As the weather starts to cool and the leaves change color and fall from the trees, many people begin thinking of their favorite soups and chilies. Nothing is better on a cold or cool day then a bowl of a good hot and hardy soup or chili.
One of the great thing about soups and chilies, they’re easy to make. Anybody can make a good soup or chili. They don’t take a lot of expertise on the part of the cook and you don’t have to always follow the recipe. You can substitute many of the ingredients to what you have on hand or need to use up. Soups and chilies are great for helping clean-out the refrigerator too.
Basically you just throw everything into a pot and let it cook. For a beginner or someone who hates being in the kitchen, what could be easier? Of course, for some of these you have to brown off your meats before they go in the pot.
For those of you with imaginations, soups and chilies are a great medium to experiment in. There are so many different kinds of soups. Broth, cream, chunky, pureed, hot and cold soups, are just a few to mention. The same goes for chilies as you can make them with or without beans, ground meat or chunks, vegetarian or full of meat. And different kinds of meat from beef, pork, lamb, turkey and chicken among the favorites.
One of my favorite things to do when I make soup is to make a large amount. I then freeze a part of it. It is great to have some in the freezer for unexpected times. I’ll keep out what we want for the week and then freeze the remainder in a variety of portion sizes. This gives me choices for a various number of guests.
Some of you that follow my newspaper column in the NNL will have seen much of this article earlier. However, the two recipes that follow on Wednesday and Thursday are different from the one I used in that article. Tuesday is a recipe for “Butternut Squash Soup” and Wednesday is one for “
Chili – 5-way”
for all of you to try. Enjoy them and
all the others you make this fall and winter seasons. Cincinnati