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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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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. Janice Mitchell Aurora, Colorado Ingredients:
1 pound ground beef |
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:
1. 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.
2. 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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