Loaded with ground beef, squash, tomatoes and two kinds of potatoes, this hearty soup makes a great family meal on a busy night. Go ahead and substitute any of the vegetables with those that better suit your tastes. —Janice Mitchell Aurora, Colorado
Recommended: 25 Soups to Keep You Warm This Fall
- 1 pound lean ground beef (90% lean)
- 3/4 cup chopped onion
- 2 garlic cloves, minced
- 3-1/2 cups water
- 2-1/4 cups chopped peeled sweet potatoes
- 1 cup chopped red potatoes
- 1 cup chopped peeled acorn squash
- 2 teaspoons beef bouillon granules
- 2 bay leaves
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the water, potatoes, squash, bouillon, bay leaves, chili powder, pepper, allspice and cloves. Bring to a boil.
- Reduce heat; cover and simmer for 15-20 minutes or until vegetable are tender. Add the tomatoes. Cook and stir until heated through. Discard bay leaves. Yield: 6 servings.
Originally published as Harvest Soup in Quick Cooking July/August 2003, p31
Reviews for Harvest Soup
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Reviewed Oct. 23, 2013
"This soup is absolutely wonderful! This will become a staple@ our house"
Reviewed Nov. 26, 2008
Reviewed Nov. 13, 2008
"This soup had a wonderful flavor. I loved it and have made several times."
Reviewed Sep. 24, 2008
"This soup was a big hit at our house! Delicious!"