Vegetable Beef and Rice Soup
This recipe makes 20 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 126 |
| pro | 8 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 15 g |
| fibre | 2 g |
| chol | 13 mg |
| sodium | 572 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 9 |
| vit A | 49 |
| vit C | 22 |
| folate | 9 |
Imagine the pleasure of coming home on a cold winter's evening to a steaming bowl of this chunky soup of beef and vegetables.
Ingredients
- 1 lb lean ground beef
- 4 large carrots, diced
- 2 large onions, chopped
- 4 stalks celery, diced
- 1 sweet red pepper, diced
- 4 garlic cloves, minced
- 1 tsp dried rosemary, crumbled
- 1/2 tsp salt
- 1/2 tsp pepper
- 12 cups beef stock
- 1-1/4 cups brown rice
- 2 cups frozen peas
- 2 tbsp lemon juice
- Garnish:
- 1 thin slice lemon, (per serving)
- 1 sprinkle fresh parsley, chopped (per serving)
Preparation
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.
Source : Canadian Living Magazine: February 2004
- Keywords : Dinner; Boil/Simmer; Beef; Rice; Ground beef; Peas; Soup;
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