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Tomato-Beef-Wild Rice Soup

Tomato-Beef-Wild Rice Soup

Southern Living FEBRUARY 2004

  • Yield: Makes 8 cups

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

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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Tomato-Beef-Wild Rice Soup recipe

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