1 lb. lean hamburger
1 c. sliced carrots
1 c. cut up celery
8 to 10 peeled tomatoes (or canned may be used)
1 lg. onion, chopped
Bay leaf, if desired
Water enough to make about 4 qts. of soup
Salt and pepper to taste

Crumble the hamburger and brown lightly. Pour off excess fat and then put meat into pot; add other ingredients and simmer until carrots are tender. Less water may be used if a thicker soup is desired. Rice may be added to add another characteristic to this dish. Serves 8.