Harvest Vegetable, Beef and Rice Soup
Prep time
Cook time
Total time
Hearty Harvest Vegetable, Beef and Rice Soup is perfect on a cold Winter's day! A great way to use up your vegetables from your harvest. Easy to make and the perfect comfort food.
Recipe type: Soup
Serves: 8
  • 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.
  1. 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.
  2. In another pan, with a bit of oil, brown the ground beef.
  3. In a dutch oven or heavy pot, add the curried vegetables and cooked ground beef. Add rice, spices, vegetable or chicken stock and water.
  4. Cover and cook over medium heat for 40 min.
  5. 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!
Recipe by Life on Manitoulin at https://lifeonmanitoulin.com/2014/11/harvest-vegetable-beef-rice-soup.html