Beef-Vegetable-Rice Soup
Hearty beef and vegetable rice soup with savory flavors, perfect for comforting family dinners or cold days, offering tender meat, fresh vegetables, and aromatic herbs.
Ingredients
- 1.5 to 2 lb. boneless lean beef stew meat, cut into 1-inch cubes
- 2 qt. water ⓘ
- 14.5 oz. can stewed tomatoes ⓘ
- 3 beef bouillon cubes
- 1/2 tsp. pepper ⓘ
- 1/2 tsp. leaf thyme, crumbled ⓘ
- 1/4 tsp. leaf marjoram, crumbled ⓘ
- 6 carrots, pared and sliced 1/2-inch thick ⓘ
- 6 stalks celery, sliced 1/2-inch thick
- 1 onion, chopped
Instructions
- Brown beef in a large saucepan.
- Add water and bring to a boil, then lower heat and simmer for 20 minutes or until meat is almost tender.
- Stir in stewed tomatoes with their liquid, breaking up chunks with a spoon.
- Add bouillon cubes, pepper, thyme, and marjoram. Simmer for 1 hour.
- Add carrots, celery, onion, and rice, and cook for the last 30 minutes of cooking.
Nutrition & Diet Analysis (per serving)
258
kcal
13% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Low-fat
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).