Granny's Vital Vittles

Easy Beef Vegetable and Rice Soup

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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 ...

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 ...

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!

Ready to Eat!

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