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Cabbage Roll Soup

1 pound ground round
3 1/2 cups water
2 cups coarsely chopped green cabbage
1 cup sliced carrot
1/2 cup sliced celery
1/2 cup chopped onion
1/2 teaspoon dried dill
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon pepper
3 cans beef consommé -- undiluted 10. 5 ounces per can
2 cans diced tomatoes -- undrained 14. 5 ounces per can
1/2 cup uncooked converted rice


Brown meat in a nonstick skillet over medium-high heat; drain well. Place meat in a 4-quart slow cooker; stir in water and next 10 ingredients. Cover; cook on low-heat for 8 hours. Increase heat setting to high; stir in rice. Cover and cook an additional 30 minutes or until rice is tender.

Yield: 10 servings

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