Quick and Easy Fall Soups

We make a taco soup that could easily be lowfat. And it is a quick meal. I don’t worry about that but many of the items could be substituted easily! Here is my recipe.
Taco Soup
1 lb. hamburger (ground turkey)
1 medium onion
Brown and drain any grease
then add
1 package taco seasoning
1 can (11 oz) Mexicorn (I use Green Giant)
1 can (14 oz) Diced Tomatoes with green chilies
1 can (14 oz) diced tomatoes (these I blend in the blender)
Heat until hot, serve with taco chips, sour cream and cheese.
They do make taco chips that area baked, lowfat sour cream, and lowfat cheese.

Try this one – it’s the perfect fall soup!

Slow Cooker Pear Delicata Squash Soup

    * 1 delicata squash, peeled and cubed (you can use butternut squash if you can’t find a delicata)

    * 2 pears, peeled and cored then cubed

    * 1 small onion, minced

    * 1 garlic clove, minced

    * 4 cups vegetable stock  

    * 1 Tb Port (or red wine)

    * sprig of fresh thyme

    * salt and pepper

Throw everything into the slow cooker and cook on low 6 – 10 hours. Remove the thyme spring and use a hand blender to puree everything together. Taste and adjust salt and pepper to taste. Top with sage pesto, or finely chopped pistachios.

Kathy
http://geekypoet.wordpress.com/
http://chowspice.com/

Barley Lentil Soup

6 c. broth or water
1 c. Lentils (rinsed)
½  c. barley (rinsed)
1-small onion,
2-carrots,
2-celery stalks
2 cloves garlic minced or grated
1 lg fresh jalapeno seeded and diced
1 small bell pepper (any color) diced
½ tsp oregano flakes
½ tsp cumin
1 tsp salt

Rinse lentils and barley and add to pot with broth/water in it. Dice onion, carrot, & celery and add to pot. Add seasoning and simmer one hour stirring occasionally or until lentils and barley are cooked and soft. Eat as is or puree if desired or for baby.

Anyone had posole?  It’s a traditional New Mexican soup that is usually made with pork but I usually substitute chicken breast.  Just dump it all together, bring to a boil, then simmer for about 3 hours.  It’s my boyfriend’s favorite!

Posole
1/2 lb. frozen posole (hominy corn)
3–4 c. water
2 medium onions, chopped
2 garlic cloves peeled & chopped
2 T cooking oil
1 1/2 lbs. pork shoulder OR 2 chicken breasts
1/2 t. oregano
1/4 t. thyme
1 t. salt
1/8 t. pepper
1 c. chicken broth
5 oz. can chopped green chilies
2 jalapeno peppers, chopped
Combine in large stock pot; bring to a boil; simmer about 3 hours.  Serve with tortillas.

Thank you Jackie.  You will absolutely LOVE it!  Let me know.