Name: Beef and Tomato Vegetable Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 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

Ingredients

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

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Instructions

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.