1 lb. ground beef
1 c. chopped onion
4 c. water
1 c. cut-up carrots
1 c. diced celery
1 c. cubed, pared potatoes
2 tsp. salt
1 tsp. bottled brown bouquet
1/4 tsp. pepper
1 bay leaf
1/8 tsp. basil
In large saucepan, cook and stir meat until brown.
Drain fat off. Cook and stir onions 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. Makes 6 servings.
**One can (28 ounces) tomatoes (with liquid) can be
substituted for the fresh tomatoes. Reduce water to 3 cups.
Stir in tomatoes with remaining ingredients; heat to boiling.
Reduce heat; cover and simmer 20 minutes. The canned tomatoes
break apart and give a rosy color.
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