1 lb. ground beef
1 c. chopped onion
1 c. diced potato
1 c. sliced carrots
1 c. shredded cabbage
1 c. sliced celery
2 (16 oz.) cans tomatoes
1/4 c. rice
3 c. water
3 tsp. salt
1/4 tsp. thyme
1 bay leaf

Cook beef and onion together until all the pink has disappeared and meat is lightly browned; drain off excess fat. Add all remaining ingredients and bring to a boil. Cover and simmer for an hour or until the vegetables are well done.