Warm Up This Fall With Soup Recipes


Do you remember the folktale about stone soup? A poor old woman stirs a large kettle of water over an open fire in the center of her town. She ceremoniously places a stone in the bottom of the kettle. She answers the queries of curious passersby by simply saying, “It is stone soup.” They want to know what the result will be. They return with odds and ends from their own homes, such as a ham bone, a handful of greens, an herb bouquet, some barley. Excitement builds as an enticing aroma fills the air. They set a large table in the center of town with a place for everyone. A banquet results – all from a pot of water, imagination and a stone!

MORE: Super Soup Recipes

On a smaller scale, a batch of homemade soup can take on a similar tone. We add a dash of this and that. We set out bowls for all, and say “yes” to offers of a loaf of bread, a salad or dessert. The key is in balancing flavors and textures to enhance a harmonious result. Taste as you cook, and adjust seasonings to make it your own. Your soup can be legend. Here are a few varieties of soups (including stew and chili) that you can make using ingredients grown in North Carolina.

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Four Onion Soup

The first is Four-Onion Soup, a variation on the rich, cheesy French variety. North Carolina has standard red, yellow and white onions available year round, from Super Colossal (with a diameter that can be larger than 4 ½ inches) down to creamers (1-inch circumference). This soup combines all three, plus some green onions, just to make it pretty. It is not hard to make, but as with many French-inspired recipes, it takes time to become what it is meant to be.

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  1. Joan

    September 7, 2014 at 8:03 am

    I just read my Dad’s copy of your NC Farm Bureau Magazine yesterday when I visited him and enjoyed it so much. Dad and I especially liked the story on Sweet Potatoes. When I went in he said I got a magazine you might like that has some recipes in it. He sure was right I want to make almost every recipe I saw in it so he gave me his copy. I was so happy to see the recipes are online. I think the first one I’ll make when my daughter comes over and I get some fall Sweet Potatoes, is the Sweet Potato Chili as it sounds so delicious.

    • Jessy Yancey

      September 8, 2014 at 2:46 pm

      Hi Joan,

      Thanks so much for the kind words about the magazine. We’re so happy you enjoy it, and hope the recipes turn out well!


      Jessy Yancey
      editor, ncfieldfamily.org

  2. M. Brock

    September 14, 2014 at 3:21 pm

    How do you get the recipes? I love the magazine.

    • Rachel Bertone

      September 15, 2014 at 8:51 am


      Glad to hear you love the magazine! To see the recipes, just click on the name of each recipe. It is a link that will take you to our sister recipe site, Farm Flavor. Hope this helps!

      Rachel Bertone,
      editor, ncfiedfamily.org

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