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Autumn Soup

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Recipe

Easy, tasty and loaded with great flavour. A great way to cook with my fall veggies that grow in my garden. I often enjoy this delicious soup with homemade bread, and I can not ask for anything better than that!

 

Yield

6 servings

Prep

20 min

Cook

25 min

Ready

45 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 pound ground beef, lean
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1 cup onions
finely chopped
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4 cups water
hot
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1 cup carrots
thinly sliced
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1 cup celery
diced
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1 cup potatoes
diced into 1/2 inch cubes
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2 teaspoons salt
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½ teaspoon black pepper
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1 each bay leaves
crumbled
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1 x basil
dried
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6 each tomatoes
stems removed, cut into eighths
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Ingredients

Amount Measure Ingredient Features
453.6 g ground beef, lean
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237 ml onions
finely chopped
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946 ml water
hot
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237 ml carrots
thinly sliced
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237 ml celery
diced
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237 ml potatoes
diced into 1/2 inch cubes
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1E+1 ml salt
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2.5 ml black pepper
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1 each bay leaves
crumbled
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1 x basil
dried
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6 each tomatoes
stems removed, cut into eighths
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Directions

Place ground beef, crumbled, into a deep, 3-quart heat- resistant, non-metallic casserole.

Heat. uncovered, in Microwave Oven 5 minutes or until meat is browned.

Stir occasionally.

Drain excess fat.

Add onions and heat, uncovered. in Microwave Oven 2 minutes or until onions are tender.

Add hot water, carrots, celery, potatoes and seasoning.

Mix thoroughly.

Heat, covered, in Microwave Oven 10 minutes or until water comes to a boil.

Add tomatoes to soup and heat, covered in Microwave Oven 5 minutes or until tomatoes are tender.

NOTE: One can (28 ounces) tomatoes (with liquid) can be substituted for the fresh tomatoes.

Reduce water to 3 cups.

Stir in tomatoes with remaining ingredients; heat to boiling.

Reduce heat; cover and simmer 20 minutes.

The canned tomatoes break apart and give a rosy color.



* not incl. in nutrient facts Arrow up button

Comments


hunter paul-wiks

good recipe

 

 

Nutrition Facts

Serving Size 436g (15.4 oz)
Amount per Serving
Calories 20936% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 884mg 37%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 42g
Vitamin A 90% Vitamin C 34%
Calcium 5% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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