Peruvian-Inspired Quinoa Vegetable Soup

The Broken Scale · Good food. Plenty of personality.

Peruvian-Inspired Quinoa Vegetable Soup

Sweet potato, turnip and cabbage share the pot with tiny quinoa grains in this colorful vegetable soup. Cumin warms the broth, while parsley and cider vinegar brighten the finish.
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
20 minutes
Cook
30 minutes
Total
50 minutes
Serves
6 servings

Even pieces make a better bowl

Cut the root vegetables into half-inch pieces and rinse the leek well. Let the carrots, onion and leek soften before adding the remaining vegetables and quinoa.

Check vegetables as well as grains

The quinoa and roots should both be tender before serving. Add a little stock if the pot gets too thick, and let the vegetables finish cooking even if the quinoa is ready first.

Jump to Recipe

A bright finish

Start with one tablespoon of cider vinegar and taste before adding more. Stir in parsley at the end and offer chopped tomato or red pepper for a fresh contrast.

Adapted from Eat Well Enjoy Life’s Peruvian Quinoa Soup, with clarified preparation and cooking guidance.

Explore more soups or browse the recipe collection.

On this page

The full recipe

Peruvian-Inspired Quinoa Vegetable Soup

No ratings yet
A vegetable-packed quinoa soup with sweet potato, cabbage and turnip, warmed with cumin and finished with parsley and cider vinegar.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: Peruvian-inspired
Ingredients Instructions Notes

Ingredients
  

  • 1 tbsp Olive oil
  • 1 lg Yellow Onion diced
  •  
    1 lg Leek, white and light green part only washed well and thinly sliced
  •  
    1 lg Celery stalk diced
  • 2 Carrots peeled and cut into 1/2-inch pieces
  • 4 cloves Garlic minced
  •  
    1 cup Sweet potatoes peeled and cut into 1/2-inch pieces
  •  
    1 ½ cups Cabbage coarsely chopped
  •  
    1 Turnip - white peeled and cut into 1/2-inch pieces
  • 1 tsp Ground Cumin
  •  
    1/2-1 tsp Chili powder or ancho chili powder mild chili powder blend or pure ancho powder; not cayenne
  •  
    4 cups low-sodium vegetable stock plus more as needed; chicken stock may be substituted
  •  
    ¼ cup Quinoa dry; rinsed in a fine-mesh sieve and drained
  • 1/4-1/2 tsp Sea salt to taste
  • ½ cup Parsley fresh, coarsely chopped
  •  
    1-2 tbsp Apple cider vinegar start with 1 tablespoon and adjust to taste
  •  
    Chopped tomatoes or red peppers for garnish optional

Instructions
 

  1. Heat the olive oil in a large soup pot over medium heat. Add the onion, well-rinsed leek, celery and carrots. Cook for 6–8 minutes, stirring, until beginning to soften. Add the garlic and stir for 30 seconds.
  2. Add the sweet potato, cabbage, turnip, cumin and chili powder. Stir for about 1 minute, keeping the spices from scorching.
  3. Pour in the stock and add the rinsed quinoa. Bring to a boil, then reduce to a gentle simmer. Partly cover and cook for about 20–25 minutes, stirring occasionally, until the quinoa is tender and its small germ rings have opened, and the carrots, turnip and sweet potato are fork-tender. Add stock or water as needed to keep a soup consistency. Follow the quinoa package timing if it needs longer.
  4. Stir in the salt to taste, parsley and 1 tablespoon cider vinegar. Taste and add more vinegar gradually if desired, up to the listed 2 tablespoons. Adjust chili powder and salt as needed. Serve with optional chopped tomatoes or red pepper.

Notes

Cut the root vegetables into even 1/2-inch pieces so they soften alongside the quinoa. Cooking time varies with the vegetables and quinoa variety; check both rather than stopping at a fixed time. Use a 5–6-quart pot and add more stock if the vegetables make the soup too thick.
The title describes a Peruvian-inspired vegetable variation; no claim of a single traditional formula is made. Yield is approximately 6 servings. Refrigerate promptly in shallow containers within 2 hours and use within 3 days. Reheat to 165°F (74°C), adding broth as needed.
Adapted from Eat Well Enjoy Life’s Peruvian Quinoa Soup, with clarified preparation and vegetable doneness guidance.

Tried this recipe?

Let us know how it was!

Spanish Garlic Bread Soup (Sopa de Ajo)

The Broken Scale · Good food. Plenty of personality.

Spanish Garlic Bread Soup (Sopa de Ajo)

Day-old bread becomes the heart of this warming garlic soup. Paprika colors the broth, ham adds savory depth, and an egg makes each bowl a meal.
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
10 minutes
Cook
30 minutes
Total
40 minutes
Serves
4 servings

Gentle heat brings out the garlic

Warm thin garlic slices until pale gold and fragrant. Keep them from turning dark, and add the paprika briefly off the heat before pouring in broth so the spice does not scorch.

Bread that belongs in the broth

Choose a crusty loaf and toast the cubes until dry and lightly golden. They soften as the soup simmers, thickening the broth with a rustic texture.

Jump to Recipe

Serve the eggs freshly cooked

Finish the soup by gently cooking one egg per serving until both white and yolk are firm. If making the base ahead, add fresh eggs when reheating it for dinner.

Adapted from Katie Hale at Scrambled Chefs, with clarified preparation and egg doneness guidance.

Explore more soups or browse the recipe collection.

On this page

The full recipe

Spanish Garlic Bread Soup (Sopa de Ajo)

No ratings yet
Toasted bread softens in a garlic and paprika broth with ham, finished with an egg in each bowl and fresh parsley.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Cuisine: Spanish
Ingredients Instructions Notes

Ingredients
  

  •  
    6 cups Bread day-old crusty bread, cut into 1-inch cubes
  • 4 tbsp Olive oil divided: 1 tablespoon for bread, 3 for soup
  • 6 cloves Garlic thinly sliced
  •  
    2 oz Ham fully cooked, finely chopped
  •  
    6 cups low-sodium chicken broth
  • 1 ½ tsp Paprika sweet Spanish paprika
  • 4 Egg large
  • ¼ cup Parsley fresh, chopped; to finish

Instructions
 

  1. Heat the oven to 350°F (175°C). Toss the bread cubes with 1 tablespoon olive oil and spread in one layer on a baking sheet. Toast for about 10–15 minutes, stirring once, until dry and lightly golden; check early if the bread is already very dry.
  2. Meanwhile, heat the remaining 3 tablespoons oil in a wide soup pot over medium-low heat. Add the sliced garlic and stir for 1–2 minutes until fragrant and pale gold, without letting it darken. Add the cooked ham and stir for 1 minute. Remove briefly from the heat, stir in the paprika for about 15 seconds, then immediately add the broth so the paprika does not scorch.
  3. Add the toasted bread and bring to a gentle simmer. Cook for 10–15 minutes, stirring gently, until the bread softens and the broth is flavorful. Taste before adding salt because the ham and broth contribute salt.
  4. Keep the soup at a gentle simmer. Crack each egg into a small cup, then slide it onto a different area of the soup. Cover and cook for about 6–10 minutes, checking until both whites and yolks are firm; add time if needed. Do not rely on set whites alone.
  5. Ladle into four bowls, placing one fully cooked egg in each. Sprinkle with parsley and serve immediately.

Notes

Day-old bread is suitable; discard bread with any mold. Soft sandwich bread can collapse more quickly than a crusty loaf. The bread thickens and softens into the broth rather than staying crisp.
Cook eggs until both the yolks and whites are firm. For make-ahead meals, prepare the soup base and cook fresh eggs at serving time. Refrigerate leftovers in shallow containers within 2 hours and use within 3 days; reheat to 165°F (74°C), adding broth as needed.
Adapted from Katie Hale at Scrambled Chefs, with specified oil allocation, oven temperature and egg doneness guidance.

Tried this recipe?

Let us know how it was!

Ham, Sausage and Mixed Bean Soup

The Broken Scale · Good food. Plenty of personality.

Ham, Sausage and Mixed Bean Soup

A cooked ham bone and smoked sausage give this mixed-bean soup its savory backbone. Tomatoes and lemon brighten the bowl once the beans have turned tender.
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
20 minutes
Cook
3 hours
Soaking
8 hours
Total
11 hours 20 minutes
Serves
10 servings

Start the beans the night before

Soak the dried mix in the refrigerator, discard the soaking water, then give the beans a separate vigorous boil in fresh water. This matters for mixes containing kidney beans; a slow cooker alone is not enough.

Let tenderness set the pace

Different bean varieties and older beans may soften at different rates. Keep the beans covered with liquid and wait until every variety is tender before adding tomatoes and lemon.

Jump to Recipe

Use fully cooked meat

This version calls for a bone from a fully cooked ham and ready-to-eat smoked sausage. Remove the bone before serving and taste before adding salt, as the meat and seasoning packet already contribute plenty.

Inspired by Hurst’s 15 Bean Soup, adapted to a stovetop method with a separate soak and vigorous boil.

Explore more soups or browse the recipe collection.

On this page

The full recipe

Ham, Sausage and Mixed Bean Soup

No ratings yet
A hearty mixed-bean soup with a cooked ham bone, smoked sausage, tomatoes and a bright squeeze of lemon.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours
Soaking 8 hours
Total Time 11 hours 20 minutes
Servings: 10 servings
Course: Soup
Ingredients Instructions Notes

Ingredients
  

  •  
    8 cups Chicken broth - low sodium plus water or broth as needed during cooking
  •  
    1 meaty bone from a fully cooked ham not a raw ham hock; keep whole
  •  
    1 lb fully cooked smoked sausage cut into bite-size pieces
  • 1 clove Garlic minced
  • 1 tsp Chili powder optional; a mild chili seasoning blend, not cayenne
  •  
    1 14.5–15 oz can diced tomatoes with juices
  • 1 Lemon juice added to taste at the end
  • 1 Yellow Onion diced
  •  
    20 oz dried 15-bean soup mix seasoning packet reserved, optional to taste
  •  
    Hot sauce or crushed red pepper to taste optional

Instructions
 

  1. Sort the dried bean mix, discarding stones or damaged beans. Rinse, place in a large bowl and cover generously with cold water. Soak in the refrigerator for at least 8 hours or overnight. Drain and discard the soaking water.
  2. Put the soaked beans in a large stockpot, cover with fresh water by several inches and bring to a full rolling boil. Boil vigorously for at least 30 minutes, adding boiling water as needed to keep the beans covered. Do not cook raw kidney-containing bean mixes only in a slow cooker. Drain carefully.
  3. Return the boiled beans to a clean large stockpot. Add 8 cups broth, the whole cooked ham bone, onion, garlic and optional chili powder. Bring to a boil, then reduce to a steady gentle simmer. Partly cover and cook for 1–2 hours, stirring occasionally, until every type of bean is completely tender. Add hot water or broth as needed to keep the beans submerged; older beans can take longer.
  4. Remove the ham bone to a plate. When cool enough to handle, remove the meat, discarding bone, gristle and excess fat. Return the chopped ham to the pot. Add the fully cooked sausage, tomatoes with their juices and a little of the reserved seasoning packet if desired. Simmer for about 30 minutes, until hot throughout; cooked meat being reheated should reach 165°F (74°C).
  5. Add lemon juice gradually to taste. Adjust seasoning only after tasting because the meat, broth and seasoning packet can be salty. Serve with optional hot sauce or crushed red pepper.

Notes

This revision uses a stovetop method. Kidney-containing dried bean mixes need a separate vigorous boil after soaking; a slow cooker alone is not sufficient. Add acidic tomatoes and lemon after the beans are tender.
Use an 8-quart or larger stockpot. Soaking and cooking time vary with the beans; the 3-hour cooking estimate includes the initial boil and final simmer. Yield is approximately 10 servings. Use a fully cooked ham bone and fully cooked sausage; raw ham hocks require a different cooking assessment.
Refrigerate leftovers in shallow containers within 2 hours and use within 3 days. Reheat to 165°F (74°C).
Inspired by Hurst’s 15 Bean Soup, revised to include a separate soaking and boiling step.

Tried this recipe?

Let us know how it was!

Creamy Tomato Tortellini Soup

The Broken Scale · Good food. Plenty of personality.

Creamy Tomato Tortellini Soup

Cheese-filled pasta turns a fragrant tomato broth into a comforting bowl. Garlic, rosemary and oregano build the base; cream and Parmesan bring a mellow finish.
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
10 minutes
Cook
35 minutes
Total
45 minutes
Serves
6 servings

Build the tomato base first

Soften the onion, briefly warm the garlic and herbs, then cook the tomato paste before adding the broth. A gentle simmer gives the flavors time to come together.

Finish with pasta, then dairy

Cook the tortellini according to its package directions. Refrigerated, frozen and dried pasta have different timings, so use the directions for the product in your kitchen. Stir in cream and Parmesan at the end over gentle heat.

Jump to Recipe

Make ahead without soggy pasta

Prepare the tomato base ahead and add the tortellini when you are ready to serve. Leftover pasta absorbs broth, so add a splash of broth as you reheat.

Explore more soups or browse the recipe collection.

On this page

The full recipe

Creamy Tomato Tortellini Soup

No ratings yet
Cheese tortellini in a creamy tomato broth with garlic, oregano, rosemary and Parmesan.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Ingredients Instructions Notes

Ingredients
  

  • 1 med Yellow Onion finely diced
  • 2 tbsp Olive oil
  • 3 cloves Garlic minced
  •  
    2 tsps Rosemary dried, finely crumbled
  • 2 tsps Oregano dried
  • ½ cup Parmesan cheese freshly grated
  • 1 lb Tomatoes canned, crushed; 16 oz measured by weight, including juices
  • ¼ cup Tomato paste
  •  
    1 cup Cream heavy
  •  
    10 oz Cheese tortellini refrigerated, uncooked; follow package cooking directions
  •  
    4 cups low-sodium chicken broth
  •  
    extra Parmesan and fresh basil optional, to serve

Instructions
 

  1. Heat the olive oil in a large soup pot over medium heat. Add the onion and cook for 5–7 minutes, stirring, until softened and translucent. Add the garlic, crumbled rosemary and oregano and stir for 30 seconds.
  2. Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes with their juices and the chicken broth. Bring to a gentle simmer and cook, partly covered, for 20 minutes, stirring occasionally.
  3. For a smoother base, remove the pot from the heat and carefully use an immersion blender before adding the pasta or dairy. Keep the blade submerged to avoid splashing hot liquid. Blending is optional.
  4. Return the soup to a gentle simmer. Add the refrigerated cheese tortellini and cook according to the package directions until the pasta and filling are fully cooked, stirring gently to keep them from sticking. Check the package for its required internal temperature; do not use floating alone as the doneness test.
  5. Reduce the heat to low. Stir in the cream and warm gently without boiling hard. Remove from the heat and stir in the Parmesan a little at a time until melted. Taste and adjust seasoning if needed. Serve with optional extra Parmesan and fresh basil.

Notes

This recipe uses 16 ounces of crushed tomatoes by weight; measure from a larger can if needed and refrigerate the remainder. Use refrigerated cheese tortellini for the stated timing. Frozen or dried products need their own package cooking instructions and may require extra broth.
For make-ahead meals, prepare the tomato base and add the pasta, cream and cheese close to serving. Refrigerate leftovers in shallow containers within 2 hours and use within 3 days. Reheat gently to 165°F (74°C), adding broth as the pasta absorbs liquid. Yield is approximately 6 servings.

Tried this recipe?

Let us know how it was!

Creamy Chicken Gnocchi Soup with Leeks and Spinach

The Broken Scale · Good food. Plenty of personality.

Creamy Chicken Gnocchi Soup with Leeks and Spinach

Soft potato gnocchi and tender chicken turn a creamy leek broth into a cozy meal. Carrot adds sweetness and spinach brings a fresh green finish.
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
15 minutes
Cook
30 minutes
Total
45 minutes
Serves
6 servings

Start with a well-cleaned leek

Slice the white part of the leek and rinse between the layers to remove trapped grit. Small carrot dice soften evenly while the chicken simmers.

Choose soft potato gnocchi

Use shelf-stable or refrigerated potato dumplings for this version. Dry shell-shaped pasta sold under a similar name cooks differently. Follow your package instructions and add the gnocchi after the chicken is cooked through.

Jump to Recipe

Keep the finish gentle

Add milk and cream after the gnocchi are tender and avoid a hard boil. Stir in spinach just before serving. If saving leftovers, expect the dumplings to soften and the broth to thicken.

Adapted from DIY & Crafts’ Chicken Gnocchi Soup, with clarified ingredients and cooking guidance.

Explore more soups or browse the recipe collection.

On this page

The full recipe

Creamy Chicken Gnocchi Soup with Leeks and Spinach

No ratings yet
Chicken, soft potato gnocchi and baby spinach in a creamy broth with sweet leek, carrot and herbs.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Ingredients Instructions Notes

Ingredients
  

  •  
    12 oz boneless skinless chicken breast cut into 1/2-inch pieces
  • 2 tbsp Olive oil
  •  
    1 Leek (white part only) white part, thinly sliced and thoroughly rinsed
  •  
    1 med Carrot cut into 1/4-inch dice
  • 2 cups Spinach fresh
  • 2 cloves Garlic minced
  • 1 tsp Thyme dried
  • 1 tsp Parsley dried
  • ½ tsp Salt plus more to taste
  • 3 tbsp All-Purpose Flour
  •  
    ½ cup Cream heavy
  • 1 cup Milk
  •  
    5 cups low-sodium chicken broth
  •  
    2 ½ cups potato gnocchi uncooked, shelf-stable or refrigerated; not dry gnocchi-shaped pasta

Instructions
 

  1. Heat the olive oil in a large soup pot over medium heat. Add the cleaned leek and carrot and cook for 5–7 minutes, stirring, until starting to soften. Add the chicken pieces and cook for 3–4 minutes, stirring. They will finish cooking in the broth.
  2. Stir in the garlic, thyme, parsley and 1/2 teaspoon salt for 30 seconds. Sprinkle in the flour and stir for 1 minute. Gradually stir in the broth, scraping the bottom and stirring until no flour lumps remain.
  3. Bring to a gentle simmer and cook for 8–12 minutes, until the carrots are tender and the chicken reaches 165°F (74°C) in the center of the largest pieces. Check with an instant-read thermometer; add time as needed.
  4. Add the potato gnocchi and cook at a gentle simmer according to their package directions, often 2–5 minutes, until tender throughout. If the package calls for a different cooking method, cook separately as directed and add the cooked gnocchi to the soup.
  5. Lower the heat and stir in the milk and cream. Warm gently without a hard boil, then stir in the spinach for 1–2 minutes until wilted. Taste the fully cooked soup and adjust salt if needed. Serve hot.

Notes

Use a 5–6-quart pot. This version uses soft potato gnocchi, not dried shell-shaped pasta sometimes sold as gnocchi. Follow the package directions rather than relying only on whether the dumplings float. The chicken weight is specified so the amount does not depend on breast size.
Refrigerate promptly in shallow containers within 2 hours and use within 3 days. Gnocchi soften during storage; reheat gently to 165°F (74°C), adding broth if needed. Yield is approximately 6 servings.
Adapted from DIY & Crafts’ Chicken Gnocchi Soup, with clarified ingredients and cooking steps.

Tried this recipe?

Let us know how it was!

Creamy Cheddar Cheeseburger Soup

The Broken Scale · Good food. Plenty of personality.

Creamy Cheddar Cheeseburger Soup

All the savory comfort of beef and cheddar in a spoonable bowl. Potatoes, bell pepper and celery give this rich soup plenty of texture; pickles and green onions add a bright finish.
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
20 minutes
Cook
40 minutes
Total
1 hour
Serves
8 servings

Small potato cubes cook evenly

Cut the potatoes into half-inch pieces and simmer until a fork slips through easily. The broth should cover most of the vegetables; stir occasionally as they soften.

A smooth cheddar finish

A small cooked butter-and-flour roux thickens the broth. Add freshly grated cheddar gradually off the heat, then temper the sour cream with a little warm soup. Gentle heat helps keep the cheese sauce smooth.

Jump to Recipe

Make the toppings your own

Offer chopped pickles, sliced green onions or jalapeños at the table. A small green salad makes a fresh side for this substantial soup.

Adapted from Katie Hale at Scrambled Chefs, with clarified cooking and cheese-melting guidance.

Explore more soups or browse the recipe collection.

On this page

The full recipe

Creamy Cheddar Cheeseburger Soup

No ratings yet
Ground beef, potatoes and vegetables in a rich cheddar broth, finished with sour cream and your choice of burger-inspired toppings.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Soup
Cuisine: American
Ingredients Instructions Notes

Ingredients
  

  • 1 lb Ground beef
  • 1 Yellow Onion yellow, chopped
  • 2 cloves Garlic minced
  • 1 Red Bell Pepper chopped
  •  
    2 Celery stalks chopped
  • 1 tsp Dried Basil dried
  • 1 tsp Parsley dried
  • ½ tsp Oregano dried
  • 4 tbsp Butter divided
  •  
    4 cups low-sodium chicken or beef broth
  •  
    4 cups Potatoes peeled and cut into 1/2-inch cubes
  • ¼ cup All-Purpose Flour
  • 1 lb Cheddar cheese freshly grated from a block
  •  
    1 ½ cups Cream heavy
  • ¼ cup Sour cream
GARNISHES
  •  
    Shredded cheddar optional, to taste
  • Green onions diced; optional, to taste
  •  
    Sesame seeds optional, to taste
  •  
    Pickles optional, to taste
  •  
    Jalapenos optional, to taste

Instructions
 

  1. Melt 1 tablespoon butter in a large soup pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it into small pieces, for 6–8 minutes. Cook ground beef to 160°F (71°C), using a food thermometer rather than color alone. Spoon off excess rendered fat if necessary.
  2. Add the onion, bell pepper and celery. Cook for 5–7 minutes, stirring, until beginning to soften. Add the garlic, basil, parsley and oregano and stir for 30 seconds.
  3. Stir in the potatoes and broth. Bring to a simmer, partially cover and cook for 12–18 minutes, or until the potato cubes are fork-tender. Stir occasionally and adjust the heat to maintain a gentle simmer.
  4. Meanwhile, melt the remaining 3 tablespoons butter in a small saucepan over medium-low heat. Whisk in the flour and cook for 1–2 minutes, stirring continuously. Gradually whisk in about 1 cup of hot broth from the soup until smooth, then stir this mixture back into the soup. Simmer for 3–5 minutes, stirring, until lightly thickened.
  5. Reduce the heat to low and stir in the cream. Warm gently, then remove the pot from the heat. Add the grated cheddar a handful at a time, stirring until each addition melts. If needed, return briefly to very low heat; do not boil after adding the cheese.
  6. Stir a little warm soup into the sour cream in a small bowl, then stir it back into the pot. Taste before adding any extra salt or pepper. Serve hot with your choice of optional garnishes.

Notes

Use a 6-quart pot. Freshly grated mild or medium cheddar melts more smoothly than pre-shredded cheese; keep the soup below a boil once cheese and sour cream are added. This is a rich soup; garnish lightly if desired.
Refrigerate promptly in shallow containers within 2 hours and use within 3 days. Reheat gently, stirring, to 165°F (74°C). Add broth to loosen as needed; dairy sauces may separate after freezing.
Adapted from Katie Hale at Scrambled Chefs, with clarified potato preparation, roux and cheese-melting steps.

Tried this recipe?

Let us know how it was!