Vegetable Beef and Rice Soup 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




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
Share X

Vegetable Beef and Rice Soup