Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Ground beef
1 c Chopped onion
1/2 c Chopped celery
1 tb Butter or margarine
3 c Tomatoes
2 Beef bouillion cubes
1/3 c Reg. uncooked rice
1 ts Salt
1/2 ts Chili powder
1 Bay leaf
3 1/2 c Water

Saute 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. My copy, circa 1978 was given to me by Mrs. Denise Funnell, who
had a copy of a Plattsburgh, NY newspaper. It was originally
submitted in the paper by Mrs. Barry Wilson.

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