| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Hamburger Soup with Vegetables

1 pound lean ground beef
4 cups beef broth
1 (14.5-ounce) can whole tomatoes
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 cup diced potato
1 tablespoon Worcestershire sauce
2 cloves garlic, crushed
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed dried basil
1 bay leaf

1. In a large skillet or stock pot, brown ground beef; drain.
2. Add broth, tomatoes, onion, carrot, celery, potatoes, Worcestershire sauce, salt, pepper, basil and bay leaf; stir to blend. Simmer for about 2 hours, stirring occasionally. Remove bay leaf before serving.

Makes 4 servings.