I will never understand why so many farmers markets close at the end of the summer, when fall produce goodies are so tasty and delicious!
- One of the biggest fall soups that people seem to love contains pumpkin and/or squash. A Roasted Pumpkin Soup can be made with pumpkin or squash. The key is roasting the vegetable ahead of time to deepen and caramelize all of that rich fall flavor. Top it with roasted pumpkin seeds and serve it for a nourishing fall dinner or a starter for any elegant holiday meal.
- What winter menu is complete without a version of Tortilla Soup? While most recipes are chock full of rich flavors, one of my favorite versions is super-easy. It contains two cans of condensed chicken-and-rice soup, a can of diced tomatoes with green chilies, and a can of tomato sauce. Heat it all together and you are ready to serve! You can top tortilla soup with almost anything that sounds good – shredded cheese, sour cream, sliced avocado, tortilla chips, or diced onion.
- No fall soup list would be complete without a stew. You can choose from tons of options but some of the tastiest I have tried are the Beef Burgundy Stew, the Peppered Beef Soup in the slow cooker, and Shrimp & Sausage Stew for something non-beef based.
- Whether you load yours up with beef and pork, or do a three-bean vegetarian version, chili is one of my favorite cold-weather meals. I love to serve mine over Fritos corn chips and top it with cheese and sour cream. And I serve it with saltine crackers and sliced apples to balance out the meal.
Some other great vegetarian options include loaded baked potato (skip the bacon bits obviously) and tomato with roasted red peppers.