Vegetable Beef Soup II

A soup of ground beef and stewed tomatoes simmered with onions, carrots, potatoes and celery in beef bouillon seasoned with thyme, bay leaf, and basil.

• Calories: 250 Calories

Ingredients

• 1 tablespoon salt
• 1 cup chopped onion
• 1 bay leaf
• 2 stalks celery, chopped
• 2 (14.5 ounce) cans stewed tomatoes
• 2 cubes beef bouillon cube
• 2 carrots, chopped
• 5 cups water
• 1 russet potato, chopped
• 0.25 teaspoon dried thyme
• 0.25 teaspoon dried basil
• 1.5 pounds ground sirloin

Recipe Instructions

Step 1

In a large stock pot brown sirloin and onion. Drain grease and add tomatoes, water, salt, beef bouillon, carrots, celery, potatoes, thyme, bay leaf and basil. Cover and cook until vegetables are tender, approximately 45 minutes.