Hearty Meaty Fall Soup
Basic Information
- Servings: 8
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 74.24
- Health score: 26.00
- Weight Watcher points: 19.00
Summary
If you have around 45 minutes to spend in the kitchen, Hearty Meaty Fall Soup might be an awesome gluten free and ketogenic recipe to try. For $3.39 per serving, you get a main course that serves 8. One portion of this dish contains roughly 37g of protein, 39g of fat, and a total of 607 calories. It will be a hit at your Autumn event. 2 people have tried and liked this recipe. A mixture of parsley, beef stock, spinach and arugula, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 66%. This score is solid. Similar recipes include Hearty Meaty Fall Soup, Hearty Fall Red Lentil Soup, and Hearty Fall Red Lentil Soup.
Ingredients
carrots2
ground beef1 lb
spicy sausages3
onion1
garlic4 cloves
roasted portobello mushrooms2 cups
beef stock4 cups
red wine0.75 cup
water4 cups
lentils0.75 cup
swiss chard5 stalks
spinach and arugula1 handful
sprinkle pepper8 servings
bacon5 strips
parmigiano rind1
parmigiano8 servings
parsley8 servings
Instructions
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.
Step 2
In a large pot on high, render the bacon and onion till bacon is nicely crisp and onion is translucent.
Step 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!
Step 4
I like to serve mine with a bit more grated parmigiano and some fresh chopped parsley.
Categories
Dish Types: lunch, soup, main course, main dish, dinner
Diets: gluten free, ketogenic
Occasions: fall, winter