Spanish Chicken and Rice Soup

A hearty, comforting soup with classic Spanish flavors—garlic, paprika, tomatoes, and herbs—perfect as a nourishing one-pot meal.

Why This Recipe Is High-Value

Balanced & filling: Protein (chicken), carbs (rice), and vegetables in one bowl
Deep flavor, simple steps: Builds taste with a sofrito base
Flexible: Works with fresh chicken or leftovers
Freezer-friendly: Great for meal prep

Ingredients (Serves 4–6)

Soup Base

1½ lb (700 g) bone-in chicken thighs or drumsticks
8 cups (2 L) chicken stock (preferably low sodium)
2 tbsp olive oil

Sofrito

1 medium onion, finely chopped
1 red bell pepper, diced
2 carrots, sliced
3 cloves garlic, minced
1 tsp smoked paprika (pimentón)
½ tsp sweet paprika
¼ tsp ground cumin
1 bay leaf

Body & Finish

1 cup canned crushed tomatoes (or grated fresh tomato)
¾ cup short-grain rice (Valencia or Arborio)
Salt and black pepper, to taste
2 tbsp chopped fresh parsley
Optional: squeeze of lemon juice or pinch of saffron threads

Step-by-Step Instructions

Brown the Chicken
Heat olive oil in a large soup pot over medium-high heat. Season chicken lightly with salt and pepper. Brown on both sides (about 3–4 minutes per side). Remove and set aside.
Build the Sofrito
In the same pot, lower heat to medium. Add onion, bell pepper, and carrots. Cook 6–8 minutes until soft and lightly golden.
Stir in garlic, smoked paprika, sweet paprika, cumin, and bay leaf; cook 30 seconds until fragrant.
Tomatoes & Stock
Add crushed tomatoes and cook 3–4 minutes to deepen flavor. Return chicken to the pot and pour in chicken stock.
Simmer
Bring to a gentle boil, then reduce to a simmer. Cover and cook 25 minutes, until chicken is tender.
Shred & Add Rice
Remove chicken, shred meat, discard bones/skin. Return meat to pot. Add rice and simmer uncovered 15–18 minutes, until rice is tender.
Finish & Serve
Taste and adjust seasoning. Add parsley and optional lemon juice or saffron. Remove bay leaf. Serve hot.

Chef Tips

Richer flavor: Use bone-in chicken and homemade stock
Not mushy rice: Add rice near the end and avoid overcooking
Extra depth: A pinch of saffron or smoked chili flakes elevates the soup

Variations

Andalusian-style: Add a pinch of oregano and a splash of sherry vinegar
Vegetable-forward: Add peas or green beans in the last 5 minutes
Spicy: Stir in a little harissa or cayenne

Storage & Reheating

Refrigerator: 3–4 days (rice will thicken the soup)
Freezer: Freeze without rice for best texture; add fresh rice when reheating

OTHER RECIPES

Ingredients -

2 (19 ounces) cans Chicken and Vegetable Soup
1 (14.5 ounces) can Diced Tomatoes with Jalapeno Chiles, undrained
1 (8.8 ounces) pouch Uncooked Spanish-Style Rice Mix
1 cup Frozen Corn, thawed

INSTRUCTIONS

1. Add soups, diced tomatoes, uncooked Spanish rice, and corn to saucepan.
2. Heat to boiling over medium-high heat.
3. Reduce heat to low. Simmer 5 minutes.

VIDEO:

Warm, fragrant, and deeply nourishing, Spiced Chicken Soup is the kind of recipe that feels both comforting and elevated. Infused with warming spices, tender chicken, and aromatic vegetables, this soup bridges classic chicken soup and global spice traditions—perfect for cozy evenings, cold weather, or when you want food that truly satisfies.

Why You’ll Love This Spiced Chicken Soup

Deep, layered flavor from toasted spices
Comforting yet exciting, not your average chicken soup
Naturally nourishing with protein-rich chicken and vegetables
Flexible – easily adapted to mild or bold heat preferences

This recipe works beautifully as a main course, served with crusty bread, flatbread, or steamed rice.

Spiced Chicken Soup

Ingredients

For the soup base

2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated

Spices

1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
½ teaspoon smoked paprika
¼–½ teaspoon chili flakes (optional, to taste)
1 bay leaf

Chicken & broth

1½ lbs (700 g) bone-in chicken thighs or drumsticks
6 cups chicken stock (homemade preferred)
Salt and freshly ground black pepper, to taste

Vegetables

2 carrots, sliced
1 celery stalk, sliced
1 small potato or sweet potato, diced (optional but hearty)

Finishing touches

Juice of ½ lemon
Fresh cilantro or parsley, chopped

Instructions

Build the flavor base
Heat olive oil in a large soup pot over medium heat. Add onion and cook until soft and lightly golden, about 5 minutes. Stir in garlic and ginger; cook for 30 seconds until fragrant.
Bloom the spices
Add cumin, coriander, turmeric, smoked paprika, chili flakes, and bay leaf. Stir constantly for 1 minute to toast the spices and release their aroma.
Add chicken and broth
Nestle the chicken pieces into the pot. Pour in chicken stock, season lightly with salt and pepper, and bring to a gentle boil.
Simmer
Reduce heat to low, cover, and simmer for 30 minutes, skimming foam if necessary.
Add vegetables
Stir in carrots, celery, and potato. Simmer uncovered for another 15–20 minutes, until vegetables are tender and chicken is cooked through.
Shred and finish
Remove chicken, discard skin and bones, and shred the meat. Return chicken to the pot. Stir in lemon juice and adjust seasoning.
Serve
Ladle into bowls and garnish with fresh herbs.

Flavor Variations

Middle Eastern-Style: Add a pinch of cinnamon and allspice
Asian-Inspired: Add star anise and a splash of soy sauce
Creamy Version: Stir in ½ cup coconut milk at the end
Extra Heat: Add sliced fresh chilies or chili oil

Serving Suggestions

With warm naan or flatbread
Over steamed jasmine or basmati rice
Alongside a simple cucumber-yogurt salad

Storage & Reheating

Refrigerate in an airtight container for up to 4 days
Freeze for up to 2 months
Reheat gently on the stovetop to preserve flavor

Final Thoughts

This Spiced Chicken Soup delivers comfort with character—warming spices, tender chicken, and a broth that tastes like it simmered all day. It’s the kind of recipe readers save, share, and come back to again and again.

OTHER RECIPES

Ingredients -

1 tablespoon Olive Oil
2 cups finely chopped Onions
2 tablespoons finely chopped, peeled Fresh Ginger
2 tablespoons minced Garlic
1 cup canned Diced Fire-Roasted Tomatoes
1 tablespoon Ground Coriander
1 tablespoon Ground Cumin
1/2 teaspoon Ground Cardamom
1/4 teaspoon Ground Cinnamon
4 cups Fat-Free Low-Sodium Chicken or Vegetable Broth
1 (12 ounces) Sweet Potato, peeled and cut into 1/2-inch dice (about 2 cups)
12 ounces Boneless, Skinless Chicken Breast, cut into 1/2-inch cubes
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste
1/4 cup chopped Fresh Cilantro Leaves

INSTRUCTIONS

1. Heat olive oil in stockpot over medium-low heat.
2. Add chopped onions to hot oil. Sauté onions until tender, about 7 minutes.
3. Stir in chopped ginger, and minced garlic.
4. Sauté additional minute.
5. Stir in fire-roasted tomatoes. Simmer 5 minutes.
6. Stir in ground coriander, ground cumin, ground cardamom, and ground cinnamon.
7. Cook 1 minute.
8. Stir in chicken broth. Bring to a gentle boil.
9. Stir in sweet potato. Simmer 5 minutes.
10. Stir in cubed chicken breast. Cook through about 5 minutes.
11. Season soup with salt and pepper.
12. Serve hot in individual soup bowls.
13. Garnish with chopped fresh cilantro.

VIDEO:

Chicken and Vegetable Bean Soup

Chicken and Vegetable Bean Soup

INGREDIENTS

Chicken

2 tbsp olive oil
1 lb (450 g) chicken breast or thighs, diced
Salt & black pepper

Vegetables

1 medium onion, diced
3 garlic cloves, minced
2 carrots, sliced
2 celery stalks, sliced
1 potato, diced (optional, for thickness)
1 zucchini, diced
1 cup green beans, chopped
1 cup corn kernels (optional)

Beans & Broth

1 can (15 oz / 425 g) white beans, cannellini or navy, rinsed
6 cups chicken broth
1 can (14 oz) crushed tomatoes (or 2 fresh tomatoes, diced)

Herbs & Seasoning

1 bay leaf
1 tsp dried thyme
1 tsp dried basil
1 tsp paprika
Salt & pepper to taste
Fresh parsley for garnish

INSTRUCTIONS

Sear the Chicken
- Heat olive oil in a large pot.
- Season chicken with salt and pepper.
- Cook until lightly browned, 5–6 minutes.
- Remove chicken and set aside.
Sauté Vegetables
- In the same pot, add onion and garlic; cook until fragrant.
- Add carrots, celery, potatoes, zucchini, and green beans.
- Cook 5–7 minutes until vegetables start to soften.
Add Beans and Broth
- Return chicken to pot.
- Add white beans, broth, crushed tomatoes, thyme, basil, paprika, and bay leaf.
Simmer
- Bring to a boil, then reduce heat.
- Simmer 30–40 minutes until vegetables are tender and flavors blend.
Finish and Serve
- Adjust seasoning with salt and pepper.
- Garnish with chopped fresh parsley.
- Serve hot with bread or over rice.

OPTIONAL ADD-ONS

Add spinach or kale during last 5 minutes
Add chili flakes for heat
Add pasta or barley for a heartier soup

OTHER RECIPES

Ingredients -

1 cup Dry Great Northern Beans
6 cups Water
1 cup chopped Onion
1 medium Fennel Bulb, trimmed and cut into 1/2-inch pieces
2 medium Carrots, chopped
2 Garlic Cloves, minced
2 tablespoons snipped Fresh Parsley
1 teaspoon Dried Rosemary, crushed
1/4 teaspoon Pepper
4-1/2 cups Chicken Broth
2-1/2 cups shredded or chopped Cooked Chicken
1 (14-1/2-ounces) can Diced Tomatoes, undrained

INSTRUCTIONS

1. In a large stockpot, combine 6 cups water and dry great northern beans.
2. Bring to a boil. Reduce heat to low.
3. Simmer 10 minutes, uncovered.
4. Remove from heat, cover stockpot, and let stand for 1 hour.
5. Drain and rinse beans.
6. In crockpot, add onion, fennel, carrots, garlic, parsley, rosemary, and pepper.
7. Add beans on top of vegetables.
8. Pour chicken broth over beans.
9. Cover crockpot.
10. Cook on low setting 8-10 hours.
11. Stir in chicken and tomatoes.
12. Increase to high heat. Cook 30 minutes longer.

VIDEO:

Mexican Chicken And Bean Soup

A vibrant, comforting soup inspired by classic Mexican flavors—tender chicken, hearty beans, tomatoes, corn, and warming spices. This is a complete, budget-smart meal that’s protein-rich, fiber-packed, and perfect for meal prep.

Why This Recipe Is High-Value

One-pot, complete meal: Protein (chicken), fiber (beans), vegetables, and broth
Big flavor, simple pantry spices: Cumin, chili powder, garlic
Flexible: Works with fresh, rotisserie, or leftover chicken
Freezer-friendly: Reheats beautifully and tastes better the next day

Ingredients (Serves 6)

Protein

1½ lb (700 g) boneless, skinless chicken thighs or breasts

Soup Base

2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
1 red bell pepper, diced

Beans, Veg & Liquid

1 can (15 oz / 425 g) black beans, drained and rinsed
1 can (15 oz / 425 g) pinto beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 can (14.5 oz / 410 g) diced tomatoes (with juices)
6 cups (1.5 L) chicken broth (low sodium preferred)

Spices & Seasoning

2 tsp ground cumin
1½ tsp chili powder
1 tsp smoked paprika
½ tsp dried oregano
1 bay leaf
Salt and black pepper, to taste
Optional: ½ tsp cayenne or chipotle powder

Finish & Toppings

2 tbsp fresh cilantro, chopped
Juice of 1 lime
Optional toppings: avocado, tortilla strips, sour cream, shredded cheese

Step-by-Step Instructions

Brown the Chicken
Heat olive oil in a large pot over medium-high heat. Season chicken lightly with salt and pepper. Brown on both sides (3–4 minutes per side). Remove and set aside.
Build the Flavor Base
Lower heat to medium. Add onion and bell pepper. Cook 5–7 minutes until softened. Stir in garlic, cumin, chili powder, smoked paprika, oregano, and cayenne; cook 30 seconds until fragrant.
Simmer the Soup
Add diced tomatoes, broth, and bay leaf. Return chicken to the pot. Bring to a boil, then reduce to a simmer. Cover and cook 20–25 minutes until chicken is tender.
Shred & Add Beans
Remove chicken, shred with two forks, and return to pot. Stir in black beans, pinto beans, and corn. Simmer 5–10 minutes.
Finish & Serve
Remove bay leaf. Stir in lime juice and cilantro. Taste and adjust seasoning. Serve hot with your favorite toppings.

Chef Tips

Deeper flavor: Add 1 tbsp tomato paste with the spices
Thicker soup: Mash some beans against the pot or add a crushed tortilla while simmering
Shortcut: Use rotisserie chicken—add shredded meat in Step 4

Variations

Caldo de Pollo Style: Add potatoes, carrots, and zucchini
Creamy Version: Stir in ¼–½ cup crema or coconut milk
Spicy Upgrade: Add chopped jalapeño or adobo sauce from canned chipotles

Storage & Freezing

Refrigerator: 4 days
Freezer: Up to 3 months (freeze without toppings)

Serving Suggestions

Warm corn tortillas or tortilla chips
Mexican rice or cilantro-lime rice
Simple cabbage slaw with lime

OTHER RECIPES

Here is a recipe for a hearty and incredibly flavorful Mexican Chicken and Bean Soup. It's a one-pot wonder that's packed with tender chicken, wholesome beans, and a vibrant, zesty broth. It's perfect for a busy weeknight and even better the next day.

Hearty & Flavorful Mexican Chicken and Bean Soup

This soup is like a hug in a bowl. It’s built on a base of sautéed aromatics and toasted spices, then simmered with chicken and beans to create a rich, satisfying broth. The best part is the endless array of fresh, zesty toppings.

Yields: 6-8 servings

Prep time: 15 minutes

Cook time: 40-50 minutes

Ingredients

1 tbsp olive oil or vegetable oil
1.5 lbs (about 700g) boneless, skinless chicken thighs (or 2 large chicken breasts)
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste
1 large yellow onion, chopped
1 bell pepper (any color), chopped
2-3 jalapeño peppers, finely minced (seeds removed for less heat)
4-6 cloves garlic, minced
1 tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano (Mexican oregano if you have it)
½ tsp smoked paprika (optional, for a smoky flavor)
6 cups (48 oz / 1.4L) chicken broth, low-sodium preferred
1 (14.5 oz / 400g) can diced tomatoes, undrained
1 (4 oz / 110g) can diced green chiles (like Rotel), optional
2 (15-ounce / 425g) cans black beans or pinto beans, rinsed and drained
1 cup frozen corn or 1 (15-ounce) can corn, drained
¼ cup fresh cilantro, chopped
2 tbsp fresh lime juice

For Topping (Choose your favorites):

Tortilla strips or crushed tortilla chips
Diced avocado
Shredded Monterey Jack or Chihuahua cheese
Sour cream or Mexican crema
Pickled jalapeños
Extra fresh cilantro and lime wedges

Instructions

Sear the Chicken: Pat the chicken thighs dry and season them on both sides with salt and pepper. Heat the oil in a large pot or over medium-high heat. Add the chicken in a single layer (work in batches if needed) and sear for 3-4 minutes per side, until golden brown. You don't need to cook it through. Remove the chicken from the pot and set it aside.

Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion, bell pepper, and minced jalapeños to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Bloom the Spices: Stir in the chili powder, cumin, oregano, and smoked paprika. Cook for 1 minute, stirring constantly, until the spices are very fragrant. This toasts them and deepens their flavor.

Simmer the Soup: Pour in the chicken broth to deglaze the pot, scraping up any browned bits from the bottom. Add the diced tomatoes (with their juice) and the optional green chiles. Return the seared chicken to the pot. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the chicken is cooked through.

Shred the Chicken: Carefully remove the cooked chicken from the pot and place it on a cutting board. Use two forks to shred the meat. Return the shredded chicken to the pot.

Add Beans and Corn: Stir in the rinsed beans and the corn. Continue to simmer for another 10 minutes, uncovered, to allow the flavors to meld and the soup to thicken slightly.

Finish and Serve: Turn off the heat. Stir in the fresh cilantro and lime juice. Taste the soup and adjust seasoning with more salt and pepper if needed. Ladle the hot soup into bowls and let everyone add their favorite toppings.

Tips for Success & Variations

Slow Cooker Version:

Complete Step 1 (sear the chicken) and Step 2 (sauté aromatics).

Transfer everything to a , including the broth, tomatoes, and spices.

Cook on LOW for 4-5 hours or on HIGH for 2-3 hours.

Sh
red the chicken, then stir it back in with the beans and corn for the last 30 minutes. Stir in cilantro and lime juice before serving.

Instant Pot / Pressure Cooker Version:

Use the "Sauté" function to sear the chicken and sauté the vegetables.

Add the spices, broth, and tomatoes. Secure the lid.

Set to Pressure Cook (High) for 10 minutes.

Allow a natural pressure release for 10 minutes, then do a quick release.

Shred the chicken, return it to the pot, and stir in the beans and corn. Use the "Sauté" function for 5-10 minutes until heated through.

Make it Vegetarian: Omit the chicken and use vegetable broth. You can add an extra can of beans, a cup of , or some diced to make it more substantial.

For a Thicker Soup: Before adding the final beans and corn, use a potato masher to gently mash about a cup of the beans and tomatoes already in the pot. This will release starch and create a thicker, heartier base.

Spice it Up: For more heat, use a spicier chili powder (like or ), leave some seeds in the jalapeños, or add a dash of cayenne pepper.

Enjoy your vibrant and delicious homemade soup

VIDEO:

Beef Barley Soup

A classic, slow-simmered soup loaded with tender beef, nutty barley, and wholesome vegetables. This is a complete, budget-smart meal that delivers deep flavor, excellent nutrition, and outstanding leftovers.

Why This Recipe Is High-Value

One-pot meal: Protein, whole grains, and vegetables together
Budget-friendly: Tough, inexpensive cuts become tender with slow cooking
Nutrient-dense: Barley adds fiber and minerals; beef adds iron and protein
Meal-prep champion: Tastes even better the next day and freezes well

Ingredients (Serves 6–8)

Protein

1½ lb (700 g) beef chuck or stew beef, cut into 1-inch cubes

Soup Base

2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
3 carrots, sliced
3 celery stalks, sliced

Grains & Liquid

¾ cup pearl barley (rinsed)
8 cups (2 L) beef broth (low sodium preferred)

Seasoning

2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary (crushed)
1 bay leaf
Salt and black pepper, to taste

Optional Enhancements

1 cup mushrooms, sliced
1 tbsp Worcestershire sauce
2 tbsp fresh parsley, chopped (for garnish)

Step-by-Step Instructions

Brown the Beef (Flavor Builder)
Heat olive oil in a large heavy pot over medium-high heat. Season beef with salt and pepper. Brown in batches until well caramelized. Remove and set aside.
Build the Aromatic Base
Lower heat to medium. Add onion, carrots, and celery to the same pot. Cook 6–8 minutes until softened and lightly golden. Stir in garlic and tomato paste; cook 1 minute until fragrant and brick-red.
Simmer the Soup
Return beef to the pot. Add barley, beef broth, thyme, rosemary, bay leaf, and Worcestershire sauce (if using). Bring to a boil, then reduce to a gentle simmer.
Slow Cook to Perfection
Cover and simmer 60–75 minutes, stirring occasionally, until beef is fork-tender and barley is fully cooked.
Finish & Serve
Taste and adjust seasoning. Remove bay leaf. Garnish with fresh parsley and serve hot.

Chef Tips

Extra richness: Deglaze the pot with a splash of red wine before adding broth
Perfect texture: If soup thickens too much, add hot broth or water when reheating
Time saver: Use a pressure cooker (35 minutes) or slow cooker (7–8 hours on low)

Variations

Old-Fashioned Style: Add diced potatoes in the last 25 minutes
Vegetable-Heavy: Add green beans, peas, or parsnips
Smoky: Add a small amount of smoked paprika or a beef bone for depth

Storage & Freezing

Refrigerator: 4–5 days (barley continues to absorb liquid)
Freezer: Up to 3 months (best to slightly undercook barley before freezing)

Serving Suggestions

Crusty bread or garlic toast
Simple green salad with vinaigrette
Freshly cracked black pepper on top

OTHER RECIPES

Beef Barley Soup is the ultimate —a hearty, rich, and satisfying meal in a bowl. This recipe focuses on building a deep, beefy flavor and achieving perfectly tender beef and chewy barley.

Hearty & Classic Beef Barley Soup

This soup is a meal in itself, packed with tender chunks of beef, wholesome vegetables, and nutty in a savory broth. It's the perfect thing to simmer on a cold day.

Yields: 6-8 servings

Prep time: 15 minutes

Cook time: 1 hour 30 minutes - 2 hours

Ingredients

2 tbsp olive oil or other high-heat oil
2 lbs (about 1 kg) beef chuck roast, trimmed of excess fat and cut into 1-inch cubes
1 tsp salt, plus more to taste
½ tsp freshly ground black pepper, plus more to taste
1 large yellow onion, chopped
2 large carrots, peeled and sliced into ½-inch rounds
2 celery stalks, sliced
8 oz (225g) cremini mushrooms, sliced (optional, but highly recommended for flavor)
3-4 cloves garlic, minced
1 tbsp tomato paste
½ cup dry red wine (like Merlot or Cabernet) or additional beef broth
8 cups (64 oz / 1.9L) beef broth, low-sodium preferred
1 bay leaf
2 sprigs fresh thyme (or 1 tsp dried thyme)
¾ cup (150g) pearl barley (not quick-cooking)
1 tbsp Worcestershire sauce
2 tbsp fresh parsley, chopped

Instructions

Sear the Beef: Pat the beef cubes dry with a paper towel and season them generously with salt and pepper. Heat the olive oil in a large pot or over medium-high heat. Working in batches to avoid overcrowding the pot, sear the beef cubes until deeply browned on all sides. Do not rush this step—it's where the deep flavor develops. Transfer the seared beef to a separate plate.

Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot (add a splash more oil if the pot is too dry). Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes. If using mushrooms, add them now and cook until they have released their liquid and started to brown, about 5-7 minutes.

Build Flavor Base: Add the minced garlic and tomato paste. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly.

Deglaze the Pot: Pour in the red wine (or beef broth) to deglaze the pot, scraping up all the delicious browned bits (the "fond") from the bottom with a wooden spoon. Let it simmer for 2-3 minutes until the liquid has reduced by about half.

Simmer the Soup: Return the seared beef (and any accumulated juices) to the pot. Add the beef broth, bay leaf, and thyme sprigs. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer gently for 1 hour. This first simmer makes the beef tender.

Add the Barley: Stir in the pearl barley. Continue to simmer, partially covered, for another 40-50 minutes, or until the barley is tender and has plumped up, and the beef is fork-tender.

Finish the Soup: Remove the bay leaf and thyme sprigs. Stir in the Worcestershire sauce and the fresh parsley. Taste the soup and adjust the seasoning with more salt and pepper as needed.

Serve: Ladle the hot soup into bowls and enjoy immediately.

Tips for Success & Variations

The Best Cut of Beef: is the ideal choice because it becomes incredibly tender and flavorful during a long, slow simmer. also works well.

For a Richer Broth: For an even deeper flavor, ask your butcher for a couple of and add them to the pot to simmer along with the broth. Remove them before serving.

Slow Cooker Instructions:

Sear the beef and sauté the vegetables as directed in steps 1-3.

Transfer everything to a slow cooker, including the deglazing liquid, broth, bay leaf, and thyme.

Cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the beef is tender.

Add the barley during the last 1 hour of cooking. Stir in the Worcestershire and parsley before serving.

Instant Pot / Pressure Cooker Instructions:

Use the "Sauté" function to sear the beef and sauté the vegetables directly in the pot.

Deglaze with the wine, then add the beef, broth, bay leaf, and thyme.

Secure the lid and set to Pressure Cook (High) for 20 minutes.

Allow a natural pressure release for 10 minutes, then do a quick release.

Switch back to "Sauté," stir in the barley, and simmer (uncovered) for 20-25 minutes, or until the barley is cooked.

Storage: The soup will keep in an airtight container in the refrigerator for up to 4 days. Note that the barley will continue to absorb liquid, so the soup may thicken considerably upon standing. You can add a splash of broth when reheating leftovers. It also freezes well for up to 3 months.

Enjoy your wonderfully comforting and delicious soup

Zucchini Soup

Zucchini soup is wonderfully light, fresh, and a fantastic way to use up a . This recipe creates a silky, elegant soup that can be served hot or chilled, making it perfect for any season.

Simple & Velvety Garden Zucchini Soup

This soup relies on a few simple ingredients to let the clean, sweet flavor of the zucchini shine through. The key is to build a savory base and finish it with a touch of brightness.

Yields: 4-6 servings

Prep time: 10 minutes

Cook time: 25 minutes

Ingredients

2 tbsp olive oil or unsalted butter
1 large yellow onion, chopped
2-3 cloves garlic, minced
4-5 medium zucchini (about 2 lbs / 1 kg), washed and chopped into 1-inch rounds (no need to peel)
4 cups (32 oz / 950ml) vegetable or chicken broth, low-sodium preferred
½ cup fresh basil, dill, or parsley leaves (chopped)
½ cup heavy cream or half-and-half (optional, for extra richness)
1 tbsp fresh lemon juice or white wine vinegar
Salt and freshly ground black pepper, to taste

For Garnish (Optional):

A swirl of plain yogurt or sour cream
Toasted pine nuts or slivered almonds
Extra fresh herb leaves
A drizzle of good quality olive oil
Crispy croutons

Instructions

Sauté the Aromatics: In a large pot or , heat the olive oil or butter over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 6-8 minutes.

Cook the Zucchini: Add the minced garlic and chopped zucchini to the pot. Season with a generous pinch of salt and pepper. Cook, stirring occasionally, for about 8-10 minutes, until the zucchini has softened and is starting to turn tender.

Simmer the Soup: Pour in the vegetable or chicken broth. Add the chopped fresh herbs (reserving a few for garnish, if you like). Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 10-15 minutes, or until the zucchini is completely tender and falling apart.

Blend the Soup: Remove the pot from the heat and let it cool for a few minutes.

Immersion Blender: The easiest method. Insert the blender directly into the pot and blend until the soup is completely smooth and velvety.

Standard Blender: Carefully ladle the soup into a blender in batches, never filling the blender more than halfway. Remove the small cap from the blender lid and cover the opening with a folded kitchen towel to allow steam to escape. Blend until perfectly smooth.

Finish and Season: Return the blended soup to the pot (if you used a standard blender). Stir in the optional heavy cream and the fresh lemon juice. Taste the soup and adjust the seasoning with more salt and pepper as needed. Gently reheat over low heat until warmed through, but do not let it boil if you've added cream.

Serve: Ladle the hot soup into bowls. If serving chilled, let the soup cool completely, then refrigerate for at least 4 hours to chill thoroughly. Garnish with your choice of toppings before serving.

Tips for Success & Variations

The Secret to Bright Flavor: Don't skip the lemon juice or vinegar! It adds a crucial brightness that balances the earthiness of the zucchini and makes the flavors pop.

For a Dairy-Free / Vegan Version: Use olive oil instead of butter, , and omit the cream. For extra creaminess without dairy, you can add one peeled and chopped along with the zucchini in step 2. It will blend into the soup, making it naturally thick and creamy.

Add More Veggies: Feel free to add a with the onion, or a cup of during the last 2 minutes of simmering for a touch of sweetness and color.

A Little Spice: Add a pinch of along with the garlic for a gentle, warming kick.

Herb Variations: While basil and dill are classic, (especially for a chilled version) or also work beautifully.

Storage: The soup can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. If you plan to freeze it, it's best to add the cream after you thaw and reheat it.

Enjoy your delicious and versatile zucchini soup

VIDEO:

Cold Mango Melon Soup

This refreshing mango melon soup is topped with zesty and prosciutto skewers, creating a delightful blend of salty, sweet, and cool flavors perfect for summer.

I have never been particularly fond of .

My affection for fruit is profound.

If I could live solely on rare steak and ripe summer fruits for the remainder of my days, I would seriously contemplate it; unless, of course, the only fruit available was cantaloupe.

In fact, it is not just cantaloupe that fails to appeal to me; also leaves me indifferent.

I believe the blame lies with the terribly unripe fruit cups found in hotels, airports, and convenience stores that have tarnished my perception of these unsuspecting melons. However, if it is orange or green (with watermelon being an exception) and round with a rind, I typically prefer to avoid it.

*This post is sponsored by Vital Proteins.

This refreshing mango melon soup is topped with zesty pickled cucumber and prosciutto skewers, creating a delightful blend of salty, sweet, and cool flavors perfect for summer.

Yet, every summer, I find myself reluctantly accepting their presence at some point and giving them another chance.

Most of the time, I end up disappointed.

This year, however, during an impromptu visit to my favorite local produce market, I discovered local cantaloupe priced at an incredible $0.99 each.

Not per pound, but each.

For less than a dollar, I thought there was no harm in attempting once more to alter my view of this ubiquitous summer fruit.

And you know what? This time, it genuinely exceeded my expectations.

In fact, I would even go so far as to say it was nearly enjoyable!

After happily consuming the modestly sized small one I initially purchased, I returned for more.

This time, I had a chilled melon soup in mind.

Chilled soups are among my favorite aspects of summer.

While gazpacho will always reign supreme, chilled fruit soups (such as cherry gazpacho and chilled strawberry soup) are incredibly refreshing on a hot summer day.

The blend of mango and cantaloupe in this chilled soup is, in my opinion, perfection.

The mango adds a level of sweetness that I find cantaloupe typically lacks, and together, they harmonize beautifully.

With a hint of savory flavors, this dish is nearly the perfect light summer meal.

What is lacking? Protein.

This provided me with an excellent opportunity to incorporate one of my new favorite recipe enhancements, Vital Proteins peptides, into the dish.

Vital Proteins offer a beneficial protein boost to this . I believe collagen is experiencing a resurgence, as I am noticing its increasing presence in various foods, and for valid reasons.

Collagen is associated with supporting joint and bone health, promoting healthy skin, and most importantly for me, enhancing athletic performance by providing essential amino acids needed to replenish collagen reserves that are depleted through intense exercise.

Unlike , collagen dissolves in cold liquids, making it an ideal choice for this chilled soup.

It is entirely flavorless, allowing you to reap all the health benefits and additional protein while preserving the original flavor, texture, and consistency of whatever you incorporate it into. It’s a complete win-win.

With the added protein boost, the only element missing from this mango melon soup was a fun topping.

A bit of pickled cucumber (or you can substitute with ), along with a skewer of , does the trick beautifully.

P.S. – This and are two other excellent summer recipes!

In fact, the prosciutto skewer, with all its salty cured meat goodness, might just be my favorite component.

Looking to intensify the mango flavor? Consider topping the soup with this instead!

This melon soup is essentially an upscale version of those – a fantastic summer appetizer as well!

Do you love this Mango Melon Soup with Pickled Cucumber recipe?

Try this and this for additional refreshing ways to savor some cantaloupe this season!

And if you enjoy pickled items like the cucumber garnish in this soup, give a try as well. They elevate sweet and tangy to an entirely new level!

Here’s to summer, a new opportunity!

OTHER RECIPES

Ingredients -

1 large Cantaloupe or Honeydew Melon, peeled, seeded, and roughly chopped
1 Mango, peeled, seeded and roughly chopped
1/2 cup Unsweetened Coconut Milk
3 tablespoons Honey
3 tablespoons Golden Rum (optional)
Salt, to taste
White Pepper, to taste

Garnish:

4 tablespoons Crème Fraîche
Fresh Mint Leaves

INSTRUCTIONS

1. Add melon and mango to food processor and process until smooth.

2. Strain fruit through mesh strainer into medium mixing bowl.

3. Add coconut milk, honey, cinnamon, and rum. Whisk to combine.

4. Season with sea salt and pepper.

5. Cover soup.

6. Refrigerate 2 to 4 hours.

7. To serve, ladle into individual soup bowls and garnish with crème fraîche and mint leaves. Cool. Enjoy the Cold Mango Melon Soup recipes !!!

Cold Mango Melon Soup Video :