Healthy Soup Recipes

There is nothing quite like a pot of delicious and hearty soup simmering away in the dead of winter. And we’ve got just the recipe you are looking for to cook up today because we’re sharing our favorite healthy soup recipes!

Healthy Soup Recipes

26 Healthy Soup Recipes

Soup is my absolute favorite. It’s a hearty, one-pot meal that, if done right, is filled with healthy ingredients and awesome flavors. And often times it can be used for leftovers throughout the week. I’m sharing over 25 of my favorite healthy soup recipes that I’ve been loving over the years, and that I know you will too! Some are made on the stove, some on the Instant Pot and many in your Slow Cooker. No matter how it’s cooked though, it’s going to be delicious and hearty and healthy! Soup is a crowd pleaser, and for good reason! So let’s get to them!

Leftover Turkey and Wild Rice Soup

Feel Good Soups

Slow Cooker French Onion Soup: This gluten-free and healthy soup is comfort food at it’s finest. It’s made using simple ingredients you likely already have in your pantry, is largely hands-off cooking, is an economical meal and is so rich and flavorful. It can be eaten as is as a light soup, or more traditionally topped with melted cheese and either store-bought or homemade bread.

Split Pea Soup with Ham: The perfect meal to use up leftover baked ham (but don’t worry there is an option to use ham steak as well)! It’s a comfort meal in a bowl: warm, hearty and so delicious! This one pot meal is easily going to be your new favorite soup!

Turkey Wild Rice Soup: The perfect lunch or dinner to whip up after a great Thanksgiving meal. If you don’t have turkey leftovers, no problem because it also works great with leftover shredded chicken as well! This easy to prepare soup is full of veggies, it’s warm and hearty and so delicious!

This Roasted Poblano & Chicken Soup: A one-pot soup for any day of the week! Flavorful, light & hearty, and packed with good-for-you ingredients. The perfect soup for when you are craving a hearty soup with just the right amount of spice!

Tomato Basil Soup: It is creamy, flavorful, and smooth and pairs perfectly with this homemade gluten-free and grain-free grilled cheese!

French Squash Soup: This soup is an interesting take on the typical butternut squash soup. With a mix of different types of squash and the addition of pear and herbes de Provence, this warm and interesting recipe is going to elevate dinner time.

Healthy Italian Wedding Soup.

Italian Wedding Soup: Studded with meatballs and filled with veggies, this soup is a lightened up take on the classic. This hearty soup is family friendly and would make great leftovers. Opt to make it lower carb by skipping any added pasta, or go ahead and make it the classic way with your favorite pasta shape.

Healthy Chicken Soup: There is no better cure for anything than Chicken Soup. The chicken and broth warms the soup, and the vegetables brighten everything up. It’s a classic for a reason! Plus this Slow Cooker Chicken Soup is simple to make and easily freezes!

Feel Good Veggie Soup: This soup is packed with veggies and spices that are filled with antioxidants to help you heal (or just feel extra awesome). Loaded with ginger, garlic, turmeric, and bone broth we are kicking that Winter cold good-bye! Who’s ready to warm up with a bowl of Feel Good Soup?

Butternut Squash Curry Soup: This creamy soup has hints of curry and a touch of sweetness, the perfect cold-weather soup! It’s dairy–free, flavorful, and delicious!

Detox Chicken and Kale Soup: This chicken soup is perfect for when your body needs an easy, delicious and light meal. Packed with veggies and healthy protein, this soup is easy to whip up. It’s low-glycemic, paleo-friendly, egg-free, dairy-free, and Whole30 compliant!

Healthy soup recipes.

 

Plant Forward Healthy Soups

Hot and Sour Soup: A super flavorful and easy weeknight dinner that comes together quicker than it takes to order from your neighborhood takeout! It’s packed full of veggies, is so warm and comforting, and a healthier option because you control the ingredients that go in to it! This easy soup is gluten and dairy free, low carb and with options for paleo and whole30 friendly.

Healthy Broccoli Soup: Who loves a hearty and creamy soup with minimal ingredients but all the deliciousness? This soup checks off all those boxes and can be on your table in 30 minutes flat. This vegetarian soup is gluten-free with options for dairy-free and to make it Paleo and Whole30 friendly.

Gluten Free Minestrone Soup: It takes only 30 minutes and is loaded with fall veggies! It’s flavorful, hearty, and comforting. It makes for the ultimate customizable vegetarian soup for any day of the week!

Green Coconut Curry Ramen: It’s hearty, flavorful, and creamy without any of the dairy. It’s a great meatless and gluten-free dish for any night of the week that comes together in 30-minutes!

Green Chile Vegetable Soup: A light, flavorful, and packed with hearty veggies! It’s the perfect meatless soup to keep you warm all season long! Customize this soup with your favorite veggies, beans, and/or gluten-free pasta, too!

Bowls of healthy soups.

Easy Black Bean Soup: Perfect for a quick weeknight dinner or lunch meal prep. It’s vegan, takes about 30 minutes and so hearty! Garnish with your favorite toppings and you have a warm, quick satisfying meal! I am literally in love with this soup. Mike also loved it cold as a black bean dip!

Thai Curry Soup: This dish is packed with so many of your CSA and farmer’s market veggies: Summer Squash, Bok Choy, Snap Peas, Basil, and Cilantro. It’ll be a hit of dinner, and then some with leftovers!

Stuffed Pepper Soup: The perfect cold weather meal! Loaded with all of your favorite stuffed pepper flavors, but without the hassle of having to actually stuff peppers. It’s easily cooked in either the crock pot or the Instant Pot and this hearty soup is also gluten-free and optionally dairy-free.

Instant Pot Lentil Soup: Hearty, warm and inviting, this soup is the absolute perfect winter meal. This vegetarian soup is flavored with tomatoes, fresh herbs and a hint of spice that make this soup not only feel-good-food but just plain delicious. It’s made easily in the Instant Pot (or in your Slow Cooker) for a hands-off meal destined to make whoever it is served so happy.

Healthy soup recipes.

Dinner Favorites Made in Soup Form

Instant Pot Chicken Parm Soup: If you love chicken parmesan, you are going to love this one. This soup is made easy in the Instant Pot with our favorite chicken, a flavorful tomato broth and topped with all the classic chicken parm flavors.

Taco Soup: With all the classic flavor of a taco, this easy-to-make soup is a family-friendly weeknight dinner win. Customize your soup by adding on all your favorite toppings! It’s made in about 30 minutes, and is also gluten-free, Paleo and Whole30 friendly.

Egg Roll Soup: An easy, weeknight dinner that is full of the flavor of an egg roll, without any of the fuss of wrapping and frying! This veggie and pork soup is family friendly and would make great leftovers! We also offer options to make it vegetarian, and it’s already Paleo, Whole30 and Keto friendly too!

Instant Pot Baked Potato Soup: This tastes just like a loaded baked potato! It’s creamy and topped with all of your favorite baked potato toppings. This comfort food soup is gluten-free and optionally made dairy-free!

Southwest Chicken Soup: Made easy in the Instant Pot with chicken, beans, corn and tomatoes. It is simple to make and can optionally be prepared ahead of time and stored in the freezer. It’s as easy as placing all the ingredients in a freezer bag and stashing it away until you are in need of a quick weeknight. Simply defrost in the refrigerator overnight and place everything in an Instant Pot to cook at dinnertime!

Lasagna Soup: This soup is made in one pot or in the slow cooker, is simple to prepare, loaded with flavor, and reminiscent of the classic lasagna flavors we all love! This is such a fun and hearty soup to serve any night of the week, and you’ll have leftovers, too! 

ENJOY!

Healthy Soup Recipes

Studded with chicken meatballs and filled with veggies, this Italian Wedding Soup is a lightened up take on the classic. This hearty soup is family-friendly and would make great leftovers. Opt to make it lower carb by skipping any added pasta, or go ahead and make it the classic way with your favorite pasta shape.

Healthy Italian wedding soup in a pot with ground chicken meatballs and kale.Healthy Italian Wedding Soup

There is nothing like a hearty soup for a cool winter day! And this Healthy Italian Wedding Soup does not disappoint. The soup has some similar flavors to a classic chicken soup, but instead of the chicken there are tiny meatballs added along with hearty greens. If you are wondering why it’s called Italian Wedding Soup, it isn’t because this is traditionally served at weddings! The name refers to the marriage of flavors between the meatballs and the greens here. And they really are a great combination! This healthier version uses nutrient-dense kale and lightened up ground turkey or chicken meatballs. We’ve opted to leave out the pasta here for a more low-carb take, but feel free to cook some of your favorite small pasta shapes here.

A pot of Italian wedding soup with kale.

Ingredients Needed

Can you change the greens for something else?

We’ve opted to use kale here. But feel free to change it add in spinach or escarole instead. If adding spinach, you don’t need to cook it as long so add it in towards the end along with the meatballs.

How to Add Pasta

The exact timing of when you add in the pasta will depend on the type of pasta you are using, but it will be added in when you are simmering the soup. Check out the cook time on the box of pasta and simmer it for the length of time specified.

A bowl of Italian wedding soup with ground turkey meatballs.

Do you need to bake the meatballs?

We opted to bake the meatballs and then add them into the soup to simmer. If you prefer to sear the meatballs on the stove first or even add them in raw to cook in the broth that works too.

Can you make this soup ahead of time?

Soups are the ultimate make ahead meal and it’s freezer-friendly! This  would be a great meal prep item to make a double batch of. Freeze some to eat later, and eat some throughout the week for lunches or dinners. Once frozen, leave in the refrigerator overnight to defrost and them simmer gently on the stovetop until reheated.

If you like this soup recipe, check out these others:

5.0 rating
3 reviews

Paleo Italian Wedding Soup

Studded with meatballs and filled with veggies, this Italian Wedding Soup is a lightened up take on the classic. This hearty soup is family friendly and would make great leftovers. Opt to make it lower carb by skipping any added pasta, or go ahead and make it the classic way with your favorite pasta shape.


Yield 4-6
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Recipe Type: Soup
Cuisine Gluten-free
Make Ahead: Easy
Author: Lexi
Scale This Recipe

Ingredients

For Meatballs:

For Soup:

  • 1 tablespoon olive oil 
  • 3 carrots, peeled and diced fine
  • 2 cloves garlic, minced
  • 2 celery stalks, diced fine
  • 1 yellow onion, diced fine
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground black pepper
  • 2 large handfuls kale or spinach, chopped
  • 6 cups chicken stock (homemade or store-bought)
  • ½ cup fresh basil, roughly chopped
  • ⅓ cup fresh parsley, roughly chopped
  • Parmesan cheese, for topping

      Directions

      1. Preheat oven to 350ºF and lightly grease a rimmed baking sheet.
      2. Add ground meat, egg, almond flour, parmesan cheese, garlic powder, herbs, salt and red pepper flakes to a large bowl and mix together until fully incorporated. Roll meat mixture into 1-½” balls (about 3 tablespoons each) and place on the rimmed baking sheet.
      3. Bake for 15 minutes, or until the meatballs are fully cooked through to a temperature of 165ºF degrees.
      4. Meanwhile, make the soup: Heat oil over medium heat in a large dutch oven. Once hot, add carrots, garlic, celery, onion and salt and pepper and cook until beginning to soften about 10 minutes.
      5. Add in greens and cook until they are wilted.
      6. Pour in chicken stock, bring up to a boil and then lower heat to a simmer for 10 minutes. If adding pasta, this is when you would add it here depending on the shape of pasta. Add in cooked meatballs and simmer for 5 more minutes.
      7. Add in herbs, parmesan cheese and season to taste with additional salt and pepper.

      Recipe Notes

      1. If turkey or chicken meatball mixture is difficult to work with, you can chill the mixture in the freezer for about 5 minutes or so, or you can use a cookie scoop to scoop the mixture. Also, using wet hands or even food safe gloves makes working with the ground turkey / chicken mixture easier.
      2. Omit cheese for Whole30 and Paleo friendly.
      3. This soup is a great meal prep option and even freezes well.

      Nutrition

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      Healthy Italian Wedding Soup

      Who loves a hearty and creamy soup with minimal ingredients but all the deliciousness? This Healthy Broccoli Soup checks off all those boxes and can be on your table in 30 minutes flat. This vegetarian soup is gluten-free with options for dairy-free and to make it Paleo and Whole30 friendly.

      Healthy Broccoli Soup

      Broccoli soup may not sound exciting, but if you’ve had a good bowl of it, you know it can be something to swoon over. There are versions out there that rely on TONS of cheese, as well as other dairy and gluten to bump up the flavor but it doesn’t have to be that way. This Healthy Broccoli Soup recipe relies instead on wholesome ingredients paired thoughtfully together to make a tasty soup that still makes you feel satisfied after you’ve eaten it, but doesn’t weigh you down. This soup relies on good cooking techniques and a few tricks to leave you with the best healthy broccoli soup recipe!

      Broccoli Soup Ingredients

      Here’s what you need to make!

      How to Make it

      While this soup FEELS creamy, there is absolutely no cream or dairy-free cream replacements in here. Instead this soup relies on some good cooking techniques to get that creamy feel. 

      To start, cook down some leeks and garlic with a combination of butter and oil. If you are making this totally dairy-free, obviously omit the butter. You don’t need to add an extra tablespoon of oil in it’s place, as the butter is just there for a small flavor boost. Cook down the leeks until they are softened and aromatic.

      Next add in the vegetable broth and half of the broccoli florets. At this point you want to be cooking the broccoli until it just tender. Once they’re tender you puree them to create that nice creamy feel. 

      Then, add in the remaining broccoli florets and cook until it’s fork tender. The longer you cook the broccoli the more muted the green gets.

      If you are adding in a touch of cheese, you can do so now at this point, and stir it in the soup. Or you can just top your bowl of soup.

      Taste and adjust the seasoning. Then, enjoy!

      How to Wash Leeks

      Leeks can be notoriously dirty. It’s important to clean them well before using them. To clean leeks:

      1. Cut off the hard and dark green parts of the leeks off and discard. Cut off the bottom of the leek and then slice the leek in halve. Take that halve and slice it into 1/4″ pieces.
      2. Fill a large bowl with cool water.
      3. Submerge the leek pieces and swish around for 10 seconds.
      4. Let the leeks sit for 1 minute in the cool water to let any grit sink to the bottom of the bowl.
      5. Without agitating the water too much, quickly pick up the leeks directly out of the water, leaving behind any sand or dirt.
      6. Empty the water and rinse out the bowl and repeat this until step until the water is clear after you remove the leeks.

      Now this isn’t your broccoli and cheddar soup from Panera, but trust us, it’ll be a favorite. Whenever I make it it’s gone instantly! It’s a healthy soup that is both delicious and nourishing at the same time.

      What goes well with broccoli soup?

      Aside from garnishing (if you wish) with a pile of cheese, you can whip up some easy bread and make some yummy garlic bread! Alternatively, some chips of choice or kale chips, baked potatoes, or just as a meal with sandwiches would also be yummy additions!

      Watch the video:

      If you like this soup recipe, check out these others:

      5.0 rating
      6 reviews

      Healthy Broccoli Soup


      Yield 4
      Prep Time 10 min
      Cook Time 45 min
      Total Time 55 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

      Directions

      • Cut broccoli into florets. In a pot over medium heat, bring 3 cups of water to a boil. Add in broccoli florets, reduce heat to medium, and parboil until fork tender, 3 to 4 minutes. Drain and transfer broccoli to a bowl and set aside.
      • In your pot, heat butter and sauté leeks and garlic for 1 minute. Add in half of the broccoli and sauté for 3 minutes until veggies are sweating and broccoli is soft.
      • Add in vegetable broth, bring to a boil then reduce heat and let simmer for 15 minutes until the soup reduces slightly.
      • Using an immersion blender, blend soup until smooth. Add in remaining broccoli florets, salt, pepper, and red pepper flakes. Let simmer for 15 minutes. If adding cheese, do so here and stir to combine. Taste and adjust seasoning as desired.
      • Serve hot.

      Nutrition

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      Healthy Broccoli Soup

      If you love chicken parmesan, you are going to love this Instant Pot Chicken Parm Soup. This soup is made easy in the Instant Pot with our favorite chicken, a flavorful tomato broth and topped with all the classic chicken parm flavors. Made in partnership with my friends at Farmer Focus!

      Chicken parmesan soupInstant Pot Chicken Parmesan Soup

      This Instant Pot Chicken Parm Soup takes all the classic flavors of chicken parmesan but cooked up conveniently in soup form, without much work. It is pure comfort food in a bowl, but this version is lightened up compared to the classic. This dish starts off by cooking up chicken in a flavorful broth, quickly, in the Instant Pot. Then some pasta is cooked right in the broth, though this step is optional if you want to keep it low-carb. We then top the soup with parmesan cheese and my favorite gluten-free breadcrumb alternative: pecan breadcrumbs! I really love how special these nut breadcrumbs make the dish. They are naturally gluten-free and really give you that breadcrumb flavor, in a nutrient dense form.

      Why Cooking Dinner in the Instant Pot is the Best

      We could sing praises all day about about why we love the Instant Pot, especially for easy dinners! This appliance isn’t just for making quick work of typically long braised dishes like beef barbacoa or pork carnitas. It’s also great for quick weeknight dinners that don’t actually require much hands-on cooking. This Instant Pot Chicken Parm soup is great for all of that. The recipe doesn’t require very much prep work aside from gathering some ingredients. All that means an easy delicious meal without much effort.

      Ingredients for chicken Parm soupChicken Parm Soup Ingredients

      A Note about Cooking Pasta in Soup

      We call for cooking the pasta directly inside the tomato broth for this soup. But a word of caution, only do this if you plan to consume immediately. As with any soup recipe, if you cook the pasta directly in the soup, the longer it sits the more broth the pasta will soak up. Eventually the pasta will become water logged if stored, and can disintegrate. So if you want to make this soup as a make-ahead lunch or dinner, cook the pasta and store the pasta separately and only add it when you are ready to eat.

      Instant pot chicken parm soup with a ladleWhy we Choose Farmer Focus to Raise the Chicken We Buy

      I am so happy to continue my partnership with my friends at Farmer Focus to bring you today’s easy Instant Pot chicken recipe! Farmer Focus has been my go-to, trusted chicken for years now, because they pride themselves in producing the highest quality meat grown on family-owned farms. I love being able to grab up a package of Farmer Focus chicken at the grocery store and not having to question whether it is truly coming from meat raised in a humane way.

      Farmer Focus is building partnerships with growers through their innovative Farmer Focus Business Model

      Farmer Focus is a company that supports their farmer partners and that is working hard to do things right and truly raise and produce the highest quality chicken! Every Farmer Focus product includes a 4-letter farm I.D. that traces your chicken to the farm that raised it. Buying meat from Farmer Focus also gives me peace of mind that I am supporting hard working family farmers.

      Farmer Focus chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised! How awesome is that?!

      You can also use their easy store locator to find where you can get this amazing quality chicken near you.

      Sprinkling Parm on chicken Parm soupSwaps for this Chicken Parmesan Soup

      Want to make this dairy-free? Simply leave out the cheese on the top! Of course, part of the flavor profile on chicken Parm, is well, the Parm! But this soup is flavorful enough that it won’t be missed too much.

      Want to make this nut-free? Go ahead and leave out the pecan breadcrumbs. If you wanted to substitute them with regular or gluten-free breadcrumbs, that works too!

      Don’t have an Instant Pot?

      You can make this soup in the stove top too!

      1. Heat oil in a dutch oven over medium heat. Once hot, add onion and garlic and cook until beginning to soften, about 5 minutes. Add in tomato paste, oregano, salt and pepper and cook for 30 seconds. Add in diced tomato, chicken breasts and broth and stir together. Lower heat and simmer until the chicken is cooked through and tender, about 30 minutes. Remove chicken, dice and set aside
      2. Add in 1 cup of water and bring the broth to a boil. Once boiling, add the pasta and cook according to package instructions.
      3. Meanwhile, toast the breadcrumbs: Heat oil in a small pan over medium heat. Add pecans, italian seasoning and garlic powder. Cook stirring occasionally until the pecans smell toasted, about 3-5 minutes.
      4. Once the pasta has finished cooking, place the diced chicken back in the pot. If needed, add remaining cup of water to thin out the soup.
      5. Serve the soup with a garnish of parmesan cheese, “breadcrumbs” and parsley.

      Chicken Parmesan soup in a bowl

      If you like this soup recipe, check out these others:

      If you like this Instant Pot Chicken recipe, check out these others:

      Watch the video: 


      0.0 rating

      Instant Pot Chicken Parm Soup

      If you love chicken parmesan, you are going to love this Instant Pot Chicken Parm Soup. This soup is made easy in the Instant Pot with our favorite chicken, a flavorful tomato broth and topped with all the classic chicken parm flavors. Made in partnership with my friends at Farmer Focus!


      Yields 4
      Prep Time 5 minutes
      Cook Time 20 minutes
      Total Time 35 minutes
      Recipe Type: Dinner
      Cuisine Gluten-free
      Make Ahead: Easy
      Author: Lexi's Clean Kitchen
      Scale This Recipe

      Ingredients

      For Soup:

      • 1 tablespoon olive oil
      • 1 medium onion, finely diced
      • 3 garlic cloves, minced
      • 4 tablespoon tomato paste
      • 2 teaspoons oregano
      • 1-½ teaspoons salt
      • 1 teaspoon pepper
      • 1-28 ounce can diced tomato
      • 1-½ pounds Farmer Focus boneless, skinless chicken breasts
      • 4 cups chicken broth
      • 1 cup water, or more if needed
      • 4 ounces penne pasta
      • Parmesan cheese, for garnish
      • Parsley, for garnish

      For Pecan “Breadcrumbs”:

      Directions

      1. Press the saute function in a 6 or 8 quart Instant Pot and add olive oil. Once hot, add onion and garlic and cook until beginning to soften, about 5 minutes. Add in tomato paste, oregano, salt and pepper and cook for 30 seconds. Add in diced tomato, chicken breasts and broth and stir together. Shut off the saute function.
      2. Close the lid and set the pressure-release valve to sealing. Cook soup on manual high pressure for 9 minutes with a quick release. Remove chicken, dice to bite-sized pieces and cover to keep warm while the pasta cooks.
      3. Press the saute function on the Instant Pot and add in 1 cup of water. Once boiling, add the pasta and cook according to package instructions.
      4. Meanwhile, toast the breadcrumbs: Heat oil in a small pan over medium heat. Add pecans, italian seasoning and garlic powder. Cook stirring occasionally until the pecans smell toasted, about 3-5 minutes.
      5. Once the pasta has finished cooking, place the diced chicken back in the pot. If needed, add remaining cup of water to thin out the soup.
      6. Serve the soup with a garnish of parmesan cheese, “breadcrumbs” and parsley.

      Nutrition

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      This post is sponsored by Farmer Focus! All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

      Instant Pot Chicken Parm Soup

      This Instant Pot Potato Soup taste just like a loaded baked potato! It’s creamy and topped with all of your favorite baked potato toppings. This comfort food soup is gluten-free and optionally made dairy-free!

      Instant Pot Potato Soup

      Is there anything better on a cold, chilly fall night than a big bowl of warm and comforting soup? This Instant Pot Loaded Potato Soup tastes just like a baked potato topped with ALL your favorites like bacon, cheddar cheese and chives. It’s creamy and totally satisfying. We tested out a few different ways to make it creamy, without any cream, if that’s what you need. And it’s made super easy, in the Instant Pot, of course!

      Ingredients for Loaded Baked Potato Soup

      Dairy Free Options

      We tested this recipe with both a dairy-option that was more traditional to baked potatoes (sour cream) and with two dairy-free alternatives. We loved all three! The sour cream version is more classic. An alternative is to use a dairy-free yogurt, such as an almond milk version. We tested a plain almond milk yogurt and it whisked together with the soup nicely, giving it a nice creamy finish. A third alternative is to use equal amounts of homemade cashew cream here.

      Don’t have an Instant Pot? 

      While we’re partial to making this in the Instant Pot, here are two other alternative ways to make it without one:

      In the Slow Cooker:

      1. Cook bacon until crispy, set aside.
      2. To a large slow cooker add potato, broth, salt, garlic powder, pepper, paprika and stir. Cover and cook until potatoes are tender on low heat for 7-8 hours or high heat for 3-4 hours.
      3. Remove 2 cups of potatoes and set aside.
      4. Using an immersion blender, blend remaining soup. Whisk in sour cream and lemon juice or dairy free alternative and whisk until completely combined.
      5. Add the potatoes back to the pot, stir and season to taste with additional salt and pepper.
      6. Serve soup and top with bacon, cheese, chives and additional smoked paprika, if desired.

      On the Stove Top:

      1. In a dutch oven, cook bacon over medium heat until crispy, about 7 minutes. Remove bacon and all about 1 teaspoon of bacon grease.
      2. Add potato, broth, salt, garlic powder, pepper, paprika and stir. Cover and cook until potatoes are tender, about 20 minutes.
      3. Remove 2 cups of potatoes and set aside.
      4. Using an immersion blender, blend remaining soup. Whisk in sour cream and lemon juice or dairy free alternative and whisk until completely combined.
      5. Add the potatoes back to the pot, stir and season to taste with additional salt and pepper.
      6. Serve soup and top with bacon, cheese, chives and additional smoked paprika, if desired.

      If you like this Instant Pot soup recipe, check out these others:

      5.0 rating
      3 reviews

      Instant Pot Loaded Potato Soup

      This Instant Pot Potato Soup taste just like a loaded baked potato! It's creamy and topped with all of your favorite baked potato toppings. This comfort food soup is gluten-free and optionally made dairy-free!


      Yield 4-6
      Prep Time 10 minutes
      Cook Time 25 minutes
      Total Time 50 minutes
      Recipe Type: Soup
      Cuisine Gluten Free
      Make Ahead: Easy
      Author: Lexi's Clean Kitchen
      Scale This Recipe

      Ingredients

      • 8 pieces of bacon, diced
      • 3 pounds russet potatoes, peeled and cut into ½” pieces
      • 4 cups chicken broth
      • 1 teaspoon sea salt
      • 1 teaspoons garlic powder
      • ½ teaspoon black pepper
      • ¼ teaspoon smoked paprika
      • 4 ounces sour cream or dairy free yogurt or cashew cream
      • 1 tablespoon lemon juice
      • Chives, sliced, for garnish
      • Shredded cheddar cheese, for garnish

      Directions

      1. Press the saute function in a 6 or 8 quart Instant Pot. Add bacon and cook until crispy, about 7 minutes. Shut off the saute function, remove bacon and all about 1 teaspoon of bacon grease.
      2. Add potato, broth, salt, garlic powder, pepper, paprika and stir. Close the lid, set the pressure valve to sealing and cook on manual high pressure for 12 minutes. Use the natural release for 5 minutes, then release any remaining pressure.
      3. Remove 2 cups of potatoes and set aside.
      4. Using an immersion blender, blend remaining soup. Whisk in sour cream and lemon juice or dairy free alternative (see note) and whisk until completely combined.
      5. Add the potatoes back to the pot, stir and season to taste with additional salt and pepper.
      6. Serve soup and top with bacon, cheese, chives and additional smoked paprika, if desired.

      Recipe Notes

      1. If you are dairy-free, you can use equal portions of either a dairy-free yogurt or homemade cashew cream in place of the sour cream. 

      Nutrition

      Loading nutrition data...

      Instant Pot Loaded Potato Soup

      Stuffed Pepper Soup is the perfect cold weather meal! Loaded with all of your favorite stuffed pepper flavors, but without the hassle of having to actually stuff peppers. It’s easily cooked in either the crock pot or the Instant Pot and this hearty soup is also gluten-free and optionally dairy-free.


      Stuffed Pepper Soup

      Are you guys ready for soup season yet? I am just about ready. And today we’re bringing an oldie but a goodie out from the archives. This Stuffed Pepper Soup has been a favorite at LCK for a while. It’s hearty, flavorful and dead-simple to make. We’ve updated the photos and have now added instructions so that you can make it either in the slow cooker or the Instant Pot. This soup has all that stuffed pepper flavor we love, but doesn’t require a lot of the steps needed to actually make stuffed peppers. It’s gluten-free and optionally Paleo and Whole30 friendly, if you omit the rice and cheese.

      Stuffed Pepper Soup Ingredients

      To make this Whole30 and Paleo friendly omit the white rice. You can substitute in cauliflower rice to cook at the end until heated through.

      How to Make Stuffed Pepper Soup

      There are a few different ways you can cook this soup! I love the choice of being able to use either the crock pot or Instant Pot when making soup depending on what my day looks like, so we’re including instructions for both. Additionally, this soup is easily made on the stove as well.

      To Make Crock Pot Stuffed Pepper Soup:

      To make this in the slow cooker, all you need to do is brown the meat and then add the remaining ingredients and cook on high for 4-6 hours. When I originally published this recipe I listed in the instructions to add in cooked rice at the end. Adding fully cooked rice right at the end prevents too much liquid from being absorbed by the rice during cooking. However, we’ve updated the recipe to use a small amount of raw rice instead. The reason for this is because using raw rice enables this to be a truly set-it-and-forget-it meal that doesn’t need any preparation such as making rice beforehand. The rice does lose its shape a bit, but we actually found we liked how it thickened the soup, just like a stuffed pepper would. However, if you do happen to have leftover rice and wish to add that in at the end of cooking just to heat through, feel free to do that instead. Additionally, the longer this soup sits, the more liquid the rice absorbs, the same as it would any soup with added rice.

      To Make Instant Pot Stuffed Pepper Soup: 

      To make this in the Instant Pot, you brown the meat, add the remaining ingredients and then cook on manual high pressure for 10 minutes with a natural pressure release for 5 minutes. It’s truly a super simple quick way to get dinner on the table!

      To Make Stove Top Stuffed Pepper Soup:

      Don’t have a slow cooker or Instant Pot and still want to make this soup? No problem! To cook on the stove:

      1. Heat a large pot and add a teaspoon of oil.
      2. Once hot, add the ground beef and cook through until no longer pink. Drain off all excess fat except 1 teaspoon.
      3. Add in the peppers and onions and cook until beginning to soften, about 5 minutes.
      4. Add in the remaining ingredients and cook until the vegetables and the rice are tender, about 20 minutes. Add any additional broth as needed to thin out the soup.
      5. Serve immediately with garnish of choice.

      If you like this soup recipe, check out these others:

      If you like this stuffed pepper recipe, check out these others:

      5.0 rating
      4 reviews

      Stuffed Pepper Soup

      Stuffed Pepper Soup is the perfect cold weather meal! Loaded with all of your favorite stuffed pepper flavors, but without the hassle of having to actually stuff peppers. It's easily cooked in either the crock pot or the Instant Pot and this hearty soup is also gluten-free and optionally dairy-free.


      Yield 4-6
      Prep Time 5 minutes
      Cook Time 15 minutes
      Total Time 30 minutes
      Recipe Type: Dinner
      Cuisine Gluten-free
      Make Ahead: Easy
      Author: Lexi
      Scale This Recipe

      Ingredients

      To Garnish

      Directions

      To Make in the Crock Pot:

      1. Heat oil in a pan over medium heat. When hot cook the beef until no longer pink, 6-8 minutes. Drain off all but 1 teaspoon of oil.
      2. To a slow cooker add browned beef and all remaining ingredients except the rice. Mix to combine. Sprinkle the rice over the top of the mixture and close the lid.
      3. Let cook on high for 4-6 hours.
      4. Once the rice is cooked through, season to taste and serve, garnish with optional scallions and cheddar cheese and serve.

      To Cook in the Instant Pot:

      1. Set Instant Pot to saute function. Heat oil and add ground beef. Cook until no longer pink, about 6-8 minutes. Drain off all but 1 teaspoon of excess oil.
      2. Add onions and peppers and cook until beginning to soften, about 5 minutes. Shut off the saute function.
      3. Add in remaining ingredients and stir well.
      4. Place the lid on the Instant Pot and set the valve to sealing.
      5. Cook on manual high pressure for 10 minutes, with a 5 minute natural release. Release any remaining pressure. 
      6. Garnish as desired, and serve immediately.

      To Cook on the Stove top:

      1. Heat a large pot and add a teaspoon of oil.
      2. Once hot, add the ground beef and cook through until no longer pink, 6-8 minutes. Drain off all but 1 teaspoon of oil.
      3. Add in the peppers and onions and cook until beginning to soften, about 5 minutes.
      4. Add in the remaining ingredients and cook until the vegetables and the rice are tender, about 25 minutes. Add any additional broth as needed to thin out the soup.
      5. Serve immediately with garnish of choice.

      Recipe Notes

      1. We are instructing to use uncooked rice here for the ease of making this without needing leftover rice. If you DO have leftover rice you wish to use up, feel free to make this soup as stated and add in the leftover rice at the end of the cooking time until it is warmed through.
      2. To make this Whole30 and Paleo friendly omit the white rice. You can substitute in cauliflower rice to cook at the end until heated through. Also for Whole30 omit the coconut sugar.

      Nutrition

      Loading nutrition data...

      Stuffed Pepper Soup

      Fall is actually here, which means it’s time for all things comfort food! But that doesn’t mean it can’t be healthy, too! We’ve got a great list of our best Healthy Fall Recipes starting with breakfast and ending with dessert. And all fall long we will be adding to this list as we have new recipes, so go ahead and bookmark this page so you can cook your way through all the best pumpkin, apple and lightened-up comfort food classics!

      muffin recipe for the fallThe Best Healthy Fall Recipes

      It’s that time of year when everyone wants to get into the kitchen to get cooking and baking, and especially for all things comfort food. We’ve got you covered with all of the fall classics.

      Apple Cinnamon Oatmeal BakeHealthy Breakfast Ideas

      Apple Baked Oatmeal: This Apple Cinnamon Baked Oatmeal recipe is just what you need to make for breakfast! It is as good freshly baked as it is for meal prep. This classic flavor combination smells so good when it is baking, and bonus it’s so easy to put together. This dairy-free and gluten free oatmeal bake doesn’t contain any refined sugars and is a great fiber-rich and filling breakfast or snack.

      Apple Scones: These Gluten-Free Apple Scones are the perfect fall baking recipe. They are light and crumbly and full of apples and cinnamon. They are such a treat to serve to serve on crisp fall morning! This scone will be the hit of your weekend brunch, the star of the dessert table, or the perfect snack!

      Sheet Pan Chorizo Egg Bake: This Sheet Pan Chorizo and Egg Bake is probably my new favorite breakfast. It’s hearty, packed with the perfect amount of spice, and made easy with only one pan. It’s gluten-free and paleo-friendly and the perfect breakfast everyone will enjoy!

      Fall Breakfast Skillet: This Fall Hash Brown Breakfast Skillet is packed with all  of the quintessential flavors of autumn! It’s the perfect hearty weekday breakfast (or brinner), and great for a weekend brunch! Hearty, nutrient-dense, and delicious!

      Golden Milk Overnight Oats: These Golden Milk Latte Overnight Oats are the perfect make ahead breakfast that is hearty, nutrient-dense, and delicious! They require absolutely no cooking and make for a perfect anti-inflammatory overnight oats recipe.

      Shakshuka: This easy Shakshuka recipe is hearty, flavorful, and the perfect breakfast, brunch, or even DINNER. It’s paleo, whole30, gluten-free, and packed with flavor! It’s a one pan dish that requires minimal clean up! 

      Apple Pie Chia Pudding: This Apple Chia Seed Pudding is the perfect make-ahead breakfast! It is a delicious egg-free breakfast option that everybody will love, and the topping taste like a healthy apple pie filling! This seasonal breakfast is gluten-free, paleo and vegan.

      Morning Glory Muffins: These gluten free Morning Glory Muffins are light, moist, flavorful, and filled with a variety of good-for-you ingredients! They make for the perfect start to your day.

      Paleo Breakfast Hash: This Loaded Paleo Breakfast Hash is such a delicious hash for weekend BRUNCH or when you are craving breakfast for dinner! The spicy chicken sausage and bacon pair so perfectly with the sweet potato, onions, and peppers. It can be eaten as is for a veggie and protein filled breakfast, or topped with an egg!

      healthy fall recipes for appetizersHealthy Fall Appetizers and Side Dishes

      Roasted Eggplant Dip: Make This Roasted Eggplant Dip while eggplant is still around in early fall. It is such a delicious and healthy appetizer or snack for weekend entertaining! You will not believe how simple the dip is to prepare. It’s also gluten-free, dairy-free, Whole30 and Paleo friendly. Serve with some delicious homemade crackers and veggies and you’ve got an appetizer win!

      Pigs in a Blanket: These Gluten Free Pigs in a Blanket are as perfect for a large holiday gathering as they are for game day eats. They are made using an easy gluten-free and nut-free dough that doesn’t need any chilling time. These are a sure crowd pleaser for both kids and grown-ups alike!

      Bacon and Chive Deviled Eggs: These Deviled Eggs with Bacon and Chives are your answer for an easy-to-make appetizer to please a crowd! They are so delicious and can even be made ahead of time! The addition of bacon and chives bump these deviled eggs up to the next level! These are great to serve during the holidays but also make a great protein filled snack for any time of year and are compatible with Keto, Paleo and Whole30 diets!

      Maple Roasted Brussels: If you are looking for a versatile side dish that works for both a quick weeknight meal or a decadent holiday dinner look no further than this Maple Roasted Brussels Sprouts with Bacon recipe! Cooking the brussels sprouts with bacon and maple syrup is sure to make this side dish a fan favorite for everybody! This paleo-friendly recipe is sweet and savory and definitely going to be in your winter meal plan rotation!

      Honey Glazed Carrots: These Honey Glazed Carrots are the perfect fuss-free side dish. They’re cooked in one pan and result in the most tender, slightly sweet glazed carrots. They are so good they are borderline addictive and both kids and adults will love them! They’re paleo friendly and easily made dairy-free and a great addition to a holiday feast or a special weekend dinner.

      Buffalo Chicken Dip: This 5-Ingredient Buffalo Chicken Baked Hummus Dip is the perfect lightened-up appetizer to serve for game-day or for any gathering! It is simple to prepare, made with minimal ingredients, has all of the buffalo chicken flavors you love, and it’s made with a healthy, creamy alternative: hummus.

      Warm Harvest Salad with Honey Walnut Vinaigrette: This Harvest Salad has all the ingredients you’ll want in a Winter kale salad recipe! Packed with chopped kale, roasted squash, pomegranate seeds, toasted pecans and topped with a super easy & delicious Maple Balsamic Dressing for the absolute perfect holiday salad all Fall and Winter Long!

      healthy fall recipes for soupHealthy Fall Recipes for Soup

      Egg Roll Soup: This Egg Roll Soup is an easy, weeknight dinner that is full of the flavor of an egg roll, without any of the fuss of wrapping and frying! This veggie and pork soup is family friendly and would make great leftovers! We also offer options to make it vegetarian, and it’s already Paleo, Whole30 and Keto friendly too!

      Slow Cooker French Onion Soup: This gluten-free and healthy Slow Cooker French Onion Soup is comfort food at it’s finest. It’s made using simple ingredients you likely already have in your pantry, is largely hands-off cooking, is an economical meal and is so rich and flavorful. It can be eaten as is as a light soup, or more traditionally topped with melted cheese and either store-bought or homemade bread.

      Black Bean Soup: This Gluten Free Apple Pie has all the markings of the classic version we all know and love: a buttery crust with thinly sliced juicy apples laced with cinnamon and nutmeg. It’s the perfect pie to serve during the holidays or a fun weekend baking project to mark the fall season! It’s made using unrefined sweeteners and uses the BEST gluten-free crust.

      Wild Rice Soup with Turkey or Chicken: This Turkey Wild Rice Soup recipe is the perfect lunch or dinner to whip up after a great Thanksgiving meal. If you don’t have turkey leftovers, no problem because it also works great with leftover shredded chicken as well! This easy to prepare soup is full of veggies, it’s warm and hearty and so delicious!

      Hot and Sour Soup: This vegetarian Hot and Sour Soup is a super flavorful and easy weeknight dinner that comes together quicker than it takes to order from your neighborhood takeout! It’s packed full of veggies, is so warm and comforting, and a healthier option because you control the ingredients that go in to it! This easy soup is gluten and dairy free, low carb and with options for paleo and whole30 friendly.

      Chicken Pot Pie Soup: This easy deconstructed chicken pot pie recipe is a classic comfort made quick! This hearty chicken pot pie soup is topped with biscuits for a quicker, yet equally as comforting family dinner. It is made gluten and grain free with  paleo and dairy free options!

      Turkey Chili: This is healthy comfort food in a bowl because it’s hearty and satisfying for all of those chilly days. It is perfect for a big gathering, football Sunday festivities, or for a good weekly meal prep option since there are tons of leftovers! Make it on the stove-top or right in your Instant Pot pressure cooker for an easy turkey chili recipe! Simply swap out turkey for beef to make the best beef chili recipe!

      Easy Pumpkin Soup: This Easy Pumpkin Soup is creamy, flavorful, smooth, and garnished just right with Chili Garlic Oil and roasted pumpkin seeds! It’s perfect for the fall season, and for any holiday gathering! This soup comes together quickly and is paleo-friendly!

      Roasted Poblano and Chicken Soup: This Roasted Poblano & Chicken Soup is the perfect one-pot soup for any day of the week! Flavorful, light & hearty, and packed with good-for-you ingredients. The perfect soup for when you are craving a hearty soup with just the right amount of spice!

      Easy Lasagna Soup: This Lasagna Soup recipe is gluten-free, made in one pot or in the slow cooker, is simple to prepare, loaded with flavor, and reminiscent of the classic lasagna flavors we all love! This is such a fun and hearty soup to serve any night of the week, and you’ll have leftovers, too!

      Healthy fall recipes for dinnerHealthy Fall Recipes for Dinner

      Instant Pot Balsamic Chicken with Kale and Potatoes: Ready for the juiciest chicken breasts, perfectly cooked potatoes and braised kale in sweet balsamic glaze for dinner without even turning on the stove? Then this Instant Pot Balsamic Chicken is just what you need to make tonight! This dish is perfect for those hot steamy summer nights (or cool, lazy fall or winter ones) when you want to eat a home cooked meal but don’t want to heat up the house. It’s also gluten-free, paleo, low carb and whole30 friendly.

      Sheet Pan Kielbasa Sausage and Sauerkraut: This one pan dinner has unique flavors and is an easy way to get dinner on the table. Aside from prepping up a few veggies it’s largely hands-off cooking which means more time in your life! It’s Paleo and Whole30 friendly and will be a hit with the whole family.

      Instant Pot Beef Short Ribs: These melt-in-your-mouth Instant Pot Beef Short Ribs are SO delicious and SO impressive but are SO easy to put together! And thanks to the Instant Pot, the braising time is slashed without sacrificing any of the flavor. This decadent dinner is naturally Paleo and Keto and Whole30 friendly and when paired with a side of quick cauli-mash will be the hit of the dinner table!

      Apple Sage Turkey Meatballs: These Apple Sage Turkey Meatballs are the perfect fall dinner. They’re warm and comforting with just enough hint of spice to make you remember the season has changed. But even better is that you can have them on your table in under 30 minutes after coming home from fantastic fall activities! Oh, and they’re paleo, gluten-free and absolutely kid-friendly!

      Loaded Turkey Meatballs: These delicious meatballs are healthy and perfectly packed with flavor. They’re easy to make and paleo, gluten-free and kid-friendly, as well!

       

      Easy One-Pan Eggplant Chicken Dinner: In early fall when eggplants are still abundant make this vegetarian quick weeknight dinner. It’s a hearty weeknight meal that is also vegan, paleo friendly and packed with flavor.

      Whole Roasted Chicken Dinner: This Roasted Chicken Dinner recipe is the perfect one-pan-meal. The tender and juicy chicken is roasted with garlic and herbs and the accompanying vegetables are baked underneath the chicken. It’s a hands-off meal that is easy to prep, so satisfying and versatile as it can be made with any veggies you have on hand. 

      Sheet Pan Herb Butter Salmon: This easy sheet pan dinner is packed with flavors straight from the farm! Use up that fresh basil, parsley, cherry tomatoes, and green beans in this Herb Butter Salmon with Blistered Tomatoes and Green Beans dish! It comes together in under 20 minutes and will be a hit with the entire family!

      One Pot Cider Braised Chicken: This One-Pot Apple Cider Braised Chicken with Brussels Sprouts and Bacon is the perfect fall meal! Packed with vegetables and hearty autumn flavor, this dish will be the hit of any dinner, weekday or weeknight! 

      Creamy Spinach and Artichoke Chicken: This Creamy Spinach and Artichoke Chicken is comfort food turned easy weeknight dinner! This optionally dairy-free dish is so creamy and tastes just like spinach artichoke dip but with fresh healthy ingredients served for dinner!  This dish is Paleo, Keto and Whole30 friendly and so delicious!

      Spaghetti Carbonara: This dish delicious pasta dish uses pantry staples and it’s easy enough to make on a quick night, while having robust flavor. It uses minimal ingredients that are inexpensive and easy to find!  You’ll feel fancy and totally surprise your family and guests. Easily made gluten-free, too.

      pumpkin pie on a plateHealthy Fall Drinks and Dessert Recipes

      Pumpkin Pie: This Gluten Free Pumpkin Pie is smooth and creamy (without any cream) with just the right note of spice. It’s made using our new (nut-free) crust that is so simple to put together! It’s the quintessential fall pie, destined to be the star of your holiday dessert table!

      Apple Pie: This Gluten Free Apple Pie has all the markings of the classic version we all know and love: a buttery crust with thinly sliced juicy apples laced with cinnamon and nutmeg. It’s the perfect pie to serve during the holidays or a fun weekend baking project to mark the fall season! It’s made using unrefined sweeteners and uses the BEST gluten-free crust.

      Chocolate Chip Pumpkin Cookies: These Chocolate Chip Pumpkin Cookies are the perfect Fall treat!  You can’t go wrong with chocolate chip cookies, especially when they’re flavored with the ultimate fall produce: Pumpkin! These cookies are also paleo friendly and gluten free!

      Apple Upside Down Cake: This Upside Down Gluten Free Apple Cake is unbelievably simple to make and so delicious. It’s grain-free, nut-free and dairy-free but with no shortage of delicious apple cinnamon flavor. It’s perfect to serve up for Rosh Hashanah or to whip up for a weekend baking project after you’ve gone apple picking.

      Apple Cider Sangria: This Apple Cider Sangria is everyone’s favorite Fall cocktail! It’s flavorful, packed with cinnamon, ginger, apple cider, and white wine for the perfect dinner party sangria! Serve it with a caramel rim (or opt out for simplicity), make a large pitcher, and enjoy this easy fall cocktail!

      Gluten Free Brownies: If you are looking for fudgy, chewy and and ridiculously chocolate-y Paleo Brownies than this is the recipe for you! These healthy gluten free brownies are made with almond flour, they’re grain-free, optionally dairy-free and simple to make.

      Apple Hand Pies: These Apple Hand Pies are such a great fall treat using my popular gluten-free pie crust recipe made with almond flour, and a classic apple pie filling that is heavy on the apple flavor, and perfect for so many things (hello pancakes & waffle topping)! They’re gluten-free and and the cutest thing to bake up with the bushels of fresh apples undoubtedly piling up in people’s homes this fall!  Plus, they are NOT hard to make!!

      Cranberry Apple Crisp: This healthy, grain-free & paleo-friendly, Cranberry Apple Crisp is made with no oats, and is sweetened just right! It is the perfect healthier dessert for the holidays!

      Pumpkin Smash Cocktail: This Pumpkin Smash Cocktail, made with Stoli Gluten Free, has all the flavors of Fall in one delicious cocktail! The easy vanilla bean pumpkin syrup makes a batch large enough to whip up a number of cocktails, perfect for a dinner party and for Thanksgiving! Top it with candied pepitas for the perfect garnish.

      Apple Nachos: These healthy Apple Nachos are an amazing kid-friendly snack that is both nutritious and fun! It can be made in under 10 minutes and is perfect to serve at a playdate or send to school to celebrate a birthday. They can be customized based off of what you have on hand and we guarantee will be a hit!

      Slow Cooker Pumpkin Butter: This smooth and creamy lightly sweetened spread is perfect for the fall. Made easily in the slow cooker, you can use it on everything from pancakes and waffles, on oatmeal or in your coffee. It’s refined sugar free and paleo friendly.

      Slow Cooker Apple Butter: This Slow Cooker Apple Butter has no added sugar and is my all-time favorite Fall spread. It’s Whole30 compliant, paleo-friendly, and is so delicious! It’s filled with in-season fresh apples and fall spices that will make you’re home smell heavenly.

      DIY Pumpkin Pie Spice: Pumpkin Pie Spice is ubiquitous come the fall, and we’re not sad about it! Especially because it’s so easy to make your own DIY Pumpkin Spice Blend and you get to control the quality of spices (and quantities) that are added to it!  Plus, you’ll likely already have what you need on hand at home in your spice cabinet so you can make it right now!


      Pin for later:

      Healthy Fall Favorites

      Our Favorite Healthy Fall Recipes

      This Egg Roll Soup is an easy, weeknight dinner that is full of the flavor of an egg roll, without any of the fuss of wrapping and frying! This veggie and pork soup is family friendly and would make great leftovers! We also offer options to make it vegetarian, and it’s already Paleo, Whole30 and Keto friendly too!

      Pot of cabbage egg roll soupEasy Egg Roll Soup

      If you’re looking for a weeknight dinner win, you’ve found it with this deconstructed egg roll made into a soup! It really taste like an egg roll only it isn’t fried, which makes it an easy, cleaned up version of your favorite Chinese take-out appetizer! This low carb soup is super filling and is a family friendly dinner. The best news is you can have this on the table in about 30 minutes and everybody will be satisfied.

      Servings of easy egg roll soup

      What ingredients do you need for this paleo egg roll soup?

      Can you make this soup ahead of time?

      Soups are the ultimate make ahead meal and it’s freezer-friendly! This  would be a great meal prep item to make a double batch of. Freeze some to eat later, and eat some throughout the week for lunches or dinners.

      Two portions of paleo egg roll soup

      If you like this soup recipe, check out these others:

      5.0 rating
      4 reviews

      Egg Roll Soup

      This Egg Roll Soup is an easy, weeknight dinner that is full of the flavor of an egg roll, without any of the fuss of wrapping and frying! This veggie and pork soup is family friendly and would make great leftovers! We also offer options to make it vegetarian, and it's already Paleo, Whole30 and Keto friendly too!


      Yield 4
      Prep Time 10 minutes
      Cook Time 25 minutes
      Total Time 35 minutes



      Author: Lexi's Clean Kitchen
      Scale This Recipe

      Ingredients

      • 1 tablespoon avocado oil
      • 1 lb. ground pork
      • 1 small onion, sliced thin
      • 1 medium red pepper, sliced thin
      • 2 teaspoon grated fresh ginger
      • 1 teaspoon salt
      • 2 cups beef broth
      • 6 cups water
      • ½ green cabbage (about 16 ounces, or 4 cups), cored and diced to 1” pieces
      • 2 large carrots (about 2 cups), shredded
      • 1 tablespoon coconut aminos
      • 1 teaspoon fish sauce
      • 1 teaspoon rice wine vinegar (see note)

      Directions

      1. Heat a large pot over medium-high heat. Once hot add oil and brown pork, about 8 minutes.
      2. Lower heat to medium, add another splace of oil if the pot is dry and then add onion, red pepper, ginger and salt. Stir and cook until vegetables beginning to soften, about 5 minutes.
      3. Add the broth and water and scrape up any browned bits. Add cabbage, carrots and bring to a boil. Then reduce heat to medium and cook until the vegetables have softened, about 8 minutes.
      4. Add coconut aminos, fish sauce, rice wine vinegar and salt and pepper to taste.

      Recipe Notes

      1. If you don't have rice wine vinegar, you can substitute white wine vinegar or lime juice.
      2. To make vegetarian: substitute in mushrooms for the pork, and veggie stock for the beef broth.


      Nutrition

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      Egg Roll Soup

      Slow Cooker Beef Stew [paleo-friendly, grain-free, dairy-free] | Lexi's Clean Kitchen

      This Slow-Cooker Beef Stew is the perfect healthy comfort food for cold days! It’s hearty, flavorful, packed with veggies, and easy to make right in your crock pot. Make it for a cold winter night, or a festive St. Patrick’s Day meal! Beef stew is a simple recipe that will wow everyone who tries it.

      Traditional Beef Stew Recipe

      The Slow Cooker is an amazing phenomenon in my opinion. Even those friends of mine who aren’t big cookers use it! Throw all the ingredients in with the right flavor combo and BOOM: the perfect stew. It’s hands off, easy to use, and safe!

      What is Irish stew made of?

      Filled with beef, carrots, mushrooms, onions, and potatoes is the perfect main dish for your St. Patrick’s Day celebrations. The beef is so tender, it just melts in your mouth!

      Tips For Slow Cooker Beef Stew

      Ultimate Slow Cooker Beef Stew

      This stew is: hearty, flavorful, tender melt-in-your-mouth beef, and packed with veggies! It is also paleo-friendly, dairy-free, whole30 compliant and has no sugar added… does it get any better than that? I love making this soup at the beginning of the week and enjoy it all week long!

      What defines a stew?

      What kind of beef is used for stew?

      You can buy beef stew meat, which is cut and cubed and is generally chuck or round! Beef round cuts (bottom and eye) are generally leaner than chuck (shoulder, leg and butt) and very well-suited to stew.

      I always add beef stew meat to my ButcherBox order in the cold weather months. Each month, ButcherBox  curates a one-of-a-kind selection of the healthiest, tastiest meats, humanely raised and free of antibiotics and hormones. Or you can customize your box and select your favorite cuts and get 20% more meat.The price works out to less than $6.00/meal and shipping is always free. You can also space it out so it’s not every 4 weeks, too! ButcherBox delivers your meat for the month, saves you money, and is the best quality! Order Today and get this amazing deal:

      Can you put raw meat in a slow cooker?

      You certainly can, but for this beef stew recipe, we prefer to sear the meat first to bring out the amazing flavor that you’ll get!

      Easy Beef Stew

      Tools used to make this easy slow cooker beef stew recipe:

      Want other slow cooker recipes? Try these favorites:

      If you like this beef stew recipe, make these other St Patrick’s Day Favorites:

      3.5 rating
      2 reviews

      Slow-Cooker Beef Stew


      Yield 6
      Prep Time 10 min
      Cook Time 8 hr
      Total Time 8 hours 10 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

      Directions

      1. Heat oil over medium-high heat in a large skillet. Sear meat for about 3 minutes on each side, until brown. Set aside.
      2. Place meat and vegetables in the crockpot
      3. Add in broth, tomato paste, tapioca, and spices
      4. Mix well to combine
      5. Set on low for 8-10 hours
      6. After 7 hours, taste and adjust spices to your liking (i.e. add additional salt, cayenne, or red pepper flakes)
      7. Remove bay leaf and serve hot

      Nutrition

      Loading nutrition data...

      Slow-Cooker Beef Stew

      This gluten-free and healthy Slow Cooker French Onion Soup is comfort food at it’s finest. It’s made using simple ingredients you likely already have in your pantry, is largely hands-off cooking, is an economical meal and is so rich and flavorful. It can be eaten as is as a light soup, or more traditionally topped with melted cheese and either store-bought or homemade bread.

      Slow Cooker French Onion SoupSlow Cooker French Onion Soup

      French Onion Soup is such a classic comfort food, it’s hard not to love. If you’ve only eaten it at restaurants you might think it’s difficult to make because it’s SO rich and flavorful, but truly it isn’t that hard at all! And we’ve made it even easier by throwing the whole thing in the slow cooker for easy, hands-off cooking! This Slow Cooker French Onion Soup is a great example of taking really basic pantry items like onions, broth and a few other simple ingredients and turning it into something amazing by slow and low cooking. Recipes using pantry staples are a great to have in your back pocket on days when you don’t have time to run to the grocery store but still want to be able to cook up a great meal for your family.

      Crock Pot French Onion Soup

      What is French Onion Soup Made Of

      Traditionally French onion soup is made by slowly caramelizing onions on the stove top, which can require lots of babysitting and stirring to make sure the onions don’t burn. The onions are then coated in flour and simmered for longer with broth. This Slow Cooker French Onion Soup recipe however takes all the amazing flavors of this bistro classic and tosses them all in the slow cooker to make while you are busy doing other things! The first step is to cook all the onions for about 6 hours, which doesn’t require any stirring. This step can have some wiggle room if you are about and about because it’s hard to burn onions in the slow cooker, so if you aren’t home during the end of the 6 hours of cook time, the onions will likely be fine for 2-3 hours after. Next you simmer the onions in the broth for the remainder 2 hours of cooking time. Classic French onion soup is topped with a large crouton-like piece of bread and cheese. We’ve given directions on how to do this, but truly you can leave this off and this soup is still really flavorful!

      What is the best onion to use for French onion soup

      This Slow Cooker French Onion Soup recipes uses two kinds of onions. Yellow onion are more sweet with a really bright flavor and red onions have more depth with a touch of bitterness. Together they make a really nuanced and flavorful french onion soup!

      Healthy Slow Cooker French Onion Soup

      Can you cook French Onion Soup in the Instant Pot?

      The short answer is: yes! We’ve included the directions for cooking this soup in the Instant Pot in the notes section of this recipe. However we have to say that it is a little bit more hands on cooking than the slow cooker version.

      If you like this slow cooker SOUP recipe, try these other favorites:

      Want to try other crock pot comfort food favorites? Try these:

      Watch the video:


      [yumprint-recipe id=’389′]

      Slow Cooker French Onion Soup (Gluten-Free)

      This Split Pea Soup with Ham is the perfect meal to use up leftover baked ham (but don’t worry there is an option to use ham steak as well)! It’s a comfort meal in a bowl: warm, hearty and so delicious! This one pot meal is easily going to be your new favorite soup!

      Split Pea Soup with ham in a bowl

      Split Pea Soup with Ham 

      I’ve been wanting to make a Split Pea and Ham Soup recipe for so long now! While we were planning out our holiday menu for LCK the first thing I thought after we decided we were making a Maple Glazed Ham was SPLIT PEA SOUP! And this one does not disappoint. It’s so flavorful and the ultimate comfort food! The whole thing simmers away in one pot on the stove, and while it has some cooking time to it, it’s really easy to put together.

      We use of course the leftover ham bone from our baked ham, but you can easily swap it out for a store-bought ham steak. This soup has such a classic flavor but we have two secret ingredients that really make this soup special: a pinch of nutmeg really rounds out the flavor of the soup and a touch of apple cider vinegar at the end of cooking brightens everything up! We know you are going to love this comforting soup as much as we do!

      Split pea and ham soup with ground pepper

      Additionally if you are looking for a Split Pea Soup recipe and prefer to leave the ham out all together, this recipe will work well without the meat. Just make sure to use a high-quality vegetable stock, or better yet, a homemade one!

      This soup takes about an hour and a half to cook. If you don’t have all that time before you want to get dinner on the table and you have an Instant Pot go ahead and use that! We’ve included directions for that in the recipe! The peas don’t hold their shape as well in the Instant Pot so this soup is slightly pureed, but just as tasty.

      How to Make Split Pea Soup with Ham

      1. First you start by cooking up the onion, carrots and celery until they’re nice and soft. Next add in the spices and garlic and cook until aromatic.
      2. At this stage you are going to add in your dried split peas and leftover hambone, along with broth and water and cover to cook. Start with 2 cups of water, and add more if needed to reach your desired consistency of the soup. The longer you cook, the more broken down the peas will get, causing the soup to get thicker.
      3. Uncover and add diced ham and continue to cook down the soup, until the peas are cooked to your desired consistency. You can add more water, if needed.
      4. Finally add in a splash of apple cider vinegar, and additional salt and pepper. This helps brighten up the flavor of the dish. Before serving, remove the hambone and chop up any leftover meat and add to the pot. Serve immediately.

      Split pea soup with ham in a bowl

      If you like this soup recipe, check out these others:

      Watch the video here:


      5.0 rating
      2 reviews

      Split Pea and Ham Soup

      This Split Pea and Ham Soup is the perfect meal to use up leftover baked ham (but don't worry there is an option to use ham steak as well)! It's a comfort meal in a bowl: warm, hearty and so delicious! This one pot meal is easily going to be your new favorite soup!


      Yield 6
      Prep Time 15 minutes
      Cook Time 1 hour 30 minutes
      Total Time 1 hour 45 minutes
      Recipe Type: Dinner
      Cuisine Gluten-free
      Make Ahead: Easy
      Author: Lexi's Clean Kitchen
      Scale This Recipe

      Ingredients

      • 2 tablespoon grass-fed butter
      • 1 large onion, diced
      • 2 carrots, diced
      • 2 stalks celery, diced
      • 3 cloves garlic, minced
      • 1 teaspoon fine sea salt
      • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
      • Pinch ground nutmeg
      • 1 teaspoon ground black pepper
      • 16 ounces green split peas, sorted, rinsed and drained
      • 1 (leftover) hambone from Baked Ham (see note)
      • 1 bay leaf
      • 4 cups chicken stock
      • 2-3 cups of water plus additional
      • 2 cups leftover ham, diced, plus any from hambone
      • 1 teaspoon apple cider vinegar
      • Additional Salt and Pepper, to taste

      Directions

      1. Heat a large dutch oven over medium heat and add butter.
      2. Once hot, add onion, carrots, and celery and cook until beginning to soft, about 8-10 minutes.
      3. Add garlic, and all spices and saute for 1 minute more.
      4. Add peas, hambone, bay leaf, broth and 2 cups of water and bring to a boil. Reduce heat to a simmer, cover and cook for 1 hour. 
      5. Uncover and add diced ham and cook until desired consistency, stirring occasionally, about 30-45 minutes. If the soup is getting too thick, add more water as needed.
      6. Add apple cider vinegar, and additional salt and pepper. Remove the hambone and chop up any leftover meat and add to the pot. Serve immediately.

      Recipe Notes

      1. If you don’t have a leftover hambone replace all of the liquid with stock and use equivalent amount of smoked boneless ham steak.
      2. Want to make this vegetarian? Leave out the ham bone and ham and swap the stock out for a high quality vegetable stock, or better yet a homemade one!
      3. To make in the Instant Pot (Please note this version is a more pureed version than the stove top):
        1. In a 6 or 8 Quart Instant Pot press the saute function and add butter.
        2. Once hot, add onion, carrots, and celery and cook until beginning to soft, about 8-10 minutes.
        3. Add garlic, and all spices and saute for 1 minute more.
        4. Add spices, peas, hambone, bay leaf, broth and water (making sure it doesn't go above 1/2 way up the Instant Pot) and set to manual pressure for 20 minutes.
        5. Use the natural release function for 15 minutes, and then release the remaining pressure.
        6. Add apple cider vinegar, salt and pepper to taste.

      Nutrition

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      Split Pea Soup with Ham

      This Turkey Wild Rice Soup recipe is the perfect lunch or dinner to whip up after a great Thanksgiving meal. If you don’t have turkey leftovers, no problem because it also works great with leftover shredded chicken as well! This easy to prepare soup is full of veggies, it’s warm and hearty and so delicious!

      healthy leftover turkey soup

      Turkey Wild Rice Soup

      I found myself a few weeks ago with a lot of unseasonal turkey leftovers thanks to our recipe testing and preparation for all of our new 2018 Thanksgiving recipes. I whipped up this Turkey Rice Soup because Mike and I needed to eat dinner and we loved it so much I decided I should share it here!

      I love the heartiness and the different texture of the wild rice and that it is so full of veggies! If you are able to utilize the leftovers of a turkey carcass to make bone broth with, like I did, it takes it up to another level! The better the broth, the better the soup so make sure if you aren’t making your own to buy a good quality brand!

      Leftover turkey soup with rice

      Turkey Rice Soup Ingredients

      How do you make turkey rice soup from leftover turkey?

      You’ll want to pick off as much of the meat as possible from the turkey after it has been carved. If you are able to, pick all the meat from the turkey while it’s still warm because it is much easier to do! Our recipe calls for about 2-3 cups of leftover turkey meat. Once you’ve picked off meat from the turkey you should make a bone broth with it to use in your soup!

      Once you’ve got your meat and your broth your ready to make the soup! And we aren’t reinventing the wheel here: You saute your aromatics, add some spices, meat, rice and broth and simmer away until the rice is fully cooked through and you have a flavorful dinner on your hands!

      Bone broth made from turkey carcass

      How do you make homemade turkey broth?

      I made a super quick turkey bone broth with the leftover carcass and it was so simple! I used the Instant Pot, of course, but you can also do this on the stove top. I put the whole carcass, a few aromatics, spices and water in the Instant Pot and cooked on high pressure for 50 minutes. It might have been the best broth I’ve ever tasted and was just so perfect in this soup. I’ve included instructions for both in the notes of the recipe if you want to make your own as well, but if you aren’t going to you can use regular bone broth or stock.

      Turkey Bone Broth from Leftover Turkey 

      1. For Instant Pot: Combine all ingredients in a 6 or 8 quart Instant Pot and cook on high pressure for 50 minutes. Use the natural release function.
      2. On Stove Top: Simmer all ingredients away for 4-6 hours.

      Turkey Wild Rice Soup in a bowl

      What vegetables are good in turkey rice soup?

      We choose to include onions, carrots, celery and mushrooms! But if you have other leftover veggies like green beans you can add those in at the very end of the cooking time just to reheat!

      If you like this soup recipe, check out these others:

      5.0 rating
      3 reviews

      Turkey Rice Soup

      This Turkey Wild Rice Soup recipe is the perfect lunch or dinner to whip up after a great Thanksgiving meal. If you don't have turkey leftovers, no problem because it also works great with leftover shredded chicken as well! This easy-to-prepare soup is full of veggies, it's warm and hearty and so delicious.


      Yield 6
      Prep Time 10 minutes
      Cook Time 1 hour 10 minutes
      Total Time 1 hour 20 minutes



      Author: Lexi's Clean Kitchen
      Scale This Recipe

      Ingredients

      • 1 tablespoon butter or avocado oil
      • 1 large onion, diced
      • 3 large carrots, sliced to 1/4"
      • 3 celery stalks, diced
      • 1 cup baby bella mushrooms, diced
      • 3 garlic cloves, minced
      • 1 teaspoon salt
      • 1 teaspoon pepper
      • 1 teaspoon dried thyme
      • 1 teaspoon dried parsley
      • 5 cups turkey bone broth or regular broth 
      • 1 teaspoon fish sauce
      • 1 cup wild rice
      • 2-3 cups shredded cooked turkey breast (leftover thanksgiving turkey works great for this, or shredded chicken works as well)

      Directions

      1. In a large dutch oven or stock pot, over medium heat and add butter/oil.
      2. When hot add onions, carrots, celery and salt and pepper to the pot and cook until beginning to soften, about 5 minutes.
      3. Add the mushrooms and garlic and cook another 5 minutes.
      4. Add thyme, parsley and 4 cups of the turkey bone broth, fish sauce, and rice.
      5. Bring to a simmer and then cover and simmer for 30 minutes.
      6. Add the turkey and simmer, uncovered, another 30-50 minutes, until the rice is cooked.
      7. Taste and adjust seasoning and add more broth if needed.

      Recipe Notes

      1. This recipe was developed for thanksgiving leftovers, but it will work great with leftover chicken as well!
      2. To make Homemade Turkey Bone Broth:
      • 1 turkey carcass
      • 1 large onion, halved
      • 2 large carrots, halved
      • 2 teaspoons peppercorns
      • 6-8 cups water (depending on your size of Instant Pot)
      • 1 teaspoon white vinegar
      1. For Instant Pot: Combine all ingredients in a 6 or 8 quart Instant Pot and cook on high pressure for 50 minutes. Use the natural release function.
      2. On Stove Top: Simmer all ingredients away for 4-6 hours.

      Nutrition

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      Turkey Wild Rice Soup

      This vegetarian Hot and Sour Soup is a super flavorful and easy weeknight dinner that comes together quicker than it takes to order from your neighborhood takeout! It’s packed full of veggies, is so warm and comforting, and a healthier option because you control the ingredients that go in to it! This easy soup is gluten and dairy free, low carb and with options for paleo and whole30 friendly.

      Close up shot of vegetarian hot and sour soupHot and Sour Soup Recipe

      When Mike and I were in Toronto visiting family a few months back, our cousin Maggie (hi love!) made a hot and sour soup that was hearty and flavorful, and totally veggie-packed. I immediately came home and got to creating a recipe similar to hers because I knew you all would love it as much as I did. It’s such a comforting and hearty weeknight dinner, AND it’s makes great leftovers!

      There are many different recipes and versions of Hot and Sour Soup, but today we are focusing on making a vegetarian version with a ton of veggies, and making it as easy as possible to prep for a quick (and flavorful) weeknight dinner.

      Easy hot and sour soup in a pot

      What is in hot and sour soup?

      The “hot” in this soup traditionally comes from using fresh ground white pepper, and the “sour” comes from using vinegar. The soup is also made rich and flavorful from mushrooms. Traditionally this would be dried mushrooms (along with some other ingredients like dried lily buds) but we are trying to keep this really approachable using easy to find ingredients at the store, so we opted for fresh shiitake mushrooms. They’re cooked separately first to evaporate the water in them and concentrate their flavor.

      Our Approach to Hot and Sour Soup

      Veggies make up the the bulk in this recipe, with carrots, shredded brussels sprouts (a fun unique addition), napa cabbage, and zucchini that are poached in the soup, but you can substitute whatever you have on hand. The soup is slightly thickened using a bit of arrowroot and then some scrambled eggs are added in to make fine “ribbons”. Wait until the end to add white vinegar and ground white pepper so that those flavors really shine through!

      Additional Options for this Easy Soup

      Two portions of cooked Hot and sour soup recipe

      What You Need to Make this Recipe

      If you like this easy soup recipe, try these others:

      5.0 rating
      3 reviews

      Hot and Sour Soup

      This vegetarian Hot and Sour Soup is a super flavorful and easy weeknight dinner that comes together quicker than it takes to order from your neighborhood takeout! It's packed full of veggies, is so warm and comforting, and a healthier option because you control the ingredients that go in to it! This easy soup is gluten and dairy free, low carb and with options for paleo and whole30 friendly.


      Yield 4
      Prep Time 5 minutes
      Cook Time 30 minutes
      Total Time 35 minutes

      Cuisine vegetarian, whole30, paleo, gluten-free

      Author: Lexi's Clean Kitchen
      Scale This Recipe

      Ingredients

      • 1 tablespoon and 1 teaspoon avocado oil, divided
      • 5 ounces shiitake mushrooms, sliced
      • 1 onion, small dice
      • 1 teaspoon fine sea salt
      • 3 garlic cloves, minced
      • 1” ginger, grated
      • 2 large carrot, cut into matchsticks
      • 2 cups shredded brussels sprouts (see note)
      • 1 cup napa cabbage, finely sliced 
      • 1 medium zucchini, cut into matchsticks
      • 6 cups chicken bone broth or veggie stock
      • 1 teaspoon fish sauce (optional, leave out for vegetarian)
      • 1 tablespoon arrowroot
      • 1/4 cup coconut aminos
      • 3 eggs, beaten and whirled in
      • 1/4 cup white vinegar
      • 1 teaspoon white pepper
      • 2 scallions, sliced thin, for garnish
      • Cilantro, for garnish
      • 1 cup firm tofu, drained and diced (optional)
      • Red pepper flakes, to taste 

      Directions

      1. Heat a large heavy bottomed pot over medium high heat and add oil.
      2. Cook mushrooms until all the liquid has evaporated, about 5 minutes.
      3. Add onion, salt and 1 teaspoon avocado oil and cook until the onion has softened, about 5 minutes.
      4. Add garlic and ginger, cook 1 minute.
      5. Add carrot, brussels sprouts, cabbage and zucchini and cook 5 minutes.
      6. Add bone broth / stock and fish sauce and bring to a boil. Lower heat and simmer until vegetables are cooked through, about 10 minutes.
      7. In a small bowl whisk together arrowroot and coconut aminos. Add to soup and bring to a boil.
      8. In a bowl scramble eggs and add to boiling pot and immediately stir until the eggs have cooked into ribbons.
      9. Remove from heat and add vinegar, white pepper, scallions, cilantro and tofu.
      10. Taste to season (we like to add a touch of red pepper flakes for a bit more heat) and serve immediately with garnish of choice.

      Recipe Notes

      1. Looking to cut down on prep time? These days you can find prepped veggies in the grocery store and we were able to find shredded brussels, sliced cabbage and match stick carrots at our local grocery store.
      2. I generally avoid soy, but occasionally like a soup with tofu in it. If adding tofu, make sure you buy a non-gmo one if possible! AND, if tofu isn't your thing, you can totally leave it out or add a different protein of choice!

      Nutrition

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      Easy Vegetarian Hot and Sour Soup

      This Easy Black Bean Soup recipe is a delicious and quick weeknight dinner or lunch meal prep. It’s vegan, takes about 30 minutes and so hearty! Garnish with your favorite toppings and you have a warm, quick satisfying meal! I am literally in love with this soup. Mike also loved it cold as a black bean dip!

      black bean soup recipe

      Quick Black Bean Soup

      Come the cooler weather and all I’m craving for dinner is a warming soup! You all know I love this chicken soup, or really any of these other ones, but every once in a while I’m craving something hearty and this Quick Black Bean Soup does the trick! Mike loves it too! While beans and legumes aren’t an every day food for us, when my gut health is in check I find I can tolerate them from time to time. Definitely do what is best for your health! We also love how economical this soup is to make, with staple ingredients. This serves about 6 portions, so if you have some leftover it’d be a great meal to bring for lunch later in the week.

      We wanted to make this a really quick weeknight dinner soup, we opted for use of canned black beans. Just make sure to drain and rinse them really well! This one is also a bit on the grown-up side with the spice, so feel free to omit the jalapeño and lower the chipotle powder, if necessary, for those who don’t love the heat.

      how do i make black bean soup?

      How do you make black bean soup out of canned black beans?

      We loved how quick this soup is thanks to canned black beans. To make simply:

      1. Saute your aromatics.
      2. Add your spices, seasoning and stock and beans and cook for 10 minutes.
      3. We puree some at the end, but this is optional!

      Tools we used for this recipe:

      canned black bean soup

      If you like this soup recipe, check out these others healthy soups we love:

       

      5.0 rating
      1 reviews

      Easy Black Bean Soup (Vegan)


      Yield 6
      Prep Time 10 minutes
      Cook Time 25 minutes
      Total Time 35 minutes



      Author: Lexi's Clean Kitchen
      Scale This Recipe

      Ingredients

      • 1 tablespoon avocado oil
      • 1 medium yellow onion, diced
      • 2 carrots, peeled and diced
      • 1 celery stalk, diced
      • 1 jalapeño, fine dice with seeds (optional)
      • 6 cloves garlic, minced
      • 2 teaspoons salt
      • 1 or 2 teaspoons chipotle powder (choose your heat level, or omit. We use 2)
      • 2 teaspoons cumin
      • 2 teaspoons oregano
      • 1 teaspoon smoked paprika
      • 1 teaspoon coriander
      • 1 teaspoon ground black pepper
      • 2 tablespoons lime juice
      • 1 quart (4 cups) vegetable stock
      • 3-14.5 ounce cans black beans, drained and rinse
      • for garnish: cilantro sprigs, cotija cheese (optional: leave out for vegan) and avocado

      Directions

      1. Heat a large dutch oven over medium heat. Once hot add oil, onion, carrots and celery and cook until soft, about 5-7 minutes.
      2. Add jalepeño, garlic and all seasoning and spices and cook for 1 minute to toast them (be careful not to breathe in any spicy steam).
      3. Add in lime juice, vegetable stock and black beans. Raise the heat to high to bring to a boil. Lower heat to medium and continue to cook for 10-15 minutes, until the vegetable stock reduced and the soup has thickened slightly.
      4. If you want to puree the soup (we do), reserve 1-2 cups on the side. Using  an immersion blender, puree the soup. Stir in the reserved soup.
      5. Garnish with cilantro, avocado and cotija cheese, if using.

      Nutrition

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      Easy Black Bean Soup (VEGAN!)

      Roasted Poblano and Chicken Soup [Whole30 option, dairy-free, grain-free, paleo-friendly] | Lexi's Clean Kitchen

      This Roasted Poblano & Chicken Soup is the perfect one-pot soup for any day of the week! Flavorful, light & hearty, and packed with good-for-you ingredients. The perfect soup for when you are craving a hearty soup with just the right amount of spice!

      Roasted Poblano and Chicken Soup | Lexi's Clean KitchenEasy Roasted Poblano & Chicken Soup

      If you haven’t tried fire roasted poblano peppers, I highly recommend it! They add such a great smokey flavor to any dish and are super easy to make!

      Roasted Poblano Peppers

      The combination of smoky poblano peppers, creamy broth, salty tortillas and perfectly cooked shredded chicken in this dish is absolutely amazing. One of my favorite soups right now and great for game day, too!

      Roasted Poblano and Chicken Soup | Lexi's Clean Kitchen

      Nut-free, grain-free, dairy-free, egg-free, whole30 option, and paleo-friendly… count us IN! Such a great soup for when you are serving a crowd and looking for an allergen friendly option!

      How do you cook poblano peppers?

      What can I use in place of poblano peppers?

      • Anaheim
      • Bell pepper (milder)
      • Canned chile peppers
      • Serrano pepper (hotter)

      Roasted Poblano and Chicken Soup | Lexi's Clean Kitchen

      If you like this recipe, you’ll love these soup recipes:

      Watch the video: 


       

      5.0 rating
      5 reviews

      Roasted Poblano & Chicken Soup


      Yield 6
      Prep Time 10
      Cook Time 30
      Total Time



      Author: Lexi
      Scale This Recipe

      Ingredients

      • 1 tablespoon avocado oil or oil of choice
      • 4 medium fresh poblano chile peppers, roasted directly over an open flame or broiled for 5 minutes until blackened and blistered
      • 2 yellow onions, thinly sliced
      • 2 cloves garlic, minced
      • 1 cup carrots, chopped
      • 1 pound boneless skinless chicken breasts
      • 4 cups chicken broth
      • 1 14.5-ounce can diced tomatoes
      • 1 6-ounce can green chilies
      • 1 14.5 ounce can cannellini beans
      • 1 teaspoon cumin
      • 1 teaspoon oregano
      • 1/2 teaspoon coriander
      • 1/2 teaspoon sea salt
      • 1/2 teaspoon pepper 

      Garnishes

      • Tortilla chips, crumbled
      • Feta cheese, crumbled
      • 1 avocado, diced
      • Fresh cilantro, roughly chopped
      • 1 jalapeno pepper, sliced
      • 1/2 red onion, finely diced
      • 1 lime, sliced into wedges

      Directions

      1. Roast Poblanos: Turn on the flame on your gas stove and place poblano peppers on the flame. Turn often until charred. OR in the oven: Place the poblano peppers on a sheet pan and drizzle with olive oil and season with salt and pepper. Toss to coat. Broil on high for 3-5 minutes, turning halfway, or until the skin is browned and blistered.
      2. In a large dutch oven, heat oil on medium-high heat.
      3. Add onion, garlic, and carrots. Sauté for 3-5 minutes, or until onion is translucent.
      4. Chop the poblanos into small pieces then add the poblano peppers and the spices and stir for 1-2 minutes.
      5. Pour the chicken broth, diced tomatoes, green chilies, beans, and spices. Stir until well combined. Cover and bring soup to a boil.
      6. Once at a boil, turn down heat and add in chicken. Let simmer covered for 20-25 minutes until chicken is fully cooked through and no pink remains. Take soup off the heat.
      7. Gently take the chicken out of the soup. Let cool, shred and set aside.
      8. Using a liquid measuring cup, scoop 4 cups of soup into a high-speed blender. Blend until smooth and creamy. Add pureed soup and shredded chicken back into the soup and stir well.
      9. Taste and adjust seasoning as needed.
      10. Serve warm with desired toppings!

      Recipe Notes

      1. Instead of transferring 4 cups of soup to a blender, feel free to use an immersion blender in this step if desired! If using an immersion blender, make sure to leave some of the veggies whole, and avoid over-blending. The soup shouldn't be a pureed soup!
      2. This soup isn't super spicy, but to avoid spice, scrape out seeds from any peppers!
      3. Want to sub the poblano pepper?  Try: Anaheim, bell pepper (milder), additional canned chile peppers, cerrano pepper (hotter). OR you can omit.

      Nutrition

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      Easy Roasted Poblano & Chicken Soup (VIDEO)

      Classic Lobster Bisque {dairy-free option} | Lexi's Clean Kitchen

      This Classic Lobster Bisque is so creamy, flavorful, and surprisingly simple to make. A must-make if you love lobster! It’s perfect for a late summer evening shared with friends! There is an option to make this dairy-free, and can be Paleo, Whole30 and Keto friendly!

      Living in New England, Summer means lobster rolls, lobster bisque, and all things lobster! Though a warm dish, lobster bisque still screams summer to me!!

      Classic Lobster Bisque | Lexi's Clean Kitchen

      And I quote from my trusty taste tester husband, “This might be the best lobster bisque I’ve ever had!”

      Where we buy lobster: We go to local fish markets to get our lobster! I like supporting local business owners, and I often find the quality to be superior. Also, you can usually buy cooked lobster meat out of the shell, which saves lots of time and effort when making your own lobster bisque!

      Classic Lobster Bisque | Lexi's Clean Kitchen

      I always save extra lobster to garnish and look fancy! I mean, just look at how amazing this looks! Make it classic with local, good quality heavy cream, or opt for a dairy-free version!

      Classic Lobster Bisque | Lexi's Clean Kitchen

      If you like this soup recipe, check out these others:

      4.8 rating
      4 reviews

      Classic Lobster Bisque


      Yields 4
      Prep Time 10 minutes
      Cook Time 25 minutes
      Total Time 35 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

      • 1 teaspoon avocado oil
      • 1 shallot, minced
      • 2 cloves garlic
      • 1/4 cup fresh portobello mushrooms, sliced
      • 1/4 cup onions, chopped
      • 1/4 cup celery, chopped
      • 1/4 cup carrot, chopped
      • 1/4 cup dry white wine
      • 1/8 teaspoon hot sauce of choice, we love Frank’s RedHot Original!
      • 1 teaspoon fresh or dried thyme, if using fresh thyme set aside more for garnish
      • 1/2 teaspoon sea salt, more salt to taste
      • 1 teaspoon black pepper, more to taste
      • 2 cups fish stock (or chicken stock)
      • 1 tablespoon tomato paste
      • 1/8 teaspoon cayenne pepper
      • 1/2 teaspoon paprika, more to taste
      • 1 1/2 cups good quality heavy cream, or 1 cup dairy-free substitute (see notes)
      • 3 tablespoons butter
      • 1/2 pound cooked lump lobster meat
      • 2 tablespoons Parsley for garnish

      Directions

      1.In a saute pan, heat oil over med-high heat and sauté shallots, onions, and garlic for one minute. Add the celery, carrots, and mushrooms. Cook for 5-8 minutes until mushrooms have browned and the carrots have softened.
      2.Deglaze the pan with the white wine. Cook for 2-3 minutes.
      3.Add the hot sauce, thyme and salt and pepper. Saute for another minute.
      4.Add the paprika, cayenne, and broth - mix well
      5. Stir in tomato paste. Pour into a high speed blender, and blend until creamy.
      6. Pour bisque into a medium-sized pot and simmer over low heat for 10-15 minutes.
      7. Whisk in heavy cream and butter and bring to a boil over high-heat.
      8. Lower the heat to a simmer and add in lobster. Cook for 2-3 minutes until lobster is warm.
      9. Serve hot topped with parsley and fresh thyme.

      Recipe Notes

      *If you don't have a high speed blender, make sure to blend the soup long enough to reach a creamy consistency.

      *Dairy free substitute: 1/2 cup cashews soaked for at least 4-6 hours, 1/2 cup water. Blend soaked cashews with water until smooth and creamy. The cashew cream will be thick. Use 1 cup of the cashew cream in place of the heavy cream in step 7. If re-heating the dairy-free soup, you might need to add more stock to thin the consistency out.


      Nutrition

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      Classic Lobster Bisque (with Dairy-Free Option)

      I have been wanting to make my own Beef Pho for a long time now and I must say, I am so HAPPY that I finally did! This Instant Pot Pho made in the pressure cooker is light, packed with flavor, and makes for the perfect healthy and warming meal! Loaded with minerals such as collagen, vitamins, and protein, plus all the veggie and aromatic add-ins, I can’t wait to make this again and again.

      Instant Pot Pho

      Simply make the broth, add in the herbs, protein, and veggies of choice and BOOM delicious Pho all week long! This recipe makes a TON of broth and can be stored either in the fridge for up to 4-5 days or in the freezer for up to 4-6 months!

      Instant Pot Pho

      I love ordering Pho, but something they use when making it really messes up my stomach! I also care about the quality of meat and bones I am consuming, so making my own was a no brainer! Plus, the Instant Pot makes the bone broth come together QUICKLY! No 24 hours, here!

      What is an Instant Pot?

      The Instant Pot is a seven-in-one multi-cooker that works as an electric pressure cooker, slow cooker, rice cooker, yogurt maker, steamer, warmer, and sauté pan all in one.

      Instant Pot Pho

      Do you love your pressure cooker? Try these pressure cooker recipes:

      5.0 rating
      2 reviews

      Instant Pot Pho



      Yield 6
      Prep Time 10 min
      Cook Time 1 hour and 15 minutes
      Total Time 10 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

        Bone Broth

        • 4 lb total beef bones (using a mix is best, bone marrow, knuckles, and/or ribs, shank bone)
        • 2 medium onions, sliced in half
        • 2 cloves garlic, skin removed
        • 2 medium carrots, sliced in half
        • 2 knob of ginger, sliced in half
        • 1 tablespoon apple cider vinegar
        • 1 teaspoon ground cinnamon
        • 1 teaspoon ground coriander
        • 1 teaspoon whole black peppercorns
        • 2 teaspoon salt
        • 4 whole star anise
        • 1 teaspoon ground cardamom
        • 6 cups of water

        Add-ins

        • 1/2 teaspoon fish sauce
        • 1 cup bean sprouts
        • 1/2 lb grass-fed sirloin steak, sliced very thinly (freeze meat for 15 minutes before cutting to make the slicing easier), cook on the stove with 1/2 teaspoon olive oil
        • 1 lime, cut into wedges
        • 2 scallions, sliced thinly
        • 1 box of rice noodles, par-cooked based on package instructions
        • 1 bunch Basil
        • 1 bunch Cilantro
        • 1 teaspoon Sriracha
        • 1 tablespoon fresh mint
        • Fresh Hot Red Pepper, sliced

        Directions

        1. Place onion, garlic, carrot and ginger on a sheet-tray. Broil for 10 minutes, or until charred.
        2. Parboil the bones: While vegetables are cooking, fill a medium sized pot with water, cover and bring to a boil. Once at a boil, turn down heat to medium low and add the beef bones. Cook for 2-3 minutes at a high simmer, never at a rolling boil. Drain and skim off any fat that remains on the bones. Place the bones in your pressure cooker.
        3. Add charred veggies, apple cider vinegar, spices, and enough water to cover the bones to your pressure cooker.
        4. Cover and seal the pressure cooker. Using the manual timer, set the pressure cooker to high for 45 minutes. Once done, shut off the heat and let sit for 15 minutes. After 15 minutes, open the pressure cooker and strain the broth through a fine mesh strainer until it runs clear. About 2-3 times.
        5. While broth is cooking, cook the steak. Heat a small skillet with 1/2 teaspoon olive oil. Add in steak and cook on medium heat until no pink remains. Set aside in a bowl until ready to eat!
        6. Par-cook your rice noodles based on package instructions and set aside until ready to eat.

        7. Assembly: Place bone broth in desired bowls. Add in desired toppings and devour!


        Recipe Notes

        • * Bone Broth Storage Tips: Place the remaining broth in a covered glass container and store in the fridge for up to 5 days. If you would like to freeze it to make it last for 4-6 months, place it in ice cube trays and transfer cubes to a freezer bag! Make sure that the bone broth is fully cooled before you freeze or refrigerate it.
        • When the bone broth cools, you might see a layer of fat on the top. Simply skim it off using a slotted spoon.
        • * Ask your butcher if they have thinly sliced beef. We get ours from Bucher box, who has the thinly sliced beef pre-sliced. If you are looking for a great way to get grass-fed high quality meat right to your door, it is for you! As a promotion for all of YOU, you will get $15 OFF + Free Bacon (uncured, pastured, and sugar-free)! Order and learn more about it here!
        • *Make it in your slow cooker!
        • Follow steps one and two as directed. Add charred veggies, apple cider vinegar, spices, and enough water to cover the bones to your slow cooker. Cover, set it to low, and cook for 8-10 hours. Once done, strain the broth through a fine mesh strainer until it runs clear. Follow the rest of the steps as directed and devour!

        Nutrition

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        Instant Pot Pho

        There is no better cure for anything than Chicken Soup. The chicken and broth warms the soup, and the vegetables brighten everything up. It’s a classic for a reason! Plus this Slow Cooker Chicken Soup is simple to make and easily freezes!

        Classic Slow cooker chicken soupClassic Slow Cooker Chicken Soup

        I am SO excited about this soup. Growing up in a Jewish home, chicken soup was a staple (and still is) for holidays and anytime someone started to come down with something. I’ve eaten A LOT of chicken soup in my day, and this is hands down my favorite. PLUS, it’s literally the easiest recipe to throw together. It has all the flavors of your classic chicken soup just like grandma used to make. Packed with tons of veggies and tender chicken, this classic comfort soup is perfect for anytime you need to warm yourself up on a chilly day.

        Crockpot Chicken Soup Ingredients

        Classic chicken soup in the crockpotHow to Make Slow Cooker Chicken Soup

        What I love most about this recipe is how simple is to make. Simply:

        1. Add all of the ingredients to the slow cooker. Cook on low for 8 hours.
        2. Shred the meat off of the chicken, and stir back into the soup.
        3. Serve hot, or cool down before storing in the refrigerator.

        Want to make it faster in the Instant Pot?

        1. Place veggies in the bottom of your Instant Pot.
        2. Top with chicken, herbs, and spices.
        3. Add 6 cups water.
        4. Push ‘Soup’ and let cook for 30 minutes. Let slow release or use quick release.
        5. Shred chicken, discarding skin and bones.
        6. Adjust salt and pepper as desired.
        7. NOTE: For frozen chicken, cook for 40 minutes.

        Should Noodles be Cooked before Adding to Soup?

        While this recipe doesn’t specifically call for noodles, you could add them if you want. If you cook the noodles in the soup they will suck up most of the broth, so it’s best to cook noodles separately. However, it’s better to add the noodles directly to single hot bowl of soup instead of to the whole pot because the noodles will continue to suck up the liquid of the soup and become waterlogged.

         

        Crockpot chicken soup in a bowlIf you like this soup recipe, check out these others:

        If you like this slow cooker recipe, check out these others:


        Watch the video:


        [yumprint-recipe id=’395′]

         

        Classic Chicken Soup (Slow Cooker & Instant Pot)

        This Thai Curry Soup is my new favorite! I love all things Thai, and I especially love a filling, super flavorful soup. This dish is packed with so many of your CSA and farmer’s market veggies: Summer Squash, Bok Choy, Snap Peas, Basil, and Cilantro. It’ll be a hit of dinner, and then some with leftovers!

        Thai-curry-soup3

        Week 3 of my CSA summer series with PaleOMG & Fed and Fit is here! There are now 9 recipes in the series and they are SO amazing. Don’t forget to check out week 1 and week 2. I am in love with this series because I get to bring you all sorts of fabulous recipes with all the fresh ingredients from my farm and backyard, and ones that are in abundance for you, too! 

        Thai-curry-soup2

         

        [yumprint-recipe id=’372′] 

        Thai-curry-soup1

        Thai-curry-soup


         Juli made you Easy Shrimp Skewers with Chard Cilantro Pesto

        Easy Shrimp

        Cassy made you Thai Chard Shrimp Wraps

        Thai Chard Shrimp Wraps 

         

        What is your favorite Thai dish?

        Thai Curry Soup

        Game day weekend is here! Do you have your menu planned and ready to go? Throw this Game Day White Chicken Chili into your slow-cooker, then simply set it and forget it! As soon as it’s time for the game, whip out those bowls, spoons, garnishes, chips, and DEVOUR! Sound like a good plan?

        Game Day White Chicken ChiliCrock Pot White Chicken Chili

        I was so excited to walk into my local Shaw’s and Star Market this week and find the essential part of this recipe: Chopped Green Chiles from Old El Paso. They pack in the flavor into this soup!

        Game Day White Chicken Chili

        Place all of your ingredients in, add in your broth and spices. Set it…. and forget it! How easy is that?

        How Do You Make White Chicken Chili?

        Want more soup recipes? 

        Game Day White Chicken Chili[yumprint-recipe id=’344′]

         

        This is a sponsored conversation written by me on behalf of Albertsons. The opinions and text are all mine.

        5.0 rating
        1 reviews

        White Chicken Chili



        Prep Time 5 min
        Cook Time
        Total Time 5 minutes



        Author: Lexi
        Scale This Recipe

        Ingredients

        Serve with

        • Non-GMO Tortilla Chips
        • Plantain Chips
        • Extra Cilantro
        • Sliced Avocado
        • Diced Scallions
        • Chopped White Onion
        • Additional jalapeño slices
        • Limes

        Directions

        • Place all ingredients into your slow cooker except for the lime juice
        • Give one good mix to combine spices into the broth
        • Set it on low for 8 hours or high for 6 hours
        • Once done, use two forks to shred chicken, and add in lime juice
        • Mix to combine
        • If serving for the game, let the soup stay warm in the slow-cooker
        • Garnish and serve!

        Recipe Notes

        Stove-Top Instructions: Follow the same instructions, but simmer the soup in a stockpot over low heat for about an hour, until the chicken easily shreds apart.


        Nutrition

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        Crock Pot White Chicken Chili

        This creamy curry butternut squash soup has hints of curry and a touch of sweetness, the perfect cold-weather soup! It’s dairy–free, flavorful, and delicious!

        Curry Butternut Squash SoupCurry Butternut Squash Soup

        It’s now officially soup season but who am I kidding? I’ve been making soups for months now! I love the flavors of butternut squash paired with curry. It warms me up and packs the flavor.

        Soup Ingredients

        ButternutSquashCurrySoup3

         

        Watch the video:

         
        If you like this soup recipe, check out these others:
        If you like this recipe using squash, check out these others:

        [yumprint-recipe id=’328′]
         

        Disclaimer: This is a sponsored post on behalf of Pacific Foods. All opinions on Lexi’s Clean Kitchen are always my own and I only work with brands that I truly stand behind. My sponsors help make LCK possible!

        Butternut Squash Curry Soup

        Happy Friday, all! We are changing gears this week for Healthy Food Friday with American Express. Pumpkin recipes out, hearty cold-weather holiday food in! All Fall and Winter long, my Dutch ovens stay out and a soup is constantly cooking. This infographic will help you build the perfect soup!

        How To Build The Perfect Soup | Infographic

        How To:

        1. Choose a fat: Grass-fed butter, olive oil, avocado oil.

        2. Choose a base (1 or 2): chicken stock, beef stock, vegetable stock, tomato puree, pureed veggies, cream, dairy-free milk.

        3. Choose your meat: chicken, ground beef, ground turkey, steak, fish.

        4. Choose your veggies: onion, garlic, celery, carrots, peppers, potatoes, sweet potatoes, butternut squash, spinach, kale, green beans, zucchini, etc.

        5. Choose your spices: start with salt and pepper, then go with a flavor combination that works for your soup!

        Example: for chili use cumin, chili powder, celery seed, granulated garlic, paprika, cayenne, salt and pepper.

         

        Steps:

        Heat your fat with your aromatic veggies (like garlic and onion).

        Sauté for 3-5 minutes then add in your meat and cook until brown (remove any meat bones if you have)

        Add in additional veggies and let cook for 5-10 minutes, or until fork-tender. Add softer veggies towards the end, like spinach.

        Add in your base(s) and then in your spices and mix well to combine.

        Bring to a boil then reduce heat and let simmer.

        Add cream if you want a cream soup. Transfer to a high-speed blender if you want a fully pureed soup.

        Garnish and enjoy!

        *Certain aspects will vary based on the soup you decide to create.

         

        Tips:

        Choose a meat that complements your base (E.G. chicken with chicken stock).

        Consider adding two bases: chicken stock and diced tomatoes, pureed tomatoes and cream, etc.

        Use whatever veggies you have on hand, but go in with an end game for the type of soup you want to create!

        To avoid over spicing, taste and adjust spices as you go!

         

        Try These:

         

        Easy Pumpkin Soup

        pumpkinsoup4

         

        Meatball Stew

        MeatballVeggieSoup3

        30-Minute Taco Soup

        deconstructedtacosoup7

        I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American Express are my own.

        What is your favorite type of soup?

        How To Build The Perfect Soup

        This Easy Pumpkin Soup is creamy, flavorful, smooth, and garnished just right with Chili Garlic Oil and roasted pumpkin seeds! It’s perfect for the fall season, and for any holiday gathering! This soup comes together quickly and is paleo-friendly!

        Easy Pumpkin Soup How do you make a pumpkin soup?

        October has me feeling all Fall! It makes me realize how much I truly love this season. The weather has been just right, and I am loving all of the Fall flavors popping up in my CSA! I purchased some amazing blanket scarfs, my boots are out and in use, and this past weekend we went apple picking! The foliage in New England is really starting to shine in only the way it can in New England! So beautiful.ApplePicking2015_11

        Today is special. Not only am I bringing you my delicious (and easy) pumpkin soup, but my girlfriends and I have SIX total pumpkin recipes to get you through the next two months.

        pumpkinsoup

        Can you taste that creamy goodness? OH. YEAH. 

        This is the perfect Fall soup for all of you pumpkin lovers! Delicious, flavorful, and packed with nutrients. Creamy pumpkin topped with a drizzle of chili garlic oil and roasted pumpkin seeds. You’ll enjoy this soup all season long!

        pumpkinsoup3

        Looking for more pumpkin recipes?

        Looking for more soup recipes?

        [yumprint-recipe id=’322′]

        0.0 rating

        Easy Pumpkin Soup


        Yield 6
        Prep Time 5 minutes
        Cook Time
        Total Time 5 minutes



        Author: Lexi
        Scale This Recipe

        Ingredients

        Chili Garlic Oil

        • 1/4 cup oil of choice
        • 2 red chilis, diced
        • 1 clove garlic, crushed

        Directions

        1. Follow these directions to roast pumpkin and pumpkin seeds.
        2. In your dutch oven heat oil and sauté garlic and onion for 5 minutes.
        3. Add in cubed pumpkin and mix to combine.
        4. Add in chicken stock just covering the pumpkin, spices, and maple syrup.
        5. Bring to a boil then reduce heat and let simmer, covered, for 10 minutes until pumpkin is soft.
        6. Transfer to your high-speed blender and blend until smooth.
        7. Taste and adjust spices as desired (i.e. more salt, pepper).
        8. In a small pot, heat oil with garlic and chilis. Let cook for 5 minutes, stirring often. Strain and set aside.
        9. Garnish soup with roasted pumpkin seeds and optional garlic chili oil!

        Nutrition

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        Healthy Paleo Pumpkin Recipes

        Let’s get to these recipes!

        Coconut Pumpkin Chia Pudding from Brittany of Eating Bird Food

        Pumpkin, coconut milk and chia seeds are combined and topped with toasted coconut flakes and an almond butter drizzle to make a thick and creamy chia pudding that’s paleo-friendly, vegan and great for breakfast or as a snack. 

        Pumpkin Blondies from Taylor of Food Faith Fitness

        These pumpkin blondies are so dense, and sweet that you’d never know they’re a healthier treat for only 105 calories! They’re paleo and vegan friendly too!

        Pumpkin Pancakes from Lee of Fit Foodie Finds

        Get festive with your breakfast and make these delicious Paleo Pumpkin Pancakes that are grain-free, packed with pumpkin, and paleo-friendly!

        Toasted Pine Nut Herb Muffins from Gina of Running to the Kitchen

        Paleo toasted pine nut herb pumpkin muffins are a savory side perfect for serving with your fall soup, stew or chili. Maybe even replace the Thanksgiving biscuits this year with a basket of these!

        Pumpkin Spice Freezer Fudge from Davida of The Healthy Maven

        Healthy Pumpkin Spice Freezer Fudge made with just 5-Ingredients! Free of refined sugar, dairy and gluten, this healthy dessert recipe will make you fall in love with fall.

         

        Easy Pumpkin Soup

        Three things I love: veggies, soup in the Fall, and good ‘ol meatballs! I also love a soup that can be altered and customized to satisfy everyones wants, needs, and desires! Take this soup for example, you can totally get creative! Add in some beans, throw in your favorite veggies or whatever you have on hand, other meat additions- anything goes.

        MeatballVeggieSoup3Meatball and Veggie Soup

        This soup is flavorful, easy, packed with veggies and protein, and the perfect weeknight meal.

        MeatballVeggieSoup

        MeatballVeggieSoup4

        Like this soup recipe? Try these:

        MeatballVeggieSoup5

        Next time you are using Pacific nut milks in your coffee, broth in your soups, pumpkin in your baked goods, take a photo and share on social! YOU will be helping a family in need. Let’s make a difference! P.S. Need some inspo? Aside from this soup, try my Bananas Foster Chia Pudding and my Easy Scallop ‘Pasta’ Dish– and don’t forget to take a photo of it and tag away!!

        0.0 rating

        Meatball and Veggie Soup



        Prep Time 10 min
        Cook Time 45 min
        Total Time 55 minutes



        Author: Lexi
        Scale This Recipe

        Ingredients

          For the soup

          For the meatballs

          Directions

        • In a pot, heat oil and sauté garlic, onion, carrots, and red pepper
        • Let cook for 5-7 minutes, until veggies begin to soften
        • Add in the kale, zucchini, and any other soft veggies
        • While cooking, combine meatball ingredient and roll into mini balls
        • Move veggies over to one side and place meatballs into the pot* and let them cook for 5 minutes (without tossing at first), then gently toss and cook for an additional 5 minutes
        • Add in tomatoes, broth, lemon juice and spices
        • Bring to a boil then reduce heat and let simmer for 20 minutes
        • Taste and adjust salt and spice as desired
        • Recipe Notes

        • *you may need to add additional oil for the bottom of your pot

        • Nutrition

          Loading nutrition data...

          Disclaimer: This is a sponsored post on behalf of Pacific Foods. All opinions on Lexi’s Clean Kitchen are always my own and I only work with brands that I truly stand behind. My sponsors help make LCK possible!

          Meatball and Veggie Soup

          I’ve been eating this simple (yet super flavorful) soup all week and it’s been hitting the spot on these cold cold days we are having here in Boston.

          This soup is packed with protein and veggies and the perfect dinner meal, starter, or a nice light lunch! So many of you are on Whole30’s and 21DSD’s this month, so I am bringing you all sorts of compliant meal ideas! Make sure to connect on social media where I constantly share a ton of them 🙂Turkey Kale Soup

          [yumprint-recipe id=’239′]

          Turkey Kale SoupWhat is your favorite type of soup and/or cold weather comfort food?

          4.3 rating
          2 reviews

          Turkey Kale Soup



          Prep Time 10 min
          Cook Time 45 min
          Total Time 55 minutes



          Author: Lexi
          Scale This Recipe

          Ingredients

          Directions

        • In a large pot heat 1 tbsp olive oil and sauté garlic
        • Add in chopped onion, carrots, and celery and sauté for 7-10 minutes or until slightly soft
        • Add in ground turkey and let cook, stirring often, until browned
        • Massage kale with additional 1/2 tbsp of oil, roughly chop it, and add it into the pot
        • Once wilted, add in diced tomatoes and chicken broth, seasoning and salt and pepper
        • Bring to a boil, the reduce to a simmer for 15-20 minutes
        • Taste and adjust spices as desire

        • Nutrition

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          Turkey Kale Soup

          Happy Savory Sunday, my friends! I hope you had a wonderful Valentine’s Day weekend. I absolutely loved seeing you pictures through Instagram, Twitter, and Facebook of all your LCK creations! It makes my heart happy to hear that you guys have success with my recipes and that it makes your transition to a clean eating, allergy-free lifestyle just a bit easier!

          SAVORY SUNDAYS

          I made this recipe for Mike and I earlier in the week as an easy weeknight meal (yes, actually easy!), with no intention to photograph it. The life of a food blogger in the Winter months means not being able to photograph at night (unless using artificial lighting). So when we both tried it and nearly ate the entire batch in one sitting I knew I had to share it with you guys! I also knew that meant making another batch later into the week (fine by me), so I could catch some natural light. Perfect. We loved it both times. Traditional Cioppino Stew often times has mussels and clams, which you can definitely feel free to add in!

          Easy Cioppino Stew

          Easy Cioppino Stew

          [yumprint-recipe id=’120′]

          Easy-Seafood-Stew3

          Easy Cioppino StewWhat is your favorite type of soup? What is your go-to easy weeknight meal?

          0.0 rating

          Easy Cioppino Stew



          Prep Time 5 min
          Cook Time 25 hr
          Total Time 1 hour 5 minutes



          Author: Lexi
          Scale This Recipe

          Ingredients

          Directions

          1. In a saucepan saute garlic and oil

          2. Add in onion and chorizo and let cook for 3-5 minutes, stirring often

          3. Add in shrimp, scallops, and fish- let cook for another 5-7 minutes, stirring occasionally

          4. Add in chick stock, diced tomatoes, tomato paste, lemon, and seasoning

          5. Bring to a boil then reduce heat and let summer for 15 minutes

          6. Taste and adjust spices as desired, serve hot

          Recipe Notes

          • *I always have a few pieces of fish in the freezer, a bag of shrimp, and a bag of scallops
          • *If seafood is frozen, thaw before placing in the pan
          • *Servings: 4 generous bowls
          • *Amount Per Serving: 1
          • *Calories: 224g
          • *Fat 6g
          • *Carbs 11g
          • *protein 28g

          Nutrition

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          Easy Cioppino Stew

          Warming hearts, one bowl at a time. At least that’s how it is for me. I love soup of all kinds, especially hearty and healthy ones that use your favorite seasonal vegetables. This Rustic Vegetable Tomato Soup is a hit! Packed with flavor and perfect for that cool winter night. If you’re experiencing the cold that we are here in Boston this week, you can relate!

          Find my Healthy Holiday Recipes Series and so much more on American Express’ Tumblr!

          Rustic Vegetable Tomato Soup

           

          Rustic Vegetable Tomato Soup 

          Rustic Tomato Soup

          [yumprint-recipe id=’77’] 

          Rustic Tomato Soup
           

           

           

           I was selected by American Express as to help educate consumers about how to use Membership Rewards points. As such I was paid for my services, but all gift choices selected and opinions about the gifts and American Express are my own. http://t.cmp.ly/68ee5b1be62ebaeb5a

           What is your favorite soup?

          5.0 rating
          3 reviews

          Rustic Vegetable Tomato Soup



          Prep Time 10 min
          Cook Time 45 min
          Total Time 55 minutes



          Author: Lexi
          Scale This Recipe

          Ingredients

          Directions

        • Chop all vegetables and set aside
        • Heat olive oil in a large pot.
        • Saute garlic, onions, carrots, purple potatoes, and celery for 8-10 minutes, stirring often until onion is translucent and potatoes have softened.
        • Add in green beans, zucchini, mushrooms, and cauliflower. Let cook for 7-10 minutes, stirring often until translucent. Add 2 teaspoons of water if the bottom of the pan starts to brown.
        • Add in 3 cups of broth, diced tomatoes, tomato paste, and spices.
        • Bring soup to a boil and then reduce heat to a simmer. Let simmer for 45 minutes.
        • Taste and adjust spices as desired.
        • Recipe Notes

        • This recipe was updated on January 19th, 2017

        • Nutrition

          Loading nutrition data...

          Rustic Vegetable Tomato Soup

          Chicken Kale Detox Soup | Lexi's Clean Kitchen

          This Chicken Kale soup is perfect for when your body needs an easy, delicious and light meal. Packed with veggies and healthy protein, this soup is easy to whip up. It’s low-glycemic, paleo-friendly, egg-free, dairy-free, and Whole30 compliant! 

          Chicken Kale Soup Recipe

          Swap the juice detox for a soup detox this season! I call this Chicken Kale Soup my detox soup because it is light, healthy, and packed with anti-inflammatory vegetables that are easy on the digestive system! The fiber from the veggies combined with the protein from the chicken makes this such a filling meal for any day of the week!

          Mike and I recently came back from a weekend in New York, where we were visiting my family and our friends! It was a truly great weekend! After a weekend of eating out, drinking, and changing up my daily exercise routine though, my body definitely needed a boost. That’s where this soup comes in! This soup is now one of my go-to recipes when I feel that I need to detox for a day! I love that every ingredient in this soup is from my local farm! It is also so simple to throw together!

          Chicken Kale Detox Soup | Lexi's Clean KItchenIngredients for Chicken Detox Soup

          In addition to eating as healthy as we can, Mike and I have also been working on “detoxing” other things in our life. Check out this list:

          8 Natural Ways to Detox | Lexiscleankitchen.com

          Chicken Kale Soup

          If you like this soup recipe, check out these others:

          5.0 rating
          6 reviews

          Chicken and Kale Soup


          Yield 6
          Prep Time 10 minutes
          Cook Time 15 minutes
          Total Time 25 minutes



          Author: Lexi
          Scale This Recipe

          Ingredients

          • 1 tablespoon extra virgin olive oil
          • 1 large white onion, diced
          • 4 cloves garlic, crushed
          • 2 medium carrots, diced
          • 2 stalks celery, diced
          • 1 lb. organic boneless chicken breasts, cubed
          • 5 cups organic chicken stock
          • 3-4 handfuls fresh kale, ribs removed and roughly chopped
          • Optional: 2 teaspoons ground ginger
          • Optional: 1 teaspoon fresh lemon juice, more to taste
          • 1/2 teaspoon sea salt, more to taste
          • 1/2 teaspoon ground pepper, more to taste
          • 1 tablespoon parsley, roughly chopped for garnish

          Directions

          1. In a large pot over medium-low heat, heat oil.
          2. Add in onion and garlic and sautè for one minute.
          3. Add in carrots and celery. Sautè for five minutes, until onion is translucent.
          4. Pat chicken dry and season generously with salt and pepper.
          5. Once onion is translucent, add in chicken and sautè until chicken is opaque and fully cooked through. Should take about 8-10 minutes. Stir occasionally.
          6. Pour in chicken stock and season with salt, pepper, ginger and lemon juice if using.
          7. Bring to a boil over high heat. Turn heat down to low and let simmer for 15 minutes. Taste and adjust seasoning as desired.

          Nutrition

          Loading nutrition data...
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