Hearty Gluten-Free Beef And Vegetable Soup Recipe

About this recipe

A comforting and quick-to-make dinner option featuring tender ground beef, fresh vegetables, and rice, all simmered to perfection. This gluten-free soup is perfect for solution seekers looking for a wholesome meal.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Thomas Ridley Fresh British Beef Mince
• 1 stick Organic Celery Stick
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 350G Natoora Italian Pink Bull'S Heart Tomatoes
• 500G White Pearl Italian Pudding Rice 500g
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Borough Broth Co. Beef Bone Broth
• 10G Top-Op Bay Leaves 10g
• - Tata Salt

Instructions

1. 1. In a large pot, brown 1 lb of ground beef over medium heat until fully cooked, breaking it into small pieces as it cooks. Drain any excess fat if necessary.
2. 2. Add 2 bay leaves and 6 cups of beef bone broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 to 30 minutes to develop flavor.
3. 3. While the beef simmers, dice 2 carrots, 2 stalks of celery, and 2 onions. Chop 1 lb of tomatoes into small pieces.
4. 4. Add the diced carrots, celery, onions, tomatoes, 1/2 cup of rice, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper to the pot. Stir well to combine.
5. 5. Continue cooking the soup over medium heat for about 20 minutes, or until the vegetables are tender and the rice is fully cooked. Adjust seasoning if needed.
6. 6. Remove the bay leaves before serving. Ladle the soup into bowls and enjoy it warm for a satisfying dinner.