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
In a large skillet or stock pot, brown ground beef; drain.
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.