I made this Hearty Vegetable Beef & Rice Soup for the first time a few years ago. It was a cold, rainy fall day, just like it is today in Western New York. We lived in town then and my older two children who were 6 & 8 at the time, had just gotten off the bus. The skies looked dark and ominous as I rushed them in the house. As cozy as it was inside the warm house, I couldn’t help wondering what type of storm was coming our way. It just looked weird outside. The wind was very calm, but the skies were different somehow. As we were looking outside of our living room window, the crisp fall leaves started blowing by sideways. I thought that seemed a bit odd and then without warning, the rain hit, the sky was covered in an incredible darkness and the power went out. The rain came down so hard that I could not even see an inch in front of me. I yelled out to my children to get into the closet under the stairs in the middle of the house. I am the kind of person who loves a good storm, but this was scary. The storm made sounds I had never heard before and it was frightening not knowing what was going on while we were under the stairs tucked away from the windows. After several minutes it had calmed down to a quiet rain. I couldn’t wait to look out the windows and see what had taken place. There were a few large branches down and leaves blown all over, but everything looked okay.
The power was still out, but I remembered that I had this Hearty Vegetable Beef & Rice Soup hot and ready to eat on the stove. I lit several candles and set the table. We sat down and ate dinner in candlelight. I wasn’t sure if my children were going to like this soup because they can be picky if they see an onion or a piece of cabbage mixed into their dinner. It was so dim that I did not hear one complaint! All I heard were compliments:) They loved it! This soup packed with delicious meat and vegetables- even tomatoes, was a hit all the way around! I couldn’t help but smile to myself because I knew as soon as the lights were back on and my daughter saw what she was eating, she was going to change her opinion of the soup very quickly.
After the power had returned late that evening and reports of damages came in, there was talk of the storm being a tornado. There were homes and garages right down the street that had their roofs ripped right off and hundred year old trees that lay across the road like someone had just bent them over. It was later confirmed by the National Weather Service that it was indeed a EF 2 tornado that had touched down. Thank God no one was hurt and I felt extremely blessed that my family was safe and sound. I think of that day every time I make this soup and sometimes I even serve it like I did that night, with candles lit and no complaints from picky eaters:)
This soup really is one of my favorite soups. It’s simple, delicious, and serves a crowd. You can even store any left over soup in the freezer and pull it out on a day that you might not feel like cooking. If your child doesn’t like onions (or the look of them) in soups, try pureeing the onion in a small blender (I use my Magic Bullet) and then adding it to the soup. I do this a lot and the children are so happy because they think I left out the onions!
Ingredients
- 2 1/4 lb. 80% ground beef
- 2 medium onions, chopped
- 2 cloves of fresh garlic, minced
- 3 large russet potatoes, peeled and cubed
- 2 1/2 cups shredded cabbage
- 3 large carrots, sliced
- 1 (28 oz.) can crushed tomatoes
- 2 (15 oz.) cans of diced tomatoes
- 3/4 cup brown rice, uncooked
- 10 cups of water
- 2 Tbsp. seasoned salt
- 1/2 tsp. black pepper
- 1 1/4 tsp. dried basil
- 1/2 tsp. dried thyme
- 3 bay leaves
Instructions
- Brown the beef and the onion in a large stock pot.
- Drain the excess fat.
- Add all of the remaining ingredients.
- Mix together well.
- Bring the soup to a rolling boil.
- Turn the heat to low and cover the soup.
- Simmer for 3 hours.
- Remove the bay leaves
- Serve with crusty bread.
- Serves 10-12.
- *To freeze, let soup cool to room temperature and store in a freezer friendly container or gallon sized freezer bag.
- *To defrost, place the soup in the refrigerator overnight and heat in a pot on the stove when ready to eat.
- Enjoy!
*Recipe adapted from Money Saving Mom
*Linking up at I Gotta Create
*Linking up at The Best Blog Recipes
*Linking up at The Thriftiness Miss
*Linking up at Cheerios and Lattes
*Linking up at I Should Be Mopping The Floor
Some of the links in the post above are “affiliate links.” This means that if you click on the link and purchase the item, I will receive an affiliate commission. I only recommend products or services that I personally use and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
Mary Guzik says
I made your soup and it is delicious with cornbread.
Shannon says
I’m so glad you liked it Mary! I will have to make some corn bread to go with it next time:)
Megan @ Our Pinteresting Family says
This looks delicious! I found you at the Weekend Wonders party. I pinned your recipe too.
Megan @ Our Pinteresting Family recently posted…Pottery Barn Knock Off Napkin Rings
Shannon says
Thanks so much Megan:)