Fall Favorite Soups! Cheesy Tater, Thyme Cabbage and Hearty Hodge Podge
Fall is finally in the air and what better time than to share some of our favorite soup recipes. These are perfect for taking the chill off and feeding your crew! more
classic at our house for many years and I've fixed it for many hungry cowboys on a cold evening when they come in. This thing will warm your heart and your soul. It's hearty with ground beef and will sure take the chill off. The reason I really like this soup too is because it's made up of canned ingredients which makes it very easy to put together.
If you do it right, you can make canned vegetables taste homemade which is exactly what this soup will do!
Cheesy Tater Soup
Nothing says comfort food like a good tater soup- but we're taking this up a notch and adding a bunch of cheese. I like to use Velveeta in the recipe for a couple reasons. We use Velveeta cheese a lot on the chuck wagon because it's easy to pack and doesn't need refrigeration. But it also gives a great creamy flavor to a dish and that's exactly what it does in the recipe.
Fresh Thyme and Cabbage Soup
We appreciate you sharing our recipes with your friends and family!
Cheesy Tater Soup - Cowboy Kent Rollins
Ingredients
- 6 Russet potatoes
-
1
large yellow onion
chopped
- 5 cups milk
-
1
stick butter
cut into tablespoons
-
1
lb
Velveeta cheese
cubed
-
salt and black pepper
to taste
- 2 teaspoons garlic powder
Instructions
Peel and cut the potatoes into small chunks. In a large soup pot, add the potatoes and add water just until they are covered. Bring to a boil over high heat.
Boil for about 5 minutes then stir in the onion. Continue to boil just until the potatoes become slightly tender (about 5 more minutes). Be careful not to over boil the potatoes so they don’t turn mushy.
Drain the water from the potatoes. Stir in the butter and milk, and the seasonings. Bring back to a boil.
Reduce to a simmer and stir in the Velveeta. Continue cooking, about 10 minutes, until the cheese melts and is smooth, stirring frequently. Serve warm.
Cabbage and Thyme Soup - Cowboy Kent Rollins
Ingredients
- 7 cups water
-
1
32 oz.
carton vegetable broth
or chicken broth
- 1 8 - 10 oz ham hock
-
1
head cabbage
coarsely chopped
-
3
large carrots
peeled and sliced
-
1
large onion
chopped
-
2
garlic cloves
minced
- 1 tablespoon fresh thyme
- 1 tablespoon smoked paprika
-
Salt and black pepper
to taste
Instructions
In a large soup pot add the water, vegetable broth, ham hock, cabbage and carrots. Cover and bring to a boil. Let boil for about 10 minutes, stirring occasionally.
Stir in the remaining ingredients and salt and pepper, to taste. Reduce the heat to a simmer. Let cook for about 40 minutes or until the vegetables are tender, stirring occasionally.
- Remove the ham hock. Salt and pepper again, if needed. Serve warm.
Notes
Tip: If you don’t have ham hock, you can also substitute with about 7 slices of thick-cut bacon.
Hearty Hodge Podge Soup - Cowboy Kent Rollins
Ingredients
- 1 pound ground beef
-
Salt and black pepper
to taste
-
1
yellow onion
chopped
-
2
10.75 oz
cans minestrone soup
or equivalent size
-
1
10 oz
can Ro-Tel Diced Tomatoes & Green Chilies
undrained
-
1
15 oz
can Ranch Style Beans or Chili Beans
undrained
-
1
15. 5 oz
can yellow hominy
undrained
- 1 1/2 soup cans of water
Instructions
In a large soup pot, brown the meat over medium-high heat. Season with salt and pepper to taste. When the meat is about halfway done, add the onion and continue cooking until the meat has completely browned and the onion is tender. Drain the grease, if needed.
Stir in the minestrone soup, Ro-Tel, beans, hominy, and water.
Cover and cook over high heat until it comes to a boil. Salt and pepper to taste. Reduce the heat and simmer for about 30 minutes, stirring occasionally. Serve hot.