Marian Forck
Chamois, MO
A longtime family favorite...I have ten brothers & sisters and we all love this soup! We’ve eaten it for several days in a row and never get tired of it, but leftovers do freeze well.
1 to 2 lbs. ground beef
5.6-oz. pkg. Spanish rice mix, uncooked
1 onion, chopped
4 to 5 c. beef broth
15-oz. can mixed vegetables
14-1/2 oz. can diced tomatoes
10-oz. can diced tomatoes and green chiles
11-oz. can corn
In a soup pot over medium heat, brown beef with onion; drain. Meanwhile, prepare rice according to package directions. To beef mixture in soup pot, add cooked rice, 4 cups broth and undrained vegetables. Bring to a boil; reduce heat to low. Simmer for about 30 minutes, adding remaining broth if a thinner consistency is desired. Makes 8 to 10 servings.
Give tonight’s table a little flair...knot a cheery bandanna around each set of flatware. Bandannas come in so many bright colors, everyone can choose their own favorite.