#FRIDAYFOOD Fall Soups Part 2


img_1891The temperatures are starting to drop and what could be better than a hot bowl of soup? So many people in my Facebook soup poll loved taco soup, I decided that must try it! Ro-tel, ground beef and heavy cream – what could POSSIBLY be wrong with that! YUM!

Sherry Hays, Jo Faulkenbery, Sarah Alldread, Lisa Moore, Cindy Alderman and Danyelle Yeatman all said they loved taco soup.

Tonya Blakley of Winona said she loved Creamy Southweastern Taco Soup. Stephanie Smith also said it was one of her favorite soups.

“I have been making it for about a year now,” Smith said. “I started eating it because it is low carb, but kept eating it because it is so yummy!”

Stephanie Smith’s Recipe for Creamy Southwestern Taco Soup20161113_202853_resized_1

img_18841 pound ground beef

img_1885

img_18862 ¾ ounces onion chopped to make ½ cup

2 cloves garlic, minced

1 tablespoon cumin

1 teaspoon chili powder

8 ounces cream cheese, softened

img_18872 10 ounce cans Ro-tel tomatoes with green chilies, undrained

1 14.5 ounce cans beef broth

½ cup heavy cream

2 teaspoons salt to taste

In a large soup pot, brown the ground beef with the onion and garlic; drain. Add the spices and cook a couple minutes. Drop the cream cheese in bits into the meat.

img_1888With the back of a big spoon, smash it into the meat until no bits of white remain. Stir in remaining ingredients and heat through. Makes 8 cups or 6-8 servings.

img_1889

A few folks liked homemade tomato soup and hot, buttery cornbread, including, Bobbie Dewberry, Eddy Dean, Tami Jones and Wanda Roche’.

Tammy Pearson of Winona has her own take on the tomato soup, including basil with Tabasco and croutons.

And then others, such as Sue Boatman, Travie Bowen, Ruth Odom, Joan Schepperly, love vegetable soup.

“Homemade vegetable soup from you summer garden vegetables that you grew yourself without pesticides (is the best),” said Patricia Boatman of Stewart.

Marsha Woods of Duck Hill said she liked homemade veggie soup made with home canned tomatoes. She is also a fan of Brunswick Stew. Pam Lee and Lynda Pepper also said they liked Brunswick Stew.

Chip Fowler, Linda Kitchens and Reba Thompson love Turnip Green soup. Chris Lane likes Deer stew and Coleen McKenzie loves to make Cowboy Stew! She said it is easy and delicious!

John Stephenson and Lydia Chassaniol of Winona both said like gumbo when cold weather starts to set in, while Tracy Lynn said she liked seafood gumbo.

Several people liked chowders of different varieties. Gina Reed-Wood likes Crawfish Chowder, Jo Faulkenbery loves Cheddar Chowder, Christie Colvin loves Tomato Chowder and Corn Chowder, Jean Kilgore of Stewart like Corn Chowder and Tracy Palmer loves Sausage Corn Chowder.

Patsy Dean likes Cheeseburger Soup, which sounds much tastier than Audrey Hood’s Chickpea and kale soup. I think that may be an acquired taste!

Dawn Geno said her favorite is a wild rice soup, but she loved all types of soups.

Patti Drapala loves Chicken Tortilla soup and Donna Pearson is a big fan of Butternut Squash with Nutmeg Soup.

Broccoli and Cheese Soup was another popular soup with the group. Marsha Woods said she uses two boxes of chicken broth in the crock pot with two bags of frozen broccoli and a chopped onion until the broccoli is tender, which takes about an hour on high. Then she  adds cubed Velveeta. She uses a big block because her family loves the cheese. She cooks until the cheese is melted and adds milk until it is at the desired thickness. She said it is easy and yummy!

One soup that was a little different was Julie Brown’s Posole.

“It is a Mexican pork stew with red chili and served with hot buttered flour tortillas,” Brown said. “Ahi, Chihuahua!!!”

Christie Colvin also loves a few different soups, including roasted Red Pepper soup and Zuppa Tuscana. Cindy Alderman also like Zuppa Tuscana.

But it was Sherrie Upton that “took the cake” with her Hambone Soup. I had never heard of it, but apparently it is a soup that has been handed down from generations of cooks.

Sherrie said buy a ham with a bone in it. Bake and eat. Then after a few days of sandwiches, toss the bone in a pot. (Or put it in the freezer and save it until you are ready to make the soup.)She said she leaves a good bit of ham on the bone so that it will flake off in the broth while she is cooking. Upton said she will sometimes cube up a good bit of ham and add it to the soup for a little extra meat. Then, she puts some water, a couple of jars of garden fresh canned tomatoes, onions, garlic, thyme, salt and pepper and she lets it cook for a few hours. Then, she adds vegetables, such as butterbeans, corn, or whatever else you like or have on-hand. She let’s that cook until the butterbeans are almost done. Then add potatoes and let them simmer a while until the potatoes are good and done. She sometimes adds okra at the end of cooking and then salt to taste.

“Then I will make a big ole pan of buttermilk cornbread to go with it,” Upton said. “No recipe. I just cook like momma.”

Sherrie said it freezes well and she typically puts several bags in the freezer when she makes a pot of Hambone Soup.

Melinda Allen said her family loves Hambone Soup.

“I make it like (Sherrie) does,” Allen said. “Add whatever you like.”

“My grandmother us to make it and it was so good,” said Ruth Odom.

Odom said it would be perfect for the holidays. She said she would be cooking a turkey and a ham at Thanksgiving.

Robin Lowry said she would love a bowlful “like right now!” Sherrie said the soup is really good. “The ham bone gives it an amazing flavor!”

Do you have a favorite Fall soup you would like to share? Send a recipe to me at gwenwoodssisson@yahoo.com.

 

This column was featured in the November 17, 2016 edition of The Winona Times.

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