1-1 1/2 lb. lean ground beef
1 tbsp. vegetable oil
1 c. chopped onion
4-5 c. water
2 tsp. Kitchen Bouquet (or 2 beef bouillon cubes)
1 c. cut up carrots
1 c. cut up celery
1 c. cut up potatoes
1 c. cut up mushrooms
2 tsp. salt (less if you prefer)
Fresh ground pepper to taste
1 lg. bay leaf
1/2 tsp. basil
1 lg. can whole, peeled tomatoes or 1 lg. can stewed tomatoes

Brown beef in oil in large kettle. Add onions; cook 5 minutes more. Add water and the vegetables and seasonings. Bring to boil, cover, lower heat and simmer for about 25 minutes. Add tomatoes and cook for another 15 minutes. Delicious served with shredded cheese (Cheddar and Monterey Jack) on top. Serves 8.