Hot broths: 7 options to enjoy and warm up on cold days!

Hot broths are the perfect option for colder days! This is because, in addition to being tasty, they help keep you warm and Makes 6 to 8 servings, which is nice to share with family. Plus, hot broths are a great option for a lighter meal for those on a diet!

If you want to make your days (or nights!) warmer and more delicious with delicious hot broth recipes, check out the 7 options we’ve listed. You sure love it! And you know what’s best of all? It’s just that these hot broths are ready in a hurry, some don’t even take 1 hour.

If you’ve already felt the urge to try it, enjoy that the cold has arrived, choose your favorite recipe. Separate the ingredients and throw it out in the kitchen! Check out our list of delicious hot broths.

creamy bean broth

Creamy Bean Broth – Photo: Shutterstock

Preparation time: 1 hour

Performance: 6 portions

Difficulty level: easy

Ingredients:

• 1 and 1/2 cups pinto beans
• 1 bay leaf
• 8 cups of water (tea)
• 2 tablespoons of oil
• 1 cup bacon (diced)
• 400 g of diced pulp
• 1 chopped onion
• 1 minced garlic clove
• 300 g of cassava without filaments, diced
• Salt, black pepper and chopped parsley to taste

Method of preparation:

1. In a pressure cooker put the beans, the bay leaf and add half the water.
2. Cover and cook for 20 minutes after starting the pressure.
3. Turn off, wait for all the pressure to release naturally, open the pan and let the beans cool.
4. Transfer to blender, beat for 2 minutes, and reserve.
5. Heat another pressure cooker with the oil over medium heat and sauté the bacon and beef for 5 minutes.
6. Add the onion, garlic and saute for 2 minutes.
7. Pour the remaining water, cassava, season with salt, pepper and cook 15 minutes after starting the pressure.
8. Turn off, let all pressure out naturally, and open pan.
9. Put back on the heat, add the beaten beans, season with salt and cook for 5 minutes in an open pan.
10. Turn off, transfer to a bowl, sprinkle with parsley and serve.

Tip: To make this recipe vegan, just remove the diced bacon and chuck. Also, skip the meat prep instructions and add the onion and garlic directly.

Pumpkin soup with chicken

Pumpkin broth with chicken – Photo: Shutterstock

Preparation time: 40 minutes

Performance: 5 portions

Difficulty level: easy

Ingredients:

• 600 g butternut squash, cleaned and chopped
• 2 cups of water (tea)
• 3 sprigs of parsley
• 1 chopped onion
• 2 tablespoons of wheat flour
• 1 liter + 1 tablespoon of milk
• 4 tablespoons of olive oil
• 2 cups chicken (cooked and shredded)
• Salt and black pepper to taste
• 1/2 tablespoon cornstarch
• chopped parsley for sprinkling

Method of preparation:

1. Take a pan over medium heat with the squash, water, parsley and onion.
2. Then cover and cook until the squash is very soft.
3. Turn off, let cool, switch to the blender and book.
4. Dissolve the wheat flour in 1 liter of milk and bring to a boil over medium heat, stirring.
5. Add the olive oil, pounded squash, chicken, salt and pepper and cook for another 5 minutes, stirring occasionally.
6. Add the cornstarch dissolved in the remaining milk and stir until thickened.
7. Transfer to a deep plate, sprinkle with parsley and serve, if desired, with some bread.

Potato broth with cheese and bacon

Potato broth with cheese and bacon – Photo: Shutterstock

Time: 45 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1 kg of diced potatoes
• 6 cups of water (tea)
• 2 cubes of vegetable broth
• 3 tablespoons of butter
• 250 g of diced bacon
• 1 chopped onion
• 2 minced garlic cloves
• 1 cup mozzarella (grated)
• Salt and black pepper to taste
• Fried bacon and chopped chives for dusting

Method of preparation:

1. Place the potatoes, water and vegetable stock in a saucepan and cook over medium heat until tender.
2. Turn off and let cool.
3. Beat the potatoes with the cooking broth in the blender until a homogeneous cream is formed. Reserve.
4. Heat a pan with butter over medium heat and fry the bacon until golden brown.
5. Add the onion, garlic and fry for another 3 minutes.
6. Add the cream from the blender and cook until it boils.
7. Add the mozzarella, season with salt, pepper and cook for another 2 minutes.
8. Transfer to a deep plate, sprinkle with bacon, chives and serve, if desired, with some bread.

black bean broth

Black Bean Broth – Photo: Shutterstock

Time: 50 minutes

Performance: 8 portions

Difficulty: easy

Ingredients:

• 2 cups beans (black)
• 7 1/2 cups (tea) water
• 2 tablespoons of oil
• 300 g of thinly sliced ​​smoked sausage
• 300 g of diced bacon
• 3 minced garlic cloves
• 1/2 chopped seedless pepper
• 1/4 cup (tea) of cachaça
• Salt and chopped chives to taste
• Crackling to accompany

Method of preparation:

1. Place the beans, water and bay leaf in a pressure cooker, cover and cook for 25 minutes, after starting the pressure.
2. Turn off, let the pressure release naturally and open the pan.
3. Let it crumble and beat carefully in the blender. Reserve.
4. Heat a pan with oil over medium heat and fry the sausage and bacon until golden brown.
5. Add the garlic and saute for 2 minutes.
6. Add the pepper, the cachaça and sauté for 2 minutes.
7. Add the beaten beans, salt and cook until bubbly.
8. Transfer to cups, garnish with chives and serve with cracklings.

Cassava broth with meat

Cassava broth recipe with meat – Photo: Rodrigo Moreira

Time: 1h10

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1 kg of diced chuck
• 3 minced garlic cloves
• Salt and black pepper to taste
• 4 tablespoons of olive oil
• 2 chopped onions
• 2 beef bouillon cubes
• 800 g of diced cassava
• chopped parsley for sprinkling

Method of preparation:

1. First season the meat with garlic, salt and pepper.
2. Immediately after, heat a large pressure cooker with the olive oil over high heat, add the meat and fry until golden brown.
3. Add the onion, tomato, meat broth and brown for another 3 minutes.
4. Cover with water, cover and cook for 20 minutes over medium heat after starting to pressurize.
5. Turn off, release pressure and open pan.
6. Add the cassava, cover with more water if necessary, cover and cook for another 20 minutes over medium heat after the pressure begins.
7. Turn off, release pressure and open pan.
8. Return the pan to the heat, season with salt and pepper to taste, and cook for another 3 minutes.
9. Finally, transfer to a bowl, sprinkle with parsley and serve immediately.

cornmeal broth with meat

Cornmeal Broth with Meat – Photo: Shutterstock

Time: 40 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1 cup cornmeal (tea)
• 6 1/2 cups (tea) water
• 4 tablespoons of butter
• 1 chopped onion
• 2 minced garlic cloves
• 1 tablespoon of tomato paste
• 500 g of cooked and minced beef
• 1/2 yellow pepper chopped
• 1/2 chopped red pepper
• 1 beef bouillon cube
• 2 diced tomatoes
• Salt, black pepper and chopped parsley to taste
• Grated Parmesan for dusting

Method of preparation:

1. Dissolve the cornmeal in 2 cups (tea) water and set aside.
2. In a skillet over medium heat, melt the butter and saute the onion and garlic for 3 minutes.
3. Add the extract, the meat, the peppers, the meat stock and saute for 5 minutes, stirring.
4. Add the tomato and sauté for 2 minutes. Add the remaining water and, when it boils, add the dissolved cornmeal.
5. Season with salt, season with pepper and cook over low heat for 10 minutes, stirring until it thickens.
6. Transfer to soup plates, sprinkle with Parmesan, parsley and serve.

Cassava broth with dried meat

Cassava broth with dried meat – Photo: Rodrigo Moreira

Time: 45 minutes

Performance: 5 portions

Difficulty: easy

Ingredients:

• 1 kg cassava in pieces
• 1 beef bouillon cube
• 1 bay leaf
• 2 tablespoons of oil
• 2 minced garlic cloves
• 1 diced onion
• 1/2 cup red bell pepper (chopped)
• 1 cup desalted beef jerky (cooked and shredded)
• Salt and black pepper to taste
• Sliced ​​chives to taste

Method of preparation:

1. Put the cassava in a pressure cooker with the meat stock and the bay leaf.
2. Cover with water and cover.
3. Cook for 15 minutes, over low heat, after starting the pressure and turn off.
4. Let it cool.
5. Dice 1/3 of the cassava and blend the rest in a blender with the cooking broth.
6. Heat a large skillet with the oil over medium heat and saute the garlic until it begins to brown.
7. Add the onion and bell pepper and saute for 2 minutes.
8. Add the beef jerky and sauté for 2 minutes.
9. Season with salt and pepper.
10. Add the whipped cream and the chopped cassava cubes and cook for 10 minutes, stirring occasionally.
11. If necessary, add boiling water.
12. Serve in bowls sprinkled with chives.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.