Harvest Soup

• 1 pound lean ground beef (90% lean)
• 3/4 cup chopped onion
• 2 garlic cloves, minced
• 3-1/2 cups water
• 2-1/4 cups chopped peeled sweet potatoes
• 1 cup chopped red potatoes
• 1 cup chopped peeled acorn squash
• 2 teaspoons beef bouillon granules
• 2 bay leaves
• 1/2 teaspoon chili powder
• 1/2 teaspoon pepper
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1 can (14-1/2 ounces) diced tomatoes, undrained

1. 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.

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

Taken from www.tasteofhome.com/recipes/harvest-soup/ (may not work)