🍜 Recipe Collection: Soups, Stews & Chowders

Amethyst · March 16, 2026, 2:40pm

Irish Potato Leek Soup

Prep: 10 minutes
Cook: 20 minutes
Total Time: 30 minutes
Servings: 6 servings

Ingredients:

3 tablespoons butter
1 medium onion, chopped
1 leek cleaned and thinly sliced into half moons (white and light green parts)
3 russet potatoes, peeled and diced
4 cups vegetable stock
2 cups water
2 carrots chopped
3 celery ribs chopped
½ cup half and half, optional
salt and pepper to taste

Directions:

Melt the butter in a medium-size Dutch oven. Once melted, add the onions, leeks, and potatoes. Sauté for 5 minutes, or until softened and beginning to brown.

Add the vegetable stock, water, carrots, and celery. Bring to a boil and then reduce the heat to maintain a simmer. Cook for 20 minutes, or until the vegetables are fork-tender.

I like to reserve chunks of carrots and celery to garnish the top of each bowl. But that’s completely optional. You need to do this before the next step if desired.

Puree the soup until it’s smooth using a blender, in batches, or an immersion blender. Stir in the cream, if desired. Serve with greens and Irish Soda Bread.

Notes::

Texture: For a more rustic texture, puree only half of the soup.

Cream: The cream is optional; potatoes provide natural creaminess on their own.

Vegan: To make the soup vegan, use olive oil instead of butter and skip or replace the cream with a plant-based alternative.

Storage: This soup keeps well and often tastes even better the next day.

Recipe FAQs:

Is this a healthy potato leek soup?

Yes. This soup is packed with vegetables and relies on potatoes for natural creaminess. The cream is optional, making it easy to keep the soup light and nourishing.

Can I make this soup ahead of time?

Absolutely. This soup keeps well in the refrigerator for up to four days and often tastes even better the next day.

Can I freeze potato leek soup?

Yes. For the best texture, freeze the soup before adding cream. Reheat gently and stir in cream, if using, just before serving.

Nutritional Facts:

Recipe courtesy of 31 Daily.com

Amethyst · March 16, 2026, 2:41pm

Traditional Dublin Coddle: Authentic Irish Sausage Stew

Prep: 10 minutes
Cook: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8 servings

Ingredients:

½ pound thick-cut bacon 6-8 slices, chopped
1 pound Irish banger sausages or good-quality pork sausage
2 onions sliced
1 medium leek, white with light green parts, sliced
black pepper to taste
2 bay leaves
2 sprigs fresh thyme
¼ cup fresh parsley, chopped
2 garlic cloves minced
6 gold potatoes cut into large chunks
2 cups beef broth

Directions:

Preheat the oven to 325℉

Cook the bacon in an oven-safe Dutch oven over medium-high heat. Remove the bacon and drain it on a paper towel. Reserve 1 tablespoon of the drippings in the pan and remove the excess.

Reduce the heat to medium and add the banger sausages. Cook, turning as needed until evenly browned, about 15 minutes. Remove the sausages and set aside. When cool, cut them into bite-sized chunks. Sauté the onions and leeks until soft, about 3-5 minutes.

In the Dutch oven, layer the onions and leeks, half of the banger sausages, and bacon in the bottom of the dish, seasoning each layer with freshly ground black pepper to taste. Add the herbs and garlic, then top with the potatoes and the remaining banger sausages and bacon. Season again with black pepper. Pour the beef broth over the sausages and vegetables.

Cover the Dutch oven with a lid and bake for 40-45 minutes, or until the potatoes are tender. This dish is traditionally served with Irish Soda Bread to mop up the juices.

Notes:

Cooking Pot: Use a heavy-bottomed pot (like a Dutch oven) to prevent scorching.

Sausages: In my market, banger sausages are always stocked near the bratwurst. If you can’t find them, use a good-quality pork sausage. This could be bratwurst, though the sausage’s spices are a bit different. Large breakfast sausages (not links) could also be substituted.

Potatoes: I prefer waxy potatoes (like Yukon golds), but russets will also work, although they will break down a bit while baking

The Ritual of the Thursday Night Coddle:

Historically, the Coddle was the star of Thursday nights. In a predominantly Catholic country where Fridays were meat-free, Irish households used the Coddle as a delicious way to use up the remaining bacon and sausage in the larder before the fast began. It’s the ultimate “low and slow” comfort food-braised gently in broth until the potatoes are tender and the flavors are perfectly melded.

Pro-Tips for the Perfect Coddle:

From my kitchen to yours, after two decades of perfecting this Irish classic:

The Layering Technique: Don’t just toss everything in! Start with a base of onions, then a layer of potatoes, then the meat. Repeat the layers. This ensures the sausages “steam-braise” on top of the vegetables, letting their juices drip down and season the potatoes.

The “Coddle” Heat: True to its name, you must “coddle” this dish. Keep the heat low. If the broth boils too hard, the sausages can burst, and the potatoes will turn to mush. You want a gentle, lazy simmer.

The Sausage Choice: For the most authentic flavor, use a high-quality pork banger or a mild breakfast link. Avoid strongly spiced sausages (like Italian or Chorizo), as they will overwhelm the delicate, onion-sweetened broth.

The Browning Debate: Traditionally, the meat isn’t browned first (it’s a “white” stew), but for a modern palate, I often give the sausages a quick sear in the pan first for extra color and a deeper flavor profile.

Can You Make Dublin Coddle in a Slow Cooker?

While the traditional method involves a heavy-bottomed pot on the stove or in a low oven, the “low and slow” nature of a Coddle makes it a perfect candidate for the slow cooker.

The Adjustment: To prevent the dish from becoming too watery (as slow cookers trap all steam), reduce the added broth by about 25%.

The Timing: Cook on Low for 6 to 8 hours. This allows the potatoes to fully absorb the savory juices from the bacon and sausages without falling apart.

To Brown or Not to Brown?

In Dublin, a “white” Coddle- where the meat is added directly to the pot without searing-is the historical standard. However, for a modern palate, I recommend a quick sear.

The Benefit: Searing the sausages and thick-cut bacon (rashers) in the pot before layering adds a “Maillard reaction” depth to the broth that you simply can’t get from boiling alone.

The Technique: Brown the sausages just until they have some color, remove them, and then use the rendered fat to soften your onions and leeks before layering everything back in.

Nutritional Facts:

Recipe courtesy of 31 Daily.com

BryWisteria · March 17, 2026, 10:33am

Two perfect soups for the occasion - happy St. Patrick’s Day!

Amethyst · March 17, 2026, 11:44am

Happy St. Patrick’s Day, dear heart!

Amethyst · March 22, 2026, 12:57pm

Green Pea Soup

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 Servings

Ingredients:

2 tablespoons olive oil
2-3 large cloves of garlic, chopped
2-3 large shallots chopped (about 5.5 ounces or 155 grams)
½ cup pistachios
Salt and pepper
½ bushel fresh parsley, about 1 to 1 ½ cups chopped (alternative: cilantro)
1 bag frozen peas (about 3 ½ cups) 16 ounce/ 454 grams
32 oz lightly-flavored vegetable broth (about 4 cups) 946 ml
1 cup water
1 teaspoon Vegetable Broth and Seasoning optional
Sour Cream to garnish is optional and omit if you want to keep it dairy-free and vegan-friendly

Directions:

In a stockpot (minimum 5 QT), heat the oil over medium heat. Add in garlic, shallots, and nuts—season with a few pinches of salt.

Cook and stir for about 2 minutes; do not allow to brown.

Stir in the parsley and the peas.

Immediately add the vegetable broth and water (see note).

Season to taste with salt, pepper, and vegetable seasoning (optional).

Let come to a gentle simmer and cook for 8 to 10 minutes or until the peas are ready. Stir occasionally.

Turn the stove off and let the soup cool a little.

With a hand mixer, blend the ingredients until you have pureed all the ingredients. Reheat, if necessary, before serving. You can also use a blender or food processor that can handle warm liquids to puree the soup in batches.

Notes:

For a substitution: Instead of 1 package of vegetable broth plus 1 cup of water, you can also use 5 cups of water and two Low-Sodium Bullion Cubes.

How to make the soup super creamy:

Sour Cream (or plant-based version)—optional: stirring in a teaspoon when the soup is still hot mellows out the sweet flavors of peas and herbs such as parsley or cilantro. It also gives this soup almost a silky texture and lighter color (see picture below). Offer it directly at the table for those who want a creamier consistency or instead add it before blending the soup. For a dairy-free option, you can use A Plant-Based Alternative.

How to safely puree hot pea soup
I like to use a deeper (5QT) pot to make this vegetarian pea soup, and then with an immersion blender, puree the ingredients (carefully) right in it once removed from the stove. A large enough high-sided pot allows me to tilt it slightly while blending the liquid without fear of splatters. Usually, I blend it just enough so that you get a beautiful green mixture, but some bits of the nuts still have some texture to it.

If you want a more silky pea soup, I recommend pureeing it in batches using a blender or food processor until completely smooth.

Nutritional Facts:

Calories: 215kcal (11%)Carbohydrates: 4g (1%)Protein: 1g (2%)Fat: 23g (35%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 0.03mgSodium: 90mg (4%)Potassium: 34mg (1%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 23IUVitamin C: 1mg (1%)Calcium: 6mg (1%)Iron: 0.2mg (1%)

Recipe courtesy of My Chef Apron.com

Amethyst · March 29, 2026, 11:16am

Creamy Carrot Soup with Leeks and Ginger

Prep: 5 minutes
Cook: 10 minutes
Additional Time: 10 minutes
Total Time: 25 minutes
Servings: 6 servings

Ingredients:

2 lbs carrots, peeled and cut into 2-inch pieces (about 8 carrots)
1 leek, white and light green parts halved and sliced
2 cloves garlic, minced
1½ teaspoon ginger grated ½ teaspoon ground ginger
2 cups water
1 teaspoon fine sea salt
1 teaspoon ground cumin
½ teaspoon paprika
2 tablespoons butter
1 teaspoon lemon juice
fresh parsley for serving

Directions:

Add the carrots, chopped leeks, garlic, ginger, water, sea salt, cumin, and paprika into the pressure cooker insert. Stir to combine, set the lid in place, and turn the vent to the sealing position.

Pressure cook on high for 10 minutes. When finished cooking, naturally release the pressure.

Transfer the soup into a blender. You can use an immersion blender, but the results are not as creamy. Add the butter and lemon juice into the blender with the soup. Blend until completely smooth and season with salt and pepper to taste. If you want the soup a bit creamier, add another tablespoon of butter.

If you need to thin the soup, add additional water, vegetable broth, or up to 1 cup of coconut milk. I like the consistency without thinning the soup. Ladle into bowls, garnish, and serve.

Notes:

Ideas for Garnish:

Chopped fresh parsley
Red pepper flakes
Swirls of heavy cream or coconut milk

Making the Soup on the Stove Top:

To make this soup on the stovetop, saute the leeks and carrots in 1 tablespoon of neutral oil until they are soft. Then add the garlic and ginger; saute for 30 seconds, or until fragrant.

You will need 6 cups of liquid. You can stir in 4 cups of vegetable broth and 2 cups of water, or 6 cups of water. Add the sea salt, cumin, and paprika.

Bring the soup to a boil, and then reduce to maintain a simmer. Cook for 15 minutes or until the carrots are fork-tender. Carefully transfer the soup, butter, and lemon juice to a blender and blend until smooth.

Tips for Making Carrot Soup:

Adjusting the consistency: while I love carrot soup with a thicker consistency, you can thin the soup during the blending process with additional water, broth, or up to 1 cup of coconut milk for added richness.

Leeks: if you prefer, you can substitute a medium onion for the leeks.

Lemon juice: it isn’t absolutely necessary but I love the added freshness it brings to the soup.

Nutritional Facts:

Recipe courtesy of 31 Daily.com

Amethyst · April 5, 2026, 12:32pm

Creamy Carrot Orange Soup (With Spinach & Almonds)

Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 5 minutes
Total Time: 40 minutes
Yield: 4 to 6 servings

Ingredients:

¼ cup olive oil, about 50 ml
3 large cloves of garlic, chopped
1 large yellow onion (up to 250 grams), peeled and coarsely chopped, or replace with shallots
1 large red or orange bell pepper, coarsely chopped
1 teaspoon sea salt plus more if needed
Freshly ground black pepper to taste
1 pound carrots, peeled and coarsely chopped 465 grams
32 oz low-sodium vegetable broth 4 cups (946 ml)
1 cup packed spinach leaves (30 grams) or replace with fresh parsley leaves (25 grams)
½ cup fresh orange juice 113 ml (the equivalent of 2 large oranges juiced)
Sliced almonds optional (or lightly salted and roasted peanuts)
Dried chili flakes or red pepper flakes to taste, if you love some heat

Directions:

Place the oil in a minimum 5-quart pot and melt over medium heat. Stir in the garlic, yellow onion, and bell pepper. Season with sea salt and royally with black pepper. Cook and stir for 5 minutes.

Add the carrots and stir to combine. Then add the vegetable broth. Cover the pot and let the liquid come to a simmer.

Continue to cook, pot half-covered, for 10 to 15 minutes or until the carrots are tender. Don’t let the soup come to a full boil. Instead, reduce the heat if necessary to maintain a steady simmer.

Stir in the spinach leaves until wilted (1 to 2 minutes).

Remove the pot from the stove, and with an immersion blender, carefully puree the soup. Of course, you can always puree the soup in batches using a stand blender or food processor.

Stir in the fresh orange juice while the soup is still hot—season to taste with more salt, if necessary.

Garnish with sliced almonds and a pinch or two of crushed red pepper flakes when serving.

Notes:

Broth: You can use a low-sodium packaged vegetable broth to keep this recipe simple. If you want to use homemade leftover vegetable broth, you’ll need about 4 cups. Homemade Chicken Broth instead of veggie broth can also work: it will give the soup a richer taste.

Immersion Blender: Use a hand blender for convenience and less mess.

For a Regular Blender or food processor, let the soup cool slightly before blending to avoid pressure build-up. Extra Salt & Pepper: Taste test and adjust seasoning according to preference.

Garnishes (optional): Lightly salted and chopped peanuts or almonds pair well with this soup and taste so darn good, adding a salty, sweet, and oily crunch. This is, of course, optional; omit it if you have any nut allergies.

Add Heat: Add a few red peppers or chili flakes if you love a little heat in your soup. It complements this hearty dish. Or, if you can find them, try chili-roasted peanuts.

My favorite quick-serving suggestion: TERRA Taro Chips.

Store in Fridge: Store in an airtight container for up to 5 days.

Store in Freezer: Freeze in freezer-safe containers for up to 3 months. I like to freeze them in individual-sized portions and only take out what I need for a quick lunch or light dinner.

Reheat: Gently warm over low heat in a pot. Add extra broth or orange juice if needed and adjust seasoning. I usually take the soup out of the freezer the night before, but it’s not required. You can also place the frozen soup straight into the saucepan and warm it over low heat. When reheating it, add some extra broth to thin it out, if preferred. Always taste test and add more seasoning if desired.

Variations & Substitutions:

Substitutions might slightly change this carrot and orange soup’s color, texture, and taste.

Swap Spinach for Parsley: If you don’t like spinach, you can opt for parsley. They will give the soup a bright, earthy flavor while adding a wide range of vitamins and minerals (especially vitamin K and immune-boosting vitamin C).

Swap Yellow Onion for Shallots: I prefer shallots because they are so aromatic and create a beautiful flavor when added early on.

Swap Vegetable Broth for Chicken Stock: Chicken stock will make the soup richer. Leftover Bone broth can work too.

Make it Creamier: Add a splash of coconut milk or cashew cream to keep it dairy-free. If dairy is no concern, some sour cream can also work. Make sure to add it before you puree the veggies or swirl a small teaspoon into your hot soup when serving.

Want a Thinner Soup: Add more broth or orange juice.

Recipe FAQs:

Do I need to peel the carrots for this soup?

That’s a personal preference. Usually, I peel them. But you can skip this step.

Instead, scrub them with a brush in a water bowl, then rinse and coarsely chop to add to the soup base.

Use the carrot tops to make a hearty chicken broth.

What can I use to blend my soup?

A high-powered or regular blender does the job. But of course, a food processor always works too, but you might not be too fond of the extra clean-up that comes with it.

An easier kitchen tool is an immersion blender (also known as a stick blender or hand blender), which also purees your carrot orange soup until you get a smooth, creamy, and velvety texture.

Always handle pureeing with extra caution because the soup is hot!

Can I use orange zest instead of juice?

Use both! Orange zest adds an extra citrus punch to this carrot orange soup. But you’ll still want the juice for balance and sweetness.

How do I serve this for a dinner party?

Serve in small bowls with extra garnishes on the side and toasted crusty bread for dipping, like my Garlic Crostini.

Nutritional Facts:

Calories: 228kcal (11%)Carbohydrates: 25g (8%)Protein: 4g (8%)Fat: 14g (22%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 670mg (29%)Potassium: 640mg (18%)Fiber: 7g (29%)Sugar: 14g (16%)Vitamin A: 21287IU (426%)Vitamin C: 100mg (121%)Calcium: 91mg (9%)Iron: 2mg (11%)

Recipe courtesy of My Chef’s Apron.com

Amethyst · April 5, 2026, 12:33pm

Spring Pea and Mint Soup

Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients:

2 tbsp butter or olive oil
4 shallots chopped
1 leek trimmed and chopped (this can be replaced with an onion if you don’t have a leek on hand)
2 cloves of garlic, chopped
4 cups vegetable or chicken stock
6 cups of peas, fresh or frozen, divided
1/2 cup packed mint leaves
kosher salt
white pepper
pea shoots for garnish
mint leaves for garnish
yogurt or sour cream for garnish

Directions:

Heat the butter or oil in a stock pot over medium heat. Add the shallots, leek, and garlic and sweat till softened. Don’t let them start to brown.

Add 2 cups of the stock and bring it to a boil over medium-high heat. As soon as the stock is bubbling, add 5 cups of the peas. Reduce the heat to medium and cook the peas. If they are fresh peas, this may take 8-10 minutes, depending on their size. If you are using frozen peas, it will only take 2-3 minutes.

Add the remaining stock and the mint leaves. Take off the heat. Using either an immersion blender or a stand blender, whiz the soup till smooth. If using a stand blender, you may need to do this in batches. Cover the lid with a towel as the heat from the soup may escape.

Return the soup to the pot, and add the remaining cup of peas. Warm the soup over medium heat till the peas are just softened. Taste and season with salt and pepper.

Ladle into serving bowls and garnish with a few pea shoot sprigs and chopped mint. Dollop some yogurt, sour cream, or even creme fraiche if you want.

Notes:

If you want to replace 1 or 2 cups of the peas with another green vegetable like broccoli, romanesco, celery, or even zucchini, add these 6 minutes before adding the frozen peas, or at the same time as the fresh peas.

Use a coconut yogurt for garnish if you want to keep this meal vegan.

When re-warming from the fridge, it may have thickened; feel free to add a bit of water to thin it out if you want.

What Else Can You Add?

The soup starts off with shallots, leek or onion, and garlic, the aromatics of the soup. And the final seasonings are a simple salt and white pepper. Sure, this can just be a celebration of peas. But if you have some broccoli, romanesco, celery, or even zucchini in the fridge that needs to be used up, go ahead and replace some of the peas with this. You will want to keep in mind that different veggies need longer cooking times. Peas cook up relatively quickly, especially if you are using them from frozen. So if you are using fresh veggies, but frozen peas, add the chopped alternate vegetables into the pot a few minutes before adding the peas.

How to Keep the Vivid Green:

What you need to keep in mind to maintain that bright, fresh green is that too long of cooking time is your enemy in this case. You really want to only bring the stock to an initial boil, but then simmer everything at medium heat, and only for the length of time needed. Even the initial sweating of the onion, garlic, and shallots should only be done at medium. You want them softened, not browned at all. Once the soup is cooked, only put the lid on after it has cooled down. Trapping the heat inside will also change the colour. Afterwards, if you want to reheat the soup, don’t use a lid, and do it on medium to medium-high heat. It may take a few minutes longer, but you will avoid the dreaded grey soup. As soon as it is warmed, removed from the heat.

Recipe courtesy of The Lemon Apron.com

Amethyst · April 12, 2026, 12:27pm

Easy Posole Recipe

Yields: 10 - 12 serving(s)
Prep Time: 30 mins
Total Time: 3 hrs 30 mins

Ingredients:

3 oz. dried guajillo or ancho chiles
8 cups reduced-sodium chicken broth, divided
1 Tbsp. Cumin
1 Tbsp. Salt
1 tsp. ground black pepper
3 lb. pork shoulder, cut into 2" pieces
3 Tbsp. vegetable oil
1 yellow onion, chopped
6 garlic cloves, chopped
2 tsp. dried oregano
2 bay leaves
3 15-oz. cans white or yellow hominy, rinsed and drained
Shredded green cabbage, thinly sliced radishes, queso fresco, diced avocado, and cilantro leaves, for topping
Lime wedges, for serving

Directions:

Cut the stems off of the chiles. Discard the stems and shake the chiles gently to remove as many seeds as you can.

Heat a large Dutch oven over medium heat and add the chiles. Cook, turning occasionally, until the chiles are slightly toasted, about 5 minutes. Place toasted chiles in a blender and set aside.

Microwave 4 cups of chicken broth in a bowl or measuring cup until very hot, about 3 minutes. Add the hot broth to the blender with the chiles. Let stand until the chiles are softened, 15 to 20 minutes. Blend until mostly smooth. Set aside.

In a small bowl, combine the cumin, salt, and pepper. Sprinkle the mixture evenly all over the pork.

In the same Dutch oven, heat the vegetable oil over medium-high heat. Cook the pork in batches until browned on all sides, 3 to 5 minutes per batch, being careful not to overcrowd the pan. (You’re going for a quick sear here; the pork will cook through later.) Transfer the browned pork to a bowl.

Reduce the heat to medium and add the onion, garlic, and oregano to the Dutch oven. Cook, stirring occasionally, until softened, 5 to 7 minutes. Add the bay leaves and remaining 4 cups of broth to the pan. Increase the heat to medium-high and bring to a simmer.

Return the cooked pork to the Dutch oven. Gradually pour the blended chile sauce through a fine mesh strainer into the Dutch oven, pressing as needed. Discard the solids in the strainer. Reduce the heat to medium-low; partially cover, and cook at a low simmer, stirring occasionally, until the pork is tender, about 2 hours. Using two forks, break the pork into bite-sized chunks. Add hominy and let simmer 15 minutes more.

Serve topped with green cabbage, radishes, queso fresco, diced avocado, and/or cilantro, as desired. Squeeze lime wedges over each bowl, if you like.

Notes:

Posole is even better when made a day or two ahead of time. Before reheating, scrape any solidified fat off the top and discard it.

What’s the difference between posole and pozole?

There’s really no big difference between pozole and posole, except a letter. In Mexico, where the brothy, chile-spiked soup originated, it’s often spelled with a “z”; near the border and beyond, it’s often spelled with an “s.” It just depends on where you are and who taught you to cook it.

What’s posole made of?

While there are many delicious versions of posole, most authentic posole recipes include 3 essential ingredients: dried chiles, pork, and hominy. Hominy (what grits are made from) is actually corn kernels that have gone through a process to remove their outer skin. This recipe calls for canned hominy; the puffy, chewy corn kernels are a great shortcut that simply need to be drained and rinsed like canned beans before using.

How do I use dried chiles?

Whole dried chiles are a fun ingredient to cook with because they’re packed with big flavor. Look for them in the Mexican/Hispanic aisle of the grocery store, or stop by your local Mexican market. This recipe calls for dried guajillo chiles, but ancho chiles (that are actually dried poblano peppers!) are a great substitute. Simply toast the chiles, then soak them in hot liquid to soften before blending them smooth. Then, pour the bright red chile sauce through a fine mesh strainer straight into the soup to add smoky, spicy flavor.

What meat is used in posole?

While you can make posole with chicken or beef, pork is the meat traditionally used in posole. This recipe calls for about 3 pounds of cubed pork shoulder, but you can use any well-marbled cut of pork that you like. (Avoid pork tenderloin or sirloin roasts, which are leaner.) Most pork shoulder roasts (aka Boston butt) are sold bone-in; simply cut around the bone and cube the meat as desired. While you want some fat, trim and discard any larger pieces. Size up when buying a bone-in roast; if you want about 3 pounds of cubed meat, look for a 4-pound or larger roast. You can always freeze the extra if needed.

Recipe courtesy of The Pioneer Woman.com

Amethyst · April 19, 2026, 4:48pm

Chicken Tortilla Soup

Servings: 8 -10 servings
Total Time: 30 minutes
Prep Time: 5 minutes
Cook Time: 25 minutes

Ingredients:

Soup:

2 tablespoons olive oil
1 lb boneless skinless chicken breasts, pounded to an even thickness
1 medium onion, chopped
1 poblano pepper, chopped*
1 red bell pepper, chopped
4 garlic cloves, minced
2 tsp EACH chili powder, ground cumin, chicken bouillon powder*
1/2 tsp EACH smoked paprika, dried oregano, salt
1/4 teaspoon pepper
1 4 oz. can mild diced green chilies
2 15 oz. cans fire-roasted tomatoes (not drained)
1 15 oz. can black beans, rinsed and drained
1 15 oz. can sweet corn, rinsed and drained
1 10 oz. can mild enchilada sauce
6 cups low-sodium chicken broth

Add Later:

1 tablespoon lime juice
1/3 chopped cilantro

Homemade Tortilla Strips:

8 (6-inch) corn tortillas
1 tablespoon vegetable oil
salt

Garnish:

fresh cilantro
sour cream
avocado
lime
hot sauce

Directions:

Stove top:

Preheat oven to 425 degrees F (for tortilla strips).

Melt olive oil over medium-high heat in a large Dutch oven/soup pot. Add onions and sauté for 3 minutes. Add bell pepper and poblano peppers and cook for 2 minutes, stirring constantly. Add garlic and sauté 30 seconds.

Add all remaining Chicken Tortilla Soup Ingredients (except ADD LATER). Cover the soup and bring to a boil, then reduce to a simmer over medium-low (or low if your stove runs hot). Simmer 20-25 minutes OR just until chicken is tender enough to shred. Remove chicken and let rest 5 minutes, then shred.

Add chicken back to the pot along with lime juice and cilantro. Taste and season with additional salt/lime juice/cayenne to taste. Stir in additional chicken broth if you would like a less chunky soup.

Top individual servings with the desired amount of tortilla strips and garnishes.

Tortilla Strips:

Cut tortillas into 1/2-inch strips. (I stack them all together and use my pizza cutter.)

Light spray a large baking sheet/jelly roll pan with cooking spray. Add tortilla strips and toss with 1 tablespoon vegetable oil. Arrange strips in a single layer and lightly season with freshly cracked salt. Bake at 425 degrees F for 12-16 minutes or until light golden brown.

Slow Cooker:

Spray slow cooker with nonstick cooking spray.

Add chicken, followed by all remaining soup ingredients except cilantro, lime juice and tortilla strips. Give the top ingredients a stir to combine

Cook on LOW for 6-8 hours or on HIGH for 3-4 hours or until chicken is tender enough to shred.

Remove chicken to a cutting board, shred chicken, and return chicken to slow cooker along with cilantro and lime juice, and cook on LOW for 10 minutes so the chicken can soak up more flavor.

Stir in additional chicken broth for a less chunky soup if desired, and season with salt/pepper/hot sauce to taste.

Top individual servings with desired garnishes.

Notes:

*This soup has a medium kick to it, which I think will be perfect for most people. If you are very sensitive to spice or want to make this very kid-friendly, then substitute the poblano with a green bell pepper and decrease the chili powder to 1 teaspoon.

Can I use Tortilla Chips in Chicken Tortilla Soup?
I love my Homemade Tortilla Strips, but you could also use your favorite chips, such as Lime Tortilla Chips, to play with the flavor, and because it’s easy to always have chips on hand!

Can I use Rotisserie Chicken in Chicken Tortilla Soup?
Yes! Using rotisserie chicken or shredding cooked chicken you already have on hand works great for this Chicken Tortilla Soup. You will need approximately 3 cups of shredded chicken.

Can I Add Cheese to Chicken Tortilla Soup?
Cheese is one of my favorite toppings for Chicken Tortilla Soup. You can add cheese to the actual soup or hold it and add it to individual servings. Feel free to go crazy and mix it up with Pepper Jack or Monterey Jack, and of course, Cheddar is always amazing.

How do I thicken Chicken Tortilla Soup?
I don’t think you’ll need to thicken this Chicken Tortilla Soup because we use enchilada sauce, which is already thick. If you would still like thicker soup, then you can use either masa harina or cornstarch.

•Masa harina: Masa harina is a very finely ground corn flour made from corn that’s dried, cooked in water with slaked lime. It has a very distinctive flavor. To use, whisk 3 tablespoons with 1 cup of water until a paste forms. Add to the soup at the end of cooking and bring to a simmer until thickened.
•Cornstarch: Whisk 2 tablespoons cornstarch with ½ cup water until dissolved. Add to the soup at the end of cooking and bring to a simmer until thickened.

How do you Make Chicken Tortilla Soup Creamy?

You can make Chicken Tortilla Soup creamy in 3 different ways:

•Add 4 oz. softened cream cheese at the end of cooking and stirring until completely melted. This is the method I use in my Cheesy Taco Soup and Mexican Chicken Corn Chowder, and it is fabulous.

•Add part sour cream, part cream cheese, or part sour cream and part heavy cream.

•Substitute 2 cups of the chicken broth with heavy cream or half and half.

Adding cheese directly to the soup will also help make it creamy and thicker.

How to Store this Chicken Tortilla Soup Recipe:

How long does Chicken Tortilla Soup last?

Chicken Tortilla Soup tastes even better the next day! It will last in the refrigerator for up to 5 days in an airtight container. You may need to add a little water to the soup when reheating.

How to Freeze Mexican Tortilla Soup:

Finally, a soup that freezes without any hassle! Soups with dairy or pasta in them can be sketchy when frozen, but this Chicken Tortilla Soup freezes and reheats beautifully as long as you keep the tortilla strips separate and don’t add any dairy products to the main soup (just add them to your individual portions).

Cool. Cool Chicken Tortilla Soup completely before freezing.

Package soup in a freezer-safe container. You can use sandwich-size plastic bags for individual soup portions, quart-size bags, or freezer bags. To easily fill these bags, place them in a container that you can wrap the top around the edge of – for example, place a sandwich-size bag in a mug, then cuff the edges around the mug. This keeps the bag open and prevents it from collapsing when you are pouring in your Chicken Tortilla Soup. Final packaging tip: Make sure to let out any excess air before you seal.

Label. Make sure to label your bags so it doesn’t become a freezer mystery. You also want to label so you can be sure to use your soup within 3 months.

Freeze. Once cooled and labeled, you are ready to freeze your Chicken Tortilla Soup. Once the bag is solid, you can lay it flat in a single layer so it’s stackable to save space.

Defrost/Reheat. The easiest way to thaw your soup is in your refrigerator overnight, then reheat on the stovetop or in the microwave.

If you forget to thaw your soup beforehand or are hit with a need-Chicken Tortilla Soup-now craving, then you can defrost the soup in the microwave. Transfer frozen soup into a microwave-safe container, partially cover, and microwave for 2-3 increments, until the soup has become slushy, stirring in between so it thaws evenly.

Recipe courtesy of Carlsbad Cravings.com

Amethyst · June 14, 2026, 12:39pm

5 Minute Cold Cucumber Soup Recipe Take Two

Prep: 5 minutes
Chilling Time: 4 hours
Total Time: 4 hours 5 minutes
Yield: 8 servings

Ingredients:

2 large European cucumbers 2 ¼ lbs, seeded and chopped
1 ½ cups plain Greek yogurt
3 tablespoons fresh lemon juice about 1 lemon
1 small shallot, roughly chopped
1 garlic clove
⅓ cup loosely packed fresh dill
¼ cup loosely packed fresh parsley leaves
2 tablespoons loosely packed basil leaves
¼ cup olive oil plus more for drizzling
Salt and pepper to taste
½ red onion, finely chopped

Directions:

Seed and roughly chop the cucumber and shallot. Reserve a bit of cucumber for garnishing the soup; this you will finely chop.

In a blender or food processor, combine the cucumber, yogurt, lemon juice, shallot, garlic, dill, parsley, basil, and olive oil. Blend until smooth. Season with salt and white pepper.

Cover and refrigerate for at least 4 hours or overnight.

Season the soup with salt and pepper just before serving. Garnish each serving with the finely chopped cucumbers, red onion, fresh dill sprig, and a drizzle of olive oil.

Notes:

How to Remove Cucumber Seeds:

Lay the cucumber on a cutting board and slice it in half lengthwise, and then each half lengthwise. You are quartering the cucumbers. Then, with a spoon or knife, gently run down each quarter’s edge to remove the seeds. Keep as much cucumber flesh as possible.

Variations.

Here are some fun twists:

Herbs: Add fresh mint or chives alongside dill and parsley for a brighter profile.

Spice: Stir in a pinch of cumin or a diced jalapeño for warmth and depth-perfectly balanced by the cooling cucumber.

Fruity note: Replace part of the cucumber with honeydew melon or avocado for creaminess and a subtle sweetness.

Recipe FAQs:

Can I make this soup ahead of time? How long does it keep?
Yes! This soup is ideal for make-ahead prep. After blending, allow it to chill for at least 4 hours-or overnight for a deeper flavor. Stored in an airtight container, it’ll stay fresh in the fridge for up to 3 days. Just stir before serving, and if it’s thickened too much, thin it with a splash of cold water or extra olive oil.

Can I substitute Greek yogurt? What about dairy-free options?
Absolutely! This recipe uses Greek yogurt for its rich tang and creamy texture, but sour cream works fine too. For dairy-free versions, try full-fat coconut yogurt or a silken tofu blend to maintain creaminess and body. Keep in mind that flavor may shift slightly, so taste and adjust seasoning as needed.

Do I need to peel or seed the cucumbers?
Peeling: Thin-skinned English or Persian cucumbers can be left unpeeled for color and nutrients. If using larger garden cucumbers with tougher skins, peeling is recommended.

Seeding: Removing seeds produces a smoother soup and reduces extra liquid. But if seeds are small and tender, you can leave them for convenience-just expect a slightly thinner texture.

Make ahead: This soup is best when chilled before serving, which gives the flavors time to blend. Refrigerate until ready to serve and stir well before pouring into bowls or glasses.

Serving ideas: Serve in small glasses for an appetizer or starter, or in bowls for a light lunch. Garnish with fresh dill, finely diced cucumber, red onion, or a drizzle of olive oil.

Texture: For the smoothest soup, blend until creamy. If you prefer a little texture, reserve some finely diced cucumber to stir in after blending.

Flavor: Taste before serving and adjust with additional lemon juice, salt, or dill as needed. Chilled soups often need a final seasoning adjustment just before serving.

Storage: Store covered in the refrigerator for up to 2 days. Stir before serving.

Nutritional Facts:

Recipe courtesy of 31 Daily.com

Amethyst · June 21, 2026, 1:38pm

Watermelon Gazpacho

Total time: 20 mins
Yield: 6 servings

Ingredients:

4 heaping cups cubed seedless watermelon
1 English cucumber, diced, reserve half
3 medium tomatoes, diced; reserve half
1 small red bell pepper, diced, reserve half
⅓ cup chopped green onions, diced, reserve half
1 garlic clove
small handful basil
3 to 4 tablespoons red wine vinegar
3 tablespoons olive oil, plus more for drizzling
1 to 2 teaspoons sea salt, or to taste
½ teaspoon freshly ground black pepper
½ jalapeño pepper, optional
diced avocado, optional
microgreens, optional for garnish

Directions:

Set aside the reserved half of the chopped cucumber, tomatoes, red pepper, and green onions, and place the remaining half in a blender. Add the watermelon, garlic, basil, vinegar, olive oil, salt, pepper, and jalapeño pepper, if using. Blend until smooth. Taste and adjust seasonings.

Pour into a large bowl (or small individual jars, as pictured) and stir in the reserved chopped vegetables.

Chill for 3 to 4 hours or overnight. Drizzle with olive oil and garnish with diced avocado and/or microgreens, if desired, before serving.

Notes:

When I make this recipe, I also add half a jalapeño for spice, but you can leave that out if you’re not into spicy things.

Watermelon Gazpacho Serving Suggestions:

When you’re ready to eat, top the chilled soup with garnishes. I love to add extra chopped veggies, avocado, and microgreens. A dollop of sour cream or plain Greek yogurt, minced Basil or parsley, or a sprinkle of hemp seeds would also be delicious.

Enjoy the watermelon gazpacho on its own with Good Crusty Bread, or pair it with a salad or sandwich for a larger meal.

Recipe courtesy of Love and Lemons.com

Amethyst · June 28, 2026, 1:48pm

Basil Zucchini Soup

Prep time: 10 mins
Cook time: 16 mins
Total time: 26 mins
Yield: 4 servings as a starter/ side

Ingredients:

⅔ cup sliced leeks (the tender white and light green parts only)
Extra-virgin olive oil, for drizzling
1 garlic clove, chopped
2 small zucchini, chopped + a few strands of spiralized or julienned zucchini for garnish
¼ cup hemp seeds
juice of ½ lemon, more to taste
½ tablespoon miso paste
1 cup water, more as needed for consistency
½ cup packed fresh basil
sea salt and freshly ground black pepper

Garlic Croutons:

2 cups cubed sourdough bread
½ garlic clove, minced
Extra-virgin olive oil, for drizzling

Directions:

Slice the white and light green parts of the leek into rings. Rinse well, drain, and let dry.

Heat a drizzle of olive oil in a small skillet over medium-low heat. Add the leeks and a pinch of salt and cook until very soft, 5 to 8 minutes. Taste one, the leeks should be a bit translucent and should not have a bitter taste. Stir in the garlic and cook for another 30 seconds. Remove from the heat.

In a blender, combine the leek mixture with the zucchini, hemp seeds, lemon juice, miso, water, and a few grinds of pepper and blend until smooth. Add the basil and blend again. Taste and adjust seasonings, adding more lemon for brightness and salt to taste. Add more water if you prefer a thinner consistency.

Make the garlic croutons:

Preheat the oven to 350°F and line a baking sheet with parchment paper. On the baking sheet, toss the croutons with the garlic and a drizzle of olive oil. Bake until crisp, about 8 minutes.
Serve the soup at room temperature, or lightly chilled, with the garlic croutons and a drizzle of olive oil.

Recipe courtesy of Love and Lemons.com

Amethyst · July 12, 2026, 4:06pm

Cold Watermelon Soup in Gazpacho Style

Prep Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings

Ingredients:

3 cups Watermelon (diced)
½ Bell pepper (medium)
½ Cucumber (medium)
2 Roma tomatoes (medium)
2 tsp Tomato paste optional
6-8 Fresh basil leaves
6-8 Fresh mint leaves
1 Tbsp Chives (chopped)
½ tsp ginger, optional
Salt and Pepper to taste

Veggie topping (diced to at most 1 * 1 inch pieces):

1 cup Watermelon (diced)
4 strips bell pepper (medium)
¼ cup Cucumber (diced)
1 Roma tomato (diced)

Other topping ideas:

Freshly chopped basil
Freshly chopped mint
Extra-virgin olive oil
Sherry vinegar or red wine vinegar
Hot chili powder or flakes
Jalapeño pepper

Directions:

Prepare the ingredients:

Peel, remove seeds, and dice watermelon. Wash and dice cucumber, tomato, and bell pepper. Chop chives.

Blend together:

Add watermelon first to a blender, then add all other diced vegetables, and finally add herbs, spices, and chives. Blend well until you get a smooth texture.

Chill soup in the fridge for at least 3-4 hours in order to get a rich, mature taste. Adjust seasoning if necessary.

Notes:

Top tips to make a delicious soup:

You need fresh ingredients! → It is a raw vegetable soup, so freshness is crucial.

What if I don’t have fresh tomatoes? → If you don’t have any fresh tomatoes at all, you can use canned chopped tomatoes.

Serve after chilling! → The flavors will mature if you chill the soup in the fridge for at least 3-4 hours. The soup will change color a bit (it gets darker) as the veggies and the fruit start to break down and come together. We recommend eating it within 2 days, though. It is raw food, so it can get spoiled fast.

Fresh or dried herbs? → Well, it will not be quite the same if you use dried herbs.

How to make a stunning red soup?

So what happens if you mix red and green? Yes, it will be brown. That’s right! Here are some of our tips to make the soup as crimson as possible:

Use end-of-season almost overripe watermelon. You know that sickeningly sweet, vibrant red one that gets slushy around the seeds.

Core the tomatoes, aka discard the seeds and the white part in the middle.

Peel the cucumber and discard the dark green outer peel.

Use red bell pepper.

Substitute scallion whites for chives.

Have you heard about Shiso or Purple Perilla?

Expert tip:

The key to this watermelon soup is the chilling time. Do not skip this step. Allowing the soup to chill in the fridge for at least 3-4 hours is crucial as it allows the flavors to meld together and develop, resulting in a refreshing and flavorful soup.

Variations:

If you want to add some heat to your soup, consider including a jalapeño pepper in the blending process. This will give your watermelon soup a spicy kick that balances well with the natural sweetness of the watermelon.

For a tangier flavor, try incorporating sherry vinegar or red wine vinegar into the soup. These types of vinegar will add a tangy twist to the soup that complements the sweetness of the watermelon.

If you enjoy spicy food, consider adding hot chili powder or flakes to the soup. This will give it a spicy twist without overpowering the refreshing and sweet flavor of the watermelon.

Storing tips;

Watermelon soup is best enjoyed fresh, but you can store the leftovers in the refrigerator for a day or two.

To store, transfer the soup to an airtight container, and place it in the refrigerator. When you are ready to eat it again, give it a good stir, as the liquid may separate a bit in the refrigerator.

I do not suggest freezing this soup as it can alter the texture and flavor of the fresh ingredients. I also do not recommend storing the soup and its toppings together, as the toppings can become soggy.

FAQs:
Can I use a regular blender to make this soup?

Yes, you can use a regular blender to make this soup. However, if you want an extra smooth texture, I recommend using a high-speed blender like a Vitamix.

Do I have to chill the soup for 3-4 hours?

Chilling the soup for 3-4 hours is recommended as it helps to develop the flavors and gives the soup a more refreshing and rich flavor. However, if you are in a hurry, you can chill it for at least 1-2 hours.

Can I use other herbs in this soup?

Absolutely! This soup is very versatile, and you can use a variety of herbs to suit your preferences. I would recommend trying it with cilantro, dill, or even a hint of rosemary.

Do I have to add the veggie toppings?

The veggie toppings are optional but highly recommended. They add a nice crunch and extra burst of flavor to the soup. However, feel free to customize the toppings according to your preference.

Recipe courtesy of My Pure Plants.com

Amethyst · July 19, 2026, 3:05pm

Lynn’s Famous Gazpacho

Total Time: 30 minutes
Yield: 6 servings

Ingredients:

2 medium cucumbers, peeled & diced
2 lbs ripe tomatoes, chopped (6 large)
1⁄2 medium red bell pepper, coarsely chopped
1 clove garlic, chopped
3 carrots, coarsely chopped
1⁄4 cup red onion, thinly sliced
3 tablespoons fresh lemon juice
1 tablespoon olive oil
salt
pepper
celery salt or garlic salt
red pepper flakes
avocado
radish
cilantro, for garnish
6 tablespoons yogurt or 6 tablespoons sour cream (optional)
1⁄2 cup water

Directions:

In a blender or very large food processor, puree the tomatoes, red pepper, garlic, carrots, lemon juice, spices, olive oil,@ 1/2 of the cucumber chunks, and 1/2 cup of water.

Pour into a large bowl or Tupperware container, stir in the remainder of the diced cucumber.

Cover and chill overnight or for at least three hours.

To serve, garnish soup with onion, avocado, cilantro, radishes, etc.

Recipe courtesy of Food.com

Amethyst · July 19, 2026, 3:05pm

Spicy Cowboy Chili

Prep Time: 45 min
Cook Time: 7 hours
Yield: 14 servings (3 ½ quarts)

Ingredients:

1 whole garlic bulb
2 to 3 tablespoons olive oil, divided
2 dried ancho chiles
2 dried chipotle chiles
1 bottle (12 ounces) dark beer
3 pounds beef stew meat, cut into 3/4-inch pieces
2 large onions, chopped
3 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (8 ounces each) tomato sauce
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
1 teaspoon pepper
1/2 teaspoon salt
Optional: Shredded cheddar cheese and sliced jalapeno pepper, seeded

Directions:

Preheat oven to 425°. Remove papery outer skin from garlic bulb, but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Brush cut cloves with 1 teaspoon oil. Wrap in foil. Bake until cloves are soft, 30-35 minutes. Unwrap and cool slightly. Squeeze garlic from skins; mash with a fork.

Meanwhile, in a large dry skillet over medium-high heat, toast chiles on both sides until puffy, 3-6 minutes. (Do not blacken.) Cool. Remove stems and seeds; coarsely chop chiles. Place in a small bowl; cover with beer. Let stand until softened, about 30 minutes.

In the same skillet, heat 1 tablespoon oil over medium-high heat. Brown beef in batches, adding additional oil if needed; transfer to a 6-qt. slow cooker. In the skillet, heat 2 teaspoons oil over medium heat. Add onions; cook and stir until tender. Add to beef.

Stir in the remaining ingredients, mashed garlic, and dried chiles mixture. Cover and cook on low 7-9 hours or until meat is tender. If desired, serve with cheese and jalapeños.

Notes:

Cowboy Chili Variations:

Add more seasonings: There’s no right or wrong way to season chili. Some folks sprinkle in cumin, paprika or oregano; others add cinnamon or nutmeg. True spice lovers often stir in a dash of cayenne pepper and several shakes of their favorite hot sauce brand.

Include bacon: Chorizo, sausage or pancetta would be mighty delicious here. Saute, drain and add your choice to the cowboy chili in the slow cooker.

Mix in dark chocolate: Melting a little dark chocolate or cacao into your cowboy chili recipe enhances the chili’s flavor and gives a rich, earthy complexity. That hint of sweetness from the chocolate also balances out the spice from the chiles.

Cowboy Chili Tips:

Can you make cowboy chili in the slow cooker with ground beef?

If the supermarket is out of stew meat, you can substitute 3 pounds ground beef. The steps remain similar: Saute in a large skillet over medium-high heat until the beef is no longer pink. Drain excess fat, then transfer the ground beef to your slow cooker.

Can you make cowboy chili with stew meat on the stovetop?

If you don’t love waiting up to nine hours for your chili to be ready, cook it on the stovetop. Use a Dutch oven instead of a skillet, and follow the cowboy chili recipe as outlined. Once all the ingredients are in the pot, cover and cook the chili over medium-low heat for about two to three hours or until the beef is tender.

How to Store Cowboy Chili:

Once your chili cools, pour it into an airtight container. Better yet, divvy it up between a few containers so it’s portioned out into smaller servings to make reheating much easier. Store the containers in the fridge.

How long does cowboy chili last?

Cowboy chili can be stored in the refrigerator for up to five days.

Can you freeze cowboy chili?

Cowboy chili with stew meat was made for freezing. Store it in a freezer-friendly container for up to three months. Before reheating, leave the chili to thaw in the fridge overnight.

Nutritional Facts:

1 cup: 301 calories, 9g fat (3g saturated fat), 60mg cholesterol, 588mg sodium, 27g carbohydrate (7g sugars, 8g fiber), 27g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable.

Recipe courtesy of Taste of Home.com

Amethyst · July 26, 2026, 12:38pm

Asian Gazpacho

Prep Time: 15 minutes
Refrigerate: 1 hour
Total Time: 1 hour 15 minutes
Yield: 2 servings

Ingredients:

1 small Maui onion, halved
4 medium Roma tomatoes, seeded
1 medium Japanese cucumber, peeled
1 small green bell pepper, seeded, halved
2 cloves garlic
1 TB fresh ginger
3 TB fresh cilantro
1 c. tomato juice
1/4 c. rice wine vinegar
1/4 c. chicken broth
1 TB Aloha shoyu
1 TB mirin sake
dash Tabasco

Garnish:

sour cream
chopped cilantro
cucumber and green onion

Directions:

Combine all ingredients in a blender or food processor; process until smooth.

Refrigerate for 1 hour. Garnish as desired.

Variation: For a chunkier consistency, coarsely chop vegetables; combine with remaining ingredients.

Recipe courtesy of Cooking Hawaiian Style.com

Amethyst · July 26, 2026, 12:39pm

Beef Barley Soup

Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours, 30 minutes
Yield: 7

Ingredients:

2 lbs chuck roast, trimmed of excess chunks of fat, cut into 3/4-inch cubes
3 Tbsp olive oil
1 1/2 cups chopped carrots (about 3)
1 cup chopped celery (about 2 ribs)
2 cups chopped yellow onion (1 large)
3 Tbsp tomato paste
1 1/2 Tbsp minced garlic (4 cloves)
2 (32 oz) cartons low-sodium chicken broth or beef broth
1 Tbsp low-sodium soy sauce
2 tsp Worcestershire sauce
2 tsp minced fresh rosemary, or 1/2 tsp dried
2 tsp minced fresh thyme, or 1/2 tsp dried
Salt and freshly ground black pepper
1 cup pearl barley
3 Tbsp minced fresh parsley

Directions:

Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab beef dry and add 1/2 or 1/3 of beef, adding just enough not to overcrowd. Season with salt and pepper. Let sear until golden brown on bottom, about 3 minutes, then flip and cook 1 minute longer.

Transfer beef in pot to a plate along with juices and repeat process with remaining beef, adding in another 1 Tbsp oil to pot.

Add 1 Tbsp oil to now empty pot. Add carrots, celery, and onion and sauté 3 minutes.

Add tomato paste and garlic and saute 1 minute longer.

Pour in broth, soy sauce, Worcestershire sauce, rosemary, thyme, and season with salt and pepper to taste. Return beef to pot.

Bring mixture to a simmer, then reduce heat to low, cover and simmer until beef is fairly tender, about 45 - 60 minutes.

Add barley, cover and simmer until cooked through and beef is tender, about 45 - 60 minutes longer.

Stir in parsley. Serve warm.

Notes:

How to Make Beef Barley Soup in the Slow Cooker:

Sear the beef in a pot with olive oil.

Transfer beef to a crockpot with the remaining ingredients except parsley.

Cook on low for 7 - 8 hours, then stir in parsley.

How to Make Beef Barley Soup in the Instant Pot:

Select “saute” setting on pressure cooker. Add oil.

Brown beef in 2 - 3 batches. Turn to “off” setting. Return all beef to Instant Pot.

Add remaining ingredients (except parsley); also reduce broth to 7 cups (since it doesn’t really steam off like other cooking methods).

Cover and set valve to “sealing” position. Select “manual mode” and adjust time to 20 minutes.

Once cooking time is up, let pressure come down naturally for at least 10 minutes, then carefully quick-release any remaining pressure.

Can I Use Another Cut of Beef?

For this recipe, I recommend sticking with a fattier beef-like chuck roast because the end result will be more tender. Other cuts of meat like rump are too lean and will end up chewy and dry.

Can I Use Quick Cooking Barley?

That would be fine, but let the soup simmer about 1 1/2 hours, or until the beef is tender. Once you add it, it only takes about 10 – 12 minutes to cook. I would avoid quick-cooking barley with slow cooker and instant pot methods.

Can Beef and Barley Soup be Frozen?

Yes, this soup can be frozen in an airtight container up to 3 months. Just be sure to allow enough space for it to expand at the top.

Tips for the Best Beef Barley Soup:

Cut the veggies somewhat thick; they’ll simmer a long time, and those carrots can tend to get too soft.

Brown the beef first; this adds a rich layer of flavor.

Let the soup simmer low and slow, so the beef comes out tender.

Saute the tomato paste to help boost flavor and lightly caramelize it.

Add barley halfway through simmering for a lightly chewy texture.

Possible Variations:

Replace 1/2 cup of the broth with 1/2 cup dry red wine.

Add other vegetables like mushrooms, green beans, canned tomatoes, potatoes or peas. Green beans and peas can be added closer to the end.

If adding more veggies, you may want a little more broth as well.

Add other herbs for more flavor like bay leaves or marjoram. Or try seasoning with Italian seasoning.

Use ground beef instead of chuck roast. If doing so add barley in step 6, then skip the second simmer time.

Try it with another grain like brown rice or farro instead of barley.

Recipe courtesy of Cooking Classy.com