Beef and Mushroom Soup

Hearty, chunky Beef and Mushroom Soup is perfect for any cold night and makes enough for lunch leftovers the next day! Or freeze the rest for up to 3 weeks. Lean beef and heart-healthy canola oil help keep saturated fat to a minimum.

Yield: 12 servings, 1 cup (250 mL) each

Ingredients

• 1 pound (454g) extra lean ground beef
• 1 tablespoon canola oil 15mL
• 2 (8 ounce/227g) packages sliced mushrooms
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon Italian seasoning 15mL
• 1 teaspoon chili powder 5mL
• 1/4 teaspoon hot pepper flakes 1mL
• 1 tablespoon Worcestershire sauce 15mL
• 6 cups reduced sodium or no-salt beef broth 1.5L
• 2 cups diced squash 500mL
• 1 (5 ounce/142g) package baby spinach, chopped

Instructions

1. In soup pot, brown beef over medium-high heat. Into colander, scrape meat and drain; set aside.
2. Return same pot to medium heat and add oil. Add mushrooms, carrot, celery, onion, garlic, Italian seasoning and hot pepper flakes and cook, stirring for about 15 minutes or until softened.
3. Add beef and Worcestershire sauce; stir to combine.
4. Pour in broth and squash. Bring to a boil. Reduce heat, cover and simmer for about 15 minutes or until squash is tender.
5. Uncover and stir in spinach; cook for 3 minutes or until spinach is wilted.
6. Ladle into deep bowls to serve.

Nutition

Per serving: Calories 110 Total Fat 3.5g Saturated Fat 1g Cholesterol 20mg Fiber 2g Protein 12g Sodium 105mg

Attribution

Recipe and photo used with permission from: CanolaInfo

Recipe by Emily Richards