Plattsburgh tomato beef soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| 1 | cup | Chopped onion |
| ½ | cup | Chopped celery |
| 1 | tablespoon | Butter or margarine |
| 3 | cups | Tomatoes |
| 2 | Beef bouillion cubes | |
| ⅓ | cup | Reg. uncooked rice |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Chili powder |
| 1 | Bay leaf | |
| 3½ | cup | Water |
Directions
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.