Recipe: Plattsburgh Tomato Beef Soup

Title: Plattsburgh Tomato Beef Soup
Categories: Soups/stews, Meats
Yield: 8 servings

1 lb Ground beef 1/3 c Reg. uncooked rice
1 c Chopped onion 1 ts Salt
1/2 c Chopped celery 1/2 ts Chili powder
1 tb Butter or margarine 1 Bay leaf
3 c Tomatoes 3 1/2 c Water
2 Beef bouillion cubes

Saute beef, onion and celery in melted butter until meat is browned. Stir
in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer
for 20 minutes. Remove bay leaf. Makes 2 quarts of hearty soup. My copy,
circa 1978 was given to me by Mrs. Denise Funnell, who had a copy of a
Plattsburgh, NY newspaper. It was originally submitted in the paper by Mrs.
Barry Wilson.