Ingredients
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.
Yummo! Thank you for posting this recipe...it 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
ReplyDeleteOh 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!
ReplyDeleteWe 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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