Country Tomato-Rice Soup Recipe

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When my husband comes home after being on the road, I like to have a hot pot of this traditional soup waiting for him. It's a wonderful "welcome home" meal on a cold winter day.

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Country Tomato-Rice Soup Recipe

Prep: 20 min. Cook: 1-1/2 hours

Yield: 14 Servings

20 90 110

Ingredients

1-1/2 pounds beef top round steak, cut into 1-inch cubes
1 tablespoon vegetable oil
2 quarts water
1 can (28 ounces) diced tomatoes, undrained
3 beef bouillon cubes
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon garlic salt
1/2 teaspoon pepper
5 medium carrots, cut into 1/2-inch pieces
5 celery ribs, cut into 1/2-inch pieces
1 medium onion, chopped
1/2 cup uncooked long grain rice

Directions

In a Dutch oven or soup kettle, brown beef in oil. Add water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add tomatoes, bouillon and seasonings; cover and simmer for 1 hour. Add carrots, celery, onion and rice. Simmer for 30-40 minutes or until beef and rice are tender. Yield: 14 servings (3-1/2 quarts).

Nutritional Facts 1 serving (1 cup) equals 122 calories, 3 g fat (1 g saturated fat), 27 mg cholesterol, 356 mg sodium, 12 g carbohydrate, 2 g fiber, 13 g protein.

Originally published as Country Tomato-Rice Soup in Home-Style Soups, Salad and Sandwiches Cookbook , p21