Directions
In a Dutch oven, cook beef, celery and onions over medium heat until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain.
Stir in water, broth, soup, rice mix and contents of the seasoning packet. Bring to a boil. Reduce heat; simmer, covered, 5 minutes or until heated through. Top servings with bacon. Yield- 8 servings (about 2 quarts).
Nutritional Facts 1 cup equals 268 calories, 11 g fat (4 g saturated fat), 43 mg cholesterol, 909 mg sodium, 25 g carbohydrate, 2 g fiber, 17 g protein.
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