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Gluten-Free Recipes Soup Vegan

Chilled Corn Soup – Whole-Food, Plant-Based

Chilled Corn Soup - Whole-Food, Plant-Based | The Foodie Eats

Chilled Corn Soup

Whole-Food, Plant-Based

I love a great soup. And I love to cook meals where the ingredients are both seasonal and local. But since summers in Florida are so hot, I’m rarely in the mood for soup for about half the year.  So this year, I’ve really been into chilled soups. I was recently asked to cook for a dinner party where the guest of honor is vegan. And since we live just a few miles from all the Zellwood Sweet Corn farms, it was a no-brainer that corn would be the star! So please allow me to introduce our latest creation: a chilled corn soup. It’s a play on creamed corn, but with a bit of coconut and a hint of spice.

Chilled Corn Soup - Whole-Food, Plant-Based | The Foodie Eats

You’ll Need One of These

Chilled Corn Soup - Whole-Food, Plant-Based | The Foodie Eats

The Method

5.0 from 1 reviews
Chilled Corn Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 7 ears shucked corn - kernels removed
  • 4 cups corn stock (or vegetable broth) - separated
  • 4 black peppercorns
  • 2 stems fresh parsley
  • 1 bay leaf
  • 1 medium sweet onion
  • 6 sprigs fresh thyme - divided
  • 2 tsp. sea salt - divided
  • 2 cloves garlic - 1 tsp. minced
  • 1 cup coconut milk
  • 2 radishes - thinly sliced
  • cilantro - for garnish
  • red pepper flakes - for garnish
Instructions
  1. Make corn stock – Put 7 corncobs (kernels removed and set aside), 4 peppercorns, 2 stems fresh parsley, 2 sprigs fresh thyme, 1 bay leaf, and 6 cups cold water in a large pot and bring to a boil over high heat. Reduce heat to medium and simmer for 2 hours. Strain, discard solids, and set aside.
  2. Heat 1 cup of corn stock in a large saucepan over medium-high heat. Add onions, thyme, and 1 teaspoon salt. Reduce heat to medium-low, cover and cook 8 minutes or until onion is softened, stirring frequently.
  3. Add corn (set ½ cup aside for garnish) and garlic, cover and cook 4 minutes.
  4. Then add 3 cups corn stock, coconut milk, and 1 tsp. salt. Increase heat to bring to a boil, then remove from heat; discard thyme.
  5. Place half of corn mixture in a blender. Secure blender lid on blender, but allow steam to escape. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
  6. Strain corn mixture through a sieve into a large bowl; discard solids. Repeat procedure with remaining corn mixture. Chill at least 4 hours.
  7. With extra corn kernels, place under high broiler until lightly charred.
  8. Top soup with roasted corn, radish, cilantro, and red pepper flakes. Enjoy!

 

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Gluten-Free Instant Pot Recipes Soup

Pressure Cooker Sausage, Kale, and Potato Soup

Pressure Cooker Sausage Kale Potato Soup | The Foodie Eats

Pressure Cooker Sausage Kale Potato Soup

The Mistake Everybody Makes…

I love sausage in soups. But here’s the problem. Almost every soup recipe I come across will use the sausage to add flavor to the soup. That’s a great intention, but (in my opinion) it’s actually a total fail. If you boil it for any extended period of time, all the flavor will go into the broth. And then you’re left with flavorless sausage. This pressure cooker sausage kale potato soup delivers!

Check out the recipe below to see how to retain the crispiness of the sausage.

Suggested Ingredients

Pressure Cooker Sausage Kale Potato Soup | The Foodie Eats

Pressure Cooker Sausage Kale Potato Soup | The Foodie Eats

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Pressure Cooker Sausage Kale Potato Soup | The Foodie Eats

Pressure Cooker Sausage, Kale, and Potato Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 4 sausage links ­ Aidells Chicken & Apple - ½-­inch slices
  • 1 Tbsp. olive oil
  • 1 lb. petite Yukon gold potatoes - ½-inch cubes
  • 2 Tbsp. white wine vinegar
  • 1 yellow onion ­- diced
  • 2 carrots ­- sliced
  • 1 stalk celery ­- diced
  • 2 tsp. fresh thyme leaves
  • 1 bay leaf
  • 6 cups chicken bone broth ­- organic, free-­range
  • 4 tomatoes ­- diced
  • 1 small bunch kale ­- de-­ribbed, roughly torn
  • 1 Tbsp. sea salt
  • 2 tsp. black pepper
Instructions
  1. Using sauté setting on Instant Pot ­- Once hot, add oil and cook sausage until crispy. About 3 minutes each side. Remove and set aside.
  2. Add onions, carrots, celery, thyme, and vinegar ­ cook for 3 minutes, making sure to scrape up bits from bottom.
  3. Add all remaining ingredients (except sausage) to pot and mix well.
  4. Switch Instant Pot to manual setting for 5 minutes.
  5. Once time is complete -­ quick­-release pressure then remove lid.
  6. Remove bay leaf. Add sausage slices to pot and mix well.
  7. Serve and enjoy!

 

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Gluten-Free Recipes Soup Starter Vegan

Avocado-Cucumber Soup – Chilled and Spicy!

Chilled and Spicy Avocado-Cucumber Soup - The Foodie Eats

Chilled and Spicy Avocado-Cucumber Soup

We’re expecting 90+ degree weather this weekend. So you know what that means? The season is finally here for chilled soups! And I’m sure we can all agree that’s something to look forward to each year. This chilled and spicy avocado-cucumber soup is fresh, creamy, refreshing, and bright – with just the right amount of heat.

Well, That Was Easy!

Everyone loves a great one-pot meal. While this may not be a complete meal by itself, it literally could not be any easier  to make. I mean, peel, chop, blend, chill, and serve. That’s it!

The Tools

There are a few things that are worth the investment for your kitchen. One of those is a great blender! And believe if or not, that’s the only tool you’ll need to create this recipe.

Chilled and Spicy Avocado-Cucumber Soup - The Foodie Eats

The Method

Chilled and Spicy Avocado-Cucumber Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 2 medium cucumbers - peeled, seeded, chopped
  • 3 Hass avocados - chopped
  • 2 tsp. Thai green curry
  • 1 lime - zest, juice
  • ¼ tsp. cayenne pepper
  • 13 oz. can unsweetened coconut milk
  • 2 tsp. salt
  • ⅓ cup toasted unsweetened coconut flakes - for garnish
  • cilantro - for garnish
Instructions
  1. In a blender - purée cucumbers.
  2. Add avocados, curry paste, lime zest and juice, salt, and cayenne. Blend until smooth.
  3. Add coconut milk and process until smooth.
  4. Transfer to bowl and refrigerate until chilled - at least 30 minutes.
  5. Serve soup garnished with toasted coconut and cilantro. Enjoy!

 

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Entrée Gluten-Free Instant Pot Recipes Soup

Pressure Cooker Beef Stew – with the WOW Factor!

Pressure Cooker Beef Stew | The Foodie Eats

The Most Amazing

Pressure Cooker Beef Stew

I have this theory. Just because you can do something doesn’t mean you should do it. I get it. We all LOVE our Instant Pots, but some recipes really should be left to other cooking methods. Well, that’s definitely not the case here! This pressure cooker beef stew recipe is one of the most delicious foods I’ve eaten in a while. And I eat a lot!

What Makes This Recipe So Special?

There are several things I did to ensure this meal tasted as great as it did in my head. The first step (that is a must!) is to sear the meat well. There’s nothing worse than sad, gray meat. The sear is the only chance you get to add color. Plus, all the bits left in the bottom of the pot will help develop the flavor.

Pressure Cooker Beef Stew | The Foodie Eats

Quality Matters

But more than anything else for this pressure cooker beef stew – I used high quality ingredients. Believe it or not, (in my opinion) an ingredient as small as tomato paste actually makes a difference in the overall finished product. And the potatoes matter! They are not all created equally. Here’s a look at some of the choices I made…


The Ugly Truth About This Recipe

You’ll notice this beef stew recipe takes a little time, and several ingredients, to make. Even though this is an Instant Pot recipe, it’s definitely not a “dump the ingredients, set it and forget it” method. But here’s the good part… The meat is incredibly tender and the broth is seriously something special. Trust me, one bite of this stew and you’ll see that it’s worth the extra ingredients and time. Why have a mediocre beef stew when you can take a few more minutes and ingredients and create something amazing?

Pressure Cooker Beef Stew | The Foodie Eats

The Method

Pressure Cooker Beef Stew

Beef stew has never tasted so good. This recipe is comparable to others that take hours longer to get the same result. It's seriously good.

Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 10
Calories 357 kcal

Ingredients

  • 2 lbs stew beef
  • 2 Tbsp. sea salt separated
  • 3 tsp. black pepper separated
  • 4 Tbsp. olive oil separated
  • 1 medium yellow onion roughly chopped
  • 1 Tbsp. garlic minced
  • 2 celery stalks diced
  • 8 oz baby bella mushrooms sliced
  • 1 bay leaf
  • 1/4 cup Worcestershire sauce
  • 1 cup red wine
  • 6 oz. tomato paste
  • 1 Tbsp. fresh thyme leaves
  • 1 Tbsp. fresh rosemary finely chopped
  • 4 cups (high quality) beef stock no salt added
  • 1.5 lbs baby yellow potatoes cut larger ones in half or quarters
  • 5 medium carrots cut into 2 inch chunks

Instructions

  1. Season beef with 1 Tbsp. salt and 2 tsp. pepper. Using sauté setting on Instant Pot - once hot add 2 Tbsp. oil and thoroughly brown beef. Do this in two batches and do not stir too frequently. After the first batch, add 1 Tbsp. of oil. You want a good sear on each side of each piece. Set beef aside.
  2. Continuing on sauté setting - add 1 Tbsp. oil, onion, garlic, celery, mushrooms, and bay leaf. Cook for about 5 minutes, stirring frequently, making sure to scrap up any bits on bottom.
  3. Then add Worcestershire sauce, wine, tomato paste, thyme, and rosemary to pot, bring up to boil, and cook for at least 5 minutes - more time is okay. Stirring occasionally.
  4. Lastly, add beef, stock, potatoes, and carrots, 1 Tbsp. salt, and 1 tsp. black pepper, then mix well. Close lid and set manual time for 10 minutes at high pressure. 

  5. Once cook time is complete - allow pressure to release naturally for at least 20 minutes. Quick release remaining pressure then remove lid.
  6. Serve and enjoy!

Recipe Notes

If you use a beef stock that has salt already, there is no need to add the second Tbsp. of salt in step 4. Only season the beef before sautéing.

Nutrition Facts
Pressure Cooker Beef Stew
Amount Per Serving
Calories 357 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 70mg 23%
Sodium 1605mg 67%
Potassium 1203mg 34%
Total Carbohydrates 25g 8%
Dietary Fiber 4g 16%
Sugars 6g
Protein 30g 60%
Vitamin A 110.4%
Vitamin C 29.1%
Calcium 7.6%
Iron 26.2%
* Percent Daily Values are based on a 2000 calorie diet.

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Pressure Cooker Beef Stew | The Foodie Eats

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Entrée Gluten-Free Instant Pot Recipes Soup

Pressure Cooker Taco Soup

Pressure Cooker Taco Soup | The Foodie Eats

Pressure Cooker Taco Soup

in 2 Simple Steps!

I love tacos almost as much as I love soup. Well, not really, but it sounded good, right? I do actually like tacos quite a bit though. Now I don’t normally think of tacos when I think of soup. But this pressure cooker taco soup (we love the Instant Pot) actually tastes like you’re eating a taco – except it’s soup.

Pressure Cooker Taco Soup | The Foodie Eats

 

It’s Kinda Like Tacos and Chili Had a Baby

The texture of this soup is definitely closer to that of chili, but with much less beans – meaning it’s hearty, meaty and filling.  But it tastes nothing like chili, so it’s quite surprising to eat. And it is one of the most simple soups we’ve made – you brown the beef, dump in everything else, and close the lid. That’s it!

Pressure Cooker Taco Soup | The Foodie Eats

Pressure Cooker Taco Soup | The Foodie Eats
5 from 2 votes
Print

Pressure Cooker Taco Soup

It's like tacos and soup had a baby - with the texture of chili.

Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 402 kcal
Author The Foodie Eats

Ingredients

  • 1 1/2 lbs. ground chuck
  • 1/2 cup yellow onion diced
  • 1 tsp. black pepper
  • 16 oz. pinto beans drained, rinsed
  • 4 cups chicken broth
  • 15 oz. whole kernel corn drained
  • 14.5 oz. Mexican-style stewed tomatoes
  • 10 oz. Rotel
  • 1/2 cup black olives sliced
  • 1/2 cup green olives sliced
  • 2 Tbsp. taco seasoning
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/2 tsp. dried chives
  • 1/2 tsp. dried parsley
  • 1/2 tsp. dried dill weed

Instructions

  1. Using sauté setting on Instant Pot - add ground beef and onions to pressure cooker. Season with pepper and cook until beef is thoroughly browned - mixing frequently. Pour into colander to drain and return to pot.

  2. Add all remaining ingredients and mix well. Switch to manual setting for 12 minutes and close lid. Once cook time is complete - quick-release pressure.
  3. Serve & enjoy!

Recipe Notes

Serve with tortilla chips, shredded cheddar cheese, sour cream, and jalapeños.

Nutrition Facts
Pressure Cooker Taco Soup
Amount Per Serving
Calories 402 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 7g 35%
Cholesterol 60mg 20%
Sodium 1255mg 52%
Potassium 855mg 24%
Total Carbohydrates 31g 10%
Dietary Fiber 7g 28%
Sugars 4g
Protein 22g 44%
Vitamin A 15.4%
Vitamin C 26.6%
Calcium 10.2%
Iron 27.1%
* Percent Daily Values are based on a 2000 calorie diet.

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Pressure Cooker Taco Soup | The Foodie Eats

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Gluten-Free Instant Pot Recipes Soup

Pressure Cooker White Bean Soup with Crispy Sausage and Kale

Pressure Cooker White Bean Soup | The Foodie Eats

Pressure Cooker White Bean Soup

With Sausage and Kale

Since we had one last cold snap last week, of course I was in the kitchen making more soup. This was my first attempt at pressure cooker white bean soup. And I passed the bean approval test – my 2-year-old daughter. She loves beans, but only if they’re delicious. And apparently, these are!

The Mistake Everybody Makes…

I love sausage in soups. But here’s the problem. Almost every soup recipe I come across will use the sausage to add flavor to the soup. That’s a great intention, but (in my opinion) it’s actually a total fail. If you boil it for any extended period of time, all the flavor will go into the soup. And then you’re left with flavorless sausage.

Check out the recipe below to see how to retain the crispiness of the sausage without compromising the flavor of the soup.

And as Always… Please Pin & Share the Love!

Pressure Cooker White Bean Soup | The Foodie Eats

 

5.0 from 1 reviews
Pressure Cooker White Bean Soup with Crispy Sausage and Kale
Author: 
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 Andouille sausage links - sliced
  • 1 Tbsp. olive oil
  • 1 lb. great northern beans - soaked overnight
  • 2 Tbsp. white wine vinegar
  • 1 yellow onion - diced
  • 2 carrots - sliced
  • 1 stalk celery - diced
  • 1 Tbsp. fresh thyme leaves
  • 1 bay leaf
  • 6 cups chicken broth
  • 1 smoked ham hock
  • 1 can tomatoes - petite diced, drained
  • 1 small bunch kale - de-ribbed, roughly torn
  • 1 Tbsp. sea salt
  • 2 tsp. black pepper
Instructions
  1. Using sauté setting on Instant Pot - Once hot, add oil and cook sausage until crispy. About 3 minutes each side. Remove and set aside.
  2. Add onions, carrots, celery, thyme, and vinegar - cook for 2 minutes, making sure to scrape up bits from bottom.
  3. Add all remaining ingredients (except sausage) to pot and mix well.
  4. Switch Instant Pot to manual setting for 15 minutes.
  5. Once time is complete - quick-release pressure then remove lid.
  6. Remove ham hock and bay leaf. Add sausage slices to pot and mix well.
  7. Serve and enjoy!

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Soup Vegan

Pressure Cooker Lentil Soup with Curry and Potatoes

Pressure Cooker Lentil Soup with Curry and Potatoes | The Foodie Eats

Pressure Cooker Lentil Soup with Curry and Potatoes

I love soup. No really, I LOVE SOUP! When eating out, I always order a bowl. At home, I’m a big fan of bean soups. I like them simple and delicious. This pressure cooker lentil soup recipe was an instant favorite in our house. It’s incredibly easy to make, yet lacking nothing in flavor. I believe I ate 3 bowls within 24 hours of making it. I only stopped because it ran out.

Who Doesn’t Love A One-Pot Meal?

There are few things as satisfying to me as creating an amazing meal without having to destroy the kitchen. I guess that’s part of my current obsession with the Instant Pot. Not every dish I make with it only uses one pot, but this one does! That alone is worth giving this recipe a try. Plus, it’s pretty cheap and healthy all at the same time!

And as Always… Please Pin & Share the Love!

Pressure Cooker Lentil Soup with Curry and Potatoes | The Foodie Eats

 

Pressure Cooker Lentil Soup with Curry and Potatoes

Complete meal in one bowl, with warm and rich flavors.

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 378 kcal
Author The Foodie Eats

Ingredients

  • ¼ cup olive oil
  • 1/2 cup yellow onion diced
  • 1/2 cup carrots diced
  • 1/2 cup celery diced
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 tsp. sugar
  • 1 Tbsp. garlic minced
  • 1 tsp. fresh ginger grated
  • 1 tsp. green chili pepper de-seeded, finely diced
  • 1 Tbsp. red wine vinegar
  • 3 Tbsp. curry powder
  • 1 lb. green lentils
  • 2 medium russet potatoes cut into 1-inch pieces
  • 14.5 oz. can tomatoes petite diced
  • 8 cups chicken/vegetable broth divided

Instructions

  1. Turn on sauté setting on Instant Pot. Add oil, onions, carrots, celery, salt, pepper, and sugar - cook for about 5 minutes, stirring frequently.

  2. Add garlic, ginger, chili pepper, vinegar, and curry powder - cook for 1 minute, stirring constantly to fully incorporate curry.

  3. Then add lentils, potatoes, 6 cups of broth, and tomatoes. Mix well.

  4. Close lid and switch Instant Pot setting to manual for 7 minutes at high pressure.

  5. Once time is complete, quick release pressure. Then add 2 cups of broth and mix well. (This will help stop the potatoes from over-cooking.)

  6. Serve and enjoy!
Nutrition Facts
Pressure Cooker Lentil Soup with Curry and Potatoes
Amount Per Serving
Calories 378 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Sodium 402mg 17%
Potassium 1264mg 36%
Total Carbohydrates 53g 18%
Dietary Fiber 22g 88%
Sugars 5g
Protein 22g 44%
Vitamin A 31%
Vitamin C 19.3%
Calcium 11.3%
Iron 49.6%
* Percent Daily Values are based on a 2000 calorie diet.
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Gluten-Free Instant Pot Recipes Soup

Chicken Chili – Easy & Delicious – Instant Pot or Stovetop!

Instant Pot Chicken Chili | The Foodie Eats

Easy & Delicious Chicken Chili

There’s nothing like a bowl of hot chicken chili on a cold night. And you’d never think this recipe is as easy to execute as it is. But there are only two steps in this process, with an amazing result.

Step 1 – Prepare Your Chicken

I prefer oven-baked chicken for this chili. But you could absolutely use any leftover or store-bought rotisserie chicken. The simplest way to make the chicken is to season it well and bake at 425 for 30 minutes. Easy peasy.

Step 2 – Throw Everything Else in the Pot

That’s right. Just put all the remaining ingredients in your Instant Pot and you’re done! And the same goes for stovetop. You’ll just need to adjust the cook time.

 


Chicken Chili
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 4 boneless chicken breasts
  • 1 Tbsp. minced garlic
  • 1 large onion - finely chopped
  • 2 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. ground oregano
  • ¼ tsp. cayenne
  • 2 tsp. salt
  • 1 tsp. sugar
  • 1 large green pepper - finely chopped
  • One 28 oz can tomato sauce
  • 1 cup water
  • 1 bay leaf
  • 1 can red kidney beans - drained and rinsed
  • 1 can pinto beans - drained and rinsed
  • 1 can creamed corn
Instructions
  1. Bake chicken breasts at 425 for 30 minutes. When finished, allow to rest for 5 minutes. Then dice into medium chunks. Set aside.
  2. Add all remaining ingredients to Instant Pot and mix well.
  3. Set manual cook time for 15 minutes.
  4. After cooking is complete, quick-release pressure.
  5. Add diced chicken to pot and mix well.
  6. Serve and enjoy!
Notes
For stovetop - Simply simmer on medium-low for 45 minutes.

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Instant Pot Chicken Chili | The Foodie Eats