1 (14 1/2-ounce) can no-salt-added stewed tomatoes
1 (5.5-ounce) can low-sodium vegetable juice
1 bay leaf
3/4 cup chopped celery with leaves
1/2 cup sliced carrot
How to Make It
Cook ground round in a Dutch oven over medium-high heat until browned, stirring until it crumbles. Drain, if necessary.
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.