9 BEST Cheap & Easy Soups ANYONE Can Make | HEARTY Winter Soup and Stew Recipes | Julia Pacheco
Recipes in this Video
Lasagna soup is a comforting twist on traditional lasagna, combining the flavors of the classic dish into a hearty soup form.
Ingredients
- ●1 lb ground beef
- ●1 onion, chopped
- ●2 cloves garlic, minced
- ●1 can (28 oz) crushed tomatoes
- ●4 cups beef broth
- ●8 oz lasagna noodles, broken into pieces
- ●2 tsp Italian seasoning
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 cup ricotta cheese
- ●1 cup shredded mozzarella cheese
- ●1/4 cup grated Parmesan cheese
- ●Fresh basil for garnish
Instructions
- 1In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat.
- 2Add the chopped onion and minced garlic to the pot, cooking until the onion is translucent.
- 3Stir in the crushed tomatoes, beef broth, Italian seasoning, salt, and pepper. Bring to a boil.
- 4Add the broken lasagna noodles to the pot and reduce heat to a simmer. Cook for about 10-12 minutes, or until the noodles are tender.
- 5In a separate bowl, mix together the ricotta cheese, mozzarella cheese, and Parmesan cheese.
- 6Once the noodles are cooked, ladle the soup into bowls and add a scoop of the cheese mixture on top.
- 7Garnish with fresh basil before serving.
Equipment
Ingredients
- ●1 lb ground beef
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 can (15 oz) black beans, drained and rinsed
- ●1 can (15 oz) kidney beans, drained and rinsed
- ●1 can (15 oz) corn, drained
- ●1 can (28 oz) diced tomatoes
- ●2 cups beef broth
- ●1 packet taco seasoning
- ●1 tsp cumin
- ●1 tsp chili powder
- ●Salt and pepper to taste
- ●1 cup shredded cheese (optional)
- ●Sour cream (optional)
- ●Chopped green onions (optional)
Instructions
- 1In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat.
- 2Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes.
- 3Stir in the black beans, kidney beans, corn, diced tomatoes, and beef broth.
- 4Add the taco seasoning, cumin, chili powder, salt, and pepper. Stir well to combine.
- 5Bring the mixture to a boil, then reduce heat and let it simmer for 20-30 minutes, stirring occasionally.
- 6Taste and adjust seasoning if necessary.
- 7Serve hot, topped with shredded cheese, sour cream, and chopped green onions if desired.
Equipment
Creamy potato soup is a comforting dish often enjoyed in colder months. It is a staple in many American households, known for its simplicity and heartiness. Variations exist across regions, with some adding cheese or herbs for extra flavor. This dish is perfect for using up leftover potatoes and can be easily customized with additional ingredients like bacon or vegetables.
Ingredients
- ●potatoes
- ●onion
- ●garlic
- ●vegetable broth
- ●cream
- ●butter
- ●salt
- ●pepper
Instructions
- 1Peel and dice the potatoes.
- 2Chop the onion and mince the garlic.
- 3In a pot, melt butter over medium heat and sauté the onion and garlic until translucent.
- 4Add the diced potatoes and vegetable broth to the pot.
- 5Bring to a boil, then reduce heat and simmer until potatoes are tender.
- 6Use an immersion blender to puree the soup until smooth.
- 7Stir in cream, salt, and pepper; heat through before serving.
Ingredient Alternatives
cream
Healthier: coconut milk
Cheaper: milk
Coconut milk is lower in calories and adds a unique flavor, while milk is more budget-friendly.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier with good fats, while margarine is often cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb boneless, skinless chicken breasts
- ●8 oz pasta (any shape)
- ●4 cups chicken broth
- ●1 cup heavy cream
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●2 carrots, diced
- ●2 celery stalks, diced
- ●1 tsp dried thyme
- ●1 tsp dried basil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp olive oil
- ●1/4 cup fresh parsley, chopped
Instructions
- 1In a large pot, heat olive oil over medium heat.
- 2Add diced onion, carrots, and celery. Sauté for about 5 minutes until softened.
- 3Stir in minced garlic, thyme, basil, salt, and pepper. Cook for another minute until fragrant.
- 4Add the chicken breasts to the pot and pour in the chicken broth. Bring to a boil.
- 5Reduce heat and let it simmer for 15-20 minutes, or until the chicken is cooked through.
- 6Remove the chicken from the pot and shred it using two forks.
- 7Return the shredded chicken to the pot and add the pasta. Cook according to package instructions until al dente.
- 8Stir in the heavy cream and let it heat through for about 5 minutes.
- 9Taste and adjust seasoning if necessary.
- 10Serve hot, garnished with fresh parsley.
Equipment
Ingredients
- ●1 lb ham, diced
- ●4 medium potatoes, peeled and cubed
- ●1 onion, chopped
- ●2 carrots, sliced
- ●2 celery stalks, chopped
- ●4 cups low-sodium chicken broth
- ●1 cup milk
- ●1 tsp garlic powder
- ●1 tsp dried thyme
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●2 tbsp olive oil
- ●2 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1In a large pot, heat olive oil over medium heat.
- 2Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
- 3Stir in the diced ham and cook for another 3-4 minutes until heated through.
- 4Add the cubed potatoes, chicken broth, garlic powder, thyme, salt, and pepper. Bring to a boil.
- 5Reduce heat to low and let it simmer for about 20-25 minutes, or until the potatoes are tender.
- 6Stir in the milk and heat through, but do not boil.
- 7Taste and adjust seasoning if necessary.
- 8Serve hot, garnished with fresh parsley.
Equipment
Chicken noodle soup is a classic comfort food in American cuisine, often associated with home cooking and family gatherings. It is commonly prepared during cold weather or when someone is feeling unwell, embodying the idea of nurturing and warmth. The dish has variations across cultures, but its essence remains a soothing, hearty meal.
Ingredients
- ●chicken
- ●noodles
- ●carrots
- ●celery
- ●onion
- ●garlic
- ●broth
- ●herbs
- ●pepper
- ●salt
Instructions
- 1In a large pot, heat some oil over medium heat.
- 2Add chopped onions, carrots, and celery; sauté until softened.
- 3Stir in minced garlic and cook for another minute.
- 4Add chicken and broth; bring to a boil.
- 5Reduce heat and simmer until chicken is cooked through.
- 6Remove chicken, shred it, and return to the pot.
- 7Add noodles and cook until tender.
- 8Season with herbs, salt, and pepper to taste.
- 9Serve hot.
Ingredient Alternatives
chicken
Healthier: turkey
Cheaper: chicken thighs
Turkey is leaner; chicken thighs are more affordable.
noodles
Healthier: whole grain noodles
Cheaper: egg noodles
Whole grain noodles offer more fiber; egg noodles are often cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb Italian sausage, casings removed
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●2 carrots, diced
- ●2 celery stalks, diced
- ●1 can (14.5 oz) diced tomatoes
- ●4 cups chicken broth
- ●1 tsp dried oregano
- ●1 tsp dried basil
- ●1/2 tsp red pepper flakes
- ●Salt and pepper to taste
- ●2 cups kale, chopped
- ●1 cup small pasta (like ditalini or orzo)
- ●1/4 cup grated Parmesan cheese (optional)
Instructions
- 1In a large pot, heat a little oil over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon as it cooks.
- 2Add the diced onion, garlic, carrots, and celery to the pot. Sauté for about 5-7 minutes until the vegetables are softened.
- 3Stir in the diced tomatoes, chicken broth, oregano, basil, red pepper flakes, salt, and pepper. Bring to a boil.
- 4Reduce the heat and let the soup simmer for about 15 minutes to allow the flavors to meld.
- 5Add the chopped kale and pasta to the pot. Cook for an additional 10-12 minutes, or until the pasta is al dente.
- 6Taste and adjust seasoning if necessary.
- 7Serve hot, garnished with grated Parmesan cheese if desired.
Equipment
Tomato basil soup is a classic Italian dish that showcases the vibrant flavors of ripe tomatoes and fresh basil. It is often enjoyed as a comforting meal or appetizer, especially during cooler months. The simplicity of the ingredients allows for a rich, flavorful soup that can be easily adapted to suit various dietary preferences.
Ingredients
- ●tomatoes
- ●basil
- ●onion
- ●garlic
- ●olive oil
- ●vegetable broth
- ●salt
- ●pepper
Instructions
- 1Heat olive oil in a pot over medium heat.
- 2Add chopped onions and sauté until translucent.
- 3Stir in minced garlic and cook for another minute.
- 4Add chopped tomatoes and vegetable broth to the pot.
- 5Season with salt and pepper, then bring to a simmer.
- 6Cook for 20 minutes until tomatoes are soft.
- 7Add fresh basil leaves and blend the soup until smooth.
- 8Taste and adjust seasoning if necessary.
- 9Serve hot with a drizzle of olive oil.
Ingredient Alternatives
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil is healthier, while canola oil is more budget-friendly.
vegetable broth
Healthier: homemade vegetable broth
Cheaper: water
Homemade broth is healthier, while water is a cost-effective substitute.
Techniques
Equipment
Also Known As
Beef Barley Soup has roots in traditional American cooking, often made to warm up during cold winters. This hearty dish combines tender beef with nutritious barley and vegetables, making it a comforting meal. While it is a staple in many households, variations exist across cultures, with some adding different spices or vegetables to suit local tastes.
Ingredients
- ●beef chuck
- ●barley
- ●carrots
- ●celery
- ●onion
- ●garlic
- ●beef broth
- ●bay leaves
- ●thyme
- ●salt
- ●black pepper
- ●olive oil
- ●parsley
- ●tomatoes
- ●peas
- ●red wine
Instructions
- 1Heat olive oil in a large pot over medium heat until shimmering.
- 2Add diced beef chuck and brown on all sides, about 5-7 minutes.
- 3Remove beef and set aside; add chopped onion, carrots, and celery to the pot.
- 4Sauté vegetables until softened, about 4-5 minutes.
- 5Stir in minced garlic and cook until fragrant, about 1 minute.
- 6Return beef to the pot; add barley, diced tomatoes, and beef broth.
- 7Add bay leaves, thyme, salt, and black pepper; bring to a boil.
- 8Reduce heat to low and cover; simmer for 1.5 to 2 hours until beef is tender.
- 9Add peas and cook for an additional 10-15 minutes.
- 10Remove bay leaves before serving; garnish with chopped parsley.
Ingredient Alternatives
beef chuck
Healthier: lean beef
Cheaper: ground beef
Ground beef is often less expensive and cooks faster.
barley
Healthier: quinoa
Cheaper: rice
Rice is a more affordable grain that can substitute well.
red wine
Healthier: beef broth
Cheaper: grape juice
Grape juice can add sweetness without alcohol.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup long-grain white rice
- ●1 tablespoon olive oil
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 bell pepper, chopped
- ●1 can (14.5 oz) diced tomatoes
- ●4 cups vegetable broth
- ●1 teaspoon ground cumin
- ●1 teaspoon chili powder
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1 cup corn kernels (fresh or frozen)
- ●1/4 cup fresh cilantro, chopped
- ●Juice of 1 lime
Instructions
- 1In a large pot, heat the olive oil over medium heat.
- 2Add the chopped onion and bell pepper, sauté until softened, about 5 minutes.
- 3Stir in the minced garlic and cook for an additional minute until fragrant.
- 4Add the rice to the pot and stir to coat with the oil and vegetables.
- 5Pour in the diced tomatoes (with juice) and vegetable broth.
- 6Add the cumin, chili powder, salt, and black pepper. Stir well to combine.
- 7Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- 8Simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
- 9Stir in the corn and cook for an additional 5 minutes.
- 10Remove from heat and stir in the chopped cilantro and lime juice before serving.
Equipment
Lentil soup is a staple in Italian cuisine, often enjoyed during colder months. It is a hearty dish that reflects the agricultural traditions of Italy, where lentils are cultivated. This soup is not only nutritious but also symbolizes prosperity and good luck, especially when served on New Year's Day. Variations exist across regions, showcasing local ingredients and flavors.
Ingredients
- ●lentils
- ●carrots
- ●celery
- ●onion
- ●garlic
- ●vegetable broth
- ●olive oil
- ●bay leaves
- ●salt
- ●pepper
Instructions
- 1Rinse the lentils under cold water and set aside.
- 2In a large pot, heat olive oil over medium heat.
- 3Add chopped onion, carrots, and celery; sauté until softened.
- 4Stir in minced garlic and cook for another minute.
- 5Add the lentils, vegetable broth, bay leaves, salt, and pepper.
- 6Bring to a boil, then reduce heat and simmer until lentils are tender.
- 7Remove bay leaves before serving.
Ingredient Alternatives
lentils
Healthier: green lentils
Cheaper: split peas
Split peas are often less expensive and cook faster.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is a budget-friendly alternative.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb chicken thighs, boneless and skinless
- ●4 medium potatoes, diced
- ●2 cups chicken broth
- ●1 medium onion, chopped
- ●3 cloves garlic, minced
- ●1 cup carrots, sliced
- ●1 cup green beans, trimmed and cut
- ●1 tsp dried thyme
- ●1 tsp dried rosemary
- ●1/2 tsp red pepper flakes
- ●Salt and pepper to taste
- ●2 tbsp olive oil
- ●Fresh parsley for garnish
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add the chopped onion and minced garlic, sauté until the onion is translucent.
- 3Season the chicken thighs with salt, pepper, thyme, and rosemary, then add to the pot. Brown the chicken on all sides.
- 4Add the diced potatoes, sliced carrots, and green beans to the pot.
- 5Pour in the chicken broth and bring to a boil.
- 6Reduce heat to low, cover, and let simmer for about 30 minutes, or until the chicken is cooked through and the vegetables are tender.
- 7Stir in the red pepper flakes and adjust seasoning if necessary.
- 8Remove from heat and let sit for a few minutes before serving.
- 9Garnish with fresh parsley before serving.
Equipment
Minestrone soup is a traditional Italian dish that varies by region and season, often made with whatever vegetables are available. It reflects the Italian philosophy of using fresh, local ingredients. This hearty soup is popular in many households and is often served as a main course, especially during colder months.
Ingredients
- ●vegetable broth
- ●canned tomatoes
- ●carrots
- ●celery
- ●onions
- ●garlic
- ●zucchini
- ●green beans
- ●pasta
- ●spinach
- ●olive oil
- ●herbs
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add chopped onions, carrots, and celery; sauté until softened.
- 3Stir in minced garlic and cook for another minute.
- 4Add canned tomatoes and vegetable broth; bring to a boil.
- 5Add chopped zucchini and green beans; simmer until tender.
- 6Stir in pasta and cook until al dente.
- 7Add spinach and herbs; cook until spinach wilts.
- 8Season with salt and pepper to taste.
- 9Serve hot, garnished with additional herbs if desired.
Ingredient Alternatives
pasta
Healthier: whole grain pasta
Cheaper: rice
Whole grain pasta is more nutritious, while rice is often cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb boneless, skinless chicken breasts
- ●1 tbsp olive oil
- ●1 medium onion, diced
- ●3 cloves garlic, minced
- ●4 cups chicken broth
- ●1 can (14.5 oz) diced tomatoes
- ●1 tsp Italian seasoning
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●8 oz lasagna noodles, broken into pieces
- ●1 cup ricotta cheese
- ●1 cup shredded mozzarella cheese
- ●1/2 cup grated Parmesan cheese
- ●2 cups fresh spinach
Instructions
- 1In a large pot, heat olive oil over medium heat.
- 2Add diced onion and cook until translucent, about 5 minutes.
- 3Stir in minced garlic and cook for an additional minute until fragrant.
- 4Add the chicken breasts to the pot and pour in the chicken broth and diced tomatoes.
- 5Season with Italian seasoning, salt, and black pepper. Bring to a boil.
- 6Reduce heat and let simmer for 15 minutes, or until the chicken is cooked through.
- 7Remove the chicken from the pot and shred it using two forks.
- 8Return the shredded chicken to the pot and add the broken lasagna noodles.
- 9Simmer for another 10-12 minutes, or until the noodles are tender.
- 10Stir in the ricotta cheese, mozzarella cheese, and fresh spinach until the cheese is melted and the spinach is wilted.
- 11Serve hot, garnished with grated Parmesan cheese.
Equipment
Ingredients
- ●2 lbs beef chuck, cut into 1-inch cubes
- ●1/4 cup all-purpose flour
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●2 tbsp olive oil
- ●1 medium onion, chopped
- ●3 cloves garlic, minced
- ●4 cups beef broth
- ●2 cups carrots, sliced
- ●2 cups potatoes, diced
- ●1 cup celery, sliced
- ●2 tsp dried thyme
- ●1 bay leaf
- ●1 tbsp Worcestershire sauce
- ●1 cup red wine (optional)
Instructions
- 1In a large bowl, toss the beef cubes with flour, salt, and pepper until well coated.
- 2In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef in batches and brown on all sides. Remove and set aside.
- 3In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.
- 4Pour in the red wine (if using) and scrape the bottom of the pot to deglaze. Let it simmer for 2-3 minutes.
- 5Return the beef to the pot and add the beef broth, carrots, potatoes, celery, thyme, bay leaf, and Worcestershire sauce. Stir to combine.
- 6Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the beef is tender.
- 7Check occasionally and stir to prevent sticking. If the stew is too thick, add more broth or water.
- 8Once done, remove the bay leaf and adjust seasoning with salt and pepper to taste.
- 9Serve hot with crusty bread or over rice.
Equipment
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