Hamburger Rice Soup
Cozy up with a comforting bowl of Hamburger Rice Soup, a hearty, flavor-packed recipe the whole family will love. This satisfying dish combines tender ground beef, aromatic herbs, and a medley of fresh vegetables like carrots, celery, and onions, all simmered together in a rich beef broth. The addition of white rice makes it a hearty, one-pot meal perfect for chilly nights. Easy to prepare in just under an hour, this soup is both nourishing and delicious, featuring pantry staples like diced tomatoes and fragrant seasonings like oregano and thyme. Top it off with a sprinkle of fresh parsley for a pop of color and fresh flavor. Whether you’re planning a quick weeknight dinner or meal prepping for the week, this comforting hamburger soup with rice is sure to become a household favorite.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 1 14.5-ounce can diced tomatoes, with juices
- 6 cups beef broth
- 1 cup white rice, uncooked
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground beef and cook, breaking it up with a wooden spoon, until browned and fully cooked. Drain any excess fat, if needed, and set the beef aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced carrots and celery to the pot. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Return the browned ground beef to the pot. Stir in the can of diced tomatoes with their juices.
Pour in the beef broth and add the uncooked white rice, oregano, thyme, bay leaf, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil over medium-high heat.
Reduce the heat to low, cover the pot, and simmer for 20-25 minutes or until the rice is tender.
Remove the bay leaf and adjust seasoning to taste with more salt or pepper, if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
2188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 8241 mg | 358% | |
| Total Carbohydrate | 212.9 g | 77% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 26.5 g | ||
| Protein | 115.3 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3890 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
