|2 servings||calories per servings 420||protein serving 30 g||carbs per serving 28 g||total fat per serving 22 g|
What’s not to love about a hearty bowl of beef and vegetable soup on a cool autumn evening? Like all great soups, this recipe calls for a classic mirepoix – diced carrot, onion and celery – before adding potatoes and fresh thyme to make each spoonful fragrant and satisfying. Ground beef is the star of the show here; since it’s grass-fed and raised humanely, it’s a more flavorful and healthful choice for your soup pot. Sprinkle a bit of Parmesan cheese on top, and dig in!
|Nutrition Facts||/ Per Serving|
|Total Fat||22 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||28 g|
|Dietary Fiber||6 g|
MISE EN PLACE
Peel and halve onion; chop 1 half (save remaining half for another use). Chop celery. Halve carrot lengthwise, and thinly slice on the diagonal. Chop potatoes in 1/2-inch chunks. Pick thyme leaves, and reserve stems. Pick and chop parsley leaves, and reserve parsley stems.
Place a large saucepot over medium heat. Add 1/2 teaspoon olive oil. Stir in onion, and cook until translucent, about 5 minutes.
Add ground beef, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. Cook, stirring, until meat broken up and no longer pink, about 5 minutes.
Add 3 cups water, bouillon cube, tomato, celery, carrot, potato and herb stems. Bring to a boil, then reduce heat to low.
Cook until potatoes are fork-tender, 20 - 25 minutes. Taste and adjust seasoning as desired.
Remove herb stems. Divide soup between 2 bowls. Sprinkle with thyme and parsley, and pass Parmesan for topping. Enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...