Hamburger rice soup

Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 40–45 minutes
Servings: 6–8
Difficulty: Easy
Type: Soup / One-Pot Meal
Flavor Profile: Savory, comforting, tomato-rich

Ingredients

• 1 lb (450 g) ground beef (or ground turkey)

• 1 small onion, diced

• 2 cloves garlic, minced

• 3 medium carrots, sliced or diced

• 2 celery stalks, diced

• 1 (15 oz) can diced tomatoes (with juice)

• 1 (6 oz) can tomato paste

• 6 cups beef broth (or chicken broth)

• 3/4 cup uncooked white rice (or brown rice — see notes)

• 1 tsp dried basil

• 1 tsp dried oregano

• 1/2 tsp paprika

• Salt and pepper, to taste

• 1 tbsp olive oil (optional, for sautéing)

• Chopped parsley or green onions for garnish (optional)

Instructions

1. Brown the Beef

• In a large pot or Dutch oven, heat a little oil (if desired).

• Add ground beef and cook over medium heat until browned.

• Drain excess fat if needed.

• Stir in onion and garlic, cook 2–3 minutes until soft and fragrant.

2. Add Veggies and Flavor

• Stir in carrots and celery.

• Add the diced tomatoes, tomato paste, broth, basil, oregano, paprika, salt, and pepper.

• Bring to a gentle boil.

3. Add the Rice

• Stir in the uncooked rice.

• Reduce heat to medium-low, cover loosely, and simmer for 20–25 minutes, stirring occasionally, until rice and vegetables are tender.

Optional: If soup becomes too thick, add extra broth or water 1/2 cup at a time.

4. Taste and Serve

• Adjust seasoning to taste.

• Ladle into bowls and garnish with fresh parsley, green onions, or even a sprinkle of shredded cheese.

Tips & Variations

• Brown Rice: Use 3/4 cup brown rice and simmer for 40–45 minutes, or until tender.

• Low-Carb Option: Use cauliflower rice, add it during the last 5 minutes of cooking.

• Vegetables: Add green beans, corn, spinach, or zucchini.

• Flavor Boost: Add a splash of Worcestershire sauce or a dash of hot sauce.

• Slow Cooker: Brown meat and veggies first, then cook in slow cooker on LOW for 6–7 hours or HIGH for 3–4 hours.

Storage

• Refrigerator: Store in an airtight container for up to 4–5 days.

• Freezer: Freeze for up to 3 months (note: rice may soften more when reheated).

• Reheat: Warm gently on the stove or microwave, adding broth as needed to loosen.

Nutrition Info (Per Serving – Approximate)

• Calories: 290

• Protein: 18g

• Carbs: 25g

• Fat: 14g

• Fiber: 3g

• Sugar: 4g

• Sodium: 500–700mg (depends on broth used)