Plattsburgh Tomato Beef Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Ground beef,
1 cup: Chopped onion,
1/2 cup: Chopped celery,
1 tbsp: Butter or margarine,
3 cup: Tomatoes,
2: Beef bouillion cubes,
1/3 cup: Reg. uncooked rice,
1 tsp: Salt,
1/2 tsp: Chili powder,
1: Bay leaf,
3 1/2 cup: Water,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp