Beef and Chorizo Soup

Here's a soup with the richness of beef and whole grain of wheat and rice. Like a good beef and barley soup, this one is very much balanced with veggie and grain.  A weekend soup to last the whole week.
2 lb chuck roast, cut into 1/2-inch pieces
2 tsp crushed dried red chili flakes

4 carrots, peeled and cut into 3/4-inch lengths (about 4 cups)
2 medium onions, peeled and diced, about 2 cups
4 stalks celery, sliced, about 2 cups

3 links fresh chorizo, about 2/3 lb, cut up into 1/2-inch pieces
1 Tbsp rosemary, crushed
3 cloves garlic, minced
1 15-oz can diced tomatoes, drained, liquid reserved
2 quarts water
2 Tbsp Worcestershire sauce

1/4 cup whole wheat (soft)
1/2 cup sweet black rice
2 Russet potatoes, peeled and diced 3/4-inch
1 5-oz bag collard greens, or baby kale

Heat a dash of canola oil in a large soup pot until just about smoking. Add half the beef cubes and brown the first batch on all sides, about 5-8 minutes.

Season lightly with salt and pepper. Set first batch aside and repeat for the second batch. Set beef aside.

Add the carrots, onions and celery to the pot with a dash olive oil. Sauté the veggies for about 8-10 minutes, until slightly softened and caramelized.

Add the red pepper flakes and cook another 1-2 minutes. Remove veggies to bowl with beef.

Add the chorizo to the pot with a dash of olive oil, if necessary. Brown the chorizo on all sides.

Add the rosemary and garlic and cook another 1-2 minutes. Add the drained tomatoes and increase the heat to high.

Bring the mixture to an active sizzle and let the tomatoes darken and caramelize a bit - this really adds flavor. Cook about 3-5 minutes.

Return the beef and veggies to the pot along with the water and Worcestershire, reserved tomato liquid and any bits of reserved beef pan drippings you might have frozen for soups. Bring to a gentle boil, and reduce to a simmer. Cover and cook about 45 minutes, stirring every once in a while.

Now add the wheat and the rice and return to a gentle boil. Reduce heat to a simmer and cook about 30 minutes.

Finally, add the potatoes and the greens and cook another 15-20 minutes.

Check for seasoning and doneness.

Serves 8.

Cook's Note:  I used soft whole wheat, which cooks faster than darker brown hard whole wheat by about 2X.  I am sure you could use the latter, just extend the cooking times.