Autumn Soup

1 lb ground sirloin
1 cup chopped onion
4 cups water
1 cup cut-up carrots
1 cup diced celery
1 cup cubed pared potatoes (1 14-½ oz can new potatoes)
1 14oz can corn
2 tsp salt
1 tsp bottled brown bouquet sauce
¼ tsp pepper
1 bay leaf
⅛ tsp basil
6 Tomatoes*

In large saucepan, cook and stir meat until brown. Drain off fat.
Cook and stir onions with meat until onions are tender, about 5
minutes. Stir in remaining ingredients except tomatoes; heat to
boiling. Reduce heat; cover and simmer 20 minutes. Add
tomatoes; cover and simmer 10 minutes longer or until vegetables
are tender. 6 servings

*(two 28oz or four 16oz cans) tomatoes (with liquid) can be

substituted for the fresh tomatoes. Reduce water to 3 cups. Stir in
tomatoes with remaining ingredients; heat to boiling. Reduce heat;
cover and simmer 20 minutes. The canned tomatoes break apart
and give a rosy color.