Adventures of Mel

Category: Soups & Stews

Warm your heart and soul with a comforting bowl of soup. Here you’ll find loads of soup recipes, chili, and stew recipes, perfect for a cold winter day or an easy summer meal.

Reader favorites include Instant Pot vegetable soup, creamy potato corn chowder, and slow cooker chicken enchilada soup.

Easy Instant Pot Potato Soup
Dish up a bowl of creamy Instant Pot potato soup for dinner tonight. Easy one pot recipe anyone can make, it’s best topped with crumbled bacon, shredded cheddar cheese, and chopped green onions!

Time FLIES! As the weather starts to cool down, it’s hard to beat a good hearty soup to keep warm; and of course, it’s healthy too.

What I love about this potato soup recipe is just how convenient it is. Even better, it’s so easy to make a large batch to put up for easy weeknight meals.

Why You’ll Love This Recipe
- This yummy pressure cooker potato soup makes a healthy meal for your family; it also happens to be gluten-free.
- This recipe is so quick and easy. Potato soup is a hearty meal that’s absolutely perfect for a busy weeknight.
- Potato soup stores and preserves very well. Don’t be afraid to can a large batch for later meals!
- This recipe uses affordable, every-day ingredients that you likely already have on hand. I like to keep it simple.
Ingredient Notes
- Potatoes – Although you can make this recipe with just about any kind of potato, I recommend using a waxier potato, like yellow potatoes, red potatoes, or Yukon Gold potatoes. Russets have a very starchy texture, which can often lead to a gluey, sticky consistency in the soup.
- Chicken Broth – Any chicken broth will do, including chicken bouillon. If you don’t have any chicken broth on hand, you can substitute with vegetable stock.
- Milk – For this recipe, I used raw milk from a local dairy farm; I recommend using whole milk. For a dairy-free substitute, I recommend using either coconut milk or almond milk; just be sure to change any other dairy-containing ingredients in the recipe, as well.
- Heavy Cream – I like to use raw cream, but heavy whipping cream works too. Again, for a dairy-free substitute, I recommend using unsweetened coconut cream. if you’re worried about coconut flavor, don’t be. Coconut cream has a much subtler flavor than coconut flakes; in fact, most people can’t even tell that it’s coconut.
How to Make Instant Pot Potato Soup

To make this Instant Pot potato soup recipe, just follow these steps…
1. Chop the bacon and cook using the sauté function in the Instant Pot, ’til crispy and done.
2. Set the bacon aside, but leave the bacon grease in the pot. Sauté the minced onion, garlic, salt, and pepper in the grease, ’til the onions are translucent and soft, about 3-5 minutes.
3. Add the potatoes and chicken broth to the Instant Pot. Then put the lid on your Instant Pot and set the pot to “Manual” or “Pressure Cook” for 8 minutes. When the timer goes off, do a quick release and remove the lid. The potatoes should be soft and tender.
4. Set to sauté; stir the milk and cream into the soup, whisking everything together.
5. If you want, you can use a potato masher to mash some of the potatoes, giving the soup a slightly thicker consistency.
6. Dish up the soup and serve with the crumbled bacon, cheddar cheese, and green onions.
Expert Tips and Recipe FAQ’s

Should I soak potatoes before making soup?
If you are using a potato with a high starch content, like a Russet, I would highly recommend soaking the potatoes before cooking to get rid of some of that excess starch. That said, if you are using a waxy potato with very little starch, I would skip this step. This is because a minimal amount of starch is needed to thicken the soup.

How do you keep potato soup from getting sticky?
Gluey potato soup can happen for a few preventable reasons, like using the wrong potato, mashing the potatoes for too long, or even cooking the soup for too long.

How do you thicken potato soup in Instant Pot?
The heavy cream in this recipe serves as a thickening agent; it also lends a richer flavor and creamier texture. The variety of potato used also greatly affects the consistency of your soup; as I said before, I prefer to use a waxy potato, like yellow potatoes, red potatoes, or Yukon gold potatoes. However, mashing the potatoes just a bit after cooking lends to a naturally thicker soup, as well.

How should I store potato soup?
Potato soup is best stored in an airtight container in the refrigerator. Stored this way, it should last up to 3-4 days.

Can I freeze Instant Pot potato soup?
Potato soup does not generally freeze well. It will often dry out significantly, as the potatoes have a tendency to sponge up too much moisture; and it’ll often become very grainy when thawed. Instead, I highly recommend canning potato soup. Preserved this way, potato soup can sometimes last for quite a long time in a cool, dark environment!
What to Serve With Instant Pot Potato Soup

There are so many toppings that go well with potato soup in the Instant Pot. Here are a few ways that you can spice things up…
- Some of my favorite toppings include shredded cheese, scallions or chives, sour cream, or bacon bits. Sometimes I even like to dip slices of cheddar cheese into my soup. Yum!
- Try your hand at baking homemade bread to serve on the side! Some of my favorite breads to serve with any soup include my Grandma’s homemade dinner rolls and even this rustic sourdough bread.
- Even better, try making delicious grilled cheese to dip in your soup. This is where that homemade bread would come in handy!
- Make some garlic bread!
- Potato soup is definitely not low-carb, being particularly rich in starches and sugars. Add some fiber to the meal with one of these fresh, crisp salad recipes.
More Delicious Instant Pot Recipes
Haven’t taken your Instant Pot out of the box yet? Learn how to quickly use your Instant Pot with our Instant Pot Quick Start Guide, filled with practical tips, more Instant Pot recipes, accessory ideas, and more!

If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Instant Pot Potato Soup

Dish up a bowl of creamy Instant Pot potato soup for dinner tonight. Easy recipe, best topped with bacon, shredded cheddar, and green onions!
Instant Pot
Potato Masher
6 slices bacon
1 medium yellow onion (minced)
1 tablespoon garlic (minced)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 medium potatoes (peeled & chunked)
5 cups chicken broth
1 cup milk
1 cup heavy cream
Chop the bacon and cook using the sauté function in the Instant Pot, 'til crispy and done.
Set the bacon aside, but leave the bacon grease in the pot.
Sauté the minced onion, garlic, salt, and pepper in the Instant Pot, 'til the onions are translucent and soft, about 3-5 minutes.
Add the potatoes and chicken broth to the Instant Pot.
Put the lid on the Instant Pot and set the pot to "Manual" or "Pressure Cook" for 8 minutes. When the timer goes off, do a quick release and remove the lid.
Set to sauté; stir the milk and cream into the soup, whisking everything together.
If you want, you can use a potato masher to mash some of the potatoes, giving the soup a slightly thicker consistency.
Dish up the soup and serve with the crumbled bacon, cheddar cheese, and green onions.
*If you are using a potato with a high starch content, like a Russet, I would highly recommend soaking the potatoes before cooking to get rid of some of that excess starch.

How should I store potato soup?

Potato soup is best stored in an airtight container in the refrigerator. Stored this way, it should last up to 3-4 days.

Can I freeze Instant Potato soup?

Potato soup does not generally freeze well. It will often dry out significantly, as the potatoes have a tendency to sponge up too much moisture; and it’ll often become very grainy when thawed. Instead, I highly recommend canning potato soup. Preserved this way, potato soup can sometimes last for quite a long time in a cool, dark environment!

Main Course, main dish, Soups & Stews
American
instant pot potato soup, instant pot potato soup recipe, potato soup in instant pot, pressure cooker potato soup
August 10, 2022
Easy CrockPot V8 Vegetable Soup Made with Juice
Make a quick and easy recipe for a delicious, hearty CrockPot V8 vegetable soup. Chunky soup you can throw together and serve for dinner. The whole family will want seconds!

My dad always made the best homemade vegetable soup with V8 juice and whatever he could find in the fridge, including leftover veggies and meat; I sometimes joke that he threw everything in but the kitchen sink. Needless to say, this V8 soup has always been one of our favorite soups to make.

In honor of my dad, I decided to re-work his soup into a delicious CrockPot vegetable soup. Perfect for those chillier months of the year, this soup can simmer in the slow cooker all afternoon.

Why You’ll Love This Soup Recipe
- When it comes to comfort food, this slow cooker vegetable soup is definitely at the top of the list. It’s chock full of flavor and a very hearty vegetable soup, while warm and soothing all at the same time.
- As you know, I love recipes I can throw together on a busy weeknight, and like my favorite Instant Pot vegetable soup, this veggie soup is one of those dump and go recipes. Throw in a few fresh veggies, some frozen veggies, and a few of your favorite seasonings, and you’re good to go.
- Soup makes a delicious dinner, especially on a cold winter night, and you’ll likely have enough left over for lunch the next day. It’s a win win for sure!
Ingredients and Substitutions Notes:

To make vegetable soup with V8 and frozen vegetables, you’ll need a few simple ingredients, including a variety of veggies…
- Potatoes, Celery, Carrots, and Yellow Onion – These are the fresh vegetables you’ll need, and they’ll need to be chopped, diced, or minced. You’ll need a medium onion. While I usually prefer to use yellow potatoes, you can also use Russet potatoes or red potatoes. You can substitute white turnips for the potatoes, as well.
- Peas, Corn, Green Beans, and Okra – These are all the frozen vegetables you’ll need to thaw before cooking. You can use canned vegetables; I just like the flavors that fresh and frozen vegetables give to the soup.
- Original V8 Juice – You can use V8 juice or any brand vegetable juice you can find at the store. Tomato juice with all the added veggies makes an excellent base for the soup and gives it great flavor.
- Herbs and Spices – Add sea salt and black pepper to this soup, and you may need to add more, to taste.
Variations You May Enjoy

Here are a few ingredient variations you may want to try…
- Additional vegetables that might pair well with this soup are garlic, kale, spinach, sweet potatoes, butternut squash, cherry tomatoes, chickpeas, lima beans, lentil beans, black-eyed peas, etc.
- Protein – Sometimes I’ll add ground beef or hamburger meat to make a hamburger vegetable soup, beef stew meat, or leftover chuck roast for even more protein and flavor. In fact, my dad always added whatever leftover meat he had on hand, and it ended up like a vegetable beef stew. Just keep in mind you’ll need to brown the meat in a skillet, then drain it, before adding it to the CrockPot.
- Herbs and Spices – When adding seasonings, always start small and add, to taste. You can add things like Bay leaves, Parsley, Marjoram, Rosemary, Thyme, Basil, Italian seasoning, Oregano, and Chili powder.
- Other Flavors – I think a hint of Worcestershire sauce or even a flavorful broth like a good bone broth, beef broth, or vegetable broth might pair wonderfully with this recipe too. Minced fresh garlic will also add a lot of flavor by leaps and bounds.
How to Make CrockPot V8 Vegetable Soup

Before you get started making this easy V8 vegetable soup recipe, be sure to wash, peel, and chop the fresh vegetables you’ll be using… Potatoes, celery, carrots, and onion.
Then just follow these steps to make this Crock Pot vegetable soup…
1. Add the chopped fresh vegetables, including the peeled potatoes, celery, carrots, and onion, to the slow cooker.
2. Then add in all the frozen vegetables, including the peas, corn, green beans, and okra.
3. Pour in the bottle of V8 Juice, and give everything a good stir with a wooden spoon.
4. Cover and cook on high for about 1 hour; then simmer on low for 4-6 hours.
Serve with your favorite crusty bread or crackers and cheese.

Expert Tips and Recipe FAQ’s

How should I store and re-heat leftover vegetable soup?
Vegetable soup is really the best make-ahead recipe; you can make it at the beginning of the week, and then simply warm it up for lunch or dinner throughout the week, whenever you choose. For short-term storage, always store your soup in an airtight container in the refrigerator. If stored properly, vegetable soup can last up to 4-5 days. You can re-heat refrigerated soup on the stovetop or in the microwave. In the microwave, just re-heat it at 30 second intervals, running it for 30 seconds, stirring, 30 seconds more, etc., until it reaches approximately 165°F; on the stovetop, simply heat it on medium-high until it comes to a boil.

Can I freeze it?
To freeze the cooled soup, place it in an airtight container, or as we sometimes prefer, in a sealed freezer bag, for up to 3 months. If your soup is stored in a freezer bag, it’ll need to be thawed before re-heating. To make life easier, it can be helpful to divide your soup into portions using smaller freezer-safe bowls. This makes it much easier for your family to pull out individual portions as they please, curbing the need to thaw out all of the stored soup, only to take their own small portion out of it.

Can I use canned vegetables to make V8 vegetable soup?
Yes, you can totally use canned vegetables. Like I said, Dad used whatever he had on hand. I just like the flavors that fresh and frozen vegetables give to the soup.

Can you put frozen vegetables in the CrockPot?
Yes, you can. However, if not thawed, the veggies will likely add more liquid to the soup mixture. So you may want to consider adding a bit more seasoning, to taste.

What to Serve with This Chunky Soup

Some of my favorite foods to serve with slow cooker vegetable soup include…
- Crackers
- Croutons
- Cheddar cheese
- Fresh parmesan cheese
- Toasted sourdough
- Side salad
- Homemade biscuits
- Bread rolls
- Hot dog bun breadsticks
- Grilled cheese
- Buttermilk cornbread
- Garnish with fresh herbs, etc.
Focus on foods that will soak up or complement the soup, one reason bread is such a great choice!

More Hearty Soup Recipes:
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
CrockPot V8 Vegetable Soup

Make a quick and easy recipe for a delicious, hearty CrockPot V8 vegetable soup. Chunky soup you can throw together and serve for dinner.
Slow Cooker
Cutting Board
Chopping Knife
Ladle
Soup Bowls
Soup Cozy
5 medium potatoes (washed, peeled, and chopped)
2 stalks celery (chopped)
4 carrots (chopped)
1/2 large yellow onion (chopped)
12 ounces frozen peas (thawed)
12 ounces frozen corn (thawed)
12 ounces frozen green beans (thawed)
12 ounces frozen okra (thawed)
2 teaspoons sea salt
1 teaspoon ground black pepper
64 ounces vegetable juice
Add the chopped fresh vegetables, including the potatoes, celery, carrots, and onion, to the slow cooker.
Then add in all the frozen vegetables, including the peas, corn, green beans, and okra.
Pour in the V8 Juice, and give everything a good stir.
Cover and cook on high for about 1 hour; then simmer on low for 4-6 hours.
Serve the soup while hot with your favorite soup sides, like crackers, cheddar cheese, toasted sourdough, cornbread, etc.
How should I store and re-heat vegetable soup?

For short-term storage, always store your soup in an airtight container in the refrigerator. If stored properly, vegetable soup can last up to 4-5 days. You can re-heat refrigerated soup on the stovetop or in the microwave. In the microwave, just re-heat it at 30 second intervals, running it for 30 seconds, stirring, 30 seconds more, etc., until it reaches approximately 165°F; on the stovetop, simply heat it on medium-high until it comes to a boil.

Can I use canned vegetables?

Yes, you can totally use canned vegetables. I just like the flavors that fresh and frozen vegetables give to the soup.

Soups & Stews
American
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October 27, 2021
Dump and Go Instant Pot Vegetable Soup
Make an easy Instant Pot vegetable soup with potatoes, okra, and other frozen veggies. Healthy pressure cooker recipe the whole family will love!

Instant Pot Vegetable Soup is one comfort food that warms a body up on a chilly day.

One of the things I love about this vegetable soup recipe is that it’s a vegetable soup without tomatoes. With Dan trying to stay low carb and my sometimes sensitive tummy, I know full well we can all eat it and enjoy it.

I also love that it’s pretty much a dump and go soup. The hardest part about this recipe (and it isn’t even hard) is chopping up the garlic, potatoes, onion, carrots, and celery.

While it does have potatoes, we fill this chunky vegetable soup with all sorts of veggies, including okra and green beans. Cooked in a beefy broth, it’s got the beef flavor without any meat.

The only seasonings we use are salt and pepper. The vegetables do the rest, and it’s packed with flavor.

Love a good chunky soup recipe? Me too. Some of my favorites include slow V8 vegetable soup, slow cooker white chicken chili, and creamy potato corn chowder.

WHERE CAN I FIND THE RECIPE CARD FOR INSTANT POT VEGETABLE SOUP?

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious vegetable soup recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

Things to Keep in Mind When Making Pressure Cooker Vegetable Soup

There are a few things you should keep in mind when making foods in your Instant Pot, including cook time and release.

While the cook time is only 30 minutes, keep in mind that if you let the pressure cooker naturally release, it will take more time. It’ll also take time for the Instant Pot to come up to pressure, so it’s important that you add these times into your cook time.

You can do a quick release (with protection, of course, so you don’t get burnt), but because we usually dump and go with this recipe, we just let it naturally release. That way the veggies get a little more time to soften up through the cooking/release process.

What Kind of Broth Should I Use for This Soup?

You can use a vegetable based broth or a beef based broth. We use beef because we like the flavor of the beef base with the vegetables.

You can either use broth you’ve saved from a roast, or you can use a beef base or bullion to make a broth. This beef base is the one we regularly use.

Tips for How to Make a Chunky Vegetable Soup
- Begin by washing and prepping all of the fresh vegetables, including the celery, carrots, and potatoes. You’ll also need to chop up the onion and garlic.
- Just dump all of your chopped and frozen veggies, along with the beef broth, into your Instant Pot.
- Put the lid on the Instant Pot and secure in place. Then set it to “Soup” for 30 minutes.
- And that’s about it… You can just let it go, let it cook and naturally release, and then dinner will be ready.
What to Serve with Vegetable Soup

Vegetable soup pairs well with crackers, cheddar cheese, toasted sourdough, homemade biscuits, bread rolls, grilled cheese, buttermilk cornbread, etc.

Alternative Options for Instant Pot Vegetable Soup

There are a few alternative ingredients you can add to this vegetable soup recipe to kinda switch it up…
- Add a little pasta or rice.
- Include other vegetables like lima beans or spinach, although you may need to increase the amount of liquid you add by a cup or so, depending on how much you add.
- Add meat! You can add hamburger, stew meat, sausage, etc.
Looking for more delicious Instant Pot recipes?
Also, learn how to quickly use your Instant Pot with our Instant Pot Quick Start Guide, filled with practical tips, Instant Pot recipes, accessory ideas, and more!

Kitchen Tools You’ll Need to Make This Soup:

8 Quart Instant Pot – We use our Instant Pot almost every day. It makes a lot of meals in our house.

Ninja Food Chopper Express or Cutting Board and Chef’s Knife

Soup Bowls – Who doesn’t love a pretty bowl?

INSTANT POT VEGETABLE SOUP RECIPE

If you love this vegetable soup recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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Instant Pot Vegetable Soup

Make an easy Instant Pot vegetable soup with potatoes, okra, and other frozen veggies. Healthy pressure cooker recipe the whole family will love!
2 stalks celery (chopped)
4 carrots (chopped)
1/2 large yellow onion (chopped)
2 cloves garlic (chopped)
5 medium potatoes (washed, peeled, and chopped)
12 ounces frozen okra
12 ounces frozen green beans
12 ounces frozen corn
12 ounces frozen peas
4 cups beef broth (*)
1 teaspoon salt
1 teaspoon ground black pepper
Prep all the veggies, including the celery, carrots, onion, garlic, and potatoes.
Add all the chopped and frozen veggies to the Instant Pot.
Add the beef broth to the Instant Pot.
At this point, you can give it all a good stir.
Put the lid on the Instant Pot and secure in place.
Set to “Soup” for 30 minutes, and let it do its thing.
Once the soup has fully cooked and the valve has naturally released, the soup should be ready to serve.
*If you don’t want to use a beef base, you can also use a vegetable base.

Soups & Stews
American
chunky vegetable soup, Instant Pot vegetable soup, pressure cooker vegetable soup, vegetable soup
February 19, 2019
Cheesy Slow Cooker Chicken Enchilada Soup
How to make a simple, homemade, creamy chicken enchilada soup in your Crock Pot. Quick and easy recipe without all the hassle of enchiladas!

Slow cooker chicken enchilada soup is the soup version of one of my favorite Tex Mex meals, Creamy Chicken Enchiladas. Not only is it easier to make; I can throw it together in the slow cooker and let it simmer all afternoon.

While I prefer to make this slow cooker soup with taco chicken I’ve already made, you can always use rotisserie chicken, leftover chicken, or even fajita style chicken. Just make sure the chicken is cooked before you throw the soup together.

You can slice tortillas into smaller squares or triangles and add to the soup for the last 30 minutes or so of cook time. Because at least one person in my house is counting carbs, I prefer to keep the tortillas out, slice into larger triangles, and serve alongside the soup.

You can even serve this easy chicken tortilla soup with crispy tortilla chips.

If you’re really in the mood for Tex Mex, you’ll love these recipes for CrockPot chicken enchilada casserole, chicken loaded nachos, easy chicken fajitas, sour cream crab enchiladas, and turkey enchilada casserole.

WHERE CAN I FIND THE RECIPE CARD FOR CHICKEN ENCHILADA SOUP?

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious chicken enchilada soup recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

What Kind of Chicken Should I Use in Chicken Enchilada Soup?

This soup is the perfect dinner recipe to make after you’ve already had chicken another night of the week. Use up your leftover chicken to make soup, or even cook enough chicken to make two meals.

You can also pick up a rotisserie chicken on your way home from work.

Or you can make our favorite taco chicken to give the soup even more pizzazz and flavor.

Can I Make Cheesy Chicken Enchilada Soup Ahead and Freeze It?

Yes, you can. In fact, chicken enchilada soup should keep in the freezer for a good 2 to 3 months.

Just make sure you store the soup in a freezer safe sealed container that won’t let it get freezer burn.

Tips for How to Make Chicken Enchilada Soup

Gather your ingredients, per the recipe card below.
- Prep all your fresh ingredients first. Shred the cheese.
- Then wash and dice the tomatoes, wash and mince the bell pepper, and mince the onion and garlic.
- Add the tomatoes, bell pepper, onion, garlic, and chicken to your slow cooker, stirring it all together.
- Stir the heavy whipping cream into your soup mixture. We use heavy whipping cream because Dan avoids carbs, and whipping cream doesn’t have carbs.
- Next, you’ll season your soup, which you can do now or you can wait a couple of hours and season it to taste.
- You’ll need to cook the soup on high for about 4 hours, or on low for about 6 to 8 hours.
If you choose to add tortillas to your soup, just slice them up into smaller squares or triangles, and stir them into the soup for the last 30 minutes or so of cook time. Otherwise, you can slice tortillas into triangles and just serve alongside the soup.

What Else to Serve with Easy Chicken Tortilla Soup

Chicken enchilada soup pairs really well with tortilla strips, tortilla chips, and all your normal taco fixin’s like sour cream, guacamole or avocado, fresh cilantro, more shredded cheese, fresh diced tomatoes, green onions, etc.

It also pairs deliciously well with buttermilk cornbread and cheesy chicken quesadillas.

More chicken soups you may enjoy:

Olive Garden Chicken & Gnocchi Soup

Slow Cooker White Chicken Chili

Instant Pot Chicken Noodle Soup

Kitchen Tools You’ll Need to Make Slow Cooker Chicken Enchilada Soup

Slow Cooker – My slow cooker’s been with me for a long time now. It’s made my family some really delicious meals, including this soup.

Ninja Food Chopper Express or Cutting Board and Chef’s Knife

Heat-Resistant Spatula – Works well for stirring, mixing, and scraping the side of your pan.

Soup Bowls – Who doesn’t love a pretty bowl?

Chicken Enchilada Soup Recipe

If you love this cheesy chicken enchilada soup recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

Connect with Adventures of Mel!

Be sure to follow me on social, so you never miss a post!

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Slow Cooker Chicken Enchilada Soup

How to make a simple, homemade, creamy chicken enchilada soup in your Crock Pot. Quick and easy recipe without all the hassle of enchiladas!
4 cups chicken broth
1 1/2 cups extra sharp cheddar cheese (shredded)
3 Roma tomatoes (diced)
1 large bell pepper (minced)
1/2 large yellow onion (minced)
1 teaspoon garlic (minced)
1 cup chicken (*shredded)
2 cups heavy whipping cream
1 teaspoon salt
1/2 teaspoon ground black pepper
3 flour tortillas (**optional)
Prep the vegetables by washing, chopping, and mincing.
Add the chicken broth, cheese, tomatoes, bell pepper, onion, garlic, and chicken to the slow cooker, stirring it all together.
Stir the heavy whipping cream into your soup mixture.
Next, add and stir in the salt and pepper.
Place the lid on your slow cooker, and cook the soup on high for about 4 hours, or on low for about 6 to 8 hours.
If you choose to add tortillas to your soup, slice them up into smaller squares or triangles and stir into the soup for the last 30 minutes or so of cook time.
Serve with all your favorite Tex Mex goodies, like sour cream, guacamole or avocado, more shredded cheese, fresh tomatoes, green onions, etc.
*You can use leftover chicken, rotisserie chicken, fajita chicken, or our favorite taco chicken to make this soup.

**Otherwise, you can slice tortillas into triangles and just serve alongside the soup.

Soups & Stews
American
cheesy chicken enchilada soup, chicken enchilada soup, chicken enchilada soup recipe, easy chicken tortilla soup, slow cooker chicken enchilada soup
February 6, 2019
Olive Garden Chicken and Gnocchi Soup (Copycat)
Olive Garden Chicken and Gnocchi Soup with chicken, spinach, and gnocchi. Easy copycat for the creamy restaurant soup, it makes a delicious lunch or dinner!

Olive Garden Chicken and Gnocchi Soup is hands down my favorite creamy soup. You can ask my family; pretty much every time we visit the restaurant, my “usual” has been Chicken and Gnocchi Soup, breadsticks, and salad.

It’s not a difficult soup to make at home, though. You just need a few key ingredients, and I like to add a little sage to give it even more flavor.

I think I’ve got a pretty good handle on making my own homemade version of Chicken Gnocchi Soup. Now if I could only master a recipe for Olive Garden’s breadsticks (because they are absolutely perfect for dipping in my soup).

Whether you want to warm up on a cold winter night or simply want a lunch to get excited about, this copycat recipe is for you. Let’s cook up a pot of delicious soup, shall we?

Tips for how to make Olive Garden Chicken and Gnocchi Soup
- Gather your ingredients. You’ll need salted butter, a medium sized onion, celery, garlic, carrots, cooked chicken breast/s, chicken broth, heavy whipping cream, sage, gnocchi, salt, pepper, and fresh spinach.
- Wash any fresh veggies you’ll be using.
- Mince the onion, celery, and garlic.
- Melt a tablespoon of salted butter in a Dutch oven.
- Sauté the onion, celery, and garlic in the butter for about 5 minutes or until they begin to soften.
- Shred the carrots and the cooked chicken breast/s (if you like more liquid in your soup, use only 1 chicken breast; if you prefer a chunkier soup with less liquid, use 2).
- Add the carrots, chicken, and chicken broth to the Dutch oven, mixing well.
- Bring the mixture to a boil, and let it simmer on medium heat for about 5 minutes.
- Add the heavy whipping cream and sage to your soup.
- Bring to a boil again, and simmer for another 5 minutes.
- Add the gnocchi, salt, and pepper to the soup mixture.
- Again, bring the soup to a boil, and simmer for 5 more minutes.
- Add the spinach leaves to the soup, and simmer for another 2 to 3 minutes.
- Serve while warm with breadsticks, baguettes, or crackers. Enjoy!
Other chicken soups you may enjoy:
Tools you may need to make Olive Garden Chicken and Gnocchi Soup

Cutting Board and Vegetable Cleaver – I prefer an old school cutting board and knife for chopping. You’ll use these time and again to chop vegetables for recipes.
6 Quart Dutch Oven – My Dutch Oven is sort of like my spatulas. I wouldn’t want to be without it.
Wooden Spoon – I’ve been eyeing this particular wooden spoon for awhile now… But again, my wooden spoons are like my spatulas; couldn’t cook without them!
Salad Shooter (or Vegetable Shredder) – Perfect for shredding carrots and other veggies.

Wanna see how to make the soup? Watch our video!

Print the recipe for Olive Garden Chicken and Gnocchi Soup
Chicken and Gnocchi Soup

Olive Garden Chicken and Gnocchi Soup with chicken, spinach, and gnocchi. Easy copycat for the creamy restaurant soup, it makes a delicious lunch or dinner!
1 tablespoon salted butter
1 medium yellow onion (minced)
2 stalks celery (minced)
1 teaspoon garlic (minced)
2 medium carrots (shredded)
2 chicken breasts (cooked and shredded)
4 cups chicken broth
3 cups heavy whipping cream
1 teaspoon ground sage
16 ounces gnocchi
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup fresh spinach leaves
In a Dutch oven pan over medium heat, melt the butter.
Sauté the onion, celery, and garlic in the butter for about 5 minutes, or 'til they begin to soften.
Add the carrots, chicken, and chicken broth to the Dutch oven, stirring everything together.
Bring the mixture to a boil, and let it simmer on medium heat for about 5 minutes.
Add the heavy whipping cream and ground sage to the soup.
Bring to a boil again; then simmer over low heat for another 5 minutes.
Add the gnocchi, salt, and pepper to the soup mixture.
Again, bring the soup to a boil; then simmer over low heat for 5 more minutes.
Add the spinach leaves to the soup, and simmer for another 2 to 3 minutes.
Serve while warm with breadsticks, baguettes, or crackers.
Soups & Stews
American
chicken and gnocchi soup, Olive Garden soup
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December 13, 2017
Creamy Potato Corn Chowder
Creamy Potato Corn Chowder with bacon and cheddar is so easy to make. Hearty soup that makes a cozy weeknight meal the whole family will love!

This recipe for Creamy Potato Corn Chowder is sponsored by UncommonGoods. Corn Chowder is a hearty soup and a cozy meal to warm up with on a chilly week night. It’s oh so creamy and best served with crackers, slices of cheddar cheese, and even a homemade baguette or two if you happen to have one.

I love cooking up a big pot of stew in my UncommonGoods Soapstone Stew Pot, which would make a great gift idea for the aspiring chef in your life. Even after I remove this beautiful pot from the stove, it continues to naturally keep our soup warm, a feature I absolutely love for a non-rushed weeknight meal with my family.

Speaking of UncommonGoods, they offer all sorts of handmade, recycled, and organic products for customers. Their mission is sustainability and social responsibility in everything they do. The copper handled and belted Soapstone Stew Pot is actually handmade by a couple from Brazil, and each pot is unique.

That uniqueness of many UncommonGoods products lends to fantastic and meaningful personalized gift ideas, gift ideas for friends, and more. They even offer a more personalized gift search function called Sunny, which allows you to search based on your gift recipient’s interests.

I do love the uniqueness of this stew pot… and I especially love that you only need a few ingredients to make a delicious pot of Creamy Potato Corn Chowder.

Tips for how to make Creamy Potato Corn Chowder
1. Wash and chop your veggies, including potatoes, onion, and celery.
2. Sauté the chopped onion and celery in melted butter in a large stew pot for 3 to 4 minutes.
3. Stir in the chicken broth, potatoes, and frozen corn.
4. Simmer on medium heat until potatoes have softened, about 30 minutes or so.
5. Meanwhile, cook and crumble the bacon.
6. Also, shred the cheddar cheese.
7. Once the soup has simmered and potatoes have softened, stir in the heavy whipping cream, cheddar cheese, bacon, salt, and pepper.
8. Do a li’l taste test to make sure you have enough salt and pepper.
9. Bring soup to a boil, and allow it to simmer for another 15 to 20 minutes.
10. Serve while warm, with crackers, extra cheddar cheese, baguettes, buttermilk cornbread, etc.
Looking for more delicious soup recipes?
Print the recipe for Creamy Potato Corn Chowder
Creamy Potato Corn Chowder

Creamy Potato Corn Chowder with bacon and cheddar is so easy to make. Hearty soup that makes a cozy weeknight meal the whole family will love!
1 tablespoon salted butter
1 medium yellow onion (minced)
2 stalks celery (chopped)
4 cups chicken broth
5 medium potatoes (chopped)
3 cups frozen corn
6 slices bacon
3 cups heavy whipping cream
1 cup cheddar cheese (shredded)
1 teaspoon salt (to taste)
1/2 teaspoon ground black pepper (to taste)
In a large pot over medium heat, melt the butter.
Sauté the onion and celery in the butter for 3-5 minutes.
Stir in the chicken broth, potatoes, and frozen corn.
Simmer on medium heat until the potatoes have softened, about 30 minutes or so.
Meanwhile, in a large skillet, cook and crumble the bacon. Set aside.
Once the soup has simmered and the potatoes have softened, stir in the bacon, heavy whipping cream, cheddar cheese, salt, and pepper.
Bring the chowder to a boil, and allow it to simmer over low heat for another 15 to 20 minutes, stirring occasionally.
Serve while warm with crackers, cheese, or toasted baguettes.
Soups & Stews
American
corn chowder, potato chowder, potato corn chowder
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December 8, 2017
Slow Cooker White Chicken Chili
White Chicken Chili in the slow cooker (or Instant Pot) makes an easy family meal. Filled with vegetables, white beans, chicken, green chiles, and cheese.

White chicken chili is an easy dinner idea my entire family loves. It’s filled to the gills with vegetables and beans and shredded chicken.

Another ingredient I highly recommend (but optional because I know they’re not everyone’s thing)… Green chiles. I fell in love with green chiles when we visited New Mexico last spring and enjoyed the most delicious breakfast enchilada with a cheesy green chile sauce.

Another reason I love this meal is because I can throw it all together in my slow cooker and walk away. The aroma fills the house, and it smells so good, we’re all equally ravenous by the time dinnertime rolls around.

How to make Slow Cooker Vegetable White Chicken Chili

Melt the cream cheese. Then mix together the cream cheese with the chicken broth.

Shred the chicken (already cooked), and add in with the broth and cream cheese mixture.

Finely chop and add in the onion and celery. Add the rest of the vegetables, the green chiles, beans, and cheddar to the slow cooker, and mix together.

Add salt and pepper, to taste.

Cook on low heat for around 4 to 6 hours, or until ingredients are cooked through. Pair with a delicious buttermilk cornbread, crackers, or whatever your heart desires.

Alternative tips and tricks for White Chili
- Instead of chicken, you could add cooked ground beef.
- Or, if you love a vegetarian dish, make it meatless.
- Add in roasted and chopped green chiles (again, this is optional, but I highly recommend it).
- Use a little cheddar, but substitute a smoked cheese or shredded Colby Jack for part of the cheese.
- Add chili powder for more of a “spicy” taste.
- Instead of cannellini and navy beans, substitute chili beans, pinto beans, or kidney beans.
Looking for more slow cooker recipes?
Looking for more soup recipes?
Tools you may need for White Chicken Chili

Slow Cooker or Instant Pot – Either one can be used, as long as you use the Slow Cooker function on the Instant Pot. Learn how to quickly use your Instant Pot with our Instant Pot Quick Start Guide, filled with practical tips, Instant Pot recipes, accessory ideas, and more!

Wooden Spoon – for stirring the mixture. We use our wooden spoons for everything.

Chopping Knife – for chopping up fresh vegetables, meat, etc.

Chicken Base – You can either use leftover broth from cooking the chicken, or you can use a soup base to make your own broth.

Print the recipe for White Chicken Chili.
Slow Cooker White Chicken Chili

White chicken chili in the slow cooker makes an easy family meal. Filled with vegetables, white beans, chicken, green chiles, and cheese.
32 ounces chicken broth
1 package (8 ounces cream cheese)
1 pound cooked chicken
1/2 large onion
2 celery stalks
8 ounces frozen corn
8 ounces frozen okra
8 ounces frozen green beans
1 can (14.5 ounces petite diced tomatoes (undrained))
1/2 cup chopped green chiles (optional)
2 cans (15.5 ounces each cannellini beans (drained or undrained, your preference))
1 can (16 ounces navy beans (drained or undrained, your preference))
1 1/4 cups shredded Cheddar
Salt and pepper (to taste)
Melt the cream cheese.
Mix together the cream cheese with the chicken broth.
Shred the chicken, and add in with the broth and cream cheese mixture.
Finely chop and add in the onion and celery.
Add the rest of the vegetables, the green chiles, beans, and cheddar to the slow cooker. Mix together.
Add salt and pepper, to taste.
Cook on low heat for around 4 to 6 hours, or until ingredients are cooked through.
Soups & Stews
American
slow cooker white chicken chili, slow cooker white chili, white chicken chili, white chili recipe
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September 14, 2017
Make an Easy Instant Pot Chili to Warm Your Heart and Soul
Chili and cornbread together is one of my all-time favorite meals; in fact, the whole family loves it. Of course, easy Instant Pot chili is even better because it makes dinner prep that much simpler.

Back in the day we used to make a vegetarian chili using soy crumbles. I’m not sure what I was thinking. My guys really didn’t like soy crumbles, but I’d “heard” they were healthier.

I’ve since come to find out that soy is really not that good for you, especially when you have thyroid issues (as I do). And to be quite honest, we love our meat.

We eat more of a low carb, high fat diet these days (most of the time… some of us still get a few carbs in). And ground beef is now a healthy addition to our Instant Pot chili.

We’ve been making this chili for awhile. I personally love a nice skillet cornbread with this chili.

And we’ve been known to serve it with tortilla chips if we don’t have cornbread.

But for the most part, we enjoy it with a dollop of sour cream and a bit of shredded cheddar. Sometimes I even use this chili to make the best loaded chili cheese fries.

If you love a warm bowl of chili, you’ll love this recipe. It’ll warm your heart and soul like no other. Below is the printable recipe. Enjoy!

Looking for more Instant Pot dinner ideas?
This chili also makes a tasty addition to your next Baked Potato Bar. And it would make and excellent chili dip.

Learn how to quickly use your Instant Pot with our Instant Pot Quick Start Guide, filled with practical tips, Instant Pot recipes, accessory ideas, and more!

Print the Recipe for Easy Instant Pot Chili
Easy Instant Pot Chili

Chilly nights call for a nice hot bowl of homemade Instant Pot chili to warm your heart and soul. Best served with cornbread and a dollop of sour cream.
Instant Pot
1 tablespoon salted butter
1 medium yellow onion (minced)
1 pound ground beef
32 ounces chili beans
14.5 ounces diced tomatoes
16 ounces tomato sauce
1 tablespoon molasses
3 tablespoons chili powder
Using the Sauté function on the Instant Pot, melt the butter right in the pot.
Then sauté the onion in the butter, 'til it starts to soften.
Stir the ground beef in with the onion, cooking 'til the meat is browned.
Add in the chili beans, diced tomatoes, tomato sauce, molasses, and chili powder, stirring everything together.
Put the cover on your Instant Pot, seal the vent, and set it to cook for about 10 minutes.
Once it's cooked, let it naturally release pressure.
Serve with sour cream, shredded cheese, and whatever else your heart desires.
main dish, Soups & Stews
American
chili, chili recipe, easy chili recipe, easy Instant Pot chili, Instant Pot chili
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March 16, 2017
How to Make an Easy Instant Pot Chicken Noodle Soup
Cold and flu season has descended upon us like a million bats out of you know where. Our oldest has the flu as I write this, which means it’s time for a little TLC with homemade Instant Pot chicken noodle soup.

Dan and I actually made this a few weeks ago for one of our first weekly shows, and it was a huge hit.

I don’t know if it’s because it’s chicken noodle soup or because it’s made in the Instant Pot. But I do know that it’s become one of my favorite soups, especially this time of year.

What Is It About Soup?

There’s just something about chicken soup when you’re sick. It’s soothing, it’s delicious, it’s piping hot, and it’s full of good wholesome nutrition.

We prefer to make it homemade. We used to stock up on cans of chicken noodle soup every fall, but then we started making more homemade soups because canned got to be so expensive.

When we tried canned again for a quick meal, it just didn’t taste good anymore. Our taste buds had gotten accustomed to home cooked soup right from our very own kitchen.

You might think homemade is time-consuming and difficult to make. But not so, especially when you make it in the Instant Pot (or even a good old-fashioned slow cooker).

Our Instant Pot has become a staple in our kitchen. We use it for everything, from making baby food to making entire meals, like Caulifower, Sausage, and Chicken Casserole or Chili.

There are a few veggies to chop for this soup, but you can chop them ahead of time to save you even more time and energy. And you could always make a batch of this soup and freeze it for when you need it.

Looking for more delicious soup recipes?
Below is the printable recipe for our delicious chicken noodle soup. You can also watch us make it on our weekly show. Enjoy!

Print the recipe for Easy Instant Pot Chicken Noodle Soup
Easy Instant Pot Chicken Noodle Soup

How to make an easy Instant Pot Chicken Noodle Soup you can depend on, sick or not. Add to your stash of easy chicken recipes!
3 tablespoons salted butter
1 1/4 cups onion (chopped)
4 cloves garlic (chopped)
1 1/4 cups carrots (chopped)
1 1/4 cups celery (chopped)
1 pound chicken (cooked and chopped)
4 cups chicken broth
1 package homestyle noodles
Dash of celery salt (optional)
Cook chicken beforehand in Instant Pot.
Remove and set aside.
Wash and chop carrots, celery, onion, and garlic.
Sauté all the vegetables in butter in the Instant Pot for 2-3 minutes, or until soft.
Add in chopped chicken and broth, stirring well.
Add noodles and cook ’til the noodles are done.
Add a dash of celery salt, if desired.
Serve and enjoy!
Soups & Stews
American
chicken noodle soup, Instant Pot chicken noodle soup
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February 12, 2017
Slow Cooker Shepherd’s Pie Stew Recipe
Sigh, my slow cooker…it’s my best friend when the weather starts to get a little chilly and days start to get insanely busy due to the holidays, school stuff, appointments, work meetings, or whatever else happens during the course of a week.

I’ll freely admit it…My name is Mel and I love my slow cooker.

I don’t know if I could live without my slow cooker. It makes such delicious things and only requires a minimal amount of work from me to do so.

It’s better than a Rosie (am I dating myself here? Jetsons?). It’s better than chocolate (wait, maybe not). It’s definitely better than slaving over a hot stove after a loooooonnnnngggg day, can I get an amen?

Yeah, I may be a little obsessed with my slow cooker, but it does make delicious things like this Shepherd’s Pie Stew.

This recipe kinda happened by accident, but now that I think about it, some of the best things happen by accident. I wanted to make Shepherd’s Pie in the slow cooker, but instead it turned into a sort of hearty stew that won our hearts.

Chock full of veggies, like my favorite vegetable soup with V8, and meaty deliciousness… This stew is a must try.

Below you’ll find the printable recipe. Enjoy!
Slow Cooker Shepherd’s Pie Stew

How to make a delicious slow cooker recipe for Shepherd's Pie Stew. Sometimes an accident turns into something delicious.
4-5 large potatoes (washed, peeled, & chunked)
1-16 oz. soup mix frozen veggies (basically, a mixed veggie good for soup)
1 can creamed corn
1 lb. ground beef (cooked & drained)
1-24 oz. jar spaghetti sauce
Salt & pepper
1 cup shredded Colby Jack (shredded)
1/2 to 1 cup Cheddar (shredded)
Prepare potatoes and add to slow cooker.
Cook ground beef in skillet. Cook well and drain. Add to slow cooker.
Add rest of ingredients to slow cooker, minus the cheese. Mix together well.
Cook on low for 4-6 hours. 20-30 minutes before serving, add shredded cheese. Replace lid and finish cooking.
Once cheese is melted, serve and enjoy!
Soups & Stews
American
shepherd’s pie soup, shepherd’s pie stew, slow cooker recipes, slow cooker shepherd’s pie stew, slow cooker stew
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November 13, 2014
15 Bean Soup with Ham
Learn how to make homemade 15 bean soup with ham with this easy stovetop dinner recipe, perfect for leftover ham. There’s so much flavor in this hearty, meaty, filling soup! Fill your bowl with the ultimate comfort food soup.

Cooler months of the year are when I just want to break out all the soup recipes… There’s just something cozy about a warm, steaming bowl of ham and 15 bean soup.

15 bean soup is perfect for chilly fall days, rainy days, or days where you just need a bit of down home comfort. And it pairs deliciously with a skillet of buttermilk cornbread.

Why You’ll Love This Soup
- It’s the perfect way to use up leftover ham in a most delicious way. We usually use a ham hock from a glazed pre-cooked ham we’ve baked.
- Like I mentioned above, 15 bean and ham soup really is the ultimate comfort food. It’s warm and cozy.
- It’s also hearty and filling.
- 15 bean soup with rice is a healthy one pot dinner. You’ve got protein, fiber, fat, and carbs in one big pot of soup.
- It’s chock full of delicious flavor, from the beans to the meat to the veggies and seasonings used.
Ingredients and Substitutions Notes:

Speaking of seasonings, let’s talk ingredients…
- Garlic and Yellow Onion – You can use fresh cloves of garlic or already minced garlic you can get at the grocery store, usually in the produce section. Yellow onion also gives a nice kick to the flavor.
- Red and Green Bell Peppers – I love the color this gives to the soup, not to mention the flavor. If you need help learning how to dice the peppers, here’s how to cut a pepper, including how to dice.
- Ham Bone or Ham Hocks – If you don’t have a leftover ham bone, you can always just buy one at a local butcher shop. Or instead you can substitute something like smoked sausage.
- 15 Bean Soup Mix – While you can just use navy beans or cannellini beans, I love a bag of 15 bean soup mix. You get a variety of beans in Hurst’s HamBeens, including northern, pinto, large lima, yelloweye, garbanzo, baby lima, green split, kidney, cranberry, small white, pink, small red, yellow split, lentil, navy, white kidney, and/or black bean. You will need to soak the beans overnight in water, but you won’t need the seasoning packet.
- Long-Grain Rice – I prefer long-grain rice because it’s usually not as sticky, and it falls apart in the soup. Of course, you can always leave out the rice if you don’t want to add it to the soup; but I will say the rice really adds to the heartiness of this wonderful bean and rice soup.
- Seasonings – It’s pretty simple. You’ll just need salt, pepper, and smoked paprika for a good flavor kick.
How to Make 15 Bean Soup with Ham

As I mentioned in the ingredient notes above, be sure to soak the beans overnight, so they’re ready to go the next day. Also, be sure to thaw the ham hocks ahead of time.

Then just follow these steps…
1. Heat the olive oil in a Dutch oven pan over medium heat, and sauté the onion, garlic, and bell peppers for 5-10 minutes, or ’til softened.
2. Add the ham bone or hocks and 15 bean soup mix to the onion mixture in the Dutch oven.
3. Cover the ham bone with the water. Cover and bring to a boil; then reduce the heat to low-medium, and simmer for about 1 1/2 hours.
4. Remove the hocks from the water; then pull the meat from the bone and chop.
5. Add the chopped meat back into the water, along with the rice, salt, pepper, and smoked paprika.
6. Cook for another 15-20 minutes, or ’til the rice is thoroughly cooked.
Then serve the soup with cornbread or crackers.

Expert Tips and Recipe FAQ’s

Can you freeze 15 bean soup with ham?
Yes, you can. Just be sure to store it in an airtight container, so it doesn’t get freezer burn. It should freeze well for about 3 months.

How should you store this soup?
Store it in an airtight container in the fridge; it should keep for 3-5 days.

Can you make this soup in the slow cooker?
Yes, you absolutely can slow cook it. You may need to remove the ham from the bone half way through cook time, which will likely be 4-5 hours on low heat.

Why do you need to soak 15 bean soup mix?
There are a few reasons for soaking a package of 15 soup beans… One is to make them more tender and not have to cook quite as long. Another reason is because it helps to make them easier to digest and not cause quite as much gas.

Is there a way to thicken the soup?
While I feel this soup is already pretty thick, you can use a potato masher to mash some of the beans, and that’ll lead to a somewhat thicker consistency.

Variations and Ways to Change It Up

There are a few ingredients you can swap and things you can do to change this bean and ham soup up just a bit…
- Use chopped smoked sausage, Italian sausage, or breakfast sausage in place of ham.
- Add crushed tomatoes, or better yet, diced tomatoes with green chilies for a Tex-Mex flair.
- Add more veggies, like chopped Swiss chard, parsnips, or spinach leaves. You can even add in some shredded carrots for a little more color, flavor, texture, and nutrients.
- Get creative with seasonings… Make it Cajun or Tex-Mex by swapping out seasonings.
- Sub in chicken broth for part of the water to give even more flavor.
More Delicious Soup Recipes

If you love this 15 bean soup recipe, you’ll love these soups too…
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
15 Bean Soup with Ham

How to make homemade 15 bean soup with ham. Easy stovetop dinner recipe, perfect for leftover ham. So much flavor in this hearty soup!
Cutting Board
Chef's Knife
Dutch oven
1 tablespoon olive oil
1 cup yellow onion (minced)
3 cloves garlic (minced)
1 large red bell pepper (minced)
1 large green bell pepper (minced)
2 pounds ham bone (or ham hocks)
20 ounces 15 bean soup mix* (without seasoning packet)
6 cups water (see instructions below)
1/2 cup long-grain rice
2 teaspoons sea salt (to taste)
1/2 teaspoon ground black pepper (to taste)
1/4 teaspoon smoked paprika
Heat the olive oil in a Dutch oven pan over medium heat.
Sauté the onion, garlic, and bell peppers in the olive oil for 5-10 minutes, or 'til softened.
Add the ham bone or hocks and 15 bean soup mix to the onion mixture in the Dutch oven.
Cover the ham bone with the water.
Cover and bring to a boil; then reduce the heat to low-medium, and simmer for about 1 1/2 hours.
Remove the hocks from the water; then pull the meat from the bone and chop.
Add the chopped meat back into the water, along with the rice, salt, pepper, and smoked paprika.
Cook for another 15-20 minutes, or 'til the rice is thoroughly cooked.
Serve ham and 15 bean soup with cornbread or crackers.
*You will need to soak the beans overnight in water, but you won’t need the seasoning packet.

Store any leftover soup in an airtight container in the fridge; it should keep for 3-5 days.

dinner, Soup
American
15 bean and ham soup, 15 bean soup, 15 bean soup recipe, 15 bean soup with ham, 15 bean soup with rice, ham and 15 bean soup, homemade 15 bean soup
October 10, 2013