Vegetable soup

1 lb. ground beef
1 cup chopped onion
4 cups water
1 cup cut-up carrots
1 cup diced celery
1 cup cubed pared potatoes
2 tsp. salt
1 tsp. bottled brown bouquet sauce
1/4 tsp. pepper
1 bay leaf
1/8 tsp. basil
6 tomatoes
6 servings
In a 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 and simmer 20 minutes. Add tomatoes; cover and simmer 10 minutes longer or until vegetables are tender.