Plattsburgh Tomato Beef Soup
57
57
Ingredients
| 1 | pound |
ground beef
|
|
| 1 | cup |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| 1 | tablespoon |
butter
or margarine |
|
| 3 | cups |
tomatoes
|
|
| 2 | each |
beef bouillon cubes
|
* |
| ⅓ | cup |
rice
uncooked |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
chili powder
|
|
| 1 | each |
bay leaves
|
* |
| 3 ½ | cups |
water
|
Directions
Sauté beef, onion and celery in melted butter until meat is browned.
Stir in remaining ingredients.
Bring to a boil.
Reduce heat, cover and simmer for 20 minutes.
Remove bay leaf.
Makes 2 quarts of hearty soup.
