Hamburger Soup
Source of Recipe
Aunt Saunny
1 lb. lean ground beef
1 cup chopped onions
1/2 cup cubed potatoes
1 cup sliced carrots
2/3 cup diced celery
1 cup shredded cabbage
1 can (8 oz.) tomato sauce
1/4 cup uncooked long-grain rice
1/2 tsp. dried leaf thyme, crumbled
1 bay leaf
1-1/2 tsp. salt
Dash cayenne pepper
3 beef bouillon cubes or equivalent granules or base
6 cups water
1/2 cup frozen peas
Brown ground beef and onion in a Dutch oven or soup pot sprayed with
nonstick cooking spray. Drain off excess fat. Return beef to Dutch oven.
Add potatoes, carrots, celery, cabbage, and tomato sauce. Bring to a boil.
Add rice, thyme, bay leaf, salt, cayenne, bouillon, and water.
Cover and simmer for 50 minutes.
Add peas and cook another 5 to 10 minutes.
Ladle hamburger soup into bowls and sprinkle with Parmesan cheese.
Serves: 6.
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