3 onions, chopped
2 tbsp. butter
1-2 lbs. lean ground beef
3 c. beef broth
2 lg. cans tomatoes (1 lb. 14 oz.), chopped
1 c. diced potatoes, uncooked
1 c. diced celery
1 c. diced green beans
1 c. water
2 tbsp. chopped parsley
1/2 tsp. basil
1/4 tsp. thyme

Saute the onions in butter until golden. Stir in ground beef. Cook until beef is browned, stirring frequently. Add the remaining beef broth and all the remaining ingredients. Heat until mixture boils and reduce the heat to let it simmer for 1 to 1 1/4 hours.

To thicken soup: Puree one cup of cooked vegetables in either a food milk, blender, or food processor. Tastes even better the next day!

Note: If you wish, instead of using the vegetables listed, you can add a bag of frozen mixed vegetables. Zucchini is good too.