Cooking, Wellness

13 Soups to Try This Fall

Tis’ the season for soups, stews, chili, and all things pumpkin spice! It’s finally starting to get cool in my ole Kentucky home so I took to Facebook and asked my friends to share their favorite fall soups!

Y’all, the responses were amazing! So amazing that I had to put them ALL in my recipe book AND share with you. Some of the recipes leave off measurements but you can use your own to taste.

These recipes fall in every category you can think of: clean eating, KETO approved, hearty, soupy, chunky, and just plain ole yummy. Just a few quick tips for meal planning and grocery shopping:

  • Write down the recipe so you know what ingredients you may need (or already have on hand).
  • Plan out what soups you wanna make for the week.
  • Do a quick pantry check to see what you already have stock.
  • Make a grocery list of the ingredients you need.
  • Shop and stick to the list.
  • Prep your ingredients the night before so they’re ready when you need to actually cook them.
  • Include your kiddos in the process!

Click here to see my latest meal prep and grocery shopping visit that include many of the soups mentioned below. Okay, now that we got that out of the way. On to the yummy recipes!

Soups

Vegetable Soup (thanks Brooke!)

Ingredients:

  • Cooked ground beef
  • Vegetables you have on hand (carrots, squash, potatoes, cilantro, and onions is what Brooke used)
  • Vegetable stock
  • Tomato sauce

How to Cook: throw everything in a pot, heat up, and eat up! (Husband approved, LOL!)

Split Pea Soup (thanks Stefanie!)

Ingredients:

  • 1 pound dried split peas
  • 1 onion, finely chopped
  • 2 stalks celery, finely chopped
  • 2 carrots, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp black pepper
  • 1 cup heavy cream
  • Tabasco to taste

How to Cook: Combine all ingredients in slow cooker. Cook on low for 8 hours. Add in cream and cook 30 minutes more. Add Tabasco to taste and serve.

Poor Man’s Soup (thanks Brittney!)

Ingredients:

  • cabbage
  • carrots
  • potatoes (can substitute turnip or rutabaga)
  • onion
  • kielbasa (or your favorite meat or meat alternative substitute)
  • favorite broth (Brittney likes chicken or veggie stock)

How to Cook: Combine ingredients. Ready to eat once potatoes are soft.

Cauliflower, Broccoli, & Carrot Soup (thanks Sharon!)

Ingredients:

  • A bag of cauliflower, carrots and broccli
  • 1 onion
  • 1 turkey sausage diced in small pieces
  • 6 potatoes preboiled, cut in half
  • Half and half
  • Milk

How to Cook: throw stuff in the pot, add cheese at the end!

White Bean, Kale, & sweet Potato Soup (thanks Rebecca!)

Ingredients:

  • Onions
  • Italian seasoning
  • Vegetable or Chicken broth
  • Sweet Potatoes
  • White Beans
  • Kale
  • Garlic, minced

How to Cook: Saute onions with Italian seasoning. Add either vegetable or chicken broth. Add sweet potatoes, white beans, kale, and minced garlic and cook till the potatoes are tender.

Cabbage Soup (thanks Jessa!)

Ingredients:

  • Italian Turkey sausage
  • Red/yellow/orange bell peppers
  • Onions
  • Garlic
  • Beef stock
  • Tomato paste
  • Italian seasoning
  • Cabbage

How to Cook: Tessa makes it by the gallons. Her stock pot is usually 3-4 lbs of sausage, 6-8 peppers, 2-3 onions, 1-2 cans of tomato paste, about a million cloves of garlic (more like about 40), a few tablespoons of seasoning, and as many heads of cabbage as she can cram into the pot. She chops the veggies up super tiny (she has a device that actually does it for her).

Crockpot Cheese & Meatball Soup (thanks Whitney!)

Find that recipe here.

Chicken Pot Pie Soup (thanks Alexa!)

Find that recipe here.

Turkey, Kale, & Brown Rice Soup (thanks LaKendra!)

Find that recipe here.

Stews

Nana’s Beef Stew (thanks Whitney!)

Ingredients:

  • 1 Package of stew meat
  • 1 Yellow onion
  • 1 Package of Baby carrots
  • 1-2 cans of corn
  • 2 big cans of tomato sauce
  • 1 bag of russet potatoes
  • Garlic cloves/
  • Salt
  • Pepper
  • 1 Package of Jiffy Vegetarian cornbread
  • 1 egg
  • Butter

How to Cook: sautee stew meat in a skillet on stove along and diced yellow onion For about a minute on med high heat in a tspn of olive oil or butter
(Don’t fully cook the meat) Fill a large pot full of water transfer meat onion mix in pot boil for 1hr 30 mins-2 hrs. Then add in carrots,corn,2 cans of tomato sauce. Boil for 30 mins. Peel russet potatoes chop into big chunks. Add into pot. Add salt and pepper as desired. When potatoes are fully cooked and carrots are softened it’s ready! Cook cornbread to go with it!

Southwest Chicken Stew (thanks Bridget!)

Ingredients:

  • 1 3 lb bag of frozen chicken breast
  • 1 can corn drained
  • 1 can black beans rinsed
  • 1 can Rotel
  • Block of cream cheese
  • Salt and pepper
  • Packet of ranch (or make homemade)

How to Cook: Cook on low 6 hours shred the chicken and mix well. Bridget’s family likes it with Fritos. Add cheese sour cream jalapeños and salsa.

Chilis

Taco Chili (thanks LaKendra!)

Ingredients:

  • 2 tbsp butter or olive oil
  • 1 onion
  • 1 lb ground beef
  • taco seasoning
  • 1 can black beans, drained
  • 1 can diced tomatoes
  • chicken or veggie stock
  • shredded cheddar cheese (optional)
  • sour cream (optional)
  • cilantro (optional)
  • avocado (optional)
  • tortilla chips (optional)

How to Cook: Heat the oil or butter. Add the onion. Cook until soft. Add the beef. Brown. Add seasoning. Add diced tomatoes. Add black beans. Add stock to consistency you would like. Taste. Add more seasoning if needed. Done. Before eating, add all the optional toppings you want.

Vegetable Beef Stew (thanks Rachel!)

Ingredients:

  • 1 package stew meat
  • 2-3 Chopped carrots
  • 3-4 chopped potatoes
  • A decent handful bite sized green beans, either frozen or freeze dried
  • About half and half water and either bone broth or stock (depending on what you have)
  • 1 container either stewed tomatoes or tomato sauce
  • 1/3 ish cup freeze dried onion
  • Salt, garlic, Italian seasonings to taste

How to Cook: Cook it til everything is soft. Substitution ideas: leave out potatoes and use something like a quinoa pasta instead which tends to keep swelling overnight and you get a super thick stew the next day.

And There Ya’ Have It!

I’d say these are enough soups, stews, and chilis to keep your family warm and their bellies full this fall! What’s your favorite fall-time recipe? Share in the comments below! We can never have too many to try.

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