Foody Friday: Soup

Though the sun has been shining the weather has grown much cooler this week. Fall has really set in. The leaves are changing and Seth and I gathered a bundle yesterday so we could do leaf rubbings. It was so fun to crunch leaves with him and see how excited he was at each new crossroads. Ahh....fall. What better way to end such a fine fall day than with a homemade soup and some fresh bread?!

Today's Foody is all things soup. I have recently tried a few so we'll see how far we get. This one is from my friend Heidi's infamous crock pot cookbook. (She is always sharing new recipes with me and we have loved them all!)

NO FUSS POTATO SOUP

6 cups diced potatoes
5 cups water
2 cups diced onion
1/2 cup chopped celery (I used 1 cup)
1/2 cup chopped carrots (I used 1 cup)
1/4 cup butter
4 tsp. chicken bouillon granules
2 tsp. salt
1/2 tsp. pepper

Add these ingredients to crock pot and cook on high for six to seven hours until veggies are tender! Then stir in...

12 oz can evaporated milk
3 tbsp. chopped parsley
8 ox chedder or colby cheese, shredded

and heat thoroughly. Enjoy with some hot bread and your best friends or family!

Okay, I have to do two recipes. This one came in my recent Taste of Home magazine. It looked like something that would be worth the try and I am so glad I did. We really liked the strong flavors and how they melded together. It served up great with tortilla chips but the leftovers went great with fresh rolls. Keep in mind when you see how much liquid there is that it is a soup, not a chili!

SOUTHWESTERN SOUP
Prep/Total Time: 20 minutes

3 cups water
4 cans (8 oz each) tomato sauce
2 cans (16 oz each) kidney beans, rinsed and drained
2 cans (14 1/2 oz each) chicken broth
2 cups frozen corn
2 cups salsa
2 tsp. dried mined onion
1 to 2 tsp. dried oregano
1 to 2 tsp. dried basil
2 cups (8 oz.) shredded cheddar cheese
Tortilla chips, optional

In a Dutch oven (I used a normal stock pot) combine the first nine ingredients. Bring to boil. Reduce hit; simmer, uncovered, for 10 - 15 minutes or until heated through. Sprinkle individual servings with cheese. Serve with tortilla chips if desired.
Yield: 12 servings (1 1/3 cups each)

The taste was great and it was super easy and fast cooking. It is a mother in a hurry dream if you just have the ingredients handy. I pulled it off with three kids in the kitchen, one screaming for a time.

For more Foody Friday favorites recipes check out our host at A Latte Talk. We would also love to have you join us so leave a comment or recipe with out host or here on my site!