Autumn in New England Soup

• 1 lb ground beef
• 1 large onion, chopped
• 6 cups water
• 1 12 cups carrots, cut-up
• 1 cup celery, diced
• 1 12 cups potatoes, cubed
• 2 teaspoons salt
• 1 teaspoon browning sauce
• 1 dash Worcestershire sauce
• 14 teaspoon black pepper
• 1 bay leaf
• 18 teaspoon dried basil
• 1 dash Tabasco sauce (optional)
• 1 (28 ounce) canwhole tomatoes with juice

1. In a large saucepan brown ground beef.
2. Drain fat off.
3. Add onions to beef and continue cooking until onions are tender, about 5 minutes.
4. Stir in remaining ingredients; heat to boiling.
5. Reduce heat; cover and simmer 30 minutes or until vegetables are tender.

ground beef, onion, water, carrots, celery, potatoes, salt, browning sauce, worcestershire sauce, black pepper, bay leaf, basil, tabasco sauce, tomatoes

Taken from www.food.com/recipe/autumn-in-new-england-soup-351396 (may not work)