Thursday, October 7, 2010

Elk (or Beef) and Brown Rice Soup

ELK?!! Yes, elk... Don't cringe when your husband says he wants to go hunting for one or when a neighbor asks if you would like some. Elk is very good and way lower in calories than beef! You just have to know how to use it (we like steaks for slow cooking and elk burger as a substitution for anything that requires hamburger). And as you all know, I have been counting calories and this recipe is great on calories and way better than any low cal canned soup out there. So easy and delicious! So, give elk a try before you say "YUCK!".

Place all ingredients in a crock pot and cook on low for eight hours, high for six hours.
1 C. Chopped Onion
1 C. Chopped Celery
1 1/2 lbs. Cubed Elk or Beef Stew Meat - Any cut will due because of the slow cooking
30 oz. Canned Diced Tomato
12 oz. Frozen Mixed Veggies
1 C. Brown Rice - (or white rice or noodles or pearled barley)
4 C. Water
5 tsp. Beef Flavored Bullion
1/2 tsp. Dried Thyme
1/4 tsp. Coarse Ground Pepper
2 T. Worcestershire Sauce
1 tsp. Salt (Save this out for final seasoning at the end. I like my soup pretty salty.)

Makes 10 generous servings. 212 calories/serving for Elk Meat & 246 calories/serving for Beef.

You don't have to use a slow cooker for this soup. The meat is just more tender if it is slow cooked. If you have left over roast beef or elk from another meal, this is a great way to use it up and you only have to simmer the soup long enough to make the rice tender.