This smooth, beefy tomato and rice soup makes a fantastic accompaniment to just about any meal!
INGREDIENTS (for 6 servings):
- 1 (14.5 ounce) can beef broth
- 1 quart water
- 1/3 cup tomato paste
- 1 teaspoon minced garlic
- 2 bay leaves
- 4 cubes beef bouillon
- 1 pinch freshly ground black pepper to taste
- 1/2 cup uncooked long grain white rice
- 1 cup shredded Cheddar cheese (optional)
In a pot over medium heat, mix the beef broth, water, tomato paste, garlic, and bay leaves. Stir in the beef bouillon until dissolved. Season with pepper. Bring to a boil, and mix in the rice. Reduce heat to low, cover, and cook 25 minutes, until rice is tender. Remove bay leaves, and serve warm with a sprinkling of Cheddar cheese.