I did yesterday -- chicken vegetable soup with the leftover Sunday roast chicken.

Finally fall temps have arrived. Love cold weather cooking! We don't eat a lot of soup. Sometimes chili, or I will make Brunswick stew for SO, not me. Or potato soup for me not him. Today,I have a pot roast in my pink dutch oven cooking away in the oven. I normally do a pot roast in my crock pot, but to my horror I discovered a mouse dropping on the lid. So now I can never use it again. Ewewew! Anyway, I have never cooked a pot roast like this before,so I hope it is tender and delicious. We shall see.

"It's going to be 80° in Los Angeles today..."

Right but thankfully much cooler in the morning and at night.

@Janie: Would you mind sharing the recipe from Nancy of long ago for the Spicy Cheeseburger Soup, please.

Martha, that’s exactly what I’m making tomorrow too. I’m not a soup fan but my DH could eat it every day if I’d make it for him. He likes to have his poured over a serving of fresh cooked rice.

Well I was not, how ever when restacking the freezer, I found some small bags of ham and bones. Been in there way to long, but still good. Now its going to be pinto beans and ham.

I just sent all but two servings of my potato soup home with daughter Amber and granddaughter Alyssa. Now I can cook something else!

Sue

Great minds do think alike it seems! The sudden drop in temperature put me in the mood. I had bean with bacon and collard greens today, and yesterday evening potato with mushrooms, turkey kielbasa, arugula, and a little Zanzibar hot curry spice blend to "kick it up a notch". I love that spice blend, but just a pinch or three is enough.

Not today...too many leftovers in the fridge that we need to eat first, but am planing on trying on new recipe Tuesday for Texas black bean soup. Have all the ingredients and am ready to go.

Yep! About 6 hours ago I pulled all the chicken carcasses out of the freezer and got a pot going to make the broth for soup.

Making chili for supper tonight

Have a pot of chicken tortilla in the fridge and a huge pot of turkey chili on the stove!

Chicken dumpling (homemade) tonight. I could eat soup every day.

Marilyn Sue, thanks for posting this, I went in and made potato soup but I changed it up a little and instead of bacon I put some smoked sausage in it and added some cabbage.

Well I decided to go with a pot of Anasazi beans with sausage made in the instant pot. Make some rice to go with it.

Marilyn_Sue...Also making potato soup...tomorrow for lunch.

Sausage and chicken jambalaya.

The chicken soup was wonderful! Tomorrow I'll try a new recipe DH requested. Bacon, shrimp and corn chowder.

Walnut Creek - here you go.

wizardnm

Here's my favorite, we made this soup on a regular basis when we had our deli...

SPICY CHEESEBURGER SOUP

2 C cubed potatoes (peeling optional)
1 1/2 C water
2 carrots, grated
1/2 C chopped onion
1/2 C chopped green pepper
1 jalapeno pepper, chopped
1 clove garlic, minced
1 tsp salt
1 Tbsp beef bouillon granules

Combine the above in a large pan and cook until potatoes are tender.

1 lb lean ground beef

Brown and drain ground beef and stir into cooked potatoes

2 1/2 C milk
3 Tbsp flour

Combine flour and milk and stir into soup. Bring to a boil then reduce heat.

1/2 lb Velveeta Cheese, cubed
1/2 tsp cayenne pepper

Stir into soup, just until cheese is melted.

bacon crumbles (optional)

Top each serving with bacon if desired.
Makes 4-6 servings

Nancy

I made chicken noodle (homemade noodles ) and potato soup yesterday. I put it in the crock pots today and a gang of us went to the pumpkin patch and afterwards came back and we had soup and toasted subs. It hit the spot on a chilly day .

I had planned to have more potato soup for my supper last evening but my youngest daughter surprised me with a to go box of ribs and a baked potato. Oh, so good! She fixed her ribs in the Instant Pot.

Sue

Thank you so very much, Janie.

I made butternut squash soup yesterday, but squash isn't quite sweet enough yet. I guess it gets sweeter when the weather turns a bit colder. But it was good just the same. Once it gets sweet, I basically live on squash soup. Love it.

It's gotten pretty cool here too, no frost yet, but it's supposed to be down to 33F tonight, definitely soup weather.

I don't really have soup going, it's chicken stock, in the big Nesco Roaster. I'll can it and It'll be soup later.

Annie

Many of the winter squashes like butternut need to have time for some of the starches to start turning to sugar. They are much better a month or so after they are picked and stored. Potatoes do the same thing but take longer. Which is the reason that home grown potatoes in the spring are less starchy.

Picked tomatoes and red sweet peppers and went straight into the house to make soup with them. Used all the tomatoes, chopped into big chunks, but only a couple peppers. Used turkey broth, turmeric, lots of fennel, Italian sausage (with more fennel in it), black pepper, onions. Parmesan on top and delicious.

I'm book marking this thread for good ideas. It's not quite soup weather here yet, but soon. Last week I made TGI Friday's black bean soup in the crockpot. It was good.

I was going to make clam chowder on Saturday but the 2 cans of clams I thought I had in the pantry turned out to be crab meat. So instead I made Broccoli Beef and crab rangoon for dinner and added clams to my shopping list. I have a few lbs. of Red Norland potatoes from the garden that are starting to sprout so I need to make the chowder soon and use them up.

Chicken stock here today. Ran out making ham and bean soup yesterday.

Over the weekend I made Southwestern Corn Chowder (low-ish fat).

Next, I’m hankering for Leek and Potato soup, or maybe low fat but flavorful pot roast soup.

All these soups and recipes sound so good.

Yesterday I bought ingredients for the Sausage and White Bean soup I mentioned in the "cousins coming to lunch" thread. Of course I couldn't remember for sure all the ingredients when I decided right there in the grocery store I was going to make the soup, but hopefully I guessed most of them.

I'll probably gain 5lbs. this week. :)

I need to make a batch of French Onion soup with some white onions that are probably about ready to go south, Either that or chop and freeze them.

Cock-a-leekie soup for me! Had it over the weekend. I make it every Fall as it uses leeks which I have in the garden. FAR better than chicken soup. My wife calls it "chicken soup on steroids" as similar to chicken soup but has barley and leeks in it too. Next weekend it will be time for cream of Butternut squash soup.

Tomorrow I plan to make beef vegetable soup. I will put every vegetable I can find around here in it.

Sue

Today, I made a Cabbage and Sausage soup. Very tasty with a nice piece of sourdough bread.

I picked up a ham shank today. I was never a big fan of split pea soup but wanted a good one since it's DH's favorite. One day I tried the Silver Palate's version of Split Pea Soup With Ham....so good! The smoked ham shanks come in handy since I make this often for him. This is an old photo I took some years back. Ignore the Photobucket tag...I was using it for posting pix on another site.

Split Pea Soup With Ham (Serves 6)

Note: I make this with 8 cups stock and 2 cups water. The smoked shanks I use are usually about 1.75 lbs. I don't add the spinach and tarragon. The spinach is kind of so-so to me in this, and I'm not a big tarragon fan. I also use less butter...maybe 3 T. No salt needed, especially with the ham.

1 pound dried green split peas
6 cups chicken stock (preferably low sodium)
4 cups water
1 meaty ham bone or smoked ham shank
2 ribs celery, leaves included, diced
3 T. chopped fresh Italian parsley
1/2 tsp. crumbled dried tarragon leaves
4 T. butter
1 cup diced peeled carrots
1 cup diced onion
1 leek (white part only), rinsed and sliced
1 cup slivered fresh spinach leaves
2 T. dry sherry
1/2 tsp. pepper

Rinse peas in a strainer and then combine them with the stock and water in a large soup pot. Bring to a boil.

Add the ham bone, celery, 1 T. of parsley and tarragon. Reduce the heat to medium-low and simmer, partially covered, stirring occasionally, for about 45 minutes.

Melt butter in saucepan over medium-low heat. Add carrots, onion and leek. Cook until veggies are wilted, about 10 minutes. Add them to the soup pot, along with the spinach. Simmer, partially covered, about 45 minutes.

Remove soup from heat. Remove ham bone and shred meat from bone, removing any excess fat. Return meat to the soup.

Add sherry, pepper, and remaining 2 T. parsley. Taste for seasoning. Heat through and serve immediately. For reheating: The soup will thicken quite a bit when chilled but will thin out when reheated.

chloebud: Your soup recipe is fabulous! I made a pot of it tonight and everyone raved!

Great to hear, Elizabeth. :-) We have a Halloween Soup Party every year. I usually serve 3 different soups. That one is a top favorite with our guests.

chloebud: Your soup sounds delicious. Do you have a preference as to which tortellini you use and do you like the mix of meat better than the straight ground beef?

chloebud, great minds must think alike, I just made split pea soup last weekend, with a smoked pork hock. I did mine in the crockpot while I did other things, it was nice after working outside for several hours.

Now I need to make something with leeks, I still have a ton of those. Cockaleekie sounds good, and I love potato and leek. Decisions, decisions.

Annie

lizbeth, either one of the tortellini I mentioned is good, but the refrigerated is what I've used more often. The mixture of ground beef and sausage is nice. I've also used all sausage which my husband likes, but half/half mixture gets my vote. Any meatball recipe you like can be used. My mom would even buy premade meatballs to use for this. They were larger, so she'd cut them into smaller pieces after browning. Easy to switch things up to suit you. :-)

Made butternut squash soup last week and it was really good. I don't care for sweet, so it was more on the savory side.

I'm making roasted cauliflower soup today, to serve tomorrow for lunch with a friend.

Also on my line-up: seafood bisque, bacon leek, and gumbo.

Can anyone explain what sherry adds in terms of flavor to cream-based soups? I used it years ago, but have been skipping it the past 10 years or so.

Feathers, for me sherry can just enrich the flavor and add a hint of nuttiness. It's a personal preference. I especially like it in cream of mushroom soup. OTOH, I've made the split pea soup I posted many times without sherry and didn't miss it much.

Adds a bit of sweetness, too. A lot of cream soups and sauces benefit from it but It's not something I'd think to add to split pea. For one, the flavor of the pea soup (and more especially with if made with a ham bone or hock) is strong enough that the delicate sherry flavor would be overwhelmed and be pretty much unnoticed.

And despite online suggestion you may see otherwise, do NOT use cooking sherry!! It has been treated with salt and preservatives to prolong open shelf life. Keep in mind Ina Garten's admonition that the only wine you should use in cooking should be a wine good enough to serve at table :-) Cooking sherry is inedible on its own!

"For one, the flavor of the pea soup (and more especially with if made with a ham bone or hock) is strong enough that the delicate sherry flavor would be overwhelmed and be pretty much unnoticed."

The very reason I'll omit it. However, I have friends and family who like the sherry added in.

Totally agree with NOT using cooking sherry...or ANY cooking wine. I shudder when I see people buying it. Should be a law against that stuff.

Thank you, Chloebud and Gardengal.

Yesterday someone reminded me of Ina G's Winter Minestrone. Another nice one.

https://www.foodnetwork.com/recipes/ina-garten/winter-minestrone-and-garlic-bruschetta-recipe-1994490

Thanks, Chloebud!

Daughter wants white bean chicken chili on Halloween. Will probably make some cornbread to go with it.