1 lb. ground beef or ground pork
1/2 c. chopped onion
3 (10 1/2 oz.) cans condensed beef broth
1 soup can (1 1/3 c.) water
2 lg. potatoes, peeled and cubed
1 c. sliced fresh mushrooms
1 lg. carrot, chopped
1 sm. zucchini, sliced (3/4 c.)
1 (10 oz.) pkg. frozen peas
1 1/2 tsp. dried basil, crushed
3/4 tsp. ground sage
1/2 tsp. salt
1/8 tsp. pepper

In large saucepan or Dutch oven (4 quart size), cook ground beef or ground pork and onion until meat is browned and onion is tender. Drain off fat. Stir in beef broth, water, peas, potatoes, mushrooms, carrot, zucchini, basil, sage, salt, and pepper. Bring to a boiling; reduce heat. Cover and simmer about 15 minutes, stirring occasionally. Makes 6 servings. For 12 servings: Double ingredients.

Note: If desired, substitute 5 1/3 cups water and 3 tablespoons instant beef bouillon granules for the condensed beef broth and the 1 1/3 cups water. Refrigerate leftovers. Can be frozen and reheated later.