Gluten free
Ketogenic
Hearty meaty fall soup
Hearty Meaty Fall Soup is a gluten-free and ketogenic dish filled with nutrients. It is perfect for Autumn and takes approximately 45 minutes to prepare. This hearty soup is packed with flavors like parsley, beef stock, spinach, and arugula.
Ingredients
US
carrots
2
ground beef
1 lb
italian sausages
3
sweet onion
1
garlic
4 cloves
portabella mushrooms
2 cups
beef stock
4 cups
red wine
0.75 cup
water
4 cups
french lentils
0.75 cup
swiss chard
5 stalks
arugula
1 handful
red pepper flakes
8 servings
bacon
5 strips
beef
1
parmigiano reggiano
8 servings
fresh parsley
8 servings
Method
- 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.
- In a large pot on high, render the bacon and onion till bacon is nicely crisp and onion is translucent.
- 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!
- I like to serve mine with a bit more grated parmigiano and some fresh chopped parsley.
Nutrition:
606 kcal
Carbs
22 g
Fat
38 g
Protein
37 g
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