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Country Tomato-Rice Soup Recipe

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.
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours YIELD:14 servings

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

  • 1. 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.