Spoon Up Autumn Flavors

When cooler temperatures call for something to warm you up, good, old-fashioned soups and stews may be just what you need.

You can create delicious, steaming pots that taste like they’re straight out of mom’s kitchen with flavorful, convenient ingredients such as Aunt Nellie’s Pickled Beets and READ Salads to help streamline preparation. With these contemporary recipes, you’re in and out of the kitchen in under an hour without any long simmering required.

Find more recipes to warm yourself from the inside out at AuntNellies.com and READsalads.com.

Bacon-Apple Red Cabbage Soup

Prep time: 15 minutes

Cook time: 20 minutes

Servings: 4

2 slices thick-cut bacon, chopped

1 medium red onion, chopped (about 1/2 cup)

1 clove garlic, minced

1 jar (16 ounces) Aunt Nellie’s Sweet & Sour Red Cabbage, not drained

2 cups low-sodium, fat-free chicken or vegetable broth

1 medium apple, chopped (about 1 cup), plus additional for garnish (optional)

1/4 teaspoon ground cinnamon (optional)

1/8 teaspoon ground allspice (optional)

1/8 teaspoon ground cloves (optional)

plain yogurt or sour cream (optional)

crumbled cooked bacon (optional)

1. In large saucepan or Dutch oven over medium heat, cook bacon 2-3 minutes, or until cooked through and crisp. Remove bacon from skillet; reserve. Drain drippings; return 1 tablespoon to pan; discard remaining drippings.

2. Add onion to pan. Cook about 2 minutes, until tender, stirring frequently. Add garlic; cook and stir about 30 seconds. Add red cabbage and liquid from jar, broth and chopped apple. Stir in cinnamon, allspice and cloves. Bring to boil. Reduce heat and simmer, covered, 10 minutes. Add water, 1/2 cup at a time, if soup is too thick. Add bacon to pan. Continue simmering about 3-5 minutes, until apples are tender and soup reaches desired consistency.

3. Spoon into bowl. Garnish with apples, yogurt and crumbled bacon, if desired.

Rustic Vegetable Beet Soup

Prep time: 30 minutes

Cook time: 15 minutes

Servings: 6

1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, drained

2 tablespoons olive oil 2 medium onions, coarsely chopped

2 medium carrots, coarsely chopped

1 medium sweet potato, peeled and chopped

2 large cloves garlic, minced

2 zucchinis (about 5 ounces each), coarsely chopped

2 cans (about 14 ounces each) vegetable broth

1 teaspoon seasoned salt (optional)

1 can (15 1/2 ounces) chickpeas, drained and rinsed salt, to taste pepper, to taste

2 tablespoons finely chopped fresh parsley

2 tablespoons finely chopped fresh dill

Gremolata (optional)

Gremolata:

1 tablespoon minced fresh parsley

1 tablespoon minced fresh dill

2 cloves garlic, minced

1 teaspoon grated lemon peel

1. Coarsely chop beets; set aside.

2. In large saucepan, heat oil over medium heat. Add onions; cook about 5 minutes, or until softened. Add carrots, sweet potato and garlic. Cook 3-5 minutes, or until vegetables begin to soften, stirring occasionally.

3. Add zucchini, broth and seasoned salt, if desired. Bring to boil. Reduce heat and simmer, partially covered, about 15 minutes, or until vegetables are tender. Add chickpeas; heat through. Season, to taste, with salt and pepper.

To prepare Gremolata: In small bowl, combine all ingredients.

4. Stir in parsley and dill. Stir in beets. Serve immediately; top with Gremolata, if desired.

Bacon-Apple Red Cabbage Soup

Rustic Vegetable Beet Soup