Recipe from Donna Kranchalk Danchisko
Ingredients:
1
pound ground beef
2 quarts water
1 quart tomato juice
1 1/2 cups chili sauce
3 medium red or green bell peppers, diced
1 cup uncooked long grain rice
2 celery ribs, diced
1 large onion, diced
2 teaspoons browning sauce (optional)
3 chicken bouillon cubes
2 garlic cloves, minced
1/2 teaspoon salt
Note:
This is the original recipe. I replace the bouillon cubes with 2 teaspoons of
Orrington Farms chicken flavored low sodium broth base and eliminate the 1/2
teaspoon of salt since there’s already plenty of sodium in the tomato juice,
chili sauce and browning sauce- use the browning sauce, it gives the soup great
flavor!
Directions:
In
a large kettle or Dutch oven, over medium heat, cook beef until no longer pink;
drain. Add remaining ingredients; bring to a boil. Reduce heat; simmer,
uncovered, for one hour or until rice is tender.
Enjoy!
2 quarts water
1 quart tomato juice
1 1/2 cups chili sauce
3 medium red or green bell peppers, diced
1 cup uncooked long grain rice
2 celery ribs, diced
1 large onion, diced
2 teaspoons browning sauce (optional)
3 chicken bouillon cubes
2 garlic cloves, minced
1/2 teaspoon salt