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Hamburger Rice Soup

TOTAL TIME: Prep: 10 min. Cook: 35 min. YIELD: 20 servings (5 quarts).
The aroma of this soup simmering on the stove makes the kitchen smell so good! My family agrees the second helping tastes even better than the first! If there are any leftovers, I pop them in the freezer. - Jean Fisher, Waynesboro, Pennsylvania

Ingredients

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 14 cups water
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 envelope onion soup mix
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon salt
  • 1 teaspoon brown sugar
  • 1 teaspoon celery salt
  • 1/8 teaspoon pepper
  • 1/2 cup uncooked long grain rice

Directions

  • 1. In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the water, tomatoes, soup mix, Worcestershire sauce, salt, brown sugar, celery salt and pepper; bring to a boil. Add rice. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.

Nutrition Facts

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