Beefy Vegetable Soup

Here is a recipe using the Tomato Ground Beef Mix I posted yesterday. (below)

• 2 C. Tomato Ground Beef Mix
• 3 C. tomato juice
• 2 cans (10 1/2 oz each) condensed beef consomm�, undiluted
• 2 medium potatoes, peeled and cubed
• 2 celery ribs, thinly sliced
• 2 large carrots, grated
• 1 C. fresh or frozen peas
• 1 tsp. sugar
• 1/4 C. uncooked long grain rice
  

  In a large saucepan, combine the beef mix, tomato juice, consomm�, potatoes, celery, carrots, peas and sugar. Bring to a boil

  Stir in rice. Reduce heat, cover and simmer for 20-25 minutes or until vegetables and rice are tender.
  Serves 10
  
  Tomato Ground Beef Mix
  This is good to keep handy in the freezer for use in a variety of soups and dishes

• 4 lbs. ground beef
• 4 medium onions, chopped
• 4 garlic cloves, minced
• 3 cans (28 oz each) diced tomatoes, drained
• 2 cans (6 oz each) tomato paste
• 1 lb. fresh mushrooms, sliced
• 4 celery ribs, chopped
• 2 T. fresh minced parsley
• 1 T. salt
• 1 T. Italian seasoning
• 2-3 tsp. dried rosemary, crushed
• 1 tsp. pepper

In a dutch oven, cook beef, onions and garlic over medium heat until meat is no longer pink; drain. Add the remaining ingredients; mix well. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. Uncover; simmer 15 minutes longer. Cool.

Freeze mixture in 2 C. portions in freezer containers. May be frozen for up to 3 months. Thaw in the refrigerator before using

Makes about 16 cups

Recipe submitted by florentine on 4/6/01

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