Parmesan Beef Soup
Ingredients
- 1 pound extra lean ground beef
- 2 tablespoons extra virgin olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 large carrot chopped
- 2 large stalks celery chopped
- 3 cups chopped kale
- 1 tablespoon chopped rosemary
- 1/4 teaspoon dried thyme
- 2 large tomatoes chopped
- 6 cups low sodium beef broth or use homemade, divided
- 1/2 cup grated Parmesan cheese
- sea salt and freshly ground black pepper to taste
Instructions
- In a large skillet on MEDIUM HIGH heat, brown ground beef. Remove any fat that is remaining after the meat is browned.
- In a large skillet on MEDIUM HIGH heat, brown ground beef. Remove any fat that is remaining after the meat is browned.
- Add olive oil, onions, carrots, celery, garlic and kale. Cook for 5 minutes more until the onions are translucent.
- Add 1 cup of the broth and stir, scraping the bottom of the pan to get all the brown bits in the bottom to mix in the broth. Remove from heat.
- In a large pot over MEDIUM heat, transfer the skillet mixture. Stir in the rest of the ingredients and cook for 20 minutes, stirring occasionally.
- Serve in bowls while hot.
Notes
SERVING SUGGESTION: A tossed green salad (lettuce -not iceberg-, salad veggies and low carb salad dressing).
GLUTEN FREE: Make sure beef broth is gluten-free.
NUTRITION: 510 Calories; 30g Fat (52.1% calories from fat); 45g Protein; 17g Carbohydrate; 3g Dietary Fiber; 86mg Cholesterol; 373mg Sodium. Exchanges: 0 Grain (Starch); 5 1/2 Lean Meat; 2 1/2 Vegetable; 3 1/2 Fat.
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