Country Tomato Rice Soup Recipes

Steps:

• In a Dutch oven or soup kettle, brown beef in oil. Add water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add tomatoes, bouillon and seasonings; cover and simmer for 1 hour. Add carrots, celery, onion and rice. Simmer for 30-40 minutes or until beef and rice are tender.

Steps:

• Heat the oil over medium heat in a 3-quart soup pot. When hot, add the onion and garlic and cook until softened and translucent, about 3 minutes. Stir frequently If they start to brown, turn the heat down and stir.
• Add the tomatoes, stock, paprika, and thyme to the pot and mix well. Break up the tomatoes a little bit with a spoon. Bring the mixture to a boil, then turn the heat down to medium-low, cover, and simmer for about 30 minutes, stirring occasionally.
• If you want a smooth tomato broth with wild rice, let the soup cool and puree in a blender or with an immersion blender. I like it a little chunky, so I just mash up the tomatoes really well with a spoon.
• Add the wild rice and season to taste with salt and pepper. Let the soup simmer for another 5 minutes or so, and serve. Enjoy!

Steps:

• Heat butter in a saucepan.
• Cook celery and onion 5 to 8 minutes, at low heat, without letting them take colors.
• Add tomatoes, water and rice. Season with savory.
• Add salt and pepper. Let simmer 20 to 25 minutes.
• Add milk and keep cooking 2 to 3 minutes, just to reheat.

Steps:

• Heat oil in a large saucepan over medium heat. Add the onion, celery, and carrot; cook and stir vegetables until they begin to soften, approximately 2 to 3 minutes. Add rice and cook, stirring until rice is evenly coated in oil, 1 to 2 minutes. Stir in undrained tomatoes, chicken broth, and salt and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
• Rinse the scallops, and if large cut scallops in half. Stir the scallops into soup, and cover. Continue to simmer until the rice is tender and the scallops are opaque, approximately 5 to 10 minutes.
• Season to taste with salt and pepper. Stir in the basil, and serve.