Since I got "downsized" from my job, I find I have more time to cook. I have finally been able to try several of the recipes that I have copied from Nancyland. Thanks to all of you for sharing your recipes and to you Nancy for keeping this newsletter going. It's been a little cool recently and I have been in a soup mood. Autumn Soup is a favorite of mine whenever the weather is cool and rainy.

Autumn Soup

1 pound ground beef
1 cup chopped onion
3 cups water
1 cup cut-up carrots
1 cup diced celery
1 cup cubed pared potatoes
2 teaspoons salt
1 teaspoon bottled brown sauce (Kitchen Bouquet)
1/4 teaspoon pepper
1 bay leaf
1/8 teaspoon basil
1 can (14.5 ounces) tomatoes (with liquid) (can use 2 cans for thinner soup)

In large saucepan, cook and stir meat until browned. Add onion and cook until tender. Drain off fat. Stir in remaining ingredients; heat to boiling. Reduce heat; cover and simmer 30 minutes or until vegetables are tender.
Sharon in MO

http://www.nancyskitchen