This is the most vintage recipe I learned from my late Grandmother Victoria and she was a huge lentil fan.
There’s something deeply comforting about starting the New Year with a pot of sausage and lentil soup simmering on the stove.
This recipe has been made in my family for generations, passed down from my grandmother, and cooked every year as a symbol of good luck, prosperity, and abundance.
Lentils have long been associated with wealth and success in the New Year, making this hearty soup not just delicious, but meaningful too.
This sausage and lentil soup recipe is rustic, nourishing, and endlessly customizable. Whether you prefer sweet or hot Italian sausage, a mild broth or a spicy kick, or extra vegetables packed into every spoonful, this soup adapts beautifully to your taste.
It’s cozy enough for winter nights, simple enough for beginners, and satisfying enough to serve as a complete meal.
Best of all, it tastes even better the next day—making it perfect for New Year’s gatherings and leftovers.
Chicken Chickpea Lemon Soup is made with cubed chicken breast or rotisserie chicken accompanied by chopped vegetables in a rich lemony tasting broth.
This soup is a burst of subtle flavors of citrus topped with a drizzle of olive oil, lemon zest, and one of the tastiest Italian-style fresh soups on the planet.
This soup is usually served with garlic or pita bread toasted or garlic-flavored croutons on top.
Homemade Chicken Broth is a plus when making our recipe however, canned will serve the purpose of making this delicious chicken with lemon soup with great results.
Our soup is robust in flavors and certainly tastes like it came from a 5-star restaurant and is so easy to make.
These ingredients are easy to find and it's up to you if you would like to start from scratch by making chickpeas from dried beans or using canned for a quicker process.
Scroll down to this printable recipe at the bottom and check out our tips also in the recipe card.
This White Bean Spinach Soup is one of the tastiest vegetable-based flavorful broths our family loves.
This chunky tomato-based broth is loaded with spinach and beans and comes together pretty quick with fresh vegetables to make a filling hearty delicious bowl.
Perfect any time of the year to warm you up and the possibilities of the mix-in suggestions are endless using this simple basic recipe for the broth.
Any beans can be used white beans, chickpeas, black beans, kidney beans, pinto beans, or even lentils!
Although this is a meatless version, the addition of meat is just one of our several suggestions below so don't miss reviewing substitutions and additions.
Your printable copy of this delicious easy soup recipe is available by scrolling down to the bottom of this post.
I just love this time of year when we get all the favorite comfort foods cooking.
Healthy soups to warm you up will also keep your weight down as this is the time we seem to add to our pounds.
I always notice when it's cold outside my body cries and wants more to eat than usual.
I can really work up an appetite.
Months down the road those pounds just appear out of nowhere! You will have to go through some of these to see the lower fat soups!
We then scramble trying to get our winter weight off just before summer.
Well here is a list of heart-healthy soups and then some heavier ones to keep you warm throughout the cold season had to add the ones for non-dieters too!
Just remember to not add meats and heavy cheeses if you're on a diet like me! Substitute low-fat or fat-free ingredients in the recipes and modify! Buon Appetito!
The most asked homemade gift is my Italian Amaretto Pistachio Fudge recipe, it's so creamy and delicious, I just cut it up and wrap individual pieces for my mason jar, it's just that simple!
I found one of the nicest things about these gifts is making them super personalized and handmade.
Check out these free printable links below to print off tags and cute labels to add to your jars.
Whether you are making a homemade sugar scrubs or chocolate chip cookies in the kitchen, these are the coolest ideas for any gift-giving needs.
This soup is fantastic in flavors and if you love Lasagna, is is a fast spot on tasting lasagna soup that everyone raves about.
A great way to satisfy that pasta craving in minutes, this is so easy for any night of the week.
The kids love it, the family enjoys it all winter long and they don't have to wait for a special occasion to get that pasta fix they love during a holiday like Thanksgiving, Christmas or Easter!
I love making this as a start for my guests and it goes great with a Pot Roast meal or really just about anything you serve.
Actually, you can make this comforting soup as a whole meal, it's really one of my best soup recipes!
Scroll down for this easy Italian style Lasagna soup and see how to make this no-fuss pot of yummy soup, and print it off!
This hearty soup is packed with all kinds of vegetables and to save time mostly frozen or precooked to get that dinner on the table in no time.
Of course, you can use all fresh not canned when in the season but this is great alternative for the hurried cooks out there.
Low calorie, healthy, and lots of nutrition with using escarole for vitamin A.
You could substitute swiss chard, spinach, or kale for the escarole if you can't find it.
There are plenty of substitutions below for changing your vegetarian recipe with any vegetables you prefer.
Again if you have the time, everything that goes in the pot would have to simmer a lot longer.
You could also put everything in a slow cooker for 6 to 8 hours on high if you would like all fresh vegetables, just make sure you get all that flavor in there!
This is a beef barley soup with tiny meatballs and vegetables a whole complete meal in a bowl it's so hearty.
This soup is pure comfort with a versatile assortment of vegetables added to the pot and chunks of beef, it's a all in one pot dinner.
The soup can be made wth fresh, frozen, or canned vegetables and we have several suggestions for substituting meats if you're not fond of beef.
We like to use a medley of vegetables and addition of meatballs along with cubed beef and barley all compliment each other perfectly in this easy soup recipe.
We have made this with a chicken based broth and even ham so don't be afraid to adapt the recipe to what you have in your refrigerator.
Scroll down to our recipe card to print this off and save it!
Easy Steps
Add the water to a big soup pot
place the meat in the pot
boil with vegetables and simmer until meat is tender
add the vegetables, sauce, and barley simmer untl barley is soft and tenders
serve with garlic toast, grated cheese or croutons on top
Additional Suggestions to Add to Beef Soup
stewed tomatoes
corn
peas
fresh green beans
cooked or canned black, red or white beans
fennel
diced zucchini
baby carrots
shredded cabbage or bokchoy
a frozen medley of vegetables or canned rinsed
cooked split peas
leftover hash brown potatoes
celery chopped
onions
fresh basil,parsely, thyme
any kind of small cooked pasta, or cooked rice
cooked lentils
Tips:
use fresh, frozen, or canned vegetables
if using escarole always boil it first to clean out any dirt particles in another pan
this soup freezes for up to 6 months in containers
if using onion in your recipe remember the next day leftovers will have a stronger taste and sometimes be overwhelming we only use a few tablespoons(your preference
the broth is much richer using beef broth and water combined and omitting the bouillion
this recipe can be made in a slow cooker, instant pot, or stovetop
pork, chicken, or ham products can be used in place of beef
squash can be used also but it cooks quickly so add it 15 minutes before the soup is done cooking
store in a covered container in the refrigerator
This soup tastes great with grated cheese on top
add tortellini, chicken, or Italian sausage to this soup with fresh spinach as shown below instead of beef
Remember anything goes but again try and stick to fresh because fresh vegetables are the best in vitamins and minerals.
This soup also freezes well in containers for a quick meal any weeknight.
Just add whatever you like to our basic recipe and choose from the many suggestions in our printable recipe card below.
Beef Barley Vegetable Soup
Yield: 10
Author: Claudia Lamascolo
Prep time: 13 MinCook time: 1 H & 30 MTotal time: 1 H & 43 M
A rich beef barley soup with meatballs and cubed London broil. Hearty and comforting soup with vegetables.
Ingredients
1 pound london broil or chuck roast trimmed and cut into 1 inch cubes
1 cup fingerling carrots
1 cup cut green beans, peas or mixed vegetables
1 or two stalks of celery
1 small diced onion
10 cups water
1 cup uncooked pearl barley
1 bay leave (which is removed after cooking)
salt, and pepper to taste
1 tablespoon granulated garlic powder
2 cups fresh spinach leaves or chopped cleaned escarole
3 tablespoons beef bouillon
1 small 4-ounce can of tomato sauce or use 3 diced fresh tomatoes
Mini Meatballs:
1/2 pound ground chuck
1 egg
1 1/2 teaspoons granulated garlic
1/4 cup Italian flavored bread crumbs
1 tablespoon grating cheese
salt, pepper, and cayenne pepper to taste
Mix all together and set aside.
Instructions
In an 8-quart saucepot, fill with water 3 inches from the top.
Add the whole piece of London broil, carrots, and whole stalks of celery.
Boil for around 1 hour until meat is tender.
Remove meat, cool, slice, and place back into the pot.
Make the meatballs.
Drop tiny rolled meatballs into the boiling soup.
Add the barley, spinach, seasoning bay leaf, and salt pepper to taste.
Remove celery and bay leaf. (If you like celery diced it first then add it we only use it for flavoring the soup)
Add tomato sauce.
Continue cooking until meat is fork tender, and barley is soft, adding water if necessary if getting too thick.
Taste for salt and pepper balance.
The soup should take 1 1/2 hours to simmer and cook.
This can be done in a slow cooker for 6 hours on high adding everything except meatballs (those would be dropped in after the soup was very hot and at a rolling simmer in the crockpot).
Vegetable Soup is the perfect choice for keeping up with a healthy diet and especially in summer for a lighter meal plus this is a weight watcher friendly meal.
This soup is bursting with fresh vegetables from the farmer's market, but of course, you can use canned if not available or in season
Seasoned with freshly chopped herbs and simple pantry ingredients, this is one of our favorite home-cooked meals to prepare because it's so versatile with simple suggestions and additions.
We like to use a medley of vegetables and if there are any leftovers from a previous weeknight meal, those can be repurposed in this marvelous soup so don't be afraid to adapt it.
Of course, there are some of you who prefer meat broth or some kind of meat but then it wouldn't be a true vegetable soup but it's your kitchen so we included some additions for meat lovers also.
If you want a hearty bowl you will need to add potatoes, mixed vegetables, corn, green beans, celery, carrots, and seasoned the broth to your taste even little red pepper flakes to turn up the heat.
Scroll down to our recipe card to print this off and save it!
Easy Suggestions
Vegetable Soup has become one of my most popular soup recipes it's a bowl of healthy comfort food and so much better than the canned stuff!
Full of flavor and so easy to make you can’t go wrong with a big warm bowl of vegetable soup.
If you are feeling under the weather this will fix what ails you for sure plus it freezes well so keep it in the freezer to have on hand.
Additional Suggestions to Add to Your Vegetables Soup
stewed tomatoes
corn
peas
fresh green beans
cooked or canned black, red or white beans
fennel
diced zucchini
baby carrots
shredded cabbage or bokchoy
a frozen medley of vegetables or canned rinsed
cooked split peas
leftover hash brown potatoes
celery chopped
onions
fresh basil,parsely, thyme
for meat lovers: add cooked chicken, tiny meatballs, cubed beef or ham bone with meat
any kind of small cooked pasta, or cooked rice
cooked lentils see photo below
Tips:
use fresh, frozen, or canned vegetables
if using escarole always boil it first to clean out any dirt particles in another pan
this soup freezes for up to 6 months in containers
if using onion in your recipe remember the next day leftovers will have a stronger taste and sometimes be overwhelming we only use a few tablespoons(your preference
the broth is much richer using chicken stock
this recipe can be made in a slow cooker, instant pot, or stovetop
for pure vegetable soup boil all the pungent vegetables in water to make a vegetable stock before proceeding
squash can be used also but it cooks quickly so add it 15 minutes before the soup is done cooking
store in a covered container in the refrigerator
This soup tastes great with garlic bread or garlic croutons on top
Remember anything goes but again try and stick to fresh because fresh vegetables are the best in vitamins and minerals.
This soup was also one of my mom's favorites in her golden years as it was easy to digest and an all-in-one pan tasty meal that reheats perfectly in the microwave and freezes well in small containers!
Just add whatever you like to our basic recipe and choose from the many suggestions in our printable recipe card below.
Vegetable Soup
Yield: 20
Author: Claudia Lamascolo
Prep time: 10 MinTotal time: 10 Min
Vegetable soup that can be made with all fresh vegetables and vegetable broth (homemade). The recipe is vintage and very hearty.
1 head of cleaned chopped escarole boiled separately for a half hour to remove any dirt out (if you use fresh spinach leaves, they can go in just until wilted to the pan of boiling soup)
2 stalks of celery chopped
1 or 2 cubed and peeled potatoes
1 cup chopped fennel
1 package of frozen or canned mixed vegetables(corn, peas, green beans, carrots) around 1/2 cup each if using fresh
Optional Additions: 1 cup of each as a medley or choose just the ones you prefer below
Italian green beans, white beans, chickpeas, black beans, butter beans, lentils, kidney beans red or white, and around 2 cups of shredded fine cabbage can be used also if you prefer over escarole or spinach leaves
1 - 15 - ounce can of diced fresh tomatoes or use 6 plum tomatoes diced
1 teaspoon fresh chopped herbs or use dried when not available each basil, thyme oregano, parsley
1 teaspoon granulated garlic powder
salt and pepper to taste
optional: add a few shakes of red pepper flakes for heat for a spicier vegetable broth
Meat and Pasta Lovers Additions:
Here is another version with the addition of pasta and meatballs.:
Note: To make a true vegetable soup you would only use a vegetable broth and no meat and never meat broth
around 1 cup 1/2 a box of cooked pasta noodles, broken spaghetti, or a pastina of choice IE acini de pepe, (or use orzo, rice whatever you like) boiled in salted water separately to package instructions.
For meat lovers you can add chicken, beef or make tiny meatballs and add them to the broth while simmering:
Meatballs:
1/2 pound ground chuck
2 cloves chopped garlic
1/4 cup bread crumbs
1 tablespoon parsley
1 tablespoon grating cheese
mix all together and set aside
Instructions
When using canned vegetables except tomatoes rinse them to remove the salt.
In a 5-quart soup pot on low heat, add the oil and garlic and saute until very light and golden in color.
Remove from the stovetop to cool then pour in the broth.
Note: be careful not to splatter the broth in the hot oil.
Add all the ingredients you prefer to using fresh vegetables, cooked canned beans or cooked lentils, fresh herbs, salt, and pepper to taste.
Add regular tap water to cover all the vegetables just to cover the top of them unless making homemade vegetable broth then use all fresh broth see notes below.
Stir in the tomatoes, fennel, celery, etc, everything except the grated cheese and pasta if used.
Simmer until the vegetables are soft and tender around 1 hour.
( If you're making a meat broth then add raw meatballs into the boiling soup to cook.)
If using spinach fresh leaves add them around 15 minutes before the soup is completed cooking.
Boil the pastina or noodles in another clean pan in salt water, then drain.
Ladle into bowls and top with grated cheese.
Notes
Vegetable Homemade Broth:
1 tablespoon olive oil
5 cloves garlic minced
2 onions large,
chopped 3 ribs celery chopped
3 carrots chopped
8 cups water
2 bay leaves
3 to four sprigs of fresh parsley and a few sprigs of thyme
salt and pepper
Saute the garlic in oil, add all the ingredients and simmer for 45 minutes.
Strain in a coffee filter or cheesecloth for the clear broth.
Orecchiette Florentine with White Beans is a hearty bowl of delicious pasta, greens, and beans in a rich tomato sauce.
The pasta is shaped like little ears also referred to as little cups or hats and perfect for hugging all the flavors in a soup or thicker pasta sauces like this one with white beans.
This dish can be made like a soup or thicker sauce depending on the amount of liquid you add, either way, it's an amazing Italian bowl of pasta, greens, beans, and tomato sauce.
The entire meal can be made all vegetarian or with added cooked meats (for all those meat lovers out there), growing up in the 1960s when money was tight mom made this without meat and with greens from the garden preferably escarole, but again it's versatile so adapt the recipe to what your family likes.
Fresh escarole is what we grew up on, however, spinach is a great addition if you can't find escarole and if you have another green you grew up on add that to the pot!
Although grandma made everything from scratch including the use of white dried beans, you can use canned everything for a quick version.
If you're looking for easy weeknight meals to stretch a budget, this is one that everyone loves, it's super easy to make and with all simple pantry ingredients.
Scroll down to get this easily printable recipe with step-by-step instructions.
