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Autumn soup

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Ingredients/Components

ground beef - 1 lb
chopped onion - 1 c
water - 4 c
cut-up carrots - 1 c
diced celery - 1 c
cubed, pared potatoes - 1 c
salt - 2 tsp
bottled brown bouquet sauce - 1 tsp
pepper - 1/4 tsp
bay leaf - 1 item
basil - 1/8 tsp
tomatoes* - 6 item

How to make autumn soup:

*One can (28 ounces) tomatoes (with liquid) can be substituted for the fresh tomatoes. Reduce water to 3 cups. Stir in tomatoes with remaining ingredients; heat to boiling. Reduce heat; cover and simmer 20 minutes. The canned tomatoes break apart and give a rosy color.

In a large saucepan, cook and stir meat until brown. Drain off fat. Cook and stir onions with meat until the onions are tender, about 5 minutes. Stir in remaining ingredients, except tomatoes; heat to boiling. Reduce heat; cover and simmer 20 minutes. Add tomatoes; cover and simmer 10 minutes longer or until the vegetables are tender. Makes 6 servings.

Recipe categories: Vegetables, Soups & stews, Fall.

Rating:

2.3

Average rating: 2.3, total votes: 3

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