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  • 6servings
  • 35minutes
  • 241calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B3, B12, C, D, E, P
MineralsZinc, Copper, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound lean ground beef (90% lean)

  2. 3/4 cup chopped onion

  3. 2 garlic cloves, minced

  4. 3-1/2 cups water

  5. 2-1/4 cups chopped peeled sweet potatoes

  6. 1 cup chopped red potatoes

  7. 1 cup chopped peeled acorn squash

  8. 2 teaspoons beef bouillon granules

  9. 2 bay leaves

  10. 1/2 teaspoon chili powder

  11. 1/2 teaspoon pepper

  12. 1/8 teaspoon ground allspice

  13. 1/8 teaspoon ground cloves

  14. 1 can (14-1/2 ounces) diced tomatoes, undrained

Instructions Jump to Ingredients ↑

  1. Harvest Soup Recipe photo by Taste of Home 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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