Soup Roundup {20 minute meals}

After Christmas, one of the best things about winter is SOUP!

I love how simple, healthful, budget-friendly, and flexible soups are. I also love that every member of our crew devours them - yet if there are leftovers, they all freeze easily. 

Here are our longtime and recent favorites. All of them can be easily adapted for the Instantpot, Crockpot, or a traditional pot on the stove!

Let's start with the easiest - Black Bean Soup from Naptime Kitchen


I love Kate's blog and recipes! I did alter the cooking method slightly using my instantpot, making it a one-pot delight. I used a dry bag of black beans along with the listed ingredients (on "soup" function for 20 minutes) then blend and top with avocado, cilantro, and cheese! It couldn't be easier!

I was going to freeze some of it for another day, but we didn't have enough....;)

 (Preschoolers! One day they barely get down half a PB&J, the next they drink two bowls of black bean soup out of a straw) 

Next on the list is our all-time most made soup, Vegetable Beef Soup aka "PatPat Soup"


 My mom's original recipe calls for the crockpot, but I've done this hearty, delicious soup on the stove and in the instantpot. It makes a wonderful lunch, and the leftovers taste even better (if that's possible!) This is husband, three-year-old, and eleven-month-old approved. It's one of the first solid foods I fed both of our girls. The veggies are nice and soft with tons of flavor.

You can play around with variations with what you have on hand. Sometimes I use potatoes, other times I use carrots. If you don't like okra, leave it out and add an additional can of green beans. You can sub lima beans for the green beans. You can use stew beef or ground.

Sigh. Pure comfort...

Next up, Instant Pot Butternut Squash Chili

Once again, all in one pot, and easy for kiddos to help once you have the squash diced. We love traditional chili, and this makes for a fun variation.


TIP- poke your squash with a fork and place in microwave for a few minutes. It makes it SO much easier to peel and cut!


A recipe from the newlywed (and early blogging!) days that stays high in rotation...hearty, delicious, makes great lunches.

 I miss this countertop and kitchen lighting! And lunch breaks! And blogging ala 2013!

Not really a recipe, but Roasted Vegetable Soup (directions below or in my highlighted instagram stories "Meatless Monday") is a delicious way to breathe life into leftover vegetables from earlier in the week.


It's RARE to have leftover roasted vegetables in our house (one of us typically stands over and cleans off the sheet pan before doing the dishes. ok its me!) When we do, I simmer the leftover vegetables in a pot of broth (no need to add any seasonings). Once simmering, add a few splashes of a milk of choice and blend! This particular version used potatoes, onions, carrots, broccoli, and brussel sprouts. Think of it as a healthier, much cheaper version of your favorite deli's broccoli cheddar soup!

Red Lentil Soup with Lemon and Cilantro

My precious mother-in-law made this for us during one of her visits, and we now make this at least once per month. I always DOUBLE the recipe to feed our crew (all four of us love it) and have leftovers for lunches.
 

Tomato Tortellini Soup with Spinach and Sausage

This is BY FAR one of Andrew's favorites. You can easily sub gluten-free pasta if you need, or leave out the tortellini and add in extra vegetables. The broth of the soup is what makes it so delicious (but cheesy carbs are always great, too ;))


Mexican Chicken Soup from Against All Grain

This picture does not do it justice (as is the case with most of my pictures. Forgive me)


Danielle's recipes are wonderful for those with food allergies or intolerances. This soup has a rich flavor and makes a lot!

And lastly, not technically a soup but PERFECT for cold nights - Coconut Curry!

There are many recipes for this and it couldn't be easier to make. I've typically followed the Pioneer Woman's version (all of her recipes are no-fail).  Just be sure to always use full-fat coconut milk and top with lime and basil/cilantro! YUMMMM.

Happy cooking, friends! Stay warm out there!

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