Hearty Meaty Fall Soup

Ingredients

• 2  carrots chopped ( how you like them)
• 1 lb ground beef 
• 3  ground sausage italian (out of casing)
• 1  onion sweet chopped ()
• 4 cloves garlic chopped ()
• 2 cups portabello mushrooms cut in quarters)
• 4 cups beef stock organic
• 0.8 cup red wine (I used a zinfandel)
• 4 cups water 
• 0.8 cup lentils french
• 5 stalks swiss chard cut in quarters)
• 1 handful arugula mixed fresh
• 8 servings pepper red crushed
• 5 strips bacon chopped ( in tiny bits)
• 1  beef (adds HUGE flavor)
• 8 servings parmesan fresh grated (for plating)
• 8 servings parsley fresh chopped (for plating)

Equipment

• baking sheet
• oven
• pot
• spatula

Directions

1. Heat the oven to 400 degrees. Toss the mushrooms in a drizzle of olive oil and lay out on a baking sheet. Set them in the oven for 20-30 minutes till nicely roasted.
2. In a large pot on high, render the bacon and onion till bacon is nicely crisp and onion is translucent.
3. Add the sprinkling of red pepper and garlic, followed by the beef and sausage, breaking up with a large spatula. I chose not to break mine up too much as I liked the larger bits of meat. Turn and coat the meat with the onions and bacon till browned but not cooked through. As meat begins to brown, add the wine, I like to let the wine cook and bubble for about a minute to evaporate a bit. Next, add the lentils, carrots, beef stock, water and parmigiano rind. Cover the pot and set to a low simmer for 40 minutes (stirring every 10 minutes). Lastly, add the mushrooms, swiss chard, spinach and arugula. Stir and get ready to enjoy!
4. I like to serve mine with a bit more grated parmigiano and some fresh chopped parsley.