It’s been the warmest October I can remember here in Southern Michigan, but this week the temperatures look like they’ll finally be dipping into the comfortable range for SOUP! I love a hearty dinner soup (and I love leftover soup because it is one of those things that truly gets better overnight).
Since soup season is officially upon us, here are 5 new soup recipes for you to try. Maybe you’ll end up loving one or several enough to add them to your Fall & Winter rotation. Enjoy!
Navy’s Favorite White Chili
I call this Navy's favorite because it was born during a season of a lot of family togetherness. One night as we sat down to the table after scraping together this dinner VERY quickly and with a hodge podge of whatever ingredients I could find in my kitchen, Navy took his first bite and quickly said, "Mom! You HAVE to put this soup in your cookbook!" So, for Navy, here is a zesty, hearty and comforting white chicken chili that uses coconut milk, pureed beans and just a touch of whole wheat flour to give it its luscious creaminess.
Ingredients
- 2 tbsp olive oil
- 2 medium yello onions, diced
- 1 tbsp ground cumin
- 1 1/2 tsp chili powder
- 3/4 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust for spiciness)
- 1 tsp salt, divided
- 6 cloves garlic, minced
- 1/4 cup whole wheat flour
- 4 cups low sodium chicken broth
- 2 14 oz cans Great Northern Beans, divided
- 3 cups cooked chicken, chopped
- 1 tbsp lime juice
- 1/2 cup coconut milk, canned
Optional Garnishes
- Monterey Jack Cheese
- Pepper Jack Cheese
- Sour Cream
- Jalapenos
- Cilantro
Instructions
- Heat oil in a large Dutch oven over medium heat. Add onions, cumin, chili powder, paprika, cayenne and half of the salt. Cook until onions are transluscent and soft. Stir in the garlic and cook until aromatic.
- Add flour and stir until onions and garlic are fully coated and no powder remains. Slowly stir in chicken broth.
- In a blender, puree one can of the beans until smooth. Add to the Dutch oven.
- Stir in remaining beans, chicken, lime juice and remaining salt. Bring to a simmer, then reduce heat and continue to simmer for 15-20 minutes.
- Stir in coconut milk and allow to cook for an additional 5 minutes. Serve immediately with garnishes of your choice and tortilla chips!
Notes
This would be a great recipe to share with another family, but I would lighten up the use of the cayenne pepper and instead include a bottle of hot sauce and/or a small jar of jalapeños and leave the spiciness up to them. Especially for a new or nursing mom, you want to go light on the heat. It also freezes well! Just let it cool before you put it in a freezer-safe soup canister and enjoy within a few months (allow to thaw in the refrigerator for 24 hours before reheating).
No Bean Turkey & Sweet Potato Chili
Prep Time5 mins
Cook Time30 mins
Servings: 5
Ingredients
- 20 oz Lean Ground Turkey
- Salt (to taste)
- 1/2 cup onion, chopped
- 3 cloves garlic, crushed
- 10 oz Can rotel diced tomatoes with green chiles
- 8 oz Can tomato sauce
- 3/4 cup water
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp paprika
- 1 bay leaf
- 1 medium sweet potato
- fresh cilantro, for garnish
Instructions
- In a large skillet, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces and season with salt.
- When meat is browned and cooked through add onion and garlic; cook 3 minutes over medium heat.
- Add the can of Rotel tomatoes, sweet potato, tomato sauce, water, cumin, chili powder, paprika, salt and bay leaf.
- Cover and simmer over medium-low heat until potatoes are soft and cooked through, about 25 minutes stirring occasionally.
- Add 1/4 cup more water if needed. Remove bay leaf and serve.
Chicken Corn Chowder
This was one of my first memorized recipes as a newlywed, and I remember making it for guests on many occasions during the early years of our marriage. It is so tasty and can even be made ahead – just thin with milk or water when reheating.
Prep Time10 mins
Cook Time20 mins
Ingredients
- 3 tbsp butter or margarine
- 4 skinned and boned chicken breasts, cut into bite sized pieces
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 2 cups half and half
- 2 cups monterrey jack cheese, shredded
- 2 14 oz cans cream style corn
- 1 4.5 oz can chopped green chiles, undrained
- 1/2 tsp hot sauce
- 1/4 tsp salt
- 1/2 to 1 tsp ground cumin
- 2 tbsp chopped fresh cilantro
Instructions
- Melt butter in a Dutch oven over medium-high heat; add chicken, onion, and garlic, and sauté 10 minutes. Stir in next 7 ingredients; cook over low heat, stirring often, 15 minutes. Stir in 2 tablespoons cilantro. Garnish, if desired.
Pasta e Fagioli
This simple, hearty and traditional Italian vegetarian dish is newer to me, but has deep roots in our family. The first time I had it happened to be one of the last Sunday dinners we shared with my Italian grandmother and the recipe is from her archives, as shared with me by my Aunt Cindy. I hope you love its comforting flavors as much as we all do. Serve with crusty Italian bread and a hearty red wine for the full Italian dining experience. This recipe yields a LOT, so it is perfect for a crowd. But if you intend to save it for leftovers, keep the pasta separate from the soup or it will drink up all those wonderful juices. Just add the cooked pasta when you're ready to eat it at a later time.
Prep Time5 mins
Cook Time30 mins
Ingredients
- 1-2 tbsp olive oil
- 2 large yellow onions, diced
- 4-6 cloves garlic, whole
- 2 28 oz cans petite diced tomatoes, with juice
- 5-6 cups bone broth
- 1 cube chicken bouillon
- 1 large jar cannelini or great northern beans
- 1 pound ditalini pasta, cooked slightly less than al dente
- Parmigiano Reggiano cheese for serving
Instructions
- Heat oil in large stock pot. Add onions and garlic and saute until onions are soft.
- Add tomatoes and stir to combine.
- Add bone broth and bouillon. Let pot simmer for half hour or longer.
- Remove the whole garlic cloves, then add beans. Simmer long enough just to warm beans.
- If you plan to eat all of the soup at once, add pasta to soup base. If you plan to save some for leftovers, keep pasta separate from soup until ready to serve.
- Sprinkle a generous bowl with good parmigiano reggiano and serve with warm, crusty bread and a hearty red wine.
Zuppa Toscana
My sister told me she was making this one night for dinner and I must confess… I had never heard of it! But apparently this is an Olive Garden soup dupe, so if you're a fan of their recipe, you'll love this at-home version!
Ingredients
- 6 oz Bacon, chopped
- 1 lb Italian Sausage
- 1 medium head garlic, minced
- 1 medium onion, finely diced
- 4 cups chicken broth
- 6 cups water
- 5 medium russet potatoes, peeled and chopped into 1/4" pieces
- 1 bundle kale, stripped and chopped
- 1 cup whipping cream
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- In a large pot or dutch oven (5.5 qt), over medium-high heat, add chopped bacon and sauté until browned (5-7 mins). Remove bacon to a paper-towel lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.
- Add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 min). Remove to paper towel lined plate.
- Finely dice onion and add to the pot. Saute 5 min or until soft and golden then add minced garlic and saute 1 min.
- Add 4 cups broth and 6 cups water, and bring to boil. Add sliced potatoes and cook 13-14 min or until easily pierced with a fork.
- When potatoes nearly done, add chopped kale and cooked sausage and bring everything to a light boil.
- Stir in 1 cup cream and bring to boil. Season to taste with salt and black pepper then remove from heat. Garnish with bacon and grated parmesan.
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