Vegetable Beef and Rice Soup

Author: Canadian Living

Imagine the pleasure of coming home on a cold winter's evening to a steaming bowl of this chunky soup of beef and vegetables.

  • Portion size 20 servings
  • Credits : Canadian Living Magazine: February 2004

Ingredients

  • 1 lb lean ground beef
  • 4 carrots diced
  • 2 onions chopped
  • 4 stalks celery diced
  • 1 sweet red pepper diced
  • 4 garlic cloves minced
  • 1 teaspoon dried rosemary crumbled
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 cups beef stock
  • 1 1/4 cup brown rice
  • 2 cups frozen peas
  • 2 tablespoons lemon juice
Garnish:
  • 1 lemon (per serving)
  • 1 sprinkle fresh parsley chopped (per serving)

Method

In large pot, saut?eef over medium-high heat, breaking up with spoon, until no longer pink, about 8 minutes; drain off fat.

Add carrots, onions, celery, red pepper, garlic, rosemary, salt and pepper; fry, stirring occasionally, until onions are softened, about 5 minutes.

Add stock, 3 cups (750 mL) water and rice; bring to boil. Cover, reduce heat and simmer until rice is tender, 45 minutes. Add peas and lemon juice; return to simmer. Add water to make 20 cups (5 L), if necessary. (Make-ahead: Let cool for 30 minutes. Divide among five 4-cup/1 L airtight containers. Refrigerate, uncovered, until cold. Cover; refrigerate for up to 3 days or freeze for up to 2 weeks.) Reheat before serving.
Garnish: Top each bowl with lemon and fresh parsley.

Nutritional facts <b>Per serving:</b> about

  • Sodium 572 mg
  • Protein 8 g
  • Calories 126.0
  • Total fat 4 g
  • Cholesterol 13 mg
  • Saturated fat 1 g
  • Total carbohydrate 15 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 49.0
  • Vitamin C 22.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Vegetable Beef and Rice Soup

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