Sunday, March 20, 2011

Harvest Soup and Biscuits

We tried a bit of this tonight. Kannon thought it was wonderful! I think it would be nice to have in our food storage since we don't have a cow.

It really wasn't bad at all. Very much like a smooth butter in a tub from the refrigerated section. Kannon's mom gave us this one. She found it in the Elko, NV Walmart. We don't have it here, but we're still trying to find out how to order some. You can read more about it at For dinner I made a Harvest Soup from my Taste of Home's Quick Cooking 2004 cookbook. I have 5 of their cookbooks and absolutely love them. When I asked what else I should serve, Kannon said biscuits. I kind of knew he'd request that!

Ben and Sarah were quick to discover the Acorn Squash. It wasn't that noticeable, but they freaked out. I made them each try some and then they picked around it. I guess next time I'll leave it out, or better yet, puree the squash and add it back in!

Joshua, though, couldn't get enough. Some days we just can't get him to eat his dinner. He plays with it and finally gets to where he's throwing it and then he's done. But tonight he silently ate 2 bowls of it and half a biscuit before heading excitedly to the tub for a bath. (Because we can't have dinner without a bath right afterward!)

Ben chowing down on his biscuit sandwich. He spread the middle of it with sugar-free grape jelly. I bought some awesome biscuit cutters from Pampered Chef. They have a really large cutter; 4 inches. We like to make ours that big!
And here's the last of the soup. Mmmm. I ate til I was full!
Harvest Soup
1 pound lean ground beef
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 tsp. beef bouillon granules
2 bay leaves
1/2 tsp. chili powder
1/2 tsp. pepper
1/8 tsp. ground allspice
1/8 tsp. ground cloves
1 can (14-1/2 oz.) diced tomatoes, undrained
In large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain well. 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 vegetables are tender.
Add the tomatoes. Cook and stir until heated through. Discard bay leaves. Yield: 6 servings.
1-1/2 cups equals 241 calories

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