Beef Vegetable Soup

Beef Vegetable Soup
Beef Vegetable Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2

    tablespoons butter

  • 1

    teaspoon dried thyme

  • 8

    ounces mushrooms sliced

  • 1

    portabello mushroom diced

  • 1 1/2

    teaspoons salt divided

  • 3/4

    teaspoon freshly-ground black pepper divided

  • 1/2

    cup red wine

  • 2

    tablespoons olive oil

  • 1 1/2

    pounds stew meat trimmed, and cut into dice

  • 1

    small onion diced

  • 2

    garlic cloves pressed

  • 1

    small carrot diced

  • 1

    celery stalk diced

  • 1

    cup canned diced tomatoes

  • 2

    cans beef broth - (14 1/2 oz ea) plus

  • 2

    cans water

  • 1

    bunch escarole washed, tough ribs

  • trimmed, cut into 1/2" strips

Directions

In large non-stick skillet melt butter over medium-high heat; add thyme and mushrooms; sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Cook 10 minutes or until almost dry. Add wine; cook 3 minutes until syrupy. Meanwhile, toss meat with remaining teaspoon salt and teaspoon pepper. In large pot over medium-high heat, heat olive oil; add onion and garlic. Cook 3 to 5 minutes until onions are translucent, stirring occasionally. Raise heat to high; add stew meat. Cook 10 minutes until browned. Add carrots, celery tomatoes, broth and water. Bring to boil, reduce heat, simmer 15 minutes; add escarole and skillet mixture. Simmer 10 minutes until escarole is cooked. This recipe yields 8 servings. Carbohydrates: 7 grams Net Carbs: 4 grams Fiber: 3 grams Protein: 19.5 grams Fat: 12.5 grams Calories: 231

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