Food For Thought

Food For Thought

Embrace the Cool Temps of Fall with Quick and Easy Soup Recipes

Posted On November 14, 2019

Embrace the Cool Temps of Fall with Quick and Easy Soup Recipes

Cold fronts are moving through the country bringing cooler temps and windy nights. Nothing says fall quite like the smell of soup filling your house. However, most of us don’t have hours to spend over a pot after a long day at work or running around with the kids after school. These quick and easy recipes make short work of dinner while giving you the best that fall has to offer.

Peasant Soup

In about 40 minutes, you can create a delicious one-pot soup using a package of Bar-S Hot Links Sausage or Smoked Sausage. Heat one tablespoon olive oil in a large pot on the stove. Sauté 1 cup chopped celery, one diced onion and 1 cup diced carrots until tender. Slice the sausage and add to the pot until it starts to brown. Pour in 4 cups chicken broth and stir the pot to pick up the bits of cooked food on the bottom. Add in 2 15.5-ounce cans cannellini beans, 1 28-ounce can diced tomatoes and 2 tablespoons chopped fresh basil. Season with salt and pepper and 1 teaspoon garlic salt.

Simmer uncovered on low. After 10 minutes, add 2 cups half and half, 4 cups fresh spinach and 1 1/2 cups shredded parmesan cheese. Once the spinach is cooked and the cheese melts, simply add any additional salt and pepper and serve in bowls. The pot of soup makes about 10 servings for about $1.50 each serving.

Spicy Black Bean Soup

Change up your sausage links by using a pack of Bar-S Jalapeno & Cheddar Hot Links to create a spicy soup to make your mouth water. This simple dish takes about half an hour to make start to finish for about $1.39 per serving. Heat two tablespoons vegetable oil in a 5-quart Dutch oven on medium-high heat. Add 2 chopped celery stalks, 2 chopped large carrots and 1 chopped medium onion to the hot oil and cook while stirring frequently.

After about five minutes, slowly stir in 3 cups chicken broth. Add in 1 14.5-ounce can diced tomatoes in juice, 2 15-ounce cans rinsed and drained black beans and the quarter inch sliced hot links. Season with 1/2 teaspoon salt and 1 teaspoon ground cumin. Once boiling, reduce heat and cover. Simmer until veggies are tender, about 10 minutes. Serve up about six servings in bowls. If desired, top the soup with chopped fresh cilantro and sour cream.

Cheesy Sausage Casserole

Change up your weeknight dinners with this yummy casserole prepared in about 30 minutes. Serving about 8 people for around $1.25 per serving, this recipe is sure to be a favorite.

Heat 1 tablespoon olive oil in a large skillet. Slice 8 Bar-S Smoked Sausage Links or Hot Links Sausage into 1/2-inch slices, then add to the pan with 1 chopped white onion. Cook sausage through and onions are softened. Add 1 cup chopped celery and cook for one minute. Meanwhile, stir together 1 10.75-ounce can cream of mushroom soup and 1/2 cup milk and add to the pan slowly. Stir in 3 cups cooked white rice and season with 1 teaspoon season salt, salt and pepper. Once the soup is fully heated, add in 2 cups shredded medium cheddar cheese and allow to melt. Then stir in 1 1/2 cups cooked chopped broccoli and serve in bowls.

Roasted Butternut Squash Soup

Butternut squash is a hearty fall vegetable that makes an excellent soup. Peel and remove seeds from 1 large butternut squash, then cube. Preheat oven to 400° F and peel and chop 2 potatoes. Toss the potatoes and squash on a baking sheet with 2 tablespoons olive oil. Sprinkle with salt and pepper then roast for 25 minutes or until tender.

While the veggies roast in the oven, melt 1 tablespoon butter and 1 tablespoon olive oil in a large pot over medium heat. Cook 1 thinly sliced celery stalk, 1 chopped large carrot and 1 chopped onion for about 7 to 10 minutes until softened. Season the sizzling veggies with 1 tablespoon fresh thyme, salt and pepper. Once the roasting veggies are done, add them to the pot along with 1-quart low-sodium chicken broth. After 10 minutes, blend until creamy with an immersion blender or carefully moving batches to a stand blender. Ladle into bowls and garnish with thyme. For a balanced meal, add Bar-S Hot Links cooked according to package instructions.