Makes 3 Servings
Macros: 237 Cal, Fat 7g, Carbs 27g, Fibre 7g, Protein 17g
1 1/2 tsps Extra Virgin Olive Oil
113 grams Extra Lean Ground Beef
1/2 Yellow Onion (medium, finely chopped)
1 Carrot (medium, chopped)
1 stalk Celery (finely chopped)
2 Garlic (cloves, minced)
2 tsps Italian Seasoning
1/2 tsp Sea Salt
2 tbsps Tomato Paste
2 cups Beef Broth
1 3/4 cups Diced Tomatoes (from the can)
1 cup Mixed Beans (cooked)
1/2 Bay Leaf
1/2 Zucchini (medium, chopped)
1 cup Baby Spinach
In a large pot, heat the oil over medium-high heat. Add ground beef to the pot. With a wooden spoon or spatula, break the beef into small pieces as it cooks. Stir until it is cooked through and no longer pink.
Add the onions, carrots, celery, garlic, Italian seasoning and salt. Cook until onions are just translucent, about 7 minutes. Add tomato paste and stir to incorporate.
Add the beef broth, diced tomatoes, mixed beans and bay leaf. Stir to incorporate then bring soup to a gentle boil.
Stir in the zucchini and the spinach. Reduce heat to a simmer and cook uncovered for about 40 minutes until vegetables are very tender and soup has reduced slightly.
Remove the bay leaf. Divide into bowls and enjoy!
Leftovers: Keeps well in the fridge up to 3 days. Store in the freezer for longer.
Serving Size: One serving is roughly 1 1/2 cups.
No Ground Beef: Use ground turkey or ground chicken instead.
More Carbs Stir in cooked pasta or noodles before serving.
Likes it Cheesey: Sprinkle with parmesan or nutritional yeast.