This Minced Beef and Vegetable Chowder cooking recipe is fun and easy for everyone to make:

125g pickled pork cut into 6mm cubes, or 6 rashers bacon, cut into 2cm strips
500g lean minced beef
1 medium-size onion, peeled and chopped
2 medium-size carrots, peeled and diced
1 stalk celery, diced
3 medium-size tomatoes, peeled and chopped, or
1 can (425g) tomatoes, chopped, with their juice
1/4 cup uncooked rice
2 medium-size potatoes, scrubbed (but not peeled) and diced
1/a teaspoon dried basil or rosemary
6 cups water or beef stock
1 teaspoon salt
'/4 teaspoon black pepper

 
This easy Minced Beef and Vegetable Chowder food recipe is the perfect way to end your lunch and dinner:
Serve this chowder as a main course with garlic bread and a tossed salad, which you can make while the soup is cooking. Peel and chop the onion and prepare as many of the remaining vegetables as you can while the pork is browning; finish the chopping while the beef and onion cook.

1. Cook the pork, uncovered, in a large saucepan over moderate heat until golden¬brown and crisp - about 5 minutes. Using a slotted spoon, transfer the pork to paper towelling to drain. Put aside.

2. Add the beef to the dripping in the saucepan, and cook, stirring, for 5 minutes. Add the onion and cook 5 minutes longer.

3. Add the carrots, celery, tomatoes, rice, potatoes, basil, water, salt, pepper and the pork. Cover and bring to a boil. Reduce the heat and simmer for 25 minutes, or until the rice and potatoes are tender.

Tips: l. You can stretch this recipe to serve 8 by adding 1 cup of frozen peas or whole-kernel corn during the last 10 minutes of cooking. 2. You can cook this soup ahead and refrigerate it for 1 or 2 days or freeze it.