lunch

Hearty Meaty Fall Soup

Name: Hearty Meaty Fall Soup
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 carrots (chopped how you like them); 1lb ground beef; 3 spicy italian sausages (out of casing); 1 sweet onion (chopped); 4 cloves garlic (chopped); 2 cups roasted portobello mushrooms (cut in quarters); 4 cups organic beef stock; 3/4 cup red wine (I used a zinfandel); 4 cups water; 3/4 cup french lentils; 5 stalks swiss chard (cut in quarters); 1 handful fresh spinach and arugula mixed; sprinkle crushed red pepper; 5 strips bacon (chopped in tiny bits); 1 parmigiano rind (adds HUGE flavor); Fresh grated parmigiano (for plating); Fresh chopped parsley (for plating)

“If you have around 45 minutes to spend in the kitchen, Hearty Meaty Fall Soup might be an awesome gluten free and ketogenic recipe to try. For $3.39 per serving, you get a main course that serves 8. One portion of this dish contains roughly 37g of protein, 39g of fat, and a total of 607 calories. It will be a hit at your Autumn event. 2 people have tried and liked this recipe. A mixture of parsley, beef stock, spinach and arugula, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 66%. This score is solid. Similar recipes include Hearty Meaty Fall Soup, Hearty Fall Red Lentil Soup, and Hearty Fall Red Lentil Soup.”

total: 45 min
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

Carrotschopped how you like them2
Ground beef1 lb
Spicy sausagesout of casing3
Onionchopped1
Garlicchopped4 cloves
Roasted portobello mushroomscut in quarters2 cups
Beef stock4 cups
Red wineI used a zinfandel¾ cup
Water4 cups
Lentils¾ cup
Swiss chardcut in quarters5 stalk
Spinach and arugula1 handful
Sprinkle pepper8 servings
Baconchopped in tiny bits5 strips
Parmigiano rindadds HUGE flavor1
Parmigianofor plating8 servings
Parsleyfor plating8 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 45 min

1
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.
2
In a large pot on high, render the bacon and onion till bacon is nicely crisp and onion is translucent.
3
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!

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