Autumn is soup season

Autumn will be here Sept. 23. I love the brilliant colors of the leaves, but don’t care for the cold months that follow.

Cooler weather will be here and I’ll be putting some soup and stew recipes in my columns. Even wild game ones for all you hunters out there, as hunting season will be soon.

My neighbors informed me this summer that I had a family of bunnies under my doghouse. I noticed my dog was digging a big hole under the front of the dog house, which I had to fill in with dirt and rocks. My neighbor came over and told me she saw bunnies come out of the back daily. My dog must have scared them away when he started digging. I noticed a hole in the back of his dog house.

A couple of years ago, my neighbor across the street was complaining about the rabbits getting into his garden every night. When I was sitting on my porch swing one evening, I just happened to look over across the street. I saw five baby raccoons come out of the sewer grate and head to his garden. I went out every evening and saw them do the same thing. I told my neighbor that rabbits weren’t eating his veggies — raccoons were. He said he wished he could have seen that. They were so cute. I never saw their mama. After a while, they were gone.

I found a cookbook among all my new ones with nothing but wild game recipes in it. Can you imagine eating skunk, possum, or woodchuck? They say skunk is very tasty, and I’ve tasted rabbit meat because my mom fixed it for us when I was a child.

Until next time, enjoy these recipes.

Slow-Cooked Chili

• 1 lb. lean ground beef

• 1/2 lb. Italian sausage

• 1/2 cup chopped onion

• 1 (28 oz.) can whole tomatoes, undrained and cut

• 1 (15 oz.) can tomato sauce

• 1 tsp. sugar

• 1-1/2 tsp. cumin

• 2 tsp. chili powder

• 1 tsp. dried oregano flakes

• 1 (15 1/2 oz.) can spicy chili beans, undrained

• 1 (15 oz.) can garbanzo beans, drained and rinsed

In a large skillet, cook ground beef, sausage, and onion until beef is browned and thoroughly cooked. Drain. In 3 1/2-4 quart slow cooker, combine meat mixture with all the remaining ingredients. Mix well. Cover, and cook on low setting for 7-8 hours.

Italian Ravioli Stew

• 2 cups sliced fresh carrots

• 1 cup chopped onions

• 2 (14 1/2 oz.) cans chicken broth

• 2 (14 1/2 oz.) cans Italian-style diced tomatoes, undrained

• 1 (19 oz.) can white kidney beans or cannelloni beans, drained

• 2 tsp. dried basil leaves

• 1 (9 oz.) package refrigerated Italian sausage or cheese-filled ravioli

In a 4-quart slow cooker, combine all the ingredients except ravioli. Mix well. Cover and cook on low for six hours or until vegetables are tender. Before serving, increase heat to high setting. Add ravioli. Cover and cook for eight minutes or until ravioli are tender.

Note: If you can’t find Italian sausage-filled ravioli, you can brown Italian sausage alone and put it in the stew along with the cheese-filled ravioli. It’s even better.

Tomato Bean Stew

• 4 slices bacon

• 8 oz. (1 1/4 cups) dried bean blend

• 1/2 cup sliced celery

• 1/2 cup chopped onions

• 3 cups water

• 1 (15 1/2 oz.) can whole kernel corn, undrained

• 1 package taco seasoning mix

• 1 (28 oz.) can whole tomatoes, undrained, cut

• 2 tsp. sugar

Cook bacon until crisp. Drain on paper towels and crumble. Rinse bean blend and drain. In a 4-quart slow cooker, combine bacon, bean blend, and all remaining ingredients, except tomatoes and sugar. Mix well. Cover, and cook on low setting for 10-12 hours or until beans are tender. Add tomatoes and sugar. Mix well. Cover, and cook on low for 30 minutes until heated.

Slow-Cooked Hamburger and Noodle Soup

• 1 lb. ground beef

• 1 medium chopped onion

• 1 stalk celery, cut into 1/2 inch slices

• 1 (1.15 oz.) package dry beefy mushroom recipe soup mix

• 1 (14 1/2 oz.) can diced tomatoes, undrained

• 3 cups water

• 2 cups frozen mixed vegetables, thawed, drained

• 2 oz. uncooked, thin egg noodles

In a large skillet, brown ground beef until done. Drain well. In 4-quart slow cooker, combine ground beef and all remaining ingredients except noodles. Mix well. Cover and cook on low setting for 6-8 hours, or until onions are tender. Stir in mixed vegetables and egg noodles. Increase heat to high, cover, and cook for 15-20 minutes.

Note: I would use spaghetti noodles instead of egg noodles as they stay firmer longer. Egg noodles tend to get too soft. Also, I would use two cans of mixed veggies, drained, instead of frozen ones.

Confetti Wild Rice Soup

• 2/3 cup uncooked wild rice, rinsed, drained

• 1/2 cup chopped onion

• 3 (14 1/2 oz.) cans chicken broth

• 2 carrots, thinly sliced

• 1/2 tsp. dried marjoram leaves

• 1/8 tsp. pepper

• 2 boneless, skinless chicken breasts, cut into 1/2-inch pieces

• 1 1/2 cups frozen whole kernel corn, thawed, drained

• 1 cup frozen cut broccoli, thawed, drained

In a 4-quart slow cooker, combine all ingredients except corn and broccoli. Mix well. Cover and cook on low for eight hours. Before serving, stir in corn an broccoli. Increase heat to high and cook for five minutes or until vegetables are tender.

Note: I would put the corn along with the first ingredients to cook.

Penny Case is a lifelong resident of Wellington who loves to cook and share recipes. Send recipes to her at 22 Johns St. or at

.neFileBlock {
margin-bottom: 20px;
.neFileBlock p {
margin: 0px 0px 0px 0px;
.neFileBlock .neFile {
border-bottom: 1px dotted #aaa;
padding-bottom: 5px;
padding-top: 10px;
.neFileBlock .neCaption {
font-size: 85%;

Penny’s Pantry Penny Case’s Pantry Penny Case