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Best Ground Beef and Rice Soup

A comforting and easy soup made with ground beef, vegetables, and rice that’s perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef A hearty base that provides protein and flavor.
  • 1 cup uncooked long-grain rice This will absorb the broth, making the soup rich and filling.
  • 1 medium onion, chopped Adds a sweet depth of flavor.
  • 2 cloves garlic, minced The glorious aroma that fills your kitchen.
  • 2 medium carrots, diced For a touch of sweetness and vibrant color.
  • 2 stalks celery, diced Adds a delightful crunch.
  • 4 cups beef broth The soul of the soup, rich and savory.
  • 1 can diced tomatoes (14 oz) Brings acidity and freshness to balance the richness.
  • 1 cup frozen peas Little bursts of sweetness.
  • to taste Salt and pepper Essential for enhancing flavors.

Method
 

Preparation
  1. In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion, diced carrots, and celery, cooking until softened—around 5 minutes.
  2. Add the ground beef to the pot. Cook, breaking it apart with your spoon until it’s browned. This should take about 5-7 minutes. Drain any excess fat if necessary.
  3. Stir in the minced garlic and cook for about 1 minute, until fragrant.
  4. Pour in the beef broth, then add the diced tomatoes (with their juices), rice, and season with salt and pepper. Bring the mixture to a boil, then reduce heat to low.
  5. Cover and let it simmer for 20 minutes or until the rice is tender.
  6. Stir in the frozen peas and cook for an additional 5 minutes.
  7. Give it a final taste and adjust seasoning as needed.

Notes

Store in an airtight container in the fridge for up to 3 days. For longer storage, freeze in individual portions for up to 3 months. Don’t overcook the rice; it should be tender but not mushy.