2 pounds ground beef
2 medium onions, chopped
4 cans (14-1/2 ounces each) stewed tomatoes, undrained
8 medium carrots, thinly sliced
4 celery ribs, thinly sliced
2 medium potatoes, peeled and cubed
2 cups water
1/2 cup uncooked long grain rice
3 teaspoons salt
1 teaspoon pepper
1. In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer 30 minutes or until vegetables and rice are tender.
2. Uncover; simmer 20 to 30 minutes longer or until thickened to desired consistency.
TOTAL TIME: Prep: 20 min. Cook: 65 min.
YIELD: 16 servings (4 quarts).
Nutrition Facts
1 cup: 191 calories, 7g fat (3g saturated fat), 35mg cholesterol, 689mg sodium, 21g carbohydrate (8g sugars, 2g fiber), 12g protein.