Vegetable Beef with Rice Soup
Cozy up with a hearty bowl of Vegetable Beef with Rice Soup, a comforting, one-pot meal that’s brimming with rich, savory flavors and wholesome ingredients. Tender chunks of seared beef, colorful vegetables like carrots, celery, and green beans, and fluffy white rice are simmered in a robust tomato-infused beef broth, perfectly seasoned with garlic, thyme, and bay leaves. This satisfying soup strikes the perfect balance between protein, grains, and veggies, while its simple stovetop preparation makes it a breeze to whip up any night of the week. Garnish with fresh parsley for a bright, herby touch, and savor a family-friendly dish that’s perfect for chilly evenings or meal prepping. Perfectly adaptable and bursting with flavor, this soup is destined to become a go-to favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds beef stew meat, cubed
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 8 cups beef broth
- 1 14.5-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 0.75 cup uncooked white rice
- 1 cup frozen green beans
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the beef stew meat with salt and pepper. Add it to the pot and brown on all sides, about 5-6 minutes. Remove the beef and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 4-5 minutes until softened, stirring occasionally.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Stir in the diced tomatoes, tomato paste, bay leaves, and dried thyme.
Return the browned beef to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
Add the uncooked rice to the pot and stir. Simmer for another 15 minutes or until the rice is tender.
Stir in the frozen green beans and peas. Cook for an additional 5 minutes until the vegetables are heated through.
Remove the bay leaves. Taste the soup and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
3058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.2 g | 221% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 10779 mg | 469% | |
| Total Carbohydrate | 210.6 g | 77% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 41.3 g | ||
| Protein | 188.7 g | 377% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 643 mg | 49% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 5904 mg | 126% | |
*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.
