Autumn Soup Recipe

1 Lb. ground beef

1 C. chopped onion

4 C. water

1 C. cut-up carrots

1 C. diced celery

1 C. cubed -- pared potatoes

2 Tsp. salt

1 Tsp. bottled brown bouquet sauce

1/4 Tsp. pepper

1 bay leaf

1/8 Tsp. basil

6 tomatoes**

In large saucepan, cook and stir meat until brown. Drain fat off. Cook and stir onions with meat until onions are tender, about 5 minutes. Stir in remaining ingredients, except tomatoes; heat to boiling. Reduce heat; cover and simmer 20 minutes. Add tomatoes; cover and simmer 10 minutes longer or until vegetables are tender. Makes 6 servings. **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.