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–+ servings

Parmesan Beef Soup

Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings

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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