It should not be a surprise to any of you that I like soup. It’s probably the most common dish that I post on here. I love soup because there’s so much you can do with it. You can have a really healthy soup with kale, some beans, and squeeze of lemon. Or you can be a little bad and have a cream of chicken with heavy cream and a fistful of cheddar.
This soup is somewhere in the middle. I typically try to stay away from beef because of its effect on heart health, but it works so perfectly in this soup. I like the beef being ground as opposed to chunks. You end up getting a bit in every spoonful, which is how I like it!
Like most soups this one gets better the longer it sits in the refrigerator. So, make up a big pot on the weekend and enjoy delicious lunches and dinners for the rest of the week!
2 tbsp olive oil
1 onion, diced
2 carrots, chopped
2 stalks of celery, chopped
2 garlic cloves, minced
8 ounces lean ground beef
1 cans of diced tomatoes, with juices
1 quart beef broth
1 can chickpeas, drained and rinsed
Heat the oil in a soup pot over medium heat. Add the ground beef, onion, carrot, celery, and garlic, and sauté until the meat is browned and the onion translucent, 8-10 minutes. Add the diced tomatoes with juices, broth, and chickpeas. Cook for 20-25 minutes.
Source: Giada’s Family Dinners