Enjoy the comfort and richness of this Beef and Rice Soup recipe. Savor the richness of the beef broth with lots of fresh (and frozen) vegetables to brighten it up. Cook the rice separately for convenience, and for options on how to serve the soup. Add freshly chopped herbs like dill or basil, to add even more flavor! My One Pot Lasagna Soup, or my Italian Meatball Soup are other great comforting soup using ground beef.
If you have leftover rice to use up, I highly recommend trying my Spam Fried Rice for a quick and delicious meal! If you prefer a meatless meal idea using tomatoes, my grandmother's Macaroni and Tomatoes Recipe is quite comforting!
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Ingredients
- Ground Beef
- Onion
- Carrot
- Celery
- Bell Pepper
- Garlic
- Tomato Paste
- Canned Tomatoes
- Oregano
- Celery Seed
- Beef Broth
- Frozen Peas
- Frozen Corn
- Cooked Rice
See recipe card for quantities.
How to make Beef and Rice Soup
Cook your preferred type of rice as per its instructions. Since every type of rice cooks differently, this will insure it is, not only well cooked, but also won't interfere with the cooking process of the soup and its broth. You can also use 1 ½ cup of leftover prepared rice to add to this soup.
In a large Dutch oven, cook the ground beef until brown. Add the chopped onion, carrot, and celery.
When the onions are translucent, add the minced garlic and chopped bell pepper. Cook for a couple more minutes.
Add the tomato paste and the canned tomatoes to the Dutch oven and stir them in to combine.
Add the spices, beef broth, and the water. Bring the soup to a simmer and cover. Cook the soup on low for 20 minutes.
- While the Beef and Rice soup is simmering, cook a batch of your favorite rice.
- After having simmered the soup, add in the frozen peas and corn.
Serve the Beef and Rice soup over your desired amount of rice, usually between ¼ cup and ⅓ cup per bowl. Add between ½ to a full cup of rice to turn the dish into a more filling main dish. By cooking the rice separately, you also have the option of serving the soup without the rice.
Substitutions and variations
- Beef Broth - instead of adding the water, replace it with more beef broth.
- Frozen Veggies - Frozen vegetables are prepared and frozen right away for optimal freshness! Find may types of chopped vegetable in most grocery store frozen aisles.
- Canned Vegetables - replace the frozen corn and/or peas from the recipe with their canned versions. Make sure to add them after the soup simmers, since they are usually cut small and won't require much cooking.
- Add rice to soup - If you prefer, add 1 ½ cup of cooked rice to the pot of soup.
Storing Beef and Rice Soup
Store any remaining Beef and Rice soup in airtight containers. Keeping the soup and the rice separate will allow you to use up the cooked rice in another recipe, or as a side for your next meal. If you would wish to freeze this dish, place in the freezer for up to 2 months in airtight containers.
Recipe
Beef and Rice Soup
Ingredients
- 600 grams Ground Beef
- 1 large White Onion finely chopped
- 2 ribs Celery sliced
- 3 medium Carrots finely chopped
- 6 cloves Garlic minced
- 1 large Bell Pepper cored and diced
- 1 tablespoon Dry Oregano
- 1 teaspoon Salt
- ½ teaspoon Celery Seeds
- 800 ml Canned Diced Tomatoes or crushed tomatoes
- 2 tablespoon Tomato Paste
- 6 cups Beef Broth
- 2 cups Drinking Water
- 1 cup Frozen Corn Kernels
- 1 cup Frozen Green Peas
- 2 cups Cooked Rice
- 2 tablespoon Fresh Dill finely chopped (optional)
Instructions
- Place a large Dutch oven over medium-high heat.
- Cook the ground beef in the Dutch oven until brown. Add the prepared onion, carrots and celery to the meat. Cook until the onions are translucent.
- Add the minced garlic and prepared bell pepper to the meat and veggie mixture. Cook for 2-3 minutes. Stir in the salt, oregano, and celery seeds.
- Add the tomato paste and the canned tomatoes to the Dutch oven. Stir them in to combine and then continue by adding the broth and the water.
- Bring the soup to a simmer and reduce the heat to low. Place the lid on the Dutch oven and cook for 20-30 minutes.
- While the soup is simmering, cook your desired type of rice with your preferred method, as per directed on its package.
- When the soup is done simmering, remove the lid. Add the frozen peas and corn to the soup and stir them in.
- To serve the soup, place your desired amount of rice in each bowl before pouring the soup over it. If you prefer to add the cooked rice to the pot of soup, I recommend adding 1 ½ cups of cooked rice, at the same time as the frozen veggies.
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