I grew up thinking soup had to simmer for hours to be any good. My mom would start her chicken noodle at breakfast just so we could eat it at dinner. But ground beef and rice soup changed all that for me.
This soup comes together in about 30 minutes, which is perfect for those nights when everyone’s hungry and you need something warm and filling on the table fast. The ground beef cooks up quick, the rice soaks up all that beefy broth, and you’ve got yourself a complete meal in one pot. No fancy techniques, no all-day commitment—just straightforward cooking that actually works on a Tuesday night.
Why You’ll Love This Ground Beef and Rice Soup
- Budget-friendly ingredients – This soup uses affordable staples like ground beef and rice that you probably already have in your pantry, making it easy on your wallet.
- Quick and easy – Ready in under an hour, this one-pot meal comes together fast for busy weeknights when you need dinner on the table without much fuss.
- Hearty and filling – The combination of ground beef and rice makes this soup satisfying enough to be a complete meal on its own.
- Simple ingredients – With just a handful of basic vegetables and pantry staples, there’s no need for a special trip to the grocery store.
- Family-friendly comfort food – This warm, cozy soup is the kind of meal that pleases everyone at the table, from kids to adults.
What Kind of Ground Beef Should I Use?
For this soup, you have some flexibility with the fat content of your ground beef. An 80/20 blend (80% lean, 20% fat) will give you the most flavor and keep the soup from tasting too dry, though you might want to drain off some of the excess fat after browning. If you prefer a leaner option, 85/15 or even 90/10 ground beef will work just fine, especially since the beef broth adds plenty of richness to the soup. Just brown the meat well before adding your other ingredients to develop that deep, savory flavor that makes this soup so comforting.
Options for Substitutions
This simple soup is easy to customize based on what you have in your kitchen:
- Ground beef: You can swap ground beef with ground turkey, ground chicken, or ground pork. Keep in mind that leaner meats like turkey might need a bit of extra seasoning or a splash of oil since they have less fat.
- Rice: White rice works great here, but you can also use brown rice (just add it earlier in the cooking process since it takes longer), wild rice, or even small pasta like orzo or ditalini for a different texture.
- Beef broth: Chicken broth or vegetable broth both work well as substitutes. If you’re using chicken broth with ground beef, you might want to add a splash of soy sauce or worcestershire sauce to boost the savory flavor.
- Vegetables: The onion, celery, and carrot trio is classic, but feel free to add or swap in other vegetables like diced bell peppers, zucchini, or green beans. Just keep the cooking times in mind – harder vegetables need more time than softer ones.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with this soup is adding the rice too early, which causes it to absorb too much liquid and turn mushy – wait until your vegetables are tender before stirring in the rice, and keep an eye on it since it only needs about 15-20 minutes to cook through.
Another common error is not draining the ground beef properly after browning, which leaves a greasy film on top of your soup that’s not appetizing – press the cooked meat with paper towels or use a slotted spoon to transfer it to the pot.
Don’t forget to season as you go rather than waiting until the end, since the flavors need time to develop, and taste the soup before serving to adjust the salt and pepper levels.
If you’re planning to store leftovers, keep in mind that the rice will continue absorbing broth as it sits, so you might want to add extra beef broth when reheating to bring back that soupy consistency.
What to Serve With Ground Beef and Rice Soup?
This hearty soup is pretty filling on its own, but I love serving it with some warm dinner rolls or crusty bread for soaking up all that beefy broth. A simple side salad with ranch or Italian dressing adds a nice fresh crunch that balances out the richness of the soup. If you want to make it more of a complete meal, some buttered garlic bread or cheese toast works great for dipping. You could also set out some shredded cheese, sour cream, and chopped green onions so everyone can top their bowls however they like.
Storage Instructions
Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. Just know that the rice will continue to soak up the broth as it sits, so you might want to add a splash of extra broth or water when you reheat it to get it back to your preferred consistency.
Freeze: You can freeze this soup for up to 3 months, but I’ll be honest—the rice texture changes a bit after freezing. If you’re planning to freeze it, consider cooking the rice separately and adding it fresh when you reheat. Otherwise, freeze it in individual portions in freezer-safe containers for easy grab-and-go meals.
Reheat: Warm it up on the stovetop over medium heat, stirring occasionally until heated through. Add a little extra broth if it’s gotten too thick. You can also microwave individual portions for 2-3 minutes, stirring halfway through.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-45 minutes |
| Total Time | 40-60 minutes |
| Level of Difficulty | Easy |
| Servings | 6 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1550-1700
- Protein: 65-75 g
- Fat: 35-45 g
- Carbohydrates: 200-220 g
Ingredients
- 6 oz onion
- 3 oz celery
- 3 oz carrot
- 1 cup raw rice
- 10 cups beef broth
- 1.5 lb ground beef
- 2 cloves garlic, minced
- salt to taste
- pepper to taste
Step 1: Prep the Vegetables and Brown the Meat
- 1.5 lb ground beef
- 6 oz onion, diced
- 3 oz celery, diced
- 3 oz carrot, diced
Dice the onion, celery, and carrot into uniform small pieces—this ensures even cooking and consistent texture throughout the soup.
While you prepare the vegetables, heat a large pot or Dutch oven over medium-high heat.
Add the ground beef and cook, breaking it apart with a spoon as it browns, until no pink remains (about 5-7 minutes).
Drain off excess fat, then set the cooked meat aside on a plate.
I like to drain the meat thoroughly so the soup doesn’t become greasy, which keeps the broth clean and flavorful.
Step 2: Build the Flavor Base with Aromatics
- sautéed vegetables from Step 1
- 2 cloves garlic, minced
In the same pot with any remaining fat from the meat, add the diced onion, celery, and carrot over medium heat.
Sauté for 4-5 minutes, stirring occasionally, until the vegetables become translucent and begin to soften.
Add the minced garlic and cook for another minute until fragrant.
This foundational step develops the soup’s flavor by caramelizing the vegetables slightly and releasing their natural sweetness.
Step 3: Build the Broth Base
- 10 cups beef broth
Pour the beef broth into the pot with the aromatics and bring to a boil over medium-high heat.
Stir occasionally to incorporate all the flavorful browned bits from the bottom of the pot.
Once boiling, reduce heat to medium to maintain a gentle simmer.
This broth will serve as the foundation for the entire soup, carrying all the flavors of the vegetables and meat.
Step 4: Cook the Rice Until Tender
- 1 cup raw rice
- broth mixture from Step 3
Add the raw rice to the simmering broth and stir well to prevent clumping.
Maintain a gentle simmer and cook for 15-18 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid.
The rice will thicken the soup naturally as it cooks, creating a more substantial, hearty texture.
Step 5: Combine the Meat and Season to Taste
- cooked ground beef from Step 1
- salt to taste
- pepper to taste
Return the cooked ground beef from Step 1 to the pot and stir to distribute it evenly throughout the soup.
Simmer for another 2-3 minutes to heat the meat through and allow the flavors to meld together.
Taste the soup and season with salt and pepper as needed.
I find it’s best to taste before adding seasoning since the beef broth already contains salt—add gradually so you don’t oversalt.
Step 6: Serve the Soup
Ladle the hot soup into bowls and serve immediately while it’s at its warmest and most flavorful.
The soup is now ready to enjoy as a comforting, hearty meal.
Satisfying Ground Beef and Rice Soup
Ingredients
- 6 oz onion
- 3 oz celery
- 3 oz carrot
- 1 cup raw rice
- 10 cups beef broth
- 1.5 lb ground beef
- 2 cloves garlic, minced
- salt to taste
- pepper to taste
Instructions
- Dice the onion, celery, and carrot into uniform small pieces—this ensures even cooking and consistent texture throughout the soup. While you prepare the vegetables, heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon as it browns, until no pink remains (about 5-7 minutes). Drain off excess fat, then set the cooked meat aside on a plate. I like to drain the meat thoroughly so the soup doesn't become greasy, which keeps the broth clean and flavorful.
- In the same pot with any remaining fat from the meat, add the diced onion, celery, and carrot over medium heat. Sauté for 4-5 minutes, stirring occasionally, until the vegetables become translucent and begin to soften. Add the minced garlic and cook for another minute until fragrant. This foundational step develops the soup's flavor by caramelizing the vegetables slightly and releasing their natural sweetness.
- Pour the beef broth into the pot with the aromatics and bring to a boil over medium-high heat. Stir occasionally to incorporate all the flavorful browned bits from the bottom of the pot. Once boiling, reduce heat to medium to maintain a gentle simmer. This broth will serve as the foundation for the entire soup, carrying all the flavors of the vegetables and meat.
- Add the raw rice to the simmering broth and stir well to prevent clumping. Maintain a gentle simmer and cook for 15-18 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid. The rice will thicken the soup naturally as it cooks, creating a more substantial, hearty texture.
- Return the cooked ground beef from Step 1 to the pot and stir to distribute it evenly throughout the soup. Simmer for another 2-3 minutes to heat the meat through and allow the flavors to meld together. Taste the soup and season with salt and pepper as needed. I find it's best to taste before adding seasoning since the beef broth already contains salt—add gradually so you don't oversalt.
- Ladle the hot soup into bowls and serve immediately while it's at its warmest and most flavorful. The soup is now ready to enjoy as a comforting, hearty meal.
