The days are cool and crisp, which can only mean one thing. It’s time to pull out the soup pot and try some yummy new recipes. Our team here at Bridging the Gap want to share our favorites with you.
When my friend was eating Paleo she posted how much she loved the Beanless Chili she’d made for dinner. I love the flavor of chili, but I just can’t handle the texture of beans so I thought this would be the perfect recipe for me. After making it a couple of times I decided that some green chiles would spice it up a bit so I added those, which, if I’m not mistaken still keeps it as a Paleo and a Whole 30 recipe if you happen to follow that lifestyle. And, if you happen to be on Weight Watchers, one cup makes a yummy 2 Smart Points meal. Nancy Holte
- 1 pound ground beef, browned
- 1 medium sweet red pepper, diced
- 2 stalks celery, diced (The original recipe calls for a green pepper but I prefer the celery.)
- 1 medium uncooked onion, diced
- 14.5 ounce no salt added diced tomatoes
- 2 cups reduced sodium beef broth
- 1 can green chiles
- 1 tablespoon chili seasoning (see below)
- 1 teaspoon salt
Homemade Chili Seasoning Blend:
- 5 tablespoons chili powder
- 2 tablespoons cumin
- 2 tablespoons garlic powder
- 2 tablespoons oregano
- 1 tablespoon paprika (or smoked paprika)
- 1.5 tablespoons onion powder
- 1 can green chiles
- 1 teaspoon black pepper
- 2 teaspoons salt.
Store in a mason jar or tightly sealed container.
- Brown the ground beef (or turkey) over medium high heat.
- Add the ground beef/turkey and remaining ingredients to a slow cooker. Cook on Low for 6-8 hours or High for 3-4 hours, or you can simmer on the stove top for about an hour. Adjust seasonings to taste. I usually double the recipe and freeze the leftovers. It’s rather labor intensive so why not just do it all at once, right?
Hamburger Barley Vegetable Soup
I love this recipe because I usually have all the ingredients in my pantry. It is simple to make, and everyone loves the flavor. Store leftovers in pint jars for an easy lunch during the week. Enjoy! – Becky Meyerson
You can find Becky’s latest adventures in faith, food, and family on her website www.evergreen.study.
- 1 ½ pounds ground beef
- 4 cups beef broth
- 2 cups water
- 2 cups sliced carrots
- 1 ½ cups chopped onion
- 1 ½ cups chopped celery
- 1 teaspoon minced garlic
- ⅓ cup barley
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 bay leaves
- ¼ cup ketchup
- 28 oz (3.5 cups) tomatoes, undrained, cut up
- 8 ounce tomato sauce
- In a large pot, brown the ground beef
- Add all of the remaining ingredients
- Bring to a boil, then reduce heat, cover and simmer 1 hour or until the vegetables are tender.
- Remove the bay leaves and serve.
Curried Pumpkin Soup
From a latte at your favorite coffee shop to the decorations at your front door, ‘tis the season for all things pumpkin. My family enjoys this soup which I modified from a Panera recipe. The curry powder adds a warming depth of flavor. Andrea Christenson
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 2 cups chopped onion
- 1 ½ cup sliced carrots
- 4 cloves minced garlic
- 1 ½ tablespoon minced fresh ginger
- 1 tablespoon curry powder
- 4 cups vegetable stock or chicken broth
- 6 cups pumpkin puree (Canned pumpkin is okay, but don’t use canned pumpkin pie filling!)
- 1 can coconut milk (the kind intended for cooking, not the refrigerated kind for drinking.)
- 1 teaspoon salt
- Pinch of sugar
- Heat oil and butter in large saucepan over medium heat until hot. Add onion, carrot, garlic, ginger, and curry powder. Cook until carrots are soft, 5 to 8 minutes.
- Pour in the stock or broth and bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 10 minutes. Stir in pumpkin, coconut milk, salt, and sugar, and cook 2 minutes. Transfer to a blender or food processor and puree until very smooth.
- Return to pan and heat through. If you like spicy soup, top with a dash of red pepper flakes.
Ravioli Souper Supper
Years ago the Taste of Home Cooking School was an annual event in our small rural community. As a teacher and mom of a big family, I wasn’t always able to attend, but the couple years I did I found recipes that were easy to make (meaning we could get the ingredients at our local markets and they were quick to prepare) and were crowd pleasers. This soup was one of the featured recipes one evening, and I have been making it every fall and winter since. My children devour it, and they aren’t normally big soup fans. I’m providing the original recipe and the adjustments we sometimes make in parentheses. This recipe pairs well with a side salad and fresh rolls. Kandy Noles Stevens
- 1 tablespoon olive oil
- 2 boneless, skinless chicken breast, cut up (or leftover rotisserie or roasted chicken)
- 2 (10 ½ oz) cans chicken broth (we make and can homemade vegetable broth and have used it when we didn’t have chicken broth on hand)
- 2 (14 ½ oz) cans diced tomatoes with garlic and onion
- 1 small zucchini, diced (This is the one ingredient that we sometimes struggle to get in our little town when the harvest season is over. I have discovered that canned zucchini and tomatoes is a great substitute.)
- 1 (20 – 25 oz) package frozen cheese ravioli
- 2 t parsley
- Grated Parmesan cheese
- In Dutch oven (or large soup kettle), saute chicken in hot oil for 2 minutes, stirring frequently.
- Add chicken broth, tomatoes, and zucchini; cover and bring to a boil.
- Add frozen ravioli, simmer uncovered about 7 minutes or until ravioli reaches al dente.
- Stir in parsley.
- Ladle into bowls; sprinkle with Parmesan cheese.
Wild Rice Potato Soup
Growing up in Florida, I had never heard of wild rice until my family moved to North Dakota when I was a teen. Something about Minnesota’s state grain mesmerized me. It’s nutty rich flavor added such dimension to any dish. My parents, who returned to Florida shortly after I was married, stock up their suitcases every time they come to visit my family now, because quality wild rice is still not something readily available in the South. As young marrieds, we loved to camp and hike and found a little wild rice recipe book when we visited one of the Minnesota State Parks. I made this recipe shortly after purchasing that little booklet, and my husband still claims this is his favorite soup of all time. This is another very quick recipe which goes well with a fall salad (greens, dried cranberries, and walnuts) and warm bread. Kandy Noles Stevens
- 1 tablespoon onion, finely chopped
- 1 cup water
- 1 can cream of potato soup
- 1 cup milk or cream
- 1 cup shredded Swiss cheese
- 1 cup cooked wild rice (follow package instructions or prepare ahead in a slow cooker)
- 4 slices bacon, fried and crumbled
- 1 small can mushrooms
- 2 T white wine
- ¼ cup cooked ham, diced
- Bring water and onion to a boil in a medium pot.
- Add cream of potato soup, stirring with a whisk.*
- Stir in remaining ingredients.
- Cook over low heat.
- Serve when cheese is melted and soup is heated through.
*Sometimes I add the onion and water to a crockpot and then follow steps 2 – 5. Cook on low for 2 – 4 hours.