The transition from summer to fall goes beyond just packing up bathing suits and rediscovering your coziest sweaters. Another transformation goes on in the kitchen. Gone are the days of hamburgers on the grill; fall cooking is all about hearty comfort food like one-pot soups and stews. These recipes are as nutritious as they are tasty. Best of all, they use one pot (or slow cooker!) to put a delicious dinner on the table.
This soup from The Kitchn is a delicious twist on a weeknight staple: tacos! It’s a lot easier to make than one would think. The secret? Poaching the chicken keeps the meat tender and juicy, and gives the broth big-time flavor.
2 tbsp. olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 tbsp. chili powder
1 tbsp. ground cumin
2 tsp. paprika
2 tsp. dried oregano
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
4 cups (32 oz.) low-sodium chicken broth
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can diced tomatoes
1 pound boneless, skinless chicken breasts
1 cup fresh or frozen corn kernels
For serving (optional):
2 medium scallions, thinly sliced
1/2 cup shredded sharp cheddar cheese
1/2 cup crushed tortilla chips
Directions
1. Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onion and garlic, and cook, stirring occasionally about 5 minutes. Mix in herbs and cook until fragrant, about 1 minute. Measure in the broth, beans, and tomatoes and stir to combine.
2. Add the chicken and bring to a boil. Reduce heat and simmer until the chicken is cooked through and registers an internal temperature of 165℉, 10 to 14 minutes, depending on the thickness of the chicken.
3. Transfer the chicken breasts to a cutting board. Shred the meat with two forks, then return the chicken to the pot. Stir in the corn. Serve topped with the scallions, cheese, and tortilla chips if desired.
This easy and delicious vegetable soup from Martha Stewart is perfect for fall. Because it’s easy to customize with a mix of fresh and frozen veggies, feel free to experiment with whatever you have on hand. Serve it on its own or dress it up with croutons or garlic bread!
2 tbsp. olive oil
2 cups chopped onions or thinly sliced leeks (whites only)
1 cup thinly sliced celery
2 tsp. Italian seasoning
Coarse salt and ground pepper
3 cans (14 1/2 oz. each) reduced-sodium vegetable or chicken broth
1 can (28 oz. ) diced tomatoes, with juice
1 tbsp. tomato paste
8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini
Directions
1. In a large stockpot, heat oil over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook and stir frequently until onions are translucent, 5 to 8 minutes.
2. Mix in broth, tomatoes and their juice, tomato paste, and 3 cups water; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
3. Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper to taste. Let cool before storing.
Nothing beats a hearty beef stew on a cold fall day. This recipe from the Food Network uses a slow cooker to create rich flavor without a lot of fuss. Simply brown the meat, make a quick gravy with the flour and wine, toss in the cooker, and you’re done!
2 pounds beef chuck, cut into 1 1/2-inch pieces
1 tsp. sweet paprika, plus more for garnish
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tbsp. olive oil
1 pound small white potatoes, halved
1/2 pound cremini mushrooms, halved
3 medium carrots, cut into 1-inch chunks
1 medium onion, chopped
2 tbsp. tomato paste
1 cup red wine
2 cups low-sodium beef broth
3 sprigs fresh thyme
1 tsp. caraway seeds, optional
1/2 cup loosely packed parsley leaves, chopped
Sour cream, for serving
Directions
1. Toss the beef with the paprika, salt and pepper. Coat in flour and shake off any excess.
2. Heat 2 tbsp. oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook until mostly browned, about 3 minutes more.
3. Remove from heat and transfer the beef to a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine.
4. Heat the remaining oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Whisk in the flour and wine until thick (it’s OK if there are some lumps). Add the beef broth, thyme, 1/2 tsp. salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
5. Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
6. Season with salt and pepper and stir in the parsley. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.
Spicy Italian sausage combines with creamy orzo and bold herbs for a soup that’s great any night of the week. This recipe, taken from Food.com, uses a slow cooker, so you can prepare it the night before for extra convenience.
1 pound mild Italian sausage
1 large yellow onion, chopped
1⁄2 tsp. minced garlic
2 medium carrots, chopped
1 stalk celery, chopped
1 (14 1/2 oz.) can tomatoes, chopped & undrained
1 (8 oz.) can tomato sauce
1⁄2 tsp. dried basil
1⁄2 tsp. crushed dried rosemary
1 bay leaf
1 tsp. crushed dried oregano
1⁄4 tsp. crushed dried thyme
3 (14 oz.) cans chicken broth
1⁄2 cup orzo pasta
Parmesan cheese, shredded
Directions
1. Heat 2 tbsp. olive oil in a medium skillet and brown sausage, onion, and garlic. Drain oil and transfer to slow cooker.
2. In slow cooker add carrots, celery, tomatoes, herbs, and chicken broth.
3. Cook on low heat for 8 hrs or on high for 4 hours.
4. Set pot to high and add orzo for final 20 minutes.
5. Serve with parmesan cheese on top.
