Autumn Soup

1 lb. ground beef
1 c. chopped onion
3 c. water
1 c. cut-up carrots
1 c. diced celery
1 c. pared potatoes
2 t. salt
1 t. Kitchen Bouquet sauce
¼ t. pepper
1 bay leaf
1/8 t. basil
One can (28 ounces) diced tomatoes (with liquid)

In large saucepan, cook and stir meat until brown. Drain fat off. Cook
and stir onions with meat until onions are tender, about 5 minutes. Stir in remaining ingredients; heat to boiling. Reduce heat; cover and simmer
30 minutes or until veggies are tender. Makes 6 servings.