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Beef Soup with Wild Rice

Beef Soup with Wild Rice
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Main Course
Cuisine: American
Keyword: beef, soup
Servings: 3 Quarts


  • 1.5 lbs beef cooked rare or raw, roast, chuck, or stew meat
  • 1 each small onion diced small
  • 2 each medium sized carrots diced small
  • 2 stalks celery diced small
  • 2 cloves garlic smashed or minced
  • 8 oz mushrooms halved and then sliced
  • 1/2 each bell pepper any color, diced small
  • 1 tsp dried thyme
  • 1/2 tsp dried ground sage
  • 2 each bay leaves
  • 1 Tbsp olive oil
  • 1.5 cups wild rice
  • 2 quarts stock beef or chicken plus 1 quart water (or stock)
  • Kosher salt and cracked black pepper season to taste


  • Cut the beef into 1" cubes
  • Dice all the vegetables as described above.
  • Heat a large heavy bottomed soup pot (about 12 qts) and add the olive oil.
  • Add the onions and the garlic and saute for 2-3 minutes. Add the rest of the vegetables and cook until the mushrooms get soft and begin to color.
  • Add the beef and saute with the vegetables until it begins to brown. Add the dried herbs and stir.
  • Cover with the stock and water and bring to a simmer.
  • In a small pot add the wild rice and cover with about 3 cups of water. The water should cover the rice by 2 to 3 inches. Cook the wild rice until it begins to open, about 50 minutes. If there is any water left, drain it off and then add the rice to the soup. Cook for another 10 minutes so the rice can absorb a little of the soup's flavor.
  • Season with kosher salt and black pepper to taste.


If you don't have wild rice, try substituting a whole grain like barley, farro or wheat berries.
I cook the wild rice separately so that it doesn't suck up all the liquid from the soup during the cooking process.