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.

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