Harvest Vegetable Soup

From Maryedith

2 lbs. ground beef (I use a little less)
8 cups water (I just fill the pot with water, leaving enough room for the veggies!)
2 cups chopped onion
2 cups sliced carrots
2 cups sliced celery
2 cups cubed potatoes (probably add more like 4-6 cups)
4 tsp. salt
2 tsp. kitchen bouquet *see note
1/2 tsp pepper
2 bay leaves
1/2 tsp. basil
12 tomatoes or 2 (28 oz.) cans stewed tomatoes

In a large soup kettle or pan brown beef and drain. Add water and bring to a boil. (Whileit is coming to a boil, I chop my vegetables. I chop them fairly fine,except the potatoes. Spices/seasonings should be adjusted to your taste.) Add remaining ingredients except tomatoes. Cook on stove until potatoes are almost tender. Add tomatoes and cook a while longer.
Freezes well.
Serve with French bread or biscuits.

*Kitchen Bouquet is a bottled condiment sauce used to give food a nice brown color, especially crock-pot or microwave recipes that might not brown on their own. It has a mild beef taste. It's made from vegetables, water, spices, and herbs.

To substitute, you can use soy sauce, Worcestershire sauce, or instant coffee granules to darken food. You can also make your own browning agent by melting 1/2 cup brown sugar in a saucepan until it turns a darker brown. Whisk in 2 cups water until sugar is dissolved. Simmer to reduce slightly. Store in an airtight container in the refrigerator. Brush on meat or use in recipes in place of Kitchen Bouquet.