Yield: 9 Servings

Measure Ingredient
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
6 cups Water
1 Bay leaf; crushed
½ teaspoon Dried thyme
4 teaspoons Salt
⅛ teaspoon Pepper
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

Similar recipes