At Cook’s Country, we are cooks, sure, but more than that we are teachers. Our goal is to share the best techniques in our recipes so that you can learn them, master them, and use them on your own, independent of any recipe.
Put another way, we put so much effort and testing into our recipes that we want you to follow them exactly, verbatim . . . until such a time that you don’t need to and can improvise and adapt them to suit your personal needs and tastes.
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10 ingredients. 45 minutes. Quick, easy, and fresh weeknight recipes.
If you’re new to cooking or relatively inexperienced in the kitchen, soups are a great place to start.
The soups below are relatively easy; don’t require a lot of special ingredients or equipment; and taste really, really good. We hope you enjoy them—and take the lessons you learn making them along with you on your cooking journey.
Quick Beef and Vegetable Soup
This quick, simple recipe has absolutely no business being as delicious as it is. Its comforting flavors—ground beef and savory beef broth, onion, carrots, green beans, and potatoes—are easy and satisfying. Just salt, pepper, dried oregano, and a little fresh parsley at the end are all the seasoning this soup needs to shoot it into your weekly rotation. I’ve switched up the ingredients, too, using ground turkey, chicken broth, peas, and white beans to excellent effect.
In a Nutshell: Cook beef with onion, carrots, oregano, salt, and pepper until no longer pink. Pour in broth, a can of diced tomatoes, and cubed potatoes and cook for 10 minutes. Add the green beans and cook for another 10 minutes, then sprinkle with parsley. Done.
Quick Beef and Vegetable SoupQuick-cooking ground beef is a great alternative to beef cubes for a meaty, satisfying soup that’s ready in half an hour.
Curried Butternut Squash and Apple Soup
This delicious, velvety soup is supereasy. Just throw some cubed squash, chopped apples, and quartered shallots onto a rimmed baking sheet with some oil and roast for 45 minutes. Use broth (we call for chicken, but vegetable broth is great here too) to loosen the browned bits on the sheet, roast for 5 more minutes, and puree in a blender in batches. Pour the silky soup into a saucepan; add maple syrup, curry powder, and cream; heat; and serve. And then smile, knowing all that flavor came from minimal work on your end.
In a Nutshell: Cut stuff up, roast it, puree it, and stir a few ingredients in to finish.
Curried Butternut Squash and Apple SoupThis satisfying soup made with sweet, caramelized roasted butternut squash is finished on the stovetop, but the flavor is built in the oven.
Sausage and White Bean Soup
You know how some bean soups call for simmering dried beans for hours? This isn’t that.
All you do here to make this meaty, hearty, rib-sticking soup is fry up some hot Italian sausage; stir in some chopped onion, garlic, and pepper flakes; and cook until the onion is softened. Then, pour in broth, canned beans, and canned crushed tomatoes, and add salt and pepper and cook for about 15 minutes. Easy.
In a nutshell: If you can fry sausage with onions and garlic and open cans of beans and tomatoes, you can make this soup.
Sausage and White Bean SoupThis hearty, meaty soup comes together astonishingly quickly. It also tastes incredible.
Curried Chicken Soup with Coconut and Kale
This soup looks like a million bucks and comes together in about 45 minutes—most of which is simmering. Adding fresh ginger, potent curry powder, and cayenne pepper to softened onions creates a flavorful base. Chunks of boneless chicken thighs and kale go into the pot with a can of coconut milk and some water. After 15 minutes of simmering, the chicken is done and the kale is tender, and it’s time to eat. Garnish with a squeeze of fresh lime and some chopped scallions.
In a nutshell: Curry powder and canned coconut milk do the heavy lifting here.