 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | pound | 91% Lean | 1 3/4 | small | Peppers, sweet, red, raw, chopped | 7/8 | large | Onion, chopped | 1/2 | cup, strips | celery | 1/2 | cup, strips | celery | 1/2 | medium | Carrots | 3/4 | can (10.75 oz) | campbells cream of tomato soup | 2 1/2 | large | Mushrooms | 1 2/3 | cups | chicken broth (10.5 ounce can) | 3/4 | cup (8 fl oz) | water | 3/4 | clove | garlic minced | 1/2 | cup (8 fl oz) | chicken bouillon | 1/2 | cup (8 fl oz) | chicken bouillon | 3/4 | cup | brown rice |
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Steps
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Sequence
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Step
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| | 1 | saute ground beef until browned in a soup pot sprayed with olive oil spray. Add diced carrots, onions, peppers, celery, mushrooms and stir occassionally until softened. Add minced garlic and cook for one minute. Add two cans of tomato soup and mix thoroughly. Add chicken broth and chicken boullion cubes. Stir and bring to boil. Once at a boil, turn down heat, cover and simmer for about 45-60 minutes. Cook brown rice seperately. Add spices according to your taste. I added bay leaf at the beginning of cooking, small amount of red pepper flakes, black pepper and salt to taste. I also added chopped fresh italian parsley about one minute before the soup was done. Add about 1/8 cup of brown rice to bowl and then top with soup. If you add rice directly to soup and store this way, the rice will absorb all the liquid making the soup more like a risotto! |
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