3 Soups To “Fall” In Love With

Fall is officially here and there’s nothing better than coming home to a piping hot bowl of soup after a long day at work. But, who wants to spend hours slaving over a stove? No one! What if I told you that you could make thick, creamy, flavorful fall soups in no time?

To help kick off the fall season, here are three delicious soups that’ll come in handy on those late nights when you’re too tired to cook. Happy eating!

1. Corn and Bacon Chowder Soup

What you’ll need:

• 2 of slices bacon
• ½ cup of pre-chopped celery, onion and bell pepper
• 2 cups low-fat milk
• 2 packages of frozen baby gold and white corn
• Reduced-fat shredded extra-sharp cheddar cheese

Prep time: 2 minutes

Cook time: 14 minutes

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What to do:

1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble and set aside. Add celery mixture and 1 package of corn to drippings in pan; sauté 5 minutes or until vegetables are tender.
2. Place the remaining package of corn and 1 cup of milk in a blender, and process until smooth. Add pureed mixture to vegetables in pan; stir in remaining 1 cup of milk, salt, black pepper, and cheese. Cook over medium heat (do not boil), stirring constantly, until cheese melts. Ladle chowder into bowls. Top each serving evenly with reserved crumbled bacon. Sprinkle with additional black pepper, if desired.

2. Sweet Potato, Leek and Ham Soup

What you’ll need:

• Olive oil-flavored cooking spray
• 1 cup of diced cooked ham (such as Cumberland Gap)
• 1 1/2 cups sliced leek (about 1 large)
• 2 tablespoons of water (optional)
• 3 cups of refrigerated cubed peeled sweet potato (such as Glory)
• 1 cup of fat-free, less-sodium chicken broth
• 2 cups of water
• 1 (5-ounce) can of evaporated fat-free milk
• 1/4 teaspoon of freshly ground black pepper
• Thinly sliced leek (optional)
• Thinly sliced green onions (optional)

Prep time: 6 minutes

Cook time: 28 minutes

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What to do:

1. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add ham; cook 3 to 4 minutes or until browned, stirring frequently. Remove ham from the pan; set aside.
2. Add leek to the pan; coat with cooking spray. Cook leek, covered, 5 minutes or until very tender, stirring occasionally. Add 2 tablespoons of water to the pan, if needed, to prevent burning.
3. Add sweet potato and next 4 ingredients, scraping pan to loosen browned bits; bring mixture to a boil. Cover, reduce heat, and simmer 15 minutes or until sweet potato is very tender. Place half of the potato mixture in a blender or food processor. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Process until smooth. Pour puree into a large bowl. Repeat procedure with remaining mixture. Return pureed mixture to the pan. Stir in 3/4 cup of reserved ham. Ladle soup into bowls; top servings evenly with 1/4 cup reserved ham. Garnish with sliced leek and onions, if desired.

3. Southwestern Chicken and White Bean Soup

What you’ll need:

• 2 cups of shredded cooked chicken breast
• 1 tablespoon of 40%-less-sodium taco seasoning (such as Old El Paso)
• Cooking spray
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
• 1/2 of cup green salsa
• Light sour cream (optional)
• Chopped fresh cilantro (optional)

Prep time: 2 minutes
Cook time: 13 minutes

Heart Healthy: Slow Cooker Mexican Chicken Soup

What to do:

1. Combine chicken and taco seasoning; toss well to coat. Heat a large saucepan over medium-high heat. Coat the pan with cooking spray. Add chicken; sauté 2 minutes or until chicken is lightly browned. Add broth, scraping pan to loosen browned bits.
2. Place beans in a small bowl; mash until only a few whole beans remain. Add beans and salsa to the pan, stirring well. Bring to a boil. Reduce heat; simmer 10 minutes or until slightly thick. Serve with sour cream and cilantro, if desired.

Tip: All of these soups can be made a day or two in advance.

All recipes originally appeared on MyRecipes.com.