Hamburger Vegetable Soup

• 1 lb. lean ground beef
• 1 onion, chopped
• 3 celery ribs, chopped
• 5 carrots, peeled and sliced
• 1 (28 oz.) can crushed tomatoes with added puree
• 2 c. beef broth
• 2 c. water
• 6 c. chopped Swiss chard leaves
• 1/3 c. long grain white rice
• 1 tsp. basil
• 1 tsp. thyme
• salt and pepper

1. In a 5-quart kettle or Dutch oven, cook beef and onion over medium heat, stirring occasionally, until beef is browned, 5 to 7 minutes.
2. Drain off any fat.
3. Stir in celery and cook 3 minutes. Mix in crushed tomatoes, broth, water, 3 cups Swiss chard, rice, basil and thyme.
4. Heat to boiling.
5. Reduce heat to medium; cover and simmer 15 minutes.
6. Stir in remaining 3 cups Swiss chard and salt and pepper to taste.
7. Cover and cook 5 minutes longer.

lean ground beef, onion, celery, carrots, tomatoes, beef broth, water, swiss chard, long grain white rice, basil, thyme, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=956828 (may not work)