Fall for Soup :: 6 Tried-and-True Recipes Your Family Will Love

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fall soup recipes - Boston Moms Blog

One of my favorite things about the weather turning cooler is making a huge pot of soup on the weekend and enjoying it all week long. Soup is a big hit with everyone in my house, and it’s a great way for me to sneak extra veggies into my family’s diet. Grab a loaf of crunchy French bread, or try making these delicious (and low-fat, high-protein!) garlic knots, and get your soup pot on! These are all tried-and-true recipes in our house — please share yours, too!

Steak and Vegetable Soup

3 pounds steak — use best quality cut possible
2 bay leaves
1 teaspoon salt
1 teaspoon oregano, crushed
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon pepper
1 10-ounce package frozen corn
1 16-ounce can diced tomatoes
1 1/2 cups cubed, peeled potatoes
1 cup fresh or frozen green beans
1 cup sliced carrots
1 cup sliced celery
1/2 cup chopped onion
8 cups beef broth

In a large Dutch oven or kettle, combine meat, bay leaves, salt, oregano, marjoram, pepper, and beef broth. Bring to boiling and then reduce heat.

Cover and simmer for 2 hours on low. 

Skim any fat and return broth to pot. Stir in meat, corn, tomatoes, potatoes, beans, carrots, celery, and onion. Return to boiling and reduce heat again. 

Cover and simmer about 30 minutes or until vegetables are crisp-tender. Discard bay leaves and serve.

Beer Cheese Soup

1 cup diced carrots
1/4 cup diced onion
1/2 cup diced celery
2 cloves garlic, minced
1 teaspoon hot pepper sauce (adjust for personal taste)
1/8 teaspoon cayenne pepper (adjust for personal taste)
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups chicken broth
2 cups dark beer
1/3 cup butter
1/3 cup flour
4 cups milk or half and half
8 cups sharp Cheddar cheese, shredded
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
popped popcorn, for garnish

In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth; simmer until vegetables are tender, about 12 minutes. For a stronger beer flavor, add beer just before vegetables are done. Remove from heat.

Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.

Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.

* Recipe adapted from here.

Lasagna Soup

 

Cooking spray
14 ounces chicken or pork sausage, casings removed
1/2 onion, chopped
3 cloves garlic, crushed
4 tablespoons fresh parsley (dried is also OK), divided 
3 cups low sodium chicken broth
2 1/2 cups water
2 cups marinara sauce
2 bay leaves
cracked pepper and salt
6–8 lasagna noodles, broken into bite size pieces

For topping
6 tablespoons mozzarella cheese
1/2 cup ricotta cheese
2 tablespoons chopped parsley
2 tablespoons chopped basil

 

 

Heat a large soup pot or Dutch oven over medium heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon, 4 to 5 minutes.

Add the chopped onion and crushed garlic and cook 2 to 3 minutes.

Add the parsley, broth, water, marinara sauce, bay leaves, and fresh black pepper and bring to a boil; cover, reduce heat, and simmer about 30 minutes.

In a medium bowl combine the ricotta, parmesan, and 2 tablespoons parsley; mix.

Add the broken pasta; cook, uncovered, according to package directions.

Spoon into bowls and top each with 2 tablespoons ricotta cheese mixture, mozzarella, fresh cracked pepper and salt and fresh basil on top.

Broccoli Cheese Soup

 

6 tablespoons butter, diced in cubes
1 cup finely chopped yellow onion
1 large clove garlic, finely minced
1/4 cup + 3 tablespoons all-purpose flour
3 1/4 cups milk (anything but skim), then more to thin if desired
1 14.5-ounce can chicken broth
1/2 cup heavy cream
3 cups finely chopped fresh broccoli florets
2 cups freshly shredded sharp cheddar cheese, plus more for serving
1/3 cup freshly, finely shredded Parmesan cheese
salt and freshly ground black pepper to taste 

Melt butter in medium saucepan over medium high heat. Add in onions and cook, stirring frequently until soft, about 3 minutes.

Add in garlic and flour, and cook for about 1 minute, stirring constantly. While whisking, slowly pour in milk, chicken broth, and broccoli. Cook, stirring constantly, until mixture begins to gently boil and thicken, then reduce heat to a simmer and allow to cook, stirring very frequently, until broccoli is tender, 5–7 minutes.

Stir in cream. Remove from heat, stir in cheddar and parmesan cheeses, mixing until melted. Season with salt and pepper to taste. Serve warm with more cheddar if desired.

Chicken Tortilla Soup

1 pound chicken breasts or thighs
1 can drained and rinsed black beans
1 can drained and rinsed sweet corn
1 jar salsa
3 cups low sodium chicken broth

For topping
1/4 cup shredded cheddar cheese
3 slices avocado 
1/4 lime
tortilla strips or crushed chips
dollop sour cream

Spray a slow cooker with cooking spray and place chicken in the bottom of it. Pour salsa, beans, and corn over the top of chicken.

Cook on low for 6 hours or high for 4 hours.

After chicken is cooked through, shred chicken with two forks and mix thoroughly. Add chicken broth and cook for an additional 1–2 hours.

Spoon to serve and top with cheese, avocado, chips. Squeeze lime over and dollop with sour cream.

Roasted Butternut Squash and Apple Soup

1 medium butternut squash, cut length wise
1 medium red onion
2 medium apples — McIntosh work well
3 cups vegetable or low sodium chicken broth
1/4 roasted pumpkin seeds
1/2 teaspoon dried sage

Coat inside of the squash halves with olive oil, salt, and pepper

Place squash meat side down on a cookie sheet and roast for 20–25 minutes at 375 degrees.

Meanwhile, cut and cube onion and apple. In a mixing bowl, toss lightly with olive oil, salt, and pepper.  Pour on a cookie sheet and add to oven to roast. 

When squash is fork soft, take it out of the oven. Let cool and then peel skin. Place in large soup pot. 

When onion and apple are fork soft, add to soup pot. Add broth.

With an immersion blender, blend ingredients until preferred texture. Let soup simmer on medium high for flavors to meld for about 30 minutes. 

Serve and top with pumpkin seeds and sage.

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Emily Fahle
After an illustrious career in politics (including stints on Capitol Hill and on a presidential campaign) and then reinsurance (yeah, that was a career change), Emily decided to once again make a bold move and stay at home after her first daughter was born. Daughter number two came shortly thereafter, and when daughter number three made her debut it became an official girl tribe! The Fahle girls keep super busy and active exploring their beloved town of Scituate and all that Boston and the South Shore have to offer! Emily is currently experiencing getting along with an infant who believes mom is a Holstein, a preschooler who is smarter than her, and a 2-year-old who has drama in her veins. Emily never knew coffee and wine would be such an essential part of her day.