#warmupwithsoup

A comforting and nutritious soup filled with winter vegetables, perfect for keeping warm during cold days.

Ingredients: 2 cups diced carrots. 2 cups diced potatoes. 1 cup diced celery. 1 cup diced onion. 4 cloves garlic, minced. 6 cups vegetable broth. 1 can 14 oz diced tomatoes. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Put onions and garlic in a large pot and cook them until they smell good. After you add the potatoes, carrots, and celery, cook for 5 minutes. Add the vegetable broth and tomato chunks. Salt and pepper, thyme, and rosemary can be used to season. For 30 minutes, or until the vegetables are soft, simmer on low heat. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 35 minutes

A flavorful and nutritious soup featuring red lentils and a mix of colorful vegetables, seasoned with a blend of spices for a satisfying kick. Perfect for warming up on chilly days!

Ingredients: 1 cup red lentils. 4 cups vegetable broth. 1 onion, diced. 2 carrots, sliced. 2 celery stalks, chopped. 1 bell pepper, diced. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 2 tablespoons olive oil. Fresh cilantro for garnish.

Instructions: Rinse red lentils under cold water and set aside. In a large pot, heat olive oil over medium heat. Add diced onion, carrots, celery, bell pepper, and garlic. Saut until vegetables are tender. Stir in cumin, paprika, cayenne pepper, salt, and pepper. Add red lentils, diced tomatoes, and vegetable broth. Bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until lentils are cooked and vegetables are tender. Adjust seasonings to taste. Serve hot, garnished with fresh cilantro. Enjoy your Spicy Vegetable Soup with Red Lentils!

Prep Time: 15 minutes

Cook Time: 25 minutes

Warm up with this hearty Thirteen Bean and Bacon Soup featuring a variety of beans, bacon, and aromatic spices. Perfect for a comforting meal on a chilly day!

Ingredients: 1 package 16 oz thirteen bean soup mix. 8 cups chicken broth. 1 pound bacon, chopped. 1 large onion, finely chopped. 3 cloves garlic, minced. 2 carrots, diced. 2 celery stalks, diced. 1 can 14 oz diced tomatoes, undrained. 1 teaspoon dried thyme. 1 teaspoon smoked paprika. Salt and pepper to taste.

Instructions: Do what the package says and rinse the thirteen bean soup mix under cold water. Then, soak the beans as directed. Cook the bacon until it's crispy in a big pot. Remove some to use as a garnish if you want to. Put the garlic and onions in the pot and saut them until they get soft. Add the diced tomatoes, thyme, smoked paprika, salt, and pepper, and mix them in. Put chicken broth and beans that have been soaked into the pot. When it starts to boil, lower the heat and let it cook for another 1.5 to 2 hours, until the beans are soft. If the seasonings need to be changed, do so now. Serve the tasty bean and bacon soup hot, with crispy bacon bits on top. The Thirteen Bean and Bacon Soup is hearty and tasty.

Prep Time: 20 minutes

Cook Time: 120 minutes

Enjoy all the flavors of a classic roast dinner in soup form with this delicious and comforting recipe. Made with cooked chicken, roasted vegetables, and aromatic herbs, this soup is perfect for warming up on chilly winter days.

Ingredients: 2 cups cooked chicken, shredded or diced. 2 cups roasted vegetables such as carrots, potatoes, and parsnips. 4 cups chicken broth. 1 onion, chopped. 2 cloves garlic, minced. 1 teaspoon dried thyme. Salt and pepper, to taste. 2 tablespoons olive oil.

Instructions: Set the olive oil in a big pot over medium-low heat. Cut up the onion and garlic and add them to the pan. Saut until the onion is soft. Put the cooked chicken, roasted vegetables, salt, pepper, and dried thyme into the pot. Use a stir to mix. Add the chicken broth and bring the whole thing to a boil. Put the lid on and turn down the heat to low. Simmer for 10 to 15 minutes to let the flavors blend. Blend the soup with an immersion blender until it is smooth and creamy. You could also put the soup in a blender and blend it in small amounts until it is smooth. If you think it needs it, add more salt and pepper. Serve the roast dinner soup hot, and if you want, top it with fresh herbs.

Prep Time: 10 minutes

Cook Time: 20 minutes

A tasty and healthy soup made with quinoa, leeks, and shiitake mushrooms. This hearty dish is great for a meal that makes you feel better.

Ingredients: 1 cup quinoa, rinsed. 8 oz shiitake mushrooms, sliced. 2 leeks, thinly sliced. 3 cloves garlic, minced. 6 cups vegetable broth. 1 tablespoon olive oil. 1 teaspoon dried thyme. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Put olive oil in a pot and heat it over medium-low heat. Add the minced garlic and sliced leeks and saut until the leeks are soft. When you add the sliced shiitake mushrooms, cook them until they give off their liquid. Add the quinoa, vegetable broth, and dried thyme, and mix them in. Put in some pepper and salt, then raise the heat and let it simmer. Put the lid on and cook for 15 to 20 minutes, until the quinoa is soft. If you need to, change the seasoning. Serve hot with fresh parsley chopped on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

A hearty and comforting Italian soup with tasty meatballs, soft spinach, and tiny pasta in a tasty chicken broth.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1 egg. 1/2 tsp garlic powder. Salt and pepper to taste. 6 cups chicken broth. 2 cups chopped spinach. 1/2 cup acini di pepe pasta. 1/4 cup grated Parmesan cheese for serving.

Instructions: In a bowl, mix ground beef, breadcrumbs, 1/4 cup Parmesan cheese, egg, garlic powder, salt, and pepper until well combined. Shape mixture into small meatballs and set aside. In a large pot, bring chicken broth to a boil. Add meatballs to the broth and cook for about 5 minutes. Stir in chopped spinach and acini di pepe pasta. Simmer for 10-12 minutes until pasta is cooked and meatballs are fully cooked through. Serve hot, sprinkled with grated Parmesan cheese.

Prep Time: 20 minutes

Cook Time: 20 minutes

Fresh broad beans and courgettes are mixed with the rich flavor of vegan Gouda cheese to make this hearty and creamy soup. It's the perfect dish to warm you up on a cold day.

Ingredients: 500g broad beans, shelled. 2 courgettes, chopped. 1 onion, chopped. 2 cloves garlic, minced. 1 liter vegetable broth. 200g vegan Gouda cheese, grated. 2 tbsp olive oil. Salt and pepper, to taste. Fresh basil leaves, for garnish.

Instructions: Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, saut until fragrant. Add chopped courgettes and shelled broad beans, cook for 5 minutes. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes. Using an immersion blender, blend the soup until smooth. Stir in grated vegan Gouda cheese until melted and well combined. Season with salt and pepper to taste. Serve hot, garnished with fresh basil leaves.

🍲🌿 Warm up your taste buds and embrace the coziness of the season with our delightful soup collection! From comforting classics to exotic blends, our soups are crafted to bring you a bowl full of joy in every spoonful. 🥄✨