4 cups beef broth
1 cup crushed tomatoes
1 cup bell peppers
1 cup celery
1 cup onion
2 cloves of garlic
1/2 tsp cumin
1/2 tsp pepper
1 tbsp parsley
seasoning salt to taste
1 1/2 cups cooked ground beef

Personally, I like to dice or mince my veggies- some people prefer a rough chop. Sautee the veggies and the garlic (not the tomatoes) in fat (bacon fat is nice, butter works great too), until they are soft. In your stock pot mix the crushed tomatoes, the broth and the remaining spices. Bring to a simmer, and then add the veggies and the ground beef and continue to simmer.

For me, it makes at least 6 servings, and my carb counters tell me that should be 5 carbs per bowl (but math is SO not my forte, so feel free to correct me).

You could also add chipotle powder or a tbsp of tamari but I prefer mine as written. Where I live it's bitterly cold right now, and this is a great way to eat my veggies, and works great for batch cooking (which lots of us do!)

Requin, do you have a picture of your casserole?

casserole or the soup?

oh, I am sorry. The Soup!

This is all I got... My personal opinion is soup isn't often photogenic. Plus, since I sautee the veggies in butter, there is usually fat floating on the top of the soup, and I put food pics on facebook, and most people don't like to see the fat floating on top...

Attached Images

IMG00082-20110129-2209.jpg (31.3 KB, 54 views)

That's a good pic! Thanks for posting. Looks good.