Yeah! Fall is here. It’s been cooler and rainy for the past few days. We’ve pulled some pumpkins and acorn squash out of the garden. So, it’s time for me to work on a fall meal list!
Here are a couple of soups/stews that I’ll be making (already made some chili yesterday).
2 lbs. ground chuck
2 onions, chopped
5 celery ribs, sliced
1 green pepper, chopped
6 cloves garlic, minced
salt and pepper
2 t. chili powder
1 1/2 T. dried parsley
big can hot chili beans
big can diced tomatoes
12 oz. tomato paste
29 oz. can tomato sauce
2 big cans kidney beans
Brown meat with celery, onions, green pepper, garlic, salt and pepper in a stock pot. After celery and green pepper are done, transfer to a large crock pot and add the rest of the ingredients. I don’t drain the beans, but you can if you like your chili thicker. Cook on low for 5 or so hours. Serve with grated cheese and sour cream.
Mexican Chicken Soup
1 small onion, chopped
1 green bell pepper, chopped
1 T. vegetable oil
2 (32 oz.) containers chicken broth
1 15 oz. can black beans, rinsed and drained
1 15 oz. can kidney beans, rinsed and drained
1 14 1/2 oz. can diced tomatoes
3 cups chopped cooked chicken (I bake 3 boneless chicken breasts for this)
1 cup frozen corn
1 t. pepper
1/2 t. salt
1/2 t. cumin
2 T. chopped fresh cilantro
2 T. fresh lime juice
Garnishes: tortilla chips, lime slices, sour cream, more cilantro and/or avocado.
Saute onion and bell pepper in oil in large stock pot over medium-high heat for 5 minutes. Stir in chicken broth and next 8 ingredients, and bring to a boil. Reduce heat, and simmer, stirring occasionally, for 20 minutes. Remove from heat and add cilantro and lime juice. Garnish, if desired.
2 lbs stew meat
1 medium onion, chopped
6-7 medium potatoes, cubed about 1” square
3 cans diced tomatoes and green chilies
1 can diced tomatoes Italian style
Brown stew meat with onion. Simmer until pretty tender. Add potatoes and tomatoes and simmer until potatoes are tender (about 2-3 hours).
Butternut Squash Soup
1 T. olive oil
1 large onion, chopped
2 butternut squash, peeled, seeded and cubed
4 cups water
3/4 t. marjoram
1/4 t. ground black pepper
1/8 t. cayenne pepper
8 chicken bouillon cubes (or packets)
1 8 oz. package cream cheese, cubed
Milk, to reach desired consistency
Cook onion in oil in a skillet until crisp-tender. Mix onion and remaining ingredients except cream cheese and milk in a 3 1/2 – 4-quart crock pot. Cover and cook on low heat for 6-8 hours or until squash is tender. Place 1/3 to 1/2 of mixture at a time in blender or food processor. Cover and blend on high speed until smooth. Return mixture to crock pot, stir in cream cheese. Cover and cook on low heat for 30 minutes or until cheese is melted, stirring with a wire whisk until smooth. Add milk if desired.