Best Autumn Harvest Stew Recipes

Autumn Harvest Stew image

Provided by Concrete Gardener

Categories Clear Soup

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 14

2 medium sweet potatoes, chopped and peeled
2 medium parsnips, chopped and peeled
2 small apples, sliced thinly
1 medium onion, chopped
1/2 lb chicken, shredded
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 sprig fresh rosemary
1 sprig fresh sage
1 sprig fresh thyme
1 sprig fresh parsley
1 cup vegetable broth
1 cup apple juice

Steps:

Dump all veggies, chicken, salt, pepper and olive oil into crockpot and stir. Tie herbs together with string and put in the pot (you can put them in top or bury them in among the veggies). Pour in liquids. Cook on low for 7-8 hours.

Autumn Harvest Stew image

Yield 8 servings

Number Of Ingredients 13

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 medium red or green bell pepper, diced
1 cup water
4 heaping cups prebaked, peeled, and diced orange squash (sugar pumpkin, butternut, carnival, etc.)
3 cups corn kernels (preferably fresh, scraped from 3 to 4 ears)
One 28-ounce can salt-free diced tomatoes, undrained
One 16-ounce can red or black beans, drained and rinsed
1 to 2 fresh hot chilies, seeded and minced, or one 4-ounce can chopped mild green chilies
2 teaspoons ground cumin
1 teaspoon dried oregano
Salt and freshly ground pepper to taste

Steps:

Heat the oil in a soup pot or steep-sided stir-fry pan. Add the onion and sauté over medium heat until translucent. Add the garlic and bell pepper and continue to sauté until the onion is golden.
Add all the remaining ingredients except the salt and pepper. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 to 20 minutes. Season gently with salt and pepper, then serve in shallow bowls.
Nutrition Information
Per serving:
Calories: 193
Total fat: 3g
Protein: 8g
Fiber: 10g
Carbohydrate: 40g
Cholesterol: 0mg
Sodium: 110mg

Autumn Harvest Chicken Stew image

Provided by @MakeItYours

Number Of Ingredients 13

2 acorn squash
1/3 cup friendly fat to cook in (butter, lard, or coconut oil)
2 medium onions, chopped
4 medium carrots, chopped
4 stalks of celery, chopped
2 medium Russet potatoes, chopped (red or yellow potatoes work too! Use 3 or 4 of those since they are smaller)
1 head of garlic, minced (about 8ish cloves or so)
1/4 cup white rice flour (tapioca flour if you are grain free)
2 quarts chicken bone broth
2 cups cooked shredded or chunked chicken
1/4 to 1/2 pound fresh organic baby spinach (depending on how much you want in there)
⅛ to 1/4 tsp cayenne pepper (optional but the heat is really good!)
Sea salt/pepper to taste

Steps:

Put the acorn squashes in the oven WHOLE at 425 degrees for 1 hour. When you take them out, cut them in half and let them cool to touch while you start making the soup.
Sautee the onion, carrot, celery, and potatoes in the butter with a few big pinches of sea salt to bring out their juices and sweeten. Cook on medium/high for about 10 minutes.
While the veggies are cooking puree the roasted squash in your processor or blender with a little of the bone broth to be sure it gets fully pureed.
Add the garlic to the pot and cook for a minute.
Add the flour to the pot and cook for a minute.
Add the squash puree, bone broth, chicken, and spices to the pot and bring to a simmer for about 5 minutes.
Add the spinach to wilt in and then season sea salt/pepper to taste.