Try These Three Fall Soup Recipes

If you like enchiladas, try this version from your favorite restaurant in soup form.


• 1 tablespoon of olive oil

• 1 large yellow onion, chopped

• 1 teaspoon of salt

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 3 garlic cloves, minced

• 4 cups of chicken broth

• 2 small cans of Old El Paso green enchilada sauce

• 1 small can of Old El Paso diced green chiles (mild or hot)

• 1 can white beans, rinsed and drained

• 3 cups cooked shredded or diced chicken

• 2 to 3 tablespoons chopped cilantro

• Shredded Mexican blend cheese

Heat the olive oil in a small skillet over medium heat. Add the onions and salt and, stirring frequently, cook 4 to 5 minutes until the onions become translucent.

Add cumin, coriander and garlic. Stir to combine and cook for another minute or so. While the onions are sautéing, add broth to a 3-4 quart Dutch oven and bring to a boil. Add onion mixture, enchilada sauce, green peppers, beans and chicken. Cover and simmer 30 to 40 minutes, stirring occasionally. Serve with tortilla chips or Mexican cornbread. Garnish with cilantro and/or grated cheese. Or how about diced avocados?

I recommend serving a wedge of lime on the side to squeeze over the soup just before eating.


I believe in the benefits of having a fully stocked freezer, refrigerator and pantry. No trip to the grocery store was necessary for this recipe. I had everything I needed and made the recipe up as I went – with great results.

• 1 tablespoon of olive oil

• 3 boneless pork chops, sliced ​​and cut into 1/2-inch cubes

• 1 large yellow onion, chopped

• 3 medium carrots, peeled and sliced

• 3 celery ribs, sliced

• 2 cloves of garlic, minced

• 1 can 28 oz diced tomatoes

• 1 cup dried lentils

• 3 to 4 cups of water

• 2 teaspoons of Better than Bouillon ham base

• 2 bay leaves

• A few black peppercorns

• 1 to 2 tablespoons chopped fresh parsley and basil

• Grated parmesan cheese for garnish (optional)

In a medium Dutch oven (at least 4 quarts), heat the olive oil over medium-high heat. Add the pork cubes and, stirring frequently, brown well. Add the onions, carrots and celery and stir to combine. Let the vegetables soften for 3-4 minutes then add the garlic and diced tomatoes. Boil gently. Add the lentils, water, ham base and bay leaves to the pot. Reduce the heat to bring the soup to a simmer. The lentils will need about 25-30 minutes to cook. If you want a thicker “stew”, simmer an additional 20-25 minutes to allow the liquid to reduce. Add a few black peppercorns and enjoy. Don’t forget to remove the bay leaves before serving. Stir in chopped parsley and basil just before serving.


This is a perfect slow cooker recipe. No need to sauté vegetables or brown meats, just chop the ingredients and place them in the slow cooker.

• 6 cups of chicken broth

• 1 large yellow onion, chopped

• 2 celery ribs, chopped

• 3 medium carrots, chopped

• 1/2 cup diced red bell pepper

• 3 russet potatoes, peeled and chopped

• 2 cups chopped cooked ham

• Freshly ground black pepper

• 1 teaspoon of Provencal herbs

• 2 tablespoons of Worcestershire sauce

• 1/4 cup heavy cream

Place all ingredients (except heavy cream) into slow cooker and stir to combine. Cover and cook over high heat for 3 to 4 hours or over low heat for 5 to 6 hours. Before serving, taste and adjust the seasoning if necessary. Stir in heavy cream and serve immediately.

Laura Tolbert, also known as Fleur de Lolly, has been sharing recipes, table decorating ideas and tips for fellow foodies and novices for over eight years on her blog, She won Duke Mayonnaise’s 100th Anniversary National Recipe Contest for her Alabama White Barbecue Sauce. You can contact her on, on Instagram and [email protected]

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