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Beef Vegetable Rice Soup

Beef Vegetable Rice Soup

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Author: Dawn Yucuis


  • 1 pound beef stew meat
  • 1 tablespoon oil
  • 1 medium onion chopped
  • 2 stalks celery chopped
  • 2 medium potatoes cubed
  • 1 cup carrots sliced
  • 1 cup green beans frozen work well
  • 8 cups beef broth - plus more
  • 1/2 to 3/4 cup uncooked white rice
  • 1/2 cup wild rice


  • Add oil to a Dutch oven and heat over medium heat. Cut the stew meat into small bite size pieces. Brown the meat in the Dutch oven.
  • Once the meat is browned remove from the Dutch oven and set aside.
  • Add the onion and celery and cook until tender, about 10 minutes.
  • Add the broth with the potatoes, carrots beans, and add the meat back into the soup.
  • Add the rice and wild rice.
  • Bring to a boil, once the soup comes to a boil reduce the heat a little and continue to cook until the vegetables are tender and rice is cooked.
  • Add additional broth if the soup is thicker than wanted.


For a thinner soup cook the rice and wild rice before adding it to the soup or add additional broth.