I’m still alive you guys.
I’m sorry I’ve been off the grid. College, you know?
But on the bright side, I got an A on my Econ exam and I made the dean’s list for the spring semester. Hard work pays off, you guys. I promise that it really does.
I make soup in the middle of summer. I don’t care that it’s 100 degrees out and that I’m sweating inside of my house. Soup is 100% worth it, at all times.
Luckily, it’s getting colder here in Reno so soup is much more justified.
Plus, this has everything good about the earth in it. Beef and vegetables and wild rice? Hell yeah.
Make this and serve it with bread and I promise all of your wildest dreams will come true.
Well maybe I shouldn’t promise impossible things, but at least you’ll have soup.
1 lb. stew meat, cubed
1 carrot, sliced
2 celery stalks, chopped
1/2 onion, chopped
2 cloves garlic, chopped
1/2-1 qt. beef broth, low sodium (depending on how much broth you like)
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, cooked according to directions
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 cook until fragrant, about 30 seconds. Pour in beef broth, red wine, marjoram, parsley, Tabasco, bouillon cube, salt, and pepper. Simmer for 20-30 minutes, to infuse flavors and cook vegetables further. Lastly, add wild rice, frozen peas, and zucchini. Simmer for an additional 10 minutes.
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.
You can add the wild rice dry and cook it in the broth, but you will definitely need to use a whole quart of beef broth if you do. Also, prepare for the wild rice to take a good hour to get soft.
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.
This soup rocks, and it has tons of veggies which are pretty good for you, I’ve heard.
Also, it makes a bunch so serve it to your friends or roommates or whoever you live/associate yourself with.
Go friends. Be happy and eat soup and enjoy fall.