Brown ground beef and chopped onion in a large soup pot, stirring occasionally. Drain off grease when done.

While meat is browning, slice celery, peel and slice carrots, and chop Swiss chard (or spinach).

When beef and onions are cooked and drained, add sliced celery and carrots to pan. Cook for 3 minutes.

Add tomatoes (and juice), beef broth, sherry, water, HALF of the Swiss chard, rice, basil, thyme and seasoning salt to the pan. Stir well, to combine; bring mixture to a boil on medium-high heat, then reduce the heat to low, put a lid on pan, and simmer for 15 minutes (covered).

After soup has cooked for 15 minutes, add the rest of the Swiss chard. Taste soup; add salt and pepper, if desired. Put lid back on pan and cook soup 5 more minutes. When done, if soup has thickened too much for your liking, simply add a bit of water to pan, and stir to combine.

Ladle soup into individual bowls; garnish soup with finely grated Parmesan cheese, and enjoy!

By the way- the leftovers are great, as well!