Grab the stockpot; it's time for soup

Soups make for great go-to recipes when company is expected or when there is a chill in the air.

I grew up with my mom preparing a huge pot of homemade vegetable beef soup often during the winter months, and it was so wonderful.

I still make it today, but it just never seems quite the same without eating it in our old home place and out of mom's huge canner pot.

In thinking about that soup recipe, I started looking for other soup recipes that would be nice to have over the upcoming fall and winter months.

I would love to hear from many of you as you share your favorite fall and winter recipes, including soups and stews. Send those in and you just might find yourself in this column.

Here area few soup recipes you might enjoy now or in the months ahead.

Large-Batch Vegetable-Beef Soup

Before you even start this recipe, make sure you have a pot at least 16 quarts or larger in size. This recipe will fill a 16-quart pot.

• 4 1/2 pounds ground chuck or beef stew meat
• 2 large onions, diced
• Salt and pepper
• 8 peeled and cubed potatoes
• 1 (16 ounce) bag frozen carrots, or fresh sliced
• 1 (16 ounce) bag frozen corn
• 1 (16 ounce) bag Fordhook lima beans
• 1 (24 ounce) bag frozen green beans
• 2 (28 ounce) cans whole tomatoes, broken up, including juice and rinse out can with a little water
• 3 (32 ounce) boxes low-sodium beef broth
• 1 large bottle V-8 vegetable juice, rinse can out with a little water
• 1 cup quick-cooking barley
• 1 medium hear cabbage, chunked into larger bite-sized pieces
• About 1/3 cup sugar
• Check for salt and pepper

Brown ground chuck and diced onions adding salt and pepper while cooking. Drain off fat. Add all other ingredients except barley and cabbage. Bring pot to a boil, stirring often. When it begins to boil, reduce heat a bit and add barley and cabbage. Simmer on low for about 20 minutes. Check for salt and pepper, adjusting as needed. Serve with desired sides; our family likes cheese and crackers or cornbread.

Potato Cheese Soup

We recently visited with some family in Lebanon, Indiana, and my cousin Kristin made this simple, quick and easy soup for us while we were there; it tasted good on that cool Indiana day, and with people we love very much. You can also add chopped ham to this recipe or use in place of chicken. If using ham, adjust salt as needed.

• 4 cups cubed potatoes
• 2 cups sliced carrots
• Diced onion
• 4 chicken breasts, cooked and shredded

For the sauce:

• 3 tablespoons butter
• 3 tablespoon flour
• 4 cups milk
• 1 -2 cups Velveeta cheese

Simmer chicken in small amount of water, just to cover, until tender. Remove from broth and cut chicken up into small pieces. Set aside. In the chicken broth cook the potatoes, onion and carrots until potatoes are tender. In a saucepan, make a sauce by melting butter and blend in flour. Stirring constantly. Add in milk and cook until thickened. Stir in cheese until melted. Add to potato mixture, add chicken and warm but do not boil. Adjust salt and pepper as desired.

Creamy Wild Rice Soup

• 1 large onion, chopped
• 1 large carrot, shredded
• 1 celery rib, chopped
• 1/4 cup butter
• 1/2 cup all-purpose flour
• 8 cups chicken broth
• 3 cups cooked wild rice
• 1 cup cubed cooked chicken breast
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup fat-free evaporated milk
• 1/4 cup minced chives

In a large saucepan, saute onion, carrot and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in milk; cook 3 to 5 minutes longer. Garnish with chives. Yield: 10 servings or 2-1/2 quarts.

Italian Sausage and Kale Soup

• 1 package (19 1/2 ounces) Italian turkey sausage links, casings removed
• 1 medium onion, chopped
• 8 cups chopped fresh kale
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 4 cups chicken stock
• 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
• 1 can (14 1/2 ounces) no-salt-added diced tomatoes, undrained
• 1/2 cup sun-dried tomatoes (not packed in oil), chopped
• 1/4 teaspoon pepper

In a 6-quart stockpot, cook sausage and onion over medium heat 6 to 8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon. Add kale to pot; cook and stir 2 minutes. Add garlic and, if desired, pepper flakes; cook 1 minute. Stir in sausage mixture and remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, 15 to 20 minutes or until kale is tender. Yield: 8 servings (2 quarts).

Creamy White Chili

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1 1/2 teaspoons garlic powder
• 1 tablespoon canola oil
• 2 cans (15 1/2 ounces each) great northern beans, rinsed and drained
• 1 can (14 1/2 ounces) chicken broth
• 2 cans (4 ounces each) chopped green chilies
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup (8 ounces) sour cream
• 1/2 cup heavy whipping cream

In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Yield: 7 servings.

Have a great week, and until next time, happy cooking.