Soup Season

A crockpot of chili, simmering soup, bubbling bisque. Fall is the season to get cozy and fill your bowl with hearty soups and stews. Whether you’re gathered around the table with friends and family, curled up for football Sunday, or wrapped in your favorite blanket in front of a fire, these recipes are sure to warm your bones.

Black Bean Chili

Servings: 4–6 • Prep time: 1 hour 20 minutes; 15 minutes active. 1 cup dried black beans 4 cups water 2 large carrots, chopped 1 medium green pepper, chopped 1 15-ounce can diced tomatoes

1⁄4 cup quinoa 1 1⁄2 tablespoons chili powder 1 teaspoon salt • Sort and rinse the black beans. Place in a large pot with the water and bring to a boil, then cover and cook on medium-low for 45 minutes. • Add the carrots, green pepper, canned tomatoes and juices, quinoa, chili powder and salt. Return to a boil, then reduce to medium-low and cover the pot. Cook for 20 minutes, until the beans and vegetables are tender. Uncover and simmer for five minutes to thicken slightly. Serve hot.

Veggie Chili with Beer Servings: 5 • Prep time: 30 minutes; 15 minutes active. 2 teaspoons extra virgin olive oil 1 medium onion, chopped 1 tablespoon chili powder 1⁄2 teaspoon chipotle powder 1 medium yellow bell pepper, chopped 1 medium green pepper, chopped 1 large carrot, chopped 1 cup wheat beer, red ale or lager 1 14.5-ounce can fire-roasted tomatoes, pureed 1 15-ounce can kidney beans, drained 1 teaspoon dried oregano 1⁄2 teaspoon salt • In a large pot, heat the olive oil. Sauté the onion for 5 minutes over medium heat, until soft. • Add the chili powder and chipotle and stir until fragrant, then add the peppers, carrot and beer. Raise heat to high and bring to a boil, then cover and reduce to medium-low for 5 minutes.Uncover and add the remaining ingredients, stirring to combine. Simmer for another 5-10 minutes to combine the flavors and thicken the chili.

Adding beer elevates a simple chili to a rave-worthy one ideal for a weekend gathering with friends.

Three Bean Chili

Servings: 6 • Prep time: 40 minutes. 2 tablespoons vegetable oil 1 cup onion, diced 1⁄2 cup green bell pepper, diced 7 ounces vegetarian ground meat 1 28-ounce can diced tomato

1 15-ounce can kidney beans 1 15-ounce can red beans

1 15-ounce can pinto beans 1 packet chili seasoning • In a medium, heavy-bottomed pot, heat the oil over medium heat. Add the diced onions and pepper and sauté on high heat until soft, about 5 minutes. • Crumble vegetarian ground meat into the onion mix and brown, as you would with ground beef. • When cooked through, add beans and tomatoes, and bring to a boil. Simmer, stirring often, for 30 minutes, or until thick. Note: If you prefer, substitute ground turkey or beef for the vegetarian meat. Cornbread flecked with diced jalapeño peppers makes a tasty accompaniment to this hearty chili.

Three Sisters Soup

Servings: 8–10 • Prep time: 1 hour 10 minutes – 2 hours 10 minutes. 2 pounds of your favorite winter squash (butternut, acorn, kabocha) 2 to 3 tablespoons olive oil 1 yellow onion, diced 1⁄4 cup garlic, chopped 2 quarts vegetable stock or water 1⁄2 cup white wine 2 teaspoons dried thyme 1 large bay leaf 1 pound fresh or frozen corn kernels 2 15.5-ounce cans cannellini beans, drained 1⁄2 bunch green onions, sliced Salt and pepper to taste • Preheat the oven to 350°F. Halve the squash and scoop out the seeds.

Place the squash halves skin-side down on a lightly oiled baking sheet, and then roast until cooked through and soft, anywhere from 30 to 90 minutes. (Approximate cooking times: acorn squash, 30 to 45 minutes; kabocha squash, 40 to 50 minutes; butternut squash, 60 to 90 minutes.)

Remove from the oven and allow to cool. • Scoop the flesh of the squash into a large bowl, saving any liquid. Puree the cooled squash with a blender or food processor, adding some of the reserved liquid if needed. • In a large stockpot, heat the oil over medium heat and sauté the onions until they begin to brown. Add the garlic and cook, stirring often, until the garlic turns light brown in color. • Add the stock or water, wine, thyme, bay leaf and pureed squash and bring to a simmer. Stir in the remaining ingredients and simmer for 15 to 20 minutes. Taste and adjust seasoning as needed. The Three Sisters is an ancient Native American technique for growing corn, squash and beans together in a way that builds on the strengths of each individual plant and enables them to nurture one another. Cooked together, these ingredients make a nutritious soup that celebrates the harvest season.

Hearty Kale and White Bean Stew Servings: 6 • Prep time: 50 minutes; 20 minutes active. 3 tablespoons olive oil 2 cups diced red onion 2 cups diced carrot 2 tablespoons minced garlic 2 cups diced peeled butternut squash 2 cups sliced button mushrooms 4 cups vegetable or chicken stock 4 cups chopped kale, stems removed 1 12-ounce can white beans

1 14.5-ounce can diced tomatoes

2 tablespoons Dijon mustard 1 teaspoon chopped fresh rosemary 1⁄2 teaspoon red pepper flakes 1 cup shredded Romano cheese (optional) • Heat the olive oil in a large frying pan, add the onions, carrots, garlic, squash and mushrooms and sauté for 5 to 10 minutes. • Transfer the vegetables to an 8-quart stock pot and add the stock, kale, beans, tomatoes, Dijon mustard, fresh rosemary and red pepper flakes. Cover the pot and let cook for additional 20 minutes or until the kale is soft. Top with shredded Romano cheese if desired before serving. Hearty autumn vegetables plus dark green kale makes for a beautiful bowl of stew. Serve with brown bread or rye crackers.