10 Delicious Soup Recipes for Winter: Healthy, Hearty, and Easy Ideas
10 Delicious Soup Recipes for Winter: Healthy, Hearty, and Easy Ideas
As the winter chill sets in, nothing beats a warm bowl of soup to comfort and nourish. Drawing from popular searches like soup recipes, healthy options, ideas with ground beef, stews, crockpot versions, and overall winter food, this article compiles 10 detailed recipes that cater to those intents. These include healthy vegetable-packed choices, protein-rich ground beef soups, slow-cooker conveniences for busy days, and robust stews perfect for healthy dinners or cozy family meals. Each recipe is straightforward, uses common ingredients, and offers tips for customization. Let's dive in!
1. Slow Cooker Taco Soup
This quick and flavorful soup captures Tex-Mex essence with ground beef, beans, and spices, making it a hearty winter dinner idea that's easy to prepare in a crockpot.
Ingredients:
1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix
Instructions:
Gather all ingredients.
In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker.
Mix to blend, and cook on Low setting for 8 hours.
Tips: Adjust heat with more taco seasoning or jalapenos. Top with sour cream, cheese, or avocado. Store leftovers in the fridge for up to 4 days or freeze for 2-3 months. Variations include using chicken instead of beef or adding refried beans for thickness.
2. Slow Cooker Hamburger Soup
Ingredients:
1 medium yellow onion, diced
1 tablespoon olive oil
2 pounds lean ground beef
2 stalks celery, chopped
5 large carrots, peeled and sliced on the diagonal
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
4 waxy yellow potatoes, scrubbed and cut into 1-inch chunks
1 (6-oz) can tomato paste
1 teaspoon granulated garlic powder
1 teaspoon no-salt added Italian seasoning
3 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 quart chicken stock, or beef broth
1 cup water
2 teaspoons red wine vinegar (to add at the end)
Instructions (Slow Cooker):
Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the onion and cook for 3-4 minutes, stirring occasionally. Add the ground beef, sprinkle with 1 teaspoon salt, and cook until browned and no longer pink. Drain any excess grease.
To a 6-quart slow cooker, add the cooked onion and ground beef, celery, carrots, bell pepper, potatoes, tomato paste, garlic powder, Italian seasoning, 2 teaspoons salt, pepper, chicken stock, and water, stirring until well combined.
Cover and cook on high for 4-5 hours or low for 7-8 hours, or until the vegetables are tender and cooked through. Uncover and add the red wine vinegar, stirring to combine. Taste and add additional salt, vinegar or pepper to taste.
Tips: For spice, add black pepper or red pepper flakes. Serve with chopped green onions or grated cheese. Use beef broth for richer flavor. Store in the fridge for up to 4 days.
3. Stuffed Pepper Soup
Ingredients:
1 tablespoon olive oil
1 pound ground beef (90% lean)
3/4 cup chopped onion
1 1/2 teaspoons garlic (minced)
salt and pepper to taste
1 red bell pepper (cut into 1/2 inch pieces)
1 green bell pepper (cut into 1/2 inch pieces)
1 14.5 ounce can petite diced tomatoes
1 15 ounce can tomato sauce
1 14.5 ounce can beef broth
2 teaspoons Italian seasoning
2 cups cooked white rice
2 tablespoons chopped parsley
Instructions:
Heat the olive oil in a large pot over medium high heat.
Add the ground beef and cook until browned, breaking up into smaller pieces with a spatula (approximately 5-6 minutes).
Add the onion to the pot and cook for 4-5 minutes or until softened.
Add the garlic and cook for 30 seconds.
Season the beef and onion mixture with salt and pepper.
Add the bell peppers to the pot and cook for 2-3 minutes.
Add the tomatoes, tomato sauce, beef broth and Italian seasoning to the pot; bring to a simmer.
Cook for 15-20 minutes or until peppers are tender.
Stir in the rice and season the soup with salt and pepper to taste as desired.
Sprinkle with parsley and serve.
Tips: Use lean beef to reduce grease. Swap rice with cauliflower for low-carb. Make ahead and store rice separately. Freeze for up to 2 months. Variations include using turkey or adding extra veggies like spinach.
4. Ground Beef Cabbage Soup
An easy, low-carb soup with ground beef and veggies, ideal for healthy dinner recipes and winter comfort without the heaviness.
Ingredients:
1 pound ground beef (85/15)
1 tbsp olive oil
2 teaspoons kosher salt
1 teaspoon coarse ground black pepper
1 yellow onion, chopped
8 ounces tomato sauce
4 cups beef broth
4 cups cabbage, cut into 1 inch chunks
2 carrots, sliced
2 stalks celery, sliced
14 ounces canned diced tomatoes, do not drain
Instructions:
Add the oil to a large pot or Dutch oven on high heat.
Add ground beef, onion, salt, and pepper, breaking it apart as you cook it until browned, about 6-8 minutes.
Add in the tomato sauce, beef broth, cabbage, carrots, celery, and diced tomatoes then stir well.
Bring to a boil, then reduce heat to low and cook for 20 minutes until cabbage and carrots are tender.
Tips: Make in slow cooker on high for 4 hours or Instant Pot for 15 minutes. Flavors improve overnight. Freeze for 2-3 months. Variations: Use ground turkey, add rice, or include herbs like thyme.
5. Italian Wedding Soup (Crockpot Version)
A classic with meatballs, spinach, and pasta in broth, adapted for crockpot—great for healthy soup ideas with ground beef (or pork) in winter.
Ingredients:
1 Tablespoon olive oil
Meatballs: ½ lb. ground beef (85% lean), ½ lb. ground pork, 1 egg (beaten), 1/2 cup Italian breadcrumbs, ¼ cup Parmesan cheese (grated), 3 cloves garlic (minced), 1/3 cup fresh parsley (finely chopped), ¾ teaspoon salt, ¼ teaspoon pepper
Soup: 1 yellow onion (diced), 1 ¼ cups carrots (diced), 2 celery ribs (diced), 3 cloves garlic (minced), 8 cups chicken broth, 2 teaspoons Italian seasoning, ¾ cup acini de pepe pasta (uncooked), 4-5 cups fresh spinach, salt/pepper (to taste)
To Garnish: Parmesan cheese (freshly grated)
Instructions (Crockpot):
Assemble and brown the meatballs: Combine meatball ingredients, roll into small balls, and brown in olive oil in a skillet.
Transfer to the Crock Pot along with the onions, carrots, celery, garlic, Italian seasoning and chicken broth.
Cook on high for 4 hours or low for 8 hours.
Boil the pasta separately and add it directly to serving bowls.
Stir in the spinach and heat through until wilted, about 3 minutes.
Garnish with grated Parmesan cheese and serve!
Tips: Use frozen meatballs for shortcut. Cook pasta separately to avoid soggy leftovers. Add hot sauce or Worcestershire for depth. Freeze without pasta for up to 3 months.
6. Crockpot Vegetable Beef Soup
Packed with tender beef and veggies, this healthy crockpot soup is a winter staple for nutritious dinners.
Ingredients:
1 tablespoon oil
1 pound cubed beef
2 large carrots, peeled and chopped
2 ribs celery, finely chopped
1 small onion, finely chopped
2 tablespoons tomato paste
4 cloves garlic, finely minced
1½ teaspoons salt
1 teaspoon dried parsley
½ teaspoon dried thyme
¼ teaspoon paprika
¼ teaspoon pepper
4 cups low-sodium beef broth
1 pound potatoes, chopped (about 4 medium)
1 can diced tomatoes, with juice (14oz or 398ml)
1 cup trimmed and chopped fresh or frozen green beans
¾ cup marinara sauce
½ cup canned or frozen corn
1 bay leaf
Instructions:
Heat the oil in a large skillet over medium-high heat. Brown the beef on all sides and place in a 5- to 6-quart slow cooker.
To the skillet, add the carrots, celery, and onion and cook until the onion has softened. Stir in the tomato paste, garlic, salt, parsley, thyme, paprika, and pepper and cook for 1 minute.
Transfer the vegetables from the skillet to the slow cooker. Add the broth, potatoes, tomatoes, green beans, marinara sauce, corn, and bay leaf.
Cover and cook on low for 7 to 8 hours, until the beef and vegetables are tender. Remove the bay leaf, taste and adjust seasonings as desired. Serve immediately.
Tips: Use tough beef cuts as the slow cooker tenderizes them. Add cream for a creamy version. Freeze for up to 3 months; potatoes may soften. Pair with bread.
7. Slow Cooker Beef Stew
A traditional stew with juicy beef and veggies, ideal for winter stews in the crockpot—comforting and healthy.
Ingredients:
2 ½ pounds stew meat
½ teaspoon EACH: black pepper, garlic salt, celery salt
1/4 cup flour
3-6 tablespoons olive oil
3 tablespoons cold butter, divided
2 cups yellow onions, diced
4 cloves garlic, minced
1 cup cabernet sauvignon, or merlot
4 cups beef broth
2 beef bouillon cubes
2 tablespoons Worcestershire Sauce
3 tablespoons tomato paste
5 medium carrots, cut into 1-inch chunks
1 lb. baby Yukon gold potatoes, halved or quartered
2 bay leaves
1 sprig rosemary
1 cup frozen peas
1/4 cup cold water + 3 tablespoons corn starch (optional)
2-3 drops Gravy Master (optional
Instructions:
Cut meat into 1-inch cubes, discard large fat pieces.
Sprinkle beef with seasonings. Toss in flour.
Heat olive oil in skillet; brown meat in batches, 45 seconds per side. Transfer to slow cooker.
Melt 1 Tbsp butter in skillet; cook onions 5 minutes, add garlic 1 minute. Deglaze with wine; transfer to slow cooker.
Add remaining ingredients except peas, cornstarch, and cold butter.
Cook on low 7.5-8 hours or high 3.5-4 hours.
Add peas last 15 minutes. Remove bay leaves and rosemary.
Optional: Thicken with cornstarch slurry. Swirl in cold butter.
Tips: Use chuck roast for best results. Substitute wine with beef broth and vinegar. Freeze for 3 months. Stovetop variation available.
8. Cheeseburger Soup
Creamy and savory with ground beef and cheese, this soup is a fun, hearty winter idea that's like a burger in a bowl.
Ingredients:
4 tablespoons butter, divided
½ pound lean ground beef
¾ cup chopped onion
¾ cup shredded carrots
¾ cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 cups cubed potatoes
3 cups chicken broth
¼ cup all-purpose flour
1 ½ cups milk
2 cups cubed Cheddar cheese
¼ cup sour cream
sliced green onions for garnish
Instructions:
Melt 1 tablespoon butter in a large pot over medium heat; add ground beef, onion, carrots, and celery. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
Stir in basil and parsley. Add potatoes and broth and bring to a boil; reduce heat to low and simmer until potatoes are tender, 10 to 12 minutes.
Melt remaining 3 tablespoons butter in a small saucepan over medium heat. Add flour and whisk until smooth, about 1 minute. Gradually whisk in milk; simmer and stir until sauce is thick and smooth.
Stir sauce into soup, stirring constantly. Bring to a boil; reduce heat to low and stir in cheese until melted. Add sour cream; stir until just heated through.
Serve hot, garnished with sliced green onions.
Tips: Use sharp Cheddar for flavor. Garnish with pickles or bacon. Store in fridge for 3-4 days.
9. Easy Slow Cooker Lentil Soup
A vegan-friendly, healthy lentil soup with veggies—perfect for light winter dinners or crockpot convenience.
Ingredients:
1 medium yellow onion, chopped
1 cup chopped celery
2 cups chopped carrot
2 cloves garlic, minced or finely grated
2 teaspoons kosher salt, divided
1 ½ cups dry green lentils (or brown lentils), rinsed and picked over
1 (15-oz) can petite-diced tomatoes
6-8 cups vegetable stock, or chicken stock (if not vegetarian)
1 large bay leaf, or 2 small bay leaves
4 cups baby spinach (to add at the end)
1 teaspoon red wine vinegar (to add at the end)
Instructions (Slow Cooker):
Add the onion, celery, carrot, garlic, 1 teaspoon salt, lentils, tomatoes, stock and bay leaf to a 6-quart slow cooker, stirring to combine.
Cover and cook on high for 4-6 hours or on low for 6-8 hours, or until the veggies and lentils are soft.
Remove the lid, remove the bay leaf, add the vinegar, and stir to combine. Add an additional 1-2 cups of stock to thin if necessary. Taste and add the remaining 1 teaspoon salt, plus additional vinegar if desired.
Using an immersion blender, blend for 5-10 seconds.
Add the spinach, and stir to combine. Serve with olive oil or other toppings.
Tips: Use kale instead of spinach. Blend for creaminess. Instant Pot or stovetop options available. Freeze for months.
10. Butternut Squash Soup
A creamy, vegan butternut squash soup with herbs—healthy and warming for winter, no dairy needed.
Ingredients:
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
½ teaspoon sea salt
1 (3-pound) butternut squash, peeled, seeded, and cubed
3 garlic cloves, chopped
1 tablespoon chopped fresh sage
½ tablespoon minced fresh rosemary
1 teaspoon grated fresh ginger
3 to 4 cups vegetable broth
Freshly ground black pepper
Instructions:
Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes.
Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.
Tips: Use small amounts of sage to avoid overpowering. Store in fridge for 4 days or freeze. Add cream for non-vegan version.
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