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Vegetable Beef Rice Soup Recipe

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Vegetable Beef and Rice Soup Iowa Girl Eats
Vegetable Beef and Rice Soup Iowa Girl Eats from iowagirleats.com

Description

This vegetable beef rice soup recipe is a hearty and comforting meal that is perfect for cold winter nights. The soup is filled with tender beef, nutritious vegetables, and fluffy rice. It is easy to make and can be customized with your favorite veggies. This soup is perfect as a main dish or as a starter for a larger meal.

Prep Time

Preparation for this soup takes approximately 20 minutes. This includes chopping the vegetables and browning the beef.

Cook Time

The cook time for this soup is approximately 45 minutes. This includes the time it takes for the soup to simmer and for the rice to cook.

Ingredients

  • 1 pound beef stew meat
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 6 cups beef broth
  • 1 cup uncooked white rice
  • 2 cups chopped kale
  • Salt and pepper to taste

Equipment

  • Dutch oven or large pot
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Spatula or wooden spoon

Method

  1. Heat the olive oil in a Dutch oven or large pot over medium-high heat. Add the beef stew meat and brown on all sides. Remove the beef from the pot and set aside.
  2. Add the chopped onion, garlic, carrots, and celery to the pot. Cook for 5-7 minutes or until the vegetables soften.
  3. Add the dried thyme and rosemary to the pot and stir to combine.
  4. Add the beef broth to the pot and bring to a boil.
  5. Add the uncooked rice to the pot and stir to combine. Reduce the heat to low and cover the pot. Simmer for 20-25 minutes or until the rice is fully cooked.
  6. Add the chopped kale to the pot and stir to combine. Cook for 5-7 minutes or until the kale is wilted.
  7. Add the beef back into the pot and stir to combine. Cook for an additional 5-10 minutes or until the beef is heated through.
  8. Season the soup with salt and pepper to taste.
  9. Serve the soup hot with crusty bread or crackers.

Notes

This soup can be customized to include your favorite vegetables. Feel free to add in diced potatoes, peas, or green beans.

Nutrition Info

This recipe makes 6 servings. Each serving contains approximately:
  • Calories: 350
  • Protein: 25g
  • Carbohydrates: 25g
  • Fat: 15g
  • Sodium: 800mg
  • Fiber: 3g
  • Sugar: 4g

Recipe Tips

To save time, you can use pre-cut stew meat from the grocery store. You can also use leftover cooked beef instead of raw beef. Just add it to the soup during the last 5-10 minutes of cooking to heat it through. To make this soup vegetarian, simply omit the beef and use vegetable broth instead of beef broth. You can also add in some cooked beans or lentils for extra protein. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stove or in the microwave before serving.

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