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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is an excellent, hearty soup to go with a casserole or pot pie. Simple ingredients so picky eaters like it, and complex flavor for the more refined. Ingredients:
1 (14.5 ounce) can beef broth |
1 quart water |
1/3 cup tomato paste |
1 teaspoon minced garlic |
2 bay leaves |
4 cubes beef bouillon |
1 pinch freshly ground black pepper to taste |
1/2 cup uncooked long grain white rice |
1 cup shredded cheddar cheese (optional) |
Directions:
1. 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.
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