 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 14 |
|
When my husband comes home after being on the road, I like to have a hot pot of this traditional soup waiting for him. It's a wonderful welcome home meal on a cold winter day. Ingredients:
1-1/2 pounds beef top round steak, cut into 1-inch cubes |
1 tablespoon vegetable oil |
2 quarts water |
1 can (28 ounces) diced tomatoes, undrained |
3 beef bouillon cubes |
1 teaspoon dried thyme |
1/2 teaspoon dried marjoram |
1/2 teaspoon garlic salt |
1/2 teaspoon pepper |
5 medium carrots, cut into 1/2-inch pieces |
5 celery ribs, cut into 1/2-inch pieces |
1 medium onion, chopped |
1/2 cup uncooked long grain rice |
Directions:
1. In a Dutch oven or soup kettle, brown beef in oil. Add water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add tomatoes, bouillon and seasonings; cover and simmer for 1 hour. Add carrots, celery, onion and rice. Simmer for 30-40 minutes or until beef and rice are tender. Yield: 14 servings (3-1/2 quarts).
|
|