Soup season is finally here! These hearty soups are chock-full of comfort and veggies, and great for the crisp fall and winter days ahead.

Chicken Soup with Rice

Ingredients:

1 tsp. coconut oil

½ cup carrots, diced

¼ cup red onion, diced

1 tsp. dried marjoram

2 Tbsp. flour

1 pkg. Near East Long Grain & Wild Rice

4 cups low-sodium chicken broth

3 cups water

¾ cup heavy cream

¼ cup milk

1 cup cooked and shredded chicken

Salt to taste

¼ tsp. black pepper

Directions:

1. Melt coconut oil in a large pan over medium heat. Add onion and carrots and cook until softened. Stir in marjoram, flour and seasoning packet from the rice package.
2. Add rice, chicken broth and water; bring to a boil. Cover and lower to a simmer for 15 minutes.
3. Heat heavy cream and milk in a small saucepan over low heat. Stir into the soup. Stir in shredded chicken.
4. Cook 30 minutes or until the rice is cooked. Season with salt and pepper.

Alphabet Meatball Soup

Ingredients:

1 pkg. (± 1 lb.) frozen mini-meatballs (turkey or beef)

1 cup carrots, peeled and diced (the purple ones add fun!)

1 cup of onion, diced (frozen is fine)
1 cup celery, diced

1 can white beans

2 tsp. minced garlic

3 tsp. Italian seasoning

6-8 cups chicken or vegetable stock

2 Tbsp. butter

2 Tbsp. olive oil

7-8 oz. alphabet pasta

Salt and pepper to taste

Directions:

1. Melt butter in a large pot over medium heat. Add minced carrots, onions and celery. Cook 5-7 minutes until onion is translucent.
2. Add the stock and simmer about 15 minutes. Add the alphabet pasta and increase heat to high and bring to a boil. Once at a boil, turn heat back down to medium and simmer until pasta is softened, about 5-7 minutes.
3. In a skillet, add olive oil and brown meatballs (no need to thaw if frozen), turning until browned all over. Add to soup pot and cook another 3-5 minutes.

Corn Chowder

Ingredients:

8 ears corn, husked with silks removed and kernels cut from cob

3 Tbsp. butter

5 slices bacon, cut into ¼-inch pieces

1 medium yellow onion, diced

¼ cup all-purpose flour

2 tsp. minced garlic

5 cups water

1 lb. Yukon Gold potatoes, cut into ½-inch cubes

½ tsp. dried thyme

1 bay leaf

Salt and pepper to taste

1 cup half & half

1 Tbsp. honey

3 Tbsp. chopped green onion

Shredded cheddar cheese, for serving

Directions:

1. Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently until the onion has softened and just started to brown around the edges, 8-10 minutes. Add the flour and garlic and cook 1½ minutes. While whisking, slowly pour in the 5 cups of water.
2. Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add thyme and bay leaf and season with salt and pepper. Bring to a light boil, then reduce heat to medium-low and simmer, stirring occasionally until potatoes are tender, about 20 minutes.
3. Remove bay leaf and transfer 1½ cups of the chowder to a blender and blend until smooth. Stir the mixture back into the pot. Stir in half & half and honey.
4. Sprinkle each serving with cheddar and green onions.

Shopping List for Soups:
Produce:

• 4 Carrots
• 3 Yellow onions
• 1 Bunch of celery
• Green onions
• 8 ears of corn
• 1 lb. Yukon Gold potatoes
• 1 can white beans

Meat:

• Turkey or beef meatballs (frozen)
  Chicken (shredded)

  Ingredients:
  All-purpose flour

• Coconut oil
• Olive oil
• Near East Wild Rice
• Honey

Spices & Herbs:

• Bay leaf
• Black pepper
• Garlic, minced
• Italian Seasoning
• Marjoram, dried
• Salt
• Thyme, dried

  Dairy:
  

• Butter
• Heavy cream
• Half & Half
• Cheddar cheese, shredded