Soups/Stews

White Bean, Kale, and Potato Soup

Last night was cold and snowy and I was fully immersed in a House of Cards binge-watching session, so I wanted something warming and super quick to make for dinner. I threw together this soup in about 25 minutes, and it was perfect — simple ingredients, little prep-work required, and flavorful and filling. Plus, I topped it with crumbled bacon; you can’t beat that!

White Bean, Kale, and Potato Soup
Serves 6
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 1 small white onion, finely diced
  2. 1 stalk celery, finely diced
  3. 3 cloves garlic, minced
  4. 3 cups peeled, diced potatoes
  5. 4 cups fresh kale, rinsed, stems removed, and torn into small pieces
  6. 2 tablespoons unsalted butter
  7. 2 tablespoons all-purpose flour
  8. 6 cups low-sodium chicken stock
  9. 1 15.5 oz. can northern beans, rinsed and drained
  10. 1/2 teaspoon dried thyme
  11. 2 cups milk
  12. Several dashes of cayenne pepper
  13. 1 teaspoon kosher salt
  14. 1/4 teaspoon ground black pepper
  15. 8 sliced bacon, cooked and crumbled (for garnish)
  16. 1/2 cup grated parmesan cheese (for garnish)
Instructions
  1. Melt butter in a large pot or dutch oven over medium-high heat.
  2. Add onion and celery and sauté for about 3 minutes, until softened.
  3. Add garlic and thyme, and cook for 1 minute, until fragrant.
  4. Stir in flour.
  5. Add broth and potatoes, and bring to a simmer. Cover and cook for 5 minutes.
  6. Reduce heat, stir in beans and kale. Cook for 5 minutes.
  7. Remove from heat and stir in milk. Season with salt, black pepper, and cayenne pepper.
  8. Serve garnished with crumbled bacon and grated parmesan cheese.
Seasoned to Impress https://seasonedtoimpress.com/

Stuffed Cabbage Soup

Now that my refrigerator is finally free of Thanksgiving leftovers, I couldn’t wait to cook something completely different from the turkey and rich side dishes I’ve been eating for days. So I got creative and decided to turn my family’s recipe for stuffed cabbage into a soup loaded with chopped cabbage, rice, and mini meatballs. It tastes just as delicious as the cabbage rolls but was a lot easier and faster to make. This recipe is definitely a keeper!

 

Stuffed Cabbage Soup
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For the meatballs
  1. 1 lb ground beef
  2. 1/2 lb ground pork
  3. 1 small onion, finely diced (about 3/4 cup)
  4. 2 teaspoons sweet paprika
  5. 1 teaspoon salt
  6. 1/2 teaspoon ground black pepper
For the soup
  1. 1 teaspoon extra virgin olive oil
  2. 5 cups chopped green cabbage
  3. 6 cups low-sodium chicken broth
  4. 1 8 oz. can no-sodium-added tomato sauce
  5. 1 14.5 oz can diced tomatoes
  6. 1 teaspoon sweet paprika
  7. 1/2 cup uncooked instant brown rice
  8. Salt and pepper, to taste
Instructions
  1. Combine all of the ingredients for the meatballs. Using a teaspoon for each, shape the meat mixture into small meatballs (I got about 70).
  2. Add the olive oil to a large dutch oven or heavy pot over medium heat. Working in batches, brown the meatballs on all sides. (They don't need to be cooked through, they'll continue to cook in the soup.) Remove to a paper-towel lined plate.
  3. Carefully drain the grease from the pot.
  4. Add the chopped cabbage, tomato sauce, diced tomatoes, broth, and paprika. Bring to a boil and add the rice and meatballs. Cover and reduce to a simmer and cook for 15 minutes until rice is tender and meatballs are cooked through.
  5. Season with salt and pepper.
Seasoned to Impress https://seasonedtoimpress.com/

Southwestern Black Bean Soup

It’s as though a switch inside me flips as soon as the weather gets cooler. All I want to make — and eat — is soup. They’re easy, versatile, and yield enough for several meals. Plus, most can be pretty healthy and filling. This recipe is one of my favorites. Minus some chopping, it’s very quick and easy to make. Plus, it’s really flavorful and healthy.

I always make sure to credit where I get my recipes from, however, this one is a clipping from a newspaper and the author info was cut off. So, if it sounds familiar to you, please let me know!

 

Southwestern Black Bean Soup
Serves 10
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Ingredients
  1. 1 tablespoon olive oil
  2. 1 onion, chopped
  3. 3 cloves of garlic, minced
  4. 4 carrots, chopped
  5. 1 red pepper, chopped
  6. 1 zucchini, quartered lengthwise and thinly sliced
  7. 1/2 cup uncooked brown rice
  8. 2 14.5 oz. cans of low-sodium chicken broth (or vegetable broth)
  9. 1 8 oz. can of no-salt-added tomato sauce
  10. 1 cup of jarred salsa
  11. 2 cups of water
  12. 1 teaspoon cumin
  13. 1 teaspoon dried oregano
  14. 1/4 teaspoon ground black pepper
  15. 1 15 oz. can of black beans, rinsed and drained
  16. 1 cup of frozen corn kernels, thawed
  17. 1/4 cup fresh cilantro, minced
Instructions
  1. Heat the oil in a large soup pot or dutch oven over medium-high heat.
  2. Add the onion, garlic, carrots, and red pepper, and sauté until tender.
  3. Stir in the zucchini, rice, broth, tomato sauce, salsa, water, and seasonings.
  4. Cover, bring to a boil, and then reduce heat and simmer for 30 minutes.
  5. Stir in black beans, corn, and cilantro. Simmer for an additional 5 minutes.
  6. Serve.
Seasoned to Impress https://seasonedtoimpress.com/