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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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I received this recipe from my daughter Janet. It's a wonderful way to enjoy fall's bounty...and it freezes well, too.—Irene Dee, Ogilvie, Minnesota Ingredients:
1 can (28 ounces) stewed tomatoes |
1 pound ground turkey or beef |
1 cup chopped onion |
1 cup diced carrot |
1 cup diced celery |
1 cup diced peeled potato |
1 cup diced peeled rutabaga |
1 bay leaf |
1/8 teaspoon dried basil |
4 cups water |
Directions:
1. Puree tomatoes in a blender; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomatoes and remaining ingredients. Bring to a boil; reduce heat and simmer 25-30 minutes or until the vegetables are tender. Discard bay leaf before serving. Yield: 8-10 servings (2-1/2 quarts).
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