Soup for the Hearts #RSC
- Ready In:
- 35mins
- Ingredients:
- 14
- Yields:
-
4 32 oz
- Serves:
- 8
ingredients
- 226.79 g Hidden Valley® Original Ranch® Dressing
- 453.59 g 98% lean ground beef
- 113.39 g red potatoes, peeled and cut in large rounds
- 113.39 g baby carrots, peeled and bias cut
- 28.34 g shallot, small dice
- parsley stems, 6-8
- 28.34 g fresh tomato
- 4 peppercorns
- 2 fresh corn, cut 4 of each
- 0.25 ml salt and pepper
- 1 cabbage, cut in 8 portions
- 56.69 g long-grain white rice
- 3 bay leaves
- 1 loaf of french garlic bread
directions
- Add salt and white pepper to ground beef,.
- Make a sachet put the parsley stems the peppercorns the cloves and the bay leaf into a cooking cloth tie the end to secure it.
- now drop it deep in the pot.
- Add water to boil, (one quart of water).
- after that lower the heat to simmer,.
- slowly add the ground beef in small chunks, without stirring just like a consommé,.
- Now slowly add rice, and just before the rice is done.
- Add the carrots, the potatoes and the shallots,.
- Now add the cabbage ( cut in 4 pieces) the corn, salt and pepper.
- Not stirring at all hand squeeze the tomato.
- Get all your soup bowls ready!
- All your vegetables should be aldente.
- The soup should be clear and have a rich silky consistency.
- a squirt of lemon is recommended right before Serving it.
- top it with Hidden Valley Original Ranch Dressing a must! (With out damaging clear look)Serve garlic toast on the side!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
The broth taste was very good. You can definitely taste the peppercorns and bay leaf.<br/>By squeezing the tomato the broth was not clear. I cooked the vegetables ala dente,<br/>everyone enjoyed the hamburger rice and vegies after I cooked the vegies until soft, not<br/>slightly hard. I also turned the cabbage wedges over so they would cook all the way through.<br/>The taste was delicious after cooking more and adding the Ranch Seasoning.