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.