Ground Beef & Rice Soup (Full Recipe)

Time

• Prep: 10–15 minutes
• Cook: 30 minutes
• Total: ~45 minutes

 Yield

• 4–6 servings

 Ingredients

🔹 Main

• 1 lb (450 g) ground beef
• 3/4 cup uncooked rice (white or brown)
• 6 cups beef broth (or chicken broth)

🔹 Vegetables

• 1 small onion (diced)
• 2 cloves garlic (minced)
• 2 carrots (sliced)
• 2 celery stalks (chopped)
• 1 can (14 oz / 400 g) diced tomatoes (optional but recommended)

🔹 Seasoning

• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 tsp paprika
• 1/2 tsp dried thyme or Italian seasoning
• 1 bay leaf (optional)

🔹 Optional Add-ins

• 1 cup spinach or kale (added at the end)
• 1/2 tsp chili flakes (for heat)
• 1 tbsp Worcestershire sauce (for depth)

 Instructions

1. Brown the Beef

• In a large pot over medium heat, cook ground beef until browned.
• Break it apart as it cooks.
• Drain excess fat if needed.

2. Build Flavor

• Add onion, garlic, carrots, and celery.
• Cook 4–5 minutes until softened and fragrant.

3. Add Liquids & Seasoning

• Pour in broth and diced tomatoes.
• Add salt, pepper, paprika, thyme, and bay leaf.
• Stir well and bring to a boil.

4. Add Rice & Simmer

• Stir in uncooked rice.
• Reduce heat to low, cover, and simmer:
  • White rice: 15–18 minutes
  • Brown rice: 30–35 minutes

5. Finish & Serve

• Remove bay leaf.
• Add greens (if using) and simmer 2–3 more minutes.
• Taste and adjust seasoning.
• Serve hot.

 Tips for Best Results

• Use lean beef to reduce excess grease
• For richer flavor, use beef broth + a splash of Worcestershire
• If soup thickens too much, add extra broth or water
• Let it sit 10 minutes before serving—it gets even better

 Storage & Reheating

• Fridge: 3–4 days (rice will absorb liquid)
• Freezer: Up to 2 months
• Tip: Freeze without rice if possible, then add fresh rice later
• Reheat: Add broth when warming to loosen texture

 Variations

🔹 Creamy Version

Stir in 1/4 cup cream at the end

🔹 Mexican-Style

Add cumin, beans, corn, and chili powder

🔹 Low-Carb

Replace rice with cauliflower rice

🔹 Italian Style

Add oregano, basil, and a sprinkle of Parmesan

 Q&A

Q: Why is my soup too thick?
A: Rice absorbs liquid. Add more broth when reheating.

Q: Can I use cooked rice?
A: Yes—add it at the end and simmer for 5 minutes.

Q: Can I make it in a slow cooker?
A: Yes—brown beef first, then cook on LOW 6–7 hours or HIGH 3–4 hours.

Q: Can I make it healthier?
A: Use lean beef, brown rice, and add more vegetables.

Q: What’s the best rice to use?
A: White rice for quick cooking, brown rice for more fiber and texture.

 Why You’ll Love It

• One-pot, easy cleanup
• Filling and comforting
• Budget-friendly ingredients
• Perfect for leftovers and meal prep

• Author
• Recent Posts

Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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