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Autumn Soup Recipe

Serves 6


  • 1 lb ground beef
  • 1 cup chopped onion
  • 4 cup water
  • 1 cup cut-up carrots
  • 1 cup diced celery
  • 1 cup cubed, pared potatoes
  • 2 tsp salt
  • 1 tsp bottled brown bouquet sauce
  • 1/4 tsp pepper
  • 1 bay leaf
  • 1/8 tsp basil
  • 6 tomatoes (or canned tomatoes, see below)


1. In large saucepan, cook and stir meat until brown.
2. Drain fat off.
3. Cook and stir onions with meat until onions are tender, about 5 minutes.
4. Stir in remaining ingredients, except tomatoes; heat to boiling.
5. Reduce heat; cover and simmer 20 minutes.
6. Add tomatoes; cover and simmer 10 minutes longer or until vegetables are tender.

Canned Tomatoes:
1. One can (28 ounces) tomatoes (with liquid) can be substituted for the fresh tomatoes.
2. Reduce water to 3 cups.
3. Stir in tomatoes with remaining ingredients; heat to boiling.
4. Reduce heat; cover and simmer 20 minutes.
5. The canned tomatoes break apart and give a rosy color.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Meat and Poultry / Beef
Vegetable / Tomato
Course:First Course

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