If you love mushrooms you will love this soup. I usually make it with portabella mushrooms. It is so good and you’ll love how it smells when it cooks. This is a very versatile recipe. You can cook it in the slow cooker directly from a frozen state on serving day or you can fully cook it on cooking day and just reheat it on serving day. Very convenient!
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
12 |
24 |
36 |
48 |
60 |
72 |
| Makes |
12 C. |
24 C. |
36 C. |
48 C. |
60 C. |
72 C. |
| Ingredients | ||||||
| Oil (only needed if prepping for Freezer to Slow Cooker) |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
| Portobello mushrooms, sliced |
1 lb. |
2 lbs. |
3 bs. |
4 lbs. |
5 lbs. |
6 lbs. |
| Cooked lean ground beef |
2-1/2 C. |
5 C. |
7-1/2 C. |
10 C. |
12-1/2 C. |
15 C. |
| Chopped onion |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Minced garlic |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Chopped carrot |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Chopped celery |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Dried thyme |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Tomato paste |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
| Black pepper |
1/4 t. |
1/2 t. |
3/4 t. |
1 t. |
1-1/4 t. |
1-1/2 t. |
| Beef bouillon granules |
1 T. + 1 t. |
2 T. + 2 t. |
1/4 C. |
1/4 C. + 1 T. + 1 t. |
1/4 C. + 2 T. + 2 t. |
1/2 C. |
| Canned black beans, drained and rinsed |
15 oz. |
30 oz. |
45 oz. |
60 oz. |
75 oz. |
90 oz. |
| Brown rice, uncooked |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Warm water |
7 C. |
14 C. |
21 C. |
28 C. |
35 C. |
42 C. |
Assembly Directions:
Freezer to Slow Cooker: Heat the oil in a skillet over medium-high heat. Add the mushrooms and cook until the mushrooms release their water. Do not overcook. Remove from heat and allow to cool. Add the mushrooms, ground beef, onion, garlic, carrots, celery thyme, tomato paste, black pepper, beef bouillon granules, and black beans to a freezer bag or container. Do not add the brown rice or the water. These will be added on Serving Day.
Fully cooked on Assembly Day: Combine all the ingredients in a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Freezing Directions:
Freezer to Slow Cooker: Seal, label, and freeze.
Fully cooked on Assembly Day: Allow soup to cool. Place soup in meal size containers or freezer bags. Seal, label, and freeze.
Serving Directions:
Freezer to Slow Cooker: Pour contents of freezer back into slow cooker. Add water and brown rice. Stir to mix. Cook on low for 7 to 9 hours or on high for 4 to 5 hours.
Fully cooked on Assembly Day: Thaw. Reheat in a pot on a stop top or for individual servings reheat in the microwave.
Nutritional Info: per cup of soup (Freezer to Slow Cooker)
Per Serving: 178 Calories; 8g Fat (42.3% calories from fat); 11g Protein; 15g Carbohydrate; 3g Dietary Fiber; 26mg Cholesterol; 280mg Sodium.
Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 1 Vegetable; 1 Fat.
Nutritional Info: per cup of soup (Fully cooked on Assembly Day)
Per Serving: 168 Calories; 7g Fat (38.7% calories from fat); 11g Protein; 15g Carbohydrate; 3g Dietary Fiber; 26mg Cholesterol; 280mg Sodium.
Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 1 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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