Jeannie's Autumn Soup
1 pound ground beef 
1 cup chopped onion 
4 cups water 
1 cup cut up carrots 
1 cup diced celery 
1 cup cubed pared potatoes 
2 tsps. salt
1 tsp bottled brown bouquet sauce
1 bay leaf
1/4 tsp pepper
1/8 tsp. basil
1 28 oz. can tomatoes with liquid
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 simmer 20 minutes.