AUTUMN SOUP
This recipe was given my daughter by her mother-in-law, Merilyn. It is a low cost soup...but hardy and very nutrious as well as really tasty. Note from Chef, since several reviewers thought it was too much barley I have changed the recipe and have reduced by half the amount originally posted. Corrected Oct 2012.
Provided by CarrolJ
Categories Vegetable
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients in a large kettle.
- Cook until vegetables and the barley are tender.
- Option:can be placed in a slow cooker on low for 8-9 hours if wished.
- .
Nutrition Facts : Calories 258.5, Fat 12, SaturatedFat 4.6, Cholesterol 51.5, Sodium 650.5, Carbohydrate 20.7, Fiber 4.9, Sugar 6.4, Protein 17.5
SOUPE D' AUTOMNE (AUTUMN SOUP)
A delicious soup from a community fund raiser cookbook printed in the 90's - the cookbooks that have members sharing their best recipes. A wonderfully favourable soup that is a real winner at our house.
Provided by Gerry
Categories Low Cholesterol
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In large soup pot brown ground beef, add onions and celery simmer until tender, stirring frequently.
- Add remaining ingredients except tomatoes.
- Bring to a boil, reduce heat and simmer for 30 minutes or until vegetables are done.
- Add tomatoes and simmer another 10 minutes.
- Serve with freshly baked bread or rolls for a hearty meal.
AUTUMN SOUP
Make and share this Autumn Soup recipe from Food.com.
Provided by Shannon 24
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown beef, add onions. Cook until tender.
- Stir in remaining ingredients.
- Heat through.
- Enjoy!
AUTUMN PUMPKIN SOUP
I found this recipe listed in my local newspaper. I never liked anything pumpkin before this. The green apple really makes the soup flavorful.
Provided by ForceUser
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a soup pot over medium heat, melt butter.
- Add onion and celery and saute until tender, about 5 minutes.
- Add 1 cup of the stock and simmer, covered, for 10 minutes.
- Transfer to a blender in batches and puree until smooth.
- Return to pot and add the remaining three cups of stock, wine, sage, salt, thyme, and pumpkin.
- Simmer until flavors are blended, about10 minutes.
- Ladle into bowls, top with a few apple pieces and sprinkle with parmesan.
PRETTY AUTUMN SOUP
Carrots, squash and sweet potato combine to make a healthy and colorful soup, which I especially enjoy during the fall. -Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place the squash, sweet potato and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 12-16 minutes or until tender. Cool slightly. Transfer to a food processor; add juice concentrate. Cover and process until smooth. , Transfer to a large saucepan; stir in the milk, salt and pepper. Cook and stir over low heat until heated through (do not boil). Top each serving with 1-1/2 teaspoons sour cream, 1 teaspoon chives and 1/2 teaspoon sesame seeds.
Nutrition Facts : Calories 166 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 190mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
AUTUMN VEGETABLE SOUP
This hearty soup is a rare find. It is absolutly delicious. I you want to impress anyone...make this!!!
Provided by Tara in Southwester
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In dutchoven (large pot) on medium heat, melt butter, add onions and garlic and saute until golden.
- Add the rest of the ingredients EXCEPT the milk.
- Boil for 25 minutes.
- Puree soup with blender, return to heat and add milk.
- DO NOT BOIL!
- Just heat through.
- Recipe may be doubled.
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