Hearty Beef and Bean Soup Recipe with wild rice, beef soup bones and chock full of vegetables.
Prep Time:10 minutes
Cook Time:1 hour 25 minutes
Total Time:1 hour 35 minutes
Yield:8 servings 1x
2 x 14 oz cans white beans, rinsed & drained or 1 1/2 cups dried
2 lbs soup bones or 2 large chicken breasts
12 cups water
3 bay leaves
1 cup wild or brown rice
1 cup water
1 tsp coconut or avocado oil
2 garlic cloves, minced
3 large celery stalks, diced
2 medium carrots, diced
3 medium potatoes, cubed
1 tsp oregano, dried
1 tsp paprika
1/2 tsp rosemary, dried
1/2 tsp thyme, dried
1/4 tsp coriander, ground
1/4 tsp cumin, ground
2 1/4 tsp salt
1/2 cup dill or parsley, finely chopped
If using dried beans (I did), soak them overnight in 5 cups cold water. Rinse and drain.
In a large pot or dutch oven, add 12 cups water, soup bones or chicken, beans and bay leaves. Cover, bring to a boil and cook on low heat for 45-60 minutes. In the meanwhile, soak wild rice in 1 cup water.
Drain the rice and add to the pot. Cover and cook for 15 minutes.
Preheat medium non-stick skillet on medium heat and swirl oil to coat. Add garlic and cook for 30 seconds, stirring frequently. Add celery and carrots; cook for 5 minutes, stirring occasionally. Transfer to the pot along with potatoes, oregano, paprika, rosemary, thyme, coriander, cumin and salt. Cover and cook for 20 minutes.
Remove beef bones or chicken, and either slice with a knife or shred with a fork. Return to the pot along with dill. Serve hot.
Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
If using canned beans, use less salt.
If using brown rice, you don’t have to soak it.
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