Easy Beef and Rice Soup

This easy beef and rice soup is made with delicious beef and hearty vegetables all simmered in nutritious bone broth. It is a simple meal that fills bellies and keeps one warm on those cold winter nights.

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Twice a year our little family orders half a beef from a local farmer. We get a variety of cuts such as round steak, brisket, rump roast and of course lots of ground beef. Sirloin steak is a delicious cut to throw on the grill with some Montreal steak seasoning but come November, the weather becomes cold and it is dark by about 5 o’o’clock so we store the grill away for the winter.

To use sirloin steak, I have found it works well in a pot of easy beef and rice soup. It is flavorful, tender and pairs well with foundational soup bases such as garlic, celery, onions and carrots.

This winter soup idea doesn’t take too long to come together. I like to slice the steak up while still partly frozen (makes for easier cutting) and brown the beef in a stock pot. While the meat is cooking, I cut up all the vegetables. After the beef has been cooked and the veggies softened, I pour in the broth, seasonings and rice. In 20-30 minutes, the soup is done and ready to serve. I often ladle up a bowl and serve it with a homemade roll or slice of bread.

Do note, if you would like to use another cut of meat or swap the rice for different type of grain, check out the ingredients section for recommendations.

Why You’ll Love This Soup Recipe

Simple – This easy beef and rice soup recipe is made with staple ingredients and comes together fairly quickly without long cooking times.

Delicious – Onions, carrots and celery build the foundation. These vegetables paired with flavorful bone broth, herbs and tomato paste create a tasty soup. 

Filling – Hearty and satisfying, a bowl of simple beef and rice soup keeps you full and warm during those brutally cold winter days.

Ingredients

Cooking oil – I prefer to use cold pressed organic extra virgin olive oil or tallow.

Sirloin steak – This type of meat makes for a tender, flavorful easy beef and rice soup. When I don’t have sirloin on hand, I have used round steak.

Carrots – diced into bite size pieces.

Celery – builds flavor for the soup.

Onion – A foundational ingredient for soup with beef.

Garlic

Tomato paste – Adds thickness and tomato flavor as well as a rich color to the hearty beef and rice soup base.

Seasonings – salt, pepper, and ground thyme.

Beef broth – I prefer to use bone broth made in either my slower cooker or Instant Pot.

Peas – Adds color and sweetness to the beef and rice soup recipe.

White rice – This type of rice cooks quickly. For more nutrition, try barley, brown rice or wild rice — just be aware you will need to increase the cooking time.

Tools You May Need

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Large pot or dutch oven

Cutting board

Sharp knife

Measuring spoons and cups

Metal spatula

Ladle

What is the Best Cut of Meat to Use for Beef Soup?

In this recipe for easy beef and rice soup, I recommend using sirloin steak. However, other cuts of beef such as round steak, swiss steak or chuck roast will also work.

Do You Cook Rice Before Adding it to Soup?

While many recipes online recommend cooking the rice separately, I find it easiest to cook the white rice with the vegetables. The short cooking time creates a tender piece of rice without it turning to mush.

How to Make Beef Soup From Scratch

Yield: 6 servings

Ingredients

6 tablespoons oil
2 lbs sirloin steak, cut into small pieces 
3 carrots, diced
1 stalk celery, diced
1 medium onion, diced
2 garlic cloves, minced
4 tablespoons tomato paste
1 1/4 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ground thyme
8 cups beef broth
2/3 cup frozen peas
1/3 cup white rice

Directions

In a dutch oven or large pot, heat 3 tablespoons oil. Season beef with salt and pepper, then add half of the beef to dutch oven. Brown beef then transfer to a plate and set aside. Repeat with remaining beef.

In the same dutch oven, add renaming 3 tablespoons oil. Toss in carrots, celery and onion, cooking until softened. Add garlic and cook for an additional minute.

Stir in tomato paste, salt pepper and thyme. Slowly pour in the beef stock. Bring to a boil then reduce heat to simmering and add in rice. Cook for 15-20 minutes. Toss in frozen peas and cook for an additional 3 minutes.

Add in cooked beef and warm for about 5 minutes. Ladle soup into bowls and enjoy.

FAQ

Can You Freeze Soup With Beef in It?

Yes! Once the soup is cool, spoon the leftovers into a set of Souper Cubes or freezer bags. To eat, thaw soup or place frozen cubes of soup into a stockpot and slowly reheat.

What to Serve With Beef Soup?

Since there is a small amount of rice in this winter soup recipe, I usually serve it with a carb such as homemade bread or rolls. Crackers or cornbread would also be a nice choice.

More From Scratch Recipes

Pumpkin Chili Recipe

Spanish Rice and Ground Beef

Vegetable Beef Soup

Chicken and Dumpling Casserole

Easy Lasagna Recipe