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Beefy
Vegetable Soup
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MEALS
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1
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2
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3
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4
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5
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6
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serves 4-6
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ground beef, cooked and drained
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5 C.
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10 C.
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15 C.
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20 C.
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25 C.
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30 C.
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onion, chopped
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1 C.
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2 C.
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3 C.
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4 C.
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5 C.
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6 C.
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celery, chopped
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1 C.
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2 C.
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3 C.
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4 C.
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5 C.
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6 C.
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tomatoes, whole, canned, chopped, undrained
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28 oz.
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56 oz.
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84 oz.
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112 oz.
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140 oz.
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168 oz.
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tomato sauce with tomato bits
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15 oz.
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30 oz.
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45 oz.
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60 oz.
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75 oz.
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90 oz.
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salt
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2 t.
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1 T.
+ 1 t.
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2 T.
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2 T.
+ 2 t.
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3
T.
+ 1 t.
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1/4 C.
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black pepper, ground
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1 t.
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2 t.
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1 T.
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1 T.
+ 1 t.
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1 T.
+ 2 t.
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2 T.
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On-hand ingredients:
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butter or margarine
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1/4 C.
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1/2 C.
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3/4 C.
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1 C.
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1 1/4 C.
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1 1/2 C.
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flour
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1/4 C.
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1/2 C.
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3/4 C.
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1 C.
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1 1/4 C.
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1 1/2 C.
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beef broth
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48 oz.
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96 oz.
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144 oz.
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192 oz.
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240 oz.
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288 oz.
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mixed vegetables, frozen
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10 oz.
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20 oz.
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30 oz.
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40 oz.
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50 oz.
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60 oz.
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Assembly Directions:
In a skillet, mix together the onion, celery and canned, chopped tomatoes and their liquid. Simmer until the celery and onion are tender. Stir in the cooked ground beef, tomato sauce, salt and pepper. Set aside to cool.
Freezing Directions:
When cooled, place meat mixture in a labeled freezer container or bag. Seal and freeze. Mark top of broth
can(s) with a permanent marker so that you will not use them accidentally. Also, mark the frozen vegetables.
Serving Directions:
Thaw all frozen ingredients (beef/tomato mixture, and frozen
vegetables). In a large pot, melt butter over medium low heat. Stir in
flour and continue to cook and stir until a bubbly paste forms. Pour in
beef broth and bring to a boil, stirring constantly. Add thawed
vegetables and beef/tomato mixture. Return to a boil, then reduce heat
and simmer until vegetables are tender. Makes 13 cups of soup.
* 1 lb. raw ground beef = 2 1/2 cooked
* 1 med. Onion = 1 C. chopped
* 3 lg. Ribs = 1 1/2 C. chopped
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30 Day Gourmet
P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com
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