1 lb. ground beef
1 med. sized onion, chopped
2 qts. water
3 lg. peeled, diced potatoes
6 lg. sliced carrots
3 slices celery stalks
3 peeled tomatoes
Pinch of basil
2 tsp. salt
1/2 tsp. black pepper

Brown ground beef well in a large kettle. Add onion and cook until transparent. Add water, potatoes, carrots, celery, basil, salt and pepper. Simmer until potatoes are done, about 20 minutes. Add tomatoes and bring back to a simmer until tomatoes are cooked, about 10 minutes. Serves about 8.

Can be served immediately, but tastes even better the next day after flavors are blended. Great with cornbread, tossed salad, and apple cobbler. I have fond memories of having Football Soup on chilly nights before my family would go to Friday night football games. Hence the name!