Shirley's Recipes

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Name: Country Tomato and Rice Soup
Key Ingredient: round steak
Preparation: brown; simmer
Cuisine: American
Source: Sherry Howell
Food Group: meat
Meals: lunch, dinner
Courses: soup
Temperature: hot
Effort: easy
Prep. Time: :20
Elapsed Time: 2:40
Servings: 8

1-1/2 pounds round steak, cut into 1-inch cubes
2 quarts water
1 (35 ounce) can tomatoes
3 beef bouillion cubes
1/2 teaspoon ground black pepper
1/2 teaspoon thyme leaves
1/4 teaspoon marjoram leaves
5 carrots, peeled and chopped
5 stalks celery, sliced
1 onion, chopped
1/2 cup uncooked white rice

Brown beef in large pan or kettle. Add water. Bring to a boil. Lower heat. Simmer 20 minutes or longer until meat is tender.
Stir in tomatoes with liquid, breaking up chunks with a spoon. Add bouillion, pepper, thyme and marjoram. Simmer 1 hour. Add carrots, celery, onion and rice. Cook 1 more hour.

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