This recipe is known as Autumn Soup, and it really is a great soup for autumn (and winter too). It’s made with ground beef and veggies like carrots, potatoes, and onion, so it’s inexpensive, but also warm and delicious. This recipe was originally a microwave recipe, but I usually make it on the stove these days.
1 lb (400g) lean ground beef
1 cup chopped onion
1 cup chopped celery
4 cups (950mL) hot water
3 cubes beef bouillon
2 cups ½-inch diced potatoes
1 cup thinly sliced carrots
½ teaspoon dried basil
¼ teaspoon pepper
1 bay leaf
14-oz (400g) can diced tomatoes, undrained
Japan notes: here in Japan, beef can be expensive, so I sometimes make this soup with ground beef/pork mixture, or of course you can lower the amount of meat you use in the soup with no problem.
Put ground beef, onion, and celery in a saucepan; cook and stir until meat is browned.
Add hot water, bouillon cubes, potatoes, carrots, basil, pepper, and bay leaf. Bring to a boil, then simmer until potatoes are tender (about 15 minutes).
Remove the bay leaf. Stir in tomatoes and their juice. Cook for a few minutes more until back to a simmer, then turn off the heat and serve.
This soup is great together with bread or biscuits. My family always ate it with baking powder biscuits.