Combine in soup kettle:

1 can tomato puree
1 minced clove garlic
1-2 chopped onions
2 chopped stalks celery
2 chilled, unpeeled diced carrots
1 chilled, unpeeled diced potato
1-2 tsp. salt
4 crushed bay leaves
Pinch of marjoram, thyme or savory

Cover and simmer until vegetables are almost tender, about 10 minutes. Add and heat quickly:

2 qts. soup stock or 2 cans consomme with vegetable cooking water
1/2 tsp. pepper

(If no soup stock is available, use vegetable cooking water with 4 beef bouillon cubes)

Pinch to bits, add and stir rapidly:

1 lb. ground beef