The ONLY 5 Soup Recipes You'll Ever Need! Warm Up With These Soups
Recipes in this Video
Crockpot Ham and Potato Chowder is a comforting dish that hails from American kitchens, particularly popular in the Midwest. It embodies the spirit of home cooking, utilizing leftover ham and simple ingredients to create a hearty meal. This chowder is often enjoyed during colder months and is a staple at potluck gatherings, where it warms both body and spirit. Variations abound, with some adding different vegetables or spices, making it a flexible recipe that adapts to seasonal produce.
Ingredients
- ●ham
- ●potatoes
- ●onion
- ●celery
- ●carrots
- ●garlic
- ●chicken broth
- ●heavy cream
- ●corn
- ●cheddar cheese
- ●black pepper
- ●salt
- ●parsley
Instructions
- 1Dice the ham into bite-sized pieces.
- 2Peel and chop the potatoes into cubes.
- 3Chop the onion, celery, and carrots finely.
- 4Mince the garlic cloves.
- 5Add the ham, potatoes, onion, celery, carrots, and garlic to the slow cooker.
- 6Pour in the chicken broth until ingredients are just covered.
- 7Season with salt and black pepper to taste.
- 8Cover and cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
- 9Stir in the corn and heavy cream during the last 30 minutes of cooking.
- 10Add shredded cheddar cheese and stir until melted and combined.
- 11Taste and adjust seasoning if necessary.
- 12Garnish with chopped parsley before serving.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
Techniques
Equipment
Also Known As
Shepherd's Pie Soup is a comforting twist on the traditional British Shepherd's Pie, which originated from the need to use leftover meat and vegetables. This hearty soup embodies the essence of the classic dish, combining ground meat with vegetables and topped with mashed potatoes. In modern times, it has been adapted into various forms, including this soup version, making it easier to prepare and enjoy.
Ingredients
- ●ground lamb
- ●onion
- ●carrots
- ●celery
- ●garlic
- ●beef broth
- ●potatoes
- ●frozen peas
- ●Worcestershire sauce
- ●thyme
- ●rosemary
- ●salt
- ●black pepper
- ●olive oil
- ●butter
Instructions
- 1Heat olive oil in a large pot over medium heat until shimmering.
- 2Add chopped onion, carrots, and celery; sauté until softened, about 5-7 minutes.
- 3Stir in minced garlic and cook until fragrant, about 1 minute.
- 4Add ground lamb and cook until browned, breaking it up with a spoon, about 5-6 minutes.
- 5Pour in beef broth and bring to a simmer.
- 6Add diced potatoes, Worcestershire sauce, thyme, and rosemary; season with salt and black pepper.
- 7Simmer until potatoes are tender, about 15-20 minutes.
- 8Stir in frozen peas and cook until heated through, about 3-5 minutes.
- 9Adjust seasoning to taste with salt and pepper.
- 10Serve hot, garnished with fresh herbs if desired.
Ingredient Alternatives
ground lamb
Healthier: ground turkey
Cheaper: ground beef
Ground turkey is leaner and lower in fat.
beef broth
Healthier: vegetable broth
Cheaper: chicken broth
Vegetable broth is lower in calories.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier and provides good fats.
frozen peas
Healthier: fresh peas
Cheaper: canned peas
Canned peas are often less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb ground beef
- ●1/2 lb ground pork
- ●1/2 cup breadcrumbs
- ●1/4 cup grated Parmesan cheese
- ●1/4 cup chopped fresh parsley
- ●1 egg
- ●2 cloves garlic, minced
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp Italian seasoning
- ●6 cups beef broth
- ●1 can (14.5 oz) diced tomatoes
- ●1 cup carrots, diced
- ●1 cup celery, diced
- ●1 cup onion, diced
- ●1 cup green beans, chopped
- ●1/2 cup small pasta (like ditalini)
- ●1/4 cup fresh basil, chopped (for garnish)
Instructions
- 1In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, egg, garlic, salt, pepper, and Italian seasoning. Mix until well combined.
- 2Form the mixture into small meatballs, about 1 inch in diameter.
- 3Place the meatballs in the bottom of the crockpot.
- 4Add the beef broth, diced tomatoes, carrots, celery, onion, and green beans to the crockpot.
- 5Stir gently to combine the ingredients without breaking the meatballs.
- 6Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- 7About 30 minutes before serving, add the small pasta to the soup and stir.
- 8Once the pasta is cooked, taste and adjust seasoning if necessary.
- 9Serve hot, garnished with fresh basil.
Equipment
Ingredients
- ●1 cup dried lentils
- ●1 medium onion, chopped
- ●2 carrots, diced
- ●2 celery stalks, diced
- ●3 cloves garlic, minced
- ●6 cups vegetable broth
- ●1 can (14.5 oz) diced tomatoes
- ●2 tsp ground cumin
- ●1 tsp smoked paprika
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●2 tbsp olive oil
- ●1 bay leaf
- ●1 tbsp lemon juice
- ●Fresh parsley for garnish
Instructions
- 1Rinse the lentils under cold water and set aside.
- 2In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- 3Add the minced garlic and cook for an additional minute until fragrant.
- 4Stir in the rinsed lentils, vegetable broth, diced tomatoes, cumin, smoked paprika, black pepper, salt, and bay leaf.
- 5Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 30-40 minutes, or until the lentils are tender.
- 6Remove the bay leaf and stir in the lemon juice.
- 7Taste and adjust seasoning if necessary.
- 8Serve hot, garnished with fresh parsley.
Equipment
Ingredients
- ●1 lb ground beef
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●4 cups beef broth
- ●2 cups elbow macaroni
- ●1 can (14.5 oz) diced tomatoes
- ●1 cup shredded cheddar cheese
- ●1 cup milk
- ●1 tsp Worcestershire sauce
- ●1 tsp Italian seasoning
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp cayenne pepper (optional)
- ●2 tbsp olive oil
Instructions
- 1In a large pot, heat olive oil over medium heat.
- 2Add the diced onion and minced garlic, sauté until the onion is translucent.
- 3Add the ground beef to the pot, cooking until browned. Drain excess fat if necessary.
- 4Stir in the diced tomatoes, beef broth, Worcestershire sauce, Italian seasoning, salt, and black pepper.
- 5Bring the mixture to a boil, then add the elbow macaroni.
- 6Reduce heat to a simmer and cook for about 8-10 minutes, or until the macaroni is tender.
- 7Stir in the milk and shredded cheddar cheese until melted and creamy.
- 8If desired, add cayenne pepper for extra heat.
- 9Taste and adjust seasoning if necessary.
- 10Serve hot, garnished with additional cheese if desired.
Equipment
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