12 Cheap Fall Soups You Can Cook Once and Eat Twice
A big pot of soup is one of the simplest ways to cook once and cover more than one meal. These 12 recipes use inexpensive legumes and vegetables with fall seasonings. The second serving can be lunch tomorrow, or a portion you freeze for a busier day.
Plan the second bowl
- For two people, a four-serving pot can cover two meals. For four people, double the recipe in cookware large enough for it.
- Cool soup in shallow containers rather than leaving a full pot out until it reaches room temperature.
- Add a splash of water when reheating a thick lentil soup; the lentils keep absorbing liquid in storage.
Before you start cooking
Every recipe includes its serving count, ingredient quantities, preparation time, cooking time, and complete directions. Cooking times are estimates; check tenderness and safe temperatures before serving. Where cooked rice or cooked lentils are listed, prepare them according to their package directions first. That separate cooking time is not included.
Grocery prices vary by location and season. The budget tips focus on affordable staples, overlapping ingredients, and avoiding waste rather than promising an unverified price per serving.
Jump to a recipe
- Chili-Spiced White Bean and Sweet Potato Soup
- Ginger-Spiced White Bean and Butternut Squash Soup
- Garlic-Herb White Bean and Cabbage and Carrot Soup
- Rosemary White Bean and Mushroom and Carrot Soup
- Smoky White Bean and Pumpkin Soup
- Thyme White Bean and Apple and Carrot Soup
- Curried White Bean and Cauliflower Soup
- Sage White Bean and Potato and Celery Soup
- Chili-Spiced White Bean and Spinach and Carrot Soup
- Ginger-Spiced White Bean and Green Bean and Carrot Soup
- Garlic-Herb Lentil and Sweet Potato Soup
- Rosemary Lentil and Butternut Squash Soup
1. Chili-Spiced White Bean and Sweet Potato Soup
Servings: 4 Prep: 15 minutes Cook: 45 minutes
Ingredients
- 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
- 2 medium sweet potatoes, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 teaspoons gluten-free salt-free chili powder and 1 teaspoon ground cumin
- 4 cups gluten-free unsalted chicken or vegetable broth
- 1 (14.5-ounce) can no-salt-added diced tomatoes
- 2 tablespoons lime juice
Instructions
- Heat the olive oil in a large soup pot over medium heat. Cook the onion for 5 minutes, stirring, then add the garlic for 30 seconds.
- For ground turkey, add it now and cook for 8 to 10 minutes, breaking it up, until it reaches 165°F. For chicken, stir in the raw chicken pieces and cook for 3 minutes; they will finish cooking in the broth. For legumes, proceed to the next step.
- Add the vegetables, seasonings, broth, tomatoes with their juices, primary beans or lentils if using them, and any additional white beans. Stir well, bring to a simmer, and reduce the heat.
- Cover loosely and simmer for 25 to 35 minutes, stirring occasionally, until the vegetables are tender. Dry lentils may need 35 to 45 minutes; add water if needed. Chicken must reach 165°F in the thickest piece.
- Stir in the listed finishing ingredient. Mash a small amount of beans if you want a thicker texture. Divide the pot into four equal servings and serve warm.
Budget and prep tip: Use frozen diced squash if peeling a whole squash makes the recipe inconvenient. For cooked lentils instead of dry, use about 4 cups, reduce broth by 2 cups, and simmer just until the vegetables are tender.
2. Ginger-Spiced White Bean and Butternut Squash Soup
Servings: 4 Prep: 15 minutes Cook: 45 minutes
Ingredients
- 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
- 4 cups peeled butternut squash, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground ginger, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground cinnamon
- 4 cups gluten-free unsalted chicken or vegetable broth
- 1 (14.5-ounce) can no-salt-added diced tomatoes
- 2 tablespoons lemon juice
Instructions
- Heat the olive oil in a large soup pot over medium heat. Cook the onion for 5 minutes, stirring, then add the garlic for 30 seconds.
- For ground turkey, add it now and cook for 8 to 10 minutes, breaking it up, until it reaches 165°F. For chicken, stir in the raw chicken pieces and cook for 3 minutes; they will finish cooking in the broth. For legumes, proceed to the next step.
- Add the vegetables, seasonings, broth, tomatoes with their juices, primary beans or lentils if using them, and any additional white beans. Stir well, bring to a simmer, and reduce the heat.
- Cover loosely and simmer for 25 to 35 minutes, stirring occasionally, until the vegetables are tender. Dry lentils may need 35 to 45 minutes; add water if needed. Chicken must reach 165°F in the thickest piece.
- Stir in the listed finishing ingredient. Mash a small amount of beans if you want a thicker texture. Divide the pot into four equal servings and serve warm.
Budget and prep tip: Use frozen diced squash if peeling a whole squash makes the recipe inconvenient. For cooked lentils instead of dry, use about 4 cups, reduce broth by 2 cups, and simmer just until the vegetables are tender.
3. Garlic-Herb White Bean and Cabbage and Carrot Soup
Servings: 4 Prep: 15 minutes Cook: 45 minutes
Ingredients
- 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
- 4 cups thinly sliced cabbage and 2 carrots, diced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper
- 4 cups gluten-free unsalted chicken or vegetable broth
- 1 (14.5-ounce) can no-salt-added diced tomatoes
- 2 tablespoons chopped parsley
Instructions
- Heat the olive oil in a large soup pot over medium heat. Cook the onion for 5 minutes, stirring, then add the garlic for 30 seconds.
- For ground turkey, add it now and cook for 8 to 10 minutes, breaking it up, until it reaches 165°F. For chicken, stir in the raw chicken pieces and cook for 3 minutes; they will finish cooking in the broth. For legumes, proceed to the next step.
- Add the vegetables, seasonings, broth, tomatoes with their juices, primary beans or lentils if using them, and any additional white beans. Stir well, bring to a simmer, and reduce the heat.
- Cover loosely and simmer for 25 to 35 minutes, stirring occasionally, until the vegetables are tender. Dry lentils may need 35 to 45 minutes; add water if needed. Chicken must reach 165°F in the thickest piece.
- Stir in the listed finishing ingredient. Mash a small amount of beans if you want a thicker texture. Divide the pot into four equal servings and serve warm.
Budget and prep tip: Use frozen diced squash if peeling a whole squash makes the recipe inconvenient. For cooked lentils instead of dry, use about 4 cups, reduce broth by 2 cups, and simmer just until the vegetables are tender.
4. Rosemary White Bean and Mushroom and Carrot Soup
Servings: 4 Prep: 15 minutes Cook: 45 minutes
Ingredients
- 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
- 8 ounces mushrooms, sliced, and 2 carrots, diced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried rosemary, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper
- 4 cups gluten-free unsalted chicken or vegetable broth
- 1 (14.5-ounce) can no-salt-added diced tomatoes
- 2 tablespoons lemon juice
Instructions
- Heat the olive oil in a large soup pot over medium heat. Cook the onion for 5 minutes, stirring, then add the garlic for 30 seconds.
- For ground turkey, add it now and cook for 8 to 10 minutes, breaking it up, until it reaches 165°F. For chicken, stir in the raw chicken pieces and cook for 3 minutes; they will finish cooking in the broth. For legumes, proceed to the next step.
- Add the vegetables, seasonings, broth, tomatoes with their juices, primary beans or lentils if using them, and any additional white beans. Stir well, bring to a simmer, and reduce the heat.
- Cover loosely and simmer for 25 to 35 minutes, stirring occasionally, until the vegetables are tender. Dry lentils may need 35 to 45 minutes; add water if needed. Chicken must reach 165°F in the thickest piece.
- Stir in the listed finishing ingredient. Mash a small amount of beans if you want a thicker texture. Divide the pot into four equal servings and serve warm.
Budget and prep tip: Use frozen diced squash if peeling a whole squash makes the recipe inconvenient. For cooked lentils instead of dry, use about 4 cups, reduce broth by 2 cups, and simmer just until the vegetables are tender.
5. Smoky White Bean and Pumpkin Soup
Servings: 4 Prep: 15 minutes Cook: 45 minutes
Ingredients
- 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
- 1 1/2 cups plain canned pumpkin puree and 2 carrots, diced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika and 1 teaspoon ground cumin
- 4 cups gluten-free unsalted chicken or vegetable broth
- 1 (14.5-ounce) can no-salt-added diced tomatoes
- 2 tablespoons lime juice
Instructions
- Heat the olive oil in a large soup pot over medium heat. Cook the onion for 5 minutes, stirring, then add the garlic for 30 seconds.
- For ground turkey, add it now and cook for 8 to 10 minutes, breaking it up, until it reaches 165°F. For chicken, stir in the raw chicken pieces and cook for 3 minutes; they will finish cooking in the broth. For legumes, proceed to the next step.
- Add the vegetables, seasonings, broth, tomatoes with their juices, primary beans or lentils if using them, and any additional white beans. Stir well, bring to a simmer, and reduce the heat.
- Cover loosely and simmer for 25 to 35 minutes, stirring occasionally, until the vegetables are tender. Dry lentils may need 35 to 45 minutes; add water if needed. Chicken must reach 165°F in the thickest piece.
- Stir in the listed finishing ingredient. Mash a small amount of beans if you want a thicker texture. Divide the pot into four equal servings and serve warm.
Budget and prep tip: Use frozen diced squash if peeling a whole squash makes the recipe inconvenient. For cooked lentils instead of dry, use about 4 cups, reduce broth by 2 cups, and simmer just until the vegetables are tender.
6. Thyme White Bean and Apple and Carrot Soup
Servings: 4 Prep: 15 minutes Cook: 45 minutes
Ingredients
- 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
- 2 firm apples, diced, and 3 carrots, thinly sliced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried thyme and 1/4 teaspoon black pepper
- 4 cups gluten-free unsalted chicken or vegetable broth
- 1 (14.5-ounce) can no-salt-added diced tomatoes
- 1 tablespoon apple cider vinegar
Instructions
- Heat the olive oil in a large soup pot over medium heat. Cook the onion for 5 minutes, stirring, then add the garlic for 30 seconds.
- For ground turkey, add it now and cook for 8 to 10 minutes, breaking it up, until it reaches 165°F. For chicken, stir in the raw chicken pieces and cook for 3 minutes; they will finish cooking in the broth. For legumes, proceed to the next step.
- Add the vegetables, seasonings, broth, tomatoes with their juices, primary beans or lentils if using them, and any additional white beans. Stir well, bring to a simmer, and reduce the heat.
- Cover loosely and simmer for 25 to 35 minutes, stirring occasionally, until the vegetables are tender. Dry lentils may need 35 to 45 minutes; add water if needed. Chicken must reach 165°F in the thickest piece.
- Stir in the listed finishing ingredient. Mash a small amount of beans if you want a thicker texture. Divide the pot into four equal servings and serve warm.
Budget and prep tip: Use frozen diced squash if peeling a whole squash makes the recipe inconvenient. For cooked lentils instead of dry, use about 4 cups, reduce broth by 2 cups, and simmer just until the vegetables are tender.
7. Curried White Bean and Cauliflower Soup
Servings: 4 Prep: 15 minutes Cook: 45 minutes
Ingredients
- 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
- 4 cups small cauliflower florets and 2 carrots, diced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 teaspoons gluten-free salt-free curry powder
- 4 cups gluten-free unsalted chicken or vegetable broth
- 1 (14.5-ounce) can no-salt-added diced tomatoes
- 2 tablespoons lemon juice
Instructions
- Heat the olive oil in a large soup pot over medium heat. Cook the onion for 5 minutes, stirring, then add the garlic for 30 seconds.
- For ground turkey, add it now and cook for 8 to 10 minutes, breaking it up, until it reaches 165°F. For chicken, stir in the raw chicken pieces and cook for 3 minutes; they will finish cooking in the broth. For legumes, proceed to the next step.
- Add the vegetables, seasonings, broth, tomatoes with their juices, primary beans or lentils if using them, and any additional white beans. Stir well, bring to a simmer, and reduce the heat.
- Cover loosely and simmer for 25 to 35 minutes, stirring occasionally, until the vegetables are tender. Dry lentils may need 35 to 45 minutes; add water if needed. Chicken must reach 165°F in the thickest piece.
- Stir in the listed finishing ingredient. Mash a small amount of beans if you want a thicker texture. Divide the pot into four equal servings and serve warm.
Budget and prep tip: Use frozen diced squash if peeling a whole squash makes the recipe inconvenient. For cooked lentils instead of dry, use about 4 cups, reduce broth by 2 cups, and simmer just until the vegetables are tender.
8. Sage White Bean and Potato and Celery Soup
Servings: 4 Prep: 15 minutes Cook: 45 minutes
Ingredients
- 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
- 1 pound potatoes, cut into 1/2-inch cubes, and 2 celery stalks, diced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried rubbed sage and 1/4 teaspoon black pepper
- 4 cups gluten-free unsalted chicken or vegetable broth
- 1 (14.5-ounce) can no-salt-added diced tomatoes
- 2 tablespoons lemon juice
Instructions
- Heat the olive oil in a large soup pot over medium heat. Cook the onion for 5 minutes, stirring, then add the garlic for 30 seconds.
- For ground turkey, add it now and cook for 8 to 10 minutes, breaking it up, until it reaches 165°F. For chicken, stir in the raw chicken pieces and cook for 3 minutes; they will finish cooking in the broth. For legumes, proceed to the next step.
- Add the vegetables, seasonings, broth, tomatoes with their juices, primary beans or lentils if using them, and any additional white beans. Stir well, bring to a simmer, and reduce the heat.
- Cover loosely and simmer for 25 to 35 minutes, stirring occasionally, until the vegetables are tender. Dry lentils may need 35 to 45 minutes; add water if needed. Chicken must reach 165°F in the thickest piece.
- Stir in the listed finishing ingredient. Mash a small amount of beans if you want a thicker texture. Divide the pot into four equal servings and serve warm.
Budget and prep tip: Use frozen diced squash if peeling a whole squash makes the recipe inconvenient. For cooked lentils instead of dry, use about 4 cups, reduce broth by 2 cups, and simmer just until the vegetables are tender.
9. Chili-Spiced White Bean and Spinach and Carrot Soup
Servings: 4 Prep: 15 minutes Cook: 45 minutes
Ingredients
- 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry, and 2 carrots, diced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 teaspoons gluten-free salt-free chili powder and 1 teaspoon ground cumin
- 4 cups gluten-free unsalted chicken or vegetable broth
- 1 (14.5-ounce) can no-salt-added diced tomatoes
- 2 tablespoons lime juice
Instructions
- Heat the olive oil in a large soup pot over medium heat. Cook the onion for 5 minutes, stirring, then add the garlic for 30 seconds.
- For ground turkey, add it now and cook for 8 to 10 minutes, breaking it up, until it reaches 165°F. For chicken, stir in the raw chicken pieces and cook for 3 minutes; they will finish cooking in the broth. For legumes, proceed to the next step.
- Add the vegetables, seasonings, broth, tomatoes with their juices, primary beans or lentils if using them, and any additional white beans. Stir well, bring to a simmer, and reduce the heat.
- Cover loosely and simmer for 25 to 35 minutes, stirring occasionally, until the vegetables are tender. Dry lentils may need 35 to 45 minutes; add water if needed. Chicken must reach 165°F in the thickest piece.
- Stir in the listed finishing ingredient. Mash a small amount of beans if you want a thicker texture. Divide the pot into four equal servings and serve warm.
Budget and prep tip: Use frozen diced squash if peeling a whole squash makes the recipe inconvenient. For cooked lentils instead of dry, use about 4 cups, reduce broth by 2 cups, and simmer just until the vegetables are tender.
10. Ginger-Spiced White Bean and Green Bean and Carrot Soup
Servings: 4 Prep: 15 minutes Cook: 45 minutes
Ingredients
- 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
- 3 cups frozen cut green beans and 2 carrots, diced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground ginger, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground cinnamon
- 4 cups gluten-free unsalted chicken or vegetable broth
- 1 (14.5-ounce) can no-salt-added diced tomatoes
- 2 tablespoons lemon juice
Instructions
- Heat the olive oil in a large soup pot over medium heat. Cook the onion for 5 minutes, stirring, then add the garlic for 30 seconds.
- For ground turkey, add it now and cook for 8 to 10 minutes, breaking it up, until it reaches 165°F. For chicken, stir in the raw chicken pieces and cook for 3 minutes; they will finish cooking in the broth. For legumes, proceed to the next step.
- Add the vegetables, seasonings, broth, tomatoes with their juices, primary beans or lentils if using them, and any additional white beans. Stir well, bring to a simmer, and reduce the heat.
- Cover loosely and simmer for 25 to 35 minutes, stirring occasionally, until the vegetables are tender. Dry lentils may need 35 to 45 minutes; add water if needed. Chicken must reach 165°F in the thickest piece.
- Stir in the listed finishing ingredient. Mash a small amount of beans if you want a thicker texture. Divide the pot into four equal servings and serve warm.
Budget and prep tip: Use frozen diced squash if peeling a whole squash makes the recipe inconvenient. For cooked lentils instead of dry, use about 4 cups, reduce broth by 2 cups, and simmer just until the vegetables are tender.
11. Garlic-Herb Lentil and Sweet Potato Soup
Servings: 4 Prep: 15 minutes Cook: 55 minutes
Ingredients
- 1 1/2 cups dry brown lentils, rinsed and picked over
- 2 medium sweet potatoes, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper
- 5 cups gluten-free unsalted chicken or vegetable broth
- 1 (14.5-ounce) can no-salt-added diced tomatoes
- 2 tablespoons chopped parsley
Instructions
- Heat the olive oil in a large soup pot over medium heat. Cook the onion for 5 minutes, stirring, then add the garlic for 30 seconds.
- For ground turkey, add it now and cook for 8 to 10 minutes, breaking it up, until it reaches 165°F. For chicken, stir in the raw chicken pieces and cook for 3 minutes; they will finish cooking in the broth. For legumes, proceed to the next step.
- Add the vegetables, seasonings, broth, tomatoes with their juices, primary beans or lentils if using them, and any additional white beans. Stir well, bring to a simmer, and reduce the heat.
- Cover loosely and simmer for 25 to 35 minutes, stirring occasionally, until the vegetables are tender. Dry lentils may need 35 to 45 minutes; add water if needed. Chicken must reach 165°F in the thickest piece.
- Stir in the listed finishing ingredient. Mash a small amount of beans if you want a thicker texture. Divide the pot into four equal servings and serve warm.
Budget and prep tip: Use frozen diced squash if peeling a whole squash makes the recipe inconvenient. For cooked lentils instead of dry, use about 4 cups, reduce broth by 2 cups, and simmer just until the vegetables are tender.
12. Rosemary Lentil and Butternut Squash Soup
Servings: 4 Prep: 15 minutes Cook: 55 minutes
Ingredients
- 1 1/2 cups dry brown lentils, rinsed and picked over
- 4 cups peeled butternut squash, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried rosemary, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper
- 5 cups gluten-free unsalted chicken or vegetable broth
- 1 (14.5-ounce) can no-salt-added diced tomatoes
- 2 tablespoons lemon juice
Instructions
- Heat the olive oil in a large soup pot over medium heat. Cook the onion for 5 minutes, stirring, then add the garlic for 30 seconds.
- For ground turkey, add it now and cook for 8 to 10 minutes, breaking it up, until it reaches 165°F. For chicken, stir in the raw chicken pieces and cook for 3 minutes; they will finish cooking in the broth. For legumes, proceed to the next step.
- Add the vegetables, seasonings, broth, tomatoes with their juices, primary beans or lentils if using them, and any additional white beans. Stir well, bring to a simmer, and reduce the heat.
- Cover loosely and simmer for 25 to 35 minutes, stirring occasionally, until the vegetables are tender. Dry lentils may need 35 to 45 minutes; add water if needed. Chicken must reach 165°F in the thickest piece.
- Stir in the listed finishing ingredient. Mash a small amount of beans if you want a thicker texture. Divide the pot into four equal servings and serve warm.
Budget and prep tip: Use frozen diced squash if peeling a whole squash makes the recipe inconvenient. For cooked lentils instead of dry, use about 4 cups, reduce broth by 2 cups, and simmer just until the vegetables are tender.
Store and reheat leftovers
Refrigerate perishable foods in shallow containers within 2 hours, or within 1 hour when the temperature is above 90°F. Keep the refrigerator at 40°F or below. Use cooked leftovers within 3 to 4 days or freeze them promptly. Reheat cooked meals to 165°F, stirring when possible. Keep cold dairy breakfasts and snacks refrigerated until serving. See the USDA leftovers guide.
Common questions
Can I make a full week of meals at once?
Yes, with a storage plan. Refrigerate only the portions you will use within three to four days and freeze the later meals promptly. Thaw frozen portions in the refrigerator and reheat cooked food to 165°F.
Can I double these recipes?
Yes, if the equipment is large enough. Use two sheet pans or baking dishes rather than piling ingredients higher. For slow cookers, follow the manufacturer’s fill guidance and make a second batch if needed. Larger batches can require more time; check the center temperature and tenderness.
