"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Tomato Rice Soup Recipe

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This recipe for Tomato Rice Soup, by , is from Beyond Mint Bars . . . Favorite Recipes from the Kitchen of Fay B. Landau, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Becker
Added: Friday, December 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 ½ to 2 lbs. lean t-bone chuck
water (enough for 2/3 lg. soup pot)
1 T salt
1 peeled, whole onion
1 lg. (28 oz.) can crushed tomatoes
¾ T sugar
1-2 tsp lemon juice or ½ - ¾ tsp sour salt
sugar (to taste)
1/3 – ½ C washed whole grain Uncle Ben’s rice
lemon juice (optional)

Directions:
Directions:
Order 1 ½ to 2 lbs. lean t-bone chuck.

Boil large soup pot 2/3 full of water with 1 T salt and one peeled, whole onion for 2-3 hours. Boil meat with cover askew. Keep adding more water to maintain original level.

When meat is tender, remove bones from meat and onion from water. Remove meat from water.

Line colander with cheese cloth and strain soup stock through colander into another pot.

Wash pot and replace strained soup stock and meat.

Add large (28 oz.) can crushed tomatoes, ¾ T sugar, and 1-2 tsp lemon juice or ½ - ¾ tsp sour salt. Add sugar to taste.

Cook for 1-2 hours over low heat.

During last 30-45 minutes add 1/3 – ½ C washed whole grain Uncle Ben’s rice.

Add sour salt or lemon juice and sugar at end of cooking to taste.

Personal Notes:
Personal Notes:
Great Grandma Annie suggests: Open a can of salmon for supper since you’ll be tired of tasting!

 

 

 

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