Easy Vegetable Soup - cooking recipe

Ingredients

1 lb. ground beef
1/2 c. chopped onion
28 oz. can crushed tomatoes or V-8 juice
16 oz. can kidney beans
2 stalks celery
2 slices carrots
1 chicken bouillon cube
16 oz. can green beans
1/8 tsp. pepper
1/2 head cabbage, cut in 1 inch chunks
1/4 c. elbow macaroni or rice
1 tsp. basil
1 bay leaf
dash of Worcestershire sauce
1/2 c. water
1/2 to 1 c. cubed cooked turkey or chicken
4 c. chicken broth
pepper and salt to taste
1 carrot, sliced
1 onion, cut up
2 ribs celery with leaves, chopped
1/4 lb. mushrooms or more
3 sprigs parsley
1 chopped apple
3 Tbsp. margarine
1/2 c. chopped onion
1 1/2 Tbsp. flour
2 to 3 tsp. curry powder
1/2 c. half and half
1 c. cooked rice

Preparation

Combine broth, pepper, salt, carrot, onion, celery, mushrooms, parsley and apple.
Simmer 1 hour.
Remove solids from broth and puree.
Cook the 1/2 cup chopped onion in margarine until soft. Stir in flour and curry powder.
Gradually add broth and pureed solids and stir.
Simmer 10 minutes.
Stir in rice and half and half; heat through.
(May thin if desired with more half and half.) Serves 6.