Beef and Tomato Vegetable Soup
My sister in law sent me a pin of this recipe that she made and loved recently and I couldn’t get it out of my mind, it looked like my kind of soup. Of course, I don’t usually have the ingredients I need to make recipes when I’m ready to make them – let’s just say that I’m a natural and determined improviser when I’m hungry or in the mood to cook. This Beef and Tomato Vegetable Soup is the perfect example of using whatever ingredients you have on hand to make something delicious and good for you too.
I have been swooning over all the pretty Swiss chard I’ve been seeing in the grocery store and decided to add it to this soup. Swiss chard reminds me of my grandpa, he introduced it to me from his garden – he grew a ton of it every summer. I love how versatile it is, I tend to treat it like I do spinach by adding it to soups like this or simply sauteing it as a side dish. I wanted to keep this soup low on the carbs so I didn’t add any grains – adding the sliced Swiss chard helped bulk it up so that I wasn’t missing any pasta or rice. Feel free to add some cooked orzo or small pasta to it if you prefer.
This soup is chock full of veggies as well as flavor and protein. I know the weather is warm pretty much everywhere now and soup isn’t a food that’s probably on your mind, but I’m a soup person all year round. It’s just so easy to make and have as leftovers for quick, healthy lunches and dinners.
Beef and Tomato Vegetable Soup
Yield: 8 servings
- 1 tablespoon olive oil
- 1 large onion, diced small
- 2 celery stalks, diced small
- 2 carrots, diced small
- 1 - 1.25 lb lean ground beef
- coarse salt and fresh ground pepper (pinch of each)
- 2 15 oz cans fire roasted tomatoes
- 3/4 cup water (swirl around tomato cans to pick up leftover bits)
- 4 cups low sodium chicken or beef broth
- 1 bunch Swiss chard, cut into thin strips
- In a large soup pot, heat oil over medium heat. Add onions, celery and carrots and cook for 3-5 minutes until soft and fragrant. Add lean ground beef and crumble using a wooden spoon. Season with salt and pepper and continue to cook until beef is completely browned.
- Add 2 cans fire roasted tomatoes, water and chicken broth. Bring to a boil, then back down to a simmer. Let simmer for about 15 minutes. Add Swiss chard to soup and cook for an additional 5 minutes. Taste for salt and pepper and adjust. Serve with Parmesan cheese.
Inspired by Skinnytaste Beef, Tomato and Acini de Pepe Soup
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