Although it’s been decades, I remember being shoo’ed out the back door after getting stuffed into a snow suit then wrapped to within an inch of my life in scarves to play in the snow like it was yesterday. With two brothers by my side, and a fresh blanket of snow on the ground, the possibilities for fun were endless.
Carving igloos into the side of a snow banks. Standing with craned necks to catch snowflakes on our outstretched tongues. Speeding down the local sledding hill then being lugged up by my Dad (God bless him!) after each run. Rolling snow man mid-sections until they were too heavy to lift. The list goes on and on! As much as I dislike snow as an adult, I can’t deny the hours of entertainment it provided us with as children…until the snow got under our sleeves. I have the most vivid memory of my little brother, who was probably 4 at the time, standing in the middle of the back deck just SOBBING after getting snow jammed into his sleeves. It’s all fun and games until somebody’s wrists start freezing!
No matter how long my brothers and I lasted outdoors, we were always treated to hot chocolate post de-suiting. With cheeks (and wrists) still numb from the cold, my Mom would microwave mugs of water which we’d dump packages of Swiss Miss with rock hard mini marshmallows into then fill the space between the top of the hot chocolate and rim of the mug with more mini marshmallows (what can I say, it truly was a marshmallow world in the winter,) before digging in and discussing the day’s adventures.
These days, with Lincoln having a dairy allergy, I foresee his post snow romps being filled with hot and hearty bowls of Vegetable Beef and Rice Soup instead of packets of Swiss Miss. This healthy, complete meal in one will not only warm his, and your, soul – but it’ll do it without 15+ processed ingredients! (Get your act together, Swiss Miss!)
Ok so I’ve been debating posting this recipe here on IGE for months. I created it at the tail-end of Fall and it was an instant hit with both Ben and Lincoln who, oddly enough, is obsessed with any and all kinds of soup. The apple didn’t fall far…
Anyway, while the hearty soup packed with vegetables including carrots, potatoes, and peas, and pumped up by lean ground beef, garbanzo beans, and plump rice is a 10 on the taste scale, I realize it’s about a 2 on the looker scale. Plus it’s reddish-orange – a food photographer’s nightmare!
In the end, I just couldn’t keep this soup recipe away from you any longer. It’s too good! Plus each spoonful has vegetables, carbs, and protein so I pair Ben’s and my bowls with a simple side salad, and Lincoln’s with an apple, and call it a day. So easy. This recipe also feeds an army, and is the kind that gets better the longer it sits, so we eat leftovers all week long.
Snow day or any day, Vegetable Beef and Rice Soup is going to warm you from the inside out. Make and enjoy often over the next couple of months!
Start by browning 1lb ground beef with 2 sliced carrots, 1 chopped celery stalk, 1 Tablespoon dried minced onion (could sub 1/2 chopped onion or 1Â chopped shallot,) salt, and pepper in a large soup pot.
Next add 32oz gluten-free beef broth, 14oz can crushed tomatoes, 1 can Original V8 (check to make sure yours says GF!) 15oz can drained then rinsed garbanzo beans, and 1 chopped potato. The V8 gives this soup amazing flavor with almost no effort. Oh, and if you think you don’t like garbanzo beans, give them a try in this recipe. The simmer time gets them nice and soft, plus they add a great boost of fiber and protein!
Turn the heat up to bring the soup to a boil, then lower to medium and simmer until all the vegetables are tender, 25-30 minutes. If you’re getting hungry, pop the lid on top of the soup pot to expedite the vegetable softening process!
Last step is to stir in 1/2 cup frozen peas and 3/4 cup white rice that’s been cooked in water or chicken broth (directions are in the recipe below.)
Stir everything together, and then serve!
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Vegetable Beef and Rice Soup
Description
Vegetable Beef and Rice Soup is hearty and comforting. A perfect gluten-free soup to fill up and warm up with on a cold day!
Ingredients
- 3/4 cup long grain white rice
- 1lb lean ground beef
- 2 carrots, peeled then sliced into thin coins
- 1 rib celery, chopped
- 1 Tablespoon dried minced onion
- salt and pepper
- 32oz gluten-free beef broth
- 14oz crushed tomatoes
- 11.5oz can gluten-free Original V8 juice
- 15oz can garbanzo beans, drained then rinsed
- 1 medium-sized potato, peeled then chopped small
- 1/2 cup frozen peas
Directions
- Add rice, 1-1/3 cups water, and a heavy dash of salt to a small saucepan then bring to a boil. Place a lid on top, turn heat down to medium-low, then simmer for 10-15 minutes, or until rice is al dente. Take pan off heat then let rice steam with the lid on for 5 minutes before fluffing with a fork and setting aside.
-  Meanwhile, heat a large soup pot over medium-high heat then add ground beef, carrots, celery, and dried minced onion. Season with salt and pepper then saute until beef is cooked through. Add beef broth, crushed tomatoes, V8 juice, garbanzo beans, and potatoes then turn heat up to bring soup to a boil. Turn heat down to medium then simmer until the vegetables are tender, 30-35 minutes (if vegetables are taking too long to soften, place a lid on top of the soup pot for awhile to help speed things along.) Stir in cooked rice and peas, taste and add salt and pepper if necessary, and then serve.
Notes
- Have extra broth on hand for reheating if necessary!
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Like I said, this soup just gets better and better, and I feel SO good feeding it to both Ben and Lincoln. Healthy, hearty and, most importantly, absolutely delicious. Enjoy!
Nathalie Cadieux 03.31.2019
This recipe is amazing and so versatile. I’ve switched it up with mushrooms, no rice, added sweet potatoes sometimes, I also add diced tomatoes, a bay leaf and some celery salt.
Kristin 04.02.2019
So glad to hear it, Nathalie!
Slicey 03.06.2018
Is it 3/4 cup of cooked rice? Or 3/4 cup of dry rice, cooked?
Kristin 03.06.2018
3/4 cup dry rice.
Bonnie Cauchard 02.11.2018
Can you do this in a slow cooker?
Patricia Miller 11.28.2017
I really really enjoyed this! And I felt like it only got better reheated – which made it perfect to make for work lunches. Thanks for sharing!
Kristin 12.02.2017
I agree, Patricia – I enjoy the leftovers even more. Thank you so much for your feedback and recipe rating!
Vicki 11.08.2017
Could you make this in a crock pot?
Kristin 12.02.2017
I’m sure you could!
Anne 10.16.2017
Would this freeze good? The rice concerns me a little.
Kristin 10.16.2017
Me too. You could probably freeze then add rice fresh when reheating!
Ron 10.23.2016
Hi if you are in a hurry and need a quicker soup base 6 beef bouillon cubes 6 cups water and one small can tomato soup tastes just like canned vegetable soup but you can add frozen vegetables quick and easy. And any other ingredients. Just in case your in a hurry this recipe you have sounds delicious
Katrina 09.07.2016
Could you substitute brown rice for white rice?
Kristin 09.12.2016
Hi Katrina! You’d need to increase the amount of liquid in the recipe and count on double or triple the cooking time if you wanted to use brown rice. I also might not initialy saute the vegetables as long since they’ll cook longer in the liquid.
Marisa 08.13.2016
Had a few minor subs due to my grocery shopping flubs (hot & spicy V-8, Rotel instead of crushed tomatoes), and this still turned out so delicious! HUGE pot of soup. Pumped to have this on hand for easy lunches all week. Thanks for a great recipe!
Kristin 08.15.2016
Even though it was a flub both the spicy V8 sounds and Rotel sound like awesome additions to this soup – will have to try sometime!
Melinda 03.07.2016
This isn’t the first time I’ve said this to a recipe you’ve given us… but this was AHHHHHHMAZING! I made it tonight and my 3 and 6 year old, as well as the adults, ate it (scarfed it, more like) and LOVED it. Thanks, Kristen. You’re awesome.
Kristin 03.14.2016
That is so great!! Thanks for the feedback, Melinda!
Gilliane 03.07.2016
Delicious! I modified for my family by omitting the beans and adding ½ cup dry orzo for the last 15 mins instead of the rice. Wonderful flavor!
Morgan 02.29.2016
I made this soup last night for dinners this week and I was really surprised with how much I enjoyed it! I chose not to make the rice, I just didn’t think that I needed it bulked up and I’m glad I made that choice. I used 90/10 beef and there was a layer of fat on the top after cooling. I wonder if maybe draining after cooking the veggies/beef would be a good idea. I’m thinking next time I will, all in all a great recipe though!
Pressure Cooker Vegetable Beef and Rice Soup 02.24.2016
[…] a Pressure Cooking Today reader, asked me to help her convert a stove top Vegetable Beef and Rice Soup to a pressure cooker recipe. The recipe looked like one my family would like too, so I went to the […]
Eli 02.22.2016
Aw please I need a bucket of this right now!
Tessa 02.22.2016
You mentioned cooking the rice in chicken broth, but then put water in the directions. Do you use the same amount of liquid?
Looks delicious!
Kristin 02.22.2016
Oh gosh, totally my bad! Yep, same amount of liquid and honestly you could use either. Thanks for the heads up!
Tessa 02.26.2016
Delicious! My husband wanted to complain about the beans, but said he couldn’t.
Thanks for sharing!
Kristin 02.29.2016
Hahaha, I LOVE IT!!! Thanks for letting me know! :)
Steph 02.19.2016
What would you suggest as a substitute for V-8? Thanks!
Kristin 02.20.2016
You could do tomato sauce with spices like garlic powder, onion powder, and Italian Seasoning. Since V8 is a mix of vegetable juices it’s kind of hard to replicate the taste, but I’d start there!
Taylor 02.19.2016
Looks so comforting on a cold day!
Miranda 02.19.2016
I gave up rice, bread, pasta, and potatoes for Lent. What can I substitute for the rice (barley maybe?) and if I leave out the potatoes, should I reduce the liquid? 36 days and counting.
Kristin 02.19.2016
Barley would be a great alternative if you don’t need to eat gluten-free! I might leave out 1/2 cup of the beef broth if you aren’t using the potatoes.
Kristyn 02.19.2016
This looks delcious! I love soups and so does my husband, so this one will probably be on our rotation soon!
Kari 02.19.2016
My daughter also has a dairy allergy and we started warming up chocolate almond or chocolate coconut milk in the microwave for her hot-cocoa fix! She tops it with a little coconut milk whipped cream- she loves it!