- 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.
- 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.
View all nutritional information
Calories 224, Calories Fat 63, Total Fat 7g, Saturated Fat 2g, Cholesterol 53mg, Sodium 753mg, Carbohydrate 18g, Protein 19g
|Calories (fat) extra||28|
|Total Fat (extra)||11|
|Saturated Fat (extra)||14|
|Vitamin A (extra)||86|
|Vitamin C (extra)||47|