Celebrate Fall Soups: Sweet Potato Soup Recipe #soup #recipe #fall

Sweet potatoes are one of my favorite vegetables during the fall and winter. I love their sweet flavor, and the fact that they are very healthy for you. I often roast up a batch as a side dish for dinner, and then will eat the leftovers for lunch during the week.

My local indoor farmer's market had them for a great price last weekend, so I ended up buying quite a few pounds of them. And as much as I love them, I can only eat so many roasted sweet potatoes.

Since I'm such a big fan of cooking Butternut Squash Soup, I thought that the sweet potatoes would make a great pot of soup, too.

The soup is quite delicious, and I even managed to get my grandson to have a small bowl. Nothing makes me happier than to see my grandchildren try new foods, especially ones that are good for them.

Since the weather is so cold and snowy in lots of the country still, this is a wonderful soup to make and enjoy for a cozy lunch or dinner.


Recipe for Sweet Potato Soup

Ingredients:

1 cup chopped celery
1 cup chopped onions
2 tablespoon olive oil
3 medium sweet potatoes, peeled and cubed
3 cups chicken broth
1 bay leaf
1/2 teaspoon dried basil
1/2 teaspoon salt

Directions:

In a Dutch oven, saute celery and onion in oil until tender. Add remaining ingredients; bring to a boil over medium heat. Reduce heat; simmer for 25-30 minutes or until potatoes are tender.
Discard bay leaf. Using an emersion blender, puree soup until smooth. Or, using a regular blender, process soup in batches until smooth. Return batches to pan and heat through. Use desired toppings.

Makes 4 servings.

Enjoy!!

Celebrate Fall Soups: Italian Sausage, Noodle, and Kale Soup Recipe #soup #recipe #Fall

I seriously can't seem to stop making soup. I hadn't made it in years, and once I got started, my family loved it so much that I'm happily making it quite often.

It seems that the heartiness of those onions, carrots and garlic that are the beginnings of so many soups, are actually quite comforting on a cool Fall day in the kitchen.

I could eat Italian sausage for breakfast, lunch and dinner, that's how much I love it. It's quite delicious in this soup, and the kale adds a healthy boost to it.

I shied away from kale for a long time, but now I'm a big, big fan. It adds texture and heartiness to so many dishes, and it is just so good for you.

Celebrate Fall Soups: Creamy Chicken Noodle Soup #soup #recipe #Fall

The Fall is so close I can taste it! We are celebrating Fall and the love of SOUP by posting our favorite Soups we have made over the years.

During September and November we will be posting Fall Soup Recipes on the blog. Let us know which ones are your favorite that we have made and share a link to your favorite soup.

This is a super delicious soup that comes together pretty quickly, perfect for a main dish along side some crusty bread, or even cornbread.

You can also change up the veggies if you don't have all of these on hand.


Recipe for Creamy Chicken Noodle Soup:

Ingredients:

32 ounce box of chicken broth
1 cup diced carrots
1 cup frozen corn
1 cup frozen peas
1 cup frozen green beans
1/2 cup chopped onion
1/2 cup chopped celery
3 cups uncooked egg noodles
2 cups shredded chicken
1/2 teaspoon salt
1 teaspoon black pepper
1 cup heavy cream

Easy Vegetable Soup with Kale

I have officially become a soup snob. I didn't know this would happen when I started making all of my soups from scratch, but it did. And I'm glad.

I'm the kid that was raised on canned soup. Every day when I came home from kindergarten, my mother would have tomato soup and a grilled cheese sandwich waiting for me. Sometimes it was chicken noodle, or maybe bean with bacon, but the soup always came out of that familiar red and white can.

This was many decades ago, and I raised my own children on canned soup. I never had the time or the interest to make my own from scratch, and why bother when it was so easy to open up a can?

But then I started making my own soup. It might sound immodest, but I don't care when I say my soup tastes so much better than anything I ever ate that came out of a can.

I think it starts with the intention of making something delicious in my soup pot, with the olive oil, and the onions that seem to be the basis of most soups. It's homey, and it's comforting to know that with all the uncertainties out there in the world, I have made something that feels safe, feels reassuring.

That might be a lot to say about a pot of soup, but for me, it's true. And this easy vegetable soup with kale is just the soup I needed to make during the cols spell we have had the last few days.

Feel free to change the veggies up if you don't have all of them on hand. I do love adding kale to as many soups as I can because I like it and it's so good for you. Vegetable soup is one of my favorite soups to make, and this recipe is easy.

On a cold day, for me, there's nothing better than a hot bowl of soup. It's one of the small pleasures in  life that are important. And small pleasures make for a happy life.


Recipe for Easy Vegetable Soup with Kale

Ingredients:

2 tablespoons olive oil
1 large onion, chopped
2 stalks celery, chopped
3 carrots, peeled and chopped
3 garlic cloves, crushed
1 tablespoon salt
5 cups chicken stock
3 large potatoes, peeled and cubed
1 14 ounce can diced tomatoes, drained
1 cup frozen corn
1/2 bundle kale, chopped
1 teaspoon pepper

Directions:

Heat olive oil in large Dutch oven or heavy pot over medium-high heat. Cook onion, celery, carrots, garlic and salt. Stir occasionally, until onions are translucent, about 8 minutes.
Add stock and bring to a boil. Add potatoes, and bring back to a boil for 3 minutes. Add tomatoes, corn, kale, and pepper. Reduce heat and simmer about 20 minutes, until vegetables are tender.

Makes 6 servings.

Cream Of Mushroom Soup

Since I am such a mushroom lover, Cream of Mushroom Soup is one of my favorites. There is just something so earthy and wholesome about this soup that makes it perfect for dinner on a cold fall evening.

The base of the soup is sautéed onions, rosemary, garlic, bay leaves, and chopped button mushrooms. This smells so wonderful as the mushrooms cook.

I served this for dinner, along with a simple green salad, and warm garlic bread sticks. It was so good, and I was hoping there would be leftovers for lunch the next day, but no such luck. But I'm always happy when my family loves what I make them.

I topped the soup with roasted tomatoes that have been packed in olive oil. They are so delicious this way, and are really one of my favorite soup garnishes for creamed soups. You can find them at the grocery store in bottles, or like I did, at your store's salad bar. I just put a few in a container, and they are less expensive this way.

Recipe for Cream Of Mushroom Soup

Ingredients:

1/4 cup butter
1 medium white onion, chopped
4 cloves garlic, minced
3 bay leaves
2 teaspoons rosemary
1-1/2 pound button mushrooms, coarsely chopped
2 14 ounce cans chicken broth
2 cups whipping cream
1/2 cup roasted tomatoes in olive oil

Directions:

In a large Dutch oven or soup pot, melt butter. Add onion, garlic, bay leaves, and rosemary; cook over medium heat 5 minutes, or until onion is tender. Add mushrooms; cook and stir 5 minutes.
Add broth, bring to boiling. Reduce heat: simmer uncovered 5 to 10 minutes or until mushrooms are tender. Remove bay leaves. Cool slightly.
In a blender, or using a hand-held blender, blend soup until almost smooth. Return to pot (if using a regular blender) and season with salt and pepper, to taste. Bring to boiling. Whisk in cream, heat through.
Ladle into soup bowls, and top with roasted tomatoes.

Makes 6 servings.