Dive into soup season with these 4 simple recipes

Embracing the Season with New Soup Recipes

As the weather begins to shift, it's the perfect time to bring out the slow cookers and Dutch ovens. The warm days have given way to cooler temperatures, signaling the start of soup season. While it might have been tempting to avoid simmering soups during the heat, the arrival of fall brings with it a new set of culinary opportunities. With the help of some recent cookbooks, there are plenty of fresh recipes to explore.

Julia Turshen’s "What Goes with What" is a must-have for any kitchen. This book encourages creativity in the kitchen by providing building blocks and tips that can be used to create unique dishes. Her Minestrone-ish recipe is an excellent starting point for those looking to experiment with vegetables and flavors. The book is ideal for both beginners and experienced cooks who want to elevate their skills.

Nagi Maehashi, known for her website RecipeTinEats, has a new cookbook titled "Delicious Tonight: Foolproof Recipes for 150+ Easy Dinners." Her Creamy Mushroom Wild Rice Soup is a standout recipe that showcases how easy yet impressive meals can be. The use of button mushrooms adds a luxurious touch, but the recipe can also be adapted for those who enjoy foraging for wild ingredients.

For those who love copycat recipes, "Most Requested Copycat Dishes: 100+ Homemade Versions of Your Favorite Restaurant Recipes" is a great resource. It includes a version of Olive Garden’s Zuppa Toscana that can be made in a slow cooker. This recipe is perfect for busy days, as it allows you to prepare dinner in the morning and enjoy it later in the evening. Pair it with a salad and breadsticks for a complete meal.

Heather Bell’s "Mama Bell’s Big Family Cooking" offers a variety of big-batch recipes that are ideal for families or gatherings. Her Green Chile Taco Soup serves 14 people and is a flavorful option for cold days. The recipe includes ground beef and pork, along with a mix of spices and beans, making it a hearty and satisfying dish. The addition of sour cream and Cheddar cheese on top enhances the flavor, while cilantro provides a fresh finish.

Minestrone-ish Recipe

This recipe from "What Goes with What" is a versatile and comforting soup that combines the best elements of minestrone and pasta fagioli. It features a variety of vegetables, a rich tomato base, and a mix of beans and pasta. The addition of grated cheese, pesto, and savory sprinkles makes it a satisfying vegetarian option.

Ingredients: - ¼ cup extra-virgin olive oil - 1 yellow onion, chopped - 4 carrots, peeled and chopped - Kosher salt - 6 cloves garlic, minced - 3 tablespoons tomato paste - 1 teaspoon dried oregano - 1 pound green cabbage, roughly chopped (about 8 cups) - 1 (15-oz.) can beans (cannellini, chickpeas or small red beans), drained and rinsed - 1 (28-oz.) can diced tomatoes - 6 cups chicken or vegetable broth - 1 cup small pasta, such as ditalini, orzo, orecchiette, elbows — whatever you have - Grated Parmesan cheese, for serving - Freshly ground black pepper, for serving - Pesto, for serving - Haley’s Savory Sprinkles (recipe follows), for serving

Directions: 1. Heat the oil in a large heavy pot over medium heat. 2. Add the onion, carrots, and a large pinch of salt. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. 3. Add the garlic, tomato paste, and dried oregano. Cook, stirring, until very fragrant, about a minute. 4. Add the cabbage, beans, diced tomatoes with their juice, and the broth. Turn the heat to high and bring the mixture to a boil. 5. Season to taste with salt. Reduce the heat to low and simmer, uncovered, until the cabbage is softened and the flavors are well combined, at least 30 minutes. 6. Just before you're ready to eat, add the pasta and cook until softened, about 10 minutes. 7. Serve the soup hot with lots of grated cheese, freshly ground black pepper, a spoonful of pesto, and/or a shower of Haley’s Savory Sprinkles in each bowl.

To make Haley’s Savory Sprinkles: 1. Place 2 tablespoons olive oil in a skillet over medium-high heat. 2. Add a cup of coarse fresh breadcrumbs (or panko) and cook, stirring, until golden brown, about 5 minutes. 3. Remove from the heat and let the breadcrumbs cool for a couple of minutes. 4. Stir in the finely grated zest of a lemon and ½ cup of grated Parmesan (or ¼ cup nutritional yeast, if vegan). 5. Season to taste with salt and pepper.

Creamy Mushroom Wild Rice Soup

This recipe from "Delicious Tonight: Foolproof Recipes for 150+ Easy Dinners" is a comforting and flavorful soup that highlights the texture and character of wild rice. The combination of deeply browned mushrooms, thyme, and sage creates a woodsy flavor that pairs perfectly with the rice.

Ingredients: - 3 tablespoons unsalted butter, divided - 2 tablespoons olive oil, divided - 1 pound button or brown mushrooms, sliced ¼ inch thick, divided - ¾ teaspoon kosher salt, divided - ¾ teaspoon black pepper, divided - 2 teaspoons finely minced garlic, divided - 1 yellow onion, finely chopped - 1 carrot, peeled and chopped into ¼-inch-thick pieces - 1 celery stalk, chopped into ¼-inch-thick pieces - 2 teaspoons finely minced fresh thyme leaves, plus more for garnish - 1 teaspoon ground sage, optional - ¾ cup wild rice, uncooked - 4 cups low-sodium chicken or vegetable broth - 2 bay leaves - 2 tablespoons all-purpose flour - 1 cup heavy cream or milk - 1 cup (3 oz) finely grated Parmesan, tightly packed

Directions: 1. Melt half the butter and heat half the oil in a large heavy-based pot over high heat. 2. Add half the mushrooms with ¼ teaspoon of the salt and ¼ teaspoon of the black pepper. Cook for 4 minutes until the mushrooms turn light golden. 3. Add ½ teaspoon of the minced garlic and cook for another minute until the mushrooms and garlic are golden. 4. Transfer the mushrooms to a bowl and set aside. 5. Melt the remaining butter and heat the remaining oil in the same pan, still on high. 6. Add the onion, remaining garlic, the carrot, and celery, and cook for 2 minutes. 7. Add the remaining mushrooms and the thyme and sage (if using), and cook for 4 to 5 minutes or until the mushrooms are softened. 8. Add the wild rice and stir for 30 seconds to coat it in the tasty flavors. 9. Add the broth, bay leaves, the remaining ½ teaspoon of salt, and ½ teaspoon of pepper. Bring to a simmer, then put the lid on and reduce the heat to low so the broth is simmering gently. 10. Simmer for 30 to 35 minutes until the rice is just about done. 11. While the rice is cooking, whisk the flour with ⅓ cup of the cream in a bowl until it is lump-free. Whisk in the remaining cream, then slowly pour the mixture into the soup while stirring. 12. Cook the soup for an additional 5 minutes until it thickens enough to coat the back of a spoon and the rice is done. 13. Add the Parmesan and stir it in until melted. 14. Reheat the mushroom topping (I just use the microwave). Ladle soup into bowls, then top with the warmed mushrooms and a pinch of fresh thyme for garnish. Crusty bread for dunking is a must.

Slow Cooker Zuppa Toscana

This Olive Garden-inspired Zuppa Toscana recipe from "Most Requested Copycat Dishes: 100+ Homemade Versions of Your Favorite Restaurant Recipes" is a creamy and hearty soup that is perfect for chilly days. It features sausage, potatoes, and kale, making it a filling and flavorful dish.

Ingredients: - 1 pound mild ground Italian sausage - 5 ¼ cups (42 oz.) chicken broth - 2 cups heavy cream - Red pepper flakes, to taste - Salt and pepper, to taste - ½ pound bacon, cooked and crumbled - 4 cups kale, chopped - 3 medium potatoes, scrubbed, halved, and thinly sliced

Directions: 1. Heat a frying pan over medium-high heat. Form the sausage into little balls. 2. Brown the sausage in the frying pan, stirring frequently. Remove to a plate lined with paper towels to drain off some of the grease. 3. In a large slow cooker, put sausage, broth, cream, red pepper flakes, salt, and pepper, bacon, and kale. 4. Cook on high for 3 to 4 hours. 5. Add potatoes during the last 40 to 60 minutes of cooking. 6. Stir well and serve with breadsticks and salad.

Green Chile Taco Soup

This recipe from "Mama Bell’s Big Family Cooking" is a flavorful and hearty soup that is perfect for cold days. It features a mix of ground beef and pork, along with green chiles, tomatoes, and a variety of spices, making it a satisfying and comforting dish.

Ingredients: - 2 pounds lean ground beef - 2 pounds ground pork - 1 large yellow onion, peeled and sliced thin - 1 (10-oz.) bag matchstick carrots - 2 (4-oz.) cans chopped green chiles - 2 (10-oz.) cans fire-roasted tomatoes - 2 tablespoons fresh lime juice - 2 tablespoons minced fresh garlic - 4 tablespoons ground cumin, divided - 1 tablespoon garlic salt - 2 tablespoons dried minced onion - 1 tablespoon paprika - 1 tablespoon ground white pepper - ½ teaspoon cayenne pepper - 2 (15-oz.) cans black beans, rinsed and drained if desired - 2 (15-oz.) cans navy beans, rinsed and drained if desired - 1 (29-oz.) can tomato sauce - 8 cups beef broth - 2 cups chopped fresh cilantro - 4 cups shredded medium Cheddar cheese - 2 cups sour cream

Directions: 1. In a 10-quart stockpot, combine ground beef, pork, onion, carrots, chiles, tomatoes, lime juice, minced garlic, 2 tablespoons cumin, salt, minced onion, paprika, white pepper, and cayenne pepper. 2. Cook over medium heat for 15 minutes, stirring occasionally. Do not drain juices. 3. To the same pot, add beans, tomato sauce, broth, and remaining 2 tablespoons cumin. 4. Stir and cook for an additional 15 minutes over medium heat, then reduce heat to low and simmer for 15 more minutes. 5. Scoop into bowls and top each portion with cilantro, cheese, and sour cream. Serve.