Recipe by Fauve
This is an excellent tried-and-true soup recipe that I've used repeatedly through the years. It is one of my favorites from "Betty Crocker's Recipe Card Library", which I've had since I began cooking in 1973. This one works equally as well in the crock pot (cook on low till vegetables are tender).
Top Review by cpenner
I'm not sure to what extent I can actually claim to have made this recipe, since I changed so many things. Let's just say I used this recipe for inspiration! I decreased the beef and increased the potatoes and carrots. Instead of using tomatoes and water, I just used tomato juice. I had no idea what on earth "brown boquet sauce" was, but I did add some beef bouillon granules to increase the flavour. I left out the celery too. So the resulting stew did not bear much resemblance to the original recipe, but it was good and we did enjoy eating it for lunch on a cold snowy day!
- 1 lb ground beef
- 1 cup chopped onion
- 3 cups water
- 1 (28 ounce) can tomatoes (with liquid)
- 1 cup cut-up carrot
- 1 cup diced celery
- 1 1⁄2 cups cubed pared potatoes
- 2 teaspoons salt
- 1 teaspoon brown bouquet sauce
- 1⁄4 teaspoon pepper
- 1 -2 bay leaf
- 1⁄8 teaspoon basil
Directions See How It's Made
- In a large saucepan, cook and stir meat until brown.
- Drain off fat.
- Cook and stir onions with meat until onions are tender, almost 5 minutes.
- Stir in all remaining ingredients; heat to boiling.
- Reduce heat; cover and simmer at least 40 minutes or till vegetables are tender.