Fall is here! Finally.
Last week, the weather was mild, although wet, and on Friday night, high school football was so much more comfortable to enjoy than in weeks past. Even with highs in the 70s and low 80s, I’m pumped to pull out fall sweaters, pile my front steps with brightly colored mums, and spend my free evenings on the screen porch.
So as we dive right into a pile of fallen leaves, I will share some of my favorite fall soups to warm you up as the air gets crisp.
Taco soup is one of my favorite soups to make. It is literally a dump-it-in-a-pot and cook it type of soup.
My family likes taco soup with all the fixings and eaten with tortilla chips for that little crunch.
2 pounds ground beef
1 envelope taco seasoning
1-1/2 cups water
1 can (16 ounces) mild chili beans, undrained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 can (10 ounces) diced tomato with green chilies
1 envelope ranch salad dressing mix
In a large pot cook ground beef, crumbling and stir occasionally until browned. Drain fat and return to stove top.
Add the remaining ingredients and mix together well.
Allow to simmer on medium/low for 30-40 minutes.
Serve and top with optional toppings.
Growing up, when my sisters or I got sick, my Momma would make homemade potato soup. It seemed to make everything better.
Potato soup is always a fan favorite whenever I make it, especially loaded potato soup with cheese and bacon and sour cream. I recommend doubling or tripling this recipe. They will always want seconds.
Loaded Potato Soup
4 slices bacon, diced
5 tablespoons unsalted butter
1/4 cup all-purpose flour
3 1/2 cups milk, or more, as needed
3 russet potatoes, peeled and cubed
2 green onions, thinly sliced
1 cup shredded cheddar cheese
1/2 cup sour cream
Kosher salt and freshly ground black pepper, to taste
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Melt butter in a large stockpot or Dutch oven over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes and green onions.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached.
Serve immediately, garnished with green onion, cheese and bacon, if desired.
Broccoli and cheese soup is another fan favorite, and it is super easy with just four ingredients.
Broccoli and cheese soup
10 to 12 ounces of fresh broccoli, cooked
1 family sized cream of chicken soup
1 cup (or more to taste) of milk
2 cups shredded cheddar cheese
Combine first 3 ingredients in a pot. Heat until warm. Add the cheese, stir – and cook until the cheese is melted & mixture is hot. Add extra milk if you want a thinner consistency
My husband Keith isn’t exactly a vegetable fan, but mix it up in a soup, and he is in hog heaven.
My father-in-law makes a fantastic vegetable beef soup. His trick is to use grounded beef or venison instead of stew meat.
I highly recommend serving with corn bread.
Vegetable Beef Soup
2 pounds ground beef
½ medium onion, diced
2 cups fresh or frozen Lima beans or 1 (15-ounce) can Lima beans, drained
2 cups fresh or frozen mixed vegetables or 2 (15-ounce) cans mixed vegetables, drained
2 cups fresh or frozen corn off the cob or 1 (15-ounce) can corn, drained
2 cups carrots, sliced or 1 (15-ounce) can carrots, drained
4 pounds of peeled and diced whole tomatoes or 4 (15-ounce) cans diced tomatoes
1 (15-ounce) can tomatoes and okra (optional)
2 cups water
Cook meat and onions until golden brown. Add to slow cooker along with all other ingredients.
Cook on low for 4 hours. You could also cook this on the stovetop; just simmer for about 45 minutes.