- 1 lb. ground beef (if you eat meat)
- 1 Tbsp. veg. oil (if not using beef)
- 1 cup chopped onion
- 1 cup sliced carrots
- 1 cup diced celery
- 1 cup cubed potatoes
- 2 tsp. salt
- ½ tsp. Worcestershire sauce
- ¼ tsp. pepper
- 1 bay leaf
- 1/8 tsp. basil
- 4 cups water
- 3 large tomatoes OR 1 x 28 oz. can tomatoes
** Reduce water to 3 cups if using canned tomatoes or, replace 1 cup of the water & use 1 tin of undiluted consommé (I have never done the latter).
1. In large pot, brown ground beef & drain off fat. (I don’t use the meat anymore, although my kids remember me making it that way when they were young.)
2. Heat the oil & brown the onions for about 5 minutes.
3. Then, add remaining ingredients -- except for the tomatoes.
4. Heat to boiling. Reduce heat, cover & simmer for 20 minutes.
5. Add tomatoes (remove skins if using fresh whole tomatoes).
6. Cover & simmer 10 minutes longer, or until veg’s are tender.
Note: I have always doubled this recipe. Lovely to have some leftover to freeze for a meal another day! ** As I say with all recipes, I use organic ingredients. Been a fan of organics for longer than I can remember now!