Kellymacs Autumn Harvest Soup Recipes

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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

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

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

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