Autumn Potluck Soup Recipes

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AUTUMN SOUP



Autumn Soup image

Make and share this Autumn Soup recipe from Food.com.

Provided by Shannon 24

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb ground beef
1 cup onion, chopped
4 cups water
1 cup carrot, diced
1 cup potato, diced
2 teaspoons salt
1 Oxo beef cube
1/4 teaspoon pepper
1/8 teaspoon basil
28 ounces tomatoes

Steps:

  • Brown beef, add onions. Cook until tender.
  • Stir in remaining ingredients.
  • Heat through.
  • Enjoy!

POTLUCK PASTA SOUP



Potluck Pasta Soup image

In an attempt to duplicate a soup served at an Italian restaurant, I came up with this recipe. Friends and family are willing dinner guests when it's on the menu. -Marilyn Foss, Beaverton, Ohio

Provided by Taste of Home

Categories     Lunch

Time 1h40m

Yield 20 servings (5 quarts).

Number Of Ingredients 16

1-1/2 pounds ground beef
8 cups water
2 cans (14-1/2 ounces each) Italian stewed tomatoes
2 cups diced carrots
1-1/2 cups diced celery
1 cup chopped onion
1/2 cup chopped green pepper
1 can (8 ounces) tomato sauce
1 envelope onion soup mix
1 tablespoon sugar
1 teaspoon Italian seasoning
2 garlic cloves, minced
2 bay leaves
1/2 teaspoon pepper
3 cups cooked elbow macaroni
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

Steps:

  • In a stockpot, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, carrots, celery, onion, green pepper, tomato sauce, soup mix, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour. , Stir in macaroni and beans; heat through. Discard bay leaves.

Nutrition Facts : Calories 136 calories, Fat 5g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 376mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

PRETTY AUTUMN SOUP



Pretty Autumn Soup image

Carrots, squash and sweet potato combine to make a healthy and colorful soup, which I especially enjoy during the fall. -Margaret Allen, Abingdon, Virginia

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 10

2-1/2 cups cubed peeled butternut squash
1 large sweet potato, peeled and cubed
3 medium carrots, sliced
1/4 cup thawed orange juice concentrate
3 cups fat-free milk
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons reduced-fat sour cream
2 tablespoons minced chives
1 tablespoon sesame seeds, toasted

Steps:

  • Place the squash, sweet potato and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 12-16 minutes or until tender. Cool slightly. Transfer to a food processor; add juice concentrate. Cover and process until smooth. , Transfer to a large saucepan; stir in the milk, salt and pepper. Cook and stir over low heat until heated through (do not boil). Top each serving with 1-1/2 teaspoons sour cream, 1 teaspoon chives and 1/2 teaspoon sesame seeds.

Nutrition Facts : Calories 166 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 190mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

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