EatSmarter exclusive recipe

Rice and Vegetable Soup

with Beef
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Rice and Vegetable Soup

Rice and Vegetable Soup - A fine classic soup that looks and tastes great!

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Health Score:
9,9 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
364
calories
Calories

Healthy, because

Even smarter

Nutritional values

The high-quality protein and iron from the lean meat and the minerals in natural rice make the soup a real tonic. This is especially good for stress or when your health is not up to scratch!

The stew gets a particularly strong taste if you use cured brisket (order in advance from the butcher).

1 serving contains
(Percentage of daily recommendation)
Calorie364 kcal(17 %)
Protein37 g(38 %)
Fat8 g(7 %)
Carbohydrates35 g(23 %)
Sugar added0 g(0 %)
Roughage6.5 g(22 %)
Vitamin A2.2 mg(275 %)
Vitamin D0 μg(0 %)
Vitamin E1.9 mg(16 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.5 mg(45 %)
Niacin21.6 mg(180 %)
Vitamin B₆0.8 mg(57 %)
Folate111 μg(37 %)
Pantothenic acid2 mg(33 %)
Biotin16.9 μg(38 %)
Vitamin B₁₂7.5 μg(250 %)
Vitamin C23 mg(24 %)
Potassium1,308 mg(33 %)
Calcium108 mg(11 %)
Magnesium107 mg(36 %)
Iron5.7 mg(38 %)
Iodine12 μg(6 %)
Zinc7.7 mg(96 %)
Saturated fatty acids3.1 g
Uric acid304 mg
Cholesterol105 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
3 Tbsps Mustard (extra spicy)
3 sprigs marjoram
1 onion
1 ½ lbs lean Beef brisket
2 cloves
2 bay leaves
6 peppercorns
salt
1 lb carrots
1 stalk Leeks (300 grams)
4 ozs short grain rice
peppers
How healthy are the main ingredients?
Mustardmarjoramonionclovessaltcarrot
Preparation

Kitchen utensils

1 large Pot (with lid), 1 Measuring cups, 1 Tablespoon, 1 Wooden spoon, 1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Peeler, 1 Carving fork, 1 Plate, 1 Fine-mesh sieve, 1 Bowl, 1 Large knife, 1 Paper towel

Preparation steps

1.
Rice and Vegetable Soup preparation step 1

In a large pot, bring 2.5 liters (about 10 cups) water and mustard to a boil.

2.
Rice and Vegetable Soup preparation step 2

Meanwhile, rinse marjoram. Peel onion and cut into quarters.

3.
Rice and Vegetable Soup preparation step 3

Rinse brisket and pat dry. Add brisket to pot with onion, two stalks marjoram, cloves, bay leaves, peppercorns and 1 teaspoon salt. Simmer, covered, on low heat for 1 ½ hours, skimming off foam.

4.
Rice and Vegetable Soup preparation step 4

Meanwhile, rinse carrots, peel and cut diagonally into slices 1 cm (about 1/2-inch) thick. Rinse leek and cut diagonally into pieces 3 cm (about 1 inch) long.

5.
Rice and Vegetable Soup preparation step 5

After 1 ½ hours, lift brisket out of pot and place on a plate. Pour mustard broth through a fine sieve into a bowl. Measure 1.5 liters of broth and pour into pot.

6.
Rice and Vegetable Soup preparation step 6

Put brisket back into pot. Add carrots and rice and boil gently, covered, over low heat for about 10 minutes.

7.
Rice and Vegetable Soup preparation step 7

Add leek and cook until rice is just cooked, another 10 minutes.

8.
Rice and Vegetable Soup preparation step 8

Lift out brisket, cut off any fat, if present and cut into thin slices.

9.
Rice and Vegetable Soup preparation step 9

Season rice and vegetable soup with pepper and a little salt. Garnish with brisket slices and remaining marjoram.