Prep 5 mins
Cook 20 mins
I found this recipe several years ago in a cookbook published by my church. It has been a family favorite for years.
- 1 lb lean ground beef
- 4 cups water
- 1 (28 ounce) can tomatoes, cut up
- 1 cup chopped celery
- 1⁄2 cup rice
- 1⁄4 cup green bell peppers or 1⁄4 cup mild green chili
- 1 package onion soup mix (I use Liptons)
- 1 beef bouillon cube
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon dried basil
- 6 dashes hot pepper sauce
- In large saucepan or Dutch oven, cook ground beef until browned.
- Drain off fat.
- Stir in water, UNDRAINED tomatoes, celery, UNCOOKED rice, green pepper, soup mix, bouillon cube, salt, basil and hot pepper sauce.
- Bring to boil.
- Reduce heat to low.
- Cover and simmer about 20 minutes or until rice is tender, stirring occasionally.
This "smells' great from here & it's fast. Going to give this a try this week, temps are due drop again.
This soup is delicious! I left out the ground beef, and I used Worcestershire sauce instead of hot sauce. This recipe is a keeper!
Good soup, just not what I expected. I followed all the directions and used bell pepper. After it was cooked, it smelled and tasted like stuffed bell peppers! It was good, but not what I was looking for in a "spanish rice' flavor. I did add some more water (after I tried it), too thick for my liking and I served it with dollop of sour cream, now that did make it taste more like what I was looking for. I'll make it again because I love soup! But I might add some rotel tomatoes to give it that flavor I am looking for.