Hamburger Rice Soup
1 pound ground beef
2 (14.5) oz cans diced tomatoes
2 cups cubed potatoes
2 carrots, chopped
1/4 cup uncoooked white rice
1 onion - chopped
1/8 teaspoon ground black pepper
Salt to taste
6 cups water
**In lieu of carrots use celery if you are not a carrot fan. And I add a dash of celery seed or celery salt in mine, but don't tell mom.
**If you are vegetarian, skip the ground beef and add some chopped tofu and/or artichoke hearts.
- Over medium heat in a large sauce pan, saute the ground beef until browned.
- Drain excess fat
- Add the tomatoes *with* liquid, potatoes, onion, carrots, salt, rice, black pepper and water.
- Bring to a boil and reduce heat to low. Cover and simmer for at least 1 hour and serve.
**This is delicious after being in the refridg overnight and reheated the next day as the soup's flavors marry overnight.