Disclosure: This post may contain affiliate links from which I will earn a commission.
I did it. I went full crazy.
I started making Fall soups when it was still 95 (face-melting) degrees outside.In my defense, I do live in Arizona, so 95 degrees is pretty much Fall to us. It’s like your fall. But with sweat.
And I don’t know about you, but I’m ready for Fall. Semi-cold nights, semi-sweater wearin’, pumpkin-everything, and soup. Glorious soup. Bring it on Fall!
Today’s recipes are the best of both worlds.
Not only are they healthy & nourishing, they’re also wicked-delicious. Did you know that whole fats, whole carbs, & whole proteins are actually good for you? That’s right, things like butter, cream, sausage, potatoes. All good. No more restrictions over here, girlfriend.
I used to think that I had to eat salads everyday to stay healthy & thin. Silly me. But, now I laugh salads in the face and scarf down delicious whole, REAL FOOD instead. Thanks to real food, I have lost 35 lbs., reversed my chronic disease(s), and basically become superwoman. (Okay, maybe I’m not superwoman yet, but just you wait ‘enry ‘iggins. Just you wait.) And just FYI, I still eat salads, they’re just not my staple, ya’ know?
FULL DISCLOSURE: I was simultaneously making these soups whilst delivering baby goats. Yes you heard me right. I have goats and sometimes they have babies, and well, sometimes they have those babies in the middle of soup-makin’ day. You know. Goat life. Don’t worry though, not one bit of baby goat got into these soups.
Let’s get to it!
Balsamic Beef Soup
Serves 8
Ingredients:
1 onion, diced
1 clove garlic, minced
2 TBS. olive oil, tallow, lard, or butter
2 pounds stew meat
2 TBS. tomato paste
4 TBS. balsamic vinegar
4 c. beef broth
4 c. carrots, sliced
8 potatoes, diced
1 tsp. salt
1/2 tsp. pepper
TOP with minced parsley
Directions:
1. In a pot over medium heat, saute onion & garlic in oil for about 5-7 minutes or until translucent.
2. Cut stew meat into medium chunks and add to onion & garlic.
3. Cook meat until browned, reduce heat to low and add tomato paste and balsamic vinegar. Cook on low for 10 minutes to allow the liquid to evaporate and the balsamic vinegar to reduce & sweeten.
4. Increase heat to medium-high, and add broth, carrots, potatoes, salt, & pepper. Simmer for 15-20 minutes until potatoes & carrots are well cooked.
5. Remove from heat, top with parsley & enjoy!
Classic Beef Chili
Serves 8
Ingredients:
1 1/2 c. dried pinto beans
1 1/2 c. dried kidney beans
2 TBS. apple cider vinegar
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2 TBS. tallow, lard, or coconut oil
1/2 large onion, diced
3-4 tomatoes, diced
1/2 pound of ground beef
1-6 oz. can of tomato paste
1-2 cubes of frozen liver –
1 TBS. of my homemade taco seasoning –click here to see my homemade taco seasoning recipe
2 tsp. chili powder
2 tsp. salt
1 TBS. of a sweetener of your choice – (maple syrup, honey, unrefined cane sugar, or coconut sugar)
4 c. of chicken, beef or lamb broth, store bought or homemade –click here to see my homemade broth recipe
Instructions:
1. Place beans in a large jar or bowl and cover beans with twice as much water. Add apple cider vinegar, cover with a lid or towel and let soak for 8-12 hours on your counter top at room temperature.
2. After 8-12 hours, discard water, rinse beans well, and cook either in a pressure cooker – click here to buy (affiliate link) on high pressure for 35 minutes. For cooking beans on the stove top,use this recipe. When beans are finished cooking, you are ready to start your chili.
3. Place a big pot over medium heat on the stove top. Add tallow, onion, & ground beef. Saute for 5-10 minutes until meat is browned.
4. Add liver, tomato paste, & seasonings and mix until well combined.
5. Add beans, diced tomatoes, & broth and bring to a boil, boil for 5 minutes, then remove from heat,top with cheese & sour cream & enjoy!
Butternut Squash Parmesan Soup
Serves 8
Ingredients:
2 medium butternut squash
1/2 onion, diced
1 clove garlic, minced
4 TBS. olive oil, tallow, lard, or butter
1/4 tsp. chili powder
a pinch of nutmeg
4 c. chicken broth
1 tsp. salt
1/2 tsp. pepper
TOP with freshly grated parmesan cheese
Directions:
1. Cut each squash into 2-3 pieces, but don’t peel. Be careful, these buggers are hard to cut! Cook either in a pressure cooker – click here to buy for 5 minutes on high pressure, or steam on the stove top about 30 minutes.
2. In a pan over medium heat, saute onion & garlic in oil 5-7 minutes or until translucent.
3. Remove peel from squash, then puree all ingredients in a blender – click here to buyuntil desired consistency is reached.
4. Top with parmesan cheese & enjoy!
Cheesy Broccoli Soup
Serves 8
Ingredients:
8 large potatoes, diced
1 onion, diced
4 TBS. olive oil, tallow, lard, or butter
4 c. chicken broth
6 c. cheddar cheese (about 1.5 lbs)
2 c. sour cream
2 head of broccoli
1/2 tsp. salt
1/2 tsp. pepper
Directions:
1. Dice potatoes, then add to a pot of boiling salted water. Cook for 10-12 minutes or until tender.
2. In a large pot over medium heat, saute onion in oil.
3. When potatoes are tender, drain & then add to sauteed onions.
4. Add chicken broth & broccoli and cook until broccoli is tender (about 7-10 minutes), then add cheese & sour cream & cook until well mixed.
5. Remove from heat and devour!
Sundried Tomato & Chicken Minestrone Soup
Serves 8
Ingredients:
8 oz. of pasta (I love sprouted pasta, spelt, or einkorn pasta) – click here to buy
1 – 8 oz. jar of sundried tomatoes with herbs
2 lb. chicken breast or tenders
2 TBS. olive oil, tallow, lard, or butter
2 big ‘ol handfuls of spinach
8 c. chicken broth
1/2 tsp. salt
Directions:
1. Cook pasta as directed
2. Meanwhile, dice then cook chicken in oil over medium-high heat.
3. After pasta is cooked, drain pasta, then add sundried tomatoes, chicken, spinach & broth.
4. Simmer over medium heat an additional 15-20 minutes.
5. Remove from heat & enjoy!
Hearty Clam Chowder
Serves 8
Ingredients:
1 onion, diced
2 cloves garlic, minced
4 TBS. olive oil, tallow, lard, or butter
1 c. celery, diced
1/2 c. leeks, diced
12 red potatoes, diced
2 cans of clams or about 3 lbs. of fresh clams
4 c. cream
2 c. broth
1 tsp. salt
TOP with chopped parsley
Directions:
1. In a pot over medium heat, saute onion, garlic, celery, & leeks in oil for about 5-7 minutes or until translucent.
2. Dice potatoes and boil in salted water for about 15-20 minutes until tender.
3. Drain potatoes, then add back to pot and add sauteed vegetables, along with cream, clams, broth, & salt.
4. Bring to a boil, then remove from heat, top with parsley & enjoy!
Slow-cooker Chicken Noodle Soup
Serves 8
Ingredients:
8 oz. of pasta (I love sprouted pasta, spelt, or einkorn pasta) – click here to buy
6 carrots, diced
4 celery, diced
2 lb. chicken, diced, any kind of cut is fine
1 bay leaf
10c. chicken broth
1 TBS. of my homemade italian seasoning mix
salt & pepper to taste
Directions:
1. Toss all ingredients EXCEPT PASTA in a slow cooker, and cook on low for 8 hours, or on high for 4 hours.
2. After the cooking time is done, remove bay leaf and shred chicken with a fork. Add noodles and cook an additional 20 minutes on high.
Loaded Baked Potato Soup
Serves 8
Ingredients:
10 large potatoes
4 TBS. olive oil
2 tsp. sea salt
1/2 onion
1 clove garlic
2 TBS. butter
2 c. chicken broth
2 c. cream
1/2 tsp. pepper
TOP with cheese, green onion, & bacon
Directions:
1. Poke potatoes with a fork, place on parchment paper-lined baking sheet, drizzle with olive oil & sea salt, and bake at 350 degrees for 1-1.5 hours, until tender.
2. In a pot over medium heat, saute onion & garlic in butter, then add cooked whole potatoes and smash down with a potato masher. Leave the potatoes a bit chunky. Add chicken broth, cream, & pepper and cook an additional 10-15 minutes until well incorporated.
3. Remove from heat, then top with cheese, green onion, & bacon and enjoy!
Tortilla Fiesta Soup
Serves 8
Ingredients:
1 onion, diced
2 clove garlic, diced
1 can of green chilies, or 1 relleno chile, diced
4 TBS. olive oil, tallow, lard, or butter
2 lb. chicken
1/2 c. my homemade taco seasoning mix
1 tsp. salt
2 TBS. arrowroot powder (as a thickener) – click here to buy (affiliate link)
2 cans of diced tomatoes, or 6 medium tomatoes, diced
6 c. chicken broth
4 organic corn tortillas
1 TBS. lard, tallow, or coconut oil
TOP with avocado, cilantro & tortilla slices
Directions:
1. In a large pot over medium heat, saute onion, garlic, & green chilies in oil about 5-7 minutes, or until translucent. Add chicken and continue to cook until chicken is well-cooked.
2. Add seasoning,arrowroot powder & salt, and cook an additional 1-2 minutes.
3. Add tomatoes & broth and let soup simmer for about 15-20 minutes.
4. Meanwhile, cut corn tortillas into strips and fry in oil until lightly browned.
5. Remove soup from heat and top with avocado, cilantro, & tortilla slices.
White Bean, Kale & Sausage Soup
White Bean, Kale & Sausage Soup Recipe
Serves 8
Ingredients:
3 c. navy or great northern beans
2 TBS. apple cider vinegar
1/2 onion, diced
4 TBS. olive oil, tallow, lard, or butter
2 large links of sausage, msg-free
8 c. chicken broth
4 c. navy or great northern beans
2 big handfuls of baby kale
1 tsp. salt
1/2 tsp. pepper
TOP with parmesan & fresh lemon juice!
Directions:
1.Place beans in a large jar or bowl and cover beans with twice as much water. Add apple cider vinegar, cover with a lid or towel and let soak for 8-12 hours on your counter top at room temperature.
2.After 8-12 hours, discard water, rinse beans well, and cook either in a pressure cooker on high pressure for 35 minutes. For cooking beans on the stove top,use this recipe. When beans are finished cooking, you are ready to start your soup
3. In a pot over medium heat, saute onion in oil, then add sausage and cook until browned.
4. Add broth, cooked beans, kale, & salt, pepper. Simmer an additional 20 minutes.
5. Remove from heat, top with freshly grated parmesan, a fresh squeeze of lemon juice and enjoy!
