Autumn Soup


Well Fall is upon us so I thought I would post up one of my favourite soups/stews. This is perfect with fresh bread after a day out in the cool weather.

Autumn Soup

  • 1 pound ground beef
  • 1 cup chopped onion
  • 4 cups water*
  • 1 cup diced celery
  • 1 cup cubed pared potatoes
  • 1 cup carrots
  • 2 tsp salt
  • 1 tsp bottled brown bouquet sauce
  • 1/4 tsp pepper
  • 1 bay leaf
  • 1/4 tsp basil
  • 6 tomatoes*

In a large saucepan, cook and stir meat until brown. Drain off fat. Cook and stir onions with meat until onions are tender (transparent), about 5 minutes. Stir in remaining ingredients except tomatoes; heat to boiling. Reduce heas; cover and simmer 20 minutes. Add tomatoes; cover and simmer 10 minutes longer or until vegetables are tender.

* 1 can (28 ounces) tomatoes, with liquid can be substituted for the fresh tomatoes. Reduce water to 3 cups. Stir in tomatoes with other ingredients; heat to boiling and simmer for 20 minutes.

I usually use can tomatoes (plum) and remove some of the seeds in a bowl. The bottled bouquet sauce is Kitchen Bouquet which is good for browning gravy as well as this soup – so useful to have on hand.

I’m actually having it tonight!


  1. I may just have to make this on the weekend. we love soup.

  2. I made a double batch of soup today. 2 of 3 kids loved it. The little one picked out the tomatos, celery and onions but liked the taste.

    I had 2 big bowls. I think we’ll make it again.

  3. joanne wilson says:

    Jamie, i had lost mu autumn soup recpie i begged from a friend years ago. as memoryrcalls this basically the same but mine calls for lima beans as well, perhaps just a favorite added by said friend. To others: it is a very good soup, esp. w/ homemade biscuits. That’s now what I’m making tonight


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