As the temperatures fall, I start to crave warm beverages and soups, stews, chilis … you get the idea. So I thought it would be fun to pull together some of my favorite soup recipes. I quit buying canned soups many years ago because they have virtually no nutrition (check the nutrition facts on the label) and are filled with too much sugar, salt, and unhealthy fats. They are also in cans that are lined with BPA, which is an endocrine disruptor and carcinogen. On top of that, I was always hungry after eating them. Homemade soups are much more hearty.
If you know how to make make cream soup from scratch you have a world of possibilities available to you. This recipe includes eight variations from cheddar broccoli to seafood chowder.
I made up the recipe for Creamy Southwest Corn Chowder one night when my children were younger and I had no idea what to cook for dinner. I just started throwing things in a pot that sounded good, using my cream soup base, and this was the result. It was so good, I wrote down what I did so we could repeat it.
If your garden hasn’t been killed by frost yet, Minestrone Soup is a great option. It also freezes well, minus the pasta. Just add cooked pasta when reheating.
This recipe for Creamy Heirloom Tomato Soup is the whole reason that we freeze so many tomatoes. We freeze them in 2-pound bags just for this recipe.
If you have some pumpkins or winter squash from your garden, check out this amazing recipe for Curried Pumpkin Soup. I shared it on my old farm blog after eating the soup at an organic gardening conference.
When my children were little, Split Pea Soup was one of my go-to recipes. It was so easy to put it in the slow cooker, then come back in a few hours and eat!
My post on Secrets of Cooking With Beans is not exactly a complete recipe, but it’s very easy to turn a pot of beans into a delicious bean soup. Just add some chopped tomatoes, peppers, onions, and a little salt. If you like spicy food, you can add some chili powder and hot peppers.
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