Best Kellymacs Autumn Harvest Soup Recipes

Autumn Harvest Soup image

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 image

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