Saturday, November 6, 2010

Autumn Soup

1 lb  lean ground beef
1 C chopped onions
6 C water
1 C chopped carrots
4 c diced potatoes
2 beef bullion cubes
1/2 teaspoon pepper
1 bay leaf
1/2 teaspoon basil
2  15.oz cans diced tomatoes
1 teaspoon Worcestershire Sauce
1 teaspoon Brown Bouquet
3 Cups of chopped Cabbage (small chop)

Brown the beef slowly, add onion and saute 5 minutes. Drain any grease off. Add the remainder of the ingredients. Bring to a boil, then reduce heat to a slow simmer. Cook for about an hour so all the veggies are cooked through.

Serve with Biscuits or Butter sticks (recipe in blog)

This was the first soup I made as a new bride a million years ago, and we still enjoy it. It's just what hits the spot on a chilly fall day. I hope you enjoy it as much as we do.

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