1 Picture
Ingredients
- 2 tablespoons olive oil
- 1 large yellow or red onion, finely diced
- 2 large carrots, peeled and diced into 1/4-inch pieces
- 1 cup celery, trimmed and diced into 1/4-inch pieces
- 2 leeks, halved and thinly sliced
- 1 cup diced mixed sweet peppers
- 2 jalapenos, seeded and minced
- Kosher salt and freshly ground black pepper
- 1 lb., 10 oz. medium ground beef
- 4 garlic cloves, pressed
- 2 tablespoons tomato paste
- 1/2 cup dry red wine
- 1 can consome plus 1 can water
- 1 litre beef broth
- 2 14-ounce cans diced fire-roasted tomatoes
- 1 19-ounce can navy beans, rinsed and drained
- 1 19-ounce can cannellini beans, rinsed and drained
- 1 bay leaf, few thyme sprigs, 1 rosemary sprig, tied in
- a leek leaf
- 20 grams per EACH serving of Tex-Mex or Four-Cheese Blend (it's better to use the pre-shredded here)
Details
Servings 10
Adapted from foodnetwork.com
Preparation
Step 1
*Heat* 1 tbsp. of olive oil in a large pot and add the ground beef, breaking it up as you add it to the pan. *Cook* the beef over medium heat until it is browned and crispy in spots, seasoning once with salt and pepper. *Don't* skip this step. *Remove* and drain in a sieve.
*Add* the remaining oil and heat over medium heat. Stir in the onion, carrot, leek, peppers and celery and season with salt and pepper, to taste. *Cook*, stirring frequently, until the vegetables are soft, about 5 minutes. *Increase* the heat to medium-high and return the ground beef and the garlic. *Season* again lightly with salt and pepper, to taste.
*Stir* in the tomato paste and mix to combine, letting it cook out for 5 minutes or so. *Add* the wine and cook until almost gone. *Add* the broth, tomatoes, beans, and tied herbs. *Bring* to a boil, *reduce* the heat to a simmer and cook, *uncovered* until the liquid has reduced by half, about 30 minutes. The mixture will be more "stewy" than "soupy". *Don't* skip this step either. *Remove* the *herbs* and discard. Season with salt and pepper, to taste, if necessary. Divide into five portions, freezing four.
To serve, reheat gently until very hot. Ladle the soup into bowls and top each with 20 grams of the shredded cheese blend. The cheese melts into the soup, forming a wonderful gooeyness
Nutrition Facts - 10 Servings (With 20 grams shredded light cheese per bowl)
Amount Per Serving
Calories 372.4
Total Fat 16.8 g
Saturated Fat 7.0 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.0 g
Cholesterol 57.6 mg
Sodium 796.6 mg
Potassium 603.1 mg
Total Carbohydrate 26.1 g
Dietary Fiber 7.3 g
Sugars 5.0 g
Protein 29.2 g
Review this recipe