Middle Eastern · Dinner
Spiced Beef and Rice Soup
A warming Middle Eastern soup built on cubed beef chuck simmered until tender in a cinnamon-and-cumin-scented broth with tomato, onion and garlic, finished with basmati rice, chickpeas and a squeeze of lemon. Served hot with parsley and a wedge of flatbread on the side.
$4
15 minsPrep
90 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
552Calories
39.8gProtein
24.3gFat
45.1gCarbs
7.2gSugar
7.8gFiber
1380mgSodium
123mgChol
8.9gSat Fat
980mgPotassium
95mgCalcium
6.4mgIron
2.9mcgVitamin B12
11mgVitamin C
protein-rich
high-fiber
spice-route
Instructions
1
Prep
Cut the beef chuck into 2cm cubes, dice the onion, mince the garlic, and measure all spices.
2
Sear
Heat olive oil in a heavy pot over medium-high heat, brown beef cubes on all sides for 5 minutes until deep crust forms.
3
Sweat
Lower heat to medium, add onion and garlic, stirring for 3 minutes until onion turns translucent.
4
Simmer
Stir in cumin, cinnamon and turmeric, cook 1 minute, then add crushed tomatoes and beef stock. Bring to a bubble, reduce to low, cover and simmer 70 minutes until beef shreds easily.
5
Finish
Stir in basmati rice and chickpeas, cover and simmer on low for 15 minutes until rice is tender. Season with salt and pepper, stir in lemon juice off heat and scatter parsley over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef chuck
- 11 onion
- 4 cloves4 cloves garlic
- 1 cup240ml canned tomatoes
- 1/2 cup90g basmati rice, uncooked
- 1/2 cup80g cooked chickpeas
- 3 cups720ml beef stock
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp ground cinnamon
- 1/2 tsp1/2 tsp ground turmeric
- 2 tbsp30ml olive oil
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
