Hamburger Soup with Brussel Sprouts

Hamburger Soup with Brussel Sprouts
Serves 6
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  1. 125 grams red onion, sliced (approx. ½ onion) (PHASE 4)
  2. 125 grams mushrooms, chopped (approx. 10 count)
  3. 200 grams yellow bell pepper, sliced (approx. 1 count)
  4. 200 grams Brussels sprouts, halved (approx. 20 count)
  5. Olive oil for roasting veggies
  6. Sea salt, to taste
  7. Freshly ground pepper, to taste
  8. 1 lb. lean ground beef
  9. 3 cloves garlic, minced
  10. 200 grams celery (approx. 6 sticks)
  11. 4 cups homemade beef stock
  12. 2 cups organic whole tomatoes
  13. 1 tbsp organic tomato paste
  14. 1 bay leaf
  15. 1 teaspoon dried oregano
  16. pinch cayenne pepper or ½ teaspoon chili powder
  17. 25 grams (1/4 cup) fresh parsley, chopped
  1. Preheat your oven to 350F. Place onions (PHASE 4 ONLY) mushrooms, bell pepper, brussels sprouts, brush with olive oil, salt and pepper on a large baking sheet. Transfer sheet to the oven and roast vegetables for 25-30 minutes. Once complete, set aside.
  2. Add ground beef to a large soup pot and cook on medium-low heat until just cooked through. Add garlic and celery, cook for another 3 minutes.
  3. Add remaining ingredients: stock, tomatoes, paste and spices. Bring to a boil, reduce heat to low and simmer for 15-20 minutes.
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