Created by cooks42 on October 18, 2011
Step 1: In a large pot, saute onion with olive oil until golden brown, about 10 minutes. Add the garlic and cook for 1 minute. Add the ground beef to brown, breaking it up as it cooks. Add the celery, carrot and zucchini and cook until slightly softened. Add tomato paste and cook for 1 minute.
Step 2: Stir in diced tomatoes and roughly 6 cups of cold water (you could alternatively use chicken or beef stock, alone or in combination with water). Add Worchestershire sauce, and bring soup to a boil.
Step 3: Once boiling, stir in the uncooked rice. Reduce to a simmer, and cooks at least until rice is tender-about 15 minutes. (you may simmer the soup longer to further develop the flavors.
Step 4: Just before serving, stir in parsley and vinegar. Adjust seasonings to taste with salt, pepper and chili flakes.