Shelly's Recipe

Harvest Soup

Category: Soups

6 servings

1 pound 90% Lean 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

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.