Hearty Meaty Fall Soup

Hearty Meaty Fall Soup is a gluten free and ketogenic main course. This recipe serves 8 and costs $3.39 per serving. One portion of this dish contains around 37g of protein, 39g of fat, and a total of 607 calories. Winter will be even more special with this recipe. 2 people have made this recipe and would make it again. If you have swiss chard, ground beef, sprinkle pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. With a spoonacular score of 73%, this dish is pretty good. If you like this recipe, you might also like recipes such as Hearty Meaty Fall Soup, Hearty Fall Red Lentil Soup, and Hearty Fall Red Lentil Soup.

Servings: 8

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

2 carrots (chopped how you like them)

1lb ground beef

3 spicy italian sausages (out of casing)

1 sweet onion (chopped)

4 cloves garlic (chopped)

2 cups roasted portobello mushrooms (cut in quarters)

4 cups organic beef stock

3/4 cup red wine (I used a zinfandel)

4 cups water

3/4 cup french lentils

5 stalks swiss chard (cut in quarters)

1 handful fresh spinach and arugula mixed

sprinkle crushed red pepper

5 strips bacon (chopped in tiny bits)

1 parmigiano rind (adds HUGE flavor)

Fresh grated parmigiano (for plating)

Fresh chopped parsley (for plating)

Equipment:

baking sheet

oven

pot

spatula

Cooking instruction summary:

Heat the oven to 400 degrees. Toss the mushrooms in a drizzle of olive oil and lay out on a baking sheet. Set them in the oven for 20-30 minutes till nicely roasted. In a large pot on high, render the bacon and onion till bacon is nicely crisp and onion is translucent. Add the sprinkling of red pepper and garlic, followed by the beef and sausage, breaking up with a large spatula. I chose not to break mine up too much as I liked the larger bits of meat. Turn and coat the meat with the onions and bacon till browned but not cooked through. As meat begins to brown, add the wine, I like to let the wine cook and bubble for about a minute to evaporate a bit. Next, add the lentils, carrots, beef stock, water and parmigiano rind. Cover the pot and set to a low simmer for 40 minutes (stirring every 10 minutes). Lastly, add the mushrooms, swiss chard, spinach and arugula. Stir and get ready to enjoy! I like to serve mine with a bit more grated parmigiano and some fresh chopped parsley.

 

Step by step:


1. Heat the oven to 400 degrees. Toss the mushrooms in a drizzle of olive oil and lay out on a baking sheet. Set them in the oven for 20-30 minutes till nicely roasted.

2. In a large pot on high, render the bacon and onion till bacon is nicely crisp and onion is translucent.

3. Add the sprinkling of red pepper and garlic, followed by the beef and sausage, breaking up with a large spatula. I chose not to break mine up too much as I liked the larger bits of meat. Turn and coat the meat with the onions and bacon till browned but not cooked through. As meat begins to brown, add the wine, I like to let the wine cook and bubble for about a minute to evaporate a bit. Next, add the lentils, carrots, beef stock, water and parmigiano rind. Cover the pot and set to a low simmer for 40 minutes (stirring every 10 minutes). Lastly, add the mushrooms, swiss chard, spinach and arugula. Stir and get ready to enjoy!

4. I like to serve mine with a bit more grated parmigiano and some fresh chopped parsley.


Nutrition Information:

Quickview
606 Calories
37g Protein
38g Total Fat
22g Carbs
26% Health Score
Limit These
Calories
606k
30%

Fat
38g
59%

  Saturated Fat
15g
100%

Carbohydrates
22g
8%

  Sugar
5g
6%

Cholesterol
101mg
34%

Sodium
1276mg
56%

Alcohol
2g
14%

Get Enough Of These
Protein
37g
75%

Vitamin K
323µg
308%

Vitamin A
5611IU
112%

Selenium
35µg
50%

Phosphorus
480mg
48%

Calcium
446mg
45%

Vitamin B3
7mg
35%

Vitamin B12
2µg
34%

Fiber
8g
32%

Vitamin B6
0.64mg
32%

Zinc
4mg
32%

Vitamin B2
0.47mg
28%

Vitamin B1
0.42mg
28%

Iron
4mg
28%

Potassium
902mg
26%

Vitamin C
19mg
24%

Magnesium
76mg
19%

Copper
0.34mg
17%

Manganese
0.29mg
14%

Vitamin E
1mg
12%

Vitamin B5
1mg
11%

Folate
43µg
11%

Vitamin D
0.33µg
2%

covered percent of daily need
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