1 1/2 lbs hamburger
1 small onion chopped
3 stalks of celery chopped
1 1/2 cups white rice (uncooked)
4 cups beef broth
1 (12 oz) package of frozen peas (or one 15 oz can)
1 can Cream of Mushroom soup
Brown the hamburger in an 8 quart stock pot with onion and celery. Season with seasoning salt and pepper to taste. Drain any fat from meat and return to pot. Add the rice, beef broth and peas. Bring to a boil and allow to simmer (covered) for 20 minutes or until rice is tender. Stir in the Cream of Mushroom soup.
Looks like Christian is our poster child for peas! I think he likes them.