We love autumn for so many reasons: the colors of the trees and their falling leaves, cooler days perfect for spending time outside. The crisp evening air just begs for a mug of coffee or tea and something cozy to wrap around you. It’s also the perfect time for comfort food, and to us, nothing can quite match a warm bowl of soup. So we decided to each share a family favorite (or two). Enjoy!

 

From Bridgitt …

My family loves this recipe that I got from a friend at church. I have sautéed the onions in butter and that adds a great flavor. White queso Velveeta can be substituted in place of regular – it’s really good, too, very mild. If we don’t have the veggies (carrots, onion, celery) in the house, I’ll omit those and add a heaping tablespoon of onion powder instead.

POTATO SOUP

• 6-7 large cubed potatoes
• 2 tsp. salt
• 3-4 grated carrots
• 1 large chopped onion
• 3 stalks chopped celery
• 1 lb Velveeta cheese
• 1-2 heaping Tbsp. McKays Chicken seasoning
• 1 qt. half and half

Cover vegetables with just enough water to cover.  Add salt.  Cook until very tender.  Do not drain.  Add seasoning.  Cut up cheese and add to soup, stir til melted.  Add half and half.  Simmer, stirring often.

 

From Laura …

We once took this vegetable soup to friends in Cincinnati who were both sick. They seemed to feel better within a few hours and started calling it “Miracle Soup”—and we adopted the name, too!

MIRACLE (VEGETABLE) SOUP

• 1 lb. lean ground beef
• 1 46-oz. can V-8 juice
• 1 tsp. salt
• ¼ tsp. pepper
• 1 bay leaf
• 1 pkg. frozen mixed vegetables (or frozen soup vegetables)

Brown the ground beef and drain well. Add V-8 juice, salt, pepper and bay leaf. Simmer 30 minutes. Add frozen vegetables, heat to a boil, then reduce heat and simmer until the vegetables are cooked (usually 20-30 minutes).

This recipe adapts beautifully for a slow cooker. Brown and drain the ground beef, place in your slow cooker, then add all of the remaining ingredients and cook on ‘Low’ all day or ‘High’ for half the day. It’s great when you’ll be gone all day, or for something after church.

 

From Wendy …

I love Mexican food, and this is one of my favorite dishes. Four out of four of my kids love it, too. We usually have most of the ingredients on hand and it’s something that I can make without looking at the recipe, as all variations are good.

Like most of my recipes, this one came from my Mom’s mom, Mimi. Thankfully, I can even eat it while pregnant… I think my babies love Mexican food as much as I do! It makes enough for a big family and reheats well.

CHICKEN TORTILLA SOUP

• 1 onion, chopped
• 6 cloves garlic, minced
• 2 Tbsp. olive oil
• 4 tsp. chili powder
• 2 tsp. dried oregano
• 2 (28 ounce) cans crushed or diced tomatoes (My kids prefer crushed.)
• 20 oz. of chicken broth
• 2 (4 oz.) cans chopped green chile peppers
• 2 (15 oz.) cans black beans, drained
• ½ c. chopped fresh cilantro
• 4-6 boneless chicken breast halves, cooked and cut into bite-sized pieces
• 2 ½ c. water
• 2 c. whole corn
• Crushed tortilla chips
• Sliced avocado
• Shredded Monterey Jack cheese
• Chopped green onion

Heat oil in a large stockpot, on medium heat. Sauté onion and garlic until soft and translucent. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for about 10 minutes. Stir in corn, chiles, beans, half of the cilantro, and chicken. Simmer for 10 minutes. Serve topped with crushed tortilla chips, cilantro, avocado slices, cheese, and chopped green onion.

 

From Beth …

In our house, we try a new soup when a recipe appeals to one of us, but there are three or four we come back to, time and again. In addition to the tomato soup already shared here on the blog, this is one of those favorite recipes. It is loved by the whole family. When I make it—sometimes a double batch—a few members of our household will eat it at every meal, if allowed to do so!

Crumbled bacon is an acceptable substitute for the ham, but you may want to reduce the amount of butter by a tablespoon or two if you’re using bacon.

POTATO & HAM SOUP
adapted from The Lady & Sons, Too! by Paula Deen

• 5 lbs. Russet baking potatoes, cut into 1” cubes
• 2-3 c. of leftover spiral cut ham or 1 thick slice of cooked ham, chopped into small pieces (not country ham — it’s too salty)
• 5 Tbsp. butter
• Kosher salt
• Black pepper, fresh ground
• 1 c. whole milk
• 1 ½ c. sour cream

Place the potatoes in a large pot and add just enough water to cover them. (Adding too much water will make the soup thinner that you’d like.) Add 2 tsp. kosher salt, cover the pot and bring to a boil. Remove the lid and cook potatoes at medium-high heat for 20 minutes.

Reduce the heat to low. Add ham and butter, heat until butter melts, stir. Add the milk and sour cream; stir until combined. Season to taste with black pepper and additional kosher salt. Keep warm over low heat until ready to serve.

 

From Sam …

A while back, I saw this soup in Victoria magazine and decided to try it … only I did it a little different. I can’t just follow a recipe. I left out the Brussel sprouts and turnips that appeared in the original, because they can be bitter if not cooked correctly. I substituted chopped kale for turnip greens, and switched the chickpeas for navy beans. So delicious!

CHICKEN & ROOT VEGETABLE STEW
adapted from Victoria magazine