Secret Weapon for Weekly Lunches: Spicy Beef Soup Meal Prep! #lifehacks #lunchideas

This super-healthy ground beef and vegetable soup has an incredible amount of veggies and extra lean ground beef combined with a spicy, umami-rich broth. With only 185 calories per serving and 5g of fiber and 14g of protein, the dish yields eight servings. In a soup pot, Dutch oven, or by using the sauté feature of an Instant Pot or pressure cooker, brown one side of a pound of extra lean ground beef. When browned, split apart and push to one side, brushing the other side with olive oil. Mix everything together in the pot after adding the diced onion and celery. The steak should be cooked through after further cooking. Add the tomato paste, garlic powder, and chipotle peppers in adobo. For about two minutes, stir to properly mix and cook the tomato paste. Add one pound of chopped and peeled carrots and potatoes. Add the soy sauce, Worcestershire sauce, red wine vinegar, bay leaves, and fresh thyme last. After bringing to a boil, lower the heat to a simmer, cover, and cook for 30 to 40 minutes, or until the carrots and potatoes are soft. Close the lid and cook on high pressure for 20 minutes to achieve pressure cooking. At the very end, add frozen green peas to both versions and allow to thaw for five to ten minutes before serving.
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