Fall Recipes

Warm Soups for Cool Fall Days (and Cold Winter Days) Suitable for Diabetics, Too!

Fall and soup.  The perfect combination.  Now that the cool days of fall are here, it is time to bring out the “soup pot”!  After coming indoors from the crisp fall air, soup is the perfect warm-up.  And for those cold winter days that will soon be upon us, what is better than a steaming hot bowl of soup?  Here are some recipes to help you serve some soups that may not currently be in your recipe file.  Try these recipes to give your family “a little something different.”   Both of these soups are quick and easy to fix using convenient canned and frozen foods.  Perfect for a busy cook.

Our first recipe is for creamy vegetable ham soup which combines cubed ham, vegetables, and cheese.  Tasty!

CREAMY VEGETABLE HAM SOUP

1 cup chopped onion

1 tbsp butter

13 1/2 oz can fat free chicken broth

3/4 lb Velveeta-type cheese, cubed

16 oz frozen mixed vegetables

2 cups cubed ham

1/4 tsp salt

1/8 tsp fresh ground black pepper

Melt margarine in a 2-qt saucepan and saute onions until tender.  Add chicken broth, milk and cheese.  Stir over low heat until the cheese melts.  Stir in ham, veggies, salt and pepper.  Cover and cook until heated through.  Stir occasionally to keep from sticking.

This second recipe is a different take on two different soups.  Chicken soup and bean soup are both recognized here.  Try this combination today for a different treat.

CHICKEN AND WHITE BEAN SOUP

1/4 cup chopped sweet onion

1 clove garlic, minced

1 tbsp olive or canola oil

1/2 lb boneless, skinnless chicken thighs, cubed

1 tsp dried rosemary

1/2 tsp fresh ground black pepper

1 can Italian-Style stewed tomatoes

1 can fat-free reduced-sodium chicken broth

1 can cannellini or great northern beans, drained

dash of hot pepper sauce

Place oil in a large, deep saucepan and heat over medium-high heat.  Add onion and garlic; cook until tender, stirring frequently.  Sprinkle rosemary and pepper over chicken cubes and add to saucepan.  Cook, stirring, about 2-3 minutes to lightly brown.  Add tomatoes and broth.  Bring mixture to a boil; cover and simmer 10 minutes.  Add beans to mixture and simmer, uncovered, another 15 minutes until chicken is done and sauce has thickened.  Add hot pepper sauce to taste.

Enjoy!

About the Author

For more of Linda’s recipes and diabetic information, please visit her website at http://diabeticenjoyingfood.squarespace.com She also shares vintage recipes from her collection at grandmasvintagerecipes.blogspot.com

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