My son, Joey, is in the technical school for culinary arts. He has loved making the soup they have been serving, and wanted to share it with everyone here at home, and all of The Spring Mount 6 Pack Readers. After checking out the recipe, be sure to visit some of the other sites in the link up for more soup and salad recipes. If you have a link to add, please do.
Beef Rice Soup
servings: 6
Weight Watchers Points: 8 Points
What you need
4 oz onion (about half of an onion)
2 oz celery (about 1 stick of celery)
2 oz carrot (about 1 big carrot or 2 small)
1 cup raw rice
4 cups beef broth
1 lb ground beef
Chop the vegetables into small bite size pieces
Heat up broth in a pot.
Sautee the onions, celery and carrot until transparent.
When the vegetables are transparent, add vegetables to the broth and cook until soft.
When vegetables are ready, add the uncooked rice to the broth and until cook until soft.
If adding meat, brown the meat, then after draining, add into broth. Cook for several more minutes.
Serve and enjoy.
- 4 oz onion about half of an onion
- 2 oz celery about 1 stick of celery
- 2 oz carrot about 1 big carrot or 2 small
- 1 cup raw rice
- beef broth a half gallons worth
- ground beef optional
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Chop vegetables into small bite sized pieces
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Heat up broth in a pot.
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Sautee the onions, celery and carrot until transparent.
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When the vegetables are transparent, add vegetables to the broth and cook until soft.
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When vegetables are ready, add the uncooked rice to the broth and until cook until soft.
-
If adding meat, brown the meat, then after draining, add into broth. Cook for several more minutes.
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Serve
Hi. I’m Joey. This is my first guest post and the first recipe I have posted. I learned this recipe in my technical school and just had to have it again. When I made it for my family, everyone loved it to.