I did it. I went full crazy.
I started making Fall soups when it was still 95 (face-melting) degrees outside. In my defense, I do live in Arizona, so 95 degrees is pretty much Fall to us. It’s like your fall. But with sweat.
And I don’t know about you, but I’m ready for Fall. Semi-cold nights, semi-sweater wearin’, pumpkin-everything, and soup. Glorious soup. Bring it on Fall!
Today’s recipes are the best of both worlds.
Not only are they healthy & nourishing, they’re also wicked-delicious. Did you know that whole fats, whole carbs, & whole proteins are actually good for you? That’s right, things like butter, cream, sausage, potatoes. All good. No more restrictions over here, girlfriend.
I used to think that I had to eat salads everyday to stay healthy & thin. Silly me. But, now I laugh salads in the face and scarf down delicious whole, REAL FOOD instead. Thanks to real food, I have lost 35 lbs., reversed my chronic disease(s), and basically become superwoman. (Okay, maybe I’m not superwoman yet, but just you wait ‘enry ‘iggins. Just you wait.) And just FYI, I still eat salads, they’re just not my staple, ya’ know?
FULL DISCLOSURE: I was simultaneously making these soups whilst delivering baby goats. Yes you heard me right. I have goats and sometimes they have babies, and well, sometimes they have those babies in the middle of soup-makin’ day. You know. Goat life. Don’t worry though, not one bit of baby goat got into these soups.
Let’s get to it!
Balsamic Beef Soup
Serves 8
Ingredients:
1 onion, diced
1 clove garlic, minced
2 TBS. olive oil, tallow, lard, or butter
2 pounds stew meat
2 TBS. tomato paste
4 TBS. balsamic vinegar
4 c. beef broth
4 c. carrots, sliced
8 potatoes, diced
1 tsp. salt
1/2 tsp. pepper
TOP with minced parsley
Directions:
1. In a pot over medium heat, saute onion & garlic in oil for about 5-7 minutes or until translucent.
2. Cut stew meat into medium chunks and add to onion & garlic.
3. Cook meat until browned, reduce heat to low and add tomato paste and balsamic vinegar. Cook on low for 10 minutes to allow the liquid to evaporate and the balsamic vinegar to reduce & sweeten.
4. Increase heat to medium-high, and add broth, carrots, potatoes, salt, & pepper. Simmer for 15-20 minutes until potatoes & carrots are well cooked.
5. Remove from heat, top with parsley & enjoy!
Classic Beef Chili
Serves 8
Ingredients:
1 1/2 c. dried pinto beans
1 1/2 c. dried kidney beans
2 TBS. apple cider vinegar
———————-
2 TBS. tallow, lard, or coconut oil
1/2 large onion, diced
3-4 tomatoes, diced
1/2 pound of ground beef
1-6 oz. can of tomato paste
1-2 cubes of frozen liver – click here to see how I prepare liver & why I eat it in the first place
1 TBS. of my homemade taco seasoning – click here to see my homemade taco seasoning recipe
2 tsp. chili powder
2 tsp. salt
1 TBS. of a sweetener of your choice – (maple syrup, honey, unrefined cane sugar, or coconut sugar)
4 c. of chicken, beef or lamb broth, store bought or homemade – click here to see my homemade broth recipe
Instructions:
1. Place beans in a large jar or bowl and cover beans with twice as much water. Add apple cider vinegar, cover with a lid or towel and let soak for 8-12 hours on your counter top at room temperature.
2. After 8-12 hours, discard water, rinse beans well, and cook either in a pressure cooker – click here to buy (affiliate link) on high pressure for 35 minutes. For cooking beans on the stove top, use this recipe. When beans are finished cooking, you are ready to start your chili.
3. Place a big pot over medium heat on the stove top. Add tallow, onion, & ground beef. Saute for 5-10 minutes until meat is browned.
4. Add liver, tomato paste, & seasonings and mix until well combined.
5. Add beans, diced tomatoes, & broth and bring to a boil, boil for 5 minutes, then remove from heat, top with cheese & sour cream & enjoy!
Butternut Squash Parmesan Soup
Serves 8
Ingredients:
2 medium butternut squash
1/2 onion, diced
1 clove garlic, minced
4 TBS. olive oil, tallow, lard, or butter
1/4 tsp. chili powder
a pinch of nutmeg
4 c. chicken broth
1 tsp. salt
1/2 tsp. pepper
TOP with freshly grated parmesan cheese
Directions:
1. Cut each squash into 2-3 pieces, but don’t peel. Be careful, these buggers are hard to cut! Cook either in a pressure cooker – click here to buy for 5 minutes on high pressure, or steam on the stove top about 30 minutes.
2. In a pan over medium heat, saute onion & garlic in oil 5-7 minutes or until translucent.
3. Remove peel from squash, then puree all ingredients in a blender – click here to buy until desired consistency is reached.
4. Top with parmesan cheese & enjoy!
Cheesy Broccoli Soup
Serves 8
Ingredients:
8 large potatoes, diced
1 onion, diced
4 TBS. olive oil, tallow, lard, or butter
4 c. chicken broth
6 c. cheddar cheese (about 1.5 lbs)
2 c. sour cream
2 head of broccoli
1/2 tsp. salt
1/2 tsp. pepper
Directions:
1. Dice potatoes, then add to a pot of boiling salted water. Cook for 10-12 minutes or until tender.
2. In a large pot over medium heat, saute onion in oil.
3. When potatoes are tender, drain & then add to sauteed onions.
4. Add chicken broth & broccoli and cook until broccoli is tender (about 7-10 minutes), then add cheese & sour cream & cook until well mixed.
5. Remove from heat and devour!
Sundried Tomato & Chicken Minestrone Soup
Serves 8
Ingredients:
8 oz. of pasta (I love sprouted pasta, spelt, or einkorn pasta) – click here to buy
1 – 8 oz. jar of sundried tomatoes with herbs
2 lb. chicken breast or tenders
2 TBS. olive oil, tallow, lard, or butter
2 big ‘ol handfuls of spinach
8 c. chicken broth
1/2 tsp. salt
Directions:
1. Cook pasta as directed
2. Meanwhile, dice then cook chicken in oil over medium-high heat.
3. After pasta is cooked, drain pasta, then add sundried tomatoes, chicken, spinach & broth.
4. Simmer over medium heat an additional 15-20 minutes.
5. Remove from heat & enjoy!
Hearty Clam Chowder
Serves 8
Ingredients:
1 onion, diced
2 cloves garlic, minced
4 TBS. olive oil, tallow, lard, or butter
1 c. celery, diced
1/2 c. leeks, diced
12 red potatoes, diced
2 cans of clams or about 3 lbs. of fresh clams
4 c. cream
2 c. broth
1 tsp. salt
TOP with chopped parsley
Directions:
1. In a pot over medium heat, saute onion, garlic, celery, & leeks in oil for about 5-7 minutes or until translucent.
2. Dice potatoes and boil in salted water for about 15-20 minutes until tender.
3. Drain potatoes, then add back to pot and add sauteed vegetables, along with cream, clams, broth, & salt.
4. Bring to a boil, then remove from heat, top with parsley & enjoy!
Slow-cooker Chicken Noodle Soup
Serves 8
Ingredients:
8 oz. of pasta (I love sprouted pasta, spelt, or einkorn pasta) – click here to buy
6 carrots, diced
4 celery, diced
2 lb. chicken, diced, any kind of cut is fine
1 bay leaf
10 c. chicken broth
1 TBS. of my homemade italian seasoning mix
salt & pepper to taste
Directions:
1. Toss all ingredients EXCEPT PASTA in a slow cooker, and cook on low for 8 hours, or on high for 4 hours.
2. After the cooking time is done, remove bay leaf and shred chicken with a fork. Add noodles and cook an additional 20 minutes on high.
Loaded Baked Potato Soup
Serves 8
Ingredients:
10 large potatoes
4 TBS. olive oil
2 tsp. sea salt
1/2 onion
1 clove garlic
2 TBS. butter
2 c. chicken broth
2 c. cream
1/2 tsp. pepper
TOP with cheese, green onion, & bacon
Directions:
1. Poke potatoes with a fork, place on parchment paper-lined baking sheet, drizzle with olive oil & sea salt, and bake at 350 degrees for 1-1.5 hours, until tender.
2. In a pot over medium heat, saute onion & garlic in butter, then add cooked whole potatoes and smash down with a potato masher. Leave the potatoes a bit chunky. Add chicken broth, cream, & pepper and cook an additional 10-15 minutes until well incorporated.
3. Remove from heat, then top with cheese, green onion, & bacon and enjoy!
Tortilla Fiesta Soup
Serves 8
Ingredients:
1 onion, diced
2 clove garlic, diced
1 can of green chilies, or 1 relleno chile, diced
4 TBS. olive oil, tallow, lard, or butter
2 lb. chicken
1/2 c. my homemade taco seasoning mix
1 tsp. salt
2 TBS. arrowroot powder (as a thickener) – click here to buy (affiliate link)
2 cans of diced tomatoes, or 6 medium tomatoes, diced
6 c. chicken broth
4 organic corn tortillas
1 TBS. lard, tallow, or coconut oil
TOP with avocado, cilantro & tortilla slices
Directions:
1. In a large pot over medium heat, saute onion, garlic, & green chilies in oil about 5-7 minutes, or until translucent. Add chicken and continue to cook until chicken is well-cooked.
2. Add seasoning,arrowroot powder & salt, and cook an additional 1-2 minutes.
3. Add tomatoes & broth and let soup simmer for about 15-20 minutes.
4. Meanwhile, cut corn tortillas into strips and fry in oil until lightly browned.
5. Remove soup from heat and top with avocado, cilantro, & tortilla slices.
White Bean, Kale & Sausage Soup
White Bean, Kale & Sausage Soup Recipe
Serves 8
Ingredients:
3 c. navy or great northern beans
2 TBS. apple cider vinegar
1/2 onion, diced
4 TBS. olive oil, tallow, lard, or butter
2 large links of sausage, msg-free
8 c. chicken broth
4 c. navy or great northern beans
2 big handfuls of baby kale
1 tsp. salt
1/2 tsp. pepper
TOP with parmesan & fresh lemon juice!
Directions:
1. Place beans in a large jar or bowl and cover beans with twice as much water. Add apple cider vinegar, cover with a lid or towel and let soak for 8-12 hours on your counter top at room temperature.
2. After 8-12 hours, discard water, rinse beans well, and cook either in a pressure cooker on high pressure for 35 minutes. For cooking beans on the stove top, use this recipe. When beans are finished cooking, you are ready to start your soup
3. In a pot over medium heat, saute onion in oil, then add sausage and cook until browned.
4. Add broth, cooked beans, kale, & salt, pepper. Simmer an additional 20 minutes.
5. Remove from heat, top with freshly grated parmesan, a fresh squeeze of lemon juice and enjoy!
I just have a quick question…if you are using raw goats milk what do you use for sour cream and butter??
Hey Jessica! We actually purchase cow’s milk butter & sour cream:)
I’ve been boiling lamb bones in the slow cooker all day for broth, so tomorrow (if I can get going early enough) I’ll be making chicken noodle soup. Thank you so much for all these yummy recipes!
My god, so yummy! I can’t wait to try these. 😀
These look amazing, looking forward to trying some. You have inspired me to invite a little more home made into my life.
Awesome blog! Is your theme custom made or did you download it from somewhere?
A design like yours with a few simple adjustements
would really make my blog stand out. Please let me know
where you got your theme. Thanks
I think the liquid vs pasta needs to be tweaked in the chicken noodle soup. I have made it twice and both times there was not enough broth. The flavor is delicious but I would consider adding half the noodles.
Thanks for this. I’ll be sure to measure my broth closely next time I make it:)
Going down the line. Made the beef soup last night (edited it by adding Bay, Rosemary & Thyme = epic). Have the beans soaking to make the chili tomorrow. So glad to find some solidly healthy soup recipes that my husband will enjoy. =)
I can’t wait to make the Balsamic Beef Soup today! 🙂 Sounds easy and delicious. I wonder if you could put this in a slow cooker as well? Maybe I’ll do that tonight, instead. I’m sure it will be just as tasty!!
I consider myself queen of the slow cooker (too many years as a single mom) and the easiest way to keep pasta – or any other foodstuff with the potential to turn mushy is to cook it separately when I got home and add it for the last hour or so. (e.g. Chana Masala – a potato and chick pea curry- was always prone to becoming a huge glorious mush but just doing the potatoes separately and last cured that habit.)
Perfect time of year for this! Many thanks.
Do you leave the skin on the potatoes in the potato soup when you add them to the pot?
Regarding the balsamic beef soup, how could the stew beef possibly be cooked in such a short amount of time? Whenever I make anything with stew beef, the beef has to simmer for a very long time, or it is very tough.
Paul, sear the meat on high heat, or medium high, with the onions. Searing traps in the juices to keep the meat more tender. I made the Balsamic Beef Soup last night and it turned out wonderful! Also, simmer the soup covered.
I tried the crockpot chicken noodle (my 2nd attempt..used another recipe the 1st time) and followed this one to a T…why did my noodles turn to mush and the broth become milky instead of clear? Maybe if the crockpot has been on all day the noodles can go in when its on low….? Frustrating!
…these look great….I can’t wait to try…..
I love soup…I take soup every meal…..
Thanks for the wonderful post…
If you like mushrooms you must try this wonderful mushroom soup recipe I suggest the yellow oyster mushrooms!
Cream of Oyster Mushroom Soup
Recipe by Chef Amber Sue Reed
The Oyster Mushroom Soup Recipe
Yield: 1/2 gallon/64 ounces
Ingredients:
32 oz. Brewers Oyster Mushrooms, picked and separated from their bunch, leave whole (I’ve actually used a pound, flavor just intensifies with more mushrooms)
32 oz. Chicken Stock
32 oz. Heavy Cream
6 oz. Leeks, finely chopped
8 oz.. Butter
8 oz. Flour
1/2 TB Fresh Thyme, finely chopped
Dry Mustard as needed for seasoning
Cayenne Pepper as needed for seasoning
Black Pepper as needed for seasoning
Salt as needed for seasoning
Cooking Procedure:
1. Melt butter
2. Once butter is melted, add leeks and/or onions (whichever you prefer) and saute until slightly translucent. Add mushrooms and saute until they are limp and slightly soft. Add thyme and saute for about
30 seconds to a minute.
3. Stir in the flour to make a roux. Cook for one minute to cook raw flour flavor out. (8 ounces may not be completely necessary. “You can always add more, but you can’t take it out later”, as my grandmother has always said. Add enough flour to make the onions and mushrooms come together in a paste, becomes congealed, or until the butter and flour combination resembles wet sand.)
4. Add heavy cream and chicken stock. Bring to a small simmer or until it is almost boiling. This is where the soup gets its thick, creamy consistency!
5. Once you see bubbles and notice the soup start to thicken, transfer the soup to a food processor and puree until smooth. (You may also use an immersion or stick blender, which is my personal preference as it makes less of a mess!)
6. Season to your personal taste with the spices listed above.
7. Garnish with fresh chopped chives and croutons of your choice!
Gotta try some of your recipes. I love the Homemade seasoning mix recipes and I am sure I will love these soups as well. Thanks for sharing.
Can you tell me if these recipes can be pressure canned? I am looking forward to making them and want to can as well, if possible.
oh wow!! thank you, brilliant!
I made the Loaded Baked Potato Soup, and it was delicious! My family inhaled this soup! This is the best recipe for potato soup we have ever had!! The potatoes were so tender and amazing, we sampled the potatoes before adding them to the soup and loved them. Thank you for the great recipes! We are going to try the Slow Cooker Chicken Noodle Soup next!
One prob bob!! WHERE’S THE PRINT BUTTON?????? I love soups and I am dying to make these!!!!! *happy face*. But, I have to copy these all by hand *sad face*..
These look great. What type of broth is used in the clam chowder?
Do you buy the white or whole wheat einkorn pasta?
Those soups look delicious! I’ll try the minestrone one tonight. Do you precook or blanche the spinach before adding it?
These look so wonderful! I’m not really great or comfortable in the kitchen, but I always include a soup in my menu planning. I’ve been getting kind of bored with my recipe stash, so these should spice it up for sure!
For the butternut squash soup, how would you suggest pureeing everything together if my blender is too small for it all to fit in? It’s only a 1.25L glass, and that is filling it to the top!
Ohhhh so many wonderful soups, I can’t wait to begin! We just love soups and now that the weather is trying to get cooler in Florida these will certainly become regular additions to my menu. Thanks!
Since we live in the wonderful state of Arizona and not Maine, where would one buy fresh clams?? Thanks 🙂
I’d check Sprouts, I think they have everything…saw kangaroo meat there last week..EEEK!
There are a couple fish markets here in AZ:)
You go “superwoman” Thanks 🙂
As far as printing recipes… high-light what you like, right click “paste” & open un a word document, right click “copy”, adjust size/font & and Voila…You’ve got your recipe.
I make all my “cream soups” and Alfredo Sauce or anything asking for cream or milk with Unsweetened ALMOND milk. So great!!
Love the receipies. Do not like that you have not made it easy for us to just print from your page. I print all my receipies
because I like to look at them on paper
I love your site, your sense of humor, and you’re write up on liver ! I love liver.
It can’t be sliced too thin. I dredge it in flour, then I fry it in half butter half oil .
What ever you do , don’t overcook it. And salt-and-pepper , that’s it !
I like it better then steak .
How well would these freeze, just like any other soup? I’m thinking I want to make some and then freeze them for later. Thanks for putting these up!
I freeze my soups in glass jars (leaving lots of room at the top).
I freeze exactly the right portion size, so that I can take a jar out the night before, heat up & put in my children’s thermos in the morning. All 3 kids can pick which soup they want for school.
Yes, mine freeze well:)
Just made the Loaded Potato soup for dinner and it was terrific! My husband said it was a symphony of flavor. Of course I had to leave that description for you because it cracked me up.
Hi, Did you peel the potatoes before you baked them???
Yummy! I am just starting to get into to the fall soup mood. I love that you used real ingredients!
Wow! These look amazing! I just made a ton of beef broth. Do you think that would work in the kale, sausage and white bean soup? Also, should I still soak canned beans? Thank you DaNelle, you rock girl!
I was just wondering in the cream soups if you can substitute goats milk or any other milk substitute?
Wow! Another awesome site to “Like”! Thanks for the great recipes. I hope they’re as good for me in MT as they are for you in AZ. No sweat dripping here. It is 55* and so windy. Certainly soup weather!! Hmmm, which one will I start with?
OK, starting with the Balsamic Beef Soup, but it will be made with venison and all the veggies will be fresh from the garden. MMMmmm!
MMM, I LOVE soup!! Thank you for these awesome recipes–I get so lazy and just make refrigerator soup all the time, which bores the hubby just a tiny bit! I’m trying to figure out which one to make for dinner tonight, bc here in N GA it’s finally getting a little cool. Perfect!!
Do you peel the potatos first for the broc soup?! Looks amazing!
I think delivering baby goats while making TEN different kinds of soup earns you some sort of SUPERWOMAN life badge. You’ve leveled up.
going to try the Minestrone one this weekend……you need a print friendly button though so I can print the whole post or the recipes easily! just found your site this week and am enjoying it 😉
https://www.printfriendly.com/ will rock your world…it’s AMAZING! I just discovered it via a comment section on another blog and it has changed my life.
I just downloaded this onto my favourites bar and it was awesome! Thank you so much Kami for sharing so I could easily print all these delicious soup recipes without the extra “stuff”! LOVE soup and can’t wait to try all of these!
I LOVE fall/winter soups! These all look delicious! Can’t wait to try them all. Thanks for the great post!
Brilliant Post!! Gonna have to try some of these for my finiky eaters.
I noticed that the links for the pasta and arrowroot powder aren’t active.
I fixed the links, thanks for the heads up!
Do you put whole tomatoes AND tomato paste in the chili? You list both in the ingredients, but don’t say to put in the whole tomatoes in the directions. I just made some tomato sauce, so could I substitute that in for the fresh tomatoes + paste?
Sure, you can sub that:)
Leaving clams off the recipe must have happened when she was delivering the goats!
Haha, probably!
These look great!….although, I don’t see clams listed as an ingredient in your clam chowder.
Fixed it now, thanks!
That’s so funny! I just had a couple of recipes published in a fall issue of North State Living….and they forgot to print the “shoulder pork roast” in my recipe, “caramelized onions and apple pork roast”. If you don’t know what roast to buy, it’s a disaster!l Only pork roast was printed on the title….ooopsy. LOL 😉
am i missing something? i don’t see any clams in the clam chowder????
Dang it, I knew I was going to forget something. Thanks!
That’s funny, I work at a nursing home and we just had the sausage and kale soup. almost the exact same recipe, but we call it “Italian Wedding Soup”. It’s not bad, but not my favorite. I’m glad to have found this, now I’ve got some more ideas on what to make the residents. thanks a lot 🙂
Cyndi, Reread it. Under the directions, #3 says to add the vegis cream, CLAMS, broth, and salt.
WOULD LOVE TO PRINT A FEW AS I LOVE THESE RECIPES HOW CAN I PRINT SOME? THANKS JUST LOVE A FEW
I just copied and pasted to a word doc.
2 cans or 3 lb fresh!!!..Have a blessed day!!!..
2 cans or 3 lb fresh!!!..