Tomato-Beef-Wild Rice Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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