Beef And Rice Soup Recipes
BEEF AND RICE SOUP
Make and share this Beef and Rice Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Rice
Time 10h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a frypan, let the oil get hot; cook meat (in batches if necessry) until browned on all sides; drain off fat.
- Add to a 4-6 quart slow-cooker: squash, carrots, onions, garlic, thyme, and basil.
- Place meat on top of vegetables.
- Pour in broth and wine Cover and cook on LOW for 7-10 hours.
- Add in spinach and rice; cover and cook 5-10 minutes or until rice is tender.
Nutrition Facts : Calories 325.6, Fat 16.4, SaturatedFat 5.5, Cholesterol 66.5, Sodium 669.7, Carbohydrate 14.8, Fiber 2.3, Sugar 3.5, Protein 27.7
QUICK AND EASY BEEF AND RICE NOODLE SOUP
This recipe is my version of Vietnamese beef pho. It's perfect for a weeknight and full of flavor.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring the stock to a very light simmer in a large pot, then add the beef base, fish sauce, hoisin, scallion halves, ginger, cloves, star anise, cinnamon stick and 1 tablespoon of the soy sauce. Simmer for 30 minutes.
- Using a spider or strainer, remove all the solids, leaving you with just the broth. Taste and adjust the seasoning with the additional tablespoon of soy sauce if it needs more salt, or hoisin if it needs more sweetness. Bring the broth back to a light simmer.
- Meanwhile, set up your bowls. On the bottom, divvy up the rice noodles, then top with the shaved beef. Pour in some simmering broth. Garnish with the bean sprouts, cilantro, mint, scallions sliced on the bias, jalapenos and lime wedges. Drizzle with extra hoisin if desired.
EASY BEEF AND RICE
When time is running short at dinnertime around our house, I rely on this microwave casserole. Convenience folds like canned soup and instant rice make it a fast-to-fix meal.-Doris Gill, Sargent, Nebraska
Provided by Taste of Home
Categories Dinner
Time 25m
Number Of Ingredients 8
Steps:
- Crumble beef into an ungreased 2-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until no longer pink; drain. Stir in the remaining ingredients. Cover and heat on high for 9-10 minutes or until rice is tender. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 438 calories, Fat 21g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 1481mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.
HAMBURGER RICE SOUP
Very satisfying on a cold winter night. This soup has all the essentials, and it's quite delicious.
Provided by Chris Steele
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 9
Steps:
- In a large saucepan over medium heat, saute the ground beef for 5 minutes, or until browned. Drain the excess fat and add the tomatoes with liquid, potatoes, carrots, onion, salt, rice, black pepper and water. Bring to a boil and reduce heat to low. Simmer for 1 hour and serve.
Nutrition Facts : Calories 346 calories, Carbohydrate 23.4 g, Cholesterol 64.3 mg, Fat 20.3 g, Fiber 3.2 g, Protein 15.7 g, SaturatedFat 8.2 g, Sodium 1928.2 mg, Sugar 5.5 g
VEGETABLE BEEF WITH RICE SOUP
A quick and easy way to a delicious soup using canned broth. This is really good! Recipe origin unknown.
Provided by Marie
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brown ground beef in oil.
- Stir frequently to break up large pieces.
- Drain off fat.
- Add rice, tomatoes, beef broth and water.
- Bring to a boil, then cover and lower to simmer for 10 minutes.
- Add mixed vegetables and cook 10 minutes longer.
- Add salt and pepper to taste.
Nutrition Facts : Calories 382.4, Fat 14.9, SaturatedFat 4, Cholesterol 40.6, Sodium 1859.5, Carbohydrate 42.6, Fiber 6.8, Sugar 3.8, Protein 22.3
BEEFY WILD RICE SOUP
Living in central Wisconsin, we experience many days of snow and cold temperatures. I like to prepare soup often, especially this one. My family loves it. -Marilyn Chesbrough, Wautoma, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 12 servings (3 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook beef and Italian seasoning over medium heat until meat is no longer pink; drain. Add 2 cups water, onions, celery, rice, bouillon, pepper and hot pepper sauce; bring to a boil. , Reduce heat; cover and simmer for 45 minutes. Stir in the soup, mushrooms and remaining water. Cover and simmer for 30 minutes.
Nutrition Facts : Calories 166 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 372mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.
JAPANESE BEEF AND RICE SOUP
When the chef Marco Canora was told to cut back on coffee, soda, wine and beer for health reasons, he found himself sipping cups of broth from the stockpots at his restaurant, Hearth, instead. Soon he had designed an entire system of healthful eating (and drinking) around the stuff. This soup, wintry but light, is a satisfying example. At Brodo, a takeout window that he opened in 2013, a to-go cup of broth can be customized in as many ways as an espresso at Starbucks - with ginger juice, mushroom tea and other aromatics and add-ons. This is easy to pull off at home, too.
Provided by Julia Moskin
Categories dinner, easy, lunch, quick, snack, soups and stews, appetizer
Time 10m
Yield About 8 cups
Number Of Ingredients 9
Steps:
- Bring broth to a boil over high heat. Stir in meat, ginger, shiitakes, rice, nori, tamari and lemon juice; cook 2 minutes. Stir in scallions. Ladle into bowls and serve.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 15 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 6 grams, Sodium 307 milligrams, Sugar 1 gram
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