Autumn Soup

Haven't made this for a donkey's age, but I sure used to like it a lot!
  • 1 lb. ground beef (if you eat meat)
  • 1 Tbsp. veg. oil (if not using beef)
  • 1 cup chopped onion
  • 1 cup sliced carrots
  • 1 cup diced celery
  • 1 cup cubed potatoes
  • 2 tsp. salt
  • ½ tsp. Worcestershire sauce
  • ¼ tsp. pepper
  • 1 bay leaf
  • 1/8 tsp. basil
  • 4 cups water
  • 3 large tomatoes  OR 1 x 28 oz. can tomatoes

 

** Reduce water to 3 cups if using canned tomatoes or, replace 1 cup of the water & use 1 tin of undiluted consommé (I have never done the latter). 

1. In large pot, brown ground beef & drain off fat. (I don’t use the meat anymore, although my kids remember me making it that way when they were young.)

2. Heat the oil & brown the onions for about 5 minutes.

3. Then, add remaining ingredients -- except for the tomatoes.

4. Heat to boiling. Reduce heat, cover & simmer for 20 minutes.

5. Add tomatoes (remove skins if using fresh whole tomatoes).

6. Cover & simmer 10 minutes longer, or until veg’s are tender.

 

Note: I have always doubled this recipe. Lovely to have some leftover to freeze for a meal another day!      ** As I say with all recipes, I use organic ingredients. Been a fan of organics for longer than I can remember now!