BRV Soup Dutch Oven Recipe
Required:
main course
Ingredients:
olive or vegetable oil
3 lb ground beef
1 tsp cayenne pepper
2 Tbsp garlic powder
1 pkg dry onion soup mix
2 10oz. cans vegetable soup
2 10oz. cans vegetable-beef soup
2 onions, diced
2 cups rice
4 cups water
3 lb ground beef
1 tsp cayenne pepper
2 Tbsp garlic powder
1 pkg dry onion soup mix
2 10oz. cans vegetable soup
2 10oz. cans vegetable-beef soup
2 onions, diced
2 cups rice
4 cups water
Instructions:
BRV = Beef, Rice, Vegetables
Mix ground beef, cayenne pepper, garlic powder, and onion soup mix.
Coat bottom of dutch oven in oil.
Heat for Frying to 350 degrees.
Form meat mixture into 1/2 inch balls and Fry in dutch oven. (could prepare this at home)
Drain grease from dutch oven.
Pour cans of soup into dutch oven.
Add onions, rice, and water (use 4 cups or 2 cups, depending on type of rice)
Bring to a boil.
Add meatballs and stir.
Cover, reduce heat to 225 degrees, and Simmer for 20 minutes or until rice is soft and done.
Serves 10-12
Mix ground beef, cayenne pepper, garlic powder, and onion soup mix.
Coat bottom of dutch oven in oil.
Heat for Frying to 350 degrees.
Form meat mixture into 1/2 inch balls and Fry in dutch oven. (could prepare this at home)
Drain grease from dutch oven.
Pour cans of soup into dutch oven.
Add onions, rice, and water (use 4 cups or 2 cups, depending on type of rice)
Bring to a boil.
Add meatballs and stir.
Cover, reduce heat to 225 degrees, and Simmer for 20 minutes or until rice is soft and done.
Serves 10-12
All recipes use a 12-inch dutch oven, unless specified.
If you have a 10-inch dutch oven, use about 2/3 to 3/4 of the ingredient amounts but keep the temperature and time about the same.
If you have an 8-inch dutch oven, use about 1/2 of the ingredient amounts but keep the temperature and time about the same.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.
Let me know how you enjoyed your BRV Soup!
Send a photo of your meal to so I can add it here.
If you have a 10-inch dutch oven, use about 2/3 to 3/4 of the ingredient amounts but keep the temperature and time about the same.
If you have an 8-inch dutch oven, use about 1/2 of the ingredient amounts but keep the temperature and time about the same.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.
Let me know how you enjoyed your BRV Soup!
Send a photo of your meal to so I can add it here.
Get 66 favorite recipes in my new dutch oven cookbook.
Find more Dutch Oven Resources at DutchOvenDude.com
Recent Comments