Happy Harvest Soup Recipes

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HEALTHY HARVEST SOUP



Healthy Harvest Soup image

Powerhouse whole grains and autumn vegetables simmer to perfection in this comforting, vegan-friendly soup. To make the squash easier to peel and chop, pierce and microwave for a minute or two. Any type of bean or winter squash would be delicious in this soup.

Provided by Cynthia Phillips

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h15m

Yield 10

Number Of Ingredients 13

2 tablespoons vegetable oil
1 onion, chopped
1 tablespoon chopped garlic
1 teaspoon dried sage
1 teaspoon dried thyme
8 cups vegetable broth
2 acorn squash - peeled, seeded, and chopped
2 cups water
1 (15 ounce) can kidney beans, rinsed and drained
½ cup quinoa
½ cup pot barley
½ teaspoon salt
1 bunch kale, stemmed and coarsely chopped

Steps:

  • Heat vegetable oil in a large pot over medium-high heat; saute onion in hot oil until softened and slightly golden, 5 to 10 minutes. Add garlic; saute until golden and fragrant, 2 to 4 minutes more. Stir sage and thyme in onion mixture and saute until fragrant, about 30 seconds.
  • Stir vegetable broth, squash, water, kidney beans, quinoa, barley, and salt into onion mixture; bring to a boil, reduce heat to medium-low, and simmer until barley is tender and soup flavors combine, about 35 minutes.
  • Stir kale into soup; simmer until kale is tender, about 10 minutes.

Nutrition Facts : Calories 216.4 calories, Carbohydrate 39 g, Fat 4.5 g, Fiber 8.3 g, Protein 7.9 g, SaturatedFat 0.5 g, Sodium 600.6 mg, Sugar 5.2 g

HARVEST SOUP



Harvest Soup image

Loaded with ground beef, squash, tomatoes and two kinds of potatoes, this hearty soup makes a great family meal on a busy night. Go ahead and substitute any of the vegetables with those that better suit your tastes. -Janice Mitchell Aurora, Colorado

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 14

1 pound lean ground beef (90% lean)
3/4 cup chopped onion
2 garlic cloves, minced
3-1/2 cups water
2-1/4 cups chopped peeled sweet potatoes
1 cup chopped red potatoes
1 cup chopped peeled acorn squash
2 teaspoons beef bouillon granules
2 bay leaves
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 can (14-1/2 ounces) diced tomatoes, undrained

Steps:

  • In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the water, potatoes, squash, bouillon, bay leaves, chili powder, pepper, allspice and cloves. Bring to a boil. , Reduce heat; cover and simmer for 15-20 minutes or until vegetable are tender. Add the tomatoes. Cook and stir until heated through. Discard bay leaves.

Nutrition Facts : Calories 241 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 493mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges

JENNA'S HARVEST SOUP



Jenna's Harvest Soup image

Jenna's Harvest Soup is a fall favorite, complete with flavors of roasted garlic, pumpkin and nutmeg.

Provided by Idahoan

Categories     Idahoan®

Yield 4

Number Of Ingredients 8

1 (4 ounce) package Idahoan® Roasted Garlic Flavored Mashed Potatoes, dry
1 (32 ounce) carton reduced sodium chicken broth
1 (15 ounce) can prepared mashed pumpkin
1 pinch curry powder, or more to taste
1 pinch sea salt, or more to taste
1 pinch ground nutmeg, or more to taste
1 pinch ground black pepper, or more to taste
½ cup heavy cream

Steps:

  • Heat chicken broth to a heavy simmer and add dry Idahoan Roasted Garlic Mashed Potatoes, pumpkin and seasonings to taste.
  • Simmer on low until somewhat thick.
  • Finish with cream, heat through and serve.

Nutrition Facts : Calories 272 calories, Carbohydrate 30.9 g, Cholesterol 44.6 mg, Fat 14.4 g, Fiber 4.3 g, Protein 6.9 g, SaturatedFat 9 g, Sodium 1042 mg, Sugar 4.4 g

COPYCAT PANERA HARVEST SOUP INSTANT POT RECIPE



Copycat Panera Harvest Soup Instant Pot Recipe image

The comfort and taste of Panera Autumn Squash soup can be made quickly in the Instant Pot!

Number Of Ingredients 15

1 cup pumpkin purée
16 oz frozen butternut squash
1/2 cup frozen carrots
1/4 cup diced Onions
4 ounces Neufchatel cheese
1/2 cup apple juice
1 1/2 cups vegetable broth
1 cup heavy cream + 1 teaspoon sugar
1 tbsp brown sugar
1 teaspoon Ginger
1 tbsp Honey
1 tbsp Lemon juice
1 Tablespoon Curry powder
1 teaspoon corn starch
1 Tablespoon butter

Steps:

  • Combine all ingredients except corn starch and butter in Instant Pot.
  • Cook at manual high pressure for 10 minutes.
  • Do five minutes of natural pressure release and then quick pressure release the rest.
  • Using an immersion blender, blend up the soup until smooth - alternatively, you can place in a regular blender (carefully) and blend as well.
  • After smooth, turn Instant Pot to saute. Once it starts to bubble, add butter and corn starch and quickly whisk to combine until thickened.
  • Serve with pumpkin seeds.

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