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Harvest Soup Recipe

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Loaded with ground beef, squash, tomatoes and two kinds of potatoes, this hearty soup makes a great family meal on a busy night. Go ahead and substitute any of the vegetables with those that better suit your tastes. —Janice Mitchell Aurora, Colorado

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Harvest Soup Recipe

Prep: 10 min. Cook: 25 min.

Yield: 6 Servings

10 25 35

Ingredients

1 pound lean ground beef (90% lean)
3/4 cup chopped onion
2 garlic cloves, minced
3-1/2 cups water
2-1/4 cups chopped peeled sweet potatoes
1 cup chopped red potatoes
1 cup chopped peeled acorn squash
2 teaspoons beef bouillon granules
2 bay leaves
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 can (14-1/2 ounces) diced tomatoes, undrained

Directions

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the water, potatoes, squash, bouillon, bay leaves, chili powder, pepper, allspice and cloves. Bring to a boil.
Reduce heat; cover and simmer for 15-20 minutes or until vegetable are tender. Add the tomatoes. Cook and stir until heated through. Discard bay leaves. Yield: 6 servings.

Nutritional Analysis: One serving (1-1/2 cups) equals 241 calories, 7 g fat (3 g saturated fat), 28 mg cholesterol, 493 mg sodium, 26 g carbohydrate, 4 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.

Originally published as Harvest Soup in Quick Cooking July/August 2003, p31

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Reviews for Harvest Soup (4)

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Harvest Soup

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Reviewed on Oct. 03, 2011 by hhandley80

I really love this soup because it's wholesome and had a lot of interesting flavors. Since I rarely cook with ground beef I substitute ground turkey & it's still delicious. It's a cold weather staple at my house.

Reviewed on Nov. 26, 2008 by nicestofthedamned

Loved it!

Reviewed on Nov. 13, 2008 by bjohnson216

This soup had a wonderful flavor. I loved it and have made several times.