1 pound lean ground beef
4 stalks celery, sliced
1 medium onion, sliced
4 carrots, sliced
4 potatoes, sliced
1 16-ounce can peeled tomatoes
1 beef bouillon cube

1. Brown beef in skillet; drain.

2. Drain tomatoes, reserving juice. Chop tomatoes.

3. Add all other ingredients including tomato juice. Bring
to a boil. Reduce heat to medium low and simmer,
covered, until vegetables are tender. (A small amount
of water may be added to keep moist.)

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