Slow Cooker Beef and Rice Soup Recipe2021-04-18
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 10:00 h
- Ready In: 10:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat2 g
Trans Fat1 g
Unsaturated Fat0.4 g
Slow cooker beef and rice soup recipe. Beef with rice and vegetables cooked in a slow cooker. Very healthy and delicious! You may also like Beef and Barley Soup, another delicious soup cooked in a crock pot (slow cooker)
Turn this delicious beef soup into lamb soup, by submitting lamb stew meat for the beef and replacing the thyme and basil with rosemary and dried mint.
Slow Cooker Beef and Rice Soup
- 1 ½ pounds (760 g) lean beef stew meat
- 1 tablespoon cooking oil
- 2 medium carrots, peeled and grated
- 1 cup chopped yellow onions
- 1 clove garlic, peeled and minced
- 3/4 teaspoon dried thyme leaves, crushed
- 3/4 teaspoon dried basil, crushed
- 6 cups (1.5 L) beef broth
- 1/4 cup (60 ml) dry red wine
- 1/2 cup quick-cooking yellow rice
Cut any large pieces of stew meat. In a large nonstick skillet, heat cooking oil over medium-high heat. Working in batches, cook the meat, turning occasionally, until browned. Drain off the fat.
In a 6-quart (6 L) slow cooker, combine carrots, onions, garlic, thyme, and basil. Stir well. Place browned beef over vegetables. Pour the broth and dry red wine overall.
Cover the pot and cook on a low-heat setting for 8-10 hours.
Open the lid. Stir in quick-cooking rice. Cover the cooker and cook for a further 10 minutes.
Turn off the slow cooker and open the lid. Stir the soup well before serving. Ladle into soup bowls. Serve hot.