This soup is a must at home and one of my favorite soups, it could be summer and I will never turn down any soup (well maybe tripe soup, but that’s another story for another day!) The recipe calls for “pearl rice” and this type of mini rice cannot be found everywhere, if that is your case you can use short grain rice; another thing you can do is use chicken instead of the beef or to make it even healthier may I suggest is to make it with vegetable broth and loaded up with as many veggies you may want the point here is that the pearl rice gives it a delicious thickness which makes it rich and flavorful. I hope you all can enjoy it as much as we do.
Rice Soup with beef and vegetables
April 2, 2018
: 6
: 15 min
: 1 hr
: 1 hr 15 min
: Easy
a delicious soup for anytime of the year
Ingredients
- 1/2 pound beef, diced
- 1/4 pound beef bones for soup
- 5 cups water
- 2 cups low sodium beef broth
- 4 potatoes, diced
- 1/4 cup chopped fresh cilantro
- 2 garlic cloves, chopped
- 4 scallion diced
- 1/4 cup Vidalia onion, diced
- 1/2 cup peas
- 1/2 cup diced carrots
- 1/4 cup green beans
- 1/3 cup pearl rice or short grain rice
- Salt to taste
- Freshly ground pepper to taste
Directions
- Step 1 In a large deep pot add water or vegetable broth along with the beef and bones, add some salt to taste, bring to boil and add onions, scallions, and garlic
- Step 2 let simmer on medium high heat for 30 minutes. Add all vegetables carrots, peas, green beans, potatoes, add rice and cook for another 15 minutes over medium heat. Bring mixture to boil again, reduce heat to low and cook slowly for 30 minutes. Stir in the cilantro and serve .
