Beef And Rice Soup Recipes

HAMBURGER RICE SOUP

Hamburger Rice Soup image

Very satisfying on a cold winter night. This soup has all the essentials, and it's quite delicious.

Provided by Chris Steele

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Yield 6

Number Of Ingredients 9

Ingredients

1 pound ground beef
2 (14.5 ounce) cans diced tomatoes
2 cups cubed potatoes
2 carrots, chopped
1 onion, chopped
4 teaspoons salt
¼ cup uncooked white rice
⅛ teaspoon ground black pepper
6 cups water

Steps:

In a large saucepan over medium heat, saute the ground beef for 5 minutes, or until browned. Drain the excess fat and add the tomatoes with liquid, potatoes, carrots, onion, salt, rice, black pepper and water. Bring to a boil and reduce heat to low. Simmer for 1 hour and serve.

Nutrition Facts : Calories 346 calories, Carbohydrate 23.4 g, Cholesterol 64.3 mg, Fat 20.3 g, Fiber 3.2 g, Protein 15.7 g, SaturatedFat 8.2 g, Sodium 1928.2 mg, Sugar 5.5 g

BEEF AND RICE SOUP

Beef and Rice Soup image

Make and share this Beef and Rice Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories Rice

Time 10h30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs lean stewing beef
1 tablespoon cooking oil
2 medium yellow squash, halved lengthwise and cut into 1/2 inch slices
2 large carrots, cut into 1/2 inch slices
1 cup chopped onion
2 cloves garlic, minced
3/4 teaspoon dried thyme
3/4 teaspoon dried basil
6 cups beef broth
1/4 cup dry red wine or 1/4 cup white wine
2 cups chopped fresh spinach
1/2 cup quick-cooking white rice

Steps:

In a frypan, let the oil get hot; cook meat (in batches if necessry) until browned on all sides; drain off fat.
Add to a 4-6 quart slow-cooker: squash, carrots, onions, garlic, thyme, and basil.
Place meat on top of vegetables.
Pour in broth and wine Cover and cook on LOW for 7-10 hours.
Add in spinach and rice; cover and cook 5-10 minutes or until rice is tender.

Nutrition Facts : Calories 325.6, Fat 16.4, SaturatedFat 5.5, Cholesterol 66.5, Sodium 669.7, Carbohydrate 14.8, Fiber 2.3, Sugar 3.5, Protein 27.7

ASIAN-THEMED BEEF AND RICE NOODLE SOUP

Asian-Themed Beef and Rice Noodle Soup image

A wonderful soup for using up leftover steak with a kick of ginger. Try not to eat the entire pot before anyone else shows up for dinner!

Provided by Islandartist

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 16

Ingredients

1 teaspoon oil, or as needed
6 ounces round steak, thinly sliced
1 teaspoon onion powder
1 teaspoon garlic powder
¼ cup onion, chopped
1 (32 fluid ounce) container beef broth
¼ cup brown sugar
2 tablespoons soy sauce
1 teaspoon ground ginger
1 teaspoon sriracha hot sauce, or more to taste
1 (8 ounce) package thin rice noodles, broken into pieces
1 cup diced carrots
1 cup sliced cabbage
½ green bell pepper, sliced
½ red bell pepper, sliced
½ cup diced celery

Steps:

Heat oil in a stock pot over medium heat and cook and stir steak until it begins to brown, about 2 minutes; season with onion powder and garlic powder. Stir chopped onion into steak mixture; cook and stir until onion is translucent, about 3 minutes.
Stir beef broth, brown sugar, soy sauce, ginger, and sriracha sauce into beef mixture; bring to a rolling boil. Reduce mixture to a simmer, and stir in rice noodles, carrots, cabbage, green bell pepper, red bell pepper, and celery; cover and simmer on low, stirring occasionally, until rice noodles are tender, about 8 minutes.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 69.2 g, Cholesterol 22.5 mg, Fat 5 g, Fiber 3.4 g, Protein 14.7 g, SaturatedFat 1.6 g, Sodium 1403.3 mg, Sugar 17.5 g

EASY BEEF AND RICE

Easy Beef and Rice image

When time is running short at dinnertime around our house, I rely on this microwave casserole. Convenience folds like canned soup and instant rice make it a fast-to-fix meal.-Doris Gill, Sargent, Nebraska

Provided by Taste of Home

Categories Dinner

Time 25m

Number Of Ingredients 8

Ingredients

1 pound ground beef
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup water
1 cup uncooked instant rice
3 tablespoons chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Crumble beef into an ungreased 2-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until no longer pink; drain. Stir in the remaining ingredients. Cover and heat on high for 9-10 minutes or until rice is tender. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 438 calories, Fat 21g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 1481mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.

JAPANESE BEEF AND RICE SOUP

Japanese Beef and Rice Soup image

When the chef Marco Canora was told to cut back on coffee, soda, wine and beer for health reasons, he found himself sipping cups of broth from the stockpots at his restaurant, Hearth, instead. Soon he had designed an entire system of healthful eating (and drinking) around the stuff. This soup, wintry but light, is a satisfying example. At Brodo, a takeout window that he opened in 2013, a to-go cup of broth can be customized in as many ways as an espresso at Starbucks - with ginger juice, mushroom tea and other aromatics and add-ons. This is easy to pull off at home, too.

Provided by Julia Moskin

Categories dinner, easy, lunch, quick, snack, soups and stews, appetizer

Time 10m

Yield About 8 cups

Number Of Ingredients 9

Ingredients

7 cups beef bone broth (see recipe)
10 to 12 ounces shredded cooked beef short ribs (from making broth, or use 1 pound shredded braised beef)
1 teaspoon finely grated fresh ginger
3 1/2 ounces fresh shiitake mushrooms, stems discarded, caps thinly sliced (about 1 1/2 cups)
1 cup cooked brown rice
1/2 cup nori crinkles (or slice up toasted nori sheets into 1/2-inch squares)
2 tablespoons tamari
Juice of 1/2 lemon
1 bunch scallions, white and pale green parts only, thinly sliced (about 1/2 cup)

Steps:

Bring broth to a boil over high heat. Stir in meat, ginger, shiitakes, rice, nori, tamari and lemon juice; cook 2 minutes. Stir in scallions. Ladle into bowls and serve.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 15 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 6 grams, Sodium 307 milligrams, Sugar 1 gram

BEEFY WILD RICE SOUP

Beefy Wild Rice Soup image

Living in central Wisconsin, we experience many days of snow and cold temperatures. I like to prepare soup often, especially this one. My family loves it. -Marilyn Chesbrough, Wautoma, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 1h30m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

Ingredients

1 pound ground beef
1/2 teaspoon Italian seasoning
6 cups water, divided
2 large onions, chopped
3 celery ribs, chopped
1 cup uncooked wild rice
2 teaspoons beef bouillon granules
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce
3 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained

Steps:

In a Dutch oven, cook beef and Italian seasoning over medium heat until meat is no longer pink; drain. Add 2 cups water, onions, celery, rice, bouillon, pepper and hot pepper sauce; bring to a boil. , Reduce heat; cover and simmer for 45 minutes. Stir in the soup, mushrooms and remaining water. Cover and simmer for 30 minutes.

Nutrition Facts : Calories 166 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 372mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.

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