- 1 pound ground beef
- 1 small onion, diced
- 1 (28 ounce) can diced tomatoes, undrained
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup potatoes, peeled and cubed
- salt and pepper to taste
- In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomatoes, carrots, celery and potatoes. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Sprinkle with salt and pepper.