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beef and rice soup
Victor Eskew

Beef and Rice Soup

This comforting beef and rice soup comes together in just 15 minutes of active prep using pre-made batch components. Pull your frozen beef soup meat and broth from the freezer, simmer with vegetables and rice, and dinner is ready with minimal effort. A perfect example of how batch cooking transforms weeknight meals.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 12
Course: dinner, Lunch, Soup
Cuisine: American
Calories:
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New to batch cooking? Learn the system that makes this recipe possible → Batch Cooking 101
Ingredients Equipment Method Notes

Ingredients
  

Beef and Rice Soup
  • 1 lb Batch Beef Soup Meat thawed with liquid
  • 4 oz grass-fed butter grass-fed, salted
  • 2 cups Onions chopped, frozen package works perfectly
  • 4 quarts Beef Broth
  • 3 cups Carrots sliced, frozen
  • 2 cups Celery sliced
  • 2 tablespoon Salt, Morton Coarse Kosher Salt Morton brand, adjust to taste
Rice
  • 2 cups White Rice long grain, cooked according to package directions, stored separately

Equipment

  • 8-Quart Stockpot
  • Knife
  • Cutting Board

Method
 

Make the Soup
  1. Melt butter in an 8-quart stockpot over medium heat.
  2. Add chopped onions and sauté until translucent, about 5 minutes.
  3. Add beef broth and bring to a simmer over medium-high heat.
  4. Add carrots and celery and simmer for 15-20 minutes until tender.
  5. Add the batch beef soup meat with its liquid to the pot.
  6. Add kosher salt.
  7. Stir gently and bring back to a simmer.
  8. Cook together for 10 minutes.
  9. Taste and adjust salt.
Serve
  1. Place a portion of cooked rice in each bowl.
  2. Ladle the hot soup over the top.
Storage and Reheating
  1. Store leftover soup and rice separately.
  2. Refrigerate soup for up to 3 days.
  3. Reheat on the stovetop over medium-low heat, adding a splash of beef broth if needed.
  4. Add rice to each bowl at service.
Disclosure: Nutrition is estimated and provided for general guidance.

Notes

This recipe demonstrates the power of batch cooking—the beef soup meat and broth should already be prepared and frozen from your batch cook session. The long cook time listed includes making those components, but actual assembly takes only 15-20 minutes of simmering vegetables. Store leftovers in the refrigerator for up to 4 days, though the rice will continue to absorb liquid; add extra broth when reheating. You can substitute brown rice or wild rice for different textures and nutritional profiles. For a heartier soup, double the beef soup meat and reduce the rice. The frozen carrots save prep time without sacrificing quality in a long-simmered soup.
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