Shipwreck stew is a one-pot dinner that keeps things simple and affordable. Ground beef, tender potatoes, and everyday vegetables cook together in a rich tomato broth. It makes a cozy, filling meal without extra dishes or extra cost.

Ingredients for Shipwreck Stew

• Other Veggies: This stew is perfect for using what you have. Fresh, frozen, or canned veggies all work, so swap in what’s on hand.
• Quantity: This makes a ton of stew! Make sure to use a large pot, so it all fits! Feel free to half this recipe as well.

How to Make Shipwreck Stew

This is the kind of stew that doesn’t need a lot of explaining. Everything goes into the pot, the flavors mingle, and suddenly your kitchen smells incredible. It’s the kind of one-pot meal that brings everyone back for seconds.

1. Cook: In a large pot, over medium-high heat, cook and crumble ground beef until no longer pink. Then add the diced onion, carrots, and celery. Cook for 4-5 minutes until the vegetables begin to soften.
2. Add Seasonings: Season the beef and vegetables with Italian seasoning, garlic powder, salt, and pepper.
3. Add the Mix-ins: Then add diced tomatoes, corn, kidney beans, green beans, beef broth, condensed tomato soup, and potatoes.
4. Simmer and Serve: Bring the stew to a boil, then reduce the heat to low and simmer. Stir occasionally, until the potatoes are tender, about 30 minutes. Season Shipwreck Stew with additional salt and pepper to taste, then serve.

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Shipwreck Stew

A simple one-pot stew made with ground beef, potatoes, and pantry veggies simmered in a tomato broth.

Course Dinner, main dish

Cuisine American

Keyword shipwreck stew, shipwreck stew recipe

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 10 servings

Calories 219kcal

Author Alyssa Rivers

Equipment

• 1 Large Pot or Dutch Oven

Ingredients

• 2 pounds lean ground beef
• 4 large diced carrots about 2 cups
• 1 cup diced onion about ½ a large onion
• 2 ribs diced celery about 1 cup
• 1 tablespoon Italian seasoning
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 (14.5-ounce) cans diced tomatoes not drained
• 2 (14.5-ounce) cans corn drained
• 2 (14.5-ounce) cans kidney beans drained and rinsed
• 1 (14.5-ounce) can green beans drained
• 2 cups beef broth
• 1 (10.75-ounce) can condensed tomato soup
• 4 peeled and cubed russet potatoes about 3 cups

Instructions

• In a large pot, over medium heat, cook and crumble 2 pounds lean ground beef until no longer pink. To the pot add, 1 cup diced onion, 4 large diced carrots, and 2 ribs diced celery. Cook for 4-5 minutes until the vegetables begin to soften.
• Season the beef and vegetables with 1 tablespoon Italian seasoning, 2 teaspoons garlic powder, 2 teaspoons salt, and 1 teaspoon pepper.
• To the pot, add 2 (14.5-ounce) cans diced tomatoes, 2 (14.5-ounce) cans corn, 2 (14.5-ounce) cans kidney beans, 1 (14.5-ounce) can green beans, 2 cups beef broth, 1 (10.75-ounce) can condensed tomato soup, and 4 peeled and cubed russet potatoes
• Bring the stew to a boil, then reduce the heat to low and simmer, stirring occasionally, until the potatoes are tender, about 30 minutes. Season with additional salt and pepper to taste if needed and serve.

Video

Notes

Storage Instructions

• Fridge: Store in an airtight container in the fridge for up to 5 days.
• Reheat: Reheat in the microwave or on the stovetop until heated through.
• Freezer: You can freeze this soup, although potatoes tend to become mushy if frozen and reheated. For best results, freeze (without the potatoes) in a freezer-safe airtight container for up to 3 months. When ready to use, thaw in the fridge overnight. You can add canned or freshly cooked potatoes when reheating. 

Nutrition

Calories: 219kcal | Carbohydrates: 21g | Protein: 22g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 736mg | Potassium: 850mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4860IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 3mg

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After listening to your feedback and learning what makes a great New Orleans gumbo, I made some changes. This version is richer, more balanced, and way closer to the real deal, without being overwhelming to make at home.

New Orleans Gumbo Ingredients

• Veggies: Add more vegetables if you want.
• Shrimp: Use medium or large shrimp; small and jumbo don’t work. You can leave tails on or remove them for easier eating.
• Easy proteins: Use precooked sausage and shredded rotisserie chicken to make your life easier!
• Thickening Option: Stir in ½–1 teaspoon of Gumbo File (filé powder) after cooking; let it simmer until thick.
• Okra option: Add 10–12 chopped fresh or frozen okra during the last 15–20 minutes if you like okra!
• Spices swap: You can use either Cajun or Creole.
• Need More Heat? Use a spicy sausage, add extra Cajun seasoning, give it a pinch of cayenne pepper, or hot sauce on top.

How to Make New Orleans Gumbo

I wanted to update my New Orleans Gumbo to be more like the real deal! I made some slight changes to the ingredient measurements and removed some items that didn’t belong. Make it and let me know what you think!

1. Make Roux: Combine the vegetable oil and flour in a large 6 to 8-quart pot, then cook over medium low heat. Cook for 30-45 minutes, whisking occasionally, until the roux is a dark chocolate brown color.
2. Add Sausage & Veggies: Increase the heat to medium and add the sausage, onion, bell pepper, and celery. Cook for about 5 minutes, until the vegetables have softened. Add the garlic and cook for another minute, until fragrant.
3. Add: Slowly stir in the chicken broth.
4. Season & Simmer: Add the bay leaves, Cajun or Creole seasoning, thyme, and salt and pepper to taste. Return the heat to medium low and simmer uncovered for about an hour.
5. Add Chicken: Add the chicken and continue to simmer for another 45-60 minutes.
6. Add Shrimp & Serve: About 15 minutes before serving, stir the shrimp into the New Orleans gumbo and simmer until they are pink and cooked through. Discard the bay leaves before serving and garnish with green onions. Serve with white rice.

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New Orleans Gumbo

A rich, hearty New Orleans–style gumbo made with a dark roux, the holy trinity, and classic flavors.

Course Dinner, entree, Main Course, main dish

Cuisine American, comfort food, New Orleans, Southern

Keyword authentic gumbo, cajun gumbo, creole gumbo, gumbo, Gumbo recipe, louisiana gumbo recipe, New Orleans Gumbo, new orleans gumbo recipe, shrimp and sausage gumbo, shrimp gumbo, southern gumbo recipe

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 1 hour hour 50 minutes minutes

Servings 8 People

Calories 600kcal

Author Alyssa Rivers

Equipment

• 1 large 6 to 8-quart pot or dutch oven

Ingredients

• 12 ounces sliced Andouille sausage ½-inch pieces
• 3 cups shredded cooked chicken
• 1 pound peeled and deveined raw shrimp
• 1 cup vegetable oil
• 1 cup all-purpose flour
• 1 ½ cups chopped yellow onion aboud 1 medium onion
• 1 ½ cups chopped green bell pepper about 1 large bell pepper
• 1 cup chopped celery about 3-4 large ribs
• 2 tablespoons minced garlic about 6 cloves
• 6 cups chicken broth
• 3 bay leaves
• 2 teaspoons Cajun or Creole seasoning more or less to taste
• ¼ teaspoon dried thyme
• salt to taste
• ground black pepper to taste
• 3-4 chopped green onions optional garnish

Instructions

• Combine 1 cup vegetable oil and 1 cup all-purpose flour in a large 6 to 8-quart pot, then cook over medium-low heat for 30-45 minutes, whisking occasionally, until the roux is brown.
• Increase the heat to medium and add 12 ounces sliced Andouille sausage, 1 ½ cups chopped yellow onion, 1 ½ cups chopped green bell pepper, and 1 cup chopped celery, and cook for about 5 minutes, until the vegetables have softened. Add 2 tablespoons minced garlic and cook for another minute, until fragrant.
• Slowly stir in 6 cups chicken broth before adding 3 bay leaves, 2 teaspoons Cajun or Creole seasoning, ¼ teaspoon dried thyme, and salt and ground black pepper to taste. Return the heat to medium-low and simmer uncovered for about an hour.
• Add 3 cups shredded cooked chicken and continue to simmer for another 45-60 minutes.
• About 15 minutes before serving, stir 1 pound peeled and deveined raw shrimp into the gumbo and simmer until the shrimp is pink and cooked through.
• Discard the bay leaves before serving and garnish with 3-4 chopped green onions. Serve with white rice.

Video

Notes

Storage, Reheating, & Make Ahead Instructions

• Fridge: Store leftovers in the fridge for up to 5 days.
• Reheating: Reheat on the stovetop over medium heat, or in the microwave in 30-60 second increments until heated through and steaming.
• Freezer: Store the cooked gumbo in an airtight freezer-safe container or bag for up to 3 months. Thaw completely before reheating.
  
• Make Ahead: You can make the roux a few days ahead of time. Keep it in an airtight container in the refrigerator until you are ready to make your gumbo.

Nutrition

Calories: 600kcal | Carbohydrates: 20g | Protein: 32g | Fat: 44g | Saturated Fat: 9g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 151mg | Sodium: 1374mg | Potassium: 536mg | Fiber: 2g | Sugar: 4g | Vitamin A: 600IU | Vitamin C: 27mg | Calcium: 74mg | Iron: 3mg

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Every region of the country has its signature dish, and Gumbo is the star of Louisiana. For more southern favorites, try my Chicken & Sausage Gumbo,  Beignets, Southern Hush puppies, and Shrimp Creole.

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Stop what you are doing right now, and make this Crack Chicken and Rice soup! With tender chicken, rice, creamy cheese, crispy bacon, and bold ranch flavor, this easy one-pot recipe is addictively delicious!

Crack Chicken & Rice Soup Ingredients

• Cream Cheese: Use softened and cubed cream cheese so it melts evenly into the soup.
• Rice Alternative: You can use Orzo or cauliflower rice for a low-carb option. Note that the cooking time will be reduced to 8-12 minutes.
• Bacon: I love using pre-cooked bacon because it’s so quick and convenient.
• Chicken: Leftover rotisserie chicken is great for this recipe. Any pre-cooked chicken will work.

How to Make Crack Chicken and Rice Soup

If you love my classic crack chicken soup, you’re going to adore this version with hearty rice added in. It’s just as creamy, cheesy, and flavorful, but a little more filling thanks to the tender rice.

1. Sauté Veggies: Heat a large pot over medium-high heat and then melt the butter. Add diced yellow onion, celery, and carrots to the pot. Cook the vegetables until they are softened, about 5 minutes. Add minced garlic and cook for 1 minute.
2. Stir: Add chicken broth, dry ranch seasoning mix, and black pepper to the pot and stir to combine.
3. Simmer: Bring to a boil, then stir in uncooked long-grain white rice. Reduce the heat, and simmer for 20-25 minutes, until the rice is tender.
4. Add: Add cooked shredded chicken, softened cream cheese, shredded cheddar cheese, and cooked bacon to the pot. Cook and stir until the cheeses are melted and everything is combined. Serve crack chicken and rice soup warm.

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Crack Chicken and Rice Soup

A cozy, one-pot soup with tender chicken, hearty rice, creamy cheese, and ranch seasoning in every bite.

Course Dinner, Soup

Cuisine American

Keyword chicken and rice soup, crack chicken and rice soup, crack chicken and rice soup recipe, one pot soup, one-pot

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 561kcal

Author Alyssa Rivers

Equipment

• 1 Large Pot or Dutch Oven

Ingredients

• 2 tablespoons butter
• 1 medium diced yellow onion about 1 cup
• 2 ribs diced celery about 1 cup
• 2 large diced carrots about 1 cup
• 2 teaspoons minced garlic about 2 cloves
• 8 cups chicken broth
• 1 (1-ounce) package dry ranch dressing
• ½ teaspoon black pepper
• 1 cup uncooked long-grain white rice
• 2 cups cooked shredded chicken
• 1 (8-ounce) package softened cream cheese cubed
• 1 cup shredded cheddar cheese
• 1 cup cooked bacon

Instructions

• Heat a large pot over medium-high heat and melt 2 tablespoons butter. Add 1 medium diced yellow onion, 2 ribs diced celery, and 2 large diced carrots to the pot. Cook the vegetables until they are softened, about 5 minutes. Add 2 teaspoons minced garlic and cook for 1 minute.
• Add 8 cups chicken broth, 1 (1-ounce) package dry ranch dressing, and ½ teaspoon black pepper to the pot and stir to combine.
• Bring to a boil, then stir in 1 cup uncooked long-grain white rice. Reduce the heat, and simmer for 20-25 minutes, until the rice is tender.
• Add 2 cups cooked shredded chicken, 1 (8-ounce) package softened cream cheese, 1 cup shredded cheddar cheese, and 1 cup cooked bacon to the pot. Cook and stir until the cheeses are melted and everything is combined.

Video

Notes

Storage & Reheating Instructions

• Refrigerate: Once your soup has cooled, you can store it in an airtight container in the fridge for up to 5 days.
• Freeze: You can make this soup ahead of time and freeze it for later. Once it has cooled, place it in a ziplock bag and lay it flat. It will keep for up to 3 months.
• Reheat: Thaw frozen soup in the fridge overnight. Heat the soup on the stove or in the microwave until heated through. Add a splash of chicken broth or milk to the soup for added moisture, if needed.

Nutrition

Calories: 561kcal | Carbohydrates: 34g | Protein: 30g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 127mg | Sodium: 1828mg | Potassium: 503mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4916IU | Vitamin C: 3mg | Calcium: 220mg | Iron: 1mg

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My potsticker soup is what you make when you’re busy, hungry, and need something quick that still tastes really good. All it takes is some frozen potstickers, a simple broth, and a handful of veggies!

Potsticker Soup Ingredients

• Potstickers: Wontons, potstickers, gyoza, or any kind of frozen dumpling will work. Use one with your favorite filling. Sear the outside to get them caramelized and crispy.
• Vegetables: Switch up the veggies depending on what you have on hand. Bok choy, kale, white mushrooms, and leeks all work great.
• Broth: You can use chicken, beef, bone broth, or vegetable broth, or whatever you prefer.

How to Make Potsticker Soup

Most potsticker soup recipes drop the dumplings straight into the broth and call it good. I like to crisp mine in the pan before adding the broth. You get better texture, more umami flavor, and a soup that isn’t soggy!

1. Crisp Up Potstickers: Heat olive oil in a large pot over medium heat. Add frozen potstickers and cook for a few minutes on each side until they are lightly browned.
2. Sauté Veggies: Add sesame oil, minced garlic, fresh ginger, shredded green cabbage, shredded carrots, and green onions. Cook for 2-3 minutes, until the vegetables begin to soften.
3. Simmer: Pour in chicken broth and soy sauce, then bring the soup to a boil, then reduce to a simmer. Let simmer for 5 minutes.
4. Add Spinach and Serve: Turn off the heat and stir in baby spinach. Serve potsticker soup hot and garnish with sesame seeds and more green onions if desired.

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Potsticker Soup

This quick potsticker soup starts by crisping the potstickers, then finishes in a simple, flavorful broth with vegetables.

Course Dinner, Soup

Cuisine Asian

Keyword dumpling soup, potsticker soup, potsticker soup recipe

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 421kcal

Author Alyssa Rivers

Ingredients

• 1 tablespoon olive oil
• 1 (24-ounce) bag frozen potstickers about 20 potstickers
• 1 tablespoon sesame oil
• 3 teaspoons minced garlic about 3 cloves
• 2 teaspoons fresh grated ginger
• 1 ½ cups shredded green cabbage
• 1 cup shredded carrots
• 4 sliced green onions
• 8 cups chicken broth or any broth
• ¼ cup soy sauce
• 3 cups baby spinach

Instructions

• Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 (24-ounce) bag frozen potstickers and cook for a few minutes on each side until lightly browned.
• To the pot, add 1 tablespoon sesame oil, 3 teaspoons minced garlic, 2 teaspoons fresh grated ginger, 1 ½ cups shredded green cabbage, 1 cup shredded carrots, and 4 sliced green onions. Cook for 2-3 minutes, until the vegetables begin to soften.
• Pour in 8 cups chicken broth and ¼ cup soy sauce. Bring the soup to a boil, then reduce to a simmer. Let simmer for 5 minutes.
• Turn off the heat and stir in 3 cups baby spinach. Serve hot and garnish with sesame seeds and more green onions if desired.

Video

Notes

Storage & Reheating Instructions

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat: Reheat in the microwave or on the stovetop until heated through.
• Freezer: Freezing is not recommended.

Nutrition

Calories: 421kcal | Carbohydrates: 58g | Protein: 14g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 3158mg | Potassium: 434mg | Fiber: 6g | Sugar: 10g | Vitamin A: 7611IU | Vitamin C: 34mg | Calcium: 121mg | Iron: 4mg

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You guys are obsessed with my homemade alfredo sauce. So I had to make this creamy, cheesy chicken Alfredo soup! Tender chicken, rich broth, and pasta all come together in just 30 minutes!

Ingredients for Chicken Alfredo Soup

• Half and Half: Half and half makes this soup creamy but not overly rich. You can make your own half and half if you don’t have any.
• Pasta: Use any pasta shape for this. I love using wide egg noodles. Other great options are bowtie, rotini, or even cheese tortellini.
• Chicken: This is a great recipe to use up leftover rotisserie chicken or make a quick batch of my air fryer chicken.

How to Make Chicken Alfredo Soup

One pot, simple ingredients, and big flavor! This creamy chicken Alfredo soup is a quick way to everyone’s heart! It’s so good and feels like a warm hug!

1. Sauté the Onions: In a large pot over medium heat, melt the butter. Once melted, add diced onion and garlic. Cook until the onions begin to soften, about 2-3 minutes. Sprinkle all-purpose flour over the onions. Stir and cook the flour for 1-2 minutes.
2. Add Seasonings: Add Italian seasoning, garlic powder, salt, and pepper to taste. Then slowly whisk in chicken broth and half and half.
3. Cook: Bring to a boil and then add uncooked pasta. Reduce to a simmer and cook until the pasta is al dente.
4. Finish with Chicken and Cheese: Add cooked chicken, grated parmesan cheese, and shredded mozzarella cheese, then cook until the cheese is melted. Add fresh basil and parsley and serve.

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Chicken Alfredo Soup

Warm up fast with this creamy, cheesy chicken Alfredo soup! It can be ready in just 30 minutes for the ultimate comfort bowl.

Course main dish, Soup

Cuisine American, Italian American

Keyword chicken alfredo soup, creamy chicken alfredo soup, creamy chicken alfredo soup recipe

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 709kcal

Author Alyssa Rivers

Ingredients

• 4 tablespoons butter
• ½ medium diced onion
• 3 cloves minced garlic
• 2 tablespoons all-purpose flour
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 4 cups chicken broth
• 2 cups half and half
• 8 ounces dry uncooked pasta I used egg noodles
• salt and pepper to taste
• 2 cups cooked chicken, chopped or shredded
• ½ cup grated parmesan cheese
• ⅓ cup shredded mozzarella cheese
• fresh basil and parsley for garnish

Instructions

• In a large pot over medium heat, melt 4 tablespoons butter. Once melted, add ½ medium diced onion and 3 cloves minced garlic. Cook until the onions begin to soften, about 2-3 minutes.
• Sprinkle 2 tablespoons all-purpose flour over the onions. Stir and cook the flour for 1-2 minutes. Add 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, and salt and pepper to taste. Then slowly whisk in 4 cups chicken broth and 2 cups half and half.
• Bring to a boil, and then add 8 ounces dry uncooked pasta. Reduce to a simmer and cook until the pasta is al dente.
• Add 2 cups cooked chicken, chopped or shredded , ½ cup grated parmesan cheese, and ⅓ cup shredded mozzarella cheese. Cook until the cheese is melted. Add fresh basil and parsley and serve.

Notes

Storage & Reheating Instructions

• In the refrigerator: Cool the soup and store it in an airtight container for 3 to 4 days.
• In the freezer: Cool the soup, transfer it to a ziplock bag, and freeze flat for up to three months.
• To reheat: Warm on the stove or in the microwave and add a splash of broth or milk if it needs extra moisture.

Nutrition

Calories: 709kcal | Carbohydrates: 57g | Protein: 37g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 148mg | Sodium: 1371mg | Potassium: 580mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1005IU | Vitamin C: 3mg | Calcium: 349mg | Iron: 3mg

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Creamy roasted garlic soup is comfort food with a side of obsession. Combining roasted garlic, tender potatoes, and nutty Parmesan into a cozy soup is absolute perfection. Just make sure you serve it to anyone within hugging distance.

Ingredients for Roasted Garlic Soup

• Shallots: Shallots add a mild, delicate onion flavor. You can use yellow onion or leeks instead.
• Herbs: Customize your herb blend. Basil, rosemary, or parsley all work. If you’re using fresh herbs, 1 tablespoon of fresh = 1 teaspoon of dried.
• Garnish: If you really love garlic, top the soup with more roasted garlic cloves. Also, croutons, fresh herbs, and shredded parmesan.

How to Make Creamy Roasted Garlic Soup

All the rich, velvety flavor of roasted garlic soup comes together in no time. This version is creamy, comforting, and easy enough to make any night of the week.

1. Roast Garlic: Preheat oven to 400ºF. Cut the tops off 4 heads of garlic and place them on a sheet of foil. Drizzle olive oil over the garlic and wrap tightly in foil, and place on a baking sheet. Bake for 45 minutes or until the garlic is golden brown and soft.
2. Sauté Shallots: Melt butter in a large pot over medium-high heat. Add diced shallots and cook until the shallots begin to soften.
3. Simmer: Add salt, black pepper, dried thyme, dried oregano, chicken broth, and yellow potatoes. Simmer until the potatoes are soft, about 20 minutes.
4. Add Roasted Garlic: Squeeze the roasted garlic out of its skin, then add it to the pot.
5. Puree Soup: Blend the soup in a blender or with an immersion blender until it is smooth.
6. Serve: Stir in heavy cream and parmesan. Adjust the seasonings if needed, and serve the soup with croutons, parmesan, and fresh parsley, if desired.

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Roasted Garlic Soup

Creamy roasted garlic soup with tender potatoes and parmesan. Comforting, rich, and full of slow-roasted garlic flavor.

Course Dinner, Soup

Cuisine American

Keyword creamy garlic soup, creamy roasted garlic soup, creamy roasted garlic soup recipe, garlic soup, roasted garlic soup

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 341kcal

Author Alyssa Rivers

Ingredients

• 4 heads garlic
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 diced shallots
• ¾ teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 4 cups chicken broth
• 4 medium yellow potatoes, peeled and large diced about 2 cups
• ¾ cup cream
• ½ cup parmesan

Optional Toppings

• croutons
• parmesan cheese
• fresh herbs

Instructions

• Preheat oven to 400 degrees Fahrenheit. Cut the tops off 4 heads garlic and place them on a sheet of foil. Drizzle 2 tablespoons olive oil over the garlic and wrap tightly in foil, and place on a baking sheet. Bake for 45 minutes or until the garlic is golden brown and soft.
• Melt 2 tablespoons butter in a large pot over medium-high heat. Add 2 diced shallots and cook until the shallots begin to soften.
• Add ¾ teaspoon salt, ½ teaspoon pepper, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 4 cups chicken broth, and 4 medium yellow potatoes, peeled and large diced. Simmer until the potatoes are soft, about 20 minutes.
• Squeeze the roasted garlic out of its skin and add it to the pot. Blend the soup in a blender or with an immersion blender until it is smooth.
• Stir in ¾ cup cream and ½ cup parmesan. Adjust the seasonings if needed, and serve the soup with croutons, parmesan, and parsley, if desired.

Notes

Storing Leftovers

• Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight, then reheat on the stove over low heat until warmed through.

Nutrition

Calories: 341kcal | Carbohydrates: 30g | Protein: 9g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 1055mg | Potassium: 654mg | Fiber: 3g | Sugar: 3g | Vitamin A: 646IU | Vitamin C: 29mg | Calcium: 189mg | Iron: 2mg

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This rich, flavorful homemade beef broth is slow-simmered from roasted bones, vegetables, and herbs for lots of flavor. It’s perfect for soups, sauces, roasts, or sipping straight from a mug!

Homemade Beef Broth Ingredients

• Choosing and Storing Bones: Neck bones, beef shank, oxtail, or short ribs make the richest broth, especially when they’re meaty. If you don’t have enough bones at once, freeze them in a ziplock bag and add to your stash until you’ve collected enough for a full batch.
• Vegetables: Optional, but they add flavor and nutrients. Just avoid any that turn bitter, like peppers, broccoli, cabbage, rosemary, and basil.
• Herbs: Keep thyme minimal (2–4 sprigs) but parsley generous (12–15 stems).
• Season to taste later: This stock is unsalted, so you can control the flavor when using it in soups or sauces.
• Using Leftovers: If using leftover beef bones, no need to roast again—unless you want extra drippings. You can also save any drippings from the original meal to add to the stock later.

Homemade Beef Broth Recipe

I love making my own chicken and vegetable broth, but realized I didn’t have a beef version yet, so here it is! Skip the store-bought stuff, control the sodium, and enjoy the real deal.

1. Prep: Preheat the oven to 425°F. Spread the beef evenly on two large baking sheets, then drizzle with olive oil and rub it around to coat the meat.
2. Cook Beef & Deglaze the Pans: Roast the beef for 1 hour, flipping at the 30-minute mark. Once roasted, add the beef to the bottom of a large deep stockpot. Then, take your baking sheets and add ½–¾ cup of water to deglaze. Heat over medium-low if needed to loosen the drippings.

3. Add: Add the beef drippings from the baking sheets to the stockpot, along with the onion, garlic, carrots, celery, parsley, thyme, bay leaves, peppercorns, and apple cider vinegar. Add cold water to the pot until the beef and vegetables are just barely submerged. Stir just a few times, then leave it alone. Too much stirring makes the broth cloudy. Bring to a boil over medium heat, then reduce to low and simmer uncovered for 8–24 hours for a deeper flavor. If the liquid drops below the meat and bones after 8 hours, add just enough cold water to keep them covered without diluting the broth.
4. Skim the Scum: Skim the scum that rises to the surface of the broth a few times during cooking. Don’t stir it, or the broth will become cloudy!
5. Strain: When the broth is done simmering, strain the solids through a colander and let them drain for 5–10 minutes without pressing (pressing makes the broth cloudy). Discard the solids, then strain again through a fine-mesh sieve lined with cheesecloth for an extra-clear broth. (You can do this 2-3 times) Pour the broth into a large container, cool to room temperature, then cover and refrigerate. After chilling homemade beef broth overnight, scoop off and discard the solid fat layer. If your broth yields more than 1.5 quarts or tastes mild, simmer over low heat to reduce and concentrate the flavor (optional).

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Homemade Beef Broth

Slow-simmered homemade beef broth made from roasted bones, fresh vegetables, and herbs. A rich, flavorful beef stock perfect for soups, sauces, and gravies.

Course pantry staple

Cuisine American

Keyword Beef Broth, Beef broth recipe, beef stock, Bone broth, Homemade Beef Broth, homemade beef broth recipe, homemade beef stock, Homemade bone broth, homemade broth, homemade stock, how to make beef broth, how to make beef stock

Prep Time 45 minutes minutes

Cook Time 10 hours hours

Total Time 10 hours hours 45 minutes minutes

Servings 6 cups

Calories 54kcal

Author Alyssa Rivers

Equipment

• 1 large 8-10 quart stockpot

Ingredients

• 5 pounds meaty beef bones
• 2 tablespoons olive oil
• 1 large onion peeled and chopped into large chunks
• 6 cloves garlic lightly smashed, skin on or off
• 1-2 large carrots chopped into large chunks
• 1-2 celery ribs chopped into large chunks with the leaves removed
• 10 sprigs fresh parsley
• 3 sprigs fresh thyme
• 2 dried bay leaves
• 12 whole peppercorns
• 1 ½ tablespoons apple cider vinegar
• 6-7 quarts cold water more or less as necessary to just cover the bones

Instructions

• Preheat the oven to 425 degrees Fahrenheit. Spread out 5 pounds meaty beef bones evenly on two large baking sheets and drizzle with 2 tablespoons olive oil, rubbing the oil around to coat the meat.
• Roast the beef for 1 hour, flipping at the 30-minute mark. Once roasted, add the beef to the bottom of a large, deep stockpot and add about ½-¾ cups of water to the baking sheets to deglaze them. If necessary, heat the pans on the stovetop over medium-low heat in order to scrap up all the beef drippings.
• Add the beef drippings from the baking sheets, 1 large onion, 6 cloves garlic, 1-2 large carrots, 1-2 celery ribs, 10 sprigs fresh parsley, 3 sprigs fresh thyme, 2 dried bay leaves, 12 whole peppercorns, and 1 ½ tablespoons apple cider vinegar.
• Add 6-7 quarts cold water to the pot, until the beef and vegetables are just barely submerged.
• Bring to a boil over medium heat, before reducing the heat to low. Simmer uncovered for at least 8 hours, or up to 24 hours for more depth of flavor. If you cook the broth longer than 8 hours, you may want to add a little more cold water as it evaporates and exposes the meat and bones but avoid adding too much additional water as this will dilute the flavor of the broth.
• A few times during the cooking process, skim the scum that rises to the top of the broth. Don't stir it, as this will make the broth cloudy!
• Once the broth is done simmering, strain the solids with a colander and let them sit for 5-10 minutes in the colander to catch any drippings from them (don't press them! this will make the broth cloudy). Discard the solids and, if desired, strain the broth a second time through a fine mesh sieve lined with a few layers of cheesecloth.
• Add the broth to a large container and let sit on the counter until cooled to room temperature, then cover and refrigerate.
• After the broth has chilled overnight, scoop off the solidified fat from the top and discard. Once the fat has been removed, you may heat the broth on the stove over low heat and concentrate the flavor by simmering it until it has reduced to 1.5 quarts if it exceeds that amount, but this is optional.

Notes

Storing, Reheating, & Bouillon Making Instructions

• Refrigerate: Store beef broth in an airtight container for up to 7 days.
• Freeze: Freeze for up to 6 months in freezer-safe containers, ziplock bags, or silicone molds. Smaller portions (like ice cube trays) make it easy to use later.
• Texture: Chilled broth may gel—it’s rich in collagen! It melts quickly when reheated on the stove or in the microwave.
• Reheat: Warm gently over medium-low heat; avoid boiling to keep it clear.
• Bonus Tip: For homemade bouillon, simmer broth until reduced to 2–3 cups, cool, pour into ice cube trays, and freeze. Add a cube to sauces or soups for an instant flavor boost.

Nutrition

Calories: 54kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 58mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2175IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 0.4mg

If groceries feel higher than ever, you’re not alone. That’s why I love hobo stew. It’s cozy, hearty, and made from whatever’s in the pantry. It turns simple ingredients into a meal everyone will love.

Hobo Stew Ingredients

• Swap the Meat: Using stew meat? Simmer it with the veggies and broth for 1 hour, then add potatoes, peas, and corn. Cook 30 minutes more.
• Mix Up the Base: No tomato juice? Use V-8, tomato sauce, or tomato soup instead.

How to Make Hobo Stew

Hobo stew (Mulligan stew) is all about using what you’ve got and making it work. Just toss what you have into the pot. It’s similar to my cowboy soup, but heartier and with different seasonings for a whole different flavor.

1. Cook Beef: Heat a large Dutch oven over medium high heat. Add olive oil and ground beef, and cook and crumble until it begins to brown and is no longer pink.
2. Add Veggies: Add onion, carrots, mushrooms, and minced garlic.
3. Cook Veggies: Cook for 4-5 minutes until the vegetables begin to soften.
4. Add & Simmer: Add Worcestershire sauce, Italian seasoning, canned diced tomatoes, beef broth, tomato juice, chopped potatoes, frozen corn, frozen peas, and salt and pepper to taste. Bring to a simmer, then turn the heat to medium low and cover. Simmer hobo stew for 30-40 minutes, stirring occasionally until the potatoes are tender.

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Hobo Stew

Hearty, budget-friendly, and full of flavor, this hobo stew uses simple ingredients you already have. Cozy, filling, and perfect for any night of the week.

Course Dinner, Main Course

Cuisine American

Keyword hobo stew, hobo stew recipe, mulligan stew

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 279kcal

Author Alyssa Rivers

Ingredients

• 2 tablespoons olive oil
• 1 ½ pounds ground beef
• 1 cup diced onion about half a large onion
• 1 cup chopped carrots
• 8 ounces sliced mushrooms
• 2 teaspoons minced garlic about 2 cloves
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Italian seasoning
• 1 (14.5-ounce) can diced tomatoes not drained
• 2 cups beef broth
• 2 cups tomato juice or V-8
• 2 cups chopped potatoes peeled and cut into 1-inch cubes
• 1 cup frozen corn
• 1 cup frozen peas
• salt and pepper to taste

Instructions

• Heat a large Dutch oven over medium-high heat, add 2 tablespoons olive oiland 1 ½ pounds ground beef and cook and crumble until it begins to brown and is no longer pink.
• Add 1 cup diced onion, 1 cup chopped carrots, 8 ounces sliced mushrooms, and 2 teaspoons minced garlic, and cook for 4-5 minutes until the vegetables begin to soften.
• Add 2 tablespoons Worcestershire sauce, 1 tablespoon Italian seasoning, 1 (14.5-ounce) can diced tomatoes, 2 cups beef broth, 2 cups tomato juice, 2 cups chopped potatoes, 1 cup frozen corn, 1 cup frozen peas, and salt and pepper to taste. Bring to a simmer, then turn the heat to medium-low and cover. Simmer for 30-40 minutes, stirring occasionally until the potatoes are tender.

Video

Notes

Storage and Reheating Instructions

• Storage: Store leftovers in the fridge in an airtight container for up to 5 days. 
• Freezer: Cool completely, then store in a freezer-safe bag or container for up to 3 months.
• Reheating: Thaw in the fridge overnight, then reheat on the stovetop until heated through.

Nutrition

Calories: 279kcal | Carbohydrates: 21g | Protein: 22g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 433mg | Potassium: 947mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3162IU | Vitamin C: 30mg | Calcium: 70mg | Iron: 4mg

More Budget-Friendly Recipes

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Shipwreck Casserole

1 hour 25 minutes

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Cowboy Casserole

1 hour

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Hobo Casserole

2 hours 10 minutes

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Sheet Pan Crispy Cheddar Pork Chops

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My Texas Cowboy Stew actually fills up my always–hungry boys! That’s because it’s loaded with smoky bacon, spicy sausage, ground beef, and potatoes. They all simmer together in a rich broth for a hearty stew.

Texas Cowboy Stew Ingredients

• Bring on the HEAT! Use a medium or hot can of diced green chiles or add a few pinches of red pepper flakes to add some heat
• Topping Ideas: Top it with sour cream, avocado, shredded cheese, tortilla chips, or whatever you like!
• Sausage: Instead of smoked sausage, you can use kielbasa sausage.
• Broth Options: You can use chicken broth, veggie broth, or water. But, beef broth adds the richest flavor and goes best with the meat.
• Add-ins: Add extra beans or veggies like green beans, carrots, jalapeños, bell peppers, or black beans. If it gets too thick, stir in ½ cup more beef broth.

How To Make Texas Cowboy Stew

You are going to love this easy cowboy stew recipe! Pro tip: if you make this a day ahead, the flavors will deepen overnight! Then you can reheat for a quick and easy dinner the next day! Serve with a side of my sweet, fluffy corn bread!

1. Cook Bacon: Dice the bacon into small pieces, then add it to a large pot or Dutch oven over medium-high heat. Stir and cook until crisp, 5-7 minutes. Remove the bacon from the pot with a slotted spoon onto a plate lined with paper towels to drain. Drain off most of the grease in the pot.
2. Cook Ground Beef: Add the ground beef to the pot and cook and crumble until no pink remains, about 5-7 minutes.
3. Add: Add the chopped onion, garlic, and sausage, and continue to cook until the onion is translucent and the sausage is browned.
4. Combine & Simmer: Lower to medium heat, then add the diced tomatoes, beans, green chilies, corn, potatoes, broth, cumin, chili powder, and cooked bacon to the pot. Season with salt and ground black pepper to taste. Once bubbling, reduce the heat to medium-low and cover the pot. Simmer Texas cowboy stew for 45 minutes to an hour, stirring occasionally.

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Texas Cowboy Stew

Smoky, beefy, and beyond easy! My Texas Cowboy Stew is the one-pot dinner every busy mom needs in her weeknight rotation.

Course Dinner, entree, Main Course, main dish

Cuisine American, Southern, Texan

Keyword Comfort Food, Cowboy Soup, Cowboy Stew, Cowboy Stew Recipe, fall recipes, Hearty Stew, soup recipes, Texas Cowboy Stew, Texas Cowboy Stew Recipe, Texas Soup

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 10 servings

Calories 426kcal

Author Alyssa Rivers

Equipment

• 1 Large Pot or Dutch Oven

Ingredients

• 6 slices bacon
• 1 pound lean ground beef
• 1 cup diced onion about half a large onion
• 2 teaspoons minced garlic about 2 cloves
• 14 ounces smoked sausage sliced into ¼-inch thick rounds
• 1 (14.5-ounce) can diced tomatoes not drained
• 1 (15.5-ounce) can pinto beans drained and rinsed
• 1 (15-ounce) can black beans drained and rinsed
• 1 (14.5-ounce) can diced tomatoes and green chiles not drained
• 1 (15-ounce) can whole kernel corn drained
• 3 cups peeled and diced Yukon Gold potatoes about 2-3 medium potatoes cut into 1-inch pieces
• 2 ½-3 cups beef broth
• 2 teaspoons cumin
• 2 teaspoons chili powder
• salt to taste
• ground black pepper to taste

Instructions

• Dice 6 slices bacon into small pieces, then add to a large pot or Dutch oven over medium-high heat. Stir and cook until crisp, 5-7 minutes. Remove the bacon from the pot with a slotted spoon onto a plate lined with paper towels to drain. Drain off most of the grease in the pot.
• Add 1 pound lean ground beef to the pot and cook and crumble until no pink remains, about 5-7 minutes. Add 1 cup diced onion, 2 teaspoons minced garlic, and 14 ounces smoked sausage, and continue to cook until the onion is translucent and the sausage is browned.
• Lower the heat to medium and add 1 (14.5-ounce) can diced tomatoes, 1 (15.5-ounce) can pinto beans, 1 (15-ounce) can black beans, 1 (14.5-ounce) can diced tomatoes and green chiles, 1 (15-ounce) can whole kernel corn, 3 cups peeled and diced Yukon Gold potatoes, 2 ½-3 cups beef broth, 2 teaspoons cumin, 2 teaspoons chili powder, and reserved bacon to the pot. Season with salt and ground black pepper to taste.
• Once bubbling, reduce the heat to medium-low and cover the pot, then simmer for 45 minutes to an hour, stirring occasionally.

Video

Notes

Storing & Reheating Instructions

• Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezing: Cool completely, then freeze in a freezer-safe container or bag for up to 3 months.
• Reheating: Thaw overnight in the fridge and warm on the stovetop until heated through.

Nutrition

Calories: 426kcal | Carbohydrates: 38g | Protein: 25g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 1103mg | Potassium: 1086mg | Fiber: 8g | Sugar: 4g | Vitamin A: 228IU | Vitamin C: 25mg | Calcium: 91mg | Iron: 5mg

More Hearty Stews to Try!

Looking for more budget-friendly hearty stews? Make my Hobo Stew next and try these other favorites!

Dinner

Best Ever Slow Cooker Beef Stew

8 hours 15 minutes

Dinner

Beef Stew with Bacon

3 hours 35 minutes

Dinner

Guinness Beef Stew

1 hour 45 minutes

Dinner

Slow Cooker Corned Beef and Cabbage Stew

8 hours 20 minutes

It doesn’t get any easier than this 8 Can Chicken Tortilla Soup! Dinner is ready in minutes! Just open, dump, heat, and enjoy bold, delicious flavor in no time!

8 Can Chicken Tortilla Soup Ingredients

• Canned Chicken: If you use precooked canned chicken breast, its a one pot meal. But you can make your own chicken or shred rotisserie chicken if you prefer.
• Rotel: Pick your heat level by choosing mild, medium, or hot Rotel.
• Red Enchilada Sauce: Swap with green enchilada sauce if you prefer!

How to Make 8 Can Chicken Tortilla Soup

If you forgot about dinner, don’t worry, just grab the ingredients from your pantry, and let’s get started! And, if you liked this, you have to try my 8 Can Chicken Taco Soup next!

1. Combine: In a large pot, over medium heat, add the canned chicken breast, red enchilada sauce, Rotel tomatoes and green chilies, black beans, corn, and chicken broth. 
2. Simmer: Stir in the lime juice, cumin, chili powder, and salt and pepper to taste. Bring the soup to a boil, then reduce the heat and simmer for 5 minutes. Garnish 8 can chicken tortilla soup with tortilla strips and desired toppings!

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8 Can Chicken Tortilla Soup

A hearty, flavorful soup made from simple pantry staples. Just open eight cans, simmer, and enjoy a warm, comforting meal in minutes.

Course Dinner

Cuisine American

Keyword 8 can chicken tortilla soup recipe, easy chicken tortilla soup, easy tortilla soup

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 Servings

Calories 13kcal

Ingredients

• 2 (12.5-ounce) cans chicken breast drained
• 1 (10-ounce) can red enchilada sauce
• 1 (10-ounce) Rotel tomatoes and green chilies undrained
• 1 (15-ounce) can black beans drained and rinsed
• 1 (15-ounce) can whole kernel corn drained
• 2 (14.5-ounce) cans chicken broth
• 1 juiced lime
• 2 teaspoons cumin
• 2 teaspoons chili powder
• salt and pepper to taste
• tortilla strips for serving

Instructions

• In a large pot, over medium-high heat, add 2 (12.5-ounce) cans chicken breast, 1 (10-ounce) can red enchilada sauce, 1 (10-ounce) Rotel tomatoes and green chilies, 1 (15-ounce) can black beans, 1 (15-ounce) can whole kernel corn, and 2 (14.5-ounce) cans chicken broth.
• Stir in 1 juiced lime, 2 teaspoons cumin, 2 teaspoons chili powder, and salt and pepper to taste. Bring the soup to a boil, then reduce the heat and simmer for 5 minutes.
• Garnish with tortilla strips and desired toppings!

Notes

Storage & Reheating Instructions

• In the Refrigerator: Once cooled, store your leftover soup in an airtight container in the fridge for up to 5 days.
• To Reheat: Reheat leftovers over the stove or in the microwave until warmed through.

Nutrition

Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 0.4mg | Sodium: 24mg | Potassium: 57mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 320IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 1mg

More Easy Soup Recipes

If you liked this 8 can chicken tortilla soup, please leave me a comment and give it a star rating to help other readers know they can trust it! Here are a few more soups I’d love for you to try and rate!

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Buffalo Chicken Soup

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