Quick Vegetable Soup: A Keeper from the Recipe Box

When October begins, the rain starts to fall, and a fire is warming the room there is nothing better than homemade soup for dinner. This has been one of my keepers since I got Betty Crocker' s All-Time Favorites cookbook in the early '80's.

Quick Vegetable Soup
1 lb. ground beef
3 cups water
1 cup cut up carrots
1 cup diced celery
1 cup cubed, pared potatoes
2 medium onions, chopped ( about a cup)
1 28 oz. can of tomatoes
2 teaspoons salt
1 teaspoon bottled brown bouquet sauce
1/4 teaspoon pepper
1 bay leaf
1/4 teaspoon basil
( I added green beans to the batch above. Corn is also good to add. Be creative.)
Brown ground beef then drain off fat. Stir in the remaining ingredients and heat to boiling. Reduce heat. Cover and simmer just until vegetables are tender, about 20 minutes. 6 servings. Enjoy!