I have a tendency to whine a bit about winter. I don't mind it, but I do miss the gardens, flowers, and sunshine. Winter gives me that bit of rest that I sorely need. The kids lay low on sports and I have time to read in the evenings. And, we have time for supper....together as a family. In our busy months, that doesn't happen so often.
I found the following recipe many years ago while in Pennsylvania roaming around the vast Amish farmlands. It comes from an Amish cookbook and I think we all know that Amish ladies are well known for their delicious and hardy fare. It is simple, nutritious, and very forgiving. I often add pasta, fresh garlic, extra basil or whatever I might have on hand. Venison or sausage can substitute for the ground beef.
In this picture I have it topped with a torn slice of horseradish cheddar cheese. Possibly the best cheese ever conceived.
Autumn Soup (You can call it Winter Soup, if you like.)
1lb. ground beef
1 cup chopped onion
4 cups water
1 cup cut-up carrots
1 cup cubed/peeled potatoes
1Tbsp. Brown Bouquet (or Gravy Master)
1/4 tsp. pepper
1/8 tsp. basil
1 (28 oz.) can tomatoes with liquid (I used crushed tomatoes.)
*I also add one tablespoon of Better than Bouillon beef base - it adds richness
In bottom of Dutch oven, brown meat. Drain very well and place back into pot. Add onions and stir in remaining ingredients, except for the tomatoes. Heat to boiling, reduce and cover until vegetables are tender. Add tomatoes (with liquid): cover and simmer 10 minutes longer. Stir and serve.