Tomato-Beef-Wild Rice Soup

Ingredients

• 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

Preparation

1. 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.
2. 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.