Beef Vegetable Soup

By á-174942

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

Details

Servings 8

Preparation

Step 1

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