Jennas Harvest Soup Recipes

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HEALTHY HARVEST SOUP

Powerhouse whole grains and autumn vegetables simmer to perfection in this comforting, vegan-friendly soup. To make the squash easier to peel and chop, pierce and microwave for a minute or two. Any type of bean or winter squash would be delicious in this soup.

Provided by Cynthia Phillips

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h15m

Yield 10

Number Of Ingredients 13



Healthy Harvest Soup image

Steps:

  • Heat vegetable oil in a large pot over medium-high heat; saute onion in hot oil until softened and slightly golden, 5 to 10 minutes. Add garlic; saute until golden and fragrant, 2 to 4 minutes more. Stir sage and thyme in onion mixture and saute until fragrant, about 30 seconds.
  • Stir vegetable broth, squash, water, kidney beans, quinoa, barley, and salt into onion mixture; bring to a boil, reduce heat to medium-low, and simmer until barley is tender and soup flavors combine, about 35 minutes.
  • Stir kale into soup; simmer until kale is tender, about 10 minutes.

Nutrition Facts : Calories 216.4 calories, Carbohydrate 39 g, Fat 4.5 g, Fiber 8.3 g, Protein 7.9 g, SaturatedFat 0.5 g, Sodium 600.6 mg, Sugar 5.2 g

2 tablespoons vegetable oil
1 onion, chopped
1 tablespoon chopped garlic
1 teaspoon dried sage
1 teaspoon dried thyme
8 cups vegetable broth
2 acorn squash - peeled, seeded, and chopped
2 cups water
1 (15 ounce) can kidney beans, rinsed and drained
½ cup quinoa
½ cup pot barley
½ teaspoon salt
1 bunch kale, stemmed and coarsely chopped

WINTER HARVEST VEGETABLE SOUP

Rich, earthy root vegetables blend with savory spices and the tartness of apples in this wonderful soup from Barbara Marakowski of Loysville, Pennsylvania. "A friend gave me this low-fat recipe after my husband's cardiac surgery and now, it's our favorite. It gets even better with reheating!"

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 18



Winter Harvest Vegetable Soup image

Steps:

  • In a Dutch oven over medium heat, cook and stir the carrots, celery and onions in butter and oil until tender. Add garlic; cook 1 minute longer. , Add the broth, potatoes, squash, apples, turnips, parsnips and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the basil, thyme and pepper; simmer 15 minutes longer or until vegetables are tender. Discard bay leaf before serving. Garnish with additional green onions if desired.

Nutrition Facts : Calories 134 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 404mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

3 medium carrots, halved and thinly sliced
3/4 cup chopped celery
1 medium onion, chopped
2 green onions, thinly sliced
1 tablespoon butter
1 tablespoon olive oil
1 garlic clove, minced
7 cups reduced-sodium chicken broth or vegetable broth
3 cups cubed peeled potatoes
2 cups cubed peeled butternut squash
2 large tart apples, peeled and chopped
2 medium turnips, peeled and chopped
2 parsnips, peeled and sliced
1 bay leaf
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon pepper
Additional thinly sliced green onions, optional

JENNA'S HARVEST SOUP

Jenna's Harvest Soup is a fall favorite, complete with flavors of roasted garlic, pumpkin and nutmeg.

Provided by Idahoan

Categories     Idahoan®

Yield 4

Number Of Ingredients 8



Jenna's Harvest Soup image

Steps:

  • Heat chicken broth to a heavy simmer and add dry Idahoan Roasted Garlic Mashed Potatoes, pumpkin and seasonings to taste.
  • Simmer on low until somewhat thick.
  • Finish with cream, heat through and serve.

Nutrition Facts : Calories 272 calories, Carbohydrate 30.9 g, Cholesterol 44.6 mg, Fat 14.4 g, Fiber 4.3 g, Protein 6.9 g, SaturatedFat 9 g, Sodium 1042 mg, Sugar 4.4 g

1 (4 ounce) package Idahoan® Roasted Garlic Flavored Mashed Potatoes, dry
1 (32 ounce) carton reduced sodium chicken broth
1 (15 ounce) can prepared mashed pumpkin
1 pinch curry powder, or more to taste
1 pinch sea salt, or more to taste
1 pinch ground nutmeg, or more to taste
1 pinch ground black pepper, or more to taste
½ cup heavy cream

COPYCAT PANERA HARVEST SOUP INSTANT POT RECIPE

The comfort and taste of Panera Autumn Squash soup can be made quickly in the Instant Pot!

Number Of Ingredients 15



Copycat Panera Harvest Soup Instant Pot Recipe image

Steps:

  • Combine all ingredients except corn starch and butter in Instant Pot.
  • Cook at manual high pressure for 10 minutes.
  • Do five minutes of natural pressure release and then quick pressure release the rest.
  • Using an immersion blender, blend up the soup until smooth - alternatively, you can place in a regular blender (carefully) and blend as well.
  • After smooth, turn Instant Pot to saute. Once it starts to bubble, add butter and corn starch and quickly whisk to combine until thickened.
  • Serve with pumpkin seeds.

1 cup pumpkin purée
16 oz frozen butternut squash
1/2 cup frozen carrots
1/4 cup diced Onions
4 ounces Neufchatel cheese
1/2 cup apple juice
1 1/2 cups vegetable broth
1 cup heavy cream + 1 teaspoon sugar
1 tbsp brown sugar
1 teaspoon Ginger
1 tbsp Honey
1 tbsp Lemon juice
1 Tablespoon Curry powder
1 teaspoon corn starch
1 Tablespoon butter

HARVEST SOUP

Harvest Soup Mix is a mixture of split peas, lentils, rice and other grains. This recipe on front of the bag. I bought this at Stringtown Grocery 2266 540th Street S.W. Kalona, IA 52247 Kalona is a Amish and Mennonite community. http://www.kalonaiowa.org/Etiquette.htm

Provided by Charlotte J

Categories     Clear Soup

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 10



Harvest Soup image

Steps:

  • Place water and Harvest Soup Mix in a heavy pot and simmer 1 hour.
  • Add all other ingredients and simmer another hour.
  • Options: Make with smoked sausage and add 1 cup of each fresh diced apples and sweet potatoes, instead of tomatoes.
  • Other spices that can be added: savory, garlic and tarragon.

Nutrition Facts : Calories 83.2, Fat 2.7, SaturatedFat 0.7, Cholesterol 28.4, Sodium 456.3, Carbohydrate 4.5, Fiber 1.5, Sugar 2.5, Protein 10.2

4 cups water
1 1/2 cups harvest soup mix
1 cup carrots, sliced or 1 cup carrot, diced
1 cup celery, and leaf finely chopped
1 cup cabbage, shredded
1 cup tomatoes, diced
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon instant chicken broth or 1 teaspoon bouillon cube
1/2 lb turkey or 1/2 lb ground beef

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