This Old-Fashioned Vegetable Beef Soup is full of flavor thanks to a highly seasoned tomato base and loads of cabbage, carrots, and celery. This soup hearty enough for winter and light enough for spring.
VEGETARIAN VERSION. Saute the onion in Step 1 and continue straight to Step 2. Add the beans when you add the rice in step 2.
RICE. White rice takes 15 minutes to cook, while brown rice takes longer at 30 minutes. Basmati and Jasmine rice are both great options.
DO AHEAD. This Vegetable Soup with Ground Beef freezes so wonderfully, it’s worth doubling! To freeze, cool the soup to room temperature and place it in a freezer zip-lock bag. Spread the soup evenly in the bag so it lays flat. Seal the bag, making sure there are no air pockets in the bag. Place the bag flat in the freezer. Alternatively, freeze the soup in a freezer-safe container with a lid, such as a glass food storage container. Keep frozen up to 3 months. To reheat in a slow cooker: Place frozen soup in a slow cooker and cook on low for 8 hours. To reheat on the stove-top: Defrost soup in the refrigerator overnight, and reheat in a large heavy-bottom pot on medium-low, about 10 minutes. Make sure to stir the mixture frequently to prevent the bottom of the pan from burning.
Keywords: ground beef, soup