And one of my favorite things about fall – it feels like it is time to make soup.
There are two homemade soups that I LOVE year-round, but I am not a purist. In the depths of winter (if you can say such a thing in Mississippi) and snow is on the ground (and particularly if the electricity goes off) I love Campbell’s tomato soup – with a little milk instead of water —and grilled cheese sandwiches. Something about that meal brings back memories of snow days out of school. It is definitely a comfort food.
This week, I asked Facebook and Twitter friends about their favorite soups for the Fall. There were a wide range of answers. Melissa Bryant Bell of Bellefontaine had a hard time picking a favorite fall soup.
“What isn’t my favorite?” Bell said. “Veggie, chili, taco, chicken noodle –homemade of course) tomato, white chicken chili, potato, broccoli and cheese – YUM!”
Camille Gunn of Stewart and Christle Morrow of Ackerman said they also liked all soups.
There were a lot of soups and stews in the list, but I would say the most popular were Vegetable Beef Soup and Potato Soup – and they are two of my favorites!
A warm cup of soup makes me feel good all over. As strange as it may sound, I will make Veggie Beef Soup or Potato Soup and warm it up for breakfast the next morning. It is WONDERFUL on a cold morning to have something warm like that for breakfast. Since I am anti-oatmeal, this works for me!
BEEF VEGGIE SOUP
1 jar of tomatoes (my mom cans fresh tomatoes from the garden each summer and I receive all of the benefits – for this recipe, I use one jar.)
1 small package of ground round, browned and the grease drained
1 pint frozen fresh lima beans (butterbeans – again my mom freezes fresh limas in the summer)
1 pint frozen fresh corn
1 Tablespoon sugar (optional)
When my mom makes this, she adds a lot of extras. She likes it spicy. I like it a little more plain. I brown the ground round (in a cast iron skillet) and drain any excess grease. On top of the cooked hamburger meat, I pour in the tomatoes and limas and let them cook on the stove for about 20 minutes. The limas should be defrosted and cooked by this point. Usually, I add a little sugar to take away the tartness of the tomatoes. Then I add the frozen corn kernels and cook an additional 10 minutes on the stove. It is a quick and easy meal reasonably healthy meal. (It is also a few grilled cheese sandwiches if you are so inclined!)
Jill Nelson, Lorene Hawkins, Nancy Latham, Rob Ray, Tracy Hood Palmer, Paula Alford and Dana Jarrett said they also LOVED their own versions of Veggie Beef Soup.
I make Veggie Beef a lot more than Creamy Potato Soup, mainly because I typically have most or all of the ingredients for the Veggie Beef on hand. But making the extra effort to buy whipping cream is SO worth it!
CREAMY POTATO SOUP
4 cups of peeled, cubed potatoes
1 cup chopped celery
1 cup chopped onion
2 cups of water
2 teaspoons of salt
1 cup of milk
1 cup of whipping cream
3 tablespoons butter
2 Tablespoons parsley flakes
1/8 to ¼ teaspoon of pepper
Combine potatoes, celery, onion, water and salt in a large soup pot. Simmer covered for about 20 minutes or until the veggies are tender. Stir in remaining ingredients, return to heat and cook until thoroughly heated. Makes about 7 cups.
Ruth Odom, Jennifer Hicks, Stephanie Smith, Teri Stoker, Travie Bowen, Gail Dorroh, Melissa Bell, Linda Kitchens, Danyelle Yeatmen, Wanda Roche’, Joan Schepperly, Beth Collum, Susan Vaughn, Brian Hawkins, Tracy Hood Palmer, Etty Brown and Daphane Logan all said they liked potato soup or loaded potato soup.
A few people, such as Susan Vaughn, Janet Doremus-Wamnes, Melissa Bryant and Jennifer Hicks mentioned chili, but that is in a class by itself.
Shea Allen said she found a soup recipe last week on Pintrest and made it her own.
“I made a delicious wild rice mushroom and chicken soup last week from a recipe on Pintrest,” Allen said. “I tweaked it a bit and it was fantastic!”
There are a few homemade chicken noodle fans including, Susan Adcock, Peggy Clark and Tami Jones.
Do you have a favorite Fall soup? Send a recipe to me at email@example.com.
This column was featured in the November 10, 2016 edition of The Winona Times.