Ingredients for Autumn Harvest Soup
- 1 (15-ounce) can white beans, rinsed and drained
- 2 tablespoons olive oil
- 4 slices smoked bacon, chopped
- 2 cloves garlic, minced
- 1 large onion, chopped
- 2 leeks, white and light green parts only, thinly sliced
- 2 celery stalks, chopped
- Not found in recipe
- 1 cup carrots, chopped
- 1 medium butternut squash (about 1.5 lbs), peeled, seeded, and cubed
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary leaves
- Recipe uses 6 cups chicken stock
- Recipe uses pepper to taste
- Salt to taste
- 6 cups chicken stock
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How to Make Autumn Harvest Soup
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed soup pot or Dutch oven over medium heat. Add 4 slices of bacon, chopped, and cook for 3 minutes, until lightly browned.
- Remove bacon with a slotted spoon, leaving rendered bacon fat in the pot. Set bacon aside.
- Add 1 large onion, chopped, and 2 cloves garlic, minced, to the pot. Cook until onions are softened, about 5 minutes.
- Add 2 leeks, white and light green parts only, thinly sliced; 2 celery stalks, chopped; 1 cup carrots, chopped; 1 medium butternut squash (about 1.5 lbs), peeled, seeded, and cubed; 1 (15-ounce) can of white beans, rinsed and drained; 1 teaspoon fresh thyme leaves; and 1 teaspoon fresh rosemary leaves.
- Sauté for 2 more minutes, stirring frequently.
- Pour in 6 cups of chicken stock, add the cooked bacon, and bring to a boil.
- Reduce heat to low, cover, and simmer for 90 minutes, or until beans and squash are tender. Stir occasionally.
- Season with salt and pepper to taste. Garnish with extra bacon and fresh herbs before serving.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
55g
Fat
45g
Carbs
28g
