Hearty Soups for Cool Autumn Days

Looking for some easy soup recipes for quick autumn meals? These soups are easy to prepare and big hits even with young kids!

Two chicken breasts
4 c. chicken bouillon
1 tbsp. oil
1 large onion, chopped
1 green bell pepper, chopped
1 carrot, peeled and sliced
2 tsp. garlic salt
2 tsp. chili powder
2 tsp. cumin
1 can chopped tomatoes
1 can white kidney beans
1 can yellow corn, drained (optional)
1/3 c. uncooked rice
Cheddar cheese
Tortilla chips

In a large soup pot, make up the bouillon and simmer chicken breasts in it for 10 minutes or until tender. Remove chicken and reserve broth. Over medium heat, add oil to pot and cook onion until soft but not brown (approx. 3 minutes). Add pepper and carrots and cook for another three minutes. Stir in garlic salt, chili powder and cumin, then add tomatoes and reserved broth. Simmer for 15 minutes or until vegetables are tender. Add beans, rice, and corn to soup and cook for another 15 minutes. Just before serving soup, cut chicken breasts into bite-sized pieces and add to the soup. Cook until heated through. Serve garnished with cheddar cheese and tortilla chips.

1 can cream of mushroom soup
1 (6-oz.) box long-grained rice (try herb and butter)
2 1/2 c. chicken, cooked and diced
2 c. mushrooms, sliced (optional)
1/2 c. onion, diced
1 c. carrot, grated

In a large saucepan, combine all ingredients with 6 c. of water. Simmer, covered, until rice is cooked, approximately 30 minutes. Great with fresh bread.

1/2 lb. ground beef
3/4 c. chopped onion
3/4 c. shredded carrots
3/4 c. diced celery
1 tsp. dried basil
1 tsp. dried parsley
4 tbsp. butter
3 c. chicken broth
4 c. potatoes, peeled and cubed
1/4 c. flour
1 c. cheddar cheese, grated
1 1/2 c. milk
1/4 c. sour cream

Brown beef; drain and set aside. Saute onion, carrots, celery, basil, and parsley in 1 tbsp. butter for about 10 minutes. Add potatoes and beef, bring to a boil. Simmer 10 minutes or until potatoes are tender. In a small skillet, melt remaining butter. Add flour. Cook and stir for 2 minutes. Reduce heat. Add cheese, milk, salt, and pepper. Cook until cheese is melted. Remove from heat, stir in sour cream.

1 1/2 c. green split peas
1/2 c. onion, chopped
1/4 tsp. garlic salt (optional)
1 c. diced carrots
2 qt. water
1/4 tsp. pepper
1/4 tsp. marjoram
1 tsp. parsley flakes
1 meaty ham bone
Salt to taste
1 c. diced celery

Cover peas with water and soak overnight. Drain and add 2 qts. water, ham bone, onion and seasonings. Bring to boil, cover and simmer 2 hrs. Stir occasionally. Remove bone; cut off any meat bits. Return meat to soup and add remaining ingredients. Cook slowly 45 minutes more.

Rachel Paxton is a freelance writer and mom who is the author of What's for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, gardening, organizing tips, home decorating, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com.

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