Hearty Meaty Fall Soup Recipe

Name: Hearty Meaty Fall Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 carrots chopped how you like them; 1 pound ground beef; 3 italian sausages spicy, out of casing; 1 sweet onion chopped; 4 cloves garlic chopped; 2 cups portobello mushrooms roasted, cut in quarters; 4 cups beef stock organic; 3/4 cup red wine I used a zinfandel; 4 cups water; 3/4 cup French lentils; 5 stalks swiss chard cut in quarters; 1 handful fresh spinach and arugula mixed; crushed red pepper sprinkle; 5 strips bacon chopped in tiny bits; 1 parmigiano rind, adds HUGE flavor; parmigiano Fresh grated, for plating; chopped parsley Fresh, for plating

Servings: persons

2 carrots chopped how you like them
1 pound ground beef
3 italian sausages spicy, out of casing
1 sweet onion chopped
4 cloves garlic chopped
2 cups portobello mushrooms roasted, cut in quarters
4 cups beef stock organic
3/4 cup red wine I used a zinfandel
4 cups water
3/4 cup French lentils
5 stalks swiss chard cut in quarters
1 handful fresh spinach and arugula mixed
crushed red pepper sprinkle
5 strips bacon chopped in tiny bits
1 parmigiano rind, adds HUGE flavor
parmigiano Fresh grated, for plating
chopped parsley Fresh, for plating

1
Heat the oven to 400 degrees. Toss the mushrooms in a drizzle of olive oil and lay out on a baking sheet. Set them in the oven for 20-30 minutes till nicely roasted.
2
In a large pot on high, render the bacon and onion till bacon is nicely crisp and onion is translucent. Add the sprinkling of red pepper and garlic, followed by the beef and sausage, breaking up with a large spatula. I chose not to break mine up too much as I liked the larger bits of meat. Turn and coat the meat with the onions and bacon till browned but not cooked through. As meat begins to brown, add the wine, I like to let the wine cook and bubble for about a minute to evaporate a bit. Next, add the lentils, carrots, beef stock, water and parmigiano rind. Cover the pot and set to a low simmer for 40 minutes (stirring every 10 minutes). Lastly, add the mushrooms, swiss chard, spinach and arugula. Stir and get ready to enjoy!
3
I like to serve mine with a bit more grated parmigiano and some fresh chopped parsley.

614

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 carrots chopped how you like them, 1 pound ground beef, 3 italian sausages spicy, out of casing, 1 sweet onion chopped, and more.

Yes, Hearty Meaty Fall Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hearty Meaty Fall Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions