Cozy Comfort Soup in a Container is the kind of heartwarming dish that brings smiles to dinner tables, especially during chilly evenings. With a rich blend of flavors and hearty ingredients, this recipe offers a cozy embrace in each bowl. Whether you’re preparing it for a family gathering, a rainy day, or simply a weeknight dinner, this soup surely delivers comfort, nourishment, and happiness all in one container.
Why You’ll Love This Dish
One of the standout features of Cozy Comfort Soup in a Container is its versatility. This recipe is not only budget-friendly but also incredibly easy to whip up, making it a weeknight favorite. Packed with protein from the ground beef and plenty of vegetables, it’s a dish that both kids and adults can enjoy. Serve it on busy evenings when you need a comforting meal with little fuss.
"This soup quickly became a family favorite! It’s so rich and flavorful, and the leftovers tasted even better the next day. Definitely a new staple in our home!" – A Happy Home Cook
Preparing Cozy Comfort Soup in a Container
This delightful soup combines textures and tastes that are sure to satisfy. You’ll start by browning the beef and vegetables to build a flavorful base. Then, you’ll add diced potatoes, rich beef broth, and tomatoes to create a hearty mix that simmers together beautifully. The addition of frozen vegetables gives your soup freshness without the extra chopping, and the various cheese layers add a delightful creaminess perfect for any soup lover.
What You’ll Need
Here’s everything you’ll need to create this comforting dish:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 5 cups beef broth
- 15 ounces tomatoes, diced with juice
- 8 ounces tomato sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 3 cups frozen mixed vegetables (corn, green bean, carrot mix)
- 4 tablespoons unsalted butter, divided into 1 tablespoon and 3 tablespoons
- ¾ cup carrots, shredded
- ½ teaspoon oregano
- 3 large russet potatoes, peeled and cut into bite-size pieces (about 3 cups)
- 3 cups low sodium chicken broth
- ¼ cup all-purpose flour
- 4 cups sharp cheddar cheese, shredded
- 1½ cups milk, 2%
- ¼ cup full-fat sour cream
- 15.5 ounces pinto beans, drained and rinsed
- 15.25 ounces southwest corn with juice
- 15.25 ounces black beans, drained and rinsed
- 14.5 ounces chicken broth
- 14.5 ounces petite diced tomatoes with juice
- 12.25 ounces chunk chicken breast, drained
- 10 ounces mild green enchilada sauce
- 1 ounce mild taco seasoning
- 2 teaspoons fresh minced garlic
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- 1 tablespoon fresh chopped cilantro (optional garnish)
- Sour cream (optional garnish)
- Tortilla chips (optional garnish)
- Shredded cheddar jack cheese (optional garnish)
- 1 tablespoon salted butter
- 1 medium carrot, diced into thin half slices (about ½ cup)
- 9 cups water
- 8 ounces thin spaghetti, vermicelli, or angel hair pasta
- 4 ounces cream cheese, cut into chunks
- ½ cup heavy cream
- 2 cups cheddar cheese
- 1 ounce Ranch seasoning
- 1 packet top ramen seasoning
- 2 cups rotisserie or cooked chicken, chopped
- 1 pound bacon, cooked and crumbled
- Fresh parsley for optional garnish
