Can’t get enough meatloaf? Try my Crockpot Meatloaf Recipe, my Easy Turkey Meatloaf or this Air Fryer Meatloaf next!

One pan dinner recipes are always my favorite! Why? Easier clean up, of course!

When these Mini Meatloaves and Vegetables are all said and done here, all you need to do is toss out the foil or parchment paper that lined the pan. (If you’re also a fan of sheet pan dinners, you’ll love my recipe for Sheet Pan Sausage and Potatoes!)

It also definitely helps that my family can’t seem to get enough of this easy dinner recipe.

The glazed mini meatloaves are perfectly portioned, the roasted potatoes are oh so tender, and the veggies (you can use green beans or broccoli) always turn out amazing as well. It’s a well-rounded dinner that’s all on just one pan!

What really sends the homemade meatloaves over the top is the tangy glaze. It’s a simple combination of ketchup, brown sugar and apple cider vinegar and it really hits the spot.

The way it compliments the ingredients in the actual meatloaf is so satisfying! 

Ingredients Needed:

• Potatoes: It’s best to use creamer potatoes (young yukon gold or red potatoes) since they’re so tender. The skin is delicate, so no need to peel!
• Veggies: Feel free to use green beans or broccoli florets. Both work very well in this recipe – just make sure that they’re fresh. 
• Oil: Olive oil or canola oil both get the job done. 
• Salt and Pepper: Try not to be too heavy-handed with the salt! As for the black pepper, freshly cracked is always best. 
• Ground Beef: I like to use lean ground beef, but you can use whichever kind you like best.
• Onion: Not a fan of bits of onion in your meatloaf? Swap it with onion powder. 
• Sauce: You can use either ketchup or barbecue sauce.
• Breadcrumbs: Fine breadcrumbs are what you’ll want! That way you don’t have larger pieces of breadcrumbs in your meatloaf. 
• Egg: This will work with the breadcrumbs to bind all of the ingredients together. 
• Italian Seasoning: This adds a subtle herbaceous note that really makes the meatloaf mixture so good!
• Brown Sugar: All out? No worries! Make your own by combining one cup of granulated white sugar with one tablespoon of molasses. 
• Apple Cider Vinegar: This makes the glaze on top of the meatloaves deliciously sweet and tangy. 

How to Make Sheet Pan Mini Meatloaf and Roasted Potatoes

Making this sheet pan dinner is easy, and cleaning up afterwards is even easier. That’s a huge win in my house!

1. Get the veggies ready. Place the halved potatoes and green beans (or broccoli) in a bowl. Drizzle with a little oil and season with salt and pepper. Spread them in an even layer on the prepared baking sheet. 
2. Make the meatloaf mixture. Combine the beef, onion, ketchup, breadcrumbs, egg, and seasonings in a bowl until combined. 

3. Form the mini meatloaves. Use your hands to shape 4 evenly sized mini meatloves. Line them up on the foil, across from the vegetables.
4. Bake and glaze. Place the pan in the oven and bake for 25-30 minutes. Just before serving, stir the glaze ingredients together and brush it all over the meatloaves. 

How do I know when mini meatloaves are done cooking?

If you’re unsure, I highly recommend using a meat thermometer to check! Once inserted into the thickest part of the meatloaf, the thermometer should read 160°F. 

What can I do with leftover meatloaf?

Besides just reheating it and enjoying it as-is, there are plenty of ways you can get creative with leftover meatloaf! Here are just a few of my favorite ways to enjoy this reheated entree:

• Make a meatloaf sandwich (you can use either cold or hot meatloaf).
• Crumble up meatloaf and use it as an easy base for shepherd’s pie.
• Add slabs of meatloaf to BBQ-inspired tacos.
• Add a touch of sweetness to canned or homemade chilli by mixing in crumbled or cubed leftover meatloaf.

Should I use ketchup or BBQ sauce for my meatloaf glaze?

The choice is entirely yours! Personally, I like to use ketchup in both the meatloaf mixture and in the glaze. However, BBQ sauce is also pretty delicious! It just depends on which condiment is your personal favorite. 

How to Freeze Sheet Pan Mini Meatloaves

These sheet pan mini meatloaves are ideal for prepping and freezing! You can even make a double batch and freeze half of them to save time. 

Follow the meatloaf instructions as written, but don’t bake them. Wrap the uncooked meatloaves tightly in two layers of plastic wrap. Write the date on the plastic or a piece of tape and store in the freezer for up to 3 months.

When you’re ready to enjoy the mini meatloaves, simply let them thaw in the fridge overnight and cook according to recipe directions.

How to Store Mini Meatloaves

Have any leftovers? You’re in luck because this recipe reheats wonderfully! 

Store your leftovers in an airtight container in the fridge for 2-3 days. While you can always just zap your leftovers in the microwave, I have an oven method that’s pretty great at not drying out the meatloaf!

Simply place the meatloaves in a casserole dish with a couple tablespoons of beef broth or water. Cover the meatloaves with foil and reheat in a 250°F oven for 20 minutes or until warmed through.

Variations to Try

• Swap the veggies: Try using vegetables like broccoli, cauliflower, sweet peppers, zucchini, and halved baby carrots. Make sure the veggies are cut into small, even shapes so they’ll be tender by the time the meatloaf is fully cooked.
• Experiment with different sauces: Ketchup and BBQ sauce are my go-to sauces for these mini meatloaves, but you can experiment with any sweet and tangy sauce. Hoisin sauce and teriyaki sauce are perfect for making Asian-inspired mini meatloaves!
• Change the meat. You can swap the ground beef for ground pork, turkey, chicken or sausage. We’re adding lots of moisture so I don’t find that leaner cuts get dry with this preparation.

Serving Suggestions

This one pan dinner really has it all! It has an entree and two sides all on the same pan, so there’s not really a need to pair it with any other side dishes. 

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Sheet Pan Mini Meatloaf and Roasted Potatoes

Sheet Pan Mini Meatloaf and Roasted Potatoes is a quick and easy dinner recipe for those hectic weeknights! Homemade mini meatloaves bake to perfection alongside potatoes and veggies all on one pan. I think my favorite part might be the tangy meatloaf glaze!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 364cal

Author Ashley Fehr

Ingredients

• 1 lb Creamer potatoes (halved)
• 2 cups green beans or broccoli florets
• 1 tablespoon oil
• salt and pepper
• 1 lb lean ground beef
• ½ medium onion (finely diced or grated)
• ¼ cup ketchup or barbecue sauce
• ¼ cup fine bread crumbs
• 1 egg
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ⅛ teaspoon black pepper

Meatloaf Glaze

• ¼ cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon cider vinegar

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F and line a rimmed baking sheet with tin foil. Grease with non-stick spray.
• Place potatoes and green beans or broccoli each in a medium glass bowl. Drizzle both with oil and season with salt and pepper.
• Place all vegetables in a single layer on one end of the prepared baking sheet.
• Fold the edge of a piece of foil to create a ledge and place it on the empty side of the pan.
• In a medium bowl, stir together beef, onion, ketchup, bread crumbs, egg, Italian seasoning, salt and pepper.
• Shape into 4 mini rectangular meatloaves and line up on the foil on one side of the baking sheet.
• Bake for 25-30 minutes or until potatoes are tender and the meatloaf reaches an internal temperature of at least 160 degrees F.
• Stir together glaze ingredients and brush over meatloaves before serving.

Video

Notes

I have updated this recipe since creating the original, which was a simple 6 ingredient dinner. If you prefer to use the original recipe, you can find it here.

Ingredients and Substitutions:

Vegetables: originally I used green beans in this recipe instead of broccoli — both work equally as well and cook in about the same amount of time! Feel free to swap the vegetables for those your family enjoys, just keep in mind that cook times can vary.

Beef: you can swap the ground beef for ground pork, turkey, chicken or sausage. We’re adding lots of moisture so I don’t find that leaner cuts get dry with this preparation.

Onion: if you prefer not to have pieces of onion in your meatloaf, you can swap the diced onion for ½ teaspoon of onion powder. 

Nutrition

Calories: 364cal | Carbohydrates: 37g | Protein: 29g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 111mg | Sodium: 711mg | Potassium: 1011mg | Fiber: 3g | Sugar: 11g | Vitamin A: 220IU | Vitamin C: 25mg | Calcium: 57mg | Iron: 4mg

The post Sheet Pan Mini Meatloaf and Roasted Potatoes appeared first on The Recipe Rebel.

Here are some of the best Thanksgiving Side Dish recipes that will go with almost any main dish to make your holiday meal delicious and magical! From potatoes and vegetables, to salads and the all-important dinner rolls, there’s something for everyone.

As we gear up for the holiday season, it’s time to start planning our Thanksgiving feasts.

Whether you’re having roast turkey, ham, or beef as your main dish, we all know that the side dishes are what really make the meal complete.

Try my Garlic Brown Sugar Dry Brine Turkey, Crockpot Turkey Breast, Honey Baked Ham, or my Honey Garlic Pork Tenderloin Recipe for something different this year!

Whether you prefer classic comfort foods or more adventurous options, there are endless possibilities for delicious Thanksgiving side dishes.

Here are some of the best Thanksgiving side dish recipes that are sure to impress your guests and make your Thanksgiving dinner unforgettable.

What are the most popular side dishes at Thanksgiving?

On a traditional American Thanksgiving menu, you’ll find some tried-and-true classics like green bean casserole, Thanksgiving stuffing, cranberry sauce, creamed corn, and sweet potato casserole.

Here in Canada, we also like to have some Brussels sprouts and butternut squash on our holiday table.

Mashed potatoes or some sort of a potato dish is a must have wherever you are!

How many dishes should a Thanksgiving meal have?

Sometimes it’s difficult to know how much to cook for the number of people you will have for your Thanksgiving dinner. Here’s a quick guide for deciding how many side dishes to prepare for your Thanksgiving table!

If you’ll be having 4 people, choose 1-2 appetizers and 3 sides with your main. You might want smaller sides rather than very large, shared dishes.

For 8 people, choose 1-3 appetizers and 3 large, sharing sides.

For 16 people, choose 2-3 appetizers and 5 or more sides, depending on their size.

Homemade Stuffing Recipe

Easy to prep ahead, this delicious savory stuffing is made with onion, celery, and apple for a flavor-packed side that will go well with any main dish!

Check out this recipe

Garlic Mashed Potatoes recipe

These Garlic Mashed Potatoes are a classic side dish taken up a notch! This recipe makes smooth, creamy, buttery, garlicky mashed potatoes that are ready in just 30 minutes!

Check out this recipe

Homemade Creamed Corn

This easy homemade Creamed Corn is made with just a few ingredients in less than 30 minutes! You can easily make it ahead and reheat or warm it in the slow cooker to take some of the stress out of the big day.

Check out this recipe

Slow Cooker Honey Orange Glazed Carrots

Full of bright and sweet flavor, these honey-orange-glazed carrots are perfection in a dish. They go well with any main dish and are always a huge hit when I make them.

Check out this recipe

Hashbrown Casserole

This Hashbrown Casserole is a classic side dish that takes 10 minute to prep! Tender potatoes are baked in a rich and creamy sauce, topped with melty cheddar cheese, and finished off with a buttery, crunchy Corn Flake topping.

Check out this recipe

Roasted Red Potatoes

Perfectly crisp, seasoned with garlic, paprika, and parmesan cheese, these potatoes are a great alternative to mashed potatoes, or serve them alongside other potato sides for a large gathering for a bit of variety!

Check out this recipe

Broccoli Casserole

This dish is the ultimate comfort food. With a rich and creamy texture that's bursting with flavor, this easy recipe is perfect for Thanksgiving!

Check out this recipe

No Knead Artisan Bread

We love bread with any meal, and Thanksgiving is no different! Make this delicious, crusty bread for a scrumptious side dish.

Check out this recipe

Garlic Parmesan Scalloped Potatoes and Carrots Recipe

With a good dose of fresh garlic and a good chunk of Parmesan cheese, this recipe is a great way to get two veggies in one dish!

Check out this recipe

Maple Bacon Baked Beans

With a perfect balance of sweet and smoky, this dish is the perfect side dish for a crowd! With only 10 minutes of prep time, it's perfect served with creamy potatoes and some veggies too!

Check out this recipe

Homemade Crescent Rolls

Making homemade Crescent Rolls is easy and quick, and they taste even better than store-bought ones. These rolls are light, fluffy, and buttery, making them the perfect choice for your Thanksgiving spread.

Check out this recipe

Green Bean Casserole

This dish is a must-have for your Thanksgiving table this year, and it's such a crowd pleaser, but my version has a twist! It's made with a creamy homemade mushroom sauce with parmesan cheese, topped with bread crumbs and deliciously crunchy fried onions!

Check out this recipe

Instant Pot Mashed Potatoes

These creamy potatoes are perfect for the holidays because you'll save precious oven and stovetop space by using your Instant Pot! Also, they're ready in just 15 minutes!

Check out this recipe

Roasted Carrots

These carrots are a delicious but easy side dish, perfectly seasoned with a blend of spices, then roasted with olive oil and butter until they’re perfectly soft and slightly caramelized!

Check out this recipe

Mixed Roasted Vegetables

This isn't a traditional Thanksgiving recipe, but roast vegetables are always a delicious side dish for any dinner table. Choose your favorite veggies and seasonings to complement your main dish!

Check out this recipe

Homemade Dinner Rolls Recipe

Made from scratch, these dinner rolls are the most delicious, soft, and fluffy rolls you’ve ever tasted, perfect for your Thanksgiving spread!

Check out this recipe

Cranberry Orange Sauce Recipe – NatashasKitchen.com

Homemade Cranberry Orange Sauce is bursting with fresh juicy cranberries and flavored with cinnamon and orange. So easy with 4 ingredients.

Check out this recipe

Slow Cooker Mashed Potatoes

These rich and creamy mashed potatoes are perfect for your holiday dinner table! They are so versatile, they will compliment any main dish or other side dish you choose.

Check out this recipe

Green Beans with Bacon

This classic side dish brings a vibrant color to your dinner table, as well as nutrients and a delicious smoky flavor that works so well with just about any main!

Check out this recipe

Cheesy Baked Asparagus

While this may not be on your list of classic Thanksgiving side dish recipes, it can be a comforting and welcome addition to your dinner table!

Check out this recipe

The post Thanksgiving Side Dishes appeared first on The Recipe Rebel.

Green Bean Casserole is a classic Thanksgiving side dish that traditionally appears on holiday tables across America. 

Being Canadian, Green Bean Casserole isn’t as big a thing on the holiday dinner table, and I took that freedom and ran with it

Because we didn’t eat it growing up, I decided to make my own version just how I wanted to and paid little attention to tradition (sorry, no cream of mushroom soup here!).

Before you panic, we’re still getting that classic mushroomy flavor — we’re just making it from scratch with a creamy mushroom parmesan sauce instead. 

And before you worry about the timing and effort of not using a can of soup, I assure you, it’s still an easy recipe, and once you taste it you may just change your mind.

The whole thing takes less than an hour to make, and you can prep it ahead of time if you like! 

For more delicious sides for your Thanksgiving table, try my Homemade Stuffing Recipe, Broccoli Casserole, Cream Cheese Mashed Potatoes, or Cheesy Scalloped Potatoes and Ham!

Ingredients Needed:

• Bacon: thick-cut bacon works best in this recipe. Use your favorite brand. 
• Vegetables: use a combination of onion and crimini mushrooms for the sauce. 
• Seasoning: fresh garlic cloves, dried parsley, salt, freshly cracked pepper, paprika, and dried thyme will pack this dish full of flavor.
• Flour: use all-purpose flour to thicken the sauce. 
• Cream: heavy cream is the base of the creamy sauce.
• Whole Milk: full-fat milk will help you achieve the right consistency for the sauce. 
• Cheese: freshly grated Parmesan cheese will give you the best cheesy flavor in the sauce and topping. 
• Green Beans: fresh green beans are best for this recipe, but you can use frozen green beans that have been thawed, then dried with a paper towel.  
• Fried Onions: use French fried onions for that classic crunchy onion topping. 
• Bread Crumbs: Panko bread crumbs are perfect to mix with the onions and cheese for a crunchy texture. 
• Oil: any cooking oil like olive oil or vegetable oil will work well to bind the topping ingredients. You can also use melted butter for an added buttery flavor.

How to Make Easy Green Bean Casserole

This recipe has a few steps but they are all worth it! Full instructions are included in the recipe card below.

1. Cook bacon, onion, and mushrooms: In a large pan, cook the bacon, onion, and mushrooms.
2. Add seasoning and flour: Stir the garlic, parsley, salt, pepper, paprika, and thyme into the mushroom mixture. Add flour and cook.

3. Make into a sauce: Whisk in the cream and milk. Cook until thickened. Add Parmesan, adjust seasonings to taste, and set aside.
4. Blanch green beans: Cook green beans in a large pot of boiling water so that they’re not completely soft. Drain and rinse under cold water. Put green beans in the bottom of a baking dish.

5. Add sauce and bake: Pour the sauce over the top, then cover and partly bake it.
6. Add topping, and bake: Combine fried onions, panko, Parmesan, and oil and sprinkle over the top of the casserole, and bake until golden brown.

Easy Green Bean Casserole FAQs

Tips and Notes

• Blanching green beans: It’s important to use blanched green beans because they will continue to cook in the oven, and you don’t want them to be a soggy mess. Rinsing the parcooked beans in cold water, or giving them an ice water bath, stops them from cooking so they can start cooking again in the oven.
• Change up the cheese: You can change up the kind of cheese you use. Gruyere, sharp cheddar, or Monterey cheese would work well, too!

Serving Suggestions

​Serve your Green Bean Casserole with some other easy side dish recipes like Cheesy Baked Asparagus, Roasted Red Potatoes, Roasted Carrots, Instant Pot Mashed Potatoes, and Air Fryer Broccoli!

If you’re looking for Thanksgiving mains, try my Crockpot Turkey Breast or this Garlic Brown Sugar Dry Brine Turkey recipe. 

This green bean recipe also goes well with my Easy Spiral Ham and Honey Baked Ham recipes. 

More Easy Thanksgiving Recipes to Try

Dinner

Easy Pot Roast recipe (the BEST gravy!)

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

Fall/Winter

Oatmeal Cranberry Cookies

Desserts

Chai Cookies Recipe

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Green Bean Casserole from Scratch

This Green Bean Casserole recipe is made totally from scratch, with tender green beans in a creamy mushroom sauce, topped with bread crumbs, and deliciously crunchy fried onions! It's the perfect side dish for your Thanksgiving dinner! 

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 380cal

Author Ashley Fehr

Ingredients

Bacon Alfredo Sauce

• 4 slices thick cut bacon
• 1 onion (finely chopped)
• 1 cup crimini mushrooms (sliced) optional
• 2 cloves garlic
• 1 teaspoon dried parsley
• ½ teaspoon salt
• ¼ teaspoon fresh cracked pepper
• ¼ teaspoon paprika
• ¼ teaspoon dried thyme
• 2 tablespoons all purpose flour
• 1½ cups heavy whipping cream
• 1½ cups whole milk
• ¼ cup Parmesan cheese

Green Bean Casserole

• 1½ lbs fresh green beans (trimmed and cut into 2" pieces)
• 1 cup fried onions
• ¼ cup Panko bread crumbs
• 2 tablespoons Parmesan cheese
• 1 tablespoon oil or melted butter

US Customary – Metric

Instructions

Bacon Alfredo Sauce

• In a large skillet over medium-high heat, cook the bacon, onion, and mushrooms until the bacon is crispy and the onions and mushrooms are browned, about 5 minutes.
• Stir the garlic, parsley, salt, pepper, paprika, and thyme into the mushroom mixture, and cook for 1 minute.
• Add flour and cook and stir until no white remains.
• Whisk in the cream and milk. Cook and stir over medium heat until thickened.
• Stir in Parmesan, taste and adjust seasonings, and set aside.

Green Bean Casserole

• Bring a large pot of salted water to a boil. Add the green beans and cook for 3 minutes (you don’t want them too soft since they will continue to cook in the oven).
• Drain and rinse under cold water to cool.
• Lightly grease a 9×13″ or similar-sized casserole dish or baking dish and preheat the oven to 400 degrees F.
• Add the green beans to the dish in an even layer, and pour the sauce over top. Cover with aluminum foil and bake for 15-20 minutes until bubbly.
• Stir together the fried onions, panko, Parmesan, and oil and sprinkle over the top of the casserole.
• Return to the oven and bake for 10 more minutes until the topping is a light golden brown.
• Serve hot.

Video

Notes

Make Ahead

This casserole can easily be prepped ahead for the holidays. Simply prepare the sauce and the green beans, cool, and combine in a baking dish. Cover and refrigerate for up to 2 days before continuing with the recipe (you may need to add 10 minutes to the bake time).

Ingredients and Substitutions:

• Bacon: you can omit the bacon to make this meatless side dish. Simply add a bit of oil to sauté your vegetables.
• Mushrooms: my family is not a fan of mushrooms, so I often make this without them, and it’s still delicious!
• Cream and milk: I do not recommend using lighter cream or low-fat milk as it can curdle with the long bake time. If you prefer, you could substitute the milk for chicken broth for a lighter, less rich sauce.
• Fried onions: feel free to make your own if you prefer! I use French’s because, hey, they’re delicious (and easy!).

Storage

• Store: Store leftover greens bean casserole once it has completely cooled, in an airtight container, or covered in plastic wrap, in the refrigerator for 2-3 days. Reheat in the microwave or covered with foil in the oven.
• Freeze: I’d recommend freezing the casserole without the crispy topping, as it will likely soften as it defrosts. Prepare the sauce and green beans in a freezer-safe dish cover, and freeze for up to 3 months. Allow it to defrost thoroughly before part baking, adding the topping, and baking again.

Nutrition

Calories: 380cal | Carbohydrates: 17g | Protein: 9g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 71mg | Sodium: 443mg | Potassium: 402mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1391IU | Vitamin C: 12mg | Calcium: 181mg | Iron: 1mg

The post Green Bean Casserole appeared first on The Recipe Rebel.

This Vegetable Soup, with fresh seasonal veggies and a flavorful broth, is a hearty and healthy soup recipe that takes 35 minutes to make and is perfect for warming you up on cold winter days!

I love this easy vegetable soup recipe because it uses seasonal vegetables in such a delicious way!

Vegetable soup is such a healthy veggie-packed meal. It includes onions, carrots, celery, potatoes, green beans, corn, AND spinach. Complimented by chicken stock and flavorful Italian herbs, this hearty soup is such a comforting meal.

Soup is one of my favorite things to make. It’s an easy one-pot hearty lunch or healthy dinner choice that you can customize depending on what you have to hand. It’s a great recipe that the whole family will love, especially when served with crusty bread on the side.

Some of my other favorite filling soups that are perfect for the winter are this hearty Cheeseburger Soup, this comforting Sausage and Potato Soup with Kale, and my flavorful Potato Corn Chowder.

This Easy Vegetarian Chili and this kid-friendly Alphabet Soup is another way to load up on those veggies.

Don’t forget Mom’s Homemade Buns for dunking!

Ingredients Needed:

• Oil: use canola oil or another neutral flavored oil. You can use olive oil or butter if you prefer, but the flavor will be slightly different.
• Onion: onions have a great savory flavor, and they’re a bit sweet too once they have been sautéed as they caramelize slightly.
• Carrots: fresh whole carrots that have been peeled and chopped are ideal, you can use frozen carrots or pre-cut ones too.
• Celery: fresh celery will add to the savory flavor and also add texture to the soup.
• Potatoes: you’ll need about 3 or 4 medium potatoes. Leave the skin on them for extra nutrients, or peel them if you prefer.
• Green Beans: use fresh or frozen green beans, they add freshness and a great color to the soup.
• Corn: canned, fresh, or frozen corn will work well to add some sweetness, but frozen corn will need thawed a bit, or added in earlier.
• Spinach: canned spinach and fresh spinach will work well for this soup .
• Diced Tomatoes: fire-roasted diced tomatoes are great for adding a smoky depth of flavor that normal diced tomatoes don’t have, but you can use another flavor if you prefer.
• Tomato Paste: thickens the soup slightly and adds extra tomato flavor.
• Garlic: fresh garlic that has been minced is best. You can use garlic paste or garlic powder in a pinch but the amounts will vary.
• Italian Seasoning: a classic mixture of oregano, marjoram, thyme, rosemary, basil, and sage goes well with almost any fresh vegetables.
• Bay Leaf: you should only need one for this big batch of soup, a little goes a long way with bay leaves, giving your soup a great depth of flavor.
• Chicken or Vegetable Broth: low sodium broth is best so that you can control the salt levels in the soup easier. You can use whatever kind you have to hand, but I like to use a low-sodium chicken broth. Homemade or store-bought is good, you can use chicken stock or vegetable stock in a pinch.
• Salt & Black Pepper: Salt will elevate all the flavors, and black pepper gives some extra flavor too.

How to Make Homemade Vegetable Soup:

This homemade soup is quick and easy to make. Full instructions are included in the recipe card below.

1. Sauté Sauté onion, carrots and celery then add the tomato paste, garlic, Italian seasoning, salt, pepper and a bay leaf. Stir and cook for 1 minute.
2. Add seasonings and toast for a minute or two just to bring the flavor out.
3. Add broth: Add chicken broth and scrape the bottom with a wooden spoon to get the browned bits mixed in well. These brown bits are the sautéed vegetables that have caramelized on the bottom of the pot and they’re so flavorful. Add in the potatoes and tomatoes as well.
4. Add other vegetables: When the vegetables are cooked, stir in the green beans, corn and spinach. Adjust seasonings to taste.

Vegetable Soup FAQs

Tips and Notes

• The soup will thicken as it cools. Add in some extra broth if you need to before serving, or after reheating it from being in the fridge.
• Use fresh vegetables. Pre-chopped ones tend to get dry, so using fresh vegetables that you’ve chopped yourself will give you the best set of flavors.

Vegetable Soup Variations

• Mix up the veggies. Use seasonal vegetables or your favorite vegetables. This is a great leftovers recipe, giving your leftover vegetables new life. Sweet potatoes and bell peppers will add sweetness to your soup, whereas leeks and celery can be a bit tangy. Use a medley of vegetables for maximum flavor.
• Add some heat. Add some red pepper flakes, chili powder to your soup when serving for a bit of heat.
• Fresh herbs. Try mixing up the seasoning a bit with some fresh herbs instead of dried ones.
• Cheese. Serve topped with some parmesan or mozzarella cheese.

Serving Suggestions

While this vegetable soup is hearty and filling, it will also go well with some sides to make it a fuller meal. Breads are always great with soups so why not try my Garlic Bread, Garlic & Herb Dinner Rolls or these Homemade Breadsticks.

This vegetable soup is also a great side to chicken dishes, like these Juicy Baked Chicken Thighs or this delicious Air Fryer Chicken Breasts with Parmesan.

More Soup Recipes to Try

Dinner

Chicken Pot Pie Soup

Chicken

Chicken Gnocchi Soup

Dinner

Pasta Fagioli (Pasta Fazool)

Dinner

Easy Taco Soup recipe

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Vegetable Soup

This Vegetable Soup, with fresh seasonal veggies and a flavorful broth, it takes 35 minutes to make and is perfect for warming you up on cold winter days!

Course Soup

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 6 servings

Calories 177cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 1 medium onion finely diced
• 3 large carrots (peeled and chopped)
• 2 ribs celery (chopped)
• 2 tablespoons tomato paste
• 2 teaspoons minced garlic
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 bay leaf
• 6 cups low sodium chicken or vegetable broth
• 1 lb potatoes chopped (about 3-4 medium) peeled if desired
• 1 ½ cups fired roasted diced tomatoes (or other flavor — 398ml/13oz)
• 1 cup fresh or frozen green beans cut in thirds
• ½ cup canned or frozen corn
• 1 cup finely chopped spinach

US Customary – Metric

Instructions

• Heat oil in a pot over medium-high heat. Add onion, carrots and celery and sauté until softened, about 4-5 minutes.
• Add the tomato paste, garlic, Italian seasoning, salt, pepper and bay leaf. Stir and cook for 1 minute.
• Add the chicken broth to the pot, and scrape the bottom with a wooden spoon to remove any browned bits.
• Add the potatoes and tomatoes and bring to a simmer over high heat.
• Cover, reduce heat to medium-low heat and cook until potatoes are tender about 10 minutes.
• Stir in the green beans, corn and spinach. Adjust seasonings to taste (the amount of salt needed will depend on the type of broth and vegetables used. Add 1 teaspoon sugar to balance tomato paste if needed) and serve.

Video

Notes

The soup will thicken as it cools. Add in some extra broth if you need to before serving, or after reheating it from being in the fridge.

Storing:

Store this soup in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.

This vegetable soup freezes so well! Store it in a freezer-safe container and freeze it for up to 1 month.

Nutrition

Serving: 399grams | Calories: 177cal | Carbohydrates: 30g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 643mg | Potassium: 819mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5981IU | Vitamin C: 24mg | Calcium: 79mg | Iron: 2mg

The post Vegetable Soup appeared first on The Recipe Rebel.

These Air Fryer Green Beans make the best easy side dish! Just four ingredients and 15 minutes for perfect crisp-tender green beans.

I don’t know what it is about fresh green beans, but I think I could eat them with any meal. This Air Fryer Green Beans recipe is one of my favorite ways to cook up a bag of fresh green beans.

This recipe is made with just four ingredients and takes under 15 minutes to whip up. It’s the perfect quick and easy way to incorporate veggies into any meal!

Plus, it’s easy to customize the seasonings so they suit whatever you’re having for dinner.

No air fryer? Check out my Roasted Green Beans Recipe instead!

Ingredients Needed:

Just four ingredients for the best green beans? Heck yes! Here’s what you’ll need:

• Green Beans: use fresh, trimmed beans for the perfect crisp-tender texture.
• Oil: any cooking oil with a high smoke point will work.
• Salt and Pepper: we’re keeping these air fried green beans super simple with just salt and pepper, but feel free to add other seasonings if you like.

How to Make Air Fryer Green Beans

These Air Fryer Green Beans are the best easy side dish. They’re ready in a total of 13 minutes! Full instructions in the recipe card below.

1. Season: In a bowl, toss the green beans with oil and seasonings.
2. Air fry: Place the green beans into the air fryer and air fry until crisp tender.

Air Fryer Green Beans FAQs

Tips and Notes

• Use fresh green beans. The flavor and texture is just unmatched. You can air fry frozen green beans, but they won’t brown as nicely.
• Line the basket. Lining the air fryer basket with foil or parchment paper is optional, but it does make cleanup super easy.
• Toss in a bowl. You can toss the beans with the oil and seasonings in the air fryer basket, but I prefer to do it in a bowl so that the oil doesn’t drip through the rack before you have a chance to toss them.
• Make more! This recipe is great because you can so easily double or triple it if you’re serving a crowd. If you do make extra, though, I recommend cooking in batches. Overcrowding the basket won’t cook the green beans properly.

Air Fryer Green Beans Variations

• Add cheese. Add 1 tablespoon of freshly grated Parmesan cheese before serving.
• Use other seasonings. Add ¼ teaspoon garlic powder with the salt and pepper.
• Make them lemony. Add 1 tablespoon of lemon juice with the oil before cooking, or squeeze some over the green beans after cooking.

Serving Suggestions

Not only is this recipe so easy, but it’s also so darn versatile! So serve it up with literally any of your favorite entrees!

I love it next to Lasagna, Air Fryer Burgers, Turkey Meatloaf, Shepherd’s Pie, you name it.

More Air Fryer Side Dishes You’ll Love

Side Dishes

Air Fryer Broccoli

Air Fryer

Air Fryer Potato Wedges

Dinner

Air Fryer French Fries

Air Fryer

Air Fryer Bacon

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Air Fryer Green Beans

These Air Fryer Green Beans make the best easy side dish! Just four ingredients and 15 minutes for perfect crisp-tender green beans.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 2 servings

Calories 66cal

Author Ashley Fehr

Ingredients

• ½ lb fresh green beans, trimmed (450 grams)
• 1 tablespoon oil (use your favorite cooking oil)
• ¼ teaspoon salt
• ¼ teaspoon fresh cracked pepper

US Customary – Metric

Instructions

• Preheat air fryer to 400 degrees F.
• In a medium bowl, toss green beans with oil, salt and pepper.
• Place green beans in the air fryer (optional: you can put them on parchment or foil if you prefer for easier clean up, but they won't get as crispy) and cook for 5-10 minutes, checking at 5 minutes and adding time until they are cooked to your liking.
• Taste and adjust seasonings as desired before serving.

Notes

*You can toss these green beans right in the basket of the air fryer, but I prefer to do it in a bowl so that the oil doesn’t drip through the rack before I have a chance to toss them.

*You can easily double this recipe to serve 4 people. If you are doing more than that, I would cook in multiple batches.

Variations:

• Add 1 tablespoon freshly grated Parmesan cheese before serving.
• Add ¼ teaspoon garlic powder with the salt and pepper.
• Add 1 tablespoon of lemon juice with the oil before cooking, or squeeze some over the green beans after cooking.

 

Storing:

Air Fried Green Beans are definitely best right away. However, if you do have leftovers they will last in an airtight container for 3-5 days. To reheat, warm either in the oven or back in the air fryer until heated.

Nutrition

Calories: 66cal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 298mg | Potassium: 241mg | Fiber: 3g | Sugar: 4g | Vitamin A: 783IU | Vitamin C: 14mg | Calcium: 43mg | Iron: 1mg

The post Air Fryer Green Beans appeared first on The Recipe Rebel.

These Green Beans with Bacon make the best easy side dish! It’s made with perfectly crisp-tender green beans that are tossed with aromatic onion and garlic, a couple of simple seasonings, and crispy pieces of bacon.

If you’ve never had green beans and bacon together, then get ready for your life to change.

These Green Beans with Bacon are the ultimate side dish (and the one way I can get my kids to eat green beans!)

While I love my classic Roasted Green Beans, these green beans are on another level. I mean, crisp-tender fresh green beans, sautéed onion, and garlic, crispy pieces of bacon…does it get any better than that?!

This flavorful, decadent, and super simple side dish can be served with pretty much anything and comes together in just 20 minutes!

Serve it up with Slow Cooker Chicken Breast or Instant Pot Pork Chops with Gravy and Garlic Mashed Potatoes for a meal your family will love!

Ingredients Needed:

• Green Beans: you’ll need 1 pound of fresh green beans for this recipe. You can buy them already prepped or trim them as necessary.
• Bacon: use chopped, thick-cut bacon.
• Aromatics: we’re using very finely diced onion and freshly minced garlic to add so much flavor to the green beans.
• Seasonings: I keep it simple with salt and fresh cracked pepper, but feel free to add in whatever seasonings you like.

How to Make Green Beans with Bacon

This simple side dish takes a total of 20 minutes to make!

1. Boil the beans: Bring a pot of salted water to a boil and add in the green beans. Cook until crisp-tender (don’t let them get mushy!).
2. Cook the bacon: In a skillet, cook the bacon until browned. Don’t drain the grease! We’ll use it to cook the onion.
3. Add the aromatics and seasonings: Add in the onion, cook until the onion is soft and the bacon is crispy, then mix in the garlic, salt, and pepper.
4. Combine and serve: Drain the green beans, then add them to the skillet with the bacon. Stir, then taste and re-season if needed, and serve.

FAQs for Green Beans with Bacon

Variations

• Make them cheesy. Finish the green beans off with a sprinkle of fresh parmesan or crumbled feta.
• Play with flavor. Drizzle the green beans with balsamic glaze, sauté them in a splash of soy sauce, add a dash of sesame oil…the possibilities are endless!
• Spice them up. Feel free to play around with seasonings as you like. Kick up the heat with red pepper flakes or cayenne pepper, add a sprinkle of Cajun seasoning, taco seasonings, or Italian seasoning, or mix in a dash of your favorite dried herbs.
• Add nuts. Add a handful of slivered almonds to the skillet for a layer of toasty, nutty flavor.
• Make them sweeter. Give your green beans a sweet flavor twist with a drizzle of maple syrup or a scoop of brown sugar.

Serving Suggestions

These green beans with bacon are an incredibly versatile side dish!

Serve them with your favorite soup, pasta, or paired with your favorite protein. I love Baked Chicken Thighs, Air Fryer Salmon, or Instant Pot Pork Chops with Gravy!

More Veggie Side Dishes You’ll Love

Side Dishes

Roasted Vegetables

Side Dishes

Air Fryer Broccoli

Side Dishes

Roasted Potatoes and Carrots

Dinner

Honey Glazed Carrots

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Green Beans with Bacon

These Green Beans with Bacon make the best easy side dish! It's made with perfectly crisp-tender green beans that are tossed with aromatic onion and garlic, a couple of simple seasonings, and crispy pieces of bacon.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 193cal

Author Ashley Fehr

Ingredients

• 1 lb fresh green beans (trimmed as necessary)
• 4 slices thick cut bacon (chopped)
• ½ medium onion (finely diced)
• 1 teaspoon freshly minced garlic
• ¼ teaspoon salt
• fresh cracked pepper (to taste)

US Customary – Metric

Instructions

• Bring a large pot of salted water to a boil over high heat. Add green beans and reduce to medium. Boil for 5-8 minutes, until desired tenderness is reached (ideally crisp-tender)
• Meanwhile, cook the bacon in a medium skillet over medium until lightly browned.
• Add the onion and cook until the onion is softened and the bacon is crispy.
• Add the garlic, salt and some fresh pepper to the bacon.
• Remove green beans from water and add to the bacon in the skillet. Stir until coated. Taste and serve.

Notes

Storage:

Leftover green beans will last in an airtight container in the fridge for 2-3 days. To reheat, warm on the stove in a skillet until heated through.

Nutrition

Calories: 193cal | Carbohydrates: 10g | Protein: 7g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 391mg | Potassium: 336mg | Fiber: 3g | Sugar: 4g | Vitamin A: 796IU | Vitamin C: 15mg | Calcium: 49mg | Iron: 1mg

The post Green Beans with Bacon appeared first on The Recipe Rebel.

This Crockpot Vegetable Beef Soup is a hearty and healthy recipe that takes just 15 minutes to prep! It’s loaded with chunks of tender beef and tons of veggies.

This crockpot soup is perfect for meal prep. Store it in the fridge and heat it up throughout the week or keep it in the freezer!

It’s soup time again!

Honestly though, it was never not soup time around here…I’m not mad about it.

My kids? They’d prefer I crank out a few more mac and cheese or spaghetti recipes. One day I’ll get them to love soup. And maybe this Crockpot Vegetable Beef Soup will be the one that changes their minds. I mean, it is pretty hard not to love.

This soup is cozy, comforting, healthy, and easy to make ahead of time and stash in the slow cooker! It’s packed with veggies, tender beef, so much delicious flavor, and makes the perfect easy weeknight meal.

Ingredients needed for Vegetable Beef Soup:

• Oil: used to brown the beef and aromatics before adding them to the slow cooker.
• Beef: any cut of beef will work! The crockpot does a great job at tenderizing normally tough cuts of meat.
• Carrot, Celery, and Onion: the trio of veggies, called a mirepoix, that creates a flavor base in so many soups and stews.
• Tomato Paste: adds richness and flavor depth.
• Garlic: I like to use freshly minced garlic for the best flavor, but pre-minced will work as well.
• Seasonings: you need a simple blend of salt, dried parsley, dried thyme, paprika, and black pepper to give this soup tons of flavor.
• Beef Broth: I use low sodium beef broth. If you use regular beef broth you may want to lessen the amount of salt you add yourself.
• Additional Vegetables: I like to use a blend of potatoes, canned and diced tomatoes, fresh or frozen green beans, and frozen corn.
• Tomato Sauce: thickens the broth and adds even more flavor.
• Bay Leaf: adds a subtle undertone that helps enhance the other flavors within the soup. Be sure to remove the bay leaf before serving!

How to make Vegetable Beef Soup in the Crockpot

This crockpot soup requires just 15 minutes of hands-on time. Just prep your meat and veggies and toss it all in the slow cooker!

1. Brown the beef, veggies, and aromatics: In a frying pan, heat oil then add in the beef. Cook until browned. Add in carrots, celery, and onion, then stir in tomato paste and seasonings. Cook for 1 minute.
2. Combine and cook: Transfer the beef/veggie mixture to the slow cooker, then add in the broth, veggies, and bay leaf. Cover and cook on low for 8 hours.

Crockpot vegetable beef soup FAQs

Variations on this crockpot soup:

• Use another meat. You can swap the cubed beef for ground beef (cooked and drained) or try it with shredded chicken instead! Alternatively, check out my stovetop Chicken Vegetable Soup recipe.
• Make it creamy. Prefer a creamier soup? Add a splash of half-and-half or heavy cream before serving!
• Add other veggies. This soup is definitely not limited to the veggies I used. Feel free to add in whatever veggies you like! Broccoli, cauliflower, frozen peas, kale or spinach, sweet potatoes, you name it.

Serving suggestions

I love to serve this soup with a bread to soak up the broth! Try it with garlic bread, breadsticks, or homemade garlic herb dinner rolls!

More beef soup recipes you’ll love

Dinner

Honey Balsamic Instant Pot Beef Stew recipe

Dinner

Hamburger Soup Recipe

Dinner

One Pot Beef and Tomato Macaroni Soup

Dinner

Slow Cooker Beef Barley Soup

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Crockpot Vegetable Beef Soup (full of flavor!)

This Crockpot Vegetable Beef Soup is a hearty and healthy recipe that takes just 15 minutes to prep! It's loaded with chunks of tender beef and tons of veggies.

Course Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 8 hours hours 15 minutes minutes

Total Time 8 hours hours 30 minutes minutes

Servings 8 servings

Calories 193cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 1 lb beef cubes *see post for notes
• 2 large carrots peeled and finely chopped
• 2 ribs celery chopped
• 1 small onion finely chopped
• 2 tablespoons tomato paste
• 2 teaspoons minced garlic
• 1½ teaspoons salt
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• ¼ teaspoon paprika
• ¼ teaspoon black pepper
• 4 cups low sodium beef broth
• 1 lb potatoes finely chopped (about 4 medium)
• 14 oz canned diced tomatoes
• 1 cup chopped green beans fresh or frozen
• ¾ cup tomato sauce
• ½ cup canned or frozen corn
• 1 bay leaf

US Customary – Metric

Instructions

• In a large frying pan over high heat, fry beef in oil just until browned on all sides. Add beef to a 6 quart crockpot.
• To the same frying pan, add carrots, celery and onion to the pan and cook until onions are softened. Stir in tomato paste, garlic, salt, parsley, thyme, paprika and pepper and cook for 1 minute.
• Add the vegetables in the pan to the slow cooker with the broth, potatoes, tomatoes, green beans, tomato sauce, corn and bay leaf.
• Cover and cook on low for 8 hours, until beef and vegetables are tender. Serve immediately or keep on warm until ready to serve.

Notes

Storage:

This soup will last in an airtight container in the fridge for 4-5 days.

This soup also freezes great! Simply cool it to room temperature and place it into a large freezer bag or container. I like to use bags because it freezes in a thin layer and thaws more quickly. Freeze for up to 3 months.

To serve, thaw overnight in the refrigerator or for 6-8 hours at room temperature. If you need to thaw it quickly, place it in the sink in a few inches of room temperature water for 30 minutes, breaking it into chunks. Warm in the microwave or on the stove until heated through.

Nutrition

Serving: 257grams | Calories: 193cal | Carbohydrates: 21g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 927mg | Potassium: 1019mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2901IU | Vitamin C: 15mg | Calcium: 56mg | Iron: 3mg

The post Crockpot Vegetable Beef Soup Recipe (full of flavor!) appeared first on The Recipe Rebel.

This Instant Pot Vegetable Soup is a quick, easy, and healthy vegetarian meal. This soup is packed with veggies, super flavorful, and ready in under 20 minutes!

I know, I know. Here she is…the girl who doesn’t eat vegetables…with an Instant Pot Vegetable Soup recipe.

Okay, first of all, I do eat vegetables. I’m just slightly picky about how they’re served. Second, I love soup big time. I will eat just about any soup that comes my way and I absolutely love playing around with soup recipes.

So, as a fully grown adult who understands the value of including a wide variety of foods in my diet, I also love fueling my body with things that are packed with nutrients, like this Pressure Cooker Vegetable soup.

No Instant Pot? Try my stovetop Vegetable Soup recipe!

Ingredients for vegetable soup:

• Canola Oil: used to sauté the onion
• Vegetables: I use a blend of onion, carrot, celery, green beans, corn, spinach, and potatoes. Feel free to add in or leave out whatever veggies you want!
• Tomato Paste: adds richness and flavor depth.
• Garlic: use freshly minced garlic for the best flavor.
• Seasonings: Italian seasoning, salt, black pepper
• Broth: you can keep this soup vegetarian with vegetable broth or use chicken broth or chicken stock instead.
• Tomatoes: I use fire roasted diced tomatoes, but other flavors will work as well.
• Bay Leaf: this adds a subtle earthy flavor that heightens the other flavors in the soup.

How to make instant pot vegetable soup

This instant pot soup recipe comes together in under 20 minutes!

1. Sauté aromatics and seasonings: Hit SAUTE on the instant pot, add in oil and heat, then cook the onion until softened. Turn the instant pot off and add in tomato paste, garlic, and seasonings. Cook for 1 minute.
2. Add broth and veggies: Mix in broth, then add potatoes, carrots, celery, tomatoes, green beans, corn, and bay leaf.
3. Cook: Cover with the lid then cook on Manual or Pressure Cook for 2 minutes. Once the cook time is up, naturally release for 8-10 minutes, then open the valve and remove the lid.
4. Finish and serve: Stir in spinach then serve and enjoy!

Instant pot vegetable soup FAQs

Variations on this Instant Pot soup

• Add meat. You can add ground beef, ground turkey, or Italian sausage to this soup by sautéing the meat with the onion before you add the rest of the ingredients. You can also use up leftover already cooked meat like shredded chicken by just adding it with the broth.
• Use other veggies. This recipe is super customizable. Use whatever veggies you like!
• Add beans. You can add vegetarian protein to this soup by mixing in canned and drained cannellini beans, great northern beans, white beans, or even chickpeas.
• Spice it up. Give your soup a kick of heat by adding in red pepper flakes or cayenne pepper.
• Make it creamy. You can turn this into a creamy vegetable soup by adding a can of evaporated milk or by serving it with a splash of heavy cream.

Serving suggestions

You can serve this vegetable soup as a light vegetarian entree with a side of garlic herb dinner rolls, garlic bread, or breadsticks.

It also makes the perfect side dish next to grilled chicken, air fryer pork chops, or the protein of your choice!

More vegetarian soup recipes

Dinner

Cabbage Soup Recipe

Dinner

Easy Minestrone Soup

Dinner

Slow Cooker Creamy Vegetable Soup

Dinner

Potato Leek Soup

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Instant Pot Vegetable Soup

This Instant Pot Vegetable Soup is a quick, easy, and healthy vegetarian meal. This soup is packed with veggies, super flavorful, and ready in under 20 minutes!

Course Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 2 minutes minutes

Total Time 17 minutes minutes

Servings 8 2 cup servings

Calories 125cal

Author Ashley Fehr

Ingredients

• 1 teaspoon canola oil
• 1 medium onion finely diced
• 1 tablespoon tomato paste
• 2 teaspoons minced garlic
• 2 teaspoons Italian seasoning
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 6 cups low sodium chicken or vegetable broth
• 1 lb potatoes chopped (about 3-4 medium)
• 3 large carrots peeled and chopped
• 2 ribs celery sliced
• 1 1/2 cups fired roasted diced tomatoes (or other flavor — 398ml/13oz)
• 1 cup fresh green beans cut in thirds
• ½ cup canned, frozen or fresh corn
• 1 bay leaf
• 1 cup finely chopped spinach

US Customary – Metric

Instructions

• Heat oil in Instant Pot on saute mode. Add onion, cook and stir until softened. 
• Turn the Instant Pot off and add the tomato paste, garlic, Italian seasoning, salt and pepper. Stir and cook for 1 minute on the residual heat.
• Add chicken broth to the still hot pan, and scrape the bottom with a spoon to remove any left behind bits.
• Add potatoes, carrots, celery, tomatoes, green beans, corn, bay leaf and stir.
• Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 2 minutes. It will take about 15 minutes to come to pressure and begin counting down.
• Once the cook time is over, let pressure release naturally for 8-10 minutes before opening the valve and removing the lid (this is to prevent the splatter that can come when pressure cooking soup).
• Stir in the spinach, adjust seasonings to taste (add 1 teaspoon sugar to balance tomato paste if needed) and serve.

Notes

*The recipe makes approximately 9.5-10 cups of soup, or eight 1 ¼ cup servings.

Storage:

Leftover vegetable soup will last in an airtight container in the fridge for 3-4 days. To reheat, warm on the stove, in the microwave, or on “SAUTE” in the instant pot.

This vegetable soup is incredibly freezer friendly. Simply let it cool to room temperature, then transfer it to a freezer safe container or freezer bag. Store it in the freezer for 4-6 months. To reheat, thaw overnight in the fridge or in a sink of cold water, then warm in the microwave or on the stove. You can also reheat it in the instant pot on “SAUTE” until warmed through.

Nutrition

Serving: 399grams | Calories: 125cal | Carbohydrates: 23g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 757mg | Potassium: 611mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4574IU | Vitamin C: 11mg | Calcium: 65mg | Iron: 2mg

The post Instant Pot Vegetable Soup appeared first on The Recipe Rebel.

These Roasted Green Beans are a simple and versatile side dish that takes just 5 minutes to prep! This 5-ingredient recipe is made with fresh green beans that are roasted to crisp-tender perfection!

The best side dishes are the ones that you can serve with just about anything and it just makes sense.

Well, these roasted green beans are one of those side dishes! They’re simple enough that you can whip them up during the week with a quick meal like spaghetti and meatballs, air fryer meatloaf, or instant pot mac and cheese.

They’re also elegant enough that you can serve them as part of a big holiday feast with roast turkey or Honey Baked Ham, creamed corn, garlic herb dinner rolls, and of course a big slice of cream cheese pumpkin pie!

This roasted green beans recipe results in super flavorful yet versatile green beans that are crisp-tender and oh-so-good! You’ll never cook green beans any other way.

Ingredients for roasted green beans

You just need a few simple ingredients to make this healthy side dish!

• Green Beans: you can buy already washed and prepped fresh green beans at most grocery stores or wash and prep your own. Make sure after they’re washed, you dry them thoroughly. If they’re too moist, they’ll steam rather than roast and become mushy in the oven.
• Canola Oil: I like to use canola oil since it has a pretty neutral flavor but olive oil will work as well.
• Minced Garlic: garlic powder will work but it just doesn’t have the same flavor as freshly minced garlic.
• Seasonings: I use a little bit of salt and black pepper to keep this recipe simple and versatile.

How to make roasted green beans

These roasted green beans are a simple side dish that comes together with just 5 minutes of prep!

1. Prep: Wash and dry the green beans, then trim off the ends.
2. Season: Drizzle with oil, add the seasonings, then toss until the beans are fully coated.
3. Bake: Roast in the oven at 425ºF for 15-20 minutes.

How long to roast green beans

You’ll roast the green beans for just 15-20 minutes or until they’re cooked to your liking. Roast them for less time if you prefer a crunchier texture. Roast them longer if you like them extra soft.

If you’re cooking your green beans for more than 15 minutes, make sure you stir them so they don’t stick to the pan.

Roasted green beans FAQs

Variations

• Spice it up: If you like veggies with a some heat, sprinkle on cayenne pepper, paprika, or red pepper flakes.
• Make it cheesy: Grated parmesan, feta, or goat cheese would be delicious.
• Add nuts: In the last 5 minutes of cooking, add sliced almonds, pine nuts, chopped walnuts, or pecans for a toasty flavor and a bit of crunch.
• Brighten it up: Before serving, finish the green beans off with a squeeze of fresh lemon juice.
• Swap the seasonings: You can use different seasonings to customize the green beans for different entrees. Toss the beans with sesame oil and soy sauce and serve them with one-pot chicken chow mein. Sprinkle on Italian seasoning and serve them with slow cooker baked ziti or lasagna. You can even toss them in oil and taco seasoning and serve them with your favorite tacos!

Serving suggestions

The great part about simple side dishes such as these roasted green beans is they can be served with so many different entrees!

I love to serve them next to mashed potatoes with pan-fried chicken breasts or instant pot meatloaf, next to this family favorite Perfect Instant Pot Pot Roast, or with this Chicken Fettuccine Alfredo.

How to store

Roasted green beans are best right away but will last in an airtight container in the fridge for up to 3 days. To reheat, microwave or warm in the oven at 350ºF until heated through.

Since these green beans are so quick and easy, I don’t recommend freezing them because the texture will be affected.

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Roasted Green Beans

These Roasted Green Beans are a simple and versatile side dish that takes just 5 minutes to prep! This 5-ingredient recipe is made with fresh green beans that are roasted to crisp-tender perfection!

Course Side Dish

Cuisine American, canadian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 68cal

Author Ashley Fehr

Ingredients

• 1 lb green beans (454 grams)
• 1 tablespoon canola oil
• 1 teaspoon minced garlic
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Instructions

• Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
• Trim ends of green beans and place on the baking sheet.
• Drizzle with oil and add garlic, salt and pepper to the beans. Use your hands to toss well so everything is coated.
• Bake for 15-20 minutes, until desired doneness is reached. (If cooking longer than 15 minutes, be sure to stir the beans on the pan)

Video

Notes

Storage:

Roasted green beans are best right away but will last in an airtight container in the fridge for up to 3 days. To reheat, microwave or warm in the oven at 350ºF until heated through.

Since these green beans are so quick and easy, I don’t recommend freezing them because the texture will be affected.

Nutrition

Calories: 68cal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 152mg | Potassium: 246mg | Fiber: 3g | Sugar: 4g | Vitamin A: 783IU | Vitamin C: 14mg | Calcium: 45mg | Iron: 1mg

The post Roasted Green Beans appeared first on The Recipe Rebel.

These Roasted Vegetables are made up of a colorful blend of veggies that are perfectly seasoned with fresh garlic, butter, cracked pepper, and parsley! This 5-minute side dish pairs perfectly with any meal!

This post is generously sponsored by The Little Potato Company and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

There’s just something about roasted vegetables that makes me never want to cook veggies any other way. You really just can’t beat that crisp-tender, caramelized exterior!

Not only are these oven-roasted vegetables absolutely delicious, but they’re made up of super simple ingredients and can be tossed together in just 5 minutes thanks to Little Potatoes.

These Creamer potatoes come already washed and ready to go so you save time prepping and get dinner on the table even faster.

For this recipe, I used their Purely Purple which adds a fun pop of colour to the already colourful blend of veggies.

For other easy recipes using Little potatoes, check out my German potato salad or my grilled potatoes in foil!

Ingredients for roasted vegetables

This recipe is packed with a bright, colorful, delicious blend of veggies that are seasoned with the simplest ingredients! Here’s what you’ll need:

• Little Potatoes: I used Purely Purple Little potatoes so there’s no extra potato prep necessary — just halve and toss.
• Carrots: you’ll want to peel and slice the carrots before adding them to the mix.
• Red Bell Pepper: cut into 1″ chunks.
• Red Onion: yellow or white onions will work as well.
• Canola Oil: I like to use canola oil because it has a neutral flavour but olive oil will work as well.
• Garlic: I highly recommend using fresh garlic for the best flavour. Garlic powder will work, but the flavor is never quite the same.
• Pepper: freshly cracked black pepper is the way to go! Because we’re keeping things simple, choose the best ingredients possible.
• Green beans: green beans don’t take as long to roast as our other veggies, so we add them after about 10 minutes when we give everything a toss.
• Butter: I use salted butter to add a little more flavor to the veggies.
• Parsley: for garnish! If all you have is dried parsley, you can mix it in with the veggies when you add the garlic.

How to make roasted vegetables

1. Prep the veggies: Prepare all of your veggies, peeling and chopping as needed.
2. Toss veggies with oil and seasonings: Place the prepped vegetables on a baking sheet lined with parchment paper and drizzle with oil. Season well with salt and pepper, add garlic to the pan, and stir to coat.
3. Roast: Bake the veggies at 400ºF for 25-30 minutes, stirring once (add the green beans when you stir!). Check the potatoes and carrots for doneness with a fork. If they’re tender, they’re good to go.
4. Serve: Add butter to the pan and allow it to melt while stirring it into the veggies. This is optional but it adds really delicious flavor. Sprinkle the veggies with fresh parsley, then serve and enjoy!

What temperature is best for roasting vegetables?

High heat is best! I roast my veggies at 400ºF, which is the perfect temperature for the veggies to get soft and tender in the middle, but to also still achieve that caramelized exterior that’s oh-so-good!

Make sure you preheat the oven before adding the veggies so they start cooking right away!

Should you cover vegetables when roasting in the oven?

Nope!

Not only is it not necessary, but covering the veggies will trap the moisture in the pan, which will steam them and make them mushy and soggy rather than crisp-tender. For the best results, just leave them uncovered!

Why are my oven-roasted vegetables soggy?

If your roasted veggies came out soggy or soft, here are a couple of possible explanations:

• Too much oil. You want enough to fully coat the veggies so they aren’t dry, but not so much that your veggies are soggy. Two tablespoons was perfect for me!
• Wrong baking dish. I definitely recommend using a rimmed baking sheet rather than a casserole dish or baking pan with taller sides. These trap the moisture inside the dish, which partially steams the veggies resulting in a mushier texture.
• Overcrowding. Spread your veggies in a single layer on the pan, leaving as much room for them to breathe as possible. If they’re overlapping too much, the moisture will end up steaming the veggies rather than roasting them.
• Low temperature. Set your oven to 400ºF and let it preheat before you add in the veggies so the cooking process can start right away. If the oven temperature is too low, the veggies will be soft, not browned and crisp. If your oven has a convection mode, this is a great option for getting even crispier edges.

Tips and tricks for roasted vegetables

• Use any veggies. The great thing about roasted veggies is you can pretty much use whatever you have on hand! Try it with mushrooms, Brussels sprouts, broccoli, cauliflower, asparagus, green beans, snap peas, you name it.
• Keep in mind that different veggies cook at different rates. Veggies with more structure such as carrots need to be sliced more thinly while softer veggies such as onions and peppers can be slightly larger.
• Don’t skip the butter. Melting butter into the cooked veggies is optional, but highly recommended. It adds another layer of flavor that’s so delicious!
• Play around with seasonings. You can customize these veggies in so many ways to fit your tastes! Use other seasonings such as Italian seasoning, Cajun seasoning, red pepper flakes, everything bagel seasoning, etc. Add grated parmesan for a cheesy finish. Toss with pesto. Drizzle with balsamic vinegar. The possibilities are endless!
• Add some protein: this is a great recipe to turn into a one pan meal! Simply add some sausages or chicken breasts and double the seasoning — you may need to use more than one pan so that everything is in a single layer.

How to serve roasted veggies

These roasted veggies are a versatile side dish that can be served next to any recipe!

Make a complete meal by serving them with a scoop of brown rice and a simple entree like grilled chicken thighs, roasted pork tenderloin, or this juicy Instant Pot Chicken Breast.

How to store

Leftover roasted vegetables will last in an airtight container in the fridge for up to 5 days.

To reheat, place in a single layer on a baking sheet in the oven at 400ºF for 10 minutes or on the stove with a drizzle of oil until heated through.

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Roasted Vegetables

These Roasted Vegetables are made up of a colorful blend of veggies that are perfectly seasoned with fresh garlic, butter, cracked pepper, and parsley! This 5-minute side dish pairs perfectly with any meal!

Course Side Dish

Cuisine American, canadian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 191cal

Author Ashley Fehr

Ingredients

• 1½ pounds Little potatoes (I used Purely Purple)
• 2 large carrots (peeled and sliced)
• 1 red bell pepper (cut into 1" chunks)
• 1 red onion (cut into 1" pieces)
• 2 tablespoons canola oil
• 2 cloves fresh garlic (finely minced)
• salt and freshly cracked pepper
• 1 cup halved green beans (about 200 grams)
• 2 tablespoons salted butter
• 2 tablespoons fresh minced parsley

US Customary – Metric

Instructions

• Prepare all vegetables as listed in the ingredients (peeling, chopping, etc. as needed)
• Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper.
• Place all vegetables (except for green beans) on baking sheet and drizzle with oil. Season well with salt and pepper (eyeball it! Use a little more or a little less according to your preferences). Add garlic to the pan and stir well to coat.
• Roast for 10 minutes. Remove from the oven, add green beans and stir.
• Roast for another 10-15 minutes, until potatoes and carrots are tender.
• Add butter to the pan and allow to melt while stirring into the vegetables (you can skip this but it adds such delicious flavor!). Sprinkle with fresh parsley and serve.

Video

Notes

Notes:

• Use any veggies. The great thing about roasted veggies is you can pretty much use whatever you have on hand! Try it with mushrooms, Brussels sprouts, broccoli, cauliflower, asparagus, green beans, snap peas, you name it.
• Keep in mind that different veggies cook at different rates. Veggies with more structure such as carrots need to be sliced more thinly while softer veggies such as onions and peppers can be slightly larger.
• Don’t skip the butter. Melting butter into the cooked veggies is optional, but highly recommended. It adds another layer of flavor that’s so delicious!
• Play around with seasonings. You can customize these veggies in so many ways to fit your tastes! Use other seasonings such as Italian seasoning, Cajun seasoning, red pepper flakes, everything bagel seasoning, etc. Add grated parmesan for a cheesy finish. Toss with pesto. Drizzle with balsamic vinegar. The possibilities are endless!
• Add some protein: this is a great recipe to turn into a one pan meal! Simply add some sausages or chicken breasts and double the seasoning — you may need to use more than one pan so that everything is in a single layer.

 

Storage:

Leftover roasted vegetables will last in an airtight container in the fridge for up to 5 days.

To reheat, place in a single layer on a baking sheet in the oven at 400ºF for 10 minutes or on the stove with a drizzle of oil until heated through.

Nutrition

Calories: 191cal | Carbohydrates: 26g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 57mg | Potassium: 655mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4264IU | Vitamin C: 53mg | Calcium: 36mg | Iron: 1mg

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