Vegetable Beef and Rice Soup Recipe



  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced


  • 1 pound ground beef (or substitute ground turkey/chicken)


  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and black pepper to taste


  • 32 ounces beef broth (low-sodium if preferred)
  • 1 (14.5 ounce) can diced tomatoes, undrained


  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 (15 ounce) can kidney beans, rinsed and drained (optional)


  • 1/2 cup uncooked long-grain white rice (or brown rice for more fiber)


  • Brown the beef: In a large Dutch oven or soup pot, heat the olive oil over medium-high. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
  • Sauté the vegetables: Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
  • Season and simmer: Add the thyme, oregano, bay leaf, salt, and pepper. Pour in the beef broth and diced tomatoes. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
  • Add rice and vegetables: Stir in the rice, peas, corn and kidney beans (if using). Cover and simmer for an additional 15-20 minutes, or until the rice is tender.
  • Adjust and serve: Remove the bay leaf. Taste and season with additional salt and pepper if desired. Serve hot, adding your favorite toppings if you’d like!

Tips and Customization:

  • Change your veggies: Feel free to include other vegetables you love, such as green beans, chopped zucchini, potatoes, or a bag of frozen mixed veggies.
  • Spice it up: Add a pinch of red pepper flakes for a little heat.
  • Hearty additions: Chopped cooked potatoes, diced sweet potatoes, or cooked lentils will increase the heartiness of the soup.
  • Fresh herbs: Stir in chopped fresh parsley or basil at the end for extra flavor.
  • Toppings: Grated Parmesan cheese, a dollop of sour cream, chopped green onions, or fresh herbs are all delicious additions.

Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for later enjoyment.


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