This was good, easy to prepare, and hearty. The only change I made was using regular white rice instead of wild (it's what I had on hand). Not the most fabulous dish I've ever had, but a good, solid recipe.
Tomato-Beef-Wild Rice Soup
Yield: Makes 8 cups
- 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.
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