This rich soup pairs well with a casserole or pot pie. Simple ingredients appeal to finicky eaters, but complex flavors appeal to the more sophisticated.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (14.5 ounce) can beef broth
- 1 quart water
- ⅓ cup tomato paste
- 1 teaspoon minced garlic
- 2 bay leaves
- 4 cubes beef bouillon
- 1 pinch freshly ground black pepper to taste
- ½ cup uncooked long grain white rice
- 1 cup shredded Cheddar cheese (Optional)
Instructions
- In a pot over medium heat, mix the beef broth, water, tomato paste, garlic, and bay leaves. Stir in the beef bouillon until dissolved. Season with pepper. Bring to a boil, and mix in the rice. Reduce heat to low, cover, and cook 25 minutes, until rice is tender. Remove bay leaves, and serve warm with a sprinkling of Cheddar cheese.
Nutrition Facts
| Calories | 176 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 5 g |
| Sodium | 891 mg |
| Sugars | 2 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
We used elbow pasta instead of rice and added chicken broth and diced chicken. Good slow-cooker recipe! We really enjoyed it! It was really good. We are definitely making this again.
I made this today and it’s a great base for soup. I added the entire 6 oz can of tomato paste. I also added one cup of shredded roast beef I had leftover, one cup of frozen mixed veges and I used orzo instead of rice. It turned out great! You can adjust any ingredients to what you like or have on hand! It’s a keeper!
Good soup. To be honest I didn’t have super high hopes for this soup. I only made it b/c it looked really easy and I had most of a can on tomato paste leftover from another recipe I wanted to use up. I added more pepper than written but I love a lot of pepper and I added a few shakes of franks red hot. I would for sure make this again!!
I don’t know what I did wrong, but this was VERY salty! I may have used the wrong kind of bouillon. I used brown rice and ate it the day after making it; it was thick enough, so I would call it “hearty.” It didn’t look hearty when I was making it, though.
This was a very good and easy soup. I made it for a soup exchange – done like a cookie exchange. I liked it a lot.
This is a great soup recipe, and it’s low in fat and calories. Perfect on a cold fall night! Yum.
Good brothy base…I added a few leftovers (chopped up steak, added cooked rice). Would be nice the way it is or adding any vegetables desired (we added onions and corn). Easy. Had everything on hand for a last minute dinner decision.
It was good but not sure why hearty is part of the name, very brothy soup