Jean’s Cuisines - Fall Soups
On many cold days, our kitchen is filled with inviting scents bubbling from the homemade soups I leave to slow cook during the day. The thyme, cumin, and peppers nestled in the simmering broths capture my senses as soon as I come into the house, epitomizing cold weather cooking.
Soups are not only a hearty meal, but they are also a source of comfort and warmth on a brisk day. Whether in a stock pot or a crock pot, when I’m making soup, I get to be a culinary artist. Soups are hard to mess up and can be tailored depending on what ingredients I have on hand and what I’m looking to invent. When I don’t have fresh ingredients, I use shelf- stable ingredients such as dried potatoes and canned chicken, as I’ve shared in these recipes, because substitutions are often necessary due to what’s in the pantry. Many times, they turn out better than I expected, and become the staple way of making them. I chose these specific recipes, because they’re very easy and family favorites.
Each of these recipes make 4 – 6 servings. If you’re fortunate enough to have leftovers, the taste is even more vibrant the next day, and they all freeze well, so make plenty!
CHICKEN TORTILLA SOUP
INGREDIENTS
4 Tbsp butter, unsalted
1 ½ tsp garlic, minced
1 medium yellow onion, diced (or 2 T dried onion flakes)
2 Tbsp all-purpose flour
5-6 cups chicken broth
4-6 small boneless diced chicken breasts (or 3-12.5 oz cans of chicken)
1 can cream of chicken soup
4 cups half and half
2-3 tsp ground cumin
1 can pinto beans, drained
1 can black beans. drained
1 can Rotel tomato with chilis
1 cup salsa (your choice of heat)
1 can whole kernel corn, drained
1 package of fajita seasoning mix
Tortillas, soft corn or flour, or tortilla chips
Mexican blend grated cheese
Sour cream
Scallions
DIRECTIONS:
In a crock pot, add all of the ingredients except for the half and half, tortillas, chips, cheese, sour cream and scallions. Slow cook for 8 hours, ensuring chicken is completely cooked, add half and half about 30 minutes before serving. Top with tortilla chips, cheese, sour cream and scallions or a warm tortilla on the side.
BACON AND POTATO SOUP
INGREDIENTS
7 pieces of bacon, cooked, drained and crumbled or 1 ½ cups bacon bits
6-8 small red potatoes with peels (or 3-4 cups hash browns or pre-made potato mixture, diced)
1 medium yellow onion, diced (or 2 T dried onion flakes)
1 tsp celery seed
2 diced carrots
1 tsp garlic, minced
½ tsp Old Bay Cajun Spice Mix
1 tsp parsley, dried
3-4 Tbsp flour
5-7 cups chicken broth
1 can evaporated milk
½ cup heavy whipping cream
1 ½ tsp Kosher salt
1 tsp black pepper
2-4 pats of butter
Grated cheese, optional
DIRECTIONS:
In a crock pot, add all the ingredients except the evaporated milk, cream, butter and bacon. Slow cook for 8 hours, about an hour before serving, add the evaporated milk and heavy whipping cream. Stir every so often to ensure the flour and liquid are mixed to the consistency desired. Lastly add pats of butter and bacon bits without stirring and let them sit on top so their natural oils seep into the soup. Top with grated cheese and serve with seasoned bagel crisps.
STUFFED PEPPER SOUP
INGREDIENTS
2-3 lbs ground meat, beef, elk, deer or bison
1 small yellow onion, diced (or 1 T dried onion flakes)
1 yellow pepper, diced
1 red pepper, diced
1 orange pepper, diced
1 can tomato sauce
1 can Rotel tomatoes, undrained
1 can diced tomatoes, undrained
3-4 cups water beef stock
3 Tbsp brown sugar
½ tsp Kosher salt
1 tsp black pepper
½ tsp dried basil
½ tsp dried thyme
Splash of red cooking wine
2-4 cups instant rice, depending on the volume of water
DIRECTIONS:
In a crock pot, add all the ingredients except the rice. Break up the meat so it's in small bite-sized pieces. Slow cook for 8 hours, ensuring meat is thoroughly cooked, add the rice about 10 minutes before serving. Serve with sour dough bread. This recipe doubles as a great spaghetti sauce, less the rice.
