Rice Soup
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
1lb beef round tip or stew meat1 cup beef stock1 cup sliced or cubed potatoes4 or more medium carrots2 sprigs fresh parsley1 cup sliced mushrooms (or whole if you prefer)4 cups white riceA pot full of waterA dash of optional lemon juice
This works best if done in a crock pot or slow-cooker over 8 hours or so, but it can also work if placed in a regular soup pot over the stove for 2 hours.
-Cut up the cooked potatoes and mushrooms if not already done.
-Cut up the carrots to fit into the cooking container.
-Add all ingredients except the rice and lemon juice into the cooking container and fill with water.
-If using a stovetop pot, cover with lid and boil on a low to medium temperature for no less than two hours. If using a crock pot, simply turn it on and leave it for the entire day.
-Before serving, boil and drain 4 cups worth of white rice.
-Pour the broth over 1/2 cup of rice in a bowl per serving and add a dash of lemon juice if desired for extra flavor. Serve the meat, veggies, and potatoes on the side.
The broth, meat, and veggies should stay good refridgerated for up to three days after cooking; if freezing to save it for longer is desired, freeze the broth and the meat, potatoes, and veggies seperately, and boil the broth again when ready to serve.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user JUPITERSTAR.
-Cut up the cooked potatoes and mushrooms if not already done.
-Cut up the carrots to fit into the cooking container.
-Add all ingredients except the rice and lemon juice into the cooking container and fill with water.
-If using a stovetop pot, cover with lid and boil on a low to medium temperature for no less than two hours. If using a crock pot, simply turn it on and leave it for the entire day.
-Before serving, boil and drain 4 cups worth of white rice.
-Pour the broth over 1/2 cup of rice in a bowl per serving and add a dash of lemon juice if desired for extra flavor. Serve the meat, veggies, and potatoes on the side.
The broth, meat, and veggies should stay good refridgerated for up to three days after cooking; if freezing to save it for longer is desired, freeze the broth and the meat, potatoes, and veggies seperately, and boil the broth again when ready to serve.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user JUPITERSTAR.
Nutritional Info Amount Per Serving
- Calories: 203.2
- Total Fat: 2.2 g
- Cholesterol: 34.0 mg
- Sodium: 118.0 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 1.7 g
- Protein: 15.6 g
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