Country Tomato-Rice Soup
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
YIELD: 14 servings (3-1/2 quarts).
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
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1-1/2 pounds beef top round steak, cut into 1-inch cubes
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1 tablespoon vegetable oil
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2 quarts water
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1 can (28 ounces) diced tomatoes, undrained
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3 beef bouillon cubes
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1 teaspoon dried thyme
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1/2 teaspoon dried marjoram
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1/2 teaspoon garlic salt
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1/2 teaspoon pepper
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5 medium carrots, cut into 1/2-inch pieces
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5 celery ribs, cut into 1/2-inch pieces
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1 medium onion, chopped
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1/2 cup uncooked long grain rice
Directions
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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.
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