Prep 15 mins
Cook 25 mins
This is a recipe that I found on the Dei Fratelli tomato website. I make it quite often in the winter and usually put it in the crockpot after I've put it all together.
- 1 lb lean ground beef
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 cup carrot, sliced
- 1 tablespoon beef bouillon
- 1⁄2 teaspoon black pepper
- 4 cups water
- 1 (28 ounce) can diced tomatoes
- 1 teaspoon seasoning salt
- 1⁄3 cup rice
- 1 bay leaf
- Brown beef and drain fat.
- Add remaining ingredients and bring to a boil.
- Reduce heat and simmer until all vegetables are tender, approximately 20 to 30 minutes.
Very good soup. I added a cup of frozen mixed veggies to the mix. I had left over rice so I added about a cup of cooked rice instead of the 1/3 cup of uncooked. As stated by a previous reviewer, this is even better the next day. Made for 1~2~3 Hits Tag.
Good soup~ I made mine vegetarian with the use of some Morningstar Ground "burger" (hee hee hee. . .DH will never know) and used veggie bouillon. I also subbed the cup of carrots for a cup of frozen mixed veggies (carrots, corn, peas and green beans). Lastly, I used brown rice, so mine took a little while to get cooked; because of this I had to add some extra water and a small can of tomato sauce, but it was fine. Easy and tasty! Made for AUS/NZ Recipe Swap May 2009. NOTE: I am back to give it another star. . excellent the second day and even better with bread on the side for dipping.
Very good. I followed the recipe as written other then I used shredded carrots and crushed tomatoes instead of diced. Everyone enjoyed this. This was also quick to make as I had already cooked ground beef in the freezer, so I pulled that and used it in the soup.