My Own Autumn Soup
- Reviews 3
Ready In: 1 hr
Serves: 4-6
Ingredients
- 1 1⁄2 lbs ground beef
- 1 medium onion, chopped
- 1 teaspoon salt
- 3⁄4 teaspoon pepper
- 2 cups beef broth
- 1 (10 ounce) can tomato soup, diluted with 1 can of water*
- 4 stalks celery, sliced med
- 4 large carrots, peeled and sliced med
- 3 medium potatoes, peeled and diced 1/2 inch
- 3 fresh tomatoes, chopped roughly do not drain
- fresh parsley
- 1 bay leaf
Directions
- Saute ground beef and onion with salt and pepper until browned.
- Add beef broth, tomato soup (or canned toms*) and water.
- Add prepared veggies, parsley flakes, toms, and bay leaf. Simmer until veggies are tender (15 to 20 minutes).
- If you have any leftover tomatoes (fresh, frozen or canned) or tomato sauce, add that while cooking the veggies.
- Remove bay leaf
- * You could use 2 undrained cans of the newer canned toms like toms with basil, etc., in place of tom soup and water. Also omit fresh toms.
- Canned toms are what I use now, esp when good fresh toms are not available.
- Years ago, when I first started making this, these types of canned toms were not available.
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