Tasty soup recipes to try this season

As cooler months approach, comforting, home-cooked meals become household staples, especially when it comes to soup.

"The family is ... more in the mood to gather around the table and all of those good smells, all of those good things that simmer all day long are what we're in the mood for, I think, when it gets cooler out," says Brooke Clubbs, recipe columnist for The Best Years and communications instructor at Southeast Missouri State University.

As a mom of three, Clubbs says her favorite soup recipes typically are the ones her kids will eat, too.

"I have found that when my kids help me cook, they're more likely to eat whatever it is we're making," Clubbs says. "If they help make it, then it's just less mysterious or something, so they have a little ownership as well."

She says certain recipes have become a tradition in her family, like the "Super-Duper Chili" she makes every Halloween.

Also no stranger to traditional and nostalgic soup recipes is Susan McClanahan, Good Times columnist and administrator at the Cape Girardeau Senior Center, whose favorite soup is her mother's vegetable beef recipe.

"There's nothing like making a humongous pot of soup Â… and part of that is a lot of good memories," McClanahan says. "Not only does it taste fantastic, but part of it is emotional."

Whether making it for your family or sharing it with friends and neighbors, McClanahan says a large pot of soup has the ability to bring people together.

"Heating it up for later, sharing it with friends and family or freezing it to use later -- all of those are keys to making that humongous big pot of soup," she says.

Read on for several of Clubbs' and McClanahan's favorite soup recipes:

Super-Duper Chili

* 1 pound bulk pork sausage

* 1 pound ground beef

* 2 cans (16 ounces each) hot chili beans, undrained

* 1 jar (16 ounces) salsa

* 1 can (16 ounces) kidney beans, rinsed and drained

* 1 can (15 ounces) pinto beans, rinsed and drained

* 1 can (14 1/2 ounces) diced tomatoes, undrained

* 1 can (10 3/4 ounces) condensed cream of mushroom soup

* 1 can (8 ounces) tomato sauce

* 8 ounces processed cheese (Velveeta), cubed

* 1 1/2 teaspoons chili powder

* 1/2 teaspoon cayenne pepper

In a large soup kettle or Dutch oven, cook the sausage and beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Yield: 14 servings (3 1/2 quarts).

(Submitted by Brooke Clubbs, via "Taste of Home")

Stock photo

Vegetable Beef Soup

Start out with a very large pot, like a canner or 12- to 16-quart stock pot. This makes a large batch of soup.

* 4 1/2 pounds ground beef

* 2 onions, chopped

* 7 or 8 medium potatoes, peeled and cubed

* 1 bag (16 ounces) frozen carrots

* 1 bag (16 ounces) frozen lima beans

* 1 bag (24 ounces) frozen green beans

* 1 bag (16 ounces) frozen whole kernel corn

* 2 large cans (28 ounces each) whole tomatoes, chopped, with juice

Rinse cans with half full amount of water and add to pot.

* 3 boxes (32 ounces) 50 percent less sodium beef broth

* 1 can (46 ounces) V-8 juice, rinse can with a little water and add to pot

* 1 cup quick-cooking barley

* 1/3 cup sugar

Check and adjust for salt and pepper.

* 1 medium head cabbage, chopped

Cook beef and onion together, adding salt and pepper while cooking. Drain.

Add all remaining ingredients, except cabbage and barley. Bring to a simmer. Add barley. Adjust seasoning. Simmer a few minutes, then add cabbage and simmer until barley is done, about 20 minutes. Stir gently, but make sure to get all the way to the bottom to avoid sticking. Add water or beef broth as needed to make the soup as thick or thin as you desire. Check for seasoning.

Cool properly and divide to share with family and friends, or freeze small containers for later use.

(Submitted by Susan McClanahan)

Eight Can Taco Soup

* 1 can (15 ounces) black beans, drained and rinsed

* 1 can (15 ounces) pinto beans, drained and rinsed

* 1 can (14.5 ounces) petite diced tomatoes, drained

* 1 can (15.25 ounces) sweet corn, drained

* 1 can (12.5 ounces) white chicken breast, drained

* 1 can (10.75 ounces) cream of chicken soup

* 1 can (10 ounces) green enchilada sauce

* 1 can (14 ounces) chicken broth

* 1 packet taco seasoning

Mix all ingredients together in a large pot. Heat until warm, stirring occasionally. Serve with tortilla chips.

(Submitted by Brooke Clubbs, via highheelsandgrills.com)

Crock-Pot Minestrone Soup

* 1 can (15 ounces) white beans, drained, rinsed (cannellini or navy)

* 1 32-ounce container reduced-sodium chicken broth (or vegetable broth for vegetarians)

* 2 teaspoons olive oil

* 1/2 cup chopped onion

* 1 cup diced carrots

* 1/2 cup diced celery

* 2 garlic cloves, minced

* 1 can (28 ounces) petite diced tomatoes

* Parmesan cheese rind (optional)

* 1 fresh rosemary sprig

* 2 bay leaves

* 2 tablespoons chopped fresh basil

* 1/4 cup chopped fresh Italian parsley

* 1/2 teaspoon kosher salt and fresh black pepper

* 1 medium 8-ounce zucchini, diced

* 2 cups chopped fresh (or frozen defrosted) spinach

* 2 cups cooked small pasta such as ditalini, al dente (or GF pasta)

* Extra Parmesan cheese for garnish (optional)

Crock-Pot version:

Puree beans with 1 cup of the broth in a blender. Heat oil in a large nonstick skillet over medium-high heat. Add the carrots, celery, onion and garlic and saute until tender and fragrant, about 15 minutes.

Transfer to the Crock-Pot, along with the remaining broth, tomatoes, pureed beans, Parmesan cheese rind, salt and pepper. Add the rosemary, basil and parsley; cover and cook on low for 6 to 8 hours.

Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves, rosemary sprig and Parmesan rind and season to taste with salt and black pepper. Ladle 1 1/4 cups soup into 8 bowls, with 1/4 cup pasta in each, and top with extra Parmesan cheese if desired.

Stovetop directions:

Puree beans with 1 cup of the broth in a blender. Heat oil in a large pot over medium-high heat. Add the carrots, celery, onion and garlic and saute until tender and fragrant, about 15 minutes.

Add the remaining broth, tomatoes, pureed beans, Parmesan cheese rind, salt and pepper. Add the rosemary, basil and parsley, cover and cook on low 40 minutes. Add the zucchini and spinach, cover and simmer until the zucchini is tender, about 8 to 10 minutes.

Remove the bay leaves, rosemary sprig, Parmesan rind and season to taste with salt and black pepper. Ladle 1 1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra Parmesan cheese if desired.

(Submitted by Brooke Clubbs, via skinnytaste.com)

Slow Cooker Broccoli Cheese Soup

* 1/3 cup butter, sliced

* 1 1/2 cups chopped yellow onion

* 2 cloves garlic, minced

* 6 tablespoons all-purpose flour

* Salt and freshly ground black pepper

* 2 cans (12 ounces) evaporated milk

* 5 cups low-sodium chicken broth

* 5 cups small diced broccoli florets*

* 1/8 teaspoon dried thyme

* 1/2 cup heavy cream

* 12 ounces sharp cheddar cheese, freshly shredded (or more to taste)

* 2 ounces Parmesan cheese, freshly and finely shredded

Melt butter in a large skillet over medium heat. Add onions and saute until they begin to soften, about 3 or 4 minutes. Add garlic and flour and season lightly with salt and pepper, then cook, stirring constantly, 2 minutes. While whisking, slowly pour in evaporated milk (whisk well to smooth). Cook mixture, stirring constantly, until it begins to thicken, then pour into a slow cooker along with chicken broth, diced broccoli and thyme. Cover with lid and cook on high heat for 2 1/2 to 3 hours or low heat for 6 hours.

Turn heat to warm (or off) and stir in heavy cream, then add shredded cheddar and Parmesan and stir to blend. Season with salt and pepper to taste and serve warm.

*From about 20 ounces broccoli crowns, large stems cut off and discarded (or reserved for another use), florets diced into small pieces.

(Submitted by Brooke Clubbs, via cookingclassy.com)

Corn Sausage Chowder

* 1 pound bulk pork sausage, mild or hot, according to taste

* 1 cup chopped onion

* 4 cups peeled and cubed potatoes (or equivalent of canned sliced potatoes, drained)

* 1 teaspoon salt

* 1/8 teaspoon pepper

* 2 cups water

* 1 can (17 ounces) creamed style corn

* 1 can (17 ounces) whole kernel corn, drained

* 1 can (12 ounces) evaporated milk

In a pan, cook sausage and onion until browned. Drain on paper towel. Boil together water, potatoes and salt until tender. Add sausage to potatoes and water. Add remaining ingredients and warm through. If chowder is too thick, add a little of the juice from the drained canned corn to thin down. I always serve apple muffins with this chowder, as it is a perfect go-together with the pork sausage. I use a boxed apple muffin mix, in the interest of time.

(Submitted by Susan McClanahan)

Shrimp Chowder

* 2 tablespoons butter

* 1 medium onion, chopped

* 1 can cream of potato soup, undiluted

* 3 1/2 cups milk

* 1/4 teaspoon ground red pepper

* 1 1/2 pounds medium fresh shrimp, peeled

* 1 cup (4 ounces) shredded Monterey Jack cheese

* Fresh snipped parsley, for garnish

Melt butter in large pot or Dutch oven over medium heat; add onion and saute until tender. Stir in cream of potato soup, milk and pepper. Bring to a boil. Add shrimp; reduce heat and simmer about 5 minutes, stirring occasionally, until shrimp turn pink. Stir in cheese until melted. Garnish with fresh snipped parsley if desired, and serve immediately. Yields 12 cups.

(Submitted by Susan McClanahan)