Autumn Harvest Soup Recipe

Ingredients for Autumn Harvest Soup

• Dry White Beans
• 2 tablespoons olive oil
• Smoked Bacon
• Garlic Cloves
• Onion
• Leek
• 2 celery stalks, chopped
• Apples
• Carrot
• 1 medium butternut squash (about 1.5 lbs), peeled, seeded, and cubed
• Fresh Thyme
• Fresh Rosemary
• Vegetable Stock
• White Pepper

How to Make Autumn Harvest Soup

1. 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.
2. Remove bacon with a slotted spoon, leaving rendered bacon fat in the pot. Set bacon aside.
3. Add 1 large onion, chopped, and 2 cloves garlic, minced, to the pot. Cook until onions are softened, about 5 minutes.
4. 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.
5. Sauté for 2 more minutes, stirring frequently.
6. Pour in 6 cups of chicken stock, add the cooked bacon, and bring to a boil.
7. Reduce heat to low, cover, and simmer for 90 minutes, or until beans and squash are tender. Stir occasionally.
8. Season with salt and pepper to taste. Garnish with extra bacon and fresh herbs before serving.