Autumn Soup Recipe

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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
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 10 servings


  • 1 can (28 ounces) stewed tomatoes
  • 1 pound ground beef
  • 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

Nutritional Facts

1 cup: 127 calories, 4g fat (2g saturated fat), 22mg cholesterol, 193mg sodium, 14g carbohydrate (7g sugars, 2g fiber), 10g protein.


  1. 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).
Originally published as Autumn Soup in Country Ground Beef 1993, p25

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icrockett User ID: 4355328 16833
Reviewed Sep. 19, 2012

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

Victoria425 User ID: 6838022 44360
Reviewed Aug. 29, 2012

"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."

MY REVIEW User ID: 3460400 19824
Reviewed Jan. 4, 2010

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

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