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Tag: Soup

Slow Cooker Bean Soup (with Ham, Spinach, and Thyme)
This Slow Cooker Bean Soup has loads of flavor from ham, spinach, and thyme, and it can be made with cooked dried beans or canned beans. And this kicked-up version of ham and bean soup is nutritious and extra delicious!

PIN Slow Cooker Bean Soup to make it later.

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

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

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

What ingredients do you need for this soup?

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

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

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

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

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

What size Slow Cooker did I use?

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

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

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

Can Slow Cooker Bean Soup be frozen?

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

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

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

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

6 cups chicken broth (see notes)

1 onion, chopped

2 tsp. dried thyme or ground thyme

3 cups cooked ham, coarsely chopped

1-2 packets Goya Ham Flavor Concentrate (optional)

5 oz. package baby spinach

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

Instructions

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

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

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

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

Cook on HIGH about 2 hours more.

Chop the spinach and add to the soup.

Cook on high 30-45 minutes more.

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

Serve the Slow Cooker Bean Soup hot and enjoy!

Notes

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

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

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

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

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

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

Did you make this recipe?

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

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

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

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March 15, 2026
Easy Roasted Butternut Squash Soup Recipe
This roasted butternut squash soup recipe with a short list of simple ingredients turns out silky, smooth, and incredibly delicious.

In this recipe, you’ll roast butternut squash on top of fresh garlic and thyme, then blend it with broth for one of the easiest soups we’ve shared!

There’s no sautéing, very little simmering, and you don’t need to chop lots of veggies. I love it for an easy fall dinner, but since it turns out so well, it’s actually perfect for the holidays (like Thanksgiving dinner). For a similar soup with even more seasonal vegetables like leeks and carrots, see this Butternut Squash Soup topped with crispy chickpeas.

Key Ingredients
- Butternut Squash: I use medium butternut squash, but feel free to swap in winter squash varieties often found during autumn at the farmers market, like honey nut, kabocha, or red kuri squash, or swap it for a small sugar pumpkin like I use when making homemade pumpkin puree.
- Herbs:When roasting the squash, we tuck fresh herbs underneath for extra flavor. I use fresh thyme and rosemary most often, but this is also incredible with fresh sage. You can use one of these or all three.
- Garlic: In addition to the herbs, we also tuck whole garlic cloves (still in their skins) under the squash. This way, they flavor the squash, and the garlic becomes soft and sweet at the same time. You can then blend the roasted garlic into the soup later on.
- Broth: You can use your favorite broth or stock. I love the richness of homemade chicken stock, chicken broth, or bone broth, but this soup is also excellent when you use a flavorful vegetable broth.
- Cream: This is optional, but I almost always add a splash of heavy cream to my soup for a silky, velvety texture. To keep it vegetarian or vegan, try coconut milk or coconut cream.
Find the full recipe with measurements below.

My Tips for Making the Easiest Butternut Squash Soup

Tip 1: Cutting butternut squash. My favorite method for cutting butternut squash is the same as I use for spaghetti squash:
1. To prevent the squash from rolling around, place one half of a kitchen towel under the squash to keep it stable on the counter. Then, use the other half of the towel to hold the squash in place while you cut.
2. Using a heavy chef’s knife, pierce into the middle of the squash and cut it from end to end. Don’t try to cut through the stem. It is too tough.
3. Wiggle the knife out and separate the two halves by removing the knife and pulling them apart.
Tip 2: Roast the squash with garlic and herbs. Sneak some herbs and garlic underneath the butternut squash halves before roasting them in the oven until fork-tender and golden on the bottom. The squash becomes fragrant and so flavorful this way.

Tip 3: Blending your soup. When the squash is tender and caramelized, it’s time to blend. Use an immersion blender in a pot or use a stand blender to blend the roasted squash with broth and the soft roasted garlic. (You can squeeze the roasted garlic flesh into the blender and discard the skins.) Season with salt and pepper to taste, then, as a last (optional) step, I love blending in some cream.

Tip 4: Serving this soup. I love this roasted squash soup with a slice of homemade focaccia bread, but it’s also really good with some homemade croutons on top. If you’re feeling fancy, it is also amazing with a grilled cheese made with sourdough and Gruyère cheese!

More Easy Soups
Easy Roasted Butternut Squash Soup

PREP
20 mins

COOK
1 hr 10 mins

TOTAL
1 hr 30 mins

This easy butternut squash soup requires a short list of ingredients and minimal effort from you. Since it is so simple, you have some wiggle room with variations. Feel free to substitute other varieties of squash or pumpkin in place of the butternut squash. Or add some roasted apples, onions, or carrots. You can roast them alongside the squash on the same baking sheet. More variations are below the recipe.

6 Servings

You Will Need

1 medium butternut squash, 2 ½ to 3 pounds

1 tablespoon extra-virgin olive oil or melted butter

3 sprigs fresh thyme, rosemary, or fresh sage

4 garlic cloves, with skins left on

4 to 5 cups low-sodium vegetable or chicken stock, try homemade chicken stock (950ml to 1180ml)

¼ cup heavy cream, optional (60ml)

Salt and fresh ground black pepper

Directions

1Prepare oven and pan: Preheat the oven to 400°F (204°C). Line a rimmed baking sheet, roasting pan, or baking dish with foil or parchment paper.

2Prepare the squash: Cut the squash in half, lengthwise, using a heavy chef’s knife. Scoop out and discard the seeds. Brush each half, inside and out, with 1 tablespoon olive oil (or melted butter). Season the squash with ½ teaspoon salt and ¼ teaspoon black pepper.

3Roast the squash: Make a bed of fresh herbs and garlic cloves in the middle of the baking sheet. Place the squash, cut side down, on top. Roast until the squash is completely tender, about 1 hour.

4Blend until creamy: Remove the squash from the oven and let it cool until you can handle it. Scoop out the roasted butternut squash flesh and add it to a large pot. Squeeze the roasted garlic from the skins into the saucepan and throw away the skins. Throw away the herbs.

5Pour 4 cups of stock into the saucepan and bring to a simmer. Using a blender or immersion blender, blend the soup until completely smooth. Add more stock to thin the soup to your desired consistency. Season to taste with salt and pepper. Stir in cream (optional).

Adam and Joanne’s Tips

Storing: Store homemade butternut squash soup in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.

Variations: Consider adding some warm spices to this soup, like 1/4 teaspoon ground ginger or finely grated ginger, a pinch of nutmeg, or a pinch of cayenne pepper for some heat.

Serving ideas: I love an extra drizzle of cream, but this soup is also lovely with some toasted pepitas (or roasted pumpkin seeds), crumbled bacon, or crispy fried shallots on top.

Blending hot liquids: When using a regular blender, work in smaller batches, and don’t fill it too high – hot soup expands! For safety, remove the lid’s center insert and cover the opening with a kitchen towel while blending. This releases steam and prevents messy splatters.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 of 6 servings
/
Calories
287
/
Total Fat
11g
/
Saturated Fat
5g
/
Cholesterol
20mg
/
Sodium
546mg
/
Carbohydrate
45g
/
Dietary Fiber
7g
/
Total Sugars
8g
/
Protein
10g

AUTHOR:

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

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March 14, 2026
Indian Lentil Soup (Slow Cooker)
We loved this Indian Lentil Soup with coconut milk and spinach, and this soup with Indian flavors is surprisingly low in net carbs! And this easy Slow Cooker lentil soup has the interesting blend of spices that makes Indian food so delicious!

PIN the Indian Lentil Soup to try it later!

I know Indian Lentil Soup is a recipe some people are going to take one look at and veto it because you think the Indian spices, the red lentils, or the spinach is not going to appeal to you. But that would be sad, because the entire time we were making this easy slow cooker soup, Jake and I couldn’t stop tasting it and remarking on how good it was!

Admittedly Jake is an Indian food lover, and I’m a big fan of red lentils, but still we’re pretty picky about what we consider to be “blog-worthy.” And this delicious lentil soup with Indian flavors more than made the cut. I loved it with a generous squeeze of lime.

The slow cooker Indian Lentil Soup was adapted from a recipe for yellow split pea dal I saw in a cookbook, but truthfully I changed it up a lot for the version you see here. What I didn’t change is the fact that this delicious soup is vegan, making it a perfect choice for a plant-based dinner. I hope you pull out the slow cooker and try it soon!

What ingredients do you need?

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

What type of lentils are best for Indian Lentil Soup?

I highly recommend using red lentils for this soup! The red lentils will dissolve much more quickly, helping the soup be done sooner in the slow cooker. Red lentils also have a slightly sweeter flavor compared to green or brown lentils.

What slow cooker did I use for Indian Lentil Soup?

I used a 5 Quart Slow Cooker (affiliate link) for this recipe, but any size close to that will work.

Is this Indian Lentil Soup low in carbs?

When I calculated the nutritional information I realized that because there’s a lot of low-carb spinach, vegetable broth, and coconut milk, this tasty soup only has 13 net carbs per serving. If you’d like a soup that’s even lower in carbs, just use more spinach and fewer lentils!

How to Make Indian 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. Heat olive oil, then cook the onions until they’re starting to slightly brown.
2. Add minced garlic, ground cumin, ground coriander, ground turmeric, garam masala, and ground cinnamon and cook 1-2 minutes more.
3. Put the spiced onions in the slow cooker.
4. This photo shows the red lentils I love so much for soup. Pick them over and discard any discolored ones, then rinse with cold water before you add them to the slow cooker.
5. We used canned vegetable broth and added enough water to make 4 cups.
6. Add the lentils and vegetable broth to the slow cooker with the onions and spices and cook on high for about 2 hours or on low for about 4 hours.
7. After 2 hours, the ground turmeric had given the lentils a beautiful yellow color and they were starting to dissolve into the soup.
8. Turn the slow cooker to low and add coconut milk and chopped spinach and cook about 30 minutes more.
9. Season the soup generously with salt and fresh ground black pepper and serve hot.
10. The Indian Lentil Soup is delicious with a squeeze of lime added at the table!
Make it a Meatless Meal:

The lentil soup with Indian flavors would be delicious with any of these vegetarian salads:

Weekend Food Prep:

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

1 T olive oil

1 large onion, chopped

2 tsp. minced garlic

1 tsp. ground cumin

1 tsp. ground coriander seed

1 tsp. ground turmeric

1/2 tsp. Garam Masala

1 tsp. ground cinnamon

1 1/2 cup red lentils

4 cups vegetable broth (see notes)

1 can (14 oz.) coconut milk

4 cups chopped fresh spinach (or more)

salt and fresh-ground black pepper to taste

Instructions

Heat the oil in a medium-sized frying pan. Add the onion and cook over medium-high heat until it’s starting to brown, about 6-8 minutes.

Add the minced garlic, ground cumin, ground coriander, ground turmeric, Garam Masala , and ground cinnamon and cook 1-2 minutes more. Put the spiced onion mixture into the slow cooker.

Pick over the lentils and remove any discolored ones. Put lentils in a colander and rinse with cold water until the water runs clear.

Add lentils and vegetable stock to the slow cooker and cook on high for about 2 hours or on low for about 4 hours. (The lentils should be softened and starting to fall apart when you add the other ingredients.)

Turn slow cooker to low and add the chopped spinach and can of coconut milk. Cook about 30 minutes more, or until lentils and spinach are done to your liking.

Season with a generous amount of salt and fresh ground black pepper (to taste) and serve the Indian Lentil Soup hot, with sliced lime to add at the table if desired.

Notes

I used a 5-1/2-Quart Slow Cooker (affiliate link) for this recipe, but it could have been a little smaller.

We used 2 cans vegetable broth, 14 oz. each, and added a little water to make 4 cups.

This recipe for Indian Lentil Soup was adapted from a recipe for yellow split pea dal in 50 Simple Soups for the Slow Cooker (affiliate link)

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving

Calories 128Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 3mgSodium 698mgCarbohydrates 18gFiber 5gSugar 3gProtein 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!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Lentils are somewhat high in carbs for low-carb eating plans, but they do have fiber, so the Indian Lentil Soup has only 13 net carbs per serving, You can reduce the carbs by using fewer lentils and more spinach. All types of lentils and split peas are approved for the original South Beach Diet, but serving size is limited for Phase One.

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

Historical Notes for this Recipe:
This tasty recipe for Indian Lentil Soup was first posted in 2013. It was last updated with more information in 2026.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Source link
March 14, 2026
Instant Pot Buffalo Chicken Soup
This delicious Instant Pot Buffalo Chicken Soup is topped with crumbled blue cheese, and this soup will warm up your tastebuds! And I’m guessing anyone who likes spicy Buffalo Chicken is also going to enjoy the this tasty soup!

PIN Instant Pot Buffalo Chicken Soup to try it later!

Instant Pot Buffalo Chicken Soup is one of my favorite soup recipes, and this is warm and comforting if it’s cold where you are! This is a soup for people who love the strong flavors of Frank’s Red Hot Sauce and crumbled blue cheese!

If you like hot spicy Buffalo Wings dipped into blue cheese, or any other variation of those Buffalo Chicken flavors, you’re probably going to love this creamy Buffalo Chicken Soup. It did take me a couple of tries testing variations with Jake and Kara to come up with a version of this soup we thought was a total winner. But we loved the final version!

And then after I uploaded the photos, I wished we had ground up the thyme when we added it to the soup. But I decided the flecks of thyme add character to the soup (and the thyme does add wonderful flavor!) So for all the fellow Buffalo Chicken fans, hope you enjoy this soup!

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.)

How spicy is this Buffalo Chicken Soup?

I would say this soup is moderately spicy. But here is my advice: You can always add more Frank’s Red Hot Sauce to the finished soup, but you can’t take it out. The amount we ended up with for the recipe made a tasty soup that we thought was just spicy enough, but feel free to use less Frank’s Red Hot Sauce if you’re not sure how much heat you’ll want.

What if you’re not a fan of blue cheese?

If you enjoy Buffalo Chicken flavors but aren’t so big on blue cheese, just top the soup with Parmesan or any grated or crumbled white cheese that you prefer.

What size Instant Pot did I use for this recipe?

I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes. Check out my growing collection of Instant Pot Recipes!

How low in carbs is the Buffalo Chicken Soup?

This slightly spicy tasty soup has only 4 net carbs per serving, with 33 grams of protein!

How to Make Instant Pot Buffalo Chicken Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. Heat olive oil in the Instant Pot on the Saute/Medium setting, add onions and celery and cook until they’re starting to soften.
2. Add thyme (preferably ground thyme) and Garlic Powder and cook a minute or two longer. (If you have ground thyme, use a slightly smaller amount.)
3. While veggies cook, trim the chicken and cut into lengthwise strips.
4. Add chicken, Frank’s Red Hot Sauce (affiliate link), and chicken broth to Instant Pot.
5. Lock the lid and set Instant Pot to MANUAL/HIGH PRESSURE for 15 minutes.
6. After 15 minutes, use NATURAL PRESSURE RELEASE for 10 minutes, then quick release the remaining pressure.
7. While the soup cooks, cut cream cheese into chunks and crumble the blue cheese.
8. Use a slotted spoon (affiliate link) to remove the chicken to a cutting board and shred apart (or cut if you prefer chunks.)
9. After you remove the chicken from the Instant Pot, add the two types of cheese to the hot soup and let it melt while you’re shredding the chicken.
10. When cheeses have melted, whisk soup together, then add the shredded chicken back into the soup.
11. Serve the Buffalo Chicken Soup soup hot with plenty of crumbled blue cheese and Frank’s Red Hot Sauce to add at the table!
Make it a Low-Carb Meal:

This creamy spicy chicken soup would be delicious with any of these low-carb breads or muffins:

Want more Buffalo Chicken flavor in your life?

I have a great round-up of Frank’s Red Hot Sauce Recipes that will appeal to people who love the flavor of that spicy Buffalo Sauce that has zero carbs!

Weekend Food Prep:

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

1 medium onion chopped small

2 cups chopped celery, chopped small

1 T olive oil

1 tsp. dried thyme

1 tsp. garlic powder (see notes)

4 boneless, skinless chicken breasts, trimmed and cut into lengthwise strips

1/4 cup Frank’s Red Hot Sauce (Use more or less to taste, but remember you can always add more at the table.)

4 cups chicken broth or homemade chicken stock

4 oz. cream cheese, cut into small cubes

1/2 cup crumbled blue cheese, plus more for serving

Instructions

Chop the onion and celery. Heat the oil in the Instant Pot, using the Saute setting with medium heat.

Add the chopped onion and celery and cook until they’re starting to soften, about 5 minutes.

Add the thyme and garlic powder and cook a minute or two longer.

While the veggies cook, trim the chicken and cut into lengthwise strips.

Add the chicken strips, Frank’s Red Hot Sauce (affiliate link), and chicken stock to the Instant Pot.

Lock the lid and set Instant Pot to MANUAL/HIGH PRESSURE for 15 minutes.

After 15 minutes, use NATURAL PRESSURE RELEASE for 10 minutes, then quick release the rest of the pressure.

While the soup cooks, crumble the blue cheese and cut the cream cheese into small cubes.

Use a slotted spoon (affiliate link) to remove the chicken to a cutting board and shred apart (or cut if you prefer chunks.)

After the pressure has released and you’ve removed the chicken to a cutting board, add the two cheeses to the Instant Pot and let them melt while you shred the chicken apart.

When cheeses have melted, whisk soup together, then add the shredded chicken back into the soup. (You can heat it for a minute or two using the Saute setting if needed, but it will probably still be pretty hot.)

Serve the Buffalo Chicken Soup hot, with extra crumbled blue cheese and Frank’s Red Hot Sauce to add at the table if desired.

Notes

If you have Ground Thyme (affiliate link) you can use a slightly smaller amount of that to replace the dried thyme and avoid seeing specks of thyme in the finished soup.

I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes.

This recipe created by Kalyn, with help testing a few different versions from Jake and Kara!

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving

Calories 335Total Fat 17gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 8gCholesterol 100mgSodium 774mgCarbohydrates 5gFiber 1gSugar 5gProtein 33g

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:
Buffalo Chicken Soup is a good choice for any low-carb or Keto diet. It’s too high in fat to be officially approved for the original South Beach Diet, but if you used reduced fat cream cheese and go easy on the blue cheese it wouldn’t be bad for a treat.

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

Historical Notes for this Recipe:
This recipe for a creamy soup with Buffalo Chicken flavors was first posted in 2018. It was last updated with more information in 2026.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Source link
March 14, 2026
15 Soup Recipes With Chicken

These delicious soup recipes with chicken will make weeknight dinners easier and cozier! From creamy wild rice to zesty tortilla soups, these chicken soup recipes are packed with comforting flavors and wholesome goodness.

When it comes to soup, I can’t go past a good chicken soup. It’s nutritious, comforting and satiating. It’s also one of those dishes that is super versatile and you can get really creative with flavors and textures.

I gathered a few of my favorite soup recipes with chicken ranging from the classic noodle to aromatic Thai curry version and a healthy, grain-free and dairy-free tortilla soup. Chicken soups are my go-to for meal prep, too, and these recipes store and reheat like a dream.

Must-Try Soup Recipes With Chicken

These recipes are not just about comfort; they’re also packed with nutrients and wholesome ingredients, so you can feel good about every spoonful. I hope these inspire your next cozy dinner!

This garlic chicken soup is like a warm hug in a bowl. Loaded with tender chicken, a hearty broth, and plenty of garlic, it’s soothing and rich with flavor. Whether you’re fighting off a cold or just need a little comfort, this one has you covered.

Hearty, nourishing, and packed with protein, chicken lentil soup combines tender chicken and earthy lentils in a spiced broth. Perfect for meal prep, this one’s a weeknight lifesaver.

Creamy, dreamy, and filled with chunks of potato, this chicken potato soup is pure comfort. It’s like your favorite winter sweater but edible—and way tastier.

Bright and zesty, this turmeric chicken soup boasts anti-inflammatory benefits, thanks to turmeric, ginger, and a veggie-packed broth. It’s healthy comfort food at its best. Recipe from Nyssa’s Kitchen.

This creamy crockpot chicken wild rice soup is the lazy-day meal you didn’t know you needed. Toss everything in and let the slow cooker do the work—wild rice adds texture, and the chicken’s melt-in-your-mouth tender. Recipe from Pinch Of Yum.

Zesty and bold, this chicken enchilada soup combines classic enchilada flavors with a cozy, slurpable twist. And it’s ready in no time, thanks to the Instant Pot! Recipe from Instant Pot Eats.

Chicken noodle soup gets a gluten-free makeover in this hearty recipe. With tender chicken, wholesome veggies, and noodles you can feel good about, this bowl is for everyone. Recipe from Cotter Crunch.

Tangy and lightly spiced, this Instant Pot chicken tortilla soup is a flavor-packed fiesta in a bowl. Don’t skip the tortilla strips—they’re the crunchy crown on this easy dish. Recipe from Feasting At Home.

This paleo chicken tortilla soup is grain-free and loaded with smoky spices, juicy chicken, and fresh lime juice. A great spin on a classic!

Light, refreshing, and zippy, lemon chicken orzo soup is like sunshine in a bowl. Orzo pasta and a squeeze of lemon make this a bright, feel-good meal. Recipe from Well Plated.

Asian-inspired chicken noodle soup hits all the right notes—ginger, garlic, sesame, and a rich, umami-packed broth. This one’s as healing as it is tasty. Recipe from I Heart Umami.

This crockpot green chicken chile enchilada soup is creamy, cheesy, and packed with green chile goodness. A set-it-and-forget-it recipe that delivers big flavor! Recipe from Chelsea’s Messy Apron.

Fast and fabulous, this Thai chicken curry soup comes together in 20 minutes! With coconut milk, curry paste, and tender chicken, it’s a weeknight hero. Recipe from Salt & Lavender.

Classic chicken soup gets the royal treatment with bold spices, a rich broth, and plenty of tender veggies. This recipe lives up to its name—boldly. Recipe from Ambitious Kitchen.

This classic chicken soup is the one you’ll want on repeat during chilly nights. Hearty, nourishing, and just what you need when comfort is key. Recipe from The Cookie Rookie.

Save These Chicken Soup Recipes To Pinterest

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March 14, 2026
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!

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!

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.

More Easy Soup Recipes
Easy Chicken Sausage Soup

PREP
10 mins

COOK
25 mins

TOTAL
35 mins

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
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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February 21, 2026
Borscht Soup (Vegetarian, Gluten-Free, Paleo)
Made with nutritious beets, cabbage and root vegetables, my Ukrainian borscht soup recipe (also known as borsh, borsht, or борщ) is perfect as a dinner meal or hot lunch. Serve with a dollop with sour cream, dairy-free alternative or without. This is gluten-free, vegetarian, vegan, paleo, and Whole30-friendly.

What Is Borscht?

If I had to name one dish that best represents Ukrainian cuisine it would have to be borscht.

It’s a hearty, hot soup made with beetroot, which gives it a gorgeous burgundy red colour and sweetness. This tasty soup can be made any time of the year but it’s particularly good in autumn and winter when all of the ingredients are in peak season.

Borscht is also eaten in many other parts of eastern Europe and there are many cultural variations.

What Are The Main Borscht Ingredients?

In its whole form, borscht is a vegetable soup as it features cabbage, carrots, onions, garlic, potatoes, tomatoes and beets. But, if you had to pick the key ingredient for borscht, it’s beets. Don’t have beetroot? Can’t make borscht! They are what gives borscht its beautiful colour and sweet flavour.

Depending on location, borscht recipes include a variety of other vegetables, spices and condiments served at the table. My recipe is based on the flavours and textures I remember from my childhood when I ate borscht a couple of times a week. I talk about a few borscht variations below.

Love beets? Check out more recipes using this nutritious veggie here.

Borscht Soup Nutrition

This Ukrainian borscht recipe is vegetarian and vegan-friendly so I am only using vegetables and veggie stock. Many traditional recipes also used beef stock or broth and some tender braised beef pieces and bones. As you can imagine, even the simple vegetarian borscht version is super nutritious with lots of vitamins and fibre.

As a veggie soup, this version is lacking in Vitamins D and B12. Add mushrooms or/and red meat for vitamin D; B12 can be added with red meat or other meat or you can serve some nutritional yeast as a sprinkle on top. These are just small nutritional boosts, of course, and won’t fill in the gap completely.

For extra protein, you can add whatever fits your diet: meat or chicken, beans or legumes etc.

If you can tolerate a little dairy, a dollop of sour cream on top is very traditional (and tasty) but you can easily go without or even try a little coconut cream or coconut yoghurt instead. You can find all my vegetarian recipes here.

How To Make Borscht Soup

Borscht is easily made on the stove but can also be cooked in a crockpot slow cooker or the Instant Pot.

Start by preparing all of the vegetables as this is what makes the most effort. You can use a food processor to help you grate and chop all of the veggies. I like to start cooking simultaneously as the veggies don’t all go in at the same time.

Prepare onions, garlic, beets, celery and carrots first and cabbage and potatoes last. The idea is to saute all the veggies first, then add the seasoning, spices, tomato paste and vinegar (essential as borscht needs some acidity) and stock. Once all ingredients are in, bring everything to a boil and then simmer gently for half an hour until potatoes are soft.

Important: take the soup off the heat and then add the fresh dill, cover with a lid and let it sit for 10 minutes to set.

Note, the soup’s flavours will develop even further the next day so make sure to leave some leftovers.

Can I Use Pickled Beets ?

Actually, yes! Some traditional Ukrainian recipes call for pickled beets rather than fresh (also because you couldn’t always get fresh vegetables). If you’re using pickled beets, make sure to omit the vinegar as they will add the tang that is essential in this soup. I like using raw beets as they are more nutritious in my opinion.

Can I Freeze Borscht?

Yes, this soup is great for freezing and should last for up to 3 months. As it’s vegetarian and vegan borscht, it will also keep well in the fridge (for up to 5-6 days). Reheat well before serving.

Borscht Variations

Ah! There are hundreds of variations of this delicious beet soup. Every household has its family recipe that gets passed down through generations. Some differences are based on location and you will find some differences in Russian borscht, Polish borscht and the Ukrainian classic. Here are some famous versions:

Ukrainian borscht is often made with green peppers and white beans. Adding peppers and/or beans to borscht is quite common and makes for a heartier meal. Many people will also add beef or cook the stock with meat bones. Mushrooms are also often added to the Ukrainian borscht. While the Russian borscht is usually beets, cabbage and potatoes (and some carrots).

Pureed borscht is another way you can serve this gorgeous soup. Simply add all ingredients to a blender and whiz it all up. This version can also be served cold in summer.

Polish borscht (barszcz) is made with beets, carrots, garlic and onion but might not have cabbage and potatoes. Again, this will vary from family to family.

More Ukrainian Recipes
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Borscht soup is a dish that best represents Ukrainian cuisine. It’s a hearty, hot soup made with beetroot, which gives it a gorgeous red colour and sweetness. It’s nutritious and healthy and is suitable to vegan, paleo, Whole30 and gluten-free diets.

Heat olive oil in a large saucepan over medium-high heat. Add the chopped onions and celery and sauté on medium heat for 3-4 minutes. Prepare the rest of the vegetables in the meantime.

Add the grated carrots, beetroot, garlic and 1 teaspoon of salt. Stir and sauté together for 2-3 more minutes.

Add the potatoes, cabbage, and the rest of the ingredients, including the stock. Stir through and heat the heat up to bring to a boil.

Once boiling, turn the heat to low and cook, covered, for 25 minutes. Turn the heat off and taste for salt. Depending on the stock used, you might need to add another pinch of salt. The soup should taste a little sweet but still savoury with a little acidity from the vinegar. Potatoes should be nice and soft.

Sprinkle a couple of tablespoons of chopped fresh dill and let the borscht rest, with the lid on, for about 10 minutes before serving. I always add a dollop of sour cream when serving, which is then mixed through the soup when eating. You can easily leave the cream out, but it is the traditional way to eat borscht and it rounds out the flavours very nicely.

White potatoes can be replaced with parsnips, swedes or sweet potatoes.
Nutritional breakdown is for soup only, not the sour cream or dairy-free cream on top.

Calories: 233kcal | Carbohydrates: 42g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1817mg | Potassium: 1052mg | Fiber: 8g | Sugar: 15g | Vitamin A: 3438IU | Vitamin C: 52mg | Calcium: 76mg | Iron: 2mg

Keywords: Side Dish, Vegan, Vegetarian, Soups, Beetroot Recipes, Borscht, Ukrainian Food
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February 20, 2026
Slow Cooker Butternut Squash Soup
This Slow Cooker Butternut Squash Soup is loaded with flavor from garlic, ginger, coconut milk, and Thai Red Curry Paste! And this soup that can be vegan has only 17 net carbs per serving, so it’s not that huge of a splurge on carbs.

PIN Slow Cooker Butternut Squash Soup to make it later!

I love this Slow Cooker Butternut Squash Soup, and there’s a good reason why there are so many butternut squash soup recipes! I think it’s all about the way the slightly nutty flavor of butternut squash gets along well with so many other flavors.

In this butternut soup recipe, first the cubed squash cooks in the slow cooker in a little vegetable stock until it’s soft. Then it’s pureed and cooked a little longer with onion, garlic, ginger, Coconut milk, Thai Red Curry Paste, and peanut butter, with a tiny touch of fish sauce (or vegetarian fish sauce) and sweetener to complete the Thai flavor notes.

Even though I adore butternut squash, I haven’t used it in soup that much, but this soup is one I’ll be making over and over again. And my nephew and cooking assistant Jake is not really a winter squash fan, but he gobbled up the soup as well.

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.)

Will pre-cut butternut squash work for this soup?

I’m not normally a fan of the pre-cut butternut squash (and I even wrote a post about How to Peel and Cut Up a Butternut Squash.) But for this Slow Cooker Butternut Squash Soup, the pre-cut squash is fine and it will help get this into the slow cooker much more quickly.

Is this Butternut Squash Soup an authentic Thai Recipe?

I’m not claiming this soup is an authentic Thai recipe, but it does have lots of ingredients used in Thai cooking like garlic, ginger, red bell pepper, coconut milk, red Thai curry pasts, and fish sauce.

What if you don’t want cilantro in the Slow Cooker Butternut Squash Soup?

This soup is finished with fresh lime juice and chopped cilantro, which I think is just the right addition, but omit the cilantro or use thinly sliced green onion if you’re not a cilantro fan.

Can you make Slow Cooker Butternut Squash Soup a vegan recipe?

If you want a soup that’s vegan, just use vegan “fish sauce” for this recipe. You could also switch out the fish sauce for soy sauce if that’s easier.

How to Make Slow Cooker Butternut Squash 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. Put 2 lbs. of butternut squash cubes into the slow cooker with 1 cup vegetable stock, season with salt and pepper, and cook on high for 2 hours, or until the squash is soft.
2. Use a food processor, blender, or IImmersion Blender (affiliate link)to puree the squash. (An immersion blender is by far the easiest; be careful with the hot squash if you use a food processor or blender.)
3. Heat the oil and saute the onion in a frying pan until it’s well browned. Add the minced garlic, ginger, and diced red bell pepper and cook about a minute more. (Bad blogger; forgot to take a photo of that!)
4. Then add the coconut milk, Thai Red Curry Paste, and peanut butter, and heat, stirring, just until the peanut butter and curry paste are dissolved into the coconut milk. Add the sweetener and fish sauce (affiliate link).
5. Stir the coconut milk mixture into the squash, turn the slow cooker to low, and cook about one hour.
6. Then stir in the chopped cilantro (or green onion) and lime juice and cook about 15 minutes more.
7. Serve the Slow Cooker Butternut Squash Soup hot, garnished with chopped peanuts, more chopped cilantro, and a dash of Sriracha Sauce if desired.
More ideas for Butternut Squash:

You can use My Favorite Winter Squash Recipes to see more of my butternut squash faves!

More Meatless Soups You Might Like:
Ingredients

2 lbs. peeled and cubed butternut squash

1 cup vegetable stock (see notes)

salt and fresh ground black pepper to taste

2 tsp. olive oil

1 onion, finely chopped

2 tsp. minced garlic

1 tsp. minced ginger root

1 red bell pepper, seeds removed and finely chopped

1 14 oz. can coconut milk

2 T Thai Red Curry Paste

1/2 cup natural peanut butter (without added sugar)

1 T granulated Monkfruit Sweetener

2 tsp. Fish Sauce (see notes)

2 T fresh-squeezed lime juice

1/3 cup finely chopped cilantro (see notes)

extra chopped cilantro and chopped peanuts for serving (optional)

Sriracha Rooster Sauce for serving (optional)

Instructions

Peel the butternut squash and cut into cubes if you’re starting with a whole squash. (Here’s How to Peel and Cut Up a Butternut Squash if you haven’t done it.)

Put the squash cubes and vegetable stock into the slow cooker, season squash generously with salt and fresh-ground black pepper, and cook on high for 2 hours, or until the squash is soft enough to mash easily.

When it’s soft, use a food processor, blender, or Immersion Blender (affiliate link) to puree the squash, being careful with the hot food.

Heat the oil in a large non-stick frying pan, add onion and saute until well-browned, about 8 minutes. Add the minced garlic, minced ginger, and diced red bell pepper and saute about a minute more.

Then add the coconut milk, Thai Red Curry Paste, and peanut butter and heat just until the curry paste and peanut butter is melted into the coconut milk. Add the sweetener and fish sauce (affiliate link).

Stir the coconut milk mixture into the pureed squash, turn slow cooker to low and cook for 1 hour more.

Stir in the chopped cilantro and fresh lime juice and cook about 15 minutes more.

Serve hot, garnished with more chopped cilantro and chopped peanuts if desired. If you’d like more heat, shake in a little Sriracha Sauce.

I am assuming this freezes well. (I have some in the freezer but haven’t thawed it yet.)

Notes

You need about a 5-Quart Slow Cooker (affiliate link) for this recipe, although it can be slightly smaller.

Vegetable broth from a can is fine for this recipe. For the most carb-conscious version, use a peanut butter without added sugar. I buy Adams 100% Natural Peanut Butter (affiliate link).

Use thinly-sliced green onion if you’re not a cilantro fan.

If making a Vegan version use vegan “fish sauce”, or replace with soy sauce if you’re not a fan of fish sauce.

Recipe created by Kalyn and Jake.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 282Total Fat 21gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 523mgCarbohydrates 23gFiber 6gSugar 6gProtein 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!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Slow Cooker Butternut Squash Soup recipe has 17 net carbs per serving, so it’s probably not low enough in carbs for strict low-carb eating plans, but not a huge splurge for people who are just trying to be moderate with their carb intake. Butternut squash is limited to Phase 2 or 3 for the original South Beach Diet, and if you’re making for South Beach they would recommend light coconut milk, natural peanut butter, and using an approved sweetener.

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

Historical Notes for this Recipe:
This Butternut Squash Soup made in the slow cooker was first posted in 2013. It was last updated with more information in 2025.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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February 17, 2026
White Bean Soup with Ham
This tasty White Bean Soup with Ham is a classic soup to make on the stove and make your house smell amazing! And this ham and bean soup uses a generous amount of ham and celery, so it’s probably a lot lower in net carbs than you think!

PIN White Bean Soup with Ham to try it later!

White Bean Soup with Ham is the kind of comforting soup I love to make when Utah gets one of those cold snowy days when winter is almost ending. And when it’s cold outside I love to make soup on the stove, simmering it all day and letting the smells fill my house.

Last weekend when I woke up to snow on the ground I decided it was a good day to update this favorite soup recipe with better photos! I bumped up the flavor with fresh parsley and some rosemary, and my version of soup with white beans and ham has a lot of ham and celery to make it a bit lower in carbs than other ham and bean soups!

Of course I don’t even dare hope this is the last snow for this year, but the soup did taste great on a cold spring day. I hope you try it if you’re a fan of these ingredients!

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.)

How to add flavor to ham and bean soup:

When I make bean soup I like to use either homemade ham stock or homemade chicken stock if I have some in the freezer. If not I would add a tablespoon or two of Goya Ham Flavor Concentrate (affiliate link) or Better than Bouillon Roasted Chicken Base (affiliate link) to the water. When I’m using ham with a rind, I simmer the rind in the soup for part of the cooking time and then remove it. If you’re sensitive to salt you might want to use low-sodium broth if you use the ham flavor concentrate.

Can you make White Bean Soup with Ham without fresh rosemary?

I’m not such a fan of dried rosemary in soup, because it floats to the top and makes dark flecks on the surface of the soup. But I love a pinch of ground rosemary (affiliate link) when I want some rosemary flavor but don’t have any fresh rosemary.

Is the White Bean Soup with Ham low in carbs?

Of course white beans have some carbs, but this soup has a lot of ham and celery and fewer high-carb ingredients, so the soup has only 16 net carbs per serving and 17 grams of protein.

How to Make White Bean Soup with Ham:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. Soak beans 8 hours or overnight, then drain and rinse.
2. Put soaked beans, homemade ham stock, homemade chicken stock, or water, and dried thyme into soup pot and start to simmer.
3. While soup is simmering, dice the ham. (I like small pieces for meat and vegetables in soup, but you can make them bigger if you prefer.)
4. If your ham has a rind, add it to the simmering soup.
5. Also finely dice carrots, celery, and onion.
6. Add diced ham, carrots, celery, and onions to the soup and simmer at least 30 minutes more. (Those dark pieces in the photo are the ham rind.)
7. After soup has cooked for one hour taste for seasoning, adding some ham flavor concentrate (affiliate link) or Better than Bouillon Roasted Chicken Base (affiliate link) if you want more flavor.
8. Add finely chopped fresh parsley and fresh rosemary (or ground rosemary) to the soup, along with more water if needed.
9. Continue simmering until the soup is flavorful and beans are well-softened. (This can take more than an hour if you’re using old beans that have been sitting in the pantry. If that happens, you may need to add more water a few times.)
10. When beans are soft, remove ham rinds (if using), season soup with fresh ground black pepper, and serve hot.
11. White Bean Soup with Ham freezes well and it’s great to pull out of the freezer and enjoy on a cold winter night without having to cook!
Make it a complete meal:

You could eat this ham and bean soup for a one dish meal, but if you’d like to add something more here are some things that would taste great with the soup:

Wamt more recipes with White Beans?

You can check out the index for Beans and Legumes if you want to see all my recipes using white beans!
Ingredients

2 cups dried white beans (soaked 8 hours or overnight, then drained)

2 quarts chicken broth or ham broth (see notes)

1 tsp. dried thyme

2 cups finely chopped celery

1 cup finely chopped carrots

1 cup finely chopped onion

2 cups finely chopped ham

1 envelope Goya brand ham flavor base (optional)

about 2 additional cups water

finely chopped fresh rosemary or a small amount of ground rosemary

2 T finely chopped fresh parsley (or use 1 T dried parsley)

fresh ground black pepper to taste

Instructions

Soak beans 8 hours or longer in cold water, drain and rinse well.

Put beans, 2 quarts of ham or chicken broth or stock (or water with ham or chicken base), and thyme in large soup kettle.

Simmer 30 minutes.

While soup simmers, chop veggies and ham so that pieces are about 1/4 inch square. (If you’re using ham with a rind, cut it off and add to the simmering soup.)

Add celery, carrot, onion, and ham to soup pot and simmer 30 minutes more.

Taste soup for seasoning.

Add up to 2 cups more water, ham or chicken base if needed, rosemary (or ground rosemary) and parsley to soup pot.

Simmer one hour on very low heat or until beans are nicely softened and soup is flavorful. (If you’re using old beans from the pantry the cooking time will be longer, and you may need to add more water more than once.)

When the beans are softened, remove ham rind (if using), season soup to taste with fresh ground black pepper and serve hot.

This freezes well, so you may want to make a double batch and put some into individual containers to take to work for lunch.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 187Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 35mgSodium 1582mgCarbohydrates 21gFiber 5gSugar 4gProtein 17g

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 White Bean Soup with Ham has a lot of ham and celery for only 16 net carbs per serving, which might work for some people who are limiting carbs. The soup would be a great choice for the original South Beach Diet if you use lean ham or turkey ham. If you want to make it for phase one of South Beach, leave out the carrots and remember that dried beans should be eaten in small amounts for phase one.

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

Historical Notes for this Recipe:
This white bean soup recipe with ham, vegetables, and fresh herbs was first posted in 2011. It was last updated with more information in 2025.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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February 14, 2026
Easy White Bean Soup Recipe
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!

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.

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

PREP
10 mins

COOK
40 mins

TOTAL
50 mins

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
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February 14, 2026