Harvest Soup

• 1 lb. lean ground beef
• 3/4 chopped onion
• 2 garlic cloves, minced
• 3 1/2 c. water
• 2 1/4 c. chopped, peeled, sweet potatoes
• 1 c. chopped red potatoes
• 1 c. chopped, peeled acorn squash
• 2 tsp. beef bouillon granules
• 2 bay leaves
• 1/2 tsp. chili powder
• 1/2 tsp. pepper
• 1/8 tsp. ground allspice
• 1/8 tsp. ground cloves
• 1 (14 1/2 oz.) can diced tomatoes (undrained)

1. In a large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain well. Add the water, potatoes, squash, bouillon, bay leaves, chili powder, pepper, allspice and cloves. Bring to a boil; reduce heat, cover and simmer for 15 to 20 minutes or until vegetables are tender. Add the tomatoes. Cook and stir until heated thoroughly. Discard bay leaves. Yields 6 servings.

lean ground beef, onion, garlic, water, potatoes, red potatoes, beef bouillon granules, bay leaves, chili powder, pepper, ground allspice, ground cloves, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=5330 (may not work)