As the seasons change from warmer to cooler weather, you may find yourself searching for different meal options and new recipes to try out. Stocks and Soups are an easy way to use up fresh, frozen, or canned ingredients from the pantry, freezer, and refrigerator for a quick and inexpensive meal. With a few kitchen ingredients and limited pieces of equipment, you can make a delicious soup without spending much time in the kitchen. Consider some of our favorite soup recipes to try out this Fall.
Before choosing your favorite recipe for soup. Consider making your own stock from vegetable scraps. Use this vegetable stock recipe the next time you make soup in place of water or canned broth.
Vegetable Stock
Ingredients:
2 onions, chopped
1 stalk of celery
1 whole carrot
4 to 6 cups of cold water
Directions:
- Add all ingredients to a large pot.
- Simmer for a minimum of 2 hours on low heat.
- Strain off the vegetable broth from the cooked vegetables.
- Place in shallow containers in your refrigerator for up to 5 days or freeze for later use.
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Try this Garden Vegetable Soup recipe using onions, carrots, zucchini, cabbage, garlic, your favorite canned beans, and canned diced tomatoes with some Italian seasoning and chicken broth. Combine all ingredients in a pot and simmer for as little as 15 minutes or until vegetables are soft. |
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This Chicken Vegetable Tortilla Soup recipe combines fresh cilantro, lime, cumin, chicken, fresh or frozen bell peppers, and onions. Cook in reduced-sodium chicken broth and canned tomatoes on medium-low heat, just below boiling for about 15 minutes or after vegetables are soft and tender. |
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Make this Quick Minestrone Soup by combining a package of frozen mixed vegetables with whole wheat pasta, canned kidney beans, low sodium vegetable broth and canned tomatoes. Cook on medium-low heat, just below boiling, until vegetables and pasta are tender. |
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This fall, try adding your favorite vegetables and fruits to any of these soup recipes. Experiment with different Fall seasonal vegetables like kale, spinach, butternut squash, mushrooms, cabbage, sweet potatoes, or pears. Leftover soup can be stored in shallow containers for rapid cooling in the refrigerator for up to 3 days. Soups made with fish or shellfish should be refrigerated for no longer than 1 day. Soup can also be frozen for a quick and easy lunch or dinner.
