Vegetable Rice Soup

1
Anita Hoffman

By
@scent4U

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

Rating:
★★★★★ 1 vote
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

Step-By-Step

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

About Vegetable Rice Soup

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