Title: Plattsburgh Tomato Beef Soup
Categories: Soup Meat
Yield: 8 Servings
| 1 | lb | Ground beef |
| 1 | c | Chopped onion |
| 1/2 | c | Chopped celery |
| 1 | tb | Butter or margarine |
| 3 | c | Tomatoes |
| 2 | | Beef bouillion cubes |
| 1/3 | c | Reg. uncooked rice |
| 1 | ts | Salt |
| 1/2 | ts | Chili powder |
| 1 | | Bay leaf |
| 3 1/2 | c | Water |
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.