1 1/2 lbs. hamburg
3 c. water
3-4 carrots, peeled and sliced
2-3 stalks celery, sliced
2 med. onions
2 tsp. salt
1 tsp. bottled brown bouquet sauce
1/2 tsp. pepper
1 bay leaf
1 can (28 oz.) whole tomatoes

Cook and stir loose hamburg in bottom of Dutch oven until lightly browned. Put in rest of ingredients, breaking up tomatoes. Bring to boil, reduce heat, cover and simmer until vegetables are cooked, about 2-30 minutes. This recipe can be doubled for a full Dutch oven.

NOTE: Remove bay leaf before serving.