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The fall is a time of settling down. It’s a time a time of a staying warm and a time for eating soup. If you and your family are searching for the warmest fall recipes for this season, look no further! This article offers 7 recipes for fall that will rock your taste buds and warm your world.

Black Bean Soup with Sweet Potatoes

• 2 Tbs. coconut oil
• 2 medium red onions, chopped
• 4 large cloves garlic, coarsely chopped
• 1-1/2 tsp. ground coriander
• 1-1/2 tsp. ground cumin
• 1/4 tsp. aniseed
• Freshly ground black pepper
• 2 quarts lower-salt chicken broth or vegetable broth
• Four 15.5-oz. or two 29-oz. cans black beans, rinsed and drained
• 2 or 3 medium sweet potatoes, peeled and cut into medium dice
• Sea salt
• 1/2 cup plain yogurt
• 8 paper-thin lime slices


1. Heat the oil over medium heat. Add the onions and cook until translucent, always remembering to stir occasionally. Add garlic, coriander, cumin, aniseed, and 1/4 tsp. pepper and stir until spices are fragrant and coated in oil. This will take about 30 seconds depending on the level of heat you use.

2. Add the broth, beans, sweet potatoes, and 3/4 tsp. sea salt and bring to a boil over high heat; skim any foam that mixture creates. Reduce the heat and simmer, uncovered, stirring occasionally, until the sweet potatoes are tender, about 15 to 25 minutes.

3. Puree half of the soup mixture in a blender and top with lime, yogurt, lime and more sea salt if desired.

Chicken Soup with Barley, Carrots and Mushrooms

• 2 teaspoons olive oil
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1 cup carrot, chopped
• 1 lb boneless skinless chicken thighs, cut into bite-size pieces
• 6 cups chicken broth
• 1/2 cup pearl barley
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried thyme
• 1/2 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• 2 bay leaves
• 2 cups mushrooms, coarsely chopped
• 1/4 cup fresh parsley, chopped


1. In a large saucepan, heat olive oil over medium heat. Add onion, celery, carrots and cook, stirring until vegetables have softened, 3-4 minutes. Add raw chicken and keep stirring for about 3 or 4 more minutes or until the chicken has lightly browned.

2. Add broth, barley, sage, thyme, salt, pepper and bay leaves. Turn to low, cover and simmer for 30 minutes or until barley is cooked thoroughly.

3. Add mushrooms and parsley and cook for about 10 more minutes or until mushrooms are heated through.

Italian Wedding Soup

Making the meatballs:

  • 1 small onion, grated
  • 1/3 cup chopped fresh Italian parsley
  • 1 large egg
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 slice fresh white bread, crust trimmed, bread torn into small pieces
  • 1/2 cup grated Parmesan
  • 8 ounces ground beef
  • 8 ounces ground pork
  • Freshly ground black pepper

Making the soup:

  • 12 cups low-sodium chicken broth
  • 1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
  • 2 large eggs
  • 2 tablespoon freshly grated Parmesan, plus extra for garnish
  • Salt and freshly ground black pepper

Meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.

Soup: Boil the broth in a large pot over medium-high heat. Add the meatballs and endive and simmer until the meatballs are cooked and endive is tender. Whisk eggs and cheese in a medium bowl to blend. Gradually drizzle the egg mixture into the moving broth. This should form thin strands of egg in the mixture. 


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