It may be a while before the holidays, but these soups are great for anyone craving some Thanksgiving or Christmas flavor. These two soups are pretty basic, and all the ingredients are available year around: Pumpkin-Cranberry Soup and Turkey Stuffing Soup. Of course, for those who are seeking something with more holiday flavor with some meat, try this:
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| Middle Son, age 1 at the Grove Park Inn, 2008. What a Christmas Memory. |
Ingredients:
- 2 pounds of beef chunks
- 1 package of bacon, cooked and broken into pieces
- 2 apples (Braeburn, Macintosh, Gala, or Fuji would work), chopped
- 1 red onion, finely chopped (optional)
- 1/4 cup finely chopped cilantro, parsley, and thyme
- 1 stick of butter
- 1 1/2-2 cans beef stock
- 1 cup apple cider (optional, and it can be used in the place of beef stock-just use 4 cups instead of 1)
- 1/2 cup brown sugar
- 2 tablespoons seasoned salt
- 1 tablespoon garlic powder (less if desired)
- 1 teaspoon paprika
- 1/2 teaspoon nutmeg
- 1 cinnamon stick (optional)
- Melt 1/2 stick of butter in a pan over medium high heat, and cook the beef chunks until no longer pink and pretty much cooked through (about 8-10 minutes, until browned). Drain and mix together with the bacon and cilantro, parsley, and thyme.
- Melt the remaining butter in a large pot over medium heat, then add the onion and apples. Cook until softened, 3-5 minutes. Then add in the meat, bacon, and herb mix, and stir together with the brown sugar, garlic powder, seasoned salt, paprika, and nutmeg.
- Pour in the beef stock and apple cider and stir. Bring to a rolling boil over medium to medium high heat, then add the cinnamon stick and turn to low. Let simmer for 5-10 minutes.
