1 lb. lean ground beef
1/4 tsp. salt
1 c. chopped onion
1 1/3 c. chopped celery
1 c. thinly sliced carrots
2 med. potatoes, peeled & cubed about 2 c.
1 (14 1/2 oz.) can tomato wedges, undrained
1 (10 oz.) frozen mixed veggies
1/4 tsp. dried basil
1 bay leaf
1/4 tsp. pepper
4 beef bouillon cubes
4 c. hot water

Brown ground beef in large kettle or Dutch oven. Sprinkling with salt while browning. Stir in remaining ingredients. Bring to boiling; reduce heat and simmer covered until vegetables are crisp-tender, about 30 minutes. Makes 11 1/2 cups. Soup can be prepared in crock pot cook on low 8-10 hours.