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
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
- Iron 9.0
- Folate 9.0
- Calcium 3.0
- Vitamin A 49.0
- Vitamin C 22.0