This soup warms the soul in many ways. Super hearty and delicious, it’ll fill bellies without the added carbs. No rice, no pasta, just fresh ingredients of proteins and veggies. I’ll definitely be making this soup again, it was an intense flavorful home run hands down.
Ingredients
2 carrots (chopped how you like them)
1lb ground beef
3 spicy italian sausages (out of casing)
1 sweet onion (chopped)
4 cloves garlic (chopped)
2 cups roasted portobello mushrooms (cut in quarters)
4 cups organic beef stock
3/4 cup red wine (I used a zinfandel)
4 cups water
3/4 cup french lentils
5 stalks swiss chard (cut in quarters)
1 handful fresh spinach and arugula mixed
sprinkle crushed red pepper
5 strips bacon (chopped in tiny bits)
1 parmigiano rind (adds HUGE flavor)
Fresh grated parmigiano (for plating)
Fresh chopped parsley (for plating)
Preparation
1. Heat the oven to 400 degrees. Toss the mushrooms in a drizzle of olive oil and lay out on a baking sheet. Set them in the oven for 20-30 minutes till nicely roasted.
2. In a large pot on high, render the bacon and onion till bacon is nicely crisp and onion is translucent. Add the sprinkling of red pepper and garlic, followed by the beef and sausage, breaking up with a large spatula. I chose not to break mine up too much as I liked the larger bits of meat. Turn and coat the meat with the onions and bacon till browned but not cooked through. As meat begins to brown, add the wine, I like to let the wine cook and bubble for about a minute to evaporate a bit. Next, add the lentils, carrots, beef stock, water and parmigiano rind. Cover the pot and set to a low simmer for 40 minutes (stirring every 10 minutes). Lastly, add the mushrooms, swiss chard, spinach and arugula. Stir and get ready to enjoy!
3. I like to serve mine with a bit more grated parmigiano and some fresh chopped parsley.
Credit: Foodista