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| 1 x ca. 450 g | chuck ground |
| 1 Tasse | Onion chopped |
| 1 | Clove garlic, smashed |
| 1 Tasse | Carrots chopped |
| 1 Tasse | celery chopped |
| 1/2 Tasse | green pepper chopped |
| 1 Tasse | potato chopped |
| 1 Tasse | Frozen green peas |
| 1 Tasse | corn frozen |
| 3 Tasse | water |
| 2 Teelöffel | salt |
| 1 | Cube beef boullion |
| 1 | Bayleaf |
| 1/8 Teelöffel | basil |
| 1 gross | Can stewed tomatoes w/juice |
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Brown beef, onion, celery, and garlic. Drain off and put in saucepan. Cut the tomatoes into small pieces, add to meat mixture. Add the spices, carrots and potatoes and bring to a low boil. Reduce heat, cover, and simmer for 1/2 hour, stirring occasionally. Add the corn and peas and cook another 15 - 20 minutes. Serve with a crusty bread.
developed from other recipes by teri Chesser
typed and posted 6/96
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