While I am always sad to say goodbye to summer, like many, fall is one of my favorite times of year. I enjoy making a huge batch of soup on a Sunday and freezing it or having it for school lunches or dinners with fresh bread and butter. Soup is also quite a healthy meal that requires very little maintenance — just grab a large pot and chalk it full of goodness. Here are three soup recipes that my kids regularly ask me to make.
1. Hamburger Soup (from Best of Bridge)
The name of this soup sounds hideous I know, but you can’t knock it until you try it. In our family, we call it cheeseburger soup because I serve with grated cheese on top. Surprisingly it’s a real hit with the kids.
- 1 ½ lbs lean ground beef
- 28 oz can tomatoes
- 2 cups water
- 3-10 oz cans consomme
- 10 oz can tomato soup
- 4 carrots, finely chopped
- 1 bay leaf
- 3 celery stalks, finely chopped
- ½ tsp thyme
- pepper to taste
- ½ cup barley
Brown meat and onions. Drain well. Combine all ingredients in large pot. Simmer, covered, a minimum of 2 hours. Serves 10.
2. Carrot Soup with Ginger (from The Soup Bible)
Now I know you’re thinking, “My kids won’t eat this.” They will. Trust me.
- 2 tbsp butter or margarine
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 medium potato, chopped
- 5 ½ cups chopped carrots
- 2 tsp minced fresh ginger root
- 1 ½ quarts (about 6 cups) chicken stock
- 7 tbsp whipping cream
- a good pinch of freshly grated nutmeg
- salt and pepper to taste
Melt the butter or margarine. Add the onion and celery and cook for about 5 minutes until soft. Stir in the potato, carrots, ginger and stock. Bring to a boil. Lower the heat to low, cover, and simmer for 20 minutes. Let cool a bit and then pour the soup into a food processor or blender and process until smooth. Return the soup to a pot. Stir in the cream and nutmeg and add salt and pepper to taste. Reheat slowly to serve.
3. Beef and Barley Soup
A classic recipe from my Mom.
- 6 cups of consomme or beef broth
- stewing beef
- onion, diced
- 4 stalks celery, diced
- 5 or 6 carrots, finely chopped
- 1 cup of pot barley
- salt and pepper to taste.
Cook the stewing beef. Then transfer to pot and add consomme and remaining ingredients. Simmer for about an hour or until vegetables and barley are soft.
I hope you find a new soup favorite to add to your fall recipes.
If you have a recipe you’d like to share please find me on ChatterBlock.