| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Hamburger Vegetable Soup

1 pound ground beef
1 cup chopped onion
1 potato, peeled and diced
2 carrots, peeled and chopped
1/4 cup diced celery
1 cup shredded cabbage
1 (16-ounce) can whole tomatoes
6 cups water
1/4 cup rice
1 bay leaf
1/2 teaspoon thyme
1/4 teaspoon basil
1 tablespoon salt
1/4 teaspoon pepper
1 cup uncooked rice
Freshly Parmesan cheese for accompaniment

1. In a large saucepan, brown ground beef and chopped onion over medium heat; drain.
2. Add diced potato, chopped carrots, diced celery, shredded cabbage, whole tomatoes, and water; bring to a boil.
3. Add uncooked rice, bay leaf, thyme, basil, salt, and pepper. Cover and simmer for 1 hour.
4. Sprinkle with grated Parmesan cheese.

Makes 8 servings.

||| Save this Recipe on Delicious |||