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:
covered percent of daily need
