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.
Tips & Substitutions
For added flavor, consider marinating the beef stew meat in your favorite spices or a bit of soy sauce before browning. If you're short on time, using pre-cut mirepoix (a mix of diced onions, carrots, and celery) can save prep time. You can also substitute the beef with chicken or turkey for lighter options. If you want a thicker soup, add a tablespoon of cornstarch mixed with water towards the end of cooking.
Serving Suggestions
Serve the soup hot, garnished with fresh parsley for a pop of color. It pairs beautifully with crusty bread or a fresh side salad to balance the meal. For a heartier option, consider serving it alongside some cheesy garlic bread. This comforting dish is perfect for family gatherings or a cozy night in, echoing the warmth of American recipes.
Storage & Reheating
Allow the soup to cool completely before transferring it to airtight containers for storage. It can be refrigerated for up to 3 days or frozen for up to 3 months. To reheat, thaw if frozen, and warm on the stovetop over medium heat, adding a splash of water if it’s too thick. Stir occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Beef-Vegetable-Rice Soup contains roughly 295 calories, with 8g protein, 66g carbohydrates, and 2g fat. It is an excellent source of vitamin A (257% of the Daily Value), vitamin C (170% of the Daily Value), and dietary fiber (68% of the Daily Value), and a good source of protein and calcium. It also contributes 19g of dietary fiber toward your daily target.
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).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can be a great time-saver. Just add them in the last 15-20 minutes of cooking to ensure they retain their texture and color. They will cook quickly and blend well with the flavors of the soup.
Is there a way to make this soup gluten-free?
Absolutely! Ensure that the beef bouillon cubes you use are labeled gluten-free, or opt for homemade beef broth that you can control. Additionally, use rice instead of noodles, as rice is naturally gluten-free.
How can I make this soup spicier?
For a spicy kick, add a teaspoon of red pepper flakes or a few dashes of hot sauce when you stir in the spices. You can also include diced jalapeños or a splash of sriracha sauce for added heat. Adjust the amount based on your heat preference.
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).