Vegetable Beef Soup

Amber Lee (GF Utah group)

1/2 pound ground beef, browned
1/2 cup onion, chopped 
6 cups beef bouillon broth
8 oz can tomato sauce
2 carrots, sliced 
1 stalk celery, sliced
1 potato, peeled and cubed
2 Tbsp uncooked white rice
1/2 Tbsp Worcestershire sauce
2 Tbsp dry parsley
1 bay leaf
1 1/2 tsp salt
1/4 tsp chili powder
1/8 tsp cumin

1. Brown ground beef and onion in a stock pot.
2. Stir in remaining ingredients.  
3. Bring to a boil, then simmer on low heat for 20 minutes. 

Makes 2 quarts.