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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (551g) Recipe makes 8 servings |
||
| Calories 455 | ||
| Calories from Fat 234 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.1g | 40% | |
| Saturated Fat 10.2g | 51% | |
| Monounsaturated Fat 10.1g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 1.3g | ||
| Cholesterol 105mg | 35% | |
| Sodium 1926mg | 80% | |
| Potassium 943mg | 26% | |
| Total Carbohydrate 17.4g | 5% | |
| Dietary Fiber 3.9g | 15% | |
| Sugars 5.3g | ||
| Protein 33.2g | 66% | |
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SERVES 8 -10
Ingredients
- 2 tablespoons butter
- 2 medium onions, chopped
- 2 1/2 lbs ground beef
- 1 garlic clove, minced
- 3 (15 ounce) cans beef broth
- 1 (15 ounce) can tomato sauce
- 1 (10 ounce) can rotel, diced tomatoes and green chilis
- 1 cup diced potato, with skins
- 1 cup diced carrot
- 1 cup diced celery
- 1 (15 ounce) can French style green beans, undrained
- 1 cup dry red wine
- 1 tablespoon dried parsley flakes
- 1/2 teaspoon dried basil
- salt and pepper
Directions
1
In a large pot, saute onion and garlic in butter.2
Simultaneously, in a skillet, fry the ground beef until brown. Strain off grease.3
Add the cooked meat to the onions and garlic and saute for 2-3 minutes.4
Add all other ingredients to the pot and bring to a boil over medium heat.5
Reduce heat to low and simmer for 30 minutes or until veggies are tender.6
Season with salt and pepper, as needed.
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Browse similar recipes by category
- Course > Main Dish > Stews
- Course > Soups
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Meat > Beef > Ground Beef
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Occasion > Holiday/Event > Non-Religious > Super Bowl
- Occasion > Taste/Mood > Comfort Food
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: CoffeeB
On Sep 15, 2007
Susie,,,this is a great soup that my husband said would be good when he comes in from hunting. He's an avid hunter and so I"m always looking for something to have ready for him when he gets home at night. Thanks!! I didn't add the dry red wine though as I didn't have any on hand. It was still fab w/o it.
From: pattikay in L.A.
On May 14, 2007
This is a really good beef/vegetable soup. The beef stock/chile-tomato/wine combination makes a great base to work with. The vegetables included are fine on their own, but I had some zucchini and a couple of mushrooms I needed to use up, so I threw them into the mix. Also added a bit more potato. I used only about 1 qt of beef broth and then threw in another splash of wine and a bit more tomato sauce. Delicious. Thanks for posting.
From: Trisha W
On May 12, 2007
This was an enjoyable and tasty soup. I would increase the amount of potatoes and maybe even the carrots the next time I make it. Thanks for the good soup dinner.
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