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It’s a satisfying meal that warms you up on a chilly winter day. Soup can be good for you and, best of all, it’s easy to make. Now that fall is here, soup is the perfect way to “warm up” after coming in from the cool, evening air.
Whether you choose soup or chili, these fall comfort foods can include whatever ingredients you like. They are easy to make and can be made in large batches, if you choose, for tasty leftovers. We all know that soups taste better the second day, anyway.
I prefer a hearty, thick soup for this time of year, rather than the thin, brothy-type. I like soups with ground meats or sausage and lots of cooked vegetables, like cabbage, potatoes, carrots, onions and beans. Cabbage soup with kielbasa or sausage combines all of these ingredients and is a favorite of mine.
If you have a craving for stuffed green peppers, try making some stuffed green pepper soup. It tastes like stuffed peppers without all the work.
Also, I have found that people liked stuffed peppers, but don’t like the pepper itself, will have no problem with this dish. If you prefer, serve the cooked rice on the side instead of in the soup.
Serve some soups that may give your family a little something different during these cool, fall days. Be sure to include lots of crusty bread with your meals.
Who knows, you may discover a new family favorite.
Cabbage Soup with Kielbasa or Sausage
2 lb. kielbasa, Polish or andouille sausage, chunked
1 can (14.5 oz.) tomato sauce
4 cups water
2 potatoes, diced
2 carrots, diced
1 onion, diced
1 Tbsp. salt
2 cans kidney beans, undrained
1 head cabbage, chopped
Place all ingredients, except the cabbage, into a large pot or kettle. Bring to a boil, then cook on medium heat for about 30-40 minutes, or until veggies are tender. During the last 20 minutes, add the chopped cabbage. Makes 6-8 servings.
Stuffed Green Pepper Soup
2 pounds ground beef (or ground turkey)
4 cups beef broth
1 can (28 oz.) tomato sauce
1 can (28 oz.) Italian-style diced tomatoes, undrained
2 cups cooked long grain rice
2 cups chopped green peppers
1/2 cup chopped onion
1/4 cup dark brown sugar, packed
2 tsps. salt
2 tsps. pepper
Garlic powder to taste
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Taste and adjust seasonings as needed. Makes 6-8 servings.
This can also be done in a crockpot. Just brown and drain ground beef. Add to crockpot along with all other ingredients. Cook on low for 5-6 hours.
Mexican Tortilla Soup
2 cups canned diced tomatoes
1 onion, chopped
1/2 cup cilantro leaves, packed
1 Tbsp. canned chipotle peppers in adobo sauce
4 cups chicken broth
1 cooked chicken breast, diced
1 lime, juiced
1 diced avocado
Combine the tomatoes, onion, cilantro leaves and chipotle peppers in a blender or food processor. Add a small amount of the chicken broth and blend the mixture until smooth. Transfer to a saucepan and stir in the remaining chicken broth. Bring to a boil over medium-high heat.
Add the diced chicken breast or leftover chicken and continue to simmer for 5-7 minutes, or until the chicken is cooked and the flavors are blended. Remove from heat and stir in the limejuice. To serve, place a handful of tortilla chips into each bowl and ladle the soup over them. Top with diced avocado and an additional pinch of chopped fresh cilantro. Makes 4 servings.
Italian Style Sausage and Bean Soup
3 cans (15.5 oz) Great Northern beans, drained
1 can (14.5 oz.) Italian stewed tomatoes, undrained, chopped
2 cups beef broth
2 cups yellow squash or zucchini, cubed (fresh or frozen)
3/4 lb. Italian sausage or Italian turkey sausage
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup dry red wine
10 oz. pkg. frozen chopped spinach, thawed
In a large pot, brown sausage; drain off all fat (if using turkey sausage, you may need to add a little water when cooking). Add remaining ingredients. Be sure to “squeeze dry” the spinach before adding to the soup.
Cover and cook on medium/low heat for 45 minutes. Serve with grated Parmesan cheese. Makes 6-8 servings.
German Muenster Cheese Soup
3 cups skim milk
2 cups whole-wheat bread crumbs (fresh)
2 tsps. Dijon mustard
1 cup Muenster cheese, shredded
Minced parsley (garnish)
In a blender, add 1-1/2 cups of milk, fresh breadcrumbs and mustard and process on low speed until smooth. Place mixture in a saucepan and add remaining milk and the Muenster cheese. Cook over low heat, stirring constantly, until the cheese melts and the soup is heated through. Do not boil.
Pour into bowls and sprinkle with nutmeg, paprika and parsley. Makes 4 servings.
Norm Harding is a cooking columnist for the Beacon. To send him recipes, e-mail him at firstname.lastname@example.org.