Sunday, February 6, 2011

Tomato Rice Soup

This soup is surprisingly addictive despite its humble ingredients. The recipe comes from Grandma Ann who often made it for her four children years ago.  My whole family loves it and it makes enough for leftovers to go to school in lunch-boxes the next day.

3/4 cups brown rice
1/2 to 1 pound ground beef
4 stalks celery, diced
1/2 large red onion, diced
3 14. oz cans tomato sauce
2 T. beef base
salt and pepper to taste

In a large soup pot boil rice in 4 cups of water for 20 minutes.  Meanwhile, season ground beef with salt and pepper and brown in a skillet.  Set aside.
After rice has boiled for 20 minutes add 6 more cups of water, tomato sauce, celery, onion and beef base.  Bring to a boil. Reduce heat to simmer and add browned beef.  Simmer for 30 minutes.  Season with salt and pepper if necessary.
*May need to add more water the second day as soup thickens.


  1. Yummo! Thank you for posting this is even somewhat in the "A Type" guidelines. IF using no-salt-added tomato sauce and REALLY lean burger (like venison :)). Three cheers for Sunday Soup Night recipes! :) H2U

  2. Oh yum! Elizabeth Esther's Potato Cheese Soup (I think the Sacrament of Soup was the title of the post) has become a family favorite around here. I'm thinking I just read the recipe for another! Thank you!

  3. We made this soup, and it is SOOOO delicious! Our whole family loved it (5 yr-old and 2 yr-old, too!)! Thanks! Can't wait for more recipes from your heart and kitchen! H2U


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