Hamburger Stew
Description
Enjoy this wonderful soup when it starts to get a little on the chilly side. It is hearty and delicious and very easy to make. Serve with a crusty bread and a salad.
Ingredients
2 lb. lean ground or turkey
2 medium onions, chopped
4- 14 1/2 oz. cans stewed tomatoes
8 medium carrots, thinly sliced
4 celery ribs, thinly sliced
2 medium potatoes, peeled and cubed
2 cups water
1/2 c. long grain rice, uncooked
1 T. salt
1 t. pepper
Directions
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In a Dutch oven, cook beef (or turkey) and onions over medium heat until done and meat is no longer pink; drain.
Add tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables and rice are tender.
Uncover; simmer 20-30 minutes longer or until thickened.
This can be frozen in 3-cup portions up to 3 months.
To reheat frozen stew:
Thaw in the refrigerator for 24 hours, then transfer to a saucepan; add 1 cup water. Cook until hot and bubbly.
Yield: 15 cups total