Lentil & Vegetable Soup
Cooking Time: 45 minutes
Servings: 8
Recipe found on: budgetbytes.com
Click photo for full recipe.
This Hearty Lentil & Vegetable Soup is budget-friendly, nutrient-dense, and perfect for busy weeknights. Packed with fiber, plant-based protein, and real ingredients, it’s a simple meal that comes together fast—especially with a little prep ahead of time.
Ingredients
2 tablespoons olive oil
2 cloves garlic, minced
1 medium onion, diced
3–4 carrots, sliced
3 ribs celery, sliced
1 (15 oz) can black beans, drained
1 cup brown lentils
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
Black pepper, to taste
2 cups cherry tomatoes, halved
1 cup tomato juice
4 cups vegetable or beef broth
½ teaspoon salt (adjust to taste)
Instructions
1. Sauté Base
Heat olive oil in large pot over medium heat
Add garlic + onion
Cook until softened
2. Add Vegetables
Add carrots and celery
Sauté ~5 minutes
3. Build the Soup
Add:
black beans
lentils
spices
tomatoes
tomato juice
broth
Stir to combine
4. Simmer
Bring to a boil
Reduce heat to low
Cover and simmer 30 minutes
Check lentils for tenderness
Cook longer if needed
5. Finish
Taste and adjust salt
Serve warm
Vegetarian Quinoa Chili
Cooking Time: 45 minutes
Servings: 8
Recipe found on: recipesandme.com
Click photo for full recipe.
This Quinoa Chili is a hearty, nutrient-packed meal loaded with fiber, plant-based protein, and bold flavor. It’s an easy weeknight recipe that’s filling, budget-friendly, and great for leftovers.
Ingredients
2 cups cooked quinoa
1 tablespoon olive oil
1 large onion, diced
4 cloves garlic, minced
4 cups cherry tomatoes, halved
2 cups tomato juice
1 (15 oz) can tomato sauce
1½–2 cups vegetable or chicken broth
1 (7 oz) can diced green chilies
2½ tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons cocoa powder
1½ teaspoons paprika
2 drops liquid stevia
½ teaspoon ground coriander
½ teaspoon cayenne pepper (optional)
Salt & pepper, to taste
Beans & Add-Ins
2 (15 oz) cans kidney beans, drained & rinsed
1 (15 oz) can black beans, drained & rinsed
1½ cups corn (fresh or frozen)
½ cup cilantro, chopped (optional)
Juice of 1 lime
Instructions
1. Sauté Base
Heat olive oil in large pot over medium-high heat
Add onion → sauté ~4 minutes
Add garlic → cook ~30 seconds
2. Build the Chili
Add:
tomatoes
tomato juice
tomato sauce
cooked quinoa
broth
green chilies
all spices
Stir to combine
3. Simmer
Bring to a light boil
Reduce heat
Cover and simmer 30 minutes
4. Add Beans & Finish
Add:
kidney beans
black beans
corn
cilantro
lime juice
Cook until heated through
5. Serve
Taste and adjust seasoning
Serve warm
Paleo Sweet Potato Chili
Cooking Time: 55 minutes
Servings: 10
Recipe found on: tasteoflizzyt.com
Click photo for full recipe.
This Paleo Sweet Potato Chili is thick, hearty, and packed with bold flavor. It’s loaded with protein, fiber, and real ingredients—making it a perfect meal prep option or family dinner that actually keeps you full.
Ingredients
2 lbs. ground beef
1 red onion, chopped
1 teaspoon garlic, minced
1 (29.5 oz) can tomato sauce
2 cups petite diced tomatoes (with juice)
3 cups beef stock
1 cup carrots, diced
5 cups sweet potatoes, peeled & cubed
2 bay leaves
½ teaspoon thyme
2 teaspoons salt
1½ teaspoons black pepper
½ cup chili powder
Dash oregano
Dash red pepper flakes
Instructions
1. Brown the Meat
In a large pot, cook:
ground beef
onion
garlic
Drain excess fat
2. Build the Chili
Add all remaining ingredients
Stir to combine
3. Simmer
Bring to a boil
Reduce heat and cover
Simmer 30–40 minutes
Cook until:
sweet potatoes are tender
flavors are combined
4. Finish
Remove bay leaves
Serve warm
Slow Cooker Option
Brown beef, onion, and garlic
Transfer to slow cooker
Add remaining ingredients
Cook:
LOW: 6–8 hours
HIGH: 4–5 hours
Easy Gluten-Free Taco Soup with Ranch Dressing
Cooking Time: 3 hours 15 minutes
Servings: 8
Recipe found on: mynaturalfamily.com
Click photo for full recipe.
This Slow Cooker Taco Soup is a family-friendly, flavor-packed meal that’s easy to throw together and even better as leftovers. It’s loaded with protein, veggies, and simple ingredients—perfect for busy days.
Ingredients
Base
2 tablespoons olive oil
1 lb. ground beef
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
Seasonings
½ tablespoon salt
½ teaspoon black pepper
¼ teaspoon oregano
1 teaspoon parsley
1 teaspoon chives
½ tablespoon chili powder
1½ teaspoons garlic powder
1 teaspoon onion powder
½ teaspoon cumin
½ teaspoon paprika
Alternative Option:
1 taco seasoning packet
1 ranch seasoning packet (optional)
Add to Slow Cooker
1 (15 oz) can tomato sauce
1 (28 oz) can diced tomatoes
1 (15 oz) can kidney beans
1 (15 oz) can corn
2 cups water
Toppings (Optional)
Plain Greek yogurt (or dairy-free option)
Shredded cheddar cheese
Tortilla chips
Instructions
1. Cook the Meat
Heat olive oil in skillet over medium-high heat
Add ground beef and cook until browned
2. Add Veggies & Seasoning
Add:
onion
bell peppers
seasonings
Sauté ~5 minutes until onions soften
3. Transfer to Slow Cooker
Add beef mixture to crockpot
Add:
tomato sauce
diced tomatoes
beans
corn
water
Stir to combine
4. Cook
HIGH: 2–3 hours
LOW: 5–6 hours
5. Serve
Ladle into bowls
Add desired toppings
Chicken & Kale Soup
Cooking Time: 45 minutes
Servings: 6–8 (estimated based on ingredients)
This Chicken & Kale Soup is a simple, nourishing meal packed with protein, vegetables, and flavor. It’s light, comforting, and perfect when you want something warm, healing, and easy to throw together.
Ingredients
4 chicken breasts (bone-in, skin-on)
2 onions, cut into chunks
6 carrots, sliced
6 celery stalks, sliced
8 cups water
2 cloves garlic, sliced
1 bunch kale (or spinach)
1½ teaspoons salt
½ teaspoon black pepper
Instructions
1. Build the Broth
In a large stock pot, add:
water
chicken
onions
carrots
celery
garlic
salt & pepper
Bring to a boil
2. Simmer
Reduce heat
Simmer until:
chicken is cooked through
vegetables are tender
(about 30 minutes total)
3. Remove & Shred Chicken
Remove chicken from pot
Let cool ~15 minutes
Remove skin and bones
Shred meat
4. Add Greens
Remove kale from stems
Chop into bite-size pieces
Add to pot and stir until wilted
5. Finish
Add shredded chicken back to pot
Stir to combine
(Optional) Add extra water for more broth
6. Serve
Serve warm
21 Day Fix Broccoli Cheese Soup
Cooking Time: 30 minutes
Servings: 4
Recipe found on: thefoodieandthefix.com
Click photo for full recipe.
This Healthy Broccoli Cheese Soup is creamy, comforting, and packed with vegetables—making it a lighter, nutrient-dense version of a classic favorite. It’s kid-friendly, easy to make, and perfect for weeknight dinners.
Ingredients
2 teaspoons butter
1 medium onion, chopped
1 cup carrots, chopped
4 cups chicken or vegetable broth
4 cups broccoli, roughly chopped
2 cups cauliflower, roughly chopped
½ teaspoon salt (plus more to taste)
Black pepper, to taste
2 cups broccoli, finely chopped (set aside)
1⅓ cups shredded sharp cheddar cheese
Instructions
Instant Pot Method
1. Sauté Base
Turn on Sauté
Melt butter
Add onion and carrots
Cook until slightly softened
2. Add Vegetables & Cook
Add:
rough chopped broccoli (not the small pieces yet)
cauliflower
salt
broth
Place small, chopped broccoli in a steamer basket on top
Seal lid
Cook on HIGH pressure – 2 minutes
Quick release
3. Blend
Remove steamer basket
Blend soup using:
immersion blender (easiest)
or standard blender in batches
4. Finish
Stir in:
finely chopped broccoli
shredded cheese
Mix until cheese is melted
Add pepper to taste
5. Serve
Serve warm
Stovetop Option
Sauté onion and carrots in butter
Add broccoli, cauliflower, broth, and salt
Simmer until vegetables are very soft
Blend until smooth
Stir in cheese and cooked small broccoli pieces
Heat until melted and combined
Pot Roast Soup
Cooking Time: 30 minutes
Servings: 6
Recipe found on: aheadofthyme.com
Click photo for full recipe.
This Pot Roast Soup is the perfect way to turn leftovers into a hearty, nourishing meal. Packed with tender beef, vegetables, and rich broth, it’s a quick and comforting option for busy nights.
Ingredients
1 tablespoon butter
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, thinly sliced
3 medium russet potatoes, diced
3 cups beef broth
1 lb. leftover pot roast beef, shredded or sliced
1 (13.5 oz) can tomato sauce
½ teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons fresh parsley (optional)
Instructions
1. Sauté Base
Heat butter in large pot over medium-high heat
Add:
onion
garlic
carrots
Sauté 3–4 minutes until softened
2. Add Potatoes & Broth
Add potatoes and broth
Bring to a boil
3. Add Beef & Simmer
Add:
leftover pot roast
tomato sauce
Cover and reduce heat
Simmer ~10 minutes, until:
potatoes are fork-tender
beef is heated through
4. Finish
Add:
Italian seasoning
salt & pepper
Stir to combine
5. Serve
Garnish with fresh parsley (optional)
Serve warm
Slow Cooker Option
Sauté onion, garlic, and carrots first
Transfer all ingredients to slow cooker
Cook:
LOW: 6–8 hours