1/2 pound lean ground beef
3 cups water
1 cup sliced peeled onion
1/2 cup chopped celery
1/2 teaspoon salt
1/8 teaspoon black pepper
1 bay leaf
2 whole cloves
1 1/2 cups cubed scrubbed potatoes
1/2 cup sliced carrot
2 tablespoons chopped fresh parsley
Heat a large saucepan over medium-high heat; add ground beef to skillet; cook
but do not break beef into small chunks. When meat is cooked remove from heat;
drain excess fat. Return pan to heat; add water, onions, celery, salt and pepper
to beef. Tie bay leaf and cloves inside a small piece of cheesecloth;* add to
soup. Bring to a boil, reduce heat; simmer slowly for 15 minutes. Add potatoes,
carrots and parsley. Cook until potatoes are tender (about 30 minutes). Remove
bay leaf and cloves before serving. *Lacking cheesecloth, secure bay leaf and
cloves inside a folded or twisted coffee filter.
