Ingredients for Torremolinos Soup
- 1 cup chopped celery
- 1/2 cup chopped onion
- 1 (28 ounce) can crushed tomatoes
- 1 pound cooked ground beef
- 6 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/4 cup chopped fresh parsley
- 1 teaspoon sugar
- 2 medium potatoes, peeled and diced
- 1/2 cup dry red wine
- 2 tablespoons olive oil
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How to Make Torremolinos Soup
- Sauté 1 cup chopped celery and 1/2 cup chopped onion in 2 tablespoons olive oil until softened (about 5 minutes).
- Add 1 (28 ounce) can crushed tomatoes and 1 pound cooked ground beef; cook for 10 minutes, stirring occasionally.
- Pour in 6 cups beef broth, add 2 bay leaves, 1 teaspoon dried thyme, 1/2 teaspoon dried basil, 1/4 cup chopped fresh parsley, and 1 teaspoon sugar. Bring to a simmer, then reduce heat and cook for 30 minutes.
- Add 2 medium potatoes, peeled and diced, to the soup. Simmer until potatoes are tender (about 10-15 minutes).
- Carefully blend the soup using an immersion blender until smooth (or transfer to a regular blender in batches).
- Stir in 1/2 cup dry red wine.
- Remove bay leaves before serving. Garnish with extra fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
34g
Fat
4g
Carbs
6g
