Autumn Stew

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).

• Ready In: 55 mins
• Serves: 6

Ingredients

• 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

1. In a large saucepan, cook and stir meat until brown.
2. Drain off fat.
3. Cook and stir onions with meat until onions are tender, almost 5 minutes.
4. Stir in all remaining ingredients; heat to boiling.
5. Reduce heat; cover and simmer at least 40 minutes or till vegetables are tender.