Beefy Tomato and Kale Soup
Ingredients
- 1 lb ground round
- 2 Tbsp olive oil, divided
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 (28-oz) can crushed tomatoes, undrained
- 1 Tbsp Italian seasoning
- ½ tsp crushed red pepper
- 1 (5-oz) pkg baby kale
Instructions
- Cook beef in 1 Tbsp hot oil in a Dutch oven over medium-high heat 5 to 8 minutes or until browned. Drain; transfer to a bowl.
- Cook onion and garlic in 1 Tbsp hot oil in pot 5 minutes or until tender. Return beef to pot. Stir in broth, tomatoes, seasoning, and red pepper.
- Bring to a boil, reduce heat to medium, and simmer 20 minutes. Stir in kale; cook 5 to 7 minutes or until wilted.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
341
|
341
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 26 | 26 |
| Carb (g) | 20 | 20 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 985 | 985 |
Low Carb Lunch Meal Plan
This recipe selected from the eMeals Low Carb Lunch Meal Plan.
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