We had a great harvest season and have a few remaining squash, beets, and carrots from the garden. With the weather and temperature making it feel a lot like Winter already, it’s time for Harvest Vegetable, Beef and Rice Soup!
Thank goodness we’re a soup-loving family!
I’ve included two versions: One to make in your dutch oven or heavy pot and one that can be made in your slow cooker. The reason I used cooked rice was because we had some left over from dinner the night before. The rice I used was Basmati rice. I’ve used Jasmine and wild rice with this recipe before. You can use any rice you prefer.
Serve with whatever sides you wish. A lovely salad and homemade bread are great accompaniments.
- 2 cups butternut squash, diced
- 1 medium-sized onion, diced
- 2 medium-sized carrots, diced
- 2 cloves garlic, minced
- 3 cups rice, cooked
- 1 lb ground beef, cooked
- 1 tsp Herbamare
- black pepper (to your taste)
- ½ tsp each of thyme, oregano, rosemary
- 1 tsp cumin
- 1 tsp curry powder
- 5 cups vegetable or chicken stock
- 1 cup water
- oil to sautee vegetables with
- Chopped parsley to garnish
- * I have also added corn and some dried cranberries in the past. Little One likes the juxtaposition of flavours.
- In a pan, heat vegetable oil or olive oil and add the cumin and curry to create a paste. Sautee chopped onions, minced garlic, chopped carrots and chopped butternut squash until just fork-tender.
- In another pan, with a bit of oil, brown the ground beef.
- In a dutch oven or heavy pot, add the curried vegetables and cooked ground beef. Add rice, spices, vegetable or chicken stock and water.
- Cover and cook over medium heat for 40 min.
- Garnish with chopped parsley. This is a BIG batch of soup and can serve many people or make excellent leftovers for the next day.
If you've got a busy schedule, you can make this soup in your slow cooker. In a heated pan, add oil, curry powder, cumin, onion, garlic and meat. Cook until beef is completely browned. In your slow cooker, add all your diced root vegetables, the curried meat mixture, rice, vegetable or chicken stock, water, spices and cook on high for 5-6 hours. If you set the slow cooker in the morning, your soup will be ready just in time for supper!
Little One loves this soup so much that this tiny 39 lb kid ate THREE bowls of Harvest Vegetable, Beef and Rice Soup for supper! Then she had two bowls of homemade applesauce we made from the apples from our farm!
Honestly, when the cold temperature and Winter weather roll around, we eat a lot of soup in this house!