Favorite Fall Recipes | Soup Edition

I love that Fall weather means we may be getting some days soon when the heat is at least tolerable. In fact - today was better than we have had in a long time. That makes me think about soup. We love soup at our house. It is quick and easy to reheat. It also feeds a nice group of people if you are having a football party at your house.
Here a few of our favorites. Just click on the name to be taken to the recipe.
Hope you enjoy!

Sante Fe Soup

Cream of Vegetable Soup 

Baked Potato Soup

I'm linking up with Never The Same Spice Twice and Our Little Nest for

Baked Potato Soup

Another great recipe from Pinterest.  The source is here.

You need:
6 large russet potatoes, peeled and cubed (about 4 lbs)
1 large onion, chopped (about 1 1/2 cups)
3 (14 oz) cans chicken broth
1/4 cup butter
2 1/2 – 3 t. salt
1 t. freshly ground pepper
2 Tablespoons minced garlic
1 cup milk
2 cups shredded Cheddar cheese
3 T. parsley
1 (8 oz) sour cream
4 bacon slices, cooked and crumbled  - Optional and we didn't use
Shredded Cheddar cheese

Combine the first 7 ingredients in a large crock pot. Cover and cook on High for 4 hours or on Low for 8 hours, or until potatoes are tender.
Mash mixture until potatoes are coarsely chopped and soup is slightly thickened. Stir in milk, cheese, sour cream and parsley.
Sprinkle with bacon and Cheddar cheese before serving.
Makes 12 cups of soup.

Completely yummy!

RECIPE # 6 - CREAM OF VEGE SOUP AND HAM AND CHEESE SANDWICHES

HAM AND CHEESE SANDWICH

Anyone can make a ham and cheeses sandwich, but this is how we did it:

Thin sliced ham (we bought regular Boar's Head from Publix)

Kraft American singles

Hamburger buns (I prefer the ones in the bakery)

Preheat oven to 350 degrees.  Slice open buns, unless you bought pre-sliced.  Place ham and cheese on bottom bun and place on cookie sheet.  Lightly butter the top of the bun and place on cookie sheet.  Place in preheated oven for 6-10 minutes, depended on how bubbly you want you cheese.  Just warm and melted is how we like them.

CREAM OF VEGETABLE SOUP

We love the cream of vegetable soup from Dixie Stampede.  I tried the online recipe and it was a little bland for my taste.  So here is how I make it.

3 Tablespoons butter

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 teaspoon corn syrup

3 Tablespoons corn starch

1/4 teaspoon white pepper

1/2 teaspoon salt

2 cups chicken stock

3/4 cup finely chopped vegetable (I used Vege All brand.  After finely chopping them they are almost a paste)

1 pint half and half cream or heavy cream

In a 3-quart sauce pot, melt butter.  Add onion, garlic, and corn syrup.  Simmer 1 minute.  Do NOT brown.

Add corn starch, pepper, salt, chicken stock, and vegetables.  (I dissolved the corn starch in the chicken stock before adding).  Simmer 3 minutes. 

Add half and half.  Simmer until it is desired consistency.  Stir constantly but DO NOT bring to a boil.



RECIPE # 2 - SANTA FE SOUP

Santa Fe Soup is one of our favorite things to make in the fall/winter.  There are a lot of different recipes out there and I have heard it called Mexican Bean Soup, Taco Soup, and  Spicy Bean Soup.  We have made it a lot and it is great if you are having people over.  It is fairly cheap to make, quick, and add in a meat tray for sandwiches and you can feed a lot of people.

SANTA FE SOUP

2 pounds of lean ground beef

28 oz can of diced tomatoes (you can also use Rotel Tomatoes)

2 15.5 oz cans of kidney beans

2 15 oz cans of black beans

1 15 oz can each of pinto beans, red beans, black-eyed peas

1 package of taco seasoning (we use Taco Bell brand)

2 packages of Hidden Valley Ranch Dressing Mix
1 15 oz can of water

Brown ground beef and drain fat. Place all ingredients in crock pot.  Do not drain any of the beans.  We use the 4 hour high heat setting on our crock pot.
Shane and I find that most of our guests like it with sour cream and shredded cheese on top.

Recipe of the Week #2 - Santa Fe Soup

Santa Fe Soup is one of our favorite things to make in the fall/winter.  There are a lot of different recipes out there and I have heard it called Mexican Bean Soup, Taco Soup, and  Spicy Bean Soup.  We have made it a lot and it is great if you are having people over.  It is fairly cheap to make, quick, and add in a meat tray for sandwiches and you can feed a lot of people.

SANTA FE SOUP

2 pounds of lean ground beef

28 oz can of diced tomatoes (you can also use Rotel Tomatoes)

2 15.5 oz cans of kidney beans

2 15 oz cans of black beans

1 15 oz can each of pinto beans, red beans, black-eyed peas

1 package of taco seasoning (we use Taco Bell brand)

2 packages of Hidden Valley Ranch Dressing Mix
1 15 oz can of water

Brown ground beef and drain fat. Place all ingredients in crock pot.  Do not drain any of the beans.  We use the 4 hour high heat setting on our crock pot.
Shane and I find that most of our guests like it with sour cream and shredded cheese on top.