Vegetable Beef Soup II

Ingredients

• 1  bay leaf 
• 2 cubes beef bouillon cubes 
• 2  carrots chopped
• 2 stalks celery chopped
• 0.3 teaspoon basil dried
• 0.3 teaspoon thyme leaves dried
• 1.5 pounds ground sirloin 
• 1 cup onion chopped
• 1  baking potatoes chopped
• 1 tablespoon salt 
• 29 ounce stewed tomatoes canned
• 5 cups water 

Equipment

• pot

Directions

1. In a large stock pot brown sirloin and onion.
2. Drain grease and add tomatoes, water, salt, beef bouillon, carrots, celery, potatoes, thyme, bay leaf and basil. Cover and cook until vegetables are tender, approximately 45 minutes.