Warm up your winter nights with a bowl of our Beef and Mushroom Soup! This hearty soup is perfect for cozy evenings and makes enough for lunch leftovers the next day. Or freeze the rest for up to 3 weeks and you’ll have a delicious meal ready whenever you need it!
Recipe courtesy of Hello Canola and Emily Richards.
Beef and Mushroom Soup
This hearty, chunky delight is perfect for cozy evenings and makes enough for lunch leftovers the next day.
Print
Pin
Email
Share
Servings: 12 servings
Ingredients
- 1 lb extra lean ground beef
- 1 Tbsp canola oil
- 2 pkg (8 oz/227 g each) sliced mushrooms
- 1 carrot, chopped
- 1 celery, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 Tbsp Italian seasoning
- 1 tsp chili powder
- 1/4 tsp hot pepper flakes
- 1 Tbsp Worcestershire sauce
- 6 cups reduced sodium or no-salt beef broth
- 2 cups diced squash
- 1 pkg (5 oz/142 g) baby spinach, chopped
Instructions
- In soup pot, brown beef over medium-high heat. Into colander, scrape meat and drain; set aside.
- Return same pot to medium heat and add oil. Add mushrooms, carrot, celery, onion, garlic, Italian seasoning and hot pepper flakes and cook, stirring for about 15 minutes or until softened. Add beef and Worcestershire sauce; stir to combine.
- Pour in broth and squash. Bring to a boil. Reduce heat, cover and simmer for about 15 minutes or until squash is tender. Uncover and stir in spinach; cook for 3 minutes or until spinach is wilted.
- Ladle into deep bowls to serve.
Nutrition Facts
Beef and Mushroom Soup
Serving Size
1 cup
Amount per Serving
Calories
93
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Cholesterol
23
mg
8
%
Sodium
288
mg
13
%
Potassium
546
mg
16
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
11
g
22
%
* Percent Daily Values are based on a 2000 calorie diet.
