Harvest Soup Recipe
Harvest Soup Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Originally published as Harvest Soup in Quick Cooking July/August 2003, p31

Nutritional Facts

1-1/2 cups: 241 calories, 7g fat (3g saturated fat), 28mg cholesterol, 493mg sodium, 26g carbohydrate (0 sugars, 4g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.

  • 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
  1. 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.
  2. 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.
Originally published as Harvest Soup in Quick Cooking July/August 2003, p31

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msclwrks100 User ID: 1973107 88328
Reviewed Oct. 23, 2013

"This soup is absolutely wonderful! This will become a staple

@ our house"

MY REVIEW
hhandley80 User ID: 6251996 140338
Reviewed Oct. 3, 2011

"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."

MY REVIEW
nicestofthedamned User ID: 1963192 55563
Reviewed Nov. 26, 2008

"Loved it!"

MY REVIEW
bjohnson216 User ID: 2574732 55543
Reviewed Nov. 13, 2008

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

MY REVIEW
BeanieBaby User ID: 3424386 45152
Reviewed Sep. 24, 2008

"This soup was a big hit at our house! Delicious!"

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