Autumn Soup!!!! Comfort Food At It's Best

It's November.  I know you likely already knew that but for me that means it is finally Autumn in Texas.  The trees will turn colors this month and the temperature will drop.  My absolute favorite season is upon us.  What better way to start the month off than with a nice pot of Autumn Soup.

I found this recipe when my children were quite small and it has been a stand-by ever since.   The ingredients are always on hand and it takes mere minutes to prep.  Shall we get started?

You will need one cup of chopped onion, 1 cup cut-up carrots, and 1 cup of diced celery.  Also 1 cup cubed pared potatoes.

Brown one pound of burger in a dutch oven.  Drain off any fat.

Add onion and cook until onions are tender, about 5 minutes.

Stir in carrots, celery, and potatoes (No, the potatoes are not invisible, I left them out this time and am trying something different)

Add 4 cups water and 1 28 oz can of tomatoes.  (You can use 6 fresh tomatoes instead but don't add them yet if you choose to do this.)

Add 2 tsp salt, 1 tsp bottled brown bouquet sauce, 1/4 tsp pepper, 1 bay leaf, and 1/8 tsp basil.

At this point I am adding a cup of barley in place of the potatoes.  Don't do this if you used potatoes.

Bring to a boil, reduce heat and simmer 30 minutes or until vegetables are tender.  If you are using fresh tomatoes, add them 20 minutes into the simmering time.  Serve and enjoy.