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  • Delicious Cheese Grits

    Delicious Cheese Grits

    Creamy and comforting cheese grits are a classic Southern dish. The slow-cooked cornmeal creates a deliciously smooth texture with a rich cheesy flavor that you will want to eat all day long!

    Cheese grits are known to be served at breakfast, lunch, and dinner. Enjoy cheese grits for breakfast with some crispy bacon, at lunch as a side dish, or for dinner with the grilled shrimp or beef brisket smothered on top! Any time of day you choose, they will be delicious.

    Top view of cheesy grits in a gray bowl. Garnished with melting butter and shredded cheddar cheese.

    What Are Cheese Grits?

    These cheese grits are made from finely ground cornmeal and are slowly cooked to perfection. Because uncooked grits can be flavored to taste savory or sweet, I added some cheese to them to amp up the flavor! The cheese and butter stirred into these grits give them a creamy rich flavor that keeps you coming back for more.

    Grits are so versatile and I just love the influence of corn in Southern cuisine! Luckily, I have a bunch of delicious Southern recipes on hand… Next, you MUST try these hush puppies or my corn fritters, they are both out of this world! And I can’t wait for you to try my corn pudding. You’re in for a real treat!

    What Ingredients Make Cheese Grits?

    Cheese grits only take a few ingredients, and you can make them in ten minutes! Because they are so easy and taste so good, I always make sure to have the ingredients on hand. Read my recipe card at the end of this post to get the exact measurements!

    • Water: Water or milk both work great! If you use milk then it will make the grits creamier.
    • Salt: Grits have little to no flavor. When you add salt then it helps bring out the flavor and is a must.
    • Uncooked Grits: There are lots of different types of grits but this recipe works best with instant or regular grits.
    • Butter: The butter adds richness to this dish. I used unsalted butter so then I wasn’t adding in an extra salt to the recipe.
    • Cheddar Cheese: Shredded sharp cheddar cheese, medium, or mild cheddar work here. Monterey Jack cheese is delicious too! The grits will take on the flavor of cheese you use.
    • Grated Parmesan: Parmesan adds a salty nutty flavor. Don’t leave it out!
    • Salt and Pepper: Use a pinch of salt and pepper to season to taste if needed.

    How to Make Cheese Grits

    Making cheese grits is shockingly easy, extremely fast, and insanely delicious! And I can tell you this honestly because even my kids love to make them. You will see just how easy they come together.

    1. Boil: Bring a large pot with the water and salt then bring it to a boil.
    2. Cook: Add the grits in and stir. Then, reduce the heat to low and cover the pot with a lid stirring periodically for 5-6 minutes.
    3. Add Butter and Cheese: Stir in the butter, cheddar cheese, and parmesan cheese until it’s melted and combined. Then, serve it warm!
    First process photo of a large pot with water and salt being added. Second photo is grits being added to a pot of boiling water. Third photo is butter, cheddar cheese, and parmesan cheese added to the pot of grits. Fourth photo is a metal spoon stirring the cheese into the grits.

    Tips and Tricks

    Once you learn how to make cheese grits the way YOU like them, you’ll always want to be in charge of making them. Follow my fail-proof tips and tricks to making the creamiest grits.

    • Low and Slow: The key to cooking grits is low and slow. Using low heat is important so that the grits simmer and slowly release their starches. This creates a decadent, silky-smooth texture. Whisking the grits constantly during the cooking process helps to prevent lumps from forming.
    • Flavor: Grits absorb the flavors you add in. Feel free to add any seasonings you would like. I think the addition of garlic powder, onion powder, Italian seasoning, cayenne pepper, and/or smoked paprika would be delicious!
    • Cheese: As long as it’s shredded then any cheese flavor will work! Play around with different cheese combinations and substitute any cheese you would like.
    • Thickness: The thickness of grits is a personal preference. Grits can be runnier with the addition of more liquid, or thicker by leaving out some of the liquid. Try a few things out and then make it however you like!

    Top view of a large pot of cheesy grits with a large metal spoon laying in the grits. Shredded cheddar cheese garnished on top with a gray kitchen bowl on the side of the pot.

    How to Store Leftovers

    If you have any leftover cheese grits (and that’s a big if!) here are some tips on storage and reheating. Grits are easy to store and reheat, so it’s not a problem if there are leftovers.

    • In the Refrigerator: Cooked and cooled grits will keep well stored in an airtight container in the fridge for up to 4 days.
    • To Reheat: The best way to reheat the cheese grits is on the stovetop. Just place the grits in a saucepan over medium-high heat. Add a splash of water or milk and stir until warmed through and creamy. Grits thicken up quite a bit when they cool and are refrigerated, so you may need to adjust the amount of liquid you add. And a little extra cheese melted on top never hurt anyone either! Enjoy!

    Try More Corn Recipes

    Corn is so versatile, and I have so many dishes I love to make and share.  You’re going to want to try some of my favorites, you will love them!

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    Cheese Grits

    Creamy and comforting cheese grits are a classic Southern dish. The slow-cooked cornmeal creates a deliciously smooth texture with a rich cheesy flavor that you will want to eat all day long! 
    Course Breakfast, Side Dish
    Cuisine American, Southern
    Keyword Cheese Grits
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Servings 6
    Calories 346kcal
    Author Alyssa Rivers

    Ingredients

    • 6 cups Water or Milk
    • 1 tsp Salt
    • 1 1/2 cups Uncooked Grits
    • 1/4 cup Butter
    • 1 1/2 cups Cheddar Cheese, shredded
    • 1/3 cup Grated Parmesan
    • Salt and pepper to taste

    Instructions

    • Bring a large pot with the water and salt to a boil.
    • Add the grits in and stir. Reduce the heat to low and cover the pot with a lid stirring periodically for 5-6 minutes.
    • Stir in the butter, cheddar cheese, and parmesan cheese until it's melted and combined. Serve warm!

    Nutrition

    Calories: 346kcal | Carbohydrates: 31g | Protein: 11g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 1152mg | Potassium: 98mg | Fiber: 2g | Sugar: 1g | Vitamin A: 569IU | Calcium: 406mg | Iron: 15mg
  • BLT Avocado Pasta Salad

    BLT Avocado Pasta Salad

    BLT avocado pasta salad is fresh and crisp romaine lettuce tossed in bacon, tomato, pasta, and avocado. Topped with a creamy dressing and sprinkled with feta cheese this is one amazing salad!

    Potlucks are the perfect place to bring a pasta salad! After you try this one, you must try my incredible bacon ranch pasta salad, this shrimp pasta salad and this tortellini pasta salad.

    The top view of a bowl of BLT avocado pasta salad.

    BLT Avocado Pasta Salad Recipe

    Last week we had a fun little gathering and I made this delicious BLT Avocado Pasta Salad. I put a little spin on the classic BLT and added some pasta and my favorite…. avocado! I love fresh and simple ingredients tossed with some pasta. The pasta adds a great texture and really brings everything together.

    I was going to leave the salad as is but I added the avocado last minute and it added such a creamy and smooth texture to this amazing salad. It all gets tossed in a creamy and delicious dressing and you are going to love everything about it. This is perfect for you next potluck and everyone will be raving about this simple and fresh salad!

    Ingredients in BLT Avocado Pasta Salad

    You can guessed based on the title what is in this pasta salad but talking about it isn’t enough! You have GOT to taste it! Check out the recipe card at the bottom of the post for exact measurements of the ingredients.

    • Pasta: I used bowtie pasta but you can use any pasta that you have on hand.
    • Light Mayonnaise: It tastes the same as regular but is a little healthier so then you might as well use the light version.
    • Milk: I used 1 percent milk.
    • Dijon Mustard: The hint of mustard adds a great flavoring to this dressing.
    • Garlic Cloves: You can use fresh garlic cloves or minced garlic. ½ teaspoon of minced garlic equals about 1 clove.
    • Salt: This enhances all of the flavors in the dressing.
    • Romaine: I like to chop up the romaine into smallas pieces.
    • Bacon: Make sure that your bacon is cooked and crispy so that it can be chopped up nicely.
    • Tomatoes: You can’t have a BLT without some tomatoes!
    • Avocados: These diced avocados add such a creamy texture.
    • Feta Cheese: I love Feta on salads. Really, because feta is so good, I love it on everything!
    • Pepper: Sprinkle this pepper on to taste.

    Let’s Make a Salad!

    This BLT avocado pasta salad is super easy and tastes like a million bucks once it’s done. It has the best combo of flavors and it tastes so fresh with the tomatoes and lettuce. You’re going to love it!

    1. Cook Pasta: Cook pasta according to package directions. Drain and then rinse them under cold water until cool.
    2. Make Dressing and Combine: In a large bowl whisk light mayonnaise, milk, dijon mustard, garlic and salt. Then, add the romaine, bacon, tomatoes and avocados. Toss lightly until coated. Sprinkle with feta cheese and then add some pepper (if desired) and serve.
    3 pictures showing how to make the dressing and toss it with the salad in a glass bowl.

    Variations

    Change a few things up on this BLT avocado pasta salad and you’ll have a whole new salad every time! Here are a few ideas that I have for you to try!

    • Salad Dressing: You don’t have to use this dressing! If you want to make this easy just use some ranch that you have on hand and it will taste delicious too!
    • Pasta: I used farfalle pasta (bowtie) but you could use penne, large elbo noodles or even some angel hair pasta! I use that in my california spaghetti salad and it works great!
    • Vegetables: Change up the veggies! Add in some corn, some cucumbers, matchstick carrots, or peppers. Really, toss just about anything in that’s fresh and it will taste delicious!

    A bowl filled with pasta salad, topped with feta and being tossed with two wooden spoons.

    Can I Make BLT Avocado Pasta Salad Ahead of Time?

    Yes! Since pasta salads need time to chill and to allow the flavors to blend together, this pasta salad is a great one to make ahead of time. Once you have assembled the salad, put it in an airtight container. Store it in your fridge and it will last 3-4 days.

    A close up of BLT Avocado Pasta Salad with a wooden spoon.

    More Delicious and Fresh Salad Recipes

    Salads make such a good side dish and are fantastic to bring to a potluck! I have gathered up some more of my very favorites that will go well with just about anything! Give them a try. The hardest part will be picking which one is your favorite!

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    BLT Avocado Pasta Salad

    BLT avocado pasta salad is fresh and crisp romaine lettuce tossed in bacon, tomato, pasta, and avocado. Topped with a creamy dressing and sprinkled with feta cheese this is one amazing salad!
    Course Dinner, Main Course, Salad
    Cuisine American
    Keyword BLT Avocado Pasta Salad
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 8 Servings
    Calories 347kcal
    Author Alyssa Rivers

    Ingredients

    • 8 ounce pasta (I used bowtie)
    • 1/4 cup light mayonnaise
    • 1/4 cup milk
    • 1 1/2 teaspoon Dijon mustard
    • 2 cloves garlic minced
    • 3/4 teaspoon salt
    • 4 lightly packed cups sliced romaine
    • 1/2 pound sliced bacon cooked until crisp and chopped
    • 2 large tomatoes sliced
    • 2 Avocados diced
    • 1/4 cup feta cheese crumbled
    • pepper to taste

    Instructions

    • Cook pasta according to package directions. Drain and rinse under cold water until cool.
    • In a large bowl whisk light mayonnaise, milk, dijon mustard, garlic and salt. Add the romaine, bacon, tomatoes and avocados. Toss lightly until coated. Sprinkle with feta cheese and pepper if desired and serve.

    Notes

    Originally Posted on May 23, 2016

    Updated on June 22, 2022

    Nutrition

    Calories: 347kcal | Carbohydrates: 29g | Protein: 10g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 25mg | Sodium: 538mg | Potassium: 491mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1597IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 1mg
  • Watermelon Arugula Salad

    Watermelon Arugula Salad

    Nothing beats a fresh and healthy watermelon arugula salad in the summertime! The sweet watermelon is a surprising compliment to the peppery arugula, creamy feta cheese, and balsamic glaze. Don’t knock it until you try it!

    Fresh summer side dishes are my favorite to enjoy when my garden is overflowing with fresh fruits and veggies. I love sharing these summer dishes at potlucks with friends and family. Some of my go-to potluck dishes include this crowd-pleasing corn, these amazing baked beans, and my kid’s favorite fruit salad.

    Top view of watermelon arugula salad in a large gray bowl. Wood serving spoons are sitting in the bowl of salad with watermelon and arugula scattered on the counter next to the bowl.

    What Is Watermelon Arugula Salad?

    The flavor combinations in this watermelon arugula salad may raise a lot of eyebrows, but I am telling you, it is the most unforgettable salad I have ever had! The sweet juicy watermelon and then added crumbly feta paired with the fresh arugula… It makes my mouth water just thinking about it! I love adding fruit to my salad because it just takes them up a notch. I especially like this strawberry avocado salad, my delicious spinach salad, or this salad with chicken.

    Because watermelon is so delicious, there are so many things that go with it! All the flavors in this salad are known for how well they complement the sweetness of the watermelon. Fresh mint leaves, sweet and tangy balsamic glaze, and then a fresh squeeze of lime. The lime juice wakes up all the flavors and you will love every single bite! Because this salad is so delicious, you may want to start keeping these ingredients on hand this summer so then you can whip it up whenever you want!

    Ingredients You Need to Make Watermelon Arugula Salad

    My favorite part about this salad is that it only has a handful of ingredients. Plus, I love how fresh and bright it tastes. It’s definitely one that you will make on repeat all summer long! Check out the recipe card at the bottom of the post for exact ingredient measurements.

    • Baby Arugula: I like using fresh arugula as the base of this salad. It brings all of the flavors together.
    • Seedless Watermelon: Cold, crisp, and juicy watermelon brings in just the right amount of sweetness that this salad needs.
    • Feta Cheese: You know now that I love feta cheese! It’s creamy and crumbly and adds such a delicious texture to this salad.
    • Lime: A subtle and fresh squeeze of a lime complements and brightens all of the other flavors.
    • Balsamic Glaze: This is not a typo… balsamic and watermelon are a match made in heaven.
    • Fresh Mint: Fresh herbs take salads to a whole new level… The mint in this salad might be the star of the show.

    How to Make Watermelon Arugula Salad

    I can make this salad in 5 minutes, that’s how fast and easy it is! For best results, don’t make this ahead of time. You will want to try and assemble this salad right before you plan on serving it. You want this salad to be nice and fresh for all of your guests!

    1. Combine: Place the arugula into a large bowl. Layer on the cubed watermelon, and then sprinkle on the feta cheese. 
    2. Feta Cheese Tip: The trick to this salad is not to toss the ingredients together because then the feta cheese will get too wet.
    3. Squeeze Lime: Cut and squeeze the juice of half a lime over the whole salad. Use more if you prefer.
    4. Garnish: Drizzle with balsamic glaze, and then garnish with freshly chopped mint leaves. Serve immediately and enjoy!
    Three process shots of assembling the salad. First photo is of arugula, watermelon, and feta in separate bowl with mint and lime laying next to the bowls. Second photo is the arugula and watermelon in a clear bowl with a hand squeezing on lime. Third photo is the salad with sprinkled feta cheese and a hand adding fresh mint.

    Additional Ingredient Ideas

    This watermelon arugula salad is delicious as is but… Feel free to make it your own! Here are some ideas that will go nicely with this salad.

    • Red Onion: The mild flavor of red onion really goes well with the watermelon and the feta cheese.
    • Sliced Oranges: I like adding in a splash of fresh citrus flavor.
    • Fresh Basil: Adding basil to any summer salad is a must!
    • Nuts: Try adding in some pine nuts or walnuts to this salad. They add in some great flavor and a delicious crunchy texture.
    • Drizzle of Honey: You don’t need much, just a drizzle of honey will do! Added sweetness never hurt any salad.
    • Squeeze of Lemon: If you don’t have any limes then try out some lemon instead. It works just as well!
    • Drizzle of Olive Oil: If you add in some olive oil then it can help to moisten the arugula and the other ingredients in the salad.
    • Lemon Vinaigrette: Try my lemon vinaigrette! It’s a great addition and packs a delicious punch of flavors that complement this salad so well!

    Top view of watermelon arugula salad in a gray bowl. Wood serving spoons and scattered arugula is laying next to the bowl.

    Leftovers Tips

    The key to this watermelon arugula salad is keeping it as fresh as possible. Here are a few tips on making sure that your salad turns out perfectly.

    • Don’t store this assembled: The best tip I can give you is to tell you to make sure that you don’t store this salad assembled. I like to store all of the ingredients in separate sealed containers in the refrigerator.
    • Don’t make this ahead of time: This salad is best when it is put together just before serving because the ingredients can get soggy. Luckily, this salad is so quick and easy to put together that you don’t need to plan on much time to make it! Just assemble the salad right before you need it and it will taste fresh as fresh can be!

    Try More Summer Salads

    Summertime is the BEST time to make a salad.  All the fresh ingredients you could ever want are available in the summer. I’ve rounded up a few of my most popular salad recipes that you should try next! These are some of my favorites that everyone will go crazy over!

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    Watermelon Arugula Salad

    Nothing beats a fresh and healthy watermelon arugula salad in the summertime! The sweet watermelon is a surprising complement to the peppery arugula, creamy feta cheese, and balsamic glaze. Don't knock it until you try it!
    Course Salad, Side Dish
    Cuisine American
    Keyword easy, gluten free, watermelon salad, watermelon salad recipe
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings 6
    Calories 49kcal

    Ingredients

    • 5 oz Baby Arugula (about 6 cups)
    • 2 cups Seedless Watermelon, cut into 1-inch cubes
    • 1/3 cup Feta Cheese, crumbled
    • 1/2 Lime
    • 1 tbsp Balsamic Glaze
    • Fresh Mint, for garnish

    Instructions

    • Place the arugula into a large bowl. Layer on the cubed watermelon, and sprinkle on the feta cheese.
    • The trick to this salad is not to toss the ingredients together or the feta cheese will get too wet.
    • Cut and squeeze the juice of half a lime over the whole salad. Use more if you prefer.
    • Drizzle with balsamic glaze, and garnish with freshly chopped mint leaves. Serve immediately and enjoy!

    Nutrition

    Serving: 1cup | Calories: 49kcal | Carbohydrates: 7g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 102mg | Potassium: 155mg | Fiber: 1g | Sugar: 4g | Vitamin A: 887IU | Vitamin C: 9mg | Calcium: 84mg | Iron: 1mg
  • The Best Blueberry Pancakes

    The Best Blueberry Pancakes

    Blueberry pancakes are a classic breakfast option for a good reason… They are the best! Soft, fluffy, and packed with fresh, juicy blueberries, you won’t be able to stop at just one!

    If you love pancakes for breakfast, then you must try out a few more of my favorites! After all, there are SO many ways to cook up delicious pancakes. You don’t want to miss any! Try these Lemon Pancakes, these cornbread pancakes, and these delicious cinnamon roll pancakes!

    Syrup being poured onto a stack of blueberry pancakes.

    Homemade Blueberry Pancakes Recipe

    If you love homemade blueberry pancakes, then boy do I have the BEST recipe for you to try! These blueberry pancakes turn out perfect every time. They are fluffy pancakes that are so soft and delicious. The fresh blueberries provide that juicy taste when you bite into them that is so amazing when you combine it with the pancake and syrup.

    I love pancake recipes because they are so quick and easy to make, and these ones are no exception. You can whip them up in under 10 minutes, and they will taste like you went to a restaurant for breakfast or brunch! Plus, they are simple enough that they will go with any syrup. I like to try eating mine with coconut syrup or this homemade buttermilk syrup. You can’t go wrong!

    Ingredients in Blueberry Pancakes

    These blueberry pancakes use staple pantry items that you probably already have on hand! Grab some fresh blueberries and make this delicious breakfast as soon as possible. Check out the recipe card at the bottom of the post for exact measurements.

    • Egg: I always use a large egg when i am making pancakes.
    • Canola Oil: You can use vegetable instead if that’s what you have on hand.
    • Milk: I use 1 percent milk but you can use any milk that you have in your fridge.
    • Flour: I used all-purpose flour and it worked great for these pancakes! If you like a little healthier version, try these whole wheat pancakes instead.
    • Salt: The salt enhances all of the flavors in the pancakes.
    • Sugar: I like to add sugar so that the overall flavor is a little sweet.
    • Baking Powder: The baking powder helps these pancakes to rise and be nice and fluffy.
    • Blueberries: I use fresh blueberries! You can use frozen but I would thaw and drain them first.

    Let’s Make Some Pancakes!

    Blueberry pancakes are so simple yet delicious. It’s no wonder they are such a classic breakfast option. Once you try this recipe, you will have a go-to recipe for pancakes that you will never veer away from!

    1. Mix Wet Ingredients: In a medium-sized bowl whisk together egg, oil, and milk. 
    2. Stir Dry Ingredients: In a separate bowl combine flour, salt, sugar, and baking powder. 
    3. Combine: Add the dry ingredients into the wet ingredients and combine. Fold in blueberries.
    4. Cook: Preheat a griddle or pan over medium heat. Spray with cooking spray and drop about ⅓ cup of the batter onto the warm skillet. Once it forms bubbles then flip to the other side and cook until golden brown.
    2 pictures showing pancake batter in a bowl and then being cooked as pancakes on a skillet.

    Variations to Your Perfect Pancakes

    Change up your blueberry pancakes so that they have different flavors every time! My kids love adding other ingredients to the batter and making them their own!

    • Fruits: You don’t just have to use blueberries, any fruit will do! Raspberries, strawberries, bananas are all so delicious!
    • Nuts: You could add in some walnut or pecans to your pancake better to add a little crunch. A little goes a long way!
    • Flavors: Add a teaspoon of your favorite exract to change up the base flavor of the pancake. Almond, vanilla and coconut extracts are a great place to start!

    A stack of blueberry pancakes with fresh blueberries on top.

    Can You Freeze Blueberry Pancakes?

    Yes! I love doubling or tripling the batch and then freezing some for later. This way, I can take them out of the freezer and quickly heat them up. It’s such a time saver!

    • How to Freeze Blueberry Pancakes: Once the pancakes are cool then lay then all on a baking sheet in a single layer for about an hour (doing this first helps them not stick together in the container). Then, transfer then to a plastic bag or an airtight container. Label it with the date. They will last for about 2 months.
    • How to Reheat Frozen Pancakes: Remove from the freezer and either pop them into the toaster or microwave. No need to thaw before reheating.

    Syrups to Use on Blueberry Pancakes

    The only thing that makes homemade pancakes better is some homemade syrup! Syrup is so easy to whip up and they can last a few weeks in your fridge! They are worth the few minutes that it takes to put them together. I’ve rounded up some of my favorites, they go with everything!

    Print

    The Best Blueberry Pancakes

    Blueberry pancakes are a classic breakfast option for a good reason… They are the best! Soft, fluffy, and packed with fresh, juicy blueberries, you won't be able to stop at just one! 
    Course Breakfast, brunch
    Cuisine American
    Keyword Blueberry Pancakes
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Calories 1120kcal

    Ingredients

    • 1 Large Egg
    • 2 Tablespoons Canola Oil
    • 1 cup Milk
    • 1 cup Flour
    • 1/4 teaspoon Salt
    • 2 Tablespoons Sugar
    • 2 Tablespoons Baking Powder
    • 1 cup Blueberries

    Instructions

    • In a medium-sized bowl whisk together egg, oil, and milk.
    • In a separate bowl combine flour, salt, sugar, and baking powder.
    • Add the dry ingredients into the wet ingredients and combine. Fold in blueberries.
    • Preheat a skillet over medium heat. Spray with cooking spray and drop about ⅓ cup of the batter onto the warm skillet. Once it forms bubbles then flip to the other side and cook until golden brown.

    Nutrition

    Calories: 1120kcal | Carbohydrates: 164g | Protein: 28g | Fat: 42g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 0.02g | Cholesterol: 215mg | Sodium: 771mg | Potassium: 3107mg | Fiber: 7g | Sugar: 51g | Vitamin A: 745IU | Vitamin C: 14mg | Calcium: 1396mg | Iron: 9mg
  • Scotch Eggs With Parmesan

    Scotch Eggs With Parmesan

    • 4 ea hardboiled eggs, peeled
    • 2 ea large eggs, whisked
    • 1/4 cup Parmesan cheese
    • 1/4 cup almond flour
    • 8 slices bacon
    • 1 tablespoon olive oil
    • 2 tablespoons melted coconut oil

    1. In a bowl, combine the parmesan cheese and almond four.

    2. In a bowl, combine the parmesan cheese and almond four.

    3. Wrap the eggs with 2 slices bacon per egg, one slice horizontally,

      one vertically.

    4. Heat the olive oil and coconut oil in a skillet.

    5. Dip the wrapped eggs into eggs, then parmesan mixture,

      shake off the excess.

    6. Place the eggs into heated oil and fry until fully browned, all sides.

    7. Transfer the eggs onto paper towels to drain.

    8. Serve after.

    Breakfast
    American
  • Cheddar Ham Soufle’

    Cheddar Ham Soufle’

    Cheddar Ham Souffle’

    • 1/4 cup olive oil
    • 3 teaspoons garlic, minced
    • 7 oz turkey ham
    • 1 1/4 cups Cheddar chees, grated
    • 2 tablespoons chopped chives
    • Salt & Pepper to taste

    1. Heat oven to 400F and prepare six ramekins.

    2. Heat the oil in a skilled and add the garlic.

    3. Cook until fragrant, for 1 minute.

    4. In a bowl, combine the eggs, ham, heavy cream,

      cheddar cheese, chives, salt, and pepper

    5. Add the garlic, with olive oil and stir to combine.

    6. Spoon the mixture into ramekins and bake for 20

      minutes.

    7. Serve after.

    Breakfast
    American
  • Best Ever Chili Recipe

    Best Ever Chili Recipe

    Thick, rich, and flavorful, this classic chili recipe is a MUST make! Filled with lean ground beef, a mix of beans, ripe tomatoes, fresh seasonings and it’s topped with all your favorites!

    Ready to serve your chili in style?! Try this homemade cornbread or add a little spice with this jalapeño cornbread for a side dish that compliments this chili recipe perfectly.

    Chili in a bowl topped with lime wedge, sour cream, shredded cheese and Frito chips.

    Chili Recipe

    Classic traditional chili is one of my very favorite recipes to make. This by far can feed a crowd and made within 30 minutes. It is a dump and go kind of chili and uses only one pot to make. It is so simple and has SO much flavor.

    You can’t go wrong with this chili recipe. It is simple to make and only uses one pot. This delicious thick and hearty chili is full of flavor and a family favorite. My family loves to make this recipe year round. It is perfect in the winter to warm up but also a summer time favorite during BBQ season. It is so versatile and has all your pantry staple ingredients that makes this even easier to make. Get ready to WOW your family with this AMAZING chili recipe!

    Ingredients to Make Chili:

    This is an ultimate chili recipe with loads of flavor and an easy to make recipe. In 30 minutes this chili will be ready to feed a crowd!

    • Olive Oil: This is used to sauté the onion, bell pepper, cloves creating a flavor.
    • Onion: Dice up the onion the best you can without too many tears.
    • Green Bell Pepper: Cut into small chunks depending on your preference.
    • Garlic Cloves: I prefer fresh cloves but you are welcome to use the jarred minced garlic for substitute.
    • Ground Beef: Lean ground beef gives flavor but also less fat and grease.
    • Beef Broth: Adds in flavor and liquid while cooking.
    • Tomato: Sauce and diced tomatoes come in a can for a quick dump in the pot.
    • Beans: Pinto and kidney bean give a good mixture of tender and soft beans.
    • Seasonings: Chili powder, oregano, cumin, coriander, salt and cayenne mixes together giving the chili a sweet, spicy and savory flavoring.

    How to Make Good Homemade Chili:

    Dump and go recipe that uses only one pot! It is perfect for a quick meal during a busy week or let simmer on a weekend when feeding a crowd. Bring this chili to any potluck or gathering and watch it disappear in no time.

    1. Sauté and Cook Beef: In a large pot add the olive oil over medium high heat. Add the onion, bell pepper and garlic and sauté until almost tender. Brown the ground beef and cook and crumble until brown.
    2. Add in Remaining Ingredients: Add in the beef broth, tomato sauce, diced tomatoes, pinto beans, kidney beans, chili powder, oregano, cumin, coriander, salt and cayenne.
    3. Boil: Bring to a boil and reduce to a simmer until it starts to thicken and flavors combine about 30 minutes.
    The process of making chili by sautéing the onions and green peppers, cooking the ground beef and adding the beans, tomatoes and seasonings into the pot to simmer.

    Variations

    So many fun ways to make this chili thicker, spicier or even adding in cocoa powder! That is a delicious treat in your chili. Change up some of the ingredients and you may end up with a white chicken chili which is also another popular chili our family loves. Try these variations to see what you come up with!

    • Vegetables: Potatoes, carrots, celery, mushrooms or zucchini are all great add ins for sautéing at the beginning.
    • Meat: Substitute the beef for turkey, steak, Italian sausage or chicken.
    • Seasonings: Try using taco seasoning for a tex-tex taste.
    • Smokey Taste: Adobe sauce oor paprika or a liquid smoke for a smoky taste.
    • Beef Broth: Don’t have beef broth? Chicken or even water will help keep it thick and will simmer well with either liquid.
    • Sugar: Sounds crazy, right! Sugar adds a bit of sweetness. Cocoa powder will also add subtle hint of sweetness with a savory taste of chocolate. It is a must try! Just a teaspoon will do the trick!

    Chili in a bowl with lime wedge, sour cream, Frito chips and shredded cheese.

    Toppings

    Go wild and add all the toppings you love to make this chili even better! From a sweet avocado, creamy sour cream, or a crunchy chip is just what this chili needs. All the favorites blend together so well with this chili recipe.

    Here are some of our families staple toppings to try:

    • Sour Cream: Add a dollop over top.
    • Onions: Chopped up and sprinkled on top.
    • Shredded Cheese: This will melt over top the chili
    • Jalapeños: Spicy deliciousness
    • Cilantro: Looks good and adds a great flavoring
    • Avocado: Sliced and add in
    • Tortilla Strips: A crunchy bite
    • Frito Chips: Pile them on!
    • Lime Wedges: Squeeze over top

    Chili in a large pot with a ladle spooning out a spoonful of chili for the camera.

    Storing Chili Properly

    Refrigerate: It is best to keep the chili in an airtight container or ziplock bag in the refrigerator once cooled after cooking. Store in the refrigerator for 5 to 7 days long. Warming it up in a saucepan or microwave.
    Can you freeze chili? Yes! It is another perk about this recipe. Once it is cooled completely add it to a large ziplock bag letting out of all the air. Laying flat, place the chili in the freezer for 1 month long.
    Warming up: When ready to reheat, thaw overnight in the refrigerator and heat in a saucepan or microwave until warmed through.

    More Popular Soup Recipes

    If you loved this chili then you MUST try out some more of my tried and true favorite soup recipes. They are all so good that the hardest part will be deciding which on is your favorite!

    Print

    Best Ever Chili Recipe

    Thick, rich and flavorful! Filled with lean ground beef, mix of beans, ripe tomatoes, fresh seasonings and topped with all your favorites! This classic chili recipe is a MUST make!
    Course Appetizer, Dinner, Main Course, Side Dish
    Cuisine American
    Keyword chili, chili recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 8 People
    Calories 194kcal
    Author Alyssa Rivers

    Ingredients

    • 1 tablespoon olive oil
    • 1 small onion diced
    • 1 green bell pepper diced
    • 2 garlic cloves minced
    • 2 pounds lean ground beef
    • 2 cups beef broth
    • 1 8 ounce can tomato sauce
    • 1 15 ounce can diced tomatoes, undrained
    • 1 15 ounce can pinto beans
    • 1 15 ounce can kidney beans
    • 3 Tablespoons chili powder
    • 1 Tablespoon oregano
    • 1 teaspoon cumin
    • 1 teaspoon coriander
    • 1 teaspoon salt
    • 1/4 teaspoon cayenne

    Instructions

    • In a large pot add the olive oil over medium high heat. Add the onion, bell pepper and garlic and sauté until almost tender. Add in the ground beef and cook and crumble until brown.
    • Add in the beef broth, tomato sauce, diced tomatoes, pinto beans, kidney beans, chili powder, oregano, cumin, coriander, salt and cayenne.
    • Bring to a boil and reduce to a simmer until it starts to thicken and flavors combine about 30 minutes.

    Video

    Notes

    Originally posted on April 26, 2020

    Updated on May 6, 2022

    Nutrition

    Calories: 194kcal | Carbohydrates: 4g | Protein: 26g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 640mg | Potassium: 534mg | Fiber: 2g | Sugar: 1g | Vitamin A: 981IU | Vitamin C: 13mg | Calcium: 41mg | Iron: 4mg
  • Guinness Beef Stew

    Guinness Beef Stew

    Your family is going to love this hearty Guinness beef stew! This traditional Irish meal is filled with rich, meaty flavor, tender vegetables, and melt-in-your-mouth beef!

    Stews are the best way to warm you up from the inside out. Not to mention, they taste amazing! Hungarian stew, slow cooker beef stew, and Tuscan vegetable chicken stew are a few more tasty recipes you’ve got to try!

    Guinness stew in a blue skillet.

    Irish Guinness Beef Stew Recipe

    Just in time for St. Patrick’s day, here’s an amazing dish for you to try! This classic Irish meal has a lot of variations, but here’s mine! It’s traditionally made with lamb, but today I’m using tender pieces of chuck roast! The beef is simmered to perfection in a hearty beef broth, with, of course, Guinness beer added for a rich, deep flavor. I absolutely love how this came together! My family couldn’t get enough!

    The beef is SO soft and flavorful. It just falls apart in your mouth. Paired with tender carrots and potatoes, you can’t go wrong! It’s the perfect dish to make on cool nights while we transition to spring. You can serve it as-is or over mashed potatoes to complete the meal. Guinness stew is absolutely delicious and your family is going to love it! And if you need more homemade stew recipes in your life, find my full list here!

    Everything You’ll Need to Make It

    Step one is to gather everything you need together! I know it may look like a lot of ingredients, but trust me, you probably already have a lot of them in your pantry! You’re going to love the flavor that each of these ingredients creates. Guinness beef stew is the best! Measurements for all of the ingredients below can be found in the recipe card at the end of the post.

    • Olive Oil: Used to sear the beef and saute vegetables.
    • Boneless Chuck Roast: I love using chuck roast because it’s hearty and gets so incredibly tender and flaky when simmered in broth. You can swap this out for lamb if you’re wanting a more traditional version of Guinness stew!
    • Kosher Salt and Cracked Black Pepper: Works as your foundation of seasonings.

    Stew Base

    • Yellow Onion: Yellow onion adds a hint of sharp flavor throughout your Guinness stew.
    • Minced Garlic: Minced garlic is a must to add savory flavor.
    • Large Carrots: I like using large carrots to create bigger chunks. The heartier the better!
    • Yukon Potatoes: Yukon potatoes are soft and buttery when cooked in broth. You’ll love them!
    • Flour: Added to thicken up your broth.
    • Beef Broth: This is the base of your stew broth.
    • Guinness Beer: The star of the show! This Irish beer has a strong, deep flavor that really makes the stew shine.
    • Tomato Paste: Adds thickness and a caramelized flavor.
    • Worcestershire Sauce: I love adding Worcestershire sauce because it’s sweet, savory, with a bit of tang!
    • Italian Seasoning: You can buy storebought Italian seasoning, but I love making it at home to customize my blend! Find my full recipe here. Nothing like fresh herbs to enhance a stew!
    • Bay Leaves: Adds an aromatic flavor.
    • Kosher Salt and Pepper: Add both to taste!
    • Fresh Parsley: The perfect aromatic garnish.

    How to Make Irish Guinness Stew

    The key to making the best Guinness stew is fresh ingredients and cooking low and slow. Follow these simple instructions and you’ll have a hearty stew that the whole family will love!

    1. Prepare Beef: First, prepare the beef by cutting it into 1 1/2-inch chunks. Pat the meat dry with a paper towel. Generously salt and pepper the beef
    2. Sear: Heat 2 tablespoons olive oil in a large stock pot over medium high heat. Add the beef to the pot and sear on each side for about 3 minutes. There is no need to cook it through, just give it a nice golden sear. Remove the meat from the pot and set aside.
    3. Sauté Vegetables: In the same pot, add 2 tablespoons of olive oil. Add the diced onion and sauté for 5 minutes until translucent and golden. Add garlic and sauté for 1 minute. Stir in the flour and cook for 1 minute, until a paste forms. If the paste is too dry, you can drizzle in more olive oil if needed.
    4. Add Remaining Ingredients: Pour in the Guinness and use a whisk to scrape the brown bits from the bottom of the pan. Stir in the beef stock, carrots, potatoes, tomato paste, Worcestershire sauce, Italian seasoning, and bay leaves.
    5. Simmer: Add in the cooked beef, cover the pot, and simmer on low for 1 ½ hours. Occasionally stir the stew, and cook until the beef is tender and the potatoes and carrots are soft.
    6. Season and Serve: Discard the bay leaves. Season with salt, pepper, and more Italian seasoning if needed. Garnish with fresh parsley, and serve with crusty artisan bread!
    Process photos of searing beef and mixing stew ingredients together.

    Tips and Tricks for Making Your Stew

    Here are a few tips and variations for making this Irish stew as tasty as possible! It’s definitely one of my favorites!

    • Balance Flavors: Some find the flavor of Guinness stew to be too bitter. If this is the case, add a tablespoon of brown sugar at a time until you’ve reached your desired flavor.
    • Don’t Skip Searing: Searing your beef before adding it to your stew is so important, don’t skip it! It helps to lock in flavors and add a tasty caramelized flavor.
    • Adding Other Vegetables: Throw in your favorite veggies here! In addition to carrots and potatoes, sometimes I’ll add in things like chopped celery, mushrooms, or peas.
    • Use a Slow Cooker: You can use a slow cooker to cook your Guinness beef stew. Simply throw all of your ingredients together and cook on low heat for 8 hours, or high for 6.
    • Serve With: I love serving my stew with mashed potatoes, steamed vegetables, and bread for dipping. Rolls, baguettes, and sourdough are all great options!

    Closeup of Guinness beef stew.

    Storing Leftover Guinness Stew

    The great thing about stews is that they’re super easy to store and enjoy later! This Guinness beef stew tastes just as good, if not better, the next day!

    • In the Refrigerator: Store your stew in an airtight container for up to 5 days.
    • Reheating: If a thick layer has formed on top of your stew, discard it before reheating. I like to reheat my Guinness beef stew over the stove on medium heat until warmed through.

    Irish Guinness Stew in a gray stoneware bowl.

    More Delicious Soups and Stews

    Switch up dinner this week with these tasty soup recipes! They’re all so satisfying and full of flavor. I know your family will love them as much as mine does! They’re so easy to make, perfect for busy weeknights. I’ve also thrown in some slow cooker recipes that you’ll love coming home to at the end of the day!

    Print

    Guinness Beef Stew

    Your family is going to love this hearty Guinness beef stew! This traditional Irish meal is filled with rich, meaty flavor, tender vegetables, and melt-in-your-mouth beef!
    Course Dinner, Soup
    Cuisine Irish
    Prep Time 15 minutes
    Cook Time 1 hour 30 minutes
    Total Time 1 hour 45 minutes
    Servings 4
    Calories 977kcal
    Author Alyssa Rivers

    Ingredients

    Beef

    • 2 tbsp olive oil
    • 3 lbs boneless chuck roast, cut into 1 1/2-inch pieces
    • 1 tsp kosher salt
    • 1 tsp cracked black pepper

    Stew

    • 2 tbsp olive oil
    • 1 yellow onion, diced
    • 2 tsp garlic, minced
    • 3 large carrots, peeled, chopped into 2-inch pieces
    • 1 lb baby Yukon potatoes with skin on (cut in half)
    • 1/4 cup flour
    • 4 cups beef broth
    • 12 oz bottle Guinness beer
    • 1 can tomato paste (6 oz)
    • 1 tbsp Worcestershire sauce
    • 1 tbsp dried Italian seasoning
    • 2 bay leaves
    • 1 tsp kosher salt (more to taste if needed)
    • 1 tsp pepper (more to taste if needed)
    • fresh parsley for garnish

    Instructions

    • Prepare the beef by cutting it into 1 1/2-inch chunks. Pat the meat dry with a paper towel. Generously salt and pepper the beef
    • Heat 2 tablespoons olive oil in a large stock pot over medium high heat. Add the beef to the pot and sear on each side for about 3 minutes. There is no need to cook it through, just give it a nice golden sear. Remove the meat from the pot and set aside.
    • In the same pot, add 2 tablespoons of olive oil. Add the diced onion and sauté for 5 minutes until translucent and golden. Add garlic and sauté for 1 minute. Stir in the flour and cook for 1 minute, until a paste forms. If the paste is too dry, you can drizzle in more olive oil if needed.
    • Pour in the Guinness and use a whisk to scrape the brown bits from the bottom of the pan. Stir in the beef stock, carrots, potatoes, tomato paste, Worcestershire sauce, Italian seasoning, and bay leaves.
    • Add in the cooked beef, cover the pot, and simmer on low for 1 ½ hours. Occasionally stir the stew, and cook until the beef is tender and the potatoes and carrots are soft.
    • Discard the bay leaves. Season with salt, pepper, and more Italian seasoning if needed. Garnish with fresh parsley, and serve with crusty artisan bread!

    Nutrition

    Calories: 977kcal | Carbohydrates: 47g | Protein: 74g | Fat: 54g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Trans Fat: 2g | Cholesterol: 235mg | Sodium: 2173mg | Potassium: 2452mg | Fiber: 7g | Sugar: 10g | Vitamin A: 9747IU | Vitamin C: 38mg | Calcium: 157mg | Iron: 11mg
  • Carrot Soup

    Carrot Soup

    Carrot soup is the perfect combination of fresh and hearty. It’s creamy, delicious, and flavored to perfection and your guests will be running back for seconds!

    Soups are such a go-to meal for our family, especially this time of year! Try out this award-winning cheeseburger soup, this classic chicken noodle soup, or this creamy broccoli cheese soup.

    A top view of a bowl of carrot soup next to some large carrots.

    Easy Carrot Soup

    Soup is one of our favorite meals, especially at this time of year. It’s a go-to for our family because there are SO many delicious soups out there, so it leaves open a wide variety of dinner options! This carrot soup is perfect as we are (hopefully!) starting to transition into spring. Because it’s still warm and hearty, it works on any cold day, but the carrots make it taste fresh and delicious.

    Not only is this soup delicious, but it’s easy to make!! You can cook it up as your main course and serve it with delicious breadsticks and salad. Or, you can use this as an appetizer course for any delicious meal. This recipe uses baked carrots so that by the time you put them into the soup, they are soft and ready to blend with the other ingredients. Try it out. You will love it!

    What’s in Carrot Soup?

    These ingredients are so simple, and once you grab your carrots at the store, you will probably already have everything else at home! See the recipe card at the bottom of the post for exact measurements.

    • Carrots: Peel your carrots and slice them into ½ inch pieces.
    • Olive Oil: This is used to toss your carrots in before you put them in the oven.
    • Salt and Pepper: You will add this to enhance all of the flavors in the soup.
    • Butter: The butter is melted and used to cook the onions in.
    • Yellow Onion: Mince up your onion into small pieces.
    • Garlic: You can use fresh garlic cloves or you can use minced garlic from your fridge.
    • Seasonings: Coriander and Cumin will give this soup a delicious flavor:
    • Vegetable Broth: This is used as the base of your soup and will add additional flavor to all of the ingredients.
    • Heavy Cream: This is optional but you can swirl this in the soup just before you serve it! It will look AND taste good!

    How Do You Make Carrot Soup?

    This carrot soup is super (pun intended!) easy and fast! Cook up those carrots, and after they are baked, this soup takes 15 minutes to whip up!

    • Preheat: Preheat the oven to 375°F, and line a baking sheet pan with parchment. 
    • Toss Carrots: In a medium sized bowl, add the carrots and olive. Toss to coat the carrots, and pour onto the prepared baking sheet pan. Season with salt and pepper.
    • Bake Carrots: Bake for 30-40 minutes, or until the carrots are tender when pricked with a fork. Make sure that you toss the carrots 20 minutes into the roasting process to evenly cook them on all sides.
    • Melt Butter and Add Onion and Seasonings: In a large pot, add butter and melt over medium high heat and then add the diced onion. Cook until tender for about 5 minutes. Add in the garlic, coriander and cumin. Cook and then stir for an additional minute.
    • Add carrots and Stock: Add the cooked carrots and vegetable stock. Heat and bring to a simmer for 15 minutes.
    • Blend: Carefully transfer the mixture to a blender, or use an immersion blender to blend the ingredients. Blend until smooth and creamy.
    • Season: Season with additional salt and pepper if needed. 
    • Add Cream: Drizzle with heavy cream and swirl in before serving! Garnish with chopped parsley and enjoy!
    4 pictures showing how to add ingredients to pot, cook and blend.

    Tips and Tricks

    There are a few things that you can do to change up this carrot soup to fit your needs! Here are a few ideas that I have for you.

    • Blender: You can definitely use an immersion blednder for this but I suggest using a stand blender to get extra creamy results! Just make sure to let the soup cool for a few minutes before putting it in the blender.
    • Flip the Carrots: Don’t forget that 20 minutes into your carrots roasting, you need to flip them so that they can cook evenly!
    • Add Toppings: If you want to take this soup to the next level then you can add in some toppings like swirled heavy cream, parsley, bacon and some extra freshly cracked pepper!

    A pot of carrot soup sprinkled with pepper and a ladle scooping some out.

    How to Store or Freeze Leftovers

    This soup makes fantastic leftovers, so make enough to have some extra! You can even make this ahead and freeze it if you want!

    • In the Refrigerator: Let your soup cool and place it in an airtight comtainer and put it in your fridge. It will store well for up to 3 days.
    • To Freeze: Let the soup cool and DON’T add in any heavy cream. Put your soup in an airtight container or a ziplock bag and label it with the date. The soup without the cream will freeze for about 6 months. Put it in your fridge to thaw.
    • To Reheat: Reheat your soup over the stove on medium heat until it’s warmed through.

    A spoon scooping carrot soup out of a bowl.

    More Delicious Soup Recipes

    Get all of your soups in before winter is over! I’ve rounded up some of my favorites that you MUST TRY this year! They are creamy, delicious and have all of the right combinations of flavors. You’re going to love them and will have a hard time picking your favorite!

    Print

    Carrot Soup

    Carrot soup is the perfect combination of fresh and hearty. It's creamy, delicious, and flavored to perfection and your guests will be running back for seconds! 
    Course Appetizer, Dinner, Main Course
    Cuisine American
    Keyword carrot soup
    Prep Time 10 minutes
    Cook Time 50 minutes
    Total Time 1 hour
    Servings 4
    Calories 238kcal
    Author Alyssa Rivers

    Ingredients

    • 2 lbs carrots (peeled and chopped into ½ inch pieces)
    • 2 tbsp olive oil
    • 1 tsp kosher salt
    • ½ tsp pepper
    • 2 tbsp butter
    • 1 yellow onion (minced)
    • 2 tsp garlic (minced)
    • 1/2 tsp ground coriander
    • 1/2 tsp ground cumin
    • 6 cups vegetable broth
    • salt and pepper (to taste)
    • heavy cream (Optional, for serving)

    Instructions

    • Preheat the oven to 375°F, and line a baking sheet pan with parchment.
    • In a medium sized bowl, add the carrots and olive. Toss to coat the carrots, and pour onto the prepared baking sheet pan. Season with salt and pepper.
    • Bake for 30-40 minutes, or until the carrots are tender when pricked with a fork. Toss the carrots 20 minutes into the roasting process to evenly cook them on all sides.
    • In a large pot, add butter and melt over medium-high heat. Add the diced onion. Cook until tender for about 5 minutes. Add in the garlic, coriander, and cumin. Cook and stir for an additional minute.
    • Add the cooked carrots and vegetable stock. Heat and bring to a simmer for 15 minutes.
    • Carefully transfer the mixture to a blender, or use an immersion blender to blend the ingredients. Blend until smooth and creamy.
    • Season with additional salt and pepper if needed.
    • Drizzle with heavy cream and swirl in before serving! Garnish with chopped parsley and enjoy!

    Nutrition

    Calories: 238kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 2200mg | Potassium: 785mg | Fiber: 7g | Sugar: 15g | Vitamin A: 38820IU | Vitamin C: 16mg | Calcium: 91mg | Iron: 1mg
  • Winter Soup Roundup

    Winter Soup Roundup

    We are in the thick of winter, which can only mean one thing… Soup! These recipes are so hearty, filling, and jam-packed full of flavor! The hardest part won’t be making them but picking out a favorite!

    To begin your journey of looking for the greatest soups of all time, start with this award-winning cheeseburger soup, this Italian wedding soup, or some classic chili… I know chili isn’t really a soup, but I lump it into this category because it’s warm and delicious!

    A collage of 6 different soup pictures.

    Hearty Winter Soup Recipes

    Soup may just be one of my very favorite things to cook on a cold winter day, and I’m sure that I’m not alone! I wanted to gather up a big list of my favorite, tried, and true recipes that you will love. I’ve tried to make sure that there is a wide variety, chicken, beef, vegetable, and everything in between so that you can for sure find something that you love!

    I not only picked a variety of flavors, but I picked a variety of ways to cook them. So whether you love your slow cooker, Instant Pot, stove, or microwave, I’ve got you covered! Cook up some soup with a delicious roll or breadstick to dip in it. You can even toss a salad and call it a meal! Trust me when I say that these soups are the best of the best! Make sure to bookmark this page because it is one that you will come back to all winter long!

    Tips and Tricks

    Since every soup is different, there are a few things that you may want to keep in mind! I’ve come up with a few of my most frequently asked questions about soup and compiled a list of tips! They should help your soup turn out perfectly!

    • Chopped Vegetables: Keep in mind that you are eating your soup with a spoon! So you probably don’t want to chop your veggies up too large. Think of all that you want to eat in a spoonful and keep that in mind as you are cutting things up and preparing it.
    • Let it Cool Before Storing: Make sure that if you have leftovers of your soup that you don’t put it in the fridge right away. Put it on your counter and let it cool to room temperature and then place it in an airtight container to put in your fridge.
    • Simmer: When you have cooked your soup then you want to let it simmer. This allows it to stay warm but to also allow the flavors of all of your ingredients to blend together. It will add a depth to it and make it taste so good!

    Slow Cooker Pasta e Fagioli Soup

    Slow cooker Pasta e Fagioli soup is a rich and hearty Italian soup loaded with pasta, vegetables, beans, and lean ground beef. It's hearty, comforting, and oh so delicious!
    Ingredients: extra virgin olive oil, lean ground beef, whole carrots, celery stalks, onion, crushed tomatoes, beef broth, Italian seasoning, whole bay leaves, salt and pepper to taste, cannellini beans, drained and rinsed, red kidney beans drained and rinsed, ditalini pasta
    Make This Recipe

    Ham and Potato Cheddar Soup

    This hearty and delicious soup is full of ham, potatoes, veggies, and real cheddar cheese. It is so good and has become an instant favorite at our house!
    Ingredients: potatoes, chicken broth, carrot, onion, butter, all-purpose flour, 2% milk, salt, pepper, sharp shredded cheddar cheese, ham, corn
    Make This Recipe

    Delicious Meatball Soup

    This meatball soup is hearty and full of amazing flavor. It only takes about 30 minutes to cook up and can be made with homemade or frozen meatballs! It's a MUST TRY recipe for sure! 
    Ingredients: olive oil, onion, minced, carrots, sliced, zucchini, chopped, garlic, minced, diced Italian tomatoes, beef broth, dried Italian seasoning, onion powder, salt, meatballs, frozen or homemade, dry orzo, or dry small pasta of choice, marinara sauce , fresh parsley, chopped, fresh parmesan cheese, grated
    Make This Recipe

    Instant Pot French Onion Soup

    French onion soup is a classic that you can now easily cook in your instant pot! Flavored to perfection and topped with delicious cheese this soup will warm you up on any cold winter day.
    Ingredients: butter, olive oil, sweet onions, thinly sliced (Walla Walla) , brown sugar , Dry white wine, beef broth, Worcestershire sauce, garlic, minced, bay leaves, dried thyme, salt, pepper, baguette, sliced, Gruyere cheese, shredded
    Make This Recipe

    Hot and Sour Soup

    Hot and sour soup is savory, delicious and makes my mouth water just thinking about it! You can't beat a soup that's filled with mushrooms, bamboo shoots, tofu and veggies. It tastes better than at a restaurant! 
    Ingredients: vegetable broth, mushrooms (shiitake, baby bella, button), bamboo shoots, drained, rice vinegar, soy sauce (regular or reduced sodium), ground ginger, cornstarch, cold water, eggs, beaten well, white pepper, firm tofu, cubed- optional, green onions, thinly sliced, sesame oil
    Make This Recipe

    Stuffed Pepper Soup

    Stuffed pepper soup is delicious, hearty, and full of flavor! Filled with so many different ingredients, it's insanely good and will definitely fill your belly! 
    Ingredients: olive oil, onion, lean ground beef, garlic, olive oil, red bell pepper, green bell pepper, beef broth, tomato sauce, diced tomatoes, Italian seasoning, salt, pepper, rice
    Make This Recipe

    Split Pea Soup

    Split Pea Soup with ham is the perfect comfort food for any occasion. Full of vegetables, flavored with ham and cooked to perfection, you and your family are going to LOVE this soup.
    Ingredients: butter, onion, carrots, celery stalks, garlic, dried split peas, chicken broth, ham bone, salt, pepper, fresh thyme, chopped ham
    Make This Recipe

    Stuffed Cabbage Soup

    Stuffed Cabbage Soup made with ground beef, rice, cabbage and fresh tomato sauce on your stovetop in just thirty minutes.
    Ingredients: ground beef, Kosher salt, coarse ground black pepper, yellow onion, butter, head cabbage, can chopped tomatoes, crushed tomatoes, beef broth, Italian seasoning , rice
    Make This Recipe

    Cream of Mushroom Soup

    Cream of Mushroom Soup is a dreamy creamy soup full of delicately flavored sauteed mushrooms and herbs. If you love the taste of cream of mushroom soup, but can stand the canned version, this is for you! This is a fancy, thick, rich, restaurant worthy soup you can whip up at home in no time. 
    Ingredients: butter, onion, baby Bella mushrooms, flour, Italian seasoning, fresh thyme, garlic cloves, salt and pepper, chicken broth, heavy cream
    Make This Recipe

    Lasagna Soup

    All of the goodness of lasagna is packed into this hearty and delicious soup!  Packed with noodles, ground beef, marinara and cheese, this is a soup that your family will love!
    Ingredients: lasagna noodles, extra-virgin olive oil, onion, ground beef, garlic, dried oregano, tomato paste, low-sodium chicken broth, crushed tomatoes, chopped fresh basil, grated parmesan cheese, heavy cream or half-and-half, Ricotta cheese
    Make This Recipe

    Zupas Wisconsin Cauliflower Soup

    This delicious Zupas Wisconsin Cauliflower soup is warm, creamy, cheesy and oh so luscious! Save yourself the hassle of going out and make this hearty soup at home. 
    Ingredients: butter, medium onion, flour, half and half, water, can chicken broth, cauliflower, sharp cheddar cheese, pepper jack cheese, salt, dijon mustard, Green Onions, Bacon Bits, Additional Cheese
    Make This Recipe

    8 Can Chicken Taco Soup

    Only 8 cans to make the MOST delicious chicken taco soup is just what you need to make a simple weeknight meal that the whole family will love! A tried and true favorite soup! 
    Ingredients: Tomatoes, diced, Corn, drained, Black Beans, rinsed, Pinto Beans, rinsed, Cream of Chicken Soup, Chicken Breast, drained, Green Enchilada Sauce, Chicken Broth, Homemade Taco Seasoning, Olives, Avocado , Sour Cream, Tortilla Strips, Limes Wedges
    Make This Recipe

    Cheeseburger Soup

    Award Winning Cheeseburger Soup is a thick and hearty soup with lean, tender ground beef, shredded carrots, diced celery and potatoes in a warm and creamy cheese soup. This is an award winning soup and it is excellent! 
    Ingredients: ground beef, chopped onion, shredded carrots, diced celery, dried basil, dried parsley flakes, butter, chicken broth, peeled and diced potatoes, all purpose flour, of Velveeta processed cheese cubed, milk, salt, pepper, sour cream
    Make This Recipe

    Creamy Sausage Tortellini Soup

    Creamy Sausage Tortellini Soup is a thick and creamy soup base with chunks of cooked pork sausage, carrots, buttery kale and three cheese tortellini pasta cooked in a smooth and rich tomato sauce. This soup will become an instant favorite!
    Ingredients: ground pork sausage, carrots, small onion, garlic, Italian seasoning, flour, chicken broth, can tomato paste, heavy cream, package three cheese tortellini, kale, salt and pepper to taste
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    Crock-Pot Lentil Soup

    Crock-Pot Lentil Soup is a simple yet elegant dish prepared in a slow cooker. French lentils are simmered with chopped vegetables for a hearty and wholesome appetizer.
    Ingredients: extra-virgin olive oil, diced red onion, diced celery, diced carrots, minced garlic, dried herbs de Provence, French lentils or lentils du puy, can diced tomatoes, vegetable broth or stock, kosher salt, black pepper, sliced brown mushrooms, chopped kale, chopped parsley
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    Butternut Squash Soup

    Butternut Squash Soup is rich, creamy, savory, and just like a warm hug in a bowl.  Classic fall flavor welcomes in the cooler weather with a perfect blend of spices and ingredients.
    Ingredients: butternut squash, celery stalks, small onion, shredded carrots, Granny Smith apple, vegetable stock, fresh thyme, of cinnamon, salt and pepper, heavy cream
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    Tomato Basil Soup

    Tomato Basil Soup is a healthy classic soup that's simple to make from scratch and full of flavor! It only takes just over half an hour.
    Ingredients: olive oil, butter, onion , garlic , Italian seasoning, cans whole San Marzano tomatoes , chicken or vegetable broth, heavy cream, fresh basil, Salt & pepper
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    Copycat Panera Broccoli Cheese Soup


    The Best Broccoli Cheese Soup is a thick, rich and creamy soup with chunks of tender broccoli pieces, shredded carrots and a hint of nutmeg all cooked together in melted sharp cheese! The perfect comfort soup for the colder months!
    Ingredients: melted butter, medium chopped onion, melted butter, flour, half-and-half cream, chicken stock, fresh broccoli, carrot, nutmeg, grated sharp cheddar cheese, salt and pepper to taste
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    Creamy Chicken Gnocchi Soup (Olive Garden Copycat)

    Creamy Chicken Gnocchi Soup has a thick and rich broth with shredded carrots, celery, chopped spinach and gnocchi hidden throughout. This tastes even better than the Olive Garden!
    Ingredients: butter, olive oil, onion, celery diced, garlic cloves, all-purpose flour, half-and-half, chicken broth for a thinner soup use 2 cans, fresh thyme, shredded carrots, fresh spinach leaves, diced cooked chicken breast, package potato gnocchi, salt and pepper to taste
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    Slow Cooker Loaded Baked Potato Soup

    Slow Cooker Loaded Baked Potato Soup is hands down the best loaded baked potato soup that I have ever had.  Creamy and delicious with all of the goodness of a baked potato and made right in your slow cooker!
    Ingredients: Potatoes, Small onion, Chicken broth, Butter, Flour, Sour cream, Heavy cream, Salt and pepper to taste, Bacon, Cheddar cheese, Green onions
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    Creamy Turkey Wild Rice Soup

    Creamy Turkey Wild Rice Soup is a creamy and delicious hearty soup filled with wild rice, veggies, and perfect for using up leftover turkey!
    Ingredients: Olive oil, mushrooms, carrots, celery, small onion, flour, chicken broth, quick cooking wild rice, 12 ounce McCormick Simply Better Turkey Gravy, half and half, Turkey, salt and pepper to taste, fresh chopped parsley for garnish
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    Slow Cooker Beef Bourguignon

    Slow Cooker Beef Bourguignon has crazy tender melt in your mouth beef and hearty veggies slow cooked to perfection in a rich sauce. This meal is comforting and perfect for the cold months ahead!
    Ingredients: bacon, boneless beef chuck, red cooking wine, chicken broth, tomato sauce, soy sauce, flour, garlic cloves, thyme, Carrots, baby potatoes, fresh mushrooms, fresh chopped parsley for garnish
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    Chicken Noodle Soup Recipe

    Literally the BEST chicken noodle soup, this has thick chicken chunks, sliced carrots, and celery, wide noodles. It soaks in a smooth chicken broth filled with flavorful seasonings and cooked to perfection. It's the perfect warm and comforting soup for the winter!
    Ingredients: olive oil, carrots, celery stalks, onion, garlic cloves, fresh thyme, salt and pepper, chicken broth, wide egg noodles, shredded chicken, fresh parsley
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    Clam Chowder

    Creamy Clam Chowder with potatoes and vegetables is one of my favorite easy soup recipes! It's thick and creamy and tastes as if it came straight from a restaurant! It's SOO GOOD!
    Ingredients: bacon, onion, celery, garlic, flour, chopped clams, chicken broth, milk, half and half, russet potatoes, salt and pepper to taste
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    Minestrone Soup

    This easy Minestrone Soup recipe is loaded with vegetables, beans and pasta and flavored with Italian herbs for an easy weeknight dinner the whole family will love!
    Ingredients: oil, medium onion, celery, chopped zucchini, large carrots, bell pepper, chopped fresh spinach, Italian seasoning, minced garlic, salt, black pepper, paprika, diced tomatoes, red kidney beans, Parmesan rind*, chicken or vegetable broth, small pasta
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