1 pound ground beef
1 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried sage
1/2 teaspoon dried sage pepper
1 tablespoon dried minced onion
1 teaspoon dried oregano
3 tablespoons dried parsley
1/8 teaspoon dried thyme
1/8 teaspoon salt
2 1/2 teaspoons dried basil
1 teaspoon salt and pepper pepper pepper seasoning
2 cups water
1 1/2 cups minced onion
1 teaspoon dried celery
1 teaspoon dried sage
In a medium saucepan, over medium heat, cook beef and garlic powder until brown; drain fat. Stir in basil, sage, sage pepper, oregano, parsley, thyme, salt and pepper. Reduce heat to medium. Bring to a boil, reduce heat and simmer for 5 minutes. Dissolve water in broth. Stir into beef mixture and simmer for 15 minutes, stirring until thickened. Reduce heat to medium.
Stir in 1 1/4 cup water and onion. Bring to a boil, stirring occasionally. Reduce heat to low. Simmer 10 minutes, stirring occasionally, until beef is tender. Serve over soup in bowls.