Vegetable Hamburger Soup

Name: Vegetable Hamburger Soup
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 8 servings (2 quarts).
Ingredients: 1 pound ground beef; 1 cup chopped onion; 1 cup diced peeled potatoes; 1 cup sliced carrots; 1 cup shredded cabbage; 1 cup sliced celery; 2 cans (14-1/2 ounces each) diced tomatoes, undrained; 1/4 cup uncooked long grain rice; 3 cups water; 2 teaspoons salt; 1/4 teaspoon dried basil; 1/4 teaspoon dried thyme; 1 bay leaf

TOTAL TIME: Prep: 15 min. Cook: 70 min. YIELD: 8 servings (2 quarts).

This filling soup is a favorite in our family and is fast to prepare. It is the one food I take most often to friends who are in need of a helping hand.—Eleanor Bell, Utica, Pennsylvania

Ingredients

1 pound ground beef
1 cup chopped onion
1 cup diced peeled potatoes
1 cup sliced carrots
1 cup shredded cabbage
1 cup sliced celery
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1/4 cup uncooked long grain rice
3 cups water
2 teaspoons salt
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1 bay leaf

Directions

1. In a Dutch oven, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender, stirring occasionally. Discard bay leaf.

Nutrition Facts

1 each: 157 calories, 5g fat (2g saturated fat), 28mg cholesterol, 752mg sodium, 15g carbohydrate (4g sugars, 2g fiber), 12g protein.

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