t skip the step of simmering the thick slices of ginger root in chicken stock.
    2. For a clear soup, strain the chicken broth after you’ve simmered the ginger. (You can skip this step, but definitely the soup will be prettier and more appetizing if it’s strained. A coffee filter works well if you don’t have a yogurt strainer like the one I used above.)
    3. Once you’ve infused the chicken stock with ginger and then strained it, add mushrooms, and cook one minute, then spinach and cook one minute more.
    4. Then add just the slightest bit of green onion for another few seconds. This is a soup that’s healing, soothing, and easy to make.

    Healing Asian Soup with Ginger, finished soup in bowl horizontal imageHealing Asian Soup with Ginger, finished soup in bowl horizontal image

    Ingredients

    • 4 cups chicken broth
    • 4 thick slices fresh ginger root (or more)
    • 1 cup sliced mushrooms
    • 1 cup spinach leaves, sliced into thin ribbons
    • 1 green onion, very thinly sliced

    Instructions

    1. In medium saucepan, bring chicken stock to a low simmer. (If you’re starting with canned chicken broth, I would simmer an additional 15-20 minutes to reduce the broth and make it more flavorful before you add the ginger.)
    2. Add ginger slices and let simmer at least 15 minutes or longer. (Taste to see if you have as much ginger flavor as you’d like.)
    3. If you’d like a clear soup, use a yogurt strainer or coffee filter to strain the ginger-infused chicken stock, then rinse pan and put strained stock back into pan. You can add a small amount of water if you feel the stock has reduced too much.
    4. While ginger simmers in stock, wash and slice mushrooms and thinly slice spinach leaves.
    5. Clean green onion and slice into very thin slices.
    6. Bring infused stock back to a low simmer, then add mushrooms and simmer 1 minute.
    7. Add sliced spinach and simmer one minute more.
    8. Turn off heat and add green onions, then serve soup hot, with chopsticks to eat the veggies after you drink the broth.

    Notes

    I used my homemade chicken stock for this soup, but if you don’t have homemade stock just use three cans of chicken broth and simmer to concentrate the flavor.

    This recipe created by Kalyn with inspiration from several Asian cookbooks.

    Nutrition Information

    Yield

    4

    Serving Size

    1

    Amount Per Serving

    Calories 37Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 5mgSodium 957mgCarbohydrates 5.1gFiber 2gSugar 2.3gProtein 3.8g

    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 healing and tasty soup is low in carbs and suitable for all phases of the original South Beach Diet, and it’s also gluten-free, Paleo, and Whole 30 approved.

    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 to see all the good recipes I’m sharing there.

    Historical Notes for this Recipe:
    Barbara from Winos and Foodies was one of those wonderfully genuine and positive people that everyone loved, even those of us who lived halfway around the world from her and could only enjoy her spirit through the internet. When Barbara courageously shared the news that her cancer had returned, Ilva and Bron organized a giant virtual hug for Barbara to let her know how much healing energy was being sent her way. This soup was my contribution to that event. Sadly, Barbara lost her battle with cancer in 2012. At that time I dedicated a recipe to her memory, and her spirit is greatly missed in the food blogging world.

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  • Perfect Asparagus Soup Recipe

    Perfect Asparagus Soup Recipe

    This incredible asparagus soup recipe turns out perfectly silky and creamy, and that’s without cream. We blend asparagus, potatoes, and a simple homemade broth. It’s healthy, super satisfying, and vegetarian!

    Creamy Asparagus Soup

    This asparagus soup is pure Spring in a bowl, and honestly, it’s one of my favorite ways to cook with asparagus! It’s light on calories but big on flavor. Don’t get me wrong, I love a rich, creamy soup, but sometimes you just want something a little lighter. That’s where this recipe comes in. Substituting potatoes for cream thickens the soup and adds a silky texture without any heaviness. I use this trick in our creamy vegetable soup and broccoli cheddar soup, too!

    This soup is also resourceful! We use the parts of asparagus and leeks that usually get tossed (like the tough ends and dark green tops) to make a really flavorful broth. It’s such a tasty way to cut down on food waste while boosting flavor. For more asparagus recipes, I bet you’ll love this roasted asparagus or my go-to asparagus omelet.

    Key Ingredients

    • Asparagus: When shopping, look for bright green asparagus spears with tightly closed tips. A little purple on the tips is also a good thing. Skip any asparagus that looks dull, yellow, or has open, flowery tips. They should also feel firm and snap when bent. If they’re limp or bendy, they’re past their prime.
    • Leeks: Leeks are like onions, but taste a bit more sweet and delicate. We’ll use the white and light green parts in the soup, and save the dark green tops for our broth. To clean them, just trim off the root and dark green tops, slice the leek lengthwise, and rinse well under running water to get rid of any grit hiding inside. If you want more tips, check out our tutorial for how to clean leeks!
    • Carrot: Just one carrot brings a little sweetness and a bit of color to the broth.
    • Garlic: I like to use garlic in both the broth and the soup for extra flavor.
    • Potatoes: Here’s the secret to that creamy texture! No cream needed. Just potatoes (russet or Yukon Gold work great) to give this soup body and silkiness.
    • Spinach: Toss in a few handfuls of baby spinach at the end for a bit more green and a little extra nutrition.
    • Lemon: A squeeze of fresh lemon juice on top is my favorite finishing touch. It makes all the flavors pop!
    • Cheese (optional): We used parmesan in the photos, but feta or a spoonful of ricotta or mascarpone is amazing too.

    Find the full recipe with measurements below.

    How to Make Asparagus Soup

    Tip 1: Make the asparagus broth. My favorite part about this soup recipe is that the base is a broth made with ingredients you would normally just toss in the trash. For this asparagus soup, combine the trimmed ends of the asparagus, dark green tops of the leeks, a carrot, a garlic clove, a bay leaf, salt, and pepper in a pot. Cover with water (or a light chicken broth), then simmer for about 25 minutes.

    Making a veggie broth for Asparagus Soup

    Tip 2: Cook the leeks until soft. Whenever you use leeks, you really want to cook them long enough for them to soften and sweeten. We do this in a bit of olive oil in a Dutch oven, then build our soup from there. I cook my leeks the same way when making potato leek soup.

    Tip 3: Add potatoes. Once your leeks are soft and sweet, stir in garlic and potatoes. Then, pour in some of that asparagus broth from earlier. Let everything simmer until the potatoes are soft (about 20 minutes).

    Tip 4: Finish with the asparagus and spinach. The asparagus does not need much time to cook, so we wait until the potatoes are soft before adding it. When they are tender and bright green, we take the soup off of the heat and then stir in spinach. This adds flavor and nutrition, but most importantly, it makes our soup a bit greener.

    Adding chopped asparagus to the soup pot.
    Finishing with fresh spinach to make the soup more green.

    Tip 5: Blend and thin as needed. I usually use my immersion blender right in the soup pot, but for a completely smooth soup, transfer to a stand blender and blend. Depending on how thick you’d like the soup, you can thin it with a bit more of the asparagus broth. Then season to taste and serve.

    More Vegetable Soup Recipes

    Asparagus Soup

    Perfect Asparagus Soup

    • PREP
    • COOK
    • TOTAL

    This simple asparagus soup is delicious, vegetarian, and minimizes waste. Instead of using stock to make the soup, we make a quick asparagus broth using the asparagus and leek trimmings. The broth is delicate and fragrant and is the perfect way to make use of trimmings instead of throwing them away.

    6 Servings

    You Will Need

    2 pounds asparagus (907 g)

    1 large leek

    1 medium carrot

    2 garlic cloves, gently smashed

    1 bay leaf

    2 tablespoons extra-virgin olive oil

    2 medium russet potatoes, peeled and diced, about 1 pound (450 g)

    3 cups baby spinach, about 4 ounces (113 g)

    Half of a lemon, cut into wedges

    Salt and fresh ground black pepper

    Parmesan cheese, feta, ricotta, or mascarpone for garnish, optional

    Directions

    • Make Asparagus Broth

      • 1Trim the dry, woody bottoms of the asparagus. To find where to trim, bend the stalks until they naturally snap. Cut or snap at that point. Save the tops for the soup and add the stems to a large pot.

      2Cut the dark green tops from the leek and rinse them well to remove any grit. Add these to the pot with the asparagus stems. Rinse the leek’s lighter green and white parts and set them aside.

      3Add the carrot, smashed garlic clove, bay leaf, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper to the pot. Cover with 9 cups of water and bring to a boil. Reduce the heat, cover, and simmer for 25 minutes. Season to taste with salt, adding a little at a time until you can taste the broth’s flavors without it being overly salty. Strain the broth and reserve the garlic cloves.

    • Make Asparagus Soup

      • 1Thinly slice the reserved white and light green parts of the leek.

      2Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the sliced leeks and 1/4 teaspoon of salt. Cook, stirring often, until softened and fragrant, about 5 minutes.

      3Stir in the reserved garlic cloves and cook for one more minute. Add the potatoes and 6 cups of the asparagus broth (save the rest for thinning later). Bring to a boil, then reduce heat and simmer, covered, until the potatoes are very tender, about 20 minutes.

      4Meanwhile, cut the tips from 12 asparagus spears measuring about 1 ½ inches from the top. Set these aside for garnish. Roughly chop the remaining asparagus.

      5Once the potatoes are tender, stir in the chopped asparagus (not the reserved tips) and simmer until tender-crisp and bright green.

      6Remove from the heat and stir in the spinach until wilted but still bright green, about 1 minute. Blend the soup until smooth using an immersion blender (or a regular blender in batches).

      7Taste and season with more salt and pepper as needed. If the soup is too thick, thin it with the reserved asparagus broth, 1/4 cup at a time.

      8Just before serving, cook the reserved asparagus tips in boiling salted water until tender-crisp and bright green (about 3 minutes). Rinse with cold water to stop the cooking.

      9Ladle the soup into bowls and garnish with the asparagus tips and cheese (optional). Serve with a lemon wedge for squeezing over the top.

    Adam and Joanne’s Tips

    • Storing: The soup’s bright green color may dull slightly over time, but you can store this in an airtight container in the fridge for up to 4 days.
    • Blending the soup: I use an immersion blender. If you use a stand blender, remember to blend in batches. If your soup is hot while blending, you want to remove the lid’s center insert and cover it with a kitchen towel while blending, helping some of the steam release and preventing the lid from popping off (which can be a big, hot mess).
    • Leftover broth: Use it in other soups to cook rice or grains or make risotto.
    • The nutrition facts provided below are estimates. We did include 1 tablespoon of parmesan cheese in the calculations for each serving (there are 6 servings total). We omitted salt from the calculations since you must add to your tastes.

    Nutrition Per Serving
    Serving Size
    1 of 6 servings
    /
    Calories
    149
    /
    Protein
    6g
    /
    Carbohydrate
    20g
    /
    Dietary Fiber
    4g
    /
    Sugars
    3g
    /
    Total Fat
    6g
    /
    Saturated Fat
    2g
    /
    Cholesterol
    3mg


    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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  • Anasazi Bean Soup (Slow Cooker or Stovetop)

    Anasazi Bean Soup (Slow Cooker or Stovetop)

    Anasazi Bean Soup is a fun soup I used to make with my fourth grade students as we learned about the ancient people who lived in Utah! And there are instructions for making this tasty soup with other beans, and it came be made in the slow cooker or on the stove.

    PIN Anasazi Bean Soup to try it later.

    Square image for CrockPot Anasazi Bean Soup shown in bowl on matching plate.

    Anasazi Bean Soup is made from delicious dried beans that are an interesting part of Utah history! When I taught fourth grade we learned about the earliest Utah people, and the word Anasazi means “ancient ones.” I used to cook these beans every year for the students when we had our Anasazi Feast at school.

    And I do love the delightful flavor of these ancient beans! In Salt Lake I can find Anasazi Beans at Whole Foods, or you can order them online. Unfortunately they lose much of the delightful speckled look when they’re cooked, but they still taste great.

    You can also make this tasty soup with pinto beans if you can’t locate the Anasazi beans. I like to make Anasazi Bean Soup in a slow cooker, but if you’re not a crockpot fan, I’ve got instructions for cooking them on top of the stove in the complete recipe below.

    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 Anasazi Beans?

    I learned about Anasazi Beans when I taught Utah history! The Anasazi people were early native Americans living in the four corners area as far back as 130 A.D. They often lived in the structures called cliff dwellings. Anasazi Beans were one of very few crops cultivated by these people, and the beans were first found in the ruins.

    What makes Anasazi Beans so good?

    Anasazi Beans are a slightly sweet bean that contains less of the gas-producing carbohydrates found in many types of dried beans!

    What size Slow Cooker did I use?

    I’d recommend at least a 5 Quart Slow Cooker (affiliate link) for this recipe, and a slightly bigger size wouldn’t hurt.

    Can you make Anasazi Bean Soup on the stove?

    Scroll down to the complete recipe below and you’ll find easy instructions for making this tasty soup on the stove.

    Crockpot (or Stovetop) Anasazi Bean and Cabbage Soup found on KalynsKitchen.comCrockpot (or Stovetop) Anasazi Bean and Cabbage Soup found on KalynsKitchen.com

    How to make Anasazi Bean Soup (Slow Cooker or Stovetop):

    (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 first bought Anasazi Beans from Ranch Gordo but now I don’t find them on their website. Luckily you can buy Anasazi Beans at Amazon.com! (affiliate link)
    2. I soaked the beans overnight in cold water in the crockpot. I recommend soaking for this soup, so plan ahead. 
    3. In the morning, drain beans, discard the soaking water, and return beans to the crockpot with 8 cups of water.
    4. Chop one cup each of finely chopped onion, carrot, and celery, and add to the crockpot.
    5. Chop 2 cups ham into small cubes and add to the crockpot.
    6. I always buy a ham with a rind on it, and I add the rind to the soup for even more flavor.
    7. Add 2 cups of very finely chopped green cabbage to crockpot.
    8. Add dried parsley, garlic powder, onion powder, and bay leaves to crockpot and start to cook on high.
    9. Depending on the model of slow cooker you have and how hot it gets, you may want to reduce heat to low after 4-5 hours.
    10. After the soup has cooked for about 8 hours (or a bit less if your slow cooker gets hotter), I remove ham rinds and taste to see if I want to add ham flavor base. I love Goya Ham Flavor Concentrate (affiliate link), for a flavor-boost in soups with ham. (This is optional, some ham is so flavorful you won’t need it.)
    11. Soup is done when the beans are starting to break apart and the cabbage has almost completely dissolved into the soup.
    12. Cooking time will depend on how hot your slow cooker gets, but the soup in this photo was cooked nearly 10 hours on high.
    13. Serve hot, with a sprinkle of balsamic vinegar if desired.
    14. If you prefer making this soup on the stove, scroll down to the complete recipe below.

    Crockpot (or Stovetop) Anasazi Bean and Cabbage Soup found on KalynsKitchen.comCrockpot (or Stovetop) Anasazi Bean and Cabbage Soup found on KalynsKitchen.com

    Weekend Food Prep:

    This recipe for Anasazi Bean Soup 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 pound dried Anasazi Beans, soaked overnight in crockpot
    • 1 cup diced celery
    • 1 cup diced carrots
    • 1 cup diced onion
    • 2 cups very finely chopped cabbage
    • 2 cups ham, cut into small dice
    • ham rind if available (remove for the last few hours of cooking time)
    • 8 cups water (you can also use partly ham stock if you have it)
    • 2 T dried parsley
    • 1-2 T garlic powder
    • 2-3 tsp. onion powder
    • 2-3 bay leaves
    • fresh ground black pepper to taste
    • ham flavored concentrate or ham bouillon (optional but good)
    • balsamic vinegar for serving, optional

    Instructions

    1. Soak beans overnight in cold water in the crockpot.
    2. The next morning, drain beans, discard soaking water, and put beans back in the crockpot with 8 cups water (or a combination of water and ham stock if you have it.)
    3. Cut up celery, carrots, onions, cabbage, and ham.
    4. Put all ingredients in crock pot (including ham rind if you’re lucky enough to have some) with dried parsley, garlic powder, onion powder, and bay leaves, and start to cook on high. (It may look like there isn’t enough liquid, but in the crock pot foods give up liquid and you end up with more than you started with.)
    5. I cooked this soup on high for 10 hours or longer, until about half of the beans have disintegrated into the soup and the cabbage is mostly dissolved. My large crock pot is the original “slow-cooker” type, which may cook a bit less hot than some. If you have a newer model, you might want to cook on high 4-5 hours, then reduce to low.
    6. After about 8 hours, remove ham rind if using, then taste for seasoning and add ham bouillon or ham flavor concentrate if desired. (Use of this is optional, and will depend on how much flavor is in your ham. If you have really good ham you might not need it.)
    7. Cook until beans are starting to break apart and the cabbage has mostly dissolved into the soup.
    8. Serve Anasazi Bean Soup hot, with a drizzle of balsamic vinegar if desired.  This soup freezes well.

    Stovetop Instructions:

    1. You could cook this on the stove if you don’t have a crock pot or want it done sooner.
    2. For stovetop cooking, add all ingredients to heavy soup pot and simmer about 3 hours, or until beans are very well done and cabbage has disintegrated into the soup.
    3. I would increase the amount of water I started out with  by several cups for cooking it on the stove, since some of the liquid will evaporate.
    4. Check for seasoning after a few hours, and add more ham ham flavor base as desired.

    Nutrition Information

    Yield

    8

    Serving Size

    1

    Amount Per Serving

    Calories 195Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 43mgSodium 1006mgCarbohydrates 24gFiber 5gSugar 9gProtein 19g

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

    Did you make this recipe?

    Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

    Crockpot (or Stovetop) Anasazi Bean and Cabbage Soup found on KalynsKitchen.comCrockpot (or Stovetop) Anasazi Bean and Cabbage Soup found on KalynsKitchen.com

    Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
    Dried beans are considered a “good carb” on the original South Beach Diet, but you’d have to leave out the carrots for this Crockpot Anasazi Bean Soup to be approved for phase one. Soup with Beans is high in carbs for a traditional low-carb 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 tasty soup made with Anasazi Beans was first posted in 2006, when I was still teaching and making Anasazi Bean Soup at school! In those days, a lot of kids would request their mom to make the soup at home. The recipe was last updated with more information in 2025.

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  • Easy Taco Soup Recipe

    Easy Taco Soup Recipe

    My favorite taco soup recipe has ground beef, beans, and simple pantry staples. This easy, one-pot dinner is healthy, hearty, and tastes just like taco night.

    Easy Taco Soup

    You’re looking at about 30 minutes to make our easy taco soup on the stove. It really is one of my favorite cozy weeknight dinners! I’ve even included instructions for how to make it in a slow cooker below. My family loves tacos (see all of our taco recipes as proof), and this soup packs everything we love about taco night into one hearty, flavorful dish.

    Every time we make this taco soup, we’re blown away by how much flavor it has. I know your family will love it just as much as mine does. If you love this taco-inspired soup, check out our chicken tortilla soup and taco salad recipe next, they’re reader favorites!

    Key Ingredients

    • Ground Meat: For this soup, you can use lean ground beef, pork, chicken, or turkey. I especially love using ground pork since it reminds me of our favorite pork tacos.
    • Taco Seasoning: Use your favorite store-bought blend or try our homemade taco seasoning (it has way more flavor than the packets from the store). Making your own seasoning means you can control the salt, spice, and smokiness.
    • Veggies: I love adding onion, garlic, a can of diced green chiles (Hatch brand is my favorite), and a large can of tomatoes. When I have it in the freezer, I toss in frozen corn for extra sweetness and color.
    • Beans: Canned beans bulk up the soup beautifully. I like black beans, pinto beans, kidney beans, or a mix of all three! You can use low-sodium beans and rinse them before adding.
    • Broth: Use a flavorful chicken stock or homemade chicken broth if you have it.
    • Fresh Dill: It might sound unusual for a taco-inspired recipe, but fresh dill adds incredible flavor. Some recipes call for a packet of ranch seasoning, but fresh dill works just fine and adds that ranch flavor.
    • Toppings: Top this simple taco soup with your favorite taco or chili toppings. My family loves avocado or guacamole, sliced jalapeños (or candied jalapeños), and crumbled cotija cheese. I also love adding a bit of crunch with tortilla chips or serving warm corn tortillas on the side.

    Find the full recipe with measurements below.

    How to Make the Best Taco Soup

    Tip 1: Brown the meat first. Start by heating a little olive oil in a large soup pot or Dutch oven. Add your ground meat and cook until nicely browned. Browning adds a lot of flavor and improves the texture. If, after it browns, you notice a lot of fat rendered at the bottom of your pot, you can use a spoon to remove it. Just leave a tablespoon or so for cooking the onions and garlic.

    Tip 2: Add the remaining soup ingredients. When the meat is browned, quickly sauté your onions, then add the garlic and taco seasoning. After a minute or two, the pot smells amazing, which means it’s time to add everything else: a large can of diced tomatoes, green chiles, beans, frozen corn, and your broth. Give it a good stir, and make sure that you take a moment to scrape up any browned bits from the bottom of the pot (that’s where so much flavor hides).

    Taco soup Ingredients

    Tip 3: Simmer for 20 minutes. Bring the soup to a simmer, then reduce the heat and let it bubble gently for 15 to 20 minutes. This gives all the ingredients time to meld into a rich, flavorful soup. If the soup looks too thick, add a little more stock or water until it’s just how you like it.

    Tip 4: Don’t forget the toppings. Ladle the soup into bowls and add your favorite taco toppings. Or, serve the toppings family-style on the table, and let everyone add what they love. We usually set a bowl of tortilla chips, guacamole, and pico de gallo on the table and dig in.

    Our Favorite Variations

    • Make it with chicken: For a lighter version, use ground chicken or shredded cooked chicken instead of beef or pork. If you already have rotisserie or leftover roasted chicken, add it near the end of cooking so it stays juicy. You could even start with shredded Instant Pot chicken or slow-cooker shredded chicken if you’ve made a batch ahead of time.
    • Try it in a slow cooker: To make slow cooker taco soup, brown the ground meat and onions first, then transfer everything to your slow cooker. Add the remaining ingredients and cook on LOW for 5 to 6 hours or on HIGH for 2 to 3 hours. It’s an easy, set-it-and-forget-it dinner that tastes even better the next day.
    • Make it vegetarian: Skip the ground meat and double up on the beans and veggies. We make vegetarian taco soup quite often. We swap the chicken stock for vegetable broth and toss in extra vegetables. I love to add bell peppers, zucchini, chopped sweet potatoes, and shredded cabbage. I recommend quickly sautéing the veggies before adding the stock and tomatoes for even more flavor.
    Easy Taco Soup

    Easy Taco Soup

    • PREP
    • COOK
    • TOTAL

    My family loves this taco soup made with ground meat (beef, pork, chicken, and turkey all work), veggies, and hearty beans. The dill in the recipe is a substitute for store-bought Ranch seasoning (a common ingredient in taco soup). It really does make the soup delicious!

    6 Servings

    You Will Need

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

    1 teaspoon olive oil

    1 small onion, chopped

    2 tablespoons taco seasoning, try homemade taco seasoning

    3 cloves garlic, minced

    1 (28 ounce) can whole or diced tomatoes

    1 (4 ounce) can diced green chiles

    2 (15 ounce) cans beans like black beans, pinto beans, or kidney beans

    1 cup frozen corn

    3 cups chicken stock or vegetable broth (709ml)

    2 to 3 tablespoons chopped fresh dill, optional

    Salt and cayenne pepper or hot sauce to taste

    Optional for serving: Avocado or guacamole, diced tomatoes or pico de gallo, shredded or crumbled cheese, shredded lettuce or cabbage, sliced jalapeños, cowboy candy, sour cream, tortilla chips

    Directions

      1Brown the meat: Heat the oil in a large soup pot (or Dutch oven) over medium-high heat. Add the ground meat and cook until browned, about 5 minutes. As the meat cooks, use a wooden spoon to break the meat into crumbles.

      2Cook the onions: Move the browned meat to the side. Add the onions and cook, stirring them around the pot, until they soften, about 5 minutes.

      3Add garlic and spices: Stir in the garlic and taco seasoning and cook until fragrant, about 1 minute.

      4Simmer the soup: Add the tomatoes with their juices, canned chiles, beans, corn, and the stock. Bring to a boil, reduce to a simmer, and cook for 15 to 20 minutes. Use a wooden spoon to break apart the tomatoes as the soup simmers. Stir in the dill.

      5Serve: Taste, then adjust with salt, cayenne pepper, or hot sauce. Serve with your favorite taco toppings.

    Adam and Joanne’s Tips

    • Storing: I actually think it gets better over time! Refrigerate the soup stored in an airtight container for up to 4 days or freeze for up to 3 months.
    • Vegetarian or vegan: Skip the ground meat and use vegetable broth. To bulk up the soup a bit, add extra vegetables. I love to add bell peppers, zucchini, chopped sweet potatoes, and shredded cabbage. I’d brown the veggies before adding the stock and tomatoes for even more flavor.
    • Use a crock pot: To make the soup in a slow cooker, you’ll need a skillet and a slow cooker. Brown ground meat in a bit of oil. Move the browned meat to one side of the pot, add chopped onions and cook, stirring around the skillet, until softened. Add the browned meat, onions, and the remaining soup ingredients to the slow cooker. Stir. Cook on HIGH for 2 to 3 hours or on LOW for 5 to 6 hours.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1/6 of the recipe
    /
    Calories
    360
    /
    Total Fat
    9g
    /
    Saturated Fat
    2.3g
    /
    Cholesterol
    55.8mg
    /
    Sodium
    801.9mg
    /
    Carbohydrate
    43.5g
    /
    Dietary Fiber
    12.4g
    /
    Sugars
    9.5g
    /
    Protein
    28.7g


    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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  • Red Lentil and Chickpea Soup

    Red Lentil and Chickpea Soup

    I love the smoked paprika in this Red Lentil and Chickpea Soup and this crockpot soup also has onions and tomatoes. And this soup with red lentils and chickpeas is also vegan, for those who care about that!

    PIN Red Lentil and Chickpea Soup to try it later!

    Square image for Red Lentil and Chickpea Soup shown in bowl on orange plate.

    I’ve been loving smoked paprika lately, an infatuation that started when my friend Margarethe sent me a recipe using it. Then I got inspired about creating a crockpot soup with smoked paprika when I spotted a recipe for yellow split pea soup with smoked paprika in a cookbook.

    This Red Lentil and Chickpea Soup was one of those recipes where it took me a few tries to get it just right, but I served this version to my brother Mark and his wife Lisa when they stopped by on Saturday, and they both gave it a thumbs up.

    And no matter how much we long for spring, you know there’ll still be more cold wintery days before warm weather arrives, so make this soup in your crockpot next time it’s a cold day where you are.

    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.)

    Can you make this lentil and chickpea soup with brown lentils?

    You can make the soup with brown lentils of course. But red lentils dissolve more quickly and add amazing color to the soup, so I recommending using red lentils if you can.

    Can you make Red Lentil and Chickpea Soup with chicken stock?

    If you don’t care about the soup being vegetarian or vegan you can definitely use chicken stock or canned chicken broth in this soup.

    Love your slow cooker?

    If you’re still a slow cooker fan you can use Slow Cooker to find all my slow cooker recipes. And you can also find lots of Slow Cooker / Instant Pot Recipes on my other site!

    Crockpot Red Lentil, Chickpea, and Tomato Soup with Smoked Paprika found on KalynsKitchen.comCrockpot Red Lentil, Chickpea, and Tomato Soup with Smoked Paprika found on KalynsKitchen.com

    How to Make Red Lentil and Chickpea 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. Saute a generous amount of chopped onion in olive oil, then add garlic, smoked paprika and other spices and cook 2-3 minutes more.
    2. Add the onions and spices to the crockpot along with red lentils, chickpeas, and vegetable stock.
    3. Let the soup cook for 2-3 hours on high, or until the lentils are very soft and starting to dissolve.
    4. Add 2 cans petite diced tomatoes plus the juice and cook for 2 hours longer on high. The lentils and chickpeas should both be quite soft when the soup has cooked this long.
    5. Remove about half of the soup and puree completely with an Immersion Blender (affiliate link), food processor, or blender. (This photo is a giant 8-cup glass measuring cup with about 4 cups of soup.)
    6. Stir the pureed soup back into the CrockPot, season to taste with salt and fresh ground black pepper, let cook about 15 minutes more and serve hot.
    7. If you’re not vegan, this is good with a dollop of sour cream.

    More Slow Cooker Soup You Might Like:

    Weekend Food Prep:

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

    Ingredients

    • 1 large yellow onion, diced small
    • 1 T olive oil
    • 1 T minced garlic
    • 1 tsp. smoked paprika
    • 1 tsp. sweet paprika
    • 1/2 tsp. dried thyme
    • 1/2 tsp. salt
    • fresh ground black pepper to taste
    • 1 cup red lentils
    • 2 15 oz. cans chickpeas, rinsed
    • 5 C vegetable stock (see notes)
    • 2 14.5 oz. cans petite dice tomatoes

    Instructions

    1. Heat olive oil in frying pan and saute the diced onion until it’s soft and starting to brown lightly, about 5 minutes.
    2. Add garlic, smoked paprika, sweet paprika, dried thyme, Vege-Sal, and black pepper and saute 2-3 minutes more, or until spices are fragrant.
    3. Add onion-spice mixture to CrockPot, then rinse out the frying pan with 1 cup of the stock and add to crockpot along with red lentils, rinsed chickpeas, and rest of stock.
    4. Cook on high for 2-3 hours, or until lentils are starting to soften and dissolve into the soup. (I cooked mine for 2 1/2 hours. Cooking time will depend partly on how old the lentils are.)
    5. When lentils are starting to soften, add the 2 cans of diced tomatoes with juice. Cook for  about 2 hours more on high, or until the lentils and chickpeas are both quite soft.
    6. Then remove about 1/2 the soup to a bowl (or the large 8-cup measuring cup I had worked perfectly.)
    7. Puree the soup you removed using an immersion blender, food processor, or blender. (If you’re using a food processor or blender, be very careful with the hot soup, pureeing in batches if necessary.)
    8. Stir the pureed soup back into the soup in the CrockPot; taste and add more salt or fresh ground black pepper if desired. Let soup cook about 15 minutes more, then serve hot.

    Notes

    Use 3 cans vegetable broth and a little water if you want to use broth from a can. Please don’t skip the Smoked Paprika (affiliate link) because it adds amazing flavor to the soup.

    I used a 3.5 quart slow cooker (affiliate link).

    I haven’t frozen this soup, but I have no doubt that it freezes well, so make a double batch if you only have a big CrockPot.

    Recipe created by Kalyn.

    Nutrition Information

    Yield

    8

    Serving Size

    1

    Amount Per Serving

    Calories 238Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 630mgCarbohydrates 38gFiber 11gSugar 7gProtein 12g

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

    Did you make this recipe?

    Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

    Crockpot Red Lentil, Chickpea, and Tomato Soup with Smoked Paprika found on KalynsKitchen.comCrockpot Red Lentil, Chickpea, and Tomato Soup with Smoked Paprika found on KalynsKitchen.com

    South Beach Diet / Low-Carb Diet Suggestions:
    Red Lentil and Chickpea Soup is made with low-glycemic ingredients, and would be approved for any phase of the original South Beach Diet. However dried beans and legumes are limited to 1/3 to 1/2 cup serving for phase one so unless you have a very small serving I would consider this phase two for the South Beach Diet. This is too high in carbs for low-carb diet plans.

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

    Historical Notes for this Recipe:
    This recipe for Red Lentil Chickpea Soup was posted in 2011. It was last updated with more information in 2023.

    Pinterest image of Red Lentil and Chickpea Soup

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.



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  • Easy Creamy Vegetable Soup Recipe

    Easy Creamy Vegetable Soup Recipe

    This easy creamy vegetable soup recipe is incredibly delicious and made in one pot with a short list of healthy ingredients.

    Easy Creamy Vegetable Soup

    I’ve been making this creamy vegetable soup for over 15 years. It’s a staple soup for my family, the one we turn to when we need a little comfort or an easy meal.

    Our recipe below is for a blended vegetable soup. For a brothy veggie soup, see this Easy Vegetable Soup.

    Key Ingredients

    • Vegetables: I keep this vegetable soup really simple with onions, garlic, carrots, and celery. If you have other veggies in the fridge that need to be used up, feel free to add them. I’ve added zucchini, summer squash, and even winter squash cubes to this and loved it.
    • Potatoes: Instead of using a roux made with butter and flour, we add a pound of potatoes to make this soup thick and creamy. I prefer thin-skinned potatoes like Yukon Gold and don’t peel them. You can substitute sweet potatoes.
    • Broth: This recipe calls for vegetable broth or chicken broth. You can make your own or buy it. When looking for store-bought veggie broth, I go for the brands that include mushrooms (these tend to have more flavor).
    • Thyme and Bay Leaves: I love these for their classic flavor. You can use fresh or dried.
    • Something Creamy: When the soup is blended, I stir in something creamy to make things extra delicious. I love cream or half-and-half, but you can use dairy-free coconut milk or this homemade cashew cream.

    Find the full recipe with measurements below.

    How to Make the Best Creamy Veggie Soup

    Tip 1: Cut all the veggies to the same size. So that everything cooks quickly and evenly, chop your vegetables into similar sizes. Remember that this soup is eventually blended, so there’s no need for perfect cuts, though. I cook onions, carrots, and celery in a big pot until softened. Then, I add potatoes, garlic, broth, and herbs.

    Cooking the Vegetables for Creamy Vegetable Soup

    Tip 2: Remove your bay leaf before blending. The vegetables will be soft after simmering for 15 minutes. Then you will blend. Before you do, remove the bay leaf and thyme stalks (the leaves will have fallen off into the soup). Then, blend the vegetables into a creamy soup. I’ve lost count of how many times I’ve forgotten a bay leaf before blending soup. The thyme stalks and bay leaf don’t soften well enough to blend in, so it really is best to remove them!

    How to Make Creamy Vegetable Soup - Adding thyme and bay leaves to the pot

    Tip 3: Finish with something creamy. The potatoes really make this soup thick and creamy, but I still love adding a splash of cream or half-and-half just before serving. You can skip it or use a dairy-free option like coconut milk. It’s amazing all by itself, but I love topping it with some homemade croutons.

    More Creamy Soup Recipes

    A Bowl of Creamy Vegetable Soup

    Easy Creamy Vegetable Soup

    • PREP
    • COOK
    • TOTAL

    You will love this easy, delicious, and creamy vegetable soup recipe. Don’t worry too much about how you prep the vegetables. You should be fine as long as they are all of a similar size. Since this is a blended soup, you do not need to mince the garlic cloves. Just peel and cut them in half.

    We have been making this soup for years. It’s simple to make, healthy, and comforting. Throw lots of vegetables into a big pot, add stock and herbs, and then simmer until done. Blend, and it is ready to eat. For a brothy soup, see this Homemade Vegetable Soup.

    Makes 4 Servings

    Watch Us Make the Recipe

    You Will Need

    1 large onion, chopped into ½-inch pieces

    1 pound carrots, peeled and chopped into 1/2-inch pieces, 4 to 5 medium carrots

    4 celery sticks, chopped into ½-inch pieces

    1 tablespoon olive oil

    Salt, as needed

    ¼ teaspoon crushed red pepper flakes

    1 pound thin-skinned potatoes, chopped into ½-inch pieces, 3 medium potatoes

    3 garlic cloves, peeled and halved

    3 cups vegetable broth or chicken broth (710ml)

    2 bay leaves

    3 sprigs fresh thyme or ½ teaspoon dried thyme

    ¼ cup half-and-half, cream, or coconut milk (60ml)

    Directions

      1Cook the veggies: Heat the oil in a large pot over medium-high heat. Toss the onion, carrots, and celery around in the oil. Sprinkle with ½ teaspoon of salt and add the red pepper flakes. Cook, stirring occasionally, until the vegetables sweat, soften, and smell sweet, 5 to 10 minutes.

      2Add the potatoes: Stir in the potatoes, garlic halves, bay leaves, and thyme. Cook for 5 minutes. Add more oil if the pot seems dry.

      3Simmer the soup: Pour in the broth and bring to a boil. Reduce to a simmer and cook until you can easily pierce the potatoes with a fork, about 15 minutes.

      4Blend the soup: Remove the soup from the heat. Take out the bay leaves and thyme sprigs and discard them. Use an immersion blender, stand blender, or food mill to puree the soup until smooth.

      5To finish: Stir in the cream. Taste for seasoning and adjust with more salt and pepper if necessary.

    Adam and Joanne’s Tips

    • Storing: Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze it! Portion into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge.
    • Reheating: Add to a saucepan over medium-low heat and cook, stirring occasionally, until hot. You can also microwave it. Use a spoon or whisk to bring the soup back together if it is separated.
    • Vegan vegetable soup: Use either homemade veggie broth or store-bought broth, and look for one that is heavy on mushrooms for the most flavor. Add full-fat coconut milk or cashew cream at the end.
    • Substitute the potatoes: Try 1 can of drained and rinsed white beans. Once blended, they make the soup creamy and add a little extra protein.
    • The nutrition facts provided below are estimates. We included ¼ cup of half and half in the calculations and assumed 4 servings. We omitted salt from the calculations since you will need to add it to your taste.

    Nutrition Per Serving
    Calories
    234
    /
    Protein
    6 g
    /
    Carbohydrate
    41 g
    /
    Dietary Fiber
    7 g
    /
    Total Sugars
    8 g
    /
    Total Fat
    6 g
    /
    Saturated Fat
    2 g
    /
    Cholesterol
    6 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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  • Greek Lentil Soup (Slow Cooker)

    Greek Lentil Soup (Slow Cooker)

    Greek Lentil Soup with tomatoes, spinach, lemon, and Feta cheese is a perfect vegetarian soup to make in the slow cooker! And this soup is a must-make for people who love Greek flavors, and it’s surprisingly low in net carbs for a soup with lentils.

    PIN the Greek Lentil Soup Recipe to try it later!

    Slow Cooker Greek Lentil Soup in bowl with spoon, cropped image.

    This Greek Lentil Soup recipe might remind you how I’m a long-time fan of lentils, and have some soup recipes using them. But I spotted Greek Lentils with Spinach and Feta in the American Heart Association Healthy Slow Cooker Cookbook (affiliate link). And I couldn’t resist turning that recipe into a soup!

    This slow cooker soup with Greek flavors starts with lentils, chopped celery and onion, garlic, vegetable (or chicken) stock, canned tomatoes, and spices. I added more vegetables and stock so it wasn’t as much of a splurge on carbs. And if you chop the vegetables the night the soup is easy to throw in the slow cooker in the morning and let it cook all day.

    When you get home, add chopped spinach to the soup with some lemon juice and cook a bit longer, then scoop into bowls, add Feta, and you have a tummy-warming soup for dinner. I’ve never used Feta on soup, but I loved how it added a vibrant burst of flavor. And if you like these Greek flavors, I bet you’ll want to make Greek Lentil Soup over and over!

    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 this lentil soup the Greek flavors?

    The ingredients that give this recipe Greek flavors are thyme, Greek oregano, Greek Seasoning, tomatoes, spinach, lemon, and of course Feta Cheese!

    Can you use other colors of lentils for this Greek Soup?

    You can definitely make this soup with other colors of lentils, but cooking time might be slightly different, and red lentils in particular cook much more quickly than brown ones.

    How many carbs are in this Greek Lentil Soup Recipe?

    This tasty lentil soup with Greek flavors has only 12 net carbs per serving, and 7 grams of protein.

    Want more tasty ideas for soup?

    Use Soup Recipes to see all the soups that have been featured on Kalyn’s Kitchen. You can also search “lentils” if you want more recipes with lentils!

    Slow Cooker Vegetarian Greek Lentil Soup with Tomatoes, Spinach, and Feta on KalynsKitchen.comSlow Cooker Vegetarian Greek Lentil Soup with Tomatoes, Spinach, and Feta on KalynsKitchen.com

    How to make Greek Lentil Soup in the Slow Cooker:

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

    1. Start with 2 cups regular brown lentils. (Lentils that are fresher will cook more quickly, so take that into account for timing.)
    2. Finely chop one medium onion and 1 cup of celery. (Do this the night before if you want to get this in the slow cooker early in the morning!)
    3. Put lentils, onions, celery, vegetable (or chicken) stock, Greek Seasoning, Dried thyme, dried oregano, minced garlic, black pepper, and canned tomatoes with juice into the slow cooker.
    4. Cook on high about 4 hours or on low for 8-9 hours, until the lentils are as soft as you prefer. (Slightly longer cooking time won’t matter, either on high or low.)
    5. After nearly 4 hours on high the lentils were soft but still kept their shape.
    6. When the lentils are softened to your liking, chop the spinach (and wash in salad spinner if needed.)
    7. Add chopped spinach to the soup with lemon juice, turn to high if cooking on low, and cook for 30 minutes more.  (Add more stock at this point if the soup seems thicker than you’d like.)
    8. When the spinach is nicely softened, serve Greek Lentil Soup hot, garnished with Feta cheese if you like the sound of that.

    Make it a Vegetarian Meal:

    Either Olive Bread or Savory Almond Flour Bread would be perfect to serve on the side with this Greek Lentil Soup!

    Slow Cooker Greek Lentil Soup in bowl with black spoon.Slow Cooker Greek Lentil Soup in bowl with black spoon.

    Want more meatless soup recipes?

    Check out Amazing Vegetarian and Vegan Soups on my Slow Cooker or Pressure sites to see lots of meatless soup ideas for the slow cooker or Instant Pot!

    Weekend Food Prep:

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

    Ingredients

    • 2 cups brown lentils (washed and picked over if needed)
    • 8 cups vegetable broth (or more)
    • 1 medium onion, diced small
    • 1 cup chopped celery, chopped into fairly small pieces
    • 1 T Greek Seasoning
    • 1 tsp. dried thyme
    • 2 tsp. dried Greek or Turkish oregano
    • 1 T minced garlic
    • fresh-ground black pepper to taste
    • one 14.5 oz. can petite diced tomatoes
    • 1 bunch spinach leaves, stems cut off, chopped and washed
    • 2 T fresh-squeezed lemon juice (or a little less if you’re not that into lemon)
    • crumbled Feta Cheese for serving (optional, but good)

    Instructions

    1. Chop onions and celery and measure 2 cups brown lentils. (Do this the night before and store in the fridge in a Ziploc bag if you want to get this into the slow cooker quickly in the morning.)
    2. Put the lentils, onions, celery, vegetable broth, Greek Seasoning (affiliate link), dried thyme (affiliate link), dried oregano, minced garlic, black pepper, and canned tomatoes with juice into the slow cooker.
    3. Cook on high for about 4 hours or on low for 8-9 hours, or until the lentils are as softened as you’d like them. (Cooking time will partly depend on how fresh your lentils are; lentils that have been on the pantry or store shelf for a while will take a little longer to cook.)
    4. When the lentils are softened as much as you’d like, chop the spinach and wash in salad spinner if needed.
    5. Add spinach and lemon juice to the soup, turn slow cooker to high if you were cooking on low, and cook about 30 minutes more.  (A little longer won’t hurt, but the longer you cook the spinach the darker green it will get.
    6. Add another cup or two of stock at this point if the soup seems thicker than you’d like.)
    7. Serve the Greek Lentil Soup soup hot, with a tablespoon or two of crumbled Feta sprinkled on each serving if desired.

    Nutrition Information

    Yield

    8

    Serving Size

    1

    Amount Per Serving

    Calories 108Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 3mgSodium 1367mgCarbohydrates 18gFiber 6gSugar 5gProtein 7g

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

    Did you make this recipe?

    Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

    Square image of Slow Cooker Greek Lentil Soup in soup bowl, sprinkled with Feta.Square image of Slow Cooker Greek Lentil Soup in soup bowl, sprinkled with Feta.

    Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
    I’m not tagging the recipe low-carb, but the Greek Lentil Soup is relatively low in net carbs for a soup with lentils. Dried beans or lentils are approved for all phases of the original South Beach Diet although portion size is limited for Phase One.

    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:
    This recipe for a meatless slow cooker lentil soup with Greek flavors was posted in 2014. It was last updated with more information in 2026.

    Pinterest image of Greek Lentil Soup (Slow Cooker)

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.



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  • Black Bean and Rice Soup

    Black Bean and Rice Soup

    Black Bean and Rice Soup can be made in the slow cooker or on the stove, and this tasty vegetarian soup has been a hit. The soup only has a small amount of rice, and the addition of lime and cilantro makes it extra tasty!

    PIN Black Bean and Rice Soup to try it later!

    Slow Cooker Black Bean and Rice Soup with Lime and Cilantro [KalynsKitchen.com]

    I first made this Black Bean and Rice Soup in the slow cooker, and this recipe was one of those intuitive ones that swirled around in my brain for a few days and then suddenly I found myself in the kitchen making it. This happened to me for years, but luckily when I started blogging I learned to write the recipes down!

    The soup was flavorful and delicious, with earthy beans, sour lime juice, and spicy cilantro all combined in a healthy soup without a drop of fat or gluten. I used chicken broth, but it could easily be vegetarian or vegan if you used vegetable stock.

    I’ve made this recipe so many times for parties when I wanted a vegetarian option and it’s always been a hit. And now there are also stovetop instructions if you prefer to make Black Bean and Rice Soup on the stove. I hope you will try it!

    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 if you’re not a cilantro fan?

    If you’re someone with the tastebuds that make cilantro not appealing, just use more thinly-sliced green onion in this soup instead of cilantro.

    Do you prefer to use dried beans instead of canned?

    If you prefer not to use canned beans, just cook dried black beans in the slow cooker or in the Instant Pot for this recipe. You can also follow package instructions and cook them on the stove. Two cans of beans is equal to 3.5 cups of cooked beans.

    How high in carbs is the Black Bean and Rice Soup?

    Soup with these ingredients can’t ever be extra low in carbs of course. But this tasty soup has only 21 net carbs per serving, with 10 grams of protein!

    Slow Cooker Black Bean and Rice Soup with Lime and Cilantro [KalynsKitchen.com]Slow Cooker Black Bean and Rice Soup with Lime and Cilantro [KalynsKitchen.com]

    How to Make Black Bean and 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. In a 3.5 Quart Slow Cooker (affiliate link) or similar size, combine beans, tomatoes, chicken or vegetable stock, onions, garlic, cumin, oregano, Ancho chile powder, and Chipotle chile powder.
    2. Cook on low 6-8 hours (or on high 3-4 hours.)
    3. When beans and tomatoes are very well done (even starting to fall apart), it’s time to add the rice. You might be tempted to use more rice, but trust me, 1/4 cup will be perfect. 
    4. If you were cooking on low, turn the slow cooker to high.
    5. Cook on high for about 30 minutes, or until the rice is tender.
    6. Then stir in the fresh lime juice and chopped cilantro (or green onion) and cook about 5 minutes. 
    7. Serve the Black Bean and Rice Soup hot, with more lime and cilantro to add at the table.
    8. Check the complete recipe below to see the stovetop instructions.

    Make some low-carb bread to go with the soup:

    This soup would be amazing with any of these breads or muffins:

    Square image black bean and rice soup in bowl.Square image black bean and rice soup in bowl.

    Want tasty soups that are lower in carbs?

    Check out Amazing Low-Carb Soup Recipes to see some delicious soups that are low in carbs.

    Ingredients

    • two 15. oz. cans black beans with liquid
    • two 14.5 oz. cans petite diced tomatoes
    • 1 1/2 cups chicken broth (see notes)
    • 1/4 cup finely chopped onion
    • 1 tsp. minced garlic (or more)
    • 1 T ground cumin
    • 1 T dried oregano (preferably Mexican oregano)
    • 1 tsp. ground Ancho chile powder (see notes)
    • 1/4 tsp. ground Chipotle chile powder (see notes)
    • 1/4 cup white long-grain rice (see notes)
    • 1/4 cup fresh lime juice (see notes)
    • 1/2 cup chopped fresh cilantro (or more)
    • additional fresh limes to squeeze on at the table (optional)

    Instructions

    1. In small Crockpot, combine beans, tomatoes, chicken or vegetable stock, onion, garlic, cumin, oregano (affiliate link), Ancho chile powder and Chipotle chile powder.
    2. Cook on low for 6-8 hours (or 3-4 hours on high), until tomatoes are disintegrating and beans are starting to fall apart.
    3. When soup has reached the consistency you want, turn Crockpot to high if you were cooking on low. Add 1/4 cup rice and cook until rice (affiliate link) is done, about 30 minutes.
    4. Add fresh lime juice and cilantro and cook 5 minutes more.  Serve hot, with additional fresh lime pieces for each person to squeeze into soup and more cilantro if desired.

    Stovetop Directions:

    1. Increase the stock to 2 1/2 cups.  Combine beans, tomatoes, chicken or vegetable stock, onion, garlic, cumin, oregano (affiliate link), Ancho chile powder and Chipotle chile powder in a 3-4 quart saucepan and simmer on low for about 60 minutes (or until the tomatoes and beans are well done.)
    2. If the liquid has reduced quite a bit, add 1/2-1 cup water, then add the rice and simmer for 30 minutes more, or until rice is tender.
    3. Add fresh lime juice and cilantro and cook 5 minutes more.  Serve hot, with additional fresh lime pieces for each person to squeeze into soup and more cilantro if desired.

    Notes

    Use homemade chicken stock if you prefer. Use vegetable stock or broth to make this recipe vegetarian or vegan.

    If you don’t have ground Ancho chile (affiliate link), use any chile powder or mild ground chile you have on hand. If you don’t have ground Chipotle chile pepper (affiliate link) use any spicy ground chile you have on hand, or a dash of hot sauce.

    I use Uncle Ben’s Converted Rice (affiliate link) which is the lowest-glycemic type of white rice.

    I used my new favorite Crock-Pot 3.5 Quart Slow Cooker (affiliate link) for this recipe.  Any slow cooker that’s 3-4 quarts will work.

    Recipe created by Kalyn.

    Nutrition Information

    Yield

    6

    Serving Size

    1

    Amount Per Serving

    Calories 174Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 1mgSodium 869mgCarbohydrates 33gFiber 12gSugar 4gProtein 10g

    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 Black Bean and Rice Soup with just a little rice is a perfect choice for Phase 2 or 3 of the original South Beach Diet. Use Uncle Ben’s Converted Rice (affiliate link) or brown rice to keep this South Beach friendly. Soup with beans and rice would be too high in carbs for a low-carb diet plan.

    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:
    Black Bean and Rice Soup was updated February 2013 with better photos and instructions. The recipe was last updated with more information in 2026.

    Pinterest image for Black Bean and Rice soup showing soup in bowls with limes and cilantro.

    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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  • Lentil Soup with Ground Beef

    Lentil Soup with Ground Beef

    Lentil Soup with Ground Beef is a tasty soup that’s made with brown rice and it’s easy enough to make for a work-night dinner! If you prefer a lower-carb soup, make this soup with cauliflower rice or check out Instant Pot Hamburger Soup (with Cauliflower)  for a low-carb soup with similar flavors.

    PIN Lentil Soup with Ground Beef to try it later!

    Lentil Soup with Ground Beef in serving bowl.

    I first made this Lentil Soup with Ground Beef years ago on a day I was too sick to go the store, and I don’t think there’s anything that tastes as good or as comforting as soup when you’re not feeling great and it’s cold outside. Then on a day that was soup weather again, I made this soup, took some better photos, and enjoyed it that night for dinner.

    A lot of the good flavor in this lentil soup recipe comes from the homemade beef stock and homemade chicken stock I always try to have in the freezer, but even if you use canned beef broth and canned chicken broth this will still be delicious. Use the low salt version if you used canned broth, and don’t get in too much of a hurry and shorten the simmering time, because that’s another step that builds flavor.

    I did add some balsamic vinegar to the finished soup this time, and I loved the way it perked up the flavor so I’m updating the recipe to include that. And this soup uses the kind of ingredients many people always have in the pantry, so it might become one of your favorites.

    What ingredients do you need for this recipe?

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

    What are lentils?

    Lentils (also called pulses in some parts of the world) are the dried seeds of the lentil plant, and they are a legume. They’re never eaten fresh but always dried after ripening. Here is more information about lentils, including examples of different types.

    What kind of lentils did I use in the Lentil Soup with Ground Beef?

    I used ordinary brown lentils (affiliate link) for this recipe, which are probably the most common kind. However in some soups I love to use red lentils that will dissolve more into the soup, and I think various types of lentils are pretty interchangeable in recipes.

    How to make a ground beef lentil soup that’s lower in carbs?

    You might be surprised if you check the nutritional information because this soup only has 11 net carbs per serving. But if a soup with both lentils and brown rice seems too high in carbs for you, just replace the brown rice with about 1 1/2 cups frozen cauliflower rice.

    More Lentil Soups To Try

    Lentil Soup with Ground Beef collage of recipe steps.Lentil Soup with Ground Beef collage of recipe steps.

    How to make Lentil Soup with Ground Beef:

    (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. If you buy lentils in bulk, they may need to be rinsed.
    2. Heat a small amount of olive oil and cook the ground beef until it’s nicely browned.
    3. Move ground beef to soup pot.
    4. Heat more olive oil and cook the onions and celery until they’re starting to soften.
    5. Then add the garlic, dried thyme, ground cumin, and dried parsley and saute a couple of minutes more.
    6. Add the vegetables to the soup pot with the ground beef and rinse out the frying pan with 2 cups water and add to the soup.
    7. Add beef stock or broth, chicken stock or broth, lentils, and chopped carrots and let the soup cook at a very low simmer for about 60 minutes, or until lentils are tender.
    8. When the lentils are tender, add a bit more water if needed and then add the rice (or cauliflower rice) and cook 30-40 minutes more, or until the rice is done.
    9. Season to taste with salt and fresh ground black pepper, stir in balsamic vinegar if desired, and serve hot.

    Make it a Carb-Conscious Meal:

    You could eat this soup with lentils and ground beef with any of these tasty breads or muffins:

     

    Weekend Food Prep:

    This recipe for lentil soup that has ground beef, lentils, carrots, and rice (or cauliflower rice) has been added to a category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

    Ingredients

    • 1 lb. ground beef
    • 2 tsp. olive oil (or more, depending on your pan)
    • 1/2 cup finely chopped onion
    • 1/2 cup finely chopped celery
    • 1 T minced garlic or garlic puree (or less if you don’t like garlic as much as I do)
    • 1 T dried parsley
    • 1 tsp. dried thyme
    • 1/2 tsp. ground cumin
    • 4 cups beef broth (see notes)
    • 2 cups chicken broth (see notes)
    • 2 cups water, plus more as needed
    • 2/3 cup brown lentils
    • 1/2 cup finely chopped carrots
    • 1/2 cup brown rice
    • salt and fresh ground black pepper to taste
    • 2 T balsamic vinegar (optional)

    Instructions

    1. Heat 1 tsp. olive oil in heavy frying pan, add ground beef and cook until meat is well browned, using a turner to break up into small pieces.
    2. Remove meat to heavy soup pot.
    3. Add another tsp. olive oil to frying pan and add onions and celery and cook 3-5 minutes, until vegetables are starting to soften.
    4. Add garlic, dried thyme, ground cumin, and dried parsley and saute 1-2 minutes more.
    5. Add vegetables to soup pot with meat, and rinse out frying pan with the 2 cups of water and add to soup pot.
    6. Add beef stock, chicken stock, lentils, and chopped carrots to pot and cook at a very low simmer about 60 minutes, or until lentils are quite soft.
    7. Taste soup and decide whether to add a small amount of water. (There should be quite a bit of liquid, and the broth should be flavorful but not too strong tasting. If there isn’t very much liquid or broth seems too strong add more water at this point.)
    8. Add brown rice and continue to simmer soup 30-40 more minutes, or until rice is done but still a bit chewy.
    9. Season to taste with salt and fresh ground black pepper (I did not add salt.)
    10. Stir in balsamic vinegar if desired.   Serve hot.

    Notes

    I would always use homemade beef stock and homemade chicken stock in soup if I have some, but canned broth will also be delicious.

    This soup freezes well. You may need to add more liquid when the soup is reheated, because some will be absorbed by the rice.

    Recipe created by Kalyn.

    Nutrition Information

    Yield

    6

    Serving Size

    1

    Amount Per Serving

    Calories 304Total Fat 16gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 8gCholesterol 69mgSodium 1095mgCarbohydrates 14gFiber 3gSugar 3gProtein 26g

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

    Did you make this recipe?

    Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

    Square image of Lentil Soup with Ground Beef shown in soup bowl on decorative plate.Square image of Lentil Soup with Ground Beef shown in soup bowl on decorative plate.

    Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
    This soup doesn’t have that much lentils or brown rice so it only has 11 net carbs per serving, but use cauliflower rice if you prefer. If you’re a South Beach Dieter, be sure to use low fat ground beef, and the use of carrots and brown rice would make this Lentil Soup with Ground Beef limited to phase 2 or 3 of the original South Beach Diet.

    Find More Recipes Like This One:
    Use Soup Recipes to find more tasty 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:
    Lentil Soup with Ground Beef was originally posted in 2007! The recipe was updated in 2021 with the option to use cauliflower rice, and was last updated with more information in 2024.

    Pinterest image of Lentil Soup with Ground Beef

    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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  • Easy Creamy Potato Soup Recipe

    Easy Creamy Potato Soup Recipe

    This homemade potato soup recipe makes the creamiest, most delicious soup. It’s easy, loaded with potatoes and veggies, and the broth is so creamy!

    The Best Creamy Potato Soup from Scratch

    This is my favorite potato soup because it is pure comfort food, but not so rich that you can’t enjoy it regularly. Joanne is a major fan of this soup! We like to make this all year around and it is ridiculously easy to whip up for a quick tasty dinner.

    I also love that you have two options for serving. You can keep it on the brothy side (like our photos) or blend it for a thick, creamy soup. If you love this here are two other favorites, see our sausage and potato soup or this potato and leek soup.

    Key Ingredients

    • Potatoes: You can use any potato in our recipe, but I highly recommend Yukon Gold potatoes. There’s no need to peel them, and when cooked, they are buttery and almost melt in your mouth.
    • Veggies: This is potato soup, but we love adding a few cups of extra veggies. Onions are a must, carrots add color and some sweetness, and chopped celery adds flavor and texture.
    • Garlic and rosemary: Make this the tastiest potato soup I’ve made. I’ve found some potato soup recipes too rich or lacking in flavor, but that’s not a problem with this easy potato soup. I love rosemary, garlic, and potato together.
    • Butter and flour: The combination of butter and flour thickens our soup. Unsalted butter or salted butter works just fine for this recipe. You will need to season with salt to taste. I’ve added tips for omitting the flour in the recipe below for gluten-free potato soup.
    • Stock or broth: For the best potato soup, use good-quality chicken stock from the store or homemade. When reaching for store-bought broth, we go for low sodium. We also look for a store-bought broth that’s darker in color (usually means more flavor), and since it usually has more of a backbone, we like to buy boxed bone broth (we use homemade bone broth sometimes, too).
    • Cream: We add a little cream to this soup. The chicken stock adds flavor, and the cream makes the broth creamy and more luxurious. You can also try half-and-half, sour cream, or plain yogurt.
    • Cheese: This is optional, but if you have some on hand, it adds a lovely richness to the soup. Use sharp cheddar for cheesy potato soup that rivals cheesy baked potatoes. We also love stirring in Gruyère or parmesan.

    Find the full recipe with measurements below.

    Creamy Potato Soup from Scratch

    How to Make the Best Potato Soup

    Tip 1: Cook veggies in flavored butter. We love to cook our vegetables with garlic and rosemary in butter. The kitchen will smell incredible and this adds so much flavor.

    Tip 2: Thicken with a little flour. So that our soup thickens nicely, you’ll stir in some flour and cook until toasty. The mixture of butter and flour helps thicken the soup. Then, it’s time to add the broth and potatoes and simmer until tender, which takes about 20 minutes.

    Tip 3: Finding the perfect blend. Finish by stirring in cream and some cheese if you plan to add it. You can serve the brothy soup or blend some to thicken it even more. I like to blend a portion of the soup (about 2 cups). Then, I add the blended mixture back into the soup.

    What to Serve with Potato Soup

    I love serving this potato soup with bread for dipping. A few favorites from the blog are this homemade focaccia bread, this roasted garlic bread, and our beer bread! Consider a light salad on the side to balance the soup’s richness. I love this strawberry balsamic salad or this easy chopped salad.

    As for topping potato soup, I love scattering over fresh herbs (especially chives), but you can add more cheese, cooked bacon, sour cream, or crispy fried shallots.

    Easy Homemade Potato Soup

    Easy Creamy Potato Soup

    • PREP
    • COOK
    • TOTAL

    We love this easy potato soup recipe with potatoes and veggies simmered in a creamy broth. For the best potato soup, use Yukon Gold potatoes. They have thin skins, so it is not necessary to peel them. They also become buttery and soft when cooked.

    Makes about 7 cups of soup or 4 to 6 servings

    Watch Us Make the Recipe

    You Will Need

    1 ½ pounds (680g) potatoes, peeled and chopped, 4 cups

    1 medium onion, chopped, 2 cups

    2 medium carrots, chopped, 1 cup

    2 stalks celery, chopped, 1 cup

    1 tablespoon minced garlic, 3 to 4 cloves

    3 tablespoons butter or olive oil

    1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried

    1/4 teaspoon crushed red pepper flakes

    3 tablespoons all-purpose flour

    4 cups chicken stock or vegetable broth

    1 bay leaf

    Salt and fresh ground black pepper

    1/4 cup cream, half and half, sour cream, or plain yogurt

    1 cup (2 ounces) shredded cheese, optional

    For serving (optional): Chives or scallions, sour cream, crumbled cooked bacon, fried shallots, hot sauce

    Directions

      1Melt the butter over medium heat in a large, heavy-bottomed pot (like a Dutch oven). When the butter melts, stir in the onions, carrots, and celery. Cook, stirring occasionally, until they begin to soften, 5 to 6 minutes.

      2Stir in the garlic, rosemary, red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, and then cook, stirring everything around the pot, for 30 seconds.

      3Scatter the flour over the vegetables and cook, stirring, until it looks medium blonde in color, about 1 minute. It will smell toasty, like browned butter.

      4Slowly whisk in 2 cups of the stock, ensuring no lumps of flour remain. It will be thick.

      5Pour in the remaining stock and whisk until blended. Increase the heat to a boil, then reduce to a simmer.

      6Add the potatoes and bay leaf, then cook, partially covered, until the potatoes are fork-tender, about 20 minutes.

      7Turn the heat down to low, remove the bay leaf, and stir in the cream and cheese.

      8Taste for seasoning, then adjust with more salt and pepper as needed.

      9Serve with fresh herbs on top. For a thick and blended soup, use a potato masher to mash or an immersion blender to blend about half of the potatoes, and then stir back into the soup.

    Adam and Joanne’s Tips

    • Storing: Potato soup lasts stored in an airtight container in the fridge for up to 4 days. You can also freeze potato soup for up to 3 months. Thaw the soup overnight in the refrigerator before reheating. When you reheat potato soup, it might look a bit separated. Don’t worry. Just use a whisk to blend it back together.
    • Make it gluten-free: Do not use the flour and instead whisk a tablespoon of cornstarch into the cream (or use milk) and add it to the soup (the cornstarch acts as a thickener). Or leave out flour and the cornstarch and blend about half of the soup to thicken it.
    • Vegan potato soup: Use plant-based butter or olive oil, veggie broth, and skip the cream at the end.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    About 1 cup
    /
    Calories
    224
    /
    Total Fat
    11.8g
    /
    Saturated Fat
    6.9g
    /
    Cholesterol
    30.7mg
    /
    Sodium
    302.2mg
    /
    Carbohydrate
    23.9g
    /
    Dietary Fiber
    3.6g
    /
    Total Sugars
    3.9g
    /
    Protein
    7.4g


    AUTHOR:

    Adam 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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