My Autumn Soup Recipes

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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



Autumn Soup image

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

1 lb of pre-cooked ground beef
1 cup of chopped onion
4 cups water
1 cup chopped fresh carrot
1 cup chopped celery
1 cup chopped potato
1 (28 ounce) can tomatoes
1/4 cup barley
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Kitchen Bouquet
2 bay leaves
1 teaspoon sweet basil
1 beef bouillon cube

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



Autumn Soup image

Steps:

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

1 lb ground beef
1 cup onion, chopped
4 cups water
1 cup carrot, diced
1 cup potato, diced
2 teaspoons salt
1 Oxo beef cube
1/4 teaspoon pepper
1/8 teaspoon basil
28 ounces tomatoes

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



Pretty Autumn Soup image

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

2-1/2 cups cubed peeled butternut squash
1 large sweet potato, peeled and cubed
3 medium carrots, sliced
1/4 cup thawed orange juice concentrate
3 cups fat-free milk
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons reduced-fat sour cream
2 tablespoons minced chives
1 tablespoon sesame seeds, toasted

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