A comforting and nutritious chicken and stars soup that's perfect for chilly days or when you need a quick and easy meal.

Ingredients: 2 cups chicken broth. 1 cup water. 1 cup cooked shredded chicken. 1/2 cup small star-shaped pasta. 1/4 cup diced carrots. 1/4 cup diced celery. 1/4 teaspoon dried thyme. Salt and pepper to taste.

Instructions: In a pot, bring chicken broth and water to a boil. Add shredded chicken, star-shaped pasta, diced carrots, celery, dried thyme, salt, and pepper. Reduce heat and simmer for 10-12 minutes until pasta is tender. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

This slow cooker recipe combines hearty chili with cheesy cornbread for a comforting and satisfying meal. Perfect for chilly days or when you want a fuss-free dinner option.

Ingredients: 1 lb ground beef. 1 onion, diced. 2 cloves garlic, minced. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1 can 14.5 oz diced tomatoes. 1 can 8 oz tomato sauce. 1 cup frozen corn kernels. 2 tbsp chili powder. 1 tsp ground cumin. 1/2 tsp paprika. Salt and pepper to taste. 1 cup shredded cheddar cheese. 1 box cornbread mix. 1/3 cup milk. 1 egg.

Instructions: In a skillet, cook ground beef, onion, and garlic until beef is browned and onion is softened. Transfer cooked beef mixture to the slow cooker. Add kidney beans, black beans, diced tomatoes, tomato sauce, frozen corn, chili powder, cumin, paprika, salt, and pepper to the slow cooker. Stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours. In a separate bowl, mix cornbread mix, milk, egg, and shredded cheddar cheese until just combined. Pour the cornbread mixture over the chili in the slow cooker, spreading it evenly. Cover and continue cooking on high for an additional 1 hour, or until cornbread is cooked through. Serve hot, spooning chili and cornbread together into bowls. Enjoy!

Prep Time: 15 minutes

Cook Time: 6 hours 15 minutes

A hearty, tasty, low-carb vegetable soup that is full of healthy foods. Great for a warm meal on a cold day while watching how many carbs you eat.

Ingredients: 2 cups cauliflower florets. 1 cup chopped broccoli. 1 cup sliced zucchini. 1 cup chopped bell peppers. 1/2 cup diced tomatoes. 4 cups vegetable broth. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried basil. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the minced garlic and cook until it smells good. Chopped tomatoes, broccoli, zucchini, bell peppers, and cauliflower should all be added to the pot. Add the vegetable broth and mix it in well. Add salt, pepper, dried thyme, and dried basil to taste. Once the soup starts to boil, lower the heat and let it cook slowly for twenty to twenty-five minutes, or until the vegetables are soft. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 25 minutes

This roasted red pepper soup is low in carbs, free of grains and gluten, and good for Trim Healthy Mamas THM S. Great for a warm meal on a cold day!

Ingredients: 4 large red bell peppers, halved and seeded. 2 tablespoons olive oil. 1 small onion, chopped. 2 cloves garlic, minced. 4 cups chicken broth. 1/2 cup heavy cream. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Preheat oven to 400F 200C. Place red bell pepper halves on a baking sheet, cut side down. Roast in the preheated oven until skins are charred, about 25-30 minutes. Remove peppers from oven and let cool slightly. Peel off the charred skins. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, saut until softened, about 5 minutes. Add roasted red peppers and chicken broth to the pot. Bring to a simmer and cook for 10 minutes. Using an immersion blender or regular blender, blend the soup until smooth. Stir in heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes. Serve hot, garnished with fresh basil leaves. Enjoy!

Prep Time: 15 minutes

Cook Time: 45 minutes

A comforting and flavorful homemade tomato basil soup made with fresh ingredients. Perfect for chilly days or when you're craving a cozy meal.

Ingredients: 6 fresh tomatoes, diced. 1 onion, chopped. 3 cloves garlic, minced. 1/4 cup fresh basil leaves, chopped. 2 cups vegetable broth. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic, saut until softened. Add diced tomatoes and cook until they start to break down, about 8-10 minutes. Pour in vegetable broth and bring to a simmer. Let the soup simmer for 15-20 minutes to allow flavors to meld. Stir in chopped basil leaves, then remove from heat. Using an immersion blender, blend the soup until smooth. Alternatively, transfer soup to a blender in batches and blend until smooth. Season with salt and pepper to taste. Serve hot, garnished with additional fresh basil leaves if desired.

Prep Time: 15 minutes

Cook Time: 30 minutes

A hearty and cheesy soup that captures the flavors of a classic cheeseburger. Perfect for a cozy meal on a chilly day.

Ingredients: 1 lb ground beef. 1 cup onion, diced. 1 cup carrots, shredded. 1 cup celery, diced. 3 cups potatoes, peeled and diced. 4 cups chicken broth. 1/4 cup all-purpose flour. 2 cups sharp cheddar cheese, shredded. 1/2 cup mozzarella cheese, shredded. 1/2 cup ketchup. 1/4 cup yellow mustard. 1 cup milk. Salt and pepper to taste. Green onions and bacon bits for garnish.

Instructions: In a large pot, brown the ground beef over medium heat. Add onions, carrots, and celery. Cook until vegetables are softened. Stir in flour and cook for 2 minutes. Pour in chicken broth and add potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender. Stir in cheddar and mozzarella cheeses until melted. Add ketchup, mustard, and milk. Season with salt and pepper. Simmer for an additional 10-15 minutes until the soup thickens. Serve hot, garnished with green onions and bacon bits.

Prep Time: 20 minutes

Cook Time: 30 minutes

A warm and nourishing soup with homemade dumplings that can be prepared in just 15 minutes. Perfect for a quick and comforting meal.

Ingredients: 1 cup of all-purpose flour. 1/2 cup of water. 1/2 teaspoon of salt. 1/2 cup of ground pork. 2 tablespoons of finely chopped scallions. 1 clove of garlic, minced. 1/2 teaspoon of ginger, minced. 4 cups of chicken or vegetable broth. 1 tablespoon of soy sauce. 1/2 cup of sliced mushrooms. 1/2 cup of baby spinach leaves. Salt and pepper to taste.

Instructions: In a mixing bowl, combine the all-purpose flour and salt. Slowly add water while stirring until a dough forms. Knead the dough for a few minutes until it becomes smooth. Roll the dough into a thin sheet and cut it into small squares or circles for dumplings. In another bowl, mix the ground pork, scallions, garlic, ginger, salt, and pepper to make the dumpling filling. Place a small amount of the filling in the center of each dumpling wrapper and fold it in half, sealing the edges. In a large pot, bring the chicken or vegetable broth to a boil. Add soy sauce, sliced mushrooms, and dumplings to the boiling broth. Reduce heat to a simmer and cook for about 5-7 minutes until the dumplings are cooked through. Add baby spinach leaves and simmer for an additional 2 minutes until wilted. Season the soup with salt and pepper to taste. Serve hot and enjoy your quick dumpling soup!

Prep Time: 10 minutes

Cook Time: 5 minutes