Beef Vegetable Soup Recipe
Ingredients:
2 Tbsps of butter
3/4 tsp of pepper (black); divided
1 tsp thyme (dried)
8 ozs of mushrooms; thinly sliced
2 regular cans of beef stock (14 1/5 ozs) w/ additional 2 regular cans of water
A pc of onion (small); diced
A pc of mushroom (portabello); diced
A bunch of escarole; thoroughly washed, tough-ribs taken off & cut to 1/2-inch strips
1.5 tsps of salt
1/2 c of wine (red)
2 tsps of olive oil
1.5 lbs of meat (stew); trimmed
2 cloves of garlic; minced
1 c of tomatoes (canned, diced)
A pc of carrot (small); diced
A stalk of celery; diced
Instructions:
In large nonstick skillet, soften butter on mid-high heat then add mushrooms and thyme. Sprinkle w/ 1/4 tsp of pepper and 1 tsp of salt. Cook for 10 mins or ’til mostly dry. Then, add in wine and cook for 3 mins ’til syrupy.
Next, toss the meat w/ remaining tsp of salt along w/ remaining tsp of pepper. Inside a big pot heat the olive oil over medium heat then add garlic and onion. Cook for 3-5 mins ’til onions become translucent, occasionally stirring. Raise the heat into high then add in meat (stew).
Cook for 10 mins ’til brown; add tomatoes, celery, carrots, water and broth. Bring it to a boil, lower heat and simmer for 15 mins; add in skillet mix and escarole. Simmer for 10 mins ’til escarole becomes cooked. Serves 8 each containing 7 g of carbs, 4 g of net carbohydrates, 3 g of fiber, 19 1/2 g of protein, 12 1/5 g of fat and 231 calories.
>> Beef Vegetable Soup Recipe