Stuffed pepper soup is an easy meal to get on the table–just a few healthy ingredients in the slow cooker or pressure cooker and it pretty much makes itself. This is a great recipe for meal prep and is one that your entire family will love it!

This soup is one of the oldest recipes on My Crazy Good Life, and like all good things it needed a small update. I’ve changed some ingredients around and I love this recipe even more now. You can still find the original recipe below, but the new printable recipe will reflect the new and improved version. 

Where’s the recipe?

We want to make sure that everyone can easily make this recipe–whether this is the first time you’ve cooked in the kitchen or you’ve been doing it for years.

This recipe can be cooked in the Instant Pot or electric pressure cooker, in the Crock Pot, or right on the stove. In this post you will find detailed instructions in all three cooking methods, as well as ingredient information, recipe tips, healthy eating plan calculations, and similar recipes for you to try down the road.

If you are comfortable in the kitchen and just need the basic recipe, scroll right down to the bottom of this post where you will find the easy to print recipe for this Delicious and Healthy Stuffed Pepper Soup!

Ingredients in Easy Stuffed Pepper Soup

The ingredients in this recipe are simple and nutritious. Using them for a soup instead of making stuffed peppers is an easy way to get healthy food into your daily diet.

• Ground meat: I prefer to use turkey because it is lower in saturated fat than ground beef of the same fat percentage. Any ground meat, like ground beef or even ground chicken will work for this stuffed bell pepper soup.
• Broth or water: I suggest using beef broth if you’re using ground beef and chicken broth if you’re using poultry. You can use vegetable broth or water if you don’t have the others on hand.
• Diced tomatoes: I always buy low sodium canned tomatoes.
• Tomato sauce: Also low sodium, when available.
• Brown rice: use dry and uncooked rice, not instant rice.
• Bell peppers: I typically buy red bell pepper and green bell peppers when I make stuffed pepper soup, but you can choose your favorite variety of bell pepper for this recipe. No matter the color, all bell peppers are packed with vitamins and minerals.
• Onions: Any type of onion works great for this stuffed pepper soup.
• Salt & pepper: salt and black pepper to taste.
• Garlic: fresh minced garlic cloves are preferred, but you can use garlic powder if that’s all you have.
• Oregano: dried oregano is a key ingredients in Italian seasoning, and tastes wonderful in this stuffed pepper soup.

How to make Stuffed Peppers Soup in the Instant Pot

1. First, dice your bell peppers and onions and then set them aside.
2. Next, spray your pot with nonstick cooking spray and press the sauté button. (You can use olive oil if you don’t have cooking spray.)
3. Then add the ground meat to the pot and stir it occasionally until it is no longer pink. Drain the liquid, if necessary (this is probably necessary only if you use ground beef). Read this if you’re using frozen ground turkey.
4. Now add your other ingredients to the Pressure Cooker: broth or water, tomatoes (including the juice), tomato sauce, the uncooked rice, diced bell peppers and onions, black pepper, garlic, oregano, and salt.
5. Close the lid and turn your valve to from Venting to Sealing. Cook on high pressure for 15 minutes.
6. When the soup is finished cooking, immediately release the pressure quickly by moving the valve to “vent.” This is called a Quick Release and will make the steam come out of the pot fast, so keep your hands clear.
7. If by chance your rice isn’t cooked through, you have two options:
   1. Press the Sauté button and allow soup to cook for 5 more minutes, then turn the pot off and allow it to rest for 5 minutes.
   2. Place the lid back on the pot, set the valve to Sealing again, and set the time for 2 minutes. The soup will continue cooking as it comes back to pressure. Quick pressure release when cook time is finished.
8. Season with salt and pepper to taste.

How to make Stuffed Bell Pepper Soup in the Crock Pot

This is a really easy slow cooker stuffed pepper soup recipe…in just a few steps you’ll have a delicious and family friendly meal ready and on the table. Our entire family loves stuffed pepper soup!

1. First, dice your bell peppers and onions and then set them aside.
2. Now brown the ground turkey in a skillet over medium heat.
3. Add the cooked ground turkey, broth or water, tomatoes (including the juice), can tomato sauce, chopped bell peppers and onions, black pepper, garlic, oregano, and salt to the slow cooker.
4. Cover and cook on low for 6-8 hours.
5. Your rice should be added 1 hour before end of cooking. With this method of cooking, you can also cook rice separately in a rice cooker. Just stir cooked rice to the soup right at the end of your cooking time – I prefer to add cooked rice when I make stuffed pepper soup in the slow cooker. 
6. Season with salt and pepper to taste.

How to make Stuffed Peppers Soup on the Stovetop

1. First, dice your bell peppers and onions and then set them aside.
2. Next, add ground beef or turkey to a large pot or dutch oven and sauté over medium high heat until the meat is no longer pink.
3. Then add the broth or water, tomatoes (including the juice), tomato sauce, chopped bell peppers and onions, rice, garlic, oregano, and salt and pepper. Cook for 5 minutes on medium-high, then cover the pot, reduce heat to medium-low, and simmer for 20-25 minutes, stirring occasionally.
4. Test the peppers and rice to make sure they are cooked enough for you before removing the soup from the stove top.
5. Season with salt and pepper to taste.

Recipe Tips

• If you choose to use white rice in this stuffed peppers soup recipe instead of brown, you can reduce the pressure cooker cook time to 4 minutes.
• If you are using long grain rice, like jasmine rice, you might have to add a few minutes to the cooking time.
• Test your cooked rice to make sure it is done before eating. If the rice is old or stale, it will not cook as fast and might need some more time.
• If you would like a bit of spice in this recipe, try adding a diced jalapeño or red pepper flakes.
• This recipe is easy to freeze and reheats well in the microwave. It is one of my favorite meal prep recipes! Store the cooked and cooled stuffed pepper soup in an airtight container until you’re ready to eat. This hearty soup keeps well in the refrigerator for up to a week, or in the freezer for 2 months. If you freeze this, thaw in the fridge overnight and then heat in the microwave for a quick meal.
• If you’re looking for a low carb version of this soup, you can substitute cauliflower rice (just warm it separately and add it to the soup right before eating) or you can leave out the rice completely.
• This stuffed pepper soup is not only easy to make, but it’s super versatile! Add your favorite vegetables and herbs, like diced carrots, chopped fresh parsley or even fresh cilantro. You can also top it with shredded cheddar cheese or mozzarella cheese.

Healthy Eating Plans

I love this stuffed peppers soup when I’m watching my weight because it is filling and contains a good mix of healthy slow burning carbs and vegetables. It’s compatible with many diet plans!

If you end up making any changes to the recipe, like adding shredded cheese or sour cream, be sure to recalculate your points, containers, or nutrition calories to reflect the additions you’ve made.

21 Day Fix Easy Stuffed Pepper Soup

If you’re on the 21 Day Fix, make this recipe with ground turkey. Your serving size will be about 2 cups (1/4 recipe) and will count as 1 Red container, 1 1/4 Green container, and 1 yellow container per serving.

Trim Healthy Mama

For THM, use ground extra lean turkey and drain the fat after browning. This is a THM-E recipe.

Weight Watchers

Looking for the Weight Watchers Stuffed Pepper Soup? You can find the WW version right here, including all the point calculations.

Looking for the “old” recipe?

As I mentioned above, the original recipe has been improved! If you are a fan of the previous recipe, you can find it right here–you will just be switching the seasonings. Instead of using the black pepper, garlic, oregano, and salt above you’ll use these measurements:

• 1/2 teaspoon basil
• 1 clove of garlic
• 1 tablespoon chili powder
• 2 teaspoons oregano
• 1/4 teaspoon black pepper

Looking for more soup recipes?

• Healthy Cream of Chicken Soup This healthy Cream of Chicken Soup can be made both dairy free and gluten free. I love using this creamy soup recipe as a canned cream of chicken substitute for the condensed soup you’d normally buy in grocery stores.
• Healthy Cream of Mushroom Soup Whether you’re looking for a comforting soup to eat on cold nights or something healthy for a casserole base, this delicious creamy mushroom soup recipe will hit the spot.
• Vegan Minestrone Soup Recipe This easy Vegan Minestrone Soup recipe is packed full of fresh veggies, cooked pasta, and savory vegetable broth. It’s a great winter soup that you can eat year round!
• Butternut Squash Soup Recipe This Dairy free butternut squash soup recipe is a creamy soup made with simple ingredients. It can be easily made on the stove top for a quick weeknight dinner and, the best part is, it tastes even better the next day – making it perfect for meal prep!
• Rotisserie Chicken Soup Recipe Making this rotisserie chicken soup with salsa is quick and easy. It’s the perfect weeknight meal that the whole family will love. This is my favorite soup to make on cold winter days.
• Healthy Gazpacho Soup Recipe This Gazpacho Soup is the perfect meal for a hot summer day. Traditionally served as a cold soup, Gazpacho has a tomato base and focuses on the fresh flavor of ripe vegetables and a variety of spices

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Easy Stuffed Pepper Soup

This healthy Stuffed Pepper Soup recipe is an easy weeknight meal! Instant Pot Stuffed Pepper soup with rice is a kid-friendly dinner that you can make in the Crockpot or right on the stove.

Course Soup

Cuisine American

Keyword Stuffed Pepper Soup

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Saute time 5 minutes minutes

Total Time 22 minutes minutes

Servings 4 servings

Calories 371kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Sealing Rings
• Kitchen Knife

Ingredients

• 1 lb ground turkey you can use beef or chicken if you'd like
• 1 medium onion chopped (any type will do!)
• 3 medium bell peppers chopped (I've added up to four peppers, and it's yummy!)
• 14.5 oz can diced tomatoes including the liquid
• 15 oz can tomato sauce
• 1/2 cup dry brown rice short grain
• 2 cups chicken broth or water

Seasonings:

• 1 clove garlic minced
• 2 tsp oregano
• ¼ tsp pepper
• ⅛ tsp salt

Instructions

Pressure Cooker:

• Sauté the ground turkey until no longer pink. Drain liquid, if necessary. 1 lb ground turkey
• Add all of the other ingredients to the pressure cooker. Close the lid and seal your vent. 1 medium onion, 3 medium bell peppers, 14.5 oz can diced tomatoes , 15 oz can tomato sauce, 1/2 cup dry brown rice, 2 cups chicken broth, 1 clove garlic, 2 tsp oregano, ¼ tsp pepper, ⅛ tsp salt
• Cook on high pressure for 15 minutes.
• Quick pressure release. If you'd like to let the pressure release naturally for a few minutes, it'll be fine sitting there.

Crockpot:

• Brown the ground turkey in a skillet over medium heat. 1 lb ground turkey
• Add the ground turkey, broth, tomatoes, tomato sauce, chopped peppers and onion, black pepper, garlic, oregano, and salt to the Crock Pot. 2 cups chicken broth, 14.5 oz can diced tomatoes 15 oz can tomato sauce, 3 medium bell peppers, 1 medium onion, ¼ tsp pepper, 1 clove garlic, 2 tsp oregano, ⅛ tsp salt
• Cover and cook on low for 6-8 hours.
• Add your uncooked rice about 1 hour before cook time is finished. You can also cook rice separately and add it right before serving. 1/2 cup dry brown rice

Stovetop:

• Sauté the ground turkey in a large pot until no longer pink. 1 lb ground turkey
• Add broth, tomatoes, tomato sauce, chopped peppers and onions, rice, garlic, oregano, and salt and pepper. Cook for 5 minutes on medium-high, then reduce the heat to medium-low and simmer for 20-25 minutes. 2 cups chicken broth, 14.5 oz can diced tomatoes , 15 oz can tomato sauce, 3 medium bell peppers, 1/2 cup dry brown rice, 1 clove garlic, 2 tsp oregano, ⅛ tsp salt, ¼ tsp pepper
• Test the peppers to make sure they’re cooked enough for you before removing the soup from the stovetop.

Video

Notes

The previous recipe was the same except for the seasonings–if you prefer that recipe, omit the spices in the above recipe and add these instead: 

• 1/2 teaspoon basil
• 1 clove of garlic
• 1 tablespoon chili powder
• 2 teaspoons oregano
• 1/4 teaspoon black pepper

21 Day Fix Stuffed Pepper Soup: If you’re on the 21 Day Fix, make this recipe with ground turkey. Your serving size will be about 2 cups (1/4 recipe) and will count as 1 Red container, 1 1/4 Green container, and 1 yellow container per serving.

Trim Healthy Mama: For THM, use ground extra lean turkey and drain the fat after browning. This is a THM-E recipe.

Nutrition

Calories: 371kcal | Carbohydrates: 40g | Protein: 29g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 84mg | Sodium: 161mg | Potassium: 1234mg | Fiber: 7g | Sugar: 14g | Vitamin A: 4162IU | Vitamin C: 163mg | Calcium: 105mg | Iron: 5mg

The post Easy Stuffed Pepper Soup appeared first on My Crazy Good Life.

Asparagus is a delicious vegetable with many health benefits. It is a good source of vitamins A, C, and K, as well as fiber and antioxidants. Making this creamy asparagus soup is easy and it’s great for meal prep. I can make a big batch on my prep day and have easy dinners or lunches throughout the week.

Where’s the recipe?

Here at My Crazy Good Life we have readers of varying levels of comfort in the kitchen. We want all of our readers to feel confident when they recreate our recipes, so we like to provide you with lots of helpful information.

In this article you’ll find ingredient information, detailed cooking instructions, recipe tips, and healthy eating plan calculations. If you’d like to skip past all of that you can scroll to the bottom of the page where you will find our easy to print full recipe for this easy Cream of Asparagus Soup. 

Ingredients in this Cream of Asparagus Soup

• Asparagus: spring is typically asparagus season but I make this creamy soup any time of year. Asparagus has low calories and is an excellent source of essential vitamins and minerals, especially folate and vitamins A, C and K. Buy fresh asparagus for this recipe!
• Vegetable stock: I make this recipe with vegetable stock but you can use chicken broth or chicken stock if you don’t have any dietary restrictions. 
• Olive oil: Olive oil is rich in monounsaturated oleic acid. It is said that this fatty acid has many beneficial effects and is a great choice for cooking.
• Flour: I use whole wheat flour for this simple soup. If you want to make gluten free cream of asparagus soup, the easiest way would be to substitute whole wheat flour for your preferred GF flour.   
• Balsamic vinegar: balsamic vinegar is a perfect addition to this nutritious soup. It’s delicious and contains no fat and very little natural sugar. 
• Almond milk: One of the easiest ways to lighten up any “cream of” type soup is to remove the heavy cream and butter. Those two ingredients tend to be packed with fat and calories. This is a dairy free cream asparagus soup recipe that is so delicious you won’t even miss the cream. Make sure you buy unsweetened, plain almond milk. 

How to Make Healthy Cream of Asparagus Soup 

1. First, trim the woody ends off of the asparagus and chop asparagus into small pieces.
2. Sauté asparagus pieces with olive oil over medium heat until tender. Then add the balsamic vinegar and flour or flour substitute.
3. In a large pot, pour in the stock and almond milk, and then add the asparagus mixture.
4. Allow the liquids to come to a rolling boil over high heat and then simmer on low heat for 8-10 minutes.
5. Serve immediately or see tips for storing below.
6. Optional garnishes: chopped fresh dill or chives, black pepper, lemon zest, and a bit of parmesan cheese. 

Recipe Tips

• The recipe, as written, calls for whole asparagus stalks pieces. If you prefer the creamy texture of blended soup, blend the cooled soup with an immersion blender or standard blender.
• To make the soup ahead of time, let the soup cool to room temperature and then store it in the refrigerator, in an airtight container, for 3-5 days. Reheat in the microwave or on the stove top.
• You can freeze the soup for up to 3 months in a freezer-safe container or bag. Here’s my freezing tip: Freeze soup in individual servings. This will make it easy to thaw and reheat just the amount you need.

Healthy Eating Plans

21 Day Fix Cream of Asparagus Soup Recipe

The entire recipe (6 cups) of this Portion Fix Cream of Asparagus Soup is 4 teaspoons and 1 green container.

Per serving (1 cup) is 3/4 teaspoon and 1/6 green container

Weight Watchers

This creamy asparagus soup is low in WW Points.

2 2023 Plan Points | 3 Blue Plan Points | 3 Green Plan Points | 3 Purple Plan Points

2B Mindset

This is a perfect lunch recipe for 2B Mindset. You’ll want to add a protein to round our your lunch plate.

Looking for a main course to go with this classic soup?

• Mini Lasagna Bites are a great option that will satisfy your craving for lasagna! I love pairing these mini lasagnas with a side salad or soup.
• Making a Turkey Breast in the Instant Pot is the best way to cook turkey. This main dish would pair wonderfully with this asparagus soup.
• Creamy Tuscan Chicken Pasta has all the flavors of the restaurant version, without all the calories, sodium, and fat. I love making this recipe in one pot using my Instant Pot, but it can also be made in the Crock Pot or right on the stove.
• Instant Pot Turkey Swedish meatballs are a delicious change from the Italian version. Swedish meatballs are a blend of savory spices covered in a light but creamy gravy. 
• These Sweet Potato Crab Cakes are easy and delicious! Perfect for meal prep or an easy dinner recipe.
• This easy Grilled Salmon with Homemade Herb Butter will be your go-to summer grilling recipe!
• This Low Carb Cloud Bread would be perfect on top of the soup. Making cloud bread is a great way to satisfy bread craving (I’m looking at you, crusty bread!) without sabotaging your lifestyle goals.

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Healthy Cream of Asparagus Soup Recipe

Making healthy choices is much easier when there are delicious options! You can make a batch of this quick and easy cream of asparagus soup to fight those cravings. It’s also really easy to make this cream of asparagus soup vegan.

Course Main Course

Cuisine American

Keyword Cream of Asparagus Soup

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 people

Calories 92kcal

Author Becca Ludlum

Equipment

• Stock Pot
• Kitchen Knife
• Cutting Board

Ingredients

• 2 cups asparagus chopped
• 3 cups vegetable stock low sodium or chicken stock
• 2 tsp olive oil
• ¼ cup whole wheat flour or any substitute you like
• 1 tbsp balsamic vinegar
• 2 cups almond milk unsweetened

Instructions

• First, trim the woody ends off of the asparagus and chop asparagus into small pieces. 2 cups asparagus
• Sauté the asparagus with the oil until tender, add balsamic vinegar and flour or flour substitute. 2 tsp olive oil 1 tbsp balsamic vinegar ¼ cup whole wheat flour
• In a large pot, pour in the stock and almond milk, and add the asparagus mixture. 3 cups vegetable stock 2 cups almond milk
• Allow the liquids to come to a rolling boil and then simmer for 8-10 minutes.

Notes

Recipe Tips

• The recipe, as written, calls for whole asparagus stalks pieces. If you prefer the creamy texture of blended soup, blend the cooled soup with an immersion blender or standard blender.
• To make the soup ahead of time, let the soup cool to room temperature and then store it in the refrigerator, in an airtight container, for 3-5 days. Reheat in the microwave or on the stove top.
• You can freeze the soup for up to 3 months in a freezer-safe container or bag. Here’s my freezing tip: Freeze soup in individual servings. This will make it easy to thaw and reheat just the amount you need.

Healthy Eating Plans

21 Day Fix Healthy Cream of Asparagus Soup Recipe

The entire recipe (6 cups) of this 21 DF healthy cream of asparagus soup is 4 teaspoons and 1 green container.

Per serving (1 cup) is 3/4 teaspoon and 1/6 green container

Weight Watchers

This creamy asparagus soup is low in WW SmartPoints.

2 2023 Plan Points | 3 Blue Plan Points | 3 Green Plan Points | 3 Purple Plan Points

2B Mindset

This is a perfect lunch recipe for 2B Mindset. You’ll want to add a protein to round our your lunch plate.

Nutrition

Calories: 92kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 262mg | Potassium: 135mg | Fiber: 2g | Sugar: 4g | Vitamin A: 882IU | Vitamin C: 4mg | Calcium: 166mg | Iron: 2mg

The post Healthy Cream of Asparagus Soup Recipe appeared first on My Crazy Good Life.

If you’ve been looking for an easy butternut squash soup recipe, look no further! This is one of my favorite soups and it uses just 6 ingredients that can all be found at your local grocery stores.

There’s something about hearty soups and winter days that make the perfect pairing, but this easy recipe is delicious year round. This is the best butternut squash soup recipe and I hope you love it just as much as we do. 

Where’s the Recipe?

Here at My Crazy Good Life we have readers of all experience levels. We pride ourselves on being a helpful resource to all of our readers. Each recipe includes detailed instructions, nutritional information, cooking techniques, and healthy eating plan point information. 

If you are feeling confident in the kitchen and ready to start cooking, simply scroll down to the bottom of the page where you will find our easy to print healthy butternut squash soup recipe card.

Ingredients in Dairy Free Butternut Squash Soup Recipe

• Butternut squash: butternut squash is low in calories but high in many nutrients, including vitamin A, vitamin C, magnesium, and potassium. It’s also a good source of calcium, iron, phosphorus, and copper. I buy fresh squash, but frozen butternut squash is also a great option.
• Onion: I use yellow onion for this butternut soup recipe, but shallots, white onion or even red onions would be fine too.
• Butter: to make this dairy free, I buy Earth Balance Dairy Free Butter, but a little olive oil or coconut oil would work as well.
• Paprika: paprika is a wonderful seasoning that is mild in flavor and adds a nice color to this simple recipe.
• Vegetable broth: I use veggie broth or stock to make this creamy vegan butternut squash soup. Make sure to buy low sodium broth to keep the salt content down. Chicken broth or chicken stock can be used as well if you’re not vegetarian. 
• Coconut cream: using coconut cream gives this dairy-free soup it’s creamy texture. Make sure you buy full fat coconut milk so you can scrape the cream off the top. You can also use heavy cream if you don’t follow a vegan or dairy free diet.

How to Make this Dairy-Free Butternut Squash Soup

1. First, peel and dice fresh butternut squash into 1 inch cubes.
2. Next, dice the entire onion.
3. In a large stockpot or Dutch oven, melt the Earth Balance “butter” over medium heat.
4. Then add the onions and cook until transparent (about 2 minutes).
5. Add the butternut squash and cook for another 2 minutes.
6. Add the vegetable stock and paprika. Add sea salt and black pepper to taste.
7. Reduce to medium-low heat and simmer with a lid on until the butternut squash is soft. Transfer entire contents to a large mixing bowl. 
8. Use a handheld immersion blender, blend contents to a smooth texture. If you don’t have a hand blender, you can use a regular blender or food processor.
9. Add cream if serving immediately. If not, add cream after reheating and right before serving. Garnish as desired.

Recipe Tips

• Creamy butternut squash soup can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Here are some tips to get the best results for storing leftover soup:
  • Use a shallow container or bag so the hot soup cools quickly.
  • Avoid storing the soup in a container or bag that is too large, as this will increase the amount of air exposure and make the soup spoil more quickly.
  • Label the container or bag with the date so you know how long it has been stored.
  • If you are freezing the soup, make sure to leave 1 inch of headspace at the top of the container or bag to allow for expansion.
  • To reheat the soup, thaw it in the refrigerator overnight or in the microwave on the defrost setting. Then, reheat the soup on the stovetop over medium heat or in the microwave until heated through.
• Garnish with pumpkin seeds, green onions, parsley, or other fresh herbs to add another depth of flavor. Garnishes are not included in the nutrition facts or healthy eating plan calculations. ​
• Love the taste of roasted veggies? Roast your squash first to make roasted butternut squash soup. To roast butternut squash, place your cubed squash on a large baking sheet in a 400º F oven for 25-35 minutes, flipping squash halfway through the cook time.

Healthy Eating Plans

21 Day Fix

This 21 Day Fix Dairy Free Butternut Squash Soup Recipe is a great way to get your green containers in for the day!

Container Count: 2 green containers full of soup equals 2G. 

Weight Watchers 

Per Serving = 4 2023 Points | 5 Smart Points 

If you omit the coconut cream you can bring the points per serving down to just 2 2023 Points or 3 SmartPoints.

Looking for more comforting soup recipes?

• Slow Cooker Rotisserie Chicken Soup – Making this rotisserie chicken soup with salsa is quick and easy. It’s the perfect weeknight meal that the whole family will love. There are Instant Pot instructions as well.
• Easy Vegan Minestrone Soup Recipe – This easy Vegan Minestrone Soup recipe is packed full of fresh veggies, cooked pasta, and savory vegetable broth. You don’t have to wait for soup season to make this healthy one-pot meal. 
• Healthy Cream of Chicken Soup – This healthy Cream of Chicken Soup can be made both dairy free and gluten free. I love using this creamy soup recipe as a canned cream of chicken substitute.
• Healthy Cream of Mushroom Soup – Homemade and Healthy Cream of Mushroom Soup is an easy way to avoid the heavy cream, added MSG, and extra ingredients often found in store bought condensed soups.
• Main Dish Stuffed Pepper Soup – This healthy Stuffed Pepper Soup recipe is an easy meal to get on the table–just a few healthy ingredients in the Crockpot or Pressure Cooker and it pretty much makes itself.
• Mushroom Miso Soup Recipe – This recipe for miso soup is a quick, easy, and healthy alternative to its Japanese cooking counterpart. Packed full of veggies, this plant based comfort food is sturdy enough to be its own main course meal.

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Dairy Free Butternut Squash Soup Recipe

This Dairy free butternut squash soup recipe is a creamy soup made with simple ingredients. It can be easily made on the stove top for a quick weeknight dinner and, the best part is, it tastes even better the next day.

Course Main Course, Soup

Cuisine American

Keyword 21 Day Fix, Butternut Squash Soup, dairy free, healthy soup

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 3 servings

Calories 210kcal

Author Becca Ludlum

Equipment

• Stock Pot
• Immersion Blender
• Vitamix Blender

Ingredients

• 1 butternut squash medium, diced – about 2 1/2 cups
• 1 yellow onion diced
• 1 tbsp butter Earth Balance Dairy Free butter
• 30 oz. vegetable stock low sodium
• 1 tsp paprika
• 2 tbsp coconut cream optional (can also use heavy cream, it's just not vegan or dairy free)

salt and pepper to taste

Instructions

• Peel and dice butternut squash into 1 inch cubes. 1 butternut squash
• Dice entire onion. 1 yellow onion
• In a large pot, melt Earth Balance "butter." 1 tbsp butter
• Add the onions and cook until transparent (about 2 minutes).
• Add the butternut squash and cook for another 2 minutes.
• Add the vegetable stock, paprika, salt, and pepper. 30 oz. vegetable stock, 1 tsp paprika
• Simmer with a lid on until the butternut squash is soft. Transfer entire contents to a large mixing bowl.
• Use a hand mixer to blend contents to a smooth texture. Add cream if serving immediately. If not add cream after reheating and right before serving. Garnish as desired.2 tbsp coconut cream

Notes

21 Day Fix

This 21 Day Fix Dairy Free Butternut Squash Soup Recipe is a great way to get your green containers in for the day!

Container Count: 2 green containers full of soup equals 2G. 

Weight Watchers 

Per Serving = 4 2023 Points | 3 Blue Plan Points | 3 Green Plan Points | 3 Purple Plan Points | 5 Smart Points 

If you omit the coconut cream you can bring the points per serving down to just 2 2023/Blue/Green/Purple Plan Points or 3 SmartPoints.

Nutrition

Calories: 210kcal | Carbohydrates: 37g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 1147mg | Potassium: 982mg | Fiber: 6g | Sugar: 10g | Vitamin A: 27625IU | Vitamin C: 56mg | Calcium: 132mg | Iron: 2mg

The post Dairy Free Butternut Squash Soup Recipe appeared first on My Crazy Good Life.

There is nothing better than a bowl of warm soup on a cold day. To make things even better, soup usually contains whole foods and other very healthy ingredients and is easy to make.

The health factor means that soup makes a great meal for people on the Portion Fix nutrition plan.

21 Day Fix Soup Recipes

These soup recipes are a great mix of flavors and styles. There’s something for everyone to try. You can find options for the Crockpot, there’s even some soup recipes for the Instant Pot.

Healthy Cream of Chicken Soup 3/4 teaspoon and and 1/3 red container per cup.

Cream of Asparagus 3/4 teaspoon and about 1/3 of a green container per 2 cup serving.

White Bean and Kale Soup 1 green container, 1 red container, and one half yellow container per one cup serving.

Cream of Mushroom Soup 3/4 teaspoon and 1/3 green container per 2 cup serving.

Butternut Squash Soup Recipe A 2 cup serving of this soup counts as two green containers. Count toppings separately.

Crack Chicken Soup 1 1/4 red container, 1 yellow container, 1/2 blue container and just over 1 green container per serving.

Chicken Bone Broth Soup Recipe 1 1/4 green container, 1/2 red container per serving.

Vegan Minestrone Soup This is my favorite soup recipe, I make it all summer and winter. Each serving is 1 1/2 green containers and 1 yellow container.

Stuffed Pepper Soup 2 cups of this soup counts as 1 red container, 1 1/4 green container, and 1 yellow container.

I love making hearty soups. They’re filling, delicious, and of course, totally 21 Day Fix friendly! What could be better than a healthy meal that doesn’t blow your daily counts.

Rotisserie Chicken Soup with Salsa 1 1/2 red container, 1 green container, and 1/4 yellow container per serving.

Instant Pot Beef Pho Per serving, count 1 yellow container, 2 red containers. (see notes about cooking this for the Fix)

Making soup is a great way to feed the family and healthy and delicious meal they’ll love without having to spend a lot of time in the kitchen. I enjoy making home cooked meals that I don’t have to slave over in the kitchen, these soups are some of the best.

Chicken Egg Drop Soup 1 1/4 red container and 1 1/2 green container per serving.

Instant Pot Miso Soup Per 2 1/2 cup serving, count 1 red container and 1 green container.

Homemade Turkey Carcass Soup 1 3/4 cup serving counts as 2/3 green container, 1/3 red container, and 1 yellow container.

Healthy Chicken Pot Pie Soup 1 3/4 cup of soup counts as 3/4 red container, 1 green container, 1/2 yellow container.

Portion Fix Stew and Chili Recipes

Sausage, Vegetable, and Barley Stew 1 yellow container, 1 1/4 red container, 1 green container, and 1 teaspoon per serving.

Sweet Potato Chili 1 yellow container, 3/4 red container, and 1/2 green container per serving.

21 Day Fix White Chicken Chili Recipe Each 2 cup serving counts as 1 1/4 red container, 1/2 yellow container, 3/4 green container, and 1/2 teaspoon

Vegan Chili Recipe 1 1/2 green containers and 1 1/3 yellow containers per serving

Gazpacho Soup 1 1/2 green containers and 1 teaspoon per serving.

Vegetable Chowder Recipe 1 3/4 green containers, 2/3 blue container, and a negligible amount of red and yellow containers (I don’t count them)

The post 21 Day Fix Soup and Stew Recipes appeared first on My Crazy Good Life.

If you love spicy you’re going to love this recipe! But don’t worry, it can be easily adapted by leaving some of the spice out. This is the perfect easy weeknight meal, you can have your healthy bowl of chili on the table in less than 30 minutes, thanks to the Instant Pot! 

This ground turkey chili recipe is one that you’re going to want to keep in the weekly dinner rotation! It’s made with healthy ingredients only uses the instant pot. Easy to cook, easy on dishes. It’s the perfect instant pot chili recipe. 

Bonus: The leftovers taste just as delicious the next day! 

Where’s the recipe?

Whether you’re a professional chef or a mom at home cooking for your family, here at My Crazy Good Life, we like to make our recipes easy for anyone to follow. This article has lots of helpful tips and information about the ingredients, cooking directions and nutrition. 

If you’d like to skip past all of that, you can scroll to the bottom of the page where you’ll find the easy to print Instant Pot Sweet Potato Chili recipe! 

Ingredients in Instant Pot Sweet Potato Chili

• Ground turkey: Using lean ground turkey instead of ground beef lowers the fat and total calories in this recipe.
• Sweet potato: These nutrient dense root vegetables are rich in fiber, vitamins and minerals.
• Onion
• Bell pepper: Bell peppers are low in calories and high in vitamins, especially vitamin C. We love using green bell peppers with this recipe, but red bell peppers will also work perfectly. 
• Celery stalks: Celery is another nutritious vegetable in this chili. It’s a great source of vitamins A, K & C, as well as minerals like folate and potassium. 
• Crushed tomatoes: Make sure to grab a can of crushed and not tomato sauce or tomato paste.
• Black beans: Black beans is one of my favorite pantry staples. We always have a few cans on hand. I like using black beans for this recipe but feel free to use kidney beans, pinto beans, or white beans if that’s what you have on hand.
• Chicken stock: Buy a low sodium chicken stock, or make your own chicken broth using this recipe.
• Garlic: Fresh garlic is superior to garlic powder. Always go for fresh garlic. 
• Cumin
• Chipotle peppers: These guys are spicy. If you don’t like a lot of heat, use caution with these peppers.
• Cayenne pepper: Cayenne pepper packs a lot of heat and spice, if you are looking for something less spicy, opt to use chili powder, or omit the spice altogether. 
• Salt and pepper: To taste

Instant Pot Cooking Directions

1. Turn your Instant Pot on to the sauté function and brown the ground turkey meat. Drain any grease that remains.
2. Add the onions and garlic and cook until softened.
3. Next, mix in cumin and cayenne pepper. Stir in chipotle peppers* and the adobo sauce, black beans, crushed tomatoes, sweet potatoes and chicken stock. Mix well, scraping the bottom of the pot, until the rest of the ingredients are combined.
4. Lock the Instant Pot lid into place and turn the pressure valve to the sealing position. Set the cooking time on high pressure for 10 minutes using the manual setting.
5. When the pressure cook time has finished, release the pressure using the quick release method.
6. Take off the lid and switch your Instant Pot back to sauté.
7. Remove the chipotle peppers and add in your bell peppers and celery, and simmer for about 5 minutes or until the celery is cooked and soft.
8. Turn off your Instant Pot and serve!
9. Top with your favorite toppings like cheese, fresh cilantro, avocado, sour cream and green onions.

Recipe Tips

• The Instant Pot will function differently at higher altitudes. If you’re struggling with cook times or recipes not coming out properly, you can read more about high altitude Instant Pot cook time adjustments here.
• For a less spicy chili, add in just the adobo sauce and not any of the chipotle peppers.
• Store this chili in an airtight container. I prefer to have a few individual serving size containers in the freezer and then pop it into the microwave for a quick and healthy meal prep lunch!
• You can easily modify this to be a vegetarian chili recipe. Leave out the ground turkey, add an additional can of beans for extra protein, and swap out the chicken stock for vegetable broth. Be sure to recalculate your healthy eating plan points if you make a vegetarian version of our Instant Pot Sweet Potato Chili. 

Healthy Eating Plans

21 Day Fix

Our 21 Day Fix Instant Pot Sweet Potato Chili is the perfect amount of healthy food full of flavor. 

1 serving counts as 1 yellow container, 3/4 red container, 1/2 green container

You can find the Weight Watchers Sweet Potato Chili recipe here.

More healthy Instant Pot recipes

• Healthy Tuscan Chicken Pasta
• Healthy Stuffed Pepper Soup
• Instant Pot Pad Thai
• Perfect Instant Pot Turkey Breast
• Slow Cooker Chicken Fajitas

Print

Instant Pot Sweet Potato Chili

This easy Instant Pot Sweet Potato Chili is the perfect meal prep recipe!

Course Main Course

Cuisine American

Keyword Sweet Potato Chili

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 people

Calories 195kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Cutting Board

Ingredients

• 1 pound ground turkey
• 1 tbsp garlic minced
• 1/2 onion chopped
• 1 tsp cumin
• 1 tsp cayenne pepper
• 2 chipotle peppers in adobo sauce
• 1 can black beans drained
• 1/2 cup tomatoes crushed
• 1 sweet potato peeled and chopped
• 2 cups chicken stock Low Sodium
• 1 cup bell pepper
• 1 cup celery stalks chopped

Instructions

• Turn your Instant Pot on to the sauté mode and brown the ground turkey. Drain any grease that remains. 1 pound ground turkey
• Add in the garlic and onions and cook until softened. 1 tbsp garlic, 1/2 onion
• Next, mix in cumin and cayenne pepper. Stir in chipotle peppers & adobo sauce, black beans, crushed tomatoes, sweet potatoes, and chicken stock. Mix well until everything is combined. 1 tsp cumin, 1 tsp cayenne pepper, 2 chipotle peppers, 1 can black beans, 1/2 cup tomatoes, 1 sweet potato, 2 cups chicken stock
• Lock the Instant Pot lid into place and turn the pressure valve to sealing. Cook on high pressure for 10 minutes using the manual setting.
• When the cook time has finished, release the pressure using the quick release method.
• Take off the lid and switch your Instant Pot back to sauté.
• Remove the chipotle peppers and add in your bell peppers and celery, and simmer for about 5 minutes or until the celery is cooked and soft. 1 cup bell pepper, 1 cup celery stalks
• Turn off your Instant Pot and serve!
• Top with cheese, cilantro, and avocado.

Video

Notes

 

 

 

Nutrition

Calories: 195kcal | Carbohydrates: 20g | Protein: 24g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 137mg | Potassium: 663mg | Fiber: 6g | Sugar: 3g | Vitamin A: 4424IU | Vitamin C: 36mg | Calcium: 39mg | Iron: 2mg

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The post Instant Pot Sweet Potato Chili appeared first on My Crazy Good Life.

Our rotisserie chicken soup is the best soup for those who love flavorful and healthy, hearty soup dinners. This is one of the easiest homemade soup recipes out there with chicken, and full of nutrients!

You can make this recipe three ways: in the Instant Pot, in your Crockpot, or with the tried and true stovetop method. You know I love making quick recipes that are delicious with less hands on time in the kitchen.

Where’s the recipe?

Here at My Crazy Good Life we write our recipes so everyone can follow them. We love it when our readers feel comfortable, confident, and successful in the kitchen. As a result, the post below has detailed instructions, recipe tips, nutrition, and healthy eating plan information.

If you’d like to skip past the ingredient list, recipe tips, nutritional and healthy eating guides, simply scroll down to the bottom where you’ll find the easy to print Rotisserie Chicken Soup recipe.

Ingredients in Rotisserie Chicken Soup

• Rotisserie Chicken: Flavorful chicken is a must. We stopped buying store-bought rotisserie chicken a while ago because of the extra ingredients added. We learned how easy it is to make our own rotisserie-style chicken, and we’ve been making them for this recipe (and others) ever since. I have five different rotisserie chicken recipes, cooked five ways: Crockpot, Instant Pot, Grill, Ninja Foodi, and Oven. Click here to read about our favorite rotisserie chicken recipe and how to cook a rotisserie chicken five ways (with recipes!)
• Chicken stock: If you aren’t making your own, choose low-sodium chicken stock from the grocery store.
• Zucchini: Diced small, feel free to use celery if you don’t have zucchini on hand.
• Carrots
• Black Pepper: A little bit goes a long way.
• Brown rice: (dry for IP, cooked for stovetop or Crockpot)
• Salsa: I think salsa is so tasty – choose one with a mild or medium heat depending on your liking.

How to make Rotisserie Chicken Soup in the Instant Pot

1. To start, pull the meat from the rotisserie chicken and chop it into bite sized pieces.
2. Next, add the meat, bones, and skin to the Instant Pot. I grouped the bones and skin on one side of the Instant Pot so that they were easier to remove later. Yes, the bones are important–it adds a depth of flavor that just isn’t there with regular chicken meat. You’ll remove the bones and skin later :)
3. Finally, pour the rest of the ingredients to the Instant Pot. Close the lid and turn the pressure valve to sealing. Remember, dry rice for Instant Pot cooking!
4. Cook on high pressure using the soup setting for 25 minutes. When the Instant Pot is done cooking let the pressure release naturally or release the pressure by turning the valve a little then closing it again. This will release a little pressure at a time and prevent the soup from shooting out of the valve if you used the quick release function.
5. Remove the bone and skin from the soup the serve. Garnish with chopped avocado, cilantro, chopped green onions, and/or tortilla strips and cheese.

How to make Rotisserie Chicken Soup in the Slow Cooker

1. First, pull the meat from the rotisserie chicken and chop it into bite sized pieces.
2. Next, add chicken meat, bones, and skin to the slow cooker. I grouped the bones and skin on one side of the slow cooker so that they were easier to remove later.
3. Then pour the rest of the ingredients to the slow cooker.
4. Finally place the lid on the slow cooker. Cook the soup on high heat for 2-3 hours or low heat for 4-6 hours.
5. When it’s time to eat remove the bone and skin from the soup the serve. Garnish with chopped avocado, cilantro, and/or tortilla strips and cheese. You can add salt and pepper at the end to taste!

How to make Rotisserie Chicken Soup on the Stovetop

You can skip steps 3 & 4 if you are using the crockpot chicken for meal prep recipe that I linked above! In all reality you could skip right to adding the rice if you make the crockpot chicken. Just make sure to add your salsa into the mix for the simmering process!

1. First, pour the chicken broth and salsa into a large pot or dutch oven on low heat.
2. Then cook the carrots and zucchini in 1 tablespoon of olive oil for 5-10 minutes
3. Next, pull the chicken off of the bone. I put it all on a cutting board and then cut the meat into smaller pieces before putting it all into the pot. The skin, bones, drumsticks, and wings all go into the pot. Please don’t skip that step. It adds a lot of moisture and, most importantly, taste. This bone broth will have more health benefits and better flavor. Win-win!
4. Go ahead. Close your eyes and put the drumsticks and wings in.
5. Once the veggies are done cooking, add them and the the pepper to your pot.
6. Finally, you will add the rice.
7. Over high heat, bring your pot contents to a boil. Let it simmer (slow boil) for an hour. However, it can go for longer than that too.
8. When it’s time to eat, use tongs to pull out the skin and bones. I fill the bowl with everything but broth at first and add cheese on top. After the cheese has a few seconds to melt, I add the broth on top.
9. Garnish with chopped avocado, flour tortilla strips, or both!

Recipe Tips

• Tips for removing bones: push the bones and skin of the chicken to the same side of the pot then remove them after the cook time is done and before stirring. However, you may also put the bones and skin in cheesecloth or a mesh cooking bag for easy removal.
• If you’re concerned about the fat, skip adding the skin and just use the bones to make nutrient-dense bone broth with great flavor.
• You can make our easy rotisserie chicken noodle soup just by adding noodles to this recipe and omitting the rice. Simply add your uncooked pasta to your pot 30 minutes before the end of your cooking time. If you decide to use egg noodles, I would suggest cooking them separately to al dente and add them at the end.
• If you have any leftover soup, store it in an airtight container and then reheat when you are ready to eat. This recipe also freezes really well – be sure to store the soup in freezer-safe containers. Add fresh toppings after reheating the leftovers.

Healthy Eating Plans

21 Day Fix

• Serving Size: 1 1/2 cups chicken and veggies, 1 cup broth
• Entire recipe: 6 red containers, 4 1/2 green containers, 1 yellow container
• Per Serving (about 3/4 cup of chicken): 1 1/2 Red container, 1 Green container, 1/4 Yellow container

Weight Watchers

• 3 Points on the 2023 Plan | 3 Blue Plan Point | 5 Green Plan Points | 0 Purple Plan Points

2B Mindset

This recipe is the perfect lunch!

Trim Healthy Mama

This is a Crossover recipe for THM and you’ll need eliminate the carrots since they’re not on plan. I made this recipe before I knew about those guidelines but you won’t miss them. The recipe is still delicious without the carrots.

More Healthy Soup Recipes

• Crack Chicken Soup
• Healthy Cream of Mushroom Soup
• Crockpot Egg Drop Soup
• Gazpacho Soup

Print

Rotisserie Chicken Soup

This is a simple and healthy soup recipe that uses homemade or store bought rotisserie chicken, veggies, brown rice, and a jar of salsa.

Course Soup

Cuisine American

Keyword Rotisserie Chicken Soup

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 568kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Crockpot
• Le Creuset Cast Iron Pot

Ingredients

• 1 chicken rotisserie
• 64 ounces chicken stock low sodium, or if you're fancy and you make your own, 64 oz.
• 2 cups zucchini diced small
• 1 cup carrots diced small
• 1 tsp pepper
• 1/2 cup brown rice (dry for IP, cooked for stovetop or Crockpot)
• 1.5 cups salsa

US Customary – Metric

Instructions

Instant Pot:

• Pull the meat from the rotisserie chicken and chop it into bite sized pieces. 1 chicken
• Add the meat, bones, and skin to the Instant Pot. I grouped the bones and skin on one size of the Instant Pot so that they were easier to remove later.
• Pour the rest of the ingredients to the Instant Pot. Close the lid and turn the pressure valve to sealing. Remember to use dry rice when cooking in the Instant Pot. 64 ounces chicken stock, 2 cups zucchini, 1 cup carrots, 1 tsp pepper, 1/2 cup brown rice , 1.5 cups salsa
• Cook on high pressure using the soup setting for 25 minutes. When the Instant Pot is done cooking let the pressure release naturally or release the pressure by turning the valve a little then closing it again. This will release a little pressure at a time and prevent the soup from shooting out of the valve.
• Remove the bone and skin from the soup the serve. Garnish with chopped avocado, cilantro, and/or tortilla strips and cheese.

Stove Top:

• Pour the chicken stock and salsa into a stock pot on low heat. 1 chicken, 1.5 cups salsa
• Cook the carrots and zucchini in 1 T olive oil for 5-10 minutes 1 cup carrots, 2 cups zucchini
• Next, pull the chicken off of the bone. I put it all on a cutting board and then cut the meat into smaller pieces before putting it all into the pot. The skin, bones, drumsticks, and wings all go into the pot. Please don’t skip that step. It adds a lot of moisture and, most importantly, taste. This bone broth will have more health benefits and better flavor. Win-win! 1 chicken
• Add the pepper, and the veggies when they're done. 1 tsp pepper
• Add the rice. Cooked rice is needed here!  1/2 cup brown rice
• Let it simmer (slow boil) on the stove for an hour. Or two. Or three.
• When it’s time to eat, use tongs to pull out the skin and bones. I fill the bowl with everything but broth at first and add cheese on top. After the cheese has a few seconds to melt, I add the broth on top
• Garnish with chopped avocado, flour tortilla strips, or both!

Slow cooker:

• Pull the meat from the rotisserie chicken and chop it into bite sized pieces. 1 chicken
• Add the meat, bones, and skin to the slow cooker. I grouped the bones and skin on one size of the slow cooker so that they were easier to remove later.
• Pour the rest of the ingredients to the slow cooker. Cooked rice is fine here as well! 64 ounces chicken stock, 2 cups zucchini, 1 cup carrots, 1 tsp pepper, 1/2 cup brown rice , 1.5 cups salsa
• Place the lid on the slow cooker. Cook the soup on high heat for 2-3 hours or low heat for 4-6 hours.
• When it’s time to eat remove the bone and skin from the soup the serve. Garnish with chopped avocado, cilantro, and/or tortilla strips and cheese.

Video

Notes

21 Day Fix containers:

Serves: 4
Serving Size: 1.5 cups filling, 1 cup broth

Entire recipe: whole chicken = 6 red containers, 4 1/2 green containers, 1 yellow container

1 Serving with 3/4 cup chicken: 1 1/2 Red container, 1 Green container, 1/4 Yellow container

Weight Watchers:

3 Points on the 2023 Plan | 3 Blue Plan Point | 5 Green Plan Points | 0 Purple Plan Points

Nutrition

Calories: 568kcal | Carbohydrates: 24g | Protein: 48g | Fat: 32g | Saturated Fat: 9g | Cholesterol: 143mg | Sodium: 888mg | Potassium: 1315mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6205IU | Vitamin C: 18mg | Calcium: 92mg | Iron: 4mg

SaveSave

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The post Rotisserie Chicken Soup appeared first on My Crazy Good Life.

I love making healthy minestrone soup for my whole family and, the best part is, they love eating it! It’s also a great soup for meal prep – store in an airtight container and the flavors meld together so that the next day, the leftover soup tastes even better!

Where’s the recipe?

Here at My Crazy Good Life we write our recipes so that anyone can follow along and make them. If you’re a new cook, you’ll want to read through the post below before you jump to the printable recipe.

You’ll find ingredient information, detailed cooking instructions, recipe tips, and even calculations for several different healthy eating plans.

If you feel more comfortable in the kitchen, you can skip past all of that and scroll down to the printable recipe for this easy Minestrone Soup recipe.

Ingredients in Vegan Minestrone Soup

• Red onion: I prefer red, but any color that you have in your fridge will work.
• Celery: Celery adds a great crunch to any soup.
• Carrots: Carrots add a nice pop of color, subtle flavor, and crunch to this vegetarian soup. They’re also a great source of vitamin A.
• Zucchini: Zucchini is rich in antioxidants and will help to fill you up.
• Spinach: Fresh spinach is best for this hearty vegetable soup, but if you prefer it can be skipped.
• Whole wheat pasta: I use elbow pasta for this recipe.
• Red and white kidney beans: Hearty beans are a great source of protein and fiber. I used low sodium canned dark red kidney beans and cannellini beans.
• Diced tomatoes: I prefer low sodium.
• Vegetable stock: Using low sodium vegetable broth or stock is a great way to add flavor without a ton of sodium.
• Dried spices: Oregano, Basil, Sage, and Parsley
• Garlic: Fresh minced garlic is ideal for this classic minestrone recipe.
• Bay leaves: Remove the bay leaf before eating!

How to make this Instant Pot Vegan Minestrone Soup

1. Dice onions, celery, carrots, and zucchini. You can chop up your spinach too, if you’d like.
2. Turn your pressure cooker to sauté, spray the bottom of the pot, and add all vegetables except spinach.
3. After a few minutes of sautéing, add all of your spices except bay leaves to the pot. Stir to coat the vegetables with the seasoning, taking care not to cook your veggies for too long (they’ll finish cooking in a bit).
4. After your spices and veggies begin to smell amazing, turn the pot off and add dry whole grain pasta, drained red and white beans, diced tomatoes, and vegetable broth. Add bay leaves. Note: you’re going to remove the bay leaves after the soup has cooked and before you eat it.
5. Close the lid and set valve to the sealing position. Set your pressure cooker for 4 minutes on high pressure and hit start, if needed.
6. After the timer goes off and your soup is cooked, carefully open the sealing vent and allow the pressure to release. This is called a quick release.
7. Open the lid and add the spinach. Stir the soup and close the lid again for 2-3 minutes. Don’t turn the pot back on, the spinach just needs to sit in the hot soup for a bit.
8. Open the lid and stir your soup. Find the bay leaves and pull them out. Add salt and black pepper if you’d like. Enjoy!

How to make Vegan Minestrone Soup on the stove

1. Dice up onions, celery, carrots, and zucchini. You can chop your spinach if you’d like.
2. Turn your stovetop to medium-high heat and spray the bottom of a large soup pot (or add and heat olive oil) that you’re going to cook soup in. It should be big enough to hold vegetables plus 64 ounces of broth. Sauté all vegetables except spinach right in the soup pot.
3. After a few minutes of sautéing, add your spices (except bay leaves) to the pot.
4. After your spices start to smell amazing add uncooked pasta, drained beans, bay leaves, diced tomatoes, and vegetable broth. Note: you’re going to remove the bay leaves after the soup has cooked and before you eat it.
5. Bring your pot to simmer (small bubbles rise from the bottom and occasionally break surface) and allow your soup to cook until your pasta is cooked. Check the cooking time on your pasta packaging to guide you, it should be around 10 minutes.
6. Once the noodles are cooked, remove the bay leaves, add the spinach to your pot and stir it into the soup. Allow to sit and wilt for a few minutes, then serve.

Recipe Tips

• If you’re adding a lot of veggies or extra pasta, you’ll want to add some extra broth.
• If you’re adding more pasta, you’ll want to add more spices. The extra pasta tends to absorb the seasonings a bit and make the broth a bit bland.
• If you want to make this a gluten-free recipe you can use gluten-free pasta in place of the whole wheat noodles. Just be sure to reduce the cooking time (I use this rule: half the cooking time on the package minus 2 minutes).
• One of the things I love most about this vegetarian minestrone soup recipe is that it is so adaptable. The ingredient list makes a wonderful hearty soup, but you can change it up to your liking. You can also sprinkle red pepper flakes or parmesan cheese to the top if you’d like.
• Serve with crusty bread or a small salad.

Healthy Eating Plans

Serving size is 1 1/2 cups

Weight Watchers: 2 Blue Plan Points | 2 Green Plan Points | 1 Purple Plan Point per serving, as calculated on the WW website. The points are coming from pasta and beans. To make a zero point vegetable soup, remove the pasta and beans.

For the new 2022/2023 Plan this is a 1 point recipe when using fat free low sodium vegetable broth. The point is coming from the vegetable broth and pasta.

21 Day Fix/Portion Fix: 1 1/2 green containers, 1 yellow container per serving. To reduce yellow to 1/2 yellow per serving, reduce pasta to 1/2 cup uncooked and 1/2 cup total of beans.

Trim Healthy Mama: This is a great E recipe when substituting brown rice pasta for the wheat pasta. In the pressure cooker, cook the soup for 1/2 the amount of time on your package of pasta. Also, use minimal oil when sautéing.

2B Mindset: This recipe is perfect for a 2B Mindset lunch as is. It won’t work for dinner because of the pasta in the soup.

More healthy soup recipes

• Healthy Stuffed Pepper Soup with Bell Peppers
• Slow Cooker Chicken Bone Broth Soup
• Healthy Cream of Mushroom Soup
• Healthy Egg Drop Soup with Chicken
• Homemade Miso Soup Recipe
• Gazpacho Soup

Print

Instant Pot Vegan Minestrone Soup

This Instant Pot Vegan Minestrone Soup is a delicious healthy soup recipe. It's a classic Italian soup that has a ton of flavor, and this recipe also contains stovetop directions.

Course Main Course, Soup

Cuisine American

Keyword minestrone

Prep Time 10 minutes minutes

Cook Time 4 minutes minutes

Total Time 14 minutes minutes

Servings 8 people

Calories 113kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Cutting Board

Ingredients

• 1 cup red onion diced
• 2 ½ cups celery diced
• 2 ½ cup carrots peeled and sliced
• 2 cups zucchini diced
• 1 tbsp oregano
• 4 tsp basil
• 2 tsp sage
• 4 tsp garlic fresh, minced
• 2 tsp parsley
• 1/2 tsp salt
• 1 cup spinach
• 1 cup whole wheat pasta dry (elbows will triple in size for this recipe)
• 2 bay leaves
• 1/2 cup kidney beans (canned)
• 1/2 cup white beans (canned)
• 1 can diced tomatoes low sodium
• 64 ounces low sodium vegetable broth

US Customary – Metric

Instructions

Instant Pot Instructions

• Dice onions, celery, carrots, and zucchini. You can chop your spinach if you like. 1 cup red onion, 2 ½ cups celery, 2 ½ cup carrots, 2 cups zucchini
• Turn your pressure cooker to sauté, spray the bottom of the pot, and add all vegetables except spinach.
• After a few minutes of sautéing, add your spices (except bay leaves) to the pot. Stir to coat the vegetables with the seasoning, taking care not to cook your veggies for too long (they'll finish cooking in a bit). 1 tbsp oregano, 4 tsp basil, 2 tsp sage, 4 tsp garlic, 2 tsp parsley, 1/2 tsp salt
• After your spices and veggies begin to smell fragrant, turn the pot off and add pasta, bay leaves, drained beans, diced tomatoes, and vegetable broth. 1 cup whole wheat pasta, 2 bay leaves, 1/2 cup kidney beans, 1/2 cup white beans, 1 can diced tomatoes, 64 ounces low sodium vegetable broth
• Close the lid and set valve to sealing. Set your pressure cooker for 4 minutes and hit start, if needed.
• After the timer goes off and your soup is cooked, carefully open the sealing vent and allow the pressure to release.
• Open the lid and add the spinach. Stir the soup and close the lid again for 2-3 minutes. 1 cup spinach
• Open the lid and stir your soup. Find the bay leaves and pull them out. Enjoy!

Stovetop Instructions

• Dice up onions, celery, carrots, and zucchini. You can chop your spinach if you like. 1 cup red onion, 2 ½ cups celery, 2 ½ cup carrots, 2 cups zucchini, 1 cup spinach
• Turn your stovetop to medium-high and spray the bottom of a large pot that you're going to cook soup in. It should be big enough to hold vegetables plus 64 ounces of broth. Sauté all vegetables except spinach.
• After a few minutes of sautéing, add your spices (except the bay leaves) to the pot. 1 tbsp oregano, 4 tsp basil, 2 tsp sage, 4 tsp garlic, 2 tsp parsley, 1/2 tsp salt
• After your spices start to smell fragrant add pasta, drained beans, diced tomatoes, vegetable broth, and bay leaves. Note: you’re going to remove the bay leaves after the soup has cooked and before you eat it. 1 cup whole wheat pasta, 1/2 cup kidney beans, 1/2 cup white beans, 1 can diced tomatoes, 64 ounces low sodium vegetable broth, 2 bay leaves
• Bring your pot to simmer (small bubbles rise from the bottom and occasionally break surface) and allow your soup to cook until your pasta is cooked to al dente. Check the cooking time on your pasta packaging, it should be around 10 minutes.
• Once the noodles are cooked, remove the bay leaves, add the spinach to your pot and stir it into the soup. Allow to sit and wilt for a few minutes, then serve. 1 cup spinach

Video

Nutrition

Calories: 113kcal | Carbohydrates: 23g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 334mg | Potassium: 566mg | Fiber: 5g | Sugar: 7g | Vitamin A: 7787IU | Vitamin C: 17mg | Calcium: 80mg | Iron: 2mg

The post Vegan Minestrone Soup Recipe appeared first on My Crazy Good Life.

This recipe is a great choice for those of you looking for a healthy chili recipe. Made with chicken, this chili is perfect for cutting calories without sacrificing flavor.

Where’s the recipe?

Here at My Crazy Good Life, we write recipes that anyone can make. Whether you’re new in the kitchen or a cooking veteran, you’ll be successful with this White Chicken Chili recipe.

If you’d like more direction, read through the article below and you’ll find details about ingredients, how to cook this recipe in the Instant Pot, Crock Pot, or on the stove, and a ton of recipe tips. If you’d like to skip right to the ingredient measurements and basic instructions, scroll down to the printable recipe.

Ingredients in White Chicken Chili

• Boneless Skinless Chicken Breasts
• Dry White Beans
• Green Chili Peppers (I prefer poblano peppers)
• Jalapeños
• Bell Pepper
• Onion
• Garlic
• Spices
• Chicken Broth
• Unsweetened Almond Milk
• Greek Yogurt (optional)

How to cook this White Chicken Chili in the Instant Pot

1. Dump everything into the Instant Pot except the plain Greek yogurt and frozen chicken.
2. Give the chili a quick stir to mix up the seasoning.
3. Place the frozen chicken on top so that you can easily shred it when it is done cooking.
4. Close the lid and turn the pressure valve to sealing. Cook the chili on high pressure for 45 minutes using the “bean,” “manual,” or “pressure cook” buttons. Let the pressure release naturally for at least 10 minutes before doing a quick release.
5. Remove the chicken, shred it, and add it back to the chili.
6. Turn the Instant Pot to sauté mode. Mix in the Greek yogurt. You can let the chili simmer for another 10-15 minutes to allow the chili to thicken even more if desired.
7. Top with cheese, cilantro, and avocado then serve.

How to make this in the Crock Pot

1. Dump everything into the slow cooker except the plain Greek yogurt and frozen chicken.
2. Give the chili a quick stir to mix up the seasoning.
3. Place the frozen chicken on top so that you can easily shred it when it is done cooking.
4. Cover the slow cooker with the lid. Cook on low heat for 6-8 hours.
5. Remove the chicken, shred it, then add it back to the chili.
6. Mix in the Greek yogurt.
7. Top with cheese, cilantro, and avocado then serve.

Stovetop Directions

1. Soak your beans overnight or use canned.
2. Mix all the ingredients except the Greek yogurt in a large pot.
3. Bring the chili to a boil on high heat, then cover and reduce the heat to low.
4. Allow the chili to simmer for 2-3 hours stirring occasionally as needed until the beans are tender.
5. Remove the lid and shred the chicken. Add the chicken back to the chili.
6. Mix in the Greek yogurt. Allow the chili to continue to simmer until it reaches your desired thickness.
7. Top with cheese, cilantro, and avocado then serve.

Healthy Eating Plans

21 Day Fix

Entire Recipe: 

• 5 red containers
• 2 yellow containers
• 3 green containers
• 2 tsp (almond milk)

Per Serving | Makes 4 Servings of 2 Cups Each:

• 1 1/4 red container
• 1/2 yellow container
• 3/4 green container
• 1/2 teaspoons

2B Mindset

This is a great recipe for lunch on the 2B Mindset program when you add in a salad or plate of raw veggies.

Weight Watchers

Each serving of 2 cups is 0 2023 Points | 1 Blue Plan Points | 9 Green Plan Points | 1 Purple Plan Point | 2023 Points: 0. This was calculated using fat free Greek Yogurt and 1 1/2 pounds of chicken.

More delicious recipes:

• Chicken Bone Broth Soup Recipe
• Healthy Chicken Pot Pie Soup
• Crack Chicken Soup Recipe
• Gazpacho Soup
• Cream Of Chicken Soup Recipe

Print

Healthy White Chicken Chili

This Healthy White Chicken Chili with Greek Yogurt can be made in the crockpot, Instant Pot, or on the stove! This spicy chili recipe uses jalapeños and poblano peppers and is perfect year round! 

Course Soup

Cuisine American

Keyword creamy, healthy, instant pot, slow cooker, white chicken chili

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4 Servings

Calories 607kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Cutting Board
• Kitchen Knife

Ingredients

• 1 cup dried white beans washed but not soaked
• 3 green chilis fresh, diced | I used poblano
• 2 jalapeños chopped
• 1 bell pepper red, chopped, about 1 cup
• 1 onion yellow, chopped | about 1/2 cup
• 4 cloves garlic minced
• 1/2 tbsp cumin
• 1/2 tbsp chili powder
• 1/2 tsp pepper
• 2 cups chicken broth
• 1 cup almond milk unsweetened
• 1.5 – 2 lbs. chicken breast must be frozen to allow time for the beans to cook
• 3/4 cup Greek yogurt plain, 2%

Instructions

Instant Pot

• Dump everything into the Instant Pot except the plain Greek yogurt and frozen chicken. 1 cup dried white beans 3 green chilis 2 jalapeños 1 bell pepper 1 onion 4 cloves garlic 1/2 tbsp cumin 1/2 tbsp chili powder 1/2 tsp pepper 2 cups chicken broth 1 cup almond milk
• Give the chili a quick stir to mix up the seasoning.
• Place the frozen chicken on top so that you can easily shred it when it is done cooking. 1.5 – 2 lbs. chicken breast
• Close the lid and turn the pressure valve to sealing. Cook the chili on high pressure for 45 minutes using the “bean”, “manual”, or “pressure cook” buttons. Let the pressure release naturally for at least 10 minutes before doing a quick release.
• Remove the chicken, shred it, and add it back to the chili.
• Turn the Instant Pot to sauté mode. Mix in the Greek yogurt. You can let the chili simmer for another 10-15 minutes to allow the chili to thicken even more if desired. 3/4 cup Greek yogurt
• Optional: Top with cheese, cilantro, or avocado and serve.

Slow cooker

• Dump everything into the slow cooker except the plain Greek yogurt and frozen chicken.
• Give the chili a quick stir to mix up the seasoning.
• Place the frozen chicken on top so that you can easily shred it when it is done cooking.
• Cover the slow cooker with the lid. Cook on low heat for 6-8 hours.
• Remove the chicken, shred it, then add it back to the chili.
• Mix in the Greek yogurt.
• Optional: Top with cheese, cilantro, or avocado and serve.

Stovetop

• Soak your beans overnight.
• Mix all the ingredients except the Greek yogurt in a large pot.
• Bring the chili to a boil on high heat, then cover and reduce the heat to low.
• Allow the chili to simmer for 2-3 hours stirring occasionally as needed until the beans are tender.
• Remove the lid and shred the chicken. Add the chicken back to the chili.
• Mix in the Greek yogurt. Allow the chili to continue to simmer until it reaches your desired thickness.
• Optional: Top with cheese, cilantro, or avocado and serve.

Video

Notes

21 Day Fix

Entire Recipe: 

• 5 red containers
• 2 yellow containers
• 3 green containers
• 2 tsp (almond milk)

Per Serving | Makes 4 Servings of 2 Cups Each:

• 1 1/4 red container
• 1/2 yellow container
• 3/4 green container
• 1/2 teaspoons

2B Mindset

This is a great recipe for lunch on the 2B Mindset program when you add in a salad or plate of raw veggies.

Weight Watchers

Each serving of 2 cups is 0 2023 Points | 1 Blue Plan Points | 9 Green Plan Points | 1 Purple Plan Point | 2023 Points: 0. This was calculated using fat free Greek Yogurt and 1 1/2 pounds of chicken.

Nutrition

Calories: 607kcal | Carbohydrates: 23g | Protein: 96g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 256mg | Sodium: 726mg | Potassium: 2039mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1423IU | Vitamin C: 58mg | Calcium: 203mg | Iron: 4mg

The post Healthy White Chicken Chili appeared first on My Crazy Good Life.

In the last few years I’ve noticed that meat and eggs make my migraine headaches worse. After suffering for over 20 years with migraines, I’ve decided to give up both of these things in order to get some relief. Lucky for you, this means that you’re seeing more meatless options here on My Crazy Good Life – including this Vegan Chili Recipe.

Where’s the recipe?

Here at My Crazy Good Life, we create healthy recipes that anyone can make. The article below will give you a list of ingredients and some information about them, detailed recipe directions, and healthy eating plan information for the 21 Day Fix and Weight Watchers.

If you’re just looking for the basic recipe without all of the extra information, you’re welcome to scroll to the bottom of the article for our printable recipe for this easy Vegan Chili recipe.

Ingredients in this Vegan Chili recipe:

These are my preferred simple ingredients for this meatless chili recipe–but this is a flexible recipe that you should experiment based on what you love and what’s in your fridge!

• Carrots I love using carrots in this recipe because they are a bit crunchy and leave me feeling like I’m not missing texture without the meat.
• Red Onion You can use any color onion you prefer, but I love red for the color.
• Kidney beans I use low sodium canned dark red kidney beans, but light red works as well.
• Black beans I use low sodium canned black beans.
• Cannellini beans I love adding cannellini beans but basic white beans also work.
• Pinto beans If I can find chili beans without a lot of added ingredients, I love adding them, but regular pinto beans work perfect!
• Diced tomatoes I use petite diced tomatoes. If you don’t care for tomato chunks, blend them first or use tomato sauce.
• Seasonings: chili powder, cumin, garlic powder, onion powder, salt, black pepper
• Water or vegetable broth

How to cook Vegan Chili on the stove:

1. Spray a little olive oil and saute the carrots in a large pot or dutch oven over medium heat for 5-7 minutes.
2. Add in diced onions and seasonings, saute for 5 minutes
3. Add beans, tomatoes, and water to the pot.
4. Simmer for 30-40 minutes or until hot and flavors have melded. Top with diced green onions.
5. Store leftover chili in an airtight container for 4-5 days.

Recipe Tips:

1. Get creative with what you put in here – using this base recipe, I love also adding diced celery (it gives a great crunch!), diced and barely cooked sweet potatoes or butternut squash, uncooked green bell peppers, or diced zucchini.
2. Be flexible with your beans–we have made this recipe so many times with different kinds of beans. Sometimes we use extra black beans and take out a can of kidney. We have added chickpeas when we didn’t have enough of the other types of beans too–they’re delicious!
3. If you’re wanting a meat substitute, I prefer the Impossible brand vegan ground meat. It has the least offensive smell and texture. I don’t do this often, but typically when we have meat eaters as company.
4. You can switch up your chili recipe easily by adding some of the following ingredients. They sound crazy, I know – but trust me.

• 2 tbsp creamy peanut butter
• 1 tbsp cocoa powder
• 1 bottle of beer
• 1 tbsp pure maple syrup
• 1 tbsp soy sauce or coconut aminos

My favorite toppings for this recipe:

• vegan cheese
• vegan sour cream
• crushed tortilla chips or corn chips
• nutritional yeast
• sliced jalapeño pepper

Healthy Eating Plans

21 Day Fix

Regular Plan: 1 1/2 green containers and 1 1/3 yellow containers per serving. To reduce the yellow containers to 1 per serving, reduce the beans in this recipe to three cans.

Vegan plan: 1 1/2 green containers per serving, 1 red container per serving.

Weight Watchers

This recipe is zero points on the 2023 Point Plan.

2B Mindset

Serve this meal with a side of whole grain bread as a perfect Plate It lunch option.

More delicious Vegan Recipes

• Vegan Minestrone Soup Recipe
• Vegetarian Stuffed Peppers
• Vegan Hash Browns with Veggies
• Healthy Vegetarian Quesadilla
• Veggie Spring Roll Recipe

Print

Vegan Chili Recipe

This delicious vegan chili recipe uses mostly pantry staples and can be made quickly. It's my go to for serving a large crowd this time of year, and I've found that nearly everyone loves sitting down to a bowl of homemade chili.

Course Main Course

Cuisine American

Keyword chili, meatless, plant-based, vegan, vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 352kcal

Author Becca Ludlum

Equipment

• Enameled Cast Iron Pan
• Cutting Board
• Kitchen Knife

Ingredients

• 1 pound carrots peeled and chopped into 1/4 inch half moons
• 1 medium red onion diced
• 3 tbsp chili powder skip if you don't like spice
• 1 tbsp cumin
• 1 tsp garlic powder
• 3/4 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 14 oz low sodium black beans undrained
• 14 oz low sodium kidney beans undrained
• 14 oz low sodium cannellini beans or white beans, undrained
• 14 oz low sodium pinto beans undrained
• 28 oz diced tomatoes
• 1/2 cup water or broth
• 2 stalks green onions diced, optional

Instructions

• Spray a little olive oil and saute the carrots in a large pot or dutch oven over medium heat for 5-7 minutes. 1 pound carrots
• Add in diced onions and seasonings, saute for 5 minutes. 1 medium red onion 3 tbsp chili powder 1 tbsp cumin 1 tsp garlic powder 3/4 tsp onion powder 1/4 tsp salt 1/4 tsp ground black pepper
• Add beans, tomatoes, and water to the pot. Simmer for 30-40 minutes or until hot and flavors have melded. 14 oz low sodium black beans 14 oz low sodium kidney beans 14 oz low sodium cannellini beans 14 oz low sodium pinto beans 28 oz diced tomatoes 1/2 cup water or broth
• Top with diced green onions. 2 stalks green onions
• Store leftover chili in an airtight container for 4-5 days.

Notes

21 Day Fix

Regular Plan: 1 1/2 green containers and 1 1/3 yellow containers per serving. To reduce the yellow containers to 1 per serving, reduce the beans in this recipe to three cans.

Vegan plan: 1 1/2 green containers per serving, 1 red container per serving.

Weight Watchers

This recipe is zero points on the 2023 Point Plan.

Nutrition

Calories: 352kcal | Carbohydrates: 67g | Protein: 20g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 667mg | Potassium: 1576mg | Fiber: 21g | Sugar: 9g | Vitamin A: 13986IU | Vitamin C: 21mg | Calcium: 216mg | Iron: 9mg

The post Vegan Chili Recipe appeared first on My Crazy Good Life.

While this chilled vegetable soup is traditionally popular in the hot summer months, it’s delicious any time of year. I’ve even heated it to eat during the chilly fall weather.

Traditional Gazpacho Recipes have been around for centuries and originated in the south of Spain. Gazpacho is made from fresh ingredients and served uncooked, pureed, and chilled. 

Our Gazpacho Soup Recipe is made with simple ingredients, fresh vegetables, and is full of flavor This is the best gazpacho recipe around, and the best part about this recipe is that you don’t even have to cook a thing!  

Where’s the recipe?

Here at My Crazy Good Life, we give you everything you need to be successful in the kitchen. If you’re a newer cook, I’d recommend scrolling and reading through the recipe below.

You’ll find ingredient information, recipe tips, and detailed cooking instructions. If you’re a pro in the kitchen, simply scroll straight down to the printable recipe for this Gazpacho Soup Recipe.

Ingredients in Homemade Gazpacho Soup

• Diced Tomatoes: Use canned or fresh tomatoes. We prefer to use cherry tomatoes or roma tomatoes, but any kind will do. Ripe tomatoes will give the soup a more vibrant flavor than using canned tomatoes. This will be the base of your soup.
• Cucumber: Cucumbers add a great crunch to the recipe, you may use either Persian or English cucumber. 
• Zucchini: Look for fresh zucchini, if you are a gardener, zucchini from the garden is a perfect way to celebrate your summer’s bounty. 
• Red onion If you don’t have red onion, any onion will work.
• Green bell pepper: If you don’t love the strong flavor of green pepper, you can use red peppers instead.
• Tomato juice: Find one with the least ingredients. Look for no added sugars or oils.
• Red wine vinegar White wine vinegar works as well.
• Fresh Herbs: Chives, Cumin, Basil
• Garlic powder: Fresh garlic is always better if you have it handy.
• Olive oil: We prefer using extra virgin olive oil. 
• Worcestershire sauce:
• Tabasco: This is our optional little secret. Tabasco sauce gives the soup a spicy kick. 
• Salt and Black pepper: To taste

How to Make Gazpacho Soup

1. Chop all of your ingredients.
2. Add all of the soup ingredients to a large bowl.
3. Allow the soup to sit in your fridge for 4-24 hours before eating.

Recipe tips:

• This is a very easy recipe to make and to modify. Don’t have red onions? Use sweet onions (or yellow onion. or any onion!). Don’t care for green pepper? Use orange.
• Traditional Spanish Gazpacho soup is uncooked and pureed before serving. Feel free to serve this as chunky Gazpacho like I do or puree yours in a food processor or blender. Heat it or serve cooled. When I say this recipe is easy, I meant it.
• This recipe is best served the next day, after allowing the flavors to meld for 12-24 hours.
• The fresh basil, chives, and cumin are delicious in this recipe but if you don’t have them, dry spices are just fine.
• This recipe is traditionally served with crusty bread, if you do choose to serve bread alongside the soup, please recalculate your healthy eating plans accordingly. 
• If you have any gazpacho soup recipe remaining, store in an airtight container and return to the refrigerator to keep chilled. This soup is best eaten within a few days of making. 

Healthy Eating Plans

This easy Gazpacho recipe is a great way to get your daily values of fresh veggies in while on any weight loss or maintenance plan. This healthy recipe is in my regular rotation for meals during the summer.

21 Day Fix/Portion Fix

Container counts for the entire recipe: 9 green containers, 6 teaspoons oil. Per 1 cup serving, count 1 1/2 green containers and 1 teaspoon.

Weight Watchers

Each 1 cup serving is counted as 2 Blue Plan Points | 2 Green Plan Points | 2 Purple Plan Points | 2023 Points: 1

More healthy recipes

• Healthy Egg Bites Recipe
• Confetti Salad
• Instant Pot Chicken Lo Mein
• Vegan Hash BrownsSaveSave

Print

Easy Gazpacho Soup

This Gazpacho Soup recipe is full of fresh vegetables! Serve warm or cold, chunky or pureed, this is an easy to adapt recipe.

Course Soup

Cuisine American, Vegetarian

Keyword Gazpacho Soup

Prep Time 15 minutes minutes

Chilling Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 6 Servings

Calories 233kcal

Author Becca Ludlum

Equipment

• Kitchen Knife
• Cutting Board
• Stock Pot

Ingredients

• 1 tsp olive oil
• 1 ½ cups zucchini sliced into rounds then quartered
• 1 cups onion red, chopped
• 1 cup bell pepper green, seeded and chopped into small pieces
• 15 oz can diced tomatoes or 4 fresh
• 3 cups tomato juice I use low sodium V-8 or blended up diced tomatoes.
• ⅓ cup vinegar red wine
• 1 ½ cups cucumber sliced into rounds and then quartered
• 1 tsp fresh basil or 1/2 tsp dried
• 1 tsp chives
• ½ tsp cumin
• 1 tsp garlic powder
• 1 tsp Worcestershire sauce
• ¼ tsp tabasco sauce optional

Instructions

• Chop all ingredients.
• Add soup ingredients to large stockpot. 1 tsp olive oil, 1 ½ cups zucchini, 1 cups onion, 1 cup bell pepper, 15 oz can diced tomatoes, 3 cups tomato juice, ⅓ cup vinegar, 1 ½ cups cucumber, 1 tsp fresh basil, 1 tsp chives, ½ tsp cumin, 1 tsp garlic powder, 1 tsp Worcestershire sauce, ¼ tsp tabasco sauce
• Chill for 4-24 hours before serving.

Notes

Recipe tips:

• This is a very easy recipe to make and to modify. Don’t have red onions? Use sweet onions (or yellow onion. or any onion!). Don’t care for green pepper? Use orange.
• Traditional Spanish Gazpacho soup is uncooked and pureed before serving. Feel free to serve this as chunky Gazpacho like I do or puree yours in a food processor or blender. Heat it or serve cooled. When I say this recipe is easy, I meant it.
• This recipe is best served the next day, after allowing the flavors to meld for 12-24 hours.
• The fresh basil, chives, and cumin are delicious in this recipe but if you don’t have them, dry spices are just fine.

Healthy Eating Plans

This easy Gazpacho recipe is a great way to get fresh veggies in while on any weight loss or maintenance plan. This healthy recipe is in my regular rotation for meals during the summer.

21 Day Fix/Portion Fix

Container counts for the entire recipe: 9 green containers, 6 teaspoons oil. Per 1 cup serving, count 1 1/2 green containers and 1 teaspoon.

Weight Watchers

Each 1 cup serving is counted as 2 Blue Plan Points | 2 Green Plan Points | 2 Purple Plan Points | 1 2022/2023 Point

Nutrition

Calories: 233kcal | Carbohydrates: 53g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 138mg | Potassium: 2445mg | Fiber: 12g | Sugar: 32g | Vitamin A: 2624IU | Vitamin C: 159mg | Calcium: 352mg | Iron: 11mg

The post Gazpacho Soup Recipe appeared first on My Crazy Good Life.