Iowa Girl Eats · by Kristin Porter★ 4.8 (4)
Vegetable Beef and Rice Soup
NUTRITION · PER SERVING55M COOK
CAL 16%·PRO 40%
CARBS 41G51% OF CAL
7G FIBER27G OTHER7G TOTAL SUGAR
FAT 8G24% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty beef and rice soup loaded with vegetables, chickpeas, and tomato broth. Warming and filling, it's a complete meal in a bowl perfect for cold days.
mainamericansoupbeef🥄 saucepan🍲 stockpotdairy freegluten free
View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3/4 cup long grain white rice
- 1 lb lean ground beef
- 2 carrots (peeled then thinly sliced)
- 1 rib celery (finely chopped)
- 1 Tablespoon dried minced onion
- salt and pepper
- 32 oz gluten free beef broth
- 14 oz crushed tomatoes
- 11.5 oz can V8 original vegetable juice
- 15 oz can garbanzo beans (drained then rinsed)
- 1 medium-sized potato (peeled then chopped small)
- 1/2 cup frozen peas
At a glance
PER SERVING · TIME 55M
CAL 16%·PRO 40%
CARBS 41G51% OF CAL
7G FIBER27G OTHER7G TOTAL SUGAR
FAT 8G24% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 853mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 862mg
- Calcium
- 64mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 853MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.