harvest soup

Harvest Soup…yummm!

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.
 

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