Autumn Soup

Autumn Soup

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linda mcdougal



★★★★★ 2 votes


  • 1 lb
    ground beef
  • 1 c
    onion, chopped
  • 4 c
  • 1 c
    carrots, chopped
  • 1 c
    celery, diced
  • 1 c
    potatoes, cubed
  • 2 tsp
  • 1/4 tsp
  • 1
    bay leaf
  • 5/8
  • 6

How to Make Autumn Soup


  1. In large saucepan, cook and stir meat until brown.
  2. Drain fat off.
  3. Cook and stir onions with meat until onions are tender, about 5 minutes.
  4. Stir in remaining ingredients, except tomatoes; heat to boiling.
  5. Reduce heat; cover and simmer 20 minutes.
  6. Add tomatoes; cover and simmer 10 minutes longer or until vegetables are tender.
  7. Makes 6 servings.
  8. One can (28 ounces) tomatoes (with liquid) can be substituted for the fresh tomatoes.
  9. Reduce water to 3 cups.
  10. Stir in tomatoes with remaining ingredients; heat to boiling.
  11. Reduce heat; cover and simmer 20 minutes.
  12. The canned tomatoes break apart and give a rosy color.

Printable Recipe Card

About Autumn Soup

Course/Dish: Beef Soups
Other Tag: Quick & Easy

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