Source: dLife

Ground beef soup packed with a colorful array of vegetables.

Servings

1 lb Beef, sirloin, ground, extra lean, raw
1 medium onions , peeled and chopped
1 tsp minced garlic
15 oz tomato sauce
14.5 oz canned unsalted diced tomatoes
4 cup cold water
1 pinch salt and pepper (to taste)
1 tbsp Worcestershire sauce
1 bay leaves
1 cup sliced carrots (in rings)
11 oz Corn, whole kernel, canned , drained
0.33 cup Rice, white, short grain, dry , uncooked

1 In a large stockpot, cook the meat, onion, and garlic until the meat is cooked through, and drain any excess liquid.
2 Add the tomato sauce, tomatoes, water salt, pepper, Worcestershire sauce, bay leaf, and carrots.
3 Bring to a boil, lower heat, and simmer for 10 minutes.
4 Add the corn and rice, and continue cooking over medium heat until the rice is done and the carrots are tender, for about 30 to 40 minutes. If soup seems too thick, add more water to reach desired consistency. Serve.