Vegetable Beef and Rice Soup

 Vegetable Beef and Rice Soup

Ingredients:

1 lb ground beef or stew beef, cubed

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 large potato, diced

1 can (15 oz) diced tomatoes

6 cups beef broth (low-sodium)

1 cup cooked rice (white, brown, or wild rice)

1 cup green beans, chopped (fresh or frozen)

1 teaspoon dried thyme

1 teaspoon dried basil

1 bay leaf

Salt and pepper, to taste

Fresh parsley, chopped (optional, for garnish)

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Instructions:

1. Cook the Beef:

In a large pot or Dutch oven, heat olive oil over medium heat.

Add the ground beef (or stew beef) and cook until browned. If using stew beef, make sure to brown the pieces on all sides for more flavor.

Drain excess fat, if necessary, and set the beef aside.

2. Sauté Vegetables:

In the same pot, add the chopped onion, garlic, carrots, celery, and potato.

Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are slightly softened.

3. Add Liquids and Seasonings:

Add the diced tomatoes, beef broth, thyme, basil, bay leaf, salt, and pepper to the pot. Stir everything together.

4. Simmer:

Bring the soup to a boil, then reduce the heat and simmer uncovered for about 20-25 minutes, or until the vegetables are tender.

5. Add Rice and Green Beans:

Stir in the cooked rice and chopped green beans.

Simmer for an additional 5-10 minutes to allow the flavors to meld together.

6. Taste and Adjust:

Taste the soup and adjust the seasoning with more salt, pepper, or herbs if needed. Remove the bay leaf before serving.

7. Serve:

Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.

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This hearty and comforting Vegetable Beef and Rice Soup is perfect for a cozy

 meal, full of vegetables, protein, and grains. Enjoy it with crusty bread for a complete meal!