Autumn Soup

By Cindy

When I first found this recipe, I thought ground beef in soup was a bit "odd". But when I made it, everyone loved this soup !! It's simple and delicious !!

Ingredients

• 1 Lb. Ground Beef
• 1 Cup Chopped Onion
• 4 Cups Water
• 1 Cup Cut Up Carrots
• 1 Cup Diced Celery
• 1 Cup Cubed Pared Potatoes
• 2 Tsp. Salt
• 1 Tsp. Bottled Brown Bouquet Sauce (or Gravy Master)
• 1/4 Tsp. Pepper
• 1 Bay Leaf
• 1/4 Tsp. Dried Basil
• 6 Tomatoes** (see below)
• 1 Can (28 oz.) tomatoes (with liquid)can be substituted for the fresh tomatoes. Reduce water to 3 Cups. Follow directions below. The canned tomatoes break apart and give a rosy color.

Preparation

Step 1

In large saucepan, cook and stir meat until brown. Drain off fat. Cook and stir onions with meat until 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 vegetables are tender. 6 servings.