This is from some "Cooking with Ground Beef" booklet I picked up at the checkout counter. It's not a fancy soup, but with a fistful of smushed-up crackers, it hits the spot. The recipe as shown makes only a small pot -- 4 servings -- and is a pain to make with all its half-cups and half-packages, so if you like it, it's probably best to make a double batch. Have the leftovers for lunch.
1 lb lean ground beef or pork
½ C chopped onion
½ C chopped green pepper
4 C beef broth
1 C frozen whole kernel corn
1 7½-oz can tomatoes, cut up
½ of 10-oz package frozen lima beans
½ C chopped peeled potato
1 medium carrot, cut into thin bite-size strips (½ cup)
1 tsp Worcestershire or soy sauce
pinch of pepper
1 T snipped fresh basil or 1 tsp dried basil, crushed (optional)
1 bay leaf (optional)
In a large saucepan or Dutch oven cook meat, onion, and pepper until meat is brown and vegetables are tender. Drain off fat. Str in remaining ingredients. Bring to boiling; reduce heat. Cover and simmer for 15-20 minutes or until vegetables are tender. If you used it, discard the bay leaf before serving.