Western Hamburger Soup 
¾ pound ground beef 
1 cup chopped onion 
1 cup thinly sliced carrots 
1 cup thinly sliced celery. 
Optional 3 cups water 
1 (16 ounce) can chopped tomatoes 
1 (6 ounce) can tomato juice 
1 cup frozen hash brown potatoes 
1 tablespoon beef bouillon granules 
1 teaspoon dried basil 
½ teaspoon thyme 
Brown ground beef in skillet, stirring until crumbly. Remove from
 skillet with slotted spoon; drain. Add onion, carrots and celery to
 pan drippings. Sauté until tender. Combine ground beef, sautéed 
vegetables, water, tomatoes, tomato juice, hash brown potatoes,
 bouillon, basil and thyme in 8-quart saucepan. Simmer for 1 hour.