Category Archives: Soup

Beef Bone Broth Chili – Nourishing One-Pot Meal

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On fall and winter nights, there’s nothing like a warm bowl of Beef Bone Broth Chili to take the chill off – in fact, we’re making it for a quick and hearty Halloween super! Coming together in about 45 minutes with lean ground beef, beef bone broth, mushrooms, red wine, and a few pantry staples, you’ll love the ease and convenience.

Benefits of Lean Ground Beef for Health (and Budget): Lean ground beef is a fantastic choice for a quick chili because it delivers high-quality protein that’s low in saturated fat—just what you need to stay strong and energized as temperatures dip. It’s rich in essential nutrients like iron, B vitamins, and zinc, which are key to keeping your immune system robust through colder months. Plus, lean ground beef is still a budget-friendly option in the meat section, letting you enjoy a satisfying, nutrient-dense meal without straining your wallet. If you’re looking for a smart beef meal, this high-protein chili with bone broth is a winner.

Bone Broth Benefits in Chili: Using beef bone broth rather than regular beef stock brings a boost of flavor, nutrition, and protein. Bone broth is loaded with collagen and amino acids, which support joint health and aid digestion, making it a wonderful addition to a fall-inspired chili. Unlike standard stock, bone broth also packs a bit more protein, helping you stay fuller longer—especially helpful during busy fall days and nights. Here’s news you can use: A typical 8-ounce serving of beef broth has 1 – 3 grams of protein compared to 9 – 10 grams in bone broth

The Great Beans in Chili Debate: I’m not gonna debate — I like beans in my chili! This recipe calls for Kidney Beans (you could sub pinto or black beans). Adding beans adds a different texture that is pleasing to me and also adds fiber to my meal. But you do you, beans or not!

This cozy bowl of Beef Bone Broth Chili will warm you up with just the right amount of spice and nourishing ingredients – lean ground beef, kidney beans, mushrooms and more. A quick and easy meal packed full of protein to keep your energy up and hunger satiated during the cool weather months.

I made the cute skeleton cut out from a slice of provolone cheese and a mini cookie cutter! It would be fun to do with a snowflake or other winter season mini cookie cutter!

Let The Chili Cooking Begin! This Beef Bone Broth Chili is a wholesome, warming dish that’s easy on both prep time and the budget, letting you enjoy more of the season’s festivities. So, grab your ingredients, a Dutch Oven or big pot, and let this fuss-free meal simmer, and get ready to cozy up with a one-pot meal with beef that’ll keep you happy and the hunger away!

Since I forgot to take a non-seasonal shot of the chili, above is the AI version (if you really, really like jalapenos, lol!)

Beef Bone Broth Chili
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Bone Broth Beef Chili
Ingredients
  • 1.5 lbs. 90% or leaner ground beef
  • 1 Tablespoon olive oil
  • 1 cup chopped white or yellow onion
  • 8 oz. Cremini or White Button mushrooms finely chopped
  • 1 Tablespoon minced garlic
  • 1 to 2 Tablespoon all-purpose chili powder more or less depending on how spicy you like it
  • 2 teaspoons Chipotle chili powder for a smoky chili flavor (or can sub more all-purpose chili powder)
  • 2 teaspoon ground cumin
  • ½ cup red wine
  • 16 oz. beef bone broth 2 cups
  • 15- oz. can fire-roasted diced tomatoes including juice
  • 8- oz. can tomato sauce
  • 15- ounce can kidney beans drained
  • 2 Tablespoons Worcestershire sauce
Instructions
  1. Heat a large dutch oven (or approx. 3 qt pot) over medium heat. Add ground beef, cook 8-10 minutes, breaking beef in crumbles and stirring occasionally. Remove beef, pour crumbles in strainer to drain off excess liquids.
  2. In now emptied pot (no need to wash from beef browning step), add
  3. olive oil, onion, mushrooms & sauté until softened, approx 3-4 min. Add garlic, stir around for another minute.
  4. Next, add chili powder, chipotle chili powder & cumin, stirring around to “bloom” flavor.
  5. Bottom of pot may look like starting to brown/burn, don’t worry, these are beef & spice residues. Simply pour in red wine to deglaze the pan, stirring around quickly to pull off the bits.
  6. Add back in beef, tomatoes (incl.
  7. juices), tomato sauce, beans. Bring to boil, simmer then reduce heat to simmer 20-25 min.

  8. Garnish as desired (cheese, sour cream, jalapenos, etc)

Spicy-Sweet Mango Chili with Beans and Kale (Vegan)

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If you’re looking for a unique twist on traditional chili, this Spicy-Sweet Mango Chili with Beans and Kale is the answer. It’s a flavor-packed, easy-to-make dish that surprises and satisfies in every bite. You might wonder, “Mango in chili? Really?” Yes, really! The tropical sweetness pairs beautifully with the hearty beans, savory vegetables, and gentle heat for a comforting meal.

The secret to this unique chili recipe’s bold flavor is a jar of Peach Mango Salsa from Desert Pepper Trading Company. Desert Pepper Trading Company is a popular, specialty brand that makes a variety of salsas inspired from the sunny Southwest, markets of Mexico, and their own multi-generational kitchens.

 Peach Mango Salsa (a whole jar!) infuses the dish with rich Caribbean-inspired notes that elevate the chili beyond the ordinary. It’s a “medium” heat salsa, which in my book is the most crowd-pleasing heat level and one that doesn’t overpower other flavors. It’s a win-win, enjoy the tropical vibes of a yummy mango salsa while streamlining a recipe thanks to the enormous amount of flavor packed into each jar (which means less chopping and spice hunting time spent)!  Paired with the convenience of canned beans and tomatoes along with the goodness of fresh vegetables like kale and carrots, this mango bean dish is as nutritious as it is delicious.

Note: I use a fresh chopped mango in this recipe. If they are not in season, thawed frozen mango will also work. Even in a pinch, you can even omit the mango and just rely on the fruit shining through in the salsa. It’s still delicious.

This vegan chili recipe that generously serves 6, is ideal for meal prep because it tastes just as good—if not better—the next day. The spices and flavors have time to meld, making each bite even more harmonious. Plus, it’s suitable for vegans and vegetarians making it a fantastic option for anyone looking for a wholesome, filling meal powered by plants.

Other key nutrition points, a serving of mango chili has 251 calories per serving with 11g protein and nearly HALF the daily requirement for dietary fiber! It’s also abundant in vitamin A, vitamin C and is a good source of iron, potassium and magnesium.

So next time you’re craving a creative chili with a twist, give this Spicy-Sweet Mango Chili with Beans and Kale a try. You might just find yourself loving the unexpected sweetness, savoring the spice, and enjoying every satisfying spoonful!

Purchase this delicious mango salsa (or one of their other amazing, authentic varieties) at Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, and Meijer or pick up your favorites online at DessertPepper.com. Follow on Facebook or Instagram for more recipe inspo.

Spicy-Sweet Mango Chili is a tropical-inspired bowl of goodness that’s as nourishing as it is exciting! 🥭🌶️ Made with convenience in mind—using salsa from @desertpepper, canned beans and tomatoes, and fresh produce like kale and carrots—it’s a flavorful, plant-based meal that packs a surprising hint of sweetness and just the right amount of heat. At just 251 calories and 11g of protein, it’s a great source of vitamins A & C, potassium, magnesium, iron, and nearly half your daily fiber. Perfect for fueling your day!
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Spicy-Sweet Mango Chili with Beans and Kale
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Spicy-Sweet Mango Chili is a tropical-inspired bowl that will nourish your body and excite with every bite. It all starts with prepared salsa, canned beans and tomatoes for convenience along with fresh produce like kale, carrots and fresh mango.  The surprised hint of sweetness pairs nicely with the spice, and it’s a vegan meal that provides plant protein and nearly half of the daily requirement for fiber.

Course: dinner, entree, entree soup
Cuisine: Caribbean
Keyword: chili, mango, salsa, stew
Servings: 6 servings
Calories: 251 kcal
Ingredients
  • 2 tablespoons olive oil
  • 1 cup chopped sweet yellow onion
  • 1 cup chopped carrots
  • 2 cups chopped kale
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 2 cups vegetable broth
  • 1 15- oz can black beans drained
  • 1 15- oz can red kidney beans drained
  • 1 16- oz jar Desert Pepper Trading Company Peach Mango Salsa
  • 1 cup chopped fresh or frozen mango
Instructions
  1. In soup pot, bring olive oil to medium-high heat and add onion, carrot and kale and saute for 5-6 minutes or until softened.
  2. Add cumin and paprika to pot and continue to cook for 30-45 seconds until fragrant.
  3. Add tomatoes (with juices), drained beans, vegetable broth, salsa and mango to pot and lower heat to medium and let simmer for 20 minutes until thickened.
  4. Divide among six soup bowls and top with garnishes as desired.
Recipe Notes

Hatch Green Chile Zucchini Soup, Hot or Cold!

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Summer soups are a lovely way to enjoy the season’s freshest flavors, and this Hatch Green Chile Zucchini Soup is no exception. Combining two of summer’s most vibrant vegetables, this dish is both a delicious and nutritious option that can be served hot or cold, making it versatile for any occasion.

Whether you’re trying to make the most of a bumper crop of Hatch chiles or zucchini (and goodness knows, there can be bushels at the end of summer, this soup is a quick and easy way to transform summer produce into a satisfying meal.

With the added richness of potatoes, onions, and garlic, all sautéed with a hint of cumin before simmering in broth and puréeing to a silky texture, it’s a low-calorie side dish or light lunch that will leave you feeling nourished. Plus, with 6 grams of protein per serving, it’s as filling as it is flavorful. A finishing touch of lime, feta, and cilantro adds a tangy brightness that elevates every spoonful.

HATCH GREEN CHILE ZUCCHINI SOUP TIPS

Hatch Green Chiles: August through September is prime time for these beloved green chiles that hail from New Mexico (but typically available across the country at the end of summer). If you fresh roast your peppers, stick over a flamer, on the grill or in a broiler until the skins blister up black. Remove, let cool in a paper bag for 5 minutes and then in a bowl of cool water, slip off the skins, remove the stem and rise out the seeds before chopping. If Hatch aren’t available to you, and you still want to use a fresh chile – Poblano will make a good substitute. OR, for convenience, there are a number of prepped frozen Hatch green chile and canned/jarred hatch peppers available.

Puréeing: The silky, smooth texture in this hatch green chili soup with zucchini comes from puréeing the sautéed veggies that have been simmered in sauce. It’s very convenient to puree soup right in the pot with an Immersion Blender. However, you can use a traditional stand blender or food process, but DO NOT add hot soup to the blender – the hot liquids will expand and explode all over the kitchen, making a mess and potentially creating a burn hazard. Instead, 1) let soup cool to a warm or room-temp status, 2) ONLY fill blender pitcher half way, 3) add lid slightly askew to let any warmth out (drape dish towel over); and 4) start blending slowly in “pulses” to ensure that it will react fid.

 Toppings: This soup is amazing as-is, but various toppings like a squirt of lime or lemon juice, crumbled feta or queso fresco, fresh herbs like cilantro, or even a little sour cream, crema or drizzle of flavored olive oil.

Note: This post contains affiliate links.

‘Tis the season for zucchini and Hatch green chile – use up your bumper crop of summer produce in this delicious soup that can be served hot or cold. Makes 6 servings, each with 134 cal, 4g fat, 11g net carb and 6g protein.
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Hatch Green Chile Zucchini Soup
Prep Time
10 mins
Total Time
30 mins
 

‘Tisthe season for zucchini and Hatch green chile – use up your bumper crop in thisdelicious soup that can be served hot or cold. Makes 6 servings, each with 134cal, 4g fat, 11g net carb and 6g protein.  

Course: entree soup, lunch, Soup
Cuisine: Southwestern
Keyword: green chile, hatch, soup, zucchini
Servings: 6 servings
Calories: 134 kcal
Ingredients
  • 3 mild Hatch green chilis – roasted peeled and chopped (or 1 cup chopped canned or frozen option)
  • 1 Tbsp olive oil
  • 2/3 cup diced onion
  • 1 ½ lbs. zucchini- sliced about 4 cups
  • 8- oz potato peeled and chopped
  • 1 quart chicken broth
  • 1 Tbsp minced garlic
  • 1 Tbsp ground cumin powder
  • 1 tsp salt
  • Optional garnish: Lime feta cheese, cilantro
Instructions
  1. Roast chiles over direct flame or in broiler, using tongs to flip every minute or until outside is blistered black. Set in covered container to “sweat’ for 5 minutes, then peel, seed and chop.
  2. Add chopped vegetables (onion, zucchini, potato and hatch chiles) to soup pot and drizzle with olive oil; sauté on medium-high for 7-9 minutes until vegetables becoming tender. Add garlic and cumin; sauté for another 1-2 minutes until fragrant.
  3. Add chicken broth to cover vegetables and simmer over medium heat for 10 more minutes.
  4. Keep soup in pot and insert an immersion blender to puree soup contents. OR, let soup cool to warm and blend in a high-wattage blender (DO NOT BLEND WHILE HOT, that’s dangerous)
  5. Serve warm or cold, topped with a squirt of lime juice, sprinkle of feta cheese and chopped cilantro.
Recipe Notes

Easy Pot Roast Soup to Warm Up Winter

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Warming up with a bowl of hearty Pot Roast Stew is so comforting – and delicious. Plus, it’s surprisingly easy to make – after browning the beef and prepping ingredients, it pretty much just simmers itself into a pot of perfection.

And, it’s also quite nutritious –even being “comfort food” and all! Beef and lots of veggies makes it a balance meal to fuel your life. A serving has 301 calories, 11g fat, 23g carbs and 23g protein.

How to Make Pot Roast Stew – Tips and Tricks

What cut of beef should I use for stew? The “stew meat” already packaged up at the supermarket works just fine. This “stew meat” is typically cut from the top or bottom eye roast – it’s lean!  If you’d like a little more flavor, a chuck roast works well, and I’ve even used sirloin steak. To make life easier on yourself, you can as the butcher to cut it up into chunks for you rather than cutting it up at home.

Do I really need to brown the Stew Meat? Browning the beef is a cooking step you don’t want to skip – while you CAN dump it in with the liquid ingredients and it will cook, you will be missing that deep caramelized flavor that develops on browned beef. This process really adds depth to any beef soup or beef stew. When browning beef, be mindful that you haven’t overcrowded the pot. Overcrowding will cause beef juices to be created faster than they evaporate – making your beef steam rather than brown. But, this pot roast soup recipe calls for just 1.25 lbs which should have enough room to brown nicely in the recommended 3.5 Quart Dutch Oven.

Can I cut the simmering time? Don’t rush the simmering, when you simmer the beef in liquid, it helps break down any connective tissues and create a melt-in-your-mouth eating experience – plus helps all the flavors co-mingle in harmony. Simmering low and slow also cooks the carrots and potatoes just right (but add the more tender peas and mushrooms in the last 20 minutes). The good news is that even though this beef stew recipe needs to simmer for about 75-90 minutes, it process is basically hands-off – just set the pot on the stove!

Is there a substitute for wine? Yes, you canomit it and use a little more broth or add add with a 1/2 part red wine vinegar and 1/2 part water mixture.

Can I substitute vegetables? Yes, as long as everything is cut up into bit-sized pieces – try parsnips instead of carrots, sweet potatoes instead of russet potatoes, bell peppers instead of celery. The recipe is very accommodating.

5 from 5 votes
Enjoy a hearty, comforting meal in a mug (or bowl) with this simple, yet so flavorful stew recipe that will remind you of Grandma's Pot roast. Perfect for soup season.
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Easy Beef Pot Roast Soup
Prep Time
9 hrs 15 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 45 mins
 

Enjoy a hearty, comforting meal in a mug (or bowl) with this simple, yet so flavorful recipe that will remind you of Grandma's Pot roast.

Course: entree soup, Soup
Cuisine: American
Keyword: beef, pot roast, stew
Servings: 6 servings
Calories: 301 kcal
Ingredients
  • 2 tbsp olive oil
  • 2 tsp black pepper
  • 2 tsp garlic powder
  • 5 cups beef broth
  • ½ cup red wine
  • 1 ¼ lb. beef stew meat, 1” chunks ( like top or bottom round, chuck, sirloin, etc)
  • 1 medium onion chopped in larger pieces
  • ½ cup chopped celery
  • 1 cup carrots coarse chop
  • 1 lb. russet potatoes peeled chopped approx. 1” cube
  • ¼ cup jarred tomato-based pasta sauce (like Rao's or Ragu) or 2 tbsp tomato paste
  • 2 tbsp freeze-dried Italian herb blend
  • 1 cup mushrooms chopped
  • ¾ cup frozen peas
  • 1 tbsp cornstarch
  • ¼ cup water
Instructions

  1. Add olive oil to Dutch oven and bring to medium-high heat.

  2. Add stew meat, onions, salt, pepper and garlic powder to pot and cook, stirring frequently, for about 6-7 minutes or until beef browned.

  3. Pour in beef broth and wine into hot pan to deglaze, stirring to pull up any crusted bits on bottom of pan.

  4. Add celery, carrots, potatoes and pasta sauce and simmer on medium low with lid on (but cracked for steam release) for about 60 minutes.

  5. Then add mushrooms, frozen peas and a slurry of cornstarch mixed with the water (this will help thicken). Cook an additional 20 to 30 minutes with lid off.

Recipe Notes

10-Miute Thai-Style Creamy Coconut Chicken Soup

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This post is sponsored by Kevin’s Natural Foods as part of a blogger recipe challenge.

Winter weather in Texas always keeps me guessing! Today I’m in shorts, but I’m still have a hankering for soup – and whipped up an amazing 10-Miute Thai-Style Creamy Coconut Chicken Soup starting with an entrée kit from Kevin’s Natural Foods.

Enjoy a rich, creamy, amazingly flavorful Thai-inspired Creamy Coconut Chicken Soup in just 10 minutes thanks to entree kits from Kevin's Natural Foods! Paleo, So satisfying . . plus Keto, and gluten-free!

Did I mention this soup only takes 10 minutes to make start to finish? Yup, it’s so perfect for crazy busy days (like today where I was squeezing in a run, workout, holiday shopping and working on a book deadline)! Kevin’s Natural Foods also comes to the rescue on those days when I have warm fuzzy feelings about cooking something awesome from scratch, but in the end — just can’t pull my life together!

I think of these keto, paleo and gluten-free friendly products from Kevin’s Natural Foods as “meal starters” for lack of a better term. The packets come refrigerated (you can store in freezer) and include a pre-cooked protein and delicious sauce. The proteins are cooked sou-vide style and simply need heating up in a skillet or microwave (or in my soup recipe, just chopping up cold and tossing in the pot).  They you can choose exactly how to serve it – on rice, on a sweet potato, in a wrap, or in a recipe creation – like my soup!

Check out this 30-sec video to see how easy & tasty life is with Kevin’s Natural Foods!

So, back to the soup! 10-Miute Thai-Style Creamy Coconut Chicken Soup is made with a pouch of Thai-style Coconut Chicken. It reminds me of Tom Kha Gai soup – so delicious. As you can see from the quick video, the steps are easy-peasy.

Enjoy a rich, creamy, amazingly flavorful Thai-inspired Creamy Coconut Chicken Soup in just 10 minutes thanks to entree kits from Kevin's Natural Foods! Paleo, So satisfying . . plus Keto, and gluten-free!

Just sauté mushrooms and cauliflower rice with garlic in soup pot (add other veggies if you like), chop up sous-vid chicken packet, toss chicken, broth, coconut milk and lime juice in pot, warm up, and garnish with scallions and cilantro!!!

Enjoy a rich, creamy, amazingly flavorful Thai-inspired Creamy Coconut Chicken Soup in just 10 minutes thanks to entree kits from Kevin's Natural Foods! Paleo, So satisfying . . plus Keto, and gluten-free!

These meals can be ordered online and shipped straight to your door and I’ve seen in many flavors in my local market too. I love the Korean Beef Barbeque and Cilantro Lime Chicken too – but there are so many varieties to suit any mood or taste preference.  Everything from Kevin’s can work with keto, paleo and gluten free diets too!

Learn more about Kevin’s Natural Foods, get Kevin’s Natural Foods recipes, and their amazing clean-eating focused products (entrees, sides, sauces, stir-frys and more!)  which can find a place in your diet – whether Keto, Paleo, Gluten-free . . or Mediterranean, like me!  Order online or find in a store near you.

Also check them out on Facebook, Instagram and Pinterest!  AND – make the 10 minute Thai soup, you won’t regret it!

Enjoy a rich, creamy, amazingly flavorful Thai-inspired Creamy Coconut Chicken Soup in just 10 minutes thanks to entree kits from Kevin's Natural Foods! Paleo, So satisfying . . plus Keto, and gluten-free!
Enjoy a rich, creamy, amazingly flavorful Thai-inspired Creamy Coconut Chicken Soup in just 10 minutes thanks to entree kits from Kevin's Natural Foods! Paleo, So satisfying . . plus Keto, and gluten-free!
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10-minute Thai-Style Creamy Coconut Chicken Soup
Prep Time
2 mins
Cook Time
8 mins
Total Time
10 mins
 

Enjoy a rich, creamy, amazingly flavorful Thai-inspired Creamy Coconut Chicken Soup in just 10 minutes thanks to entree kits from Kevin's Natural Foods! Paleo, So satisfying . . plus Keto, and gluten-free!

Course: dinner, entree, entree soup, Soup
Cuisine: thai
Keyword: chicken, coconut, gluten free, keto, meal kit, paleo
Servings: 3 servings
Ingredients
  • 1 package Kevin’s Natural Foods Thai-style Coconut Chicken
  • 2 teaspoons olive oil
  • 1 cup sliced Baby Bella mushrooms
  • 1 cup cauliflower rice
  • 2 teaspoons minced garlic
  • 3 cups chicken broth
  • 1 cup coconut cream from can
  • 2 tablespoons fresh lime juice about 1 lime
  • 1/3 cup chopped scallions white bulbs and greens
  • ¼ cup chopped fresh cilantro
Instructions
  1. Add olive oil to soup pot and bring to heat over medium-high. Add mushrooms and cauliflower rice, sauté, stirring frequently, for 3 to 4 minutes until softened; add minced garlic and sauté for 1 additional minute.
  2. Open cold sous vide bag of chicken; chop into bite sized pieces. Add to soup pot.
  3. Pour chicken broth and coconut cream into pot and bring just to a boil, about 3 to 4 minutes. Add contents of sauce pack into soup. Reduce heat and simmer for 1 minutes longer.
  4. Remove from heat; squeeze in lime juice. Stir in chopped scallions and cilantro.
Recipe Notes

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