• Tomato and Rice Soup

    Hearty Tomato and Rice Soup with Herbs and Garlic

    Ingredients:

    2 tablespoons olive oil

    1 medium onion, finely chopped

    2 garlic cloves, minced

    1 carrot, diced

    1 celery stalk, diced

    1 teaspoon dried oregano

    1/2 teaspoon dried basil

    1/4 teaspoon chili flakes (optional)

    1 can (28 oz) crushed tomatoes

    4 cups vegetable broth

    3/4 cup white rice (or brown rice)

    Salt and pepper to taste

    Fresh parsley or basil for garnish

    Grated Parmesan cheese (optional)

    Directions:

    In a large pot, heat olive oil over medium heat. Add the chopped onion, carrot, and celery. Cook for 5–6 minutes until vegetables are softened.

    Add garlic, oregano, basil, and chili flakes. Cook for 1 minute until fragrant.

    Stir in crushed tomatoes and vegetable broth. Bring to a boil.

    Add the rice, reduce heat, and simmer uncovered for 20–25 minutes, or until the rice is tender.

    Season with salt and pepper to taste.

    Ladle into bowls and garnish with fresh parsley or basil and a sprinkle of Parmesan, if desired.

    Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
    Kcal: 210 kcal | Servings: 4 servings

    #tomatoricesoup #souprecipes #comfortfood #vegetariansoup #easydinners #riceinbroth #heartymeals #souplover #tomatolovers #homecooking #herbalsoup #weeknightrecipes #souprecipeideas #veggiesoup #souphacks #plantbasedsoups #familydinners #ricebasedsoup #soupseason #simpleingredients

    A warm bowl of Tomato and Rice Soup is all you need on a chilly day. Comforting, herby, and hearty with just the right balance of flavors.
    Tomato and Rice Soup Hearty Tomato and Rice Soup with Herbs and Garlic Ingredients: 2 tablespoons olive oil 1 medium onion, finely chopped 2 garlic cloves, minced 1 carrot, diced 1 celery stalk, diced 1 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon chili flakes (optional) 1 can (28 oz) crushed tomatoes 4 cups vegetable broth 3/4 cup white rice (or brown rice) Salt and pepper to taste Fresh parsley or basil for garnish Grated Parmesan cheese (optional) Directions: In a large pot, heat olive oil over medium heat. Add the chopped onion, carrot, and celery. Cook for 5–6 minutes until vegetables are softened. Add garlic, oregano, basil, and chili flakes. Cook for 1 minute until fragrant. Stir in crushed tomatoes and vegetable broth. Bring to a boil. Add the rice, reduce heat, and simmer uncovered for 20–25 minutes, or until the rice is tender. Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley or basil and a sprinkle of Parmesan, if desired. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 210 kcal | Servings: 4 servings #tomatoricesoup #souprecipes #comfortfood #vegetariansoup #easydinners #riceinbroth #heartymeals #souplover #tomatolovers #homecooking #herbalsoup #weeknightrecipes #souprecipeideas #veggiesoup #souphacks #plantbasedsoups #familydinners #ricebasedsoup #soupseason #simpleingredients A warm bowl of Tomato and Rice Soup is all you need on a chilly day. Comforting, herby, and hearty with just the right balance of flavors.
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  • Lamb and Parsnip Soup

    Hearty Lamb and Parsnip Soup with Herbs and Root Vegetables

    Ingredients:

    1 lb lamb shoulder or stew meat, cubed

    1 tablespoon olive oil

    1 onion, chopped

    2 garlic cloves, minced

    2 parsnips, peeled and diced

    2 carrots, diced

    1 potato, peeled and cubed

    1 stalk celery, sliced

    6 cups lamb or vegetable broth

    1 teaspoon dried rosemary

    1/2 teaspoon dried thyme

    Salt and black pepper to taste

    Fresh parsley, for garnish

    Directions:

    In a large soup pot, heat olive oil over medium-high heat. Add lamb pieces and brown on all sides. Remove and set aside.

    In the same pot, sauté onion and garlic for 2–3 minutes, until fragrant.

    Add parsnips, carrots, potato, and celery. Cook for another 5 minutes, stirring occasionally.

    Return lamb to the pot. Add rosemary, thyme, broth, salt, and pepper. Stir well.

    Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.

    Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

    Prep Time: 15 minutes | Cooking Time: 1 hour 45 minutes | Total Time: 2 hours
    Kcal: 390 kcal | Servings: 6 servings

    #lambsoup #parsnipsoup #rootvegetables #comfortfood #slowcookedsoup #heartymeals #winterwarmers #souprecipes #lambandveggies #rusticsoup #wholesomeeats #homecookedcomfort #rootveggiesoup #souptime #traditionalrecipes #lambrecipes #fallrecipes #souplovers #onepotmeals #cozykitchen

    Cozy up with this Lamb and Parsnip Soup — it’s rich, rustic, and full of soul-warming flavor. A bowl of this is all you need on a chilly night!
    Lamb and Parsnip Soup Hearty Lamb and Parsnip Soup with Herbs and Root Vegetables Ingredients: 1 lb lamb shoulder or stew meat, cubed 1 tablespoon olive oil 1 onion, chopped 2 garlic cloves, minced 2 parsnips, peeled and diced 2 carrots, diced 1 potato, peeled and cubed 1 stalk celery, sliced 6 cups lamb or vegetable broth 1 teaspoon dried rosemary 1/2 teaspoon dried thyme Salt and black pepper to taste Fresh parsley, for garnish Directions: In a large soup pot, heat olive oil over medium-high heat. Add lamb pieces and brown on all sides. Remove and set aside. In the same pot, sauté onion and garlic for 2–3 minutes, until fragrant. Add parsnips, carrots, potato, and celery. Cook for another 5 minutes, stirring occasionally. Return lamb to the pot. Add rosemary, thyme, broth, salt, and pepper. Stir well. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving. Prep Time: 15 minutes | Cooking Time: 1 hour 45 minutes | Total Time: 2 hours Kcal: 390 kcal | Servings: 6 servings #lambsoup #parsnipsoup #rootvegetables #comfortfood #slowcookedsoup #heartymeals #winterwarmers #souprecipes #lambandveggies #rusticsoup #wholesomeeats #homecookedcomfort #rootveggiesoup #souptime #traditionalrecipes #lambrecipes #fallrecipes #souplovers #onepotmeals #cozykitchen Cozy up with this Lamb and Parsnip Soup — it’s rich, rustic, and full of soul-warming flavor. A bowl of this is all you need on a chilly night!
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  • Cabbage Roll Soup

    Hearty Unstuffed Cabbage Roll Soup with Ground Beef and Rice

    Ingredients:

    1 tablespoon olive oil

    1 lb (450g) ground beef

    1 onion, diced

    3 cloves garlic, minced

    4 cups chopped green cabbage

    1 large carrot, diced

    4 cups beef broth

    1 (14.5 oz) can diced tomatoes

    1 (15 oz) can tomato sauce

    1 tablespoon tomato paste

    1 tablespoon Worcestershire sauce

    1 teaspoon smoked paprika

    1 teaspoon dried oregano

    1/2 teaspoon salt (adjust to taste)

    1/2 teaspoon black pepper

    1/2 cup uncooked long-grain white rice

    2 tablespoons chopped fresh parsley (for garnish)

    Directions:

    Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.

    Add diced onion and garlic. Sauté for 2–3 minutes until softened and fragrant.

    Stir in chopped cabbage and carrots, cooking for 4–5 minutes until slightly softened.

    Add beef broth, diced tomatoes, tomato sauce, tomato paste, Worcestershire sauce, smoked paprika, oregano, salt, and pepper. Stir to combine.

    Bring soup to a boil, then reduce heat to low and stir in the uncooked rice.

    Simmer uncovered for 25–30 minutes, or until rice is cooked and vegetables are tender.

    Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving.

    Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
    Kcal: 320 kcal | Servings: 6 servings

    #cabbagerollsoup #unstuffedcabbageroll #comfortsoup #beefsoup #weeknightdinners #cabbageideas #heartymeals #souprecipe #easyhomemade #fallcooking #winterwarmers #homemadesoup #souplovers #veggieandmeat #familydinner #easycomfortfood #cozyeats #mealprepideas #simpleingredients #classicflavor

    Turn your favorite comfort dish into a spoonful of cozy! This Cabbage Roll Soup is hearty, flavorful, and perfect for chilly days.
    Cabbage Roll Soup Hearty Unstuffed Cabbage Roll Soup with Ground Beef and Rice Ingredients: 1 tablespoon olive oil 1 lb (450g) ground beef 1 onion, diced 3 cloves garlic, minced 4 cups chopped green cabbage 1 large carrot, diced 4 cups beef broth 1 (14.5 oz) can diced tomatoes 1 (15 oz) can tomato sauce 1 tablespoon tomato paste 1 tablespoon Worcestershire sauce 1 teaspoon smoked paprika 1 teaspoon dried oregano 1/2 teaspoon salt (adjust to taste) 1/2 teaspoon black pepper 1/2 cup uncooked long-grain white rice 2 tablespoons chopped fresh parsley (for garnish) Directions: Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed. Add diced onion and garlic. Sauté for 2–3 minutes until softened and fragrant. Stir in chopped cabbage and carrots, cooking for 4–5 minutes until slightly softened. Add beef broth, diced tomatoes, tomato sauce, tomato paste, Worcestershire sauce, smoked paprika, oregano, salt, and pepper. Stir to combine. Bring soup to a boil, then reduce heat to low and stir in the uncooked rice. Simmer uncovered for 25–30 minutes, or until rice is cooked and vegetables are tender. Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving. Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes Kcal: 320 kcal | Servings: 6 servings #cabbagerollsoup #unstuffedcabbageroll #comfortsoup #beefsoup #weeknightdinners #cabbageideas #heartymeals #souprecipe #easyhomemade #fallcooking #winterwarmers #homemadesoup #souplovers #veggieandmeat #familydinner #easycomfortfood #cozyeats #mealprepideas #simpleingredients #classicflavor Turn your favorite comfort dish into a spoonful of cozy! This Cabbage Roll Soup is hearty, flavorful, and perfect for chilly days.
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  • Chicken, Lemon, and Rice Soup

    Comforting Chicken Soup with Lemon and Tender Rice

    Ingredients:

    1 tablespoon olive oil

    1 onion, diced

    2 garlic cloves, minced

    2 carrots, peeled and sliced

    2 celery stalks, chopped

    6 cups chicken broth

    1 cup cooked chicken, shredded (rotisserie works well)

    3/4 cup long-grain white rice (or brown rice)

    2 large eggs

    Juice of 2 lemons

    Zest of 1 lemon

    Salt and freshly ground black pepper, to taste

    2 tablespoons fresh parsley, chopped

    Directions:

    In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes, until softened.

    Pour in the chicken broth and bring to a boil. Add rice and reduce to a simmer. Cook until rice is tender, about 15–20 minutes.

    Stir in the shredded chicken and let it heat through.

    In a small bowl, whisk the eggs and slowly add the lemon juice and zest.

    Temper the egg mixture by slowly ladling in a bit of the hot soup while whisking constantly, then pour the warmed egg-lemon mixture back into the pot.

    Stir well and cook over low heat for 2–3 minutes—do not boil.

    Season with salt and pepper. Garnish with fresh parsley and serve hot.

    Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
    Kcal: 280 kcal | Servings: 4 servings

    #lemonchickensoup #comfortfood #soupseason #cozymeals #homemadesoup #riceandsoup #healingmeals #quickdinnerideas #familyfavorites #mediterraneanflavors #easychickensoup #souprecipeideas #souplover #cleaneating #lightcomfortfood #healthyhomemade #fallrecipes #flufoods #dinnerin30 #chickensouplove

    Warm your soul with this cozy Chicken, Lemon, and Rice Soup Light, tangy, and comforting—perfect for chilly nights or under-the-weather days!
    Chicken, Lemon, and Rice Soup Comforting Chicken Soup with Lemon and Tender Rice Ingredients: 1 tablespoon olive oil 1 onion, diced 2 garlic cloves, minced 2 carrots, peeled and sliced 2 celery stalks, chopped 6 cups chicken broth 1 cup cooked chicken, shredded (rotisserie works well) 3/4 cup long-grain white rice (or brown rice) 2 large eggs Juice of 2 lemons Zest of 1 lemon Salt and freshly ground black pepper, to taste 2 tablespoons fresh parsley, chopped Directions: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes, until softened. Pour in the chicken broth and bring to a boil. Add rice and reduce to a simmer. Cook until rice is tender, about 15–20 minutes. Stir in the shredded chicken and let it heat through. In a small bowl, whisk the eggs and slowly add the lemon juice and zest. Temper the egg mixture by slowly ladling in a bit of the hot soup while whisking constantly, then pour the warmed egg-lemon mixture back into the pot. Stir well and cook over low heat for 2–3 minutes—do not boil. Season with salt and pepper. Garnish with fresh parsley and serve hot. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 280 kcal | Servings: 4 servings #lemonchickensoup #comfortfood #soupseason #cozymeals #homemadesoup #riceandsoup #healingmeals #quickdinnerideas #familyfavorites #mediterraneanflavors #easychickensoup #souprecipeideas #souplover #cleaneating #lightcomfortfood #healthyhomemade #fallrecipes #flufoods #dinnerin30 #chickensouplove Warm your soul with this cozy Chicken, Lemon, and Rice Soup Light, tangy, and comforting—perfect for chilly nights or under-the-weather days!
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  • Lobster and Corn Soup

    Creamy Lobster and Sweet Corn Chowder

    Ingredients:

    2 tablespoons butter

    1 small onion, finely chopped

    2 cloves garlic, minced

    1/2 teaspoon smoked paprika

    2 tablespoons all-purpose flour

    3 cups seafood or chicken stock

    2 cups fresh or frozen corn kernels

    1 cup diced red potatoes

    1/2 teaspoon salt (or to taste)

    1/4 teaspoon black pepper

    1/4 teaspoon cayenne pepper (optional)

    1/2 cup heavy cream

    1/2 cup whole milk

    1 cup cooked lobster meat, chopped

    1 tablespoon fresh parsley, chopped

    Lemon wedges, for serving

    Directions:

    In a large pot, melt butter over medium heat. Add onion and cook for 4–5 minutes, until soft and translucent.

    Stir in garlic and smoked paprika, and cook for 1 minute until fragrant.

    Sprinkle in flour and stir constantly for 1–2 minutes to create a light roux.

    Gradually whisk in the stock, ensuring there are no lumps. Bring to a simmer.

    Add corn, potatoes, salt, pepper, and cayenne (if using). Simmer for 12–15 minutes until potatoes are tender.

    Stir in the cream and milk. Simmer gently for 5 minutes, avoiding boiling.

    Add the lobster meat and cook just until heated through, about 2–3 minutes.

    Taste and adjust seasoning. Garnish with fresh parsley and serve with lemon wedges.

    Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
    Kcal: 320 kcal | Servings: 4 servings

    #lobstersoup #cornchowder #seafoodsoup #lobsterrecipes #comfortfood #shellfishlover #souprecipe #elegantmeals #seafoodchowder #gourmetsoup #easyentertaining #dinnerpartyideas #luxurylunch #souplover #heartychowder #homemadegoodness #glutenoptional #creamysoup #finediningathome #coastalcooking

    Savor every spoonful of this Creamy Lobster and Sweet Corn Chowder —rich, comforting, and perfect for impressing guests or treating yourself!
    Lobster and Corn Soup Creamy Lobster and Sweet Corn Chowder Ingredients: 2 tablespoons butter 1 small onion, finely chopped 2 cloves garlic, minced 1/2 teaspoon smoked paprika 2 tablespoons all-purpose flour 3 cups seafood or chicken stock 2 cups fresh or frozen corn kernels 1 cup diced red potatoes 1/2 teaspoon salt (or to taste) 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper (optional) 1/2 cup heavy cream 1/2 cup whole milk 1 cup cooked lobster meat, chopped 1 tablespoon fresh parsley, chopped Lemon wedges, for serving Directions: In a large pot, melt butter over medium heat. Add onion and cook for 4–5 minutes, until soft and translucent. Stir in garlic and smoked paprika, and cook for 1 minute until fragrant. Sprinkle in flour and stir constantly for 1–2 minutes to create a light roux. Gradually whisk in the stock, ensuring there are no lumps. Bring to a simmer. Add corn, potatoes, salt, pepper, and cayenne (if using). Simmer for 12–15 minutes until potatoes are tender. Stir in the cream and milk. Simmer gently for 5 minutes, avoiding boiling. Add the lobster meat and cook just until heated through, about 2–3 minutes. Taste and adjust seasoning. Garnish with fresh parsley and serve with lemon wedges. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 320 kcal | Servings: 4 servings #lobstersoup #cornchowder #seafoodsoup #lobsterrecipes #comfortfood #shellfishlover #souprecipe #elegantmeals #seafoodchowder #gourmetsoup #easyentertaining #dinnerpartyideas #luxurylunch #souplover #heartychowder #homemadegoodness #glutenoptional #creamysoup #finediningathome #coastalcooking Savor every spoonful of this Creamy Lobster and Sweet Corn Chowder —rich, comforting, and perfect for impressing guests or treating yourself!
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