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    You are in: Home / Recipes / Autumn Harvest Soup Recipe
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    Autumn Harvest Soup

    Autumn Harvest Soup. Photo by Annacia

    1/1 Photo of Autumn Harvest Soup

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    Galley Wench's Note:

    I started developing this soup for a RecipeZaar cooking contest. Finally finished it, a bit too late for the contest! A hearty soup, add bread and you have dinner.

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    Units: US | Metric


    1. 1
      Heat olive oil in a heavy bottomed soup pot and saute bacon for 3 minutes.
    2. 2
      Pour off any excess fat.
    3. 3
      Add onions and garlic continuing to cook until onions are softened.
    4. 4
      Add leeks, celery, carrots, butternut squash and soaked white beans along with thyme and rosemary.
    5. 5
      Saute for 2 more minutes. Pour in chicken stock and bring to a boil.
    6. 6
      Turn down heat and simmer slowly for 1 1/2 hour or until beans are tender.
    7. 7
      Adjust final seasoning.

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    Ratings & Reviews:

    • on October 02, 2009


      Any recipe that DH has seconds of is worth 5 stars! I have to admit that the only way I had a chance of even getting him to try this was to not put any squash in it and I subbed in diced ham because I had some to use up. The soup is perfectly named, it's autumn in a bowl. I was expecting the apple to dissolve in cooking but it didn't, the chunks were very soft but still chunks. Thanks for posting DW. :D

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    Nutritional Facts for Autumn Harvest Soup

    Serving Size: 1 (274 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 802.6
    Calories from Fat 285
    Total Fat 31.6 g
    Saturated Fat 9.0 g
    Cholesterol 62.3 mg
    Sodium 1362.8 mg
    Total Carbohydrate 86.9 g
    Dietary Fiber 20.0 g
    Sugars 13.7 g
    Protein 46.3 g

    The following items or measurements are not included:

    vegetable stock

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