April Cherry’s soup and salad collection covers two of the most versatile, nourishing categories in home cooking. Whether you’re making a big batch of soup for the week or building a salad that’s a full meal, there’s a recipe here for every craving and season.
Click any card below for the full recipe. From creamy bisques and hearty stews to vibrant composed salads and simple everyday sides, this collection works all year long.
Bean Soup Crock Pot Recipe
Squash Casserole Recipe – Affordable Food Ideas
3 Bean Recipe Salad – Affordable Food Ideas
1 Pot Vegan Minestrone – Affordable Food Ideas
A One-Pot Everyday Lentil Soup – Affordable Food Ideas
Simple French Style Potato Salad – Affordable Food Ideas
Mexican Pinto Beans Scratch 1 Pot – Affordable Food Ideas
Thai Curried Butternut Squash Soup – Affordable Food Ideas
One Pot Vegetable Broth – Affordable Food Ideas
Creamy Chana Masala With Coconut Milk – Affordable Food Ideas
Simple Miso Soup Recipe – Affordable Food Ideas
Soup and Salad Tips
Build a proper aromatic base. Great soups start with well-developed aromatics — sauté onion, garlic, celery, and carrot in fat until softened and slightly golden before adding liquid.
Deglaze after sautéing. Add a splash of wine, broth, or water after sautéing aromatics and scrape up the browned bits. That fond is pure flavor.
Adjust seasoning at the end. Soups can always use more salt, pepper, lemon juice, or fresh herbs added at the finish to bring flavors together.
Dress salads right before serving. Dress only what you’re eating now. Store dressing separately for meal prep — greens wilt within 30 minutes of being dressed.
Build salad dressing in the bowl. Add oil, vinegar, salt, and pepper directly to the empty salad bowl before adding greens. Toss well to coat every leaf.
Soup and Salad FAQs
How long does homemade soup last?
Most soups last 4–5 days refrigerated. Cream-based soups are best within 3–4 days. Almost all soups freeze beautifully for up to 3 months.
Why does my soup taste flat?
It likely needs acid (lemon juice, vinegar), more salt, or a finishing fat (olive oil, butter). Add a small squeeze of lemon first — it’s remarkably effective.
What makes a salad filling enough to be a full meal?
Protein (chicken, eggs, beans, cheese, tuna), healthy fats (avocado, nuts, seeds), and complex carbs (grains, croutons, chickpeas) transform a side salad into a proper main.
How do I prevent meal prep salads from getting soggy?
Store all components separately and assemble right before eating. Keep dressing in a small container on the side. Romaine and kale hold up far better than baby spinach.
Soups and salads are the workhorses of healthy home cooking — adaptable, great for using up what’s in the fridge, and genuinely satisfying when done right. April Cherry hopes this collection becomes a regular resource.