1. Cook ground round in a Dutch oven over medium-high heat until browned, stirring until it crumbles. Drain, if necessary.
2. Return meat to Dutch oven; add water and remaining ingredients, except celery and carrot. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Add celery and carrot to Dutch oven; cover and cook 30 minutes. Remove and discard bay leaf.