3 Hearty Soup Recipes for Fall

The leaves are changing, there’s a chill in the air, and there’s a football game on TV at least 4 nights of the week. It’s officially fall. 

As the weather cools down, there’s nothing more comforting than a warm bowl of soup for dinner. And the best part? These soups don’t skip out on your favorite cuts of meat.

Try out these protein-packed soup recipes to keep you warm this fall. 

Steak and Mushroom Soup

Did you think steak wouldn’t work in a soup? Think again! While it may be too cold to grill out, we’re adding our favorite cuts of steak to fall staple soups.

Steak and mushrooms are a classic pairing, and they bring out all the earthy, fall flavors for this cozy dinner recipe. All you need is your favorite cut of steak (we like to use ribeyes for the extra flavorful marbling), sliced mushrooms of your choosing, an onion, and pantry staples. 

Ingredients: 

• 1 ribeye steak, cubed 
• 8 oz sliced mushrooms 
• 1 diced onion 
• 4 cups of beef broth 
• 1 cup heavy cream 
• Olive oil 
• Fresh thyme 
• Fresh garlic 

Directions: 

1. Heat two tablespoons of olive oil in a large pot or dutch oven. Sear the cubed ribeye pieces on all sides, then remove them from the pot and set aside. 
2. Add the diced onion and mushrooms and let them cook down. Once they’re softened, add the minced garlic to the pan and cook until fragrant, about 30 seconds. 
3. Add the beef broth slowly, making sure to scrape any browned bits from the bottom of the pan. Bring the broth to a boil. 
4. Throw in the fresh thyme and return your steak bites to the pot, then let the soup simmer for about 15 minutes. 
5. Stir in heavy cream and season to taste with salt and pepper. 

That’s it! Feel free to add your own spin on the recipe by including your favorite vegetables or your own custom seasoning blend. 

Classic Chili 

This is an easy one — nothing says fall weather and football like a spicy bowl of chili. We know there’s a lot of debate out there about the right way to make it, but here’s a tried and true method to make the classic comfort food at home. 

Ingredients

• 1 lb ground beef 
• 1 lb Italian sausage 
• 1 yellow onion 
• Canned diced tomatoes 
• Canned stewed tomatoes 
• 1 can of beans (optional) 
• Chili powder 
• Garlic powder 
• Cayenne pepper to taste 

Directions: 

1. Remove Italian sausage from the casing. Brown the sausage and ground beef over medium heat in a large pot. 
2. Add the onions and let them cook until translucent. 
3. Pour in the canned tomatoes and beans (if you’re using them) and add garlic powder, chili powder, cayenne, salt and pepper to taste. 
4. For a thinner chili, add 1 cup of water — or skip this step for a thicker consistency. 
5. Bring to a boil, then reduce the heat, cover, and simmer for at least 15 minutes. The longer you let it cook, the better it tastes! 
6. Top with all the fixings: sour cream, cheddar cheese, and crunchy corn chips.

This is a bare bones recipe — so feel free to get creative with extra ingredients. We like to add chipotles in adobo for extra spice or a can of light beer in place of the water for a more robust flavor. And of course, you can add as many or as few types of beans as you like. 

Chicken Noodle Soup 

Fall also marks the beginning of flu season. If you’re feeling under the weather, a hearty chicken noodle soup packed with vitamins is just what the doctor ordered.

Ingredients:

• Boneless chicken breasts
• 4 cups chicken broth 
• 4 carrots, diced or cut into medallions
• 1 onion, diced
• 4 stalks of celery, finely chopped 
• Garlic
• Parsley
• Thyme 

Directions: 

1. Boil the chicken breasts, then set aside to cool.
2. In a large pot, melt butter and then sautee your onion, celery, and carrots until softened. 
3. Add the garlic and let cook until fragrant, about 30 seconds. 
4. Pour in chicken broth, making sure to scrape the browned bits off the bottom as you do. 
5. Season to taste with salt and pepper.
6. Bring to a boil, then reduce and simmer for 15 minutes. 
7. While the soup is simmering, shred the boiled chicken and finely chop your parsley. After 15 minutes, add the shredded chicken and parsley to the soup. 
8. Once the chicken is warmed through, you’re ready to serve. 

A bowl of chicken noodle soup is sure to save you from the sniffles. Serve alongside toasted bread and start feeling better instantly. 

Stock your freezer for the colder months with delicious cuts of meat from the Prime House Direct, so you can enjoy nourishing meals without the exorbitant grocery store prices.