Beef and Mushroom Soup
Courtesy of CanolaInfo 12 Servings| Ingredients |
|---|
| 1 lb. (454 g) extra lean ground beef |
| 1 Tbsp. canola oil (15 mL) |
| 2 pkg. (8 oz/227 g each) sliced mushrooms |
| 1 carrot, chopped |
| 1 celery, chopped |
| 1 onion, chopped |
| 4 cloves garlic, minced |
| 1 Tbsp. Italian seasoning (15 mL) |
| 1 tsp. chili powder (5 mL) |
| 1/4 tsp. hot pepper flakes (1 mL) |
| 1 Tbsp. Worcestershire sauce (15 mL) |
| 6 c. reduced sodium or no-salt beef broth (1.5 L) |
| 2 c. diced squash (500 mL) |
| 1 pkg. (5 oz/142 g) baby spinach, chopped |
Directions:
1. In soup pot, brown beef over medium-high heat. Into colander, scrape meat and drain; set aside.
2. Return same pot to medium heat and add oil. Add mushrooms, carrot, celery, onion, garlic, Italian seasoning and hot pepper flakes and cook, stirring for about 15 minutes or until softened. Add beef and Worcestershire sauce; stir to combine.
3. Pour in broth and squash. Bring to a boil. Reduce heat, cover and simmer for about 15 minutes or until squash is tender. Uncover and stir in spinach; cook for 3 minutes or until spinach is wilted.
4. Ladle into deep bowls to serve.
* Recipe courtesy of Emily Richards and CanolaInfo.
Nutrition:
Calories: 110; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 20mg; Fiber: 2g; Protein: 12g; Sodium: 105mg;