Vegetable Rice Soup

Anita Hoffman


A delicious soup that can be made ahead and reheated.
Photo adapted from Food.Com


★★★★★ 1 vote

10 Min
3 Hr 10 Min
Stove Top


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  • 2 lb
    short ribs of beef
  • 2
    bay leaves
  • 2 qt
  • ·
    salt and pepper to taste
  • 1/2 c
    green pepper, chopped (optional)
  • 1 tsp
  • 1 can(s)
    (16 ounces) tomatoes
  • 1
    large onion, chopped
  • 1 box
    (10 ounces) frozen mixed vegetables
  • 1/2 c
    long grain rice, uncooked
  • 1 can(s)
    (10 ounce) beef broth

How to Make Vegetable Rice Soup


  1. Place short ribs, water and seasonings in large pot.
  2. Cover and cook slowly for one hour.
    Skim off fat and cook another hour.
    Remove bay leaves.
  3. Remove short ribs from soup; cut off meat and dice.
  4. Add diced meat, green pepper, onion, sugar, tomatoes and rice.
    Cook 45 minutes.
  5. Add frozen mixed vegetables and cook another 15 minutes.
  6. Add can of beef broth and cook another 10 minutes.

Printable Recipe Card

About Vegetable Rice Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American

Show 6 Comments & Reviews

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