Hamburger Soup

• 1 lb. lean ground beef
• 1 large onion
• 7 c. water
• bay leaf
• 6 beef bouillon cubes
• 2 c. thinly sliced carrots
• 2 c. thinly sliced celery
• 1 can cut green beans with liquid
• 2 tsp. dried basil
• 1 (15 oz.) can tomato sauce
• 1/2 c. small shell or elbow macaroni
• 1/4 c. dry sherry, Port wine or fruit juice

1. Heat 5-quart kettle over medium heat.
2. Add meat and cook until brown and crumbly.
3. Add onion, cook until translucent.
4. Stir in water, bouillon cubes, carrots, celery, bay leaf, green beans, basil, tomato sauce and macaroni.
5. Cover and simmer 30 minutes or until pasta and vegetables are done to your liking.
6. Before serving, stir in wine or fruit juice and remove bay leaf.
7. Makes about 4 quarts.

lean ground beef, onion, water, bay leaf, carrots, celery, liquid, basil, tomato sauce, shell, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=233988 (may not work)