Good soup on a cold day
Heat the oil in heavy large pot over med-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes, Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef.
Add the celery, carrots, onion, garlic, rosemary and oregano to the pot. Saut? until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to med-low. Cover and simmer until themeat is justtender, stirring occasionally, about 1 hour.
Add the lentils. Cover and continue simmering until the lentils are tender, about 49 minutes. Stir in the parsley. Season the soup to taste with salt and pepper. Ladle the soup into bowls and serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (269g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 495 | ||
Calories from Fat: 297 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33g | 44 % | |
Saturated Fat 12.8g | 64 % | |
Monounsaturated Fat 14.7g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 112.3mg | 35 % | |
Sodium 151.1mg | 5 % | |
Potassium 833.3mg | 22 % | |
Total Carbohydrate 14.5g | 4 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 12.4g | ||
Protein 34.3g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 495
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