Grandmas Harvest Soup Food
HEALTHY HARVEST SOUP
Powerhouse whole grains and autumn vegetables simmer to perfection in this comforting, vegan-friendly soup. To make the squash easier to peel and chop, pierce and microwave for a minute or two. Any type of bean or winter squash would be delicious in this soup.
Provided by Cynthia Phillips
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 10
Number Of Ingredients 13
Steps:
- Heat vegetable oil in a large pot over medium-high heat; saute onion in hot oil until softened and slightly golden, 5 to 10 minutes. Add garlic; saute until golden and fragrant, 2 to 4 minutes more. Stir sage and thyme in onion mixture and saute until fragrant, about 30 seconds.
- Stir vegetable broth, squash, water, kidney beans, quinoa, barley, and salt into onion mixture; bring to a boil, reduce heat to medium-low, and simmer until barley is tender and soup flavors combine, about 35 minutes.
- Stir kale into soup; simmer until kale is tender, about 10 minutes.
Nutrition Facts : Calories 216.4 calories, Carbohydrate 39 g, Fat 4.5 g, Fiber 8.3 g, Protein 7.9 g, SaturatedFat 0.5 g, Sodium 600.6 mg, Sugar 5.2 g
GRANDMA'S HARVEST SOUP
I have fond memories of eating Grandma's soup when I was a child. Now I give my wife a break in the kitchen by making this soup every once in a while. It tastes just like home!
Provided by Taste of Home
Categories Lunch
Time 2h50m
Yield 18 servings (4-1/4 quarts).
Number Of Ingredients 10
Steps:
- Place ham hocks, water and bouillon in a Dutch oven or soup kettle; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove hocks; allow to cool. , Add potatoes, carrots, onions, cabbage and turnip to broth; cover and simmer for 1 hour or until vegetables are tender. Using a potato masher, coarsely mash vegetables. , Remove meat from bones; cut into bite-size pieces and add to soup. Stir in salt and pepper; heat through.
Nutrition Facts : Calories 189 calories, Fat 9g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 377mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.
GRANDMA'S VEGETABLE SOUP
Another one of my Grandmother's famous soups that she would serve to her customers in her restaurant.
Provided by litldarlin
Categories Stocks
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Cover one blade roast and suet with water. Cook until tender.
- Add a few slices of onion and celery for flavor.
- Remove the meat.
- Add all your vegetables in chunks.
- Cook vegetables until tender. Add one large can of whole tomatoes.
- Then add the meat back into the soup.
- Cook 10-15 minutes longer or until vegetables are tender.
- Then serve and enjoy.
Nutrition Facts : Calories 390.5, Fat 22.5, SaturatedFat 9.1, Cholesterol 78.2, Sodium 116.4, Carbohydrate 23.1, Fiber 4.8, Sugar 5.8, Protein 24.2
GRANDMA G'S VEGETABLE BEEF SOUP
Leave off the beef and you have a great vegetable soup! The vegetables I use are either fresh or I froze them during the harvest months. You will need a large stock pot (about 20 quart); if you don't have one large enough halve the recipe. I only make this soup once a year now. What I usually do is set aside the amount we will eat in a 2-quart sauce pan and add more water and the potatoes. I let the stock pot of soup cool and freeze the remainder in quart bags. It's great served with sandwiches, cornbread or crackers. I know all these vegetables may not be located around the world, but they are plentiful here in Southeast America in the summertime, at the markets. Some are available in frozen foods at large supermarkets. Finished amounts are an estimate.
Provided by GrandmaG
Categories Clear Soup
Time 6h30m
Yield 4 Gallons
Number Of Ingredients 21
Steps:
- In large stockpot filled halfway with water, add beef, bouillion, tomato, onions, and garlic.
- Bring to a boil, and boil for one hour.
- Add all other ingredients EXCEPT potatoes, and water up to 2 inches from top of pot.
- (You have to have a pot large enough to cover vegetables with enough water to boil).
- Reduce heat to meduim-low and cover.
- Cook for 4 hours, stirring occasionally to prevent vegetables from sticking to bottom.
- Remove what you will be eating and set stock pot aside to cool.
- Add potatoes to soup you will be eating and another cup of water.
- Cook until potatoes are soft.
- I freeze the remainder in quart bags.
- When I reheat, sometimes I add macaroni noodles instead of potatoes.
Nutrition Facts : Calories 1055.8, Fat 14.3, SaturatedFat 5.3, Cholesterol 145.4, Sodium 2762.3, Carbohydrate 154.3, Fiber 32.7, Sugar 37.2, Protein 91
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