Living La Vida Holoka


12 Recipes You Can Make with a Container of Broth

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These 12 Recipes You Can Make with a Container of Broth will have you cooking up delicious homemade soups, chilis, sandwiches, noodle casseroles, and more!

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Welcome to the third installment of “recipes we can make with what’s left in our pantry.”  So far, our food supply is still hanging in there.  Things might start to get weird in another week or two.  But I think we’ll be all right because I’ve been going through lots of different recipes that use some of the pantry staples we have on hand right now.  

At any given moment, we have a container of vegetable broth in our cabinet.  Unless I’m making a very specific type of recipe where I believe the flavor will benefit from having that specific kind of broth, I always use vegetable broth.  I just prefer the flavor and find that it has less of a greasy mouthfeel than the other broths.

12 Recipes You Can Make with a Container of Broth

 
I usually buy the largest container of broth so I can store it in the fridge and keep using it in different recipes.  Of course, I love making different kinds of soup, but broth is an ingredient that can go way beyond a soup recipe!  If you’re looking for different ways you can use a can or container of broth (beef, chicken, or vegetable), there are 12 recipe ideas below to help you make a delicious meal! 

I did include some soup recipes, but there are also a bunch of other ways you can make a tasty dish using a container of broth!  I love cooking my rice in broth.  It gives it a lot of flavor.  It’s also great in slow cooker recipes and if you have an Instant Pot, you can do a lot with broth in your pressure cooker, as well!

  1. Easy Homemade Chicken Noodle Soup – Frugal Foodie Mama
  2. Springtime Minestrone with Sausage – Busy Being Jennifer
  3. Slow Cooker White Bean Turkey Chili – Hello Nature
  4. Italian Beef Sandwiches – Lattes, Life & Luggage
  5. Wonton Noodle Soup with Pork Meatballs – Living La Vida Holoka
  6. Chicken Philly Sandwich – Amber Nicole
  7. Instant Pot Portuguese Kale Soup – Weekend Craft
  8. 20-Minute Instant Pot Chicken Tortilla Soup – Life of a Ginger
  9. Instant Pot Pork Carnitas – Momma Lew
  10. Lighter Slow Cooker Chicken Marsala Casserole – Living La Vida Holoka
  11. Slow Cooker Italian Chicken Soup – SoFabFood
  12. How to Make Delicious Homemade Gravy – Cool Moms Cool Tips

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Did you make any of these recipes? Share your pics on Instagram using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

15 Recipes You Can Make with a Can of Beans

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Canned beans are a cheap and easy way to bulk up meals and add a great source of protein to your diet! Use these 15 Recipes You Can Make with a Can of Beans to make good use out of this pantry staple!

This post may contain affiliate links.  Making a purchase through one of these links helps support this blog.

It’s so weird being a blogger during the Coronavirus pandemic.  I’ve had Easter and spring content (recipes, gift guides, gardening) planned and scheduled for weeks, and part of me has wondered if I should just pull it at this point.  But I want to try and maintain a sense of normalcy around here.  I mean, eventually the dust has to settle.  Right?

So in between those scheduled posts that might not be entirely fitting to our current situation, I’m going to try and publish content that can help make things easier during this crazy time.  Especially when it comes to using what we’ve got so we don’t have to worry about making trips to the grocery store!

We’ve been extremely thankful for our Hungryroot deliveries, but eventually we’ll have to go to the store for some of our everyday essentials.  In the meantime, I’ve taken inventory of our fridge and freezer and I’m trying to make damn sure that we use up every last morsel of food in this house before we have to resort to grocery shopping.

15 Recipes You Can Make with a Can of Beans

 
Thankfully, we have a decent supply of pantry staples in the house right now. When the Coronavirus first started making headlines, I picked up some canned beans just to have on hand.  At that time, we really didn’t know how bad things were going to get.  But now that things are what they are, I could hug those little cans of black beans, chickpeas, cannellini beans, and red kidney beans!

Beans not only have a great list of health benefits tied to them (and they’re especially a great source of protein), they are an easy way to bulk up any meal!  If you need some new ideas for canned beans, I’m sharing 15 of them with you.  These include everything from breakfast, easy lunches and dinners, snacks, and even dessert!  I hope these will inspire you while we’re all toughing it out at home! 

  1. Vegan Breakfast Tostadas
  2. 5 Bean Turkey Chili
  3. Tuscan Meatball and Bean Soup
  4. Chicken & Refried Bean Sheet Pan Nachos
  5. Kale, Chicken, and White Bean Soup
  6. Hatfield® Pork Chile Verde Burrito Bowls
  7. Jackfruit Black Bean Tostadas
  8. Vegetable Stir Fry with Chickpeas
  9. Italian Sun-Dried Tomato and Roasted Garlic Hummus
  10. Chili Lime Air Fryer Chickpeas
  11. Chickpea Puttanesca
  12. Homemade Avocado and Chickpea Burgers
  13. Warm Kale and Chickpea Salad
  14. Caprese Style Quinoa Salad
  15. Chocolate Strawberry Dessert Hummus

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Did you make any of these canned bean recipes? Share your pics on Instagram using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

Kale, Chicken, and White Bean Soup

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This cozy Kale, Chicken, and White Bean Soup is a nice alternative to traditional chicken soup. It’s make with healthy kale, white beans, and rotisserie chicken for an easy, rustic style soup!


Summer had its last last hurrah a couple weeks ago.  It went from the 90s to the 50s in a matter of a day!  That 50 degree day was my idea of perfect fall weather – cold, rainy, and gloomy.  It was great weather for curling up in a cozy sweatshirt, watching movies, and making soup!  And nothing is more perfect for a chilly fall day like a big bowl of chicken soup!

Last year, I had made a Kale, Chicken, and White Bean Soup out of a bunch of veggies and leftover rotisserie chicken I had in the fridge.  It was so good that I immediately jotted the ingredients down in the notes app of my phone.  I had planned on sharing it on the blog, but for whatever reason, it didn’t happen.


Well, you can thank that chilly day a couple weeks ago for reminding me of this recipe!  I couldn’t wait to make it again!  So I picked up ingredients when I went food shopping and made a big ol’ pot of Kale, Chicken, and White Bean Soup.  It’s a sophisticated chicken soup that’s healthy and hearty.

I don’t know about you, but I love a big, bulky soup!  I want to grab a spoonful of veggies and protein in every bite instead of fishing for it in a bowl of broth.  Now, I have nothing against broth.  It’s soothing against your throat and warms you up.  But I want a soup that’s going to fill me up, as well as warm me up!


The soup starts with sauteed onion and garlic.  Then, I added in vegetable broth (I prefer it over chicken broth), shredded chicken, kale, and chopped red pepper.  My secret ingredient to a perfect soup like this is a Parmesan cheese rind.  The rind softens up and adds amazing flavor to soups!

The cheesemonger wasn’t around when I went searching for a small wedge of Parmesan (I’m not mad about having a bigger wedge a use).  But check the cheese section of your local Whole Foods for smaller wedges and rinds.  It’s a budget-friendly way to add a lot of flavor to your soup!

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Kale, Chicken, and White Bean Soup

Kale, Chicken, and White Bean Soup

Ingredients

  • 2 tbsp. extra virgin olive oil
  • 3/4 cup onion, chopped
  • 2 cloves garlic, chopped
  • 1 bunch kale, cleaned with stems removed and torn into pieces
  • 2 - 32 oz. containers vegetable or chicken broth
  • 1 rotisserie chicken, skin removed and shredded
  • 15 oz. can cannellini beans, rinsed and drained
  • 1 small red bell pepper, diced
  • 1 Parmesan cheese rind
  • 1/2 tbsp. Italian seasoning
  • Salt and pepper, to taste
  • Pinch of red pepper, optional

Instructions

  1. Heat olive oil in a Dutch oven or large pot over medium heat.
  2. Add the onion and garlic to the pot. Cook until the onion has softened and the garlic becomes fragrant, about two minutes.
  3. Add the kale and cook until it softens and becomes a brighter green.
  4. Carefully pour in the broth and increase heat to medium-high.
  5. Add the chicken, cannellini beans, diced red pepper, Parmesan rind, and seasonings. Stir to combine.
  6. Bring the soup to a boil. Then, lower it to a simmer.
  7. Cook soup for at least 30 minutes. Then, spoon into bowls and serve with Parmesan cheese.
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The first time I made this soup, I made it in my slow cooker.  It worked like a charm!  Obviously, or I wouldn’t be sharing this recipe a year later!  Just add everything to the slow cooker and set it for low for 8 hours.  So easy!

This soup also freezes really well!  Perfect since it makes a big batch and my husband’s not much of a soup eater.  So I froze it in portions and thawed it out when I wanted to have it for lunch.


I’m so glad that soup season has returned! This soup will definitely be on rotation from now and all throughout the winter months.  While traditional chicken soup is all well and good, this chicken soup is a rustic and cozy alternative when you want something a little different.

Did you make this soup recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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If you like this soup recipe, you might enjoy these as well:

Thai Coconut Pumpkin Soup

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The exotic flavors of Thai cuisine inspired this Thai Coconut Pumpkin Soup.  It’s a creamy, spicy, super flavorful soup that’s sure to become a fall favorite among pumpkin lovers!


The weather has been such a tease lately.  I’ve been waiting for summer to end since it basically began this year (the older I get, the more I can’t stand the heat and humidity).  Unfortunately, September has been a tricky little month here in Jersey.  Just when you think summer’s over and it’s time to pull out our sweaters and boots, we get hit with warm, summer-like temps again. Now that it’s October, maybe we can finally start to cool off for good!

Still, those September fall teasers whisked me back into some of my cool weather routines – a cup of tea at night, a hoodie in the morning, and craving the return of soup season.  Sitting down to a bowl of soup is probably one of my favorite things about fall and winter.  Soup is comforting, warm, and a great way to play around with different flavors.  


Since it’s also pumpkin season again, I decided to make a soup recipe that’s been on my list to make for quite some time – Thai Coconut Pumpkin Soup.  I love Thai food!  It’s full of so many different sweet and spicy flavors.  So I inspiration from took those flavors and incorporated them into a creamy pumpkin soup that’s perfect for this time of year.  

Most Thai pumpkin soup recipes I’ve seen have red curry paste in them.  I am not a big fan of curry, so I left it out.  Instead, I added some red chili peppers instead and it was the perfect substitution!  Not too spicy, but it packs enough flavor to balance out the sweetness of the coconut milk.

Instead of pouring the soup into a blender, I let it cool slightly.  Then, I used my hand blender to blend it up right in my Dutch oven for easy clean up!

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Thai Coconut Pumpkin Soup

Thai Coconut Pumpkin Soup

Ingredients

  • 2 tbsp. extra virgin olive oil
  • 1 cup onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp. ginger, grated
  • 2 tsp. red chili paste
  • 1 tbsp. fresh cilantro, chopped
  • 1 stalk lemongrass, torn into pieces
  • 15 oz. can pure pumpkin puree
  • 2 cups vegetable broth
  • 1 small lime, juiced
  • 13.66 oz. can lite coconut milk (leave a little aside to garnish)
  • Garnish: fresh cilantro, sliced chili pepper, pumpkin seeds

Instructions

  1. Heat olive oil in a Dutch oven, or large pot.
  2. Add the onion and garlic to the pot. Cook until the onion has softened.
  3. Then, add in the ginger and red chili paste, cooking for about a minute.
  4. Add the cilantro and lemongrass. Then, stir in the pumpkin puree, vegetable broth, and lime juice.
  5. Bring the pot to a boil, then lower it to a simmer, letting it cook for 30 minutes.
  6. Allow the soup to cool down a bit, then use a hand blender to blend the soup.
  7. Once the soup is blended, stir in the coconut milk and allow the soup to simmer again for about 15 more minutes.
  8. Spoon soup into bowls. Drizzle coconut milk over the soup. Then, top with fresh cilantro, sliced chili pepper, and pumpkin seeds.
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Recipe notes:
  • Not a fan of spice?  Cut the chili paste down to 1 tsp. or omit it completely.  This soup packs enough flavor that you’ll still find it to be ridiculously delicious!
  • If you want to make this soup ahead of time and freeze it, don’t add the coconut milk to the recipe.  Stir it in when you reheat the soup.
  • Think cilantro tastes like soap?  Try using Thai basil instead. These small basil leaves add a really nice flavor to dishes.
  • Want to skip the canned pumpkin and make your own pumpkin puree?  Learn how to roast a pumpkin for homemade puree here!


This soup recipe made four generous bowls of soup, which my sister and I devoured ourselves over lunch.  IT’S THAT GOOD!  Next time I make this – because I’ll probably be making this a lot – I’m definitely doubling the recipe!

Did you make this recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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If you like this soup recipe, you might enjoy these as well:


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