Friday, October 11, 2013

10 Delicious Fall Soup & Chili Recipes

Fall has been on my mind this week.

And now...Fall soups...

It has been crispy in the mornings. The trees are getting more and more colorful. The days are getting shorter. The schedule is settling into a nice rhythm. Outside everything has been bright and gorgeous. Applesauce is getting made by the quart(s). And my soup pot is getting a work out.

Because, what says fall more than donuts, cider, bonfires, colorful leaves, pumpkins and apples? 


From now until spring, the Barefoot Hippies will eat soup at least once every week or 2. Hardy and chunky, and mostly healthy soups. 

Today I am sharing 10 our of our family's favorite soup recipes. Each of these recipes is one that we have enjoyed multiple times. (though not always when I have had my camera around to capture a pic)

All these recipes make a decent sized pot of soup-at least 4-6 quarts and maybe more. Which is the blessing of soup actually. It is enough for leftovers or an easy meal for company. Have some soup with biscuits or dinner rolls and you are good to go.

I've listed the picture-less links first, then the tantalizing photos (captions are links to the recipes), and finally, 2 recipes. Pick one or two to enjoy this week.

Kielbasa Bean Soup
Dilly Potato Soup
Chunky Tomato Soup
Charro Beans
Roasted Mushroom Soup

White Wine and Mushroom Soup

I usually make pea soup early in the fall. Mr. Hippie's Dutch grandpa used to love Split Pea soup. I would save some for him when I made a pot of soup. He has been gone over 4 years now. I still miss him when I make Split Pea Soup.

Split Pea Soup
2 lbs of golden or green split peas
14 cups water
2-3 cups sliced carrots
2 onions, chopped
2 cups celery chopped
3 cloves garlic, minced
6 chicken bullion cubes
1-2 tsp salt
1/2 tsp pepper
2 Bay leafs
2 tsp majoram
1 meaty ham bone (I like to cook a picnic ham or spiral ham, use 80% of the meat for something else, and leave the rest on the bone for soup)

In a soup pot, combine all ingredients. Bring to a boil over medium heat. Simmer 2 hours or until peas and vegetables are tender. Remove bone and remove ham from the bone. Return the meat to the pot.

Black Bean and Sausage Soup
2 pounds dry black beans
2 Tbsp vegetable oil
1 pound sweet Italian sausage, casings removed
3 large onions, chopped
11 cloves garlic, chopped
1 bay leaf
8 cups chicken broth
2 tsp chili powder
2 tsp dried oregano
2 tsp cumin
2 sweet red or green peppers, cored, seeded and chopped

Day or Night before...
-In your slow cooker, place washed and sorted beans, 13 cups of water, 1 onion, 3 cloves of garlic, and one bay leaf. Cook on high for 6 hours. When beans are soft, add one tablespoon of salt, and let beans cool or for 60 minutes. Drain and rinse.

Day of...
Heat oil in a large soup pan. Add sausage and cook 5 minutes, stirring occasionally. Add remaining onion and garlic and cook another 5 minutes, stirring occasionally.

Stir in broth, 4 cups of water, beans, chili powder, oregano, and cumin. Simmer, covered, for 90 minutes. Add pepper and cook another 5 minutes.

Remove about 2 cups of mixture from the pot and place in a blender. Puree and return to pot.

Enjoy plain, or served over rice.

Soup's on! Who's going to enjoy some with me?