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 “Cincinnati
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