Vegetable Soup with Ground Beef

A hearty home-style soup of ground beef, carrot, potato, zucchini and a handful of rice, finished with parsley. A gluten-free one-bowl lunch or dinner.

Ingredients

• 200 g ground beef (20% fat)
• 20 g (1½ tbsp) olive oil
• 100 g (1 medium) onion
• 100 g (1 medium) carrot
• 200 g (2 small) potatoes
• 150 g (1 small) zucchini
• 25 g (1½ tbsp) tomato paste
• 40 g (3 tbsp) white rice
• 1400 g (6 cups) hot water
• 10 g (a few sprigs) parsley
• 9 g (1½ tsp) salt
• 1 g (½ tsp) black pepper

Instructions

1. 1

   Finely chop the onion; cut the carrot, potatoes and zucchini into 1 cm cubes. Rinse and drain the rice.

2. 2

   Heat the olive oil in a pot over medium heat and cook the beef for 5-6 minutes until the liquid evaporates. Add the onion and cook for 3-4 minutes.

3. 3

   Stir in the tomato paste for 1 minute, then add the carrot and potatoes and cook for 3 minutes.

4. 4

   Add the hot water and rice. Bring to a boil, then simmer partly covered over low heat for 15 minutes.

5. 5

   Add the zucchini, salt and black pepper and cook 10 minutes more, until all the vegetables are tender.

6. 6

   Finely chop the parsley, stir it into the soup, take off the heat and serve hot.

Nutrition

Per serving