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Hamburger-Vegetable Soup

1 pound lean ground beef or pork

1 small onion, chopped

1/2 cup chopped green bell pepper

4 cups beef broth

1 cup loose-pack frozen whole kernel corn

1 (14 1/2-ounce) can diced tomatoes

1 cup loose pack frozen lima beans or green beans

1/2 cup chopped, peeled potato or 1/2 cup frozen hash brown potatoes

1 medium carrot, cut into julienne strips

1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed

1 bay leaf

1 teaspoon Worcestershire sauce

Salt and freshly ground pepper to taste

1. In a large sauce pan or Dutch oven, cook ground meat, onion and green pepper until meat is brown and onion is tender. Drain fat. Stir in beef broth, corn, undrained tomatoes, lima beans or green beans, potato, carrot, basil, bay leaf, Worcestershire sauce. Season to taste with salt and pepper.
2. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until vegetables are tender. Discard bay leaf.

Makes 4 servings.

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