hamburger vegetable soup

Soup is pure comfort food, and a favorite in our family. Its the dish I take most
often to friends who are in need of a helping hand.
ELEANOR BELL UTICA, PENNSYLVANIA
1
pound ground beef
1
cup chopped onion
1
cup diced peeled potatoes
1
cup sliced carrots
1
cup shredded cabbage
1
cup sliced celery
2
cans (14-1/2 ounces each) diced tomatoes, undrained
1/4
cup uncooked long grain rice
3
cups water
2
teaspoons salt
1/4
teaspoon dried basil
1/4
teaspoon dried thyme
1
bay leaf

In a Dutch oven, cook beef and onion over medium heat until the meat is
no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce
heat; cover and simmer
for 1 hour or until vegetables are tender, stirring occasionally. Discard bay
leaf.
Yield: 8 servings (2 quarts).
NUTRITION FACTS: 1 serving equals 157 calories, 5 g fat (2 g saturated fat), 28 mg
cholesterol,
752 mg sodium, 15 g carbohydrate, 2 g fiber, 12 g protein.