Plattsburgh Tomato Beef Soup

1 lb Ground beef

1 c Chopped onion

1/2 c Chopped celery

1 tb Butter or margarine

3 c Tomatoes

2 Beef bouillion cubes

1/3 c Reg. uncooked rice

1 t Salt

1/2 ts Chili powder

1 Bay leaf

3 1/2 c Water

Saute beef, onion and celery in melted butter until meat is browned. Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Remove bay leaf. Makes 2 quarts of hearty soup. My copy, circa 1978 was given to me by Mrs. Denise Funnell, who had a copy of a Plattsburgh, NY newspaper. It was originally submitted in the paper by Mrs. Barry Wilson.