Yield: 9 Servings
|1 pounds||Ground beef|
|1 cup||Chopped onion|
|1 cup||Diced raw potatoes|
|1 cup||Sliced carrots|
|1 cup||Shredded cabbage|
|¼ cup||Uncooked rice|
|1||Bay leaf; crushed|
|½ teaspoon||Dried thyme|
|19 ounces||Canned tomatoes; cut up|
Brown the meat and onion in a large pot. Add the rest of the ingredients except for the tomatoes. Cover and simmer 1 hour.
Add the tomatoes at the end of the cooking time and cook just enough to heat them through. Taste and adjust the seasonings.
Makes 8 - 10 servings.
This recipe is from an old pamphlet put out by the former Calgary Power (now TransAlta Utilities), an electric utility company in Alberta.
Note : When it comes to soup I tend to use what I have. If I don't have cabbage but do have parsnips - no problem with the substitution.
I find this a bit bland as it stands and always add some garlic and hot pepper sauce, Ketjap Manis, Worcestershire sauce, Maggi etc. I never seem to make it the same way twice.
Formatted for MasterCook by Hallie du Preez. Contributed by allium.
Recipe by: Hot 'N Hearty; Calgary Power (now TransAlta Utilities) Posted to KitMailbox Digest by Hallie <buddy@...> on Jan 18, 1998