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Ground Beef And Vegetable Chowder

Thrifty.Chef's picture
Ingredients
  Salt pork/Slab bacon / 6 slices bacon, cut into 1-inch strips 1⁄4 Pound, cut into winch cubes
  Lean ground beef 1 Pound
  Yellow onion 1 Medium, peeled and chopped
  Carrots 2 Medium, peeled and chopped
  Stalk celery 1 , chopped
  Fresh tomatoes/1 can of 1 pound tomatoes, chopped, with their juice 3 Medium, peeled and chopped
  Uncooked rice 1⁄4 Cup (4 tbs)
  All purpose potatoes 2 Medium, scrubbed, but not peeled and diced
  Dried basil/Rosemary 1⁄2 Teaspoon, crumbled
  Water/Beef broth 6 Cup (96 tbs)
  Salt 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
Directions

1. Cook the salt pork, uncovered, in a 3-quart saucepan over moderate heat until golden brown and crisp—about 5 minutes. Using a slotted spoon, remove the pork to paper toweling to drain. Set aside.
2. Add the beef to the drippings in the saucepan, and cook, stirring, for 5 minutes. Add the onion and cook 5 minutes longer.
3. Add the carrots, celery, tomatoes, rice, potatoes, basil, water, salt, pepper, and the
salt pork. Cover and bring to a boil. Reduce the heat and simmer for 25 minutes, or until the rice and potatoes are tender.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Everyday
Cook Time: 
40 Minutes

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