Gukbap (국밥) is a traditional Korean dish that consists of a flavorful soup (guk, 국) served with rice (bap, 밥) in the same bowl.

It’s a hearty and comforting meal, often enjoyed as a breakfast or lunch, and it can vary greatly depending on the type of broth and ingredients used. The combination of rice and soup creates a satisfying, wholesome dish that’s filling and nutritious.

Here’s how to make a simple and classic Beef Gukbap (소고기국밥), which is one of the most popular versions:

Beef Gukbap (소고기국밥) Recipe

Ingredients:

Beef: 200-250g (thinly sliced beef brisket, sirloin, or short ribs)

Rice: 1-2 cups cooked (preferably short-grain rice)

Garlic: 2-3 cloves, minced

Ginger: 1-2 slices (optional)

Soy sauce: 2 tablespoons

Sesame oil: 1 tablespoon

Green onions: 2-3 stalks, chopped (for garnish)

Salt: to taste

Pepper: to taste

Water or beef broth: 4-5 cups (for the soup base)

Tofu: optional, cut into cubes (for added texture)

Chili paste (gochujang) or chili flakes (gochugaru): optional, for a spicy kick

Sesame seeds: for garnish (optional)

Instructions:

Prepare the Beef:

Slice the beef thinly against the grain. You can use beef brisket, short ribs, or any tender cut of beef. If you’re using bones, you may need to boil them separately to extract more flavor.

Make the Broth:

In a large pot, heat the sesame oil over medium heat. Add the sliced beef and sauté until it turns brown and releases its juices, about 3-4 minutes.

Add the minced garlic and ginger slices (if using), sautéing for another minute until fragrant.

Add the Liquid:

Pour in the water or beef broth, bringing it to a boil. Once it starts boiling, reduce the heat to a simmer. Let it cook for about 20-30 minutes so the flavors meld together. Skim off any scum that rises to the top for a clearer broth.

Season the Broth:

Season the soup with soy sauce, salt, and pepper to taste. If you like a little spice, you can add gochujang (Korean chili paste) or gochugaru (chili flakes) for heat. Adjust the seasoning based on your preference.

Add the Rice:

Once the broth is ready and flavorful, add the cooked rice directly into the soup. Let it cook for an additional 5-10 minutes, allowing the rice to absorb the flavors of the broth and become tender.

Serve:

Ladle the soup and rice into individual bowls. Garnish with chopped green onions and a sprinkle of sesame seeds. You can also add a few cubes of tofu for extra texture, if desired.

Enjoy:

Serve your gukbap hot and enjoy the comforting combination of tender beef, savory broth, and hearty rice.

Tips:

Broth: For a richer flavor, you can use a beef bone broth, or even add a bit of anchovy broth for a deeper umami taste.

Meat Options: While beef is most common, you can also make gukbap with pork or chicken for different variations. For pork, Dwaeji Gukbap (돼지국밥) is a popular option.

Rice: If you prefer, you can serve the rice separately, and pour the hot broth over the rice when serving.

Gukbap is a versatile and hearty meal that combines the best of Korean comfort food. It’s perfect for a cozy lunch or dinner, especially during colder weather.

This is a classic, light Korean soup that’s often served as a banchan (side dish) or a starter in a Korean meal. It’s healthy, simple, and packed with umami flavors.

Ingredients:

200g soybean sprouts (kongnamul), rinsed

4 cups water

2 cloves garlic, minced

1 small Korean radish (mu), thinly sliced (optional)

1 scallion, chopped

1 tsp Korean soup soy sauce (Guk-ganjang) or light soy sauce

Salt to taste

A dash of toasted sesame oil

A pinch of Korean red chili flakes (gochugaru) – optional for a mild kick

Instructions:

Prep the Ingredients:

Wash the soybean sprouts thoroughly under cold water. Remove any bad or blackened sprouts.

Start the Soup Base:

In a medium pot, add water and the sliced Korean radish (if using).

Bring it to a boil over medium heat.

Add Soybean Sprouts:

Once boiling, add the soybean sprouts and cook uncovered for about 5-7 minutes until they soften and the broth develops a light, nutty flavor.

Season the Soup:

Stir in minced garlic and soup soy sauce.

Taste the broth and adjust seasoning with salt as needed.

If you like a slight spicy touch, add a pinch of gochugaru.

Finish with Garnish:

Add chopped scallions.

Drizzle a little toasted sesame oil on top for aroma.

Serve Hot:

Serve the soup in a small bowl as part of your Korean meal. It’s light, clean, and comforting.

Serving Tips:

Serve this soup as a side dish with steamed white rice, kimchi, and grilled meats.

It also works great as a hangover cure due to its light broth and refreshing taste.

Optional Add-ins:

Tofu cubes

Mushrooms (shiitake or enoki)

Sliced onions for extra sweetness

Quick Notes:

Guk-ganjang (Korean soup soy sauce) is saltier and lighter in color than regular soy sauce, making it perfect for soups without darkening the broth.

Avoid overcooking the sprouts to maintain their crunch and prevent bitterness.

Bulgogi Soup is a delicious variation of the classic Korean bulgogi (marinated beef), where the beef is simmered in a savory, flavorful broth.

It’s a comforting, hearty soup with the signature flavors of bulgogi—soy sauce, garlic, sesame oil, and sweetness—infused into the broth. This dish is typically served with steamed rice, making it a complete meal.

Here’s how to make Bulgogi Soup:

Ingredients:

Beef (thinly sliced): 1 lb (about 450g) of beef (rib-eye or sirloin works best)

Onion: 1 medium, thinly sliced

Garlic: 3-4 cloves, minced

Ginger: 1-2 slices (optional)

Soy sauce: 3 tablespoons

Sesame oil: 1 tablespoon

Sugar: 1 tablespoon (or honey)

Rice wine (mirin): 2 tablespoons (optional)

Green onions: 2-3 stalks, chopped (for garnish)

Carrot: 1 small, thinly sliced (optional)

Korean chili flakes (gochugaru): 1 teaspoon (optional, for a mild kick)

Water or beef broth: 4-5 cups (depending on how brothy you like it)

Salt and pepper: to taste

Tofu: 1/2 block, cut into cubes (optional)

Sesame seeds: for garnish (optional)

Mushrooms (shiitake or enoki): 1/2 cup (optional)

Instructions:

Marinate the Beef:

In a bowl, mix the sliced beef with 2 tablespoons of soy sauce, sesame oil, sugar (or honey), minced garlic, and rice wine (if using). Let it marinate for at least 20 minutes (or up to an hour for more flavor).

Sauté the Aromatics:

Heat a large pot over medium heat and add a little sesame oil. Add the minced garlic and sliced onion and sauté until fragrant and softened, about 3-4 minutes.

If you like a little extra flavor, you can add ginger at this stage (optional).

Cook the Beef:

Add the marinated beef to the pot and cook, stirring frequently, until the beef starts to brown and caramelize slightly, about 3-4 minutes.

Add the Broth:

Pour in the water or beef broth, bringing the mixture to a gentle boil. Stir to combine and scrape up any browned bits from the bottom of the pot.

If you want extra richness, you can add some beef bone broth.

Simmer the Soup:

Reduce the heat to low and let the soup simmer for 20-30 minutes to allow the beef to become tender and the flavors to meld together. Add the gochugaru (Korean chili flakes) for a mild kick if you want some heat.

Add the optional mushrooms and tofu during the last 10 minutes of cooking, if desired.

Final Seasoning:

Taste the soup and season with salt, pepper, and additional soy sauce, if needed.

Serve:

Serve the bulgogi soup hot, garnished with chopped green onions, sesame seeds, and any extra toppings of your choice. It’s typically served with a side of steamed rice.

Tips:

Beef: Thinly sliced beef is key for bulgogi, so it’s easy to cook quickly and absorb the flavors. You can buy pre-sliced bulgogi beef or freeze the beef slightly before slicing it yourself.

Broth: Using beef broth will give the soup a richer flavor, but water works just fine too if you’re looking for a lighter version.

Heat: You can adjust the heat level by adding more or less gochugaru or even a splash of gochujang (Korean chili paste) for extra spice.

Bulgogi Soup is the perfect comfort food with its savory broth, tender beef, and delicious umami flavors. It’s hearty, satisfying, and perfect for chilly days or when you’re craving a warm, flavorful meal.

Sundubu Jjigae is a Korean soft tofu stew that’s spicy, savory, and comforting. Made with soft (or silken) tofu, vegetables, and sometimes seafood or meat, it’s a delicious and satisfying dish often enjoyed with a bowl of steamed rice. Here’s how to make it:

Ingredients:

Soft tofu (sundubu): 1 block (about 400g), cut into chunks

Pork (optional): 200g, thinly sliced (you can also use beef, seafood, or just vegetables)

Kimchi: 1/2 cup, chopped (optional, for extra flavor)

Onion: 1 small, sliced

Garlic: 3 cloves, minced

Green onions: 2-3 stalks, chopped

Gochujang (Korean chili paste): 1 tablespoon

Gochugaru (Korean chili flakes): 1 tablespoon (adjust for spice level)

Soy sauce: 1 tablespoon

Sesame oil: 1 teaspoon

Broth or water: 2-3 cups (use vegetable, beef, or anchovy broth for more flavor)

Egg: 1, optional (for cracking into the stew at the end)

Salt: to taste

Pepper: to taste

Sesame seeds: for garnish (optional)

Instructions:

Prepare the Ingredients:

Slice the pork (or your chosen protein) into thin pieces, and chop the onion, garlic, and green onions.

If using kimchi, chop it into small pieces.

Sauté the Aromatics:

Heat a pot or a deep pan over medium heat and add sesame oil.

Add the sliced pork (or your protein) and cook until browned.

Add the garlic, onions, and kimchi (if using), and sauté until the onions become soft and translucent, about 3-4 minutes.

Add the Broth and Seasonings:

Stir in the gochujang (Korean chili paste) and gochugaru (chili flakes), letting them cook with the other ingredients for 1-2 minutes.

Pour in the broth or water, and bring the mixture to a simmer. Let it cook for 5-10 minutes to allow the flavors to meld together.

Add the Tofu:

Gently add the soft tofu to the pot, breaking it up into large chunks with a spoon. Stir it gently into the broth, and let the stew simmer for about 10 minutes. The tofu will absorb the flavors and become incredibly soft.

Season the Stew:

Taste the broth and season with soy sauce, salt, and pepper to your liking.

Add the Egg (Optional):

If you’d like to add an egg, crack it directly into the simmering stew about 5 minutes before you finish cooking. Let it cook until the egg white is set but the yolk is still soft.

Serve:

Serve the Sundubu Jjigae hot, garnished with chopped green onions and sesame seeds (if using). It’s traditionally enjoyed with a bowl of steamed rice on the side.

Tips:

Spice Level: Adjust the amount of gochujang and gochugaru to control the heat level. If you prefer it milder, reduce the chili flakes.

Protein Variations: You can replace pork with beef, chicken, or seafood, or skip the meat altogether for a vegetarian version.

Broth: Using a flavorful broth (such as anchovy or beef) will elevate the dish, but water works fine if you’re in a pinch.

Sundubu Jjigae is hearty, spicy, and packed with comfort. It’s perfect for a cozy meal, and the silky tofu gives it a rich, satisfying texture that makes it an all-time favorite in Korean cuisine.

Broth based vegetable soup is a delightful and nourishing dish that celebrates the vibrant flavors of fresh vegetables. This soup is light yet satisfying, making it perfect for a healthy meal any time of the year.

It’s incredibly versatile and can be customized based on seasonal vegetables, personal preferences, or whatever you have on hand.

Whether you are looking to cleanse your palate or simply enjoy a warm bowl of goodness, this soup delivers comfort and nourishment with every spoonful.

Packed with vitamins, minerals, and antioxidants, broth-based vegetable soup is an excellent way to incorporate more vegetables into your diet.

The base of the soup, usually made from vegetable broth, is enhanced by herbs and spices, allowing the natural flavors of the vegetables to shine.

This recipe not only provides a nutritious meal but also warms the soul on chilly days or serves as a refreshing starter.

Ingredients

For the Soup:

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, diced
• 1 bell pepper (any color), diced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup diced tomatoes (fresh or canned)
• 6 cups vegetable broth (low-sodium)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper, to taste
• 2 cups fresh spinach or kale
• Juice of 1 lemon (optional, for brightness)
• Fresh parsley, chopped (for garnish)

Optional Add-ins:

• 1 cup corn (fresh, frozen, or canned)
• 1 cup peas (fresh or frozen)
• 1 cup diced potatoes or sweet potatoes
• 1 cup cooked beans (like chickpeas or cannellini beans)
• 1-2 teaspoons hot sauce or red pepper flakes (for heat)

How to Make Broth-Based Vegetable Soup

Step 1: Sauté the Aromatics

In a large pot or Dutch oven, heat the olive oil over medium heat.

Add the diced onion and sauté for about 3-5 minutes until it becomes translucent.

Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.

Step 2: Add the Vegetables 4. Add the sliced carrots, diced celery, and bell pepper to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften. 5. Next, add the diced zucchini and green beans. Sauté for an additional 3-4 minutes.

Step 3: Incorporate the Broth and Seasonings 6. Add the diced tomatoes, vegetable broth, dried thyme, dried oregano, and the bay leaf to the pot. Stir well to combine all the ingredients. 7. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 20-30 minutes, allowing the flavors to meld together.

Step 4: Add Greens and Final Touches 8. Stir in the fresh spinach or kale during the last 5 minutes of cooking. This will allow the greens to wilt and incorporate into the soup. 9. If desired, add the juice of one lemon for a refreshing brightness. Taste the soup and adjust the seasoning with salt and pepper as needed.

Step 5: Serve 10. Remove the bay leaf before serving. Ladle the soup into bowls and garnish with freshly chopped parsley. 11. Serve hot, and enjoy with crusty bread or a light salad for a complete meal.

Chef’s Note

Broth-based vegetable soup is highly adaptable, allowing you to use any vegetables you enjoy or have available. Consider adding seasonal vegetables like squash, pumpkin, or root vegetables in the fall and winter, or fresh herbs like basil or dill in the spring and summer.

To add protein and make the soup more filling, consider incorporating cooked beans, lentils, or diced chicken or turkey. This soup is also a fantastic way to use up leftover vegetables, making it an environmentally friendly option.

If you prefer a thicker soup, you can blend part of the soup using an immersion blender or a countertop blender and stir it back into the pot. This will create a creamier texture while still maintaining the chunky goodness of the vegetables.

This soup can be made ahead of time and stored in the refrigerator for up to four days. It also freezes well, making it a convenient option for meal prep. Just remember to let it cool completely before transferring it to airtight containers for freezing.

Nutritional Information (Per Serving)

• Calories: 150
• Protein: 4g
• Fat: 5g
• Carbohydrates: 25g
• Fiber: 5g
• Sugar: 4g
• Sodium: 400mg

Note: Nutritional values may vary based on specific ingredient brands and portion sizes.

Broth-based vegetable soup is not only a hearty and flavorful dish but also a beautiful way to showcase the bounty of vegetables available in your kitchen. It’s perfect for lunch or dinner and can be enjoyed on its own or paired with a sandwich or salad.

This soup is an excellent reminder of how simple ingredients can come together to create something truly delicious and nourishing. Enjoy the vibrant flavors and the satisfaction of a wholesome meal with every bowl!

Thanks for visiting Soups Recipe

Wild Rice Soup is a nourishing and flavorful dish that showcases the unique nutty flavor and chewy texture of wild rice.

Originating from Native American cuisine, wild rice is not actually rice but rather the seed of aquatic grasses, making it a nutritious grain packed with protein, fiber, and essential nutrients.

This soup is a delightful combination of wild rice, tender vegetables, and savory broth, often enriched with cream or milk for a creamy texture. Perfect for cozy evenings, this soup is not only satisfying but also versatile and easy to customize.

Whether enjoyed as a light meal or served alongside crusty bread, Wild Rice Soup is sure to become a beloved addition to your recipe collection.

Ingredients

For the Soup:

• 1 cup wild rice, rinsed and drained
• 1 tablespoon olive oil or butter
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 bell pepper (red or green), diced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 6 cups vegetable or chicken broth
• 1 cup heavy cream or coconut milk (for a dairy-free version)
• 1 cup frozen peas (optional)
• Salt and pepper, to taste
• Fresh parsley or chives, chopped (for garnish)

Optional Add-ins:

• 1 cup cooked chicken or turkey (for added protein)
• 1 cup mushrooms, sliced
• 1 cup spinach or kale
• 1-2 tablespoons soy sauce or tamari (for added umami flavor)

How to Make Wild Rice Soup

Step 1: Cook the Wild Rice

In a medium saucepan, add the rinsed wild rice and 2 cups of water. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 40-45 minutes, or until the rice is tender and has burst open. If there’s any excess water, drain it and set the rice aside.

Step 2: Sauté the Vegetables 2. In a large pot or Dutch oven, heat the olive oil or butter over medium heat. 3. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables begin to soften and the onion becomes translucent. 4. Stir in the minced garlic and cook for an additional minute until fragrant.

Step 3: Add the Remaining Ingredients 5. Add the diced bell pepper, dried thyme, and dried oregano to the pot. Cook for another 2-3 minutes, stirring occasionally. 6. Pour in the vegetable or chicken broth, and bring the mixture to a boil. 7. Once boiling, reduce the heat to low and let it simmer for about 15 minutes, allowing the flavors to meld together.

Step 4: Incorporate the Wild Rice 8. Stir the cooked wild rice into the soup. If using, add the frozen peas and any optional ingredients like cooked chicken, mushrooms, or greens. 9. Allow the soup to simmer for an additional 5-10 minutes until everything is heated through.

Step 5: Add Cream and Final Seasoning 10. Stir in the heavy cream or coconut milk, and season with salt and pepper to taste. If desired, add soy sauce or tamari for extra flavor. 11. Allow the soup to simmer gently for a few more minutes, stirring occasionally.

Step 6: Serve 12. Remove from heat and ladle the soup into bowls. Garnish with freshly chopped parsley or chives before serving.

Chef’s Note

Wild Rice Soup is incredibly versatile, and you can tailor it to your taste preferences. Feel free to experiment with different vegetables or herbs. For a heartier soup, add more protein by incorporating cooked chicken, turkey, or even sausage. If you prefer a vegetarian version, simply omit the meat and stick with a vegetable broth.

When it comes to the wild rice, consider mixing it with other grains like brown rice or quinoa for added texture and flavor. If you want a thicker soup, you can blend a portion of the soup and then stir it back in for a creamier consistency.

This soup is perfect for meal prep; it keeps well in the refrigerator for up to 4 days and can also be frozen for longer storage. Just remember that if you plan to freeze it, it’s best to add the cream after thawing to prevent curdling.

Nutritional Information (Per Serving)

• Calories: 290
• Protein: 8g
• Fat: 16g
• Carbohydrates: 30g
• Fiber: 3g
• Sugar: 3g
• Sodium: 400mg

Note: Nutritional values may vary based on specific ingredient brands and portion sizes.

Wild Rice Soup is more than just a meal; it’s a nourishing dish that brings together a medley of flavors and textures, perfect for any occasion.

Its comforting warmth and rich flavors make it an excellent choice for family dinners, gatherings, or simply enjoying a cozy night in.

Whether you stick to the classic recipe or make it your own, this soup is sure to be a hit! Enjoy every spoonful of this hearty, wholesome dish that nourishes both the body and soul.

Thanks for visiting Soups Recipe

Italian Sausage Soup is a delightful and hearty dish that brings the warmth and flavors of Italy right to your kitchen.

This comforting soup features savory Italian sausage, a medley of vegetables, and aromatic herbs simmered in a rich tomato broth. It’s perfect for chilly evenings, family gatherings, or anytime you crave a filling meal.

The balance of flavors—from the spice of the sausage to the freshness of the vegetables—makes this soup not only delicious but also incredibly satisfying. Plus, it’s easy to make and can be prepared in under an hour, making it an excellent choice for a weeknight dinner.

Ingredients

For the Soup:

• 1 pound Italian sausage (mild or spicy, according to preference), casings removed
• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 bell pepper (red or green), diced
• 1 zucchini, diced
• 1 can (14.5 ounces) diced tomatoes (with juices)
• 4 cups chicken or vegetable broth
• 1 can (15 ounces) cannellini beans or kidney beans, drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and pepper, to taste
• 2 cups fresh spinach or kale (optional)
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (for serving, optional)

How to Make Italian Sausage Soup

Step 1: Brown the Sausage

In a large pot or Dutch oven, heat the olive oil over medium heat.

Add the Italian sausage to the pot, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Ensure it is no longer pink and is cooked through. Remove the sausage from the pot and set it aside.

Step 2: Sauté the Vegetables 3. In the same pot, add the diced onion, carrots, and celery. Sauté for about 5-6 minutes, or until the vegetables start to soften and the onion becomes translucent. 4. Stir in the minced garlic and cook for another minute until fragrant.

Step 3: Add Remaining Ingredients 5. Add the diced bell pepper and zucchini to the pot. Stir well and cook for an additional 3-4 minutes. 6. Return the browned sausage to the pot. Add the diced tomatoes (with their juices), chicken or vegetable broth, and cannellini beans. 7. Stir in the dried oregano, dried basil, bay leaf, and season with salt and pepper to taste.

Step 4: Simmer the Soup 8. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 20-25 minutes, allowing the flavors to meld together and the vegetables to become tender.

Step 5: Add Greens and Final Touches 9. If using, add the fresh spinach or kale to the pot during the last 5 minutes of cooking. Stir until the greens are wilted and incorporated into the soup. 10. Taste the soup and adjust the seasoning as needed. Remove the bay leaf before serving.

Step 6: Serve 11. Ladle the soup into bowls and garnish with freshly chopped parsley. If desired, sprinkle with grated Parmesan cheese for an extra layer of flavor.

Chef’s Note

This Italian Sausage Soup is incredibly versatile, so feel free to customize it based on your preferences and seasonal ingredients. You can add other vegetables like mushrooms, corn, or green beans for added nutrition. If you enjoy a spicier soup, consider using hot Italian sausage or adding a pinch of red pepper flakes.

For a heartier version, you can serve the soup over cooked pasta or with a slice of crusty bread. It also makes great leftovers; the flavors deepen and improve after a day in the refrigerator. To store, let the soup cool completely before transferring it to airtight containers. It can be kept in the fridge for up to 4 days or frozen for up to 3 months.

Nutritional Information (Per Serving)

• Calories: 320
• Protein: 20g
• Fat: 16g
• Carbohydrates: 30g
• Fiber: 7g
• Sugar: 4g
• Sodium: 600mg

Note: Nutritional values may vary based on specific ingredient brands and portion sizes.

Italian Sausage Soup is not just a meal; it’s a celebration of flavors that brings comfort and satisfaction in every bowl. With its rich broth, tender sausage, and nutritious vegetables, this soup is perfect for any occasion.

Enjoy it as a hearty dinner or serve it as a starter at a gathering. Whichever way you choose to enjoy it, this Italian Sausage Soup is sure to become a favorite in your household!

Thanks for visiting Soups Recipe

Beef and Vegetable Soup is a classic dish that embodies warmth and comfort. This hearty, nourishing soup is perfect for cold days, providing not only warmth but also a delightful array of flavors and textures.

The combination of tender beef, vibrant vegetables, and a savory broth creates a filling meal that is both satisfying and healthy.

Whether you’re serving it for a family dinner or making a big batch for meal prep, this soup is versatile and easy to customize based on seasonal vegetables or personal preferences. Packed with protein and nutrients, Beef and Vegetable Soup is a wholesome choice for any occasion.

Ingredients

For the Soup:

• 5 pounds beef chuck or stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, sliced
• 2 celery stalks, diced
• 1 medium potato, peeled and diced
• 1 bell pepper (red or green), diced
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14.5 ounces) diced tomatoes (with juices)
• 6 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Optional Garnishes:

• Grated Parmesan cheese
• Fresh herbs (like thyme or basil)

How to Make Beef and Vegetable Soup

Step 1: Brown the Beef

In a large pot or Dutch oven, heat the olive oil over medium-high heat.

Add the beef cubes in batches, ensuring not to overcrowd the pot. Brown the beef on all sides for about 5-7 minutes. This step enhances the flavor of the soup.

Once browned, remove the beef from the pot and set it aside.

Step 2: Sauté the Vegetables 4. In the same pot, add the diced onion and sauté for about 3-4 minutes, or until the onion becomes translucent. 5. Stir in the minced garlic and cook for another minute, until fragrant. 6. Add the sliced carrots, diced celery, and diced bell pepper to the pot. Cook for an additional 5 minutes, stirring occasionally.

Step 3: Combine Ingredients 7. Return the browned beef to the pot, and add the diced tomatoes (with their juices), diced potatoes, zucchini, and green beans. 8. Pour in the beef broth and add Worcestershire sauce, dried thyme, dried oregano, and the bay leaf. Stir to combine all ingredients.

Step 4: Simmer the Soup 9. Bring the soup to a boil over high heat. Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors meld together. Stir occasionally to prevent sticking.

Step 5: Final Seasoning 10. After the cooking time, taste the soup and season with salt and pepper as needed. If you prefer a thicker soup, you can remove the lid and let it simmer for an additional 15-20 minutes. 11. Remove the bay leaf before serving.

Step 6: Serve 12. Ladle the soup into bowls and garnish with chopped fresh parsley. If desired, sprinkle with grated Parmesan cheese or add additional fresh herbs for extra flavor.

Chef’s Note

This Beef and Vegetable Soup is incredibly versatile, allowing you to use whatever vegetables you have on hand or prefer. Consider adding peas, corn, or mushrooms for additional flavor and nutrition. If you’re short on time, using pre-cut vegetables can speed up the preparation process. For a richer flavor, you can also add a splash of red wine along with the broth.

For those looking to make a heartier meal, serve the soup with crusty bread or a side salad. This soup also freezes well, making it a great option for meal prep; simply cool the soup completely before transferring it to freezer-safe containers.

Nutritional Information (Per Serving)

• Calories: 280
• Protein: 25g
• Fat: 12g
• Carbohydrates: 25g
• Fiber: 4g
• Sugar: 4g
• Sodium: 600mg

Note: Nutritional values may vary based on specific ingredient brands and portion sizes.

Beef and Vegetable Soup is more than just a meal; it’s a wholesome dish that brings together the rich flavors of beef and fresh vegetables in a soothing broth.

Enjoy it on a chilly evening or as a comforting lunch option, knowing that you’re nourishing your body with every spoonful. Whether enjoyed alone or shared with loved ones, this soup is sure to become a cherished recipe in your collection.

Thanks for visiting Soups Recipe

Chicken Corn Chowder is a comforting and hearty dish that warms the soul. This creamy soup combines tender chicken, sweet corn, and a medley of vegetables, creating a deliciously rich and flavorful experience.

Perfect for chilly evenings or as a nourishing meal anytime, this chowder is easy to prepare and can be made in under an hour.

The combination of fresh ingredients and spices ensures that each spoonful is packed with taste and texture, making it a favorite in many households. Whether you serve it as an appetizer or a main course, this Chicken Corn Chowder is sure to delight.

Ingredients

For the Chowder:

• 2 cups cooked chicken, shredded (rotisserie chicken works well)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups chicken broth
• 2 cups heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil or butter
• Fresh parsley, chopped (for garnish)

How to Make Chicken Corn Chowder

Step 1: Sauté the Vegetables

In a large pot or Dutch oven, heat the olive oil or butter over medium heat.

Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables begin to soften and the onion becomes translucent.

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 2: Add Potatoes and Broth 4. Add the diced potatoes to the pot and stir to combine. 5. Pour in the chicken broth and add the dried thyme and smoked paprika. 6. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for about 15-20 minutes, or until the potatoes are tender.

Step 3: Add Chicken and Corn 7. Once the potatoes are cooked, stir in the shredded chicken and corn kernels. 8. Allow the chowder to simmer for another 5-10 minutes to heat the chicken and corn through.

Step 4: Make It Creamy 9. Reduce the heat to low and stir in the heavy cream. 10. Season with salt and pepper to taste. If you prefer a thicker chowder, you can let it simmer for a few more minutes.

Step 5: Serve 11. Once the chowder is heated through and creamy, remove it from the heat. 12. Ladle the chowder into bowls, garnish with fresh parsley, and serve warm with crusty bread or crackers.

Chef’s Note

This Chicken Corn Chowder is versatile, and you can customize it to your liking. Feel free to add other vegetables such as bell peppers, zucchini, or green beans for added nutrition and flavor. For a spicier kick, consider adding diced jalapeños or a splash of hot sauce.

If you want to make this chowder healthier, substitute half of the heavy cream with low-fat milk or a plant-based alternative. Additionally, using leftover turkey after the holidays can be a great way to enjoy this dish while minimizing waste. Remember, the key to a delicious chowder is to let it simmer gently to allow the flavors to meld together beautifully.

Nutritional Information (Per Serving)

• Calories: 350
• Protein: 22g
• Fat: 18g
• Carbohydrates: 30g
• Fiber: 3g
• Sugar: 3g
• Sodium: 650mg

Note: Nutritional values may vary based on specific ingredient brands and portion sizes.

Chicken Corn Chowder is more than just a meal; it’s a dish that brings comfort and warmth, making it perfect for family gatherings, cozy dinners, or even meal prep for busy weeks. Enjoy this hearty chowder, and let it nourish your body and soul!

Thanks for visiting Soups Recipe

Stuffed Pepper Soup is a comforting and flavorful dish that takes the classic flavors of stuffed bell peppers and transforms them into a warm, hearty soup.

This dish is perfect for chilly days, combining tender bell peppers, savory ground meat, rice, and a medley of spices in a delicious broth.

It’s not only satisfying but also versatile, allowing for a variety of adaptations based on your personal taste or dietary preferences.

The concept of stuffed peppers dates back centuries, with origins in various cultures around the world.

The soup version offers the same rich flavors without the labor-intensive process of stuffing and baking the peppers, making it a great option for busy weeknight dinners.

Whether you’re looking for a quick meal or something to warm you up on a cold day, Stuffed Pepper Soup delivers on both comfort and taste.

Ingredients

To create a hearty Stuffed Pepper Soup, gather the following ingredients:

For the Soup:

• 1 pound ground beef (or turkey or chicken)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 can (14.5 ounces) diced tomatoes (with juices)
• 4 cups beef broth (or vegetable broth for a lighter version)
• 1 cup cooked rice (white, brown, or a grain of your choice)
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1 teaspoon smoked paprika
• Salt and black pepper to taste

For Garnish:

• Fresh parsley, chopped (optional)
• Grated cheese (cheddar, mozzarella, or your favorite cheese)

How to Make Stuffed Pepper Soup

Brown the Meat:

In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the ground beef (or your choice of meat) and cook until browned, breaking it up with a wooden spoon as it cooks. This should take about 5-7 minutes. Once browned, drain any excess fat if necessary.

Sauté the Vegetables:

Add the diced onion and garlic to the pot. Cook for about 3-4 minutes, stirring frequently, until the onion becomes translucent. Next, add the diced green, red, and yellow bell peppers, cooking for another 5 minutes until they begin to soften.

Incorporate the Tomatoes and Broth:

Pour in the can of diced tomatoes with their juices and the beef broth. Stir well to combine all the ingredients.

Add Seasonings:

Stir in the Worcestershire sauce, cooked rice, oregano, basil, smoked paprika, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low.

Simmer the Soup:

Cover the pot and let the soup simmer for about 20-25 minutes. This allows the flavors to meld together and the vegetables to become tender.

Taste and Adjust:

After simmering, taste the soup and adjust the seasonings as needed. If you prefer a thicker soup, you can let it simmer uncovered for an additional 5-10 minutes.

Serve:

Ladle the Stuffed Pepper Soup into bowls. Garnish with chopped fresh parsley and grated cheese, if desired. Serve hot, accompanied by crusty bread or a side salad for a complete meal.

Chef’s Note

Stuffed Pepper Soup is incredibly adaptable, allowing you to make it your own. You can easily substitute different types of meat, such as ground turkey, chicken, or even plant-based meat alternatives for a vegetarian version. If you want to amp up the flavor, consider adding diced jalapeños or crushed red pepper for a touch of heat.

Feel free to customize the vegetables based on what you have on hand or what’s in season. Zucchini, corn, or even spinach can be great additions. You can also replace the rice with quinoa, barley, or even cauliflower rice for a low-carb option.

This soup can be made ahead of time and stored in the refrigerator for up to three days. The flavors only get better as it sits! It can also be frozen for longer storage—just make sure to cool it completely before transferring it to an airtight container.

Nutritional Information (per serving, based on 6 servings)

• Calories: 300
• Protein: 22g
• Fat: 12g
• Carbohydrates: 30g
• Fiber: 4g
• Sodium: 670mg
• Cholesterol: 70mg

Stuffed Pepper Soup not only warms the heart but also offers a good balance of protein, fiber, and vitamins from the vegetables. The combination of ground meat, rice, and colorful bell peppers makes it a nutrient-dense meal.

Be mindful of the sodium content, especially if using canned tomatoes and broth; opting for low-sodium versions can help manage this.

Conclusion

Stuffed Pepper Soup is a delightful twist on a classic dish that brings comfort and flavor to your table. Its combination of savory meat, fresh vegetables, and aromatic spices creates a rich, satisfying soup that is perfect for any occasion.

Whether you’re serving it to family or guests, this dish is sure to be a hit. With its versatility and ease of preparation, Stuffed Pepper Soup is destined to become a favorite in your recipe collection. Enjoy every hearty spoonful of this comforting meal!

Thanks for visiting Soups Recipe