In a large stock pot, brown the ground beef and onion together until the meat is lightly browned. Drain off excess grease.

Add all remaining ingredients to the meat in the pot and bring the mixture to a boil.

Cover, reduce heat to medium-low, and simmer for two to four hours. Check the soup periodically, stirring and adding more water, if needed.

Remove bay leaves and serve with shredded cheese (optional)