50 of the Best Easy Soup Recipes for Families - Oh Sweet Basil https://ohsweetbasil.com/category/recipes/dinner/soup/ Reinventing Family Dinner Fri, 23 Jan 2026 22:04:56 +0000 en-US hourly 1 https://ohsweetbasil.com/wp-content/uploads/favicon-300x300.png 50 of the Best Easy Soup Recipes for Families - Oh Sweet Basil https://ohsweetbasil.com/category/recipes/dinner/soup/ 32 32 43976949 Grandma’s Homemade Minestrone Soup https://ohsweetbasil.com/homemade-minestrone-soup-recipe/ https://ohsweetbasil.com/homemade-minestrone-soup-recipe/#respond Sat, 07 Feb 2026 09:35:00 +0000 https://ohsweetbasil.com/?p=114364 Grandma’s Homemade Minestrone Soup This classic Minestrone Soup recipe comes straight from my grandma’s cookbook. It's with vegetables, beans, and a rich, slow-simmered broth.]]> Grandma’s Homemade Minestrone Soup

This classic Minestrone Soup recipe comes straight from my grandma’s cookbook. It’s made with simple vegetables, hearty beans, and a rich, slow-simmered broth. It’s warm, familiar, and deeply nostalgic.

This is a recipe you’d expect from an Italian Nonna! (even though my grandma isn’t Italian). Perfect for cold nights, Sunday dinners, or anytime you’re craving a truly homemade minestrone that’s timeless.

Once a year we would visit my grandma, who became a widow far too early. It always made me sad to know how much she was alone, but gathering around her table brought so much light and joy into her eyes I knew she would be ok. In the winter, she almost always made a Minestrone Soup with pasta or potatoes. The house felt cozier when it was on the stove, and you were engulfed with the smell it as soon as you walked in.

She served it with garlic knots and salad, and we’d dip the bread straight into the soup, letting it soak up the warm broth before taking a bite. It’s usually hard to get kids excited about a bowl full of vegetables and beans, but this soup is different. We always finished it, and most of the time went back for seconds. Even now, Minestrone reminds me of sitting at her kitchen table.

Ingredients for Minestrone Soup

Grandma’s recipes are ALWAYS better! This Minestrone Soup is no exception. Packed with vegetables, beans, and savory seasonings, these ingredients come together to create this classic flavorful soup!

Soup Base

  • Olive Oil: Creates the base for sautéing and helps develop flavor from the very first step.
  • Onion: Adds sweetness and depth as the foundation of the soup.
  • Carrots: Bring subtle sweetness and color to balance the savory broth.
  • Celery: Adds classic aromatic flavor and structure to the soup base.
  • Kosher Salt: Enhances and layers flavor throughout the cooking process.
  • Zucchini: Adds texture and a light, fresh vegetable note.
  • Green Beans: Bring freshness and light crunch.
  • Garlic: Builds bold, savory flavor once sautéed with the vegetables.

Broth & Seasonings

  • Tomato Paste: Concentrates tomato flavor and deepens the broth.
  • Dried Oregano: Adds a traditional Italian herb flavor.
  • Poultry Seasoning: Brings warmth and subtle complexity to the soup.
  • Black Pepper: Adds gentle heat and balance.
  • Chicken Broth: Forms the rich, savory base of the soup (vegetable broth works too).
  • Fire-Roasted Tomatoes: Add acidity and a slightly smoky tomato flavor.
  • Bay Leaves: Infuse the broth with a subtle, aromatic depth.

Hearty Add-Ins & Garnishes

  • Kidney Beans: Provide heartiness and protein.
  • White Beans: Add creaminess and balance to the texture.
  • Pasta or Potato: Makes the soup filling and satisfying.
  • Fresh Parsley: Adds freshness and brightness before serving.
  • Parmesan Cheese: Finishes the soup with salty, savory richness.

See the exact measurements in the recipe card below.

Potatoes or Pasta? Either Way, Delicious

If you prefer minestrone without pasta, potatoes are an easy and delicious swap. I grew up eating this soup both ways, depending on what we had on hand, and honestly I love it just as much with potatoes. They make the soup a little heartier and keep it gluten-free, while still soaking up all that rich, flavorful broth.

How to Make Minestrone Soup

It may look like a long list, but most of these ingredients are pantry staples. Grab some fresh produce, and you’re all set to start cooking! Trust me: this homemade version tastes better than Olive Garden’s.

  1. Aromatics: Sauté onion, carrots, and celery in olive oil with salt until softened.
  2. Vegetables: Add zucchini and garlic and cook until fragrant and tender.
  3. Flavor Base: Stir in tomato paste and seasonings and cook to deepen flavor.
  4. Broth: Add broth, tomatoes, and bay leaves and bring to a boil.
  5. Simmer: Add beans, reduce heat, and simmer to let flavors develop.
  6. Finish: Add green beans and pasta (or potato), cook until tender, then season and serve with parsley and parmesan.

Don’t forget to pair it with your favorite bread! Your kids (and you!) will love mopping up every last drop of the delicious broth!

Storage and Reheating

To Store

Let the soup cool to room temperature, then transfer to an airtight container. Refrigerate for up to 4–5 days.

To Freeze

Portion the soup into freezer-safe containers or bags. Freeze for up to 3 months. (If using pasta, consider slightly undercooking it before freezing so it doesn’t get mushy.)

To Reheat

Warm on the stove over medium heat, stirring occasionally, until heated through. If the soup is too thick after refrigerating or freezing, add a splash of broth or water to loosen it.

Recipe Tip

For best flavor, add fresh parsley and parmesan cheese just before serving.

Don’t be afraid to use up leftover vegetables! Yellow squash, cauliflower, broccoli, and other veggies can be added along with the zucchini. Spinach, kale, fresh basil, and other herbs work beautifully, too. Just add them near the end of cooking so they just wilt into the soup, bringing both flavor and color.

Whether you’re cooking for family or meal prepping for the week, this homemade minestrone soup recipe is perfect. With just a few pantry staples, and some fresh produce…. It’s filling without being heavy and works just as well for weeknight dinners as it does for Sunday meals.

Other Soup Recipes Your Family Will LOVE!

Watch This Video to See How It’s Made…

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Minestrone Soup

This classic Minestrone Soup recipe comes straight from my grandma’s cookbook. It's with vegetables, beans, and a rich, slow-simmered broth.
Course 50 of the Best Easy Soup Recipes for Families
Cuisine American, Italian
Keyword fresh food, italian soup, minestrone soup, soup, Soup Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author Carrian Cheney

Equipment

Ingredients

  • 3 Tablespoons Olive Oil
  • 1 Onion medium, diced
  • 3 Carrots large, peeled and diced
  • 3 Stalks Celery diced
  • 1 teaspoon Kosher Salt
  • 1 Zucchini medium, diced
  • 4 Cloves Garlic minced
  • 3 Tablespoons Tomato Paste
  • 2 teaspoons Dried Oregano
  • 1 teaspoon Poultry Seasoning
  • ¼ teaspoon Black Pepper
  • 6 Cups Chicken Broth vegetable broth is fine
  • 1 Can Fire Roasted Tomatoes 14 oz, diced
  • 2 Bay Leaves
  • 1 Can Kidney Beans 14.5 oz, drained and rinsed
  • 1 Can White Beans 14.5 oz, drained and rinsed
  • 1 Cup Green Beans chopped
  • Salt and Pepper to taste
  • ¾ Cup Elbow Macaroni or ditalini, OR 1 large potato peeled and diced (see note)
  • Fresh Parsley for serving
  • Parmesan Cheese for serving
US Customary – Metric

Instructions

  • Heat olive oil in a pot over medium heat. Add the onions, carrots and celery, season with salt. Cook, stirring occasionally until tender.
    3 Tablespoons Olive Oil, 1 Onion, 3 Carrots, 3 Stalks Celery, 1 teaspoon Kosher Salt
  • Once tender, add the zucchini and garlic, and more kosher salt. Sauté for 8 minutes more minutes, stirring occasionally.
    1 Zucchini, 4 Cloves Garlic
  • Add the tomato paste and seasonings and sauté for another 3-4 minutes.
    3 Tablespoons Tomato Paste, 2 teaspoons Dried Oregano, 1 teaspoon Poultry Seasoning, ¼ teaspoon Black Pepper
  • Add in the chicken broth, fire roasted tomatoes, bay leaves and broth and bring to a boil.
    6 Cups Chicken Broth, 1 Can Fire Roasted Tomatoes, 2 Bay Leaves
  • Add the beans and reduce to a simmer and cook uncovered on low for 15-20 minutes.
    1 Can Kidney Beans, 1 Can White Beans
  • Return to a simmer and add the green beans then cook for another 4-5 minutes.
    1 Cup Green Beans
  • Season with salt and pepper and add the pasta for the last 10-15 minutes.
    Salt and Pepper, ¾ Cup Elbow Macaroni
  • Serve with fresh parsley and parmesan cheese!
    Fresh Parsley, Parmesan Cheese

Video

Notes

If you want to use a potato rather than pasta, the potato should be added in step 5 with the green beans.

]]> https://ohsweetbasil.com/homemade-minestrone-soup-recipe/feed/ 0 114364 Charro Bean Soup Recipe https://ohsweetbasil.com/charro-bean-soup-recipe/ https://ohsweetbasil.com/charro-bean-soup-recipe/#respond Sat, 10 Jan 2026 09:20:00 +0000 https://ohsweetbasil.com/?p=101477 a bowl of charro bean soup topped with sour cream and sliced avocados There’s nothing quite like a big pot of Charro Bean Soup simmering away on the stove. It smells divine and tastes even better!]]> a bowl of charro bean soup topped with sour cream and sliced avocados

There’s nothing quite like a big pot of Charro Bean Soup simmering away on the stove. It smells divine! It’s one of those recipes that feels rustic and homey, but it’s also packed with so much flavor that it always surprises people.

With tender pinto beans, smoky bacon, spicy chorizo, and fresh veggies, this soup is hearty enough to be a main dish yet cozy enough to serve as a side dish to your favorite Mexican meals.

What is Charro Bean Soup?

In Mexico, charro beans are known as frijoles charros or cowboy beans, a traditional cowboy-style dish that’s been loved for generations. It consists of pinto beans slowly cooked with different meats (ham, chorizo and bacon) in a rich flavorful broth with peppers, onions and tomatoes.

Last year when I was figuring out the best charro beans recipe, I had the thought that if I added a little more broth and a few more ingredients, charro beans could be made into a bold, hearty soup. AND Charro Bean Soup was born! We are obsessed! It’s total Mexican comfort food!

Charro Beans vs. Borracho Beans

Many people have questions about the difference between charro beans and borracho beans because they are so similar. The short answer is beer. Ha! “Borracho beans” “drunken beans” included beer in the liquid that the beans get simmered in. That’s really the only difference. The beer gives the beans a deeper, more malty flavor, but both are made with smoky meats, pinto beans, vegetables and seasonings.

Ingredients for Charro Bean Soup

For the Beans

  • Dried Pinto Beans: The base of the dish—hearty, creamy beans that provide protein, fiber, and body to the soup. Cooking them from dry gives a richer, more authentic flavor and texture compared to canned beans.
  • Yellow Onion: Adds natural sweetness and depth to the cooking liquid. It builds a flavor base for the beans as they simmer.
  • Garlic: Infuses the beans with a subtle, savory flavor that enhances the broth and ties in with the traditional Mexican flavor profile.
  • Bay Leaves: Give a subtle earthy, herbal note that rounds out the flavor and makes the beans taste more complex.
  • Kosher Salt: Seasons the beans from the inside out as they cook, enhancing their natural flavor.
  • Dried Mexican Oregano: Distinct from Italian oregano, it has a slightly citrusy, earthy flavor that pairs beautifully with Mexican spices and beans. It’s traditional and really deepens authenticity.
  • Water: The cooking medium that softens the beans and carries all the aromatics. Using water instead of broth at this stage lets the beans shine without overpowering them too early.

For the Soup

  • Proteins: Bacon, Ham and Chorizo
  • Vegetables and Aromatics: Yellow Onion, Jalapeño, Garlic, Fire Roasted Tomatoes, Chipotle Pepper in Adobo Sauce and Cilantro
  • Seasonings: Better Than Bouillon, Smoked Paprika, Ground Cumin and Kosher Salt

How to Make Charro Bean Soup

Prepare the Beans

  1. Rinse: Run the beans under water to remove dirt and drain them.
  2. Cook: Add all the ingredients for cooking the beans to a large pot or Dutch oven and bring it to a boil, then reduce to low, add a lid and simmer until soft and tender.
    • NOTE: Check the beans regularly and add more water as needed. Keep things flexible on cooking time, sometimes it takes longer to cook the beans.
  3. Drain and Save: Drain the beans but SAVE THE COOKING LIQUID for later. Discard the bay leaves.

Make the Soup

  1. Cook: Use the same pot, add the bacon and cook until crispy. Add the ham, chorizo, onions, jalapeño and chipotle pepper and cook until the onions are translucent.
  2. Combine: Add in the rest of the ingredients including the cooked beans and 3 cups of the cooking liquid, then bring to a boil, reduce heat and let it simmer for 15 minutes.
  3. Serve: Season with salt as needed then top with chopped cilantro. Serve with desired toppings.

Cooking Methods

Slow Cooker

Yes, Mexican charro beans soup is a great slow cooker recipe! You can skip cooking the beans first because they will cook in the crockpot. Still rinse them though! Cook the bacon, chorizo, onion, jalapeno and garlic in a pan on the stovetop first. Then add everything to the slow cooker including 5-6 cups of water to the slow cooker.

Cook on low for 8-10 hours or on high for 4-5 hours. Season to taste with salt and pepper before serving.

Instant Pot

Mexican bean soup also works well in the Instant Pot! First, set the IP to “Sauté” and add the bacon and chorizo. Once they are both cooked through, remove from the pot and leave the grease in the pot. Add the onions, jalapenos and garlic and cook until the onions are tender. Add the bacon and chorizo as well as all the rest of the ingredients to the pot along with 7 cups of water.

Secure the lid with the vent sealed and cook on high pressure for 30 minutes. Allow a natural release of the valve before you remove the lid. From start to finish, it will probably take a little over an hour to be completed. Season to taste with salt and pepper as needed.

FAQs

Can I Use Canned Beans?

Yes! You’ll need four 15-ounce cans of drained and rinsed pinto beans and 4 cups of chicken broth. Skip to the bacon step to begin the recipe.

What to Serve with Charro Bean Soup?

When we eat charro bean soup as our main dish, I like to make a loaf of crust bread or a pan of cornbread to go with it. You could also serve it with homemade flour tortillas or some cilantro lime rice.

Can I Make This Recipe Ahead of Time?

This is a great make ahead recipe because the flavors just get deeper and richer as time passes. You can make this recipe completely and let it cool and store it in the refrigerator. Reheat it when ready in a large pot on the stove-top.

How to Store and reheat

Store: Leftovers should be stored in an airtight container in the fridge. They will keep for up to 5 days.
Freeze: This soup also freezes extremely well. Let it cool completely and then place in a freezer-safe container. It will keep in the freezer for up to 3 months. Let them thaw in the fridge overnight and then reheat on the stovetop.
Reheat: If I’m reheating a whole pot of soup, I’ll reheat it on the stovetop. If I’m just going to reheat a bowl for myself, I’ll just zap it in the microwave for a minute or so.

This easy Charro Bean Soup (frijoles charros) is the ultimate one-pot recipe—hearty beans, smoky meats, and a flavorful broth make it perfect for busy weeknights or Sunday dinners.

More Soup Recipes to Try…

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Charro Bean Soup

There’s nothing quite like a big pot of Charro Bean Soup simmering away on the stove. It smells divine! It’s one of those recipes that feels rustic and homey, but it’s also packed with so much flavor that it always surprises people.
Course 50 of the Best Easy Soup Recipes for Families
Keyword beans, mexican, mexican food, pinto beans, side dish
Prep Time 20 minutes
Cook Time 2 hours 40 minutes
Total Time 3 hours
Servings 6
Calories 531kcal
Author Carrian Cheney

Equipment

Ingredients

  • 1 Pound Dried Pinto Beans (see Notes for using canned beans)
  • ½ Yellow Onion or white
  • 3 Cloves Garlic smashed
  • 2 Bay Leaves
  • 1 ½ teaspoons Kosher Salt
  • ½ teaspoon Dried Mexican Oregano (this is a must!)
  • 6 Cups Water or more

For the Charro Beans

  • 8 Ounces Bacon chopped
  • 1 Cup Ham cubed, cooked
  • 2 ½ Ounces Chorizo
  • ½ Yellow Onion or white, diced
  • 1 Jalapeño minced
  • 2 Cloves Garlic minced
  • 1 teaspoon Better Than Bouillon or 1 bouillon cube for after cooking
  • 1 Can Fire Roasted Tomatoes diced, 15oz
  • 1 ½ Cups Corn frozen
  • ½-1 Chipotle Pepper in Adobo Sauce minced
  • ½ teaspoon Smoked Paprika
  • ¾ teaspoon Ground Cumin
  • Kosher Salt to taste
  • Cilantro chopped, for serving
US Customary – Metric

Instructions

To Prepare the Beans

  • Rinse the beans under running water to remove any dirt, then drain.
    1 Pound Dried Pinto Beans
  • Add the beans, onion, garlic, bay leaves, salt, Mexican oregano, and water to cover the ingredients, plus a few inches, to a large pot or Dutch oven.
    ½ Yellow Onion, 3 Cloves Garlic, 2 Bay Leaves, 1 ½ teaspoons Kosher Salt, ½ teaspoon Dried Mexican Oregano, 6 Cups Water
  • Bring the beans to a boil over medium-high heat, reduce heat to low, cover, and simmer for 1 ½ to 2 hours, until soft and tender.
  • Check the beans at the 1-hour mark and add more water as needed if it begins to dry out. Twice I needed an hour and a few times I needed almost 2 ½ hours so be a little flexible on time. You will be reserving the cooking liquid!
  • Drain the beans into a large bowl to reserve the cooking liquid. Discard the bay leaves. Measure out 3 cups of the bean liquid. If you don’t have 3 cups, add additional water. Set aside.

For the Soup

  • Using the same large pot or Dutch oven, add the bacon and cook over medium heat for about 8 minutes until the edges begin to crisp and the fat is rendered.
    8 Ounces Bacon
  • Stir in the ham, chorizo, onions, and jalapeño and chipotle pepper and cook for 5 minutes until the onions are translucent, and the peppers are tender.
    1 Cup Ham, 2 ½ Ounces Chorizo, ½ Yellow Onion, 1 Jalapeño, ½-1 Chipotle Pepper in Adobo Sauce
  • Stir in the garlic,1 bouillon cube or 1 teaspoon better than bouillon, tomatoes, corn, smoked paprika and ground cumin, stirring to combine. Cook for 10 minutes until the tomatoes release their juices and begin to break down.
    2 Cloves Garlic, 1 teaspoon Better Than Bouillon, 1 Can Fire Roasted Tomatoes, ½ teaspoon Smoked Paprika, ¾ teaspoon Ground Cumin, 1 ½ Cups Corn
  • Add in the cooked beans and the 3 cups of cooking liquid. Bring to a boil and simmer for 15 minutes.
  • Taste and season with salt as needed. Stir in cilantro and serve.
    Kosher Salt, Cilantro

Notes

To use canned beans: You’ll need four 15-ounce cans of drained and rinsed pinto beans and 4 cups of chicken broth. Skip to the bacon step to begin the recipe.
You can skip the chorizo or chili pepper if you want less spice.
This recipe tastes best the second and even third day so it’s amazing to make ahead.

Nutrition

Serving: 2cups | Calories: 531kcal | Carbohydrates: 52g | Protein: 29g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 47mg | Sodium: 1213mg | Potassium: 1322mg | Fiber: 13g | Sugar: 3g | Vitamin A: 430IU | Vitamin C: 14mg | Calcium: 115mg | Iron: 5mg
]]> https://ohsweetbasil.com/charro-bean-soup-recipe/feed/ 0 101477 Best Chili Recipe https://ohsweetbasil.com/best-chili-recipe/ https://ohsweetbasil.com/best-chili-recipe/#comments Wed, 24 Dec 2025 08:00:00 +0000 https://ohsweetbasil.com/?p=72341 A bowl of chili. The chili has ground beef, beans and a rich sauce. It is topped with sour cream and shredded cheese and a piece of cornbread is on the edge of the bowl. The best chili I have ever made! It's packed with ground beef, bacon and 3 kinds of beans with just the right combination of spices for the perfect flavor! Top it off with a little sour cream and shredded cheese, Yum!]]> A bowl of chili. The chili has ground beef, beans and a rich sauce. It is topped with sour cream and shredded cheese and a piece of cornbread is on the edge of the bowl.

The best chili recipe I have ever made! It’s packed with ground beef, bacon and 3 kinds of beans with just the right combination of spices for the perfect flavor! Top it off with a little sour cream and shredded cheese, Yum!

You all have been loving our award winning Instant Pot chili for quite some time now, but this one is better. I can’t believe I’m saying that because the Instant Pot version is the bomb, but this is THE BEST!

“This is the first time I’ve ever commented on a recipe, but I just want to say that this is the best chili I’ve ever tried. I actually have never liked chili and I’ve made it to my 30s never liking a single chili I’ve tried. I had to make some to use up some ingredients, so I gave this recipe a try. I’m floored. It’s so good! I like chili! Thank you to the person who posted this recipe. I’m making it again tonight.”

– OSB Reader

More Reviews

The Chili Story

Now, I’ve actually never been a chili fan. Spicy is not my thing and growing up I didn’t like ground beef and wasn’t a huge bean fan so chili was definitely not my favorite. But then I became intrigued, and all from one story…

My sister once called me later at night and I was juuust about to go to sleep. I knew she’d just been on a date so I answered to hear the details. No. No this was not a, “best date ever” call, but a “you will not believe the awkwardness” call.

He had called last minute and asked if she could pick him up. “Oh sure” she replied, totally not worrying about it as they were nearing the end of college and maybe his car was out of luck. So she picks him up and he tells her he actually doesn’t have a car, or a job, nor is he actually in school. Instead he’s pursuing breakdancing. 😬

A large bowl of the best chili topped with sour cream and grated cheese. Another bowl for chili is in the background and there are a few pieces of cornbread next to the chili.

Best Thing I’ve Ever Eaten

Which is fine, there’s probably some good ones out there, but as he later showed her, he wasn’t one of them. But I’m distracted. So this kind boy tells her, I’m taking you out for the very best thing I’ve ever eaten. “You’re going to love it,” he says. Right at the light, then head straight down main. Take a left at this light and straight again until it’s on the left hand side. Wendy’s.

Well again, she’s so kind and gives him a chance. They get inside and he orders two baked potatoes with chili. Whhhhhaaaaaa?

This is the BEST thing you’ve ever eaten?

That date didn’t end up going anywhere, haha, but it sure sparked something in me! I vowed to discover the best chili ever and while it started as a funny joke I ended up falling in love with chili! Jokes on me!

A bowl of Best Chili topped with grated cheese and cilantro.

What Ingredients Do I Need to Make the Best Chili?

So I thought I had found the best chili ever in our Instant Pot chili recipe, but then I made this stove top version, and this is the absolute best. If you are familiar with our IP version, the ingredients are similar with just a couple of additions for this recipe. This is what you will need:

  • Meats: Ground Beef (90% lean ground beef or 85% works too) and Bacon
  • Beans: Kidney Beans, Pinto Beans and Black Beans
  • Veggies: Fire Roasted Diced Tomatoes, Tomato Paste, Red Onion, Red Bell Pepper, Jalapeno and Garlic
  • Liquids: Beef Broth and Worcestershire Sauce
  • Spices: Oregano, Ground Cumin, Kosher Salt, Black Pepper, Smoked Paprika, Coriander and Chili Powder
  • Cocoa Powder: Don’t skip it!

The measurements for each ingredient can be found in the recipe card down below.

For Garnish

  • Sour Cream
  • Cilantro
  • Cheddar Cheese (or any type of cheese your family loves)

These are our favorite chili toppings, but you could honestly do anything your family enjoys. Other options might include: tortilla chips, corn chips, green onions, black olives, avocado, corn, tomatoes, jalapeños, fresh cilantro, etc.

Two bowls of the best chili. The chili is made with beans, ground beef and herbs and spices. It is topped with sour cream and grated cheese.

How to Make the Best Chili Recipe

Making this homemade chili is so simple and the depth of flavor is fabulous. I’m so obsessed! Here are the basic steps:

  1. Cook the Bacon: Cook the bacon until crisp in a large pot, then remove to a plate lined with a paper towel.
  2. Sauté: Add the onions and pepper and cook until tender.
  3. Cook the Ground Beef: Add the ground beef and cook until browned. Drain any grease.
  4. Simmer: Add the remaining ingredients and 3/4 of the bacon stirring everything to combine. Let it simmer over medium low heat.
  5. Serve: Serve with your favorite chili garnishes, including the extra bacon, and side of skillet cornbread!

All the details can be found in the recipe card at the end of the post.

A bowl of the best chili. There is ground beef, three kinds of beans, spices, sour cream and grated cheese on top.

Chili FAQs

What Ingredients Deepen the Flavor of Chili?

We carefully considered each ingredient when making this classic chili recipe, but we found as we tested that certain ingredients really deepened the flavor. Cocoa powder, bacon, and tomato paste all add to the depth of flavor, especially the longer it simmers. It actually tastes even better the second day!

Does Chili Have To Have Beans?

Some chilis, such as Texas chili, actually forbid the use of beans.
Other chili recipes call for beans. I love the heartiness that beans add!

What is the Difference Between and Yellow Onion and a Red Onion?

A red onion has a slightly more mild flavor than a yellow onion when served raw and can help to mellow out a tomato based dish instead of the more bold yellow or white onion. 

How long should chili simmer on the stovetop?

For the best flavor, chili should simmer for at least 30 minutes, but 45–60 minutes allows the flavors to fully develop and the chili to thicken. The longer it simmers, the richer and more cohesive it becomes.

Does chili taste better the next day?

Yes! Chili almost always tastes better the next day. Resting overnight allows the spices and seasonings to meld, creating deeper, more balanced flavor when reheated.

How do I thicken stovetop chili?

To thicken chili, simmer it uncovered so excess liquid evaporates. You can also mash some of the beans, add a small amount of tomato paste, or let it continue cooking until it reaches your desired consistency.

Variations

Protein: change up the protein and using ground turkey or chicken (though if you want to go a little lighter, you should try our Instant Pot Turkey Chili) or use swap 1/2 pound of sausage for some of the ground beef

Spiciness: add heat with a dash of cayenne pepper or red pepper flakes

Veggies: toss in some green beans, corn, zucchini or squash for extra nutrients

Quantity: make a double batch to feed a crowd and serve of baked potatoes for a baked potato bar

Storing and Reheating

Chili will keep for 3-4 days in the refrigerator in an airtight container. Chili also freezes extremely well. Cool chili completely. Place in container with a tight fitting lid, or in freezer bags and freeze for 4-6 months.

I actually like to freeze my chili using a food vacuum sealer! It ensures that there is no air, which helps prevent freezer burn, and it’s easy to open and remove when it’s time to reheat it. I use my FoodSaver V4400 to do this and I love how easy it is to load up the bags and quickly remove the air!!

Let it thaw in the fridge overnight and then reheat on the stove top or in the microwave (for individual servings).

So no one ever needs to take a date to Wendy’s for the “best thing you’ve ever eaten” because you can just make the best chili recipe right at home and it’s so simple and tastes incredible!

Here are some more CHILI RECIPES that you’ll love:

Watch How This Recipe is Made…

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Best Stovetop Chili

This is the best stovetop chili recipe — thick, hearty, and packed with bold flavor. Easy to make in one pot and perfect for weeknight dinners or game day.
Course 50 of the Best Easy Soup Recipes for Families
Cuisine American
Keyword beans, chili, ground beef, main dish, Our Top 10 Best Chili Recipes, soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10
Calories 331kcal
Author Carrian Cheney

Equipment

Ingredients

For Garnish

  • Sour Cream
  • Cilantro
  • Cheese shredded
US Customary – Metric

Instructions

  • In a large pot, cook the bacon until crisp, stirring often to cook evenly.
    6 Strips Bacon
  • Remove the bacon to a paper towel lined plate.
  • Add the onions and peppers and cook until tender.
    1 Red Onion, 1 Red Bell Pepper
  • Add the ground beef and cook until browned.
    1 ½ Pounds Ground Beef
  • Drain off any excess grease, we just tilt the pot and use a large spoon.
  • Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.
    1 Can Kidney Beans, 1 Can Pinto Beans, 1 Can Black Beans, 1 Can Tomatoes, 1 Can Tomato Paste, 1 Jalapeño, 2 Cups Beef Stock, 1 Tablespoon Oregano, 2 teaspoons Cumin, 1 Tablespoon Cocoa Powder, 2 teaspoons Kosher Salt, 1 teaspoon Black Pepper, 1 ½ teaspoons Smoked Paprika, ½ teaspoon Ground Coriander, 1 Tablespoon Chili Powder, 1 Tablespoon Worcestershire Sauce, 1 Tablespoon Garlic
  • Cook for a minimum of 45 minutes. If you have the time, it is best if it simmers all day or as long as possible.
  • Serve with sour cream, cheese, cilantro and the remaining bacon.
    Sour Cream, Cilantro, Cheese

Video

Notes

Chili can be frozen for 4-6 months.
Want it spicier? Try adding 1/4-1 teaspoon cayenne

Nutrition

Serving: 1cup | Calories: 331kcal | Carbohydrates: 20g | Protein: 20g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 866mg | Potassium: 770mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1055IU | Vitamin C: 22mg | Calcium: 61mg | Iron: 4mg
]]> https://ohsweetbasil.com/best-chili-recipe/feed/ 56 72341 20+ Cozy Soup Recipes to Warm You Up All Season Long https://ohsweetbasil.com/cozy-soup-recipes/ https://ohsweetbasil.com/cozy-soup-recipes/#respond Tue, 21 Oct 2025 09:19:00 +0000 https://ohsweetbasil.com/?p=111320 20+ Cozy Soup Recipes to Warm You Up All Season Long These are our favorite tried-and-true soup recipes — the ones our family makes again and again — and we know you’ll love them too!]]> 20+ Cozy Soup Recipes to Warm You Up All Season Long

There’s just something about a big pot of soup simmering on the stove that makes everything feel right in the world, isn’t there? Whether you’re craving something cozy and classic, bold and flavorful, or hearty enough to count as dinner all on its own, we’ve got a soup for every mood and season. These are our favorite tried-and-true soup recipes — the ones our family makes again and again — and we know you’ll love them too!

Cozy & Comforting Classics

Warm, familiar, and totally comforting — these classic soups are like a hug in a bowl. Perfect for busy nights or lazy weekends at home.

  1. Homemade Chicken Noodle Soup

Instant Pot Chicken Noodle Soup

Classic, cozy, and full of love—this is the chicken noodle soup every home cook needs.

  1. French Onion Soup

Steakhouse French Onion Soup

Deep caramelized onions, toasty bread, and melty cheese—an elegant classic made simple.

  1. Roasted Tomato Basil Soup

Creamy Basil Tomato Soup

Fresh roasted tomatoes, fragrant basil, and a touch of cream—comfort in every spoonful.

  1. Slow Cooker Broccoli Cheese Soup

Crockpot Broccoli Cheese Soup

Rich, creamy, and extra cheesy—this hands-off soup is comfort made easy.

Southwestern & Mexican-Inspired Soups

Bring the fiesta to your dinner table! These soups are bursting with flavor, a little spice, and that cozy Southwestern comfort we all love.

  1. Chicken Tortilla Soup

Homemade Tortilla Chicken Soup

Crispy tortilla strips, tender chicken, and zesty broth—this easy classic never fails to warm you up!

  1. Creamy Southwestern Chicken Tortilla Soup

“The Soup”

Creamy, hearty, and loaded with bold Southwest flavor—comfort food meets fiesta in a bowl!

  1. Mexican Street Corn Soup

Creamy Elote Soup

All the flavors of elote in a creamy, cozy bowl—sweet corn, lime, and a little kick of spice!

  1. Instant Pot Taco Soup

Taco Soup in Instant Pot

Dinner in minutes! This taco soup is loaded with ground beef, beans, and zesty flavor everyone loves.

  1. Taco Stew

Taco Soup with Stew Meat

A hearty twist on taco night—loaded with beef, beans, and all your favorite Tex-Mex toppings!

Italian-Inspired Favorites

Loaded with pasta, tender meat, and rich, savory broth — these Italian-style soups make every night feel like a trip to your favorite trattoria (Cade, let’s go back to Italy!).

  1. Lasagna Soup

Best Lasagna Soup

All the cheesy, saucy goodness of lasagna made easy in one cozy pot of soup perfection.

  1. Instant Pot Italian Chicken Soup

Chicken Pastina Soup

Tender chicken, Italian herbs, and pasta—all in a flavorful broth made fast in the Instant Pot!

  1. One Pot Zuppa Toscana Soup

Zuppa Toscana

Creamy potatoes, sausage, and kale come together in this irresistible copycat favorite.

  1. Gnocchi Chicken Soup

Copycat Olive Garden Chicken Gnocchi Soup

Soft potato gnocchi, creamy broth, and tender chicken—like Olive Garden, but even better!

  1. Butternut Squash Tortellini Soup

Butternut Squash Soup

Creamy butternut squash meets cheesy tortellini for the dreamiest fall soup ever!

  1. Cheesy Meatball Soup

Creamy Meatball Soup

Juicy meatballs, melty cheese, and a rich cheesy broth—pure family comfort in a bowl.

Hearty & Meaty Soups

These hearty soups are packed with protein, veggies, and big, bold flavor — the kind of meals that warm you up and fill you up.

  1. Ground Beef Vegetable Soup

Easy Vegetable Soup with Ground Beef

A hearty, budget-friendly soup packed with beef, veggies, and big flavor.

  1. Ham and Vegetable Soup

Weight Watchers Soup

A wholesome, veggie-packed soup simmered with savory ham—simple, satisfying, and oh so cozy.

  1. Ham Hock and Beans Soup

Ham and Bean Soup

Smoky, hearty, and slow-cooked to perfection—just like Grandma used to make!

  1. Beef and Barley Soup

Beef Barley Soup

Savory beef, nutty barley, and rich broth—this old-fashioned favorite never goes out of style.

  1. Slow Cooker Chicken Stew

Crockpot Chicken Stew

Tender chicken, hearty veggies, and a slow-simmered broth—your new go-to comfort meal.

Soup night might just be my favorite kind of night — easy, comforting, and always full of flavor. I hope you find a few new favorites in this list to add to your own rotation. Don’t forget some crusty bread or a gooey grilled cheese for dipping, and if you try one of these soup recipes, leave a comment or tag us on Instagram! We love seeing your family gathered around the table, one cozy bowl at a time.

]]> https://ohsweetbasil.com/cozy-soup-recipes/feed/ 0 111320 The Best Lasagna Soup Recipe https://ohsweetbasil.com/lasagna-soup-recipe/ https://ohsweetbasil.com/lasagna-soup-recipe/#comments Mon, 06 Oct 2025 08:26:00 +0000 http://ohsweetbasil.com/?p=5699 a photo of a bowl of lasagna soup topped with melted cheese and someone pulling a spoon out of the bowl with cheese stringing from it. It tastes just like lasagna, but it's a soup! The hearty meat, the chewy pasta, the delicious tomato sauce and allllll the cheese...it's all there in this outrageous lasagna soup!]]> a photo of a bowl of lasagna soup topped with melted cheese and someone pulling a spoon out of the bowl with cheese stringing from it.

This lasagna soup recipe has everything you love about classic lasagna with savory meat, tender pasta, rich tomato sauce, and plenty of melty cheese all in one cozy bowl.

A few years ago my husband and I had the chance to go to New York and film two episodes of Paula’s Party. It was such a fun experience. We even got to meet Carson Kressley, Cheri Oteri, Jason Priestly and a bunch of others. One of the dishes Paula made was Tastes Like Lasagna Soup and it smelled amazing. We were so disappointed we didn’t get to taste it, so when we got home we created our own version. It quickly became a favorite.

There’s just something about lasagna soup that feels like home. It’s saucy, cheesy, cozy, and truly the best kind of comfort food.

Ingredients for Lasagna Soup

This soup recipe is a cross between a creamy soup and broth soup due to the addition of a little ricotta. It’s hearty, beefy, and delicious. In other words, perfection. Here is what you will need:

  • Olive Oil: For sautéing veggies
  • Minced Vegetables: Diced onion (red), garlic, and bell peppers
  • Fresh Herbs: Oregano, parsley, and basil
  • Ground Beef: 80/20 for rich flavor
  • Beef Broth: Forms the soup base
  • Ricotta Cheese: Adds creaminess
  • Fire Roasted Diced Tomatoes: Smoky flavor with a hint of heat
  • Marinara Sauce: Rao’s recommended (stock up at Costco sales!)
  • Parmesan Rind: Simmer for flavor, remove before serving
  • Lasagna Noodles: Use broken pieces or break up fresh ones
  • Mozzarella Cheese: Melty and gooey topping
  • Garlic Bread: Optional but perfect for dipping

Scroll to the end of the post to the recipe card to see all the measurements and details.

How to Make Lasagna Soup

This recipe comes together so quickly, and the steps are super easy. Here are the basic steps:

  1. Sauté: Cook the vegetables until tender, then stir in the herbs and seasonings.
  2. Brown: Add the beef, cook until browned, and drain any excess grease.
  3. Simmer:Stir in all remaining ingredients (except pasta and cheese) and let simmer for at least 30 minutes, or up to all day for deeper flavor.
  4. Add: Drop in the pasta and cook until tender.
  5. Finish: Top with cheese and broil until hot, melted, and golden.

The full list of instructions can be found in the recipe card at the end of the post.

Notes for A Better Lasagna Soup

Carrian’s Tips:

Noodles & leftovers: Lasagna noodles soak up broth the longer they sit, so I always wait until the last 15 minutes to add them. If you’re planning to freeze the soup or make a big batch for later, keep the noodles separate and add them fresh when reheating for best texture.

All-day simmer: This soup is perfect for making in the morning and letting it bubble away on low heat. By dinnertime, the flavors are deep and rich, and your whole house will smell like an Italian kitchen.

Herb swaps: Fresh herbs are amazing, but not required. I love using Gourmet Garden tubes for convenience, or you can substitute dried herbs—just remember to use half the amount since dried are more concentrated.

Parmesan rind magic: Never throw away parmesan cheese rinds! Adding one to your soup while it simmers infuses the broth with a salty, nutty richness that you can’t get any other way. Just fish it out before serving. It’s a simple trick that elevates soups, sauces, and even stews.

Cheese pull & bread dunk: The melted, broiled cheese on top is the showstopper. Gooey, golden, and comforting. And while it might seem optional, dipping warm, crusty garlic bread into the soup makes the whole meal next-level cozy.

Variations & Substitutions

You can easily make this lasagna soup vegetarian by skipping the ground beef and using vegetable broth instead of beef broth. Want to switch up the protein? Try half ground beef and half Italian sausage, or use ground turkey or chicken for a lighter option. No regular lasagna noodles? No problem! Bow tie pasta works perfectly, and for a fun twist, try mafalda pasta, which looks like mini lasagna noodles (though it can be harder to find).

For added variety, toss in mushrooms, yellow squash, zucchini, carrots, or spinach cut into bite-sized pieces. Boost the flavor with spices like red pepper flakes, adding just a pinch or sprinkle to taste. Top with your favorite types of cheese for a rich, melty finish.

Slow Cooker & Instant Pot Instructions

This lasagna soup works perfectly in both the crock pot and Instant Pot.

Slow Cooker

For the slow cooker, follow the stovetop instructions through step 7, then transfer everything to the crock pot and cook on low for 6–8 hours. Add the pasta 15 minutes before serving, top with cheese, and broil in oven-safe bowls for a melty, golden finish.

Instant Pot

For the Instant Pot, follow the recipe through step 5 using sauté mode. Once cooked, continue to step 10, place the lid on, and cook on high pressure for 5 minutes, then quick release. Add cheese on top and replace the lid to let it melt. For broiled cheese, transfer the soup to oven-safe bowls and broil until golden.

What to Serve With This Lasagna Soup Recipe

I highly recommend serving garlic bread as a side, or any crusty bread you love. A baguette works perfectly, or try our no-knead artisan bread for an extra touch. To balance the richness, I also love a bright, fresh salad on the side. Caesar salad is a classic favorite!

Storing, Freezing and Reheating Lasagna Soup

Properly stored, lasagna soup will keep for 3-4 days in the refrigerator. Store leftovers in an airtight container.

If you want to double the recipe and freeze some of it, do not add the pasta or cheese. Let the soup cool completely and freeze it in a ziploc bag or a freezer safe container. It will keep for up to 6 months.

To reheat refrigerated soup, just zap it in the microwave until warmed through. You can also reheat it on the stovetop. To reheat frozen soup, let the soup thaw at room temperature for about 30 minutes. Then place it in a pan and heat until boiling. Then add the noodles and let simmer until the noodles are cooked. Top with cheese if desired.

Why You Will Love This Recipe

This whole recipe can be made in one bowl, which makes prepping, cooking and cleanup such a cinch. Plus, your kids will love it too!

Speaking of cleanup, making a traditional lasagna takes all sorts of pots and pans and mountains of dishes. It really is just a mess afterward (but totally worth it because lasagna is so dang good). With this soup, you get all the same flavors without the mess.

Lasagna soup is so hearty and so comforting! It makes a great dinner for guests or to take to a neighbor. It really is loved by all, even my picky eaters!

More Soup Recipes You’ll Love:

Watch How This Lasagna Soup is Made…

Print

Lasagna Soup Recipe

It tastes just like lasagna, but it's a soup! The hearty meat, the chewy pasta, the delicious tomato sauce and allllll the cheese…it's all there in this outrageous lasagna soup!
Course 100 + BEST Easy Beef Recipes for Dinner, 50 of the Best Easy Soup Recipes for Families
Keyword beef, cheese, entree, food, lasagna, main dish, mozzarella, pasta, recipe, ricotta, soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 507kcal
Author Carrian Cheney

Ingredients

  • 1 Tablespoon Olive Oil
  • 4 Cloves Garlic small, minced
  • 1 Red Onion minced *see note
  • 1 Bell Pepper minced
  • ½ teaspoon Fresh Oregano chopped
  • 1 Tablespoon Fresh Parsley chopped
  • 1 ½ teaspoon Fresh Basil chopped
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
  • 1 Pound Ground Beef
  • 32 Ounces Beef Broth
  • ½ Cup Ricotta
  • 32 Ounces Marinara Sauce *Rao's is our favorite
  • 14 Ounces Fire Roasted Diced Tomatoes
  • 1" Parmesan Rind
  • 2 Cups Lasagna Noodles broken
  • 1 Cup Mozzarella Cheese shredded
  • Garlic Bread for dipping
US Customary – Metric

Instructions

  • In a heavy bottomed pot, over medium heat, add the olive oil until it just starts to shimmer.
    1 Tablespoon Olive Oil
  • Add the garlic and onion, stirring as you add it and cook for 3-5 minutes, until translucent.
    4 Cloves Garlic, 1 Red Onion
  • Add the bell pepper, oregano, parsley and basil and season with a little salt and pepper.
    1 Bell Pepper, ½ teaspoon Fresh Oregano, 1 Tablespoon Fresh Parsley, 1 ½ teaspoon Fresh Basil, ½ teaspoon Salt, ¼ teaspoon Pepper
  • Stir to combine and let cook for one minute.
  • Add the ground beef and cook until browned and no longer raw. Drain off any grease.
    1 Pound Ground Beef
  • I've decided it's easiest to add the ricotta in at this point as it will melt into the meat, but you'll notice I add it in the next step in the video. Either will work.
    ½ Cup Ricotta
  • Add the beef broth, marinara, diced tomatoes and parmesan rind.
    32 Ounces Beef Broth, 14 Ounces Fire Roasted Diced Tomatoes, 32 Ounces Marinara Sauce, 1" Parmesan Rind
  • Let simmer all day for maximum flavor or at least 30 minutes.
  • The last 15 minutes add the broken lasagna noodles and cook until tender.
    2 Cups Lasagna Noodles
  • Remove parmesan rind.
  • Place the soup in oven safe bowls or soup mugs and top with a little cheese. You can add another dollop of ricotta here as well if you'd like.
    1 Cup Mozzarella Cheese
  • Heat the broiler to high heat and place the soup in the oven.
  • Once the cheese is golden and melted remove from the oven and serve with our favorite garlic bread.
    Garlic Bread

Video

Notes

  • You can use 1/2 ground beef and 1/2 Italian Sausage for more flavor
  • You can use any onion you’d like, but I tend to use red like our bolognese sauce
  • If you don’t have access to fresh herbs, you can substitute half the amount of dry herbs.
  • You can freeze this soup for up to 6 months, but never with the lasagna noodles or they will absorb liquid. Cool completely and freeze in heavy duty freezer bag or in a covered freezer container.

Nutrition

Serving: 2cups | Calories: 507kcal | Carbohydrates: 56g | Protein: 26g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 1325mg | Potassium: 773mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1365IU | Vitamin C: 30mg | Calcium: 173mg | Iron: 4mg
]]> https://ohsweetbasil.com/lasagna-soup-recipe/feed/ 78 5699 Instant Pot Taco Soup https://ohsweetbasil.com/instant-pot-taco-soup-recipe/ https://ohsweetbasil.com/instant-pot-taco-soup-recipe/#comments Tue, 30 Sep 2025 08:14:00 +0000 http://ohsweetbasil.com/?p=38906 Instant Pot Taco Soup This Instant Pot Taco Soup recipe is an easy weeknight dinner that's full of all your favorite Mexican flavors. An instant pot is one of the hottest trends of 2017!]]> Instant Pot Taco Soup

This Instant Pot Taco Soup is a quick and easy weeknight dinner packed with bold Mexican flavors. Loaded with beef, beans, corn, and spices, it’s perfect topped with cheese, sour cream, and avocado for a hearty, family-friendly meal.

The Best Taco Soup Recipe

One of my favorite memories as a mom is of our daughters coming home on a chilly late fall afternoon, while our son, still just a toddler, stood at the window waiting for them. The moment they passed the big bush in our yard and came into view, he would light up with pure excitement, bouncing with joy until they walked through the door. That year felt like the happiest season for our little family. The girls would scoop him up in hugs, and that night we all gathered around the table with steaming bowls of taco soup topped with crunchy chips.

It’s funny how the simplest, most ordinary days become the ones we treasure most. There’s something about a pot of soup on the stove that feels grounding and safe. I honestly think every family should make soup at least once a month during the school year! Kids go through so much, and soup has a way of bringing comfort, warmth, and calm to the whole house.

Instant Pot Taco Soup Ingredients

This hearty taco soup is loaded with beef, beans, corn, and bold taco flavors. It’s quick to make and perfect for weeknight dinners or game-day gatherings.

  • Olive Oil: Adds richness and helps brown the beef and onions.
  • Ground Beef: Provides hearty, savory flavor as the base of the soup. Can swap for ground chicken or ground turkey.
  • Onion: Adds sweetness and depth to the broth.
  • Corn: Brings a touch of natural sweetness and texture.
  • Pinto Beans: Adds protein, fiber, and heartiness. Can swap for black beans or kidney beans.
  • Rotel Diced Tomatoes and Green Chilies: Adds a mild kick and bright tomato flavor.
  • Diced Tomatoes: Provides a rich, savory tomato base for the soup.
  • Dry Ranch Seasoning Mix: Adds creamy, tangy flavor for extra depth.
  • Taco Seasoning: Gives the soup classic taco spices and a flavorful punch.
  • Beef Broth: Creates a savory, flavorful liquid base for the soup. Swap with chicken broth in a pinch.

Serve it with your favorite toppings and enjoy a warm, comforting bowl that’s sure to become a family favorite.

Note: This recipe calls for dry ranch seasoning, not ranch dressing. Ranch seasoning usually comes in small packets and can be found in the spice aisle.

How to Make Taco Soup in an Instant Pot

This easy taco soup is packed with bold flavors and ready in no time using your Instant Pot or slow cooker.

  1. Sauté: Heat olive oil in the Instant Pot or a pan. Cook ground beef and chopped onion until browned.
  2. Drain: Remove excess fat from the meat and onions.
  3. Combine: Add corn, pinto beans, Rotel, diced tomatoes, ranch seasoning, and taco seasoning. Stir to mix.
  4. Add Broth: Pour in beef broth and stir until everything is well combined.
  5. Cook:
    • Instant Pot: Seal and cook on “Soup” for 20 minutes, then quick release.
    • Slow Cooker: Cook on low for 5–6 hours or high for 4 hours.
  6. Serve: Top with shredded cheese, avocado, sour cream, and Fritos as desired.

Ladle it into bowls and top with your favorite taco fixings for a hearty, satisfying meal everyone will love.

What to Top Instant Pot Taco Soup With

You can top your taco soup with anything you’d normally add to a taco. Some of our favorites include shredded cheese, sour cream or Greek yogurt, Fritos, pickled jalapeños, avocado, diced tomato, chopped onion, hot sauce, and green chiles. For extra freshness, add a squeeze of lime juice right before serving. You can also serve it with warm tortillas or tortilla chips!

Kick up the heat with chili powder, a splash of hot sauce, or fresh peppers like jalapeño.

Can I Make Taco Soup in a Slow Cooker?

Absolutely! To make this easy taco soup in a slow cooker, you’ll need to brown the meat and onions in a skillet before transferring the mixture to a slow cooker. Dump in the rest of the ingredients, then let the taco soup cook on low for 5 to 6 hours.

Freezing and Reheating Instant Pot Taco Soup

Instant Pot Taco Soup freezes beautifully, making it perfect for meal prep or saving leftovers. Let the soup cool to room temperature, then store it in freezer-safe bags or jars. When you’re ready to enjoy it, thaw overnight in the fridge and reheat on the stove or in the microwave until warmed through. The flavors stay just as vibrant, so it tastes fresh and delicious every time.

Tips for Making Instant Pot Taco Soup

Factor in pressure time: Remember the Instant Pot needs time to build and release pressure, which can add a few extra minutes to cooking.

Customize ingredients: Swap beans, omit corn, or adjust other ingredients to fit your taste and what you have on hand.

Add spice carefully: If you like it spicy, add a dash of hot sauce to the pot or just to your bowl. Start small—a little goes a long way.

Extra guidance: Check out our Instant Pot Pressure Cooker Cheat Sheet for tips on cooking all the basics in your Instant Pot.

This Instant Pot Taco Soup is hearty, flavorful, and easy to customize, making it the perfect weeknight meal. Top it with your favorite taco fixings and enjoy a warm, comforting bowl your whole family will love.

Other Comforting Recipes You’ll Love

How to Make Instant Pot Taco Soup

Print

Instant Pot Taco Soup

This Instant Pot Taco Soup is a quick and easy weeknight dinner packed with bold Mexican flavors. Loaded with beef, beans, corn, and spices, it’s perfect topped with cheese, sour cream, and avocado for a hearty, family-friendly meal.
Course 100 + BEST Easy Beef Recipes for Dinner
Cuisine American, Mexican
Keyword beans, ground beef, instant pot, main dish, soup
Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 20 minutes
Total Time 50 minutes
Servings 4 -6
Calories 831kcal
Author Carrian Cheney

Equipment

Ingredients

  • 2 Tablespoons Olive Oil
  • 2 Pounds Ground Beef
  • 1 Medium Onion chopped
  • 1 Can Corn 15.25 oz.
  • 1 Can Pinto Beans 16 oz., drained and rinsed
  • 1 Can Rotel Diced Tomatoes and Green Chilies 10 oz.
  • 2 Cans Diced Tomatoes 14.5 oz.
  • 1 Packet Dry Ranch Seasoning Mix
  • 2 Packets Taco Seasoning
  • 2 ½ Cups Beef Broth
US Customary – Metric

Instructions

FOR THE INSTANT POT:

  • Set the instant pot to "Saute" and add olive oil.
    2 Tablespoons Olive Oil
  • Once hot, add the ground beef and onions, cook until meat is browned.
    2 Pounds Ground Beef, 1 Medium Onion
  • Turn off instant pot and drain meat.
  • Put the meat back into the instant pot.
  • Add corn, beans, rotel, diced tomatoes, ranch seasoning and taco seasoning.
    1 Can Corn, 1 Can Pinto Beans, 1 Can Rotel Diced Tomatoes and Green Chilies, 2 Cans Diced Tomatoes, 1 Packet Dry Ranch Seasoning Mix, 2 Packets Taco Seasoning
  • Add beef broth and stir.
    2 ½ Cups Beef Broth
  • Place the lid on and set the valve to "Sealed".
  • Press the "Soup" button and set timer for 20 minutes.
  • Once the soup is done, turn valve to "Quick Release".
  • Serve soup with shredded cheese, avocado, sour cream and Fritos.  

FOR THE SLOW COOKER:

  • Heat a pan to medium heat and add olive oil. Once hot, add the meat and the onions. Cook until meat is browned. Drain.
  • Add meat and onions to the slow cooker. Add corn, beans, rotel, diced tomatoes, ranch seasoning and taco seasoning. Add beef broth and stir.
  • Cook on low for 5-6 hours or high for 4 hours.
  • Serve soup with shredded cheese, avocado, sour cream and Fritos.

Video

Notes

Leftovers can be cooled, stored in freezer bags or jars, then thawed and reheated for a fresh, flavorful meal.
 
 

Nutrition

Serving: 1Bowl | Calories: 831kcal | Carbohydrates: 41g | Protein: 47g | Fat: 55g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 26g | Trans Fat: 3g | Cholesterol: 161mg | Sodium: 1582mg | Potassium: 1538mg | Fiber: 6g | Sugar: 13g | Vitamin A: 678IU | Vitamin C: 37mg | Calcium: 155mg | Iron: 8mg

]]> https://ohsweetbasil.com/instant-pot-taco-soup-recipe/feed/ 48 38906 Easy Ground Beef Vegetable Soup https://ohsweetbasil.com/easy-ground-beef-vegetable-soup-recipe/ https://ohsweetbasil.com/easy-ground-beef-vegetable-soup-recipe/#comments Sun, 07 Sep 2025 08:34:00 +0000 https://ohsweetbasil.com/?p=106674 a large bot of ground beef vegetable soup topped with minced fresh parsley with a wooden spoon in the bowl This Quick Ground Beef Vegetable Soup, or commonly called Hamburger Soup, is the perfect easy soup recipe for a busy day.]]> a large bot of ground beef vegetable soup topped with minced fresh parsley with a wooden spoon in the bowl

This Easy Ground Beef Vegetable Soup, or commonly called Hamburger Soup, is the perfect easy soup recipe for a busy day. Our 30 minute soup recipe is a flavorful ground beef based soup loaded with vegetables, lean ground beef, diced tomatoes and potatoes. It’s a one-pot dinner that makes it an easy cozy soup recipe!

Hamburger Soup is a quick and easy ground beef recipe, but don’t worry, as simple as it is to make, it’s still packed with flavor. And best of all, it hits 5 major wins:

  1. It’s great made ahead of time
  2. Totally budget friendly
  3. A one pot meal
  4. Reheats well, even better than day 1
  5. AND freezes perfectly!

Mom’s Wisdom

One of the first things I learned when I got married was that my mom’s budget-food recipes she sent me off to college with were exactly what I needed as a busy newlywed as well. Easy beef vegetable soup is a filling and inexpensive recipe that makes life so much easier when you’re trying to get dinner on the table.

Mom taught me that homemade soups are super easy to throw together and they’re much tastier than store-bought canned soup, plus healthier too. I like to make a double batch so I can eat one and freeze one!

Carrian’s Tips

If you’re not in a hurry, reduce the broth. Letting the broth simmer and reduce for 30-35 minutes or even all afternoon will concentrate the flavors and slightly thicken the soup.

Taste for seasoning OFTEN. Taste the broth as some broths are extra salty. After adding all of the ingredients, taste it again before serving. This is where you can bring a little personality with smoked paprika, extra salt, hot sauce etc. to make it to your liking.

Ingredients for Ground Beef and Vegetable Soup

  • Olive Oil: Used to sauté the onion, garlic, and veggies. It adds flavor and helps everything soften before the broth goes in.
  • White Onion: Builds the savory flavor base for the soup. Onions add natural sweetness and depth.
  • Ground Beef: The hearty protein that makes this soup filling and comforting. Browning it first adds rich flavor. We use 90/10.
  • Garlic: Adds aromatic depth and classic savory notes that round out the broth.
  • Carrots: Add sweetness, color, and texture while bringing natural balance to the savory beef.
  • Celery: Contributes a mild, earthy flavor that pairs with onion and carrots for a classic soup base.
  • Tomato Paste: Intensifies the tomato flavor and adds richness and body to the broth.
  • Russet Potatoes: Make the soup hearty and filling, while their starch helps naturally thicken the broth.

Ingredients continued…

  • Beef Broth: The main liquid base, enhancing the beef flavor and tying all the ingredients together. You can also use water with beef bouillon.
  • Fire Roasted Diced Tomatoes: Add a smoky, tangy depth and little bursts of tomato flavor throughout the soup.
  • Worcestershire Sauce: A splash of umami and tang that boosts the savory richness of the beef.
  • Bay Leaf: Infuses the broth with a subtle earthy, herbal note while it simmers.
  • Frozen Mixed Vegetables: Quick, convenient way to add more veggies, color, and nutrition without extra chopping. I like to find one that has corn, green beans, peas and carrots included.
  • Italian Seasoning: A balanced blend of herbs (like oregano, basil, thyme) that gives the soup a warm, comforting flavor.
  • Salt: Enhances and balances all the other flavors.
  • Black Pepper: Adds a mild kick and balances the richness of the beef.
  • Fresh Parsley: Sprinkled at the end for freshness, color, and a bright finishing note.

How to Make Hearty Ground Beef Soup

  1. Sauté: Heat a little oil in a dutch oven over medium heat, then add the onion, ground beef, carrots and celery until the beef is cooked through. Drain the excess fat.
  2. Combine: Add the tomato paste and stir into the meat followed by the potatoes, broth, tomatoes, Worcestershire sauce, seasoning and bay leaf.
  3. Simmer: Let the soup simmer for 10 minutes with a lid on.
  4. Add: Now add in the remaining ingredients (except the parsley).
  5. Simmer: Let the soup simmer for another 15-20 minutes.
  6. Serve: Sprinkle each bowl with fresh chopped parsley and serve with some yummy crusty bread.

What to Serve with Hamburger Soup

While the soup is simmering, I like to prepare a quick salad which helps to lighten up the meal, while my mom would always slice up a loaf of french bread or even serve sandwich bread… yes, sandwich bread, it was the 90s. 😉 You could also make some quick dinner rolls to go with it.

FAQ

Can ground beef vegetable soup be made in the slow cooker?

Yes, absolutely! Brown the ground beef on the stove top first, and then add all the ingredients to the slow cooker and let it cook on low all day (5-6 hours) or on high for 2-3 hours.

How do I thicken the broth?

The starch from the potatoes should help thicken the broth but if you want it thicker, you can make a cornstarch slurry to thicken it up.

can I use ground chicken or turkey?

Yes! Ground turkey and chicken both make great substitutes in this recipe. They will be a little less flavorful, but will be lower in fat.

Storing and Reheating

Leftovers should be stored in the fridge in an airtight container. It will keep for 4-5 days. It can be reheated in the microwave or on the stovetop.

This is also a freezer-friendly soup recipe. Let the soup cool completely and pour it into a freezer safe container. It will keep in the freezer for up to 3 months. Let it thaw in the refrigerator and then reheat on the stovetop until heated through.

This ground beef vegetable soup with potatoes is the perfect mix of healthy and hearty. A simple recipe that’s freezer-friendly, budget-friendly, and always delicious!

Watch How to Make Ground Beef Vegetable Soup

More Cozy Soup Recipes…

Print

Ground Beef Veggie Soup

This Quick Ground Beef Vegetable Soup, or commonly called Hamburger Soup, is the perfect easy soup recipe for a busy day.
Course 50 of the Best Easy Soup Recipes for Families
Keyword budget friendly, easy, easy dinner, fall, family, ground beef, soup
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 10
Calories 235kcal
Author Carrian Cheney

Equipment

Ingredients

US Customary – Metric

Instructions

  • In a large dutch oven over medium heat, add a drizzle of oil. Add the onion, ground beef, garlic, carrots and celery, and cook until no pink remains. Drain any fat.
    1 teaspoon Olive Oil, 1 White Onion, 1 Pound Ground Beef, 2 Cloves Garlic, 1 Cup Carrots, 1 Cup Celery
  • Add the tomato paste and cook, stirring into the meat until well mixed.
    1 Tablespoon Tomato Paste
  • Add potatoes, broth, tomatoes, Worcestershire sauce, seasoning and bay leaf.
    2 Russet Potatoes, 8 Cups Beef Broth, 28 oz Fire Roasted Diced Tomatoes, 1 Tablespoon Worcestershire Sauce, 1 Bay Leaf
  • Simmer covered 10 minutes.
  • Stir in vegetables, Italian seasoning, salt and pepper and simmer 15-20 minutes or until potatoes are tender.
    3 Cups Frozen Mixed Vegetables, 1 teaspoon Italian Seasoning, 1 teaspoon Salt, Black Pepper
  • Serve with fresh chopped parsley and crusty sour dough bread.
    ¼ Cup Parsley

Video

Nutrition

Serving: 1.5cups | Calories: 235kcal | Carbohydrates: 22g | Protein: 14g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 1180mg | Potassium: 646mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5431IU | Vitamin C: 14mg | Calcium: 82mg | Iron: 3mg
]]> https://ohsweetbasil.com/easy-ground-beef-vegetable-soup-recipe/feed/ 2 106674 Instant Pot Italian Chicken Soup [+Video] https://ohsweetbasil.com/instant-pot-italian-chicken-soup-recipe/ https://ohsweetbasil.com/instant-pot-italian-chicken-soup-recipe/#comments Tue, 11 Feb 2025 03:43:29 +0000 https://ohsweetbasil.com/?p=71912 Instant Pot Italian Chicken Soup [+Video] This Instant Pot Italian Chicken Soup is the perfect cozy meal for a chilly day. Loaded with hearty vegetables and tender chicken, it's a delicious twist on classic chicken soup. Plus, it can be made in just minutes using an Instant Pot. Watch the video for step-by-step instructions!]]> Instant Pot Italian Chicken Soup [+Video]

This Instant Pot Italian Chicken Soup is the perfect cozy meal for a chilly day. Loaded with hearty vegetables and tender chicken, it’s a delicious twist on classic chicken soup. Plus, it can be made in just minutes using an Instant Pot. Watch the video for step-by-step instructions!

The yummiest Instant Pot chicken soup recipe I’ve ever made! It is healthy, quick and easy. This might just be my new favorite chicken soup!! And that is saying a lot because I LOVE so many soups. Pure comfort food!

If you haven’t tried “The Soup“, you have to do that! It is a staple around here, but this new Italian chicken soup recipe is light, but filling, and so, so flavorful.

And then there is our chicken tortilla soup, which is the best chicken tortilla soup that has ever existed, but still, there’s something about this Italian chicken soup that just hits the spot for me! You have to try it!

With the Instant Pot, you end up with a soup in less than an hour that tastes like it has been simmering all day!

Ingredients Needed for Instant Pot Chicken Soup

This soup is packed with veggies, rotisserie chicken, fresh herbs and orzo and topped with Parmesan and chunks of crusty bread. I’ve also seen it called chicken pastina soup or penicillin soup because it’s so nourishing to the soul that it will cure anything that ails you! Head down to the recipe card for the exact measurements, but here is your grocery list:

  • Extra Virgin Olive Oil
  • Vegetables: Yellow Onion, Garlic, Carrots, Celery and Tomatoes
  • Water or Chicken Broth
  • Better than Bouillon Chicken (not needed if you use chicken broth)
  • Seasonings: Bay Leaves, Kosher Salt, Black Pepper
  • Herbs: Fresh Parsley and Fresh Basil
  • Orzo Pasta
    • NOTE: If you want to keep this gluten-free, skip the orzo and bread chunks.
  • Rotisserie Chicken
  • Lemon
  • Parmesan Cheese
  • Bread (optional)

How to Make Italian Chicken Soup in the Instant Pot

Your going to want to start this recipe by chopping all the veggies so that they are ready to add at the appropriate time. I know most people hate chopping veggies, but I kind of like it. Does that make me the nerdiest? Once the veggies are chopped, you are ready to start cooking.

  1. Sauté the veggies in the Instant Pot.
  2. Add broth, bay leaves, minced garlic and S&P.
  3. Place lid on and set valve to sealing position.
  4. Cook on high pressure for 25 minutes.
  5. Cook the orzo in a pot on the stove top and then drain it while running it under cold water.
  6. Quick release the pressure cooker and remove the bay leaves.
  7. Add the chopped tomato, cooked orzo, shredded chicken (see next section) and herbs and place the lid back on. Seal the valve again and cook for 4 more minutes.
  8. Quick release again, stir in the lemon juice and season to taste.
  9. We love to garnish each bowl with fresh parm and chunks of crusty bread.

For the full instructions, head down to the recipe card below.

What Kind of Chicken Should I Use?

Ideally, I buy the 2 pound bag of rotisserie chicken meat that they sell at Costco. It’s pretty much the best thing that has ever happened. All the flavor of a rotisserie chicken with none of the work.

If you can’t find that or you don’t live near a Costco, cook three skinless chicken breasts using whatever method you prefer. You can cook them in the Instant Pot with the broth and veggies, or you can cook them stove top or even bake them. You could also just buy a rotisserie chicken and break it down yourself.

Variations for Italian Chicken Soup

One thing I love about this recipe is that it is so versatile. We love it with orzo (a small pasta that looks similar to rice), but you could also do any kind of pasta you enjoy. Acini de pepe or ditalini pasta would both be great substitutes for orzo. It is also great with rice, potatoes or beans. A small white bean would be good, like a navy bean or cannellini bean. You could also swap the Italian seasonings for other fresh herbs like rosemary or thyme. Experiment and find what works for your family!

What Kind of Bread Should I Use?

We like to buy crusty bacci rolls or a good sourdough loaf. You could even make a loaf of our no knead artisan bread if you are feeling really ambitious! We like to toast them in the oven for a bit so the bread gets good and toasty. Carbs for life!

Can This Soup Be Made in the Crockpot?

This can absolutely be made in the Crockpot! I would sauté the veggies first for maximum flavor. Then add them and all the ingredients except the orzo the slow cooker and cook on high for 3 hours or low for 5 hours. Add the orzo for about the last 10-15 minutes.

Can This Soup Be Made on the Stove Top?

Of course! Yes! Add all the ingredients except the orzo to the pot and simmer on medium-low heat for about 30 minutes. Stir in the orzo right before serving and let it sit for about 5-10 minutes.

Instant Pot Cheat Sheet

If you’re on the fence about an Instant Pot, you should take a look at our Instant Pot Cheat Sheet and it will sell you on the Instant Pot. You can make so many foods in just minutes.

Storing and Reheating Instant Pot Chicken Soup

Leftovers should be stored in an airtight container in the fridge. They will keep for up to 5 days and can be reheated in the microwave or on the stovetop. It also freezes extremely well. Let it cool completely and then place it in a freezer-safe container. It will keep for up to 3 months.

Warm up with this delicious and easy Instant Pot Italian Chicken Soup! Loaded with fresh vegetables, tender chicken, and savory Italian flavors, this comforting soup is sure to become a family favorite. It is simple, delicious and on the table in no time!

More Easy Soup Recipes You’ll Love:

Watch the Video!

Print

Instant Pot Italian Chicken Soup

This Instant Pot Italian Chicken Soup is the perfect cozy meal for a chilly day. Loaded with hearty vegetables and tender chicken, it's a delicious twist on classic chicken soup. Plus, it can be made in just minutes using an Instant Pot. Watch the video for step-by-step instructions!
Course 50 of the Best Easy Soup Recipes for Families, Main Course, Soup
Cuisine Italian
Keyword chicken, chicken breast, instant pot, main dish, soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10
Calories 128kcal
Author Carrian Cheney

Equipment

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 Large Yellow Onion minced
  • 4 Cloves Garlic minced
  • 3 Stalks Celery minced
  • 3 Carrots peeled and chopped
  • 8 Cups Water or chicken Broth
  • 1/4 Cup Better than Bouillon Chicken skip if using broth
  • 2 Bay Leaves
  • 3 teaspoons Kosher Salt plus more to taste
  • 1 teaspoon Fresh Black Pepper
  • 3 Medium Tomatoes minced
  • 1 Cup Orzo Pasta cooked and drained
  • 1 Tomato chopped
  • 2 Pounds Rotisserie Chicken shredded *see note
  • 1/2 Bunch Parsley minced
  • 3/4 Cup Basil Leaves fresh, minced
  • 1/2 Lemon juiced
  • 1/2 Cup Parmesan Cheese
  • Bread for serving
US Customary – Metric

Instructions

  • Prepare all of your ingredients by chopping the veggies on a cutting board so you're ready to go. See note for advice on the chicken.
  • Add the oil to the instant pot and turn it to high sauté mode. Once hot, add the veggies- onions, garlic, celery and carrots and stir until tender, about 3 minutes.
    2 Tablespoons Olive Oil, 1 Large Yellow Onion, 4 Cloves Garlic, 3 Stalks Celery, 3 Carrots
  • Pour in the broth, bay leaves, salt and pepper, and 3 minced tomatoes. Place the lid on and set the valve to seal. Press, pressure and set the time for 25 minutes.
    8 Cups Water, 1/4 Cup Better than Bouillon Chicken, 2 Bay Leaves, 3 teaspoons Kosher Salt, 1 teaspoon Fresh Black Pepper, 3 Medium Tomatoes
  • Cook the orzo in a pot and drain with cold water running over the orzo to separate the pasta.
    1 Cup Orzo Pasta
  • Do a quick release on the valve and remove the bay leaves.
  • Add the 1 chopped tomato, orzo, chicken, and herbs and place the lid back on, turning the valve to seal and cooking for 4 more minutes.
    1 Tomato, 2 Pounds Rotisserie Chicken, 1/2 Bunch Parsley, 3/4 Cup Basil Leaves
  • Do another quick release and stir in the lemon, season to taste and serve with fresh parmesan and bread!
    1/2 Lemon, 1/2 Cup Parmesan Cheese, Bread

Video

Notes

I like to buy the rotisserie chicken meat in a 2 pound package at Costco. If you do not have that available you will need about 3 chicken breasts. You can add them directly to the pot with the broth and veggies, but skip adding the rest. Once the 25 minutes are up, remove and shred the chicken and strain out any chicken fat remaining. Or cook the chicken separately or buy a rotisserie chicken and shred all the meat. 
 
 

Nutrition

Serving: 1.5cups | Calories: 128kcal | Carbohydrates: 18g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 838mg | Potassium: 299mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3898IU | Vitamin C: 14mg | Calcium: 99mg | Iron: 1mg
]]> https://ohsweetbasil.com/instant-pot-italian-chicken-soup-recipe/feed/ 14 71912 Cozy Ham and Bean Soup [+Video] https://ohsweetbasil.com/cozy-ham-and-bean-soup-video/ https://ohsweetbasil.com/cozy-ham-and-bean-soup-video/#respond Sat, 08 Feb 2025 10:15:00 +0000 https://ohsweetbasil.com/?p=100502 a photo of a large bowl of ham and bean soup with a large chunk of crusty bread next to it and a spoon Warm up on a cold day with this delicious and hearty ham and bean soup recipe. Packed with protein and flavor, it's the perfect comfort food for using up leftover ham.]]> a photo of a large bowl of ham and bean soup with a large chunk of crusty bread next to it and a spoon

Warm up on a cold day with this delicious and hearty ham and bean soup recipe. Packed with protein and flavor, it’s the perfect comfort food for using up leftover ham.

I wish there was a grand story behind this recipe, but the truth is, there isn’t! Sometimes I am given suggestions for recipes that would benefit the blog, and this was one of them. So away I went to make a perfect ham and bean soup, and this is it!

It is very cozy anyway without being heavy and I love that while it’s mostly broth it actually is a bit creamy from the white beans and doing a little trick that I love doing with soups. Keep scrolling to find out!

Ingredients for Ham and Bean Soup

We like to make this recipe with leftover Christmas (or Easter) ham, but if you don’t have, just buy a ham at the store. With a few vegetables and herbs, you’ll be making delicious ham and bean soup in no time! Here is everything you will need:

  • Oil
  • Celery Stalks
  • Carrots
  • Onion
  • Garlic
  • Fresh Thyme
  • Fresh Flat Leaf Italian Parsley
  • Ground Mustard
  • Vegetable or Chicken Broth
  • Ham Hock
  • Ham
  • Great Northern Beans or Navy Beans
  • Bay Leaves
  • White Pepper (black pepper is also fine)
  • Salt

All the details and measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Ham and Bean Soup

Soup should be easy! And this soup is so simple! I’m going to walk you through each step, and most of the time spent on this recipe is waiting for it to simmer and get all delicious! Here are the basic steps:

  1. Sauté: Heat the oil over medium heat in a large Dutch oven or large pot and sauté all the veggies including the garlic until tender and fragrant.
  2. Stir: Add the herbs and seasonings and stir. Then add in the rest of the ingredients and stir together.
  3. Boil and Simmer: Bring the soup to a boil and then reduce the heat and let it simmer for 2-3 hours.
  4. Blend: Scoop out 1 ½ cups of the soup (avoiding the meat) and blend until smooth (using an immersion blender or regular blender). Add it back into the soup and stir to combine.
  5. Remove: Take out the ham hocks and remove any meat left on the bones and remove the bay leaves.
  6. Simmer: Let the soup cook for another 30 minutes and serve with crusty bread.

Keep scrolling to the end of the post for the complete recipe card.

Can I Make Ham and Bean Soup in the Slow Cooker?

Yes, just sauté the veggies first on the stove top. Then add everything to a crockpot and cook on low for 4-5 hours or on high for 2-3 hours. I’d still blend 1 ½ cups and add it back into the soup just to thicken the soup a little.

Can I Make Ham and Bean Soup in the Instant Pot?

Yes, same as with the slow cooker, sauté the veggies first either in the Instant Pot or on the stovetop, and then add everything to the Instant Pot. Cook on high pressure for 30 minutes and allow for a natural release. Blend 1 ½ cups of the soup as written in the instructions in the recipe card and add it back to the soup stirring to combine. I love the texture it adds to the broth.

How to Thicken Ham and Bean Soup

Two things I like to do to thicken this soup…first, I add the canned beans in without draining them. Second, pulling out that cup and a half of the broth and veggies to blend really adds to the creaminess of the broth without making it too heavy. It really boosts the depth of flavor too!

What to Serve with Ham and Bean Soup

One of my unbreakable rules with soup is that it has to be with bread! You gotta have something delicious to sop that broth up with! So if you’re making this tasty ham soup, here are some great bread recipes to try:

Storing and Reheating

Leftover soup should be stored in an airtight container in the refrigerator. It will keep for up to 5 days. This soup also freezes extremely well. Let it cool completely and then place in a freezer safe container or ziploc bag. It will keep for up to 3 months.

To reheat frozen soup, let it thaw in the fridge, and then reheat on the stovetop until heated through.

This hearty ham and bean soup recipe is the perfect comfort food for cold days. Packed with hearty ingredients and flavorful broth, it’s the perfect comfort food for a cozy night in. Pour yourself a bowl and enjoy!

More of Our Favorite Soup Recipes

Watch This Video to See How It’s Made…

Print

Cozy Ham and Bean Soup

Warm up on a cold day with this delicious and hearty ham and bean soup recipe. Packed with protein and flavor, it's the perfect comfort food for using up leftover ham.
Course 50 of the Best Easy Soup Recipes for Families
Keyword beans, comfort food, ham, leftovers, soup
Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Author Carrian Cheney

Equipment

Ingredients

  • 2 Tablespoons Oil
  • 4 Celery Stalks chopped
  • 4 Carrots large, chopped
  • 1 Onion medium, chopped
  • 4 Cloves Garlic minced
  • 4 Springs Thyme leaves stripped
  • 1/4 Cup Flat Leaf Italian Parsley fresh, minced
  • 1 teaspoon Ground Mustard
  • 7 ½ Cups Vegetable or Chicken Broth
  • 1 Large Ham Hock or 2 small
  • 4 Cups Ham chopped
  • 2 Cans Northern or Navy Beans 15oz, undrained
  • 2 Bay Leaves
  • 1 teaspoon White Pepper black is fine
  • Salt to taste
US Customary – Metric

Instructions

  • In large Dutch oven or soup pot, heat the oil over medium heat and sauté celery, carrots, onions and garlic until tender and fragrant, about 10 minutes.
    2 Tablespoons Oil, 4 Celery Stalks, 4 Carrots, 1 Onion, 4 Cloves Garlic
  • Add the thyme, parsley, and ground mustard. Stir for a few seconds. Stir in the broth or stock, ham bones, ham, beans and bay leaves. Season with the pepper and about 1 teaspoon salt.
    4 Springs Thyme, 1/4 Cup Flat Leaf Italian Parsley, 1 teaspoon Ground Mustard, 7 ½ Cups Vegetable or Chicken Broth, 1 Large Ham Hock, 4 Cups Ham, 2 Cans Northern or Navy Beans, 2 Bay Leaves, 1 teaspoon White Pepper, Salt
  • Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours.
  • Scoop about 1 ½ cups of the soup, avoiding too much of the meat and using an immersion or regular blender, blend until smooth. Add back into the soup.
  • Remove the ham hocks, shred off any tender meat and discard the bones. Add the meat back in and remove the bay leaves.
  • Cook another 30 minutes. Serve with crusty bread.

Video

]]> https://ohsweetbasil.com/cozy-ham-and-bean-soup-video/feed/ 0 100502 Italian Style Beef Chili https://ohsweetbasil.com/italian-style-beef-chili/ https://ohsweetbasil.com/italian-style-beef-chili/#comments Sun, 02 Feb 2025 09:09:00 +0000 https://ohsweetbasil.com/?p=87144 a photo of a large bowl of hearty italian style beef chili topped with melted cheese, sour cream and chopped fresh herbs. Italian beef chili is hearty, satisfying and perfect for feeding a crowd! It has all the familiar flavors of lasagna, but it's a chili! ]]> a photo of a large bowl of hearty italian style beef chili topped with melted cheese, sour cream and chopped fresh herbs.

Italian style beef chili is hearty, satisfying and perfect for feeding a crowd! It has all the familiar and comforting flavors of lasagna, but it’s a chili!

A few weeks ago, I was working on our lasagna soup recipe and totally messed it up. So I improvised, like I often do when recipes don’t turn out the way I hope, and turned that recipe into a chili. It ended up being so fabulous that I had to photograph it and post it here.

Let this be a lesson that sometimes mistakes just end up being happy accidents…thanks Bob Ross!

What is Chili?

Chili is a thick stew that is usually a little spicy and made with peppers, chili powder, meat, tomatoes and often beans.

Ingredients in Italian Style Beef Chili

The ingredients list might seem a little lengthy, but all the components are crucial the developing the full flavor of the chili. Here is what you will need:

  • Vegetables: Olive Oil, Red Onion, Garlic, Red Bell Pepper, Green Bell Pepper, Jalapeno
  • Fresh Herbs: Oregano, Parsley, Basil
  • Seasonings and Spices: Salt, Pepper, Chili Powder, Smoked Paprika
  • Cheese: Ricotta and Mozzarella Cheese
  • Ground Beef: we use 85/15
  • Beef Broth: low sodium
  • Fire Roasted Diced Tomatoes
  • Marinara Sauce: Rao’s is our favorite brand
  • Pinto Beans

This is just an overview of the ingredients needed for this recipe. The measurements for each ingredient can be found in the recipe card at the end of this post.

How to Make Chili

One of my favorite things about making chili is developing all the layers of flavor that make it so rich and delicious. It takes time but it is really easy. Here are the basic steps:

  1. Sauté the vegetables and herbs.
  2. Brown the beef and drain the grease.
  3. Add the remaining ingredients (except the cheese) and let it simmer for at least a half hour up to all day for maximum flavor.
  4. Just before serving, top each bowl of soup with mozzarella and melt in the broiler. Make sure the bowl is oven safe!

The recipe card at the end of the post contains all the instructions in full detail. You can also print or save the recipe there.

What Toppings Go On Chili?

Everyone in my family likes to top their chili with different things so I like to put all sorts of options out and let everyone do their own thing. Some of our favorite toppings are sour cream (or plain Greek yogurt), diced onions, green onions, tortilla chips or corn chips, and more cheese or more fresh herbs.

What Goes Well with Italian Chili?

This chili recipe is hearty enough to stand on it’s own as a meal, but it is my personal opinion that chili should always be eaten with a side of bread for dipping! Here are a few ideas:

You could always lighten the meal up a little with a side salad or fruit dish too.

Storage Tips

Store Italian style beef chili in the refrigerator in an airtight container for up to 5 days. You can reheat it quickly in the microwave or in a pot on the stove top.

This chili also freezes very well. Let it cool complete and then pour it into a ziploc bag. Get as much air out as you can and then lay it flat and let it freezes. It will keep for up to 6 months. When you’re ready to eat it, let it thaw overnight in the fridge and then reheat on the stove top until heated through.

When you take a misstep in the kitchen, let be an opportunity to create a new masterpiece! Italian style beef chili is a new favorite in our house! Because a chili that tastes like lasagna can only be delicious!

More Chili Recipe to Try:

Print

Italian Style Beef Chili

Italian beef chili is hearty, satisfying and perfect for feeding a crowd! It has all the familiar flavors of lasagna, but it's a chili!
Course 100 + BEST Easy Beef Recipes for Dinner, 50 of the Best Easy Soup Recipes for Families
Keyword beef, cheese, entree, food, lasagna, main dish, mozzarella, pasta, recipe, ricotta, soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Calories 476kcal
Author Carrian Cheney

Equipment

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 Red Onion minced *see note
  • 4 cloves Garlic small, minced
  • 1 Red Bell Pepper minced
  • 1 Green Bell Pepper minced
  • 1 Jalapeno seeded and minced
  • 2 teaspoons Fresh Oregano chopped
  • 1 Tablespoon Fresh Parsley chopped
  • 1 ½ teaspoon Fresh Basil chopped
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1.5 lbs Ground Beef
  • 2 Tablespoons Chili Powder
  • 1 teaspoon Smoked Paprika
  • 1/4 Cup Ricotta
  • 32 oz Beef Broth
  • 14 oz Fire Roasted Diced Tomatoes
  • 32 oz Marinara Sauce *Rao's is our Favorite
  • 2 Cans Pinto Beans drained (or black or Borlotti beans)
  • 1 Cup Mozzarella Cheese shredded
US Customary – Metric

Instructions

  • In a heavy bottomed pot, over medium heat, add the olive oil until it just starts to shimmer.
    1 Tablespoon Olive Oil
  • Add the garlic and onion, stirring as you add it and cook for 3-5 minutes, until translucent.
    4 cloves Garlic, 1 Red Onion
  • Add the bell peppers, jalapeno, oregano, parsley and basil and season with a little salt and pepper, about 1/2 teaspoon salt and 1/4 teaspoon pepper.
    1 Red Bell Pepper, 1 Green Bell Pepper, 1 Jalapeno, 2 teaspoons Fresh Oregano, 1 Tablespoon Fresh Parsley, 1 ½ teaspoon Fresh Basil, 1/2 teaspoon Salt, 1/4 teaspoon Pepper
  • Stir to combine and let cook for one minute.
  • Add the ground beef and cook until browned and no longer raw. Drain off any grease. Stir in the ricotta and spices.
    1.5 lbs Ground Beef, 2 Tablespoons Chili Powder, 1 teaspoon Smoked Paprika, 1/4 Cup Ricotta
  • Add the beef broth, marinara, diced tomatoes and beans
    32 oz Beef Broth, 14 oz Fire Roasted Diced Tomatoes, 32 oz Marinara Sauce, 2 Cans Pinto Beans
  • Let simmer all day for maximum flavor or at least 30 minutes.
  • Place the soup in oven safe bowls or soup mugs and top with a little cheese. You can add another dollop of ricotta here as well if you'd like.
    1 Cup Mozzarella Cheese
  • Heat the broiler to high heat and place the soup in the oven.
  • Once the cheese is golden and melted remove from the oven and serve!

Notes

  • You can use 1/2 ground beef and 1/2 Italian Sausage for more flavor
  • You can use any onion you’d like, but I tend to use red like our bolognese sauce
  • If you don’t have access to fresh herbs, you can substitute half the amount of dry herbs.
  • You can freeze this soup for up to 6 months. Cool completely and freeze in heavy duty freezer bag or in a covered freezer container.

Nutrition

Serving: 1.5cups | Calories: 476kcal | Carbohydrates: 19g | Protein: 30g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 1824mg | Potassium: 1053mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2835IU | Vitamin C: 59mg | Calcium: 219mg | Iron: 5mg
]]> https://ohsweetbasil.com/italian-style-beef-chili/feed/ 3 87144