This hearty hamburger chowder, loaded with vegetables and rice, is both economical and satisfying.
1 pound lean ground beef
1 onion, chopped
5 cups water
2 pounds Roma tomatoes, seeded and chopped
4 carrots, peeled and sliced
1 green bell pepper, seeded and chopped
1 head cabbage, cored and chopped
3 teaspoons beef bouillon granules
1/2 cup uncooked long grain rice
1 teaspoon salt
1 teaspoon ground black pepper
1 bay leaf
- Sauté ground beef and onion in a stockpot until browned; drain. Stir in water, tomatoes, carrots, green bell pepper, cabbage, beef base, rice, salt, pepper and bay leaf. Bring to a boil, reduce the heat, cover, and simmer for 45 minutes, or until the vegetables are tender. Remove the bay leaf before serving.
Makes 6 servings.