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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is an excellent tried-and-true soup recipe that I've used repeatedly through the years. It is one of my favorites from Betty Crocker's Recipe Card Library , which I've had since I began cooking in 1973. This one works equally as well in the crock pot (cook on low till vegetables are tender). Ingredients:
1 lb ground beef |
1 cup chopped onion |
3 cups water |
1 (28 ounce) can tomatoes (with liquid) |
1 cup cut-up carrot |
1 cup diced celery |
1 1/2 cups cubed pared potatoes |
2 teaspoons salt |
1 teaspoon brown bouquet sauce |
1/4 teaspoon pepper |
1 -2 bay leaf |
1/8 teaspoon basil |
Directions:
1. In a large saucepan, cook and stir meat until brown.
2. Drain off fat.
3. Cook and stir onions with meat until onions are tender, almost 5 minutes.
4. Stir in all remaining ingredients; heat to boiling.
5. Reduce heat; cover and simmer at least 40 minutes or till vegetables are tender.
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