Country Tomato-Rice Soup

Name: Country Tomato-Rice Soup
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 14 servings (3-1/2 quarts).
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

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.

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.