Ingredients:
2 medium potatoes, peeled and cubed (about 2 cups)
1 (14.5 oz) can chopped tomatoes, undrained
1 (10 oz) package frozen mixed vegetables, broken up
1 cup onion, chopped
1 1/3 cups celery, chopped
1 cup carrots, thinly sliced
4 beef bouillon cubes
1/4 teaspoon salt (adjust to taste)
1/4 teaspoon dried basil, crumbled
1 bay leaf
1/4 teaspoon black pepper
4 cups hot water
1 lb lean ground beef
Directions:
1. In a large kettle or Dutch oven, brown the ground beef over medium-high heat, seasoning lightly with the 1/4 teaspoon salt as it cooks. Break the beef into small pieces and cook until no longer pink.
2. Drain any excess fat if desired, then add the chopped potatoes, frozen mixed vegetables, chopped onion, celery, sliced carrots, chopped tomatoes (with their juices), beef bouillon cubes, dried basil, bay leaf, black pepper, and 4 cups of hot water.
3. Stir everything together, bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 30 minutes, or until the vegetables are tender but still retain some texture.
4. Taste and adjust seasoning as needed. Remove and discard the bay leaf before serving.
Servings: Makes approximately 4–6 servings.
Preparation time: 10 minutes
Total time: 50 minutes