Monday, November 21, 2005

ground beef vegetable soup

1 lb. ground beef
2 tsp. salt
c tsp. pepper
2 medium carrots, chopped
1 medium potato or rutabaga, cubed
1 stalk celery, chopped
1 bay leaf
3 cups water
1 tbsp. Worcestershire sauce
16 oz. can tomatoes, undrained. (I use crushed tomatoes)

Brown ground beef and drain excess fat.
Stir in remaining ingredients.
Simmer covered 20-25 minutes or until vegetables are tender, stirring occasionally.

5-6 servings.

(From my Pillsbury Kitchens’ Family Cookbook)

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