Autumn Soup - by Sue Metcalf
1lb. ground beef, 1c. cubed pared potatoes,
1c. chopped onion, 2tsp. salt,
3c. water, 1tsp. bottled brown bouquet sauce, 1 cut up carrot,
1/4 tsp. pepper, 1c. diced celery,
28oz. can whole tomatoes, 1 bay leaf,
1/8 tsp. basil
In large saucepan, cook and stir meat until brown. Drain fat. Cook and stir onions with meat till tender, about 5 minutes. Stir in remaining ingredients; heat to boiling. Reduce heat, cover and simmer 20 minutes or till vegetables are tender.
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