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.
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| 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.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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