- 1 pound ground beef
- 1 cup chopped onion
- 3 cups beef broth
- 1 can (28 ounces) diced tomatoes, undrained
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 cup cubed peeled potatoes
- 2 bay leaves
- 1 teaspoon salt
- In a large saucepan or dutch oven, brown ground beef; drain. Add onion and cook until tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 45-60 minutes. Yield: 8-10 servings (2-1/2 quarts).
Originally published as Hamburger Vegetable Soup in Taste of Home February/March 1994, p41
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