Grandma's Tomato & Rice Soup
Thick and hearty, great with a grilled cheese sandwich or on its own.
Yield
10 servingsPrep
15 minCook
2¼ hrsReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
beef chuck roast
trimmed and cut into 1/2" pieces |
|
| ⅓ | cup |
all-purpose flour
seasoned with salt and pepper |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | medium |
yellow onion
chopped |
*
|
| 1 | stalk |
celery
strings removed, sliced |
*
|
| 28 | ounces |
tomatoes, canned
diced, undrained |
|
| 2 | cups |
beef stock
or stock |
|
| 3 | cups |
water
|
|
| ½ | teaspoon |
basil
dried sweet |
*
|
| 1 | whole |
bay leaves
|
*
|
| ½ | teaspoon |
thyme
dried, crushed |
*
|
| 2 | each |
tomato soup
condensed (cans), undiluted |
*
|
| 8 | ounces |
tomato sauce
canned, plain |
|
| 2 ⅓ | cups |
long grain rice
uncooked, not instant (about 1 small box). I use River Brand. |
*
|
| 2 | teaspoons |
kosher salt
or to taste |
|
| ¾ | teaspoon |
black pepper
freshly ground, or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef chuck roast
trimmed and cut into 1/2" pieces |
|
| 79 | ml |
all-purpose flour
seasoned with salt and pepper |
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | medium |
yellow onion
chopped |
*
|
| 1 | stalk |
celery
strings removed, sliced |
*
|
| 809.2 | ml/g |
tomatoes, canned
diced, undrained |
|
| 473 | ml |
beef stock
or stock |
|
| 7.1E+2 | ml |
water
|
|
| 2.5 | ml |
basil
dried sweet |
*
|
| 1 | whole |
bay leaves
|
*
|
| 2.5 | ml |
thyme
dried, crushed |
*
|
| 2 | each |
tomato soup
condensed (cans), undiluted |
*
|
| 231.2 | ml/g |
tomato sauce
canned, plain |
|
| 552 | ml |
long grain rice
uncooked, not instant (about 1 small box). I use River Brand. |
*
|
| 1E+1 | ml |
kosher salt
or to taste |
|
| 3.8 | ml |
black pepper
freshly ground, or to taste |
|
Directions
Dredge beef cubes in flour; shake off excess. Brown in heated vegetable oil in large stock pot. Remove with slotted spoon and set aside.
Add a bit more oil to pot, if needed, and add onion and celery; sauté 5 to 6 minutes.
Add the reserved browned beef cubes back into the pot and cover with the undrained diced tomatoes, beef broth and water. Season with the salt and black pepper. Add the bay leaf, thyme and basil. Bring to a boil; lower heat and simmer (partially covered) about 1½ hours (meat should be almost tender). Add the raw rice (add a little more water if necessary) and continue to simmer 20 to 30 minutes.
When beef is tender and rice is cooked, add the tomato sauce and condensed cans of soup. Adjust seasonings and remove bay leaf; heat through before serving.
