Mushroom Beef Vegetable Soup
I make this as a low carb dish for some friends when they are visiting. It is very rich and hearty.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 3 cups water
- salt & pepper
- 1 teaspoon dried thyme
- 1/2 cup dry red wine
- 2 stalks celery chopped
- 1 can tomatoes diced
- 8 ounces fresh mushrooms, chopped
- 4 tablespoons canola oil divided
- 1 large portabella mushroom chopped
- 1 1/2 pounds stew meat diced
- 2 whole garlic cloves pressed
- 1 whole carrot diced
- 2 cans beef broth
- 1 bunch escarole ribs removed and chopped
- Carbohydrate 5.25783855586531 g
- Cholesterol 39.97282760625 mg
- Fat 18.382733061316 g
- Fiber 1.86110559452559 g
- Protein 21.0184651388546 g
- Saturated Fat 5.04661302141914 g
- Serving Size 1 1 Serving (415g)
- Sodium 520.844160738344 mg
- Sugar 3.39673296133973 g
- Trans Fat 1.63630789378493 g
- Calories 280 calories
Heat 2 tablespoons of oil in a large skillet. and mushrooms and thyme. Season well with salt and pepper. Cook until nearly dry about 10 minutes. Add red wine and cook 3-4 more minutes. Heat 2 tablespoons of oil in large pot. Season stew meat with salt and pepper. Cook meat on high until browned. Add everything except mushrooms and escarole to pot. Bring to boil, then reduce to simmer. Cook until veggies are tender, around 15 minutes. Add mushrooms and escarole and simmer for 10 more minutes.
