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Autumn Soup Recipe

I received this recipe from my daughter Janet. It's a wonderful way to enjoy fall's bounty...and it freezes well, too.—Irene Dee, Ogilvie, Minnesota

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Autumn Soup Recipe

Prep: 10 min. Cook: 30 min.

Yield: 10 Servings

10 30 40

Ingredients

1 can (28 ounces) stewed tomatoes
1 pound ground beef
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With Johnsonville Italian Sausage.
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1 cup chopped onion
1 cup diced carrot
1 cup diced celery
1 cup diced peeled potato
1 cup diced peeled rutabaga
1 bay leaf
1/8 teaspoon dried basil
4 cups water

Directions

Puree tomatoes in a blender; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomatoes and remaining ingredients. Bring to a boil; reduce heat and simmer 25-30 minutes or until the vegetables are tender. Discard bay leaf before serving. Yield: 8-10 servings (2-1/2 quarts).

Nutritional Facts 1 serving (1 cup) equals 127 calories, 4 g fat (2 g saturated fat), 22 mg cholesterol, 193 mg sodium, 14 g carbohydrate, 2 g fiber, 10 g protein.

Originally published as Autumn Soup in Country Ground Beef , p25

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Reviews for Autumn Soup

Autumn Soup

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Reviewed on Sep. 19, 2012 by icrockett

Sounds great-I would add more basil and a dash or two or worchestershire sauce.

Reviewed on Aug. 29, 2012 by Victoria425

This has been a handed down family soup we have used for years. Have not used rutabagas in it, but will try it. We put plain yogurt or sour cream on top along with Parmesan Cheese. Great soup! Freezes well, nice to have on hand for those nights you just dont have time. You can do it in the slow cooker as well! I also use stewed ITALIAN tomatoes.

Reviewed on Jan. 04, 2010 by jean01@sympatico.ca

I have made this soup for years and everyone loves it. So easy to do and so nice in the cold weather.