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Beefy Wild Rice Soup

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  • Prep 35 min
  • Total 35 min
  • Servings 6
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Cozy up to a bowl of rich beefy wild rice soup you can make in about 30 minutes.
By Betty Crocker Kitchens
Updated Mar 21, 2013
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Ingredients

  • 1 1/2 lb. lean ground beef
  • 1/2 cup chopped onion (1 medium onion)
  • 3/4 cup shredded carrot
  • 2 (10 3/4-oz.) cans condensed cream of potato soup
  • 1 (15-oz.) can cooked wild rice, drained
  • 1 1/2 cups half-and-half
  • 1 (14-oz.) can beef broth
  • 1/2 teaspoon salt
  • 1/4 cup slivered almonds, toasted, if desired
  • 2 tablespoons chopped fresh chives, if desired
Make With
Progresso Broth

Steps

  • 1
    In Dutch oven, cook ground beef and onion over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
  • 2
    Add carrot, soup, wild rice, half-and-half, broth and salt; mix well. Reduce heat; simmer 20 to 25 minutes or until soup is bubbly and thoroughly heated, stirring frequently. Garnish individual servings with almonds and chives.

Nutrition

470 Calories, 25g Total Fat, 28g Protein, 33g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 1/3 Cups
Calories
470
Calories from Fat
225
Total Fat
25g
38%
Saturated Fat
12g
60%
Cholesterol
95mg
32%
Sodium
1550mg
65%
Total Carbohydrate
33g
11%
Dietary Fiber
2g
8%
Sugars
6g
Protein
28g
% Daily Value*:
Vitamin A
58%
58%
Vitamin C
4%
4%
Calcium
12%
12%
Iron
15%
15%
Exchanges:
2 Starch; 2 Other Carbohydrate; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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