Harvest Happy Soup Food

HARVEST SOUP

Harvest Soup image

Harvest Soup Mix is a mixture of split peas, lentils, rice and other grains. This recipe on front of the bag. I bought this at Stringtown Grocery 2266 540th Street S.W. Kalona, IA 52247 Kalona is a Amish and Mennonite community. http://www.kalonaiowa.org/Etiquette.htm

Provided by Charlotte J

Categories Clear Soup

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

4 cups water
1 1/2 cups harvest soup mix
1 cup carrots, sliced or 1 cup carrot, diced
1 cup celery, and leaf finely chopped
1 cup cabbage, shredded
1 cup tomatoes, diced
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon instant chicken broth or 1 teaspoon bouillon cube
1/2 lb turkey or 1/2 lb ground beef

Steps:

Place water and Harvest Soup Mix in a heavy pot and simmer 1 hour.
Add all other ingredients and simmer another hour.
Options: Make with smoked sausage and add 1 cup of each fresh diced apples and sweet potatoes, instead of tomatoes.
Other spices that can be added: savory, garlic and tarragon.

Nutrition Facts : Calories 83.2, Fat 2.7, SaturatedFat 0.7, Cholesterol 28.4, Sodium 456.3, Carbohydrate 4.5, Fiber 1.5, Sugar 2.5, Protein 10.2

HEALTHY HARVEST SOUP

Healthy Harvest Soup image

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

Ingredients

2 tablespoons vegetable oil
1 onion, chopped
1 tablespoon chopped garlic
1 teaspoon dried sage
1 teaspoon dried thyme
8 cups vegetable broth
2 acorn squash - peeled, seeded, and chopped
2 cups water
1 (15 ounce) can kidney beans, rinsed and drained
½ cup quinoa
½ cup pot barley
½ teaspoon salt
1 bunch kale, stemmed and coarsely chopped

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

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