Fall Vegetable Medley Soup
By Kathy B. and Sandra S. from South Seneca Central School, Ovid, New York.
Description
This hearty, heart healthy soup contains generous amounts of orange vegetables such as butternut squash, sweet potatoes and carrots. The added ingredients of brown rice and kidney beans make it seem like a meal, instead of just a bowl of soup. A touch of red pepper spice gives it a "bite" to wake up the palate.
Nutrition Facts
Serving size: 1 cup
| Calories | 273 |
| From Fat | 7% |
| From Saturated Fat | 6% |
| From Sugar | 15% |
| Sodium | 449mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Onions, diced | 1 cup | 2 1/8 qts |
| Carrots, diced | 1 cup | 2 1/8 qts |
| Celery, diced | 1 cup | 2 1/8 qts |
| Sweet potatoes, diced | 1 cup | 2 1/8 qts. |
| garlic cloves, minced | 1 1/2 cloves | 16 2/3 cloves |
| Butternut Squash, cubed | 3 cups | 1 1/2 gallons |
| Honey | 1/3 TBL | 2 3/4 TBL |
| Kidney beans | 14 oz | #10 can |
| Chicken Stock | 1 1/2 quarts | 3 1/4 gallons |
| Bacon, diced | 2 strips | 1 pound |
| Red Pepper Flakes | 1/2 Tsp | 1 3/8 Tbl. |
| Rice, brown, cooked | 1/4 cup | 2 1/8 cups |
| Salt and Pepper | to taste | to taste |
| Sage, freshly sliced | 3/4 tsp | 6 14 tsp |
| Parmesan cheese | 1 tsp | 1 cup |
Preparation
Using a large tilt skillet or jacketed steam kettle, add the diced bacon and saute until completely cooked. Remove the bacon to a plate lined with paper towels. Add the onion, carrot, celery, sweet potato and red pepper flakes and cook for about 5 minutes. Add the garlic and squash and continue to sweat until the vegetables have softened, about 12 - 15 minutes.
Add the stock, rice and honey to the vegetables. Bring to a simmer and cook until rice is done, about 10 minutes. Add the beans and fresh sage leaves. Continue cooking until soup reaches 140 degrees. Serve with grated parmesan cheese on top.
Yield: 50 8 ounce servings
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