Savory Beef Vegetable Soup with Wild Rice
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 231.5
- Total Fat: 6.5 g
- Cholesterol: 50.4 mg
- Sodium: 484.5 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 2.7 g
- Protein: 23.1 g
View full nutritional breakdown of Savory Beef Vegetable Soup with Wild Rice calories by ingredient
Introduction
The Soup that Makes a Meal The Soup that Makes a MealNumber of Servings: 10
Ingredients
-
20 oz. beef top sirloin steak (boneless)
1 tbsp. black pepper
1/8 cup flour
1 tbsp. olive oil
1 cup chopped onion
1 cup sliced celery
2 cups water
1 cup sliced carrots
1 large potato, diced
6 cups beef stock
1 cup green beans
2 cups diced plum tomatoes
1 cup sweet corn
1 cup cooked wild rice
2 tsp. thyme (fresh, if possible)
1 tsp. savory (fresh, if possible)
Directions
1. Cut top sirloin into small pieces; size according to preference. Dust the sirloin with flour and pepper. Brown in olive oil and remove from pan. Saute the onion and celery in the same pan until soft and remove from pan.
Option: You can add flavor to the soup by deglazing the pan (after browning) with 1-2 tbsp. of your favorite drinking wine. Reserve liquid.
2. Boil the potato and carrots until just tender, but not soft. Reserve liquid. If using fresh plum tomatoes, simmer in 1/4 cup water. If using canned chopped, diced tomatoes, do not drain.
3. Heat beef stock to a simmer and combine all ingredients, including reserved liquids. Simmer for 1-2 hours on the stove (or in a crockpot).
Option: You can adjust sodium content by using home-made or a variety of commercially-prepared beef stock, or preparing stock from bouillon cubes or granules of your choice.
4. 15 minutes before serving, add thyme and savory. Add additional stock or water, to preference.
Note: Salt has been omitted from this recipe but can be added depending on preference and health concerns.
Number of Servings: 10
Recipe submitted by SparkPeople user FEATHEREDPINES.
Option: You can add flavor to the soup by deglazing the pan (after browning) with 1-2 tbsp. of your favorite drinking wine. Reserve liquid.
2. Boil the potato and carrots until just tender, but not soft. Reserve liquid. If using fresh plum tomatoes, simmer in 1/4 cup water. If using canned chopped, diced tomatoes, do not drain.
3. Heat beef stock to a simmer and combine all ingredients, including reserved liquids. Simmer for 1-2 hours on the stove (or in a crockpot).
Option: You can adjust sodium content by using home-made or a variety of commercially-prepared beef stock, or preparing stock from bouillon cubes or granules of your choice.
4. 15 minutes before serving, add thyme and savory. Add additional stock or water, to preference.
Note: Salt has been omitted from this recipe but can be added depending on preference and health concerns.
Number of Servings: 10
Recipe submitted by SparkPeople user FEATHEREDPINES.