Autumn Soup
1 lb ground beef
4 cups water
1 cup cubed potatoes
2 tsp salt
1 bay leaf
1/8 tsp basil
1 cup chopped onions
1 cup sliced carrots (may use canned)
1 cup diced celery
1 tsp Kitchen Bouquet
1/4 tsp black pepper
1 28 oz. can tomatoes
In Dutch oven or large pot, brown meat with onions. Drain fat
Stir in rest of ingredients except tomatoes. Heat to boiling. Reduce heat. Cover and cook 20 minutes and add tomatoes and simmer for 10 minutes longer or until vegetables are tender
Recipe submitted by Ryan on 1/10/99
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