Autumn Harvest Soup

Recipe by Galley Wench
READY IN: 3hrs 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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