Plattsburgh Tomato Beef Soup Recipe

Step 1

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.

Things You'll Need

  • 1lb Ground beef
  • 1c Chopped onion
  • 1/2c Chopped celery
  • 1tb Butter or margarine
  • 3c Tomatoes
  • 2 Beef bouillion cubes
  • 1/3c Reg. uncooked rice
  • 1ts Salt
  • 1/2ts Chili powder
  • 1 Bay leaf
  • 3 1/2c Water

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