Kellymacs Autumn Harvest Soup Recipes

AUTUMN HARVEST SOUP

Autumn Harvest Soup image

I started developing this soup for a RecipeZaar cooking contest. Finally finished it, a bit too late for the contest! A hearty soup, add bread and you have dinner.

Provided by Galley Wench

Categories Vegetable

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 cups dry white beans, soaked
2 tablespoons olive oil
8 ounces smoked bacon, cut in half crosswise
2 garlic cloves, chopped
3/4 cup onion, diced
1/2 cup leek, diced
1 cup celery, 1/4-inch diced
2 apples, tart cooking, peeled and cubed
1/2 cup carrot, 1/4-inch diced
2 cups butternut squash, 1/4-inch diced
1 1/2 tablespoons fresh thyme, chopped
1 1/2 tablespoons fresh rosemary, chopped
5 cups vegetable stock
sea salt & white pepper

Steps:

Heat olive oil in a heavy bottomed soup pot and saute bacon for 3 minutes.
Pour off any excess fat.
Add onions and garlic continuing to cook until onions are softened.
Add leeks, celery, carrots, butternut squash and soaked white beans along with thyme and rosemary.
Saute for 2 more minutes. Pour in chicken stock and bring to a boil.
Turn down heat and simmer slowly for 1 1/2 hour or until beans are tender.
Adjust final seasoning.

KELLYMAC'S AUTUMN HARVEST SOUP

Kellymac's Autumn Harvest Soup image

This is a recipe that I came up with before going out of town. I needed to get rid of some perishable ingredients and didn't want to have to go to the store to buy anything else. I started with a pear and sweet potato soup recipe and improvised from there. Please let me know your alterations and suggestions. I hope you enjoy this recipe!

Provided by KellyMac6

Categories Pears

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 tablespoons butter
1 large white onion, diced
2 garlic cloves, minced
4 medium sized pears, peeled and diced
1 sweet potato, peeled and diced
4 cups chicken broth
2 cups beef stock
1/3 cup cooking sherry
1/4 cup half-and-half
1 (29 ounce) can pumpkin
1/2 tablespoon cracked pepper (or to taste)
1 tablespoon garlic salt (or to taste)
sour cream or Greek yogurt

Steps:

Saute onions and garlic in butter over medium heat until soft, but don't let brown.
Add pears and yam and cover, cooking 5-8 mins until yam is soft.
Add chicken broth and beef stock and bring to boil. Once at a boil reduce to a simmer for 30 minutes.
Add cooking sherry and half and half in the last 10 minutes of cooking.
Remove from heat and add pumpkin. Stir until combined.
Allow to cool for 15-30 minutes.
Puree in food processor or blender.
Return to heat and serve, garnishing with sour cream or yogurt, or put into containers to freeze.

Nutrition Facts : Calories 192.6, Fat 4.1, SaturatedFat 2.2, Cholesterol 8.5, Sodium 609.8, Carbohydrate 27.3, Fiber 4, Sugar 11.8, Protein 5.2

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

Ingredients

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

POTLATCH FALL HARVEST SOUP

Potlatch Fall Harvest Soup image

Simple Potlatch fare, comes from the fruits of the earth and sea. Here, pureed pumpkin and canned cream corn simplifies the otherwise tedious preparation, and may be spiced up to your liking or left mellow and earthy.

Provided by KCFOXY

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

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

1 (29 ounce) can solid-pack pumpkin (not pumpkin pie filling)
1 (14.75 ounce) can creamed corn
1 cup 2% low-fat milk
1 (14.5 ounce) can chicken broth
½ cup apple cider
½ cup water
2 teaspoons butter
⅛ teaspoon ground mace
salt and pepper to taste
¼ cup frozen corn, thawed

Steps:

Combine the pumpkin and creamed corn in a blender; pulse to puree the mixture for 1 minute or until smooth. Add the milk and continue to pulse the mixture for another minute, or until well combined. Pour pumpkin mixture into a 3 to 4 quart saucepan over medium heat.
Immediately stir in the broth, apple cider, water, butter, and ground mace. Heat for 15 minutes, stirring occasionally. Salt and pepper to taste. Add thawed corn kernels and cook for an additional 5 minutes.

Nutrition Facts : Calories 108.8 calories, Carbohydrate 22.1 g, Cholesterol 5.1 mg, Fat 2.2 g, Fiber 3.7 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 462.2 mg, Sugar 8.4 g

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