Northern Minnesota favorite on those cold winter days and an easy summer dinner that is good with fresh made bread.

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Recipe Summary

prep:
1 hr
cook:
2 hrs
total:
3 hrs
Servings:
12
Yield:
3 quarts
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small sauce pan, cook rice with two cups of water until tender; set aside. Fry the bacon until crisp. Drain, but reserve 5 tablespoons of the grease. Crumble bacon and set aside.

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  • Fry the onions, celery and green peppers in the bacon grease until the onions are translucent. Transfer the vegetables, rice and crumbled bacon to a 5 quart pan. Stir in the mushroom and chicken soups, chicken broth and remaining 3 1/2 cups of water. Simmer over medium heat for one hour to blend all of the flavors.

Nutrition Facts

422 calories; protein 11.4g 23% DV; carbohydrates 12.1g 4% DV; fat 36.3g 56% DV; cholesterol 53.2mg 18% DV; sodium 993.1mg 40% DV. Full Nutrition
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Reviews (8)

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Most helpful positive review

Rating: 5 stars
11/05/2006
I tried this recipe for my restaurant and it is a hit!! I used chicken broth instead of the condensed cream of mushroom soup because I dont like mushrooms. I also added rosemary minced garlic and carrots. I also use more than the 5 tbls of bacon grease to give extra flavor. Read More
(13)

Most helpful critical review

Rating: 3 stars
04/16/2008
eh. It was ok. Read More
(1)
9 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/05/2006
I tried this recipe for my restaurant and it is a hit!! I used chicken broth instead of the condensed cream of mushroom soup because I dont like mushrooms. I also added rosemary minced garlic and carrots. I also use more than the 5 tbls of bacon grease to give extra flavor. Read More
(13)
Rating: 4 stars
05/08/2003
Rich tasty filling. Read More
(8)
Rating: 4 stars
08/09/2004
Two thumbs up from a fellow northern Minnesotan! I did make some variations to the recipe that we found were tasty. I added 1/2 cup of sliced carrots to sauteed veggie mixture. I substituted the cream of mushroom soup for cream of potato because we do not like mushrooms; added 1 pint of half & half (and added only enough water to make desired consistency instead of using 3 1/2 cups of water) 1/4 cup roasted sliced almonds and 1/4 cup cubed Velveeta cheese to simmering soup. It turned out nice and creamy. Two lbs of bacon may have been a touch too much so next time I will only use 1 lb. A definite comfort food and I will make this soup again. Thanks for sharing the recipe!! Read More
(3)
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Rating: 4 stars
10/01/2007
I replaced bacon with Turkey bacon- and added chicken sausage in it- it was delicious. Read More
(2)
Rating: 3 stars
04/16/2008
eh. It was ok. Read More
(1)
Rating: 5 stars
10/20/2013
I used only 1 lb of bacon instead of 2 but used a bit more of the grease when frying the onions pepper and celery. It was awesome! My wife and Son both loved it as well. I think I will try adding the carrots too next time I make it as the other reviews suggest and possibly a potatoe finely diced might go well. Read More
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Rating: 4 stars
01/31/2019
Good soup. Wasn't sure about the green pepper but it added a nice taste. Easy to make since you're using canned soups as a base. Be sure to use low sodium broth or it could be too salty. I only used half the bacon because it seemed like too much. Read More
Rating: 5 stars
10/28/2019
Excellent. The meat mixture seemed really soft and I worried the meatballs would be soggy. They baked up nice and firm a perfect consistency. I used half quick oats and half old-fashioned because I ran out of quick. Served with brown rice and squash. All 4 kids ate it! Read More
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