Requiring little prep, this Instant Pot Black Bean Soup is perfect for an easy weeknight dinner. It’s quite filling on its own and makes a great meatless meal. Don’t have an Instant Pot? No worries, I included instructions for cooking in the slow cooker as well.
I’m back with yet another soup recipe. Yep, another one. I’m sorry, I just can’t get enough. I’ve made this recipe several times and decided it was time to share it on the blog. I realize this is not the most appetizing picture but it really is delicious. If you like refried black beans you’ll enjoy this soup, I promise!
A quick and easy chili made with lean turkey, sweet potatoes, and black beans. The sweet potatoes along with the spices makes a perfectly flavored chili with just a hint of sweetness.
I am a big fan of sweet potatoes. I especially love topping my sweet potato with things like taco meat, meatloaf, and chili. When coming up with this recipe I thought why not add sweet potatoes cubes right into the chili and save a step. The combination of spices and the potato cubes makes the best sweet and savory chili. This is the perfect recipe for this time of year, when it’s cold and people are thinking about making healthier choices. Using lean ground turkey (I used Jennie-O) rather than beef makes the chili a little lighter and the addition of sweet potatoes adds in an another vegetable. Win-win.
I am so excited to share this recipe for White Chicken Chili with you. It’s finally starting to feel like fall around here and you know what that means…yep, soup and chili season! Who am I kidding, it’s always soup season at my house. But it’s definitely all the more enjoyable when it’s cold outside.
School is back in session and you may be in need of some easy weeknight meals. I’ve got one to please the whole family. This recipe is similar to the popular “taco soup” recipe that we’ve all made. But instead of a ranch and taco seasoning packet, we’ll just add in a few spices to give it some chili flavor. Keeping it simple here, folks. Just sauté a few veggies, along with some meat, and then add in the spices, several cans of beans, tomatoes, and broth and you are good to go!
It’s crazy how long it has been since I shared a new blog post! We have been really busy and I started some new things recently that have occupied a lot of space in my brain. I’m one of those people that can only handle so much floating up there at one time. Can anyone else relate?
This is one of my favorite soups to make during the fall and winter months. I first had it when a friend cooked it for a group of us for dinner about 10 years ago. I’ve been making it (and tweaking it) since that night. I figured it was time to share it with all of you!
Today’s recipe is perfect for cold fall days. It’s made with smoked sausage, in-season kale, and white beans. To boost the nutrition I also added in some onion, carrots, and celery. This soup is super simple to throw together. Start by browning some smoked sausage slices, such as kielbasa or even andouille if you prefer a little spice. (I used Kroger’s nitrate free Simple Truth brand kielbasa.) Set aside the sausage and, in the same pot, simmer some kale and veggies in chicken broth. After the kale has wilted, add the beans and sausage back to the pot, season, and cook until heated through. Serve with some freshly grated Parmesan on top, if you wish. Warm, filling, healthy, and delicious!