Recipes
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Italian Beef Soup
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients
1 pound Laura's 92% Lean Ground Beef or 96% Lean Ground Round
1 tablespoon olive oil
1 small onion, chopped
1 cup chopped celery
1 cup chopped carrot
1 clove garlic, minced
1/8 teaspoon freshly ground pepper
1 (28-ounce) can diced tomatoes
2 (14-ounce) cans vegetable broth
1/2 cup fresh loosely chopped basil leaves
2 tablespoons tomato paste
1 tablespoon chopped fresh thyme
1 (15-ounce) kidney beans, rinsed and drained
1/2 (8-ounce) container sliced fresh mushrooms
Directions
1. Cook ground beef in a large Dutch oven about 5 minutes or until brown; drain and set aside.
2. Heat the oil in same Dutch oven over medium-high heat and add onion, celery, carrot, and garlic. Sauté about 5 minutes or until vegetables are tender; add pepper.
3. Stir in tomatoes and next 4 ingredients and simmer, uncovered over medium-low heat 20 minutes, stirring occasionally.
4. Add the kidney beans, mushrooms and beef and simmer 10 more minutes.
Makes 6 to 8 servings.
Cooking Tips: This recipe is very adaptable. You can add the vegetables you like and take out the ones you don't!
Nutritional Analysis Per Serving Based on 8 Servings
Using Laura's 92% Lean Ground Beef
CALORIES 247 (31% from fat); FAT 9.1g (sat 2.0g); PROTEIN 21.9g; CARB 22.1g; FIBER 9.5g; CHOL 40mg; IRON 4.4mg; SODIUM 805mg
Diabetic Exchanges: 1 starch; 1 vegetable; 3 lean meat
Using Laura's 96% Lean Ground Round
CALORIES 234 (22% from fat); FAT 6.1g (sat 1.4g); PROTEIN 23.9g; CARB 21.1g; FIBER 9.5g; CHOL 40mg; IRON 3.2mg; SODIUM 815mg
Diabetic Exchanges: 1 starch; 1 vegetable; 3 very lean meat