Autumn Soup Recipes

Steps:

• Brown beef, add onions. Cook until tender.
• Stir in remaining ingredients.
• Heat through.
• Enjoy!

Steps:

• Puree tomatoes in a blender; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomatoes and remaining ingredients. Bring to a boil; reduce heat and simmer 25-30 minutes or until the vegetables are tender. Discard bay leaf before serving.

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.

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.
• .

Steps:

• In a soup pot or casserole cook the bacon over moderate heat, stirring occasionally, until it is golden. With a slotted spoon transfer to a plate lined with paper towel.
• Pour off all but 2 tablespoons fat from the pan and add the onion, celery, carrot, garlic, thyme and rosemary and cook over moderate heat, covered, stirring occasionally, for 5 minutes. Add the chicken stock or broth and salt and pepper to taste, bring to a boil and simmer the soup, stirring occasionally, for 20 minutes. Add the beans and tomatoes and simmer, stirring occasionally, for 5 minutes. Stir in the pasta and simmer the soup, covered, for 10 minutes, or until pasta is al dente. Let stand off heat, covered, for 5 minutes.
• Make the Pistou: In a small food processor or blender, combine garlic, basil, Parmesan and pepper and with machine running, add oil in a stream. Puree until well blended. Add salt to taste.
• Ladle the soup into bowls and serve topped with the Pistou and accompanied by fontina and Parmesan toasts.

Steps:

• Bake or boil the squash. To bake, halve the squash and scoop out the seeds. Place the squash halves cut side down on an oiled baking sheet and cover loosely with aluminum foil. Bake at 350 degrees until tender, about one hour. Scoop out the pulp and discard the skin. To boil, peel the squash, halve it, and scoop out the seeds. Cut it into chunks and place them in a saucepan with water to cover. Bring the water to a boil and cook until the squash is tender, about 15 minutes. Drain and reserve the liquid.
• Meanwhile, saute the chopped onion in the oil with the nutmeg, cinnamon, thyme, and bay leaves until the onion is translucent. Add the diced carrot and celery and the water (if you boiled the squash, use the reserved liquid). Cover and simmer until the carrots are Tender. Remove the bay leaves.
• In a blender or food processor, puree the cooked squash, the onioncarrot mixture, and the juices in batches. Gently reheat the soup. Add salt and pepper to taste.

Steps:

• Preheat oven to 400 degrees.
• In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray; roast for 15 minutes.
• Place roasted vegetables in a large pot; add broth and milk, season to taste with salt and pepper; cook 10 minutes to allow flavors to combine.
• Transfer mixture to a blender or food processer, or use an immersion blender in pot, and blend until smooth, about 4 to 5 minutes, (note: add more water or broth to achive desired thickness).

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.

Steps:

• Put the vegetables into a large saucepan with the garlic, rosemary, stock and sugar. Season well, stir, bring to a simmer and cover. Cook gently for 15 minutes or until the vegetables are just tender.
• Preheat the grill to high. Whizz the tomatoes in a food processor or blender until smooth, then tip into the vegetables with the chickpeas and parsley. Gently heat through, stirring now and then.
• For the toasts: rub both sides of the bread with the garlic. Grill on one side until golden, turn the bread over, cover with edam and grill until it's bubbling. Serve at once with the piping hot soup.

Steps:

• Preheat oven to 400°. Peel and cut sweet potatoes, carrots and parsnips into 1-1/2-in. pieces; place in a large bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide mixture between 2 greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally., Transfer vegetables to a Dutch oven. Add broth, milk, salt and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs.

Steps:

• Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water and cook for 10 minutes or until the potatoes are almost done. Add the kale and beans and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot.
• Serve immediately.

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.

Steps:

• Heat olive oil and butter in a saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Mix in brown sugar.
• Finely chop ginger and garlic in a food processor. Add them to the onion mixture and cook, stirring frequently, until garlic is beginning to brown, about 10 minutes. Stir in the sage and cook for an additional 5 minutes.
• Pour in apple juice and stir to loosen any browned bits in the pan. Add peanut butter, 1 tablespoon at a time, stirring well after each addition. Mix in chicken broth and squash.
• Bring the mixture to a boil; reduce the heat and simmer, stirring frequently, for 5 minutes. Season the soup to taste with hot pepper sauce, Worcestershire sauce, and vinegar, tasting frequently until flavors are balanced. Simmer for 15 minutes. If the soup seems too thick, add water 1/2 cup at a time.
• Remove the soup from the heat. Use an immersion blender to partially puree the mixture, leaving some of the onion intact. (If you don't have a handheld stick blender, carefully puree the hot soup in batches in a regular blender.) Pour in cream and blend to lighten the texture.
• Ladle soup into warmed bowls and garnish with fresh-grated nutmeg and finely chopped pistachios.