I love slow cooker meals, especially in the Fall and Winter. They just have a cozy comforting feel to them! This Fall Pumpkin Chili is definitely Fall comfort in a bowl. 

You begin by browning the ground turkey and adding in the onions and garlic. Once the meat is beginning to brown and the onions are a little tender, place all ingredients into your slow cooker. Easy Peasy! Dinner will be ready and waiting for you to dish it up!

Besides being a delicious, comforting, and healthy chili, once you add the toppings, it is such a pretty meal. We served ours with a side salad, some cornbread muffins, and a few of the Fall tortilla chips from Trader Joes. We also topped our chili with the Pumpkin Spiced Pumpkin seeds from TJ’s. They were a delicious addition the traditional chili toppings. 

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Fall Pumpkin Chili

A delicious pumpkin chili that is both delicious and healthy!

Course Main Course

Ingredients

• 2 lbs lean ground turkey
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp olive oil
• 1 small white onion chopped (about 1 cup)
• 4 cloves garlic crushed or finely chopped
• 1 15 oz can pumpkin puree (**NOT pumpkin pie filling)
• 3 15 oz can white beans (northern or navy) rinsed and drained
• 1 4.5 oz can diced green chile
• 2 cups chicken broth
• 2 tsp chili powder
• 2 tbsp cumin
• 1 tsp oregano
• 2 bay leaves

Optional toppings

• chopped red onion
• sour cream
• chopped cilantro
• grated cheese

Instructions

• Heat a large skillet over medium high heat. Add olive oil.
• Add ground turkey and salt & pepper. Break up turkey as it cooks. When meat is cooked, add in chopped onion and garlic. Cook together for 3-5 minutes. Transfer to slow cooker/crock pot.
• In slow cooker, along with cooked ground turkey, add: pumpkin puree, beans, green chiles, chicken broth, and spices (chili powder, cumin, oregano, bay leaves)
• Cook on low for 6-8 hours or 3-4 hours on high.
• Remove bay leaves before serving.
• Top with your favorite toppings and enjoy!!!

This recipe was inspired by Skinny Taste. 

Looking for other chili recipes? 

Sweet Potato Chili.

Chili Spaghetti

Classic Turkey Chili w/White Beans.  

The post Fall Pumpkin Chili appeared first on Joy In Every Season.

If it’s not the quickest IP recipe, why should I use my IP for this recipe?

• It would take at least 2-3 times longer on the stovetop and approx. 8 hours in a slow cooker (on low temp).

Some days, I want need hearty, delicious, and quick, and this soup didn’t disappoint! In fact, I made it twice, just to make sure we really loved it before I shared it.

Look how simple the ingredients are….

Aren’t there a lot of calories in heavy cream?

• For those of you that are concerned about too many calories in a cream soup, you can easily substitute half or all of the heavy cream with half & half or whole milk. I actually used 1 cup heavy cream and 1 cup 1/2 and half both times I made it. It was still very rich, creamy and delicious. Next time I’ll be trying it with cream and milk, which will cut the calories and fat a bit more. 

I love the Grandma’s Egg Noodles, and find them in the freezer section of Nob Hill. They’re a very thick noodle, which I love in a chicken soup, because they hold up well. Any egg noodle can be used in this Instant Pot Creamy Chicken Soup. 

The recipe is as simple as:

• Cook the chicken, chopped veggies, spices, and chicken broth in the IP.
• Remove chicken and shred.
• Add in flour/broth mixture to thicken soup.
• Stir in cream.
• Switch IP settings to saute feature and bring to a boil.
• Add chicken and noodles, and cook until noodles are tender.

Serve this Creamy Chicken Soup with a crusty loaf of french bread and a simple Green Salad with Balsamic Dijon Dressing or maybe a Caesar Salad.  

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Instant Pot Creamy Chicken Soup

Course Main Course, Soup

Equipment

• Instant Pot

Ingredients

• 2 pounds skinless chicken breast approx. 3 medium size
• 8 cups reduced sodium chicken broth
• 2 tbsp Italian Seasoning blend
• 2 tsp minced garlic preferably fresh
• 1/2 large yellow onion (diced) * *approx 1/2 cup diced
• 3-4 large carrots (peeled and chopped) * *approx 1 1/2 cups chopped
• 4 stalks celery (chopped) * *approx 1 1/2 cups chopped
• 2 cups heavy cream or combination of cream, half/half, whole milk
• 1/2 tsp salt
• 1/2 tsp pepper
• 12 ounces egg noodles *I used homestyle thick egg noodles
• 1/4-1/3 cup flour

Instructions

• Prep veggies (onion, carrots, celery, and garlic)
• Place chicken in Instant Pot. Add chicken broth, garlic, onion, celery, carrot, garlic, italian seasoning, salt, and pepper.
• Cover and set to Pressure Cook for 15 minutes. If using frozen chicken, increase cooking time to 25-30 minutes depending on the size of the chicken breasts).
• Natural release for 10 minutes, then quick release until pin drops.
• Remove chicken and shred (using two forks).
• Change IP setting to saute and bring broth to a boil.
• In measuring cup, whisk flour into 1 cup water. Once broth is boiling slowly add in flour/water mixture to IP. Stir regularly until soup begins to thicken.
• Once soup has thickened, add noodles and cook until noodles are just about tender (according to noodle package directions). Stir continually so the noodles don't stick to the bottom of the pot.
• Add chicken and slowly stir in the cream. Bring back to a slow boil.
• Serve and enjoy! Optional, top with fresh chopped parsley or parmesan cheese.

Slow Cooker Instructions

• Add chicken, chicken broth, veggies and seasons to slow cooker.
• Cover and cook on high for 2-3 hours (low 6-8 hours). Cook until chicken is fully cooked and easy to shred. Cooking time will vary depending on size of chicken breasts.
• Remove chicken and shred (using two forks). Set aside.
• In measuring cup, whisk flour into 1 cup water. Pour into slow cooker. Cover and cook on high until broth begins to thicken (about 30 minutes).
• Add shredded chicken to slow cooker and slowly stir in cream. Cook another 15-20 until soup is thick, and hot.
• Serve and enjoy!

You might also enjoy my Instant Pot Marinara Tomato Soup

Or my slow cooker Tortilla Soup

Another fan favorite, is always Hamburger Soup

The post Instant Pot Creamy Chicken Soup appeared first on Joy In Every Season.

The ingredients are simple to prep and with the exception of the veggies and Italian sausage, you probably have the other items in your pantry.

This Holiday Vegetable Hash from Trader Joe’s was the inspiration for this soup. I realize this is a seasonal item at TJ’s, but the ingredients are simple and you can certainly chop and season the veggies to make your own. 

• Butternut Squash
• Sweet Potato
• Red Onion
• Celery
• and, parsley, sage, and rosemary

You’ll notice the veggies are a pretty small dice, but honesty, it just doesn’t get much easier!

I could have made this in my Instant Pot, but decided to cook this stovetop in my large heavy soup pot. See below the recipe card, for the quick IP version. 

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Fall Harvest Soup

Author Joy in Every Season

Ingredients

• 1 lb. Sweet Italian Sausage or use your favorite sausage
• 1 18 oz container Trader Joe's Fall Holiday Hash or about 1/2 cup each butternut squash and sweet potato (small diced, and 1/4 cup each small dice of red onion, & celery)
• 1 can 15 ounce diced tomatoes
• 1 can 15 ounce cannellini beans
• 8 cups low sodium chicken broth
• 1/2-3/4 cup small pasta I used ditalini
• 2 TBSP olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 TBSP Italian seasoning
• 1 TBSP fresh crushed garlic
• To serve top with grated parmesan cheese

Instructions

• Add olive oil to large soup pot and heat to medium heat.
• Remove Italian sausage from it's casing and add to soup pot. Cook sausage until golden brown stirring often and crumbling as it cooks.
• Add diced vegetable hash, fresh garlic, salt, pepper & Italiian seasoning.
• Cook, stirring often, until veggies are just tender for approx. 10 minutes over medium heat.
• Add chicken broth and canned tomatoes. Bring to a low boil then reduce heat and simmer for 15-20 minutes.
• Rinse beans and add to soup pot.
• Increase heat and bring to a boil. Add pasta and cook until pasta is just tender (length of cooking time will vary depending on type of pasta).
• To serve, top with grated or shaved parmesan cheese.
• Enjoy!

To cook in an Instant Pot:

•Heat saute mode on high, add olive oil and heat. Add sausage. Cook (crumbling as it cooks) until golden brown.

•Add in veggie hash, fresh garlic, salt, pepper, and Italian seasoning, Continue to cook until veggies are just starting to soften (3-4 minutes).

•Turn off saute mode and add diced tomatoes, chicken broth, cannelinni beans, and dry pasta.

•Cook on manual pressure for 3 minutes. Quick release and remove lid.

•Serve topped with parmesan cheese. 

If you’re a fan of soup, then you might also like these:

Hamburger Soup

Chicken Tortilla Soup

Instant Pot Marinara Tomato Soup

The post Fall Harvest Soup appeared first on Joy In Every Season.

Let’s talk about how simple this is to make. I made this in my Instant Pot, but you could easily do it on your stove. Follow the same recipe, but instead of pressure cooking for ten minutes, I’d simmer it for 20-30 minutes giving the flavors time to meld together. Either way you decide to make it, I’m sure you’re going to love how quick, easy, and delicious this Marinara Tomato Soup is!!  

With the exception of maybe the veggies (celery, onion, & carrot), I always have the others in my pantry, making this a go-to recipe that I can pull together just about any night of the week.

• chicken broth
• marinara sauce 
• a few simple seasonings
• the veggies (celery, onion, & carrot)
• Rotel tomatoes
• garlic 
• olive oil
• half & half or heavy cream 

Don’t forget the grilled cheese!! Or salad, if you’d prefer!

Rotel tomatoes (even the mild) have a kick to them, so if your family doesn’t do spicy, I recommend using a regular can of diced tomatoes.

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Easy Instant Pot Marinara Tomato Soup

Author Joy in Every Season

Ingredients

• 1 24 oz jar Marinara Sauce I used Raos
• 4 cups chicken broth or stock
• 1 can Rotel Mild Tomatoes or regular canned diced tomatoes
• 2 TBSP. olive oil
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 1/2 cup chopped white onion
• 2 cloves crushed garlic
• 1 tsp. Italian Seasoning
• 1/2 tsp. salt
• 1/2 tsp pepper
• 1 cup half & half or heavy cream
• *optional: top with fresh chopped basil or parmesan cheese

Instructions

• Using the saute feature of your Instant Pot, saute chopped celery, onion, and carrot in olive oil until just soft, about 5 minutes. Add garlic and saute for another 1-2 minutes.
• Turn off saute and switch to pressure cook mode.
• Add marinara sauce, chicken broth canned tomatoes, Italian seasoning, salt & pepper. Pressure cook on high for 10 minutes.
• Natural release for 5 minutes, then manual release until the pin drops.
• Using an immersion blender, blend until soup is smooth.
• Slowly stir in half & half
• Serve with grilled cheese sandwiches or a side salad for a quick and delicious meal!!

Craving soup? I’ve got you covered!!

Healthy Chicken Soup

Tomato Basil Soup 

Chicken Tortilla Soup

French Onion Soup

The post Easy Instant Pot Marinara Tomato Soup appeared first on Joy In Every Season.

It was easy to find a lot of Potato Corn Chowder recipes by googling and also on Pinterest. When I’m looking for a new recipe to make, I use those sources, plus flip through my dozens of cookbooks. I usually find a couple that I know will be good recipes and adapt it to make it my own. A little more of this, and a little less of that and I’ve created a chowder that we love! I know you’re probably thinking that chowder is too “full fat.” It might be if you are truly on a dairy restricted diet, but this recipe makes a huge pot of soup, so please, don’t let the two cups of milk and cup of cheese sway you from making this Potato Corn Chowder. Yes, there is plenty of dairy, but the base of the soup is broth, so per serving it’s not much (remember it makes a big pot of soup).

If you love soup as much as I do, make sure and PIN to your favorite Pinterest Board!

Now take my recipe and make it as is (it’s really good) or adapt it to make it your own. Either way, make a big pot of Potato Corn Chowder soon!

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Corn Chowder

Author Joy in Every Season

Ingredients

• 6-8 slices bacon
• 2 TBSP olive oil
• 1 large yellow onion chopped
• 4 large russet potatoes or 6 sm/med approx 6 cups, cut into small cubes
• 8 cups chicken stock low sodium
• 2 TBSP flour
• 2 TBSP butter softened to room temp
• 2 cups whole milk Or any combination totaling 2 cups: regular milk, low fat milk, 1/2 & 1/2, heavy cream
• 4 cups corn fresh from the cob or frozen
• 1 cup white cheddar grated
• 1 tsp kosher salt
• 1 tsp pepper
• Optional: top with bacon crumbles chopped green onion, grated cheese, sour cream

Instructions

• In large soup pot, heat olive oil over medium heat.
• Cut bacon into small pieces and add to soup pot. Cook until crisp.
• Remove bacon and drain on paper towel.
• Drain all but 2-3 TBSP fat from pot.
• Add onions to soup pot and cook for 5-10 minutes or until translucent.
• Peal and small cube potatoes.
• Add potatoes and chicken broth to soup pot, bring to a boil stirring often.
• Reduce heat, cover, and simmer until potatoes are tender (20-30 minutes).
• Once potatoes are tender, you may continue on to following steps, or, if desired, use a potato masher or emulsion blender to mash apart some of the potato cubes.
• In small bowl, add flour to soft butter and stir together until well combined.
• Once potatoes are tender (and mashed or not, your choice), increase heat, add milk, and stir in butter/flour mixture, stirring constantly as soup thickens.
• Reduce heat back to a simmer and add corn, bacon, and grated cheddar cheese.
• Continue to simmer until corn is tender.
• Season to taste with additional salt and pepper if desired.
• Optional toppings: bacon crumbles, chopped green onion, grated cheese, sour cream

Here’s a few more of my favorite soups!

Chicken Tortilla Soup 

Hamburger Soup 

Creamy Baked Potato Soup 

The post Potato Corn Chowder appeared first on Joy In Every Season.

Homemade soup is so easy to make and tastes so much better than canned or stored bought. I grew up in a generation of “cooking from scratch” and really hope that you all aren’t giving in to all the grocery store conveniences. By all means, I don’t cook everything from scratch and admit to taking plenty of shortcuts (such as the beef stock I used in this soup), but I do encourage homemade meals whenever possible.

My BBQ Spice Blend was the perfect seasoning for this soup, but you can certainly use any bbq blend or simply make up a quick blend of your favorite spices (salt, pepper, garlic powder, onion powder, paprika, chili powder).

Originally, my plan was to top it with grated cheddar cheese and fresh chopped tomatoes and call it cheeseburger soup. But, it was so rich and delicious without any toppings, that I decided that a bit of fresh grated parmesan was all it needed.

Who knows, next time it might become “cheeseburger” soup. What toppings would you add to this soup?

• Cheese
• Fresh topped tomatoes
• Chopped onion
• Shredded lettuce (ok, that might be weird, but it’s on a cheeseburger, right?)

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Hamburger Soup

Author Joy in Every Season

Ingredients

• 2 # lean ground beef
• 1 tsp salt
• 1/2 tsp pepper
• 4 carrots peeled and small chopped
• 4 celery stalks small chopped
• 1 small yellow onion small chopped
• 4 TBSP tomato paste
• 3 cloves fresh garlic crushed
• 1 can 14.5 oz diced tomatoes
• 7 cups organic beef broth
• 1 cup water
• 1 TBSP BBQ spice seasoning
• 1 tsp oregano
• 1/2 tsp cayenne pepper
• 3/4 # pasta I used Orecchiette, but any small pasta will do
• 1 cup frozen corn

Instructions

• In large soup pot, over med high heat, cook ground beef, seasoned with salt & pepper, until well browned.
• Remove ground beef (drain excess fat if necessary) and set aside.
• Add carrots, celery, and onion to soup pot and saute until tender.
• Add ground beef back to soup pot.
• Add tomato paste and garlic. Stir to combine and cook for 4-5 minutes.
• Add diced tomatoes, beef broth, water, BBQ spice, oregano, and cayenne pepper. Bring to a boil, then reduce to a simmer and cook for 45-60 minutes (this gives the flavors time to develop).
• At this point you can remove from heat and finish prior to serving.
• To serve, bring back to a boil, add pasta and cook until pasta is al-dente (according to pasta cooking directions).
• Add frozen corn the last few minutes of pasta cooking time.
• Top with freshly grated parmesan cheese if desired.
• Enjoy!

More favorites:

French Onion Soup 

Tortilla Soup 

Tomato Basil Soup 

The post Hamburger Soup appeared first on Joy In Every Season.

The night I made this French Onion Soup, we had been to a late afternoon movie and weren’t overly hungry, so a hot bowl of soup was all we needed for a light dinner. Typically, I would have served it with a side Caesar Salad for the perfect soup/salad combo.

For more great recipe ideas, make sure and head over to Southern Plate’s Meal Plan Monday!

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French Onion Soup

Author Joy in Every Season

Ingredients

• 4 lg or 6 med yellow onions thinly sliced
• 6 TBSP real butter 3/4 of a cube
• 2 bay leaves
• 2-3 cloves garlic crushed
• 1/2 tsp kosher salt
• 1/4 tsp fresh cracked pepper
• 2 TBSP flour
• 4 cups beef broth
• 4 cups chicken broth
• 3/4 cup white wine
• 1 TBSP worcestershire sauce a couple good dashes
• loaf french bread cut into 3/4 inch slices/one per bowl
• 1 block gruyere cheese grated

Instructions

• Melt butter over med/low heat in heavy stock pot.
• Add onions and cook, stirring often, until soft and caramelized, for approx. 30-40 minutes.
• Add garlic, bay leaves, salt, and pepper and continue to cook for another 10-15 minutes.
• Stir in flour and cook for 10 minutes.
• Remove from heat, stir in wine.
• Place pot back over med heat, add beef & chicken stock, and worcestershire sauce. Bring to low boil, then reduce to simmer.
• Once soup is simmering, slice bread into 3/4" slices and place on sheet pan. Bake for 10-15 minutes, turning over to toast both sides.
• Grate cheese and set aside.
• Ladle soup into broiler proof bowls and top with toasted bread slice. Top with a mound of grated cheese and place under broiler until cheese is melted and begins to brown.
• Use caution when removing hot bowls from broiler.

The post French Onion Soup appeared first on Joy In Every Season.

As you can tell by the color of the soup, I used the light (or white) sweet potatoes. I prefer them to the dark orange sweet potatoes, so if they’re available, I always go white. Looking at this white bowl of soup, in hindsight, the orange potatoes sure would have made for a prettier photo. Oh well, the flavor was there! A topping of fresh cilantro or parsley is optional, but I had to add a bit of color

**Disclaimer, if you’re following any of my recipes that I note as Whole 30 compliant, please check your ingredient labels first as they can vary.

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Coconut Sweet Potato Soup

Author Joy in Every Season

Ingredients

• 1 medium yellow onion chopped
• 2 TBSP coconut oil or olive oil
• 3 med/lg sweet potatoes I used the white ones Peeled and small chopped.
• 2 TBSP fresh ginger grated on zester
• 1 can 15oz coconut milk (not light or low fat, you'll want the full fat for this)
• 3 1/2 cups water
• 1/2 tsp salt
• 1/2 tsp fresh ground pepper
• ground cinnamon for garnish

Instructions

• In a dutch oven (or heavy large pot), heat oil over med heat. Add onions and saute until just translucent.
• Peel and chop sweet potatoes and add to onion. Stir.
• Add ginger, cinnamon. Stir.
• Add in water and coconut milk and continue to cook over med heat until potatoes are tender.
• Remove from heat.
• Using a food processor, in batches, puree the potato mixture until smooth. Or, if you prefer, use an immersion blender.
• Add pureed soup back to pot and continue to cook for approx. 15 minutes or until desired thickness.
• Season with salt and pepper.
• Serve hot. Top with a dash of cinnamon.

Recipe from the Whole 30 Cookbook.

The post Sweet Potato Soup appeared first on Joy In Every Season.

I get so much inspiration from my friend Rosemary at An Italian in My Kitchen. She’s Canadian, married an Italian, and lives in Italy. Our lifestyles are nothing alike, but we have a great food blogger friendship. I hope some day to meet her!  As soon as she posted her Italian Lentil Soup, I knew I needed to make it. And, oh my gosh, you need to head over to her site. Besides her inspirational lentil soup, she posted a picture of her mother-in-law, sitting outdoors picking olives. They say a picture is worth a thousand words, and that one truly is!!

I had just about everything I needed to make a variation of her soup, except for the lentils. A quick run to the store for some lentils and zucchini and I was home pulling out my grandma’s big soup pot. Ok, it wasn’t really a quick run to the store, to be 100% honest, I got a little detoured. I stopped at Starbucks, picked up a few Christmas ornaments (70% off) at one of my favorite little boutiques, and got a pedicure. Fortunately this is a really quick cooking meal, but with a flavor of a soup that has simmered all day.

I used chicken broth, since it’s what I had in my pantry, but by switching to veggie broth, you’ve got yourself a healthy, delicious, and hearty vegetarian meal.

And, since you’ve enjoyed such a healthy meal, how about heading over to An Italian in my Kitchen and choose a dessert recipe? Check out her delicious Yogurt Cake or maybe her Italian Fresh Cream Lemon Cake.

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Veggie Lentil Stoup

Author Joy in Every Season

Ingredients

• 1 # dried lentils
• 1 med/large white sweet potato peeled and cut into small cubes
• 1 med yellow onion chopped
• 2 carrots peeled and sliced
• 2 celery stalks sliced
• 2 zucchini sliced
• 2 cloves garlic crushed
• 1 5 oz bag baby spinach
• 4 cups organic chicken broth or veggie broth I used Trader Joes.
• 2 cups water
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp thyme
• 1 tsp oregano
• 2 TBSP olive oil
• 1/2 tsp red pepper flakes optional
• Grated parmesan cheese optional for topping

Instructions

• Soak dried lentils in luke warm water for 20-30 minutes.
• While beans are soaking, prep all veggies (potato, carrot, onion, celery, zucchini, and garlic)
• In large soup pot, heat olive oil over med heat. Add onions and sauté for 3-4 minutes.
• Add all other veggies and cook, stirring occasionally until they just start to become tender (about 10 minutes).
• Drain and rinse beans. Add to soup pot.
• Add broth, water, and spices. Increase heat to high and bring to boil.
• Reduce heat to simmer, cover, and cook for about 45 minutes.
• When soup is finished cooking, add in baby spinach.
• Optional: serve with a topping of parmesan cheese

The post Veggie Lentil Stoup appeared first on Joy In Every Season.

So, taking inspiration from the Pioneer Woman and her Seasoned Buttery Crackers, I thought I’d “Soup” Up some of my husband’s favorite crackers.

And oh my goodness are they ever good! Forget about floating them in your soup bowl, how about just grabbing a handful and eating them as a snack? They’re that good!

You begin by stirring the plain little oyster crackers into warm melted butter, then gently stirring in some Italian Seasoning, homemade BBQ Spice Blend, and grated parmesan cheese. Then bake them slowly until they are just lightly golden brown.

You can now say goodbye to the plain ole oyster cracker and hello to these delicious “Souped” Up Crackers!

You might want to try these “Souped” Up Crackers on my Healthy Chicken Soup or maybe on my Creamy Baked Potato Soup.

If you enjoy this recipe, make sure and head over to Southern Plate for more great recipes!

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"Souped" Up Crackers

Author Joy in Every Season

Ingredients

• 1 9 oz bag Nabisco Oyster Crackers
• 1 1/2 cubes real butter
• 1 tsp Italian Seasoning
• 1 tsp BBQ Spice Blend
• 1/4 cup grated parmesan cheese

Instructions

• Preheat oven to 275*
• Melt butter in large saute pan.
• Pour in crackers and coat well with butter.
• Add Italian Seasoning, BBQ spice blend, and parmesan cheese. Gently stir to coat crackers.
• Transfer crackers to large rimmed baking sheet.
• Bake at 275* for 15-20 minutes or until crackers just start to get a little golden brown.
• Enjoy!

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