It’s the season that is longed for, after having to endure the heat wave that is summer. Fall brings the excitement of sweater weather and cuddling next to your significant other (or your dog). Soup is a fall food, so, here are some soup recipes that you will live by this fall.
Chili is one of the best soup recipes for the family.
Serving size: 6
Ingredients:
-1 lb. of hamburger
-1 can of tomato sauce
-1 can of stewed tomatoes
-1/2 cup of ketchup
-1 can of kidney beans
-1 1/2 cup of water
-Dash of salt and pepper
-A pinch of chili powder
-A pinch of garlic powder
-1 medium onion, chopped
Step 1. In a saucepan over medium heat, combine the hamburger and onion and cook until the meat is browned.
Step 2. In a pot, combine the meat, onions, and the remaining ingredients, bring to a boil and then reduce the heat to low and let simmer for 15 minutes. Enjoy!
Serving size: 6
Ingredients:
-1/2 lb. of sliced mushrooms
-1/4 cup of onions, chopped
-2 tablespoons of butter
-2 cans of chicken broth
-1 cup of half-and-half cream
-A dash of salt and pepper
-6 tablespoons of all-purpose flour
In a saucepan over medium heat, melt the butter; combine the mushrooms and onions and cook until tender. Add the flour, salt & pepper, and one can of the chicken brother to the mushrooms and onions, then stir. Pour in the remaining chicken broth and stir. Bring the soup to a boil and stir for two minutes until thickened. Reduce the heat and add the half-and-half and stir, let simmer for 15 minutes. Serve.
This is one of the classiest soup recipes.
Serving size: 6
Ingredients:
-1/4 cup of butter
-1/4 cup of all-purpose flour
-1 teaspoon of curry powder
-1/4 teaspoon of onion powder
-1 can of tomato juice
-1/4 cup of sugar
First, melt the butter in a saucepan. Then, stir in the flour, onion powder, and curry powder, until the mixture is smooth. Next, add the tomato juice and sugar. Cook for 5 minutes or until the soup has thickened. Serve.
Serving Size: 6
Ingredients:
-1 tablespoon of canola oil
-5 medium carrots, chopped
-1 medium onion, chopped
-2/3 cup of cooking barley
-6 cups of chicken broth
-2 cups of turkey breast, cooked and cubed
-2 cups of spinach
-1/2 teaspoon of pepper
In a saucepan over medium-heat, add the canola oil and spread. Next, add the carrots and onion, cook for 4-5 minutes or until the carrots are crisp. Stir in the barley and broth, then bring to a boil. Once boiled, reduce the heat and let simmer for 10-15 minutes or until the carrots are tender. Lastly, stir in the turkey, spinach, and pepper; heat. Serve.
Serving size: 4
Ingredients:
-2 tablespoons of butter
-1 small onion, chopped
-1 celery rib, chopped
-1 small red pepper, chopped
-2 cans of of creamed corn
-1 1/2 cup of cooked chicken, chopped
-1 can of evaporated milk
-1 teaspoon of of chicken bouillon granules
-1/2 teaspoon of pepper
-8 bacon strips, cooked and crumbled
In a saucepan over medium-heat, melt the butter. Then, add in the onion, celery, and red pepper. Stir and cook for 7 minutes or until the vegetables are tender. Next, add in the corn, chicken, milk, bouillon and pepper; heat but don’t boil. Top with bits of bacon. Serve.
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