You are going to love this twist on an everyday classic. This beef noodle soup is full of flavor. It’s hearty and is the perfect dish on a cold day or even when you are feeling under the weather just like my Santa Fe Soup!

Recipe Ingredients

Beef Roast – Also known as chuck roast, this cut of meat is delicious tender beef, perfect for this recipe.

Cream of Mushroom Soup – To add a creamy element into this delectable soup.

For a full list of ingredients and amounts see the recipe card below.

Step #1: Trim the fat from the roast and cut it into 1 inch cubes. Then lightly salt and pepper the beef.

Step #3: Once the oil is hot, add in the beef slices, and sear on all sides.

Step #4: Next, pour in the beef broth, onion soup mix, rosemary, thyme, and garlic. Bring the mixture to a boil then reduce to a simmer, cover, and cook for 1 hour.

Step #5: Then add in the mushroom soup, celery and carrots and cook uncovered for another 20 minutes.

Step #6: Next, add in the egg noodles and let it cook uncovered for another 5-10 minutes until the noodles are tender.

Step #7: Finally serve and enjoy!

Storage Information

You can store any leftover soup in an airtight container in your refrigerator for 2-3 days. Since this recipe uses egg noodles, I would not recommend freezing this dish.

To reheat you can do so on your stovetop over medium-high heat, or in your microwave until everything has warmed through. When reheating since the egg noodles will have soaked up a lot of the liquid you can add in additional water or beef broth to make the leftovers more like a soup and less like a pasta.

This is a delicious vegetarian soup packed with flavor. Other vegetarian soup recipes to check out are my Vegetarian Cabbage Roll Soup, Creamy Enchilada Crockpot Vegetarian Chili, and Vegan Indian Sweet Potato Soup!

Minestrone Soup is a classic Italian soup and truly a staple in Italian cuisine. It’s a thick and hearty soup that fills the soul. What I love about this soup is that it’s primarily a vegetable soup, but it also has small pasta. Because let’s be honest, pasta makes everything better. Plus, it’s a very versatile recipe. You can enjoy it as a lighter meal or have it as a starter before a main course.

Reasons to Love This Italian Soup

• I love that this soup is a hearty blend of vegetables and pasta, offering a nutritious and satisfying meal.
• This Minestrone Italian soup freezes well, allowing for easy meal prep and future enjoyment.
• This soup is comforting and ideal for cold days, offering warmth and coziness.

Recipe Ingredients

• Diced Tomatoes: Their tangy and slightly sweet flavor adds depth, while their juicy texture.
• Cannellini Beans: These beans bring a creamy texture and mild, nutty flavor.
• Vegetable Broth: The broth offers a subtle, savory depth.

See the recipe card for full information on ingredients and quantities.

Variations

Vegan

To make this recipe vegan, simply skip the Parmesan cheese or use vegan cheese for garnish, and you’re good to go!

Gluten-Free

To make this recipe gluten-free, you can use gluten-free pasta or even omit the pasta if you prefer, and you are all set!

Kale vs Spinach

In this soup, you can use either kale or spinach, or even both if that’s what you prefer. I personally prefer kale in this dish because, although it still wilts, it holds up longer than spinach does, so it adds a bit more body and texture to the dish.

Pasta

You can use any pasta you want in this dish. If you are not wanting to use ditalini or if it’s tougher to find, I would recommend a smaller shelled pasta so that it doesn’t overpower the dish.

Beans

For this recipe, I use cannellini beans, otherwise known as white kidney beans. However, I have also seen red kidney beans used in Minestrone soup. You can use either, or again, both if that is what you prefer. I like cannellini beans best because they give a thick and almost nutty flavor to the dish.

Step #1: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is heated, add the onion, carrots, and celery to the pot. Cook for 3 minutes, stirring occasionally. Then, add the garlic and cook for 30 seconds.

Step #2: Next, add the tomato paste, oregano, and thyme to the pot and cook for 1 minute.

Step #3: Then, add the potatoes, zucchini, tomatoes, broth, water, and bay leaves. Bring the pot to a boil, then reduce the heat and cook uncovered for 15 minutes, stirring occasionally.

Step #4: After that, add the red pepper flakes, pasta, beans, peas, and kale. Simmer for another 15-20 minutes until the pasta is tender.

Step #6: Finally, serve and garnish with Parmesan cheese. Enjoy!

Expert Tip

For a richer flavor, sauté the onions, carrots, and celery in olive oil until they are slightly caramelized before adding other ingredients. This step deepens the overall flavor of this authentic Italian Minestrone soup recipe.

Storage Info

Store this Minestrone Soup in an airtight container in the refrigerator, where it will stay good for up to 1 week. To freeze, store it in a freezer-safe container for up to 1 month.

For reheating, gently warm the soup over medium heat, stirring occasionally. If the soup has thickened in the fridge, add a little water or broth to reach your desired consistency. Reheat the pasta separately in boiling water for just a minute or two, then combine it with the heated soup to serve.

Frequently Asked Questions

More Soups That Will Warm Your Soul

• Indian Mulligatawny Soup
• African Peanut Soup
• Santa Fe Soup
• Easy Tuscan Bean Soup
• Mexican Pinto Bean Soup
• Thai Sweet Potato Soup

African food is very underrated, and I wish it were more prevalent in the States. However, although it may be hard to find restaurants serving African food, you can still check out my other African recipes, such as my South African Piri-Piri Chicken, Harissa Shakshuka (North African Eggs in Purgatory), or East African Mango and Cucumber Salad!

Before you look at the ingredients and head for the hills, don’t be so quick to judge a book by its cover. Yes, sweet potatoes, peanut butter, kale, and onions may not sound appetizing all mixed together, but I can assure you, that after the first bite, you will no longer question this seemingly odd combination.

What is African Peanut Soup?

African Peanut Soup, also known as Groundnut Soup, is a popular dish in various parts of West Africa. Its origin can be primarily traced to West African countries like Ghana, Senegal, and Nigeria. The soup is known for its unique combination of flavors, primarily featuring ground peanuts or peanut butter, which gives it a rich, creamy texture and a nutty taste.

Reasons to Love This African Soup

• I love the rich, creamy texture that combines tender sweet potatoes and peanut butter for a comforting, hearty meal.
• This West African Peanut Soup is easy to prepare, making it perfect for both weeknights and special occasions.
• Unique flavor profile blending savory, sweet, and a hint of spice.

Recipe Ingredients

• Sweet Potato: Adds a subtle sweetness and creamy texture. Its hearty nature makes the soup filling and adds essential nutrients.
• Creamy Peanut Butter: Imparts a rich, nutty flavor and velvety texture.
• Tomato Paste: Provides a tangy depth, balancing the sweetness of the sweet potato and the richness of the peanut butter.

See the recipe card for full information on ingredients and quantities.

Variations

• Garnish Options: To enhance the flavors and presentation of African Peanut Soup, consider a variety of garnish options. Chopped fresh cilantro, spinach, or parsley adds a burst of color and a fresh, herby touch. A sprinkle of crushed peanuts can provide an extra crunch and reinforce the peanut flavor. For a bit of heat and zest, a few drops of hot sauce or a pinch of red pepper flakes or cayenne pepper work wonderfully.
• Add Coconut Milk: A can of coconut milk can lend a creamy texture and a subtle, sweet flavor, complementing the richness of the peanut butter.

Step #1: In a large stock pot or Dutch oven, combine the vegetable broth and water over medium-high heat and bring to a boil.

Step #2: Once boiling, add in the onion, sweet potato, garlic, ginger, and salt. Reduce to a simmer and cook for 15 minutes.

Step #3: Next, in a medium, heat-safe, mixing bowl, combine the peanut butter and tomato paste with 1-2 cups of broth from your pot and whisk together until smooth. Then pour the peanut mixture into the pot and mix well.

Step #4: Then, add in the kale and simmer for 5-10 minutes, stirring often.

Step #5: Finally, serve over brown rice, if desired. Garnish with hot sauce and peanuts and enjoy!

Expert Tip

Toast the spices before adding them. For the fresh ginger and garlic in the recipe, briefly sautéing them in a dry pan or with a bit of oil before adding them to the soup can unlock more of their aromatic oils and add a richer dimension to the dish.

SERVING AFRICAN PEANUT SOUP

This recipe is so versatile that it can be served a number of different ways. It works great as a main dish when you are wanting a warm soup on a cool day. If you are wanting to add more of a base to it as a main dish then I recommend pairing it with brown rice. You can throw it all in a bowl together for a hearty meal. Or if you are wanting just a taste of this soup it works as a great appetizer or starter course to any meal.

Frequently Asked Questions

Storage Info

Store African Peanut Soup in an airtight container in the refrigerator for up to 3-5 days. To freeze, pour into freezer-safe containers, leaving some space for expansion, and it’ll stay good for up to 3 months.

To reheat, thaw in the refrigerator if frozen, then warm on the stove over medium heat until heated through. Stir occasionally to ensure even warming. Microwaving is also an option: place in a microwave-safe dish, cover, and heat in short intervals, stirring in between.

More Soup Recipes to Warm Your Soul

• Indian Mulligatawny Soup
• Easy Tuscan Bean Soup
• Easy West African Peanut Chicken Soup
• Santa Fe Soup
• Mexican Pinto Bean Soup
• Vegetarian Cabbage Roll Soup
• Roasted Beet Soup

Finding a recipe that will feed a large group can be a tough task, but with this Santa Fe Soup, it has never been easier! One ingredient that really makes this a Santa Fe Soup compared to other similar soups is the Shoepeg Corn used in the dish! Before this recipe, I had not known about Shoepeg Corn. It has this sweet crisp flavor and is the perfect addition to this dish!

I love a good soup that is full of flavor like this one and you will too! If you are looking for other hearty soups, I recommend my Creamy Enchilada Crockpot Vegetarian Chili, or Easy Tuscan Bean Soup.

Why We Love This Recipe

• Santa Fe Soup bursts with a blend of spices, vegetables, and proteins.
• Its rich, hearty texture makes it a comforting meal, perfect for chilly days.
• This soup is incredibly simple to prepare, making it a go-to choice for busy weeknights or effortless meal prepping.
• It’s highly adaptable to dietary preferences.
• Santa Fe Soup tastes even better the next day, as the flavors deepen and meld.

Recipe Ingredients

• Ground Beef: It provides a rich, meaty base that adds depth and protein to the soup.
• Beans (Pinto, Black, and Kidney Beans): These are key for texture and heartiness.
• Corn (Shoepeg or Sweet White Corn): Adds a sweet crunch and balances the savory elements.
• Rotel (Canned Tomatoes with Green Chilies): Offers a blend of acidity and mild heat.
• Taco Seasoning and Ranch Dressing Mix: These seasoning packets create a unique flavor combination.

See the recipe card for full information on ingredients and quantities.

Variations

• Vegetarian Twist: Replace ground beef with quinoa or extra beans for a protein-rich, meat-free version.
• Poultry Variation: Swap the ground beef for ground turkey or diced chicken breasts or thighs for a lighter, poultry-based soup.
• Spicy Kick: Add jalapeños or increase the green chilis for those who prefer a spicier flavor profile.
• Creamy Texture: Stir in some cream or sour cream towards the end of cooking for a richer, creamier soup.
• Hearty Grain Addition: Mix in cooked rice to add a wholesome, grainy texture, making the soup even more filling.

Step #1: In a large skillet, add the ground beef, onion, cumin, salt, and pepper. Cook until the beef is browned. Then, remove the grease.

Step #2: Move the beef mixture to a large pot on the stove and add in the beans (do not drain or rinse any of the beans), chilis, Rotel, corn (drain, but do not rinse the corn), seasonings, and water.

Step #3: Bring the pot to a boil, then reduce the heat and simmer for 20 minutes.

Step #4: After simmering, serve and garnish each serving as desired with lime juice, cheese, and avocado slices. Enjoy!

Expert Tips

• Brown Beef Thoroughly: Ensure the ground beef is well-browned for a richer flavor. This also helps render out more fat, allowing you to drain it for a less greasy soup.
• Simmer Slowly: Let the soup simmer gently. Rushing this process can affect the texture and flavor integration of the ingredients.
• Fresh Garnishes: Use fresh lime, cheese, and avocado for garnishes. They add a fresh contrast to the rich, simmered flavors of the soup. Consider adding some crumbled tortilla chips on top as a crunchy garnish.

Frequently Asked Questions

Storage Info

To store Santa Fe Soup, cool it to room temperature, then transfer it to an airtight container. In the fridge, it stays fresh for 3-4 days. For longer storage, freeze it in bags or containers, leaving space for expansion, for up to 2-3 months. Thaw overnight in the fridge or reheat from frozen. For reheating, warm it on the stove over medium heat, stirring occasionally, or use the microwave, heating in intervals and stirring. Ensure it reaches 165°F (74°C) when reheated. If it is too thick, add water or broth to adjust consistency. Avoid frequent reheating to maintain flavor and quality.

More Delicious Recipes That You Will Love

• Cheesy Mexican Cornbread
• Beer-Battered Mexican Hushpuppies
• Cheesy Colombian Corn Cakes (Arepas)
• Rustic Thai Beef Soup
• Vegan Indian Sweet Potato Soup

Hey there! So, let me tell you about this amazing dish I’ve been hooked on – Seafood Chowder. You’ll savor juicy salmon chunks, halibut that effortlessly flakes, and, oh, those tender shrimp and baby clams – each a delight in its own right. They’re swimming in a creamy, rich broth that’s so flavorful! It’s the kind of comfort food that’s perfect for any day, whether it’s a chilly evening or just when you need something hearty and satisfying. This is one of the best seafood chowder recipes!

Last summer, when we were in Alaska, we were able to enjoy some great Alaskan seafood. One night, we had dinner in Anchorage at the 49th State Brewing Company. My husband ordered the highly recommended King Crabby Grilled Cheese, which was delicious. This grilled cheese sandwich was made with grilled sourdough bread, a crab meat blend, Swiss and cream cheeses and served with brewpub fries and our famous Alaskan seafood chowder for dipping. It was awesome, and the Alaskan Seafood Chowder on the side was really good. See the photo below.

I was determined to make this chowder at home, and I have to say that mine is the best seafood chowder recipe, but I’m a little biased, and I added shrimp!

Reasons to Love This Chowder

• Seafood Chowder combines diverse seafood like shrimp, clams, and fish, offering a symphony of flavors in every spoonful.
• Its rich, creamy broth provides a comforting, hearty experience, perfect for cozy evenings.
• Packed with high-quality protein and essential nutrients from various seafood, Seafood Chowder offers a healthy yet indulgent choice.
• It’s very adaptable to personal tastes and the availability of local seafood.

Recipe Ingredients

• Mixed Seafood: Including salmon, halibut, baby clams, and shrimp, these provide the chowder’s distinctive flavor and hearty texture.
• Heavy Cream: This adds the rich, creamy consistency that’s a hallmark of a classic chowder.
• Vegetables: The combination of onion, celery, and carrots forms a flavorful base and contributes to the overall depth of taste.
• Red Potatoes: They offer a starchy component that gives the chowder body a comforting, homely feel.
• Seasonings: Herbs and spices like basil, thyme, white pepper, and cayenne pepper enhance the flavor of the chowder. These spices make it more aromatic and savory.

See the recipe card for full information on ingredients and quantities.

Variations

• Gluten-Free Version: Replace all-purpose flour with a gluten-free flour blend for thickening. It caters to those with gluten sensitivities or preferences.
• Bacon Variation: Add crispy bacon bits for a smoky twist. Cook the bacon separately and sprinkle it on top of the chowder just before serving for a flavorful crunch.
• Seafood Extravaganza: Transform your Seafood Chowder into an extravagant delight by adding lobster and scallops. This medley of premium ingredients creates a seafood feast in every spoonful.
• Fish Substitution: Substitute another type of fish for the halibut, especially if halibut is hard to find in your area. Cod and Haddock also work well because their delicate flavor pairs well with the creamy base.
• Chicken Broth Option: Replace fish base and water with chicken broth for a lighter alternative.

Step #3: While the potatoes are boiling, use a 4-quart pot to cook the onion, celery, and carrots in butter over medium heat until the onions are translucent, about 5-7 minutes.

Step #4: Stir in the flour to make the roux, then cook for 5 minutes.

Step #5: Add the water, fish base, salmon and halibut chunks, and the clam juice (saving the clams for later).

Step #6: Add the potatoes, white pepper, cayenne pepper, basil, thyme, and garlic. Cook the fish on medium heat, stirring frequently, until it cooks (about 8 minutes). Please note that this will be a thick paste, which is okay. You can add more water if needed. But do not add too much because the 3 cups of heavy cream, added in the next step, will lighten the thickness to make it a thick chowder.

Step #7: Add the heavy cream, shrimp, and clam meat. Cook for 10 minutes, stirring often.

Step #8: Garnish with fresh parsley and serve.

Serving note: If you want to serve this amazing seafood chowder in a bread bowl, buy small cannon ball French bread. Then, scoop out most of the inside, and fill it with the chowder.

Expert Tips

• Gentle Simmer, Not a Boil: When cooking chowder, maintain a gentle simmer. Boiling can break down the cream and make the seafood tough. A slow simmer allows flavors to meld together perfectly.
• Final Thickness Adjustment: After adding all ingredients, if the chowder is too thick, thin it with a bit of fish stock or water. To thicken it without altering the flavor, use a cornstarch slurry if the chowder is too thin. Remember, the chowder will continue to thicken as it cools.
• Sauté Vegetables to Perfection: Take your time to sauté the onions, celery, and carrots until they are just translucent. This step builds a flavor foundation for the chowder without overcooking the vegetables.
• Roux Consistency Matters: When making the roux, ensure it’s cooked long enough to remove the raw flour taste but not so long that it darkens. This can alter the chowder’s flavor and color.
• Don’t Overcook the Seafood: Add the seafood towards the end of the cooking process. Overcooking can make seafood tough and chewy. The residual heat will continue to cook the seafood even after you turn off the stove.

Frequently Asked Questions

Storage Info

To store Seafood Chowder, place it in an airtight container in the refrigerator; it will remain good for up to 2-3 days. Freezing is possible, but be aware that the creamy texture might change slightly upon thawing. To reheat, gently warm it on the stovetop over low heat, stirring occasionally to prevent separation. Avoid reheating in a microwave, as it can unevenly heat and potentially spoil the delicate seafood.

Recipe Ingredients

Paprika – The key ingredient in this dish which gives it a sweet and smoky flavor.

Potatoes – Since I am making vegetarian Paprikash I swapped out the chicken for potatoes. Yukon Gold is my favorite to use like in my Spicy Chinese Potatoes, but Fingerling, or any other waxy potato works as well!

For a full list of ingredients and amounts, see the recipe card below.

Step #1: Heat a large non-stick skillet over medium-high heat. Add the oil and potatoes along with a few generous pinches of salt; sauté for 3 to 5 minutes, until the potatoes begin to brown.

Step #2: Next, add the onions and sauté for another 3 minutes to soften and brown.

Step #3: Then, add the garlic, paprika, and cayenne (if using); stir well. Immediately add the broth and wine to prevent the paprika from burning.

Step #4: Stir in the crushed tomatoes and bring the pot to a boil.

Step #5: Add the butter. Reduce to medium heat and simmer uncovered for 15 to 20 minutes, or until the potatoes are very tender.

Step #6: Remove the skillet from the heat and stir in the sour cream.

Step #7: Taste and add salt and black pepper to your liking, garnish with fresh parsley, serve, and enjoy!

FAQs

Storage and Reheating

You can store this recipe in an airtight container in your fridge for 3-4 days. If you want to freeze this recipe you can put it in an airtight container in your freezer for up to 2 months.

To reheat, thaw to fridge temperature and heat in the microwave or on the stovetop over medium heat until everything has warmed through.

More Recipes You Will Love

• Homemade German Spaetzle
• German Potato Dumplings (Kartoffelkloesse)
• Chickpea Tikka Masala [Vegan]
• Thai Sweet Potato Soup

The great thing about Ramen Noodle Bowls is their flexibility. You can use any vegetables you have, like sweet potatoes or cauliflower, and turn them into something special.

Next time you roast veggies, make extra for your ramen. These bowls are always satisfying and fun to make.

Reasons to Love These Ramen Bowls

• Ramen Noodle Bowls provide a cozy, heartwarming meal that’s perfect for cold days or when you need some comfort food.
• This Ramen Noodle Bowls recipe delivers a deliciously intense broth and well-balanced spices that will excite your taste buds.
• The versatility of Ramen Noodle Bowls means you can use leftovers creatively, turning them into a delicious new meal.

Recipe Ingredients

• Ginger Root: Adds a zesty, slightly spicy warmth to the broth.
• Sesame Oil: Offers a nutty, slightly sweet flavor with a silky texture.
• Mirin: Provides a subtle sweetness and a touch of acidity.

See the recipe card for full information on ingredients and quantities.

Variations

• Ginger Root Alternative: If fresh ginger is unavailable, use 1 teaspoon of ground ginger. It provides a similar spicy warmth and aromatic quality to the broth.
• Miso Paste Replacement: Swap the miso paste with soy sauce mixed with a teaspoon of tahini. This combination mimics the umami richness and creamy texture.

Expert Tips

• Brussels Sprouts Crisps: When roasting vegetables, save the loose Brussels sprouts skins. Roast them until crispy and use them as a delicious, crunchy topping for your Ramen Noodle Bowls.
• Blanch the Vegetables: For a crisp-tender texture, briefly blanch the carrot strips and shiitake mushrooms before adding them to the bowls. This technique preserves their vibrant color and fresh taste, adding a delightful crunch to the ramen.

Frequently Asked Questions

Storage Info

To store Ramen Noodle Bowls, keep the broth, noodles, and toppings in separate airtight containers in the refrigerator. They will stay fresh for up to 3 days.

To reheat, warm the broth in a pot until simmering, and then add the noodles and toppings. Heat for a few minutes until everything is hot.

More Noodle Recipes that You’ll Love

• Crockpot Beef Curry with Noodles
• Chicken Yakisoba
• Easy Thai Drunken Noodles
• Simple Soba Noodle Stir Fry