Beefy Vegetable Soup

2 C. Tomato Ground Beef Mix
3 C. tomato juice
2 cans (10 1/2 oz each) condensed beef consommé, 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, consommé, 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