hamburger vegetable and rice soup
A yummy, warm, hearty soup. filled with hearty ingredients, such as carrots, spinach, celery, and classic tomato sauce. Just perfect for a rainy day, such as today, here in Alabama. Yes, it does rain in Alabama. It’s still warm outside with humidity, but I already had the soup in mind. You won’t find this recipe anywhere else. I usually try and add unusual things that I like into my soups to make them stand out. The rice in this recipe helps you feel fuller and is very tasty. Husband really enjoyed it. We served ours with an air fryer Texas toast.
prep time
15 Min
cook time
25 Min
method
Stove Top
yield
10 serving(s)
Ingredients
- 1 pound ground beef
- 1 cup celery ribs, chopped
- 1 cup carrots, chopped
- 1/2 large yellow onion, chopped
- 1 can Rotel with juices (10 oz)
- 1 can tomato sauce (14.5 oz)
- 6 cups beef stock/beef stock, low-sodium
- 2 cups water
- 2 cups baby leaf spinach
- 1/4 cup jasmine rice or long grain white
How To Make hamburger vegetable and rice soup
-
Step 1In a stock pot or Dutch oven, add a couple of tablespoons of olive oil.
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Step 2Chop all vegetables and sauté them in the bottom of a heated medium/high heat.
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Step 3Add in rice, Rotel, and tomato sauce. Stir to combine.
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Step 4Add in the ground beef. Brown it up until there is no longer pink.
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Step 5Add in beef broth, stock, and water. Bring to a boil, then reduce to a simmer, stirring continuously. Stir in baby spinach.
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Step 6Once you see that the rice has softened. Stir once again and turn off the heat. Serve and enjoy.
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Step 7May be paired with a salad, Texas toast, or crusty bread.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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