1 lb. ground beef
2 c. sliced mushrooms
1 c. chopped onion
4 c. water
4 vegetable bouillon cubes
1 c. chopped carrots
1 c. cubed potatoes
Any leftover canned, fresh or frozen vegetables
2 tsp. salt
1/4 tsp. pepper
1 tsp. bottled brown "Bouquet" sauce
1 bay leaf
1/8 tsp. basil
Few drops Tabasco sauce
1/2 tsp. garlic powder
6 tomatoes (canned or fresh)

Cook meat in a large frying pan, stirring until browned. Drain off fat. Add onions and mushrooms and cook until onions are tender (about 5 minutes). Put meat mixture into a Dutch oven and stir in remaining ingredients. Heat to boiling. Reduce heat; cover and simmer until vegetables are tender (about 30 minutes).

NOTE: Instead of using water and vegetable bouillon cubes, I use juices which I save when I drain cooked broccoli, potatoes, corn, etc. I keep the container in the freezer and add the juices as they become available and then add this to the soup when I make it.