Category: | Soup |
Recipe: | Vegetable Rice Soup with Beef |
For Product: | Eclipse Braising Pan |
Publish Date: | 5/05 |
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Yield: | (50 ) 6 oz Servings |
Carrots, raw (diced) | 1 lb 8 oz |
Celery, raw (diced) | 1 lb 3 oz |
Onion, raw (diced) | 1 lb |
Peas, frozen | 1 lb |
Beans, frozen (cut) | 1 lb |
Tomatoes (diced) | (1/4) of #10 can |
Chicken Base | 1 heaping tsp |
Beef Base | 1 heaping tsp |
Round Steak (diced fine) | 2 lb |
White Rice (raw) | 1 lb |
Cooking Oil | 2 tsp |
Water | 1 3/4 gal |
Worcestershire Sauce | to taste |
Salt | to taste |
Pepper | to taste |
1.Place oil in braising pan set at 350°F and sauté beef until almost done.
2.Add raw vegetables and sauté very briefly.
3.Add water and bases.
4.Bring to a boil and then add rice.
5.When rice is cooked, add remaining vegetables and bring to a boil once.
6.Adjust flavor with Worcestershire sauce and add salt, pepper.
7.Cooking time is approximately 25 minutes.
SOUP
Braising Pan
groen.com, | 69 |
