24 Flavorful Fall Meat Soup Recipes You’ll Love

As the air turns crisp and the leaves transform into vibrant shades of red, orange, and gold, nothing feels more comforting than a steaming bowl of soup.

Fall is the perfect season to enjoy hearty, flavorful meat soups that not only warm your body but also fill your home with irresistible aromas.

From tender beef stews and savory chicken soups to exotic lamb and sausage creations, these soups bring together the essence of fall—earthy root vegetables, rich broths, and warming spices.

Whether you’re hosting family dinners, preparing for a cozy weeknight, or just craving a satisfying meal, our collection of 24 fall meat soup recipes offers something for every palate.

These recipes combine seasonal vegetables, wholesome meats, and aromatic herbs, ensuring each bowl delivers both nutrition and comfort.

24 Flavorful Fall Meat Soup Recipes You’ll Love

Fall is the season to embrace cozy, nourishing meals, and there’s no better way to do it than with a steaming bowl of meat soup.

These 24 fall meat soup recipes will keep you warm, satisfied, and inspired throughout the autumn months.

Experiment with different meats, vegetables, and spices to make each recipe your own, and savor the comforting flavors of the season.

Hearty Beef and Root Vegetable Soup

This Hearty Beef and Root Vegetable Soup is the ultimate comfort food for crisp fall days.

Packed with tender chunks of beef, earthy root vegetables, and warming herbs, this soup fills your kitchen with rich aromas and your bowl with cozy flavors.

Perfect as a main dish for family dinners or a satisfying lunch.

Ingredients:

• 1 lb beef stew meat, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 2 celery stalks, diced
• 1 small butternut squash, peeled and cubed
• 4 cups beef broth
• 2 cups water
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add the beef and brown on all sides, about 5-7 minutes. Remove and set aside.
2. In the same pot, sauté onions and garlic until fragrant and translucent, about 3 minutes.
3. Add carrots, parsnips, celery, and butternut squash. Cook for another 5 minutes, stirring occasionally.
4. Return the beef to the pot. Pour in beef broth and water. Stir in thyme, rosemary, bay leaves, salt, and pepper.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours, until beef is tender and vegetables are cooked through.
6. Remove bay leaves before serving. Garnish with fresh parsley.

Rich, flavorful, and deeply satisfying, this soup is the perfect way to enjoy the earthy tastes of fall.

Serve with crusty bread for a cozy meal that warms the heart.

Autumn Chicken and Apple Soup

Autumn Chicken and Apple Soup combines tender chicken, sweet apples, and fall spices to create a soup that’s both nourishing and fragrant.

This soup offers a subtle sweetness balanced with savory notes, making it a unique addition to your seasonal menu.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 stalks celery, chopped
• 2 tart apples, peeled and diced
• 6 cups chicken broth
• 1 tsp dried sage
• 1/2 tsp ground nutmeg
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Heat olive oil in a large soup pot over medium heat. Sauté onions and garlic until softened, about 3 minutes.
2. Add chicken breasts and sear lightly on both sides, about 2 minutes per side. Remove and set aside.
3. Add carrots, celery, and apples to the pot, cooking for 5 minutes to slightly soften the vegetables.
4. Pour in chicken broth, then return the chicken to the pot. Stir in sage, nutmeg, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until chicken is cooked through.
6. Remove chicken, shred it with two forks, and return to the pot. Adjust seasoning as needed. Garnish with fresh thyme before serving.

Sweet, savory, and aromatic, this soup captures the essence of fall.

It’s an easy, heartwarming dish that feels luxurious without being complicated.

Spiced Lamb and Lentil Fall Soup

Spiced Lamb and Lentil Fall Soup is a hearty, protein-rich dish perfect for cooler evenings.

Tender lamb, earthy lentils, and warming spices combine to create a soup full of texture and robust flavor, ideal for a cozy autumn dinner.

Ingredients:

• 1 lb lamb stew meat, cubed
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 cup dried green or brown lentils, rinsed
• 6 cups beef or lamb broth
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Fresh cilantro or parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add lamb and brown on all sides, about 5–7 minutes. Remove and set aside.
2. In the same pot, sauté onions and garlic until fragrant and softened, about 3 minutes.
3. Add carrots, celery, and lentils. Stir to combine.
4. Return lamb to the pot and pour in broth. Add cumin, cinnamon, smoked paprika, salt, and pepper. Stir well.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 1–1.5 hours, until lamb is tender and lentils are cooked through.
6. Adjust seasoning to taste and garnish with fresh cilantro or parsley before serving.

This soup is deeply flavorful, spiced just enough to warm the senses without overpowering the natural richness of lamb and lentils.

It’s a filling, comforting dish perfect for chilly fall nights.

Roasted Turkey and Autumn Vegetable Soup

Roasted Turkey and Autumn Vegetable Soup is a comforting way to use leftover turkey or enjoy fresh turkey in a hearty fall soup.

Filled with roasted vegetables, savory herbs, and tender turkey chunks, it’s perfect for a cozy family dinner on crisp autumn evenings.

Ingredients:

• 2 cups cooked turkey, diced
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 parsnips, diced
• 1 small sweet potato, peeled and cubed
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 6 cups turkey or chicken broth
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onions and garlic until fragrant and translucent, about 3–4 minutes.
2. Add carrots, parsnips, and sweet potato. Cook for 5–6 minutes, stirring occasionally.
3. Pour in broth and stir in thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat to simmer for 15–20 minutes until vegetables are tender.
4. Add the diced turkey and green beans. Simmer for an additional 5–7 minutes until heated through.
5. Adjust seasoning as needed and garnish with fresh parsley before serving.

This soup is light yet filling, with tender turkey and a medley of roasted vegetables.

Its subtle herbs and natural sweetness from fall vegetables make it a comforting dish for chilly days.

Spicy Sausage and Butternut Squash Soup

Spicy Sausage and Butternut Squash Soup combines savory Italian sausage with the natural sweetness of butternut squash and a hint of heat.

This soup is hearty, flavorful, and perfect for warming up on cool fall evenings.

Ingredients:

• 1 lb Italian sausage, casings removed
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 small butternut squash, peeled and cubed
• 2 carrots, sliced
• 4 cups chicken or vegetable broth
• 1 cup water
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes (optional for heat)
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add sausage and cook until browned, breaking it into small pieces with a spoon. Remove and set aside.
2. In the same pot, sauté onion and garlic until fragrant, about 3 minutes.
3. Add butternut squash and carrots. Cook for 5 minutes, stirring occasionally.
4. Return the sausage to the pot and pour in broth and water. Stir in smoked paprika, red pepper flakes, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 25–30 minutes until vegetables are tender.
6. Adjust seasoning and garnish with fresh thyme before serving.

This soup is rich, warming, and slightly spicy, making it an excellent fall dish.

The combination of sausage and butternut squash creates a balance of savory and sweet that’s irresistible.

Braised Lamb and Barley Fall Soup

Braised Lamb and Barley Fall Soup is a hearty, rustic soup perfect for autumn.

Tender lamb, chewy barley, and earthy root vegetables create a satisfying bowl packed with flavor and texture.

Ingredients:

• 1 lb lamb shoulder, cubed
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1/2 cup pearl barley, rinsed
• 6 cups beef or lamb broth
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown lamb cubes on all sides, about 5–7 minutes. Remove and set aside.
2. Sauté onion and garlic in the same pot until soft, about 3 minutes.
3. Add carrots and celery, cooking for 5 minutes.
4. Return lamb to the pot and add broth, barley, thyme, rosemary, salt, and pepper. Stir well.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 1–1.5 hours until lamb is tender and barley is cooked through.
6. Adjust seasoning and garnish with fresh parsley before serving.

This soup is filling, flavorful, and perfect for a chilly fall night.

The combination of tender lamb, hearty barley, and aromatic herbs creates a timeless, rustic comfort dish.

Maple-Glazed Pork and Sweet Potato Soup

Maple-Glazed Pork and Sweet Potato Soup is a sweet-and-savory fall favorite.

Tender pork simmered with sweet potatoes, onions, and a hint of maple syrup makes for a cozy, warming bowl perfect for crisp autumn evenings.

Ingredients:

• 1 lb pork shoulder, cubed
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 4 cups chicken or vegetable broth
• 1 cup water
• 2 tbsp pure maple syrup
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh sage, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown pork cubes on all sides, about 5–7 minutes. Remove and set aside.
2. Sauté onion and garlic in the same pot until soft and fragrant, about 3 minutes.
3. Add sweet potatoes and cook for 5 minutes.
4. Return pork to the pot. Pour in broth and water, then stir in maple syrup, thyme, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 45–50 minutes until pork and sweet potatoes are tender.
6. Adjust seasoning and garnish with fresh sage before serving.

This soup balances the natural sweetness of fall vegetables with savory pork, enhanced by a touch of maple.

It’s a comforting, slightly sweet fall meal that feels indulgent yet wholesome.

Italian Sausage and Kale Soup

Italian Sausage and Kale Soup is a robust, flavorful soup perfect for fall.

The spicy sausage pairs beautifully with tender kale and hearty vegetables, creating a satisfying and wholesome meal.

Ingredients:

• 1 lb Italian sausage, casings removed
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 bunch kale, stems removed and leaves chopped
• 6 cups chicken or vegetable broth
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• Salt and pepper, to taste
• Fresh Parmesan, grated, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the sausage, breaking it into small pieces. Remove and set aside.
2. Sauté onion and garlic in the same pot until fragrant, about 3 minutes.
3. Add carrots and celery, cooking for 5 minutes.
4. Return sausage to the pot and pour in broth. Stir in oregano, red pepper flakes, salt, and pepper.
5. Bring to a boil, reduce heat, and simmer for 20 minutes. Add chopped kale and cook for another 5 minutes until tender.
6. Serve hot, garnished with grated Parmesan.

This hearty soup is full of autumn flavors, from spicy sausage to nutrient-rich kale.

It’s perfect for a quick weeknight dinner or a cozy weekend meal.

Beef and Mushroom Barley Soup

Beef and Mushroom Barley Soup is a hearty, earthy fall soup.

Tender beef, savory mushrooms, and nutty barley make this soup rich, comforting, and full of flavor.

Ingredients:

• 1 lb beef stew meat, cubed
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 cups mushrooms, sliced
• 1/2 cup pearl barley, rinsed
• 6 cups beef broth
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown beef on all sides, 5–7 minutes. Remove and set aside.
2. Sauté onion and garlic until soft, about 3 minutes.
3. Add carrots and mushrooms, cooking for 5 minutes.
4. Return beef to the pot and add barley, broth, thyme, rosemary, salt, and pepper.
5. Bring to a boil, reduce heat, and simmer for 1–1.5 hours until beef and barley are tender.
6. Adjust seasoning and garnish with fresh parsley.

This soup is deeply flavorful and satisfying, combining tender beef, earthy mushrooms, and hearty barley. It’s a true fall comfort food.

Moroccan-Spiced Lamb Soup

Moroccan-Spiced Lamb Soup is exotic, warming, and perfect for fall.

Tender lamb, chickpeas, and aromatic spices like cumin, coriander, and cinnamon create a flavorful, fragrant bowl.

Ingredients:

• 1 lb lamb shoulder, cubed
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 1 can chickpeas, drained and rinsed
• 6 cups lamb or beef broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown lamb cubes, about 5–7 minutes. Remove and set aside.
2. Sauté onion and garlic until fragrant, about 3 minutes.
3. Add carrots and chickpeas, stirring for 2–3 minutes.
4. Return lamb to the pot and add broth. Stir in cumin, coriander, cinnamon, cayenne, salt, and pepper.
5. Bring to a boil, reduce heat, and simmer for 1–1.5 hours until lamb is tender.
6. Garnish with fresh cilantro before serving.

This soup is aromatic and warming, with exotic spices that highlight the richness of the lamb.

Perfect for a cozy fall evening with a little culinary adventure.

Chicken, Corn, and Sweet Potato Chowder

Chicken, Corn, and Sweet Potato Chowder is a creamy, comforting soup with a hint of sweetness from sweet potatoes and corn.

It’s a hearty, satisfying fall dish that’s perfect for chilly evenings.

Ingredients:

• 2 cups cooked chicken, diced
• 1 tbsp butter
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 cup corn kernels (fresh or frozen)
• 4 cups chicken broth
• 1 cup milk or cream
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Melt butter in a large pot over medium heat. Sauté onion and garlic until soft, about 3 minutes.
2. Add sweet potatoes and cook for 5 minutes.
3. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes until sweet potatoes are tender.
4. Add chicken and corn, simmer for another 5 minutes.
5. Stir in milk or cream, smoked paprika, salt, and pepper. Heat gently, do not boil.
6. Garnish with fresh parsley before serving.

This creamy chowder is rich, comforting, and packed with fall flavors. It’s a hearty, satisfying soup perfect for warming up on cooler days.

Spicy Beef and Pumpkin Soup

Spicy Beef and Pumpkin Soup is a bold fall soup that combines tender beef, sweet pumpkin, and warming spices like chili and cinnamon.

It’s hearty, flavorful, and perfect for autumn evenings.

Ingredients:

• 1 lb beef stew meat, cubed
• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 cups pumpkin puree (fresh or canned)
• 2 carrots, sliced
• 4 cups beef broth
• 1/2 tsp ground cinnamon
• 1/2 tsp chili powder
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown beef on all sides, about 5–7 minutes. Remove and set aside.
2. Sauté onion and garlic until soft, about 3 minutes.
3. Add carrots and cook for 5 minutes.
4. Return beef to the pot and stir in pumpkin puree and broth. Add cinnamon, chili powder, salt, and pepper.
5. Bring to a boil, reduce heat, and simmer for 45 minutes until beef and vegetables are tender.
6. Garnish with fresh cilantro or parsley before serving.

This soup is bold, flavorful, and full of fall warmth.

The combination of pumpkin sweetness and a gentle chili kick makes it a perfect autumn dish.

Venison and Root Vegetable Soup

Venison and Root Vegetable Soup is a rustic, hearty fall soup.

Tender venison, earthy root vegetables, and a rich broth make it a perfect dish for crisp autumn nights.

Ingredients:

• 1 lb venison stew meat, cubed
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 parsnips, sliced
• 1 small rutabaga, peeled and cubed
• 6 cups beef or venison broth
• 1 tsp dried thyme
• 1/2 tsp ground black pepper
• Salt, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown venison on all sides, 5–7 minutes. Remove and set aside.
2. Sauté onion and garlic until fragrant, about 3 minutes.
3. Add carrots, parsnips, and rutabaga; cook for 5 minutes, stirring occasionally.
4. Return venison to the pot and pour in broth. Stir in thyme, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 1–1.5 hours until venison is tender.
6. Adjust seasoning and garnish with parsley before serving.

This soup is rich and satisfying, with tender venison and earthy root vegetables providing a classic autumn flavor.

Smoked Sausage and Kale Soup

Smoked Sausage and Kale Soup is smoky, hearty, and packed with flavor.

The combination of sausage, kale, and potatoes creates a comforting fall meal that’s perfect for chilly evenings.

Ingredients:

• 1 lb smoked sausage, sliced
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cups potatoes, cubed
• 1 bunch kale, stems removed and chopped
• 6 cups chicken broth
• 1 tsp dried thyme
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown sausage slices for 3–4 minutes and set aside.
2. Sauté onion and garlic until softened, about 3 minutes.
3. Add carrots, celery, and potatoes. Cook for 5 minutes.
4. Return sausage to the pot and pour in broth. Add thyme, salt, and pepper. Bring to a boil, reduce heat, and simmer for 25–30 minutes.
5. Stir in kale and cook for another 5–7 minutes until tender.

Smoky, hearty, and full of autumn flavors, this soup is a satisfying weeknight meal or cozy weekend dinner.

Turkey, Wild Rice, and Cranberry Soup

Turkey, Wild Rice, and Cranberry Soup is a flavorful fall-inspired soup

Tender turkey, nutty wild rice, and tart cranberries create a comforting and unique autumn dish.

Ingredients:

• 2 cups cooked turkey, diced
• 1 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup wild rice, rinsed
• 6 cups turkey or chicken broth
• 1/2 cup dried cranberries
• 1 tsp dried thyme
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft, 3 minutes.
2. Add carrots and celery, cooking for 5 minutes.
3. Stir in wild rice, turkey, and broth. Add thyme, salt, and pepper.
4. Bring to a boil, reduce heat, and simmer for 40–45 minutes until rice is tender.
5. Stir in cranberries and cook for another 5 minutes before serving.

This soup balances savory turkey with sweet-tart cranberries and nutty wild rice, creating a unique and satisfying fall dish.

Beef, Cabbage, and Potato Soup

Beef, Cabbage, and Potato Soup is a classic, hearty soup perfect for autumn.

Tender beef, soft potatoes, and flavorful cabbage combine in a warming, comforting broth.

Ingredients:

• 1 lb beef stew meat, cubed
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, sliced
• 3 potatoes, cubed
• 1/2 head green cabbage, chopped
• 6 cups beef broth
• 1 tsp dried thyme
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown beef cubes on all sides, 5–7 minutes. Remove and set aside.
2. Sauté onion and garlic until fragrant, 3 minutes.
3. Add carrots and potatoes; cook for 5 minutes.
4. Return beef to the pot and pour in broth. Stir in thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1–1.5 hours.
5. Add cabbage and cook for 10–15 minutes until tender.

This soup is hearty, simple, and satisfying, perfect for warming up on chilly fall evenings with classic, comforting flavors.

Chicken, Pumpkin, and Lentil Soup

Chicken, Pumpkin, and Lentil Soup is a nutrient-rich fall soup with creamy pumpkin, tender chicken, and hearty lentils.

The warming spices make it a cozy and flavorful dish.

Ingredients:

• 2 cups cooked chicken, diced
• 1 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 cup red lentils, rinsed
• 2 cups pumpkin puree
• 2 carrots, diced
• 4 cups chicken broth
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant, 3 minutes.
2. Add carrots and cook for 5 minutes.
3. Stir in lentils, pumpkin puree, chicken, broth, cumin, cinnamon, salt, and pepper.
4. Bring to a boil, reduce heat, and simmer for 25–30 minutes until lentils are tender.
5. Garnish with fresh parsley before serving.

This soup is creamy, flavorful, and full of fall warmth.

It’s a perfect balance of protein, vegetables, and spices for a cozy autumn meal.

Sausage, Apple, and Cabbage Soup

Sausage, Apple, and Cabbage Soup is a slightly sweet and savory fall soup.

The combination of smoky sausage, crisp apples, and tender cabbage creates a unique and hearty autumn dish.

Ingredients:

• 1 lb smoked sausage, sliced
• 1 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 apples, peeled and diced
• 1/2 head green cabbage, chopped
• 2 carrots, sliced
• 6 cups chicken broth
• 1 tsp dried thyme
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown sausage slices for 3–4 minutes and remove.
2. Sauté onion and garlic until softened, about 3 minutes.
3. Add apples, cabbage, and carrots, cooking for 5 minutes.
4. Return sausage to the pot and pour in broth. Add thyme, salt, and pepper. Bring to a boil, reduce heat, and simmer for 25–30 minutes until vegetables are tender.

This soup balances savory and sweet flavors perfectly, offering a unique and hearty fall dish that’s both comforting and flavorful.

Short Rib and Root Vegetable Stew

Short Rib and Root Vegetable Stew is a luxurious, hearty fall soup.

Slow-cooked beef short ribs meld perfectly with root vegetables, creating a rich, flavorful broth that warms the soul.

Ingredients:

• 2 lbs beef short ribs
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2 parsnips, diced
• 1 small turnip, peeled and cubed
• 6 cups beef broth
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown short ribs on all sides, about 5–7 minutes. Remove and set aside.
2. Sauté onion and garlic in the same pot until fragrant, about 3 minutes.
3. Add carrots, parsnips, and turnip; cook for 5 minutes, stirring occasionally.
4. Return short ribs to the pot and pour in beef broth. Add thyme, rosemary, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 2–2.5 hours until ribs are tender.
6. Remove short ribs, shred the meat, discard bones, and return meat to the stew. Garnish with parsley.

This stew is rich, hearty, and perfect for autumn evenings. The tender short ribs and earthy root vegetables make it a fall classic.

Spicy Chorizo and Black Bean Soup

Spicy Chorizo and Black Bean Soup is bold, flavorful, and warming.

Smoky chorizo, hearty black beans, and fall spices make it an ideal soup for crisp autumn nights.

Ingredients:

• 1 lb chorizo, casing removed and crumbled
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 1 can black beans, drained and rinsed
• 4 cups chicken broth
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Cook chorizo until browned, 5–7 minutes. Remove and set aside.
2. Sauté onion and garlic in the same pot until fragrant, about 3 minutes.
3. Add carrots and cook for 5 minutes.
4. Return chorizo to the pot and add black beans and broth. Stir in smoked paprika, chili powder, salt, and pepper.
5. Bring to a boil, reduce heat, and simmer for 25–30 minutes until flavors meld.
6. Garnish with fresh cilantro before serving.

This soup is smoky, spicy, and filling—perfect for a bold fall meal that warms both body and soul.

Pork and Apple Cider Soup

Pork and Apple Cider Soup is sweet, savory, and quintessentially fall.

Tender pork, crisp apples, and a splash of apple cider create a comforting and aromatic dish.

Ingredients:

• 1 lb pork tenderloin, cubed
• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 apples, peeled and diced
• 2 carrots, sliced
• 4 cups chicken broth
• 1 cup apple cider
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown pork cubes on all sides, 5–7 minutes. Remove and set aside.
2. Sauté onion and garlic until softened, about 3 minutes.
3. Add apples and carrots, cooking for 5 minutes.
4. Return pork to the pot and pour in broth and apple cider. Stir in thyme, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 30–35 minutes until pork and vegetables are tender.
6. Garnish with fresh parsley before serving.

The sweet-tart flavor of apple cider pairs beautifully with savory pork, creating a cozy, fall-inspired soup.

Lamb and Sweet Potato Tagine Soup

Lamb and Sweet Potato Tagine Soup is a Moroccan-inspired fall soup.

Tender lamb, sweet potatoes, and aromatic spices combine to make a warm, exotic, and hearty dish.

Ingredients:

• 1 lb lamb shoulder, cubed
• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 sweet potato, peeled and cubed
• 4 cups beef or lamb broth
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp cayenne pepper
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown lamb cubes on all sides, 5–7 minutes. Remove and set aside.
2. Sauté onion and garlic in the same pot until soft, about 3 minutes.
3. Add carrots and sweet potato, cooking for 5 minutes.
4. Return lamb to the pot, add broth, and stir in cumin, cinnamon, ginger, cayenne, salt, and pepper.
5. Bring to a boil, reduce heat, and simmer for 1–1.5 hours until lamb and vegetables are tender.
6. Garnish with fresh cilantro before serving.

This soup is warm, fragrant, and flavorful. It’s a hearty, exotic option for fall evenings that feels both cozy and adventurous.

Beef and Barley Vegetable Soup

Beef and Barley Vegetable Soup is a wholesome, hearty fall soup.

Tender beef, nutty barley, and a medley of fall vegetables create a satisfying, comforting meal.

Ingredients:

• 1 lb beef stew meat, cubed
• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup pearl barley, rinsed
• 1/2 head cabbage, chopped
• 6 cups beef broth
• 1 tsp dried thyme
• 1/2 tsp black pepper
• Salt, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown beef on all sides, 5–7 minutes. Remove and set aside.
2. Sauté onion and garlic until fragrant, about 3 minutes.
3. Add carrots, celery, barley, and cabbage; cook for 5 minutes.
4. Return beef to the pot and add broth. Stir in thyme, salt, and pepper.
5. Bring to a boil, reduce heat, and simmer for 1–1.5 hours until beef, barley, and vegetables are tender.
6. Garnish with fresh parsley before serving.

This soup is hearty, healthy, and comforting. It’s the perfect autumn dish for a filling and nutritious family meal.

Chicken, Mushroom, and Wild Rice Soup

Chicken, Mushroom, and Wild Rice Soup is earthy and comforting, perfect for fall.

Tender chicken, nutty wild rice, and sautéed mushrooms create a rich and flavorful soup.

Ingredients:

• 2 cups cooked chicken, diced
• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 cups mushrooms, sliced
• 1 cup wild rice, rinsed
• 6 cups chicken broth
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant, 3 minutes.
2. Add carrots and mushrooms, cooking for 5 minutes.
3. Stir in wild rice, chicken, broth, thyme, salt, and pepper.
4. Bring to a boil, reduce heat, and simmer for 35–40 minutes until wild rice is tender.
5. Adjust seasoning and garnish with fresh parsley before serving.

This soup is hearty, earthy, and full of autumn flavors. The combination of chicken, mushrooms, and wild rice makes it a perfect cozy fall meal.