Vegetable Rice Soup

Anita Hoffman

By
@scent4U

A delicious soup that can be made ahead and reheated.
Photo adapted from Food.Com


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Comments:

Serves:

6-8

Prep:

10 Min

Cook:

3 Hr 10 Min

Method:

Stove Top

Ingredients

2 lb
short ribs of beef
2
bay leaves
2 qt
water
salt and pepper to taste
1/2 c
green pepper, chopped (optional)
1 tsp
sugar
1 can(s)
(16 ounces) tomatoes
1
large onion, chopped
1 box
(10 ounces) frozen mixed vegetables
1/2 c
long grain rice, uncooked
1 can(s)
(10 ounce) beef broth

Directions Step-By-Step

1
Place short ribs, water and seasonings in large pot.
2
Cover and cook slowly for one hour.
Skim off fat and cook another hour.
Remove bay leaves.
3
Remove short ribs from soup; cut off meat and dice.
4
Add diced meat, green pepper, onion, sugar, tomatoes and rice.
Cook 45 minutes.
5
Add frozen mixed vegetables and cook another 15 minutes.
6
Add can of beef broth and cook another 10 minutes.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American