Five Fabulous Fall Soups

1) Hamburger Soup

2) Oxtail Soup

3) Creamy Pumpkin Soup

4) Smith Classic Chicken Noodle

5) Santa Fe Chicken Soup

Hamburger Soup

1 lb hamburger 1 chopped onion, sauted

2 cups grated carrots

1 cup grated zucchini (optional) 1 can cream of mushroom soup

2 cans canned tomatoes 1 cup water

1/4 teaspoon garlic powder

1/4 teaspoon pepper

2 teaspoons brown sugar

1 bay leaf

Simmer 30 minutes

Oxtail

I know, I had reservations when John first made this for the family They were soundly put to rest! I’d almost consider it beef stew since we make it really thick.

2 lbs oxtails

1 large onion

2 stalks celery

3 large carrots

2 large cloves of garlic

2 large tomatoes

dash of tomato sauce, salt and pepper

Brown off bones in oven. Place bones in large pan and cover with water. Simmer all day. Late afternoon, add chopped vegetables and flavor with sauce, salt and pepper. Serve when vegetables are tender.

Creamy Pumpkin Soup

1 small onion, chopped

2 tablespoons chopped green and red peppers

1 tablespoon fresh parsley1 bay leaf

1 tablespoon butter

1 cup canned tomatoes

2 cups canned or pureed pumpkin2 cups water

2 cups milk( whole, evaporated or even cream

2 teaspoons chicken bouillon powder or 2 cubes1 tablespoon flour

salt and fresh ground pepper to taste

Melt butter and sauté onion and herbs until onion is transparent. Add pumpkin, tomato, milk and water. Slimmer. Mix flour with a little water to make a rue. Combine with some soup liquid and blend thoroughly. Strain if needed before adding to the soup. Stir and simmer. If desired, puree in blender for smoothness.

Smith Classic Chicken Soup

Yeah I know there are cheaper versions but this is the one I like. 2 lbs chicken breast, cut into approximately one inch chunks

onion

carrots

celery

bullion cubes

Seasoning salt

salt and pepper

I use an electric skillet to first cook up the chicken. You can cook it up in a little chicken broth or oil. As soon as it turns white I add the onion, seasoning salt and more liquid, water or broth, your choice. When the onion become tender, I throw the whole mess into a stock pot and add approximately two gallons of water. Go ahead and start simmering. I add bullion to get the nice golden color and rich flavor. I add as many carrots and as much celery as I can afford. Usually that’s a lot of carrots and not much celery. Sometimes I add some fresh garlic. Cook until veggies are tender. To make stew simply add potatoes and thicken the broth with chicken gravy packets and/or corn starch. Plus add a handful of frozen peas. If you want Chicken Noodle soup add your dry noodles or even some plain leftover pasta that might be sitting in the fridge.

Santa Fe Chicken Soup

I tried this recipe at a church function and loved it. I’ve modified it suit my family’s tastes

1 qt chicken broth

2 lbs chicken breasts, marinate in soy sauce, grilled and cut into cubes

2 cups of salsa

1 can of kidney beans

1 can black beans

1 can pinto beans

1 package frozen corn

1 quart canned tomatoes

1 can green chiles

2 onions, chopped and sauted

2-3 green peppers, chopped and sauted

2-3 cloves garlic or ¼ teaspoon powdered garlic

1-1/2 teaspoon chili powder

2 teaspoons cumin

½ teaspoon cayenne pepper

1 teaspoon salt

Combine all ingredients and simmer. Since this is a very hot spicy soup I like to serve it with sour cream.