Autumn Vegetable Soup
My Favorite Fall Meal - Autumn Soup
As soon as the air turns cool and a few leaves start to fall, I crave the comfort of Autumn Soup. It's satisfying but not heavy, and it's so healthy. You can just feel the goodness as it goes down. Besides being a fall favorite, Autumn Soup is super easy to make, is adaptable to leftovers and variations, and everyone seems to like it. Also known as Hamburger Soup, Autumn Soup utilizes ground meat, vegetables and a beefy tomato broth base. It's similar to, but different from vegetable beef or minestrone soup. Once you customize it, it will be your favorite Autumn Soup, too.
Make a batch of your favorite bread, rolls, or muffins to complete the meal. We love to have whole wheat muffins with our Autumn Soup. I've included the super easy recipe below.
Soup Stock Pots
Autumn Soup Recipe
Recipe for Autumn Soup
A Very Customizable Recipe
1 pound ground meat
3 cut up carrots
2-3 cut up potatoes
1 cup green beans
3 stalks celery cut up
6 cups beef broth (I use bouillon cubes - 6 plus 6 cups water)
1 can tomato soup if desired for a more tomato-based soup
1 large can tomatoes
1/4 - 1/2 pasta, barley or beans (optional)
Seasonings as desired (salt, pepper, garlic, Italian seasonings are good)
Brown and season the ground meat. I like ground beef best, but ground turkey is good, too. Heat the beef broth in a stock pot. Add the canned tomatoes and tomato soup if desired for more of a tomato base. Add the vegetables. Use your favorite vegetables, or whatever you have on hand. Good additions or alternates are zuchinni and other squash, corn, peas. Add any pasta, beans, rice or barley. Be careful not to add too much. Start with 1/4 to 1/2 cup. Season as desired. Cook until vegetables are tender. Taste soup and correct the seasonings. Also add more broth if needed. Be aware that the longer the soup cooks or is subsequently reheated, the tastier it becomes. This soup is better the next day, but I usually have to have a bowl right away.
Easy Whole Wheat Muffins
Our Favorite Thing to Serve with Autumn Soup
Place in mixing bowl:
2 cups whole wheat flour
1/2 teaspoon salt
4 teaspoons baking powder
1/2 cups brown sugar
Add and mix together:
1 cup milk
2 beaten eggs
1/3 cup oil
1/2 cup nuts and/or raisins (optional)
Bake in greased muffin tins. Do not use cupcake papers as these will stick.
425 degrees for 15 minutes.
Makes 18 muffins.
Polish Pottery Soup Tureens
New England Soup Factory Cookbook
Buffet Soup Servers
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