BEEF VEGETABLE SOUP

Beef Vegetable Soup


Ingredients:

• 2 tablespoons unsalted butter
• 8 ounces mushrooms, sliced
• 1 portabello mushroom, diced
• 1 small onion, chopped (about 3/4 cup)
• 1 celery stalk, diced (about 3/4 cup)
• 1 small carrot, diced (about 1/2 cup)
• 1 1/2 teaspoons chopped garlic
• 1 cup canned diced tomatoes
• 1/2 cup dry red wine
• 1 1/2 pounds stew meat, trimmed and cut into 1/4 inch cubes
• salt and freshly ground black pepper
• 2 tablespoons olive oil
• 4 cans (14.5 ounces each) reduced-sodium beef broth
• 1/2 cup broccoli, broken into small florets
• 1 bunch escarole, washed, tough ribs trimmed, cut into 1/2 strips
• 2 teaspoons fresh thyme, chopped)

Directions:
In large non-stick skillet melt butter over medium-high heat Add mushrooms and season with salt and pepper to taste. Sautee until golden brown, about 5 minutes. Add onion, celery and carrot and sautee until barely softened, about 2 minutes Add garlic and sautee until aroma is released, about 30 seconds. Add tomatoes and wine and cook until thickened, about 5 minutes.Meanwhile, season meat with salt and pepper. In large pot over medium-high heat, heat olive oil. Add meat and sautee until well-browned, about 8 minutes. Add tomato-vegetable mixture to broth and water. Bring to boil, reduce heat, simmer until meat is very tender and vegetables are very soft, about 15 minutes. Add broccoli, cook 5 minutes. Stir in escarole to wilt, thyme and season with salt and pepper to taste. 

Nutritional Information
Per Serving:

Net Carbs: 5.0 grams

Fiber: 3.5 grams

Protein: 22.5 grams

Fat: 13.5 grams

Calories: 256

Recipe Information:

Makes: 8 servings

Prep Time: 0:25:00

Marinate Time: 0:00:00

Cook Time: 0:35:00