This recipe is quick, filling, and oh so yummy! It’s a favorite for our whole family too, as my husband & almost 2 year-old love it just as much as I do! I pulled this recipe from my Fixate cookbook, that I use along with my 21 Day Fix program, and I switched up a few things. Here’s my version:
1 lb of lean ground beef (we use Simple Truth Natural or Grass-Fed)
1 yellow onion, chopped
6 medium or large carrots, chopped
4-6 celery stalks, chopped
2 cloves garlic, finely chopped
4 cups low-sodium organic vegetable broth
2 (14.5-oz.) cans diced tomatoes
1 lb. chard, stems trimmed, leaves chopped (we use red, since they haven’t had Swiss)
1 medium russet potato, peeled, chopped
1 (15-oz.) can great northern beans (white beans), drained, rinsed
1/2 tsp sea salt
1/2 tsp ground black pepper
You can also add 8 tsp of Parmesan cheese and 8 tsp of chopped Italian parsley if you want. We didn’t, however.
Cook ground beef in a large pot over medium heat. While cooking, add onion, carrots, and celery; stir frequently, for 8 minutes, or until ground beef is cooked. Add garlic; cook, stirring frequently, for 1 minute. Add broth, tomatoes, chard, and potato. Bring to a boil, stirring occasionally. Reduce heat to low; gently boil for 10 to 12 minutes, or until chard is wilted and potato is tender. Add beans; cook, stirring occasionally, for 2 minutes. Season with salt and pepper. *Use Parmesan cheese and Italian parsley as garnish.
The cookbook’s original recipes says it serves 8, divided, but since I added A LOT more veggies and meat, we guessed 1.5 cups to be about 1 serving. This recipe counts as 1 green (veggie), 1 yellow (carb), and 1 red (protein).