Mediterranean Beef Soup
Romaine with Ranch Dressing
Ingredients
- 1¼ lb boneless chuck roast, trimmed
- 1 (14.5-oz) can low-sodium beef broth
- 1 (14.5-oz) can no-salt-added fire-roasted diced tomatoes
- ⅓ cup sliced carrot
- 2 stalks celery, sliced
- ½ onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried rosemary
- 1 (5-oz) pkg spinach
- ½ Tbsp red wine vinegar
Instructions
- Cut beef into 1-inch pieces; season lightly with salt and pepper, and place in a 3-or 4-quart slow cooker. Stir in broth, tomatoes, carrot, celery, onion, garlic, and rosemary.
- Cover and cook on LOW 7 to 8 hours or until beef is tender. Stir in spinach and vinegar; let stand 10 minutes for spinach to wilt.
- Reserve extra serving for another meal.
Side Dish Ingredients
- 2½ cups chopped romaine lettuce
- 3 Tbsp Ranch dressing
Side Dish Instructions
- Place lettuce in a bowl. Drizzle with Ranch; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 3 | |
| Calories |
406
|
72
|
478
|
| Fat (g) | 23 | 7 | 30 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 38 | 0 | 38 |
| Carb (g) | 7 | 2 | 9 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 296 | 123 | 419 |
Keto Meal Plan
This recipe selected from the eMeals Keto Meal Plan.
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