This hearty hamburger chowder, loaded with
vegetables and rice, is both economical and satisfying.
1/2 pound 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 rice
1 teaspoon salt
1 teaspoon ground black pepper
1 bay leaf
- Saute ground beef and onion in a stockpot
until browned; drain. Return to the stockpot and 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.