Recipe

Vegetable Rice Beef Soup Recipe

	Markpedal / All my dishes 1 month, 2 weeks ago This started out as a marinated roast for my son and I. Too many hours later on the baseball diamond, by the time we got home, the roast was fabulous…. other than dried out. (veggies very succulent and flavorful) So what to do with the remainder of... More Prep:30m Cook:180m Servings:10	Markpedal
	a rich filling soup

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Ingredients

1.5 lbs of roast beef, cooked, (dry rub marinated)

2 Cups of beef broth (I prefer Meijer Natural)

2 Cups of Hot Water

2 Cups of cooked Natural Brown Rice

2 Cups of mixed frozen veggies (you can easily substitute fresh)

2 Medium Onions, finely chopped

1/2 Green Bell Pepper, finely chopped

1 Ripe tomato, skinned and diced

1 6 Oz. can of tomato paste (I prefer Meijer Natural)

2 Garlic gloves finely minced

2 Tsp fresh chopped parsley

1 Tsp of fresh chopped sage

1 Tsp oregano

1/2 Tsp cayenne pepper

1/2 Tsp celery seeds

Fresh chopped Chives for Garnish

Salt & Pepper

Directions

Cut the cooked roast into 1/2" sized pieces.

In a crock pot, add the beef, broth, onions, bell pepper, tomato, tomato paste, garlic, parsley, sage, oregano, celery seed, cayenne pepper. and salt & pepper. Let it get to a boil. (on high setting)

Once it starts to boil, add the rice, frozen veggies and enough hot water so that crock pot is full of liquid, about an inch below the top, and turn to low.

Slow cook for 2 - 4 hours, until meat is very tender. Adjust seasonings, salt and pepper, to your liking,

Top each bowl with the freshly chopped chives.

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