Clay Street Deli and Annie's Pantry

Soups · Page 16

Autumn Soup (author's favorite)

Yield: 6 servings

Ingredients

  • 1 lb. ground beef
  • 1 cup chopped onion
  • 4 cups water
  • 1 cup cut-up carrots
  • 1 cup diced celery
  • 1 cup cubed pared potatoes
  • 2 tsp salt
  • 1 tsp bottled brown bouquet sauce
  • 1/4 tsp pepper
  • 1 bay leaf
  • 1/8 tsp basil
  • 6 tomatoes

Instructions

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. Yield: 6 servings.

Kept from the page

Note: 1 can (28 oz.) 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.

© 1986 Clay Street Deli and Annie's Pantry™. All rights reserved including the right to reproduce this book or parts thereof in any form. Printed page 16.