Vegetable Beef and Rice Soup

This vegetable beef and rice soup is a hearty homemade recipe made with lean ground beef, rice, potatoes, beans, and vegetables simmered in a rich tomato-based broth. Perfect for family dinners, meal prep, or cold-weather meals, this filling soup is easy to make, freezer-friendly, and naturally gluten-free when prepared with gluten-free broth.

Ingredients

• 3/4 cup long-grain white rice
• Salt, to taste
• 1 lb lean ground beef
• 2 carrots, peeled and thinly sliced
• 1 celery rib, finely chopped
• 1 tablespoon dried minced onion
• Black pepper, to taste
• 32 oz gluten-free beef broth
• 14 oz crushed tomatoes
• 11.5 oz can V8 original vegetable juice
• 1 (15 oz) can garbanzo beans, drained and rinsed
• 1 medium potato, peeled and diced small
• 1/2 cup frozen peas

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Instructions

1. Cook the rice:
   Add the rice, 1 1/3 cups water, and a generous pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to medium-low, and simmer for 10–15 minutes, until the rice is al dente. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork and set aside.
2. Brown the beef and vegetables:
   Heat a large soup pot over medium-high heat. Add the ground beef, carrots, celery, and dried minced onion. Season with salt and pepper and cook, stirring, until the beef is fully cooked and vegetables begin to soften.
3. Simmer the soup:
   Pour in the beef broth, crushed tomatoes, vegetable juice, garbanzo beans, and diced potato. Bring to a boil, then reduce heat to medium and simmer for 30–35 minutes, until the vegetables are tender. Cover the pot if needed to speed up cooking.
4. Finish and serve:
   Stir in the cooked rice and frozen peas. Taste and adjust seasoning with salt and pepper. Serve hot.

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Tips

• Cooking the rice separately prevents it from becoming mushy.
• Dice the potato small for even cooking.
• Stir occasionally while simmering to avoid sticking.

Variations and Substitutions

• Use brown rice or white basmati rice, adjusting cooking time as needed.
• Swap garbanzo beans for kidney beans or white beans.
• Replace ground beef with ground turkey for a lighter version.
• Add zucchini or green beans for extra vegetables.

FAQs

Can I make this soup ahead of time?
Yes, it stores well and tastes great the next day.

Can I freeze this soup?
Yes, freeze in airtight containers for up to 3 months.

Is this soup gluten-free?
Yes, as long as the broth used is certified gluten-free.

Serving Suggestions

• Serve with crusty gluten-free bread or crackers.
• Pair with a simple side salad.
• Sprinkle with fresh herbs before serving.

Why You’ll Love This Recipe

• Hearty and comforting
• Packed with vegetables and protein
• Simple, budget-friendly ingredients
• Great for meal prep and leftovers