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Tomato Rice Soup with Beef

A cozy bowl of Tomato Rice Soup with Beef, perfect for chilly evenings. This hearty soup combines tender beef, wholesome vegetables, and flavorful herbs for a comforting meal.
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb beef stew meat Tender pieces of beef infuse the soup with rich flavor. Choose higher-quality cuts for better results!
  • 1 cup long-grain rice Offers a lovely chewy texture that complements the soup. Rinse it before adding to remove excess starch.
  • 4 cups beef broth A flavorful base! Use homemade or low-sodium broth for a healthier option.
  • 1 can (15 oz) diced tomatoes Adds sweetness and acidity to balance the beef. Look for those packed in juice for extra flavor.
  • 1 onion, diced Provides a sweet and savory depth. Use yellow or sweet onion for a milder taste.
  • 2 cloves garlic, minced Infuses the soup with warmth and aroma that’s simply irresistible.
  • 2 carrots, diced Sweet crunch that brightens the dish. Feel free to add in more veggies if you like!
  • 2 stalks celery, diced Adds a fresh crunch. This is a great veggie to sneak in extra nutrients!
  • 1 tsp dried oregano Classic herb that brings an earthy warmth to the soup.
  • 1 tsp dried basil Adds a hint of sweetness and aromatics. If you have fresh, even better!
  • Salt and pepper to taste Essential for seasoning and enhancing the flavors.
  • 2 tbsp olive oil For sautéing veggies and adding a little richness to the dish.

Method
 

Preparing the Soup
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, minced garlic, diced carrots, and celery. Sauté until the vegetables are softened, about 5 minutes, stirring occasionally.
  2. Push the veggies to the side of the pot and add the beef stew meat. Let it brown on all sides for about 4–5 minutes.
  3. Once the beef is brown, stir in the can of diced tomatoes along with the beef broth, oregano, and basil. Bring the mixture to a gentle boil.
  4. Reduce the heat and let the soup simmer for about 1 hour, or until the beef is tender.
  5. Stir in the long-grain rice and cook for an additional 20 minutes, or until the rice is fluffy and perfectly cooked through.
  6. Season with salt and pepper to taste. Serve hot with a sprinkle of fresh parsley or a drizzle of olive oil if you fancy!

Notes

Pro Tips for Success: Brown the beef well for depth of flavor, taste as you go, let the soup rest for improved flavor melding, and use high-quality broth for the best results. Enjoy variations by swapping herbs or adding seasonal vegetables.