3 Soups to Fall For

The days are getting cooler, the night are lasting a little longer, and our scarves have come out to play; it’s safe to say fall has arrived. With the shift in the weather, comes a shift in our kitchens. Gone are the fast and airy dishes of the summer, we’re craving and churning out dishes that are a bit heavier, keep us a bit fuller, and warm us up for the brisk days and nights ahead. Yes, I’m talking soups. And these three spicy stunners, Triple B Soup, Creamy Poblano Soup with Wild Rice and Kale and White Bean Soup with Spicy Chorizo Meatballs, are soups fit for fall and ready in 45 minutes or less.

Triple B Soup is a mixture of the three b’s: beans, brown rice, and beer. Taking your favorite side dish, rice and beans, to the next level, this dish is hearty, flavorful, and easy to throw together straight from the pantry. The mix of beans (red kidney beans, white pinto beans, and black beans) is finished off with a kick from jalapeño and red pepper flakes making a zesty soup that only gets better.

If you like your soup with even more spice (and some meat) try the Kale and White Bean Soup with Spicy Chorizo Meatballs. Kale is sautéed with garlic and a pinch of habanero, then mixed into a pinto bean puree and topped off with baked spicy chorizo meatballs stuffed with fresh parsley and habanero jack cheese.

Creamy Poblano Soup with Wild Rice is all that and more. Sautéed poblanos are pureed with pinto beans, garlic, and jalapeño for a bright soup that’s topped off with wild rice; a soup that will please your taste buds and your belly.  

Next, heat up your kitchen with these spicy soups…

Triple B Soup 

• 1 teaspoon olive oil
• 1 tablespoon minced garlic
• 1/2 teaspoon red pepper flakes
• 1 tablespoon minced jalapeño
• 1 15 oz can black beans, rinsed
• 1 15 oz can pinto beans, rinsed
• 1 15 oz can red beans, rinsed
• 6 ounces wheat beer
• 4 cups vegetable stock
• 1 cup brown rice

Get the full recipe.

Kale and White Bean Soup with Spicy Chorizo Meatballs 

• 1/2 cup shredded habanero jack cheese
• 1 tablespoon finely chopped fresh parsley
• 2 raw spicy chorizo links
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1 bunch kale, leaves only
• 1/4 teaspoon minced habanero\
• 3 cans pinto beans, rinsed
• 2 cups vegetable stock
• salt and pepper to taste

Get the full recipe.

Creamy Poblano Soup 

• 1/2 cup wild rice
• 1 1/2 cups water
• 1 teaspoon salt
• 1 teaspoon olive oil
• 1 tablespoon minced garlic
• 1 tablespoon minced jalapeño
• 3 cups diced poblano peppers
• 3 15 oz cans pinto beans, rinsed
• 2 cups vegetable stock
• salt and pepper to taste

Get the full recipe.