Jean’s Cuisines - Fall Issue 2026

It’s finally fall and time to fill the house with the delicious aroma of soup simmering on the stove top. Treat your family to some scrumptious soups that are a few of our favorites.  

Beartooth Beef and Barley Soup

Ingredients:

2 pounds beef chuck roast, cut into ¾-inch pieces 
1½ teaspoons salt, divided 
1 tsp black pepper 
3 Tbsp all-purpose flour 
2 Tbsp cooking oil 
1 Tbsp unsalted butter 
1 large yellow onion, diced 
3 carrots, sliced 
2 celery stalks, diced 
1 cup mushrooms, sliced 
3 garlic cloves, minced 
2 Tbsp tomato paste 
8 cups beef broth 
1 can (14½ ounces) fire-roasted diced tomatoes, undrained 
¾ cup pearl barley, rinsed 
1 Tbsp Worcestershire sauce 
1 tsp dried thyme 
½ tsp dried rosemary, crushed 
1 bay leaf 
1 tsp brown sugar 
1 cup frozen cut green beans, optional 
1 Tbsp butter, for finishing 
Chopped parsley, to garnish 

Directions:

Pat the beef dry. Season it with 1 teaspoon salt and the pepper, then toss it lightly with the flour. Next, heat the oil in a Dutch oven over medium-high heat. Brown the beef in two or three batches so the pieces develop a dark crust and then move the browned beef to a plate. Reduce the heat to medium. Add 1 tablespoon of butter, onions, carrots, celery and mushrooms. Cook for 7–8 minutes, stirring occasionally, until the mushrooms brown and the vegetables are caramelized. Add the garlic and tomato paste. Cook for about 1–2 minutes, stirring until the tomato paste turns a deeper red color. Slowly add about 1 cup of broth, scraping the browned bits from the bottom of the pot. Return beef to the pot. Add remaining broth, tomatoes, barley, Worcestershire sauce, thyme, rosemary, bay leaf, brown sugar and remaining salt. Bring to a slow boil. Reduce heat, partially cover and simmer for about an hour, until the beef and barley are tender Add the green beans during the final 10 minutes. Remove the bay leaf and stir in the finishing tablespoon of butter. Taste and adjust the salt and pepper. Sprinkle with parsley and serve with warm homemade biscuits or sourdough bread. Makes 8–10 servings.

Ranch-Hand Cheeseburger Soup

Ingredients:

6 slices thick-cut bacon, diced 
1½ pounds ground beef 
1 tsp salt, divided 
½ tsp black pepper 
1 medium yellow onion, diced 
2 carrots, finely diced 
2 celery stalks, finely diced 
2 garlic cloves, minced 
2 Tbsp tomato paste 
1 tsp smoked paprika 
½ tsp dry mustard 
¼ cup all-purpose flour 
4 cups beef broth 
2 cups whole milk 
1 cup half-and-half 
2 tsp Worcestershire sauce 
1½ cups freshly shredded sharp cheddar cheese 
½ cup freshly shredded Monterey Jack cheese 
⅓ cup finely chopped dill pickles 
1–2 Tbsp pickle juice 
1Tbsp yellow mustard 
½ cup sour cream 

Directions:

Cook the bacon in a Dutch oven over medium heat until crisp. Remove the bacon leaving about 1 tablespoon of the drippings in the pot. Add ground beef. Season with ½ teaspoon salt and pepper. Cook without stirring for the first 2–3 minutes so it develops a brown crust, crumble and cook through. Transfer the beef to a bowl.  
Add onion, carrots and celery. Cook for 6–7 minutes. Add garlic, tomato paste, smoked paprika and dry mustard; cook for about 1 minute. Sprinkle the flour over the vegetables and stir for about 2 minutes. Gradually whisk in the beef broth. Add the cooked beef, milk, half-and-half and Worcestershire sauce. Simmer gently for 10–12 minutes, stirring frequently, do not hard boil. Reduce heat to low. Add the cheeses a handful at a time, stirring until melted before adding more. Stir in the pickles, pickle juice, yellow mustard and sour cream. Taste before adding the remaining salt because the cheese, bacon and pickles are already naturally salty. 
Serve topped with bacon and sourdough croutons. Makes 6-8 servings.

Fire-Roasted Chicken, Corn and Green Chile Chowder

Ingredients:

2 pounds boneless, skinless chicken thighs or breasts 
1½ tsp kosher salt, divided 
¾ tsp black pepper, divided 
2 Tbsp cooking oil, divided 
4 cups corn, fresh or frozen and thawed 
1 Tbsp butter 
1 large yellow onion, diced 
1 red bell pepper, diced 
2 celery stalks, diced 
3 garlic cloves, minced 
1 tsp ground cumin 
½ tsp smoked paprika 
½ tsp dried oregano 
¼ cup all-purpose flour 
5 cups chicken broth 
2 medium Yukon Gold potatoes, cut into ½-inch cubes 
2 cans (4 ounces each) diced mild green chiles, undrained 
1 cup whole milk 
1 cup half-and-half 
4 ounces cream cheese, softened and cubed 
½ of a lime, juiced-no seeds 
2 Tbsp chopped cilantro or scallions 
Shredded Monterey Jack cheese, optional 

Directions:

Season chicken with ¾ teaspoon salt and ½ teaspoon pepper. Heat 1 tablespoon of oil in a Dutch oven over medium-high heat. Brown the chicken on each side. Remove. Add the remaining oil and corn to the pot. Add the corn and cook until browned. Remove half. Add butter, onion, bell pepper and celery to the remaining corn. Cook for 6-7 minutes. Add garlic, cumin, smoked paprika and oregano. Cook for 30 seconds. Sprinkle the flour over the vegetables and cook for 2 minutes, stirring continuously. Gradually stir in the chicken broth. Add potatoes, green chiles and browned chicken. Bring to a gentle simmer. Then cover partially and cook for 18-20 minutes, or until the potatoes and chicken are completely cooked. Remove the chicken, chop or shred it and return it to the pot. Purée the reserved browned corn with the milk until mostly smooth. Stir this mixture into the chowder. This naturally thickens the soup while preserving its roasted-corn flavor. Stir in half-and-half and cream cheese. Cook over low heat until smooth and hot, but do not boil. Add the lime juice and remaining salt and pepper as needed. Top with cilantro or scallions and Monterey Jack cheese. Makes 8 servings.