Country Tomato-Rice Soup

Total Time

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


14 servings (3-1/2 quarts)

Updated: Jun. 27, 2023
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.


  • 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


  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.