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Autumn Soup

Total Time

Prep: 10 min. Cook: 30 min.


8-10 servings (2-1/2 quarts)

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


  • 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


  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.

Nutrition Facts

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

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