Classic French Onion Soup

Classic French Onion Soup is a perfect union of sweet caramelized onions, crusty french bread croutons, and bubbly melted cheese. Our tried-and-true, easy-to-make recipe is rich, savory, and satisfying to the bone.

French Onion Soup is a simple soup made of four basic components – sweet caramelized onions, savory stock, crusty french bread, and bubbly melted cheese. But that short list comes with a lot of questions:

What kind of onions work best for French Onion Soup? And does it matter how you slice them? (Spoiler: It does!)

What’s the difference between browning onions and caramelizing them?

Do I need a baguette, and what the heck is a batard?

What kinds of cheeses work best for French Onion Soup? Should I use processed cheese?

You’ve got questions; we’ve got answers.

This post may contain affiliate links, but don’t worry – they won’t bite.

What kind of onions work best for French Onion Soup?

The type of onions you use can dramatically impact both the cooking time and the sweetness level of your soup. It may seem counterintuitive, but avoid using sweet onions for caramelizing.

When making anything with caramelized onions, I prefer to use a mixture of red and yellow onions. Sweet onions will work, but will take significantly longer to cook, and the end-product will have less flavor than that made with red and/or yellow onions.

You might be wondering what causes the aforementioned Onion Sweetness Inversion, so here’s the scoop: plain old red and yellow onions have a far more complex flavor profile than do sweet onions. While we perceive sweet onions to be sweeter, yellow and red onions have more pungent lachymators (i.e., stuff that makes you cry) than do sweet onions (e.g., WallaWallas, Vidalias, etc.), giving the impression that the red and yellow onions have a higher sugar content, when the opposite is actually true. It is because of their higher sugar content that red and yellow onions yield richer caramelized onions, and subsequently, more flavorful French Onion Soup.

Does it matter how the onions are cut for caramelizing?

You wouldn’t think so, but apparently, it does. According to America’s Test Kitchen, slicing onions from pole to pole (root to stem) instead of cross-grain prevents them from breaking down too much during the long cooking process.

What’s the difference between “browning” and “caramelizing”?

Browning is the relatively quick process of browning the outside of onions, done in hot oil at relatively high temperature.

Caramelizing, on the other hand, is a much slower process; requiring no less than 45 minutes (and upwards from an hour for larger quantities) over much lower heat.

Caramelization describes the chemical reactions that take place when any sugar is heated to the point that its molecules begin to break apart and generate hundreds of new flavor, color, and aroma compounds. [Cook’s Illustrated]

This slow cook is necessary in order for the chemical process to occur that transforms the sugars in the onions into rich, jammy, umami goodness. This magical transformation only happens after a long cooking time. The more caramelized, the deeper will be the color of the onions and the more intense the flavor.

You can encourage the caramelization process by adding a teaspoon or two of sugar to the onions as they cook; however, the process cannot be rushed. Doing so may result in bitter onions; and subsequently, bitter soup.

Using the traditional stove-top method, caramelizing the onions for this French Onion Soup recipe will take at least 45 minutes, and up to an hour. (I make my caramelized onions in the slow cooker, over a period of about 18 hours.)

Good news! You can freeze caramelized onions!

Did you know you can freeze caramelized onions? Make a big batch and freeze them. Then you can have this easy-to-make soup on the table in just 30 minutes, anytime you want!

What kind of cheese is best for French Onion Soup?

Traditionally, French Onion Soup is topped with a bubbly, broiled Gruyère cheese. Gruyère is a Swiss-type or Alpine cheese.

Gruyère has a distinctive but not overpowering taste and gets excellent scores for meltability. The flavor of Gruyère can vary wildly, depending on both cheesemaker and age. Like Jarlsberg, young Gruyère is described as creamy and nutty, with the later becoming more earthier as it matures. Fully aged Gruyère can have a slightly grainy texture, like that of aged cheddar.

Depending where you live, it can be difficult to find good Gruyère. If you have this problem, do not – for the love of all Kitchen Elves everywhere – do not buy anything with the words “processed” in its name to melt on top of your hard-earned caramelized onions (unless you enjoy eating melted Play-doh). Instead, go with one of these delicious alternatives.

Gruyère Cheese Substitutes

Fontina and Parmesan: In the absence of Gruyere, the Fontina & Parmesan combo is my personal favorite cheese finish for French Onion Soup. (The soups shown throughout this post are all topped with this mixture.)

Fontina is a semisoft, very meltable cheese with a slightly nutty, savory flavor. Fontinas from the United States usually have a milder flavor and softer texture than do those from Europe. (I don’t think I’d use a European Fontina for this soup.)

Jarlsberg: Jarlsberg is my favorite everyday cheese. It’s smooth, sweet, nutty flavor complements French Onion Soup and pulls the sweet notes from the soup. Really good choice. (The only reason I list Fontina first is because, objectively, as far as flavor and meltability are concerned, it is more closely aligned with Gruyère.)

In a pinch, any mild, meltable Swiss cheese will work. Just choose a cheese you love, grate it up, and enjoy!

**Should I use a Baguette or a Batard? (And what the heck is a Batard, anyway?)**

French baguettes are the usual crouton of choice for French Onion Soup; however, I prefer to use French Batard.

A batard is the lesser known cousin of the thin, sexy French baguette. Usually about a foot or less long, the batard is much thicker around than the baguette, with a slightly thinner crust. I find that batard croutons make for a better soup-eating experience: they are easier to spoon up, and not quite as chewy as those made from baguette rounds.

No fancy french breads? No worries! Everyday grocery-store French bread will also work just fine. Your choice of bread for the croutons is totally up to you.

A Note about Soup Stock

A soup is only as good as the stock upon which it is built.

French Onion soup is traditionally made with beef stock (or broth); however, you can make it with chicken or vegetable stock if desired.

If you make your own soup stock, use a light version. You don’t want the flavor of your stock to overwhelm the subtleties of the caramelized onions. You should be able to see sunlight through a jar of your stock. If it is too thick to see the light, add a little water, or a 75/25 combination of water and wine.

Always taste any stock, including boxed stocks, before you use them. A bad stock can ruin an entire soup; a great one can elevate it. If you don’t like the flavor of your stock, don’t use it.

No need to worry about fancy soup crocks if you don’t have them: you can serve French Onion Soup in any individual, oven-safe vessel. Garnish with a sprig of fresh thyme and you’re all set!

Recipe Updated February 9, 2021 (Originally published November 21, 2013)

5 from 2 votes

Classic French Onion Soup

Classic French Onion Soup is a perfect union of caramelized onions, crusty french bread, and bubbly melted cheese. Our tried-and-true, easy-to-make recipe is rich, savory, and satisfying to the bone.

Prep Time45 mins

Cook Time30 mins

Total Time1 hr 15 mins

Print Recipe Pin Recipe

Course: Soup

Keyword: cheese, onions

Servings:

Calories: 341kcal

Author: Renée | The Good Hearted Woman

Equipment

10-inch Enameled Cast Iron Dutch Oven

Ingredients

5 pounds red or yellow onions about 4-5 large onions, sliced stem to root about ¼" thick (or, I suggest using pre-prepped caramelized onions)
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic minced
1 tablespoon fresh thyme minced (or 1/2 teaspoon dried thyme), plus a few sprigs for garnish
½ teaspoon freshly ground pepper
2 tablespoons Wondra or all-purpose flour
1 cup red wine or white wine
4 cups beef stock or chicken stock, or vegetable stock
2 teaspoons Worcestershire sauce
6 ounces Gruyere* grated (or Fontina, Swiss, or Provolone)
1 ounce Parmesan shredded or grated (optional)
2 cloves garlic whole, peeled
1 french bread baguette or batard sliced in ½-inch rounds (or french bread loaf)
salt to taste

US Customary - Metric

Instructions

Caramelized Onions

In a 10-inch Enameled Cast Iron Dutch Oven (or other large, heavy-bottom saucepan) melt 2 tablespoons olive oil and 2 tablespoons butter over medium-low heat.
Add sliced red or yellow onions to melted oil and butter.
Cook slowly, stirring frequently, over medium-low heat until onions are very soft and have turned dark golden brown.
Caramelizing the onions should take at least 45 minutes. DO NOT RUSH or your onions may turn out bitter.
Foolproof step-by-step directions for caramelizing onions can be found on our post, Slow Cooker Caramelized Onions.
TO USE PRE-PREPPED CARAMELIZED ONIONS (which I heartily encourage you to do!):
Skip the step outlined above and just add 2 cups (16 ounces) pre-prepped caramelized onions to the Dutch Oven.
Heat over medium-low until the onions are bubbly; about 5 minutes.

Soup Base

To the prepared caramelized onions, add the wine and deglaze the pan.
Bring to a simmer over medium-low heat.
Stir in garlic, thyme leaves (or dried thyme), and freshly ground pepper.
Reduce the heat and simmer on low until the wine has evaporated and the onions are nearly dry; about 5 minutes.
Add the beef stock and Worcestershire sauce.
Return soup to heat and allow to simmer 10 minutes more.
Season to taste.

Baguette Croutons

While soup is simmering, arrange baguette slices on a baking sheet in a single layer.
Set under broiler just long enough to toast lightly; about 2 minutes.
Flip the baguette rounds over and repeat.
Rub one side of each toasted bread slice with a clove of garlic.

Serving

When you are ready to serve, ladle hot soup into oven-safe bowls.
Float one or more prepared baguette croutons on top.
Sprinkle generously with grated cheeses.
Place under broiler just long enough to melt and slightly brown the cheese.
Garnish with fresh thyme sprigs and serve.

Notes

Wine & Wine Substitutes:

I like my French Onion Soup slightly lighter and on the sweet side: a good Reisling works very nicely.

If you are not a wine-drinker and prefer not to buy it, you can use equal parts additional broth and white grape juice in place of the wine.

Nutrition

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How to Lighten Up Classic French Onion Soup

If you prefer the classic, intensely flavored French Onion Soup, use beef broth and red wine as listed first in the recipe.

Mr B and I, however, prefer our French Onion Soup on the lighter side of traditional, both in sodium load and flavor profile. For this reason, we often sub in a light chicken stock or vegetable stock (for a vegetarian French Onion Soup) in place of the traditional beef broth base, and white wine instead of the customary red or port.

Either way, it’s delicious!

Note that if you sub in a vegetable stock, take care that it doesn’t have a strong flavor, as it will affect the outcome of your soup.

Homemade soups are some of our favorite things. Be sure to check out these delicious, time-tested classic soup recipes, including Loaded Baked Potato, Hungarian Mushroom, and the easiest Ham-bone Split Pea Soup you’ll ever make!

I’m not big on excessive kitchen gadgets, but this herb stem stripper is a thumbnail saver – and totally worth the real estate it takes up in my kitchen drawer. To use it, you just thread the stem through the smallest hole through which it will fit, and pull the stem through. Like magic, the herb leaves fall away, ready to use. It works like a charm on fresh thyme!

I’m sharing this recipe on the Weekend Potluck Recipe Linkup.
Check it out for more great recipes!

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Chili’s Chicken Enchilada Soup (Copycat Recipe)

November 16 By Renée 6 Comments

Chili’s Chicken Enchilada Soup is an all-time favorite at our house! This rich, delicious, spot-on copycat recipe is easy and economical to make, and takes just one pot and 30 minutes, stove to table.

This post may contain affiliate links, but don’t worry – they won’t bite.

The other night, Mr B slipped his arm around me, leaned in and whispered, “It’s really beginning to get chilly these days. You can start sending soup with me in my lunch again.”

So romantic.

He’s right though: it’s soup season, and this spot-on copycat recipe for Chili’s Chicken Enchilada Soup is an all-time favorite at our house!

Easy and economical to make, this rich, thick, mildly spicy one-pot soup is easy to make and ready to serve in just 30 minutes.

Be sure to check the Ingredient Notes following the recipe card for tips and substitutions.

Recipe Updated November 16, 2020 (Originally published November 5, 2013)

5 from 1 vote

Chili's Chicken Enchilada Soup (Copycat Recipe)

Prep Time30 mins

Total Time30 mins

Print Recipe Pin Recipe

Course: Soup

Cuisine: Tex-Mex

Servings: cups

Calories: 277kcal

Author: Renée | The Good Hearted Woman

Equipment

10-inch Enameled Cast Iron Dutch Oven
(or Large, Heavy Stock Pot)

Ingredients

1 tablespoon olive oil
1 medium onion chopped; about 1 cup
2-3 cloves garlic minced
3 cups chicken stock or vegetable stock
15 ounces canned tomatoes
1 ½ cups mild enchilada sauce
1 teaspoon ground cumin
1 teaspoon chili powder
8 ounces processed American Cheese cut into ½ inch cubes
1 ½ ounces pepper-jack cheese about ½ cup
1 cup masa harina
2 cups cold water
8 ounces shredded or chopped roasted chicken about 2 cups
1 ½ cup frozen corn OPTIONAL; about 6 ounces (See Pan-Fried Corn in Ingredient Notes.)

US Customary - Metric

Instructions

Heat Dutch oven or heavy soup to over medium heat.
Add olive oil.
Add chopped onion and sauté until it starts to turn golden brown, about 5 minutes.
Add garlic and sauté one minute more.
Reduce heat to medium-low.
To the sautéed onion mixture, add chicken stock, diced tomatoes, enchilada sauce, cumin, and chili powder.
Simmer for 5 minutes.
OPTIONAL: For a smoother soup, use an immersion blender to puree larger chunks, until it reaches the desired consistency.
In a larger measuring cup, whisk together masa harina and water.
It is important incorporate in the masa harina into the water completely before adding it to the soup mixture. Adding it without fully mixing it into the water can result in lumpy soup.
Whisk masa mixture to soup, adding slowly and whisking thoroughly.
Simmer soup an additional 5 minutes.
If the soup is thicker than you would prefer, simply add a little extra chicken stock or water at this time.
Add American and Jack cheeses, and stir until they have completely melted into the soup.
Stir in chicken and (optional) corn.
Simmer an additional minute more to get everything up to heat.
Garnish with tortilla strips, grated cheese, cilantro, peppers, etc.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Ingredient Notes

Enchilada Sauce: This recipe can be made with canned enchilada sauce; however, if you want to raise the bar a notch, make a batch of our easy to make Slow Cooker Enchilada Sauce. It’s absolutely the best, and brings an extra layer of flavor to any enchilada dish.

Chicken Stock: Like the enchilada sauce, you can used canned stock, but I prefer to use homemade: it’s just so easy to make, plus it freezes well, so you can always have some on hand. If you’ve never made homemade chicken stock, be sure check out our super-easy step-by-step tutorial.

Chicken: Enchilada soup is a great option for using up holiday leftover turkey! Just sub in chopped or shredded turkey for the chicken.

Pan-fried Corn: Corn isn’t part of the original recipe, but I almost always add it; I enjoy the slightly sweet bite and texture it adds to the soup. (It’s delicious in Chicken Pot Pie, too!)

To pan-fry frozen corn, simply heat a small skillet over medium-high heat. Melt one tablespoon of butter, and then add frozen corn to hot butter and pan-fry, stirring constantly, until corn begin to turn golden brown. (About 5-7 minutes.)

Canned Tomatoes: You can use any store-bought or home-canned tomatoes. Personally, I use S&W Petite-cut Tomatoes, Diced With Sweet Onion & Roasted Garlic. (These are my absolute favorite canned tomatoes for cooking!)

Processed American Cheese: I am not a big fan of processed food. Not only is it filled with ingredients I don’t like to put in my body, but it usually tastes like Box. However, after a lot of experimenting, I’ve come to accept that processed cheese has its place.

When I make this enchilada soup, I use original Velveeta, which I had found (after much trial and error) is the best thing to use to achieve the flavor and consistency we love so about the original Chili’s Enchilada Soup.

Masa Harina: Masa harina, the traditional flour used to make tortillas, tamales, and many other Mexican dishes, is the thickening agent in this enchilada soup. Masa harina is made from field corn, which is dried and treated with a mixture of lime and water, loosening the hulls and softening the corn. The soaked corn (i.e., hominy) is then washed and ground into a dough, called masa. In a final step, the masa is dried and powdered, and resulting powder is masa harina.

You can find masa harina in any Mercado, or in the Mexican foods aisle of your local grocery store.

PRO TIP: Masa harina is one of the secrets to making tender, crispy, no-grit Fried Green Tomatoes, too!

How to Make Chili’s Enchilada Soup Vegetarian-Friendly

Despite the “chicken” element in this enchilada soup, it really couldn’t be any easier to make it vegetarian-friendly.

Substitute vegetable stock for chicken stock.
Serve the soup in bowls, and offer warm shredded chicken on the side for those who want it.

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Caribbean Chicken Stew

July 2 By Renée 13 Comments

This rich, warmly spiced Caribbean Chicken Stew is – without question – one of the most delicious, satisfying, flavorful chicken stews you’ll ever eat!

This post may contain affiliate links, but don’t worry – they won’t bite.

This Caribbean Chicken Stew is one of our very favorite family meals! Not only is it easy to make and dependably delicious, but it’s economical too; making it perfect for a gathering of friends or a cozy family meal any night of the week.

A simple buttermilk-jalapeño marinade gives this rich, hearty stew has just the right amount of kick. The long, slow baking time mellows the pepper’s heat, resulting in a thick, savory, mildly spiced chicken stew. (It’s actually more like a nudge than a kick!) If you like things a little more spicy, add an extra jalapeño to the marinade mix.

One of the keys to this recipe is browning the marinated chicken before making the stew – that all adds some serious next-level flavor to an already amazing combination.

Recipe Updated July 2, 2020 (Originally published May 2, 2014)

5 from 5 votes

Caribbean Chicken Stew

This Caribbean Chicken Stew is rich, warmly spiced, and - without question - one of the most delicious, satisfying, and flavorful chicken stews you'll ever eat!

Prep Time30 mins

Cook Time2 hrs

Marinating Time1 hr

Total Time3 hrs 30 mins

Print Recipe Pin Recipe

Course: Main Dish

Cuisine: Caribbean

Keyword: chicken, stew

Servings: servings

Calories: 577kcal

Author: Renée B. ♥ The Good Hearted Woman

Equipment

Ingredients

Marinade

1½ ounces cilantro about 1 cup chopped; reserve a little extra for garnish
4 cloves garlic peeled and roughly chopped
2 Tablespoons brown sugar See Notes
1 medium jalapeno pepper rough chopped [Seeds=Spice; remove them if desired. Even with the seeds, the end result is a very mildly spiced stew.]
6 ounces buttermilk or plain yogurt
2 Tablespoons olive oil
½ teaspoons kosher salt
¼ teaspoons turns freshly ground pepper

Stew Base

3 pounds chicken pieces bone-in chicken; skinless or skin-on I prefer to use legs & thighs for this recipe.
2 Tablespoons olive oil
1 large onion peeled and thinly sliced root to stem
1 can coconut milk
2 Tablespoons tomato paste ketchup works
½ cup white wine or water
½ ounce fresh ginger grated or minced; about 1½ Tbls
¼ teaspoons freshly ground nutmeg
¼ teaspoons ground cinnamon
kosher salt and fresh ground black pepper to taste

Root Vegetables [Use a TOTAL of 3 lbs /1.3kg of any combination of the following.]

1 large sweet potato peeled and cut into 1-inch cubes
2 medium Yukon Gold potatoes peeled and cut into 1-inch cubes
1 large yam peeled and cut into 1-inch cubes
2 medium carrots peeled and cut into 1-inch pieces
1 medium plantain sliced in thick rounds

US Customary - Metric

Instructions

Marinate the Chicken

Gather and prep marinade ingredients.
Combine cilantro, garlic, brown sugar, chopped pepper, buttermilk, oil, salt, and pepper in a blender cup.
Process until smooth.
Put the chicken pieces in a large, resealable bag.
Pour marinade over chicken and seal bag.
Squish everything around thoroughly to coat all chicken pieces.
Allow to marinate in refrigerator for at least one hour, and up to 24 hours.

Make the Stew

Preheat oven to 375°. Gather and prep stew ingredients.
Heat oil in a large Dutch oven over medium-high heat.
Use tongs to place chicken pieces in hot oil. Chicken should sizzle and pop immediately. If it doesn't, you need to heat the pan longer.
Brown chicken on two sides, 2-3 minutes on each side.
Brown chicken in batches; do not not crowd the chicken in the pan.
Remove browned chicken pieces from Dutch oven and set aside.
Reserve any marinade left in the bottom of the marinating bag.
Reduce heat to medium.
Add a little additional olive oil if the pot seems too dry.
Add the sliced onions to the hot oil in pot.
In Dutch oven, sauté onions until translucent in whatever is left in the bottom after browning chicken.
To the onions in the Dutch oven; add coconut milk, tomato paste, white wine, grated ginger, nutmeg, and cinnamon.
Stir and cook for 3-4 minutes more, then remove from heat.
Stir reserve marinade into the sauce.
Place chicken pieces back in Dutch oven on top of sauce.
Put the cubed vegetables on top of the chicken. Cover Dutch oven tightly and place in middle of preheated oven.
Cook for 2 hours at 325°F | 163°C. (See Cooking Times in notes)
Using tongs or a slotted spoon, carefully remove chicken pieces from stew.
(At this point, the vegetables should all be tender, and the chicken should be nearly falling off the bone.)
Carefully toss the cooked vegetables in the sauce at the bottom of the Dutch oven.
Replace the chicken in the stew and serve; alone or over rice. Garnish with fresh cilantro.

Notes

Cooking Times: (Longer cooking time will result in more tender chicken and richer stew.)

325°F | 163°C -- 2 hours [Preferred]
350°F | 177°C -- 1½ hours

Root Vegetables: Use a total of 3 lbs /1.3 kg of any combo of potatoes, sweet potatoes, yams (orange or red sweet potatoes), carrots, and plantain.

I strongly suggest using both sweet potatoes and a yam, as they both bring unique properties to the plate.

For the stew pictured here, I used:

1 large sweet potato
3 medium Yukon Gold potatoes
1 medium yam*
3 medium carrots

Brown Sugar: Use an additional tablespoon of brown sugar if you do not use a yam.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

I’m sharing this Chicken Stew recipe on the Weekend Potluck Recipe Linkup.
Check it out for more great recipes!

DID YOU KNOW? If you live in North American, chances are you’ve never eaten a real yam!

True yams are almost impossible to find in North America! In fact, if you are an American, it’s very likely that you have never eaten a real yam! Real yams originated in and are now mostly commercially grown in Africa. The two top-producing sweet potato states in the nation are North Carolina and California.

If you’re looking for a light, easy side with a little Caribbean flare to serve alongside this incredibly tasty chicken stew, be sure to try out our Caribbean Mango Salad! (Find more delicious side dish recipes here!)

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Old-fashioned Navy Bean Soup with Ham {Slow Cooker}

April 16 By Renée 10 Comments

Easy to make and budget-friendly, this Old-fashioned Navy Bean Soup with ham makes a hearty, comforting meal. It’s also an excellent way to use that leftover hambone from your holiday dinner!

This post may contain affiliate links, but don’t worry – they won’t bite.

This Old-fashioned Navy Bean Soup recipe is easy, adaptable, and very forgiving. It’s budget- and pantry-friendly, too; to make it, you just need a hambone (and/or leftover ham), a few basic vegetables, and a pound of beans. With that, you can easily feed small crowd with leftovers to spare.

Serve Navy Bean Soup with fresh skillet cornbread, buttermilk biscuits, or a slice of sourdough for a simple, delicious, satisfying meal.

How to Make Old-Fashioned Navy Bean Soup in a Slow Cooker

[Scroll down for printable Recipe Card and step-by-step directions.]

Soak beans overnight, or do a quick soak.

Drain and rinse soaked beans, and combine with diced celery, grated carrot, and chopped onions in your slow cooker.

Using a Hambone in your Navy Bean Soup

If you are using a ham bone, put it in the slow cooker now, too.

When using a hambone (and I HIGHLY recommend that you do) DO NOT add any salt to your Navy Bean Soup until after the first 5 hours of cooking. Ham bones are notoriously salty, and it is easier to know how much salt to add once the ham bone has cooked out into the soup.

Ham Juice = Liquid Gold!

Pan juices (“Ham Juice,” in this case) is the liquid that collects in the bottom of your roasting pan when you are cooking or reheating a roast or other large cut of meat. It is also one of my favorite Secret Ingredients!

If you use pan juices in your soup, it’s best to refrigerate them for at least four hours, until very cold. Then, using a fine mesh sieve, strain the pan juices to filter out any fat solids and other bits you might not want in your soup. Add enough water to the pan juices to make a total of 2 quarts of liquid, and then add all the liquid to the ingredients in the slow cooker.

If you DO use pan juices as part of your liquid, hold off on adding any additional seasoning until after the first 5 hours.
If you DO NOT use pan juices as part of your liquid, add the brown sugar and black pepper from the ingredient list at this time.

Just as the type of ham bone you use will determine the underlying flavor profile of your soup (i.e., sweet, smokey, etc.), so too will your pan juices. For example, we usually have a honey-glazed ham for the holidays, and then make either navy bean or split pea soup right after, so our post-holiday soups generally have a slightly sweet undertone.

After you have loaded everything in the slow cooker, give it all a quick stir. Add the crushed chili peppers at this time if you are using them. Set slow cooker to HIGH and cook for 5 hours. I usually stir the soup a couple of times during the cooking time.

After about 5 hours cooking time.

After cooking for 5 hours, the meat on the ham-bone should be falling apart. Reduce the slow cooker to LOW.

Using tongs or an extra-large serving spoon, carefully remove ham bone to a plate and set aside to cool. (Give it some time! I’ve burnt my fingers more than once trying to hurry the process.)

After you have removed the ham bone, taste the soup broth, and then salt and season to taste. Add fresh thyme if desired. (Or any other fresh herbs you choose to use.)

Allow soup to continue to simmer on low while ham bone cools, checking every 30 minutes until the beans are done to your liking. Beans are usually done in 6 to 8 hours.

For a creamier bean soup, when the beans are fully cooked, use an emersion blender to blend some of the beans a bit. (Be sure to do this BEFORE you add any ham back into the soup.)

When the beans are fully cooked and the hambone is cool enough to handle, separate the meat from the bone. Return the meat to the soup, and discard the ham bone. Add any additional ham to soup, taste again, and adjust the seasonings.

Violà! You’ve made this hearty, delicious Old-fashioned Navy Bean Soup for the whole family with only about 20 minutes of hands-on time!

Arugula sprouts are my new favorite micro-green! Use them to garnish your soups to add a little contrast of color, plus a fresh, mildly peppery accent.

As with most soups, Navy Bean Soup is always better the next day, when the flavors have had a chance to meld.

Beans, Beans!

I’ll bet I know what you’re thinking right now! (They are magical, aren’t they?!)

What kind of beans can I use for this recipe?

This recipe is technically for Old-fashioned Navy Bean Soup, and thus calls for using dried navy beans. Also known as “Boston beans”, these small, cream-colored oval beans are a standard in American cooking. Navy beans work well as a soup bean because they can be pureed, or cooked to a very soft consistency.

However, there is nothing to stop you from using an “alternative bean.” You could make this recipe into Old-fashioned Calypso Bean Soup, or Old-fashioned Great Northern Bean Soup, or even Old-fashioned West African Brown Bean Soup. All you really need is a pound of any small bean, or combination of beans.

(Note that changing the type of bean may affect the soup’s cooking time.)

To Presoak or Not Presoak

This recipe calls for you to presoak your beans before starting your soup. There are basically three way to do this:

Long Soak (Overnight): Rinse the beans under cool, running water and remove any stones or shriveled beans. Transfer beans to a large bowl, and cover with enough water so that there is 2 inches of water above the beans. Let sit overnight. Drain and rinse thoroughly before cooking.
Quick Soak (Stovetop): In a large saucepan, cover dried beans with triple their volume of cold water. Bring water to a boil and cook beans, uncovered, for 2 minutes over medium heat. Remove pan from heat, cover, and soak beans for 1 hour.
Quick Soak (Instant Pot): I’m not a big Instant Pot user; however, when I do presoak my beans in my Instant Pot (and I have a couple of times) these are the directions I follow.

Do I haf’ta presoak the beans?

No.

So, why should I presoak my beans?

There are a couple of good reasons to presoak beans. First, soaking can reduce overall cooking time considerably. Presoaked beans also tend to hold their shape better. On the down-side, dark-skinned beans, speckled beans, and mottled beans will loose color in a presoak; and soaking does leach out some nutrients.

However, reduced cooking time or improved texture is not the primary reason I presoak my beans before cooking them. No, the main reason I soak my beans first is because doing so helps remove some of the indigestible complex sugars in them that cause gas. In fact, if you have a difficult relationship with beans, you may find that presoaking all your beans before cooking changes that relationship noticeably for the better.

Let me translate that into the clearest possible terms: if you presoak your beans and thoroughly drain and rinse them before cooking, you and the people who eat your food will (probably) fart less.

(My mother would be doing somersaults in her grave if she knew I was writing about Gas.)

But it is a totally true, and I have years of anecdotal evidence to back it up. Which is to say, I live with people (not naming any names or anything) who have more trouble than some digesting those aforementioned “indigestible complex sugars.” (In other words, they are very gassy.) I have noticed that, after eating a soup or chili made with thoroughly presoaked beans, the incidence of button dropping (as Mr. B’s Granny used to call it; as in, “Oops! I dropped a button.”) does seem to be less than after eating, say, a bowl of canned chili.

Note that presoaking your beans does not mean an end to button dropping, as it were; rather, it means there will likely be less incidents if you do.

That’s probably all I need to say about that.

Hearty, comforting, easy, economical, and even pantry-friendly! Oh, and it's De-licious, too! There's a lot to love about this Slow Cooker Navy Bean & Ham Soup!

5 from 6 votes

Old-fashioned Navy Bean Soup {Slow Cooker}

Easy to make and budget-friendly, this Old-fashioned Navy Bean Soup with Ham makes a hearty, comforting meal. It’s also a great way to use that leftover hambone from your holiday dinner!

Prep Time15 mins

Cook Time6 hrs

Bean Soak (quick)1 hr

Total Time7 hrs 15 mins

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Course: Soup

Cuisine: American

Keyword: beans, budget recipe, slow cooker, soup

Servings: servings

Calories: 179kcal

Author: Renée ♥ The Good Hearted Woman

Equipment

Slow Cooker
Fine Mesh Sieve

Ingredients

1 pound navy beans
1 meaty ham bone
1 cup ham More or less. Use meat from hambone, plus any additional ham you want to add.
1 ½ cups chopped onion about one large onion
1 cup grated carrots or finely diced
1 cup finely diced celery 2 stalks
1 ½ tablespoons brown sugar or honey
1 teaspoon salt or as needed
1/2 teaspoon white pepper or freshly ground black pepper
Pan juices from ham OPTIONAL; 16-24 ounces
2 quarts water* water + pan juices = 1 ½ to 2 quarts of liquid
½ - 1 teaspoon crushed red pepper flakes optional
sprig fresh thyme optional

US Customary - Metric

Instructions

Soak beans overnight, or do a quick soak.
Drain and rinse soaked beans.
Combine drained, soaked beans with diced celery, grated carrot, and chopped onions in slow cooker.

Using pan juices in your soup

If you are using pan juices (i.e.,ham juice from the bottom of the roasting pan):
Refrigerate pan juices for at least four hours, until very cold.
Using a fine mesh sieve, strain the pan juices to filter out any fat solids and other bits you might not want in your soup.
Use 16-24 ounces of pan juices in your soup; less if your ham was particularly salty or the juices very thick.
Add enough water to the pan juices to make a total of 1½ to 2 quarts of liquid, depending upon how thick you like your soup. (i.e., more liquid = thinner soup)
Add liquid to the ingredients in the slow cooker.
If you DO use pan juices as part of your liquid: Hold off on adding any additional seasoning until after the first 4 hours.
If you DO NOT use pan juices as part of your liquid: Add the brown sugar and black pepper at this time.
DO NOT add any salt to your Navy Bean Soup at this time. Ham bones are notoriously salty, and it is easier to know how much salt to add once the ham bone has cooked out into the soup.

Cooking the Soup

Give everything in the slow cooker a quick stir. Add the crushed chili peppers at this time if you are using them.
Set slow cooker to HIGH and cook for 5 hours. I usually stir the soup a couple of times during the cooking time.
After cooking for 5 hours, the meat on the ham-bone should be falling apart. Using tongs or an extra-large serving spoon, carefully remove ham bone to a plate and set aside to cool.
Reduce the slow cooker to LOW.
After you have removed the ham bone, taste the soup broth, and then season with salt and pepper to taste.
Add fresh thyme if desired. (Or any other fresh herbs you choose to use.)
Allow soup to continue to simmer on low while ham bone cools, checking every 30 minutes until the beans are done to your liking. Beans are usually done in 6 to 8 hours.
For a creamier bean soup, when the beans are fully cooked, use an emersion blender to blend some of the beans a bit. (Be sure to do this BEFORE you add any ham back into the soup.)
When the ham bone is cool enough to handle, separate the meat from the bone.
Stir ham from bone into soup. Add any additional reserved ham at this time.
Discard the ham bone.
Season to taste.

Notes

Ham bone: The type of ham bone you use will determine the underlying flavor profile of your soup. If you use a honey or glazed ham bone, your soup will be slightly sweeter. If you use a smoked hambone (or ham hock), your soup will taste more smokey.

Three Ways to Presoak Beans

Long Soak (Overnight): Rinse the beans under cool, running water and remove any stones or shriveled beans. Transfer beans to a large bowl, and cover with enough water so that there is 2 inches of water above the beans. Let sit overnight. Drain and rinse thoroughly before cooking.
Quick Soak (Stovetop): In a large saucepan, cover dried beans with triple their volume of cold water. Bring water to a boil and cook beans, uncovered, for 2 minutes over medium heat. Remove pan from heat, cover, and soak beans for 1 hour.
Quick Soak (Instant Pot): I'm not a big Instant Pot user; however, if I were using an Instant Pot to cook my beans, these are the directions I would follow.

As with most soups, Navy Bean Soup is always better the next day, when the flavors have had a chance to meld.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Cooking Navy Bean Soup in an Instant Pot

While personally, I prefer cooking soups in my slow cooker, I am certain that you can cook this entire soup in an Instant Pot. So, if you successfully make this soup in your Instant Pot, please take a minute to share your settings in the comments below! I know that many of our readers would love to know!

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Smoked Salmon Chowder (with Leeks & Fresh Tarragon)

January 5 By Renée 17 Comments

Creamy Smoked Salmon Chowder is a rich bowl of comforting decadence; each ingredient carefully chosen to complement the delicate, smoky salmon and allow it to shine.

Soups are a specialty of mine, and I think this Smoked Salmon Chowder may be one of the best soups I’ve ever created.

Choosing the Best Ingredients for Smoked Salmon Chowder

I spent a lot of time and care developing this rich, decadent salmon chowder recipe. Each ingredient was chosen specifically because it works to highlight the star of the show.

For this reason, you won’t find any bacon, or corn, or cream cheese (seriously people?!?), or added thickeners like cornstarch or flour, or anything else that could eclipse the sweet, smoky, delicate flavor of the salmon.

There are the six key elements that set this amazing chowder apart:

1. Hot Smoked Salmon [The Star!]

Smoked salmon is a blanket term for salmon of any origin (wild, farmed) or cut (fillet, steak) that is cured with hot or cold smoke.

For this smoked salmon chowder recipe, you want to use hot-smoked salmon. Hot-smoked salmon is smoked basically like meat, resulting in a firm, flaky piece of fish. The flavor and texture will be similar to grilled salmon, with smoky undertones.

Be sure to use as high-quality smoked salmon as you can find/afford. Good-quality smoked salmon should still look like fish.

Avoid using the rock-hard, vacuum-packed bricks o’salmon you may find sitting in your supermarket fish cooler. Also, do not use “flavored” smoked salmon (i.e, teriyaki, peppered, lemon, etc.), as it may adversely flavor the chowder.

Scroll down past the recipe card to learn more about the different types of cured and smoked salmon, what works best for this recipe.

2. Leeks

The base for this chowder is riff on the French classic, potage parmentier, or potato leek soup. I chose leeks for this recipe instead white or sweet onions because they have a milder, more delicate flavor than their onion cousins; thus, they complement the smoked salmon flavors instead of overpowering them.

Leeks, which look like giant green onions, are notorious for having hidden sand and grit in between their tightly packed leaves. In the recipe below, I’ve included basic information on how to prep the leeks, but if you need a detailed tutorial, you may find this post – “How to Clean & Cut Leeks” – very helpful.

3. Potatoes, Potatoes, Potatoes (Why you need three varieties for this chowder)

Each of the three types of potatoes in this chowder serves an important role.

Russet potatoes have a neutral flavor and high starch content, resulting in a creamy, soft texture that breaks down easily. This all makes them the perfect choice for making a creamy soup, as they act as a natural thickener.
Yukon Golds are a cross between a North American white potato and a wild South American yellow-fleshed one. Their golden flesh is richly flavored and fairly firm and moist, with medium starch content. They hold their shape a better than Russets, and contribute to the chowder’s classic chunkiness.
White Sweet Potatoes add a mild sweet component to the mix that complements and highlights the natural sweetness of the salmon. They also help to thicken the chowder.

4. Fresh Tarragon

Tarragon is often described by French chefs as the king of herbs. Its delicate flavor pairs perfectly with the smoked salmon in this French-inspired chowder.

In my experience, fresh tarragon has a completely unique flavor; one that is noticeably changed by the drying process. If you must use dried tarragon (which I do not recommend) keep in mind that it has a much more concentrated, intense flavor than that of fresh. As a rule, use 1 scant teaspoon of dried herb for every tablespoon of fresh.

If possible, use fresh French tarragon (as opposed to Russian tarragon, which can be bitter) for best results.

5. Grated Carrots

You may not think that something as simple as grating a carrot (versus finely dicing it) would have any significant impact on a recipe, but in this case it really does. Coarsely grating the carrots allows them to cook faster, meld with the other chowder components more readily, and (bonus!) it gives your soup some lovely color in the process.

6. Heavy Cream vs. Everything Else

If possible, use full-bodied, heavy cream. Smoked salmon chowder is something special: treat it that way.

And Yes, in case you’re asking, you can make it with half & half, or even straight-up milk for that matter, but it won’t be the same. Trust me.

5 from 6 votes

Creamy Smoked Salmon Chowder

Creamy Smoked Salmon Chowder is a rich bowl of comforting decadence; each ingredient carefully chosen to complement the delicate, smoky salmon and allow it to shine.

Prep Time20 mins

Cook Time30 mins

Steeping Time30 mins

Total Time1 hr 20 mins

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Course: Soup

Cuisine: American, Comfort Food, Pacific Northwest

Keyword: salmon, seafood

Servings:

Calories: 220kcal

Author: Renée | The Good Hearted Woman

Equipment

10-inch Enameled Cast Iron Dutch Oven

Ingredients

2 tablespoons butter
2 tablespoons light olive oil
3 medium leeks
2 cloves garlic minced
2 stalks celery diced
2 medium carrots coarsely grated
2 medium Yukon Gold potatoes (about 16 ounces) peeled & cubed 1/2"
1 medium Russet potato peeled & cubed 1/2"
1 medium white-fleshed sweet potato peeled & cubed 1/2"
1 cup clam juice
2 cups mild vegetable stock or chicken stock
2 tablespoons tomato paste
3/4 cup white wine I use a Reisling
2 cups water
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon fresh lemon juice
1/4-1/2 teaspoon hot sauce
8 ounces hot-smoked salmon divided
1 cup heavy cream
1 large sprig fresh tarragon

US Customary - Metric

Instructions

Prepare leeks: Slice off the root and the tough green top.
Slice leeks lengthwise.
Turn leeks so that their flat sides are facing down.
Slice leeks into thin half-moons.
Heat an enameled cast iron Dutch oven or other heavy soup pot over medium heat.
Add olive oil, butter, and prepared leeks to the soup pot.
Stirring almost constantly, sauté leeks until they wilt and become translucent; about 5 minutes.
Add minced garlic to leeks and continue sautéing until garlic is fragrant.
Add diced celery and grated carrots to the leek mixture and cook, stirring frequently, for 3-5 minutes, until celery begins to look slightly translucent.
Add clam juice, vegetable stock, tomato paste, white wine, water, paprika, salt, pepper, lemon juice, and hot sauce.
Stir in all of the diced potatoes and bring mixture in pot to a boil.
Reduce heat and simmer for 10-15 minutes, or until the diced potatoes are tender but not mushy.
Remove from heat.
OPTIONAL: If you like your chowder extra creamy, use a potato masher to break up potatoes just a bit before moving on. Remember though, this is a chowder: you want it to be chunky!
You can also use an immersion blender to break down the mixture, but don't get carried away.
Using your fingers (or a knife), flake the smoked salmon into small pieces. You want it to be roughly the same size and texture as flaked chunky canned tuna.
Add 3/4 of the salmon (6 ounces) to the soup mixture, reserving 2 ounces to finish the soup.
Prepare Tarragon: Separate a few small springs of tarragon from the larger stem to use later for garnishing chowder. Set aside.
Option 1: Remove a small handful tarragon leaves from the stem. Using the palm of your hand, roll the leaves on the counter or cutting board to bruise, and then coarsely chop. Add about 1 1/2 - 2 tablespoons of chopped fresh tarragon to chowder mixture.
Option 2: Leave tarragon on stem, and stir entire stem into chowder. If you choose to leave the tarragon stem whole, you can remove it just before serving, or leave it in the soup pot and work around it as your serve.
Add fresh tarragon and heavy cream to the leek mixture and give it a good stir.
Allow the chowder to steep in its own heat (i.e., off the stove) for at least a half an hour. This will give the smoky salmon and fresh tarragon flavors time to infuse themselves into the mixture.
I usually make this chowder a day ahead of time, and let it rest overnight in the fridge.
When ready to serve, return the chowder to the stovetop and heat on low to bring it back up to temperature. DO NOT BOIL!
Serve in bowls: Finish chowder with a splash of heavy cream, a generous sprinkling of the reserve flaked smoked salmon, and a small sprig of fresh tarragon.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Types of Cured Salmon (and which kind works best for Smoked Salmon Chowder)

For best results, you should use Hot-Smoked Salmon when making this chowder. With that in mind, I thought it might be helpful to do a brief run-down of the major types of cured salmon to avoid any confusion.

**For best results, use hot smoked salmon for this recipe!**

A perfect hot-smoked salmon steak! (Robba Gumps Smoke’n Fish Co., Depoe Bay, Oregon)

Cured salmon can be broken down into two basic categories: brine-cured salmon, and smoked salmon (hot & cold).

Smoked salmon is a blanket term for salmon of any origin (wild, farmed) or cut (fillet, steak) that is cured with hot or cold smoke.

Hot-Smoked Salmon <<< THIS IS WHAT YOU WANT TO USE FOR CHOWDER!

Hot Smoked salmon is smoked basically like meat, resulting in a firm, flaky piece of fish. The flavor and texture will be similar to grilled salmon, with smoky undertones.

Use as high-quality smoked salmon as you can find/afford, and look for smoked salmon that still looks like fish, as opposed to a hard brick. (See “Where to Get the Best Smoked Salmon” below.) Also, for the purposes of this recipe, avoid “flavored” smoked salmon (i.e, teriyaki, peppered, lemon, etc.).

Cold-Smoked Salmon is smoked significantly longer and at a lower temperature than hot-smoked, which results in a texture that is similar to lox, but with an infused smoky flavor.

Brine-Cured Salmon (Delicious for brunch, but not for chowder!)

Lox is salmon that has been cured in a salt-brine. Authentic lox traditionally comes from the belly of the salmon, and is sliced very thin for serving. Lox are salt-cured, but unlike smoked salmon, does not go through a smoking process.

Lox & Bagels at Meridian, Headlands Coastal Lodge & Spa | The Good Hearted Woman

We had these beautiful lox for breakfast when we visited Meridian at Headlands. {Pacific City, Oregon}.

Gravlax is like Lox, in that it undergoes a curing process, and it isn’t smoked afterwards. The difference between lox and gravlax is in the brining spices: gravlax is cured with sugar, salt, and dill, rather than a salt brine.

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Smoked Salmon Recipes from GHW

Smoked Salmon Pastry Cups {Appetizer}

These Smoked Salmon Pastry Cups with mascarpone & fresh dill are a breeze to throw together and perfect for any gathering.

Smoked Salmon Chowder {with Leeks & Fresh Tarragon}

Creamy Smoked Salmon Chowder is a rich bowl of comforting decadence; each ingredient carefully chosen to complement the delicate, smoky salmon and allow it to shine.

Elegantly Easy: Smoked Salmon Eggs Benedict

This beautiful Smoked Salmon Eggs Benedict is rich, delicious, and deceptively easy to make.

Smoked Salmon Crustless Quiche

A new twist on an old standby, this "impossible" quiche is perfect for any meal of the day. It goes together in less than 15 minutes, and is ready to serve – start to finish – in about an hour.

Loaded Baked Potato Soup {with a Sweet Surprise!}

October 7 By Renée 13 Comments

Loaded Baked Potato Soup is one of my top five favorite “30-minute Meals.” Fast, economical, and super-easy, this recipe has a sweet surprise that elevates the flavors and results in a perfectly balance bowl of comforting deliciousness.

This post may contain affiliate links, but don’t worry – they won’t bite.

Loaded Baked Potato Soup is one of my top five favorite “30-minute Meals” – and this one I’ll even serve to company!

“Oh, you’ll be here in half an hour? And you’re starving? No problem!”

The first time I made this soup was when my girls were young and they unexpectedly brought home a few extra friends for dinner. We never turn away a hungry kid, but I had barely enough potatoes to begin with, and so I wasn’t sure we would have enough soup to go all around. I did, however, have a sweet potato, so I threw that into my baked potato soup instead.

Oh, my! What a difference that little sweet potato made! I’ll never make baked potato soup without one again!

Fast, economical, and straightforward, this delicious, easy-to-make Baked Potato Soup has a chowder-like consistency and a sweet surprise on the ingredient list. Check it out!

Loaded Baked Potato Soup: Ingredient Notes

Russet Potatoes

It is important to use and Idaho, Russet or other “starchy” type potatoes for this soup. The Russet has a neutral flavor and high starch content, which gives it a creamy, soft texture that breaks down easily. This all makes them the perfect choice for making a creamy soup like this one.

I have also successfully made this Baked Potato Soup with Yukon Gold potatoes, but the soup required a little more “mashing” than usual to achieve the desired consistency. (See Recipe Notes)

DO NOT USE waxy potato varieties (e.g., red potatoes, new potatoes, fingerling, etc.) for this recipe. Waxy potatoes have a low starch content and have a creamy, firm flesh that holds its shape well after cooking. They do not break down easily when cooked, resulting in a thin, bodiless soup.

White Sweet Potatoes

Bottom Line: Use white sweet potatoes for this recipe.

What’s the difference between orange and white sweet potatoes anyway? (And my Gramma told me the orange ones were yams. Are you contradicting my Gramma?)

I don’t know about you, but I grew up calling orange fleshed sweet potatoes “yams.” However, as I have since learned, it is nearly impossible to find true yams is the United States. Most of the tubers we were fed as children and told were yams were really sweet potatoes. It’s true.

OK, now that we’ve cleared that up, here’s the scoop on the differences between orange and white sweet potatoes.

While sweet potatoes around the world come in many different colors – brown, red, yellow, white, even purple – in the United States, nearly all of our sweet potatoes fall into two categories: [1] golden skin with creamy white flesh, and [2] brown or copper skin with an orange flesh.

Orange sweet potatoes are the heroes of holiday side dishes everywhere. They have a sweet, smooth, soft texture. White sweet potatoes, on the other hand, have a milder flavor and crumblier texture when cooked.

FYI Classroom Teachers: While I was preparing this post, I ran across these nifty (and free) Sweet Potato related STEM resources offered by the The North Carolina Sweet Potato Commission.

Garlic

This is for all you cooks who habitually double the garlic in a recipe (I see you). You (i.e., We) are the reason this recipe recipe only calls for one clove of garlic instead of two. One large or two average-sized cloves are perfect, but if I put “2 cloves of garlic” in the ingredient list, someone is going to make this soup with four cloves instead, which is way too much – it simply overpowers everything.

All that being said, if you like a garlicky soup, you can safely add one more clove, for a total of two cloves of garlic.

Recipe Updated October 7, 2019 (Originally published November 9, 2012)

5 from 4 votes

Loaded Baked Potato Soup

This Loaded Baked Potato Soup is fast, easy, and de-licious!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Print Recipe Pin Recipe

Course: Soup

Cuisine: American

Keyword: bacon, onions, potatoes

Servings: bowls

Calories: 217kcal

Author: Renée | The Good Hearted Woman

Equipment

10-inch Enameled Cast Iron Dutch Oven

Ingredients

1 large sweet onion chopped 1/4"
4 ounces raw bacon chopped into 1/4" pieces
1 1/2 - 2 pounds russet potatoes about 3 large, peeled and cubed 1/2"
8 ounce white sweet potato peeled and cubed 1/2"
3 cups chicken broth
1 cloves garlic minced
1 teaspoon kosher salt or to taste
1 cup half & half
dash hot sauce
freshly ground pepper

Garnish | Serve on Side

additional bacon bits
sliced green onions
freshly chopped tomatoes
grated cheddar cheese
sour cream

US Customary - Metric

Instructions

Heat a cast iron Dutch oven or other heavy stockpot over medium heat until a drop of water sizzles on the surface.
Add the chopped bacon pieces and stir with a wooden spoon to distribute in the pot.
Cook bacon pieces over medium heat until bacon pieces are crispy. Turn off heat.
Remove bacon from pot using a slotted spoon and set aside.
Turn heat up to medium-high.
Add the chopped onions to the hot bacon fat and sauté until translucent.
Add minced garlic and sauté for an additional minute.
Add chicken broth, chopped potatoes, salt, ground pepper, and hot sauce (optional).
You should have just enough liquid to barely come to the top of the potatoes. (Add a little more broth or water if you need to.)
Bring to a boil.
Reduce heat, and simmer, stirring occasionally, for 15-20 minutes, or until potatoes are tender but not mushy.
Add half & half and reserved bacon bits.
Stir over low heat until soup is heated through. Remove from heat.
To thicken the soup slightly, use a potato masher to break up potatoes just a bit.
Remember though, this is Baked Potato Soup, not Mashed Potato Soup, so don't get carried away!
Serve with green onions, grated cheese, bacon bits, grated cheese and sour cream on the side.

Notes

Baked Potato Soup is delicious directly off the stove, and can be eaten immediately. However, as with most soups, it's even better the next day!

Vegetarian Option

Substitute:

+ 2 Butter (for bacon)
+ 3 cup vegetable broth (for chicken broth)

Start at Step 2.

TIP: Bacon is way easier to chop small if it is slightly frozen.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Soup is one of our specialities! If this Baked Potato Soup looks good, be sure to check out our Smoked Salmon Chowder, Hungarian Mushroom Soup, and Old-Fashioned Ham Bone Split Pea Soup recipes: you’re going to love them!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Old-fashioned Ham Bone Split Pea Soup (Slow-Cooker Recipe)

June 6 By Renée 34 Comments

Old-fashioned Ham Bone Split Pea Soup may not be the prettiest of soups, but it is always dependably hearty, comforting, and easy on the budget. Oh, and it’s delicious, too!

Old-fashioned Ham Bone Split Pea Soup has been one of my favorites since I was a child, when my mom used to make it for us during the week following every “ham holiday” (i.e., Easter, Christmas, etc.). I make this split pea soup in the slow cooker four or five times a year, every year.

This post may contain affiliate links, but don’t worry – they won’t bite.

I won’t call our Split Pea Soup recipe completely fool-proof, because there is always that one cook… However, barring anyone who might try to substitute Skittles for split peas, it’s about as close to fool-proof as you’re ever going to find.

Split pea soup is an easy, economical way to repurposed leftover ham and ham bones. If you want to make soup and don’t want to eat a whole ham to do it, you can often buy ham bones at your butcher’s counter, or at Honey Baked Ham. (HoneyBaked ham bones are my absolute favorite for this making soup.)

How to Make Old-Fashioned Split Pea Soup in a Slow Cooker

[Scroll down for ingredients and printable recipe]

1. Rinse peas and combine with remaining ingredients in slow cooker.

2. Give everything a quick stir, and then set slow cooker to HIGH and cook 4-6 hours. (I usually stir it again about halfway through.)

3. After cooking for 5-6 hours, the meat on the ham-bone should be falling apart. Reduce the slow cooker to LOW. Using tongs or an extra-large serving spoon, carefully remove ham bone to a plate to cool.

4. When the ham bone is cool enough to handle, remove any ham and return the meat to the soup. Discard the ham bone.

5. Adjust seasonings to taste and serve.

That is literally all there is to it! If you follow the directions and use the ingredients as directed, this recipe is virtually fool-proof.

The Hambone Determination

The type of ham bone you use will determine the underlying flavor profile of your soup. If you use a honey or glazed ham bone, your soup will be slightly sweeter. If you use a smoked ham bone (or ham hock), your soup will taste more smokey. Personally, I prefer my split pea soup on the sweet side, but it really is just a matter of personal preference.

PRO TIP: Split pea soup is always best eaten “the day after,” when the flavors have melded, and the starches have had a chance to do their job as they naturally thicken the soup.

5 from 8 votes

Old-fashioned Ham Bone Split Pea Soup

Old-fashioned Ham Bone Split Pea Soup is always dependably hearty, comforting, and easy on the budget. Oh, and it's delicious, too!

Prep Time15 mins

Cook Time4 hrs

Total Time4 hrs 15 mins

Print Recipe Pin Recipe

Course: Soup

Cuisine: American

Keyword: split pea soup

Servings: servings

Calories: 194kcal

Author: Renée ♥ The Good Hearted Woman

Equipment

Slow Cooker

Ingredients

1 pound green split peas about 2 1/4 cups
1 meaty ham bone
1 1/2 cups chopped onion about one large onion
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon dried oregano
1 1/2 - 2 tablespoons honey (or agave; or brown sugar)
1 cup diced celery 2-3 stalks
1 cup diced carrots 2 large or 3 medium carrots
1 dash hot sauce optional
6 cups water up to eight cups for thinner soup

US Customary - Metric

Instructions

Rinse peas, and combine with remaining ingredients in slow cooker.
Give everything a quick stir, and then set slow cooker to HIGH and cook 4-6 hours.
If possible, stir it about halfway through.
After cooking for 5-6 hours, the meat on the ham-bone should be falling apart.
Reduce the slow cooker to LOW.
If your soup seems too thick, add more water at this time.
Using tongs or an extra-large serving spoon, carefully remove ham bone to a plate to cool.
When the ham bone is cool enough to handle, remove any ham and return the meat to the soup.
Discard the ham bone.
Adjust seasonings to taste and serve.

Notes

Split pea soup thickens dramatically with time, and is best "the day after," when the flavors have melded, and the starches have had a chance to do their job as they naturally thicken the soup.

Nutrition

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We are all about comfort food, and soup is one of our specialties! Check these other satisfying, delicious soups from GHW:

SERVING SUGGESTION: Serve with my Sweet Skillet Corn Bread {with Pan-fried Maple Corn}.

Old-fashion Ham Bone Split Pea Soup | The Good Hearted Woman #souprecipe #slowcooker

Old-fashioned Ham Bone Split Pea Soup & Sweet Skillet Cornbread

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Our BEST Homemade Soup Recipes for National Homemade Soup Day!

January 29 By Renée 17 Comments

A roundup of our favorite Homemade Soup Recipes from over the years on GHW. Make one today! (And remember to celebrate National Homemade Soup Day every Feb 4th!)

This post may contain affiliate links, but don’t worry – they won’t bite.

If I have a specialty, cooking-wise, it is homemade soups. I cannot begin to count number of soups I’ve simmered over the years. At one point when my kiddos were young, we had soup every Tuesday for dinner, and rarely did a soup recipe repeat in a calendar year. I absolutely love the endless possibilities of a fresh pot of soup.

Whenever I make soup, particularly soup made from leftovers, I think of a story that a dear friend told many years ago.

Let’s call my friend Kate. (Note: It is more than possible that I have embellished this story inside my head over the years, but I tried to stay as close to the original telling as possible.)

It seems that when Kate was newly married, her sweet husband came home one night from a long day at work. Sitting down at the table, he asked her what was for dinner. She replied, “We’re having soup.”

As Kate tells it, the look that fell across her sweetheart’s face when she uttered the word “soup” was somewhere between disgust and the acceptance of impending doom. But he said nothing, and just waited for his dinner like a man anticipating the flip of an electric chair switch.

When Kate set his bowl of soup in front of him he barely looked at it; instead spooning in the first bite like an automaton. Kate looked on expectantly, unable to decode the strained expression that barely masked his revulsion.

And then something marvelous happened: as the soup hit his tongue, his taut expression softened immediately, widening into one of genuine surprise and pure satisfaction.

After finishing his bowl and asking for seconds, he explained why:

“When I was a kid, we were very poor, and we kept a little bucket in the refrigerator. After every meal, anything that didn’t get eaten got thrown into that bucket. Then, about once a week, Mom would dump the whole thing into a pot and add water, and that was soup. And that was what I was expecting.“

(Did anyone else just reflexively make a face? Because when I first heard that story, I sure did! Ewww! Refrigerator Bucket Soup is certainly not ever going to be on my menu!)

For the record, Kate and her sweetheart are still married, and I’m certain that she still makes him delicious soup on a regular basis.

Homemade Soup Recipes from GHW

A collection of our favorite homemade soup recipes from over the years on GHW - none of which involve a bucket! Choose one and make some homemade soup tonight!

(And remember to celebrate National Homemade Soup Day on February 4th!)

Loaded Baked Potato Soup {with a Sweet Surprise!}

Loaded Baked Potato Soup is one of my top five favorite “30-minute Meals.” Fast, economical, and super-easy, this recipe has a sweet surprise that elevates the flavors and results in a perfectly balance bowl of comforting deliciousness.

Hungarian Mushroom Soup

Hungarian Mushroom Soup is serious comfort eats! Rich, earthy flavors combine with fresh herbs in a thick cream base to create this deeply satisfying, umami-intense cold-weather soup!

Old-Fashioned Ham Bone Split Pea Soup {Slow Cooker}

It may not be the prettiest of soups, but Old-fashioned Ham Bone Split Pea Soup is always dependably hearty, comforting, and easy on the budget. Oh, and it’s delicious, too!

Smoked Salmon Chowder {with Leeks & Fresh Tarragon}

Creamy Smoked Salmon Chowder is a rich bowl of comforting decadence; each ingredient carefully chosen to complement the delicate, smoky salmon and allow it to shine.

Curried Butternut Squash Soup

Rich and savory with just a hint of sweetness, this creamy Curried Butternut Squash Soup will satisfy all your fall soup cravings.

Wonton Egg Drop Soup {10-Minute Meal}

Perfect for busy weekday evenings, Wonton Egg Drop Soup is savory and satisfying – and so easy to make that I’m almost embarrassed to call this a “recipe!”

Pops Vegetable Soup

There really is only one real step: put everything in a pot and let it simmer. Like most soups, this is much better the day after, so plan for leftovers. Serve with Saltines.

Colonial Cream of Peanut Soup {with 21 Topping Ideas}

Cream of Peanut Soup, a mainstay at Colonial Williamsburg’s King’s Arms Tavern, is oddly scrumptious. We’ve updated the historical recipe with 21st Century tastes in mind, while retaining the rich, satisfying essence of original.

French Onion Soup

A simple, delicious soup with a fancy reputation.

Old-fashioned Navy Bean Soup with Ham {Slow Cooker}

Easy to make and budget-friendly, this Old-fashioned Navy Bean Soup with ham makes a hearty, comforting meal. It’s also an excellent way to use that leftover hambone from your holiday dinner!

Chili's Chicken Enchilada Soup

Our copycat recipe for Chili’s Chicken Enchilada Soup is savory, satisfying, and so easy to make!

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Colonial Cream of Peanut Soup {with 21 Topping Ideas}

November 21 By Renée 14 Comments

Cream of Peanut Soup, a mainstay at Colonial Williamsburg’s King’s Arms Tavern, is oddly scrumptious. We’ve updated the historical recipe with 21st Century tastes in mind, while retaining the rich, satisfying essence of original.

This post may contain affiliate links, but don’t worry – they won’t bite.

The first time I ever tasted peanut soup was at the Kings Arms Tavern in Colonial Williamsburg, Virginia. I was seventeen, traveling with my high school history class on our much-anticipated “East Coast American History Tour.” We had been studying, planning, and saving our pennies for three long years to travel from Oregon to the East Coast, and Williamsburg was one of our most anticipated stops.

Colonial Williamsburg, as you may know, is a full-scale working village that recreates the town of Williamsburg during the time period leading up to the American Revolution. The King’s Arms Tavern first opened there in 1772.

That me on the left with my lifelong friend Julie B, waiting in the Portland airport to take off on our East Coast adventure. From an era long before selfies, it is one of only two pictures I have of myself from the entire trip. The image on the right is a shot of Colonial Williamsburg.

As my classmates and I settled in for dinner, I vaguely remember an older lady in Colonial costuming reviewing our prix fixe menu with us, adding colorful little stories and historical context about each dish as she went. Reading ahead, I noted that one of our courses was to be “peanut soup.” I’d never heard of such a thing and was intrigued. Peanut soup? It sounded oddly scrumptious.

Peanuts, the Colonial lady continued, were thought to have been brought to America by Portuguese slave traders. Along with black-eyed peas and yams, peanuts were carried on slave ships to feed enslaved Africans during their passage to the New World. Peanut soup itself is most certainly an adaptation of the peanut soups brought from Africa.

Soon after our hostess completed her introduction of the menu, our peanut soup arrived, accompanied by a sweet potato roll. The soup was creamy and smooth as silk, and the sweet potato rolls were warm and crusty. The two created a perfect pairing, and were very satisfying all by themselves. I was full before the end of the soup course, and though I don’t remember the rest of the meal, I do remember buying a cookbook for my mom before we left the King’s Arms Tavern.

That trip was eons ago, and the cookbook is now mine. So it was to the Williamsburg Cookbook that I first referred when I set out to recreate the memory of that long-ago peanut soup. However, after making a test batch per the cookbook’s directions, I was a little disappointed in the outcome: it was simply too bland for my 21st century tastes, so I decided to make some adjustments.

The first thing I did was cut the recipe in half, for two reasons: first, the original recipe makes almost four quarts of peanut soup! Unless you have a very large family or are running a Colonial tavern, you do not need four quarts of peanut soup.

Which leads me to the second reason I decreased the recipe: this is a Very Rich Cream Soup. You simply won’t need as much peanut soup as you might need, say a lighter, brothier soup like chicken noodle or beef barley.

Peanut soup is very much like a thin satay sauce, but less sweet. To the original list of ingredients, I added lemon juice for brightness, hot pepper for kick, brown sugar (because it is the secret to almost everything), and kosher salt because – Holy-Low-Sodium-Diet, Batman! – did this recipe ever need it!

Savory Cream of Peanut Soup {with 21 Toppings} - We’ve updated the historical recipe with 21st Century tastes in mind, while retaining the rich, satisfying essence of original. (Inspired by the King's Arms Tavern in Colonial Williamsburg, WIlliamsburg, Virginia. | The Good Hearted Woman

5 from 7 votes

Colonial Cream of Peanut Soup

Cream of Peanut Soup, a mainstay at Colonial Williamsburg's King's Arms Tavern; here updated with 21st Century tastes in mind, while retaining the rich, satisfying essence of original.

Inspired by the Peanut Soup at the King's Arms Tavern in Colonial Williamsburg.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

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Course: Main dish or side

Cuisine: Holiday

Keyword: Peanut Soup

Servings:

Calories: 184kcal

Author: Renée ♥ The Good Hearted Woman

Ingredients

2 tablespoons unsalted butter
3/4 cup finely chopped onion
1/2 cup finely diced celery
2 tablespoons flour
4 cups chicken or vegetable stock
1 cup smooth peanut butter (I use Skippy)
1 cup light cream or half-and-half
1 1/2 teaspoons lemon juice
1 1/2 teaspoons kosher salt
1 - 2 teaspoons hot pepper sauce
1 teaspoon brown sugar
Finely chopped salted peanuts for garnish

US Customary - Metric

Instructions

In a heavy saucepan or stockpot over medium heat, sauté onion and celery in butter until soft.
Do allow to brown.
Sprinkle flour over sautéed vegetables and stir to combine.
Stir to saute for one minute.
Add chicken or vegetable stock to vegetables.
Bring mixture to boil, stirring constantly. Remove from heat.
Allow the vegetable mixture to cool to a temperature that is safe to work with before proceeding to the next step.
Option 1: Puree the cooled soup in the saucepan with a hand blender until smooth.
Option 2: Puree the cooled soup in a blender and return to saucepan.
Into the pureed soup in pan, add the peanut butter and half & half.
Stir until peanut butter has completely dissolved into the soup.
Stir in lemon juice, kosher salt, hot pepper sauce, and brown sugar.
Return pan to heat only to warm to soup to serving temperature. DO NOT BOIL!
Garnish as desired.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Soup is one of our Specialties! If you love thick, creamy winter-warm soups, be sure to try our Smoked Salmon Chowder or our Loaded Baked Potato Soup, too.

What’s Your Favorite Way to Serve Peanut Soup?

Peanut soup can be served hot or cold. (Mr B and I both prefer it warm.) Pair it with a green salad and you’ve got yourself a seriously satisfying meal.

Many people reserve peanut soup for the holidays, like stuffing or cranberry sauce. If it is your plan serve peanut soup as the first course of a larger meal, we suggest offering it in small bowls or demitasse cups, no more than 4-5 inches across. Serving small portions will make a satisfying transition to the main course without ruining your guests’ appetites.

Peanut soup can be served as is, but if you want to make things interesting, offer toppings in small cups or bowls and give your guests the opportunity to create their own flavor combinations.

My favorite combo so far is bacon, pine nuts, pomegranate pips, and a dash of harissa.

Peanut Soup Toppings

NOTE: The word “topping” is actually a bit of a misnomer. While this is a very rich soup, it isn’t as thick as you might imagine, so heavier toppings tend to sink to the bottom of your bowl. (Don’t tell anyone, but I had to use a little blogger magic to keep those banana chips floating on the surface.) Anyway, that’s what spoons are for.

This list of topping ideas is intended to get you started, but there are dozens of other choices that would work just as well. Just look through your pantry and/or fridge and pick out something fun!

Choose topping/add-ins that give the soup crunch, and bite, and really enhance the flavor of the soup itself. Fresh, citrusy flavors and little crunchy bites work especially well.

apple slices
popcorn
Gold Fish Crackers
peanuts
bacon bits
tortilla cut-outs
parmesan crisps
green onions
banana slices
pomegranate pips
Orange slices
dill pickle
cilantro
granola
poached egg
honey
toast points
pepitos
red pepper flakes
harissa
whole grain croutons

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Garden Fresh Gazpacho

September 11 By Renée 31 Comments

Classic Spanish Gazpacho is the perfect summer soup – chilled, savory, and full of rich, robust, garden-fresh goodness.

This post may contain affiliate links, but don’t worry – they won’t bite.

I remember the first time I ever ate gazpacho: I have to admit, I was dubious. Cold tomato soup? Really? I was twenty and I’d never eaten cold soup of any kind before. I wasn’t sure that I wanted to either, but I was at a luncheon hosted by a friend’s mom, and you remember what your mama always told you when you went to eat at other peoples’ houses, right? Anyway, when I tasted it, I found it to be surprisingly rich and savory, with slightly sweet overtones and more body than I expected from a purely vegetable-based soup.

Since then, I’ve worked to perfect my own gazpacho recipe, one little batch at a time. At this point, I think it’s pretty darn awesome.

Garden Fresh Gazpacho Recipe | The Good Hearted Woman

Gazpacho Starter Kit 😉 For reference, the big tomato on the right side (at 3 ‘o clock) is about five inches across.

As far as I’m concerned, there is only one good time of year (in the Northern Hemisphere) to make traditional tomato-based gazpacho: in the waning months of summer and through September, when the gardens and farmers markets are overflowing with warm, fat, vine-ripened tomatoes and shiny sweet peppers.

The picture above shows a single day’s harvest from our garden last week. Thanks almost entirely to Mr B’s dedicated gardening skills, we are flush with a wide variety of tomatoes, cukes, and peppers! In an effort to use everything at its peak of freshness, I decided to make a big batch of gazpacho to get us through a busy week. (Gazpacho will keep about a week in the fridge.)

Garden Tip: We plant marigolds in our garden as part of our organic pest control plan. You probably already know that they repel a number of creepy-crawlies, but did you know that they are edible? Marigolds have a slight citrus flavor, and can range from spicy to bitter, tangy to peppery, making them great for salads or as a pretty garnish on any savory dish.

Garden Fresh Gazpacho

Prep Time1 hr

Cook Time2 hrs

Total Time3 hrs

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Course: Soup

Servings: Servings (1 cup each)

Calories: 120kcal

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

Tomato Mix 1

4 lbs. vine-ripened tomatoes peeled & diced 1/4"
1 lb. cucumbers peeled, seeded & diced 1/4"
1/2 lb red orange, yellow or green bell peppers, seeded & diced
1-2 jalapeno peppers seeded and diced 1/8"
1/2 lb. onion diced 1/4"
15-20 large fresh basil leaves, chiffonade
4 cloves garlic minced
1 tablespoon granulated sugar
2 teaspoons kosher salt
1-3 teaspoons Sriracha or other hot sauce
1 teaspoon chili powder optional **
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper

Tomato Mix 2

1 lb tomatoes roughly chopped (or cherry tomatoes)
1/3 cup olive oil
1 lime - juice & zest
3 tablespoons balsamic vinegar
2 tablespoon Worcestershire sauce

Instructions

In a large bowl, combine Tomato Mix 1 ingredients: diced tomatoes, cucumber, bell pepper, jalapeno, onion, basil, garlic, salt, cumin, oregano, Sriracha, and pepper. Toss thoroughly to combine.
In a blender jar, combine Tomato Mix 2 ingredients: Rough chopped tomatoes, olive oil, lime juice, lime zest, balsamic, and Worcestershire sauce. Puree mixture until smooth.
Pour Mix 2 into bowl with Mix 1 and stir to combine.
Using a hand-blender, puree the two mixtures together until it reaches the desired consistency. If you like your gazpacho very chunky, you don't need to do this step. (See Blender Note below)
Refrigerate 2 hours or overnight to allow flavors to blend.
Garnish with additional diced veggies, avocado, and/or sour cream. Serve cold.

Notes

This recipes lends itself easily to halving or doubling.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Serve with hearty, rustic bread on the side.

** In my most recent batch of gazpacho, I subbed in a teaspoon of my Spicy Rockfish Dry Rub for the chili powder. Totally awesome – I highly recommend it!!

Blender Note: Some people like their gazpacho very chunky, while others prefer it completely pureed: the choice is yours. If you don’t have a hand-blender, you can definitely do the last step in your regular blender jar: just puree about half the total mixture in the blender and then remix everything together. That said, I prefer the hand-blender method because I think it allows for better control of the final product.

Final Thoughts: Like biting into the perfect BLT, for most of us there is only a narrow window of opportunity each year to enjoy truly great gazpacho. Certainly you can make it year round, but don’t try making gazpacho in February with my recipe. (How often do you read about bloggers expressly advising you not to use their recipe?) If you want great garden-fresh gazpacho, and you have a bunch of ripe, sweet tomatoes, then this is your gazpacho recipe. However, if all you have are those hard little red balls they sell in the grocery stores in the winter months, then look for a recipe that uses canned tomatoes, tomato sauce, or tomato juice. Hot house tomatoes and the like simply do not have the depth of flavor or sugar content to make it worthwhile. (Nor do they taste like actual tomatoes.)

Some things are worth the wait.

^{Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they will help us keep this site up and running – and (relatively) ad-free!! Please check out our disclosure policy for more details. Thank you for your support!}

Classic French Onion Soup is a perfect union of sweet caramelized onions, crusty french bread croutons, and bubbly melted cheese. Our tried-and-true, easy-to-make recipe is rich, savory, and satisfying to the bone.

This post may contain affiliate links, but don’t worry – they won’t bite.

What kind of onions work best for French Onion Soup?

Does it matter how the onions are cut for caramelizing?

What’s the difference between “browning” and “caramelizing”?

Good news! You can freeze caramelized onions!

What kind of cheese is best for French Onion Soup?

Should I use a Baguette or a Batard? (And what the heck is a Batard, anyway?)

A Note about Soup Stock

Recipe Updated February 9, 2021 (Originally published November 21, 2013)

Classic French Onion Soup

Equipment

Ingredients

Instructions

Caramelized Onions

Soup Base

Baguette Croutons

Serving

Notes

Nutrition

How to Lighten Up Classic French Onion Soup

I’m sharing this recipe on the Weekend Potluck Recipe Linkup. Check it out for more great recipes!

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Chili’s Chicken Enchilada Soup is an all-time favorite at our house! This rich, delicious, spot-on copycat recipe is easy and economical to make, and takes just one pot and 30 minutes, stove to table.

This post may contain affiliate links, but don’t worry – they won’t bite.

Recipe Updated November 16, 2020 (Originally published November 5, 2013)

Chili's Chicken Enchilada Soup (Copycat Recipe)

Equipment

Ingredients

Instructions

Nutrition

Ingredient Notes

How to Make Chili’s Enchilada Soup Vegetarian-Friendly

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This rich, warmly spiced Caribbean Chicken Stew is – without question – one of the most delicious, satisfying, flavorful chicken stews you’ll ever eat!

This post may contain affiliate links, but don’t worry – they won’t bite.

Recipe Updated July 2, 2020 (Originally published May 2, 2014)

Caribbean Chicken Stew

Equipment

Ingredients

Marinade

Stew Base

Root Vegetables [Use a TOTAL of 3 lbs /1.3kg of any combination of the following.]

Instructions

Marinate the Chicken

Make the Stew

Notes

Nutrition

I’m sharing this Chicken Stew recipe on the Weekend Potluck Recipe Linkup. Check it out for more great recipes!

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Easy to make and budget-friendly, this Old-fashioned Navy Bean Soup with ham makes a hearty, comforting meal. It’s also an excellent way to use that leftover hambone from your holiday dinner!

This post may contain affiliate links, but don’t worry – they won’t bite.

How to Make Old-Fashioned Navy Bean Soup in a Slow Cooker

[Scroll down for printable Recipe Card and step-by-step directions.]

Using a Hambone in your Navy Bean Soup

Ham Juice = Liquid Gold!

Beans, Beans!

To Presoak or Not Presoak

Old-fashioned Navy Bean Soup {Slow Cooker}

Equipment

Ingredients

Instructions

Using pan juices in your soup

Cooking the Soup

Notes

Three Ways to Presoak Beans

Nutrition

Cooking Navy Bean Soup in an Instant Pot

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Creamy Smoked Salmon Chowder is a rich bowl of comforting decadence; each ingredient carefully chosen to complement the delicate, smoky salmon and allow it to shine.

Choosing the Best Ingredients for Smoked Salmon Chowder

1. Hot Smoked Salmon [The Star!]

Scroll down past the recipe card to learn more about the different types of cured and smoked salmon, what works best for this recipe.

2. Leeks

3. Potatoes, Potatoes, Potatoes (Why you need three varieties for this chowder)

4. Fresh Tarragon

5. Grated Carrots

6. Heavy Cream vs. Everything Else

Creamy Smoked Salmon Chowder

Equipment

**Should I use a Baguette or a Batard? (And what the heck is a Batard, anyway?)**

I’m sharing this recipe on the Weekend Potluck Recipe Linkup.
Check it out for more great recipes!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. • Be sure to PIN this post!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

I’m sharing this Chicken Stew recipe on the Weekend Potluck Recipe Linkup.
Check it out for more great recipes!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

THANK YOU so much for being a faithful reader and supporter
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**For best results, use hot smoked salmon for this recipe!**

THANK YOU so much for being a faithful reader and supporter
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THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. • Be sure to PIN this post!