Autumn Soup

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2 c. boiling potatoes, peeled and diced

1 1/2 c. diced carrots

1 1/2c. diced celery

1 lb. ground beef

1/2 med. onion chopped

2 bay leaves

1 T. Kitchen Bouquet

2 t. salt

1 t. ground pepper

2 T. dried basil

28 oz. can diced tomatoes

2 T. tomato paste

Brown ground beef with onions until no longer pink and onions are soft.  Add potatoes, carrots, celery, bay leaves, basil, tomatoes, Kitchen Bouquet, salt and pepper.  Then add enough water to cover vegetables.  Bring to a boil, reduce heat, cover and simmer for 1 to 1 1/2 hours, or until vegetables are tender.  Check seasoning and add more salt, pepper or tomato paste.  It you add too much water the extra tomato paste with give it some more flavor.


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