Homemade Lentil Soup Recipe

Homemade Lentil Soup is a hearty, budget-friendly meal that practically cooks itself. Lentils and spices are simmered in a flavorful broth with carrots, celery, onions and tomatoes for a beautiful healthy soup recipe.

This recipe can be made ahead of time and reheats and freezes well.

A bowl of lentil soup with herbs

What is Lentil Soup?

Lentils are tiny disc-shaped legumes that are purchased in dried form. Typically grocers stock brown version, but you can find other varieties and colors too (any will work in this recipe). They may seem like pebbles when dried, they soften fast with no presoaking required.

Lentils are also very filling, thanks to their abundant healthy fiber and this soup is not only delicious but very healthy!

Lentil soup ingredients on a cutting board and in a pot ready to cook

How to Make Lentil Soup

Lentil soup is as easy as 1, 2, 3, especially since you don’t have to presoak the lentils.

  1. In a soup pot, sauté onion and garlic.
  2. Add the rest of the ingredients (per recipe below).
  3. Simmer until lentils are soft, but still, hold their shape (don’t overcook or you’ll lose the broth and your soup will turn into a thick mush).

Lentil soup will accommodate lots of variations. Instead of curry spices, you could try an Italian blend of basil, oregano and bay leaf. Any of your favorite vegetables will work too: green beans, peppers, corn or peas all work well here.

This versatile soup makes an excellent vehicle to use up or stretch leftover meat from the night before. Diced ham, chicken breast, or beef can be tossed in the pot with the rest of the ingredients.

A pot of lentil soup ready to serve


Meat: Add 1 lb of lean ground beef or bone-in chicken to this recipe as it simmers.

Potatoes: Add a couple of cubed potatoes, sweet potatoes or even leftover roasted potatoes to this soup as it simmers.

Seasonings:  Not a fan of curry? Leave out the curry and cumin and replace it with Italian seasoning.

Veggies: Much like a vegetable soup, anything goes here! Leftovers, favorites… add them all into the pot!


  • To store, cool and refrigerate. Lentil soup will keep for up to four days.
  • To freeze, transfer to freezer containers, leaving an inch of headspace for expansion. The soup will keep for up to four months. No need to thaw before reheating on the stovetop or in the microwave.

A pot of lentil soup being served into 2 soup bowls.

Delicious Belly-Warming Soups

Creamy Filling Soups –  Creamy Potato Soup and Creamy Sausage & Cabbage Soup are my go-to comfort soup. Made with hearty and filling ingredients this soup is a family favorite. Just like this Ham and Corn Chowder which is ready in under 30 mins!

Hearty Meaty Soups – Taco Soup and Beef Barley Soup are incredibly easy & delicious options for a meatier soup! Filled with hearty options, this soup is perfect for cold weather, warming you up from the inside out!

Serve with a slice of homemade garlic bread or biscuits to soak up every last drop of these yummy soups!

Lentil Soup

Comforting and delicious homemade lentil soup is simplicity itself, yet chock full of nourishing ingredients.

  • 1 tablespoon olive oil
  • 1 onion (diced)
  • 3 carrots (diced)
  • 2 ribs celery (diced)
  • 3 cloves garlic (minced)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon curry powder
  • 1 bay leaf
  • 28 oz can whole tomatoes (with juice, or diced)
  • 2 cups dry lentils
  • 4 cups water
  • 4 cups chicken broth (or vegetable broth)
  • 2 tablespoons chopped cilantro (or parsley)
  1. Cook onion, carrot, celery and garlic in olive oil until onion softens, about 5 minutes.

  2. Stir in spices and cook until fragrant, about 1 minute more.
  3. Add remaining ingredients, breaking up tomatoes and bring to a boil over medium-high heat. Reduce heat and simmer uncovered for 1 hour adding more broth if needed.

  4. Discard bay leaf and add cilantro to taste.

If you’d prefer a thicker soup, remove 1 to 2 cups of the soup and blend until smooth. Add back to the pot and stir.

Curry and cumin can be replaced with Italian seasoning.

Top photo - A serving of lentil soup in a white bowl. Bottom photo - Lentil soup ingredients on a cutting board.
A top view of a pot of Lentil Soup.
Top photo - Lentil Soup being scooped out of a large pot. Bottom photo - Ingredients to make Lentil Soup assembled in a pot.

Great Northern Bean and Ham Soup

Ham and northern beans are delicious and comforting whether you are living on a budget or not! Great Northern Beans are  mixed with veggies, ham and seasoning and simmered until tender and full of flavor.

Nothing could be more hearty and heart-warming more than this economical entrée.

Great Northern Beans and ham soup being ladled out of a stock pot.

What are Great Northern Beans?

Sometimes called ‘common beans’ great northern beans have a mild flavor and are a popular addition to casseroles, soups, and stews. Since their flavor is delicate, they’re easily complemented by any kind of meat, but especially the smoky salty flavor of ham!

Navy Beans vs Great Northern Beans

What is the difference between navy bean and great northern beans? They’re not too different, both are a similar shape (and flavor), but great northern beans are a little bit bigger than navy beans. That being said, either bean can be substituted for the other in a recipe.

Ham and beans ingredients in a stock pot.

How to Soak Beans

Rinse beans in a colander and pick out any debris like small stones or twigs. Place in a large pot and cover with enough water to cover the beans plus two inches. Cover and let soak overnight. It’s that easy!

For an even quicker soak, place beans in a stockpot, cover with water plus two inches and bring to a rolling boil about 3 minutes. Remove from heat, cover, and let stand an hour.

How to Cook Great Northern Beans

This easy soup recipe is ready in 1, 2, 3!

  1. First, sauté diced onion in oil until it’s soft and fragrant, about 5 minutes.
  2. Combine beans and the remaining ingredients.
  3. Bring everything to a boil and then simmer on low until the beans are tender.

To Serve: Remove the bay leaf and season with salt and pepper. Garnish with chopped parsley and serve.

To cook great northern beans in a crockpot, reduce the liquid a bit, soak the beans overnight and then cook on slow for 8 hours.

A stock pot full of Great Northern Beans and ham soup.

Tips for Cooking with Beans

  • Soak properly: Keep the beans underwater while they are soaking so they can cook uniformly.
  • Rinse and Sort: Be sure to rinse well and sort the beans looking for debris and/or little pebbles.
  • Simmer: Once the beans start cooking, keep them at a gentle simmer so they don’t overcook and burst.
  • Acidid Ingredients: Always add the salt and other acidic ingredients to the end of the cooking process because salt can sometimes interfere with the rehydration process.


Great Northern Beans and Ham

Nothing is more hearty and heart-warming more than a basic ham and beans recipe. This is such an easy, economical entrée, it’s healthy and portable.

  • 1 pound Great Northern Beans (dry)
  • 1 ham hock (or 1 lb smoked ham)
  • 1 tablespoon olive oil
  • 1 onion (diced)
  • 2 carrots (chopped)
  • 1 stalk celery (chopped)
  • 1 bay leaf
  • 1 tablespoon brown sugar
  • 4 cups chicken broth
  • 4 cups water
  • 1 tablespoon fresh parsley (optional)
  1. Rinse beans in a large pot and remove any debris. Place in a large pot and cover with cold water. Let sit overnight. Drain well.
  2. Cook onion in olive oil until softened, about 5 minutes.
  3. Combine beans, onion, carrot, celery, bay leaf and seasonings in a pot. Add 4 cups chicken broth and 4 cups water, bring to a boil, reduce heat and simmer 1 1/2 to 2 hours or until beans are tender.
  4. Discard bay leaf, taste and season with salt and pepper. Garnish with parsley and serve.

Salt and acidic ingredients can interfere with the rehydration process. Add salt (and acidic ingredients if you make additions) at the end of cooking.

To Quick Soak Beans
Place in a saucepan and add enough water to cover at least 2 inches above beans. Bring to a boil for 3 minutes. Cover, remove from heat and let stand 1 hour.

To Cook in Slow Cooker
Reduce water to 6 cups. Soak beans as directed and add all ingredients to a 6qt slow cooker. Cook on low 8 hours.

Top Photo - Great Northern Beans and ham soup being ladled out of a stock pot. Bottom photo - Ham and beans ingredients in a stock pot.
Great Northern Beans and ham soup being ladled out of a stock pot.
Top Photo - Great Northern Beans and ham soup being ladled out of a stock pot. Bottom photo - Ham and beans ingredients in a stock pot.

Happy New Year (& Hoppin’ John Recipe)

Of all the traditional New Year’s recipes, Hoppin’ John is right up there with Peach Melba Pie and Sweet Tea. This Southern-Style dish is best with ham hocks, or just a huge ham bone to flavor the black-eyed peas!

It’s protocol to serve Hoppin’ John on New Year’s Eve, and we have the tried-and-true recipe that will make anyone look forward to the New Year!

Hoppin' John served over a bowl of rice.

What is Hoppin’ John?

There are many dishes thought to bring good luck for the New Year (and good luck dishes vary by region). Hoppin’ John is a delicious rice and beans dish thought to bring prosperity!

It is said that this welcome addition to your new year’s dinner table first appeared in 1847 in Sarah Rutledge’s “The Carolina Housewife” however, there is some debate as to how the name came about. No matter where the name came from, the recipe remains the same: black-eyed peas, hog jowl, ham hocks or a ham-bone, and some seasonings with rice.

Some recipes add different veggies, bacon, and more. I’ve kept this simple.

Hoppin' John ingredients in a stock pot.

How to Make Hoppin’ John

With the beans prepped overnight you are ready to make this recipe in three simple steps!

  1. Saute veggies and seasonings until onions are translucent and fragrant.
  2. Add remaining ingredients, simmer until beans are tender.
  3. Serve this black beans mixture over seasoned rice.

Running Short on Time? See the recipe below for quick-soaking beans!

Extra Flavor

I add a bit of extra broth to this recipe and use it to cook the rice at the end. The broth is flavored with the ham bone making the rice extra delicious!

If you’re not going to cook your rice in the ham broth, reduce the cooking liquid by 2 cups in this recipe.

Hoppin' John prepared in a pot.

What to Serve with Hoppin’ John!

Why, cornbread, of course! Nothing is better than soaking up those delectable juices with a hunk of homemade cornbread! Steamed or boiled collard greans are a traditional side to serve with black eyed peas and ham, but a crisp, green salad with a tangy vinaigrette are excellent choices, too! If you are fresh out of cornbread, pre-packaged flour or corn tortillas will do in a pinch!


Treat Hoppin’ John just like any soup or stew-like entrée. Keep leftovers stored tightly covered in the refrigerator and simply pop into the microwave to reheat.

To freeze, just scoop it into quart-sized freezer bags after it is cooled to room temperature and don’t forget to label with the date!

Classic Southern Dishes

Hoppin' John

This Southern-Style dish is best with ham chunks, or hocks to bring out the rich flavor of the black-eyed peas and veggies!

  • 1 1/2 cups dried black eyed peas (rinsed and sorted)
  • 1 onion (diced)
  • 1 green bell pepper (diced)
  • 2 celery ribs (chopped)
  • 2 cloves garlic
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 8 cups chicken broth (low sodium *see note)
  • 1 ham hock (or ham bone (see note))
  • 14 oz diced tomatoes with juice
  • 1 bay leaf
  • 1 cup long-grain white rice
  • green onions for garnish
  1. Soak black-eyed peas in cold water overnight (see note).

  2. Add onion, bell pepper, celery, garlic, and seasonings to a soup pot and cook until onion is translucent, about 5 minutes.

  3. Add broth, bay leaf, and black-eyed peas. Bring to a boil, reduce heat to low and simmer 45-60 minutes or until peas are tender.

  4. Once peas are tender, remove ham hock/bone. Ladle out 2 cups of the broth into a saucepan. Add rice to broth, cover and simmer 15 minutes. Let rest 5 minutes.

  5. While rice is cooking, add tomatoes with their juices and meat from the ham bone to the black eyed peas. Allow to simmer uncovered.

  6. Remove bay leaf and serve black-eyed peas mixture over cooked rice.

Broth I add 8 cups broth/water so I have enough to cook the rice in. If you are  not using the cooking liquid to cook your rice, reduce the broth to 6 cups.

Ham If you do not have a ham bone or ham hock, cubed ham can be added after the first 30 minutes of cooking.

Quick Soak Beans To quick soak black eyed peas, place in a large saucepan. Add enough water to cover 2″ above the peas. Bring to a boil over medium high heat. Boil for 2 minutes. Remove from heat, cover and let sit 60 minutes.

Cook Time Allow for extra time, black eyed peas can sometimes take even longer if they are dried. If your dish is ready ahead of time, simply turn of the heat and keep if covered until serving time.

Top photo - Hoppin' John served over a bowl of rice. Bottom photo - Hoppin' John ingredients in a stock pot.
Hoppin' John prepared in a pot.
Top photo - Hoppin' John served over a bowl of rice. Bottom photo - Hoppin' John in a stock pot ready to enjoy!

Instant Pot Ham and Bean Soup

Instant Pot Ham and Bean Soup is an easy and delicious way to enjoy a classic comfort food staple (with no soaking required)! Tender ham chunks are mixed with our favorite bean mixture, celery, carrots, and onions to create the perfect cozy soup!

This easy ham and bean soup recipe is a favorite way to use up leftover baked ham, and all you need to add is some cornbread!

A bowl of ham and bean soup in front of an instant pot

I am so excited to partner with Hurst Beans and to share exactly how easy it is to cook beans in an Instant Pot! There is no need to pre-soak them so instead of waiting hours to soak, this meal is on the table in about 90 minutes!

Hurst’s HamBeens® 15 BEAN SOUP® is the main ingredient in our favorite Ham and Bean Soup recipe (and to be honest we can’t get enough 15 Bean Chili either).  This bowl of comfort is a favorite way to use up our holiday ham and start off our New Year!

You can find these beans in the dry bean section of almost any grocery store (or you can order them online). Along with the beans, a seasoning packet is included in each package of 15 Bean Soup making it simple and perfectly seasoned every time!

15 Bean Soup mix on a cutting board with vegetables

How To Make Instant Pot Ham and Bean Soup

To make this Instant Pot ham and bean soup recipe:

  1. Rinse the beans.
  2. Add olive oil and onion to the Instant Pot and sauté about 5 minutes.

Beans being rinsed and onions being sautéed for ham and bean soup

  1. Add all remaining ingredients (per recipe below), including the seasoning packet from the HamBeens beans, and stir to combine.
  2. Place the lid on the Instant Pot, and cook on HIGH pressure for 60 minutes.
  3. Quick-release, then remove the ham bone. Add tomatoes and tomato juice and the meat from the ham bone.

Tips For Making Ham And Bean Soup

  • Ham If you don’t have a leftover ham bone, a ham hock from the grocery store or your local butcher will work perfectly. Look for one with a bit of meat on it, so you can add it to the soup once it’s cooked.
  • Stock or Broth Chicken stock or turkey stock adds great flavor. If you prefer more liquid in your soup, add a couple of extra cups of broth to the Instant Pot.
  • Cooking Beans When cooking with beans, always add acidic ingredients such as tomatoes or lemon juice after the beans are cooked through. The acid binds to the beans shell and makes it harder for water to permeate them to cook them.

Serving ham and bean soup out of an Instant Pot

What To Serve With Ham And Bean Soup

If you want to add some toppings, we love adding a dollop of sour cream, cilantro, cheddar cheese, or crispy bacon!

This Instant Pot Ham and bean soup is a stick-to-your-ribs kinda meal. We enjoy a nice fresh tossed salad next to it, and of course, cornbread is a MUST to sop up the leftover soup in the bowl.

Can You Freeze Bean Soup

Beans hold up well to freezing making this the perfect freezer meal for the cold winter months. Once cooled, transfer the soup into individual freezer bags or containers and freeze for up to 6 months.

To defrost, just add the soup to a saucepan over medium-low heat until heated through.

More Easy Instant Pot Recipes

Instant Pot Ham & Bean Soup

Instant Pot ham and bean soup is a quick and delicious way to enjoy a classic, comfort food staple without waiting for the slow cooker.

  • 1 package Hambeens® 15 BEAN SOUP®
  • 1 tablespoon olive oil
  • 1 large onion (diced)
  • 1 cup celery ((approx 2 stalks), diced)
  • 3 carrots (diced)
  • 1 ham bone (ham hock or 2 cups leftover ham)
  • 1 bay leaf
  • 4 cups chicken broth
  • 4 cups water
  • 14 oz diced tomatoes with juice
  1. Rinse beans and drain. Sort any unwanted debris and set seasoning packet aside.
  2. Turn instant pot on to saute. Add olive oil and onion and saute until tender, about 3-4 minutes.
  3. Add remaining ingredients, including the seasoning packet from the beans, and stir.

  4. Place the lid on, and cook on high pressure for 60 minutes. Quick release pressure.

  5. Open the lid and remove ham bone or ham hock. Add tomatoes with juice, turn onto saute and allow to simmer while picking the ham off of the bone.
  6. Return the meat to the Instant Pot and stir and serve.


Serving ham and bean soup out of an Instant Pot
Left photo shows a serving of ham and bean soup being ladled out of an Instant Pot. Top right photo shows the ingredients in the Instant Pot, while the bottom right photo shows the ham and bean soup served in a white bowl.
A close up photo of ham and bean soup being ladled out of an Instant Pot.

Quick & Easy CrockPot Potato Soup

CrockPot Potato Soup is very easy to prep and your whole family will love it. A creamy potato base is flavored with onion, bacon and cheese.

Slow cooker potato soup is a creamy comforting take on mashed potatoes and has all of the same flavors we add to our twice baked potatoes.

A ladle of crock pot potato soup being served

How to Make Slow Cooker Potato Soup

Making potato soup in the crock pot is easy to do. A quick overview of this recipe:

  1. Cook bacon until crispy.
  2. Add (raw) potatoes and other ingredients to the slow cooker. Set it and forget it!
  3. Once tender, blend half of the potatoes with an immersion blender. Mash the remaining. Add cream and sour cream.

Serve and enjoy with green onions, cheese and extra bacon as a garnish!

Potatoes for this Soup

Originally I made this soup with russet potatoes. We have swapped out the russet potatoes for red potatoes, they’re smooth and creamy. Russet potatoes do work in this soup but the texture is slightly more grainy.

We find red potatoes to be creamier.

ingredients for potato soup in the crock pot

Potato Soup Consistency

To Make it Thicker There many methods to thicken soups but really, mashing or pureeing part of the soup works the best. With this method, you are using the soup ingredients themselves to create a creamier base.

  • Use an immersion blender right in the slow cooker and blend about half of the potatoes. This will give a creamy base.
  • Use a potato masher to slightly mash the remaining potatoes, you want to have some texture and smaller chunks. The more you mash, the thicker your soup will be.
  • Put part of the soup into a blender (be sure not to seal the lid so the steam can escape).
  • You could also add a sprinkle (or two) of instant potato flakes or a cornstarch slurry to thicken further although we do not find this to be necessary.

To Make Potato Soup Thinner If you’ve over-mashed a little or are finding your soup too thick, add a bit more broth, cream or even milk.

blending potatoes in a slow cooker to make potato soup

Reheating Potato Soup

CrockPot Potato Soup will taste just as good the next day and reheats beautifully. It should last up to 5 days in the fridge.

Stovetop Heat soup over medium heat until hot (do not boil). Ladle into bowls, garnish and serve.

Microwave soup until hot stirring every 30-40 seconds. Top with extra cheese, bacon crumbles, a sprinkle of chili flakes… yum!

Oven Pour soup into a casserole dish (who knew?), add cheese as topping, and bake in the oven at 350°F for 20 to 30 minutes. Top with croutons and dinner is served!

A bowl of crock pot potato soup topped with bacon, cheese and onions

Can Potato Soup Be Frozen?

Yes (and no). Potatoes don’t generally freeze well as they tend to fall apart.

Since the potatoes in this soup are mashed, it’s ok to freeze. The texture may change very slightly but it’ll still taste great! Do not add the dairy before freezing, stir in the cream/sour cream while reheating.

More Favorite Soups

Note: This recipe has been updated 2/11/20

CrockPot Potato Soup

Slow cooked creamy potato soup garnished with bacon and cheddar cheese.

  • 8 slices bacon
  • 1/2 onion (diced)
  • 2 pounds red potatoes (peeled and diced)
  • 2 cloves garlic (minced)
  • 1/2 teaspoon dried thyme (or 2 sprigs fresh )
  • 1/2 teaspoon black pepper
  • 2 1/2 cups chicken broth (or stock)
  • 2/3 cup heavy cream
  • 1 teaspoon cornstarch
  • 1 cup cheddar cheese (shredded)
  • 1/2 cup sour cream
  • 3 green onions (green tops sliced thinly)
  1. Cook bacon until crispy over medium-high heat. Remove from the pan reserving fat. Add onion to the reserved bacon fat and cook until tender.

  2. Add potatoes, garlic, thyme leaves, onion, salt to taste, black pepper. Add chicken broth and stir to combine.

  3. Place the lid on the slow cooker and cook on high for 4 hours (or 6-8 hours on low) or until the potatoes are fork-tender.

  4. Once softened, use an immersion blender to blend about half of the soup and slightly mash the remaining potatoes. The more you mash, the thicker the soup will be.

  5. Combine cream and cornstarch. Add to the slow cooker along with cheese, sour cream, and half of the bacon.

  6. Place the lid back on the slow cooker and let the soup warm through on high, about 15-20 minutes or until thickened.

  7. Serve the soup topped with green onions and remaining bacon.

For a thicker soup, mash more of the potatoes.

If you do not have an immersion blender, some of the potatoes/broth can be blended in a blender. Be sure not to seal the lid to allow steam to escape.

Heavy cream can be replaced with evaporated milk. Ham can be added in place of bacon in this recipe.

This makes six 1 cup servings.

Note: This recipe has been updated 2/11/20

Potato Soup in a CrockPot served with a silver ladle.
Potato Soup in a CrockPot served with a silver ladle.
A bowl full of CrockPot Potato Soup garnished with bacon, cheese and green onion.

Leftover Turkey Soup with Fluffy Drop Dumplings!

Tender Drop Dumplings are the perfect addition to any soup or beef stew recipe. Creamy mashed potatoes are mixed with a few add-ins you likely have on hand. The result is a plump and tender dumpling on top of a leftover turkey soup.

While I top turkey soup, these can also go on a chicken stew or even hamburger soup.

Close up of leftover turkey soup with dumplings with a scoop being taken out.

I’m so excited to partner with Bob Evans to bring you this belly warming soup recipe!

We all know that mashed potatoes are the perfect comfort food and even more so when they become part of this comforting soup. In this recipe we’ve taken our leftover roast turkey and transformed it into the perfect cool weather meal!

Since this recipe uses leftover turkey, this likely means I’ve just finishing cooking a turkey dinner so I tried to keep the prep to a minimum!

We’ve made the dumplings using Bob Evans Mashed Potatoes to keep this recipe simple and quick. These mashed potatoes are just like homemade and have delicious flavor.

Overview of ingredients for leftover turkey soup.

A Quick and Easy Soup

This recipe starts with onion and leftover turkey. I most often make Turkey Stock (or Broth) from my leftover carcass but you can use store bought broth as well. If you happen to have leftover gravy (or drippings) add them in to flavor the broth even more. I add a dash of poultry seasoning to almost every pot of turkey or chicken soup.

I add frozen veggies however, if you have leftover carrots, brussels sprouts or green beans, they can be added. Since they’re already cooked you’ll want to add them in the last 5 minutes so they don’t get mushy.

Overview of turkey soup ingredients in a stock pot.

How to Make Drop Dumplings

These are different than a traditional German potato dumpling. These dumplings are pillowy soft and intended to be cooked right a pot of soup. The bits of starch from the dumplings help thicken the broth slightly while the dumplings themselves are flavored from the broth.

I love the addition of mashed potatoes to my drop dumplings and Bob Evans Mashed Potatoes make these a total breeze to prep. They’re perfect in this recipe, eliminating the need to make a whole batch of mashed potatoes, keeping this recipe simple and easy.

Two images showing the dumplings being mixed and then dropped into the soup.

  1. Combine Bob Evans mashed potatoes, flour, baking powder and eggs.
  2. Mix until you have a thick dough. The dough shouldn’t be too sticky, add a bit more flour if your dough is very sticky.
  3. Scoop by heaping tablespoons into boiling soup, cover and simmer about 7-9 minutes or until the dumplings are cooked in the center and hold their shape. Remove from soup and set aside.
  4. Repeat with remaining dumplings.

To serve, place a few dumplings in the bottom of each bowl. Ladle soup overtop and enjoy.

Tips for Drop Dumplings

  • The dough should be soft and not too sticky. It should hold together when scooped.
  • Allow dough to rest for 10-15 minutes while soup simmers before cooking.
  • Cook dumplings in small batches.
  • If the dumplings seem mushy, they likely need to cook longer. They will be moist on the outside but tender and fully cooked on the inside.
  • Do not overcook or the dumplings will fall apart.

Turkey Soup with Potato Dumplings

  • 1 onion (chopped)
  • 1 tablespoon olive oil
  • 8 cups turkey broth (or chicken broth)
  • 3 cups mixed vegetables
  • 2 cups cooked turkey (chopped)
  • 1/2 teaspoon poultry seasoning

Potato Dumplings

  • 1 package Bob Evans Garlic Mashed Potatoes
  • 1 1/2 cups flour (all purpose)
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon fresh parsley
  • salt to taste
  • 1 large egg
  1. Cook onion in olive oil over medium heat until softened, about 4 minutes.
  2. Add remaining soup ingredients and simmer 15 minutes.
  3. Meanwhile combine all dumpling ingredients in a medium bowl and mix well with a fork to form a dough. The dough should be fairly soft but not watery.
  4. While the soup is boiling drop the dough by heaping tablespoons onto the top of the soup. Also to simmer until they float to the top, about 7 minutes.

  5. Remove with a slotted spoon and repeat with remaining dumplings.
  6. To serve, place dumplings in the bottom of a soup bowl and ladle soup overtop.

More Mashed Potatoes Marvels

Close up of leftover turkey soup with dumplings with a scoop being taken out.
Close up of leftover turkey soup with dumplings with a scoop being taken out.
Top photo - Turkey soup with dumplings served in a white bowl. Bottom photo - ingredients to make turkey soup in the bottom of a pot.

Instant Pot Chicken/Turkey Broth

Instant Pot Chicken Broth is a great way to enjoy the last of your roast chicken or roast turkey.  Making broth in a pressure cooker is SO easy, anyone can do it!

It’s so easy to get all that healthy, savory goodness with homemade soup recipes like Instant Pot Chicken Noodle Soup. For this recipe, your instant pot is the real hero!

Turkey Broth in a glass container with an Instant Pot in the background.

How to Make Chicken Broth in the Instant Pot

You can use either a chicken or turkey carcass for this broth.

This recipe is quick and easy to prepare with minimal work your part. If you’re using small roasting chickens, you’ll need at least 2 carcasses. I simply freeze one until I have enough. If you’re using turkey, one should be enough.

Instant pot filled with ingredients for turkey broth

Just start by breaking up the carcass so that it fits into the Instant Pot

  1. Add all ingredients and seasonings to the instant pot and fill it to the fill line with water.
  2. Seal the lid and set the instant pot to high pressure for 90 minutes.
  3. Allow to naturally release (about another 30 minutes).

Strain the broth through cheesecloth and discard the bones, veggies, peppercorns, and herbs. Now you have a healthy, savory, homemade bone broth that can be used for so many great recipes!

Instant Pot Turkey Broth being made in the instant pot.

Can You Cook Bone Broth Too Long?

Bone broth made in the instant pot is nearly foolproof as long as you follow the directions for proper pressure cooking the soup. Follow the appliance directions and find the method that works best for you!

How Do You Freeze Bone Broth?

Freeze homemade bone broth by pouring it into any size freezer bags.

Be sure to freeze them flat so they defrost quicker and can be stood up (think like books) in the freezer, saving a ton of space! Don’t forget to label the bags with the date!

Soups to Make with Chicken Broth


Instant Pot Chicken Broth (or Turkey)

Homemade broth made in the Instant Pot

  • leftover chicken carcass (or turkey)
  • 1 large onion (quartered)
  • 2 carrots
  • 2 ribs celery
  • 2 bay leaves
  • 2 teaspoons black peppercorns
  • 3 sprigs fresh herbs (including parsley, rosemary, thyme and/or sage)
  • water to fill line
  1. Break the carcass so it fits into the instant pot.
  2. Add remaining ingredients. Fill to max line with water.
  3. Seal the Instant Pot and select high pressure for 90 minutes.
  4. Allow the Instant Pot to naturally release pressure (about 30 minutes).
  5. Strain broth through a cheesecloth lined colander. Cool and skim any fat.

Add any leftover bits of gravy, juices, scrapings from the pan etc to the Instant Pot before cooking.
If you don’t have fresh herbs, add up to 1 teaspoon of dried herbs.
Leaving the skin on the onion doesn’t change the flavor but does add color to the broth.

Close up of instant pot turkey broth.
Close up of instant pot turkey broth.
Top photo - Close up of instant pot turkey broth. Bottom photo - Turkey Broth ingredients in an instant pot.

Creamy Potato Soup {With Bacon & Cheese!}

This easy creamy potato soup recipe combines creamy potatoes, with bacon and cheddar cheese  to create a belly-warming meal everyone loves!

This recipe is so easily adapted to add-ins and mix-ins (a great way to clean out the fridge)!

Overview of prepared creamy potato soup in a pot.

The Best Potatoes for Soup

Any type of potatoes will work in this recipe. I like to use red potatoes for soup because they are firm but yield a creamier result. Keep a bit of the skin on for that home-style look and flavor! Yukon gold are great here too!

Russet potatoes break down a bit easier but they aren’t quite as smooth as a red or Yukon potato would be. If using russet or baking potatoes, peel the skins first.

Other Ingredients

Bacon This recipe uses the real deal bacon instead of bacon bits because we also use the yummy bacon fat to cook the onions. So much flavor!

Broth I use chicken broth because I love the flavor. If you’d like, veggie broth works too!

Milk  The milk makes it creamy without making it too heavy or rich. Swap out milk for non-dairy if you’d like or even evaporated milk.

Add-Ins Use the real deal bacon and sharp cheddar for the best flavor.

How to Make Creamy Potato Soup

  1. Cook bacon, onion and garlic until fragrant (per recipe below).
  2. Add broth & potatoes and simmer until tender.

Two images showing the creamy potato soup before and during mashing potatoes.

  1. Use a potato masher to smash some of the potatoes to make a creamy soup.

Season with salt and pepper and add in cheddar cheese, sour cream, chives, and bacon.

What to Serve With Potato Soup

This soup is so flavorful and hearty, it really only calls for simple sides like a salad with a tangy vinaigrette and maybe some garlic breadsticks or even crostini for dipping!

Overview of creamy potato soup with final ingredients being added in.

Other Additions to Potato Soup

From ham and potato soup to an easy potato leek soup or even roasted broccoli, the possibilities are endless.

Why not put out an assortment of things to add to potato soup so everyone can choose what they like? My personal favorite is topping it up like a baked potato!

  • Crunchy: Croutons, Crushed tortilla chips.
  • Flavor Boost: Jalapenos, diced tomatoes (or sundried), cooked sausage.
  • Savory: Ground beef or meatballs, Bratwurst or kielbasa slices, herbs.

Can Potato Soup Be Frozen?

Sadly soups with dairy don’t tend freeze well as they can change consistency. If you do freeze this soup, freeze before adding the extra sour cream. Reheat slowly over medium low heat as to not curdle the milk.

While the flavor will still be great, the texture may change slightly.

Creamy Soups for Cold Days

There is almost nothing better than a belly-warming soup!

In a rush? Broccoli Cheese Soup (ready in 20 mins!), chicken tortilla soup and taco soup can all be made in no time at all! (Of course Instant Pot Soup is a great option too).

Make Ahead/Slow Cooker Nothing better than coming home to a ready meal. A crockpot full of Crockpot Chicken Noodle Soup or a hearty Lasagna Soup fits the bill perfectly.

Serve with a slice of Homemade Garlic Bread to soak up every last delicious drop!

Creamy Potato Soup

This recipe is so easily adapted to so many different variations in terms of add-ins and mix-ins, there’s no way you can go wrong!

  • 6 thick slices of bacon (chopped)
  • 1/2 white onion (diced)
  • 4 cloves garlic (minced)
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock
  • 2 cups whole milk
  • 2 pounds red potatoes (peeled and diced small)
  • 1 cup sharp cheddar cheese (shredded)
  • 1/2 cup sour cream
  • 1/4 cup chives (minced)
  • Kosher salt (to taste)
  • Black pepper (to taste)
  1. Cook bacon in a soup pot over medium heat until crispy and browned. Strain the bacon onto a paper towel-lined plate. Leave the bacon fat in the pot.

  2. Add the onions and cook until they start to soften, about 5 minutes. Add garlic and cook for another minute until fragrant.

  3. Sprinkle in the flour and whisk to combine. The mixture will be thick.

  4. Slowly whisk in chicken stock and milk until the mixture is smooth and no lumps remain.

  5. Add in the potatoes and lower the heat to medium-low. Let the potatoes gently cook, stirring occasionally until soft. Ensure the mixture doesn't boil as the milk can burn.

  6. When the potatoes are soft, use a potato masher to gently mash some of the potatoes to create a creamy consistency.

  7. Stir in the shredded cheese, sour cream, chives, and the crispy bacon. Taste and season with the desired amount of kosher salt and pepper.

A serving of creamy potato soup in a white bowl.
A serving of creamy potato soup in a white bowl.
Top photo - Creamy potato soup being scooped out of the pot with a ladle. Bottom photo - Overview of prepared creamy potato soup in a pot.

Creamy & Savory Sweet Potato Soup

Sweet Potato Soup is a savory, creamy, and easy soup recipe. The whole family will love this hearty and heartwarming fall favorite after a long day of work, school, and sports.

Creamy soups like potato soup or creamy carrot soup are perfect for fall! Especially when served with a slice of garlic bread for dipping.

An overview of sweet potato soup in a pot, garnished with croutons, bacon, and chives.

How to Make Sweet Potato Soup

For the best homemade version, use the best ingredients, luckily, they are all easy to find and affordable too!

  1. Cook the onion, garlic, and celery in butter until until they are tender and lightly browned.
  2. Add the diced sweet potatoes, apple, warm spices and salt and pepper to taste (per recipe below).
  3. Pour in the chicken (or vegetable) broth, cover the pan and simmer until the potatoes are completely soft.
  4. Remove ginger and blend with an immersion blender until smooth.

Overview of sweet potato soup ingredients in a pot.

No Immersion Blender? No problem, you can puree hot soup in a blender. Be sure to work in small batches to avoid overfilling and a possible hot soup splatter!

  • Carefully pour about two cups of hot soup in a blender and blend until it’s the consistency you prefer.
  • Return the soup to the stock pot or pan and carefully whisk in the heavy cream.

Two images showing the sweet potato soup being blended and after it is fully blended.

Simmer and serve garnished with croutons and bacon bits.

How Long Will it Last?

Most cream-style soups will last about a week in the refrigerator as long as they are tightly covered to keep them from absorbing odors or flavors from other items.

Be sure to stir it thoroughly and refresh the flavor with a dash of salt and pepper and it will be good as new!

A bowl of sweet potato soup garnished with croutons, bacon, and chives.

Can You Freeze Sweet Potato Soup?

You sure can, and it is so easy to do!

  • After it is completely cooled, ladle it into freezer bags and write the date on the outside.
  • Freeze the soup flat or, pour the soup into airtight freezer containers! Don’t forget to label!

If freezing flat, once it is frozen, you can stand it upright (imagine books in a bookcase) to save space in the freezer.

Perfect Soup for Colder Weather

Sweet Potato Soup

Sweet Potato Soup is a savory, creamy, and easy soup recipe.

  • 2 tablespoons butter
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 1 cup celery (chopped)
  • 1 teaspoon curry powder
  • 1 1/2 lbs sweet potato (peeled and cubed, about 4 cups)
  • 1 apple (peeled, cored and chopped)
  • 1 inch ginger root (peeled)
  • 3 cups chicken broth (or vegetable broth)
  • 1/2 cup heavy cream
  • 2 slices bacon (cooked & crumbled, optional garnish )
  • 1 handful croutons (optional garnish)
  • 1 tablespoon chives (finely chopped, optional garnish )
  1. Cook onion, garlic and celery in butter until tender.
  2. Add sweet potatoes, apple, curry powder, ginger and salt & pepper to taste.
  3. Stir in chicken broth, cover and simmer 20-25 minutes or until potatoes are very tender.
  4. Remove ginger and puree soup in a blender or with a hand blender.
  5. Add heavy cream and simmer 5 minutes longer.
  6. Top with crumbled bacon, croutons and chives.
  • Curry powder can be replaced with a cinnamon stick. Remove cinnamon stick before pureeing.
  • Add 1/4 teaspoon cayenne pepper for a bit of heat.
  • To make this dairy free, replace heavy cream with full fat coconut milk.

Sweet Potato Soup in a black pot, garnished with croutons, bacon, and chives.
Sweet Potato Soup in a black pot, garnished with croutons, bacon, and chives.
Top photo - A serving of sweet potato soup in a bowl, garnished with croutons, bacon, and chives. Bottom photo - Sweet Potato Soup ingredients in a large black pot.

Hot Borscht Soup – Perfect Balance of Sweet & Sour!

Borscht is a delicious steaming bowl of nourishing soup to brighten your mood. Beets give this soup an earthy sweetness (and a vibrant color), while a dash of lemon juice and fresh dill add a hint of freshness.

This borscht recipe is a deliciously hearty soup perfect any time of year. Like a classic chicken noodle soup, it is heartwarming and comforting.

A serving of borscht with a dollop of sour cream on top. Garnished with dill.

What is Borscht?

Borscht is a traditional soup hailing from Russia and Eastern Europe. It wouldn’t be borscht without beets and some kind of souring ingredient such as wine vinegar or lemon juice. It almost always has shredded cabbage too.

Beyond that, ingredients can vary widely with the addition of beans among many other ingredients (Russian borscht usually includes beef). I include carrots and potatoes and use vegetable stock (although chicken or beef stock will work).

Borscht ingredients in a stock pot.

To Prepare Beets

Borscht (aka borsch) has a deep ruby red color that is incredibly enticing. The color of beets will also stain your hands and/or white cutting boards so I always wear gloves when preparing beets.

While I never peel roasted beets before cooking, in this soup they do need to be peeled.

  • Cut off the beet tops and discard (or save to make sauteed beet greens)
  • Peel beets using a vegetable peeler.
  • Cut into 1″ cubes.

How to Make Borscht

Making borscht is a simple process, simply chop and simmer!

  1. Sauté the beets and other vegetables in oil.
  2. Add the vegetable broth and simmer
  3. Stir in lemon juice and zest and serve hot.

Swirl in a dollop of sour cream in each bowl. The fat in the cream helps balance the acidity of the soup and provides some richness and body. Serve borscht as an appetizer with dinner, or as a light meal with a side of corn muffins, soda bread, or cheese biscuits.

A pot full of hot borscht.

How Long Does Borscht Last?

This recipe is easy to store in the refrigerator or in the freezer for an extended time! And as a bonus, it only tastes better as it sits!  So be sure to make enough for lots of leftovers.

  • In the Refrigerator – Borscht can last for up to four days. You’ll love how the flavors deepen and develop in storage.
  • In the Freezer – Borscht freezes well.  Store it in freezer containers for up to four months. No need to thaw before reheating in the microwave or stovetop on low heat.

Hot Borscht being ladled out of the stock pot.

What to Serve with Borscht

  • Topping it with a nice rich full fat sour cream is a must!
  • Fresh dill is a must for topping this recipe
  • Serve it with bread or rolls and butter for dunking.

Comforting Soup Recipes

Hot Borscht

Beets give this vegetable soup an earthy sweetness, while a dash of lemon juice and zest provide contrasting sour notes.

  • 2 tablespoons olive oil
  • 4 red beets (1/2 inch diced (approx 1.5 lbs) )
  • 2 carrots (1/2 inch diced)
  • 1 large russet potato (peeled and 1/2 inch diced)
  • 1/2 small green cabbage (shaved)
  • 2 cloves garlic (minced)
  • 4 cups vegetable broth
  • 4 cups beef broth
  • 2 tablespoons dill (fresh, minced)
  • 2 tablespoons lemon juice (fresh)
  • 1 teaspoon lemon zest
  • 1 bay leaf
  • kosher salt (to taste)
  • black pepper (to taste)
  • sour cream (optional, for serving)
  1. Add olive oil to a soup pot and set over medium-high heat. When the oil is hot add in the beets, carrots, potatoes, and cabbage. Stir to combine.

  2. Cook for 10 minutes to slightly soften the vegetables.
  3. Add in the garlic and saute for 30 seconds or until fragrant.
  4. Pour in the vegetable broth and simmer for 20-25 minutes or until the beets and carrots are tender.
  5. Stir in the fresh dill, lemon juice, and lemon zest. Taste and season with the desired amount of kosher salt and black pepper.

  6. Serve with a dollop of sour cream on top.

A serving of borscht with a dollop of sour cream on top. Garnished with dill.
A serving of borscht with a dollop of sour cream on top. Garnished with dill.
Top photo - A pot full of hot borscht. Bottom photo - Borscht ingredients in a stock pot.