Fleur de Lolly column: Try these three fall soup recipes

Laura Tolbert
More Content Now
Green Enchilada Soup.

If you enjoy enchiladas, try this version of your restaurant favorite in soup form.

GREEN ENCHILADA CHICKEN SOUP

• 1 tablespoon olive oil

• 1 large yellow onion, chopped

• 1 teaspoon salt

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 3 cloves garlic, minced

• 4 cups chicken broth

• 2 small cans Old El Paso green enchilada sauce

• 1 small can Old El Paso diced green chilies (mild or hot)

• 1 can navy beans, rinsed and drained

• 3 cups cooked shredded or diced chicken

• 2 to 3 tablespoons chopped cilantro

• Shredded Mexican blend cheese

Heat olive oil in a small skillet over medium heat. Add onions and salt and, stirring frequently, let cook 4 to 5 minutes until onions become translucent.

Add cumin, coriander, and garlic. Stir to combine and let cook another minute or so. While onions are sautéing, add broth to a 3- to 4-quart Dutch oven and bring to a simmer. Add onion mixture, enchilada sauce, green chilies, beans, and chicken. Cover and let simmer for 30 to 40 minutes, stirring occasionally. Serve with tortilla chips or Mexican cornbread. Top with cilantro and/or shredded cheese. Or how about diced avocados?

I recommend serving a wedge of lime on the side to squeeze over the soup right before eating.

PORK VEGETABLE SOUP WITH LENTILS

I believe in the benefits of having a well-stocked freezer, refrigerator and pantry. No trip to the grocery store was needed for this recipe. I had everything I needed and made the recipe up as I went along - with excellent results.

• 1 tablespoon olive oil

• 3 boneless pork chops, sliced and cut into 1/2 inch cubes

• 1 large yellow onion, chopped

• 3 medium carrots, peeled and sliced

• 3 ribs celery, sliced

• 2 cloves garlic, minced

• 1 28-ounce can diced tomatoes

• 1 cup dried lentils

• 3 to 4 cups of water

• 2 teaspoons Better than Bouillon Ham Base

• 2 bay leaves

• A few grinds black pepper

• 1 to 2 tablespoons each chopped fresh parsley and basil

• Grated Parmesan cheese for garnish (optional)

In a medium Dutch oven (at least 4 quarts), heat the olive oil over medium-high heat. Add cubed pork and, stirring frequently, brown well. Add onions, carrots and celery and stir to combine. Let vegetables soften for 3 to 4 minutes and then add garlic and diced tomatoes. Bring to a gentle boil. Add lentils, water, ham base and the bay leaves to the pot. Reduce heat so that soup simmers. The lentils will need about 25 to 30 minutes to cook. If you want a thicker “stew,” let simmer for an additional 20 to 25 minutes to allow the liquid to reduce. Add a few grinds of black pepper and taste. Remember to remove bay leaves before serving. Stir in the chopped parsley and basil just before serving.

SLOW COOKER SOUTHERN FARMHOUSE SOUP

This is a perfect slow cooker recipe. No sautéing of vegetables or browning of meats required, just chop the ingredients and place in the slow cooker.

• 6 cups chicken stock

• 1 large yellow onion, chopped

• 2 ribs celery, chopped

• 3 medium carrots, chopped

• 1/2 cup diced red bell pepper

• 3 russet potatoes, peeled and chopped

• 2 cups chopped cooked ham

• Freshly ground black pepper

• 1 teaspoon Herbes de Provence

• 2 tablespoons Worcestershire sauce

• 1/4 cup heavy cream

Place all ingredients (except heavy cream) in the slow cooker and stir to combine. Cover and cook on high for 3 to 4 hours or on the low setting for 5 to 6 hours. Before serving, taste and adjust seasoning if needed. Stir in heavy cream and serve immediately.

Laura Tolbert, also known as Fleur de Lolly, has been sharing recipes, table decor ideas and advice for fellow foodies and novices on her blog, fleurdelolly.blogspot.com for more than eight years. She won the Duke Mayonnaise 100th Anniversary nationwide recipe contest for her Alabama White BBQ Sauce. You can contact her at facebook.com/fleurde.lolly.5, on Instagram and fleurdelolly@yahoo.com.

Pork Vegetable and Lentil Soup.