s BEEF VEGETABLE SOUP ***** s   



Yields: 8 Servings

Ingredients

4 tablespoon butter
1 teaspoon dried thyme
8 ounces mushrooms sliced
1 portabello mushroom diced
1 1/2 teaspoons salt divided
3/4 teaspoon freshly-ground black pepper divided
1/2 cup red wine
2 tablespoon olive oil
1 1/2 pounds stew meat trimmed, and
cut into dice
1 small onion diced
2 garlic cloves pressed
1 small carrot diced
1 celery stalk diced
1 can (16 oz) canned diced tomatoes
2 cans beef broth - (14 1/2 oz ea) plus
2 cans water
1 bunch escarole washed, tough ribs
trimmed, cut into 1/2" strips


 
Instructions
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101520 and added a can of cherry tomatoes
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3-2-20 very good again
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11-2-11 excellent, don't cut the beef too small
***
In large non-stick skillet melt butter over medium-high heat; add thyme and mushrooms; sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Cook 10 minutes or until almost dry. Add wine; cook 3 minutes until syrupy.

Meanwhile, toss meat with remaining teaspoon salt and teaspoon pepper. In large pot over medium-high heat, heat olive oil; add onion and garlic. Cook 3 to 5 minutes until onions are translucent, stirring occasionally.

Raise heat to high; add stew meat. Cook 10 minutes until browned. Add carrots, celery tomatoes, broth and water. Bring to boil, reduce heat, simmer 15 minutes; add escarole and skillet mixture. Simmer 10 minutes until escarole is cooked.

This recipe yields 8 servings.

Carbohydrates: 7 grams
Net Carbs: 4 grams
Fiber: 3 grams
Protein: 19.5 grams
Fat: 12.5 grams
Calories: 231

Formatted for MC6 06-23-2003 by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 345 Calories; 24g Fat (64.9% calories from fat); 25g Protein; 4g Carbohydrate; 1g Dietary Fiber; 93mg Cholesterol; 701mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat.

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