Beefy Tomato Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1/2 lbs. lean ground beef | |
| 2 tablespoons canola oil | |
| ½ cup finely chopped onion | Washed, peeled and finely chopped |
| 1 teaspoon dried basil | |
| 2 cups reduced sodium beef broth | |
| 4 cups marinara sauce | |
| 8 oz. light cream cheese | |
| 1/4 teaspoon ground black pepper | |
| 1 teaspoon garlic powder | |
| 1 teaspoon dried basil | |
| 1 teaspoon oregano | |
| 1 cup noodles (suggest elbow or short tubed pasta) | |
| ¼ cups fresh basil (optional for garnish) | Washed, trimmed and chopped |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat the oil into a large stock and set over medium heat. | |
| 2 | Brown ground beef. Drain excess fat. | |
| 3 | Add remaining ingredients (except noodles) and bring to a boil. | |
| 4 | Reduce the heat to low, cover and cook at a low simmer until tender, approximately 35 to 40 minutes. Add just before serving noodles and cook 8-10 minutes until noodles are tender. May add extra broth if too thick. Serve immediately. | Cook until internal temperature reaches 165°F |
| 5 | Garnish with basil and Parmesan cheese. |
Always check all ingredients to be sure they are gluten free.
Posted in Soup Recipes
