Helping you prepare healthy food in a hurry!
Alice Henneman, MS, RD

Ground Beef Vegetable Soup with Rice (recipe)
4 to 6 main dish servings

This recipe is easy to increase or decrease in size. It also tastes great the next day! Use cooked brown rice you've made a previous day and frozen beef crumbles (see Alice's Notes) and this recipe practically prepares itself!

• 1 pound lean ground beef
• 1 medium onion, chopped (equals about 1 cup chopped onion)
• 1 (28-ounce) or 2 (14.5-ounce cans) diced tomatoes, including juice
• 2 cups water
• 1 cup cooked brown rice
• 2 cups frozen, mixed vegetables
• Salt and pepper to taste
  

1. In large skillet, brown ground beef and onion over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings.
   
   
2. Transfer browned meat and onion to a large pot. Add tomatoes and water. Bring to a boil.
   
   
3. Add rice and vegetables. After mixture returns to a boil, reduce the heat, cover and simmer until vegetables are tender.
   
   
4. Add salt and pepper to taste.Thin with additional water if it seems too thick and reheat until it starts to bubble.

Alice's Notes:

1. If you will be serving this soup to people who are reducing the salt in their meals, you may wish to use no-salt-added tomatoes and pass the salt rather than add it to the recipe.
   
   
2. Learn how to make frozen beef crumbles (add onion) at http://lancaster.unl.edu/food/ciq-beef-crumbles.shtml
   
   
3. You don't have to use brown rice for this recipe; however it adds extra nutrients and fiber. Learn more about making brown rice at http://lancaster.unl.edu/food/ciq-rice.htm