This soup takes little-to-no-effort, uses ingredients you probably have in the fridge and it takes under an hour to make!

Heat broth in a large (or medium deep) pan on medium heat. Once gently simmering, add diced carrots and lemon juice and cook for 10 minutes. Add pinto beans and egg and stir to combine. Continue to ...

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Cool the soup and refrigerate until ready to finish (up to 2 days). When you’re ready to serve, bring the broth back to a boil, add the noodles and follow the recipe directions from there.

On this episode of "Dinner SOS," Chris and Hana help caller and first time mom Mara stock up on nourishing, freezer-friendly ...

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Coconut milk: Shake the can of coconut milk before adding to the pot, and avoid boiling the soup once it’s been added for the ...