Hearty Brussels Sprout and Beef Soup with Bacon Directions:
-
Heat olive oil in a large pot over medium-high heat.
-
Add beef pieces in batches and sear until golden brown on all sides. Remove beef and set aside.
-
In the same pot, sauté diced onion, carrots, and celery for 5 minutes until softened and slightly caramelized.
-
Stir in minced garlic and cook for another 30 seconds until fragrant.
-
Deglaze the pot with red wine or a splash of beef broth, scraping up browned bits.
-
Return the seared beef to the pot. Add Brussels sprouts, diced tomatoes (if using), potatoes (if using), bay leaf, thyme, rosemary, smoked paprika, salt, and pepper. Stir well to combine.
-
Pour in beef broth, ensuring all ingredients are submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until beef is tender.
-
Taste and adjust seasoning if needed. Remove the bay leaf before serving.
-
Ladle the soup into bowls and garnish with fresh parsley or crispy bacon bits if desired.
WW Points Calculation:
-
1 lb beef chuck: 12 points
-
1 lb Brussels sprouts: 0 points
-
1 large onion: 0 points
-
3 cloves garlic: 0 points
-
2 carrots: 0 points
-
2 celery stalks: 0 points
-
6 cups beef broth: 1 point
-
1 cup diced tomatoes: 0 points
-
2 medium potatoes: 0 points
-
1 bay leaf: 0 points
-
1 tsp dried thyme: 0 points
-
½ tsp rosemary: 0 points
-
½ tsp smoked paprika: 0 points
-
Salt and pepper: 0 points
-
2 tbsp olive oil: 7 points
-
½ cup red wine: 3 points
-
Cooked bacon bits (optional, not included in points)
Total Points: 23
Servings: 6
Per Serving: 3.8 points
Nutrition Information:
Calories: 265
Fat: 11g
Protein: 24g
Carbohydrates: 13g
Sugar: 3g
Sodium: 610mg
I'm waiting for your comments! Enjoy!
