Variations: in place of the rice, substitute 2 medium diced potatoes, one cup quinoa or 2 cups pasta. Additional vegetables such as green beans, lima beans, pearl onions and petit pois peas can be added for a more robust soup. Additional stock or water may be needed depending on the soup consistency you prefer.
In a heavy stock pot or cast iron Dutch oven, brown the ground beef. Drain any excess grease and add the tomato paste and cook over low-medium heat stirring constantly – about 4 minutes. To the meat mixture add the Beazell’s, cumin, salt (optional) onion, celery, bell pepper, carrots and garlic. Cook until the vegetables are wilted. Add the stewed tomatoes, corn, beef stock and water and bring soup to a boil.
Reduce heat to a simmer and continue to cook covered for about 30 minutes. Add the rice and cover to an additional cooking time of 20 minutes. Stir periodically during the cooking process. Adjust flavor with additional Beazell’s Cajun Seasoning to your particular taste. Excellent when served with sweet cornbread or homemade biscuits!
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