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!
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!
In my “What We Ate” posts each week I’ll share some of the recipes we ate for dinner the previous week. I love to get inspiration from what other families are eating so I thought it might be helpful to some of you. Please leave a comment if you have questions about any of these recipes. And if you know of a recipe that you think we might like please share it with me!
***Leftover Pizza and Hotdogs
We didn’t have our usual Sunday commitments so I was able to go to my PiYo class at 5:00. Yay! I needed a quick dinner I could throw together afterwards.
We had two pieces of leftover homemade pizza and two leftover hotdogs. We warmed those up and also had steamed cauliflower and broccoli and fruit. We were all still a little hungry after that so we snacked on the granola the boys and I made that afternoon.
A few weeks ago it was Teacher Appreciation Week at my son’s school. One of the things I wanted to give his teacher was a home cooked meal. I was going to deliver it one day after school (at 3:00 p.m.) so I needed something that would travel well and still taste great when reheated later in the evening. After thinking about it for a while I decided soup would be a good option. I usually go for some type of Mexican soup when taking food to a family because you can deliver it with chips, salsa, and toppings and have a full meal. But I ended up going with something a little different this time. I was looking for something that seemed a little more like “home.” I decided homemade chicken noodle soup would be the perfect choice. I sent the soup with a box of crackers, salad, and chocolate covered almonds (her favorite.)
I know we are heading into summer soon but I wanted to go ahead and share this recipe anyway. I am one of those people that can eat soup year round. Honestly, soup is one if my favorite meals. The soups I make are usually filling and healthy. This one in particular is filled with a lot of vegetables and can easily be adapted to add/sub your favorites. Another reason I love soup is all the leftovers I usually have. Leftovers = a night off of cooking. I call that a win! This soup is delicious served with crackers or you could add rice or barley to bulk it up a bit.
The other day I found some 1 pound bags of Great Northern beans on sale at Kroger. I decided to buy a few bags and try them out in some white chicken chili. Instead of using the several cans of beans called for in most recipes, I thought I’d try dried beans and cook them in the chili all day. For this particular recipe I used some pre-cooked shredded chicken (from a rotisserie chicken) but you can use raw chicken breasts and cook them directly in the chili along with the beans. The inspiration for using dried beans in the chili came from this recipe.
The next time you want some chicken chili, save a few bucks and try using dried beans instead of canned!