This recipe, from my vintage collection I received from my mother's estate,  was in an old newspaper column at the first of a year. It was in a column about dieting and eating better in the new year.  It makes a good soup for anytime of the year but especially on cool or cold days when you want to be warmed from the inside out.  Serve with a crusty whole grain bread, if desired.  The fruity stuffed cantaloupe recipe below is perfect for a light dessert or for a breakfast treat.

SUPER HAMBURGER SOUP

1 lb lean hamburger
2/3 cup diced celery
1 bay leaf, crushed
dash of cayenne pepper
1 cup diced onions
1 cup shredded cabbage
1/2 tsp thyme
1 1/2-quarts water
1/2 cup cubed raw potato
8-oz can tomato sauce
2 tsp salt
1/2 cup frozen peas
1 cup sliced carrots
1/4 cup raw rice
2 beef bouillon cubes

Brown hamburger and onion in Pam sprayed soup pot. Brain off all fat. Add potatoes, carrots, celery, cabbage, water and tomato sauce. Bring to a boil. Add remaining ingredients, except peas. Cover and simmer 50 minutes. Add peas and cook another 5 to 10 minutes. Put into soup bowls and sprinkle with grated Parmesan cheese. Makes 6 servings of about 200 calories each.

To continue on a light and healthy theme, here is a delightful fruit dessert.

FRUITY CANTALOUPE

1 large cantaloupe
1 cup fresh strawberry halves
1/4 cup blueberries
1/4 cup chunked kiwi (peeled)
1 tbsp lemon juice
1 tsp sugar

Cut cantaloupe in half and remove seeds. Prick cavity with fork. Combine remaining ingredients, toss, and spoon into cantaloupe halves.