1 lb. ground chuck
1 c. onions, chopped
1 c. potatoes, sliced
1 c. carrots, sliced
1 c. celery, sliced
1 c. cabbage, shredded
2 (1 lb.) cans tomatoes (break up with fork)
1/4 c. rice (not Minute)
3 c. water
4 tsp. salt
1/4 tsp. thyme
1 bay leaf

Cook the ground chuck and onion together until all pink has disappeared and meat is lightly browned. DRAIN.

Add all the remaining ingredients and bring the mixture to a boil. Cover and simmer approximately one (1) hour.