Plattsburgh Tomato Beef Soup

This no-fuss ground beef and tomato soup with rice is the kind of thing you throw together on a cold weeknight when the fridge is looking bare. Brown the beef with onions and celery, dump in tomatoes, rice, bouillon, and water, and let it all simmer for 20 minutes. Done.

The chili powder is subtle here, just enough warmth to give the broth some backbone without turning it into chili. The rice cooks right in the soup, soaking up that beefy tomato broth and thickening everything as it goes. By the time you ladle it out, the rice has turned this from a thin tomato soup into something that actually fills you up.

Kitchen Tips

• Brown the ground beef properly before adding liquid. Break it into small crumbles and let it sit in the pan without stirring for a minute so it actually gets some color. That browning adds a depth of flavor you won’t get from gray, steamed meat.
• Use whole canned tomatoes crushed by hand for better texture than diced. The irregular pieces break down at different rates, giving you some pulp and some chunks.
• Don’t lift the lid too often while simmering. The rice needs consistent heat to cook evenly in 20 minutes.

Variations

• Stir in a handful of frozen corn or green beans during the last 5 minutes for extra vegetables.
• Replace rice with small pasta shapes like ditalini or elbow macaroni.
• Add a splash of Worcestershire sauce with the tomatoes for a deeper, more savory broth.