Beef, Vegetable, and Wild Rice Soup

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With fall making its slow appearance, all I can think about is soup at all times.  Even when it’s too warm for soup (a.k.a. right now, or even in the summer), soup is a (not so) guilty pleasure that I look forward to year round.  Right in the midst of midterms and projects, I’m always looking for easy, one-pot meals that can be simmered away while I study.  Enter beef, vegetable, and wild rice soup: a wholesome meal made in my dutch oven served with crusty, whole-grain bread and a simple, garlic-y side salad.  After a long day, nothing is better than cuddling up on the couch with this soup.  I promise.

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This soup can be changed based on whatever veggies/meat you have in your fridge.  Add onions, turnips, potatoes, replace chicken for the beef, use brown rice instead of wild rice, add some thyme, etc.  Just throw your veggies, meat, and rice into a pot.  Walk away for an hour or so.  Come back.  Bask in the glory of fresh veggies + earthy rice + seasoned beef.  Dinner plans finalized.

Ingredients:

Olive oil

1 lb. stew meat, cubed

1 carrot, sliced

2 celery stalks, chopped

1/2 onion, chopped

2 cloves garlic, chopped

1 qt. low-sodium beef broth

1/2 c. red wine

1 bay leaf

1/2 tsp. marjoram

1/2 tsp. parsley

Few drops Tabasco

1 beef bouillon cube

Salt and pepper, to taste

1 c. wild rice

1/2 c. frozen peas

1 zucchini, sliced

Heat the olive oil in a large soup pot.  Brown the beef for a few minutes.  Add carrots, celery, and onion and cook until it starts to sweat.  Add garlic and wild rice.  Slowly stir in beef broth, red wine, marjoram, parsley, Tabasco, bouillon cube, salt, and pepper.  Simmer for 20-30 minutes until the vegetables and wild rice are tender.  Lastly, add frozen peas, and zucchini.  Simmer for an additional 10 minutes.

*Notes*

You can use full sodium beef broth and exclude the bouillon cube if you prefer.  I just like being able to control how much salt goes into the soup, and I found this yields the best results.

Zucchini and peas are added last so that they do not get too soggy,

*To make in a crockpot*: I have actually never done this, but I do not think it would be too hard.  Just ad all of the ingredients excluding the rice, peas, and zucchini.  Cook on high 4-6 hours or low 8-10 hours.  Add rice, peas, and zucchini 30 minutes-1 hour before serving.

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XO Sara

*Song of the Day: Trailer Trash–Modest Mouse*

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