Lentil Minestrone Soup

Every now and then, I come across a soup recipe that reminds me of the way our grandmother cooked: simple ingredients, slow comfort, and a whole lot of heart stirred in. This one-pot Lentil Minestrone Soup fits right into our Southern recipe book. It’s the kind of soup you ladle into big bowls on a chilly evening, when you want something wholesome and made with the everyday staples you already have on hand. Nothing fancy here! It's just honest flavor, cozy warmth, and the kind of meal that makes you feel cared for from the inside out.

So grab your favorite cooking pot and get ready for week five of our January Soup Series. We're ladling up a big bowl of hearty, homestyle Lentil Minestrone Soup.

Lentil Minestrone Soup

1 medium onion, diced

2 carrots, diced

2 celery ribs, finely chopped

4 cloves garlic, minced

2 Tbsp olive oil

1 tsp Italian seasoning

1 tsp salt

1/2 tsp pepper

5 cups vegetable broth

2 cups water

28 oz can crushed tomatoes

1 cup dried lentils, sorted and rinsed

2 dried bay leaves

1 cup uncooked elbow macaroni

15 oz can cannellini beans, drained and rinsed

2 cups fresh spinach, chopped

1. Peel and dice onion and carrots. Finely chop celery. Peel garlic and mince. Set aside.
2. Heat a large pot to medium high heat with 2 Tbsp olive oil. Once oil is hot, add onion, carrots, and celery and sauté until vegetables are tender, approximately 7 minutes.
3. Add minced garlic, Italian seasoning, salt, and pepper and cook 1 additional minute, stirring constantly.
4. Add broth, water, and crushed tomatoes, then stir in dried lentils and bay leaves and bring mixture to a boil.
5. Once soup is boiling, reduce heat to a simmer, cover, and cook for 25 minutes.
6. Remove lid and increase heat to medium. Add uncooked pasta and cannellini beans and cook until pasta is tender, approximately 10 minutes. Remove bay leaves.
7. Stir in chopped fresh spinach to wilt before serving.

Notes:

Minestrone soup is a classic Italian dish that is versatile and hearty. This version adds lentils to increase the protein but still keeps with the traditional recipe. If you would like to add meat to the recipe, some good options might be: ground beef, meatballs, shredded chicken, Italian sausage, hamburger meat, or ground turkey.

Serve this soup with a crusty bread and garnish with your choice of parsley, red pepper flakes, or Parmesan cheese to add extra flavor.

And just like that, we’ve ladled up the final bowl in our five-part January Soup Series. Ending on this cozy Lentil Minestrone feels just right—simple, nourishing, and full of the kind of comfort that carries you through the season. I hope these recipes have brought a little extra warmth to your kitchen this month and maybe even inspired a few new favorites. Thanks for simmering along with us—here’s to many more pots of goodness in the months ahead.

Tuscan White Bean Soup

This Tuscan White Bean Soup is perfect for a cool day. It makes a hearty and yummy meal.  Serve with warm bread for the perfect pairing. The creaminess of this soup comes from blending part of the soup and then adding the blended content back to the remaining soup. No actual cream involved. So this one is not only delicious but also low in fat. It's loaded with veggies too, but blending it makes it easy to disguise that for the kiddos who are always turning their noses up to veggie loaded soups. And once they try it, they will be sold on it. All the veggies can be your little secret. 

As we roll into week four of our January Soup Series, we’re keeping things cozy, comforting, and family-friendly with bowls that warm you from the inside out. If you’ve been cooking along with us this month, this recipe is another delicious reminder that good soup has a way of turning ordinary days into something special.

Tuscan White Bean Soup

            3 15 oz cans cannellini beans, drained and rinsed

            1 yellow onion, finely chopped

            4 cloves garlic, minced

            2 Tbsp olive oil

            2 large carrots, peeled and chopped

            1 stalk celery, diced

            1/3 cup white wine (I use pinot grigio)

            2 cups chopped kale, finely chopped, stems removed

            3 - 4 cups vegetable broth

            1 Tbsp tomato paste

            1 tsp salt

            1/4 tsp black pepper

            1/4 tsp red pepper

            1/4 tsp Italian seasoning

            2 bay leaves

            1 tsp dried thyme

            1/2 tsp dried oregano

 

1. Sauté onion in a large pot with olive oil.
2. Once it starts to brown slightly, add garlic, celery and carrots.  Sauté an additional 10 minutes to allow veggies to soften and brown.  The browning adds to the flavor!  
3. Add white wine and sauté until most of the liquid evaporates, about 5 minutes. 
4. Add all remaining ingredients (except kale) and stir well. 
5. Bring to a boil, then cover and reduce heat to low.  Simmer for 15 minutes. 
6. Discard bay leaves.  Then transfer 2 1/2 - 3 cups of soup to a blender.  Blend until smooth.
7. Transfer back to the pot and stir well to combine. 
8. Add in the kale and let simmer for a few minutes to allow kale to wilt. 
9. Taste and adjust flavors as desired.  
10. Serve warm; add a hearty bread to make the perfect meal.  Enjoy!

We hope this Tuscan White Bean Soup finds its way into your regular winter rotation and brings a little extra comfort to your table. A pot of soup simmering on the stove has a way of filling the house with warmth and calling everyone to gather close and sit a spell. Thank you for cooking along with us during our January Soup Series, and be sure to come back next week as we wrap things up with our final soup recipe. We can’t wait to share one more bowl of hearty soup with you.

Baked Potato Soup

Some suppers just feel like home, and a pot of Baked Potato Soup simmering on the stove is one of them. There’s nothing fancy about it, just good, simple comfort food. Creamy potatoes, a little butter, a touch of milk, and all the fixin’s that make it taste like love in a bowl.

This is the kind of soup that’ll chase off the chill and bring everyone running to the kitchen. It’s hearty enough for a meal, easy enough for a weeknight, and somehow still feels special every single time. So grab your favorite ladle and cozy up. Week three of our January Soup Series is serving up pure Southern comfort with this rich, creamy Baked Potato Soup.

Baked Potato Soup

5 large Russet potatoes

1/2 cup butter

1/2 cup flour

6 cups milk

3/4 tsp salt

1/2 tsp pepper

4 green onions, chopped and divided

1 1/2 cup shredded cheddar cheese, divided

8 oz sour cream

1. Wash, prick, and bake potatoes for 1 hour at 400 degrees F, or until done.
2. Let cool completely. Cut in half lengthwise and scoop out pulp in chunks and set aside. Discard skins.
3. Melt butter in a large pot over low heat. Add flour and cook until smooth, stirring constantly. Cook and stir for additional 1 minute.
4. Gradually add milk and cook over medium heat, stirring constantly until mixture is thickened and bubbly.
5. Add potato pulp, salt, pepper, 2 green onions, and 1 cup of cheese. Cook until thoroughly heated  through and cheese is melted. If potato chunks are larger than you would like, use a potato masher to mash them to desired size now.
6. Stir in sour cream, stirring until melted.
7. Garnish with remaining green onions and shredded cheese.

Notes:

This recipe is easy to double, and makes a budget-friendly meal.

The soup will thicken as it cools.

Our family enjoys this as a vegetarian recipe, but you can garnish with bacon bits, if desired.

Whether you’re sharing this Baked Potato Soup around the family table or tucking into a bowl after a long day, we hope this recipe brings a little warmth to your week. Be sure to stop back by next week as our January Soup Series continues with another delicious recipe to keep those winter nights extra cozy.

Creamy Mushroom and Rice Soup

Winter is still in full swing, and what better way to chase away the chill than with a warm, hearty bowl of soup? Our January Soup Series continues this week with another comforting recipe that’s perfect for slow nights, cozy kitchens, and full hearts. This Creamy Mushroom and Rice Soup is one of those simple recipes that fills the kitchen with the delicious smell homemade soup and reminds us of suppers shared around Mama and Daddy’s old wooden table - can't beat that feeling!

Hearty but not heavy, it’s the kind of soup that feels like a hug after a long day. It's rich with tender mushrooms, perfectly cooked rice, and just enough creaminess to make every spoonful satisfying. Whether you serve it as a cozy weeknight dinner or as part of a weekend gathering with friends, this dish brings that old-fashioned comfort we all long for.

Ready to bring a little of that comfort to your own kitchen? You don’t need anything fancy, just a few pantry staples, a handful of mushrooms, and a little time to let everything simmer low and slow. 

Let’s get cooking! Here’s how to make our favorite Mushroom and Rice Soup, the perfect cozy companion for chilly winter evenings.

Creamy Mushroom & Rice Soup

1 Tbsp olive oil

1 lb mushrooms of your choice, sliced

1 cup celery, chopped

1 cup carrots, chopped

1 medium shallot, chopped

1/4 cup all purpose flour

salt and pepper, to taste

1/3 cup white wine

1 tsp dried thyme

4 cups vegetable broth

1 cup instant or quick-cooking rice

3/4 cup sour cream

2 Tbsp fresh parsley, chopped

1. Heat olive oil in a large pot over medium heat.
2. Add mushrooms, celery, carrots, and shallot. Cook, stirring often, until softened (about 5-7 minutes).
3. Stir in flour, salt, pepper. Cook for 2 minutes, stirring constantly.
4. Add white wine and thyme. Increase heat to medium high and cook another 2 minutes.
5. Add vegetable broth and bring to a boil. Add rice and reduce heat to a simmer. Cover and cook until rice is tender (about 5-7 minutes, checking that rice is done before proceeding to next step).
6. Stir in sour cream and parsley until incorporated.

Notes: 

Use whatever mushrooms are your favorite for this recipe or whatever ones are on sale at your grocery store when you plan to make it. I have used a mix of mushrooms in this recipe before, and I find that often makes for the best flavor.

If you want to use non-instant rice, cook 1 cup according to package directions and stir it into soup along with sour cream and parsley.

As written, the recipe serves 4, but I often double or triple this recipe and make a big batch at once.

There’s just something special about recipes like this, the kind that fill your home with warmth and remind you to slow down and savor the simple things. Whether you’re enjoying it on a quiet evening or sharing it with loved ones around the table, this Creamy Mushroom and Rice Soup is a little taste of comfort in every bite.

If you make it, we’d love to hear how it turns out! Leave us a comment, share a photo, or tag us on social media because just like a good soup, joy is always better when it’s shared.

And don’t forget to stop by next week when we’ll be sharing another soup recipe to keep you warm and cozy all month long. 

Black-Eyed Peas and Collard Green Soup

January will be here tomorrow and that just calls for a big pot simmering on the stove. After all the hustle and bustle of the holidays, The Harris Sisters love nothing more than slowing down, cozying up, and letting the comforting smell of homemade soup fill the kitchen. This year, we’re starting a little tradition of our own: sharing one favorite soup recipe each week throughout January. Think of it as our way of bringing a little warmth (and a whole lot of flavor) to these chilly winter days.

We’re kicking things off with a Southern classic that’s close to our hearts Black-Eyed Peas and Collard Greens served up as soup! Around here, black-eyed peas and collards are more than just ingredients; they’re symbols of luck, prosperity, and good health and that makes them the perfect way to start a brand-new year. This soup has all the cozy, savory goodness of the traditional New Year’s Day meal, just in a bowl that’ll warm you from the inside out.

So grab your favorite pot, pull out those soup bowls, and join us each week as we share more recipes made for gathering, sharing, and savoring. Here’s to good food, good luck, and plenty of cozy moments all month long.

Black-Eyed Peas and Collard Green Soup

1 Tbsp olive oil

1 medium onion, diced

8 cloves garlic, minced

8 cups vegetable broth

2 15 oz. cans black-eyed peas, rinsed and drained

2 15 oz. cans navy beans, rinsed and drained

2 15 oz. cans unseasoned collard greens, undrained

1/4 tsp black pepper

1 tsp Lawry's seasoned salt

1 tsp Cajun seasoning

1/2 tsp red pepper flakes

1/8 tsp cayenne pepper

1/2 tsp Liquid Smoke

1 Tbsp hot sauce

8 oz. dry ditalini pasta

1. Add olive oil, celery, carrots, and onions to a stockpot on the stove over medium-low heat and cook until the vegetables are soft and fragrant. Add the garlic, cook, and stir one more minute.
2. Add broth, tomatoes, beans, collard greens, and spices and stir together.
3. Bring mixture to a boil, then cover and reduce heat to low. Let simmer, covered for an hour to allow flavors to develop and mingle. 
4. Cook ditalini pasta according to package directions and add cooked pasta to soup the last 15 minutes of cooking.

Notes:

Can substitute 1 cup of rice instead of pasta. Cook according to package directions and add in final step.

If you would like to add meat to this recipe, you can add 1 pound of andouille sausage, sliced and cut into pieces. Cook with vegetables in step 1 until sausage has browned before proceeding to step 2.

If you have young kiddos, this is a fun soup to serve around Halloween and call it Swamp Soup!

So whether you’re hoping for a little extra luck in the new year or just craving something hearty to warm you up, this soup’s got you covered. It’s the kind of recipe that feels like home with its simple ingredients, slow-simmered flavor, and plenty of love in every spoonful. So grab your apron, turn up some good music, and let’s get cooking. There’s a bowl of comfort waiting at the end of this pot!

And don’t forget to tune in next week because we’ll be sharing another soup to keep you cozy all month long. Trust us, you won’t want to miss it!

If You Give a Kid a Cooking Pot: One Pot Taco Soup

Over the next several weeks, we'll be bringing you recipes for beginning cooks designed to teach basic cooking skills. So be on the lookout for all the recipes in the series. Today's recipe is part of the Cooking Challenge series.

With only one pot needed to make this soup, it's an easy-to-make dinner!

As written, the recipe is a healthy, high protein meal that makes a BIG pot of soup. This is a great one for beginner cooks because you can get dinner on the table in 30 minutes and have plenty of leftovers for later in the week or to freeze for later.

One Pot Taco Soup

Soup Ingredients

1 Tbsp. olive oil

1 large onion, diced

6 cloves garlic, minced

1 15 oz. can light red kidney beans, undrained

1 15 oz. can dark red kidney beans, undrained

1 15 oz. can canneloni beans, undrained

1 15 oz. can chili beans, undrained,

1 15 oz. can black beans, undrained

1 15 oz. can pinto beans, undrained

1 15 oz. can corn, undrained

1 15 oz. can Rotel, undrained

2 15 oz. cans diced tomatoes, undrained

1 28 oz. can tomato puree

4 cups water

1 1/2 1 oz. packets Taco Seasoning Mix, or 4 1/2 Tbsp. homemade taco seasoning mix

1 oz. packet Hidden Valley Ranch Seasoning, or 3 Tbsp. homemade ranch dressing mix

1 1/2 pound ground beef (optional)

Garnishes

green onions, chopped

fresh cilantro, chopped

jalapenos, sliced for serving

avocados, peeled and diced

sour cream

hot sauce

shredded cheese

1. Heat olive oil in a large 8-quart pot over medium heat. Saute onion until soft and translucent. If adding ground beef, brown it along with onions, about 5-6 minutes. Drain grease before proceeding with the rest of the recipe as written.
2. Add the minced garlic and stir until fragrant, about 30 seconds.
3. Add tomatoes and spices, stirring to combine.
4. Add remaining soup ingredients, and stir to combine.
5. Bring to a boil, reduce heat to low, and simmer covered for 25 minutes.
6. Serve topped with garnishes of your choice (optional).

You Can Get with This or You Can Get with That (Ingredient Substitutions):

• If interested in making a smaller quantity of soup, use only 3 cans of beans, tomato puree (omitting diced tomatoes), and 1 packet of Taco Seasoning Mix.
• Substitute garlic powder or jarred minced garlic for fresh minced garlic.
• All garnishes are optional.

This Is How We Do It (Kitchen Skills You'll Learn in This Recipe):

• Boiling vs. simmering
• Browning ground meat (optional)
• Chopping vegetables
• Measuring ingredients
• Reading and following a recipe
• Sauteing vegetables
• Setting a timer
• Using a can opener

Mama Said Knock You Out (Prep Ahead for Easy Dinners):

You can either freeze taco soup before cooking, or you can cook it first and then freeze to reheat later. (This works well with leftovers.) Either way, the flavors in the soup will remain the same. Taco soup can be stored in the freezer for 4-6 months.

If You Give a Kid a Cooking Challenge

This recipe is part of the three-part If You Give a Kid a Cooking Challenge recipe series. These recipes are designed to: 

• be easier to make
• have a minimal number of ingredients (minus pantry staples like oil and spices)
• be quick to prep 
• make enough for one person to have leftovers for a few days

Make sure to visit the main post to see all of the recipes in the series.

If You Give a Kid a Cooking Pot: Easy Two Bean Chili

Over the next several weeks, we'll be bringing you recipes for beginning cooks designed to teach basic cooking skills. So be on the lookout for all the recipes in the series. Today's recipe is part of the Cooking Challenge series.

A package of chili seasoning is the secret to making this one pot meal simple enough to make for a weeknight dinner. With just 15 minutes of prep time, you'll get this quick and easy Two Bean Chili recipe on the table in no time. 

Serve this chili over pasta or with garnishes such as shredded cheese, fresh green onions, and sour cream.

Easy Two Bean Chili

1 lb lean ground beef

1/2 cup green bell pepper, chopped

1/2 cup white onion, chopped

2 15.5 oz cans Mixed Chili Beans (Kidney & Pinto), undrained

14.5 oz can petite diced tomatoes, undrained

15 oz can tomato sauce

1/2 cup water

1 package original chili seasoning

1/2 tsp cumin

1. Chop bell pepper and onion and set aside.
2. In a large pot, brown the ground beef over medium high heat.
3. Add chopped bell pepper and onion. Cook for 3-5 minutes. Drain excess grease (if necessary).
4. Stir in the remaining ingredients and bring to a boil. Cover and turn heat down to low. Simmer for 20 minutes.

You Can Get with This or You Can Get with That (Recipe Substitutions):

• Reduce sodium by choosing a low-sodium chili seasoning.
• Substitute ground chicken or ground turkey for the ground beef.
• If Mixed Chili Beans are not available, use your favorite type of beans instead. They will not have spices incorporated into the sauce, so you may want to add more cumin to compensate.

This Is How We Do It (Kitchen Skills You'll Learn in This Recipe):

• Boiling vs. simmering
• Browning ground meat
• Chopping vegetables
• Measuring ingredients
• Reading and following a recipe
• Setting a timer

Mama Said Knock You Out (Prep Ahead for Easy Dinners):

If you have leftover chili you want to freeze, put the chili into individual airtight containers. It will keep well for up to three months.

When you are ready to serve, take the container out of the freezer and let it thaw. Reheat in the microwave.

If You Give a Kid a Cooking Challenge

This recipe is part of the three-part If You Give a Kid a Cooking Challenge recipe series. These recipes are designed to: 

• be easier to make
• have a minimal number of ingredients (minus pantry staples like oil and spices)
• be quick to prep 
• make enough for one person to have leftovers for a few days

Make sure to visit the main post to see all of the recipes in the series.

If You Give a Kid a Crockpot: 15 Bean Soup

Over the next several weeks, we'll be bringing you recipes for beginning cooks designed to teach basic cooking skills. So be on the lookout for all the recipes in the series. Today's recipe is part of the Cooking Challenge series.

There’s nothing more cozy than a bowl of hearty soup, and this 15 Bean Soup fits the bill. Easy to make in your crock pot, this simple dump and go recipe makes the perfect meal for a chilly day. Make sure to save this recipe for later - it's sure to hit the spot!

Crockpot 15 Bean Soup

20 oz. bag 15 bean blend, sorted and rinsed, seasoning packet discarded

1 medium onion, diced

6 cloves garlic, minced

4 carrots, sliced into rounds (approx. 2 cups)

4 stalks celery, chopped (approx. 1 cup)

1 tsp cracked pepper coarsely ground

2 tsp dried thyme

2 bay leaves

1/4 cup soy sauce

6 cups vegetable broth

14.5 oz. can diced tomatoes

meat of choice (optional)

1. Wash the sorted dry beans. Place them into a pot and cover with 8 cups of water. Let them soak 8 hours or overnight. Drain and set aside.
2. Combine beans, onion, garlic, carrots, celery, black pepper, thyme, bay leaves, soy sauce, vegetable broth, and diced tomatoes in slow cooker. 
3. Mix well and cook on low for 8-10 hours.
4. Remove bay leaves from soup and discard. 
5. Serve soup with a side of bread or cornbread.

How to Quick Soak Beans

If you don’t have time to soak the beans in advance, you can rinse them, place them in a large pot, cover with cold water, and bring to a boil over high heat. Boil the beans uncovered for 5 minutes. Remove the pot from the heat, cover, and then let the beans soak in the hot water for 1 hour. Drain the beans in a colander, rinse them under cold water, and proceed with steps 2-4 of the recipe.

You Can Get with This or You Can Get with That (Ingredient Substitutions):

As written, the 15 Bean Soup recipe is gluten free, vegetarian, and vegan, but this recipe is easy to change to suit your needs. If you don't want to make this as a vegetarian soup, you can add these types of meat to this recipe with the ingredients in step 2:

• 1 pound cooked and drained ground beef or turkey
• 1 pound cooked and drained sausage or kielbasa
• 2 cups cooked and diced ham 
• 2 cups cooked and shredded chicken or turkey

Since you only need a small amount of meat to add to the soup, this recipe is a good way to use up  leftover turkey or ham around holidays like Easter or Thanksgiving. If you're adding extra meat to the soup, you may want to add an extra 2 cups of broth.

This Is How We Do It (Kitchen Skills You'll Learn in This Recipe):

• Browning ground meat (optional)
• Chopping vegetables
• Measuring ingredients
• Reading and following a recipe
• Setting a timer
• Soaking beans
• Using a crockpot
• Washing and sorting dry beans

If You Give a Kid a Cooking Challenge

This recipe is part of the three-part If You Give a Kid a Cooking Challenge recipe series. These recipes are designed to: 

• be easier to make
• have a minimal number of ingredients (minus pantry staples like oil and spices)
• be quick to prep 
• make enough for one person to have leftovers for a few days

Make sure to visit the main post to see all of the recipes in the series.

If You Give a Kid a Cooking Pot: One Pot Chicken and Dumplings

Over the next several weeks, we'll be bringing you recipes for beginning cooks designed to teach basic cooking skills. So be on the lookout for all the recipes in the series. Today's recipe is part of the Cooking Challenge series.

The ultimate comfort food, this Chicken and Dumplings recipe is easy to prep in 15 minutes or less! Fresh veggies and a few pantry shortcuts makes this Southern classic a doable meal for weeknight dinners. 

One Pot Chicken and Dumplings

3 tbsp olive oil

1 yellow onion, chopped

4 carrots, peeled and sliced

4 stalks celery, sliced

4 cloves garlic, minced

1 tsp dried thyme

1 tsp pepper (or to taste)

32 oz chicken broth

2 10.5 oz cans cream of chicken soup

2 soup cans of water

2 cups shredded chicken

Flour

1 can of 8 Pillsbury Grands Biscuits

1. Heat olive oil in heavy stock pot over medium heat. Add onion, carrots, celery, garlic, thyme, salt, and pepper. Cook for 3-5 minutes, stirring occasionally, until onions are soft.
2. Add the chicken broth, cream of chicken soup, water, and shredded chicken. Increase heat to high and bring to a boil. Reduce heat to a simmer.
3. Flour a clean counter and roll out biscuits to desired thinness. Cut with a pizza cutter to
4. 1-inch squares. Repeat with each biscuit.
5. Drop biscuit pieces by handfuls into simmering soup pot, stirring after each addition.
6. Cover and simmer for 20 minutes, stirring occasionally.

You Can Get with This or You Can Get with That (Ingredient Substitutions):

2 cups of shredded chicken equals approximately:

• 2 chicken breasts cooked and shredded
• ½ rotisserie chicken, shredded
• 2 12.5 oz cans shredded cooked chicken, drained

You can substitute:

• 1 10.5 oz can of peas and carrots, drained or 1 bag of frozen peas and carrots for fresh, chopped carrots and celery
• 1 can of cream of celery soup for one of the cream of chicken soups

This Is How We Do It (Kitchen Skills You'll Learn in This Recipe):

• Boiling vs. simmering
• Chopping vegetables
• Measuring ingredients
• Reading and following a recipe
• Rolling dough
• Sauteing vegetables
• Setting a timer

Mama Said Knock You Out (Prep Ahead for Easy Dinners):

You can cook the chicken ahead of time for this recipe and assemble the rest of the recipe on a different day.

If cooking chicken breasts ahead of time, add them to a crockpot in a single layer. Cover and cook on low for 6-7 hours or high for 3-4 hours, checking at the earliest time. Use your meat thermometer to be sure the chicken has reached 165 degrees F. Let rest 10 minutes before transferring to a clean bowl or cutting board to shred. 

If you have more than the 2 cups of shredded chicken needed for this recipe after you're finished cooking it, it will last 3-4 days in the refrigerator and can be used in other recipes. If needed, you can let it cool, and then portion it out into freezer bags or reusable plastic containers to freeze for other recipes in the future. Make sure to label and date any food item that you freeze.

If You Give a Kid a Cooking Challenge

This recipe is part of the three-part If You Give a Kid a Cooking Challenge recipe series. These recipes are designed to: 

• be easier to make
• have a minimal number of ingredients (minus pantry staples like oil and spices)
• be quick to prep 
• make enough for one person to have leftovers for a few days

Make sure to visit the main post to see all of the recipes in the series.

Old Fashioned Lima Beans and Ham

I am a fan of good old fashioned ham and beans.  It's a southern thing, and it just doesn't get much better.  So I cooked up a batch of these oversized limas with ham earlier this week, and they were PERFECTION.  Slow cooker meals are so easy, and there is just nothing better than a pot of beans on an early autumn evening.  

Old Fashioned Lima Beans and Ham

1 lb. dried lima beans- sorted, rinsed, and soaked

2-4 cups meaty ham hocks or leftover ham

2 onions, chopped

1 tsp minced garlic

1 tsp chili powder

Salt and pepper, to taste

4 cups chicken broth

Additional water

1. Place beans in your slow cooker.  
2. Add ham and onions.
3. Add broth and additional water needed to bring liquid 2 inches above beans. 
4. Stir in seasonings. 
5. Cook on high for 2 hours, then switch to low for an additional 4 hours, or until beans are tender.

Note: 

I followed this recipe exactly as it is written and it was hands down the best ham and beans I've ever tried.  Enjoy!  

How to Make Homemade Vegetable Broth

Vegetable broth (or vegetable stock) is a staple in vegetarian cooking, and it's so simple to whip up a big batch and freeze it to have on hand for all your upcoming recipes. And as an added bonus, when making your own, you can control all the ingredients, including any that you may be allergic to and/or any that you may want to limit (like additional sodium).

I have included a basic recipe below if you want to start today, as well as a Super Simple version that allows you to substitute leftover kitchen scraps you save from favorite recipes. 

Homemade Vegetable Broth

5-6 oz sliced mushrooms

4 Tbsp olive oil

4 cups chopped onion

2 cups chopped celery

3 cups chopped carrot or parsnips

1 cup chopped fennel bulb (optional)

Salt, to taste

2 large garlic cloves, smashed

2 Tbsp tomato paste

1 Tbsp fresh rosemary

2 tsp dried thyme

1 tsp black peppercorns

4 bay leaves (optional)

1/2 cup chopped parsley

approximately 4 quarts of water

1. Heat the olive oil over high heat in an 8 quart stockpot. Add the mushrooms and saute until they are lightly browned and have given off some of their moisture.
2. Add chopped onions, celery, carrots, and fennel (if using) and stir to coat. Sprinkle with salt. Cook over high heat for several minutes, stirring occasionally. Cook until the vegetables begin to brown. Considering there are so many vegetables with a high moisture content, it may take more heat and longer time to brown.
3. Add the garlic and tomato paste and stir to combine. Cook for 2-3 minutes, stirring often. Add the rosemary, thyme, peppercorns, bay leaves (if using), parsley, and water. (Water should cover the vegetables and herbs.) Bring to a simmer and then drop the heat until you just get a bare simmer. The surface of the stock should just barely be bubbling. Cover and cook for 1 1/2 hours.
4. Using slotted spoon, remove all the big pieces of vegetables. Discard or compost. 
5. Set up a sieve over large bowl or pot. Line the sieve with a paper towel and pour the stock through it. When you have poured about half the stock through, stop and let what is in the sieve filter through. Then, change the paper towel and filter the rest of the stock in the same way.
6. To store, pour into quart-sized Mason jars and refrigerate for up to a week or freeze. If you freeze in glass jars, leave at least 1 1/2 inches of headroom so that the stock can expand without breaking the glass of the jars.

Super Simple Vegetable Broth

Every time you prepare a recipe, save your vegetable trimmings to store in a gallon-sized Ziploc bag in  the freezer until you collect enough to make this homemade vegetable broth from the saved scraps. 

Gallon-sized Ziploc bag of frozen vegetable scraps/end pieces and herbs

2 Tbsp salt (or to taste)

1 tsp whole peppercorns

2 bay leaves

4 garlic cloves, minced

approximately 4 quarts water 

1. Save the cut end pieces of vegetables and herbs in a gallon Ziploc bag in your freezer until the 

bag is full. Onions, carrots, and celery are the base of a good vegetable broth, but use these guidelines for which vegetables to save for your broth:

• Good vegetables to save include: onions (including papery skins), green onions, celery (including leaves), carrots, mushrooms, leeks, scallions, shallots, and zucchini. 
• Good herbs to save include parsley, thyme, rosemary, garlic (including papery skins).
• Do not save broccoli, cauliflower, brussels sprouts, cabbage, turnips, rutabagas, collard greens, kohlrabi, and kale because they will make your broth bitter. 
• Do not save potatoes or sweet potatoes because they will cloud your broth.

2. Once the bag is full, add the frozen contents to an 8 quart stock pot and fill with water until the contents are covered by a few inches. You don't need to thaw the vegetables first.

• Add 2 tablespoons salt (or to taste), 1 teaspoon whole peppercorns, 2 bay leaves, and 4 cloves minced garlic (if you did not already save an abundance of garlic in your frozen vegetable bag).

3.  Cover and bring to a boil. Simmer the broth for 1 1/2 hours.

4.  Strain and store as described above in steps 4-6. 

Notes:

These recipes make about 5 quarts of vegetable broth.

You'll note that you remove all vegetables and herbs and then strain thoroughly before jarring and freezing. Because of this, there is no need to perfectly or finely chop any of the vegetables before you cook them. A rough chop just to get them to fit into the pot will do just fine.

Also, you'll note that the directions call for you to simmer. You'll want to make sure that you follow this closely. If you were to keep your broth at a rolling boil, much of it would evaporate during the cooking process!

Use either of these vegetable broths as the base for recipes, such as soups or risottos.

Some of Our Most Popular Recipes That Use Vegetable Broth

• Crockpot Broccoli Cheese Soup
• Roasted Tomato Soup
• Roasted Asparagus Risotto
• Tomato Risotto with Roasted Vegetables
• Crockpot Mexican Enchilada Orzo

Crockpot Vegan Chili

Spring is ALMOST here but we've still run into a few rough patches of cold and rainy days. And that has given me the opportunity to fire up the crockpot to make chili one more time until it gets cool again in the Fall.

And now that I'm thinking about it, even if it were to turn to full-Spring tomorrow (here's hoping), this is the perfect recipe to Pin now and revisit at the end of Summer when you've got all those garden fresh veggies piling up on you! It will certainly carry you straight into Fall and use up those veggies with ease.

This recipe is definitely a keeper!

Crockpot Vegan Chili

1 medium onion, minced

1 green bell pepper, minced

2 zucchini, minced

1 jalapeno, minced

4 cloves garlic, minced

1 15 oz can black beans, rinsed and drained

2 15 oz cans kidney beans, rinsed and drained

1 15 oz can Northern beans, rinsed and drained

1 15 oz can corn, drained

1 4.5 oz can chopped green chiles

1 28 oz can pureed tomatoes

3 Tbsp chili powder

1 tsp salt

1 Tbsp cumin

1/4 - 1/2 tsp cayenne pepper

1. Add all ingredients to crockpot.
2. Stir to incorporate.
3. Cook on low for 8 hours or overnight.

Notes:

Use a food processor to mince the fresh vegetables. They will cook down and provide a similar texture as regular chili.

Add more cayenne pepper if you prefer a spicier chili.

We chose to serve our vegan chili over pasta and topped with sour cream and shredded cheese (because we're not vegans and we like sour cream and shredded cheese.) However, the recipe as written without these additions is a vegan recipe, and you could easily swap those out for vegan cheese and sour cream if you're serving to vegan guests.

If you prefer a traditional chili, check out our Kicking Butt and Taking Names Chili recipe.

If you'd like to serve this up with some cornbread, check out these recipes:

Sweet Honey Cornbread

Cornbread Waffles

Cheesy Cowboy Cornbread

Enjoy!

Grandma's Old Fashioned Chicken Soup

Did you ever have a recipe that immediately takes you back to your childhood?  the good old days? For me this is that recipe.  It is comfort food at it's finest.  This recipe was created by our Grandma Elizabeth and Mama made it often when we were growing up.  Now it's still one of my favorites, and a seriously easy peasy recipe to pull off.  If you are hunkering down for this week's winter storm, here's the chicken soup that will do the trick.

Grandma's Old Fashioned Chicken Soup

3 or 4 chicken breasts

6 medium potatoes

2 medium onions

2 cans pork and beans

1 can white corn

3 cans tomato soup

1 tsp sugar (optional)

Salt and pepper. to taste

1. Boil chicken breasts until tender, reserve broth.
2. Shred chicken and set aside. 
3. Chop potatoes and onions and then boil in reserved chicken broth, cooking until tender.
4. Add chicken, pork and beans, tomato soup, and white corn, and simmer on low heat until thoroughly heated through.  
5. Season with salt, pepper, and sugar to taste.

Crockpot Broccoli Cheese Soup

THIS soup is a winner. Make sure you give it a try on a cold and blustery day like today. It doesn't disappoint. It's tasty and it takes almost no time to put together. Plus, it's a favorite for kids. (Cheese? Yes! Broccoli? Yes!) What's not to like?

Crockpot Broccoli Cheese Soup

4 Tbsp butter

5 Tbsp flour

3 cups half and half

3 cups vegetable broth

1/2 onion, diced

3-4 cups chopped broccoli florets 

4 cloves garlic, minced

1 tsp Italian seasoning

2 oz cream cheese

2 cups shredded sharp cheddar cheese

1 tsp salt

1 tsp black pepper

extra shredded cheese for topping

1. In a large sauce pan, melt butter over medium heat. 
2. When melted, stir in the flour until mixture begins to clump. 
3. Whisk in the half and half in very gradually until it all has been added and a thick white sauce forms.
4. Add onions, broccoli, garlic, Italian seasoning, and cream cheese to your crockpot. Add the white sauce and the vegetable broth. Stir to combine. 
5. Cover and cook on high for 3-4 hours or on low for 4-6 hours.
6. Add the sharp cheddar cheese, salt, and pepper. Stir until the cheese melts into the soup. 
7. Serve warm topped with additional shredded cheese if desired.

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Crockpot Potato Leek Soup

Looking for a new crockpot recipe to try? Well, temperatures are dropping rapidly in these parts, so soup is on heavy rotation on the menu. This recipe was quick and easy to make and was quite tasty. Give it a try; it does not disappoint!

Crockpot Potato Leek Soup

3-4 leeks, sliced  - white and very light green part only (about 4 cups)

4 medium-sized baking potatoes, peeled and diced

6 cups vegetable broth

2 cups baby spinach, chopped

2/3 cup half-and-half

1 tsp salt (or to taste)

sour cream and sliced green onions for serving

1. Put the leeks and potatoes in the crockpot. 
2. Add vegetable broth (should cover the leeks and potatoes). 
3. Cover and cook on low for 6 hours.
4. One hour before soup is finished cooking, puree with an immersion blender. 
5. Add chopped spinach and continue cooking.
6. Before serving, add half and half and salt and mix thoroughly.
7. Serve with sour cream and sliced green onions.

FAQ:

"But I don't know what the heck a leek is! I've never cooked with one before!" It's very similar to a large green onion. It just gives a little oomph to the soup. Don't be intimidated. :-)

"But I don't like spinach!" Then, leave it out altogether, let the soup cook for a full 6 hours straight then after pureeing the soup, just skip directly from step 4 to step 6.

"Where's the bacon? I usually put that in my potato soup." I don't generally include directions for adding bacon in my vegetarian recipes, but you do whatever floats your boat. ;-)

Crockpot Chicken Noodle Soup

We've recently had a few sickies in our midst. (Note: sickies are sick people and are QUITE different from sickos). Anyhoot, to make sure that they were up and at 'em as quickly as they could be, I broke down and made RBW's tried and true chicken noodle soup for them. (You see, RBW was one of the sick ones. Otherwise, I would have had him make it.)

Armed with some very large tongs in hand, I managed to wrangle the chicken into the crockpot just fine. The soup got rave reviews, and everyone is better now. I'd like to think the soup made a difference . . . 

Crockpot Chicken Noodle Soup

2 1/2 to 3 lbs of boneless, skinless chicken breast

4 cups water

4 cups chicken broth

1 tsp seasoned salt

1 tsp salt

1/4 tsp pepper

1 small onion, chopped

1 carrot, chopped

2 stalks celery, chopped

1 Tbsp parsley flakes

1/2 tsp basil

1 bay leaf

8 oz egg noodles

1. Place all ingredients except noodles in crockpot. Cover and cook on low for 7 hours or high for 3.5 hours.
2. Remove chicken and bay leaf from pot. Dice chicken and return to pot.
3. During the last few minutes of cooking, cook noodles according to package directions until al dente (about 7 minutes) and add to soup.

Notes:

I did not have 2 stalks of celery on hand, so rather than using only carrots as the other main vegetable, I used a half bag of frozen mixed vegetables with the chopped onion.

Roasted Cauliflower and Cheddar Soup

I THINK my love of roasted vegetables has been well documented in these recipes: Garlic Roasted Asparagus, Garlic Roasted Green Beans, Roasted Pumpkin Puree, and Roasted Tomato Soup. 

BUT, just so that we're clear on the subject, I thought I would bring you Roasted Cauliflower and Cheddar Soup today. It's quick and easy (not to mention delicious)!

Roasted Cauliflower and Cheddar Soup

2 heads cauliflower

10 cloves garlic, minced

4 Tbsp olive oil

1 large onion, minced

1 tsp dried thyme

8 cups vegetable broth

1 cup milk

12 oz. sharp white cheddar cheese, shredded

salt and pepper to taste

parsley and croutons for garnish

1. Preheat oven to 400 degrees. Cut cauliflower into bite-sized pieces and place on foil-lined baking sheet. Drizzle with 2 Tbsp of olive oil. Cover in minced garlic.
2. Roast for 25 minutes until the cauliflower is golden in spots.
3. While the cauliflower roasts, heat the remaining olive oil and add the onion, cooking until the onion is translucent, about 4-5 minutes. Add the thyme and cook for another minute.
4. Stir in the cooked cauliflower and broth. Bring to a simmer, cover, and cook for 15 minutes.
5. Carefully ladle batches of the soup into a food processor and puree until smooth. Stir the pureed soup back into the pot.
6. Add milk and cheese, stirring and cooking on low until cheese is melted.
7. Add salt and pepper to taste.
8. Garnish with Garlic Parmesan Croutons and parsley before serving.

Roasted Tomato Soup with Garlic Parmesan Croutons

I don't know about you, but as far as I'm concerned the 50 degree weather is proof that winter is here. ;-) And that means SOUP!

And I don't mean to brag or anything, but I happen to think that this recipe gives Panera's Tomato Soup a run for its money. It's that good.

It's a delicious soup with roasted tomatoes because if you haven't been paying attention, you know how I like to roast vegetables. Check out these posts to catch up if you're interested: Roasted Pumpkin Puree, Garlic Roasted Asparagus, and Garlic Roasted Green Beans. And in the meantime, here's today's installment of deliciousness:

Roasted Tomato Soup

3 pints (6 cups) cherry tomatoes

3 Tbsp olive oil

1 tsp salt

1/2 tsp pepper

2 Tbsp butter

3 cloves garlic, minced

1 small onion, minced

1, 28 oz. can diced tomatoes

4 cups vegetable broth

1/2 tsp basil

1 cup whipping cream

1. Heat oven to 400 degrees. In a mixing bowl, combine cherry tomatoes, 2 Tbsp olive oil, salt, and pepper. Toss ingredients to coat evenly. Spread on a single layer on a baking sheet. Roast tomatoes 35 minutes.
2. In a large pot, heat the butter and the remaining tablespoon of olive oil over medium heat. Add the garlic and onion and saute until softened, about 5 minutes. Add the canned tomatoes with their juice, vegetable broth, basil, and roasted tomatoes. Bring the mixture to a boil, then reduce the heat and simmer, partially covered, for 40 minutes.
3. Using a food processor or hand held immersion blender, puree the soup until smooth. Return to the pot and stir in the cream. Without letting the soup boil, warm over medium heat. Add salt and pepper to taste.
4. Ladle soup into bowls and serve with Garlic Parmesan Croutons (recipe follows).

Garlic Parmesan Croutons

1 lb. French loaf, cubed

1/2 cup olive oil

4 cloves garlic, minced

2 Tbsp. Parmesan

salt and pepper

1. Heat oven to 275 degrees.
2. Puree garlic, Parmesan, and olive oil in a food processor.
3. Place the bread cubes in a mixing bowl and toss by hand with the mixture and a few generous pinches of salt and pepper.
4. Toss the bread cubes well with one hand and continue adding the mixture so that each cube is coated evenly. Be careful not to oversaturate the bread cubes.
5. Place the bread cubes on a baking sheet in a single layer.
6. Cook for 20 minutes, then turn with a spatula and return to the oven. Repeat after another 20 minutes. Continue to cook another 20 minutes. Croutons will be crispy and golden brown when finished.

And that's all there is to it! Both of these really are easy recipes, and they are delicious together. Perfect for warming you up on a chilly day!

Note: 

If your kids are not too keen on schmancy homemade croutons, they'll LOVE this soup with Goldfish crackers, I promise.

This post contains affiliate links.

Zucchini Hummus Soup

It's raining, and if you were to ask me (what with my expert meteorology opinions), I would wager that it is hovering near 1 degree outside (give or take). So, you get a soup recipe today.

Zucchini Hummus Soup

1 Tbsp olive oil

4 cloves garlic, minced

1 small onion, minced

3 small zucchini, minced

4, 14.5 oz. cans vegetable broth

1/2 tsp dried oregano

16 oz. hummus

salt to taste

pepper to taste

lemon juice to taste

8 oz. pasta

shredded Parmesan

1. In a large pot, heat oil over medium heat. Add garlic and onion, and cook for two minutes, stirring frequently.
2. Add zucchini and cover. Cook for about 4 minutes, stirring occasionally.
3. Add the vegetable broth and oregano and bring the mixture to a boil. Cover and reduce heat. Simmer for about 20 minutes.
4. Remove pot from heat, and puree soup mixture using an immersion blender.
5. After zucchini mixture is pureed, use the blender to mix in the hummus.
6. Return pot to the stove and gently heat over medium-low heat.
7. Add salt, pepper, and lemon juice as desired.
8. Add pasta and cook for 10 minutes.
9. Garnish with Parmesan before serving.

Notes:

If you are like me, you are overrun with zucchini in the summertime. This is the perfect way to use up the last bits o' shredded, frozen zucchini that you hoarded in your freezer last summer before this summer's garden abundance comes in. What? You don't shred and freeze your zucchini in one cup increments for use in recipes throughout the year? Well, you should.

This is also a good way to use up all of the hummus that you are compelled to buy when it goes on sale for buy one get one free. I'm the only one who does that? Darn.