| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
9 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1 |
c |
Chopped onion |
| 1 |
c |
Diced raw potatoes |
| 1 |
c |
Sliced carrots |
| 1 |
c |
Shredded cabbage |
| 1/4 |
c |
Uncooked rice |
| 6 |
c |
Water |
| 1 |
|
Bay leaf, crushed |
| 1/2 |
t |
Dried thyme |
| 4 |
t |
Salt |
| 1/8 |
t |
Pepper |
| 19 |
oz |
Canned tomatoes, cut up |
INSTRUCTIONS
Brown the meat and onion in a large pot. Add the rest of the
ingredients except for the tomatoes. Cover and simmer 1 hour. Add the
tomatoes at the end of the cooking time and cook just enough to heat
them through. Taste and adjust the seasonings. Makes 8 - 10 servings.
This recipe is from an old pamphlet put out by the former Calgary
Power (now TransAlta Utilities), an electric utility company in
Alberta. Note : When it comes to soup I tend to use what I have. If I
don't have cabbage but do have parsnips - no problem with the
substitution. I find this a bit bland as it stands and always add some
garlic and hot pepper sauce, Ketjap Manis, Worcestershire sauce, Maggi
etc. I never seem to make it the same way twice. Formatted for
MasterCook by Hallie du Preez. Contributed by allium. Recipe by: Hot
'N Hearty; Calgary Power (now TransAlta Utilities) Posted to
KitMailbox Digest by Hallie <buddy@connect.ab.ca> on Jan 18, 1998
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