Hamburger Vegetable Soup - cooking recipe

Ingredients

1 lb. lean ground beef
1 onion, chopped
3 celery ribs, chopped
5 carrots, peeled and sliced
1 (28 oz.) can crushed tomatoes with added puree
2 c. beef broth
2 c. water
6 c. chopped Swiss chard leaves
1/3 c. long grain white rice
1 tsp. basil
1 tsp. thyme
salt and pepper

Preparation

In a 5-quart kettle or Dutch oven, cook beef and onion over medium heat, stirring occasionally, until beef is browned, 5 to 7 minutes.
Drain off any fat.
Stir in celery and cook 3 minutes. Mix in crushed tomatoes, broth, water, 3 cups Swiss chard, rice, basil and thyme.
Heat to boiling.
Reduce heat to medium; cover and simmer 15 minutes.
Stir in remaining 3 cups Swiss chard and salt and pepper to taste.
Cover and cook 5 minutes longer.