Vegetable Beef and Rice Soup
Imagine the pleasure of coming home on a cold winter's evening to a steaming bowl of this chunky soup of beef and vegetables.
Servings: 20
Ingredients:
| 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% |
-
1 lb (500 g) lean ground beef
4 large carrots, diced
2 large onions, chopped
4 stalks celery, diced
1 sweet red pepper, diced
4 cloves garlic, minced
1 tsp (5 mL) dried rosemary, crumbled
1/2 tsp (2 mL) each salt and pepper
12 cups (3 L) beef stock
1-1/4 cups (300 mL) brown rice
2 cups (500 mL) frozen peas
2 tbsp (25 mL) lemon juice
Garnish:
A thin slice of lemon (per serving)
A sprinkle of fresh parsley, chopped (per serving)
Preparation:
In large pot, sauté beef 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.
Additional Information
Source
Canadian Living Magazine: February 2004
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »