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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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This recipe pleasantly proves that decreasing fat intake doesn't mean saying farewell to ground beef's full-bodied flavor. This soup is sure to be a hit in your home. Ingredients:
1 pound ground beef |
1 cup chopped onion |
6 cups water |
1 cup cubed peeled potatoes |
1 cup chopped tomatoes |
1 cup shredded cabbage |
1 cup chopped carrots |
1/2 cup chopped celery |
1/4 cup uncooked long grain rice |
1/2 teaspoon dried basil |
1/2 teaspoon dried thyme |
1 bay leaf |
1/4 teaspoon pepper |
5 teaspoons grated parmesan cheese |
Directions:
1. In a Dutch oven, cook beef and onion until meat is browned and onion is tender; drain. Add next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. Discard bay leaf. Sprinkle each serving with 1/2 teaspoon of Parmesan cheese. Yield: 10 servings.
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