1 1/2 lbs. ground beef
3 med. carrots, chopped (1 c.)
2 med. stalks celery (about 1 c.)
1 lg. potato, pared and cut into 1/2 inch pieces
2 med. onions
2 tsp. salt
1/4 to 1/2 tsp. pepper
3 c. water
1 tsp. bottled gravy coloring
1 bay leaf
1/8 tsp. leaf basil, crumbled
1 (28 oz.) can tomatoes

Cook ground beef in Dutch oven, stirring constantly until light brown, drain. Stir in water, carrots, celery, potatoes, onions, salt, pepper, gravy coloring, bay leaf and basil. Add tomatoes, breaking up with a spoon. Simmer about 20 minutes or just until vegetables are tender. Taste, add additional salt and pepper, if desired.