1.Mix ground beef, onion and celery in 5-quart casserole. Microwave at HIGH (100%) until ground beef loses its pink color, 5-7 minutes, stirring after half the cooking time.
2.Add hot water, potatoes, carrots, salt, basil, pepper and bay leaf; cover. Microwave at HIGH until potatoes are tender, 18-20 minutes.
3.Add tomatoes. Microwave at HIGH until tomatoes are tender, 3-4 minutes
The herbs in the soup are great. The microwaveing it make it taste like it's been simmering for hours. Serve with a crusty rustic slice of bread or toast for soaking up all the good broth.
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|Serving Size: 1 Serving (227g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 52 (44%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 36.9mg||11 %|
|Sodium 66.1mg||2 %|
|Potassium 304.6mg||8 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 3g|
|Protein 11.8g||17 %|
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Calories per serving: 118
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