AUTUMN HARVEST SOUP

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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.

*** Explore more Autumn Harvest Soup Recipes »

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    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #soups-stews     #vegetables     #easy     #fall     #seasonal     #squash     #4-hours-or-less

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