Country Beef and Bell Pepper Soup

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Apparently Spring-like temperatures are just not in the cards for us here  in Maryland so I'm going to get all of my colder-weather recipes blogged and shared with you in the coming days in hopes that will signify that I am done with winter and the weather will cooperate.

While not even a bit logical, this has been an extremely long winter for someone who hates cold temperatures and white stuff falling from the sky, and I am willing to try anything at this point.

I found this soup recipe in Clean Eating Magazine and I was intrigued at the amount of vegetables and how quickly it was to come together. For some reason, I just don't think of ground beef when I think of clean eating, so that made it even more appealing to me as we always have ground beef in the freezer.



Country Beef and Bell Pepper Soup
Source: Clean Eating Magazine
Servings: 6
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Ingredients:
    • 1 1/2 lbs. lean ground beef
    • 2  tbsp. olive oil
    • 2 bell peppers, diced
    • 1 onion, diced
    • 2 cups green cabbage, roughly chopped
    • 14.5 oz. can diced tomatoes, in juice
    • 1 cup frozen corn
    • 4 oz. green beans, trimmed 
    • 3 cups low-sodium beef broth
    • 2 tbsp. balsamic vinegar
    • 2 tsp. dried oregano
    • salt and pepper, to taste
Directions:
1. Heat a dutch oven over medium-high heat and brown ground beef. Drain any fat. Transfer ground beef to a plate.
2. Add 1 tbsp. of olive oil, the bell peppers and onion to the dutch oven and cook for 6-8 minutes or until vegetables are soft. Add the remaining olive oil, cabbage, tomatoes, corn, and green beans and cook for 5 minutes, stirring frequently.
3. Pour in the beef broth and balsamic vinegar. Add dried oregano and bring to a boil. Reduce heat to low and allow to simmer, covered, for 20-30 minutes or until all vegetables are soft. Season with salt and pepper to taste.



It's actually the third time that I've made this soup. I can't remember why I never photographed it before but this is a really tasty soup that comes together in less than an hour. I had this for lunches last week and all of my coworkers commented on how delicious it smelled. And the best part: for a decent sized serving of 1 1/2 cups, it's under 200 calories!

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