Soup with Ground Beef, Chard, and Rice

Another old favorite... Chard grows easily around here. In fact, I've been harvesting chard off the same three plants for a while and probably need to plant some more now to take me through the fall.

1 onion, diced
1 pound (or less) ground beef
3 stalks celery, sliced
5 carrots, peeled and sliced
1 bunch Swiss chard or spinach, trimmed and chopped
1 28 ounce tomato puree
2 cups beef broth
1/4 cup sherry
2 cups water
1/3 cup raw white rice
1 tsp dried basil
1 tsp dried thyme
2 tsp seasoned salt

Cook the ground beef and onion over medium heat in a stock pot or Dutch oven, stirring often, until the beef is cooked through and the onion is soft. Drain off the fat.

Add the celery and carrots and cook a few minutes. Add the rest of the ingredients. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, until the rice is done.