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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.



From the Monthly Newsletter (Friday, March 05, 2010)
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