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5 fall soups packed with produce

By Carolyn Malcoun, September 21, 2009 - 12:05pm

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5 fall soups packed with produce

What’s your favorite thing about fall? The answer for me is an easy one: it’s soup-making time again!

I’m well-known in my circle of friends for my stellar soups. Whenever we have a party and it’s cool out, it’s pretty much a guarantee that soup will be on the menu. I even made 3 different ones for my birthday party last year.

Here are my 5 favorite soups starring fall produce.

Antioxidant-rich collard greens and fiber-packed black-eyed peas have a starring role in this nutritious Collard Green & Black-Eyed Pea Soup. There’s no need for loads of ham or salt pork—just a small amount of bacon gives it a wonderful smoky flavor. You can skip the bacon and substitute vegetable broth for chicken broth for a great vegetarian dish.

Borscht is a simple beet soup typically made with beef broth and garnished with sour cream. We give it a kick with horseradish. For a vegetarian soup, use vegetable broth instead.

Our cheese- and beer-lover’s potato soup, Cheddar-Ale Soup, has only a fraction of the fat and sodium of a traditional recipe. We use low-fat milk and only a little oil and keep the flavor strong with zesty, sharp Cheddar cheese. Precooked diced potatoes, which you can get at many supermarkets, keep this recipe super-speedy. Regular diced red potatoes also work—you’ll just need to increase the cooking time.

I make Curried Carrot Soup a lot. it’s one of my go-to soups year-round. It gets better with age and freezes beautifully. If you like a bit of heat, use hot Madras curry powder in this recipe. Try it with toasted cheese-and-mango chutney sandwiches.

Quick French Onion Soup—French onion soup is a favorite but it usually isn’t substantial enough to make a complete meal. We’ve solved this problem by adding fiber-rich chickpeas to a broth flavored with sherry and three kinds of onions. Of course, we didn’t forget the gooey topping, we’ve just made it a little lighter and a lot easier to prepare at home—simply top toasted whole-wheat bread with cheese and pour the soup on to melt it.

What are your favorite produce-packed soups? Tell us what you think below.

TAGS: Carolyn Malcoun, Food Blog

Carolyn Malcoun
Carolyn Malcoun combines her love of food and writing as a recipe contributor for EatingWell. Carolyn has a culinary arts degree from New England Culinary Institute and a degree in journalism from University of Wisconsin—Madison. Carolyn lives in Portland, Maine, and enjoys cooking, gardening, hiking and running in her free time.

Carolyn asks: What are your favorite produce-packed soups?

Tell us what you think:

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