Fall into Autumn with Specialty Soup and Stew Recipes

Across the country, the leaves are falling, the temperatures are dropping and cooks everywhere are pulling out their stock pots and soup ladles.  Fall brings shorter days, cooler nights, and soups and stews of every variety.   Even here in Arizona, the temperatures are dipping into the 50’s and 40’s at night and nothing is quite as warm and welcoming as a hot and hearty bowl of soup. 

There are very few things that can instantly infuse us with comfort, warmth, and a sense of home faster than a bowl of soup.  The American Farm Bureau recently featured Fall Soup in one of their Foodie News webcasts, explaining that soup is on the top of everyone’s list for fall. (hear it here)

Chefs are featuring it on their menus, soup only restaurants are becoming neighborhood favorites, and entire cookbooks are being created to offer a wide range of recipes.  Whether you like your soup to come from a can or you look forward to prepping every ingredient, there is nothing quite like soup to help you settle into fall.

To get you in an autumn mood, here are some great soup and stew recipes from Fill Your Plate that feature many locally grown ingredients.  Take advantage of our long local growing season and create a masterpiece with vegetables and proteins fresh from the farm.  Ward off the cool night air with a steaming and succulent bowl of soup.

Albondigas Meatball Soup, from Christine Weekes from Farm Credit Services Southwest, features delicious beef and a wide variety of vegetables. 

Hearty Hamburger Stew, from Tim and Mary LaBrucherie of LaBrucherie Ranch, blends the flavors of garlic and onion with beef and fresh vegetables. 

Ranch Soup, from Russ and Pat Fischer of the Circle Bar O Ranch, offers a bit of heat along with the warmth by including cayenne and chili peppers along with the beef and beans.  

Carrot and Ginger Soup, from Julie Murphree from the Arizona Farm Bureau, provides a creamy texture and the wonderful flavor combination of carrots and ginger. 

Chicken and Wild Rice Soup, from Stacy Diederich of Farm Credit Services Southwest, is a great version of a traditional soup sure to fill up even the choosiest family. 

Classic Minestrone, from Tim and Mary LaBrucherie of LaBrucherie Ranch, puts a little pasta in your bowl along with a ton of fabulous fresh vegetables.  This can be a great vegetarian option if you swap out the beef stock for a vegetable based stock.

Chicken Tortilla Soup, from John & Donna Grizzle of Grizzle Land and Development, features chicken and puts a little southwest in your soup bowl. 

Savory Goat Meat Stew with Dumplings, from Tanya Baker of Settler Valley Ranch, brings new flavors and a heartiness sure to warm even the coolest night. 

Comforting Corn Chowder, from Lynn Rogers of Farm Credit Leasing, can take you back home with the delicious flavors of sweet sausage and sweet corn. 

Grand Canyon Sweet Onion Soup, from Kelly Saxer of Desert Roots Farm, serves up a taste of Arizona that is simple and savory. 

Potato Cheese Soup, from Jeannette Fish of the Maricopa County Farm Bureau Staff, is creamy and satisfying with a delicious dose of cheese. 

Pepper Pineapple Pork Stew, from the Arizona Pork Council, brings together a variety of flavors to create a succulent stew that will warm you up no matter the weather.