Recipe for Autumn Garden Soup | Almanac.com

Autumn Garden Soup

autumn garden soup with carrots, onions, tomatoes, and celery in a red enameled dutch oven
Photo Credit
Becky Luigart-Stayner
4 to 6 servings
Preparation Method
Print Friendly and PDF

This hearty soup is perfect for the changing seasons.  We love putting a pot on the stove and letting it simmer, giving our home a cozy vibe for fall.

Fun Fact! In the language of flowers, rosemary symbolizes remembrance, so remember this recipe all year round!

Our Autumn Garden Soup recipe comes courtesy of Cooking Fresh with The Old Farmer’s Almanac.

1 ham bone
1/4 cup chopped salt pork
1 clove garlic
several sprigs parsley
2 onions, chopped
2 carrots, peeled and diced
3 stalks celery, chopped, or handful of celery leaves
1 cup fresh shell beans*
a few leaves each of mint, marjoram, basil, rosemary, and thyme
4 large tomatoes, peeled and diced
1/2 pound fresh spinach or other greens, trimmed and chopped
1 cup cooked and mashed winter squash or pumpkin
salt and pepper, to taste
grated cheese, for garnish
  1. Put ham bone into a large stockpot, cover with water, and simmer over medium heat for 1 hour.
  2. In a frying pan, cook salt pork until the fat is released. Add garlic, parsley, onions, carrots, and celery, and cook lightly, without browning.
  3. Remove ham bone from the pot and skim any fat from the stock. Cut off any bits of meat from the ham bone and return them to the soup. 
  4. Add onion and carrot mixture to the ham broth and simmer for 1 hour. 
  5. Add beans, herbs, tomatoes, spinach, and squash. Simmer for 30 minutes. 
  6. Season with salt and pepper. 
  7. Serve hot, with a sprinkling of grated cheese.

*You can substitute fresh shell beans with 1/2 cup dried navy beans or soldier beans cooked in unsalted water, or fresh green or wax beans.

About The Author

The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!

No content available.