The cooler days, leaves changing color, smoky woodsy scents of the fireplace signal the oncoming Autumn season, my favorite time of year! It also means a slight change in our menus. I pull out my favorite soup recipes to simmer in the crock pot while we do school. Today I’m sharing three of my family’s favorite!
This is the perfect soup to warm you up on a cold winter evening. Wonderful flavors combine for a delicious bowl of comfort food. Make sure to pass the hot pepper sauce around for personal adjustment of the spiciness.
2 cups cooked chicken
1/2 c cooked onions
1-2 cloves garlic – minced
1 can chicken broth (2 cups)
1/2 – 1 tsp cumin, ground
2 c half & half
3 c cheese – Monterrey jack, shredded
2 cans creamed style corn
1 can green chilies, chopped; not drained
a few dashes of hot pepper sauce
4 oz. jar pimiento, diced
fresh cilantro or parsley, optional
tortilla chips, optional
Combine chicken, onions, garlic, chicken broth, and cumin; bring to boil. Reduce heat; cover and simmer for 5 minutes. Add half & half, cheese, corn, chilies, and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in pimiento. Serve immediately. Garnish with cilantro, parsley, and tortilla chips, if desired.
On a cold fall day there’s nothing like having a steaming bowl of hearty stew that has slowly cooked all day long. This recipe easily serves eight to ten people so if your family is small invite some friends over!
2 1/2 pounds beef cubes, cut into 1 1/2 inch pieces
8 medium potatoes cut into big chunks
8 large carrots cut into large chunks
2 bay leaves
1 package (1 1/2 oz.) dried onion soup mix
1 can (10 oz.) cream of mushroom soup
1 can (10 oz.) cream of celery soup
1 can (8 oz.) tomato sauce
In large crock pot layer half the beef, then half the vegetables; repeat. Mix soups, soup mix, and tomato sauce together. Pour over vegetables in the crock-pot. Top with bay leaves. Bake on low for 8 hours.
This can also be put into a large roasting pan with a lid and baked in the oven at 250 degrees for 6-8 hours.
My husband likes his stew very tomato-ey so I substitute cream of tomato soup for the mushroom and celery soups.
Though this recipe is quick to make on the stove top, I throw everything but the sour cream and heavy cream into the crock-pot to simmer for a hearty lunch.
1 pound chicken, cut into 1/2 inch cubes
1 medium onion, chopped
1 1/2 tsp. garlic powder
1 TBSP. vegetable oil
2 15 oz. cans great northern beans, rinsed and drained
1 can (14 1/2 oz) chicken broth
2 small cans green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 cup sour cream
1/2 cup heavy cream
In a large saucepan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat. Stir in sour cream and heavy cream. Serve immediately.
Hopefully with lunch or dinner already cooking you can spend a few more minutes reading, studying, or learning with your kids!
Montserrat Wadsworth is completely devoted to her wonderful husband, Joseph, and their ten children. They live on a 5,000 acre alfalfa farm nestled in a small Northern Nevada valley. They’ve been homeschooling for 15 years. Montserrat enjoys, photography, cooking, crafting, chocolate, and sloppy goodnight kisses. She strives to live each day as God would have her do following Mary’s biblical supplication, “Behold the handmaid of the Lord; be it unto me according to thy word.” (Luke 1:38) You can find her at her blog Chocolate On My Cranium.