Beef and Rice Soup
Combine ground beef with beef broth and vegetables and serve over cooked rice.
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.
Video
Nutrition
Calories: 336kcalCarbohydrates: 29gProtein: 19gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 53mgSodium: 1220mgPotassium: 828mgFiber: 5gSugar: 7gVitamin A: 4839IUVitamin C: 49mgCalcium: 101mgIron: 5mg
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