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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I don't have a lot of extra time to spend in the kitchen. That's why I appreciate this robust soup. You can cook the ground beef and rice ahead of time for fast assembly. Ingredients:
1 cup shredded carrot |
1 cup chopped onion |
1/2 cup chopped celery |
2 cans (14-1/2 ounces each) chicken broth |
1 pound ground turkey or beef, cooked, crumbled and drained |
2 cups cooked long grain rice |
3 cups milk |
1 pound process cheese (velveeta), cubed |
1 cup (8 ounces) sour cream |
Directions:
1. In a large saucepan, combine the carrot, onion, celery and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender.
2. Stir in the beef, rice, milk and cheese; simmer, uncovered, until cheese is melted, stirring occasionally (do not boil). Just before serving, whisk in the sour cream; heat through. Yield: 10 servings (about 2-1/2 quarts).
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