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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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For a satisfying lunch or dinner, Lorraine serves bowls of this thick soup with fresh-baked bread. Brimming with chunks of veggies, it's easy to stir together on a chilly day. Ingredients:
2 cups tomato ground beef mix |
3 cups tomato juice |
2 cans (10-1/2 ounces each) condensed beef consomme, undiluted |
2 medium potatoes, peeled and cubed |
2 celery ribs, thinly sliced |
2 large carrots, grated |
1 cup fresh or frozen peas |
1 teaspoon sugar |
1/4 cup uncooked long grain rice |
Directions:
1. In a large saucepan, combine the beef mix, tomato juice, consomme, potatoes, celery, carrots, peas and sugar. Bring to a boil. Stir in rice. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and rice are tender. Yield: 8-10 servings (about 2-1/2 quarts).
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