Fall Soups to Keep You Warm

Fall Soups to Keep You Warm

ROASTED VEGETABLE SOUP

By Patti Mandel-Kirnbaum

Roast veggies: 2 lbs precut butternut squash,2 small sweet potato, 2 large carrots at 425 for 20 minutes. Salute 1 large onion, 3 stalks of celery and 3 apples in a pot with evvo. Add 2 cans of fat free low sodium chicken stock and simmer. After veggies cool, puree in blender then add to soup. Add nutmeg, cinnamon and pumpkin pie spice to taste. Mix and simmer.

STUFFED PEPPER SOUP

by Sharon Ofsowitz Kozinn

• 1lb. ground beef

• 1 small onion, diced

• 1 large red and 1 large yellow pepper, diced

• 1 can (29 oz.) diced tomatoes

• 1 (10 oz) can tomato sauce

• 1 (14 0z) can beef broth

• 2 cups cooked rice

• 1 tsp. garlic powder

• salt & pepper to taste

In a large pot, brown and crumble ground beef along with diced peppers and onion over medium-high heat. When meat is thoroughly cooked, drain excess grease from beef mixture. Put beef mixture back into pot. Add in diced tomatoes, broth and tomato sauce. Give it all a good stir then add in rice and stir again. Mix in seasonings; sugar, garlic powder, salt & pepper.

Cover and let soup simmer on low heat for about 30 minutes to let all the flavors blend. The longer it simmers, the thicker it will get! Optional , Serve with shredded cheddar cheese on top of each serving. This freezes perfectly. If it gets to thick after it is frozen, just add more beef broth.

CREAMY ZUCCHINI SOUP WITH BACON AND ZUCCHINI NOODLES

by Beth Feldman Chernick

Creamy Zucchini Soup with Bacon & Zucchini Noodles

• 2 strips bacon (or omit and substitute with 1 tablespoon extra virgin olive oil)

• 1 small yellow onion, sliced

• 2 large garlic cloves, chopped

•4 medium zucchinis (chop 3 of them and leave the remaining one whole)

• 2 cups chicken broth, low sodium or use vegetable broth if making vegan

• 1/4 teaspoon red pepper flakes salt and pepper 1/2 cup packed fresh basil

Place the bacon in a large pot and heat on medium. Let cook until crispy and transfer to a paper towel lined plate. Immediately add the onion and cook until fragrant and onions are translucent. Stir in garlic and let cook for 2 minutes. Add the zucchini and cook for 2-3 minutes or until they start to soften. Add the broth, red pepper flakes, salt and pepper and stir. Bring the mixture to a boil over high heat and then once boiling, reduce to a low heat and let simmer, covered for about 15 minutes or until you can fork a zucchini cube so it pushes easily. Spiral the remaining zucchini on blade D and trim the noodles with clean kitchen shears. Set aside. Pour the cooked soup mixture into a blender and add the basil and blend until smooth. Last and adjust with more salt if needed. Divide the soup into bowls, top with zucchini noodles and crumbs over the bacon. Season with pepper and serve.

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