Autumn Soup

Autumn Soup, by Betty Crocker

This is one of the first recipes I ever followed.  I was part of a recipe card collection my mother passed along to me when I first married the Biology Man.  Contained in a plastic, “Harvest Gold” box, this recipe was found behind the “Seasonal Favorites-Fall” divider.   I triple it, by the way!

1 pound ground beef

1 cup chopped onion

4 cups water

1 cup cut-up carrots

1 cup diced celery

1 cup cubed pared potatoes

2 teaspoons salt

1 teaspoon bottled brown bouquet sauce

1/4 teaspoon pepper

1 bay leaf

1/8 teaspoon basil

6 tomatoes*

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.

*1 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.

I USE HOME CANNED TOMATOES!  YUM!

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