“Wow! I never leave comments on recipes…but this soup is AMAZING so I wanted to be sure to let you know how much I enjoyed it!! I will totally be making this again. Thank you for the recipe!”

Mollie

Easy Recipe for Thai Curry Vegetable Soup

Thai red curry paste brings all the magic to this Thai curry vegetable soup recipe. It’s a delicious blend of red peppers, chiles, garlic, ginger, and spices that builds a rich, bold base with hardly any effort. I start by sautéing it with fresh garlic and ginger, then let the sweet potatoes and bok choy soak up all that flavor while they simmer. Coconut milk adds creaminess and rice noodles help make it a full meal. Garnishes are optional but highly encouraged…I never skip the lime. One bowl in, and you’ll be planning your next batch.

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Thai Red Curry Vegetable Soup

This Thai Curry Vegetable Soup is packed with vegetables, spicy Thai flavor, and creamy coconut milk. Ready in about 30 minutes!

Step-by-step photos can be seen below the recipe card.

Course Soup

Cuisine Asian

Total Cost $6.10 recipe / $1.53 serving

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 (about 2 cups each)

Calories 306kcal

Author Beth Moncel

Equipment

• Large Pot

Ingredients

• 2 Tbsp neutral cooking oil $0.17 *
• 2 cloves garlic minced (1 Tbsp) $0.12
• 1 Tbsp fresh ginger peeled and grated, $0.05
• 3 Tbsp Thai red curry paste $1.49 **
• 1 small sweet potato peeled and 1-inch cubed (about 1 lb.) $0.91
• 2 baby bok choy chopped into 1-inch strips (a little less than 1 lb.) $1.56
• 4 cups vegetable or chicken broth 32 oz. $0.47
• 3.5 oz. uncooked rice vermicelli noodles $0.36 ***
• 1 13oz. can full fat coconut milk $2.98
• 1/2 Tbsp fish sauce $0.16 ****
• 1/2 Tbsp brown sugar $0.03

GARNISHES (optional)

• 1/2 red onion thinly sliced (about 1/2 cup) $0.32
• 1 lime $0.25
• 1 handful fresh cilantro chopped, $0.28
• Sriracha to taste, $0.15

Instructions

• Prepare the vegetables for the soup and garnishes first, if you haven't already. Mince the garlic and grate the ginger using a small-holed cheese grater. Peel and dice the sweet potato into one-inch cubes. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends. Thinly slice the red onion and roughly chop the cilantro.
• Add the cooking oil to a large soup pot along with the minced garlic, grated ginger, and Thai red curry paste. Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes.
• Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender.
• While the soup is simmering, bring a small pot of water to a boil for the vermicelli. Once boiling, add the vermicelli and boil for 2-3 minutes, or just until tender. Drain the rice noodles in a colander and set aside.
• Once the sweet potatoes are tender, add the coconut milk, fish sauce, and brown sugar to the soup. Stir, taste, and adjust the fish sauce or brown sugar if needed. Finally, add the bok choy greens and let them wilt in the hot soup.
• To serve, divide the rice vermicelli among four bowls. Ladle the soup and vegetables over the noodles, then top with red onion, cilantro, a wedge or two of lime, and a drizzle of sriracha.

See how we calculate recipe costs here.

Video

Notes

*Use any neutral (low flavor) cooking oil, like vegetable, corn, canola, sunflower, grapeseed, or peanut.

**The spiciness of this soup depends on the brand of Thai red curry paste used. You can also use Thai green curry paste (just note that green Thai curry paste can be quite a bit spicier). Make sure to use Thai curry paste not the curry powder that is used to make Indian cuisine. 

***You can skip the noodles all together if you want, or use a brick of cheap-o ramen if that’s what you have. It’s still going to taste amazing.

****Fish sauce adds a subtle umami flavor and a bit of saltiness. If you can’t get fish sauce or want this dish to be vegetarian, you can leave it out. Also, if you skip the fish sauce, you can probably also skip the brown sugar.

Nutrition

Serving: 1Serving | Calories: 306kcal | Carbohydrates: 52g | Protein: 5g | Fat: 9g | Sodium: 1198mg | Fiber: 6g

How to Make Thai Curry Vegetable Soup Step-by-Step Photos

Prep the vegetables: Gather all of your ingredients. Peel and dice the sweet potato, thinly slice the red onion, cut the limes into wedges, and cut each bok choy into strips. Try to keep the stalk end and the leafy green ends separate, as you’ll add them to your soup at different times. You’ll also want to mince two cloves of garlic and grate about 1 Tbsp fresh ginger.

Sauté the aromatics: Add 2 Tbsp of a neutral cooking oil (like canola, vegetable, peanut, sunflower, grapeseed), 2 cloves minced garlic, 1 Tbsp grated ginger, and 3 Tbsp of the Thai red curry paste to a large pot.

Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes.

Add the hard vegetables: Add 1 diced sweet potato and stalks of 2 baby bok choy so they can simmer in the soup and soften. Add 4 cups of vegetable or chicken broth, place a lid on top, turn the heat up to medium-high, and bring to a boil. Once it reaches a boil, reduce the heat to low and simmer for 5-7 minutes or until the sweet potato is soft.

Cook the rice vermicelli: I like to cook the noodles separately as they cook super fast, and I don’t want them to overcook the soup. They only take about 2-3 minutes to soften in boiling water, then drain the noodles in a colander and set aside. I use 3.5 oz. of uncooked rice vermicelli.

Finish the soup: Back to the soup pot. Once the sweet potato cubes are soft, add a 13oz. can of coconut milk, 1/2 Tbsp fish sauce, and 1/2 Tbsp brown sugar.

After adding the fish sauce and brown sugar, give the broth a taste and adjust the flavors if needed. Finally, add the leafy green ends of the bok choy and let them wilt in the hot soup (the pot should still be over low heat).

Serve: Place some of the rice vermicelli in the bottom of a bowl and ladle the soup and vegetables over the noodles. Now, add your garnishes (if using): thinly sliced red onion, lime wedges, chopped cilantro, and a drizzle of sriracha. Serve, and enjoy!

What Else Can I Add?

Storage & Reheating

I store this homemade Thai curry vegetable soup (without the noodles) in an airtight container in the fridge for 3-4 days. When I’m ready to eat, I just cook a quick batch of vermicelli noodles and add them to my bowl before serving. But if you’re short on time, like reheating lunch at work, it’s totally fine to skip the noodles and enjoy the soup as-is. This soup also freezes well (again, without the noodles) for up to 3 months. Just reheat it on the stovetop or in the microwave until hot, and you’re good to go.

More Delicious Asian-Inspired Recipes

Garlic Noodles

$2.34 recipe / $0.59 serving

Easy Orange Chicken

$7.88 recipe / $1.97 serving

Easy Sesame Chicken

$6.78 recipe / $1.70 serving

Fresh Kimchi Spring Rolls

$15.26 recipe / $1.90 serving

The post Thai Curry Vegetable Soup appeared first on Budget Bytes.

Easy Recipe for Borscht

My recipe here is based on the Ukrainian red borscht, which is typically made with fresh beets, but I wanted to keep this version extra affordable by using canned beets. I was worried I was making a grave mistake when I put the fresh beets back and grabbed cans instead, but let me tell you, this recipe absolutely hit the spot! My tummy was just as happy and my wallet was even happier with the easy canned beets version of this delicious borscht soup.

I would like to give a special shout-out to one of our talented photographers, Dan Chuma, and his mother, who helped me fine-tune this recipe so it was as authentic as could be within my budget restrictions! Dan’s family is 100% Ukrainian (and his Dad is plant-based!), so I was excited to lean on Dan when it came to developing this budget-friendly Ukrainian (vegan!) borscht for you guys. If you’re dairy-free, just skip the sour cream—it’s delicious without it!

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Borscht Recipe

This easy Ukrainian Borscht recipe is made with canned beets, plenty of veggies, fresh herbs, and vinegar to create a tangy, earthy, and delicious soup!

Course Main Course

Cuisine Ukrainian

Total Cost $8.33 recipe / $1.04 serving

Prep Time 15 minutes minutes

Cook Time 41 minutes minutes

Total Time 56 minutes minutes

Servings 8 servings (2 cups each)

Calories 232kcal

Author Jess Rice

Equipment

• Large Pot
• Mandolin Slicer or Knife

Ingredients

• 1 ½ cups carrots, diced (4 carrots) $0.40
• 1 ½ cups diced onion (1 onion) $0.78
• 1 ½ cups celery, diced (3 stalks) $0.33
• 4 cloves garlic, minced $0.12
• 1 Tbsp olive oil $0.19
• 1 tsp salt, divided $0.01
• ½ cabbage, thinly sliced (5 cups) $1.66
• 8 cups vegetable broth* $0.72
• 1 bay leaf $0.12
• 1 ½ cups beet juice (from the canned beets) $0.00
• 1 tsp white vinegar $0.02
• 4 Yukon gold potatoes, peeled and diced (1 lb) $0.99
• 2 x 15 oz cans sliced beets, juice reserved $1.56
• 1 x 15.5 oz can cannellini beans, drained and rinsed $0.86
• 2 Tbsp minced parsley $0.05
• 2 Tbsp dried or fresh dill $0.42
• ½ tsp freshly cracked black pepper $0.10

Instructions

• Gather ingredients. Drain and rinse cannellini beans, dice celery, onion, carrots, and potatoes. Mince garlic, parsley, and dill.
• Strain the canned beets and reserve all juices! You can dice the beets or cut them into little juliennes (matchsticks) like I opted for.
• Sauté carrots, onions, celery, and garlic in large pot with olive oil and 1/2 tsp salt until tender, about 6-8 minutes on medium heat.
• Meanwhile, using a mandolin or a knife, shave cabbage into thin strips.
• Once vegetables have softened, add cabbage, vegetable broth, bay leaf, and juice from the canned beets to the large pot. Cover and simmer on medium low heat for 15 minutes.
• Then, add white vinegar, diced potatoes, chopped canned beets, drained and rinsed cannellini beans, and bring everything up to a boil. Then, reduce heat to medium low and cook for 20 min, covered, until potatoes are tender.
• Stir in minced parsley and minced dill.
• Serve hot with a dollop of sour cream, extra herbs (both optional), and an extra pinch of salt and pepper, if needed.

See how we calculate recipe costs here.

Notes

*We like to use Better Than Bouillon to keep broth costs low.

Nutrition

Serving: 1serving | Calories: 232kcal | Carbohydrates: 43g | Protein: 8g | Fat: 2g | Sodium: 1501mg | Fiber: 8g

how to make Borscht step-by-step photos

Gather all of your ingredients.

Strain the canned beets: Be sure to reserve all the juices from two 15 oz cans of sliced beets when straining them! The juice will be added to the soup later on. Now dice or julienne (cut into matchsticks) your sliced beets.

Sauté the mirepoix: Add 1 ½ cups diced carrots, 1 ½ cups diced onion, and 1 ½ cups diced celery (known as a mirepoix) to a large pot along with 4 cloves minced garlic, 1 Tbsp olive oil, and ½ tsp salt. Sauté the veggies and garlic for about 6-8 minutes, until tender, over medium heat.

Prep the cabbage: While you wait for the vegetables to sauté, use a knife or a mandolin slicer to shave ½ a cabbage into thin slices. You need about 5 cups of shaved cabbage in total.

Assemble the soup: When the carrots, onion, and celery are softened, add in the shaved cabbage, 8 cups vegetable broth, 1 bay leaf, and 1 ½ cups juice from your canned beets.

Cook: Cover with a lid and simmer on medium-low for 15 minutes.

Now add in 1 tsp white vinegar, 4 peeled and diced potatoes, chopped canned beets, and one 15.5 oz can of drained and rinsed cannellini beans. Bring everything up to a boil, then reduce the heat back down to medium-low. Cook for 20 minutes while covered or until the potatoes are tender.

Add 2 Tbsp fresh minced parsley and 2 Tbsp minced dill. Stir to combine into the soup.

Serve: Season with the remaining salt and ½ tsp black pepper, if desired. Serve in bowls topped with sour cream and extra fresh herbs (optional). Enjoy!

Serving Suggestions

I kept my vegetarian beet borscht pretty traditional and topped it with sour cream, extra parsley, and fresh dill. A side of bread would also be perfect for soaking up every last bit of the tangy, flavorful broth. I’d go for rye bread or sourdough (made with my sourdough starter, of course!), but any hearty bread you have on hand will do the trick.

Storage & Reheating

Let your leftovers cool before storing them in airtight containers in the fridge. This borscht recipe will stay good for about 3-4 days. You can enjoy this soup cool straight from the fridge if you like or reheat it in the microwave or on the stovetop. You can also freeze this one for about 2–3 months, but just note that potatoes can get a bit grainy after thawing. Let it thaw completely in the fridge before reheating.

More Easy Soup Recipes

Fish Soup Recipe (Budget-Friendly)

$11.33 recipe / $1.41 serving

Cabbage Soup

$8.65 recipe / $1.44 serving

Stone Soup

$8.93 recipe / $0.63 serving

Potato Corn Chowder

$5.46 recipe / $0.68 serving

The post Borscht appeared first on Budget Bytes.

“Delicious authentic taste!! Thank you for this simple and yummy recipe. It was a hit.”

Mavy

Easy Recipe for Sopa de Fideo

Sopa de Fideo, or Mexican Noodle Soup, is a simple and comforting tomato-based noodle soup. This incredibly easy soup is full of flavor and, of course, inexpensive (hello, budget-friendly). What makes it special is the toasted vermicelli noodles that add a little extra depth of flavor compared to your everyday noodle soup. There are a million ways to make Sopa de Fideo, so as with just about everything I post on Budget Bytes, I’ve tweaked this classic recipe to fit my needs and palate by adding a little cumin, lime juice, and fresh cilantro (because I LOVE lime in soup!) Seriously, you need to try this one.

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Sopa de Fideo

Sopa de Fideo is an incredibly simple yet flavorful soup made with a tomato based broth, toasted vermicelli noodles, fresh lime, and cilantro.

Course Soup

Cuisine Mexican

Total Cost $6.82 recipe / $1.14 serving

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 1.5 cups each

Calories 161.9kcal

Author Beth Moncel

Equipment

• Large Pot
• Small Blender

Ingredients

• 2 Tbsp vegetable oil $0.17
• 8 oz vermicelli noodles uncooked, $2.87
• 1 medium onion small dice (about 1 cup, 150g), $0.76
• 2 cloves garlic minced (about 1 Tbsp), $0.12
• 1 tsp cumin $0.09
• 28 oz can whole peeled tomatoes $1.48
• 6 cups chicken broth (48 oz)*, $0.71
• 1 medium jalapeño whole (optional), $0.16
• 1 large lime juiced (about 2 Tbsp of juice), $0.25
• 1/4 bunch fresh cilantro optional, $0.21

Instructions

• Add the vegetable oil to a large soup pot. Break the vermicelli noodles into one to two inch sections and then add them to the pot. Cook the dry noodles in the oil over medium-low heat while constantly stirring for 3-5 minutes, or until the noodles have turned golden brown and are slightly blistered. You may need to brown the noodles in batches.
• Add the diced onion, minced garlic, and cumin to the pot with the noodles and continue to cook and stir for a few minutes more, or until the onions have softened.
• Add a little of the juice from the can of tomatoes to the pot to stop the browning of the noodles. Use a blender or immersion blender to purée the canned tomatoes along with their remaining juices. Add the puréed tomatoes to the pot with the noodles, along with the six cups of chicken broth.
• If using a jalapeño pepper, add it to the pot whole (this gives a slight jalapeño flavor without too much heat). Place a lid on the pot, turn the heat up to medium high, and allow it to come to a boil. Let the pot simmer for about 15 minutes, or until the noodles are soft. If the noodles absorb too much liquid, feel free to add more tomato sauce or broth if desired.
• Add lime juice and roughly chopped cilantro leaves to the finished soup just before serving. Feel free to slice the jalapeño and use it as a garnish when serving.

See how we calculate recipe costs here.

Notes

*I use Better Than Bouillon soup base to make my broth because it’s less expensive than canned broth, and I can mix up any amount that I need. The little jar just sits in my fridge, ready for whenever I need broth. (1 tsp chicken base + 1 cup water = 1 cup broth).

Nutrition

Serving: 1.5cups | Calories: 161.9kcal | Carbohydrates: 38.35g | Protein: 5.2g | Fat: 9.1g | Sodium: 1023.55mg | Fiber: 4.48g

How to Make Sopa de Fideo Step-by-Step Photos

Gather all of your ingredients.

Toast the noodles: Add two tablespoons of vegetable oil to a large soup pot. Break 1/2 lb. (8 oz.) of vermicelli noodles into one to two-inch sections. Add them to the pot and cook while stirring over medium-low heat for a few minutes or until the noodles are golden brown like this. Aim for about half of the noodles to be browned because they may brown slightly more in the next step. You may need to toast your noodles in batches.

Add the onion and seasonings: Once the noodles look brown and a little blistered, add 1 diced onion, 2 cloves minced garlic, and 1 tsp cumin. Continue to cook while stirring for a few minutes more while the onions soften (the cumin will also toast a little in the process). The moisture released from the onions should slow down the browning of the noodles and keep them from going too far.

Add some tomato juice: Add a little of the juice from one 28-oz. can of whole tomatoes to the soup pot with the noodles to stop them from browning.

Blend the tomatoes: Next, it’s time to purée the canned tomatoes. Why use whole tomatoes if you’re just going to purée them anyway? Rumor has it (that just means I forgot where I heard it) that the better tomatoes are used for “whole” canned tomatoes, while the poorer quality tomatoes are used for diced or crushed tomatoes. I don’t know if that’s true, but we’ll go with it today. Anyway…add the canned tomatoes and remaining juices to a blender.

Blend until the tomatoes are puréed. I left mine just slightly chunky.

Garnish: Once the noodles are cooked, it’s time to add the final touches. Add a squeeze of lime juice from 1 large lime and 1/4 bunch roughly chopped cilantro (you can use more or less to taste).

Serve: Stir them in and serve. The longer the soup sits, the more the noodles will absorb the broth and fill up the pot. You can also slice the jalapeño and serve it on top as garnish (optional). YUM.

Jazz it Up!

If you want to make this soup a little heartier, you can add some shredded grilled chicken or store-bought rotisserie chicken. If you want to have fun with toppings, try a few chunks of avocado, pickled red onions, some crumbled queso fresco, or even a few air fryer tortilla chips. I added a dollop of sour cream to mine, but it’s just as delicious without any toppings. Promise.

Storage & Reheating

Store your homemade Sopa de Fideo in an airtight container in the fridge for up to 3–4 days. The noodles will soften as they soak up more of the broth, but I still love it either way. If you prefer a soupier consistency when reheating, just add a splash of chicken broth or water to loosen things up. You can reheat this soup in the microwave or on the stovetop.

More Mexican-Inspired Recipes

Easy Taco Soup

$11.43 recipe / $1.90 serving

Chilaquiles

$4.83 recipe / $2.41 serving

Queso Fundido

$8.19 recipe / $1.02 serving

Tostadas

$7.88 recipe / $1.97 serving

The post Sopa de Fideo appeared first on Budget Bytes.

“This recipe was amazing! My husband and I asked “Where has this been all our lives?” We loved this recipe with no modifications. Will definitely make this white chicken chili over and over! Thank you so much.”

Lori

Easy Slow Cooker White Chicken Chili Recipe

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Easy Slow Cooker White Chicken Chili

The slow cooker does all the work with this easy, flavorful, and healthy crockpot white chicken chili. This "dump and go" dinner will become a family favorite!

Total Cost $9.63 recipe / $1.60 serving

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6 1.5 cups each

Calories 504.63kcal

Author Beth Moncel

Equipment

• Slow Cooker

Ingredients

• 1 yellow onion, small dice (heaping 1 cup, 225g) $0.76
• 2 cloves garlic, minced $0.12
• 1 jalapeño, small dice (optional)* $0.33
• 1 boneless skinless chicken breast (about 3/4 lb.)** $2.00
• 2 15oz. cans cannellini beans, drained and rinsed $1.88
• 1 15oz. can pinto beans, drained and rinsed $0.94
• 1 Tbsp ground cumin $0.30
• 1 tsp dried oregano $0.10
• ¼ tsp cayenne pepper* $0.02
• ¼ tsp freshly ground black pepper $0.02
• 1 16oz. jar salsa verde $2.92
• 2 cups chicken broth (16 oz.) $0.24

Instructions

• Dice the onion and mince the garlic. Slice the jalapeńo lengthwise, scrape out the seeds with a spoon, then dice. Place the onion, garlic, jalapeño, and chicken breast in the bottom of a slow cooker***.
• Drain and rinse the cannellini beans and pinto beans, then add them to the slow cooker, along with the cumin, oregano, cayenne, and freshly ground black pepper. Pour the salsa over top.
• Pour two cups of chicken broth over the contents in the cooker and then give everything a brief stir. Place the lid on the slow cooker and cook on high for four hours, or on low for eight hours.
• After four hours on high or eight hours on low, remove the crockpot lid and carefully use two forks to shred the chicken meat (you can also remove it, shred it on a cutting board, and then return the meat to the slow cooker). Stir the chili, slightly mashing the beans with the back of the spoon as you stir. The mashed beans will help thicken the chili.
• Serve the chili topped with your favorite ingredients, including shredded cheese, fresh cilantro, diced avocado, freshly squeezed lime, or tortilla chips (all optional).

See how we calculate recipe costs here.

Video

Notes

*This chili is a “medium” level spicy. If you want to make the chili more mild, skip the jalapeño and cayenne pepper, and make sure to use a mild salsa verde.

**Boneless, skinless chicken thighs will also work (you can brown it in a skillet first if preferred). If you want to use frozen chicken, I recommend thawing it first, as it can take too long to come up to a safe temperature in the crockpot.

***You can make this in a 3-4 quart slow cooker or double the recipe for a 5-7 qt slow cooker and feed a crowd. I have a 5-quart slow cooker, and the recipe, as listed here, filled it about halfway.

Nutrition

Serving: 1.5cups | Calories: 504.63kcal | Carbohydrates: 67g | Protein: 39.42g | Fat: 9.6g | Sodium: 1575.87mg | Fiber: 16.32g

How to Make CROCKPOT White CHICKEN CHILI – Step-by-Step

Gather all of your ingredients.

Prep the veggies: Start by dicing one yellow onion and mincing two cloves of garlic. Then, slice the jalapeño in half, scrape out the seeds (if desired), then dice the remaining pepper. Add the onion, garlic, jalapeño, and chicken breast to the slow cooker.

Make the chili: Drain and rinse two 15oz. cans of cannellini beans and one 15oz. can of pinto beans. Add the drained beans to the slow cooker along with 1 Tbsp cumin, 1 tsp oregano, ¼ tsp cayenne, and ¼ tsp freshly cracked black pepper. Pour one 16oz. jar of salsa verde into the slow cooker (I’ve used many brands for this recipe in the past and they’ve all worked well, so use your favorite).

Pour two cups of chicken broth into the slow cooker.

Cook: Briefly stir the contents of the slow cooker to distribute the spices. Place a lid on top and cook on high for four hours, or low for eight hours.

Shred the chicken: After cooking on high for four hours, or on low for eight hours, remove the chicken breast to a clean cutting board to shred (or you can shred directly in the pot with two forks, as I did).

Shred the chicken using two forks.

Finish and serve: Return the shredded chicken to the slow cooker and stir to combine. Use the back of a spoon to smash some of the beans against the side of the pot. I like to do this because the smashed beans will help thicken the chili.

Top with your favorite ingredients and enjoy!

Slow Cooker White Chili chicken Topping Ideas

I highly suggest topping this chili with something creamy, like Monterey jack cheese, some sour cream, or avocado. The creamy flavor is the perfect contrast to the salsa verde. You can also top with some green onion, sliced jalapeño, cilantro, pico de gallo, crumbled cornbread, or pickled red onions.

Storage & Reheating

I’m happy to say that this crockpot white chicken chili freezes very well! As always, make sure to chill your chili completely in the refrigerator first, before transferring to the freezer for long-term storage. I prefer to freeze all my leftovers in single portions so they can be reheated one by one whenever I get hungry (either in the microwave or on the stovetop). You can also store leftovers in airtight containers in the fridge for 3-4 days.

More Slow Cooker Chicken Recipes

Crock Pot Salsa Chicken

$9.60 recipe / $1.60 serving

Slow Cooker Chicken Noodle Soup

$9.22 recipe / $1.15 serving

Slow Cooker BBQ Chicken

$8.34 recipe / $2.09 serving

Slow Cooker Buffalo Chicken

$8.25 recipe / $1.03 serving

The post Crockpot White Chicken Chili appeared first on Budget Bytes.

“I love this recipe. We make it so often, it is literally taped to the cabinet next to the stove! Works perfect every time. I occasionally swap cannellini beans for the great northern if I cannot find them. Other than that, it’s so perfect!”

Pam

Easy Recipe for Zuppa Toscana

If you’ve never been to Olive Garden or had Zuppa Toscana soup anywhere else, I’d describe it as a creamy potato soup loaded with flavorful Italian sausage, kale, and bacon. The original version uses heavy cream, bacon, and a whole pound of sausage, but I decided to try to lighten it up a bit. I used half and half instead of heavy cream, subbed half the sausage for white beans, used smoked paprika for smokiness instead of bacon, and then loaded up on potatoes and kale. The result? Still totally creamy and chock full of flavor, plus a hefty dose of vegetables. Whenever I make this soup, I know I’m going to eat nothing but this for the next four days straight (it has kale, so it’s okay, right?).

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Zuppa Toscana

Zuppa Toscana is a creamy, filling, and flavorful soup with Italian sausage, potatoes, and kale. Just like The Olive Garden's, but made from scratch!

Course Main Course, Soup

Cuisine Italian

Total Cost $7.51 recipe / $0.94 serving

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 (1.5 cups each)

Calories 300kcal

Author Beth Moncel

Equipment

• Dutch Oven
• Liquid Measuring Cup
• Chef’s Knife

Ingredients

• 1/2 lb. Italian Sausage, hot or mild* $2.23
• 1 yellow onion $0.70
• 2 cloves garlic $0.08
• 1 15 oz. can Great Northern beans** $0.94
• 1/2 tsp smoked paprika $0.05
• 3 cups chicken broth*** $0.39
• 1 cup water $0.00
• 1 lb. red potatoes $2.55
• 1/2 lb. kale, chopped with stems removed $1.50
• 2 cups half and half, room temperature**** $1.49
• 1 pinch red pepper flakes, optional $0.02
• freshly cracked black pepper, optional $0.05

Instructions

• Add the sausage to a large soup pot and sauté over medium heat, breaking it up into small pieces as it cooks. The sausage should contain enough fat to keep it from sticking, if not add a touch of olive oil. It’s okay if a small amount browns on the bottom of the pot.
• While the sausage is cooking, dice the onion and mince the garlic. Add the onion and garlic to the pot and sauté until the onions are softened. The moisture from the onions should help dissolve any browned bits of sausage off the bottom of the pot.
• Drain and rinse the can of beans. Add the beans, smoked paprika, chicken broth, and one cup water. Place a lid on the pot and let it come up to a simmer over medium heat.
• While the pot is heating, cut each potato into quarters lengthwise, then slice across into thin, 1/8-inch thick slices. Add the potatoes to the pot along with the pre-chopped kale. The kale will fill the pot when it’s first added, but the heat from the liquid will wilt it within a few minutes. Stir it occasionally to help the wilting process.
• Let the pot simmer over medium heat for about 15 minutes, or until the potatoes are tender.
• Remove some of the hot broth from the pot, transfer it to a separate bowl, and whisk in the room temperature half and half. Now, pour the tempered half and half mixture back into the soup pot with the potatoes and kale. Bring everything to a gentle simmer (don't let it boil!).
• Season with red pepper flakes and freshly cracked black pepper if desired.

See how we calculate recipe costs here.

Video

Notes

*You can use hot, mild, or sweet Italian sausage for this soup. Buy loose-ground Italian sausage rather than sausage in casings.

**You can use any type of white bean you want. If you don’t like beans, you can leave them out and add more sausage or potatoes.

***I use Better Than Bouillon brand soup base to make my broth.

****If you’re not from the U.S., “half and half” is like a lighter version of light cream. Be sure to use room temperature half and half. If you don’t have half and half, you can substitute with an equal mix of room temperature whole milk and heavy cream.

Nutrition

Serving: 1.5cups | Calories: 300kcal | Carbohydrates: 26g | Protein: 13g | Fat: 17g | Sodium: 601mg | Fiber: 5g

How to Make Zuppa Toscana Step-by-Step Photos

Gather all of your ingredients.

Brown the sausage: Add 1/2 lb. Italian sausage to a large soup pot and sauté over medium heat, breaking it into chunks as it cooks. I didn’t use any extra oil because sausage tends to be pretty fatty. It’s okay if a little sticks to the bottom of the pot because it will dissolve in the next steps. While the sausage browns, dice one yellow onion and mince two cloves of garlic. Add the onion and garlic to the pot and continue to sauté until the onions are soft.

Simmer: Drain and rinse one 15oz. can of Great Northern beans, then add them to the pot with 1/2 tsp of smoked paprika, 3 cups of chicken broth, and 1 cup water. The smoked paprika will give that smoky hint that the bacon would have supplied. Sneaky, right? Put a lid on the pot and let it come to a simmer over medium heat.

Prep the potatoes: While the pot is heating up, wash and slice one pound of red potatoes into 1/8-inch thick slices. Slicing them thinly helps them cook faster, plus makes a great texture in the soup.

Add the veggies: Add the potatoes to the pot along with 1/2 lb. of chopped kale. The heat from the liquid will begin to wilt the kale. Give it a stir occasionally to help it come into contact with the hot soup and wilt. After a few minutes, it will have wilted down into the soup nicely. Let the soup simmer over medium heat for about 15 minutes or until the potatoes are tender.

Now, remove some of the hot broth and add it to a separate jug or bowl.

Temper the half and half: Pour 2 cups room-temperature half and half into the reserved broth, stirring gently to combine. This helps temper the dairy so it blends smoothly into the hot soup without curdling.

Simmer: Pour the tempered half and half into the pot and bring it up to a gentle simmer. DO NOT let it come to a boil at any point now!

Season to taste: I like my soup spicy (and had used mild Italian sausage), so I seasoned it with a pinch of red pepper flakes. A little freshly cracked black pepper is also nice. Depending on what type of broth you use, you may need to add a little salt (I did not add any).

Serve, and enjoy!

Absolutely deserving of all the internet hype. SO. GOOD.

Serving suggestions

This is truly a meal in a bowl with the starchy potatoes, protein-filled Italian sausage and beans, and veggilicious kale, but if you want something on the side, I’ve got you covered. Garlic bread would probably be my first pick, or you can do something simple like no-knead bread or soda bread. Or maybe you want to go a little lighter and add a simple side salad to really make you feel like you’re at The Olive Garden!

Storage & Reheating

If you’re lucky enough to have leftovers, you can store them in the fridge for up to 3-4 days. I like to portion it out into individual airtight containers to make reheating easier. To reheat, you can either use the microwave or the stovetop, stirring occasionally until fully heated through. Some readers have also successfully frozen this soup and said it thaws and reheats well! I’d freeze it for up to 3 months. If you do decide to freeze it, just keep in mind that dairy-based soups can sometimes separate after thawing, and potatoes can become a bit mushy.

More Cozy Soup Recipes

Pasta e Fagioli

$6.71 recipe / $1.12 serving

Italian Wedding Soup

$10.27 recipe / $1.71 serving

French Onion Soup

$6.87 recipe / $1.37 serving

Cabbage Soup

$8.65 recipe / $1.44 serving

The post Zuppa Toscana appeared first on Budget Bytes.

Easy Fish Soup Recipe

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Fish Soup Recipe

This Budget-Friendly Fish Soup is made with frozen tilapia, butter beans, and a smoky tomato broth. It's easy, affordable, and downright delicious!

Course Dinner, Main Course, Soup

Cuisine American

Total Cost $11.33 recipe / $1.41 serving

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings (1.5 cups per serving)

Calories 212kcal

Author Jess Rice

Equipment

• Large Pot

Ingredients

• 1 onion, (9.5 oz.) large dice $0.54
• ¼ cabbage, (1.5 cups) chopped $0.75
• 3 cloves garlic, minced $0.15
• 2 Tbsp olive oil $0.38
• 1 tsp salt $0.01
• ½ tsp freshly cracked black pepper $0.09
• ¼ tsp red pepper flakes $0.03
• ¼ tsp ground cumin $0.02
• 1 bay leaf $0.12
• 2 x 14.5 oz. cans fire roasted diced tomatoes $1.96
• 1 x 28 oz. can crushed tomatoes $1.96
• 1 cup roasted red peppers (about half a 12 oz. jar), diced* $1.06
• 1 x 16 oz. can butter beans, drained and rinsed $1.47
• 5 cups water $0.00
• 2 frozen tilapia filets, defrosted and cut into 1-inch cubes** $2.44
• 1 Tbsp fresh parsley $0.05
• 1 Tbsp fresh cilantro $0.05
• 1 lime, juiced (about 2 Tbsp) $0.25

Instructions

• Gather ingredients and defrost frozen tilapia according to package directions. (I defrosted mine overnight in the refrigerator, but defrosting in cold water also works in a pinch!)
• Dice onion, chop cabbage, and mince garlic. Add to a large pot with olive oil, salt, pepper, red pepper flakes, cumin, bay leaf. Sauté until softened and glossy, about 5-8 minutes.
• Add canned tomatoes, diced roasted red bell peppers, and butter beans.
• Add water and stir to combine. Bring up to a simmer for 10-15 minutes, until vegetables are all soft and fully cooked.
• While the soup is simmering, slice tilapia into 1/2 inch pieces and add to soup.
• Simmer the soup with tilapia added for only 5 minutes. The pieces of fish will be perfectly white and firm, but not overcooked. Remove from heat, stirring in fresh herbs and lime juice. Adjust salt and pepper, if needed, and enjoy hot.

See how we calculate recipe costs here.

Notes

*I found the flavor of jarred roasted red bell peppers to be more pronounced than roasting fresh ones from scratch. It’s amazing how many peppers they fit in one jar! For flavor and ease of cleanup, I went with jarred roasted peppers instead of fresh ones this time.

**There were 8 filets in one 2lb bag of tilapia from Walmart. I used 2 filets for this budget-friendly fish soup and saved the other filets for later. You can also use another mild white fish like cod or catfish.

Nutrition

Serving: 1serving | Calories: 212kcal | Carbohydrates: 28g | Protein: 16g | Fat: 5g | Sodium: 858mg | Fiber: 8g

how to make Fish Soup step-by-step photos

Gather all of your ingredients and prep fish: Before starting, you should also defrost the frozen tilapia according to the package directions. I defrosted mine overnight in the refrigerator, but defrosting in cold water also works if you’re short on time. To do this, submerge the frozen fish (in its sealed bag) in a bowl of cold water. Change the water every 30 minutes or so until the fish is fully thawed. It should thaw within 30 minutes to an hour.

Prep and sauté the veggies: Start by dicing 1 onion, chopping ¼ cabbage, and mincing 3 cloves of garlic. Add the prepped veggies and garlic to a large pot, along with 2 Tbsp olive oil, 1 tsp salt, ½ tsp black pepper, ¼ tsp red pepper flakes, ¼ tsp ground cumin, and a bay leaf. Sauté everything together for about 5-8 minutes, or until the veggies are soft and glossy.

Assemble the soup: Pour in two 14.5 oz. cans of fire-roasted diced tomatoes (with juices), one 28 oz. can crushed tomatoes, 1 cup diced roasted bell peppers, and 1 16 oz. can drained and rinsed butter beans.

Now, add 5 cups of water and stir to combine everything. Bring the soup up to a simmer for about 10-15 minutes until all the vegetables are soft and fully cooked.

Add the fish: You can slice 2 defrosted tilapia filets into 1/2-inch pieces while the soup simmers. When the veggies are fully cooked, add the fish pieces to the soup and simmer for 5 more minutes only. This is more than enough time to cook the fish through without overcooking it.

Season and serve: Take the soup off the heat and stir in 1 Tbsp fresh parsley, 1 Tbsp fresh cilantro, and 2 Tbsp lime juice. Taste and adjust the salt and black pepper as needed, and serve immediately. Enjoy!

Serving Suggestions

If you’re going to serve this white fish soup with anything, I’d go for a slice of sourdough or French bread to dip in that tomato broth. I also think a side of Spanish rice would be an easy way to bulk out each serving into something more substantial. Or you could keep it simple with a quick green salad or even pair it with a gooey spinach and feta grilled cheese if you’re craving something cozy.

Meal Prep It!

If you want to make this soup the day before you plan to serve it, I’d follow the recipe up to step 4 and stop just before adding the fish. Let the soup cool completely, then store it in the fridge overnight. When you’re ready to eat, bring the soup back up to a simmer and continue with the recipe as written—add the fish, simmer for 5 minutes, then stir in the fresh herbs and lime juice. That’s it! This method allows you to get a head start (perfect for busy weeknights or soup swaps!) without overcooking the fish, and everything still tastes fresh and flavorful.

Storage & Reheating

Let any leftovers cool before storing them in the fridge for up to 3 days. You can remove the pieces of tilapia before reheating, if desired, to avoid them overcooking too much. Warm the soup gently on the stovetop or in the microwave, then add the fish during the last few minutes of reheating to heat it through.

More Easy Soup Recipes

Shrimp and White Bean Stew

$11.22 recipe / $2.24 serving

Cabbage Soup

$8.65 recipe / $1.44 serving

Asparagus Soup

$6.82 recipe / $1.13 serving

Stone Soup

$8.93 recipe / $0.63 serving

The post Fish Soup Recipe (Budget-Friendly) appeared first on Budget Bytes.

It’s no secret just how much I love a good meatball recipe, and this one is an oldie but a goodie. My Hearty Meatball Soup is packed with tender, Italian-style turkey meatballs simmered in a rich tomato-based broth and plenty of veggies and pasta to make it super filling and totally budget-friendly. It’s an easy one-pot dinner the whole family will love! And like most of my recipes, this flavor-packed soup leans on pantry staples and freezer-friendly ingredients to keep things easy on the wallet.

“A friend of mine told me about your blog just recently, and I have been obsessed ever since! I made this soup for my husband’s birthday because he is a huge meatball fan, and I have already made it again a few days later! It was soooo good!! A new winter favorite, thanks so much!”

Ashley

Easy TURKEY Meatball Soup Recipe

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Hearty Meatball Soup

This Hearty Meatball Soup is made with Italian-style turkey meatballs, a rich tomato-based broth, veggies, and pasta. An easy one pot dinner!

Course Dinner, Lunch, Main Course

Cuisine American

Total Cost $16.35 recipe / $2.04 serving

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 339kcal

Author Beth Moncel

Ingredients

Turkey Meatball Ingredients

• ½ cup plain breadcrumbs $0.30
• 2 Tbsp grated Parmesan $0.22
• 2 tsp Italian seasoning $0.20
• ¼ tsp garlic powder $0.02
• ½ tsp onion powder $0.03
• ½ tsp salt $0.02
• ¼ tsp black pepper $0.02
• 1 lb. ground turkey $4.99
• 1 large egg $0.18

Soup Ingredients

• 3 large carrots diced, $0.49
• 3 ribs celery diced, $0.40
• 1 yellow onion diced $0.70
• 4 cloves garlic minced, $0.16
• 2 Tbsp olive oil $0.22
• 1 28 oz. can diced tomatoes, with juices $1.63
• 1 28 oz. can tomato sauce $1.63
• 4 cups beef broth $0.52
• 8 oz. dry pasta see notes, $0.59
• 2 Tbsp fresh parsley $0.35
• ½ cup grated Parmesan cheese $3.69

Instructions

• Start by making your meatballs by mixing together the breadcrumbs, Parmesan, Italian seasoning, garlic powder, onion powder, salt, and pepper in a mixing bowl. Also, preheat your oven or air fryer to 400ºF.
• In a separate mixing bowl, use your clean hands to combine the ground turkey, egg, and breadcrumb mixture until combined (don't overmix to avoid tough turkey meatballs!)
• Divide the meat mixture and shape it into 16 meatballs, using two tablespoons of the mix per meatball. I usually split the meat mixture in half, then divide it into quarters, and then split each quarter into four pieces to make it easier.
• Now bake the shaped meatballs on a parchment-lined baking sheet in your preheated oven for 20 minutes or until cooked through. You can also air fry them at 400ºF for about 8 minutes until cooked through (cook in batches). Or, cook them in a skillet over medium heat (also in batches) with 1 Tbsp of olive oil for about 2-3 minutes on each side until cooked and browned all over. Once done, set them aside for now.
• Cook the diced carrots, celery, onion, and minced garlic in a large pot with olive oil over medium heat until softened (5-10 minutes).
• Add the diced tomatoes, tomato sauce, water and beef bouillon to the pot. Bring it up to a simmer then add the pasta and meatballs. Allow the pot to simmer for about 10-15 minutes or until the pasta is cooked through.
• While the pot is simmering, rinse and chop half a bunch of parsley. Add the parsley to the pot after the pasta has fully cooked.
• Serve each bowl of soup with freshly grated parmesan on top.

See how we calculate recipe costs here.

Notes

*You can use any type of pasta in this soup. Small pasta (like orzo or elbow macaroni) work really well, but I’ve also made it with rigatoni in the past.

Nutrition

Serving: 1serving | Calories: 339kcal | Carbohydrates: 42g | Protein: 25g | Fat: 9g | Sodium: 1456mg | Fiber: 5g

How to Make Hearty Meatball Soup Step-By-Step Photos

Gather all of your ingredients: If you haven’t already, cook your turkey meatballs before preparing the soup. Preheat your oven or air fryer to 400ºF (skip this if cooking the meatballs on the stove). Add ½ cup breadcrumbs, 2 Tbsp Parmesan, 2 tsp Italian seasoning, ¼ tsp garlic powder, ½ tsp onion powder, ½ tsp salt, and ¼ tsp pepper to a mixing bowl and combine. Then, in a separate mixing bowl, combine 1 lb. ground turkey, 1 large egg, and breadcrumb mixture using clean hands. Be very careful not to overmix the meat mixture, as this will make your meatballs tough and dense.

Divide the mixture into 16 meatballs (2 tablespoons per meatball) and bake them in your preheated oven on a parchment-lined baking tray for 20 minutes. You can also cook them in batches in the air fryer for 8 minutes or on the stovetop also in batches in a skillet over medium with 1 Tbsp of oil for 2-3 minutes on all sides. Make sure your meatballs are fully cooked all the way through, then set them aside.

Add the liquids: Add 1 28 oz. can diced tomatoes (with juices), 1 28 oz. can tomato sauce, and 4 cups beef broth to the pot with your veggies.

Add the meatballs and pasta: Bring the soup up to a simmer then add 8 oz. dry pasta and the full batch of turkey meatballs (about 16-18 meatballs). The meatballs will infuse flavor into the pot as it simmers. Bring everything back up to a simmer and let it cook for about 10-15 minutes or until the pasta is fully cooked.

Finish: Add 2 Tbsp fresh parsley to the pot once the pasta is soft and cooked through. Mix to combine.

And then it’s pretty much done! Serve up your homemade meatball soup and sprinkle a little grated Parmesan over each bowl. I used ½ cup of grated Parmesan cheese in total. Enjoy!

Variations to Try!

You can actually go three different ways with the broth for this homemade meatball soup:

1. Make an ultra-thick, tomatoey, almost sauce-like base (as I’ve done here).
2. Create a soup-like broth by skipping the tomato sauce and using only diced tomatoes. I’d add an extra 2 cups of broth, adding more if needed, to make up for the missing tomato sauce. (A 28 oz. can of tomato sauce works out at about 3.5 cups, but it’s also very thick, which is why I’d only start with 2 cups of extra broth at first).
3. You can make a clear beef broth by skipping the canned tomatoes altogether and using extra beef broth (or bouillon and water). I do this in my Italian wedding soup recipe, except I use chicken broth instead. It’s up to you!

Next time I make this soup, I’m going to try skipping the tomato sauce so that I can have a tomato and beef broth…and maybe add some kale. Mmmmm, yes.

Storage & Reheating

Store any leftovers in an airtight container in the fridge for 3-4 days. Just a heads up—the pasta will continue to soak up the broth and soften as it sits, so the texture may change a bit. Reheat it in the microwave or on the stovetop, adding a little extra broth if needed. You could also freeze it for up to 3 months, but the pasta can get mushy after freezing and thawing. If that bothers you (but you still want to meal-prep this soup), you could leave the pasta out and cook it separately before serving. Add some pasta to each bowl and top with the reheated soup.

More Hearty Soup Recipes

Matzo Ball Soup

$11.83 recipe / $2.37 serving

Stone Soup

$8.93 recipe / $0.63 serving

Brunswick Stew

$13.05 recipe / $2.18 serving

Potato Corn Chowder

$5.46 recipe / $0.68 serving

The post Hearty Turkey Meatball Soup appeared first on Budget Bytes.

“I made this last night and was so surprised at how flavorful a simple recipe can turn out! I followed the recipe to the letter and made a side of white rice. I will definitely make this again!”

Jackie

Easy Recipe for Black Bean Soup

If you have a family with different dietary needs, then this easy soup is a great place to start. In its base form, this hearty black bean soup is naturally vegan and gluten-free, but you can add several things to accommodate other dietary preferences. You can add shredded rotisserie chicken or quickly sautéed shrimp to feed those who want a little meat, stir in a dollop of sour cream or cheddar cheese for those who like dairy, or add any of the toppings listed below!

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Black Bean Soup

This super fast and easy Black Bean Soup is rich, filling, flavorful, and waiting to be piled high with fun toppings! An easy vegan weeknight dinner.

Course Dinner, Lunch, Soup

Cuisine American, Southwest

Total Cost $5.26 recipe / $1.25 serving

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 about 1.5 cups each

Calories 351kcal

Author Beth Moncel

Equipment

• Medium Soup Pot
• Large Blender

Ingredients

• 1 yellow onion (about ½ cup when diced) $0.70
• 2 cloves garlic $0.08
• 1 jalapeño (optional) $0.15
• 2 Tbsp olive oil $0.22
• 3 15 oz. cans black beans, with liquid* $2.64
• 1 15 oz. can fire roasted diced tomatoes, with juices $1.25
• 1 tsp ground cumin $0.10
• ½ tsp dried oregano $0.05
• ½ tsp smoked paprika or chipotle powder** $0.05
• salt to taste $0.02

Instructions

• Dice the onion and mince the garlic. Remove the stem and seeds from the jalapeño, then dice the remaining jalapeño flesh. Add the onion, garlic, jalapeño, and olive oil to a soup pot and sauté over medium heat for about 5 minutes, or until the onions are soft and translucent.
• While the onion, garlic, and jalapeño are sautèing, use a blender to purée two of the three cans of black beans (with liquid from the can). If the beans are too thick to purée, add just enough water to make them blend.
• Add all three cans of black beans to the soup pot (one can of whole beans with liquid, two puréed), along with the can of fire roasted diced tomatoes (with juices), the cumin, oregano, and smoked paprika. Stir to combine.
• Place a lid on the pot and allow the soup to come up to a simmer. Allow the soup to simmer, stirring often, for about 15 minutes. After simmering for 15 minutes, taste and add salt to taste (I added 1/2 tsp). Serve hot with your choice of toppings.

See how we calculate recipe costs here.

Notes

*The liquid in the canned beans (aquafaba) helps to create a super thick and hearty soup. Go for low-sodium black beans if you’re watching your salt intake. I haven’t tried dried beans, but if you want to you can try using 4.5 cups of soaked and cooked dried black beans in place. Blend 3 cups (which is roughly equivalent to 2 15 oz. cans, minus the liquid) of the prepped black beans with 1 cup of water. Add more water as needed to thin out the puree if it’s too thick, then continue with the recipe as directed, adding the remaining 1.5 cups of prepped dried black beans to the pot with another cup of water. 

**For a mild soup, skip the jalapeño and use smoked paprika. For a spicy soup, add the jalapeño and use chipotle powder in place of, or in addition to, smoked paprika.

Nutrition

Serving: 1.5cups | Calories: 351kcal | Carbohydrates: 53g | Protein: 18g | Fat: 8g | Sodium: 173mg | Fiber: 18g

How to Make Black Bean Soup Step-by-Step Photos

Gather all of your ingredients.

Sauté the veggies: Start by dicing 1 yellow onion and mincing 2 cloves of garlic. Next, cut off the stem, remove the seeds, and finely dice 1 jalapeño. Add the prepped onion, garlic, and jalapeño to a soup pot with 2 Tbsp olive oil. Sauté them over medium heat until the onions are soft and translucent, about 5 minutes.

Blend the black beans: As you wait for your veggies to sauté, add two 15 oz. cans of black beans (with liquid) to a blender. Set the third can of black beans to one side for now, as we want to keep them whole. Blend the black beans until smooth. Add a small amount of water (about 1/4 cup) if they’re too thick to blend.

Make the soup: Add the remaining 15 oz. can of whole black beans (with liquid) to the sautéed veggies. Now, pour the pureed black beans into the soup pot.

Pour 1 15 oz. can of fire-roasted tomatoes (with juices) into the soup pot.

Finally, add 1 tsp ground cumin, ½ tsp dried oregano, and ½ tsp of either smoked paprika or chipotle powder to the soup. Stir to combine and distribute the spices.

Place a lid on the soup pot and bring it up to a simmer. Simmer the soup for about 15 minutes, stirring often. After it’s been simmering for 15 minutes, taste the soup and add salt as needed (I added ½ tsp). Serve it hot with all your favorite toppings!

Storage & Reheating

serving suggestions

There are just so many options for fun toppings with this soup! Not only is adding toppings to soup like this fun, but it’s a great way to use up leftovers in your refrigerator. I like cornbread, shredded cheddar, sour cream, green onion, fresh jalapeño, avocado, pickled red onions, crushed tortilla chips, or pico de gallo.

More Easy Bean Soup Recipes

Navy Bean Soup

$7.32 recipe / $1.22 serving

Pinto Bean Soup

$3.51 recipe / $0.88 serving

Shrimp and White Bean Stew

$11.22 recipe / $2.24 serving

Butternut Squash and Black Bean Soup

$8.59 recipe / $1.43 serving

The post Smoky Black Bean Soup appeared first on Budget Bytes.

“Absolutely love this soup! I’ve made it twice in the last month (mainly because my dad gave me a cabbage bigger than a bowling ball 😂 ) but it’s so good! I add ground beef & barley to it to beef it up a little but it’s just packed with flavor in general. Thank you so much for this recipe.”

Chantel

Easy Recipe for Cabbage Soup

The classic “cabbage soup diet” recipe has taken many forms over the years, but they all have one thing in common—they’re stuffed full of non-starchy vegetables swimming in a flavorful herb-filled broth. Cabbage is the star here, giving the soup plenty of volume, fiber, and nutrients, all for just pennies. I also throw in green bell pepper, green beans, and fresh parsley to round out the medley of flavors (and sneak in even more greens!). This recipe is serious proof that budget-friendly meals can still be wholesome, satisfying, AND downright delicious!

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Cabbage Soup Recipe

This delicious Cabbage Soup recipe is super healthy, chock-full of flavorful vegetables, and perfect for cold fall and winter days.

Course Dinner, Soup

Cuisine American

Total Cost $8.65 recipe. /$1.44 serving

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 2 cups each

Calories 133kcal

Author Beth Moncel

Equipment

• Dutch Oven
• Measuring Cups Spoons
• Chef’s Knife
• Garlic Press

Ingredients

• 4 cloves garlic $0.20
• 1 yellow onion $0.78
• 4 carrots $0.36
• 4 ribs celery $0.60
• 1 green bell pepper $0.86
• 6 cups chopped cabbage (½ head) $1.51
• 1 Tbsp olive oil $0.19
• 1 28 oz. can diced tomatoes* $1.48
• 1 8 oz. can tomato sauce** $0.48
• 1/2 lb. frozen green beans $0.64
• 1/4 cup chopped parsley $0.23
• 1/2 Tbsp smoked paprika $0.15
• 1 tsp dried oregano $0.10
• 1/2 tsp dried thyme $0.05
• 1/4 tsp freshly cracked black pepper $0.05
• 6 cups vegetable broth $0.54
• 1 tsp salt $0.01
• 1 Tbsp lemon juice*** $0.05

Instructions

• Mince your garlic cloves, dice the onion, peel and slice the carrots, slice the celery, dice the bell pepper, and chop the cabbage into 1-inch pieces.
• Add the prepared garlic, onion, carrots, celery, bell pepper, and olive oil to a pot with over medium heat. Sauté until the onions soften.
• Add the diced tomatoes (with juices), tomato sauce, frozen green beans, chopped parsley, smoked paprika, oregano, thyme, and pepper. Continue to stir and cook for 1-2 more minutes.
• Add the cabbage to the pot along with the vegetable broth and stir to combine.
• Place a lid on the pot, turn the heat up to medium-high, and allow the soup to come to a boil. Once boiling, reduce the heat to medium-low and allow it to continue to simmer, stirring occasionally, for about 40 minutes or until the cabbage is to your desired tenderness.
• Once the cabbage is tender, season the soup with salt, starting with ½ tsp and adding more to your liking. Finish the soup by adding the lemon juice and stirring to combine. Serve hot with crusty bread for dipping.

See how we calculate recipe costs here.

Video

Notes

*I use petite diced tomatoes, but regular canned diced tomatoes also work.

**For anyone living outside of the U.S., our tomato sauce is puréed cooked tomatoes with a little salt and sometimes a small amount of added seasoning (like onion powder). The closest alternative will probably be passata.

***This is the secret ingredient! A little bit of lemon juice at the end gives the soup a shot of brightness and keeps the flavors from being too heavy. Don’t skip this one!

Nutrition

Serving: 2cups | Calories: 133kcal | Carbohydrates: 26g | Protein: 4g | Fat: 3g | Sodium: 1783mg | Fiber: 7g

How to Make Cabbage Soup Step-by-Step Photos

Gather all of your ingredients.

Prep the veggies: Mince four cloves of garlic, dice one yellow onion, peel and slice 4 carrots, slice 4 stalks of celery, dice one green bell pepper, and chop 1/2 head of cabbage into one-inch pieces (about 5-6 cups once chopped).

Sauté the veggies: Add the prepared veggies and garlic to a large soup pot with one tablespoon olive oil. Sauté over medium heat until softened.

Make the soup: Add one 28oz. can diced tomatoes (I used petite diced), one 8oz. can tomato sauce, ½ lb. frozen green beans, ¼ cup chopped fresh parsley, ½ Tbsp smoked paprika, 1 tsp dried oregano, ½ tsp dried thyme, and ¼ tsp pepper. Stir to combine and cook for another minute or two.

Add the chopped cabbage to the pot along with 6 cups of vegetable broth.

Simmer: Stir everything together, place a lid on the pot, and turn the heat up to medium-high. Allow the soup to come to a boil, then reduce the heat to medium-low. Let the soup simmer over medium-low, stirring occasionally, for about 40 minutes, or until the cabbage is to your desired tenderness.

Season: Once the cabbage is tender, season the soup with salt, starting with 1/2 teaspoon, then adding more to taste (I used 1 tsp total). Next, add one tablespoon of lemon juice, which really helps brighten the flavors. 

Serve: And then slurp down all that vegetable-y goodness! I garnished my cabbage soup with a little more freshly cracked black pepper, but that’s totally optional. Serve, and enjoy!

Serving Suggestions

This cabbage soup recipe goes great with some crusty bread (garlic or not) to soak up that delicious broth! A warm and buttery dinner roll is also absolutely delightful. But if I’m craving something heartier, I’ll pair it with a sandwich, and a Reuben sandwich sounds like the perfect choice to me!

How to Store Leftover Cabbage Soup

This recipe makes a really large batch, so it’s a good idea to freeze about half of it, just in case you can’t eat all of it within about 3-4 days. To freeze this soup, divide it into single-serving portions, chill it completely in the refrigerator first, then transfer it to the freezer for longer storage. Keep in the freezer for up to three months.

More Delicious Cabbage recipes

Cabbage Steaks

$3.60 servings / $0.90 recipe

Fried Cabbage

$3.39 recipe / $0.85 serving

Corned Beef and Cabbage

$22.63 recipe / $3.77 serving

Cabbage Casserole

$9.47 recipe / $0.78 serving

The post Cabbage Soup appeared first on Budget Bytes.

“Why wasn’t I already making this recipe? it’s so so tasty and a fun alternative use of asparagus beyond sauteing it in a pan. My only complaint is the recipe makes only about 3 bowls so I will def be doubling it next time.”

JENN

Easy Recipe for Asparagus Soup

This asparagus soup recipe is deliciously fresh, creamy, and easy to make. I sauté asparagus and green onions before simmering them in vegetable broth with a squeeze of lemon for brightness. Then, most of the soup is blended until smooth with cream cheese (and spinach for some added nutrients!), but I always reserve some asparagus and green onion to stir in at the end for a bit of texture. Finish each bowl with a sprinkle of Parmesan, and you’ve got a delicious homemade soup that will knock ANY canned soup out of the water!

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Asparagus Soup Recipe

This fresh and creamy Asparagus Soup recipe is packed with herby flavor, cream cheese, and a splash of lemon juice. The perfect springtime soup!

Course Soup

Cuisine American

Total Cost ($6.82 recipe / $1.13 serving)

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Cool Time 5 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings (1 cup each)

Calories 98kcal

Author Jess Rice

Equipment

• Small Blender

Ingredients

• 1 bunch asparagus* $3.67
• 3 green onions, 1 reserved for garnish $0.32
• 1 Tbsp olive oil $0.21
• ½ tsp salt $0.01
• ½ tsp freshly cracked black pepper $0.08
• ½ tsp garlic powder $0.03
• ½ tsp onion powder $0.03
• 3 cups vegetable broth** $0.30
• 2 Tbsp lemon juice, typically half a lemon $0.29
• ¼ cup fresh parsley $0.13
• ¼ cup cream cheese $0.48
• 1 cup spinach* $0.66
• 1 tsp dill $0.46
• ¼ cup Parmesan cheese, grated $0.15

Instructions

• Wash and trim asparagus, if needed.* Chop the prepped asparagus.
• Chop green onion, reserving one for garnish. I mince this reserved green onion a bit finer than the others that will be cooked with my asparagus.
• Toss asparagus and 2 of the green onions with olive oil, salt, pepper, garlic powder, and onion powder in a small stock pot.
• Sauté in stock pot for about 8 minutes on medium heat until asparagus are bright green. Reserve a few spears worth of cooked asparagus to chop for garnish!! I kept ¼ cup off to the side.
• Next, add vegetable broth and lemon juice and bring everything to a simmer on medium low.
• Mince parsley and gather the reserved asparagus and green onion. Dice the asparagus a little smaller so you get some pieces in every bite of your otherwise smooth soup!
• Remove asparagus from heat and allow to cool for 5 minutes. Then, add to blender with cream cheese, spinach, and half of the parsley.
• Blend until completely smooth.
• Return to stock pot with dill, remaining parsley, reserved green onion, and reserved asparagus.
• Whisk everything together to combine. Taste to adjust salt and pepper as needed. (I find bouillon to be salty enough where I don’t need to add much extra salt!) Simmer on medium-low for 5 more minutes.
• Serve hot with freshly grated Parmesan cheese.

See how we calculate recipe costs here.

Video

Notes

*You can totally use frozen asparagus and spinach in this recipe, but asparagus is in season right now, so I was able to find some fresh and affordable. I will cut off the woody ends of asparagus if they are too tough and dry to cook properly. If some of the spears are more tender from tip to end, I will just use a vegetable peeler to peel off some of the skin at the end to ensure it cooks consistently and to my liking.

**We like to use bouillon around here to keep our broth costs low. I use the Better Than Bouillon brand! When selecting bouillon, make sure salt isn’t listed as the first ingredient, otherwise you’re just spending a lot of money on extra salt!

Nutrition

Serving: 1cup | Calories: 98kcal | Carbohydrates: 7g | Protein: 4g | Fat: 7g | Sodium: 768mg | Fiber: 2g

how to make Asparagus Soup step-by-step photos

Gather all of your ingredients.

Prep the asparagus: Wash and trim 1 bunch of asparagus, if needed. I cut off any woody ends that are too tough to cook properly. If any of the spears are more tender from tip to end, I will simply use a vegetable peeler to remove some of the skin from the end to make sure it cooks consistently and isn’t chewy. Now, chop the asparagus into smaller pieces.

Chop the green onions: Chop up 3 green onions, but reserve one for garnish. Mince the reserved green onion finely and set it aside for now.

Sauté the veggies: Add the chopped asparagus and green onions (minus the minced green onion you have set aside) to a small stock pot. Toss them with 1 Tbsp olive oil, ½ tsp salt, ½ tsp black pepper, ½ tsp garlic powder, and ½ tsp onion powder.

Sauté the seasoned asparagus and green onion in the stock pot for about 8 minutes over medium heat until the asparagus turns bright green. Remove some of the asparagus from the pot and set it aside (I reserved ¼ cup off to the side).

Simmer: Add 3 cups vegetable broth and 2 Tbsp lemon juice to the stock pot with the sautéed asparagus and green onions. Bring everything to a simmer over medium-low heat.

Prep the garnishes: While you wait for the soup to come to a simmer, mince ¼ cup parsley and gather the reserved minced green onion and asparagus. Dice the asparagus a little smaller so you get some pieces in every bite of your otherwise smooth soup!

Blend the soup: Remove the asparagus from the heat and allow it to cool for 5 minutes (this is VERY important because the steam from the hot liquid can expand in the blender and cause the lid to come loose! Be sure to cool it for 5 minutes first). Once cooled, add the contents of the stock pot to the blender with ¼ cup cream cheese, 1 cup spinach, and half of the minced parsley.

Blend the soup until completely smooth.

Finish the soup: Add the blended soup back to your stock pot with 1 tsp dill, the remaining parsley, the reserved minced green onion, and the reserved chopped asparagus.

Whisk to combine and adjust the salt and black pepper to taste. Simmer your asparagus soup over medium-low for 5 more minutes. Serve it hot with a sprinkle of freshly grated Parmesan cheese. Enjoy!

Serving Suggestions

Along with the shredded Parmesan, I sometimes drizzle a little olive oil on top of each bowl. A few toasted pine nuts would also be delicious! And, as I mentioned earlier, this soup is amazing with crusty bread. I usually go for a simple baguette, sourdough, or focaccia. I also like to serve it with a fresh salad, such as a caprese salad. The fresh mozzarella and basil add a nice contrast to the warm, creamy asparagus soup! A classic chicken club sandwich would make this a more substantial meal, too.

Storage & Reheating

Once cooled, store this fresh asparagus soup in the fridge for 3-4 days. You can reheat it in the microwave or on the stovetop, stirring occasionally until heated through. As this recipe contains cream cheese, there’s a chance your soup will separate if frozen and then thawed. If you really want to freeze it, portion it into individual freezer-safe containers and freeze it for up to 3 months. Let it thaw in the fridge before reheating.

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