Things You'll Need
2 tbsp. vegetable oil
1 pound stew beef
1 cup rice
1 16 oz. can diced tomatoes
¼ cup carrots
½ cup celery
¼ cup onion
3 beef bouillon cubes
6 cups water
2 bay leaves
Make this beef and rice soup for an easy dinner. Beef and rice soup is a recipe often altered to taste. Vegetables are added to this recipe to create a textured beef vegetable soup that combines ingredients to compliment the beef and rice. Beef and rice soup is simple to make. Cook the soup on the stove top or using a slow cooker. The soup requires minimal preparation.
Make Beef & Rice Soup
Slice beef shanks into 1- to 2-inch cubes.
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Add vegetable oil to a skillet. Allow the oil to simmer before adding the beef. Brown the beef until cooked through.
Clean carrots, celery and onion of dirt and debris. Shred the carrots, celery and onion with a grater.
Boil 6 cups of water in a pan. Once water begins to boil, add the beef bouillon cubes. Stir water until the cubes dissolve.
Add the rice to the pan.
Mix the can of diced tomatoes with the rice and water.
After the rice is cooked, place the beef into the soup. Stir mixture until well blended.
Combine shredded celery, carrots and onion. Stir the shredded vegetables into the soup.
Season the soup with ground pepper and bay leaves.
Cook on the stove top over medium heat for 30 minutes.
Cook the soup in a slow cooker on the low setting for 6 hours. Add more beef cubes for a stronger beef flavor. Add garlic to compliment the soup. Use less water to make a chunkier soup. Dice fresh tomatoes for the soup instead of using tomatoes from a can. Serve shredded cheese and sour cream with the soup to add flavor.
Cook beef completely to prevent food poisoning.