Hamburger-Vegetable Soup

• 1 1/2 lb. ground beef
• 3 c. water
• 3 medium size carrots, chopped (1 c.)
• 2 medium size stalks celery, chopped (1 c.)
• 1 large potato, pared and cut into 1/2-inch pieces
• 2 medium size onions, chopped
• 2 tsp. salt
• 1/4 to 1/2 tsp. pepper
• 1 tsp. bottled gravy coloring (optional)
• 1 bay leaf
• 1/8 tsp. leaf basil, crumbled
• 1 (28 oz.) can tomatoes

1. Cook ground beef in Dutch oven, stirring constantly, until light brown; drain. Stir in water, carrots, celery, potato, onions, salt, pepper, gravy coloring, bay leaf and basil. Add tomatoes, breaking up with a spoon. Heat to boiling; lower heat. Cover. Simmer about 20 minutes or just until vegetables are tender. Taste; add additional salt and pepper, if needed.

ground beef, water, carrots, stalks celery, potato, onions, salt, pepper, bottled gravy coloring, bay leaf, leaf basil, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=80422 (may not work)