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The Colorful Plate
Salads and Soups

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000
Fireworks

Autumn Soup

 Submitted by: Joel Fry
Social Services

1 pound ground beef 2 teaspoons salt
1 cup onion, chopped 1 teaspoon bottled brown bouquet sauce
1 cup water 1/4 teaspoon black pepper
1 cup carrots, diced 1 bay leaf
1 cup celery, diced 1/8 teaspoon basil
1 cup potatoes, peeled and cubed 6 tomatoes, peeled and chopped
  1. In large saucepan cook and stir meat until brown. Drain fat. Cook and stir onions with meat until onion is tender–about 5 minutes.
  2. Stir in remaining ingredients, except tomatoes. Heat until boiling. Reduce heat, cover and simmer 20 minutes.
  3. Add chopped tomatoes, cover and simmer 10 minutes more or until vegetables are tender.

Note: Freezes well.

Serves: 8 Nutrition Facts

Calories: 220 Saturated Fat: 5 gm
Carbohydrate: 16 gm Fiber: 3 gm
Cholesterol: 43 mg Protein: 12 gm
Fat: 12 gm Sodium: 609 mg

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Last modification date: Mon Aug 7 13:10:18 2006
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