Tomato and Rice Soup

Ingredients

• 4 pounds fresh lean beef
• 1 onion, sliced
• 1 or 3 pounds soup bone
• 1 pound rice
• 1 gallon cold water
• Pepper
• salt
• 4 pounds fresh or canned tomatoes

Method

1. 1

   Put meat and bones in pot with water, tablespoonful of salt, and sliced onion.

2. 2

   Cook as directed in Remarks on Soup.

3. 3

   Strain after one hour and a quarter, return soup and good meat to pot, leaving out bones, skin, and gristle.

4. 4

   Prepare tomatoes and rice as directed in Remarks on Soup.

5. 5

   Add tomatoes after straining and rice thirty minutes before done.

6. 6

   Stir frequently to prevent scorching.

7. 7

   Season lightly and serve.

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 23. The excerpt below is the record exactly as published.

TOMATO AND RICE SOUP. 4 pounds fresh lean beef. 1 onion, sliced. 1 or 3 pounds soup bone. i pound rice. 1 gallon cold water. Pepper and salt. 4 pounds fresh or canned tomatoes

Cook this with the app: pantry check, scaling, and the assistant.