Grandma's Tomato and Rice Soup

1. 1

   Dredge beef cubes in flour; shake off excess.

2. 2

   Brown in heated vegetable oil in large stock pot.

3. 3

   Remove with slotted spoon and set aside.

4. 4

   Add a bit more oil to pot, if needed, and add onion and celery; saute 5 to 6 minutes.

5. 5

   Add the reserved browned beef cubes back into the pot and cover with the undrained diced tomatoes, beef broth and water.

6. 6

   Season with the salt and black pepper.

7. 7

   Add the bay leaf, thyme and basil.

8. 8

   Bring to a boil; lower heat and simmer (partially covered) about 1 1/2 hours (meat should be almost tender).

9. 9

   Add the raw rice (add a little more water if necessary) and continue to simmer 20 to 30 minutes.

10. 10

    When beef is tender and rice is cooked, add the tomato sauce and condensed cans of soup.

11. 11

    Adjust seasonings and remove bay leaf; heat through before serving.

No additional tips available.