Easy Beef Vegetable and Rice Soup

This soup is an easy to make wintertime favorite. If you keep both broth and cooked beef in the freezer you can whip up a batch of this rich satisfying soup in no time flat! I save the bits of meat from soup bones in the freezer just for this dish. Sometimes I have some extra browned ground beef frozen instead. I make it often for lunch when I’m working at home. It’s a pretty satisfying dinner soup too.

It’s also excellent made with a bit of sausage instead of the beef .

Beef Vegetable and Rice Soup

Recipe Type: Main Dish
Prep Time: 5 minutes – PT5M
Cook time: 20 minutes – PT20M
Yield: 8 servings

Cook until the onions are translucent …

Ingredients

Cooked Beef, any kind – 1 lb
Rice – 1 Cup
Beef Broth – 4-8 Cups – Use what you have then add water.
Onion – 1 Large
Carrots – 3-4
Refined Coconut Oil – 1 Tbsp
Salt – To Taste

Tools

Dutch oven, large saucepan or stockpot.
Knife

Simmer for about 20 minutes …

Instructions:

Cut up the onion and carrots.
Place in the pot with the coconut oil and cook on high heat till the onions are slightly translucent.
Pour in the broth. Add the cooked beef and bring to a boil.
Turn the heat down to a simmer. Add the rice. Ensure the liquid covers everything well. If there isn’t enough broth to cover just a some water.
Let cook on low heat for about 20 minutes. Add salt to taste.

Ready to Eat!

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Kathy lives just outside of Austin with her husband of 19 years Barry, youngest son Jake, two cats and about a dozen chickens. While not a Grandma yet, with two grown kids she remains hopeful. Kathy wants a world where everyone has fresh wholesome food and feels that cookin' like a granny woman is the surest way to get there.

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