I know it's not soup weather anymore, but I found this yesterday and HAD to post it!! This is our all-time favorite soup; we eat it probably a couple of times a month through the winter, and it's a great meal to bring into someone. It makes a big batch so you end up with leftovers, but those are just as good! (my picture doesn't have the celery)
Ingredients:
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 (you can find it at most grocery stores near the gravy)
1/4 teaspoon pepper
1 bay leaf
1/8 teaspoon basil
6 tomatoes*
Procedure:
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.
Makes 6 servings.
*1 28 oz can 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.
**Mark and I play around with the recipe a lot, depending on what we have on hand. We like to add a bit more salt and pepper and a couple of garlic cloves to the mix. This is really yummy in the early fall with fresh vegetables from the garden (hence, the name!).
Ingredients:
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 (you can find it at most grocery stores near the gravy)
1/4 teaspoon pepper
1 bay leaf
1/8 teaspoon basil
6 tomatoes*
Procedure:
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.
Makes 6 servings.
*1 28 oz can 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.
**Mark and I play around with the recipe a lot, depending on what we have on hand. We like to add a bit more salt and pepper and a couple of garlic cloves to the mix. This is really yummy in the early fall with fresh vegetables from the garden (hence, the name!).
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