Easy Ham and Lentil Soup for One Person

This hearty ham and lentil soup is just the thing for a chilly winter day.  It’s adapted from The Silver Palate Cookbook. I’ve naturally cut down the servings (from 8 to 4) and made a few other minor changes.  It’s pretty easy to prepare, and only requires a single pot. And you know how I hate cleanup! Funny, I enjoy the cooking part, but not the mess afterwards.

Since even four servings means a lot of soup for one, let the soup cool, and then divide it up into smaller containers and freeze it.  That way, a week or two from now, all you have to do is defrost an individual serving. Add a salad, a chunk of bread, or some cut up fruit and you have a quick meal. And once you’ve made the soup, there are no more pots to clean up.

The original recipe called for bacon, but having none, I used some kielbasa and a ham hock instead.  The kielbasa and ham hock get cooked along with the soup, which I think adds more flavor.

Also, the cookbook was written before the age of stick blenders.  So it instructed you to use a food processor or a food mill to puree the soup. Too much work! And too much mess. The immersion blender makes all that much easier, faster, and a lot less work to clean up.







Ham and Lentil Soup Substitutions and Variations

  • Use bacon instead of the kielbasa and ham hock; cook that first, then remove it and set aside, when the soup is finished, crumble the bacon on top
  • Use crumbled pork sausage, or some diced ham instead of the kielbasa and ham hock
  • Add a cup of diced tomatoes
  • Chop up a scallion and add that to the soup

Tools for Making Your Soup

Cusinart Stick Blender

I have an older version of this, and it is still going strong after years and years of use.  It’s great for milkshakes, pureeing soup, and making smoothies.  And it’s much easier to clean than my big blender. In fact, I hardly ever use the blender anymore.  Instead of cleaning a large appliance, all you have to do is pop off the shaft and wash that. Then wipe the top with a damp sponge. Unlike mine, this newer version is cordless, so it’s a lot easier to maneuver, particularly in a small space (like my kitchen). It also comes with a whisk attachment.


Chantal Soup Pot

I had no idea how much I needed a pot like this until I got one as a gift. The soup pot I got with my cookware set is far too large, and I hardly use it.  This one is great for small batches of soup, chili, even popcorn. The glass lid makes it easy to see when the corn starts to pop. And it’s a lot easier to handle than a full size soup pot (or a cast iron Dutch oven).

More Lentil Recipes

spicy lamb and lentils

Spicy Lamb and Lentils

A few pantry and fridge staples come together in minutes for a rich and satisfying meal with the aroma of cumin and garlic wafting through your home.

 

red lentil carrot soupRed Lentil Carrot Soup

Cumin, garam masala, and ginger add warmth and spice, while a touch of red pepper flakes give this soup a kick.

 

easy lentils and rice recipeEasy Lentils and Rice Recipe

It may win no prizes for looks, but this recipe is healthy, really tasty, and easy to prepare. And, it features a surprise ingredient you may not expect.

 

single serving lamb and lentil soupLamb and Lentil Soup Recipe

Exactly one serving of  warm, hearty soup with tangy tomatoes, rich lamb, lentils, and fragrant garlic.

 





Mushroom Barley Soup Small Batch for One Person

Mushroom barley soup is right near the top of my “comfort food” list.  I remember my grandma making it when I was little (and she made the best soups).  Sadly, I don’t have grandma’s recipe. She was a taste, toss, and stir sort of cook). Nothing was ever written down! My mom still mourns not having her recipe for pickles.

However, this Tori Avey recipe comes close.  Grandma wouldn’t have used fancy mushrooms, so neither did I, but you can add them if you like.

Grandma was from Poland, and as Tori Avey points out, mushrooms were a popular food there because you could dry them and store them for later use.  Barley also grew well in that climate, and could be dried and stored for the winter when other foods were less plentiful. Mushroom barley soup was popular throughout the whole country, but since observant Jews had dietary restrictions (no mixing milk and meat), there were two versions of this soup. One with just vegetables (which could be eaten with sour cream) and one with meat (more on that below).

There’s no meat in this recipe, but I did use chicken broth.  If you want a vegetarian version, you can substitute mushroom broth or vegetable stock instead.

As is, there’ s not a lot of fancy ingredients, and it’s just the thing for a chilly fall or winter day when all you want to do is snuggle inside a warm blanket in front of a fireplace. And you haven’t got a fireplace!

Also, since I’m lazy about pot cleaning, I simplified it. Only one pot! Not two or three. And I made fewer servings, because 8 is too much!




Mushroom Barley Soup Substitutions and Variations

  • use vegetable or mushroom stock instead of chicken
  • add upscale dried or fresh mushrooms, such as shiitake or chanterelle
  • try it with flanken (short ribs, or spare ribs cut sideways with little oval bones)
  • deglaze the pan with a bit of sherry or white wine before adding the broth




More Mushroom Recipes

pork tenderloin with mushrooms and sour creamPork Tenderloin with Mushrooms and Sour Cream

Prepared with a rich, creamy sauce boosted by the bite of Dijon mustard and piquant capers —both of which complement the pork beautifully. Fancy enough for guests. Simple enough for an ordinary Tuesday.

chicken with mushrooms and tarragonSingle Serving Chicken Recipe with Tarragon and Mushrooms

Tastes like you went to a fancy French restaurant, without the bill at the end of the meal. It’s ready in only 30 minutes. Sop up the buttery rich sauce with some crusty bread.

chicken mushroom skillet recipeChicken and Mushroom Skillet Recipe

The perfect answer to “I’m hungry and I want food now!” No marinating, no leaving overnight. And no separate sauce to make. The entire dish comes together in a single pan.

pasta with broccoli, mushrooms, and chicken sausagePasta with Broccoli, Mushrooms, and Chicken Sausage

When you’re hungry, pasta is your friend. Meaty mushrooms, sweet chicken sausage, and earthy broccoli are a great combination. Don’t have those exact ingredients? Mix and match with spicier sausage, asparagus, more bell pepper, or sugar snap peas.

Quick Caldo Verde Soup

 

Caldo Verde is a traditional Portuguese soup that’s made in one pot. And, it takes about half an hour to cook. It’s filling, spicy, and great for cold weather. The usual way to make this is with kale and linguiça, which is a garlicky pork Portuguese sausage. Except, I don’t like kale.  Some use collard greens instead, or cabbage. I didn’t have cabbage, but I did have spinach.  As far as I’m concerned, that works! It’s still a bitterish green and it takes less time to cook too.

This is good right away, but like many soups, it’s even better after it sits for a day or two.  I’ve cut the recipe from six servings to about 2 or 3, depending on how hungry you are.

It does come with a few minor cooking decisions.  You can cut the greens up roughly, or chop everything up into fine ribbons.  And, you can either purée the soup, or leave it as is. I went with rough chopping and skipped the purée this time, mostly because I was feeling lazy.  The last thing I made was pizza and I somehow got the tomato sauce everywhere: the stove, the floor, the cabinets, the sink.  I’ve had enough cleanup to last me for a while, so I didn’t want to clean one extra thing (even a stick blender).

Also, if you can’t find the Portuguese sausage, any other garlicky sausage will do just fine.




Caldo Verde Soup Substitutions and Variations

  • Use a mixture of baking potatoes (Russett) and Yukon Gold potatoes for different textures
  • If you don’t have the linguiça, try chorizo or andouille, merguez, or any garlicky sausage you have; even pepperoni in a pinch
  • Try it with cabbage (or kale) if you prefer
  • Skip the sausage entirely, replace the chicken broth with vegetable broth and make it vegetarian. If you want it vegan, use olive oil instead of butter.

More Sausage Recipes

creole cabbage and sausageQuick Creole Cabbage and Sausage

Fragrant with creole spices and mustard for a spicy bite, this meal is ready in fifteen minutes. Recipes for the mustard and spice mixture linked in the post.

 

lamb merguez sausage with rice and vegetablesLamb Merguez Sausage with Rice and Vegetables

A whole meal all by itself.  The spicy lamb sausage is mellowed by carrots, eggplant, and cinnamon.

 

Polish sausage with cabbage and potatoesOne Pot Polish Sausage and Cabbage with Potatoes

This dish only requires a few basic ingredients. However, it’s packed with flavor from rich sausage, braised cabbage, and sweet carrots. One pot!




Mulligatawny Soup Recipe

We tend to think of “fusion” foods as a new idea: Asian/Cuban, Mexican/Jewish and so on and so on.  The truth is people have been mixing and matching cuisines ever since we started exploring (or on a less positive note, colonizing).  The bright side is that exposure to new spices, flavorings, and cooking techniques can be a springboard for creative new dishes.  Mulligatawny soup (which means pepper-water) is one such “fusion” food.  It’s a mixture of Indian Tamil and British cooking. The Tamil cuisine brings the spiciness and the British added the meat.

This particular version of the recipe is adapted from Foodaholic.  Her recipe uses red lentils (which I didn’t have). However I asked her and she said lots of recipes use rice instead. I had that, so rice it is!

I don’t have garlic paste, so I took a garlic clove and smashed it to smithereens. Just chop it up finely and then swipe the flat of a wide knife over it.  Or, if you don’t mind a bit of extra cleanup, put it in a mini-chopper or a garlic press.

Finally, I used a chicken thigh, rather than chicken breast (which she uses because of picky kids). I think the chicken thigh has a better, richer flavor and I don’t have to worry about pleasing fussy eaters.

I did follow her lead in only using one pot. I can’t stand extra cleanup!

If you want the soup creamier and more elegant, remove part of it from the pan and puree the rest with a stick blender. If not, just cook it another 10 minutes for a more rustic texture.

This will make about three servings of soup. Eat one right away and save the rest in separate containers for another day.




Mulligatawny Soup Substitutions and Variations

  • If you like spicier food, add some chopped fresh green chilis
  • Top the soup with yogurt or try some coconut milk to counter the heat
  • Add some curry powder
  • Put in some chopped apple for sweetness

More Indian Chicken Recipes

royal chicken in yogurtIndian Royal Chicken Cooked in Yogurt

A name fit for royalty, but anyone can eat (and prepare this dish easily). Nothing to chop, just mix up some spices, add yogurt, and simmer.

 

Jewish chicken curry chitarneeJewish Chicken Curry Chitarnee

I bet you weren’t expecting the words “Jewish” and “Curry” to go together. But they do. Not spicy, but rather warm, comforting, and aromatic.

 

curried chicken soupCurried Chicken Soup

Delicious soup with very little effort. It only takes an hour to make and uses frozen or long-lasting veggies.  No chopping either (other than a carrot). I did say low-effort. 🙂

 

one person chicken curryEasy Chicken Curry Recipe

A few basic ingredients get together and bring you dinner in minutes.  Only one pot too!

 

 




Chinese Chicken Noodle Cabbage Soup for One Person

I’ve been fighting the creeping crud and nothing helps fight germs better than a big bowl of soup, preferably spicy soup.  This Chinese chicken noodle cabbage soup is perfect. The spicy broth clears the sinuses, the garlic, ginger and chili sauce have antibiotic qualities, and it tastes good too.

I adapted the recipe from a recipe I found on Epicurious.  It’s not just smaller quantities though. My version has less sugar, and is a bit spicier (I wanted the heat more than sweetness). Gotta fight those germs!  Also, since I didn’t have tahini handy (and wouldn’t want to buy it just for this), I ditched that and used peanut butter instead.  I didn’t have seasoned rice vinegar either, so I substituted the regular kind. Their recipe cooked the chicken by boiling it in the soup.  I decided I wanted more complex, caramelized flavor, so I cooked it with the cabbage.  And, since I didn’t have sherry I reasoned that since sherry was essentially fortified wine, that some red wine and a drizzle of honey would work just fine. It did!

This is enough for one generous serving, or two smaller ones, depending on how hungry you are.




Chinese Chicken Noodle Cabbage Soup Substitutions and Variations

  • Add some sliced mushrooms, broccoli, or snow peas to the soup (when you cook the cabbage and scallions)
  • Substitute bok choy for the cabbage
  • Want it spicier? Drizzle the finished soup with some sriracha or more chili garlic sauce
  • Go with the original recipe and use the tahini instead of the peanut butter
  • Like it less spicy?  Use sriracha in the recipe instead of the chili garlic sauce

Chinese Chicken Noodle Cabbage Soup Ingredients

Huy Fong Sauce Chili Garlic

This is great for lots of recipes: put it in Chinese eggplant with garlic sauce, chili citrus chicken thighs, sesame noodles, or add a kick to scrambled eggs or meatloaf. Or, mix it into mayonnaise for chili aioli.

Marukan Organic Rice Vinegar 12 oz bottle
Marukan Organic Rice Vinegar 12 oz bottle

This is just about essential for Asian cooking. Use it in this recipe, or for an Asian cole slaw. Baste meat with it, or combine it with some soy sauce, garlic, ginger, sesame oil, and scallions for a quick dipping sauce.


Napa Valley Naturals Organic Toasted Sesame Oil 12.7 oz bottle
Napa Valley Naturals Organic Toasted Sesame Oil 12.7 oz bottle

Another essential for Asian cooking, great for salad dressings, shrimp, or teriyaki. Use it in Chinese cucumber salad, or saute it with some spinach.

 

More Asian Recipes

sichuan chinese chicken and eggplant with garlic sauceSichuan Chinese Chicken and Eggplant with Garlic Sauce

No takeout? No problem. Make this spicy chicken with ingredients you probably already have around.

 

spicy sesame noodlesSpicy Sesame Noodles Recipe for One Person

Another takeout classic, which you can easily make yourself.  Some recipes call for non-standard household ingredients like tahini or sesame paste. Great, but not necessarily available everywhere. But, lots of us have peanut butter! Use that instead. Then slurp up the noodles.

spicy beef noodle soupSpicy Beef Noodle Soup for One

This is practically instant soup. Just dump, pour, heat, and eat. The whole thing takes 10 minutes if you have cooked leftover beef.

 

szechuan chili noodlesSzechuan Chili Noodles Recipe

Like dan dan noodles? This version is much easier, with more readily available ingredients. Make the chili oil, make the noodles, toss in the veggies, and mix it all together.

 




Pasta e Fagioli Soup (Small Batch)

I should probably refer to this pasta e fagioli soup as “blizzard soup.” The forecast called for up to 20 inches of snow (though we only got seven).  I was determined to keep the stove going and get a batch of hot soup. Besides, there is more snow coming tomorrow!

Therefore, I deliberately made this the “hard” way.  First, I soaked the beans overnight.  Then I cooked the beans and sort of followed a recipe from The New York Times.  I cut it in  half and added pancetta (don’t know why they left that out).

I even made my own vegetable stock.  If you spot potatoes and carrots in the photo, it’s because they were in the homemade vegetable stock recipe .   Neither one is traditional for pasta e fagioli soup, but I left them in anyway. Why toss perfectly good veggies? I didn’t include them in the recipe here though.




You can use vegetable stock, or chicken stock if you prefer. I would  have made chicken stock but I didn’t have enough chicken bones. And I certainly wasn’t going out to get some in a blizzard!

Don’t be put off by the long prep time on this recipe.  That includes soaking the beans overnight. You can speed this up by using my quick soak method. That cuts the soaking time down from 8 hours to only one.

If you’re really in a hurry, and don’t have the time or patience to soak and cook the beans for an hour or more, use a can of white canellini beans instead. Make the rest of the soup, then add the can of beans.  Just cook them long enough to heat through.

Substitutions and Variations for Pasta e Fagioli Soup

  • Save time and use canned beans
  • Try different kinds of beans: pinto, kidney, or cranberry
  • Use chicken stock instead of vegetable stock
  • Use bacon or pork fat instead of pancetta (I even used soppressata salami once)
  • Add one potato (cut into chunks) to the soup
  • Chop up a handful of spinach and add that with the pasta

More White Bean and Soup Recipes

Lentil Bean Sausage Soup

Moroccan Chicken and Bean Soup

Easy Italian Wedding Soup

White Bean Salad with Sun Dried Tomatoes

 




Curried Chicken Soup

Fight the cold weather (and winter germs) with some curried chicken soup.  If you’re sick, the hot soup and the spiciness of the curry will help cut through the congestion and make you feel better!  If you’re healthy, you can enjoy the full flavor!

This soup is pretty low maintenance, there’s not a lot of active work involved. Just chop the veggies, add the stock, rice, and chicken, and let it simmer. And, for soup, it’s ready fairly quickly. It only takes a little over an hour to cook.  I’ve been fighting a lingering cough, so I needed soup. Specifically soup with curry or something spicy to cut through the congestion and fight those germs! So I turned to the Silver Palate Cookbook and made curried chicken soup.  I think it’s working.

The original recipe says to use peas and defrost them first. I didn’t have any peas handy, so I used broccoli instead.  Also, in this case, I don’t think that defrosting first is really necessary. Frozen veggies cook fairly quickly, unless they’re all stuck together in the box.




Making this soup is much easier (and less messy) if you have a stick blender. Just put the blender in the soup, press the button, and puree it. Otherwise, you’ll need to strain it, put the solids in a standing blender or food processor and then add some cooking liquid. Full instructions are in the recipe.

If you have the hand blender, this soup requires very little effort.  Cut up the vegetables, add the stock, rice, and chicken, and just let it cook.

I’ve cut the original recipe in half, so it makes 2-3 servings instead of 4-6.  Eat one right away and freeze (or save) the rest for another day.

More Curry and Curried Soup Recipes

one person chicken curryEasy Chicken Curry Recipe

All you need for a great dinner is a few basic ingredients, a single pan, and fifteen minutes.

 

easy canned tuna curryEasy Canned Tuna Curry

A simple can of tuna, transformed into a meal.  Only takes a few minutes too. Dump, heat, and eat.

 

curried butternut squash soup with applesCurried Butternut Squash Soup with Apples

Perfect for fall, with apples, sweet West Indian curry, and butternut squash.

 

Jewish chicken curry chitarneeJewish Chicken Curry Chitarnee

You probably didn’t expect Jewish and curry together, but there it is.  Ginger, onions, and cardamom make this dish aromatic, warm,  flavorful, not spicy.

 




Curried Butternut Squash Soup with Apples

There’s nothing better and more comforting than hot soup on a chilly, blustery day. This curried butternut squash soup with apples is perfect for cold fall or winter weekends when squash are plentiful. I had quite a bit of squash left over from making roasted cinnamon nutmeg butternut squash, so this was the perfect way to use it up.   I have adapted the recipe from The Silver Palate Cookbook, with a few tweaks.

First, I cut the recipe in half, as the original recipe made 6 large servings.  Plus, I only had most of one squash left (not two!).  I also substituted apple cider for the apple juice called for in the recipe. This gives it more flavor than just plain apple juice.

One more note, I recommend that you use a mild curry in this recipe (not something super-hot and spicy as it will overwhelm the flavor of the squash and the apples). I have a West Indian curry blend which is more savory than spicy; it works perfectly. If you can’t get the curry, try a teaspoon of ginger and a teaspoon of brown sugar.




Tools and Ingredients for Curried Butternut Squash Soup with Apples

Cuisinart  Immersion Hand Blender

cuisinart hand blenderThe original recipe called for straining the soup, then putting it through a food mill or food processor, and then pouring it back into the original pot.

Doable, but a pain in the neck, and it means two more things to clean.  The immersion blender is much easier to use, and a lot easier to clean up too.  You just pop off the end and wash it.

 

Chief West Indian Curry Powder

Flavorful, but not too hot, this curry blend comes straight from Trinidad.  It works well with butternut squash, a quick chicken curry, or over some cauliflower or roasted potatoes.

Oxo Swivel Peeler

Butternut squash is notoriously hard to peel, but this gadget makes the job a snap. Using this peeler, peeling a squash is no harder than peeling a carrot.

The little hole in the pointed end is great for removing the eyes from potatoes, or taking out bruised spots from veggies.  Oxo was originally designed for people with arthritis, so the handle is soft, round, and easy to grip.

More Butternut Squash Recipes

butternut squash brown sugar vanilla

Roasted Butternut Squash with Brown Sugar and Vanilla

This is definitely a vegetable. Just look at it. It’s got squash right? Well, make it yourself, and close your eyes. You’ll swear it’s a dessert.

 

butternut squash cream sauce pastaButternut Squash Cream Sauce Recipe for One Person

Use up the remaining squash from your soup and make this creamy, rich sauce. It’s both sweet and savory, and absolutely wonderful over pasta.

 

roasted cinnamon nutmeg butternut squashRoasted Cinnamon Nutmeg Butternut Squash

Warm cinnamon and sweet squash are a wonderful side dish for fall. Great with a a roast turkey or chicken.

 

 

 




Split Pea Soup Recipe with Ham Hock

Nothing beats a bowl of split pea soup when it’s cold outside. This recipe has ham, split peas (of course), and bacon. The ham hock releases a lot of flavor as it slowly cooks into the soup. The bacon is good for salty crunch.  If you haven’t got a ham hock or bacon, salt pork works fine.  Add some crusty bread, or a sandwich, and you’ve got lunch.

The original recipe came from the NY Times Cookbook, but I’ve changed it a bit.  For one thing, it made up to 10 servings (which means one person would be eating soup for a very long time)!  This recipe is only for four servings. Just enough to enjoy it without feeling like you are drowning in split pea soup!

That recipe also called for celeraic (which I never have) and salt pork. Salt pork is fine, but I found it worked really well with bacon (preferably Trader Joe’s no nitrate bacon).

It also freezes well, so you can save some soup for later.

Substitutions and Variations for Split Pea Soup with Ham Hock

  • the original recipe called for 1/2 C diced leek (great for flavor, but not something I usually have in the fridge); if you use it, reduce the amount to about 1/4C.
  • cut up a frankfurter or a chunk of kielbasa, cook it and add it to the soup
  • add a carrot for a bit of sweetness
  • top with croutons
  • cook some extra bacon, crumble it, and top the soup with it
  • add freshly grated parmesan cheese
  • add a parmesan or Manchego cheese rind to the soup while it’s simmering

 

More Soup Recipes

pasta e fagioli soupPasta e Fagioli Soup (Small Batch)

An Italian classic, downsized for one person. It’s packed with flavor from pancetta, beans, rosemary and garlic. Filling too. It’s enough for a meal by itself.

 

ham and lentil soupEasy Ham and Lentil Soup for One Person

Wonderful comfort food for chilly days. Only needs a single pot and a few basic ingredients.

 

mulligatawny soupMulligatawny Soup Recipe

Britain meets India in this fusion soup spiced with cumin and cinnamon. The Tamil provided the spices, and the British added meat.

 


mushroom barley soup
Mushroom Barley Soup

Nothing fancy or complicated, just filling hot soup.  Just like my grandma used to make (but in a smaller batch).

 




Image of soup in blender with towel thanks to joelk75

Spicy Beef Noodle Soup for One

It’s creeping crud season, and while I’m not quite sick, I’m definitely not feeling quite well either. I was browsing through Pinterest and spotted a spicy beef noodle soup recipe. I was about to save it when I realized I already had one! So I made that instead.

The beauty of this is that it’s really easy, and quick, as well as being spicy (good for fighting germs), hot (the steam is good for fighting congestion) and comforting on a cold day.  I sort of got this recipe from my online friend Terry. She had posted a “recipe” (no amounts or detailed directions, just the ingredients) for a spicy beef noodle soup that sounded awfully good.

She used red pepper which I didn’t have, as well as a specialty Korean chili sauce (which I also didn’t have). However, cooking is part following what someone else is done, part inspiration, and part improvisation, so I went with improvisation.

I did have cabbage, and I also had leftover steak, sriracha, and chili garlic sauce. I figured those would work just fine for my beef noodle soup.




If you don’t have turkey stock, you could use beef or even chicken if you prefer (see improvisation!). If you want to make your own turkey stock,  the recipe is here.

Either way, once you have the stock, the rest of the soup is really easy to make and only needs a few ingredients.

Start the noodles first, then while they’re cooking, heat the stock in a separate pot and add the other ingredients. Or, you could throw everything (except the steak!) in one pot. If you do, the noodles will absorb a lot of the liquid, so you’ll need more.

Since I had the leftover steak,  I didn’t even have to cook that. If you don’t, cook that while the noodles are cooking, and then add it to the soup at the last minute.

Another thing about this spicy beef noodle soup is that with all that garlicky, spicy goodness it will kill any germs that may be plaguing you!

Spicy Beef Noodle Soup Substitutions and Variations

  • Use roasted gochujang (which is what Terry used)
  • Swap the steak for cooked turkey (especially if you still have turkey to use up), add that at the end, just for a minute to heat up
  • Add sliced red peppers
  • Put in some mushrooms; crimini or other stronger flavored varieties would work best

Tools and Ingredients for Spicy Beef Garlic Soup

Chili Garlic Sauce

I love this stuff. It’s got a stronger kick, and less sugar, than the sriracha, plus the extra heat (and spiciness) from garlic.  It’s great in meatloaf, on eggs, in soup, or in a sauce. Think garlicky salsa.

 


Huy Fong Sriracha Hot Chili Sauce

If you prefer a hint of sweetness, you might like this instead of the chili garlic sauce (or use them both).  Squeeze it over eggs, into soup, on enchiladas, or burritos.  It’s also good for stir-fry. Think of it as ketchup with a kick.

More Small Batch Soup Recipes

curried chicken soupCurried Chicken Soup

A delicious, low-effort soup that cuts through congestion and fights germs. Cut up some vegetables, add the remaining ingredients, and simmer.

 

mushroom barley soupMushroom Barley Soup Small Batch for One Person

Comfort food like my grandma used to make.  Rich, hearty, and delicious. Cooked slowly to bring out the full flavor.

 

chinese chicken noodle cabbage soupChinese Chicken Noodle Cabbage Soup for One Person

This soup is fragrant with garlic, spicy chili, and a hint of sweetness from honey.  Nutritious too (lots of cabbage, noodles, and chicken).

 

ham and lentil soupEasy Ham and Lentil Soup for One Person

Unlike beans, lentils don’t have to be soaked.  Just pour in the ingredients, and let it cook. Nothing fancy, and it’s all done in one pot.