Cozy Beef & Rice Soup
There’s nothing better than a warm, cozy bowl of soup on a chilly day, and this Beef & Rice Soup is as comforting as it gets. Made with savory ground beef, buttery leeks, tender rice, and a rich, herb-infused broth, this one-pot soup is perfect for busy weeknights or lazy weekends. A splash of white wine and Worcestershire sauce adds depth, while fresh spinach and dill bring a pop of freshness to balance the hearty flavors.
Ingredients
- 1 lb ground beef
- 1-2 tablespoon butter
- 2 cups sliced leeks stalk only & rinsed well
- 1 cup sliced carrots peeled
- 1 ½ tablespoon minced garlic
- 1-2 tablespoon Worcestershire Sauce
- 1 teaspoon dried dill
- ½ cup dry white wine
- 8-10 cups beef broth about 64 oz
- ¾ cup white rice
- 4 cups spinach de-stemmed
- salt & pepper to taste
- sour cream for serving
Instructions
- Brown the Ground Beef: In a large soup pot or Dutch oven, heat a drizzle of neutral cooking oil over medium-high heat. Add the ground beef, season lightly with salt and pepper, and cook until browned and crumbled, about 5-7 minutes. Once browned, transfer the beef to a paper towel-lined plate to drain excess fat. Set aside.
- Sauté the Vegetables: In the same pot, melt the butter over medium heat. Add the sliced leeks and carrots, and sauté for about 3 minutes, or until the leeks begin to soften. Stir occasionally to prevent burning.
- Add Garlic and Seasonings: Add the minced garlic to the pot and cook for 1 more minute, stirring frequently to prevent burning. Stir in the Worcestershire sauce, dried dill, and white wine. Let the mixture simmer for another minute to allow the flavors to meld.
- Add Broth and Simmer: Pour in the beef broth (64-80 oz depending on your preference for soup thickness) and adjust seasoning to taste with additional salt and pepper if needed. Bring the mixture to a simmer and let it simmer for 5 minutes.
- Add Rice: Add the white rice to the pot, stirring to combine. Let the soup simmer for an additional 15-20 minutes, or until the rice and carrots are tender. Stir occasionally to prevent rice from sticking and add additional broth as needed.
- Add Beef and Spinach: Stir in the cooked ground beef and spinach. Let the soup simmer for a few more minutes until the spinach has wilted and the beef is heated through. Taste and adjust seasoning if needed.
- Serve: Ladle the soup into bowls, and top with a dollop of sour cream for a creamy finish. Serve immediately and enjoy!
Notes
- Don’t Overcook the Rice: Keep an eye on the rice as it cooks to ensure it doesn’t become mushy. If you want, cook it separately and stir it in at the end.
- Make It Ahead: Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months for a quick, warming meal.
- Season to Taste: Adjust the seasoning as you go! Depending on your broth and personal preference, you may want to add a little more salt, pepper, or Worcestershire sauce to taste. This will help you customize the flavors to be just right for you.
- To Make It Spicy: If you love a bit of heat, add some red pepper flakes, chopped jalapeños, or a few dashes of hot sauce to the soup.
- Gluten-Free: Use gluten-free white rice or quinoa for a nutty, protein-packed option. Ensure Worcestershire Sauce is gluten-free.
- Dairy-Free: Swap butter with olive or coconut oil, and use dairy-free sour cream or cashew cream.
- Low-Carb: Substitute rice with cauliflower rice or zucchini noodles for a lighter option.
- Vegetarian: Replace ground beef with lentils or mushrooms and use soy sauce instead of Worcestershire sauce.
- Nutritional Information is an estimate only and will vary according to specific ingredients and amounts used.
Nutrition
Calories: 300kcalCarbohydrates: 25gProtein: 18gFat: 20gSaturated Fat: 8gFiber: 3gSugar: 5g
Tried this recipe?Let me know how it was!