Labels: Beef stew recipe, fall soups, soup ideas

• 1 package Knorr tomato with basil soup mix
• 1 (14-ounce) can chicken broth
• 1 cup water
• 1 ½ cups prepared salsa or picante sauce
• 1 (10-ounce) can Gebhardt's Enchilada Sauce
• 1 ½ to 2 cups diced, cooked chicken (frozen cooked chicken or breast meat from a rotisserie chicken)
• 1 avocado, diced
• 1 cup grated Monterey Jack or Longhorn cheddar cheese
• 1 ½ cups tortilla strips
  

In a medium saucepan, combine the soup mix with chicken broth, water, salsa and enchilada sauce. Stirring constantly, bring to a boil over medium-high heat. Stir in the diced chicken, and, if using a rotisserie chicken, add the accumulated juices from the chicken.

Labels: Dinner ideas, fall soups, quick dinner recipes, soup ideas, Tortilla Soup recipe

• 2 1/2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 bay leaf
• 2 medium carrots, cut into 1/2-inch dice
• 2 medium potatoes, cut into 1/2-inch dice
• 2 quarts water
• 1/2 bunch of kale (about 1/2 pound)
• 1 can (about 15 ounces) small white beans, drained and rinsed
• 3 chicken sausages (about 3/4 pound total), thinly sliced
• 1 tablespoon Dijon mustard
• Salt and pepper, to taste

1. In a large soup pot, heat 2 tablespoons of the olive oil. Add the onion, garlic, and bay leaf. Cook over medium-high heat, stirring constantly, for 1 minute, or until mixture is hot. Lower the heat to medium-low, and cook, stirring occasionally, for 15 minutes or until the onions are translucent and just slightly browned.
2. Add carrots, potatoes, and water to the onion mixture. Bring to a boil over high heat. Lower the heat, cover the pot, and simmer for 15 minutes or until the potatoes and carrots are tender
3. Meanwhile, rinse the kale thoroughly. Slice off and discard the center stems on the leaves, leaving 2 leaves on both sides. Slice the leaves crosswise into fine strips.
4. Add the kale and beans to the soup. Return the liquid to a boil. Lower the heat, cover the pan, and continue simmering for 10 minutes until kale is tender.
5. In a skillet, heat the remaining 1/2 tablespoon of olive oil over medium heat. Add the sausage and cook, turning often, until browned. Add the cooked sausage to the soup with the mustard, salt, and pepper.
6. Re-cover the pot and continue simmering for another 10 minutes.

Labels: Dinner ideas, fall soups, Kale and white bean soup with chicken sausage, Roasted squash soup recipe, soup ideas

• 6 small acorn squash
• 1 small to medium butternut squash
• 4 tablespoons butter
• Salt and pepper, to taste
• 2 apples, peeled and sliced
• 1 onion, peeled and sliced
• 1 tablespoon curry powder
• 1 bunch fresh sage leaves
• 2 tablespoons canola oil
• 3 cloves garlic, sliced
• 4 cups chicken stock
• Juice of 1/2 lemon

1. Set the oven at 375 degrees. Have on hand 2 large roasting pans. Halve the acorn and butternut squash lengthwise. Set them cut sides down in the pans. Add enough water to just cover the bottom of each pan, add 1/2 tablespoon butter to each pan, with salt and pepper. Roast for 45 minutes, or until the squash are tender and the skins give a little when pressed with a finger.
2. Meanwhile, in a large skillet, heat the remaining 3 tablespoons butter. Add the apples, onions, salt, and pepper. Cook, stirring often, for 8 minutes or until the onions soften. Stir in the curry powder, and cook, stirring, for 2 minutes. Scrape the mixture into a food processor.
3. Wipe out the skillet with paper towels. Make sure the sage leaves are dry. Heat the canola over high heat. Add the sage leaves and cook for 1 minute. Add the garlic and cook 1 minute more or until the garlic begins to brown. Transfer to paper towels.
4. When the squash is cool enough to handle, scoop out and discard the seeds and strings. Scoop out the pulp from the butternut squash; discard the skin. Scoop most of the pulp from the acorn halves, leaving about 1/2 inch close to the shell. Sprinkle the shells with salt and pepper.
5. Add half the squash flesh to the food processor. Puree the squash in batches, transferring each to a pot. Stir in the chicken stock and lemon juice. Bring to a boil. Taste for seasoning and add more salt and pepper, if you like. Set an acorn half on each of six deep plates. Ladle the soup into the cups. Garnish with the sage mixture.

Labels: cheap dinners, Dinner ideas, fall soups, Roasted squash soup recipe