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Recipe: Beef Autumn Soup
1 pound lean ground beef
oil
1 cup chopped onion
4 cups hot water
1 cup chopped carrots
1 cup chopped celery
1 cup chopped potato
2 teaspoons sea salt
1/2 teaspoon pepper
1 teaspoon Kitchen Bouquet
1 bay leaf (whole)
pinch basil
6 whole tomatoes, stems removed or 1 can diced tomatoes (undrained)
Brown lean ground beef in as little oil as needed in a heavy kettle. Add onions and cook 5 minutes more. Add hot water, carrots, celery, potatoes, salt, pepper, Kitchen Bouquet, bay leaf, and basil. Mix all ingredients thoroughly, loosening brown crustiness from bottom of kettle. Bring mixture to a boil; cover. Simmer 20 minutes. Remove bay leaf and add tomatoes. Cover and simmer another 10 minutes longer. Serves 6. |
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