Ground beef vegetable soup

Ground beef, extra lean, 16 oz
Garlic, 6 clove or Penzey's freeze dried
Pepper, black, 1.5 tsp

Onions, raw, 1 large chopped
Celery, raw, 1 cup, diced
Carrots, raw, .75 cup, grated
Del Monte Petite Cut Diced Tomatoes, 1 cup
Cinnamon, ground, 1 tsp or a stick to be removed
Pepper, red or cayenne, 1 tsp or a whole pepper to be removed
1 tsp basil leaves, crushed
Can of Campbell's Beef broth (Consomme has added sugar)

Basil leaves can be crushed in the palm of the hand
A whole dried pepper is great, but remove before serving.

Freezes well

Brown the beef with the garlic and the black pepper, then add chopped onions and cook until onions are translucent, then add celery and cook until translucent, then add carrots and cook a bit.

Put beef into soup pot, add beef broth, add remaining spices, cook about 30 minutes on simmer. Add more water.

Serving Size: MAkes 6 1½ cup servings.