Back in the olden days, before microwave ovens were common, I subscribed to something called the "Betty Crocker Recipe Card Library." The initial package contained a large plastic card file box with a hinged lid, category dividers, and the first set of recipe cards. Every month I received another set of cards to place behind another divider. The last shipment contained the final set of recipe cards and the index. When completely assembled, it weighed around 6 pounds! If you'd like to see one of these wonders, there are several listed for sale on Amazon and Etsy.
During a period of decluttering a few years ago, I went through those cards and pulled out the ones I liked and some I still hadn't tried and pitched the rest. This is one of those I hadn't attempted. I've tweaked it a little because so many of the recipes from back then were, well, BLAND. When I made this version, I got an "Excellent Soup" from That Man - not an adjective he throws around loosely.
Soup's on!
Autumn Harvest Soup
1 lb lean ground beef
1 c onion, cut up
1 c carrot, cut up
2 medium potatoes, peeled and cubed
3 c beef broth
1 bay leaf
1 T Worchestershire sauce
1 T Italian seasoning
1 t garlic powder
1 t minced basil
1 t salt
1 t pepper
28 oz can whole peeled tomatoes, undrained
In a 4-quart pan or dutch oven, brown ground beef and onions. Add the remaining ingredients except the tomatoes, cover, and bring to a boil. Lower the heat and simmer 20 minutes. Add the tomatoes with liquid and simmer an additional 10 minutes. Remove the bay leaf before serving.
Just curious, how is this different from vegetable soup? It sounds so very much like my recipe. Love your food posts.
ReplyDelete