Buy Now →Beef & 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
Scale
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
Buy Now →Find it online: https://homecookedliving.com/beef-rice-soup-with-fresh-oregano/
