Hamburger Vegetable Soup

Suz McIver
Topeka, Kansas

2 lbs. ground beef
1 c. onions, chopped
2 c. carrots, sliced
2 c. potatoes, diced
2 c. cabbage, shredded
2 c. celery, diced
1/2 c. rice
2-15 zo. cans tomato sauce
2-15 oz. cans water
6-8 tsp. salt
1/2 tsp. basil
1/2 tsp. thyme
2 bay leaves
6 c. water

Brown ground beef and onion lightly.  Drain excess fat.  Add remaining ingredients (without the potatoes) and bring to a boil.  Cover and simmer until vegetables are done (add potatoes later so they won’t be mushy).  Makes 1 gallon.  Freezes well.

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