Autumn Soup

1 1/2 pounds ground beef
5-6 cups water
1 medium onion, chopped
1 cup sliced carrots
1 large potato, diced
2 celery stalks, chopped
1 cup chopped cabbage
1 (28 oz.) can diced tomatoes
3 beef bouillon cubes
1 tsp. cider vinegar
1/4 tsp. thyme
1/2 tsp. basil
1/4 tsp. pepper
1 Tbl. salt
1 bay leaf

Brown the ground beef until there is no pink remaining. Drain, set aside.

Place the water in a large cooking pot. Add onions, carrots, potatoes, celery and the cabbage to the water.
Add the bouillon cubes, cider vinegar, thyme, basil, salt and pepper and the bay leaf. Simmer mixture until all the vegetables are tender.

Stir the diced tomatoes and the ground beef and heat thoroughly. Serve hot.

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