Pumpkin Soup

No specific recipe, but something that I LOVE to do for Halloween (or any fall themed event) is to serve soup or stew in a hallowed out pumpkin.  I get pie pumpkins and hallow them out (save the flesh to make something later).  I cook whatever stew or soup I like and then fill each pumpkin with the stew and bake for 20 mins or so to soften the remaining flesh.  It turns out very cute!


[from Tracy]

Apple Curried Butternut Squash Soup

Apple Curried Butternut Squash Soup

Ingredients:

2 halves roasted butternut squash

2 cups apple juice

2 tbsp olive oil

1 tsp curry powder

1 can white beans

Salt and ground black pepper

Scoop flesh out of butternut squash with a spoon. In a medium sauce pan, combine apple juice, flesh of butternut squash, white beans, curry powder, salt and pepper. Set pot over medium heat and bring to a simmer, about 10 minutes. Remove from heat and pour soup in a blender and puree until smooth. Ladle into bowls.

Good autumn soup!

[from Amy]

Sweet Potato-Cauliflower Soup

Sweet Potato-Cauliflower Soup

olive oil

1/2 large Vidalia onion, chopped

3 garlic cloves, minced

1 sweet potato, cut into small cubes (I don’t peel mine, but feel free to do so if you wish)

2 cups cauliflower florets, cut into small pieces

6 cups vegetable stock/broth

1 (15.5 oz) can black beans, rinsed and drained

4 stems of kale, deveined and torn into small pieces

1 teaspoon dried parsley

1 teaspoon dried thyme

1/2 sea salt

dash cinnamon (optional–I love cinnamon and the subtle sweetness it adds to savory dishes)

In a large soup pot, heat a few swirls of olive oil over medium heat (about 2 tablespoons?  I didn’t measure).  Add your onion and garlic and cook until the onion is soft and translucent, about 8 minutes.  Add the sweet potato and stir so it is coated with some of the oil.  Allow to cook about 5 minutes.  Add the cauliflower, stock, parsley, thyme, and salt and bring to a boil.  Lower heat and simmer about 25-30 minutes.  Add the black beans and kale and cook another 15-20 minutes, until the vegetables are tender.  Stir in the dash of cinnamon and serve.

[from Maryea]

Creamy Chicken-Apple Chili

Just made this last night: Creamy Chicken Apple Chili and Atalie ate 2 bowls! Served it w/ a salad. It was great. The apples don't add an apple taste. more of just a mild sweetness.

INGREDIENTS:

• 1/4 cup extra-virgin olive oil
• 2 pounds chicken tenders, cut into 1/2-inch-thick slices
• 4 teaspoons chili powder
• 2 teaspoons ground cumin
• Salt and pepper
• 2 apples, cut into 1/2-inch cubes
• 1 onion, chopped
• 4 tablespoons butter
• 1/4 cup flour
• 2 cups chicken broth
• 3/4 cup milk
• Two 15-ounce cans pinto or white beans, rinsed
• 2 cups shredded monterey jack cheese (about 8 ounces)
• Toasted tortillas, for serving
• Chopped scallions, for serving

DIRECTIONS:

1. In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the chicken, chili powder and cumin. Season with salt and pepper and cook, stirring, for 5 minutes; transfer to a bowl.
2. In the same pot, heat the remaining 2 tablespoons olive oil. Add the apples and onion and cook, stirring, until softened, 6 minutes; add to the chicken.
3. In the same pot, melt the butter over medium-low heat. Whisk in the flour for 1 minute; whisk in the chicken broth and milk until thickened, 3 minutes. Stir in the chicken-apple mixture and beans, bring to a simmer, then stir in the cheese. Serve with the tortillas and scallions.
   
   
   [from Raegan--http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-index/soup-recipes/Creamy-Chicken-Apple-Chili]

Taco Bean Dip (7 layer dip)

1 medium can refried beans

1 medium jar hot salsa

avocado mixed with lemon juice from one lemon

1 pint sour cream

1 can olives, sliced and drained

1 large or 2 medium tomatoes chopped

1 bunch green onions

1 cup grated cheese



Spread beans in the bottom of the pan (9x13). Layer the rest. Serve with chips.



You can add whatever sounds good to you.


[from Valerie]

Chard Soup Bliss

This soup is served at the Olive Garden. It is very good. It is my husband's most favorite soup ever.



1 lb ground sausage, cooked *We used country sausage for the sausage and Nate loved it. You could also do Italian.

1 1/2 tsp crushed red pepper *I didn't use any red pepper because I don't like spicey foods

1 large Onion, diced

4 Tbs bacon, chopped

2 Tbs garlic puree

10 cups water

5 chicken bouillon cubes

1 cup heavy cream

1 lb potato peeled and diced (3 large potatoes)

2 cups chard or kale



1. Sauté sausage and crushed red pepper (if using). Drain. Refrigerate while prepping the rest.



2. Saute onions, bacon, and garlic over low-med heat for about 15 minutes or until onions are soft.



3. Add bouillon cubes and water. Heat until it starts to boil.



4. Add potatoes. Cook until soft (about 30 minutes).



5. Add heavy cream. Cook until heated thourouly.



6. Stir in sausage and chard/kale. Heat through.
 
[from Valerie]

Potato Cheese Soup

This is very easy but good and warms your body.

• 4 large potatoes, cubed (I usually just use as many as I want to)
• 1 large onion, diced
• 1 quart water (I just add enough to cover potatoes)

Simmer potatoes and onions in water until tender. While that is cooking...

Rue:

• 4 T butter
• 3 T flour
• 1/2 cup milk

1. Melt butter in skillet.
2. Add flour and heat slowly until it bubbles.
3. Stir in milk and continue cooking and stirring until thickened.
4. Stir into potoato mixture and bring slowly to a boil.
5. Add 1 cup shredded cheese (I usually add more). Be sure your water is boiling first so cheese will melt well.
6. Simmer until thickened. Season with salt and pepper. I like to add some basil.

*note that you want to add rue when potatoes have some give but not when they are as soft as you ultimately want them since you will be cooking after you add the rue.

[from Valerie]

Autumn Soup

Autumn Soup

• 1 lb ground beef
• 1/2 chopped onion

brown together and drain fat

Add six cups water and 3 beef bullion cubes

Add:

• crushed bay leaf
• 1 tsp salt
• 1/4 tsp pepper
• pinch oregano
• pinch basil
• 1 cup chpped celery
• 1 cup diced pototoes
• 1 cup zucchini
• 1 cup carrots
• 1 small can tomatoes
• Add a little worcestershire sauce

Bring to a boil and simmer for 20 minutes or until veggies are soft


*spices are approximate--change to your liking. You can add more veggies, too.

[from Valerie]

Cabbage Soup

Cabbage Soup (again EASY!)



1. Brown diced smoked sausage (I add onion)


2. Add water (about 1/2 pot for full servings)


3. Add carrots (let cook 5-10 min)


4. Add potatoes (let cook 5-10 min)


5. Add cabbage and salt and pepper (cook until wilted)


Be warned Val, the soup tastes GREAT, but the house will have the aroma of cabbage. DH closes all the door to the bedrooms when I make this, so we won't be smelling cabbage as we sleep! btw, I don't actually had a 1/2 pot of water (that's my mom's recipe). I add maybe 1/3 pot water and then add more towards the end if needed (rarely). The less water, the more the sausage taste soaks into the veggies (and therefore less salt needed) which is the way I like it.

[from Improvingmama]

Easy Vegetable Beef Soup

Easy Vegetable Beef Soup


1. Brown meat with celery and onions (remove grease)

2. Add 2 cans tomato sauce and water to fill 1/2 pot

3. Add 6 Beef boullion cubes (I use more when I'm cooking ground turkey)

4. Add diced/baby carrots ; cook 10 minutes (ish)

5. Add diced potato or macaroni pasta; cook 5-10 minutes (ish)

6. Add 1 can greenbeans and 1 can corn (with juice); cook 10 minutes (ish)

[from improvingmama]

Taco Soup

Taco Soup! :) Love it.


1 lb Taco Meat

Kidney Beans

Corn (lots)

Tomato Sauce

Diced Tomatoes

Taco Seasoning

Hot Sauce (Tapatio - 20-30 shots)

Water



I normally do 1-2 cans of each ingredient, depending on what we have and what sounds good.


We eat it with Sour Cream and Grated Cheese on top and Tortilla chips on the side. I must add the Mayah LOVES this, too! :)

[from Rhianna]

~~~~~~~~~~~~~~

Rhianna, I have almost that same recipe! Except without hot sauce. We use hamburger and taco seasoning (1/2 package), but don't prepare it as taco meat.

My MIL made that the other day with black beans in it as well. I thought that was good!

[from Valerie]

Southwest Beef Stew

Southwest Beef Stew *Charis LOVES this one.


1-2 lbs ground beef

1 chopped onion

1 28 oz. can diced tomatoes

16 oz frozen corn

1 15 oz can black beans

1 cup salsa

3/4 tsp salt

3/4 cup water

1 tsp-1 T cumin

1/2-1 T garlic powder

1/2 tsp pepper ( I add more)



1. Cook and drain beef and onions.

2. Add all the other ingredients. Add more water/chicken broth if desired.

3. Bring to a boil. Reduce heat and simmer 15-20 minutes, or until corn is done.

4. Top with sour cream, cheese.
 
[from Raegan]

Cabbage Soup

INGREDIENTS


Smoked Sausage (sliced)

Water

Baby Carrots

Potato (diced)

Cabbage (sliced)

Salt and Pepper



DIRECTIONS
1. Cook smoked sausage

2. Add water (about 1/2 pot for full servings)

3. Add carrots (let cook 5-10 min)

4. Add potatoes (let cook 5-10 min)

5. Add cabbage and salt and pepper

[from improvingmama]