Well, it’s finally that time of year again. Fall is upon us and the nights are steadily getting cooler and cooler and the sweet aroma of wood stoves and fireplaces are permeating the crisp air, football is playing loudly every Saturday, and the thought of a snow-covered landscape is possibly right around the corner.

But when those first few nights dip below freezing I’d be willing to bet that a good majority of us hole up in our humble abodes and look for something warm and comforting to consume for dinner while piled up on our couches under blankets and watching the latest thing on Netflix. Well… y’all, soup season is here and what’s better than a big ol’ bowl of a warm bear hug!?

I thought why not share with you a couple of my more favorite cool weather soups! Both of these soups have been a staple when the summertime heat finally gives way to the cool crisp nights. I want to introduce you to Taco Soup, and Ham Bone and Cabbage soup!

The quickest and most economical of the two is the Taco Soup. This is a recipe that I received years ago from a Chattanooga native and has been one of my go-to easy weeknight dinners ever since. While it’s made from modest ingredients including canned beans and tomatoes, it can simply be thrown together in a matter of about twenty minutes (easy right?). It’s a little bit spicy it’s a lot of bit savory and it’s sure to please anyone who loves a taco. Who doesn’t love a taco?

The next soup is a little more “made from scratch,” it is not complicated it just takes a few hours on the stove. This is ideally the perfect Saturday football meal or Sunday night dinner that you can allow to simmer. Since it’s a Ham Bone and Cabbage soup we typically enjoy this around Thanksgiving, Christmas, and New Years or whenever we have a ham bone left over. I make sure not to carve too close to the bone and leave some meat behind so it’s extra meaty. This is a great way to use leftover ham or if you’re starting from scratch it’s not hard to find some ham hocks in the local grocery. This may be one of my favorite recipes when its super cold outside, it is the epitome of a warm and massive bear hug and will be sure to not leave you hungry!

As with most soups and stews in the south they are possibly best served with a skillet of cornbread… of course made without sugar!  I hope you’ll give each of these soups a try. I promise you wont be disappointed and hopefully they might become a go to staple for you and your family when the weather dips below our humid summer days!

Happy cooking,

_ The Tennessee Rebel

For more information about the Tennessee Rebel click here.

 

TACO SOUP – 6 SERVINGS 

1 Pound Ground Beef 

1 Large Onion Chopped 

Salt & Pepper to taste 

15oz. Can Ranch Style Beans 

16oz. Can Dark Red Kidney Beans 

11oz. Can Shoepeg or Mexican Style Corn 

10oz. Can Rotel 

1 Envelope Taco Seasoning 

1 Envelope Ranch Dressing Mix 

3 Cans Water (use Ranch Style Bean can) 

1. In a cast iron Dutch oven brown ground beef and onion until no more pink  remains. Season with Salt and pepper.  
2. Add all other ingredients and bring to a boil.  
3. Reduce heat and simmer for at least 20 minutes but longer is better.  4. Serve in deep bowls topped with shredded cheese, sour cream, and hot  sauce. 

 

HAM BONE AND CABBAGE SOUP – 12 Servings 

1 – Tablespoons Vegetable Oil 

1 – Pound Bacon Chopped 

1 – Ham Bone with meat from a 9 pound ham (or about 2lbs ham hocks) 2 – Onions Chopped 

4-5 – Carrots Peeled and Chopped  

2-3 – Pound head of green cabbage chopped 

5 – Bay Leaves  

1 – teaspoon Black Pepper 

3 – teaspoons Salt 

½ – teaspoon Cayenne 

½ – teaspoon Thyme 

½ – Cup Dry White Wine 

12 – Cups Chicken Broth  

2 – Pounds Red Potatoes Peeled and Cubed  

1. Heat oil in large stock pot and fry bacon until slightly crisp.  2. Add ham bone, onions, and carrots and sauté for 4-5 minutes or until  onions start to become translucent.  
2. Add Cabbage and sauté for 2-3 minutes until the cabbage begins to wilt  slightly.  
3. Add bay leaves, pepper, salt, cayenne, thyme, white wine, and chicken  broth and bring to a boil.  
4. Reduce heat to a simmer and simmer uncovered for 30-45 minutes.  6. Add potatoes and return soup to a boil. Cover and reduce to a simmer for 1  hour.  
5. Remove ham bone and pull meat off and dice. Return to pot and simmer  for another 10 minutes until the ham is heated through. 
6. Serve in deep soup bowls.  

Note:  

1. Served best with Buttermilk Cornbread 
2. The ham bone used was prepared with a Bourbon Pepper Jelly glaze and  prepared on a charcoal grill.