3 cups water 1 medium carrot, chopped into 4 large chunks 1 shallot, quartered 5 cloves of garlic, smashed 3 thin, 1 1/2-inch-long slices of ginger 5 sprigs of fresh thyme 1 sprig of fresh ...

When you need something warm, quick, and deeply comforting, this creamy pumpkin soup made with canned pumpkin fits the bill.

1 cup diced tomatoes (no added sugar) 1 cup chopped carrots 1 cup chopped bell peppers 1 small onion, chopped 2 cloves garlic, minced 1 teaspoon cumin 1 teaspoon turmeric 1/2 teaspoon black pepper ...

This comforting soup is loaded with creamy mashed potatoes, then garnished with cheddar cheese, chopped chives, and bacon. Plus, the prep takes just 20 minutes!

Pour in the Swanson® Vegetable Broth and add beans, 1 cup of almonds, paprika, 2 tsp. salt, and ¼ teaspoon pepper. Lock lid and cook soup at high pressure for 25 minutes.

To make this frugal and filling vegetable soup, simply brown the ground beef in a skillet and then toss it into your Crock-Pot along with the frozen vegetables, canned corn, potatoes, and ...

To the hot oil add the onion, carrot, celery, garlic, and ½ teaspoon salt. Cook, stirring often until fragrant and the vegetables are beginning to soften, about 5 minutes.

Add bacon to Instant Pot® and heat on Sauté setting. Cook bacon, stirring occasionally, until golden and crisp, about 10 minutes. Using a slotted spoon, remove bacon to a plate. Drain all but 1 ...

Release the steam from the Instant Pot manually once the 30 minutes are up, open the lid, and use a ladle to pour about 4 cups of stock through the strainer and into the soup pot. (Most soup ...