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.