1 medium onion, chopped
2 large cloves garlic, chopped
1 (28-ounce) can tomatoes
6 to 8 cups of water
2 1/2 tablespoons beef base
1 bay leaf
1 tablespoon parsley leaves
1 teaspoon Tabasco sauce (optional)
1 teaspoon salt or to taste
Freshly ground pepper to taste
2 celery ribs, chopped
1 small bell pepper, chopped
4 medium potatoes, peeled and cubed
4 large carrots, peeled and sliced
Prepare the vegetables and set aside. In a large cooking pot, brown the ground beef and drain.
Add the onion and garlic; cook until onion has softened.
Add the tomatoes, water, beef base, bay leaf, parsley, Tabasco, salt and pepper. Bring to a boil.
Add the remaining vegetables bring to a boil; cover and simmer until vegetables are tender.
Makes 6 servings.