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Hamburger and Rice Soup

January was National Soup Month so I put together this soup recipe. It is hardy, thick and full of vegetables! We love soup in the wintertime. I always have my freezer full of single serving soups for lunches.

BReadBowl_08


Recipes

1

2

3

4

5

6

Servings

8

16

24

32

40

48

Ingredients
Cooked ground beef

2-1/2 C.

5 C.

7-1/2 C.

10 C.

12-1/2 C.

15 C.

Sliced carrots

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.

Chopped onions

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Sliced celery

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Diced green pepper (optional)

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Minced garlic

2 t.

1 T. + 1 t.

2 T.

2 T. + 2 t.

3 T. + 1 t.

1/4 C.

Canned crushed tomatoes

28 oz.

56 oz.

84 oz.

112 oz.

140 oz.

168 oz.

Tomato sauce

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Beef bouillon granules

1 T.

2 T.

3 T.

1/4 C.

1/4 C. + 1 T.

1/4 C. + 2 T.

Italian seasoning

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Water

7 C.

14 C.

21 C.

28 C.

35 C.

42 C.

Black pepper

1/4 t.

1/2 t.

3/4 t.

1 t.

1-1/4 t.

1-1/2 t.

Uncooked brown rice (not instant)

3/4 C.

1-1/2 C.

2-1/4 C.

3 C.

3-3/4 C.

4-1/2 C.

Assembly Directions:
Combine ground beef, carrots, onion, celery, green pepper, garlic, tomatoes, tomato sauce, beef bouillon granules, Italian seasoning, water and black pepper in a large stock pot. Bring to a boil. Add brown rice. Return to boiling. Reduce heat to medium. Cover with lid and simmer for 45 minutes or until brown rice is tender. Remove from heat.

Freezing Directions:
Allow the soup to cool. Package the soup in meal sized portions. Large plastic freezer containers and freezer bags work well. Seal, label and freeze.

Serving Directions:
Thaw and reheat on stovetop or in a microwave oven.

Nutritional Info:
Per Serving: 252 Calories; 9g Fat (30.4% calories from fat); 16g Protein; 29g Carbohydrate; 4g Dietary Fiber; 40mg Cholesterol; 504mg Sodium.
Exchanges: 1 Grain (Starch); 1-1/2 Lean Meat; 3 Vegetable; 1/2 Fat.