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Harvest Soup

 Harvest Soup
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
6 ServingsPrep: 10 min. Cook: 25 min.

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.

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Harvest Soup (continued)

Nutritional Facts: 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.