1 pound ground beef
1 cup chopped onion
4 cups water
1 cup cut-up carrots
1 cup diced celery
1cup cubed, pared potatoes
2 teaspoons salt
1 teaspoon kitchen bouquet
1/4 teaspoon pepper
1 bay leaf
1/8 teaspoon basil
1 can (28 oz) tomatoes

in dutch oven, cook and stir meat until brown. drain off fat. 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 veggies are tender.