Now that the weather has officially turned (um, it SNOWED in Georgia last weekend, y’all!) I thought I would round up my favorite warm & cozy soup recipes for winter! There is nothing better than a warm bowl of soup and a soft blanket on the couch for a chilly evening.
There are a few things that all soups should be – easy, quick, and delicious. Oh, and did I mention easy? All of these recipes use only a single pot, with one of them being the slow cooker! Each one involves minimal chopping, and you basically toss everything in the pot and bring it to a boil. Let everything simmer for anywhere between 15 to 30 minutes (with the exception of the slow cooker – just let that one go all day) and you’ll have dinner ready in no time!
Click each image for more details and photos – I hope you love all of these as much as I do! What are your favorite soups for winter?
Enjoy!
1. Slow Cooker Vegetarian Tortilla Soup
There is nothing better than a dump-and-go recipe in a slow cooker! It takes you less than 10 minutes to throw everything together for this one, and then you can set it and forget it for as long as you want. Sometimes I used a hand blender for some extra texture when it’s finished, or just serve it as is! Top with crumbled tortilla chips and shredded cheese. It’s super simple, delicious, and also healthy.
- 1 large onion diced
- 1 large bell pepper diced
- 15 oz can black beans drained and rinsed
- 15 oz can pinto beans drained and rinsed
- 2 cups vegetable broth
- 1/2 cup medium salsa
- 10 oz can diced tomatoes in green chiles
- 1/2 tsp cumin
- 1 tsp chili powder
- tortilla chips
- cilantro
- sharp cheddar cheese shredded
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. Add all of your soup ingredients to your slow cooker, stir, cover and cook on LOW for 4 hours.
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. When time is up, turn off your slow cooker and use your immersion blender to puree some of the soup. Make it as blended or not-blended as you like! You could also transfer 1-2 cups of the soup to a blender to puree, then return to the slow cooker.
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. Turn the heat back to LOW and give everything a big stir, making sure it is well heated throughout.
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. Ladle into soup bowls, and top with crushed up tortilla chips, cilantro, and shredded cheese. Enjoy!
2. The Best Potato Soup Ever
I’ve tried a million potato soup recipes under the sun, and I’ve finally nailed this one down to perfection. Use whatever kind of potatoes you have on hand, and sub in plain greek yogurt for the sour cream for an extra protein boost. This one is a one-pot wonder and cooks for less than 15 minutes! Top with more cheese (duh) and a few sliced green onions.
- 1/4 cup unsalted butter
- 1 medium onion diced
- 2 celery stalks diced
- 1/4 cup all purpose flour
- 2 cups vegetable stock
- 2 cups milk warmed
- 4 cups potatoes diced
- 1 cup sharp cheddar cheese shredded
- 1/2 cup light sour cream or plain greek yogurt
- salt and fresh pepper to taste
- green onions
- sharp cheddar cheese shredded
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. Melt the butter in a large stock pot over medium heat
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. Add the onion and celery and saute for about 5 minutes, or until the onion becomes translucent
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. Sprinkle the flour over the onion and celery and cook for another minute, stirring constantly
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. Slowly pour the vegetable stock and milk into the pot, stirring constantly to ensure no clumps are formed
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. Bring to a boil and add the potatoes, cover and reduce the heat for a steady simmer
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. Simmer the soup for about 15 minutes, depending on the size of your potatoes!
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. Turn off the heat, and stir in the sour cream (or greek yogurt!) and shredded cheddar. Season with salt and fresh pepper to taste.
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. Ladle into soup bowls and top with whatever you desire!
3. Easy Italian-Style Vegetable Soup
This is the perfect soup to pair with a grilled cheese, wrap yourself in a warm blanket, and cozy up by the fire for the night. It also uses up a ton of veggies that you may have in your fridge or freezer already! Want extra beans instead of veggie crumbles? Go for it! You can totally customize this one as you wish, and it makes enough to feed an army so you’ll have lunch for the next few days.
- 2 tbsp extra virgin olive oil
- 12 oz soy "beef" crumbles
- 1/2 large onion diced
- 3 medium carrots peeled and diced
- 3 celery stalks diced
- 4 cups vegetable broth
- 14.5 oz can diced tomatoes
- 15 oz can tomato sauce
- 15.5 oz can kidney beans drained and rinsed
- 1 tsp dried basil
- 1 tsp italian seasoning
- 1/2 tsp garlic powder
- salt and fresh pepper to taste
- 1 cup corn frozen
- 2 cups fresh spinach
- fresh parsley optional
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. Heat olive oil in a large soup pot over medium heat
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. Add soy crumbles and cook until just starting to brown; then add onion, carrots, and celery and cook for another 3-4 minutes
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. Pour in vegetable broth, diced tomatoes, tomato sauce, and kidney beans. Stir well to combine and bring to a light boil.
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. Add basil, italian seasoning, garlic powder, and salt & pepper. Stir and simmer for about 30 minutes, or until carrots are tender. Simmer longer if time permits - it only gets better!
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. Turn off the heat and stir in frozen corn and fresh spinach. Stir and let sit until corn is heated through and spinach is wilted. Add more salt & pepper as needed.
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. Ladle into soup bowls & garnish with fresh parsley, if desired!
4. Sweet Potato and Black Bean Chili
Oh sweet potato, how I love thee. I really like a spicy and salty sweet potato, and this chili is just that. It’s a hearty and filling chili that can be quickly made in a single pot. Bring this one to a chili potluck party and get creative with your favorite chili toppings!
- 2 tbsp extra virgin olive oil
- 1 medium onion diced
- 1 medium bell pepper diced
- 1 large sweet potato peeled and small diced
- 2 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp cayenne pepper optional
- 2 15 oz cans black beans drained and rinsed
- 15 oz can diced tomatoes
- 2 cups vegetable broth
- green onions
- sour cream
- sharp cheddar shredded
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. Heat your olive oil in a large stockpot over medium-high heat while you dice your veggies.
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. Add the bell pepper, onion, sweet potato, and minced garlic to the pot. Cook, stirring occasionally, for about 4-5 minutes or until the onion starts to become translucent.
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. Add your chili powder, cumin, and optional cayenne to the veggies. Stir to combine, and continue to cook for 2-3 minutes.
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. Throw in your drained and rinsed black beans, the can of diced tomatoes, and 2 cups of vegetable broth. Stir to combine.
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. Bring the chili to a low boil, reducing the heat to medium if needed. Cover and simmer for about 30 minutes, or until the potatoes are fork-tender.
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. Remove from heat and let cool slightly before serving with sour cream, sharp cheddar, and green onions. Enjoy!
5. Vegetarian One-Pot Chili Mac
Yes, I said it. Chili and mac & cheese in a single pot! This one is so satisfying and easy – again just one pot! Full of beans, protein, and cheese… you’ll never want regular mac & cheese from a box again. Okay, maybe you will, but I promise you’ll love this recipe even more!
- 2 tbsp extra virgin olive oil
- 1 onion diced
- 1 bell pepper diced
- 2 cloves garlic minced
- 3 cups vegetarian "beef" crumbles frozen
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 lb elbow macaroni dried
- 28 oz crushed tomatoes
- 2 cups vegetable broth
- 15 oz kidney beans drained and rinsed
- 2 cups sharp cheddar shredded
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. Heat the olive oil in a large stockpot over medium-high heat.
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. Add your onion, bell pepper, and garlic to the olive oil and cook, stirring occasionally, for 3-5 minutes or until the onion starts to become translucent.
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. Add your veggie crumbles (or lean protein) and cook for another 3-5 minutes, or until brown.
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. Now add your seasonings, and stir to combine. Cook for another 1-2 minutes or until nice and fragrant!
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. Now add your macaroni, crushed tomatoes, vegetable broth, and kidney beans. Stir to combine, cover slightly, and bring to a low boil. Adjust heat level as needed to simmer.
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. Simmer for about 15 minutes, or until the pasta is cooked through and the soup has thickened. Turn off the heat and remove the lid.
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. Stir in half of the shredded sharp cheddar, and then top with the remaining half. Recover the pot for 2-3 minutes or until the cheese has melted.
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. Serve immediately with your favorite chili toppings. Enjoy!
