Tag Archives: Soup

Clocks are turned back, the days are getting shorter and it gets dark so early. It’s the time of year when soup is often on the menu, whether for lunch or dinner. I love soup and these fabulous fall soups are my favorite. Nothing better than warm, nourishing soup on a cold autumn day.fabulous fall soups

 

Cheddar Ale Soup
T
his soup is so easy and delicious, perfect for a fall day.fabulous fall soups

 

Pork, Bean and Kale Soup

I have an ongoing goal to eat healthier and make good food choices. It’s not always easy but my goal is to eat right 80% of the time! I have a wonderful cookbook called Eating Well in Season – the Farmers’ Market Cookbook. The recipes are divided into seasons of the year and focus on what food is fresh during each season. If you are looking for a hearty winter soup, this pork, bean and kale soup is perfect. It’s delicious and nutritious and uses foods you can find in your farmer’s market this time of year.

 

Cream of Carrot Soup
We had a good carrot crop this year. I love the taste of fresh home grown carrots and one of my favorite ways to use them is in this wonderful Cream of Carrot Soup. It’s a perfect soup for a wet, chilly fall day. I’ve been making this recipe for years and it freezes well although if you are planning on freezing it I would add the light cream later. This soup does not need to be blended but I have one of those wonderful emersion blenders, which I love to use! So before adding the cream I puree the soup. I hope you enjoy this recipe!fabulous fall soups

 

Amazing Turkey Soup
Thanksgiving is one of my favorite holdays  and one of the best things about Thanksgiving is the leftover turkey! I look forward to making this soup every year. You can also make it with leftover chicken as well.fabulous fall soups

 

The Soup Doctor’s Egg Drop Soup
You may have heard of the Cake Doctor before, a series of cookbooks where every recipe is based on a boxed cake mix. My husband is the Soup Doctor! He can take a plain package of Ramen Noodles and turn it into an amazing egg drop soup with just a few simple ingredients. Perfect for those lunch or dinners where you just want a quick, delicious meal.

 

Black Bean and Sausage Soup
Cool autumn days are the perfect time to enjoy a bowl of hearty black bean and sausage soup. The combination of sweet Italian turkey sausage, jalapeño peppers and fresh cilantro gives this black bean and sausage soup a distinctive flavor. If you have any leftovers they are easily reheated in the microwave or can be frozen for later use. Serve along with a leafy green salad and a loaf of bread and your have a meal!fabulous fall soups

 

Irish Yellow Broth
Autumn comes all too quickly. Much as I hate to see summer go the fall is one of my favorite times of year. Fall in Vermont is so enjoyable; the days are still fairly warm and sunny but the nights are cold. When there is a slight chill in the air I enjoy making simple soups for lunch. One of my favorite soups is this Irish Yellow Broth. The steel cut oats not only add nutrition but they give a creaminess to the soup. Usually I leave out the cream and the soup still tastes delicious! Next time you’re looking for a fabulous fall soup try this Irish Yellow Broth. I’ve shared the recipe several years ago but it’s worth repeating. I enjoy this soup whether it’s the beginning of fall, the middle of winter or early spring! It’s simple to make and delicious! This soup is definitely one of my top fabulous fall soups!Simple Soups, Irish Yellow Broth

 

Tomato Soup From a Can
Perhaps when you think of tomato soup from a can you think of Campbell’s. Isn’t that what we grew up with? Comfort food at it’s finest is tomato soup served alongside a grilled cheese sandwich. It’s also a quick and easy meal. However, did you know you could make your own tomato soup? I have a wonderful recipe from my mother for a tomato soup that can be canned for later use. Perhaps you didn’t have a garden last year. You can also enjoy homemade tomato soup with ingredients you probably have on hand in your pantry.fabulous fall soups

 

Chicken Pot Pie Soup
When the weather cools off in Vermont and there is a constant chill in the air my thoughts turn to simple soups I can make. This Chicken Pot Pie Soup is a favorite in our family and it is so easy to put together. If you have leftover chicken in your refrigerator this is a great way to use it up while at the same time making a delicious meal.  The soup tastes just like the filling of a chicken pot pie; in fact you can also thicken the soup up a little more and top it with a crust for a delicious chicken pot pie. However you enjoy this simple soup it is bound to become a favorite in your family!fabulous fall soups

 

Best Ever Cheeseburger Soup
Fall has come to Vermont and the weather is much cooler now, it’s the perfect weather for this best ever Cheeseburger Soup! We can’t always enjoy a yummy cheeseburger for lunch instead mix up a batch of this delicious soup. This Cheeseburger Soup is similar to potato soup but even more satisfying. I haven’t tried freezing this soup as it is usually consumed within a day or two! Pair it with a fresh salad and you have a complete dinner.fabulous fall soups

SaveSave

SaveSave

The first day of spring has arrived but here in Vermont we can expect cool weather to continue for another month or so. There is still time to enjoy a bowl of hearty black bean and sausage soup. The combination of sweet Italian turkey sausage, jalapeño peppers and fresh cilantro gives this black bean and sausage soup a distinctive flavor. If you have any leftovers they are easily reheated in the microwave or can be frozen for later use. Serve along with a leafy green salad and a loaf of bread and your have a meal!Black Bean soup

 

Black Bean and Sausage Soup

 

Ingredients:

 

½ pound sweet Italian turkey sausage

1 tsp olive oil

1 onion, chopped

2 garlic cloves, chopped

2 jalapeño peppers, seeded and minced

3 (15.5 oz) cans of black beans, rinsed and drained

4 cups chicken broth, preferably homemade

½ cup chopped fresh cilantro

 

Directions:

 

Spray a large nonstick saucepan with nonstick spray and set over medium low heat. Add the sausage and cook until browned on all sides, about 15 minutes. Transfer the sausage to a plate and when cool enough to handle, cut into ½ inch slices.

 

Heat the oil over medium heat in the same saucepan then add the onion, garlic and jalapeños. Cook, stirring until tender, about 8 minutes. Stir in the beans and broth and bring to a boil. Reduce the heat and simmer, covered, until the flavors have blended, about 8 minutes.

 

Transfer 2 cups of the bean mixture to a blender or food processor and puree. Stir the puree and the sausage into the soup. Simmer, uncovered, until the soup is heated through, about 5 minutes. Remove form the heat, stir in the cilantro  or sprinkle on top and serve.Black Bean and Sausage SoupIf you have an emersion blender that could also be used to puree the soup.Black Bean and Sausage Soup

 

 

I don’t know how the weather is where you live but we’re still getting cold weather here in Vermont. Recently I shared a wonderful recipe for pork, bean and kale soup. This recipe is a chowder. Sometimes you find a chowder recipe that is just so comforting you find yourself making it several times during the cold months. This shrimp and corn chowder is one of those recipes. The addition of the fennel gives it a slightly peppery taste but isn’t strong. Next time you’re in for some colder weather mix up a batch of this delicious shrimp and corn chowder. You probably have everything you might need on hand, use frozen corn and frozen shrimp that you might have in your freezer and you’ll be enjoying a nice bowl of this chowder in no time!Shrimp and corn chowder

 

Shrimp and Corn Chowder

 

Ingredients:

 

2 Tsp butter

2 leeks, chopped

1 fennel bulb, chopped

½ tsp salt

¼ tsp pepper

2 Tbsp flour

1 8oz bottle of clam juice

3 cups milk

1 pound of potatoes, peeled and cut into small pieces

¾ pound shrimp, peeled and deveined

1 – 10oz package of frozen corn

 

Toppings:

 

2 Tbsp parsley chopped

2 Tbsp fresh lemon juice

 

Directions:

 

Heat the butter in a large saucepan over medium heat. Add the leeks, fennel, salt and pepper. Cook, stirring occasionally, until the vegetables are tender, 4-5 minutes. Stir in the flour.

 

Add the clam juice, milk, potatoes and bring to a boil. Reduce heat and simmer for 12 minutes. Stir occasionally. Stir in the shrimp and corn and cook until the potatoes are tender and the shrimp and corn are heated through, 3-5 minutes.Shrimp and corn chowder

 

Stir in the parsley and lemon juice and serve with bread or corn muffins.Shrimp and corn chowder This shrimp and corn chowder makes 4-6 servings depending on how generous you are.Shrimp and corn chowder

I have an ongoing goal to eat healthier and make good food choices. It’s not always easy but my goal is to eat right 80% of the time! I have a wonderful cookbook called Eating Well in Season – the Farmers’ Market Cookbook. The recipes are divided into seasons of the year and focus on what food is fresh during each season. If you are looking for a hearty winter soup, this pork, bean and kale soup is perfect. It’s delicious and nutritious and uses foods you can find in your farmer’s market this time of year.Hearty Winter Soup

 

Pork Bean and Kale Soup

 

hearty winter soup, kale, tomatoes, beans, onions, porkIngredients:

 

1 tsp olive oil

1 pound pork tenderloin, cut into one inch pieces

¾ tsp salt

1 medium onion, chopped

4 cloves garlic, chopped

2 tsp paprika

¼ tsp crushed red pepper

1 cup white wine

4 plum tomatoes, chopped

4 cups chicken broth (reduced sodium)

1 bunch kale, ribs removed and chopped (about 8 cups)

1-15oz can cannellini beans rinsed

 

Directions:

 

Heat oil in a heavy Dutch oven. Add pork, sprinkle with salt and cook until no longer pink on the outside, about 2 minutes. Transfer to a plate with tongs, leaving juices in the pot.hearty winter soup

 

Add onion to the pot and cook, stirring often until just beginning to brown, 2-3 minutes. Add garlic and crushed red pepper, stirring constantly until fragrant, about 30 seconds. Add wine and tomatoes increase heat to high and stir to scrape up any browned bits. Add broth and bring to a boil.

Add kale and stir until it wilts. Reduce heat to maintain a lively simmer and cook, stirring occasionally until the kale is just tender, about 4 minutes. Stir in beans, the reserved pork and any accumulated juices; simmer until the beans and pork are heated through, about 2 minutes.hearty winter soup

 

This hearty winter soup makes about 6 servings.

 

Indian Carrot SoupMy husband has been battling a nasty winter chest cold and this soup made the perfect lunch recently. One addition would be to serve the soup with pita bread. If you can find seasoned pita bread such as sesame or onion it would be delicious with this meal! This soup can be served hot or cold. It was the perfect to enjoy on a cold winter’s day and I imagine it would be equally as good chilled during the summer. If the soup is too spicy for your taste adding a little yogurt tames some of the spiciness. Good to know if your curry powder has a little kick!Indian Carrot Soup

 

Indian Carrot Soup

 

Ingredients:

 

2 tsps olive oil

1 onion, chopped

2 tsp curry powder

¼ tsp ground coriander

¼ tsp ground cardamom

4 carrots, peeled and cut into one inch chunks

3 cups chicken broth

¼ cup plain yogurt

 

Directions:Indian Carrot Soup

 

In a medium saucepan, heat the oil. Sauté the onion until softened, about 5 minutes. Add the curry powder, coriander, and cardamom; cook, stirring for 1 minute. Add the carrots and broth; bring to a boil. Reduce heat and simmer, covered, until the carrots are tender, about 20 minutes. Strain the broth into a large bowl.Indian Carrot Soup

 

In a food processor or blender, puree the carrots with some of the broth. Stir the puree into the remaining broth. Serve at once or refrigerate, covered until chilled. Serve topped with yogurt and garnished with a carrot curl and mint spring. Makes about 4 servingsIndian Carrot Soup

 

My husband said this soup felt great on his scratchy throat. It’s not a sweet soup but very satisfying and perfect for a cold winter’s day. I’m looking forward to making it again this summer, I imagine it would be equally as delicious served chilled some summer day.Indian Carrot Soup

Fall has come to Vermont and the weather is much cooler now, it’s the perfect weather for this best ever Cheeseburger Soup! We can’t always enjoy a yummy cheeseburger for lunch instead mix up a batch of this delicious soup. This Cheeseburger Soup is similar to potato soup but even more satisfying. I haven’t tried freezing this soup as it is usually consumed within a day or two! Pair it with a fresh salad and you have a complete dinner.simple soups, cheeseburger soup

 

Cheeseburger Soup

 

Ingredients:

½ pound ground beef

¾ cup chopped onion

¾ cup shredded carrots

¾ cup diced celery

1 tsp basil

1 tap dried parsley

4 Tbsp butter (divided)

3 cups chicken broth

4 cups diced peeled potatoes

¼ cup flour

2 cups (8 oz) process cheese (Velveeta)

1 ½ cups milk

¾ tsp salt

¼ tsp pepper

¼ cup sour cream

 

Directions:

 

In a saucepan brown the beef; drain and set aside. In the same saucepan sauté onion, carrots, celery, basil and parsley in 1 Tbsp of butter until the vegetables are tender, about ten minutes. Add broth, potatoes and beef; bring to a boil and reduce heat; cover and simmer for 10-12 minutes or until the potatoes are tender.

 

Meanwhile, in a small skillet, melt the remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts.best ever cheeseburger soup Remove from heat and blend in sour cream.best ever cheeseburger soup

Makes 8 servings.best ever Cheeseburger Soup

Never Miss a Post!

  • This field is for validation purposes and should be left unchanged.

Find Me

FACEBOOK
TWITTER
Pinterest
RSS

Nancy’s Archives

Linked to some of my favorite link parties!

Nancy On The Home Front