Harvest Soup Recipe

By Snoo

Loaded with ground beef, squash, tomatoes and two kinds of potatoes, this hearty soup makes a great family meal on a busy night. Go ahead and substitute any of the vegetables with those that better suit your tastes.

serving size: 1 1/2 cups
Cal 241
Fat 7g
Protein 18g
Carb 26g
Fiber 4g
Sodium 493mg

Ingredients

• Ingredients:
• 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 teaspoons beef bouillon granules
• 2 bay leaves
• 1/2 teaspoon chili powder
• 1/2 teaspoon pepper
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1 can (14-1/2 ounces) diced tomatoes, undrained

Details

Servings 6

Preparation

Step 1

In a 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 vegetable are tender.

Add the tomatoes. Cook and stir until heated through. Discard bay leaves.