Beef-vegetable soup

Total Time
42 min
7 min
35 min
This is a hearty and healthy soup that is easy to make and enjoy any time of the week. To speed things along, use microwaveable pouches of par-cooked brown rice so this soup can come together in mere minutes. Change things up by swapping spinach for another tender green like watercress, sorrel, or Swiss chard. A squeeze of lemon juice or a splash of vinegar just before serving will add a bright note to the soup. This freezes well, so consider making a double batch to have on hand for a busy weeknight meal down the road.


Olive oil

1 Tbsp

Uncooked lean beef round

12 oz, trimmed and cut into 1⁄2-inch pieces (3/4 pounds)


4 medium, thinly sliced


4 rib(s), medium, sliced

Uncooked parsnip

3 medium, diced


1 large, chopped

Dried thyme

½ tsp

Fat free beef broth

5 cup(s)

Canned diced tomatoes

14½ oz

Table salt

½ tsp

Black pepper

¼ tsp


2 cup(s)

Cooked long grain brown rice

1½ cup(s), hot


  1. Heat the oil in a large nonstick saucepan over medium heat. Add the beef, in batches, and cook, stirring, until browned, about 4 minutes. With a slotted spoon, transfer the beef to a plate.
  2. Add the carrots, celery, parsnips, onion, and thyme to the Dutch oven; cook, stirring, until slightly softened, about 5 minutes. Add the beef and any accumulated juices, the broth, tomatoes, salt, and pepper; bring to a boil. Reduce the heat and simmer 10 minutes. Stir in the spinach and cook until the beef is tender, about 10 minutes longer. Stir in the rice. Yields about 1 1⁄3 cups per serving.