Hamburger Vegetable Soup

Recipe Ingredients

1 lb	454g / 16oz	Lean ground beef
1		Onion - chopped
3		Celery ribs - chopped
5		Carrots - peeled and sliced
1		Crushed tomatoes with added puree - (28 oz)
2 cups	474ml	Beef broth
2 cups	474ml	Water
6 cups	240g / 8.5oz	Chopped Swiss chard leaves
1/3 cup	53g / 1.9oz	Long-grain white rice
1 teaspoon	5ml	Basil
1 teaspoon	5ml	Thyme
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a 5-quart soup kettle or Dutch oven, cook beef and onion over medium heat, stirring occasionally, until beef is browned, 5 to 7 minutes. Drain off any fat.

Stir in celery and carrots and cook 3 minutes.

Mix in crushed tomatoes, broth, water, 3 cups Swiss chard, rice, basil and thyme. Heat to boiling. Reduce heat to medium, cover and simmer 15 minutes.

Stir in remaining 3 cups Swiss chard and salt and pepper to taste. Cover and cook 5 minutes.

This recipe yields 5 to 6 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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