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My new favorite soup recipe! I feel like I say that every time a post a new soup recipe, but I just looove soup. It’s always been one of my favorite meals because it’s so cozy, nourishing, and light. It’s also such a great way to use up whatever veggies and herbs you have on hand. My garden is BOOMING with oregano right now, so I knew I needed to cut it way back and add tons to a soup. This Beef & Rice Soup with Fresh Oregano is a perfect way to use up all that garden oregano and enjoy the flavor and nutrients that come along with it.
Nutritional benefits of this recipe
- Chicken stock is rich in glutamine which helps to repair the gut lining which promotes better gut flora and a better immune system (over 70% of your immune system is in your gut!). It also has collagen and gelatin which are great for hair, skin, and nails.
- Oregano is rich in antioxidants and nutrients that help the body reduce inflammation, balance GI health, balance blood sugar, prevent cancer, and protect the immune system.
- Ground beef is rich in iron, protein, vitamin b12, and more. It makes this soup satiating and filling.
- It’s packed with vegetables, which provide polyphenols & antioxidants, fiber, vitamins, and minerals.
- Kale is rich in vitamin K, vitamin C, antioxidants, fiber, and more.
- Leeks are an excellent source of antioxidants. They’re also rich in flavonoids, including kaempferol. They promote good digestion and balanced microbiomes, are antimicrobial, anti-inflammatory, etc.
Ingredients
Ground beef
Fresh oregano – my garden is out of control with oregano, so I used a lot in this soup! If you don’t have a bunch of fresh oregano, then feel free to just use one of the regular packets at the store (however much is in it – doesn’t need to be the full amount in the recipe), or just use a Tbsp or so of the dried herb.
Kale – I used purple kale but regular works too
Leek – or use shallots or yellow onion.
Garlic cloves
Mushrooms
Basmati rice – brown rice won’t work here because takes too long to cook.
Chicken broth / stock
Salt, black pepper
Method
- Preheat an 8-quart soup pot to medium-high heat with some avocado oil.
- Cut the dark green part of the leek off as well as the roots and throw them away. Clean the layers of the leeks then chop it up. Put the chopped leeks, diced mushrooms, and 1/2 tsp salt into the pot and sauté for 4-5 minutes. Add the minced garlic and sauté another minute.
- Add the ground beef and break it up and cook about 5 minutes. You can drain excess fat if desired. Season with 1/2 tsp salt and some black pepper.
- Add the broth, rice, and chopped kale. Turn the heat to high to bring to a boil. Once boiling, turn it down to about medium and let it lightly boil for 10-12 minutes until the rice is done.
- Take off the heat and let cool for 10 minutes before adding the chopped oregano leaves. Also add another 1/2 tsp salt or more to taste.
- Enjoy!
Modifications
- Sub the rice with 8 oz pasta for a beef & noodle soup instead.
- Use lentils in place of the rice – or use half rice, half lentils!
- Use any other veggies in the soup – such as chopped carrots, celery, zucchini, peas, fennel, etc.
Other recipes you’ll love
Veggie-Packed Chicken and Rice Soup
I hope you love this Beef & Rice Soup with Fresh Oregano! Please be sure to leave a comment and rating if you give it a try. I would LOVE to hear what you think! 🙂
PrintBeef & Rice Soup with Fresh Oregano
- Prep Time: 10 minutes
- Rest time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: lunch, dinner
- Method: Stovetop
Ingredients
Avocado oil for cooking
1 large leek, chopped (only the white/light green part) – or sub a small onion
4–5 large garlic cloves, minced
3/4 cup diced mushrooms
1 lb ground beef
1 1/2 tsp salt, divided
Fresh black pepper
12 cups chicken stock / broth
1 cup basmati rice
1 small bunch purple kale, chopped (stems removed)
3/4 cup chopped fresh oregano leaves (or adjust to what you have on hand! I have lots in my garden, so decrease to whatever you have, even if it’s just a couple Tablespoons) or use some dried herbs instead
Instructions
- Preheat an 8-quart soup pot (or at least 6 quarts) to medium-high heat with some avocado oil.
- Cut the dark green part of the leek off as well as the roots and throw them away. Clean the layers of the leeks then chop it up. Put the chopped leeks, diced mushrooms, and 1/2 tsp salt into the pot and sauté for 4-5 minutes. Add the minced garlic and sauté another minute.
- Add the ground beef and break it up and cook about 5 minutes. You can drain excess fat if desired. Season with 1/2 tsp salt and some black pepper.
- Add the broth, rice, and chopped kale. Turn the heat to high to bring to a boil. Once boiling, turn it down to about medium and let it lightly boil for 10-12 minutes until the rice is done.
- Take off the heat and let cool for 10 minutes before adding the chopped oregano leaves. Also add another 1/2 tsp salt or more to taste.
- Enjoy!
Equipment
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