This hearty soup was inspired by a few things – my husband bought about 3 times the amount of ground beef that I normally buy, I had some odd amounts of vegetables around, and I was very chilly and wanted a warm soup with a new flavor. This cooks reasonably quickly and is a full meal in a bowl – a lot of bang for your buck!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach phase 2 safe recipe.
- 1.5-2 lbs ground meat
- 1 onion, diced
- 4 cloves garlic, minced
- 2 carrots (or 8 baby carrots) cut into rounds
- 1/2 bell pepper, sliced
- 1 TBS olive or canola oil to coat bottom of pan
- 2+ tsp basil
- 2+ tsp oregano
- 1 tsp thyme
- 2 tsp parsley
- pinch kosher or sea salt
- couple grinds fresh pepper
- 1 splash wine (optional)
- 1 summer or zucchini squash, cut into 1/2 inch pieces
- 2 handfuls baby spinach, or about 5oz frozen spinach
- 1 28oz can diced Tomatoes
- 1 14oz can chick peas (about 2 cups)
- 4-6 cups water or broth
Warm the oil in a large soup pot over medium heat. Add onion, garlic, carrot, and bell pepper. Sauté until it becomes tender.
Add ground meat to the vegetables and stir intermittently until the meat is browned. While the meat and vegetables are cooking, add salt, pepper, and other spices.
When the meat is browned, drain off some of the fat and add a splash of wine to deglaze the pan. Add all the ingredients except the water, and stir.
Add 4 cups water, then 1 cup at a time until it looks soupy – the exact amount of water will vary. Bring to a boil.
Simmer for about 15 minutes, check seasoning, then serve.
My whole family loved this, and one of my girls asked for extra broth!