Food Anyone care to share recipes for Fall soups and Casseroles?

Cardinal

Cardinal

Chickministrator
_______________
I like the Lobster bisque that Walmart sells, and they have other good cream based soups too, but they are getting pricey.
Does anyone have an "Fall favorites" they care to share?
I made an ersatz Texas chilli that came out pretty good.
Could have been better.
 
Cyclonemom

Cyclonemom

Veteran Member
I love butternut squash soup!

I do use this All Recipies version, sort of.
I use butter in place of margarine, and I add garlic. 4-5 cloves of garlic. Or more. :)

I also don't often have cream cheese on hand, but almost always have heavy whipping cream, so i add some of that.

www.allrecipes.com

Butternut Squash Soup with Cream Cheese

This butternut squash soup with cream cheese is blended for a smooth and creamy texture. Marjoram and cayenne pepper add even more delicious flavor.
www.allrecipes.com www.allrecipes.com

  • 4 tablespoons margarine
  • 6 cups peeled and cubed butternut squash
  • 6 tablespoons chopped onion
  • 3 cups water
  • 4 cubes chicken bouillon
  • ½ teaspoon dried marjoram
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon ground cayenne pepper
  • 2 (8 ounce) packages

Directions​

  1. Melt margarine in a large saucepan over medium-low heat. Add onion and sauté until soft and translucent, about 5 minutes. Add butternut squash, water, bouillon, marjoram, black pepper, and cayenne pepper.

  2. Bring to a boil over medium-high heat; reduce heat and simmer until squash is tender, about 20 minutes.

  3. Purée squash mixture and cream cheese in a blender or food processor in batches until smooth. Return to saucepan and cook until just
 
F

Freebirde

Senior Member
Momma's potato soup: A hearty, buttery soup when you are cold and weary.
Sauté some thin sliced white onions in butter. When the onions are translucent add some thin sliced white potatoes and cover with water, cooking over low heat. When the potatoes are tender and start to thicken the water add some whole milk or cream, reduce the heat. Season with some white or black pepper and more butter if needed.

It's been years since my late mother made this and I don't think she measured anything for the soup. Trial and error to get it the way you like it. Extra tip, you can thicken with potato flakes.
 
33dInd

33dInd

Veteran Member
Wife’s beer stew
Beef squares boiled in beer. Any flavor
Then diced potatoes onions carrots
Couple of bay leaves and one bottle of ketchup any brand but I prefer tobacco’s hot ketchup

But only when fall has a good cold grip on the outdoors and it’s a stay inside kinda day
 
Raggedyman

Raggedyman

Res ipsa loquitur
I've shared these recipes before but its been a while. Raggedyann is an excellent cook but these are my creations. these make a good sized pot of soup - enough to eat on for a couple of days and/or to freeze. soup is ALWAYS better the second day. please enjoy

if you like Carabba's sausage and lentil soup you'll love this - its WAYYYYY BETTER

hot sausage & lentil soup

1 lb. dried lentils, rinsed
4 cloves fresh garlic, finely minced
4-5 stalks celery finely chopped
1 large onion (Vidalia if available) finely chopped
4-5 carrots, finely chopped
1 LARGE banjo box fresh spinach, washed, chopped medium
2 tablespoons olive oil
2-3 16 oz cans chicken broth
2 tubs Knorr concentrated home style chicken stock
1 1/2 TBSP Ham Base
8 cups water
1 lb. BULK hot Italian sausage
4 Bay leaf
3/4 tsp. ground rosemary (1 1/2 tsp. dried crushed, fresh)
1/4 -1/2 tsp crushed red pepper (optional)
6-8 shakes Maggi seasoning

In a medium stock pot bring 8 cups water to light boil; add concentrated stock and Ham base, Wisk until dissolved. Reduce to simmer, add rinsed lentils & slow simmer covered 25 min.

Heat oil in large stock pot over medium heat; add garlic and crushed red pepper; sauté. Add sausage and cook until brown; add onion, celery green pepper and carrots; sauté.

Add simmered lentils, magi seasoning, bay leaves and rosemary; if necessary add canned broth to cover 3/4 inch. Bring mixture to boil for 2 minutes; reduce heat to low and simmer covered about 1.5 hrs or until lentils are tender.

Add spinach and cook for an additional 15 minutes. Add Salt and fresh ground pepper to taste; serve with grated Pecorino Romano cheese and crusty semolina bread.
 
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Raggedyman

Raggedyman

Res ipsa loquitur
another RM creation . . .

Collard Green Soup

1 lb dry great Northern beans
1 large smoked ham hock or ham soup bones
1 large ham steak, cut into 3/4” cubes
1 TBSP minced garlic
1 large sweet onion, chopped
3-4 medium potatoes
1 medium bunch baby kale greens
1 medium bunch collard greens
Maggi seasoning – 6-8 shakes
4 bay leaves
1 1/2 TBSP ham base
1 TBSP chicken base

Soak beans overnight. In a large stock pot, sauté garlic and onions together with bacon pieces. Add hocks and/or soup bones to pot with water to cover by 1 inch. Cover and bring to boil for 10-12 minutes. Add washed and drained beans to boiling pot together with enough HOT water to cover by 1 1/2 inch. Boil covered an additional 10-12 minutes; reduce heat to low simmer.

Add Maggi seasoning, bay leaves, ham base and chicken base. Chop kale and collard greens medium and add. Cover and simmer low until beans and greens are tender, about 2 ½ - 3 hours.

Cut potatoes into 3/4" cubes; in a separate pot cover with water, bring to boil, and cook about 3 minutes. Remove from heat, drain and reserve fluid. Add potatoes and ham chunks. Add water from potatoes, as/ if needed. Simmer covered an additional 30 to 45 minutes until potatoes are tender. Salt and fresh ground pepper to individual taste.
 
Raggedyman

Raggedyman

Res ipsa loquitur
Ham & Bean Soup

1 lb Great Northern beans
1 Ham steak cut into 3/4” pieces
1 TBSP olive oil
2 large sweet onion chopped medium
5-6 large stalks celery chopped medium
5-6 large carrots peeled and chopped medium
6 cloves garlic minced
3 fresh thyme sprigs
1 tsp crushed red pepper
1 tsp chili powder
2 tsp smoked paprika
2 TBSP ham base
1 TBSP chicken base
10 shakes Maggie seasoning
6 cups chicken broth (one #3 cyl can)
4 cups water

- OR -

10 cups water; 2 tubs concentrated chicken base
2 TBSP ham base + 2 tsp chicken base

Soak beans over night. Cut ham steak into 3/4" pieces and reserve; chop onion, celery and carrots medium; reserve.

In a large stock pot: add oil, minced garlic, crushed red pepper, chopped onion, celery and carrots; saute.

Add drained beans, chili powder, paprika chicken broth and water; add ham base and maggie seasoning. Bring to boil for 10 minutes. Add ham chunks and thyme, simmer covered for 2- 3 hrs stirring occasionally. Cook until beans are very soft. If necessary add water or chicken base. add flour or cornstarch and thicken to desired consistency. Salt and pepper to taste. Remove thyme sprigs before serving.
 
Raggedyman

Raggedyman

Res ipsa loquitur
Italian Style Chunky Chicken & Vegetable soup

1/4 cup EV olive oil
1 large sweet onion chopped
3-4 stalks celery chopped
3-4 carotts chopped
3 cups shredded cabbage - (we prefer savoy cabbage)
5 cloves garlic minced
1 1/2 lbs diced chicken - thighs or breast
2-3 cartons chicken stock
1 28 oz can diced tomatoes – UN drained
1 1/2 TBSP Chicken soup base
1 1/2 tsp oregano
6 shakes Maggi seasoning
1/4-1/2 tsp crushed red pepper flakes
salt and pepper to taste

mince garlic, dice carrots, celery and onion; shred cabbage and set aside. Dice chicken into bite sized pieces - set aside.

In suitable sized pan – add 1 carton chicken stock and diced chicken. Simmer until chicken is done – reserve.

In a large stock pot add oil, pepper flakes and minced garlic. Saute until garlic is lightly browned and aromatic. Add diced carrots celery and onion; saute until onion is clear and other vegetables are soft. Add tomatoes and their juice.

Add cooked chicken and stock; add remaining cartons of chicken stock. Add Chicken soup base, oregano and Maggi seasoning – stir.

Simmer covered until largest vegetables are soft to your preference; add shredded cabbage, simmer an additional 5-10 min or until cabbage is done to your preference.

Salt and pepper to taste. serve with grated pecorino romano cheese and crusty Italian bread.
 
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Raggedyman

Raggedyman

Res ipsa loquitur
Pasta Fajole

1 can diced tomatoes
2 cans Cento cannelloni beans
¼ lb dittalini or small elbow macaroni
2-3 stalks celery
2-3 carrots
4 small potatoes
½ Onion
Garlic, fresh 5-6 cloves
Rosemary, fresh or dried
1-2 small bay leaves
1lb panchetta cut into small cubes
1-2 TBSP Olive oil

Combine carrots, celery& onion in food processor or dice fine; set aside. Cut panchetta into small cubes; sauté with minced garlic, adding olive oil if/as necessary, until done medium. Add to this mixture carrots, celery & onion, add rosemary and bay leaf; sauté until vegetables are tender.

Add to sautéed mixture 1 can chopped tomatoes including the liquid, continue cooking. At the very end when this is almost done, add 2 cans cannelloni beans, which have been rinsed well and set the mixture aside.

Cook 4 red (new) potatoes, diced in saucepan till done. Cook pasta till done. Save all water from pasta and potatoes.

Combine pasta and potatoes with the sauté mixture above; add reserved pasta & potato water in amount to thicken to preference. Salt, pepper and grated Pecorino Romano to taste.
 
Siskiyoumom

Siskiyoumom

Veteran Member
Raggedyman said:
Italian Style Chunky Chicken & Vegetable soup

1/4 cup EV olive oil
1 large sweet onion chopped
3-4 stalks celery chopped
3-4 carotts chopped
3 cups shredded cabbage - (we prefer savoy cabbage)
5 cloves garlic minced
1 1/2 lbs diced chicken - thighs or breast
2-3 cartons chicken stock
1 28 oz can diced tomatoes – UN drained
1 1/2 TBSP Chicken soup base
1 1/2 tsp oregano
6 shakes Maggi seasoning
1/4-1/2 tsp crushed red pepper flakes
salt and pepper to taste

mince garlic, dice carrots, celery and onion; shred cabbage and set aside. Dice chicken into bite sized pieces - set aside.

In suitable sized pan – add 1 carton chicken stock and diced chicken. Simmer until chicken is done – reserve.

In a large stock pot add oil, pepper flakes and minced garlic. Saute until garlic is lightly browned and aromatic. Add diced carrots celery and onion; saute until onion is clear and other vegetables are soft. Add tomatoes and their juice.

Add cooked chicken and stock; add remaining cartons of chicken stock. Add Chicken soup base, oregano and Maggi seasoning – stir.

Simmer covered until largest vegetables are soft to your preference; add shredded cabbage, simmer an additional 5-10 min or until cabbage is done to your preference.

Salt and pepper to taste. serve with grated pecorino romano cheese and crusty Italian bread.
Click to expand...
What is Maggi seasoning? Thank you!
 
Raggedyman

Raggedyman

Res ipsa loquitur
Siskiyoumom said:
What is Maggi seasoning? Thank you!
Click to expand...
hey mom - you should be able to find it in the seasoning section of any large grocery store but its also available from amazon and wally werld. its like a soy sauce but it ISN'T soy based. I use it in almost all of my soups - generally 6-8 shakes. hope that helps!!

BYW I have just finished making a big pot of that chunky chicken soup and its cooling off now. guess what's for dinner tonight? if you make that soup be sure to try it with some grated pecorino romano cheese - you can find that already grated in a bag at sams and very likely at any good grocery store. Parmesan would also work but the pecorino (italian for sheep) REALLY sets it off

:D
1665614370752.png
 
packyderms_wife

packyderms_wife

Neither here nor there.
Movable Feast With Relish Season 1 Episode 7 Portsmouth, NH, was just on PBS Create and they smoked a large pumpkin in a smoker and then made soup with that, I may give this one a try.
 
packyderms_wife

packyderms_wife

Neither here nor there.
Cyclonemom said:
I love butternut squash soup!

I do use this All Recipies version, sort of.
I use butter in place of margarine, and I add garlic. 4-5 cloves of garlic. Or more. :)

I also don't often have cream cheese on hand, but almost always have heavy whipping cream, so i add some of that.

www.allrecipes.com

Butternut Squash Soup with Cream Cheese

This butternut squash soup with cream cheese is blended for a smooth and creamy texture. Marjoram and cayenne pepper add even more delicious flavor.
www.allrecipes.com www.allrecipes.com

  • 4 tablespoons margarine
  • 6 cups peeled and cubed butternut squash
  • 6 tablespoons chopped onion
  • 3 cups water
  • 4 cubes chicken bouillon
  • ½ teaspoon dried marjoram
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon ground cayenne pepper
  • 2 (8 ounce) packages

Directions​

  1. Melt margarine in a large saucepan over medium-low heat. Add onion and sauté until soft and translucent, about 5 minutes. Add butternut squash, water, bouillon, marjoram, black pepper, and cayenne pepper.

  2. Bring to a boil over medium-high heat; reduce heat and simmer until squash is tender, about 20 minutes.

  3. Purée squash mixture and cream cheese in a blender or food processor in batches until smooth. Return to saucepan and cook until just
Click to expand...

I use thyme instead of marjoram, for some odd reason OC doesn't like the taste or smell of marjoram. Oh well, he likes everything else herb/spice wise.
 
psychgirl

psychgirl

Has No Life - Lives on TB
33dInd said:
Wife’s beer stew
Beef squares boiled in beer. Any flavor
Then diced potatoes onions carrots
Couple of bay leaves and one bottle of ketchup any brand but I prefer tobacco’s hot ketchup

But only when fall has a good cold grip on the outdoors and it’s a stay inside kinda day
Click to expand...
I love these!
I never follow a recipe for soups lol!
I’m willing to try anything though.

I love soup!
 
Red Baron

Red Baron

Paleo-Conservative
_______________
Genuine Amish Country Potato Soup

I love this recipe, make it all of the time. It is cheap and easy to make and doesn't need a ton of time to cook or a bunch of special ingredients.

I follow the recipe closely but add 1/4 tsp dried marjoram and use a cup of instant mashed potato flakes to thicken once the milk is added. Two cups of milk will work fine instead of evaporated milk.

Add a few dashes of Louisiana Hot Sauce or Tabasco and six or so drops of Liquid Smoke to finish the soup if you have some handy.

I'll also sauté' a coarsely chopped medium leek with the onions, celery and bacon if I have one handy.

Ingredients:
Yield: 3-4 Quarts
Units: US

8 -10 slices bacon chopped
1/4 cup celery, chopped
1/2 cup onion, chopped
3 -4 pounds of Idaho or Russet potatoes, cut into 1 inch cubes
Water to just cover the potatoes.
1 (12 ounce) can evaporated milk or two cups of regular milk
1 tablespoon Worcestershire sauce (very important)
2 tablespoons parsley, minced
1/4 teaspoon pepper
1/4 teaspoon celery salt
1 bay leaf

Directions:

1 Chop bacon coarsely into 1"-2" chunks.
2 Saute' bacon, celery and onion in a deep sauce pan.
3 (I drain the fat before going on to the next step, but the recipe doesn't call for it).
4 Add potatoes, water, bay leaf, salt, pepper and celery salt and bring to a boil.
5 Reduce heat, cover and let simmer for 15 minutes or until potatoes are tender.
6 Mash lightly, leave about 1/4 -1/2 whole potato
7 Remove bay leaf and add milk, Worcestershire sauce and parsley. (and marjoram)
8 Bring to a boil and reduce to a simmer.
9 Add mashed potato flakes slowly until desired thickness and "mouth feel" is achieved.
Serve hot.

Gute Essen!
 
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nomifyle

nomifyle

TB Fanatic
If I vary from vegetable and meat soup, DH won't eat it, my ex and my sons would not eat it. so I just brown what ever meat I have (not chicken) in coconut oil or home grown lard, add water, and canned vegetables, along with boullion.

A couple of years ago someone said something about canned diced potatoes, which I'd never heard of, and possibly because I didn't eat potatoes. I got a couple of cans and put them in soup and I loved it and so did DH. I also add corn and green beans and some other kind of canned beans. I also like to add chick peas, although DH doesn't like them, I do and I think they add a nice flavor.

If I made potato soup I'd have to put meat in it but first I'd have to buy potaotes, I don't keep them on hand.
 
F

Freebirde

Senior Member
I have soup that I call 'homemade canned soup'. I start with a stockpot 1/4 to 1/3 filled with water over medium heat. I add a large handful of pearl barley, diced onions, cubed red potatoes if you are not using canned ones, bouillon or bouillon cubes (or seasoning packs from ramon noodles) and cubed up leftover beef or poultry and bring to a simmer. If you like rice or pasta instead of barley wait until about 20 minutes before serving to add it. Next, I add a can of diced tomatoes with chilies (Rotel), canned tomato paste for color, and whatever frozen or canned veggies I have that I like. Simmer and stir until the barley is done.

This is a good way to get rid of Holiday leftovers. It can be bagged or put in other containers and frozen for later meals.
 
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