Beef, Vegetable & Rice Soup
This simple and delicious soup is filled with ground beef, celery, carrot, zucchini, fire-roasted tomato, and thyme. Freeze as well for future use.
Ingredients
- 1 pound lean ground beef
- 2 large celery ribs, chopped
- 2 large carrots, peeled and chopped
- 1 small yellow onion, chopped
- 2 zucchini, chopped
- 1 cup uncooked white rice
- 3 cups beef broth
- 1 tablespoon fresh thyme or 2 teaspoons, dried
- 1 14.5 ounces can fire-roasted diced tomatoes
- 1 tablespoon garlic, minced
- shredded parmesan for topping (optional)
Instructions
- In a large saucepan, cook the beef, celery, onion, and carrots over medium heat until the meat is no longer pink and the vegetables are tender; drain. Stir in the tomatoes, zucchini, water rice, and garlic, Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes. Garnish with Parmesan cheese if desired.