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Beef & Wild Rice Soup with Winter Vegetables

Scott Phillips

Servings: 8

After cooking and eating your way through the holidays, there’s nothing better than settling in with a warming bowl of hearty soup. Thanks in part to its wild rice, this dish has a wonderful nutty, earthy fragrance. It simmers on the stove for up to an hour and serves eight, making it the perfect easy dinner for the family—and your weekend guests.


  • 2 Tbs. unsalted butter or bacon fat
  • 1 lb. boneless beef chuck, cut into 3/4-inch cubes
  • Kosher salt and freshly ground black pepper
  • 1 medium yellow onion, cut into 1/3-inch dice
  • 2 cloves garlic, minced
  • 1 cup full-bodied red wine
  • 8 cups homemade or low-salt canned chicken broth
  • 2 cups 1/2-inch diced butternut squash (from a small squash, about 1-1/2 pounds)
  • 1 cup 1/2-inch diced medium purple turnip
  • 1 cup wild rice, rinsed
  • 2 Tbs. tomato paste
  • 1 tsp. dried thyme
  • 1 bay leaf
  • 1/4 cup chopped fresh flat-leaf parsley

Nutritional Information

  • Calories (kcal) : 320
  • Fat Calories (kcal): 130
  • Fat (g): 15
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 50
  • Sodium (mg): 610
  • Carbohydrates (g): 26
  • Fiber (g): 4
  • Protein (g): 16


  • In a Dutch oven or heavy soup pot, melt the butter or bacon fat over medium-high heat. Season the beef generously with salt and pepper. Put the beef in the pan in a single layer; don’t stir for about 1-1/2 minutes. Then stir occasionally until the meat is well browned on all sides, about 5 minutes. With a slotted spoon, transfer the meat to a plate.
  • Reduce the heat to medium low, add the onion and garlic to the pot, and cook, stirring and scraping the bottom of the pot occasionally with a wooden spoon, until they’re softened, about 5 minutes. Add the wine, bring to a boil, and cook until the wine is reduced by about half, about 5 minutes. Add the broth, squash, turnip, wild rice, tomato paste, thyme, and bay leaf and bring to a boil over high heat. Add the beef and any accumulated juices, reduce the heat to medium low, cover, and simmer until the wild rice is soft and most of the grains have popped open and are tender, 40 to 60 minutes. (Check occasionally to be sure the soup isn’t simmering too quickly or too slowly; it should be a moderate simmer.) Discard the bay leaf. Season the soup with salt and pepper to taste and serve garnished with the parsley.

Serve with crusty bread or Caramelized Onion Biscuits.


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Reviews (5 reviews)

  • SeeBeth | 11/05/2021

    This soup had good flavor but the meat was not stewed enough to be tenderized. Either stew the meat in the liquids longer, adding the squash and turnips later, or use a different cut.

  • Balls420 | 08/14/2019

    Very good flavors, but i dont understand how the beef is braised in only an hour

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