Loaded with ground beef, squash, tomatoes and two kinds of potatoes, this hearty soup makes a great family meal on a busy night. Go ahead and substitute any of the vegetables with those that better suit your tastes
Ingredients
- 1 pound lean ground beef (90% lean)
- 3/4 cup chopped onion
- 2 garlic cloves, minced
- 3-1/2 cups water
- 2-1/4 cups chopped peeled sweet potatoes
- 1 cup chopped red potatoes
- 1 cup chopped peeled acorn squash
- 2 teaspoons beef bouillon granules
- 2 bay leaves
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 can (14-1/2 ounces) diced tomatoes, undrained
Directions
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the water, potatoes, squash, bouillon, bay leaves, chili powder, pepper, allspice and cloves. Bring to a boil.
- Reduce heat; cover and simmer for 15-20 minutes or until vegetable are tender. Add the tomatoes. Cook and stir until heated through. Discard bay leaves. Yield: 6 servings.
Years ago I found this soup in taste of home soup magazine and I’ve been making it every October 1st since then. Today I decided to go to the store and gather ingredients. I wanted to make sure of measurements so
I went to my cookbook and it was not there I must have spilled something on it in a precious years, but not to worry I knew I had this recipe on Pinterest. I went there and it was gone. I put all the ingredients into AI apps and nothing came up. I remember the picture of the soup well and I remember it being called harvest soup. I had been searching for over an hour and finally came across your recipe. It’s almost exactly the same except I remember mine calling for bay leaf. Sooo my question is where did you find the recipe?