Hamburger Vegetable Soup

1 pound ground beef
1 cup chopped onion
1 cup diced peeled potatoes
1 cup sliced carrots
1 cup shredded cabbage
1 cup sliced celery
2 cans (16 ounces each) whole tomatoes with liquid, cut up
1/4 cup uncooked long grain rice
3 cups water
2 teaspoons salt
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1 bay leaf

In a large soup kettle or Dutch oven, brown beef and onion until the meat is no longer pink. Drain excess fat. Add all remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Remove bay leaf before serving. Makes 8 servings (2 quarts).