Tomato Rice Soup

Total Time

40 Minutes

Servings

6

Ingredients

• 1 (14.5 ounce) can beef broth
• 1 quart water
• 1/3 cup tomato puree
• 1 teaspoon finely chopped 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)

Instructions

1. In a pot over medium heat, mix the beef broth, water, tomato puree, garlic, and bay leaves. Stir in the beef bouillon until dissolved. Season with pepper. Bring to a boil, and mix in the rice.
2. 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.