The air is crisp, the leaves are turning, and most of us are still sheltering at home, which means there’s no better time to try some new fall recipes. Soups and cooler weather go hand in hand, are generally easy to make and can feed a sizable amount of people. These are a few of my favorites, all of which can be modified to accommodate picky kids or dietary restrictions. Add in some rustic bread and a salad, and you’ve got a veritable feast!
Sweet Potato Sausage Soup
If you’re a sweet potato fan like me, you’ll love this hearty soup. It has just a touch of heat (which you can easily omit for a more kid-friendly version) and a sweet flavor that pairs perfectly with sausage.
Ingredients:
2 large sweet potatoes, peeled and cubed
1 large green apple, peeled, cored and cubed
1 onion, diced
2 cloves minced garlic
4-5 cups chicken stock
1 cup heavy cream (can substitute half & half for lighter flavor)
12 oz package cooked rope or link sausage of your choice, sliced
¼ tsp red pepper flakes
Salt and pepper to taste
Hot sauce to taste
In a large stock pot, cook the onion and garlic in 1 tbsp of oil until softened. Add the sweet potatoes, apples, and chicken stock. Cover and cook on a slow simmer until the potatoes are very soft, mashing the potatoes a bit into the broth as they soften, to create a creamy texture. Reduce heat so the soup is hot but not bubbling, then slowly add the cream. Add the sausage and cook on low heat until the sausage is warmed through. Add red pepper flakes, salt and pepper and hot sauce to taste.
Corn Chowder
Corn chowder is a great fall meal because it’s easy to pull together and you can add just about anything to it. I like to add chicken and bacon to this recipe, but a meat-free version with the addition of extra potatoes or a few diced carrots is also delicious.
Ingredients:
3 tbsp butter
1 medium onion, diced
3 stalks celery, diced
2 cloves garlic, minced
4 red potatoes, diced
3 tbsp flour
3 cups milk
2 cups diced cooked chicken
4 strips cooked bacon, diced
Salt and pepper to taste
Shredded cheddar cheese for garnish
In a large pot, melt the butter over medium heat and add the onion, garlic and celery. Cook until softened. Sprinkle in flour and continue cooking, stirring constantly, for about one minute. Slowly add the milk one cup at a time, mixing as you go. Add the potatoes and chicken. Cook over medium-low heat until the potatoes have softened, and then add the bacon, salt and pepper. Garnish with cheddar cheese before serving.
Beanball Soup
Not to be confused with meatball soup, this vegetarian and vegan-friendly recipe has become a family favorite at my house. You can substitute the orzo for any of your favorite pasta, and if you aren’t a fan of kale, spinach works well too.
Beanball Ingredients:
2 cans white beans, drained and rinsed
1 medium onion, diced
½ cup Italian style bread crumbs
2 cloves minced garlic
1 tsp dried basil
1 tsp dried oregano
1 tsp lemon zest
salt and pepper to taste
2 Tbsp flour
1 egg (can substitute ¼ cup nut milk)
Preheat the oven to 400 °F. Mash the beans until they are fairly smooth. Add all other ingredients except the egg and the flour, mixing well. Add the egg, then sprinkle in flour about a half tablespoon at a time, until the mixture is bound up enough to roll into balls. Roll into 2-inch balls, then roll the balls in more bread crumbs. Spray a cookie sheet lightly with cooking spray and bake for 30 minutes or until golden.
While the beanballs are cooking, dice 2 carrots and 3 stalks of celery. Sauté in a large stock pot with 1 tbsp oil until they start to soften. Add 2 cloves diced garlic and about 1 cup of dried orzo, sautéing for a few more minutes. Add 8 cups vegetable broth, 1 cup chopped kale, 1/3 cup fresh parsley, diced, and 2 tsp lemon juice. Simmer on medium heat until the pasta is cooked through, adding salt and pepper to taste.
To serve, place 3-4 beanballs in the bottom of a bowl and carefully pour the soup over them.
