Mabon Recipe: Autumn Soup

Sage has been celebrating the Wheel of the Year for 25+ years, and being a holiday junkie, she just can't get enough of the sabbats!

Here's a picture of my Mabon dinner: autumn soup and pumpernickel bread with homemade herbal butter.

Here's a picture of my Mabon dinner: autumn soup and pumpernickel bread with homemade herbal butter.

Mabon Recipe

Every Mabon, I put a big cauldron of steamy, hearty autumn soup on the stove. It actually started as an accident—an "empty out the fridge and pantry" meal, as in one of our leaner years, I scrounged to make a holiday meal out of whatever we had available. Now, it's hard to imagine a Sabbat without it. It may not be fancy, but it's become something of a staple.

We generally love to go out and take a hike through natural areas on Mabon afternoon, and this soup is a warm and cozy way to be welcomed home. After our Sabbat prayers and offerings, we ladle out big bowls, hunker down and talk about the meaning of the season, then cuddle up to retell our favorite myths and stories by candlelight.

I usually make three to four times as much as listed here, because it keeps nicely in the fridge for lunches, and leftovers freeze nicely. It's a simple recipe, so you can actually vary it as much as you like to suit your own tastes. Also, try it with some bread and homemade butter, which is easier to make than you think!

Tried it? Rate it!

My Mabon dinner was delicious, if I do say so myself.

My Mabon dinner was delicious, if I do say so myself.


  • 1 quart beef, chicken or vegetable stock
  • 3 potatoes
  • 2 carrots
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 bay leaf
  • 1 cup lentils (if you’re not using beef or meat substitute, you can double the lentils)
  • 1 pound ground beef
  • 1 onion
  • 1 red or yellow bell pepper
  • 4 ripe plum tomatoes
  • 4 leaves fresh basil
  • Fresh Italian (flat leaf) parsley


  1. Put the stock into a cauldron or soup pot and turn on the heat to medium high. Begin cutting up the potatoes and carrots. Add the potatoes, carrots, salt, pepper and bay leaf to the broth. Let them cook 15 minutes. Add the lentils and cook 10 minutes more.
  2. Meanwhile, put your beef (or veggie crumbles) into a skillet. On medium, cook until brown and done, stirring occasionally to break up the meat.
  3. Cut up the peppers and the onions as the meat cooks.
  4. When the beef is browned, put it into a colander over the sink to drain away excess fat.
  5. Immediately toss the onions and peppers into the hot pan you just took the beef out of, and turn the heat to medium-high. Cook them for about 2 to 3 minutes. NOTE: If you’re cooking with beef, there should be enough fat left on the bottom of the pan for cooking peppers and onions. If you’re not cooking with beef, use a bit of vegetable oil for the onions and peppers.
  6. Stir the onions and peppers on medium heat for about 5 minutes.
  7. Wash and cut the tomatoes into quarters (wedges).
  8. Put the onions and peppers, tomatoes and beef into the broth and stir.
  9. Let it simmer for 15 minutes, covered. Stir occasionally. It’s done when the vegetables and lentils are nice and tender.
  10. Chop about 2 to 3 tablespoons of parsley and the basil, and sprinkle some over the top of each bowl before serving. Serve with a nice, crusty dinner roll, or some bread with homemade herbal butter.

Kitchen Witch Necessities

© 2013 Mackenzie Sage Wright


Tracy on September 23, 2018:

So, this was the most flavorless, dry , nasty dish I ever tried. I worked for an hour to fix this monstrosity to turn it into an edible dish. You should learn how to actually cook.

Mackenzie Sage Wright (author) on August 13, 2016:

It's August, and I'm reviewing my hubs and already thinking about Autumn Soup, lol!

Mackenzie Sage Wright (author) on December 01, 2013:

Thanks, Maggs; some of my best home recipes came about that way, trying to figure out what to do with leftovers or some item getting close to expiration. I hope if you try it you enjoy it. Have a great day, and thanks for your comment.

maggs224 from Sunny Spain on November 17, 2013:

It looks good, it sounds good, and some day soon I will find out if it tastes as good as I think it will.

I like reading recipes that have come about accidentally, it is so nice to find recipes that are original, thank you for sharing yours :D

Voting up and hitting the relevant buttons on my way out .

Mackenzie Sage Wright (author) on October 10, 2013:

It's happened to us more than once, I tell you, lol. I don't like letting things go to waste. But this one is delicious, a total keeper. Thanks for your comments!

Victoria Lynn from Arkansas, USA on October 09, 2013:

I love accidental recipes that turn out well. I usually make them, too, when I'm cleaning out the fridge or using up stuff from the freezer. This looks delish for fall! :-)

Mackenzie Sage Wright (author) on September 14, 2013:

Thanks, Liz! I love soup & stews for the same reason, I have a big chest freezer and it's so convenient to cook 4 t0 8 batches in one shot than to cook every night. Enjoy!

Liz Davis from Hudson, FL on September 14, 2013:

This looks so good, Sage! I can't wait until the weather cools down so that I can truly enjoy my favorite soup and stew recipes. I like recipes like this one that you can cook up in bulk and freeze for future meals. Thanks for sharing!

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