Tomato-Beef-Wild Rice Soup

Southern Living
Makes 8 cups


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1 pound beef tips
2 tablespoons olive oil
4 celery ribs, chopped (about 1 cup)
2 large onions, sliced (about 2 1/2 cups)
2 garlic cloves, minced
1 tablespoon dried Italian seasoning
3 (14-ounce) cans beef broth
1 (6-ounce) package wild rice
1 (14-ounce) can diced tomatoes
1 cup sliced fresh mushrooms
1/4 teaspoon hot sauce
1/2 to 1 teaspoon salt
1 teaspoon pepper
1 bay leaf


Sauté beef, in batches, in hot oil in a Dutch oven over medium-high heat until brown. Add celery ribs and next 3 ingredients; sauté 5 minutes or until vegetables are tender.

Stir in beef broth and remaining ingredients; bring to a boil. Reduce heat, and simmer 30 minutes. Cover and simmer 30 more minutes or until rice is tender. Discard bay leaf before serving.

Created date

January 2004