Favorite Fall Soups?

[rcyannacci]

Soup season! Yummy, healthy, and cheap! (in case anyone else has sticker shock at the grocery lately). Plus, you can't beat the left-overs.

So, inspired by the crockpot thread, what are your favorite soups to make in the Fall?

Here is one of my favorites:

White Chicken Chili:
1 lb boneless, skinless chicken thighs or breasts
1 c. white beans, rinsed
1 med. onion chopped
1 clove garlic, minced
2 t. oregano
1/2 t. salt
1 can cream of chicken soup
5 c. water

In a slow cooker, combine all the above ingredients and mix well. Cover and cook on low 8-10 hours, until beans are tender. Just before serving, add in:

1 t. cumin
1 4.5 oz can chopped green chilis
1/2 t. hot pepper sauce
(don't add these before or it will take the beans longer to soften)

Serve with cornbread and a salad...Yum!

 

[nativetxn]

I love split pea soup, potato soup and cheese soup when the weather turns cooler.

Right now it is more like summer in mid-Michigan

 

[rcyannacci]

Yeah, it's still like summer in TX too, but I'm doing my best to pretend like it's the Fall

BTW- since moving to TX I've fallen in love with Chicken Tortilla Soup. Here is a recipe I found from Kraft that I'm hoping to try later in the week (unless anyone else has a tried and true recipe)!

Chicken Tortilla Soup:

6 corn tortillas (6 inch), divided
1-1/2 tsp. vegetable oil, divided
1/2 lb. boneless skinless chicken breasts, cut into bite-sized chunks
2 cans (14 oz. each) chicken broth
1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Medium Salsa
1 cup frozen corn
1 cup KRAFT Shredded Cheddar Cheese

PREHEAT oven to 400°F. Cut 2 of the tortillas into strips; toss with 1/2 tsp. of the oil. Spread in single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.
MEANWHILE, finely chop remaining 4 tortillas. Heat remaining 1 tsp. oil in large saucepan on medium-high heat. Add chicken; cook and stir 5 min. Add chopped tortillas, broth, salsa and corn. Bring to boil; reduce heat to medium-low and simmer 15 min.
LADLE soup into serving bowls; top with cheese and tortilla strips.

 

[PlaneJoy1]

Hmmmmm...... Beer-Cheese Soup. yummmmmmm!

 

[rcyannacci]

Hmmmmm...... Beer-Cheese Soup. yummmmmmm!

Doesn't the Le Cellier Cheese soup recipe have beer in it?

 

[PlaneJoy1]

Doesn't the Le Cellier Cheese soup recipe have beer in it?

I've never heard of that. The recipe I use is called "Wisconsin Beer-Cheese". Oh, I hungry just thinking about it!!!

 

[Beauty]

Yep the Le Cellier Soup does have beer.........oh yum.

 

[Mermaid02]

Beef Stew- don't really have a recipe though.

 

[Pagan Moon]

veggie soup...

 

[denisem]

rcyannacci, I do an incredibly easy version of white chili that sounds like a cross between your two recipes.

White Chicken Chili

1-2 lbs. cooked chicken breast, cubed (I prefer shredded)
1 (48 oz.) jar Great Northern beans, rinsed
1 (16 oz.) jar salsa (your choice of mild or hot)
1/2-1 (8 oz.) block Monterey Jack cheese, grated (can use Monterey Jack with jalapeno pepper)
2 tsp. ground cumin

Combine chicken, beans, salsa, grated cheese and cumin. Simmer 1-2 hours, stirring occasionally and adding water or chicken broth if chili becomes too thick. Ladle into bowls and serve with corn chips. 6 servings.

My other favorite is beef-barley-mushroom-vegetable soup. Yum!

 

[snoopy]

Both your recipes look terrific. I love soup/stew/chile and don't make it nearly enough...think I just may try that white chicken chile this week.

 

[rcyannacci]

rcyannacci, I do an incredibly easy version of white chili that sounds like a cross between your two recipes.

White Chicken Chili

1-2 lbs. cooked chicken breast, cubed (I prefer shredded)
1 (48 oz.) jar Great Northern beans, rinsed
1 (16 oz.) jar salsa (your choice of mild or hot)
1/2-1 (8 oz.) block Monterey Jack cheese, grated (can use Monterey Jack with jalapeno pepper)
2 tsp. ground cumin

Combine chicken, beans, salsa, grated cheese and cumin. Simmer 1-2 hours, stirring occasionally and adding water or chicken broth if chili becomes too thick. Ladle into bowls and serve with corn chips. 6 servings.

My other favorite is beef-barley-mushroom-vegetable soup. Yum!

You're right! Yours is easier; I love easy soup recipes. And, you can make it after work (in case you don't have time to put it in the crockpot in the morning).

I'll try to remember to post my summer veggie soup when I get home; it's super (souper ) easy too.
Thanks!

 

[barbeml]

Here is my can't fail easiest soup recipe for fall that everyone loves (we always have a big pot at our Halloween pizza party). It is also the right color for fall!

Carrot Ginger Soup

Get out the big soup pot.
Put some olive oil in the pot and heat.
Toss in a chopped onion & sautee.
Add 12 cups of chicken stock (whatever you like--homemade, canned or water & boullion)
Add 2 pound bag of baby carrots (minus the plastic bag)
Stir in jarred garlic & jarred ginger puree (to taste--I use a T of garlic and 3 T of ginger))
Simmer until the carrots are mushy.
Cool slightly.
Puree soup right in the pot with an immersion blender.
Add salt & pepper to taste.
Optional: add some cream or half & half to warm soup (just don't boil it once you've added the cream)

 

[Chim Chiminy]

Okay, I make Chicken Tortilla soup. My family loves it.
Bear with me, as I don't measure anything.......but you will get the idea at least.

Two cans of chicken broth. Add in several cans of water and two chicken boullion cubes (just adds more flavor).
About 1 1/2 cups shredded chicken.
3 stalks of celery chopped.
3 carrots chopped.
1 cup of corn.
Onion chopped, if you like. Yellow or white onion.
One can of diced tomato with onion.
One small can of chopped chilies.
1/3 can of chile verde (green sauce).
about a tsp of cumin.
I season with a mixture cayenne, salt, dried pepper flakes, and garlic. You could season of course to your own taste and McCormick does make good blends to use as well.
I add in fresh cilantro, yummy and smells delish!

Fry up some corn tortillas....top the soup with that and some cheddar cheese or even fresh avocado. Mmmmmmmmmm......

I cook this in a large pot on the stove or in my large crock pot.

 

[doxdogy]

Technically not a soup, but our favorite is chicken and dumplings. Can't wait for the weather to cool off, I am hankering a big old pot of chicken and dumplings. Another cool weather favorite is stuffed cabbage.

 

[kdibattista]

Broccoli Cheese Soup... YUMMY!!!! I think I'll run out to store tomorrow

 

[grlpwrd]

Hamburger soup and other tried-n-true soups from http://www.anitasrecipes.com/BrowseRecipes/ByCategory.asp?index=18


In honor of Beauty and others who have or are adopting Chinese daughters


Jook ("Chuk") (family style Chinese porridge/soup)

Crock pot version:

Turkey bones
1/2 cup rice, uncooked, washed
6 cups water
1 tsp rock salt (or to your taste)
1/2 cup raw peanuts (optional)

Garnish:

Chopped lettuce
Chung choi, chopped fine (Chinese salted preserved cabbage)
Chinese parsley, chopped
Green onions, chopped
soy or oyster sauce
Sesame oil

Cooking Instructions:

Put bones, water & rice into a slow cooker (this is for the small one, feel free to adjust the quantity, just keep the proportions!). Cook on low for 4-6 hours, high for 2-3 hours. Stir when ready.

Comments:
Chinese style we just fill out bowl, put on the garnishes, stir and eat! Put in bowls, garnish to your own tastes! Other things you could add initially are dried shrimp, dried scallops & softened foo jook (Chinese dried bean curd).

Stovetop version:

Ingredients:
1 turkey carcass (or leftovers w/bones)
1-1/2 c. uncooked rice, washed (a little more if you like it really thick)
4 qts. water
1 pc. gingerroot (about 2")
1 pc. chung choi (about 6"), optional
1/2 pkg. hoo chuk or dried bean curd (optional, sold in Oriental stores)
salt
Canned chicken broth (for extra flavor)

Cooking Instructions:
Soak the hoo chuk in water. When it's soft, cut into 2" pieces. In a large stockpot, cover the turkey carcass with water and add ginger, chung choi, rice, hoo chuk and some salt to taste. Bring to a boil, and then simmer until meat falls off the bone, and soup is thickened to your liking, about 2 to 2-1/2 hours. (If it's too thick, just add canned chicken broth until it's the consistency you like.) Take out the carcass. When cooled a little, remove the meat and add the meat back into the pot, throw away the bones. (Just so nobody swallows a bone.) You can add water chestnuts at this point if you like. Garnish with chopped green onions, chung choi, Chinese parsley and/or soy sauce if you want.

 

[ZachnElli]

rcyannacci, I am making a soup that is almost identical to your enchilda soup recipe, minus the tortillas is all. And it's called Chicken Salsa Soup. I got it from my mom and my family loves it!

 

[rcyannacci]

I can't wait to try some of these recipes!

Barbeml- the Carrot Ginger soup sounds so yummy...don't have the emulsion blender, but I might try it w/ a regular blender

Chim Chiminy- bless you for posting this Tortilla Soup recipe...that's exactly what I was looking for!

ZachnElli- great idea...it wouldn't be so bad to loose the tortillas and the carbs that go with them


OK- here's the easy Summer Corn and White Bean soup recipe I found recently that I just love...so yummy, great left-overs. And, besides the green onions, you can keep everything in your pantry or freezer.

Summer Corn and White Bean Soup

1 T canola oil
1 c. sliced green onions
3/4 c. chopped cooked ham (I usually throw in a bit more)
3 c. fresh or frozen corn kernals
1/2 t. salt (I actually leave this out because of the sodium in the canned broth)
2 (15 oz) cans navy beans (or great northern), rinsed and drained
2 (14 oz) cans fat-free chicken broth
2 (4.5 oz) cans chopped green chilis, undrained

Heat oil in a dutch oven over med. heat. Add onions and ham, and cook 3 min., stirring frequently. Stir in corn and remaining ingredients. Bring to a boil, reduce heat, and simmer 5 minutes or until thoroughly heated.

 

[minkydog]

Since my DH has to be aon a strict low sodium diet the only kind of soup he can have is homemade. Canned soup has about 1000mgs of sodium per serving! So I have learned to make a delicious vegetable beef soup, potato soup, chicken noodle soup and "gumbo".

Easy Chicken Gumbo

1 quart low sodium chicken broth
1-2 cups leftover chicken(boiled, baked or grilled)
1 small onion
1/2 small green pepper
handful of fresh okra, sliced, or 1 small pkg of frozen okra
1-16oz. can no salt diced tomatoes
1 bay leaf
pepper
cooked rice

Chop the onion & green pepper. Stir fry for about 3 min. Add okra and continue to stir-fry until onion is translucent. Heat chicken broth. Add stir-fried veggies to the chicken broth, with can of tomatoes and bay leaf. Bring to a boil then turn down the heat and simmer, uncovered, for 15 min. Cut up chicken into bite-size pieces. When simmering is done, add chicken and heat through. Serve over rice. Add salt, as needed, to individual servings.

**Sometimes I add a little boiled shrimp.

You notice there is no roux; it's not a true gumbo. This soup is low in fat, sodium and calories.