Directions

1. In a large Dutch oven cook and stir ground beef and onion over medium-high heat until beef is browned and onion is tender. Drain fat.
2. Stir in tomatoes, broth, potato, celery, carrots, seasoning and bay leaf; bring to boiling. Reduce heat; simmer, covered, 20 to 30 minutes or until vegetables are tender. Remove bay leaf, and season soup with salt and pepper to taste. Serve hot.