Snowy Night Soup
Total time
- 2 lbs ground beef - grass fed if possible
- 1 32 oz can diced tomatoes
- 1 15 oz can tomato sauce
- 1 32 oz carton organic vegetable broth
- 1 Tbsp olive oil
- 3 large carrots sliced
- 3 stalks celery sliced
- 3 cloves garlic minced
- 20 sm-med red potatoes quartered
- 1 yellow onions halved and then quartered
- 2 cups green beans cut into 1" pieces
- 2 large zucchini cut into bite size pieces
- 2 bay leaves
- 1 cup red wine - merlot works well
- Salt and pepper to taste
- Parmesan to shave on top before serving
- Brown ground beef and pour off excess fat - set aside
- Saute garlic, celery and onion in olive oil until slightly soft
- Add cooked ground beef and all other ingredients to the Dutch oven
- Bring to a boil for 10 minutes
- Reduce heat and simmer for 45-60 minutes until potatoes are tender
- Serve in large bowls with a garnish of shaved Parmesan cheese
This stew-like soup warms up any snowy night and goes well with a warm, crusty baguette. Enjoy!
Serving size: 6 Calories: 1081 Fat: 33g Saturated fat: 14g Unsaturated fat: 15g Trans fat: 1g Carbohydrates: 136g Sugar: 21g Sodium: 1709mg Fiber: 18g Protein: 59g Cholesterol: 119mg
Recipe by Delicious Perspective at https://deliciousperspective.com/snowy-night-soup/
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