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Grandma's Tomato and Rice Soup

  • 10servings
  • 120minutes
  • 273calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds beef chuck roast trimmed and cut into 1/2" pieces

  2. 1/3 cup flour, all-purpose seasoned with salt and pepper

  3. 2 tablespoons vegetable oil

  4. 1 medium onion, yellow chopped

  5. 1 stalk celery strings removed, sliced

  6. 28 ounces tomatoes, canned diced, undrained

  7. 2 cups beef broth or stock

  8. 3 cups water

  9. 1/2 teaspoon basil dried sweet

  10. 1 whole bay leaf

  11. 1/2 teaspoon thyme leaves dried, crushed

  12. 2 each soup, tomato condensed (cans), undiluted

  13. 8 ounces tomato sauce canned, plain

  14. 2 1/3 cups rice, white uncooked, not instant (about 1 small box). I use River Brand.

  15. 2 teaspoons kosher salt or to taste

  16. 3/4 teaspoon black pepper freshly ground, or to taste

Instructions Jump to Ingredients ↑

  1. Dredge beef cubes in flour; shake off excess. Brown in heated vegetable oil in large stock pot. Remove with slotted spoon and set aside.

  2. Add a bit more oil to pot, if needed, and add onion and celery; saute 5-6 minutes.

  3. Add the reserved browned beef cubes back into the pot and cover with the undrained diced tomatoes, beef broth and water. Season with the salt and black pepper. Add the bay leaf, thyme and basil. Bring to a boil; lower heat and simmer (partially covered) about 1 1/2 hours (meat should be almost tender). Add the raw rice (add a little more water if necessary) and continue to simmer 20 to 30 minutes.

  4. When beef is tender and rice is cooked, add the tomato sauce and condensed cans of soup. Adjust seasonings and remove bay leaf; heat through before serving.

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