Taco Soup is bold, comforting, easy to customize and always a family favorite! Ground beef and black beans fill every serving with plenty of protein while veggies offer some nutrients. This one pot soup recipe checks all the right boxes!

Stay warm with more of the best soup recipes like Chicken Dumpling Soup, Tuscan White Bean Soup and Sausage Orzo Soup.

Taco soup is one of those recipes that’s great for cleaning out your fridge/pantry! Some of my most favorite recipes are the ones where you can just toss a bunch of stuff into a pot and call it dinner.

It also helps that my family is obsessed with this taco soup recipe. I love serving it, because it’s a great way to sneak protein and nutrients into the mouths of even the most selective eaters!

Flavorful, easy, versatile, family friendly… This beef taco soup seriously satisfies.

Why we love it:

• Filling – This easy taco soup can stand on its own without a side dish. The black beans and ground beef pack it with protein and make it so filling!
• Flavorful – You may be full from just one serving of taco soup — however, it’s so flavorful you’ll go back for seconds anyways!
• One pot – Less clean-up is always a HUGE win in my kitchen. This soup recipe is easily prepared in just one pot.
• Budget-friendly – You won’t be breaking the bank to make this taco soup! Check out the ingredients below and you’ll see that they’re all nice and inexpensive.

Taco Soup Ingredients

• Ground Beef – I like to use lean ground beef since it doesn’t render as much fat when cooking. If you use higher fat beef, you may want to drain excess fat after browning.
• Black Beans – Make sure they’re thoroughly drained and rinsed before adding to the pot. Any kind of beans will work here!
• Beef Broth – Low-sodium beef broth is preferred. If you use regular beef broth, you may want to omit the additional sprinkle of salt.
• Salsa – Use your favorite brand of salsa (feel free to make it spicy)! Or, go the extra mile by using Homemade Salsa.
• Veggies – I love using a medley of onions, corn, and bell peppers in this recipe, but feel free to experiment and add some extras from the fridge.
• Seasonings – All you need is a sprinkle of salt and some taco seasoning to create the very best flavor!

How to make Taco Soup

Take a quick look at how I make the BEST taco soup recipe! Scroll to the bottom of this page for more detailed instructions and ingredients.

• Add the beef, onions, and peppers to a pot over medium heat.
• Once the beef is cooked, stir in the remaining ingredients and cook over medium heat for about 15 minutes. Stir often.

Taco Soup Variations and Substitutions

• Make it creamy: When I’m serving this to my kids, I stir in some heavy cream to cool it off and reduce the spice.
• Thicken it: You can stir in some tomato sauce or crushed tomatoes for a thicker soup.
• Add in additional veggies: Mushrooms, peppers, spinach, or whatever you think you’d like to eat in your taco soup!
• Add rice: Add in some quick rice and simmer for 5-10 minutes, or long grain rice and simmer 20-30 minutes until tender for a thicker soup.
• Top it up: For me, this soup is all about the toppings, but toppings are optional and additional ingredients. Try cheddar cheese, sour cream, avocado, fresh tomato and lime wedges.
• Make it with chicken instead: Add all of the ingredients to a large pot and throw in two whole, raw chicken breasts. Simmer over medium-low heat until chicken is tender. Remove chicken breasts, shred, and add back into the soup to serve.

How to store this easy Taco Soup

Once it’s cooled to room temperature, transfer taco soup to an airtight container and store it in the fridge for 3-4 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze Taco Soup?

Sure thing! Allow the soup to fully cool before storing it in a freezer-safe container. I recommend pouring it into a zip-lock bag and laying it flat on a baking sheet to freeze, that way it optimizes how much room you have in your freezer.

Freeze for up to 3 months and let it slowly defrost in the fridge prior to reheating.

Can I make Crockpot Taco Soup?

Yes! This easy Taco Soup is also a perfect Crockpot soup recipe!

1. Brown your ground beef in a skillet, then add to a 3-4 quart slow cooker.
2. Add the remaining ingredients, and cook on low for 3-4 hours (you can leave it longer and it won’t hurt anything, or on high for 1.5-2 hours.
3. Serve.

Can I make it in the Instant Pot?

You sure can.

1. Brown your ground beef in the Instant Pot on sauté.
2. Add your broth and scrape the bottom to remove any bits.
3. Add the remaining ingredients and select pressure cook on high for 2 minutes.
4. When the cook time is over, let the pressure release naturally for at least 5-10 minutes (just because soup can be very steamy), then open the valve and remove the lid to serve.

More soup recipes you’ll love!

When the weather cools off, all I want is soup, stews and chilis! If you’re the same, you’ll love these cozy dinner ideas:

• Crockpot Chicken Noodle Soup — a classic made easier.
• Classic Beef Stew — don’t forget the crusty bread!
• Easy Vegetarian Chili — big on flavor, you won’t even miss the meat!
• Chicken Rice Soup — make it in the slow cooker or on the stove top
• The BEST Sausage Tortellini Soup — so cozy and full of flavor!

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Easy Taco Soup recipe

This easy Taco Soup is made with just 8 ingredients and minimal prep! It's hearty and comes together in 30 minutes or less.

Course Main Course, Soup

Cuisine American, Mexican

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 217cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 1 red bell pepper (finely chopped)
• ½ onion (finely chopped)
• 2 ½ cups low sodium beef broth
• 540 ml canned black beans drained and rinsed (19oz)
• 341 ml canned sweet corn with juice (12oz)
• 1 cup mild tomato salsa
• 1 teaspoon low sodium taco seasoning
• 1 teaspoon salt

US Customary – Metric

Instructions

• In a large soup pot, brown ground beef with red pepper and onion over medium heat. Drain any excess fat if desired.
• Add broth, beans, corn, salsa, taco seasoning and salt. Simmer over medium heat, stirring occasionally, for 15 minutes. until vegetables are tender.
• Serve with optional toppings: tortilla chips, shredded cheese, avocado, lime wedges, or sour cream.

Video

Nutrition

Serving: 313grams | Calories: 217cal | Carbohydrates: 21g | Protein: 24g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 1046mg | Potassium: 882mg | Fiber: 7g | Sugar: 5g | Vitamin A: 851IU | Vitamin C: 29mg | Calcium: 47mg | Iron: 3mg

The post Easy Taco Soup recipe appeared first on The Recipe Rebel.

This Instant Pot White Chicken Chili is creamy and hearty with just the right amount of spice! Loaded with lean chicken, white beans, green chiles, and corn, it’s sure to be a crowd-pleaser!

You’ll also love the best Juicy Instant Pot Chicken Breast and these Best Instant Pot Chicken Recipes!

My Instant Pot makes my life so much easier when I plan ahead – and also when I don’t! 😉

I can make amazing meals for my whole family in such a short amount of time with very little prep.

This easy Instant Pot Chicken Chili is one of those meals that comes together perfectly with minimal ingredients and absolutely no fuss!

The only thing you’re preparing is a chopped onion, and the rest is dump-and-go.

If chopping an onion is even too much prep you could buy pre-chopped onion, or skip it and use a sprinkling of onion powder instead!

I have used fresh chicken breasts here, but you can make it just as easily with frozen chicken breasts or thighs.

I love healthy chili recipes that are quick and easy to make, just like my Classic Instant Pot Beef Chili recipe!

For other busy weeknight dinner inspiration, try this great recipe for Instant Pot Honey Garlic Chicken, Pot Roast (Instant Pot Recipe), or my Super Quick Instant Pot Chicken Alfredo Pasta.

Ingredients Needed:

• Broth: use a low-sodium chicken broth so that you can better, control the saltiness of the dish. You can also use chicken stock.
• White Kidney Beans: these add some extra protein to the dish. White beans work best in this dish as the sauce and chicken are a lighter color. You can also use cannellini beans or great northern beans (or really any, but they will change the color!).
• Corn: I used canned sweet corn, but you can use fresh or frozen corn instead.
• Onion: use chopped white onion or red onion, or even onion powder to make this recipe super quick!
• Green Chiles: canned green chilis work well though you could substitute this for salsa verde or seedless minced jalapeño peppers.
• Chili Powder: use mild chili powder for chili with mild heat. Double this for a bit more heat, or use hot chili powder.
• Chicken Breasts: I have used fresh, skinless, and boneless chicken breasts for this dish. You can use chicken thighs if you want to, or even leftover shredded chicken!
• Cream Cheese: I use full-fat cream cheese, but you can use lower-fat cream cheese if you wish. Use a plain flavored one, and have it at room temperature before you begin.

How To Make White Chicken Chili in the Instant Pot

This easy recipe takes less than 30 minutes to make! For full instructions, see the recipe card below.

1. Put ingredients into Instant Pot and give it a good stir.
2. Put chicken breasts into an Instant Pot (I use a 6 quart smart wifi Instant Pot)
3. Cook. Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 10 minutes. Once the cooking time is over, allow 10 minutes for a natural release before opening the valve and removing the lid. 
4. Shred chicken. Shred the chicken and stir it into the chili.
5. Add cream cheese. Add the cream cheese to the chili with the shredded chicken.
6. Allow to melt and serve!

Serve with chips, avocado, lime wedges, salsa, cheese, jalapenos — whatever your favorite toppings are!

White Chicken Chili FAQs

How to make White Chicken Chili on the stovetop

See my original Stovetop White Chicken Chili for stovetop instructions.

Tips and Notes

• Use skinless and boneless chicken for this recipe, as it will be less greasy and easier to shred the chicken.
• This recipe works well for leftover shredded chicken (if you’ve got some Instant Pot Shredded Chicken hanging around), and it will work well for Thanksgiving turkey leftovers too!

Variations on this Instant Pot White Chicken Chili:

• Spice it up. This recipe is on the milder side of chili, which can be ideal for young kids. If you like a lot of spice, add an extra teaspoon of chili powder, a teaspoon of cayenne pepper, or add in a sliced jalapeno, or Tobasco!
• Lighten it up. Choose light cream cheese or opt to skip it out completely.
• Make it dairy-free. Skip the cream cheese in this chili recipe, and it will still be delicious! You don’t need to substitute anything in its place.
• Saute vegetables. Saute the onion in olive oil and extra vegetables like bell pepper, some mushrooms, etc. before adding the chicken and broth for extra flavor. We love this Chicken Chili as is, but feel free to experiment!
• Substitute the chicken. Swap the chicken breasts for boneless, skinless chicken thighs. You can also brown the chicken before adding the other ingredients if you desire. 
• Change the consistency. This is a thick and chunky chili, but if you want it to be thinner you can add more broth, milk, heavy cream, or a little bit of plain greek yoghurt. 

Serving Suggestions

• Serve with chips, avocado, lime wedges, Homemade Salsa, cheese, jalapenos, sour cream, green onion — whatever your favorite toppings are!
• Add a squeeze of lime juice on top for a burst of citrus.
• Alternatively, serve with rice and vegetables like Air Fryer Green Beans on the side.

More Instant Pot Dishes You’ll Love

Dinner

Chicken Taco Salad

Dinner

Easy Chicken Vegetable Soup

Dinner

Easy Taco Soup recipe

Dinner

25 Best Instant Pot Soup Recipes

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Instant Pot White Chicken Chili

This Instant Pot White Chicken Chili is creamy and hearty with just the right amount of spice! Loaded with lean chicken, white beans, green chiles and corn it’s sure to be a crowd pleaser! 

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 291cal

Author Ashley Fehr

Ingredients

• 2 cups low sodium chicken broth
• 540 ml canned white kidney beans drained & rinsed (19oz)
• 341 ml canned corn (12oz), drained
• 1 medium onion finely chopped
• 127 ml canned green chiles (4.3oz)
• 2-3 teaspoons chili powder (depending on your tastes)
• ¾ teaspoon salt
• 4 boneless, skinless chicken breasts
• 4 oz cream cheese room temperature
• corn starch + water (to thicken – optional)

US Customary – Metric

Instructions

• Pour in the chicken broth, and add the beans, corn, onion, green chiles, chili powder, and salt. Give it a good stir.
• Add the chicken breasts and press down into the liquid.
• Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 10 minutes. It will take 10-15 minutes to start counting down the cooking time.
• Once the cooking time is over, let the pressure release naturally for 10 minutes. Then open the valve and remove the lid.
• With two forks, either shred the chicken right in the Instant Pot or remove it to a cutting board to shred, then add the chicken back into the chili.
• Cut the cream cheese into very small pieces and add to the chili. Stir until melted and smooth. (If desired, you can stir together equal amounts corn starch and water and add to the chili to thicken further)
• Serve with tortilla or corn chips, avocado, lime wedges, salsa, cheese, jalapenos — whatever your favorite toppings are!

Video

Nutrition

Serving: 312grams | Calories: 291cal | Carbohydrates: 25g | Protein: 25g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 69mg | Sodium: 784mg | Potassium: 736mg | Fiber: 5g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 11.2mg | Calcium: 66mg | Iron: 2.2mg

The post Instant Pot White Chicken Chili Recipe appeared first on The Recipe Rebel.

This Vegetarian Chili is the ultimate hearty and healthy comfort food. Perfect for cold days, it is packed with vegetables and warm Mexican spices. Ready in just 40 minutes, this one-pot meal is perfect for a busy weeknight dinner!

Chili is the ultimate comfort food in the cooler months, and it’s a great recipe to meal prep and make ahead too!

This easy vegetarian chili recipe is packed full of vegetables and beans (it’s a great way to get the whole family to eat more veggies!).

We haven’t always eaten a lot of meatless meals, but with grocery prices rising adding more beans and legumes to our diet is such a great way to spread those dollars and they pack in a ton of nutrition and fibre.

This easy recipe is made from simple pantry staples and is one of those healthy recipes that always gets compliments.

I promise, even the meat eaters will love this plant-based meal! I love to serve it with Garlic Bread or Homemade Breadsticks for dunking.

For more delicious vegetarian dinners, try my Feta Pasta with Dill, these Veggie Bean-Filled Burritos, or this Cheesy-But-Healthy Baked Mac and Cheese!

Ingredients Needed:

• Oil: use oil to saute the vegetables – canola oil or another neutral-flavored oil is fine.
• Vegetables: we’ll be using onions, carrots, red bell pepper, zucchini, crushed tomatoes, and corn, but you can throw in almost anything you have in the fridge! Try mushrooms, sweet potatoes or spinach, too.
• Beans: for this chili, I have chosen red kidney beans and black beans, but you really can use any beans.
• Tomato Paste: this will thicken the veggie chili and add a great depth of flavor.
• Garlic: freshly minced garlic will give the best taste, but you can use garlic powder in a pinch.
• Seasonings: chili powder, cumin, and salt are classic Mexican chili flavors.
• Broth: vegetable broth will thin the chili out a bit and flavor the vegetables while they cook.
• BBQ Sauce: for an added smoky flavor that is delicious with all the mixed veggies.
• Toppings: shredded cheese, tortilla chips, cilantro, sour cream, and other chili toppings as desired.

How to Make Vegetarian Chili

Here are a few step by step photos to guide you! See the detailed recipe down in the recipe card.

1. Saute vegetables: Saute the chopped onion, carrot, red pepper, and zucchini until softened.
2. Add seasoning: Add tomato paste, minced garlic, chili powder, cumin, and salt. Stir and cook for 1 minute.
3. Add remaining ingredients: Add the crushed tomatoes, beans, corn, broth, and BBQ sauce.
4. Cook and serve: Stir and cover. Simmer on medium heat until vegetables are tender. Garnish and serve.

Vegetarian Chili FAQs

Tips and Notes

• I have used canned beans that have been rinsed and drained. To use dry beans, follow the directions on the package to cook them first.
• Chop your veggies relatively small for this chili so that the flavors blend together better.

Vegetarian Chili Variations

• Swap the beans. Use whatever types of beans you like in this chili, like pinto beans, cannellini beans, mixed chili beans, etc.
• Alternative veggies. You can change the vegetables here to suit your taste. Use red onion, celery, green bell peppers, mushrooms, or whatever other veggies you have on hand.
• Turn up the heat. Add some cayenne pepper or hot chili powder to make it spicier, or add in some green chilis or chopped jalapeno peppers.
• Seasonings. Add a bay leaf or some smoked paprika for extra flavor throughout the dish.

Serving Suggestions

• Serve with Brown Rice or baked potatoes for a more substantial meal.
• Add to wraps with salad for vegetarian burritos.
• Serve along side Garlic Bread, Homemade Bread Sticks or this Cornbread with Creamed Corn for a fuller meal.
• Serve with other veggies like these Crispy Green Beans or with this Taco Dip for some added texture.
• Garnish with fresh cilantro, finely chopped green onions, slices of avocado, tortilla chips, sour cream or greek yogurt, shredded cheese, etc.
• Add a teaspoon of lime juice to the chili in the pot, or squeeze some lime juice on top of the chili when you serve it, for a dash of sharp citrus.

More Vegetarian Dishes You’ll Love

Dinner

Angel Hair Pasta with Blistered Tomatoes

Dinner

One Pot Lemon Orzo pasta

Side Dishes

Air Fryer Baked Potato

Dinner

Cheese Cannelloni recipe

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Vegetarian Chili

This Vegetarian Chili is the ultimate hearty and healthy comfort food. Perfect for cold days, it is packed with vegetables and warm Mexican spices. Ready in just 40 minutes, this one-pot meal is perfect for a busy weeknight dinner!

Course Main Course

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 333cal

Author Ashley Fehr

Ingredients

• 2 tablespoons canola oil
• 1 medium onion (chopped)
• 1 carrot (chopped)
• 1 red pepper (chopped)
• 1 small zucchini (chopped)
• 2 tablespoons tomato paste
• 1 tablespoon garlic minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• ½ teaspoon salt
• 1 can crushed tomatoes (798 ml/28 ounces)
• 1 can kidney beans (540 ml/18 ounces) drained and rinsed
• 1 can black beans (540ml/18 ounces) drained and rinsed
• 1 cup corn frozen
• 1 cup vegetable broth
• 2 tablespoons bbq sauce
• shredded cheese, tortilla chips, cilantro, sour cream, and other chili toppings as desired

US Customary – Metric

Instructions

• Place a large pot on medium-high heat, and add the oil.
• Once hot, add the chopped onion, carrot, red pepper, and zucchini to the pot. Saute for 4-5 minutes or until softened.
• Add tomato paste, minced garlic, chili powder, cumin, and salt to the pot. Cook and stir for 1 minute to let the spices get fully mixed in.
• Add crushed tomatoes, kidney beans, black beans, corn, vegetable broth, and BBQ sauce. Stir and cover. Simmer on medium heat for 15-20 minutes or until vegetables are tender.
• Garnish and serve with your favorite toppings.

Video

Notes

Vegetarian Chili Variations:

• Change the beans. Use whatever types of beans you like in this chili, like pinto beans, cannellini beans, mixed chili beans, etc.
• Alternative veggies. You can change the vegetables here to suit your taste, like using red onion, celery, green bell peppers, mushrooms, or whatever other veggies you have on hand.
• Turn up the heat. Add some cayenne pepper or hot chili powder to the mix to make it spicier, or add in some green chilis or chopped jalapeno peppers.
• Seasonings. Add a bay leaf or some smoked paprika for extra flavor throughout the dish.

Storage:

• Store: Put leftovers in an airtight container in the refrigerator for up to 4 days. Let the chili cool completely before storing it.
• Freeze: Once it has completely cooled, put it in an airtight and freezer-safe container, and freeze it for up to 3 months! Thaw completely and reheat it in the microwave or on the stovetop until piping hot.

Nutrition

Serving: 409grams | Calories: 333cal | Carbohydrates: 57g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 540mg | Potassium: 1291mg | Fiber: 17g | Sugar: 13g | Vitamin A: 3649IU | Vitamin C: 50mg | Calcium: 118mg | Iron: 6mg

The post Easy Vegetarian Chili appeared first on The Recipe Rebel.

This Ham and Bean Soup is so hearty and flavorful and the perfect way to use up any leftover ham! It’s loaded with veggies, ham, white kidney beans, and so much flavor.

Love a hearty soup made with beans? Try this easy Pasta E Fagioli soup, White Bean Soup with Bacon or this Tuscan White Bean Soup next!

I’m on a soup kick (we aren’t surprised, are we?) and I’ve got another new one for you!

This one is the perfect soup for holiday leftovers: Ham and Bean Soup!

This delicious soup is so hearty and so flavorful and uses both the ham bone and leftover cooked ham. It can be made using canned beans or dried beans and can easily be customized to suit your tastes.

Oh, and it takes just 15 minutes to prep!

If you love this soup recipe, you’ll also enjoy this Hamburger Soup, this Potato Soup and this Easy Minestrone Soup!

Ingredients Needed:

• Oil: you need just a little bit of oil to sauté the veggies before putting together the soup. I use canola oil but feel free to use your favorite cooking oil.
• Veggies: we’re creating a flavor base with the classic mirepoix trio—carrot, onion, and celery!
• Garlic: use freshly minced garlic for the best flavor.
• Seasonings: this soup is so flavorful thanks to a blend of salt, dried thyme, dried parsley, and black pepper. You can swap these out for your favorite herbs if you want to.
• Water, Ham Bone, and Chicken Bouillon: water is the base for our soup, flavored with ham bone and chicken bouillon. I love to use Better than Bouillon, but any kind will work. If you don’t have a ham bone, you can grab a smoked ham hock from the grocery store — it will still add a ton of flavor!
• Beans: you’ll need 2 cans of white kidney beans. Don’t forget to drain and rinse! You can swap these out for another variety of bean if you prefer.
• Ham: use cooked, chopped ham. Add as much or as little as necessary depending on how meaty the bone is.

How to Make Ham and Bean Soup

This hearty soup takes just 15 minutes to prep!

1. Sauté the aromatics: In a large pot, heat oil, then cook carrots, celery, and onion until softened.
2. Stir in the garlic and seasonings and cook for another minute — this helps to wake up the flavor of dried herbs after sitting in the cupboard!
3. Add the broth ingredients: To the pot, add in water, ham bone, and chicken bouillon. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
4. Add the meat and beans: Remove the ham bone, pull off and shred any meat, then add the meat back to the pot along with beans and more ham if needed.

Ham and Bean Soup FAQs

Tips and Notes

• You can use ham bone, ham hock, or ham shank. I like to use leftover ham bone from the holidays, but ham hock or ham shank also both work great. You want something that’s fully cooked or smoked.
• If the ham hock or shank has skin on, you can choose to either cut it off or leave it on (I usually cut it off).
• If the ham bone you use is quite meaty, you won’t need as much additional ham. If you don’t have ham bone, you will need a bit more. Just use your best judgement here!
• Be careful with the salt. Bouillon can be quite salty, so I recommend starting with less and adding more at the end if necessary. Don’t be afraid to add seasoning at the end if it’s not quite where you want it!

Variations for Ham and Bean Soup

• Use dried beans. If you prefer, you can totally use dried beans for this recipe. I recommend soaking them overnight (or 2 hours minimum), then adding them to the soup with the ham bone. They will soak up more liquid, so keep an eye on it and add more water as necessary.
• Make it vegetarian. Just make it into bean soup! Leave out the ham bone and cooked ham and just add more beans, then swap the chicken bouillon out for veggie.
• Spice it up. Give the soup a kick of heat with a sprinkle of red pepper flakes or cayenne pepper.

Serving Suggestions

Ham and Bean Soup is plenty filling on its own, but it’s also great with a side dish! A few of my favorites are crusty buttered bread, cornbread, Roasted Potatoes, Dinner Rolls, Homemade Coleslaw.

More Leftover Ham Recipes to Try

Breakfast

Easy Ham Quiche Recipe

Dinner

Ham and Cheese Sliders

Dinner

Cheesy Ham and Potato Casserole

Dinner

White Chicken Lasagna with Ham and Spinach

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Ham and Bean Soup

This Ham and Bean Soup is so hearty and flavorful and the perfect way to use up any leftover ham! It's loaded with veggies, ham, white kidney beans, and so much flavor.

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 6 servings

Calories 365cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 2 large carrots (peeled and chopped)
• 2 ribs celery (sliced)
• 1 medium onion (finely diced)
• 2 teaspoon freshly minced garlic
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon black pepper
• 8 cups water (use 7 cups for a thicker soup)
• 1 ham bone, ham hock, or ham shank* (cooked)
• 1-2 teaspoons chicken bouillon**
• 2 cans white kidney beans (540ml or 19oz each) drained and rinsed
• 1-2 cups cooked, chopped ham*** (optional — depending on how much ham you have already)

US Customary – Metric

Instructions

• Heat a large soup pot or dutch oven (at least 5-6 quarts) on medium-high heat and add the oil.
• Add the carrots, celery and onions and cook, stirring often, until the onion has softened, about 3-4 minutes.
• Add the garlic, salt, thyme, parsley and pepper. Cook and stir 1 minute.
• Add the water, ham bone and 1 teaspoon chicken bouillon. Bring to a boil over high heat, then cover and reduce heat to medium-low. Simmer 1 hour (you can simmer even longer if you like, up to 2 hours, but the vegetables will get softer).
• Remove the ham bone and pull the meat off. Shred with two forks. Stir the ham back into the soup along with the white beans and additional ham if using.
• Heat through, taste and serve. (*Note that the added salt is on the low end because ham and bouillon can be quite salty. Before serving, continue to add salt in ½ teaspoon measurements, as well as additional bouillon if needed, until it tastes well-seasoned).

Video

Notes

*You can use either a leftover ham bone from the holidays (my preferred method, because nothing goes to waste!), a ham hock or ham shank. You are looking for something fully cooked or smoked. Ham hocks are cooked, pork hocks are not cooked. If you have lots of leftover ham to go with it, you may not need to add the additional ham in the last step. 

If the ham hock or shank has skin on, you can choose to either cut it off or leave it on.

**I love Better than Bouillon but your preferred chicken bouillon will work great. It just helps to flavor our broth!

***if your bone is quite meaty, you won’t need as much. If you don’t have a ham bone, you will need quite a bit more. Use your own judgement here.

Tips and variations:

• You can use dried beans for this recipe if you prefer! I recommend soaking overnight (or at least a couple hours), then adding them to the soup with the ham bone or ham hock. The dried beans will soak up more liquid as they cook, so keep an eye on it and add additional water as needed. 

Nutrition

Serving: 515grams | Calories: 365cal | Carbohydrates: 36g | Protein: 25g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 45mg | Sodium: 782mg | Potassium: 864mg | Fiber: 10g | Sugar: 2g | Vitamin A: 3465IU | Vitamin C: 5mg | Calcium: 88mg | Iron: 4mg

The post Ham and Bean Soup appeared first on The Recipe Rebel.

This White Chicken Chili recipe is ultra thick and creamy, with shredded chicken, white beans and corn and just the right amount of spice! Make ahead and freezer friendly, perfect for pantry cooking.

There are plenty of White Chicken Chili recipes out there, but this one takes the cake.

It’s rated 5 stars for a reason!

The fact that this White Chicken Chili recipe is ready in 30 minutes or less with mostly pantry ingredients means that I can actually get it on the table while chasing 3 kids around the house, which is pretty much how things happen these days.

Why you’ll love this white bean chicken chili recipe:

• Top-rated white chicken chili recipe: This recipe is rated 5 starts with over 300 reviews, so you know it’s a keeper!
• No pre-cooking required: we cook whole, uncooked chicken breasts right in the chili so they stay super moist and you don’t need to prep any cooked chicken.
• Made in one pot: it’s made in one pot with minimal ingredients, so it’s big flavor with little fuss!
• It is healthy, hearty, make ahead and freezer friendly: That means you can make a double or triple batch, and use it as a base to create fresh, easy meals for the family through the week.

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Chicken Chili Ingredients needed:

• Chicken breasts: boneless, skinless chicken thighs will also work well! If you’ve got Shredded Chicken or Crockpot Shredded Chicken stashed away, you can use that instead.
• Chicken broth: I always use low sodium chicken broth so I can add salt to my tastes. If you are using salty broth, you may want to reduce the amount added.
• White beans: sticking with our white color theme here, white beans add texture, protein and fibre.
• Corn: add sweetness and texuture
• Green chiles: canned green chiles add a punch of flavor
• Tabasco sauce, chili powder, onion powder, salt: are what we use to season our chili. You can adjust the seasonings to your tastes!
• Cream cheese: thickens the chili and adds a deliciously creamy texture.
• Corn starch + water: to thicken further if desired.

How to Make this White Chicken Chili recipe:

1. Simmer the chicken: cook the chicken in broth until tender. This adds great flavor to the chili and you can even use frozen chicken breasts!
2. Remove the chicken and shred with two forks (or chop it with a knife).
3. Add the chicken back in with the seasonings, beans, corn and chiles.
4. Stir in cream cheese and simmer until cream cheese is melted and everything comes together.

How to make this White Chicken Chili recipe in the slow cooker:

You can easily make this White Bean Chicken Chili in the crockpot to make it even easier to fit in your day!

I do things a little differently when I make this chicken chili in the slow cooker, simply because if I’m using my slow cooker I don’t want to be babysitting it all day. I throw everything in the pot and let the chicken cook with everything else, then shred it later.

1. Throw everything in the slow cooker
2. Cook on low for 4-6 hours, until chicken is cooked through and falling apart.
3. Remove chicken breasts and shred, then stir back into the chili.
4. Serve!

How to thicken white bean chicken chili:

We thicken this creamy chicken chili with two things: cream cheese and corn starch.

The cream cheese adds a wonderful richness without making this chili heavy. If you don’t have any, that’s fine! I’ll share some other things you can add in the next section.

The corn starch is optional, but we love our chili super thick and creamy, so we like to add it. If you skip the corn starch, it will still be perfectly creamy but not quite as thick.

Another way to thicken white chicken chili if you don’t have cream cheese or corn starch, is to keep some of the white beans aside, and puree them in a blender before adding into the chili. This is a great way to make this chili dairy free!

How do you store White Chicken Chili?

Refrigerator:

Chicken Chili can be stored in the refrigerator in an airtight container for up to 4 days.

Freezer:

Chili is a great freezer meal! It can be frozen up to 3 months before using, so it’s a good idea to make a large batch and save some for another day.

How to reheat White Bean Chicken Chili:

I like to reheat this chicken chili on the stovetop or in the microwave with an extra splash of cream or broth — it keeps it from drying out!

Can I make it in the Instant Pot?

Yes! Check out my Instant Pot White Chicken Chili recipe for more details.

Can I use chicken thighs instead of chicken breasts?

Yes!

What if I have leftover shredded chicken?

Awesome! Simply skip ahead to step 2.

White Chicken Chili Variations:

• No Tabasco sauce? There are lots of ways to add spice. Try adding a pinch of red pepper flakes or a bit of cayenne pepper (start small! A little goes a long way).
• Swap the chicken breasts: Chicken thighs work great and won’t change the cook time at all. Just be sure they are boneless and skinless.
• Add in more vegetables: chili recipes are great for using up whatever vegetables you have in the fridge. For firmer vegetables (like carrots, celery, onion, peppers, etc.) I recommend sauteeing them in a bit of oil before you add the broth and chicken.

More chili recipes you’ll love:

• This Easy Vegetarian Chili is hearty and healthy, loaded with protein and fibre!
• Got leftover chili? Use it to make this BBQ Chili Cheese Biscuit Casserole
• This Instant Pot Chili is perfect when you need a dinner that’s mostly hands-off.
• Use leftover chili to make Chili Cheese Fries with these Air Fryer Frozen French Fries or Air Fryer French Fries.

Tried this recipe? Leave a comment letting me know how you liked it!

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White Bean Chicken Chili recipe

This White Chicken Chili is ultra thick and creamy, with shredded chicken, white beans and corn and just the right amount of spice! Make ahead and freezer friendly, perfect for pantry cooking.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 394cal

Author Ashley Fehr

Ingredients

• 4 boneless skinless chicken breasts (about 2 lb)
• 2 cups low sodium chicken broth
• 540 ml canned white kidney beans (19oz) drained and rinsed
• 341 ml canned corn (12oz), drained
• 127 ml canned green chiles (4.3oz)
• 1 teaspoon Tabasco Green Sauce
• 1 teaspoons chili powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• 4 oz cream cheese room temperature (125 grams)
• 1 tablespoon corn starch
• 1 tablespoon water

US Customary – Metric

Instructions

• Add chicken breasts and chicken broth to a 3-4 quart dutch oven or soup pot. Bring to a boil over medium high heat, then reduce to medium low, cover and simmer for 15 minutes or until cooked through and tender.
• Remove chicken breasts from pot and shred with two forks on a large cutting board. Place shredded chicken back in the pot with the chicken broth.
• Add beans, corn, green chiles, Tabasco sauce, chili powder, onion powder, salt and stir.
• Cut cream cheese into cubes and stir into the pot. Cover and simmer over medium heat for 10 minutes.
• Stir to melt the cream cheese. If desired, stir together corn starch and water and add to chili to thicken further.
• Serve with additional Tabasco sauce, chips, avocado, lime wedges, salsa, cheese, jalapenos — whatever your favorite toppings are!

Video

Notes

Substitutions and variations:

• Feel free to saute some vegetables (onion, peppers, etc.) in oil before adding the chicken and broth for extra flavor. We love this Chicken Chili as is, but feel free to experiment!
• You can swap the chicken breasts for boneless, skinless chicken thighs. You can also brown the chicken before adding the other ingredients if you desire. 
• This chili is pretty thick and chunky — if you prefer a thinner chili, feel free to add more broth, milk or cream. 
• If you don’t like a lot of spice, omit the Tabasco or add in just a few drops at a time.

Nutrition

Serving: 465grams | Calories: 394cal | Carbohydrates: 39g | Protein: 38g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 88mg | Sodium: 1236mg | Potassium: 1085mg | Fiber: 8g | Sugar: 4g | Vitamin A: 379IU | Vitamin C: 15mg | Calcium: 103mg | Iron: 3mg

The post The BEST White Chicken Chili recipe appeared first on The Recipe Rebel.

These Maple Bacon Baked Beans are the best quick and easy side dish. They’re made with canned white beans and crispy bacon tossed in a thick, sweet, and smoky sauce.

These Maple Bacon Baked Beans are a delicious twist on a classic summer side dish! This recipe is based off of my Instant Pot Baked Beans, but instead of using the instant pot, we’re actually baking the beans.

They’re also taken up a notch with the addition of crispy bites of bacon for a smoky flavor twist that pairs deliciously with the sweeter flavors in the sauce.

This recipe takes just 10 minutes to prep and is perfect for your next summer grill out!

Serve them alongside The Best Burgers, Air Fryer Potato Wedges, Corn on the Cob and Easy Broccoli Salad and you have one of our favorite meals!

Ingredients Needed:

• Beans: I use canned white beans to keep the prep a little bit quicker. You can use dried beans, you will just need to soak and boil them first. See my FAQs for more tips on using dried beans.
• Onion: adds a sweet, savory flavor base for the sauce. We can add it in raw because the beans bake for so long!
• Sauce: our sweet and savory baked bean sauce comes together with a mixture of water, tomato paste, maple syrup, apple cider vinegar, molasses, cornstarch, Worcestershire sauce, and garlic.
• Seasonings: salt, ground mustard, black pepper, red pepper flakes
• Bacon: use thick-cut, chopped bacon. You can simply omit for a vegetarian side dish.

How to Make Maple Bacon Baked Beans

These homemade Baked Beans take just 10 minutes to prep!

1. Prep the beans: Drain and rinse the beans, then place in a greased baking dish with onion.
2. Make the sauce: In a bowl, mix together water, tomato paste, maple syrup, vinegar, molasses, cornstarch, Worcestershire sauce, and seasonings.
3. Combine and bake: Pour the sauce over the beans, stir to combine, then top with bacon pieces. Bake until thickened and bubbly.

FAQs

Tips and Notes for Maple Bacon Baked Beans

• To prevent splatter, cover the baking dish with foil for the first portion of baking time. Be sure to uncover the dish for the last 15-20 minutes though so that the bacon can crisp up.
• Lay the bacon on top. Make sure you wait to add the bacon until everything is mixed. You’ll layer it on top of the beans so it doesn’t get soggy mixed into the sauce.
• Play with flavor. Since you’re making your own sauce, feel free to play around with the flavor of it. Want it extra spicy? Add more red pepper flakes. Prefer a sweeter sauce? Add more maple syrup.
• Make vegetarian Baked Beans. Just leave out the bacon!

Serving Suggestions

Baked Beans are the perfect side dish to pair with a number of different entrees. I love to serve them next to Air Fryer Hot Dogs, Instant Pot Meatloaf and Mashed Potatoes, Grilled Chicken Thighs, or Grilled Turkey Burgers!

More Summer Side Dish Ideas

Side Dishes

Grilled Potatoes in Foil

Dinner

Creamy Ranch Bowtie Pasta Salad Recipe

Side Dishes

Homemade Creamed Corn

Spring/Summer

Easy Potato Salad Recipe

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Maple Bacon Baked Beans

These Maple Bacon Baked Beans are the best quick and easy side dish. They're made with canned white beans and crispy bacon tossed in a thick, sweet, and smoky sauce.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 242cal

Author Ashley Fehr

Ingredients

• 6 cups canned white beans (1150 grams or 3 540ml cans) (or 1 lb dried beans — see note*)
• 1 small onion (finely diced)
• 1 cup water
• 1 can tomato paste 156 ml (½ cup)
• ½ cup pure maple syrup
• ¼ cup apple cider vinegar
• ¼ cup molasses
• 2 tablespoons corn starch
• 2 tablespoons Worcestershire sauce
• 2 teaspoons minced garlic
• 1 ½ teaspoons salt
• 1 teaspoon ground mustard
• ⅛ teaspoon black pepper
• 1-2 pinches red pepper flakes optional
• 4 strips thick cut bacon, chopped

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and lightly grease a 9×13" baking dish.
• Drain beans and rinse well (*note below includes method for using dried beans). Place in the baking dish with the onion.
• In a large bowl, whisk together the water, tomato paste, maple syrup, vinegar, molasses, corn starch, Worcestershire sauce, garlic, salt, mustard, pepper and pepper flakes.
• Pour sauce over beans and stir to combine. Lay the bacon pieces on top of the beans.
• Bake for 30-45 minutes, until bacon is cooked through and sauce is thickened and bubbly. You can cover with foil for the first portion of the cook time to prevent splatter if desired, but I recommend uncovering to help crisp the bacon for the last 15-20 minutes.

Video

Notes

*If using dried beans, cover with 3-4 inches of water and soak overnight. Drain and boil for 1 hour until tender but not mushy. Drain and continue with the recipe.

Tips:

• To prevent splatter, cover the baking dish with foil for the first portion of baking time. Be sure to uncover the dish for the last 15-20 minutes though so that the bacon can crisp up.
• Lay the bacon on top. Make sure you wait to add the bacon until everything is mixed. You’ll layer it on top of the beans so it doesn’t get soggy mixed into the sauce.
• Play with flavor. Since you’re making your own sauce, feel free to play around with the flavor of it. Want it extra spicy? Add more red pepper flakes. Prefer a sweeter sauce? Add more maple syrup.
• Make vegetarian Baked Beans. Just leave out the bacon!

 

Storage:

Leftover Maple Bacon Baked Beans will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm in the oven or on the stove until heated through.

Nutrition

Serving: 148grams | Calories: 242cal | Carbohydrates: 40g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 520mg | Potassium: 780mg | Fiber: 5g | Sugar: 16g | Vitamin A: 226IU | Vitamin C: 4mg | Calcium: 113mg | Iron: 4mg

The post Maple Bacon Baked Beans appeared first on The Recipe Rebel.

This Dorito Taco Salad is the perfect quick and easy, veggie-packed dinner! It’s made with a fresh, crisp romaine, topped with ground beef, black beans, tomato, corn, red pepper, and shredded cheese, then finished off with nacho Doritos and Catalina dressing!

We all love tacos right? I mean, how could you not. There’s something for everyone! Instant Pot Chicken Tacos, Cheeseburger Baked Tacos, Slow Cooker Honey Sriracha Chicken Tacos, Classic Weeknight Tacos…okay, you get it.

Well, as much as I love tacos, I also love a good taco salad!

And you know what makes taco salad even better? Doritos! Seriously.

This Dorito Taco Salad takes a classic taco salad recipe up a notch with Nacho Cheese Doritos (or another flavor!) It’s made with fresh lettuce, chopped pepper and tomato, ground beef, black beans, shredded cheddar, and more!

This easy taco salad recipe makes the perfect healthy comfort food dinner! For Taco tuesday or any day of the week

Ingredients Needed:

• Ground Beef: I use lean ground beef. Be sure to drain the oil after cooking so you don’t end up with greasy taco salad. You can also use chicken and make it a Chicken Taco Salad.
• Black Beans: drained and rinsed, no salt added if you can find them. You can also use pinto beans if you prefer.
• Taco Seasoning: you can use a packet of taco seasoning or make your own. Check out the FAQs for easy homemade taco seasoning instructions.
• Tomato: you can use 1 chopped tomato or ½ cup of canned, diced, and drained tomatoes. Juicy tomatoes are the perfect complement to the spice!
• Lettuce: a head of romaine lettuce is the perfect base for this taco salad, but you can also use iceberg lettuce or a mix.
• Corn: I like to use canned and drained sweet corn for a pop of texture and sweetness.
• Cheese: use shredded cheddar cheese or another type of cheese. You can’t go wrong! Mozzarella, monterey jack cheese or something with kick will be fabulous.
• Red Pepper: you can use finely chopped fresh red pepper for more crunch or cook it with the beef to soften it up a bit.
• Catalina Dressing: Catalina dressing is the classic way to top off a taco salad.
• Doritos: I like to use the Nacho Cheese Doritos, but feel free to use another variety.

How to Make Doritos Taco Salad

This Dorito Taco Salad recipes comes together in a total of 25 minutes!

1. Cook the beef: In a large skillet over medium heat to medium-high heat, cook the beef until browned. Drain the grease or use paper towels to mop up the grease right in the pan (be careful, it’s hot!).
2. Add in beans and taco seasoning. Cook and stir until combined.
3. Prep the veggies: Cut the tomato and squeeze out excess liquid, then combine lettuce, tomato, corn, cheese, and pepper in a large bowl.
4. Combine and serve: Top the veggie mixture with the beef/beans, then stir in dressing. Right before you’re ready to serve, top with Doritos!

Dorito Taco Salad FAQs

Tips and Notes

• Drain the canned ingredients. Okay, this one might go without saying, but I’m gonna say it anyway. No one likes a soupy taco salad!
• Serve right away. If it sits too long, the wetter ingredients can make both the lettuce and Doritos soggy. I recommend serving the salad right away for all that delicious texture contrast.
• To prep slightly ahead of time, combine everything except the dressing and Doritos. Let everyone add those themselves when they’re ready to eat!

Taco Salad Variations

• Use other mix-ins. Any of your favorite toppings are fair game! Try olives, sliced jalapeños, sour cream, homemade salsa, guacamole or avocado slices, diced onion, you name it!
• Try another Dorito. I love the classic Nacho Cheese Doritos, but literally any other flavor of Dorito works great. Try Salsa Verde, Spicy Nacho, Cool Ranch, regular tortilla chips, crunchy tortilla strips, you name it!
• Swap the meat. Ground beef is the classic taco meat, but feel free to swap it out for shredded chicken, lean ground turkey, or ground pork.
• Make it vegetarian. Make this into a meatless meal by using a meatless variety of ground beef or just adding more beans!

More Taco-Inspired Recipes to Try

Dinner

Taco Pizza

Dinner

Taco Mac recipe

Dinner

Easy Taco Soup recipe

Fall/Winter

Taco Lasagna Recipe

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Dorito Taco Salad

This Dorito Taco Salad is the perfect quick and easy, veggie-packed dinner! It's made with a fresh, crisp romaine, topped with ground beef, black beans, tomato, corn, red pepper, and shredded cheese, then finished out with nacho Doritos and Catalina dressing!

Course Main Course, Salad

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 395cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 1 cup black beans (drained and rinsed)
• 1 package taco seasoning (or see simple taco seasoning in post)
• 1 tomato (chopped or ½ cup canned, diced, drained)
• 1 head romaine lettuce (or another variety)
• 1 cup sweet canned corn (drained)
• 1 cup shredded cheddar cheese
• ½ red pepper* (finely chopped)
• ¾ cup catalina dressing
• 2 cups nacho flavor Doritos (broken – about 80 grams)
• optional: jalapenos, sour cream, cilantro, salsa, red onion, green onions, lime wedges, pico de gallo, black olives, etc, for topping.

US Customary – Metric

Instructions

• Brown ground beef in a large skillet over medium-high heat. Drain grease if necessary (using paper towels to soak it up works great!) and stir in beans and taco seasoning. Remove from the heat to cool.
• Cut the tomato and squeeze out excess liquid — this keeps the salad from getting soggy.
• In a large salad bowl, combine lettuce, tomato, corn, cheese and pepper. Top with cooled ground beef.
• Stir in dressing and top with Doritos or, if making ahead, leave dressing and Doritos off and allow everyone to add their own before eating.

Notes

Tips:

• If you prefer your pepper softened, you can add it to the ground beef to cook.
• To prep ahead, prepare the taco meat, slice the veggies and shred the cheese. Then have everyone assemble their own so that all the ingredients stay fresh.

 

Substitutions:

• You can swap the ground beef for pork, chicken, turkey, shredded chicken breast, or a meatless variety.
• You can leave out or add more of any of the ingredients and toppings listed above — you do you! I’ve listed more great salad add ins in the recipe ingredients.

 

Storage:

Once the taco salad is fully assembled, I do recommend serving it right away so the lettuce is nice and fresh and the Doritos are nice and crispy.

However, different taco salad components can be prepped ahead of time and stored in the fridge. First, the beef/bean mixture will keep in an airtight container for 3-4 days. You can serve it cold or reheat it with a drizzle of oil in a skillet. This is perfect for meal prep! Second, the tomato and pepper can be chopped and stored in the fridge for up to 2 days.

Nutrition

Calories: 395cal | Carbohydrates: 38g | Protein: 27g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 1114mg | Potassium: 791mg | Fiber: 7g | Sugar: 13g | Vitamin A: 10224IU | Vitamin C: 24mg | Calcium: 150mg | Iron: 4mg

The post Dorito Taco Salad appeared first on The Recipe Rebel.

This Easy Minestrone Soup is a healthy one-pot meal that’s loaded with veggies, beans, and pasta. It’s vegetarian, dairy-free, and can easily be made vegan or gluten-free. Make-ahead and freezer friendly!

This Minestrone Soup is one of my favorite ways to get a healthy meal on the table! It is absolutely loaded with vegetables (which, I’ll be honest, I don’t get a lot of otherwise!).

I’ve come up with a few other recipes for our favorite comfort foods that load up the veggies—Healthier One-Pot Skillet Lasagna, Healthier Slow Cooker Hamburger Helper, BBQ Chili Cheese Biscuit Casserole, One-Pot Turkey Chili Mac and Cheese—but this Easy Minestrone Soup may just be one of my favorites!

This soup is packed with vegetables, pasta, two types of beans, and so much delicious flavor. It’s a well-rounded, vegetarian meal that’s made in just one pot!

What is Minestrone Soup?

Minestrone Soup is an Italian soup that’s made with vegetables, beans, and pasta or rice. It’s hearty, healthy, and can be easily customized to your liking!

Ingredients needed for Minestrone Soup:

This vegetarian minestrone soup is loaded with good-for-you ingredients!

• Oil: I use canola oil to sauté the veggies before adding the other ingredients.
• Onion, Celery, and Carrot: our classic soup flavor base.
• Tomato Paste: this creates a thicker broth and adds a richness and body to the soup.
• Minced Garlic: use freshly minced for the best garlicky flavor.
• Seasonings: you’ll need salt, dried parsley, dried oregano, dried basil, black pepper, and crushed red pepper flakes!
• Spinach: I recommend using fresh spinach in this recipe. You can use frozen, but you will need to add it sooner so it can cook all the way through.
• Chicken Broth: I use low sodium chicken broth so I can control the saltiness of the soup. To make vegetarian use vegetable broth.
• Canned Tomatoes: look for low sodium canned, diced tomatoes. You’ll need one 28 ounce can.
• Beans: I use a both red and white canned kidney beans. Be sure to drain and rinse the beans before adding them to the soup.
• Pasta: no need to cook first. The pasta cooks directly in the soup!
• Parmesan: you can’t go wrong with a garnish of salty shredded parmesan.

How to make Minestrone Soup

This Minestrone Soup Recipe is the perfect one-pot meal—and it takes just 15 minutes to prep!

1. Cook the aromatics: In a large pot, mix oil, carrots, celery, and onion over medium-high heat. Cook until the onion is soft, then add in the seasonings and cook for another minute.
2. Add other ingredients: Stir in the broth, tomatoes, and beans. Cover and simmer until the carrots are tender.
3. Cook the pasta: Mix in the pasta, then cover and simmer for another 10 minutes, or until the pasta is cooked to your liking.
4. Finish and serve: Add in spinach and serve with parmesan!

How to make crockpot Minestrone Soup

Soup is one of my favorite things to cook in the crockpot, and crockpot minestrone soup is no exception!

This recipe is right up there with all of the best crockpot soups and makes a great alternative to the stovetop version when you’re looking for something you can prep further in advance.

1. Stir all of the ingredients (minus the pasta) together in the slow cooker. Cook on LOW for 8-9 hours or on HIGH for 4-5 hours (this could be shorter or longer depending on how hot your slow cooker is and the size of your vegetables)
2. I recommend cooking the pasta separately when making this in the crockpot just to get the cook time exactly right. You can also add it 20 minutes before the cooking time is up, cover, and cook until al dente. Check the pasta at 10 minutes so as not to overcook it!

Minestrone Soup FAQs

Tips and tricks:

• Cut the veggies evenly. The rule of thumb is to cut the veggies around the same size so they cook evenly.
• Use low sodium ingredients. I use low sodium broth and canned tomatoes with no salt added so I can control the saltiness of the soup.
• To keep the pasta al dente, you can cook it separately and add it when you serve it. This isn’t necessary but does help preserve the texture of the noodles!
• Drain and rinse the beans before adding them to the soup!

Variations

While I love this minestrone soup recipe as-is, it’s also super customizable! Feel free to play around with ingredients!

• Add more veggies. You can really add in whatever veggies you like! Try frozen corn or green beans, broccoli, butternut squash, kale, zucchini, etc.
• Add meat. This soup is already pretty hearty, but you can take it up a notch by cooking Italian sausage, ground turkey, or ground beef right along with the celery, carrot, and onion. If you’re not using pre-seasoned meat like Italian sausage you may want to adjust the seasonings.
• Make it gluten-free. Simply swap the regular pasta out for gluten-free. For the best results, cook gluten-free noodles separately and add them when you serve. They tend to be softer!
• Make it creamy. You can make this soup richer and creamier by adding a splash of heavy cream or half-and-half after cooking.

Serving suggestions

Minestrone soup is a well-rounded meal as-is. However, it’s also versatile enough to be served next to your favorite side dishes or proteins. Try it with garlic bread, roasted green beans, or even baked chicken breast!

More vegetable soup recipes you’ll love

Dinner

Instant Pot Vegetable Soup

Dinner

Slow Cooker Creamy Tomato Soup (with hidden veggies!)

Dinner

Easy Chicken Vegetable Soup

Soup

Crockpot Vegetable Beef Soup Recipe (full of flavor!)

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Easy Minestrone Soup

This Easy Minestrone Soup is a healthy one-pot meal that's loaded with veggies, beans, and pasta. It's vegetarian, dairy-free, and can easily be made vegan or gluten-free. Make-ahead and freezer friendly!

Course Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 210cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 1 small onion (finely diced)
• 2 ribs celery (sliced)
• 3 large carrots (peeled and finely chopped)
• 1 tablespoon tomato paste
• 1 tablespoon minced garlic (2 large cloves)
• 1½ teaspoons salt
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ¼ teaspoon black pepper
• ⅛ teaspoon crushed red pepper flakes
• 2 cups fresh spinach (roughly chopped)
• 4 cups low sodium chicken broth (use vegetable broth to make this vegetarian)
• 28 oz canned diced tomatoes (798 ml) no salt added
• 1 cup canned red kidney beans* (rinsed) 8 oz
• 1 cup canned white kidney beans* (rinsed) 8 oz
• 1 cups small uncooked pasta (I used medium shells)
• Parmesan for serving

US Customary – Metric

Instructions

• In a large pot cook and stir the oil, carrots, celery and onion over medium-high heat until the onion has softened, about 3-4 minutes.
• Add the tomato paste, salt, garlic, parsley, oregano, basil, and pepper and cook 1 minute.
• Add the broth, tomatoes, and beans. Cover and simmer over medium heat for about 10 minutes or until carrots are crisp-tender.
• Stir in pasta, cover and simmer for 10 minutes or until pasta reaches desired tenderness, stirring often.
• Stir in spinach and serve with shredded Parmesan cheese as desired.

Video

Notes

*I like to use a mix, but you can also use one 15-19 oz can of either red or white kidney beans

Tips:

• Cut the veggies evenly. The rule of thumb is to cut the veggies around the same size so they cook evenly.
• Use low sodium ingredients. I use low sodium broth and canned tomatoes with no salt added so I can control the saltiness of the soup.
• To keep the pasta al dente, you can cook it separately and add it when you serve it. This isn’t necessary but does help preserve the texture of the noodles!
• Drain and rinse the beans before adding them to the soup!

 

Storage:

Leftovers will last in an airtight container in the fridge for up to 3 days. To reheat, microwave or simmer on the stove until heated all the way through. Keep in mind that as the pasta sits in the broth, it will soften. If you know you’ll have leftovers and would rather cook and store the pasta separately, feel free to do that!

If you’re going to freeze this soup I recommend doing so without the pasta added. To freeze, assemble and cook the pasta as directed but stop after step 3 in the recipe card. Instead, cool completely and store in the freezer for up to 3 months. When you’re ready to serve, thaw in the fridge, then continue with the recipe as instructed.

Nutrition

Serving: 358grams | Calories: 210cal | Carbohydrates: 35g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 1033mg | Potassium: 838mg | Fiber: 7g | Sugar: 8g | Vitamin A: 6309IU | Vitamin C: 21mg | Calcium: 113mg | Iron: 3mg

The post Easy Minestrone Soup appeared first on The Recipe Rebel.

This Instant Pot Chili is a hearty meal made in one pot, with lean ground beef, beans, tomatoes and chili spices. An easy make ahead and freezer friendly meal!

See the step by step recipe video down in the recipe card.

This post is sponsored by Canola Eat Well and I was compensated for my time in creating this recipe. Thank you for supporting those that make The Recipe Rebel possible!

Chili is one of our favorite meals, and we enjoy it in all seasons!

On a burger or a hot dog (in a homemade hot dog bun, of course!), in a bowl with loads of tortilla chips, over a baked potato, or on nachos!

I confess, it took me a while to try making chili in the Instant Pot.

I’d heard too many stories of getting the burn message, because chili is thick and tomato-based — two things that often don’t go well under pressure.

But I’m glad I did, because this Instant Pot Chili is now a family favorite! I love that it cooks quickly and is mostly hands off.

Ingredients and Substitutions:

• Canola oil: Canola oil is our oil of choice! It is made in Canada by Canadian farmers, and provides more good fats than most other popular plant oils. It is a good source of Omega-3 and monounsaturated fatty acids. It’s also inexpensive, neutral-tasting and can handle high cooking temperatures. In our books, it’s a no-brainer!
• Onions: You can use any type of onion for this recipe, but I usually opt for yellow or red. If you don’t have any, a small amount of onion powder (½ teaspoon or so) can be substituted.
• Peppers: Bell peppers add such great flavor and nutrition to this chili, and you can use any color of bell pepper. For extra kick, add in a chopped jalapeno pepper (leave the seeds in for even more spice!).
• Lean Ground Beef: I use lean or extra lean ground beef in this recipe, because that’s usually what we have on hand. I like to brown it with the vegetables (the canola oil the vegetables are cooked in ensures that our lean meat doesn’t stick!) before adding the seasoning and the rest of the ingredients.
• Seasoning: the seasoning in this chili is on the mild side, since we have a range of spice tolerances in this family, and spice is easy to add in to individual bowls with a splash of hot sauce or sriracha. If you want extra spice, you can easily adjust this to your tastes!
• Beef broth: I use low sodium options whenever possible so that I can adjust the salt to our tastes. If you are using regular beef broth, you may want to omit the salt and adjust the seasoning after the cook time.
• Crushed Tomatoes: I’ve made this recipe with diced tomatoes and crushed tomatoes, but I prefer crushed tomatoes as it helps to thicken the chili once it is stirred in. You could substitute for tomato sauce if you don’t have crushed tomatoes on hand.
• Beans: I use a combination of red kidney beans and black beans in this recipe. Any canned beans (not dry) will work, or you can omit them if necessary.

Tips and Tricks for making Instant Pot Chili:

1. Turn your Instant Pot to saute and wait until it says “hot”. Then add your canola oil and let it heat for a minute or two before adding your vegetables.
2. Saute your vegetables for a few minutes until crisp-tender, but they will continue to cook under pressure so they don’t need to be softened completely.
3. Add your ground beef and allow to brown with your vegetables. Again, it doesn’t need to be cooked completely since it will easily cook while under pressure.
4. Stir in dry seasonings before adding liquid: this helps to “wake up” the spices after a long time in the cupboard.
5. Add the broth and beans and stir well, scraping the button to remove any stuck on bits on the bottom of the Instant Pot.
6. Add the tomato paste and crushed tomatoes on top, but do not stir. This will help to prevent a burn message during pressure cooking!
7. After the cook time is up, allow at least 10 minutes for the pressure to release on its own. If you open it too soon, you may end up with your chili splattered all over your kitchen cupboards!

What if I get a burn message on my Instant Pot?

A burn message can be common when cooking chili because of the thickness of the recipe and the acid from the tomatoes.

To prevent a burn message, be sure to scrape the bottom well with a wooden or metal spoon to remove any bits before pressure cooking.

Also make sure you do not stir in the tomato sauce — we want thin liquid on the bottom of the pot.

If you do get a burn message, turn the Instant Pot off and gradually release the pressure.

You can try to scrape the bottom and add a little more liquid, but if there are burnt bits on the bottom you may not want to do that.

The best option might be to pour the chili into a large pot and simmer on the stove for 15-20 minutes.

Optional chili toppings:

Chili toppings are half the fun of making chili! Here are some of our favorites:

• sour cream
• sliced green onions
• tortilla chips or tortilla strips
• crackers
• shredded cheese
• sliced jalapenos
• fresh diced tomatoes
• fresh cilantro

How to freeze leftover chili:

Instant Pot Chili is the perfect recipe to make ahead and freeze for later! Small bags or containers are great for individual servings, topping potatoes or stirring into pasta.

Simply divide chili between freezer-safe containers or freezer bags, seal and freeze up to 3 months.

To serve, let thaw overnight in the refrigerator or, if using a freezer bag, you can place in a small amount of cool water for 30 minutes to thaw.

More Instant Pot recipes you’ll love!

• Instant Pot Chicken and Dumplings
• Instant Pot Pulled Pork
• Instant Pot Goulash – another ground beef dinner!
• Instant Pot Brown Rice

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Instant Pot Chili

This Instant Pot Chili is a hearty meal made in one pot, with lean ground beef, beans, tomatoes and chili spices. An easy make ahead and freezer friendly meal!

Course Main Course

Cuisine American, canadian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Pressure building and releasing: 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 493cal

Author Ashley Fehr

Ingredients

• 2 tablespoons canola oil
• 1 medium onion (finely diced)
• 1 red pepper (finely chopped)
• 2 lbs lean ground beef
• 2 ½ tablespoons chili powder
• 1 teaspoon minced garlic
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 2 teaspoons salt
• 1 ½ cups low sodium beef broth
• 540 ml canned black beans (rinsed and drained)
• 540 ml canned red kidney beans (rinsed and drained)
• 798 ml canned crushed tomatoes (28 oz)
• 2 tablespoons tomato paste
• 1/3 cup ketchup or barbecue sauce

US Customary – Metric

Instructions

• Turn the Instant Pot to saute. When it reads "Hot", add the oil and let heat for 1-2 minutes.
• Add the onion and pepper and cook for 2-3 minutes, until slightly softened. Add the ground beef and cook, crumbling, until mostly browned.
• Stir in chili powder, garlic, oregano, cumin, and salt and cook for 1 minute.
• Add beef broth and scrape the bottom with a wooden spoon to remove any stuck on bits. Stir in black beans and kidney beans.
• Turn the Instant Pot off. Add the crushed tomatoes and tomato paste but DO NOT stir.
• Place the lid on the Instant Pot and turn the valve to sealing. Select Manual or Pressure Cook, and set the cook time to high pressure for 10 minutes. It will take about 10 minutes to come to pressure and begin counting down.
• When the cook time is up, turn the Instant Pot off and allow the pressure to release naturally for 10 minutes, then open the valve to release the remaining pressure.
• Stir the chili well and add ketchup or barbecue sauce (a little acidity at the end of the cook time really bumps up the flavor!). Taste and adjust seasonings to your preferences, adding additional spice if needed.

Video

Notes

*1 serving is roughly 1 2/3 cups

Nutrition

Calories: 493cal | Carbohydrates: 47g | Protein: 47g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1558mg | Potassium: 1774mg | Fiber: 16g | Sugar: 13g | Vitamin A: 1861IU | Vitamin C: 44mg | Calcium: 145mg | Iron: 9mg

The post Instant Pot Chili appeared first on The Recipe Rebel.

This Creamy Spinach Tortellini Soup is filled with white beans and Grana Padano cheese, topped with crispy Prosciutto di Parma! It is a comforting and flavorful easy dinner idea! Step by step recipe video down in the recipe card.

If there is anything that’s going to get us through the winter, it’s bowl after bowl of this cozy and creamy Spinach Tortellini Soup!

There’s just something about soup that warms you right through and is so satisfying in when it’s chilly outside. Some of our other favorite soups to enjoy through the winter are this Sausage Tortellini Soup and this Crockpot Potato Soup! Both of these Italian products are PDO-certified (Protected Designation of Origin) by the EU, which refers to products that are uniquely linked to the geographical area of their name. This is the guarantee of quality and authenticity!

Look for these symbols so you know you’ve got the right products!

Grana Padano is Italy’s most popular grating cheese and has been made the same way for over 1,000 years. It has the most incredible flavor and is perfect on its own as part of your holiday cheese boards, and also lends so much flavor to this creamy soup.

Though imitations have been made, it’s actually easy to get your hands on the real deal here in Canada if you know what to look for: the black and yellow label that will get you authentic Grana Padano right from Italy.

And be sure to throw a few extra shreds on top of this soup before digging in! You won’t regret it

How to make Crispy Prosciutto di Parma:

For my crispy prosciutto, I used Prosciutto di Parma, which also comes to us from directly from Italy and is the prosciutto you’ll want for this recipe. Prosciutto di Parma is a 100% all-natural, gluten-free product made with only four ingredients: pork, sea salt, air and time.

If you’re unsure if you have the right package, look for the package with the gold Parma crown or ask when you’re at the deli counter. For me, it’s easily found at my local Costco!

If you can’t find it, Prosciutto di San Daniele is another PDO-certified prosciutto that will work perfectly in this recipe.

Crispy Prosciutto di Parma is so easy to make and adds so much flavor to soups, pastas, salads, pizza and more.

Simply lay or curl on a baking sheet and bake at 400 degrees F until they are crispy — see the recipe video down below for more!

Prosciutto di Parma is also a delicious addition to your holiday cheese boards or appetizers! Enjoy it with fresh slices of melon for a sweet and salty bite.

Can I make this Spinach Tortellini Soup in the Crockpot?

You can definitely make this soup in the slow cooker, which makes it perfect for a busy day!

You have the option of sauteing the onion, carrots and celery on the stove top before adding to the slow cooker (which will add flavor!) but it’s not totally necessary.

If you add the vegetables to the slow cooker raw, they will just need a little longer to cook.

To make in the crockpot, follow the same steps as in the recipe below up to the point of simmering. Place the soup into the slow cooker and set to low for 4-6 hours for sauteed veggies, and 6-8 hours for raw veggies.

Half an hour before serving, stir in the cream, tortellini, spinach and Grana Padano.

Top with crispy Prosciutto di Parma before serving.

Variations on this Tortellini Soup:

There are so many ways to make this Tortellini Soup your own! Here are a few ideas:

• Make it spicy: add a pinch or two of crushed red pepper flakes to the soup with the rest of the herbs for a bit of heat.
• Lighten it up: swap the cream for evaporated milk for a still-indulgent but lighter soup
• Swap the spinach for kale or add in extra veggies you need to get out of the fridge — almost anything goes in here!
• Don’t have tortellini? Swap for another short pasta (just boil it in salted water first, as dry pasta will absorb too much of the liquid in this recipe).

*This post has been generously sponsored by Icons of European Taste and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

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Spinach Tortellini Soup with Crispy Prosciutto

This Creamy Spinach Tortellini Soup is filled with white beans and Grana Padano, topped with crispy Prosciutto di Parma! It is a comforting and flavorful easy dinner idea!

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 471cal

Author Ashley Fehr

Ingredients

Crispy Prosciutto

• 4 slices Prosciutto di Parma

Spinach Tortellini Soup

• 1 tablespoon oil
• 1/2 medium onion finely diced
• 2 large carrots peeled and finely chopped
• 1 rib celery finely diced
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon dried parsley
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 3 1/2 cups low sodium chicken stock
• 540 ml canned white kidney beans, rinsed (about 2 cups)
• 2 cups fresh or frozen cheese tortellini
• 2 cups fresh spinach roughly chopped
• 1 cup heavy cream (or evaporated milk)
• 1/4 cup shredded Grana Padano cheese

US Customary – Metric

Instructions

Crispy Prosciutto

• Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
• Lay 4 slices of Prosciutto di Parma on the baking sheet and bake for 5-8 minutes, until crispy.
• Use a knife to roughly chop, then set aside while you make the soup.

Spinach Tortellini Soup

• To a large dutch oven or soup pot, add oil and heat over medium-high heat.
• Add onion, carrots and celery and cook, stirring often, until onion is softened and translucent, about 4-5 minutes.
• Stir in garlic, salt, parsley, basil, thyme and pepper. Cook and stir 1 minute.
• Add chicken stock to pan and use a wooden spoon to scrape any bits from the bottom.
• Stir in beans, and bring to a simmer over medium-high heat.
• Reduce to medium-low, cover and simmer until vegetables are tender.
• Open the lid and stir in tortellini, spinach, cream and Grana Padano. Cover and let cook for 5 minutes or until tortellini is al dente.
• Garnish with additional Grana Padano and crispy prosciutto before serving.

Video

Nutrition

Calories: 471cal | Carbohydrates: 45g | Protein: 19g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 74mg | Sodium: 727mg | Potassium: 660mg | Fiber: 12g | Sugar: 3g | Vitamin A: 4980IU | Vitamin C: 6mg | Calcium: 214mg | Iron: 4mg

The post Spinach Tortellini Soup with Crispy Prosciutto appeared first on The Recipe Rebel.