Fall Favorite: Soups!

Well, we made it through September! The first month of school, Meet the Teacher, Open House, Parent Teacher Meetings and filled out the 17,345 forms. We’ve already had three teacher appreciation donation requests and you better believe those napkins and cups got dropped off early! Now we settle into October. Fall. Pumpkins. Cooler weather. SOUP SEASON!

I love fall, y’all. It’s my favorite. If we had an actual winter, with legit snow storms and a reason to bundle up in four layers of sweaters and wrap a scarf around my neck, then winter might win. Instead, we have an extended fall. Just cold enough to not be summer, but not cold enough for more than a few days to call it winter. In Central Texas, fall means jackets and sweatshirts. In our house, it means soup and chili and cornbread and rolls.

Here are a few we have on repeat for our menu between October and February:

(some of these links go to the webpage I found them on, others link to a PDF because I’ve altered the recipes to fit us – none of them are my original recipes…I just love them a lot.)

 


Taco Soup: don’t know where this originated from, but we’ve been making it in our family since I was in high school so, (of course) the right recipe is the way my mom made it. Some people add a can of corn, I don’t. I don’t put corn on my tacos, so… We love this one because it’s a little heartier than most soups; we can eat it with cornbread, chips, or just by itself. Cover the top in cheese and sour cream if you prefer, or just chow down.

 

Instant Pot Baked Potato Soup: This recipe is a little more complex than most IP recipes that I use, but completely worth it! This soup turned out so rich and creamy and delicious. Bonus: it made a TON and was just as good when it was reheated.

 

Texas Stew / Cowboy Soup: It goes by either name in our house and again,
I’ve been making this for longer than I remember having it in PDF format. Mix it up – we use ground beef because the oldest had braces for a long time and had a hard time chewing stew meat (which works wonderfully as well).  A few weeks ago, I used a mixture of ground turkey and ground Italian sausage, because that’s what I had, and it gave it a little extra flavor that we all liked. Chop up some fresh potatoes and carrots to add to the mix if you have them.

 

Instant Pot Beef Stew: The flavors in this stew. Y’all. I don’t even know what to say about it. I did not do the last step to finish it off in the oven as they suggest, because it smelled too good to wait any longer. Side note: I double this recipe to feed us and it is barely enough so you might go for a triple batch for more than four people!

 

And of course, you can’t beat a pot of the classic chicken noodle soup. I don’t have a recipe for this one written down because it changes every time. Some combination of carrots, celery and onions mixed with homemade chicken broth and huge chunks of chicken. I like to let it simmer on the stove for at least three or four hours before I add the noodles (the type of noodles depends 100% on whatever is in the pantry but our favorites are rotini or egg noodles).

What are your favorite fall recipes?

Happy Planning,

1 thought on “Fall Favorite: Soups!

  1. Old Fashioned Goulash

    2 lbs ground beef or turkey
    3 tsp minced garlic
    1 large Yellow onion, diced
    2 1/2 cups water
    1/2 cup beef broth
    1/3 cup olive oil
    2 (15-ounce) cans tomato sauce
    2 (15-ounce) cans diced tomatoes
    1 T Italian seasoning
    1 T Adobo Seasoning
    3 bay leaves
    1 T seasoned salt
    1/2 T black pepper
    2 cups elbow macaroni, uncooked
    1 cup shredded Mozzarella Cheese
    1/2 Cup Shredded Cheddar Cheese

    1. In a large pan, saute your ground meat in skillet over medium-high heat until HALF cooked,
    remove from heat.
    2. Add garlic, onions, olive oil & until meat is fully cooked.
    3. Add water and broth, tomato sauce, diced tomatoes, italian seasoning, bay leaves, and
    seasoned salt, pepper and adobo seasoning. Mix well.
    4. Lower heat and cover – allow to cook for about 20 minutes, stirring occasionally.
    5. Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined
    6. Cover once again and allow to simmer for about 30 minutes
    7. Once cooked, remove the bay leaves
    8. Add only the cheddar cheese and mix until combined
    9. Add mozzarella right before serving

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