Beef and Rice Soup

5 from 2 votes

This hearty Beef and Rice Soup is bursting with rich, rustic flavors. Tender beef, carrots, green beans, and mushrooms provide rich, wholesome flavor while nutty wild rice provides the perfect taste and texture contrast.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Soup

Cuisine: American

Servings: cups

Calories: 275kcal

Author: Rachel

Cost: $18

Ingredients

1.5-2 lb Beef Stew Meat Ground Beef is also fine.
2 tablespoon All Purpose Flour
2 tablespoon vegetable oil
1 ½ cups Carrots Sliced, about 3 medium
⅓ cup Red Wine
1 tablespoon Minced Garlic
1 teaspoon Thyme, dried
1 cup Yellow Onion diced
4 oz Mushrooms sliced
1 cup green beans fresh or frozen
2 tablespoon Worcestershire
5 cups Beef Broth 40 oz, or you can get by on 32 oz plus a cup of water
1 14oz canned diced tomatoes
6 oz Long grain and Wild rice I use Uncle Ben's Original
Salt and Pepper

Instructions

Cut beef into 1-1.25 inch pieces. In a bowl, sprinkle flour over beef and toss to coat.
Over medium heat, add the oil and floured beef. Sear and brown the outsides for a few minutes. Add red wine and deglaze the bottom of the pot, scraping up the bits on bottom.
Stir in garlic and thyme. Cook for one minute. Add carrots, onion, mushrooms, broth, Worcestershire, and tomatoes. Bring soup to a boil.
Turn heat to low or whatever temperature maintains a simmer (not boil). Cover and simmer for 1 hour.
Add in the green beans and long grain and wild rice (without the seasoning packet). Stir. Cover, reduce heat to a simmer, and cook until the rice is fully cooked (about 20 minutes).
If desired, add a touch of heavy cream just before serving. Season to taste with salt and pepper. Serve hot.

Notes

I use Uncle Ben's original or chicken flavor for this soup because it is the easiest to find. I like a mix of wild rice and long grain, rather than 100% wild rice.

Nutrition