Simple Cooking Recipes For Beginners: Soup Edition

Simple Cooking Recipes For Beginners: Soup Edition

The easiest recipe anyone can make has to be soup. I mean, it’s difficult to screw up a pot of water, or broth, and veggies. It becomes slightly harder when adding rice, pasta, or tofu, but not by a substantial amount. Here are a few of my top simple cooking recipes for beginners: the soup edition!

Simple Cooking Recipes for Beginners

Basic Potato Soup

This soup is perfect for beginners and can be served several different ways. I prefer mine blended completely to give it a smooth, creamy taste.


water/veggie broth (1 cup per potato)

bouillon cubes (if using water, also completely optional)

Russet or Idaho potatoes

Liquid Smoke (For a bacon-ish flavor)

Herbs/Spices/Salt/Pepper to taste


Chop up potatoes and put them in a pot with the liquid of your choice. I like leaving the skins on since that’s where most of the nutrients of a potato are. It’s also less work, which is another plus.

Boil your liquid and potato mixture until the potatoes are fork tender which is when a fork is inserted easily into the potato, or any vegetable, and comes back out with little prompting. The skin can sometimes stick to the fork which makes the removal process a little harder, but it should be an easy glide in and out.

Then add in your liquid smoke. Start with a teaspoon and work your way up until reaching the desired taste. I tend not to put in more than 2 tablespoons a pot. Do the same with your herbs, spices, salt, and pepper. My herbs of choice are definitely an Italian blend with a liberal amount of onion and garlic powder thrown into the mix.

Now comes the fun part. You can totally eat it as is, or you can take some of your soup, potatoes and all, and blend it to help thicken it into more of a stew like consistency. Of course you can also do what I do and take an immersion blender to the entire pot until super smooth and yummy.


Of course broth and potatoes can get boring so there are numerous ways to jazz it up. You can cook chopped carrots and celery for about 7 minutes in a little water before adding your liquid and potatoes. I tend to use a carrot and a stalk of celery for every 2-3 potatoes.

If you’re worried about your protein blend a drained and rinsed can of cannellini (white kidney) beans with a cup or two of the soup mixture. Also, if you’re not blending it up all the way, a bag of frozen peas also works well with this recipe. Just add them in the last 2-3 minutes of cooking so they get warmed through, but not mushy.

Making it extra creamy is also a simple process. After the soup is fully finished and you’ve blended to your heart’s content, add a can or 2 of coconut milk. I use 2 can per stock pot of soup if that helps at all. Don’t forget to shake the cans well before opening so there’s no separation. I admit to using full fat coconut milk, as I like the taste better, and makes the soup creamier to me than the lite coconut milk or the stuff that comes out of the cartons. It pairs with the liquid smoke really well to create a wonderful balance of smoky, creamy, and just a tiny touch of sweet.

Other Soups

I made a rice, vegetable, and tofu stew yesterday, and boy was it purple! I adjusted my grandmother’s beef stew recipe which has red cabbage, and it turns everything but the carrots purple, which I find neat.

I pressed the tofu, and then I baked it as I was going to be near the kitchen for a bit working on a DIY beauty project. It got baked at 400 degrees for 30 minutes.

For the stew I added red cabbage, carrots, celery, and turnip. These all have the same cooking time roughly so they can be added together. During the last 15-20 minutes of cooking I added my rice, and at the very end added my tofu. You have to stir a little more so the rice does not stick to the bottom of the pot, but you should be doing that anyways for the vegetables. Trust me burnt on stuff at the bottom of the pot is a nightmare to clean.

For another great recipe check out my Quinoa Chili recipe!

Of course the next thing to try is to see if I can make crock pot soup. How cool would it be to just dump the ingredients in and forget about it?

If this helped you in any way, or if you have any questions please comment and I will be more than happy to elaborate!

Thanks for reading,


4 thoughts on “Simple Cooking Recipes For Beginners: Soup Edition

  1. This was interesting. I love soup!

    I did wonder if there was a particular reason why you don’t peel the potatoes first before boiling them. The suggested addition of beans and coconut milk sound great – but wondered if you had ever added both yourself? It might just give it a bit more bulk. I have never heard of liquid smoke. Do you have an alternative? ☺ I also like my soup smooth and thick. So yummy!

    1. Thanks for commenting! 

      The reason I don’t peel the potatoes is because most of a potatoes nutrients are directly under the skin, so by peeling them we remove most of the nutrition.

      I have used both the beans and coconut milk, and I prefer it that way. It just adds something special, and kicks the soup up a level. It definitely is much more filling that way.

      Kitchen Bouquet might be a great alternative. Liquid Smoke can be found in most grocery stores in America, which is where I live. It’s found in the condiments aisle, normally on the top shelf.

      Thick and smooth is definitely the way to go. Soup is the best!

  2. Potato soup is one of my favorite things to make, especially this time of year as we are headed into cooler weather. I really like big chunks of potatos and I really like a creamy soup. I noticed you used liquid smoke, which I have never used. What exactly does liquid smoke do? Also, I see you add coconut milk to make it creamier, does it not get too watered down? I will have to give this a try, I am always looking for new soup recipes. Thanks, this sounds delicious.

    1. Yes, colder weather definitely means more soup at my house!

      Liquid smoke adds a sort of bacon flavor to the soup without actually adding bacon, and it’s vegan so yay!

      The coconut milk doesn’t water it down simply because I’m adding  1 or 2 14 oz. cans to an entire stock pot of soup. So it’s 12-14 quarts soup to almost 1 quart coconut milk. It simply brings more depth of flavor than really take anything away.

      Thanks for commenting! Hope it turns out fantastic.

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