Ingredients
- 2 beef bouillion (cubes)
- 1 bay leaf
- 3 1/2 c water
- 3 c tomatoes
- 1 lb beef (ground)
- 1 c onion (chopped)
- 1/2 c celery (chopped)
- 3/8 c re rice (uncooked)
- 1 tb butter
- 1 t salt
- 1/2 ts chili powder
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.