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Hamburger Rice Soup
SUBMITTED BY:
Jean Fisher
"The aroma of this soup simmering on the stove makes the kitchen smell so good! My family agrees the second helping tastes even better than the first! If there are any leftovers, I pop them in the freezer. - Jean Fisher, Waynesboro, Pennsylvania"
RECIPE RATING:
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PREP TIME
5 Min
COOK TIME
35 Min
READY IN
40 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
1 pound ground beef
1/2 cup chopped onion
14 cups water
1 (28 ounce) can diced tomatoes, undrained
1 envelope onion soup mix
3 tablespoons Worcestershire sauce
1 tablespoon salt
1 teaspoon brown sugar
1 teaspoon celery salt
1/8 teaspoon pepper
1/2 cup uncooked long grain rice
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DIRECTIONS
In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the water, tomatoes, soup mix, Worcestershire sauce, salt, brown sugar, celery salt and pepper; bring to a boil. Add rice. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.
FOOTNOTE
Hamburger Rice Soup makes a big batch, but it can be frozen in smaller batches or even in individual-serving-size portions.
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REVIEWS
Reviewed on Jan. 21, 2008 by
Emily Tisdale
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Emily Tisdale
Jan. 21, 2008
This must be a misprint...1 lb. of ground beef and 14 cups (almost a gallon of water)??? This would have to be the thinnest soup ever...
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This must be a misprint...1 lb. of ground beef and 14 cups (almost a gallon of water)??? This...
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