3 Soup Recipes Perfect for Fall
What’s more calming than a warm bowl of steamy soup or stew at the end of a long day? Stir up a pot of comfort with one of these delicious recipes for your next meal.
Pork Noodle Soup Print This Post
Recipe Courtesy of Pork Be Inspired
- 3 bone-in pork chops, about 3/4-inch thick
- Salt and pepper
- 2 tablespoons vegetable oil
- 2 cups chicken broth, or pork stock
- 4 cups vegetable broth, unsalted
- 1 red onion, chopped
- 4 carrots, chopped
- 2 cloves garlic, crushed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 cup rotini
- 2 large stalks celery, chopped
Season pork chops with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add chops and cook for about 4 minutes, until golden brown. Flip and cook 4 minutes more, until golden brown. Transfer chops to a plate and set aside.
Pour half of chicken broth into pot, scraping all browned bits from bottom. Add remaining chicken broth, vegetable broth, onion, carrots, celery and garlic. Mix well and bring to a simmer. Add 1-quart water, thyme, basil, 2 teaspoons salt and 1 teaspoon pepper. Mix well and bring to a simmer. Add chops back to pot and return to simmer. Reduce heat and simmer for 90 minutes, stirring occasionally, being careful not to break up chops.
Transfer chops to plate, trying not to break them up. Set aside to cool. Raise the heat and bring the soup to a boil. Add pasta and cook for about 12 minutes, until tender. When the chops are cool, pull them apart, discarding all the bones and fat. Add the meat back to soup and stir well. Taste for salt and pepper, and add if needed, before serving.
Classic Tomato Soup Print This Post
Recipe courtesy Tomato Wellness
- 1 ½ tablespoons olive oil
- 1 sweet onion, diced
- 2 cloves garlic, minced
- 2 tablespoons flour
- 2 -14.5 ounce cans diced tomatoes, with liquid
- 2 cups vegetable broth
- Pinch sugar
- ¼ teaspoon thyme
- Freshly ground black pepper and sea salt
- Heat olive oil in a medium heavy pot.
- Add onions and garlic and sauté over medium for 9 minutes.
- Stir in flour.
- Mix in tomatoes, broth, sugar, and thyme. Season with black pepper and salt to taste.
- Cover and simmer over medium for 40 minutes.
- Place small batches of soup into a blender container and blend until smooth, yet lumpy. Return to pot and reheat if necessary.
- Serve immediately.
Beefy French Soup Print This Post
Recipe Courtesy Beef It’s What for Dinner
- 1 pound Ground Beef
- 2 cans (10-1/2 ounces each) condensed French onion soup
- 1/2 teaspoon dried thyme leaves
- 4 slices Swiss cheese
- 4 slices French bread, cut 1-inch thick
- Heat large saucepan or nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from saucepan with slotted spoon; pour off drippings. Return beef to saucepan.
- Add soup and amount of water according to soup can directions. Stir in thyme; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes to blend flavors, stirring occasionally.
- Cut cheese to fit bread slices; top bread with cheese. Place bread slices on rack in broiler pan so surface of bread is 3 to 4 inches from heat. Broil 1 to 2 minutes or until bread is toasted and cheese is melted and golden brown.
- Evenly ladle soup into 4 bowls. Top each bowl with 1 bread slice.
Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.