Plattsburgh Tomato Beef Soup
Yield
4 servingsPrep
5 minCook
20 minReady
25 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 237 | ml |
onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 15 | ml |
butter
or margarine |
|
| 7.1E+2 | ml |
tomatoes
|
|
| 2 | each |
beef bouillon cubes
|
*
|
| 79 | ml |
rice
uncooked |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
chili powder
|
|
| 1 | each |
bay leaves
|
*
|
| 828 | ml |
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.
