Newberry Farm

Big Rapids, Michigan

Specialty Recipe

Autumn Soup

Welcome! Even with temperatures and humidity swelling, there is just a hint of Autumn in the steamy air. With a few of the trees starting to show fall colors and bales of hay stacked around the area, the cool winds of fall can't be too far behind. Keeping that in mind, the following recipe is one seasonal fall favorite around our farm.

Ingredients

1 pound ground BEEFALO

1 cup chopped onion

4 cups water

1 cup cut-up carrots

1 cup diced celery

1 cup cubed pared potatoes

6 tomatoes

2 teaspoon salt

1 teaspoon bottled brown bouquet sauce

1/4 teaspoon pepper

1 bay leaf

1/8 teaspoon basil

In large saucepan, cook and stir meat until brown. Cook and stir onion with meat until onions are tender, about 5 minutes. Stir in remaining ingredients except tomatoes; heat to boiling. Reduce heat; cover and simmer 20 minutes. Add tomatoes. Cover and simmer 10 minutes longer or until vegetables are tender.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)