Cooking Recipe Plattsburgh Tomato Beef Soup
Recipe Ingredients
1 lb
Ground beef
1 c
Chopped onion
1/2 c
Chopped celery
1 tb
Butter or margarine
3 c
Tomatoes
2
Beef bouillion cubes
1/3 c
Reg. uncooked rice
1 ts
Salt
1/2 ts
Chili powder
1
Bay leaf
3 1/2 c
Water
Directions
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.