AUTUMN SOUP

Autumn Soup image

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

Provided by Taste of Home

Categories Lunch

Time 40m

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

Number Of Ingredients 10

Ingredients

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

Steps:

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 : Calories 127 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 193mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.