Name: Hearty Tomato Rice Soup
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Ingredients: 1 tablespoon olive oil; 1.5 pounds beef stew meat, cut into bite-sized pieces; 1 medium yellow onion, finely chopped; 3 garlic cloves, minced; 1 teaspoon salt; 0.5 teaspoon black pepper; 0.5 teaspoon smoked paprika; 0.5 teaspoon dried thyme; 0.25 teaspoon crushed red pepper flakes; 6 ounces tomato paste; 15 ounces crushed tomatoes; 6 cups beef broth; 0.75 cup long grain white rice, rinsed; 1 tablespoon Worcestershire sauce; 1 bay leaf; 1 tablespoon chopped fresh parsley; Additional parsley for garnish

Description

Looking for a soul-soothing, hearty dish that’s easy to prepare and deeply satisfying? This Hearty Tomato Rice Soup is your answer.

Ingredients

Scale

1 tablespoon olive oil
1.5 pounds beef stew meat, cut into bite-sized pieces
1 medium yellow onion, finely chopped
3 garlic cloves, minced
1 teaspoon salt
0.5 teaspoon black pepper
0.5 teaspoon smoked paprika
0.5 teaspoon dried thyme
0.25 teaspoon crushed red pepper flakes
6 ounces tomato paste
15 ounces crushed tomatoes
6 cups beef broth
0.75 cup long grain white rice, rinsed
1 tablespoon Worcestershire sauce
1 bay leaf
1 tablespoon chopped fresh parsley
Additional parsley for garnish

Instructions

In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the beef stew meat in batches to ensure even browning. Sear the meat on all sides until it develops a rich brown crust, which enhances the soup’s flavor. Once browned, remove the beef from the pot and set it aside.
Lower the heat to medium and add the finely chopped onion to the same pot. Sauté the onion for about 5 minutes or until it becomes translucent, stirring occasionally to avoid burning. Afterward, add the minced garlic, cooking for an additional 30 seconds until fragrant.
Next, stir in the tomato paste and cook for 2-3 minutes, allowing it to caramelize slightly; this intensifies the tomato flavor. Then, mix in the smoked paprika, dried thyme, salt, black pepper, and crushed red pepper flakes.
Pour in the beef broth and crushed tomatoes, followed by the Worcestershire sauce and the bay leaf. Return the browned beef to the pot. Bring the mixture to a rolling boil, then reduce the heat to a simmer.
After the beef has tenderized, add the rinsed long-grain white rice to the pot. Stir briefly and allow the soup to simmer uncovered for an additional 15-20 minutes until the rice is cooked through and fluffy.
Once the rice is tender, carefully remove the bay leaf from the soup. Stir in the chopped fresh parsley, adjusting seasoning as needed.
For the final touch, ladle the soup into bowls, garnishing with additional parsley if desired.

Notes

This soup freezes well, so make a big batch and store it in airtight containers for quick meals later.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Dinner

Nutrition

Calories: 350 kcal
Sodium: 850 mg
Protein: 25 g