Vegetable Beef And Rice Soup
A hearty vegetable beef and rice soup bursting with savory flavors, tender beef, fresh vegetables, and spices, perfect for comforting family meals or casual gatherings.
Ingredients
- 2 Tbsp. oil ⓘ
- 1 lb. eye of round, cut small ⓘ
- 5 cups water
- 1 medium onion, minced ⓘ
- 1 stalk celery, minced ⓘ
- 1/2 green pepper, minced ⓘ
- 1 clove garlic, minced ⓘ
- 1/2 tsp. Cajun spice ⓘ
- 1/2 tsp. Bon Appetit ⓘ
- 1/2 tsp. basil
- 1/2 tsp. chili powder ⓘ
- 1/2 tsp. seasoned salt ⓘ
- 5 beef bouillon cubes
- 1 tomato, chopped ⓘ
- 1/2 can tomato sauce ⓘ
- 1 tsp. tiger sauce ⓘ
Instructions
- Brown the beef in 2 tablespoons of oil in a large pot.
- Remove the beef and place it in 4 cups of water.
- Add the onions, garlic, celery, and green pepper to the pot and cook until the onions are tender.
- Add the spices and mix with the vegetable mixture.
- Return the beef to the pot along with the water.
- Soften the 5 beef bouillon cubes in 1 cup of water and add to the soup.
- Add the chopped tomato, tomato sauce, tiger sauce, and soy sauce to the soup.
- Bring the mixture to a boil, stir, reduce heat to simmer, and cook for 30 minutes.
- Add the rice and cook for another 30 minutes until rice is tender.
Tips & Substitutions
For a richer flavor, consider marinating the beef in your favorite spices overnight. You can substitute the eye of round with chuck roast for a more tender bite. If you prefer a thicker soup, add a tablespoon of cornstarch mixed with water before adding the rice. For a lighter version, explore vegan recipes by replacing beef with mushrooms and using vegetable broth.
Serving Suggestions
Serve this hearty soup with crusty bread or a side salad for a complete meal. It pairs beautifully with Easy Canned Green Beans for a comforting dinner. For an extra kick, add a dash of hot sauce before serving, or top with fresh herbs to enhance the flavor.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm on the stove over medium heat, adding a splash of water if it thickens too much. You can also freeze the soup for up to 3 months; just make sure to leave out the rice before freezing, and add it when reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Beef And Rice Soup contains roughly 127 calories, with 3g protein, 14g carbohydrates, and 7g fat. It is an excellent source of vitamin C (55% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 1735mg per serving (75% of the Daily Value).
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 brown rice instead of white rice?
Yes, you can substitute brown rice for white rice, but keep in mind that it will require a longer cooking time. Add the brown rice earlier in the cooking process to ensure it becomes tender by the end.
What can I add for extra vegetables?
Feel free to add any vegetables you have on hand, such as carrots, peas, or green beans. Just chop them up and add them along with the other vegetables for a nutritious boost.
How can I make this soup spicier?
To add more heat to your soup, increase the amount of chili powder or add a few dashes of hot sauce when serving. You can also include diced jalapeños or crushed red pepper flakes for extra spice.
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).