Egg Drop Soup – Made From Scratch!

 

Why get take-out egg drop soup when you can make it at home in just minutes?

A ginger and garlic infused broth is filled with thin tender strands of egg. This recipe is full of flavor and really quick to make, perfect for a busy weeknight dinner when time is short!

Egg Drop Soup in a white bowl and a white spoon inside

What is Egg Drop Soup?

Egg drop soup is a delicious Chinese favorite with a ginger-flavored broth filled with thin strands of egg.

This soup is so easy to make, too! One pot, a few steps, and dinner is served!

Ingredients

Pretty much all recipes for this soup have the same ingredients, broth with flavorings (ginger/garlic), cornstarch, eggs and green onions. That’s all there is to it!

CONSISTENCY
The cornstarch is required in this recipe for consistency but mainly to help with the texture of the egg strands themselves. While you can drizzle the eggs in from a bowl, I find adding them to a sandwich bag and snipping a tiny hole makes this soup even easier to create.

ADDITIONS
There are many optional additions to this soup including tofu, mushrooms, bean sprouts, sesame oil, sriracha, or even corn. I like to keep it simple with just the basics.

Process of dropping in eggs to make Egg Drop Soup

How to Make Egg Drop Soup

  1. Whisk together some of the broth and corn starch.
  2. Bring everything (except eggs) to a simmer. Slowly drizzle in whisked eggs while stirring the soup.
  3. Remove ginger and garlic, stir in green onions and serve.

Tips

  • Remove the garlic and ginger once the soup cooks. This keeps their pungent flavors from overpowering the soup, creating a more delicate flavor.
  • Pour whisked eggs into a small sandwich bag and snip a corner off at the bottom to make streaming the eggs into the soup easy.
  • Ensure broth is at a simmer, not boiling, while adding the eggs.

For leftovers: Keep egg drop soup in an airtight container in the refrigerator for up to 5 days. Reheat on the stove and refresh the flavors with a little salt and pepper.

white pan full of Egg Drop Soup

Take-Out at Home

Did you love this Egg Drop Soup? Be sure to leave a rating and a comment below! 

Egg Drop Soup in a white bowl and a white spoon inside

Egg Drop Soup

Egg Drop Soup is a quick, easy dish that's perfect for a busy weeknight!
Course Appetizer, Dinner, Entree, Lunch, Main Course, Soup
Cuisine American, Asian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 57
Author Holly Nilsson

Ingredients

  • 6 cups chicken broth
  • 2 tablespoons cornstarch
  • 1 clove garlic whole
  • ½ inch slice fresh ginger
  • 5 green onions thinly sliced whites and greens divided
  • 2 eggs lightly beaten
  • crushed red peppers to taste optional

Instructions

  • Combine 1/2 cup chicken broth and cornstarch in a small bowl.
  • Bring remaining chicken broth, garlic clove, ginger slice and the whites of the green onions to a simmer over medium-high heat. Add the cornstarch mixture and continue stirring until the broth is simmering.
  • While stirring the soup, pour in the eggs slowly in a very thin stream* (see tip), this should take about 1 minute. Bring just to a boil and remove from heat. Discard ginger and garlic clove.
  • Top with green onions and crushed red pepper flakes (if using).

Notes

Ensure the eggs are very well whisked before beginning.
An easy way to pour the eggs is to place them in a small sandwich bag and snip a very small hole in the corner. Squeeze the eggs into the broth while stirring.
Broth should be simmering, not boiling, while adding the eggs.
Optional additions: Thinly sliced mushrooms, bean sprouts, diced tofu, 1/2 teaspoon sesame oil, white pepper.

Nutrition

Calories: 57 | Carbohydrates: 4g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 82mg | Sodium: 893mg | Potassium: 235mg | Fiber: 1g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 18mg | Calcium: 31mg | Iron: 1mg

More Favorite Soup Recipes

Recipe Inspired “Egg Drop Soup” Recipe. BHG 17th Addition, New Cook Book 2018. New York: Houghton Mifflin Harcourt, 2018. 352. Print.

Egg Drop Soup in a white bowl with writing
Egg Drop Soup in pot with a title
Egg Drop Soup in a white bowl with a title
ingredients for Egg Drop Soup and a title with an image of finished dish in a white bowl

20 Minute Broccoli Cheese Soup

Broccoli Cheese Soup in about 20 minutes. Rich, creamy and oh-so-cheesy, this is a favorite quick meal any time of year! 

Perfect for lunch, or an easy weeknight dinner with salad and loaf of french bread. 

broccoli cheese soup in white serving bowl

20 Minute Meal

Fresh vegetables make the best soups from cabbage to homemade tomato soup. Broccoli Cheese soup is a very quick soup to make from scratch and it has lots of flavor! If you’ve ever been to Panera, you likely know that the Panera broccoli cheddar soup is so hard to resist, this version is rich and delicious in flavor but lighter on the pocketbook (and waistline).

  • Few Ingredients: I love knowing that I can make a recipe from scratch using fresh ingredients
  • Quick to Make: Ready in about  20 minutes (even faster with pre-cut broccoli); perfect for a weeknight dinner
  • Versatile: Add in the veggies left in your fridge from zucchini to cauliflower

We serve it with a side salad and bread for a complete meal! This soup is also amazing served in a bread bowl (and it reheats beautifully for lunches).

Prep Tip

To make this soup extra fast, prepare ingredients for the next step while the current step is cooking.

Chop the onions and carrots, while they soften in the pot, prep the broccoli. While the broccoli simmers, shred the cheese and whisk the milk/flour. This make the recipe flow well while ensuring it’s on the table fast!

20 Minute Broccoli Cheese Soup in a white bowl with a silver spoon in it

How to Make Broccoli Cheese Soup

This broccoli cheese soup is made without Velveeta and instead is loaded with lots of real cheddar making it rich, velvety and satisfying!

  1. Soften onions/carrots per recipe below. Add broccoli and simmer.
  2. Blend the broccoli (set a little aside to add texture to the soup at the end).
  3. Stir in cream mixed with flour, simmer a couple of minutes. Stir in cheeses and serve.

Ingredient Tips

CHEESE

  • Using a sharp cheddar adds extra cheese flavor to this recipe.  You can use any kind of cheese you like, Gruyere is great too.
  • Just like in a cheese sauce, add the cheese once the soup is removed from the heat.  If cheese (or dairy) boils it can separate leaving a less than desirable texture.  The soup should be plenty hot enough to melt the cheese to a perfect velvety consistency.

BROCCOLI

  • Fresh or frozen broccoli can be used (I prefer fresh).
  • You can use a regualr blender (be sure not to have the lid on tightly or it can explode from the steam) but I find an inexpensive immersion blender or hand blender works perfectly (plus a hand blender means less dishes)!

To Lighten This Recipe

To make a skinnier version of broccoli cheese soup, you can substitute the cream with evaporated milk and use a light cheddar (sharp is still best for flavor).  We top it with a sprinkle of pepper and sometimes a little dollop of sour cream.

Overhead shot of Broccoli Cheese Soup in a white bowl

We most often eat this broccoli cheese soup for lunch or a quick easy weeknight meal.  I like to add a side of 30 Minute Dinner Rolls to dip into the soup and sop up any dribbles left in the bottom of my bowl!  It’s great served with a fresh garden salad on the side.

Leftovers?

Diary doesn’t tend to freeze well and it can sometimes become grainy or the texture can change slightly.  I would suggest keeping this broccoli cheese soup in the fridge for up to 4 days.  To reheat it can be microwaved stirring occasionally or heated on the stove over medium-low.

More Broccoli Favorites

broccoli cheese soup in white serving bowl

Broccoli Cheese Soup

Broccoli Cheese Soup is an easy cheesy soup ready in 20 minutes start to finish!
Course Lunch, Side Dish, Soup
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 333
Author Holly Nilsson

Ingredients

  • 1 tablespoon butter
  • 1 small onion diced
  • 1 cup diced carrots
  • 3 cups fresh broccoli
  • 2 cups chicken broth
  • 1/2 teaspoon each thyme and garlic powder
  • salt & pepper to taste
  • 2 tablespoons flour
  • 1 1/2 cups light cream
  • 1 cup sharp cheddar cheese
  • 1/3 cup fresh parmesan cheese

Instructions

  • In a large saucepan, cook butter, onion and carrots over medium heat until onion softens (about 3 minutes). Add chicken broth, broccoli and seasonings. Simmer until broccoli is softened, about 8 minutes.
  • Remove 1 cup of vegetables, coarsely chop and set aside. Using an immersion blender, blend remaining vegetables and broth.
  • Place flour in a small bowl. Add in cream a little at a time stirring until smooth. Bring blended vegetable mixture to a boil and whisk in cream mixture. Continue whisking until thick and bubbly, about 3-4 minutes.
  • Remove from heat, stir in cheeses & reserved chopped vegetables and serve immediately.

Video

Nutrition

Calories: 333 | Carbohydrates: 11g | Protein: 10g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 94mg | Sodium: 560mg | Potassium: 377mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4745IU | Vitamin C: 49mg | Calcium: 280mg | Iron: 0.9mg

5 Other Irresistible Soups You Need to Try

  1. Easy Hamburger Soup: Loaded with vegetables, lean beef, diced tomatoes and potatoes.  It’s great made ahead of time, reheats well and freezes perfectly.
  2. Crock Pot Ham and Bean Soup:  This “no-soaking required” Ham and Bean soup takes just minutes to prepare and cooks effortlessly in your Crock Pot all day long!
  3. Weight Loss Vegetable Soup: Completely loaded with veggies and flavor and naturally low in fat and calories it’s the perfect lunch, snack or starter!
  4. Slow Cooker Bacon  Corn Chowder: Fresh vegetables, chunks of tender potato, and smoky bacon add so much flavor while the creamy corn base adds a touch of sweetness.  The perfect cool weather soup!

REPIN this Delicious Soup Recipe

Overhead shot of Broccoli Cheese Soup in a white bowl with a title

More Recipes You’ll Love

 Slow Cooker Ham & Potato Soup

Slow Cooker Ham and Potato Soup in a bowl with a slow cooker in the background

  Broccoli Cheese Casserole with Ham

Spooning out a serving of Broccoli Cheese Casserole with Ham

20 Minute Broccoli Cheese Soup with a title

White Turkey Chili – in the Crock Pot!

White turkey chili is an easy, yummy way to use up leftover roast turkey but it can also be made with ground turkey!

No turkey? No problem! Sub in sausage or chicken! This white bean turkey chili recipe is as simple as tossing your ingredients into the Crockpot and walking away.

This creamy stew-like soup is perfect with cornbread and a classic wedge salad.

taking a spoonful out of the crock pot for White Turkey Chili Slow Cooker

Perfect for Leftovers

White Turkey Chili is the best way to use up leftovers! Got leftover turkey from the holidays? Toss it in! Leftover veggies from a stir fry? Go for it! Even beans from a salad in the fridge can be added to a white turkey chili. It really IS that versatile!

Turkey Chili Ingredients

MEAT
I add cooked turkey to this chili but you can add chicken, sausage, or ground turkey. Whatever leftover meat you want to add in will taste great!

VEGGIES
Bell peppers, corn, and zucchini are added to the slow cooker with turkey. Any veggies will taste great in this chili, so if you have extra mushrooms, celery or carrots, add them in!

SEASONINGS
A handful of pungent seasonings like garlic, fajita seasoning, chili powder, cumin, and oregano. Yum! Jalapenos and chopped green chiles are added to this chili. If you prefer more spice, add more! Want a milder version? Add less!

White Turkey Chili Slow Cooker ingredients in a slow cooker

How to Make White Turkey Chili

  1. Add onion, turkey, and remaining ingredients (per recipe below) into a 6qt slow cooker.
  2. Cook on low for 8 hours or on high 4 to 5 hours.
  3. If desired, give the beans a squish with a potato masher to thicken the chili.

process of making White Turkey Chili Slow Cooker

Tips & Tricks

Add cooked and mashed potatoes for an even thicker version.

Play with the seasonings a bit, why not use ranch seasoning instead of fajita, or fresh herbs like thyme and basil for a lighter, brighter taste?

To refrigerate, keep in an airtight container in the refrigerator and chili should last up to five days. To reheat, give it a stir on the stovetop and adjust the flavors with some salt, pepper, or even a few extra jalapenos!

To freeze white turkey chili, make sure it is chilled and then ladle it into zippered bags. Write the date on the bag and store it in the freezer and it will keep two months or more.

close up of White Turkey Chili Slow Cooker

More Chili Recipes We Love

Did your family love this White Turkey Chili? Be sure to leave a rating and a comment below! 

close up of White Turkey Chili Slow Cooker

White Turkey Chili

This chili recipe is hearty, healthy and full of fresh veggies!
Course Dinner, Entree, Main Course, Slow Cooker
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours 5 minutes
Total Time 4 hours 20 minutes
Servings 6
Calories 284
Author Holly Nilsson

Ingredients

  • 1 large onion diced, or two small
  • 2 cups cooked turkey (leftover) or 1 lb ground turkey
  • 1 green bell pepper diced
  • 1 jalapeno seeded and finely diced
  • 19 ounces great northern beans or white kidney beans
  • ½ red bell pepper diced
  • 2 cans chopped green chiles 4 oz each
  • 1 cup corn frozen or canned
  • 1 cup zucchini finely diced
  • 2 cups turkey or chicken broth reduced sodium

Seasonings

For Serving

  • 3 tablespoons cilantro chopped
  • cup sour cream

Instructions

  • If using raw ground turkey, cook with onion until no pink remains. Drain any juices.
    If using leftover or cooked turkey, cook onion by itself in olive oil or butter until tender, about 5 minutes.
  • Add onions, remaining chili ingredients and seasonings to a 6qt slow cooker. Cook on low 8 hours or on high 4-5 hours.
  • Once cooked mash the chili mixture a few times with a potato masher to thicken slightly.
  • Top with cilantro and sour cream. Serve with your favorite toppings.

Notes

For a thicker white chili, remove lid after 15 minutes and simmer uncovered.

Nutrition

Calories: 284 | Carbohydrates: 38g | Protein: 17g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 762mg | Potassium: 741mg | Fiber: 12g | Sugar: 8g | Vitamin A: 985IU | Vitamin C: 58mg | Calcium: 118mg | Iron: 3mg
White Turkey Chili Slow Cooker with writing
spoonful of White Turkey Chili Slow Cooker with writing
White Turkey Chili Slow Cooker with a title
image of ingredients in the slow cooker and finished White Turkey Chili Slow Cooker with a title

Mushroom Barley Soup (fresh and flavorful)

Mushroom Barley Soup is an easy favorite, and a bowl full of goodness & flavor!

Perfect for meatless Monday or as a vegetarian entrée, but feel free to add beef, chicken, or turkey. If you can find wild mushrooms, use them, otherwise fresh from the market or canned mushrooms will work!close up of a spoonful of spoonful of Mushroom Barley Soup being taken out of the pot

Quick and Yummy!

This is one of our all-time favorites because it’s easy to make. One pot and three easy steps are all it takes to create this wonderfully heartwarming soup that everyone will love!

Mushroom Barley Soup is easy on the wallet because it’s made without meat but is still hearty. It’s perfect for a crowd!

Ingredients & Variations

Just a few fresh veggies, some herbs, some broth and barley, and, of course, all the mushrooms!

MUSHROOMS Wild, from the supermarket, or even canned! They’ll all taste great in this soup.

BARLEY Pearl barley is used in this soup, but use any kind you have. No barley? Use rice instead!

VEGGIES Onion, celery & carrot are diced up and simmered with the mushrooms and broth. Feel free to add any extra veggies you have in your fridge or garden!

BROTH Beef broth is added to this soup, but for a vegetarian version, use mushroom broth instead (or vegetable broth)!

VARIATIONS Toss in any leftover beef or chicken you want to use up! Try adding a can of great northern beans or even corn to your soup for some extra protein and color!

ingredients to make Mushroom Barley Soup in a pot

How to Make Mushroom Barley Soup

Mushroom barley soup is hearty and healthy and comes together in no time flat!

  1. Saute the onions, carrots, and celery in butter until the onion is tender.
  2. Add remaining ingredients (per recipe below) and bring to a boil.
  3. Reduce heat to a simmer until the barley is tender.

Serve with a dollop of sour cream, croutons, and a hot basket of steaming 30-minute dinner rolls.

Add some leftover roast beef for a flavorful version of beef barley soup.

top view of spoonful of Mushroom Barley Soup in a bowl with garnish

Tips for the Perfect Soup

  • Chop the onions, carrot, and celery in uniform sizes so they cook at the same rate.
  • If using fresh mushrooms, brush any debris off of them with a paper towel. To make a fancier soup, try using different kinds of mushrooms instead of the regular button white variety. Why not try Criminis, porcini, shiitakes, or oyster mushrooms?
  • To store mushroom barley soup leftovers, place in an airtight container and refrigerate for up to 5 days.
  • To freeze mushroom soup, ladle it into zippered bags, label with the date and they should keep about two months.

Other Delicious Soups

Did your family love this Mushroom Barley Soup? Be sure to leave a rating and a comment below! 

Mushroom Barley Soup in a bowl with garnish

Mushroom Barley Soup

Mushroom Barley Soup is hearty, healthy & full of flavor!
Course Appetizer, Dinner, Entree, Lunch, Main Course, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 199
Author Holly Nilsson

Ingredients

  • 1 tablespoon butter
  • 1 onion diced
  • 1 carrot diced
  • 1 rib celery chopped
  • 8 ounces mushrooms sliced or 1 can mushrooms
  • 6 cups beef broth or vegetable broth
  • cup pearl barley
  • 1 bay leaf
  • 1 ½ teaspoons Worcestershire sauce
  • 1 teaspoon soy sauce
  • ¼ teaspoon thyme

Instructions

  • Cook onion, carrot and celery in butter in a large saucepan over medium heat until onion is tender. Add mushrooms and cook 5 minutes more.
  • Stir in remaining ingredients and bring to a boil.
  • Reduce heat and simmer 30-35 minutes or until barley is tender.
  • Discard bay leaf and serve.

Notes

Leftovers should be stored in an airtight container in the fridge for up to 4 days. 
Freeze in labeled ziptop bags for up to 4 months. 

Nutrition

Serving: 1.25cups | Calories: 199 | Carbohydrates: 33g | Protein: 12g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 816mg | Potassium: 1127mg | Fiber: 7g | Sugar: 4g | Vitamin A: 2680IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg
a spoon of Mushroom Barley Soup with writing
Mushroom Barley Soup in a white bowl with a title
ingredients to make Mushroom Barley Soup with a title and the finished dish in a white bowl

Fresh Gazpacho – No oven or stove required

Fresh Gazpacho is the perfect way to use this season’s bumper crop of garden-fresh tomatoes.

This is refreshing chilled soup is chock full of flavor! Juicy tomatoes, crisp cool cucumbers, and bell peppers are blended together with our favorite herbs and seasonings until smooth!

It’s just the ticket for those dog days of summer when you crave something light and it’s too hot to fire up the stove or grill.

Gazpacho ub a bowl with tomatoes behind

What is Gazpacho?

Gazpacho is a delicious and refreshing no-cook summer soup that has origins in Spanish cuisine. It contains fresh, pureed tomatoes as the foundation ingredient for the broth.

Some traditional versions include a chunk of bread moistened and blended in for consistency but in this recipe, I’ve packed it full of fresh veggies and fresh summer flavors!

  • Veggies: tomatoes, red onions, green bell peppers, cucumbers
  • Broth Base: vegetable juice, olive oil, red wine vinegar
  • Seasonings: garlic, cumin, fresh basil & parsley

close up of ingredients to make Gazpacho

How to Make Gazpacho

Tomatoes are the main ingredient and flavor in gazpacho, so pick the best ripe tomatoes and start by peeling them.

  1. Dice and chop all the vegetables.
  2. Blend tomatoes with spices and other ingredients on high until smooth.
  3. Stir in chopped veggies and garnish with herbs.

Kitchen Tip

Cut a small “X” in the bottom of each tomato. Plunge into boiling water for about 20 seconds and then into ice water. The skins will effortlessly peel right off. (This works for peaches too!)

tomatoes in a blender to make Gazpacho

Once blended, chill for a minimum of two hours or overnight. Serve cold with a side of tomato avocado salad or a crisp tossed salad (and a slice or two of French bread) for a refreshing meal!

Some prefer gazpacho to be a little on the chunky side. If that’s your preference, then adjust your blend time accordingly, or reserve more of the diced vegetables and add them in after blending.

vegetables and seasonings on top of the blended tomatoes

Serve With….

This dish makes a great starter or a light meal. Add some crostini or bread for dunking.

You can also top gazpacho with dollops of sour cream, or sprinkle with chopped fresh parsley, green onion, dill weed, or cilantro. Shredded parmesan or romano also combines well with this soup. Sometimes I serve it sprinkled with lightly toasted pine nuts or slivered almonds. Simply delicious and always refreshing!

Leftovers

Leftovers will keep for about 4 days.

Tasty Tomato Recipes

Did you enjoy this Fresh Gazpacho? Be sure to leave a comment and a rating below!

Gazpacho ub a bowl with tomatoes behind

Fresh Gazpacho

Fresh Gazpacho is the perfect way to use this season's bumper crop of garden-fresh tomatoes.
Course Soup
Cuisine American
Prep Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Servings 4
Calories 131
Author Holly Nilsson

Ingredients

  • 2 pounds ripe tomatoes about 4-5 large
  • ½ English cucumber diced
  • ½ cup red bell pepper (or green bell pepper) finely chopped
  • cup vegetable juice or tomato juice
  • ¼ cup red onion finely chopped
  • 1 clove garlic minced
  • 1 tablespoon balsamic vinegar or red wine vinegar
  • 1 tablespoon lime juice
  • 2 tablespoons olive oil high quality
  • ½ teaspoon cumin
  • 1 tablespoon fresh basil for garnish
  • 1 tablespoon fresh parsley for garnish
  • salt & pepper to taste

Instructions

  • Cut a small 'X' in the bottom of the tomatoes and drop into boiling water. Cook 30 seconds and plunge into ice water. Peel skins and discard. Cut tomatoes in half and remove the seeds.
  • Dice cucumbers, tomatoes, bell pepper, and red onions. Optional: set aside ½ cup of the chopped vegetables to add as garnish to the soup.
  • Place tomatoes in a blender with the vegetable juice. Puree until smooth. Add garlic, vinegar, lime juice, olive oil and cumin. Blend to combine.
  • Stir in finely chopped ingredients and chill at least 2 hours or overnight. Taste and season with salt & pepper.
  • Garnish with fresh herbs (and reserved vegetables).

Notes

If using cherry tomatoes or grape tomatoes, they are too small to peel. Blend the recipe as directed and run the mixture through a strainer to remove the seeds and pulp.
Red bell pepper adds sweetness that helps balance the acidity of the tomatoes. If you use green bell pepper you may need to add a pinch of sugar depending on your tomatoes.

Nutrition

Calories: 131 | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 77mg | Potassium: 691mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2325IU | Vitamin C: 50.9mg | Calcium: 38mg | Iron: 1.3mg
A bowl of Gazpacho with writing
Gazpacho with cucumbers, tomatoes, red onions and herbs on top with writing
Two bowls of Gazpacho with writing
Top image - Gazpacho. Bottom image - Gazpacho ingredients with writing

Chicken Vegetable Soup {Easy & Healthy}

Perfect for chilly nights or lazy afternoons, chicken vegetable soup is fresh and flavorful.

This healthy and hearty soup recipe is chock-full of veggies and flavor and comes together quickly.

Closeup of chicken vegetable soup in a glass bowl

Classic Chicken Vegetable Soup Recipe

Of all the classic soup recipes, nothing beats a chicken & vegetable soup! Perfect for rainy days, sick days, or any day, this soup goes great with homemade garlic bread and maybe a side of creamy cucumber salad to round out a perfect dinner.

This is one of those recipes that never fails to please, even to the pickiest eater!

Ingredients for chicken vegetable soup in separate glassware on a cutting board

Ingredients & Variations

Chicken & vegetable soup is not only the best soup recipe to have in your recipe box, but it is also super versatile!

  • Toss in leftover veggies like broccoli, carrots, onions (or peas, green beans, corn).
  • Feel free to add in some rice, egg noodles, or even leftover biscuits on the top just like dumplings!
  • In place of chicken, try substitute ground beef, sausage, or even mini meatballs?
  • Bacon bits go great for a little extra flavor without so much meat.

Vegetables and chicken added to a pot of tomato soup base

How to Make Chicken Vegetable Soup

The best way to make chicken vegetable soup is to start with fresh ingredients.

  1. Saute the onions & potatoes (per recipe below).
  2. Add the broth, tomatoes, and seasonings. Simmer until potatoes are tender.
  3. Add veggies and chicken. Simmer until heated.

Season with salt and pepper before serving and enjoy this hearty and delicious soup!

Tips for Success

  • Add your favorite seasonings. If you have fresh herbs (parsley or basil), stir them in just before serving.
  • As this recipe uses cooked chicken (rotisserie chicken works well in this recipe) add the chicken near the end so it doesn’t overcook.
  • If using fresh vegetables in place of frozen, add them along with the broth so they have time to cook through.

Close up of a ladle scoop of chicken vegetable soup in a pot

Leftovers?

You can keep leftover soup in the fridge for 3-4 days if properly stored. To add more shelf life, freeze the remainder in an airtight container or zippered bag labeled with a date. Simply thaw and reheat to enjoy your delicious soup again!

More Savory Soup Ideas

Did you enjoy this Chicken Vegetable Soup? Be sure to leave a rating and a comment below!

A bowl of chicken vegetable soup

Chicken Vegetable Soup

Perfect for chilly nights or lazy afternoons, chicken vegetable soup is the ultimate go-to comfort food!
Course Chicken, Main Course, Side Dish, Slow Cooker, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 272
Author Holly Nilsson

Ingredients

  • 1 onion diced
  • 2 tablespoons butter
  • 2 potatoes peeled and cut into 1/2" cubes
  • 1 tablespoon flour
  • 4 cups chicken broth
  • 14 ½ ounces can diced tomatoes with juices
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 2 cups frozen mixed vegetables defrosted
  • 2 cups cooked chicken
  • 2 teaspoons fresh parsley chopped

Instructions

  • Cook onion in butter over medium heat until it starts to soften, about 3 minutes.
  • Add potatoes and cook an additional 3-4 minutes. Stir in flour and cook 1 minute more.
  • Add broth, tomatoes and seasonings. Simmer 12 minutes or until potatoes are softened.
  • Stir in vegetables and chicken. Simmer 5 minutes more.
  • Taste and season with salt and pepper.
  • Garnish with parsley and serve.

Notes

Add your favorite seasonings. If you have fresh herbs (parsley or basil), stir them in just before serving.
As this recipe uses cooked chicken (rotisserie chicken works well in this recipe) add the chicken near the end so it doesn't overcook.
If using fresh vegetables in place of frozen, add them along with the broth so they have time to cook through.
If adding pasta (or rice) add to each serving bowl if you will be keeping leftovers as the pasta can become soggy if stored in the fridge.

Nutrition

Calories: 272 | Carbohydrates: 22g | Protein: 27g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 75mg | Sodium: 1153mg | Potassium: 793mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4931IU | Vitamin C: 38mg | Calcium: 92mg | Iron: 3mg

Recipe slightly adapted from Hamburger Soup.

Chicken vegetable soup being served with writing
Chicken vegetable soup being served with text.
a cup of chicken vegetable soup with writing
Top image - a serving of chicken vegetable soup. Bottom image - chicken vegetable soup being served.

Beef Tips & Gravy: Easiest recipe for a hearty meal!

Beef Tips and gravy are the ultimate comfort food with tender chunks of beef in a rich brown gravy.

Serve these beef tips over mashed potatoes or even rice or pasta for the perfect meal!

Beef Tips & and rich brown Gravy

Why We Love this Recipe

There are so many reasons to love this recipe. It’s an inexpensive way to feed your family, it’s easy to prepare, and is hearty and delicious. This recipe is sure to become a family favorite in no time!

The meat is extra tender and the gravy is so rich and flavorful.

With endless additions and ways to serve this recipe, it is also easy to stretch! Toss in leftover veggies and serve with leftover rice, potatoes, or pasta noodles and a side of garlic bread for an easy meal!

Beef and onions for Beef Tips & Gravy

Ingredients/Variations

BEEF TIPS
Beef tips are usually the tender parts of the tenderloin top. Or they can be sirloin tips that come from larger roasts often sold as ‘stew meat’ or, in this case, the more appetizing-sounding ‘beef tips.’

GRAVY
This gravy is made by thickening a beef broth and onion soup mixture with a cornstarch mixture. You can also thicken this gravy using a flour-based roux as well.

Beef Tips & Gravy in a pot

How to Cook Beef Tips

These are so easy to cook, and cleanup is a breeze too, with only one pot!

  1. Brown beef with oil and add onions.
  2. Add remaining ingredients and simmer until beef is tender.
  3. Thicken gravy with cornstarch, add salt and pepper to taste.

Serve atop a bed of mashed potatoes, with rice or over egg noodles. Perfection!

Beef Tips & Gravy with mashed potatoes

Great Sides

There are so many delicious sides to pair with beef, but these are some favorites!

Leftovers

Beef tips with gravy make for great leftovers!

  • Keep refrigerated in an airtight container until ready to reheat.
  • Reheat in the microwave or on the stovetop and refresh the flavor with a dash of salt and pepper.

Beef tips with gravy are also great to freeze in zippered bags, be sure to label with the date on them. They should keep for about two months.

Delicious Beef Recipes

Did you enjoy this Beef Tips & Gravy recipe? Be sure to leave a rating and a comment below!

Beef Tips & Gravy served over mashed potatoes

Beef Tips & Gravy

Beef Tips & Gravy is a great recipe to use up that extra beef! Serve with potatoes and a veggie for a hearty meal.
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 55 minutes
Servings 4 servings
Calories 639
Author Holly Nilsson

Ingredients

  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 pounds cubed chuck or stew meat
  • 10 ½ ounces beef broth
  • 10 ½ ounces onion soup
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • salt & pepper to taste

To Thicken Gravy:

  • 3 tablespoons cornstarch
  • 1/3 cup water

Instructions

  • In a large pot or dutch oven, heat 1 tablespoon olive oil over medium-high heat. Season beef with salt and pepper and brown in small batches. Remove beef from the pot and set aside.
  • Turn heat down to medium, add remaining oil and onion. Cook until softened, about 10 minutes.
  • Add beef, broth, soup, Worcestershire sauce and bay leaf to the pot. Bring to a boil, cover and reduce heat to simmer 1 1/2 to 2 hours or until beef is fork tender.
  • To thicken gravy, combine cornstarch with 1 cup cold water. Pour into the beef a little at a time while stirring until it reaches desired consistency.
  • Taste and season with salt and pepper. Discard bay leaf and serve over mashed potatoes.

Video

Notes

Serve over mashed potatoes, rice, or pasta noodles. 

Nutrition

Serving: 4g | Calories: 639 | Carbohydrates: 57g | Protein: 58g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 141mg | Sodium: 6286mg | Potassium: 1533mg | Fiber: 5g | Sugar: 5g | Vitamin C: 5mg | Calcium: 160mg | Iron: 6mg
Beef tips and gravy in a pot with a bay leaf, garnished with parsley with writing.
Beef Tips & Gravy with laddle pouring gravy with a title
Beef tips and gravy on mashed potatoes wth writing.
Beef Tips & Gravy with a title

Unwrapped Wonton Soup {Ready in 20 minutes!}

Unwrapped Wonton Soup is a quick shortcut for a favorite soup recipe!

This soup has all the great flavors of a classic wonton soup without the tedious task of wrapping the wontons! Add in veggies (and even shrimp) for the perfect meal.

mini pork meatballs and vegetables with noodles

Quick & Easy

Tiny meatballs made from ground pork (or chicken or shrimp) are simmered in a flavorful ginger-sesame broth.

Making wonton flavored meatballs saves on prep time but truly tastes as good as good as the original! The wonton meatballs can be made ahead of time and frozen and then tossed right into the broth to defrost and cook!

ingredients to make pork meatballs and unwrapped wonton soup

Ingredients

BROTH Flavored with sesame oil, ginger, and garlic this chicken broth base is packed with delicious Asian flavors!

MEATBALLS Wontons are traditionally made from ground pork but chicken or turkey work too. The meatballs add both the texture and flavor you love in your favorite wonton soup recipe.

VEGGIES For convenience we love to add in frozen Asian mixed vegetables to this recipe. If adding fresh veggies, try snow peas, chopped broccoli, water chestnuts, baby corn, and Chinese cabbage to name a few.

NOODLES Toss in some premade egg noodles, they only require about 3-4 minutes to fully cook! If you’re going to be saving leftovers, cook the noodles on the side and add them to each bowl.

To make wonton soup a little spicy, try adding a tiny bit of Sriracha!

 

How To Make Unwrapped Wonton Soup

Without wrapped wontons, this simple soup is as easy as 1, 2, 3!

  1. Make meatballs and add to simmering broth.
  2. Add remaining ingredients, except egg noodles and green onions, and cook over medium heat.
  3. Add the egg noodles and cook until tender (per recipe below).

Garnish with sliced green onions and serve immediately.

How To Store Leftovers

To reheat,  put in a pot on the stove and bring it up to medium heat. Add a few splashes of soy sauce and some extra minced garlic and ginger and serve!

Store cooked noodles in a separate bowl if you’re saving leftovers. If left in the broth too long, they’ll soak up the liquid and get mushy.

unwrapped wonton soup in bowls with mini meatballs

Easy Asian-Inspired Dishes

Did you love this Unwrapped Wonton Soup? Be sure to leave a rating and a comment below!

Close up of two bowls of unwrapped wonton soup garnished with green onions

Unwrapped Wonton Soup

Unwrapped Wonton Soup is an easy, Asian-inspired soup that is full of flavor!
Course Appetizer, Main Course
Cuisine Asian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 servings
Calories 203
Author Holly Nilsson

Ingredients

Meatballs

  • 8 oz ground pork
  • ¼ cup green onions finely chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon ginger
  • 1 egg
  • 1 ½ teaspoons cornstarch
  • cup panko bread crumbs

Soup

  • 8 cups chicken broth
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon ginger minced
  • 1 clove garlic minced
  • 2 cups frozen mixed stir-fry vegetables
  • 2 cups egg noodles uncooked
  • 4 green onions sliced

Instructions

  • Combine meatball ingredients in a bowl until well mixed. Form into small 1/2" meatballs.
  • Add broth, soy sauce, sesame oil, ginger, and garlic. Bring to a boil and gently add meatballs. Reduce heat to a simmer for 3 minutes.
  • Add egg noodles and vegetables. Simmer an additional 8 minutes or until egg noodles are tender.
  • Remove from heat and stir in green onions. Serve immediately.

Notes

If you will be keeping leftovers, cook the egg noodles on the side and add them to each bowl. They will not keep well in the broth.

Nutrition

Serving: 1.5cups | Calories: 203 | Carbohydrates: 17g | Protein: 11g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 1304mg | Potassium: 441mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2431IU | Vitamin C: 23mg | Calcium: 47mg | Iron: 2mg
unwrapped wonton soup being served with writing
two bowl of unwrapped wonton soup with writing
unwrapped wonton soup being served with text
Close up of unwrapped wonton soup being served with writing

Best Beer Cheese Soup (easy to make)

Rich, creamy, and totally irresistible! Beer cheese soup has a long history in brewpubs and restaurants worldwide and it’s really easy to make at home too!

This soup is decadent and delicious, even better served with crispy garlic cheese toasts! Use a great quality cheddar and any kind of beer from an Irish lager to a German (stout) or even a non-alcoholic beer!

beer cheese soup with a cheese toast and bacon on top

I am so excited to have partnered with Cabot Cheese to share this yummy beer cheese soup!

Why We Love This Soup

CHEESE! Hands down my favorite addition to any dish, this soup is rich and cheesy. Cabot Seriously Sharp Cheddar adds heaps of rich cheesy flavor.

This recipe is so beloved because it’s a cinch to make, uses fresh and flavorful ingredients, and only takes one skillet!

All the savory flavors of bacon, broth, and Cabot Cheddar Cheese come together for a satisfying soup that really delivers.

ingredients for making beer cheese soup on the counter

Ingredients/Variations

Cheese: This is one of the main flavors of this dish so it’s important to choose a high-quality cheese with lots of bold cheesy flavor.

Cabot Seriously Sharp adds great flavor in this recipe. Cabot is a cooperative owned by over 800 farm families in New York and New England and produces cheeses that are rich, creamy, and packed with the flavor. They’re also naturally lactose-free, naturally aged, and naturally gluten-free!

Change the cheeses to change the flavor of the soup:

Beer:  Much like a beer cheese dip, anything goes in this recipe. A darker beer will have a stronger flavor and add a bit more bitterness to the soup while of course, a lighter beer means a lighter flavor. Non-alcoholic beer works in this recipe too.

Broth & Cream: Chicken broth and heavy cream provide the best creamy and rich base for this easy cheesy soup!

For a lighter version of this soup, try substituting heavy cream with light cream or milk. This will change the texture and thickness of the soup but is still delicious! You can also replace the chicken broth with a vegetable broth.

Cheese Toast: It is the perfect addition to this beer cheese soup but you can always replace it homemade croutons or a slice of sourdough baguette! The sourdough is a bright flavor that complements the depth of beer cheese soup perfectly!

steps for making beer cheese soup in a white pot

How to Make Beer Cheese Soup

Beer Cheese Soup is so easy to prepare!

  1. Cook bacon and then cook veggies in the leftover bacon drippings until tender.
  2. Stir in flour (per recipe below).
  3. Slowly whisk in the beer and broth into the soup base while bringing to a simmer.
  4. Add remaining ingredients (except cheese) and cook until bubbly. Remove from heat.
  5. Mix in cheese stirring until the soup is smooth.

Ladle soup into bowls (or bread bowls!), garnish with bacon crumbles, extra shredded cheese, and serve with cheesy toast.

adding shredded cheese to beer cheese soup and serving with a ladle

How to Make Cheese Toast

This easy cheesy toast is perfect for soaking up all of those amazing soup flavors!

  1. Butter baguette slices with garlic butter.
  2. Top with cheese and broil until bubbly & browned!

Prep the cheese toast in advance and pop in the oven just as the beer cheese soup is finishing to serve both while hot and bubbly!

a tray of cheese toast after broiling

Tips for Success

This soup is easy and versatile, it’s practically fool-proof! But to help you succeed every time here are some helpful tips and tricks!

  • Allow the flour to cook a full minute before adding liquids, this removes any starchy flavor.
  • Add the beer a bit at a time mixing after each addition. The mixture will seem thick and pasty at first but will smooth out.
  • Cook over medium heat, high heat can cause the dairy (cream) to scorch.
  • When adding cheese to a sauce or soup, remove the mixture from the heat before stirring in the cheese. If the soup is too hot, it can cause the cheese to separate.

two bowls of beer cheese soup with a block of cheddar cheese

Creamy Cheesy Soups

Did you love this Beer Cheese Soup? Be sure to leave a rating and a comment below!

beer cheese soup with a cheese toast and bacon on top

Beer Cheese Soup

This easy beer cheese soup is the perfect starter or main course!
Course Bread, Main Course, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings
Calories 690
Author Holly Nilsson

Ingredients

  • 4 slices thick-cut bacon
  • 2 tablespoons butter
  • 1 small onion diced
  • 1 stalk celery finely chopped
  • 1 carrot finely chopped
  • 1 clove garlic minced
  • 1/4 cup flour
  • 1 teaspoon dry mustard
  • 12 ounces beer
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme leaves
  • 6 ounces sharp cheddar cheese shredded, divided

Broiled Cheese Toasts

  • 12 slices baguette 1/2" thick
  • 2 tablespoons garlic butter
  • 2 ounces sharp cheddar cheese shredded

Instructions

  • Spread garlic butter over 12 baguette slices. Top with cheese and place on a baking sheet.
  • Broil cheese toasts 6" from the heat until golden and bubbly, about 2-3 minutes. Remove from the oven and set aside.
  • Cook bacon in a large saucepan over medium heat until crisp. Reserve drippings and remove bacon to a paper towel lined plate.
  • Add butter to reserved bacon drippings. Add onion, celery, carrot, and garlic and cook over medium heat until tender, about 5-6 minutes. Stir in flour and dry mustard. Cook 1 minute.
  • Slowly add beer a little bit at a time whisking after each addition. The mixture will be very thick at first. Add chicken broth and cream a little bit at a time whisking until smooth after each addition. Add Worcestershire sauce, bay leaf, smoked paprika, and fresh thyme leaves.
  • Bring to a boil over medium heat while whisking. Reduce heat and simmer 5 minutes or until thick and bubbly. Remove from the heat.
  • Set 1/4 cup cheese aside for topping, stir remaining cheese into the soup until melted.
  • Ladle the soup into bowls, top with reserved cheese and crumbled bacon. Serve with cheese toasts.

Notes

  • Allow the flour to cook a full minute before adding liquids, this removes any starchy flavor.
  • Add the beer a bit at a time mixing after each addition. The mixture will seem thick and pasty at first but will smooth out.
  • Cook over medium heat, high heat can cause the dairy (cream) to scorch.
  • When adding cheese remove the mixture from the heat before stirring in the cheese. If the soup is too hot, it can cause the cheese to separate.
Nutritional information is for 1 cup of soup and two slices of cheese toast.

Nutrition

Calories: 690 | Carbohydrates: 43g | Protein: 20g | Fat: 47g | Saturated Fat: 26g | Cholesterol: 130mg | Sodium: 1054mg | Potassium: 321mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2973IU | Vitamin C: 5mg | Calcium: 365mg | Iron: 3mg
A bowl of beer cheese soup with writing
Beer cheese soup with a slice of cheese toast and writing
Beer cheese soup with writing
a bowl of beer cheese soup with cheese toast and writing
Top image - beer cheese soup. Bottom image - beer cheese soup ingredients

Vegetable Barley Soup – a Slow Cooker Favorite!

Homemade Vegetable Barley Soup is thick, hearty, and jam-packed with fresh veggies in a flavorful broth!

Simply combine all ingredients in the slow cooker and let the Crock Pot do the rest! The result is a perfectly healthy meal that everyone will love!

Vegetable Barley Soup in a crock pot with a ladle

A Fresh and Hearty Favorite

This is the perfect budget-friendly soup and is great if you’re short on time! Just set it and forget it…until the house smells amazing in a few hours that is!

This soup is so versatile! If you have extra veggies in the fridge or garden, chop them up and add them in to stretch this soup even further.

You can keep it vegetarian or add some protein like beef or chicken! This classic Crockpot favorite that can be made with any leftover veggies or meat.

Slow cooker vegetable barley soup is packed with healthy veggies and fiber.

Dry ingredients for vegetable barley soup in a crock pot

Ingredients and Variations

Whatever ingredients are in the pantry, fridge, or garden can be used to give this vibrant soup extra texture, color, and flavor!

BARLEY This veggie barley soup is made with pearl barley! Quinoa, rice, pasta or lentils will also taste delicious if you don’t have barley (cooking time may vary based on the grain added).

VEGETABLES This soup is loaded with fresh veggies! Carrots, celery, potato, tomato, corn, and bell peppers are all added to this soup, but any vegetable will work great. Zucchini, mushrooms, green beans, or even cauliflower.

BROTH Beef broth is added to this soup because of the rich flavor it adds. Use vegetable broth to make this a vegetarian soup!

SPICES Garlic powder, Italian seasoning, and a bay leaf are all that’s needed to complete the flavor of this soup!

To Add a Little Protein: Toss in some chuck roast beef, ground beef or turkey, leftover shredded chicken or steak. If your meat is already cooked, add it in the last hour of cooking. Or keep it meatless by adding in lentils, garbanzo beans or black beans to stretch this soup even further!

Vegetable Barley Soup in a ladle in a crock pot cooked and ready to serve

How to Make Vegetable Barley Soup

An easy and super healthy soup will be ready and waiting in the Crockpot!

  1. Combine all ingredients (per recipe below) in a crockpot except for tomatoes.
  2. Cook until barley is tender. Add tomatoes.
  3. Discard bay leaf and serve.

Season with salt, pepper, and a sprinkle of Parmesan cheese if desired. If you have fresh herbs on hand (parsley or basil) stir those in just before serving.

Serve with homemade french bread and a beet salad for a complete meal! Serve with some homemade cheesy breadsticks and a tangy cucumber tomato salad!

vegetable barley soup in a white bowl garnished with parsley

Tips for Perfect Barley Soup

  • Like most soups, vegetable barley soup only gets better the next day. Store in a covered container in the refrigerator for up to four days.
  • To reheat and refresh the flavors, just add a few dashes of salt and pepper and heat on the stovetop.
  • To freeze vegetable barley soup, ladle chilled soup directly into zippered bags and label them with the date. Lay them flat in the freezer and once they are frozen, store the bags upright to save freezer space. Vegetable barley soup should keep about 8 weeks in the freezer!

More Soup-er Recipes

Did you make this Vegetable Barley Soup?  Be sure to leave a rating and a comment below!

Two bowls of vegetable barley soup

Vegetable Barley Soup

This soup uses fresh ingredients. It's hearty, filling and so easy to make!
Course Lunch, Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 4
Calories 306
Author Holly Nilsson

Ingredients

  • 1 teaspoon olive oil
  • 1 onion
  • 1 cup pearl barley
  • 14.5 ounce canned diced tomatoes with juice
  • 1 large potato cubed or sweet potato
  • 1 carrot chopped
  • 2 ribs celery chopped
  • 1 cup frozen corn defrosted
  • 1 green bell pepper chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce
  • 8 cups beef broth or vegetable broth

Instructions

  • Combine all ingredients in a 6qt slow cooker except tomatoes.
  • Cook on low 7-8 hour or on high 3-4 hours until barley is tender.
  • Add tomatoes with juices 30 minutes before serving.
  • Discard bay leaf, season with salt & pepper to taste, garnish with parmesan cheese and parsley if desired.

Notes

To keep this vegetarian, use vegetable broth and replace the Worcestershire sauce with a vegetarian alternative.
Fresh vegetables can be replaced with 2 cups frozen vegetables.
This veggie barley soup is made with pearl barley!
Quinoa, rice, pasta or lentils will also taste delicious if you don't have barley (cooking time may vary based on the grain added). 
To Add a Little Protein:
Cooked ground beef can be added to this recipe before cooking.
Other meats can be added and if already cooked, add it in the last hour of cooking.
Add in canned and rinsed lentils, garbanzo beans or black beans to stretch this soup even father!

Nutrition

Calories: 306 | Carbohydrates: 60g | Protein: 16g | Fat: 2g | Saturated Fat: 1g | Sodium: 1104mg | Potassium: 1650mg | Fiber: 12g | Sugar: 6g | Vitamin A: 2868IU | Vitamin C: 41mg | Calcium: 81mg | Iron: 3mg
Vegetable barley soup in a crockpot with writing
Two bowls of vegetable barley soup with writing
vegetable barley soup being served with writing
Top image - two bowls of vegetable barley soup. Bottom image - vegetable barley soup ingredients in a crockpot