1 lb. ground beef
1 c. chopped onions
1 can French onion soup
4 c. water
1 carrot
1 c. diced celery
1 c. potatoes
1/2 c. tiny pasta (e.g. bow ties)
2 tsp. salt
1 bay leaf
1 (28 oz.) can tomatoes

In large saucepan brown the ground meat in a teaspoon of fat or bacon drippings if available. Drain all fat. Add onion and cook until tender, about 5 more minutes. Stir in remaining ingredients except the tomatoes. Heat to boiling. Cook at reduced heat about 30 minutes until vegetables are not quite cooked, firm to touch. Add the tomatoes and cover and simmer about 10 more minutes. Enjoy.

We cooked the whole pot using a crock pot for about 5 hours on high.