What's the first thing that pops into your mind when you close your eyes and think of Autumn? Is it the crisp air, smell of burning leaves, the sound that the leaves that have fallen to the ground make when you walk through them, the vibrant colors of the trees? ...<insert long sigh here>.
With all of our senses kicking into overdrive, who can't help but think of SOUP! Fall without soup is... well, it's just ..... it's just wrong, that's what it is!
In my mind.... I can't think of Fall without seeing bean soup and corn bread, or a crock pot full of chili. In homage to Autumn, I will be featuring all of our best loved soup recipes here on my Home page. You won't need to click onto the 'Recipe' tab. It's right here. If you have any you would like to share with me, I will post them with you're name attached to it. That's if you don't mind sharing, of course! :)
I'm going to start out with a recipe that is in the Recipe section of this blog. This is a Pinterest recipe that I hope you enjoy as much as I did.
Btw.... I don't mind if you want to throw in an occasional dish that isn't soup. If it's a food that brings you comfort in the fall, it's ok in my book. :)
STUFFED PEPPER SOUP
Now I'm not a fan of stuffed peppers. In fact, I'm not a fan of cooked peppers at all! But THIS! This soup has to be one of my favorites. All of the recipes that I've seen call for green pepper. I don't like green pepper. You can't make me eat it! :) Red peppers, on the other hand... whole different story. Highly recommend this soup that a my friend Carol Jacob passed on to me.
- 2 pounds ground beef
- 2 quarts water
- 1 can (28 ounces) tomato sauce
- 1 can (28 ounces) diced tomatoes, undrained
- 2 cups cooked long grain rice
- 2 cups chopped green peppers
- 1/4 cup packed brown sugar
- 2 teaspoons salt
- 2 teaspoons beef bouillon granules
- 1 teaspoon pepper
Directions
- 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.
CROCKPOT CHICKEN AND NOODLE SOUP
Out of all the new recipes I've made this week, this was Johns favorite. I have to say I do believe it was mine too. It took me a new level of how I use the term "comfort food". This creamy soup will be perfect for cool fall nights with some homemade cornbread. Look for my variations beside some of the ingredients. I only tweeked it a couple of times but just because I can't do without my personal favorites. You'll see what I mean. OOO! It just crossed my mind that those scrumptious Garlic Cheddar Biscuits would be FANFLIPPIN'TASTIC with this soup too!!
Chicken and Noodle Soup
5 cups of chicken broth (boxed or can is fine) - I used about 6 c. because I added potatoes.
One 10.75 oz can cream of chicken soup
1/4 c. butter ....... yep. :D Just throw 1/2 a stick in the crock pot. I added the butter myself for a little extra YEE HAW!
1/2 cup onions, chopped fine
1/2 cup celery, chopped fine
1/2 cup carrots, chopped fine
1/2 cup green onions, sliced
3 medium sized potatoes ..... let's face it... where ever I can fit a tater in a recipe, it's goin' in baby!!!
One 15 oz can of whole kernel corn, drained.... (personally, I prefer frozen...it just tastes better.
Salt and Pepper to taste
1 1/2 cup Egg noodles
2 cups cooked chicken chopped or 2 cans canned cooked chicken
*more water
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Add everything but the noodles and cooked chicken to the crock pot on Low for 5-6 hours, the last hour turn on High, and add noodles and chicken.
*You may need to add a little more water because both of the potatoes and the noodles both suck up that moisture. Just add it if you want to after the noodles have cooked. If you want a chicken and noodle stew type of dish... don't add anymore water. ..... You really don't have to add the taters, but to me and hubby... they made the dish even more yummy and comforting. 01 02 18
