iowagirleats4.8
Vegetable Beef and Rice Soup
Vegetable Beef and Rice Soup is hearty and comforting. A perfect gluten-free soup to fill up and warm up with on a cold day!
👥 8 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 10 min🔥 Cook: 45 min👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●pot
📝 Preparation Steps
1
Add rice, 1-1/3 cups water, and a heavy dash of salt to a small saucepan then bring to a boil. Place a lid on top, turn heat down to medium-low, then simmer for ⏱️ 10-15 minutes, or until rice is al dente. Take pan off heat then let rice steam with the lid on for ⏱️ 5 minutes before fluffing with a fork and setting aside.
2
Meanwhile, heat a large soup pot over medium-high heat then add ground beef, carrots, celery, and dried minced onion. Season with salt and pepper then saute until beef is cooked through. Add beef broth, crushed tomatoes, V8 juice, garbanzo beans, and potatoes then turn heat up to bring soup to a boil. Turn heat down to medium then simmer until the vegetables are tender, ⏱️ 30-35 minutes (if vegetables are taking too long to soften, place a lid on top of the soup pot for awhile to help speed things along.) Stir in cooked rice and peas, taste and add salt and pepper if necessary, and then serve.
carrots (peeled then thinly sliced)2dried minced onion1 Tablespoonsalt and peppercrushed tomatoes14 oz
Nutrition Facts
calories
257 kcal
fat Content
4 g
serving Size
1 serving
fiber Content
6 g
sugar Content
5 g
sodium Content
761 mg
protein Content
20 g
trans Fat Content
0.2 g
cholesterol Content
35 mg
carbohydrate Content
34 g
saturated Fat Content
2 g
unsaturated Fat Content
3 g
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