FOOD FOR THOUGHT — Fall Soups and Stews

by | Oct 1, 2018

By Lydia Bolen

FALL SOUPS AND STEWS

We combed through the archives to find a few of our favorite cozy fall dishes from Lydia.
Hope you enjoy!

 

Lucille’s Chili

No October would be complete without serving chili one night when the first hint of fall is in the air. This recipe is my family’s favorite. It can be found in Heart and Soul, by the Junior League of Memphis, TN.

Kitchen Tune-Up

  • 2 pounds ground chuck
  • 1 cup chopped onion
  • 3/4 cup chopped green pepper
  • 1 clove garlic, minced
  • 1 16-ounce can whole tomatoes, cut up
  • 1 16-ounce can kidney beans, drained
  • 2 8-ounce cans tomato sauce
  • 1 10-ounce can diced tomatoes and green chilies
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon chili powder
  • 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
  • 2 teaspoons ground cumin
  • 1 1/2 snipped fresh basil or 1/2 teaspoon dried basil, crushed
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • Chopped onion
  • Dairy sour cream
  • Shredded cheddar cheese

In a 4-quart Dutch oven, cook ground chuck, onion, green pepper, and garlic until meat is brown. Drain well. Add undrained whole tomatoes, drained kidney beans, tomato sauce, undrained diced tomatoes and green chilies, jalapeno pepper, chili powder, oregano, cumin, basil, salt, and pepper. Cook over medium heat for 10 minutes. Reduce heat. Cover and simmer for 1 hour.

Serve with additional chopped onion, sour cream, and cheddar cheese for topping. Makes 8 main-dish servings.

Recipe used with permission from the Junior League’s Heart and Soul, from Memphis, Tenn. www.Jlmemphis.org.

 

 

WHITE BEAN CHILI 

  • 1 pound dried Northern beans or 3 cans (16 oz.)
  • 2 medium white onions, chopped
  • 1 clove garlic, minced
  • 1 tablespoon vegetable oil
  • 4 cups cooked chicken, diced
  • 5 cups chicken broth
  • 2 (4 half oz.) cans green chilies, drained, and chopped
  • 2 tablespoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon dried oregano
  • 1/2 tablespoon chili powder
  • 1/8 teaspoon hot sauce (optional)
  • 1/8 teaspoon ground cardamom (optional)

Cook beans according to package directions if using dried beans.

Sauté onion and garlic in oil until tender. Combine beans, onion mixture, chicken, and remaining ingredients in a 5-quart stockpot. Bring to a boil.

Reduce heat to low, and simmer for 1 hour. Add additional seasonings to taste.

Serve with grated Monterey Jack cheese, sour cream, and salsa. Best prepared a day in advance.

Serves 8.

 

 

HAM AND LENTIL SOUP

  • 1 ham bone (if you don’t have one, they can be purchased at Logan’s Farm or Honey-Baked Ham stores, and are very inexpensive)
  • 6 cups water
  • 11/4 cups dried lentils, rinsed
  • 1 can (28 ounces) diced tomatoes, undrained
  • 3 carrots, sliced
  • 2 to 3 celery ribs, sliced
  • 1/4 cup green onions, chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • ⅛ teaspoon black pepper
  • 12 ounces pork sausage, cooked and drained
  • 2 tablespoons fresh parsley, chopped

In a Dutch oven, bring ham bone and water to a boil. Reduce heat; cover and simmer for one and one-half hours.

Remove ham bone. To broth, add the lentils, tomatoes, carrots, celery, onions, and seasonings; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until lentils and vegetables are tender. Remove ham from bone; coarsely chop. Add the ham, sausage, and parsley to soup. Heat and eat.

Makes 10 to 12 servings.

 

Pro-Life Mississippi