Fall is my favorite time of the year. I love comfort food in the fall. You know, those one pot meals that make you feel cozy and warm.
I remember Momma loved making homemade soup. On Halloween, she always had a pot of soup or chili on the stove. The house always smelled so good. Trick or Treaters would come by the house, and their parents would sit for a bowl of warm deliciousness. I miss those days.
I thought I'd share some good comfort food recipes with you.
Enjoy!
Turnip Green Soup
1 lb. Kielbasa sausage
1 (16 oz) pkg. frozen turnip greens, chopped
2 cans Great Northern beans
2 pkgs. Knorr Vegetable soup mix
4 cups water
2 tsp. sugar
2 tsp. Tabasco sauce
Slice sausage as thick or as thin as you like. Add all ingredients to a large pot and bring
to a boil. Reduce heat and simmer 1 to 2 hours.
Chicken Taco Crockpot Soup
3 frozen chicken breasts fresh
1 medium onion diced
1 packet of taco seasoning
1 packet of Hidden Valley Ranch seasoning lower sodium if possible
Do not drain
1 can of red kidney beans (low sodium)
1 can of white beans (low sodium)
1 can of black beans
1 can of vegetarian baked beans
1 can of rotel
1 can of corn (no salt added)
Put ingredients in order and do not stir until finished
Add to crock pot
Add each can above and do not drain or rinse - that is what makes the soup.
Cook in crockpot on low for 6-8 hours (depending on crockpot)
Before serving, take each chicken breast out and shred with 2 forks and then re-add all meat to crock pot
Add chicken broth if needed.
Bacon Spaghetti
5 slices bacon
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can stewed tomatoes
8 ounces spaghetti
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 1/2 teaspoons dried parsley
salt and pepper to taste
1/2 cup grated parmesan cheese
In a large skillet over medium heat, cook bacon until crisp. Remove from pan, break into 1/2 inch pieces, and set aside. Drain bacon grease, and return pan to heat. Sauté onions over medium heat until tender. Stir in garlic and cook 1 minute more. Stir in bacon and tomatoes. Cover, reduce heat and simmer 15 to 20 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Stir basil, oregano and parsley into tomato sauce. Add salt and pepper to taste. Cook 5 minutes more. Toss with hot pasta. Top with grated Parmesan cheese when serving.
White Chicken Chili
1 tbsp olive oil
1 medium onion, finely chopped
1 can (4 oz) chopped green chilies
3 tbsp all-purpose flour
2 tsp. cumin
2 cans Bush’s Great Northern Beans (or Navy)
1 can (14.5 oz) chicken broth
1 1/2 cups finely chopped cooked chicken breast ( I used canned chicken and it turns out good.)
Shredded Monterey Jack Cheese
Salsa of your choice
Sour Cream
In a large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce Heat and simmer for 10 minutes or until thickened. Add chicken; cook until hot. Garnish with cheese, sour cream and salsa.
I cook the onions as directed in the recipe and then add the onion flour mixture to everything in a crock pot and keep it on low (from lunch time till dinner time, it’s perfect).
