Back to Autumn Soup

Print Options

 
 
 

Card Sizes

 
 
 
 Print

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

Ingredients

  • 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

Directions

  • 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).

Nutritional Facts

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

Reviews for Autumn Soup

Sort By :
MY REVIEW
icrockett
Reviewed Sep. 19, 2012

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

MY REVIEW
Victoria425
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
jean01@sympatico.ca
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."

Loading Image