Country Tomato-Rice Soup Recipe

Publisher Photo

Country Tomato-Rice Soup Recipe

Be the first to add a review
Publisher Photo
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.
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/2 hours
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/2 hours

Ingredients

  • 1-1/2 pounds 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).
Originally published as Country Tomato-Rice Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p21

Nutritional Facts

1 cup: 122 calories, 3g fat (1g saturated fat), 27mg cholesterol, 356mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 13g protein.

  • 1-1/2 pounds 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
  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).
Originally published as Country Tomato-Rice Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p21

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCountry Tomato-Rice Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review