Hearty Soups for Cool Autumn Days
by Rachel Paxton
Looking for some easy soup recipes for quick autumn meals? These soups are easy to prepare and big hits even with young kids!
Easy Taco Soup
Two chicken breasts
4 c. chicken bouillon
1 tbsp. oil
1 large onion, chopped
1 green bell pepper, chopped
1 carrot, peeled and sliced
2 tsp. garlic salt
2 tsp. chili powder
2 tsp. cumin
1 can chopped tomatoes
1 can white kidney beans
1 can yellow corn, drained (optional)
1/3 c. uncooked rice
In a large soup pot, make up the bouillon and simmer chicken breasts in it for 10 minutes or until tender. Remove chicken and
reserve broth. Over medium heat, add oil to pot and cook onion until soft but not brown (approximately 3 minutes). Add pepper and
carrots and cook for another three minutes. Stir in garlic salt, chili powder and cumin, then add tomatoes and reserved broth.
Simmer for 15 minutes or until vegetables are tender. Add beans, rice, and corn to soup and cook for another 15 minutes. Just
before serving soup, cut chicken breasts into bite-sized pieces and add to the soup. Cook until heated through. Serve garnished
with cheddar cheese and tortilla chips.
Chicken and Rice Soup
1 can cream of mushroom soup
1 (6-oz.) box long-grained rice (try herb and butter)
2 1/2 cups chicken, cooked and diced
2 cups mushrooms, sliced (optional)
1/2 cup onion, diced
1 cup carrot, grated
In a large saucepan, combine all ingredients with 6 cups of water. Simmer, covered, until rice is cooked, approximately 30 minutes.
Great with fresh bread.
1/2 lb. ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp. dried basil
1 tsp. dried parsley
4 tbsp. butter
3 cups chicken broth
4 cups potatoes, peeled and cubed
1/4 cup flour
1 cup cheddar cheese, grated
1 1/2 cup milk
1/4 cup sour cream
Brown beef; drain and set aside. Saute onion, carrots, celery, basil, and parsley in 1 tbsp. butter for about 10 minutes. Add
potatoes and beef, bring to a boil. Simmer 10 minutes or until potatoes are tender. In a small skillet, melt remaining butter.
Add flour. Cook and stir for 2 minutes. Reduce heat. Add cheese, milk, salt, and pepper. Cook until cheese is melted. Remove from
heat, stir in sour cream.
Split Pea Soup
1 1/2 cups green split peas
1/2 cup onion, chopped
1/4 tsp. garlic salt (optional)
1 cup diced carrots
2 quart water
1/4 tsp. pepper
1/4 tsp. marjoram
1 tsp. parsley flakes
1 meaty ham bone
Salt to taste
1 cup diced celery
Cover peas with water and soak overnight. Drain and add 2 quarts water, ham bone, onion and seasonings. Bring to boil, cover and
simmer 2 hours. Stir occasionally. Remove bone; cut off any meat bits. Return meat to soup and add remaining ingredients. Cook
slowly 45 minutes more.
About the Author:
Rachel Paxton is a freelance writer and mom who is the author of What's for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, gardening, organizing tips, home decorating, holiday hints, and more, visit Creative
Homemaking at http://www.creativehomemaking.com.
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