Ingredients
1 pound ground beef1 cup chopped onion1 cup diced peeled potatoes1 cup sliced carrots1 cup shredded cabbage1 cup sliced celery2 cans (14-1/2 ounces each) diced tomatoes, undrained1/4 cup uncooked long grain rice3 cups water2 teaspoons salt1/4 teaspoon dried basil1/4 teaspoon dried thyme1 bay leaf
Preparation
In a Dutch oven, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender, stirring occasionally. Discard bay leaf.
